PULLED BUFFALO CHICKEN SANDWICHES

2 lbs chicken breasts
1 tsp garlic powder
1 tsp onion powder
4 TBL butter
1 cup Franks Red Hot Sauce
2 TBL ranch seasoning
salt and pepper to taste

Put all in crock pot on low for 8 hours
Shred and serve on buns with blue cheese slaw (recipe on blog)

PULLED BBQ CHICKEN SANDWICHES

2 lbs boneless skinless breasts
1 tsp garlic powder
1 tsp onion powder
2 cups your favorite bbq sauce
1 TBL Worstershire sauce
2 TBL apple cider vinegar
1/4 cup brown sugar
Salt and pepper to taste
Cook all in crock pot on low 8 hours

Shred and serve on buns with blue cheese slaw (see recipe on blog)

MISSISSIPPI ROAST DIP

16 oz sour cream
1/2 cup mayo
1 envelope ranch dip
1 envelope either aujus or onion soup mix
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 cup finely diced pepperoncini peppers
2-4 TBL pepperoncini brine, to desired thickness

Serve with chips

BLUE CHEESE SLAW

Perfect for topping buffalo or bbq chicken sandwiches

10oz slaw mix or shredded cabbage
1 TBL dry minced onion
2-3 TBL blue cheese crumbles
1/4 cup mayo
2 TBL sour cream
1 TBL apple cider vinegar
1/2 tsp sugar
1-2 tsp ranch seasoning, to taste
1/4 tsp celery seed
salt and pepper to taste

Mix all together and chill 1 hour for flavors to blend.

GARLIC BUTTER CHICKEN

4 half boneless skinless breasts
8 TBL butter, cut into pats
1 tsp paprika
6 cloves, fresh garlic
Salt & pepper to taste

Put everything into crock and cook on low for 6-8 hours.
Shred and serve with rice, potatoes or noodles.

GARLIC PARMESAN GREEN BEANS

An easy side dish since you just add as much as your heart desires for each ingredient

FROZEN CUT GREEN BEANS

EXTRA VIRGIN OLIVE OIL

GARLIC POWDER

SALT AND PEPPER

GRATED PARMESAN CHEESE

On a sheet pan, drizzle frozen cut green beans with olive oil. Then sprinkle with garlic powder, salt and pepper to taste. Mix well the roast at 400 degrees for 35-40 minutes.

Remove from oven, sprinkle with grated parmesan to taste and serve.

TOMATO CRACKER SALAD

Serves 2

2 Tomatoes seeded, diced and patted dry

1/4 cup Mayo

20 saltine crackers, crushed into large pieces

Salt and Pepper to taste

Mix all together just before ready to eat.

If crackers get too soft, just break some more over the top.

optional

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 TBL apple cider vinegar

1/2 cup grated cheddar cheese

ANGEL RICE CHICKEN

Mix together and put into a greased 9x13 pan
1 cup long grain rice
1 lb. boneless skinless chicken breast cut into bite size cubes
1/2 cup chicken broth
1/2 cup sour cream
2 cans cream of . . . . .
1/2 tsp garlic powder
1/2 tsp pepper
1/4 tsp season salt

Top with
1/2 cup grated parmesan
2 TBL melted butter

Bake covered for 35 minutes at 375 degrees

Remove foil
Add 1 cup mozzarella


Bake uncovered 10 minutes.

To cook in crock pot

Add all to the crock except mozzarella and cook on low 6 hours.

Top with mozzarella cook 10-15 minutes for cheese to melt.

CHEESE CRISPS

1 stick butter, softened
1 cup sharp cheddar cheese (4oz)
1 cup flour
1 cup rice krispies cereal

OPTIONAL BUT I LIKE THE EXTRA KICK
1/4 tsp cayenne pepper
1/4 tsp garlic powder
4-8 shakes of tabasco

Whip together butter, cheese and optional seasonings until smooth and well incorporated.

Mix in the flour and cereal. (This is easiest to mix with your hands)

Shape into 1-1.5 inch balls and place on parchment paper lined baking sheet.

Using a glass dipped in water, smash them very thin.

Bake for 13-15 minutes at 375 degrees.

Immediately move to cooling rack.

Let cool completely to crisp up.

I get 20 final crips using my medium cookie scoop. and 15 minutes was perfect on my air bake pans.

*the thinner the crisper

**store in an airtight container for up to 3 days.

***if they get a little soft, just bake at 375 degrees for five minutes to re-crisp

PERFECT BAKED RICE

1/4 cup rice, rinsed (use any long grain rice) (I like basmati, jasmin)
2 cups of BOILING water or stock
4 TBL butter

Put all ingredients into a baking dish and cover with foil
Bake for 25 minutes at 375 degrees.

It's perfect every time!!!

SHAMPOO & CONDITONER

Shampoo
3:1 water:baking soda
Wet Hair then squirt on and massage in.

Conditioner:
4:1 water:white vinegar

Mix well and put in squirt bottles.
Works great in a pinch or for emergencies.

KOPY KAT KFC GRAVY

4 TBL butter

4 TBL four

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1 cup beef stock

1 cup chicken stock

1 TBL butter

Make a roux by cooking 4 TBL butter and flour together for a few minutes

Stir in the spices

While whisking add in the stocks. Keep stirring until desired thickness.

Taste and add salt if needed.

Once it's done stir in the last TBL of butter to give it a nice shine.

TACO CUPS

Tostitoes Scoops
All your favorite taco toppings --

Taco Meat
Shredded Lettuce
Diced Tomatoes
Cheese
Olives
Sour Cream
Salsa
Etc.

Set it up salad bar style and have fun customizing your perfect bite.

MOUTHWASH

 1 cup coconut oil

30 drops peppermint essential oil

1 tsp baking soda

CARAMEL MARSHMALLOW POPCORN (BALLS)

12 Cups of popped popcorn, all kernels removed

1/2 cup butter

1/2 cup brown sugar

16 large marshmallows (roasting size)

2 TBL corn syrup

2 tsp vanilla

Over medium heat, melt together the butter and brown sugar until no longer grainy.

Add in the marshmallows and corn syrup until just melted, stirring constantly.

Remove from heat, add vanilla and stir well.

Pour over popcorn and mix until evenly coated.

I like to put it in small clumps on a parchment paper to cool or you can make it into 12 balls.  Just shape the balls, don't compress them.

SLOPPY JOE CORNBREAD BAKE

1 8.5oz pkg corn bread mix
1 14.75oz can cream corn
2 eggs
1/2 cup milk
2 cups shredded cheddar
1 1/2 lbs ground beef, cooked
1 15oz can manwich sauce

Preheat oven to 400 degrees.
Combine the cornbread mix, corn, eggs, milk and half the cheese.
Pour into a greased 9x13 dish.
Bake for 20 minutes

Meanwhile, combine the beef with manwich.
Pour over the baked cornbread.
Top with the remaining cheese.
Bake for 20 more minutes.

Cool for 10 minutes and serve

NAVAJO "INDIAN" TACOS

MAKES 6

2 cups flour
1 tsp salt
1 TBL baking powder
1 cup warm water
Mix all together then divide and roll into 6 disks.
Fry at 350 degrees for 3-4 minutes per side.

1 lb ground beef
1 can beans (refired or whole)
1 env. taco seasoning
1 can diced tomatoes, do not drain
    *or you can just use a can of chili if you don't want to make the meat topping.

Lettuce 

Cheese
Salsa
Sour cream
Olives
Guac
Onion
Green Chiles or jalapeno

TOOTHPASTE

 2 TBL coconut oil

2 TBL baking soda

1 TBL xylitol

14-20 drop essential oils

Good mixes

onguard & peppermint

Orange & peppermint

CHEDDAR CHEESE QUICK BREAD

Ingredients
2 cups all-purpose flour
4 teaspoon baking powder
1 tablespoon sugar
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups shredded cheddar -- I prefer sharp
1 cup milk
1 large egg beaten
2 tablespoon butter melted

Instructions
Preheat oven to 350° Grease/spray a loaf pan.
In a large mixing bowl, whisk together flour, baking powder, sugar, garlic powder and salt. Stir in shredded cheese. Set aside.
In a separate bowl, whisk together milk, egg & butter.
Add liquid ingredients to bowl of dry ingredients. Stir until just combined. Do not overmix.
Spoon/pour into loaf pan.
Bake for 45-50 minutes. Top should be a golden brown.
Cool on wire rack. Remove loaf from pan, slice & serve.

ALMOST SOURDOUGH BREAD

Makes 2 9x5 loaves

2 and 1/2 cups warm water, divided

3 TBL instant mashed potato flakes

3/4 cup sugar

2 and 1/4 tsp yeast

1/2 cup oil

1 TBL salt

6-7 cups flour

DAY 1

The day before; heat one cup water until warm, about 110-115 degrees. Mix it with potato flakes, sugar and yeast. It should start foaming a little within a few minutes. Cover and let stand at room temperature overnight.

DAY 2

The next morning, heat remaining 1 and 1/2 cups warm water to 110-115 degrees.

Mix water with oil and salt then stir into the yeast mixture.

Stir the flour into this mixture until smooth and well-combined. It is easiest with a stand mixer but you can use a wood spoon as well.

Cover and let rise in a warm place until doubled in size.

Stir or punch down and turn out onto a lightly floured surface.

Divide dough in half. Lightly knead each half 6 to 8 times then shape into loaves.

Place into the greased loaf pans.

Cover and let rise until doubled in size.

Preheat oven to 350 degrees.

Bake for 35-40 minutes, until 200-210 degrees.

Rotate loaves halfway through baking.

Cool in pans for 15 minutes then turn out onto a cooling rack.

Cool completely before slicing.

SHEET PAN LASAGANA

9 uncooked noodles broken into medium size pieces
4 cups mozzarella, divided
4 cups meat sauce
16 oz Cottage Cheese
2 Eggs
1/2 tsp Garlic Powder
1/2 tsp Pepper

Mix all together except 1.5 cups mozzarella.

Pour into a sprayed jelly roll pan

Sprinkle remaining cheese on top

Bake 30 minutes at 375degrees

SHEET PAN ENCHILADAS

2lbs Taco Meat of your choice
16oz queso quesadilla shredded cheese
8oz Mexican blend shredded cheese
18 Corn Tortillas, cut into triangles or squares
28oz Enchilada Sauce
10oz Enchilada Sauce
18 Corn Tortillas cut into triangles or squares

Optional:
Sliced black olives
Sliced pickled jalapenos

Preheat oven to 375 degrees.
Spray a jelly roll pan.
In a large bowl combine meat, half of each cheese, 28oz enchilada sauce. Mix well.
Stir in tortilla pieces and evenly coat.
Pour onto baking pan
Sprinkle on Remaining Cheese and optional toppings, if using
Drizzle with 10oz Enchilada Sauce
Bake for 25 minutes

Garnish with Lettuce, tomatoes sour cream

BEEF WITH RED SAUCE
CHICKEN WITH GREEN SAUCE AND A CAN OF GREEN CHILIES

ORANGE CHICKEN - COSTCO FROZEN KOPYKAT

Serves 4

NUGGETS

Frozen or . . .

4 boneless, skinless chicken breast cut into bite sized pieces
3 large eggs whisked
⅓ cup cornstarch
2 tablespoons all purpose flour
½ teaspoon salt
Oil for frying

SAUCE
1 cup orange juice
2 tablespoons brown sugar packed
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
¼ teaspoon sesame oil
2 tablespoons water
1 tablespoon cornstarch

Optional garnish
1 teaspoons sesame seeds
1 orange zested
1 tablespoon green onion sliced

Cook frozen nuggets or . . . .

Heat 3 inches of oil in a large pan to 360°.

Place the chicken breast pieces in a large bowl. Combine the eggs, cornstarch, flour and salt and pour over the chicken and toss to coat well.

Fry some of the chicken in the oil, making sure not to overcrowd the pan. When the chicken is golden brown, remove and place on a paper towel lined plate.

Continue until all the chicken has been fried.

In another pan, simmer the orange juice, brown sugar, vinegar, soy sauce, garlic, ginger and sesame oil for 3 minutes. Stir the cornstarch into the water and whisk into the sauce. Continue to cook until the sauce begins to thicken.

Add the chicken to the sauce and toss to coat.

Serve with a sprinkle of zest, green onions and sesame seeds.

COTTAGE CHEESE MAC AND CHEESE

1 (8 ounce) package elbow macaroni

12oz mall curd cottage cheese
8oz shredded sharp Cheddar (2cups)
8oz sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste

1 cup dry bread crumbs
¼ cup butter, melted

4oz grated cheddar (1cup) (optional)

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 9x13-inch baking dish.
Boil noodles until tender but firm to bite (about 8 minutes)

Mix breadcrumbs and melted butter together in a small bowl.

Mix cottage cheese, 8oz cheddar, sour cream, parmesan, s&p together.

Stir in drained noodles.

Put in baking dish.

Top with breadcrumbs.

Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

FOR ULTRA CHEESY OPTION

Layer half the noodle mix into baking dish.

Sprinkle with 1 cup cheddar.

Top with remaining noodle mix.

Top with breadcrumbs.

Bake