SLOW COOKER RANCH STEAK AND GRAVY

2 to 3 pounds top sirloin steak or London broil sliced thin

1 packets brown gravy mix

1 packet Au Jus mix

1 packet ranch seasoning

1 cups water

Instructions

Layer meat on the bottom of the crockpot.

Sprinkle the three packets of seasoning over the meat.

Pour the water over it and stir coating all of the meat.

Cook on high for 4-5 hours or low for 8-10 hours.

Stirring occasionally.

Serve with rice, pasta, or mashed potatoes

DIFFUSER BLENDS

ROOT BEER FLOAT
Equal parts Wintergreen & Citrus Bliss

CLEAN KITCHEN

3 drops lemon & lime

2 drops lavender & rosemary

ELECTRIFY

3 drops lemon & lime

5 drops grapefruit

POSITIVITY

3 drops each eucalyptus, bergamot, wild orange

SNEEZING

3 drops each eucalyptus, peppermint, lemon

MOTIVATION

4 drops each peppermint, wild orange

BUBBLE GUM

12 drops grapefruit

6 drops ylang ylang

3 drops eucalyptus

SUNSHINE

4 drops lemongrass

3 drops wild orange

2 drops peppermint

CANDY CANE

6 drops each, peppermint, spearmint, cinnamon

GINGERBREAD HOUSE

6 drops ginger

3 drops each cinnamon & clove

2 drops nutmeg

COUGH SYRUPS

1/2 Cup Raw Honey
Essential Oils - 8 drops each
    Peppermint
    Lemon
    Lavender
    Frankincense
    OnGuard

Take 1 tsp every 3 hours or as needed,

OIL PULLING DROPS

1/2 Cup Melted Coconut Oil

20-30 Drops Essential Oils

DUMP AND BAKE KOPY KAT KFC BOWL

In a 9x13 layer

Mashed Potatoes

Cheese

Corn

Popcorn Chicken

Chicken Gravy

A little more cheese

Bake 350 degrees for 25 minutes

STACKED ENCHILADAS

Ingredients:

1 lb ground beef

1 16 oz can refried beans

1 10 oz can mild enchilada sauce

6 8-inch flour tortillas

2 c shredded cheddar cheese (1 – 8 oz bag)

1/2 c shredded cheese for topping

Instructions:

Preheat oven to 350°F.

In a saucepan, brown the ground beef. Remove from the heat and drain.

Add the refried beans to the beef and stir well; set aside.

Grease a pie plate or a 8 or 9-inch square pan with cooking spray.

Add 2 tablespoons of the sauce to the bottom of the pan.

Spread each tortilla with 1/2 cup beef/bean mix

Put 2 TBL of the enchilada sauce on bottom of pie plate

Now Stack - 

     Tortilla

     1/2 cup cheese

     2 TBL enchilada sauce

Repeat until all tortillas and cheese are used.

Mix the remaining beef/bean mix with the remaining enchilada sauce

Pour over the stack ensuring to cover the edges of the tortillas

Sprinkle the 1/2 cup cheese on top.

Bake for 20 minutes or until the sauce is bubbly and the cheese is melted.

Let sit for 5 minutes before slicing and serving.

Serve with salsa, avocados, sour cream, cilantro and jalapenos, if desired.

LEMON PARM SALAD

4 hearts chopped romaine lettuce or 1 head iceberg

1/4 cup olive oil

Juice of 3 lemons (9-10 TBL)

1 cup finely grated parmesan cheese

Salt, lemon pepper and garlic powder to taste

Options to add

Diced grilled chicken

Chopped lemon segments

Artichoke hearsts

BUSY NIGHT CHICKEN RANCH CASSEROLE

2-3 cups cooked chicken

1 can cream of . . . soup

1 packet Ranch Seasoning

1/2 - 1 cup sour cream

1 1/2 cups shredded cheese

Mix together in a casserole dish

Top with tater tots

Sprinkle with 1 cup cheese

Bake at 375 35-45 minutes or until those tater tots are golden

RESTAURANT QUESO BLANCO DIP

1 can evaporated milk
1 lb. white American cheese
8oz pepper jack
4oz can chopped green chiles or jalapenos

Add everything into a crock pot on low until melted and smooth.

CREAMY GARLIC PARM CHICKEN

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1 cup grated Parmesan cheese

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Season the chicken breasts with pepper and salt on both sides.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are cooked through and have a golden-brown color. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant.

Pour in the chicken broth and stir with a wooden spoon to scrape up any bits from the bottom of the pan. Let the broth simmer for about 2-3 minutes.

Reduce the heat to medium and stir in the heavy cream (or half-and-half). Let the mixture simmer for a few minutes until it thickens slightly.

Add the grated Parmesan cheese to the skillet and stir until it melts into the sauce. If the sauce is too thick, you can add a little more chicken broth or cream to reach your desired consistency.

Stir in the dried thyme and season the sauce with salt and pepper to taste.

Return the cooked chicken breasts to the skillet, along with any juices that have accumulated on the plate. Simmer for another 2-3 minutes, allowing the chicken to heat through and soak up some of the creamy sauce.

Garnish with chopped fresh parsley before serving.

Serve the Creamy Chicken with Garlic and Parmesan Cheese over rice, pasta, or with your favorite side dish. Enjoy the deliciousness!

CREAMY PASTA BAKE

1 lb. Browned burger

1 jar Spaghetti sauce

8oz Cream Cheese

Salt, Pepper, Garlic powder, Oregano, Basil to taste.

1 lb. Rotini, Penne or other small pasta, cooked.

Grated Mozzarella Cheese

Mix the cooked beef, sauce, cream cheese and spices together until melted.

Stir in the cooked pasta.

Top with mozzarella to taste

Broil 2-5 minutes until desired doneness.

OVERNIGHT JALAPENO CHEESE BREAD

Dough

3 1/2 cups of flour

1/2 teaspoon of yeast

2 teaspoons of salt

1 3/4 cups of water (warm)

Jalapeño filling

1/2 cup of pickled jalapeños

1/2 cup of cheddar shreds

3 tablespoons of chives (optional)

INSTRUCTIONS

In a large mixing bowl, combine 3 1/2 cups of flour, 1/2 teaspoon of yeast, and 2 teaspoons of salt. Add 1 3/4 cups of warm water and mix until well combined. The dough should be a bit wet and sticky. If it's too dry, add more water. If it's too wet, add more flour.

Leave the dough to sit at room temperature (covered with a silicone mat or towel) for 6-8 hours or overnight.

When you are ready to bake your bread preheat your oven to 425 degrees to ensure it's at the optimal temperature for baking your bread.

Chop up jalapeños into small peices.

Put the dough onto a floured surface and stretch it out. Add 1/2 cup of chopped jalapeños, 1/2 cup of cheese shreds and 2 tablespoons of chives. Begin folding the bread from each side until a nice dough ball comes together.

Place the dough into a greased loaf pan.

Bake at 425 degrees Fahrenheit for 30 minutes covered, and an additional 15 minutes uncovered.

Let the bread rest for 30 minutes (if you can manage to not eat it right away) and then cut or rip apart.

The bread will stay good for about 3 days on the counter, about 1 week in the fridge, and 3 months in the freezer.

VANILLA EXTRACT

20 Grade B Madagascar vanilla beans

1 Liter 80proof Vodka

8 4oz bottles washed and sanitized

Split beans lengthwise

Add 2.5 to 3 beans to each bottle

Cut beans in 1/2 or 1/4 (need to ensure they will be fully submerged in bottles)

Top with Vodka

Lable bottle with bottled date.

Store in cool dark place

Shake from time to time

3 months: ready to use

6 months: even better

12+ months: best

You can reuse beans by topping off with more vodka unlimited times, but they will lose potency.

Vanilla beans have a shelf life of up to two years if you store them properly, but you should plan to use them within eight months for the best flavor and freshness. Prioritize keeping your vanilla beans in an airtight container in a cool, dry place at room temperature.

The number of vanilla beans in an ounce can vary depending on the size of the beans. However, on average, there are between 6 and 8 vanilla beans in an ounce. A seven to nine-inch vanilla bean will weigh about five grams. If the beans are smaller, about three grams each, then there are about 9.45 vanilla beans in an ounce.