Season boneless chuck roast, four to five pounds (salt/pepper/paprika), sear on all sides (optional). Add water to cover, pound of baby carrots, three to four cups tomato sauce, and simmer in pot on stove or crock pot on high with liner for six to eight hours, stirring now and then. Try to break apart large pieces of meat. Serve on top of boiled egg noodles if desired.
Preheat oven 350*F. Cook and drain one box/a pound of penne pasta (or comparable pasta of choice). Decase, brown, and crumble one pack Italian sausage, add jar (three to four cups) of tomato sauce to heat. Combine sauce, pasta, and sausage in 9×13 glass pan, and sprinkle on shredded mozzarella until nearly covered. Bake fifteen minutes or so. Serves up to five or so. Skip sausage for vegetarian version.
Preheat oven 400*F. Melt quarter cup butter with about twelve cloves crushed, peeled garlic. Dip boneless skinless chicken breasts (halved) or thighs into butter/garlic sauce, then coat in even mixture of bread crumbs and grated parmesan (with tablespoon or so garlic powder). Place coated chicken in greased 9×13 glass baking pan. Bake for about thirty-five minutes or until 165*F in center of chicken. Serves up to four with two or three pieces of chicken a piece.
Preheat oven 400*F. Stir together a half cup flour, two tablespoons lemon pepper seasoning, zest of one lemon, some salt and pepper. Toss boneless skinless chicken breasts (halved) or thighs in mixture. Heat some olive oil in an oven proof skillet. Add chicken and brown on both sides. Add three tablespoons butter, three quarters cup chicken broth, and one sliced lemon. Bake about twenty minutes or until 165*F in center of chicken. Serves up to about four with two or three pieces of chicken a piece.
Season boneless pork chops with salt and pepper, then coat in flour. Heat oil in skillet, and fry pork chops until brown on both sides, and 145*F or above in their center. Can easily cook for three to four at once. Goes well with applesauce.
Chicken Thighs (or Drumsticks)
Preheat oven to 400*F. Place bone in skin on chicken thighs (or drumsticks) in glass baking dish, making sure skin covers meat. Season with salt, pepper, rosemary, and thyme. Cook for an hour-ish, until 165*F in center of chicken. Serves about one person per two or three pieces of chicken.
Allow steaks to rest at room temperature for thirty to sixty minutes. Pat dry, season generously with salt and pepper. Heat oil in skillet on medium-high. Sear steaks a few minutes on both sides, flip and cook to desired doneness. Optional: shortly before done, add a few tablespoons of butter, and spoon butter over steaks.
Stir Fry Style Chicken (or Steak)
Cut boneless skinless chicken breasts or thighs (or steak) into about one inch cubes. Heat a drizzle of olive oil in wok or skillet on medium high. Add chicken (or steak), season with salt and pepper as desired, cook to 165*F in center of chicken pieces (or to desired safe temp for steak). Add in some butter near the end if desired.
Basic Chicken Breast
Pat dry, then flatten, boneless skinless chicken breasts and season with salt and pepper as desired; allow to rest at room temperature about thirty minutes. Heat oil in skillet on medium high heat. Cook on both sides to 165*F internal temperature.
Season boneless pork tenderloin, salt/pepper, sear on all sides (optional). Add apple juice to cover and one pound of baby carrots. Simmer in pot on stove or crock pot on high with liner for six to eight hours, stirring now and then, breaking apart large pieces of meat.
Garlic Parmesan Pasta
Cook egg noodles or desired pasta; meanwhile, peel and mince about one head garlic. Drain pasta. In empty pot, heat a generous drizzle of olive oil and two or three tablespoons of butter. Add garlic, cook until beginning to brown, reduce heat, add pasta back in. Add grated parmesan cheese to taste and stir thoroughly. Serve with extra parmesan on top/on the side.
Baked BBQ Pork
Preheat oven to 400*F. Blot boneless half pork tenderloin dry with paper towels. Rub with brown sugar, paprika, salt, and pepper. Sear on all sides in oven proof skillet. Place in oven and bake about one hour/until pork is 145*F in center. Brush with BBQ sauce about ten minutes before done. Slice and serve with extra sauce.
Crock Pot Chicken
Season boneless, skinless chicken breast to taste (salt/pepper/other). Add chicken broth or water to cover and one pound baby carrots and other desired veggies. Simmer in crock pot on high with liner for six to eight hours, checking chicken is still liquid covered now and then.
Cook spaghetti/similar pasta of choice according to directions on box. Meanwhile, combine a drizzle of olive oil, zest of one lemon, and juice of two lemons in a separate skillet. When you’re about to drain the pasta, turn on heat under the skillet to medium. Drain pasta; keep three quarters cup of pasta water. Add pasta and the three quarters cup pasta water to skillet. Toss with six tablespoons of butter, cut into small pieces, and half cup grated parmesan until sauce is smooth. Season with salt and pepper. Serve with extra parmesan.
Grated Tomato Sauce and Pasta
Cook penne/similar pasta of choice according to directions on box. Meanwhile, slice a thin round off the bottom of three tomatoes. Over a cutting board, starting at cut end, grate the tomatoes over the largest holes of a grater; discard skin/stem remaining. Transfer grated tomato to bowl. Season with salt and pepper. Peel and mince eight cloves garlic. Heat drizzle of olive oil in a skillet over medium. Cook garlic until just starting to brown. Reduce heat to medium low, add tomatoes, and simmer, stirring, for above five minutes to thicken. Remove from heat, add two tablespoons butter, and stir until melted. Combine with cooked pasta and serve.
Rinse and peel (if desired) potatoes (Russet, Idaho, that sort; about one or two potatoes per person; add a sweet potato if desired, cut to same size). Cut into sixths or so. Place in large pot on stove, well covered with salted water. Simmer for about half hour. Drain water. Add about 1/4 cup (half stick) of butter, cut into tablespoons or so, more if desired, small splash of milk, and salt. You can also add minced garlic if desired. Blend well with hand mixer or potato masher. Add milk if needed to desired texture.
Preheat oven to 400*F. Rinse about two potatoes per person (Russet, Idaho, golden, red, whatever desired), peel if desired, chop into about one inch pieces. Toss potatoes on baking sheet with large drizzle of olive oil, about two tablespoons melted butter if desired, add salt/pepper. Cook in oven for about an hour, flipping every fifteen minutes.
Preheat oven to 375*F. Rinse asparagus and trim (all white, to about second knuckle). Spread on lined baking sheet. Drizzle with olive oil and melted butter if desired, then brush it over/toss. Season with salt and pepper. Put in oven for about 25 minutes, flip/rearrange about halfway through. Finish quickly in hot skillet.
Preheat oven 400*F. Combine one and three-quarter cups flour, one tablespoon baking powder, one teaspoon sugar, and one teaspoon salt. Cut in half cup of cold butter. Mix in three quarter cup milk. Create about twelve scoops of dough on lined baking sheet. Brush with milk, bake until golden, about twenty-two minutes.
Roasted Cherry Tomatoes
Preheat oven to 375*F. Rinse tomatoes. Spread on lined baking sheet. Drizzle with olive oil and melted butter if desired, then brush it over/toss. Season with salt and pepper. Put in oven for about 20 minutes, flip/rearrange about halfway through.
Cut Out Biscuits
Preheat oven 450*F. Combine nine cups flour, three tablespoons baking powder, three tablespoons sugar, three teaspoons salt, and two and a quarter teaspoons cream of tartar. Cut in two and a quarter cups of cold butter. Make well in center of bowl, add three cups of milk. Stir. Turn dough out onto floured surface, knead, roll to about desired thickness with floured rolling pin (about three quarters of an inch), cut with floured biscuit cutter to rounds (about two and a half inches). Brush with milk, bake on lined baking sheet until light golden brown, about fifteen minutes. Freeze leftover rounds until just solid on parchment paper, then store in resealable bag to pop in oven later. Makes about three dozen.
Mac and Cheese
Boil salted water. Add elbow macaroni/pasta of choice. Cook until done, maybe twelve minutes, drain, set aside. Melt three tablespoons of butter with a splash of milk. Stir in eight to twelve slices of American cheese if serving one to four, and small handful shredded cheddar if desired. Add milk or cheese to desired texture, stir until smooth. Add pasta back in, stir.
Peel, core, and chop about five pounds of apples. Add to lined crock pot with large pinch of salt, the juice of one lemon, and one and a half cups water. Cook in crock pot on high for about three and a half hours, stirring occasionally, or until it reaches desired consistency/taste. Store in fridge.
Sautéed Bell Peppers
Prep bell peppers (rinse, core, remove seeds and ribs, cut into strips lengthwise). Heat olive oil in skillet over medium high heat. Add bell peppers. Season with salt and pepper. Cook, stirring occasionally (allow to char), about ten minutes.
Mix three cups warm water (around 110*F), two and a quarter teaspoons active dry yeast, and one tablespoon sugar in large mixing bowl. Let sit for about five minutes/until bubbly. Add six cups flour and three teaspoons salt. Mix until it forms dough. Cover loosely with plastic wrap. Let rise about three hours. Preheat oven to 450*F and put an upside down cookie sheet on the top rack. Fill baking dish with water and place on bottom rack. Sprinkle flour on counter, turn out dough, fold on itself, and divide in half. Form two round loaves. Cut an X on top of each ball. Place on lightly floured pan, then put pan on top of the cookie sheet in the oven. Bake about forty minutes. Internal temp should be above 190*F. Wait at least a half hour before slicing.
Basic Drop Cookies (With GF Option)
Preheat oven to 350*F. Combine one and one quarter cups flour, half a teaspoon baking soda, half a teaspoon baking powder, three quarter teaspoon salt, half cup butter, one third cup sugar, half cup brown sugar, two teaspoons vanilla, and one egg. Mix in desired amount of mix ins. (Try: chocolate chips, peanut butter chips, white chocolate chips, nuts, M&Ms, Reese’s Pieces, themed candy, crushed potato chips, crushed pretzels.) Place balls of dough on lined baking sheets and bake until golden brown, about fifteen minutes. Makes about a dozen cookies. Substitute gluten free flour for gluten free cookies. Double recipe and spread dough evenly in 9×9 greased cake pan and bake until toothpick test passed (about 20 minutes) for blondies. Freeze extra balls of dough on parchment paper until solid, then store in zipper bag to pop in oven later.
Fill a bowl with cold water. Peel, half, and core pears and place them in the bowl. In a pot, combine one and a half cups red wine, three quarter cup sugar, two tablespoons lemon juice, zest of one lemon, two teaspoons vanilla, and two teaspoons cinnamon; bring to a boil, then reduce to a simmer. Add the pears and simmer for about ten minutes; flip and simmer for about eight minutes. Serve with ice cream and extra sauce.
Peanut Butter (Thumbprint) Cookies
Preheat oven to 375*F. Combine one third cup sugar, half cup brown sugar, one teaspoon baking soda, half teaspoon salt, one and two thirds cup flour, half cup softened butter, three quarters cup creamy peanut butter, one egg, and one teaspoon vanilla. Create small balls of dough, place spaced out on lined cookie sheet. Bake until golden brown, about twelve minutes. Makes about two dozen. For “Thumbprint” (optional): Press reservoir into center of each cookie. Add Nutella or melted chocolate to reservoir. (Alternatively: Press reservoir into center of cookie with a few minutes left to bake. Add Rolo, mini candy bar, or similar candy to reservoir, and finish baking.)
Red Wine Brownies
Preheat the oven to 350*F. Combine one cup melted butter, one and a half cups brown sugar, one cup sugar, three eggs, two teaspoons vanilla, half cup red wine, one and a half cups unsweetened cocoa powder, three-quarter cup flour, and half teaspoon salt. Pour batter evenly into greased nine by nine (ish) pan. Bake about fifty minutes/until toothpick test passed.
Cookie Butter Cookies
Combine one and three-quarter cups flour, half teaspoon baking soda, half teaspoon salt, half cup brown sugar, one-quarter cup sugar, ten tablespoons butter (softened, not melted), half cup cookie butter, two eggs, one teaspoon vanilla, and chocolate chips/desired mix-ins. Create balls of dough on lined baking sheet and chill, about thirty minutes. Preheat the oven to 350*F. Bake until golden brown, about sixteen minutes. Makes about twenty.
Preheat oven to 325*F. Mix one cup plus two tablespoons powdered sugar, three cups flour, and one and a half cups softened butter. (For “funfetti” shortbread: add sprinkles.) Lightly grease 9×13 baking pan, cover bottom of pan evenly in dough. Bake until very lightly brown, about twenty-eight minutes. Cut into desired shapes, prick with fork as desired.
Preheat oven to 350*F. Grease and flour a 9×5 inch loaf pan. Mix one third cup brown sugar, one teaspoon cinnamon, two third cup sugar, one and a half cups flour, one and three quarters teaspoons baking powder, half cup butter, two eggs, one and a half teaspoons vanilla, one tablespoon Nutella, half cup milk, and two apples, peeled and chopped into small/desired size pieces. Pour into loaf pan. Bake until toothpick test passed, browned, about forty minutes.
(Vegan) Basic Drop Cookies
Combine two cups flour, one teaspoon baking soda, half teaspoon salt, half cup brown sugar, half cup sugar, half cup canola oil, quarter cup water, two teaspoons vanilla, and desired amount of (vegan) chocolate chips/mix ins. Create large mounds of dough on a lined baking sheet; chill for thirty minutes. Preheat the oven to 375*F. Bake about sixteen minutes. Makes about twelve.
Ice Cream Bread
Preheat oven to 350*F. Soften four cups of desired regular ice cream. Grease a 9×5 inch loaf pan. Stir 3 cups of self rising flour with ice cream. Pour mixture into loaf pan and smooth out. Bake about 50 minutes or until done, toothpick test passed. (Incorporate toppings, mix ins, or serve with ice cream as desired.)
Oatmeal Chocolate Chip Cookies
Preheat oven to 375*F. Combine one cup Crisco, half cup sugar, one cup brown sugar, two eggs, one cup flour, one teaspoon baking soda, one teaspoon salt, one teaspoon vanilla, two cups oatmeal, and chocolate chips to taste. Place balls of dough on lined baking sheets and bake until golden brown, about ten minutes. Makes about two dozen. Substitute gluten free flour for gluten free cookies.
Preheat oven to 350*. Prepare cookie dough recipe or mix of choice. Prepare brownie batter recipe or mix of choice. Grease 9×13 inch cake pan and line bottom with cookie dough. Place whole Double Stuf Oreos over cookie dough in one layer. Pour brownie batter evenly over top. Bake for about forty minutes or until toothpick test passed. Serve with vanilla ice cream.
Preheat oven to 350*F. Combine one half cup unsweetened cocoa powder, one cup sugar, one quarter cup vegetable oil, two eggs, one teaspoon vanilla, one cup flour, one teaspoon baking powder, and half teaspoon salt. Create balls of dough (optional: chill briefly) and roll in powdered sugar. Bake for about twelve minutes. Makes about twelve cookies. Substitute gluten free flour for gluten free cookies.
Sugar Cookies with Frosting
Preheat oven to 375*F. Combine two and a half cups flour, one teaspoon baking soda, half teaspoon baking powder, one and a half cups sugar, one cup butter, one egg, and one teaspoon vanilla. Create balls of dough on lined baking sheet. Bake for about twelve minutes. For frosting: combine six tablespoons butter, three cups powdered sugar, three tablespoons milk, and one teaspoon vanilla. (Adjust consistency with milk/powdered sugar as desired.) Spread on cookies with method of choice; dust with sprinkles if desired.
Preheat oven to 350*F. Slightly warm, and grease, a 10 inch cast iron skillet. In a bowl, combine three-quarter cup sugar, one and one-quarter cup brown sugar, two cups flour, half cup cocoa powder, one teaspoon salt, three-quarter teaspoon baking soda, one tablespoon vanilla, two eggs, and three-quarter cup butter. Add chocolate chips if desired. Press evenly into skillet. Bake about thirty minutes/until toothpick test passed. Substitute gluten free flour for GF version.
Chocolate Chip Peanut Butter Oatmeal Cookies
Preheat oven to 350*F. Combine two cups rolled oats, two-third cup brown sugar, one-third cup sugar, half teaspoon salt, quarter teaspoon baking soda, one cup peanut butter, four tablespoons of butter, two eggs, and desired amount/combo chocolate chips, peanut butter chips, M&M’S, etc. Create balls of dough on lined baking sheet. Bake for about twenty minutes. Gluten-free; makes about two dozen cookies.
Preheat oven to 350*. Combine one and one third cups flour, half teaspoon baking powder, half teaspoon salt, half cup dark unsweetened cocoa powder, one cup sugar, half cup melted butter, three tablespoons vegetable oil, one egg, two teaspoons vanilla, and desired amount of chocolate (and/or peanut butter) chips. Create balls of dough on lined baking sheet. Substitute gluten free flour for gluten free cookies. (Alternatively: skip baking chips. Place one chocolate-caramel candy—such as a Rolo—in the middle of each ball of dough, making sure it’s completely covered.) Bake for about fourteen minutes. Makes about fifteen cookies.
(See several recipes above as well.)
Combine one and one quarter cup flour, one tablespoon sugar, one and a half teaspoons baking powder, one quarter teaspoon salt, one egg, one and one quarter cup milk, two tablespoons butter (melted). Heat butter in pan on medium high heat. Add batter (desired size/amount of pancakes). Add any desired mix ins (blueberries, chocolate chips, etc.) Cook until light brown on bottom, just barely bubbling on top. Flip. Cook another minute or two until light brown on bottom. Serve with syrup, butter, or whatever is desired. Makes approximately pancakes for three. (For pancake bites: preheat oven 375*F. Pour pancake batter into greased or lined mini muffin pan. Bake about ten minutes.)
Combine one and a half cup oats, half cup peanut butter (or desired nut butter), two tablespoons hemp or flax or chia seeds (more oats will also do), one third cup honey or maple syrup, half cup chocolate chips (or other mix ins). Combine, shape into balls, refrigerate in sealed container.
Hot Cocoa/Chocolate Milk Mix
Combine one and one-quarter cup powdered sugar, three quarter cup cocoa powder, one and a quarter cups dried milk, one teaspoon cornstarch, one teaspoon salt. Use about ¼ cup of powder per cup of liquid.
Melt chocolate chips/candy melts in microwave, about thirty seconds at a time, stirring. Pour melted chocolate into spoon mold; smooth out. Freeze. Remove spoons from mold carefully, store in airtight container in freezer.
Unwrap starlight mints/candy canes/peppermint candy. Place in closed bag and crush into basically powder with mallet/method of choice. Pour crushed candy into spoon mold, overflowing a little. Bake at 350*F for about 8 minutes, until candy has melted. Let cool/harden. Store in airtight container at room temperature.