LUNCH LADY PEANUT BUTTER BARS FOR A GROUP

 1 cup sugar

1 cup brown sugar 1 cup butter

1 tsp vanilla

2 eggs 2 ½ cups peanut butter (divided)

2 cups rolled oats (not quick) 2 cups flour

1 tsp baking soda

1 tsp salt

FROSTING:

½ cup butter

¼ cup milk

1-2 tsp vanilla

3 TBL cocoa

2-3 cups powdered sugar (2 ½ cups seems to be perfect)

1. Preheat oven to 350 degrees.

2. In a large bowl, cream the sugar, brown sugar, and butter together. Add the vanilla, eggs, and 1 cup peanut butter and stir to combine.

3. Add the remaining ingredients and mix together.

4. Spread dough on a greased jelly roll pan (18x13x1"). Bake for 15 minutes (until very light brown).

5. While hot spread the other 1 1/2 cups peanut butter on top - it helps to drop spoonfuls all over the top of the bars, then spread after the peanut butter has started to melt. DO NOT try to spread before peanut butter has melted, you’ll rip your bars apart. Also, don’t be alarmed if the peanut butter drops into the bars when dropping it on.

6. Let cool until the peanut butter has become solid again (you can throw them in the fridge so they set up faster).

7. While cooling, mix together frosting ingredients with a hand mixer and then spread on top of bars.

FREEZER PEAR SAUCE

8 Pears, peeled, cored and cut into 1" chunks

1/4 cup water

2 tsp lemon juice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp vanilla
1 TBL brown sugar (optional)(I never add this)

CROCK POT INSTRUCTIONS
Put everything except brown sugar into a 2 qt. crock pot. Cook on low 4-5 hours, stirring every 90 minutes. Use a stick blender to make smooth or eat chunky!

Can add brown sugar but I never do!

Can easily triple this recipe in a 6qt. crock pot!




STOVE TOP INSTRUCTIONS

Put everything into large pot. Cook on medium heat until soft enough to puree, about could be anywhere from 45 minutes to 2 hours depending how soft your pears were to start. Puree up with stick blender, traditional blender or food processer.

Place in freezer containers. Let cool before placing in freezer, or you can just eat it right away. Oh, and no need for sugar, but if you like it sweet, add brown sugar after you get it all mashed and pureed up. 

SIMPLE BAKED CHICKEN PARMESAN

2.5 cups marinara sauce
1 cup mozzarella
1/2 bunch basil fresh chopped (I usually just sprinkle on dried)
4 chicken breasts, butterflied
Salt & Pepper
1.5 cup panko bread crumb
1 cup parmesan cheese fresh grated
3 tablespoons parsley
1 teaspoon dried oregano

In an 8x8 baking dish spread sauce evenly on the bottom, then layer mozzarella and basil evenly on top.

Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella/basil.

In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour.

Serve with pasta and enjoy!

FATTY

1 lb. ground sausage or beef
12-16 oz bacon slices weaved together
Filling of choice

Roll ground meat flat between 2 pieces of cling wrap
Top with filling of choice
Roll up jelly roll style
Seal the ends so all filling is completely enclosed
Wrap bacon weave around the "jelly roll" & secure with toothpicks
Smoke at 250 for about 2 1/2 hours until internal temperature is 165 degrees*

Filling options, let your creative juices flow
Cheese
Peppers
Onions
Mushrooms

*if you desire, once the roll reaches 160 degrees, brush it with BBQ sauce then continue to cook until done at 165 degrees

HOT APPLE CIDER

2 qt. Apple Cider

Juice of 2 oranges

Juice of 2 lemons (1/4 cup)

15 whole cloves (1/4 cup)

6 cinnamon sticks

1 TBL honey

1 TBL ground allspice

1 tsp ground cinnamon

3-4 TBL butter

Simmer all except butter

Strain

Stir in butter

Drink up!

ZUCCHINI BARS FOR A GROUP

2 cups flour

3/4 cup brown sugar

3/4 cup white sugar

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup oil (I use vegetable)

1/2 cup applesauce

2 eggs

1 tsp vanilla

2 cups zucchini, shredded

Mix all together with your electric mixer. Bake in a greased sheet pan (jelly roll pan) at 350 degrees for 15-20 minutes.

Allow to cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

1 lb powdered sugar

8 oz cream cheese softened

½ cup softened butter

Milk to consistency

Cream softened cream cheese and softened butter together, then gradually add in pwd sugar. Whip together for a minute or two, Frost on cooled cake. Serve at room temperature or chilled.

Halve the recipe and cook in a 9x13 for 20-25 minutes.

SMOKED BRISKET

Option 1 -- To get the BEST flavor and BARK

16lb Brisket (Fat trimmed to less than 1/4")

Rub with equal parts salt and pepper

Wrap in saran warp and placed in fridge over night

Smoke as directed below except after 2 hours of smoking, spray with the following spritz every 30-45 minutes until you wrap the meat.

SPRITZ

2 cups apple cider

3/4 cup cider vinegar

1/2 cup water

1/4 cup worcestershire

1/4 cup lemon juice

1/2 tsp salt

 

Option 2
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1/2 Cup Salt
1/2 Cup Pepper
2 Cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Rub the dry spice onto meat.
-- Let sit at room temperature for 1 hour.
-- Follow directions below.

Option 3
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1 tsp Salt
1 TBL Pepper
1 TBL Lemon Pepper
1 TBL Garlic Powder
1 TBL Coffee Rub (optional)
1/4 cup A1, 57 Sauce or BBQ Sauce, Diluted
2 cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Inject with diluted steak sauce of choice
-- Rub the dry spice onto meat
-- Let sit at room temperature for 1 hour
-- Follow directions below

DIRECTIONS
1. Turn smoke on (10-15 minutes) lid open
2. Close lid and preheat to 225
3. Put brisket on smoker with fat side up
4. Close lid and don’t peek!
5. Cook 4 hours until temperature reaches 160-165 degrees. If not at 160 after 4 hrs, check every 30 minutes.
6. Remove from smoker
7. Wrap in butcher paper or put in a tin pan or homemade foil packet.
8. Seal tight so it is completely encased
9 Cook 4 hours until temperature reaches 204 degrees. If not there after 4 hours, check every 30 minutes
11. Wrap in saran wrap then a towel and put in a cooler for 1-2 hours before slicing.


Always slice against the grain. Grain usually runs diagonal so it’s a good idea to cut across the point to flat to make smooth slices.