Chipotle's Shredded Beef Recipe

Inspired by this recipe.

1/3 c. apple cider vinegar
3 tbsp lime juice (i only had lemon, so i used it)
2 Chipotle Peppers canned in Adobo Sauce (Recipe called for 4 but I'm a spice wimp...2 was good!)
1 small to medium sweet onion
5 cloves garlic
4 tsp cumin
2 tsp oregano
1 1/2 tsp ground black pepper
1 1/2 tsp salt
1/8 tsp ground clove
2 tbsp oil
4 lb roast (top round, bottom round, chuck, etc.)
1 c. beef broth

Combine the vinegar to the clove in a blender and puree.

Put the oil in the bottom of the crock pot and put the rost on top. Pour half of the sauce on top of the roast. Flip the roast and pour the remaining half of the sauce on the roast. Add the beef broth to the crock pot. Cook on low for 8 hours.

This had great flavor and was pretty delicious!

Chili-Pasta Skillet

Chili-Pasta Skillet (inspired by this recipe)

1 lb. ground beef
3/4 c. chopped onion
1 15oz can red kidney beans, black beans, or red beans, rinsed and drained
1 14.5oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 4oz can diced green chile peppers, drained
1/2 c. dried shell pasta
2 to 3 tsp chili powder
1/2 tsp garlic salt
cheese if able

Start pasta. Cook meat and onion. Add remaining ingredients (except cheese) and simmer until pasta is finished cooking. Add pasta to the dish. Enjoy.

Holly's Chili

1/2 lb bacon, crispy and cumbled

1 lb ground beef, browned and drained

1 lg onion chopped, I like to cook the onion with the beef.

1/2 cup packed brown sugar

1/3 cup ketchup 

1/2 cup BBQ sauce

2 tbl mustard

3/4 tsp chili powder

1 tsp salt

1/2 tsp pepper

2 16 ounce cans red beans, drained

1 16 ounce can ponto beans, drained

1 16 ounce can black beans, drained

1 16 ounce cans pork and beans

1 16 ounce can mexican style chopped tomatoes. I usually use chili ready tomatoes.

2 to 4 cups tomato juice. I usually use one can of tomato sauce and add about a cup of water. It taste the same and is cheaper.

Preheat oven to 350. Combine all ingredients in large bowl. Pour into a large lightly greased casserole dish. Bake covered for one hour.

Beef & Broccoli Crockpot

Inspired by this recipe.

1 lb. round steak, cubed

1 c. water + beef bouillon

1/2 c. low sodium soy sauce

1/3 c. dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp cornstarch

4 tbsp sauce from the crockpot

frozen stir fry veggi's

rice, cooked

1. Add sauce ingredients to crock pot (except cornstarch). Whisk to combine.

2. Add beef and stir.

3. Cook on low for 6 hours.

4. When ready, make rice and stir fry veggi's.

5. Put veggi's and beef over rice.

Whole Wheat Dairy Free Fluffy Pumpkin Pancakes

Inspired by this recipe

1 1/4 c. whole wheat or whole white wheat flour
2 tbsp sugar
2 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup almond milk
6 tbsp pumpkin puree
2 tbsp olive oil
1 egg

Beat milk, pumpkin, oil, and egg in mixer. Add flour, sugar, baking powder, spices and salt. Mix until combined.

Drop 1/4 c. of batter onto skillet.

Dairy Free Cream of Soup Mix

Cream Soup Mix from my Quick & Healthy Book.

2 cups almond milk (mine was even vanilla & I thought it was fine)

3 Tbsp. flour

1 tsp. dried onion

dash pepper

1/8 tsp. dried basil

1/8 tsp. dried thyme

1/2 Tbsp. instant bouillon (I was out, so I mashed a bouillon cube in it)  I used beef bouillon because of what I was making, but you can use chicken too.

Variation: Add mushrooms for cream of mushroom soup

I poured the milk in a small pan and whisked in the flour.  Add the rest of the ingredients and cook & stir over medium heat until it starts to boil & thicken.  This doesn't get super thick, so if you are making something that you want a bit thicker, just add another tablespoon of flour.  Depending on your taste you might want to add some salt.

Dairy Free Potato Soup

Options for Dairy Free Potato Soup:

http://ourgreenspot.com/2012/01/12/crock-pot-dairy-free-creamy-potato-soup/

Zucchini and Potato Bake

Zucchini and Potato Bake (from here)

Note: I've added squash and left out the red pepper a few times I made it. It's pretty good.

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into large chunks
1 medium red bell pepper, seeded and chopped
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste
Directions
Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Dairy-Free Sweetened Condensed Milk

Dairy-Free Sweetened Condensed Milk Substitute

Notes: I NEED to test this out.

2 eggs
1 c. brown sugar
1 tsp. vanilla
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt

Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

Pumpkin French Toast

Pumpkin French Toast (from Megan Hebdon)

1/2 c. pumpkin puree
3 eggs
1/2 to 3/4 c. milk
1 tsp. vanilla
1/2 tsp. cinnamon
Bread (delicious with cinnamon bread)

Whisk egg and milk together until well combined, add pumpkin, vanilla, cinnamon and whisk until smooth. Heat griddle to 350 and spray with non-stick cooking spray. Dip bread in egg mixture and allow to soak on each side. Place bread on griddle and cook on each side until golden brown (it iwll look a little darker than regular french toast). Good with berries and vanilla yogurt.

Freezer Crock Pot Meals

Cilantro Lime Chicken with black beans and corn

6 chicken breasts

3 Tbs olive oil

2 limes, juiced

2 cups cilantro

1 large bag of frozen corn (or two smaller bags)

4 minced garlic cloves

1 finely chopped red onion

2 cans of black beans, rinsed

2 tsp cumin or chipotle powder

salt/pepper to taste

Split everything  into two containers. shake it up, seal, label and put in the freezer. Instructions for Container: cook on low 8 hours or high 4 hours, serve with hot tortillas or tostitos. Dress with sour cream, guacamole, and/or cheese

Teriyaki Chicken

Medium – Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce

Follow directions above, and split everything into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice

Savory Chicken

4-6 chicken breasts
2 cans stewed tomatoes
4 Tbs white wine
2 bay leafs
1/2 tsp. pepper
4 garlic cloves, minced
1 large onion (I put one small in each bag)
1 cup chicken broth (see how I make mine below, or choose one w/ no msg or bpa)
2 tsp salt
4 cups broccoli

Follow directions above, and put everything (except broccoli) into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, add broccoli during the last 30 minutes.

Lazy Day Stew

4lb cubed stewing beef
4 cups baby carrots
4 cups baby red potatoes (cut in half)
2 medium onions, chopped
10 oz package dried lima beans (optional)
2 cups celery, chopped
4 tsp quck-cooking tapioca
2 tsp salt
1 tsp pepper
1 15 oz can tomato sauce (1/2 in each bag)
2 cup water
2 Tbs brown sugar

Follow directions above, and put everything into two one gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, Eat as a soup, or serve over hot noodles or rice. I add a li'l bit of shredded cheddar or mozzarella.

Sweet & Tangy Meatballs

1 large bag of meatballs (or 2 small, you want about 12-14 meatballs per bag – I make my own because it’s hard to find gluten free meatballs)
2 jar grape jelly (I use Polaner’s all fruit spread – no yucky hfcs, artificial colors or sweeteners)
20 oz bbq sauce (Trader Joe’s is really good – again, no hfcs or other yucky ingredients)

Put everything into two gallon freezer bags, shake it up, seal, label and put in freezer. Instructions for Bag: Cook on low for 2-4 hours ‘til warmed completely. Serve over hot rice w/ a side of veges.

Sausage & Peppers

6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning

Follow directions above, and put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, or grill. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread. 

Healthy Mama BBQ Chicken

3 medium unpeeled  sweet potatoes, cut into 1/2 inch pieces, about 2 cups.

2 large green pepper, cut into strips or cubes, about  2 cups.

1 large red pepper, cut into strips or cubes, about 1 cup.

2 zucchini, chopped, about 2 cups.

2 cups chopped onion.

2 tablespoon quick cooking tapioca (or flour, or some other thickening agent).

2 pounds chicken thighs or drumsticks.

2 15-ounce can of tomato sauce.

4 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

2 tablespoon ground yellow mustard.

2 clove garlic, finely minced, about 2 tablespoons.

1 teaspoon salt

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freezer.  Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Stephanie’s Goulash

3 cups chopped onions

2.5 cups coarsely chopped green bell peppers, about 2 cups.

4 large beets, peeled and diced, about 2 cups.

2 cups of baby carrots or diced carrots.

4 cloves garlic, minced.

2-3 pounds beef stew meat, cut into one inch cubes, or whole and you can cut it after it is cooked.

4, 6-ounce can tomato paste.

2 tablespoons of Hungarian paprika or regular paprika (I used regular)

1 teaspoon ground black pepper

4 cups hot cooked noodles, do not add in freezer bag, cook separately, day of cooking.

1/2 dairy sour cream, do not add in freezer bag, use as garnish, day of cooking.

Dump everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. EXCEPT the sour cream and noodles, the sour cream is for garnish after the meal is cooked.  Cook the noodles separately, the day of cooking.

Day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker.

Chicken Curry

3 tablespoons all-purpose flour

4 tablespoons curry powder

2 teaspoons ground cumin

1.5-2 pounds chicken thighs, or breasts, cut into 1 inch pieces.

2 cups chopped peeled sweet potatoes.

2 cups baby carrots.

2 cup coarsely chopped mango.  Or 2 cans of chopped mango.

1 cup chopped onion.

1 zucchini chopped, about one cup.

2 cloves garlic, minced

2 chicken bouillon, one per bag.

.5 cup raisins (for garnish)

.5 cup peanuts or cashews (for garnish)

Dump everything into two, one gallon freezer bags, shake it up, seal, label and put in the freeze. 

To cook, take out of freezer and set on counter for about 30 minutes, then dump contents of bag into slow cooker. Cook on high for 4 hours, or low for 8 hours.

Molasses Cookies from Shayla Asay

Molasses Cookies from Shayla Asay

Notes: These were so good!

3/4 c. butter
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
2 t. baking soda
1/4 t. salt
1/2 t. cloves
1 t. cinnamon
1 t. ginger

Mix first four ingredients. Add dry ingredients. Dough should be fluffy and "rollable". Shayla always adds more flour a little at a time. Roll in 1" balls and roll in sugar (she uses Sugar in the "raw" for crunch).

Bake at 350 for 7 to 8 minutes.

S'Mores Cookie Bars

S'Mores Cookie Bars (from here)

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Coffee Cake from Lisa Connolly

Coffee Cake from Lisa Connolly

1 1/2 c. crushed graham crackers
3/4 c. chopped pecans
3/4 c. brown sugar
1 1/2 tsp cinnamon
8 tbsp margarine (melted)

Mix together and set aside.

1 package yellow cake mix
1 c. water
1/4 c. oil
3 eggs

Mix cake mix, water, oil, and eggs with mixer. Pour into 9x13 greased pan (or two 8/9 inch cake pans). Sprinkle the streusel mixture on top of the cake batter. Bake at 350 degrees for about 35 mins. Cool slightly then drizzle with icing.

Icing
1 1/2 c. powdered sugar
1 tsp vanilla
Milk

Upside-Down Cinnamon-Apple Coffee Cake

Upside-Down Cinnamon-Apple Coffee Cake (from here)

1 1/2 c. chopped peeled apples
1 can Pillsbury Refrigerated Cinnamon Rolls with Icing
1/2 c. pecan halves or pieces
2 tbsp margarine or butter, melted
1/3 c. firmly packed brown sugar
2 tbsp corn syrup

Heat oven to 350. Spray 9 inch pie pan with nonstick cooking spray. Spread 1 cup of apples in sprayed pan.

Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 c. apples and pecans.

In a small bowl, combine margarine, brown sugar and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.

Bake at 350 for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter.

Remove lid from icing. Microwave on HIGH for 10 to 15 seconds or until drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Belgium Waffle Dough

From Saunder Schroeder

1 c. Belgian Pearl Sugar
3.5 c. flour
1 packet yeast
3/4 c. lukewarm milk
3 sticks butter
2 eggs
1/2 tsp salt
1 tsp vanilla

Dissolve yeast in milk.
Add all ingredients to flour except the sugar. Let the dough rise 30 min.. Ad pearl sugar and divide the dough into 3-4 ounce portions. Cook in greased waffle maker.

Carrot and Apple Pancakes

Carrot and Apple Pancakes

Notes: I want to try these for G. They are from the babyfood cook book.

3/4 c. all-purpose flour
1 c. whole wheat flour
1/4 tsp. salt
1 3/4 tsp baking powder
6 tbsp apple juice
2 egg yolks, lightly beaten
4 tbsp melted butter
1 1/4 cups formula
3/4 c. apple peeled and grated
3/4 c. grated carrot

Mix and pour onto hot griddle about 3 inches across.

Peach Pie

Peach Pie (from here)

Notes: This was good! It kind of turned out like a cobbler in a pie. I did add some flour to my peaches because I used fresh ones that I froze.

10 fresh peaches, pitted and sliced
1/3 c. all-purpose flour
1 c. white sugar
1/4 c. butter
1 9inch double pie crust

Mix flour, sugar, butter into crumb.

Place one crust on the bottom of a 9in pie pan. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the crumb mixture. Continue layering until both the peaches and crumbs are gone.

Top with lattice strops of pie crust.

Bake at 350 for 45 mins or until crust is golden.

Delish.

Oreo Rice Crispies

Oreo Rice Crispies (from here)

6 cups Rice Krispies cereal (I'd try 5 next time)
20 regular oreos, crushed/chopped (about 2 1/2 cups)
5 cups mini marshmallows
3 tbsp butter

Mix Rice Krispies and Oreos in a bowl. Add marshmellows to a large miccrowave safe bowl. Add butter to marshmallows. Microwave for 3 minutes.

Spray at 9x13 casserole dish.

Stir marshmallows and add to rice krispie mix. Press into pan.

Cheerio Treats

Cheerio Treats (From here)

Notes: I liked these, but I love Cheerios....so...

1 c. sugar
1 c. corn syrup
1 c. creamy peanut butter
1 tsp. vanilla
5 cups Cheerios

In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.

Allow mixture to boil for 1 minute and remove from heat.

Add peanut butter and vanilla until smooth.

Add Cheerios and mix until coated. I would maybe consider adding in chocolate chips or something along those lines as well too.

Drop mixture by the spoonful onto waxed paper and allow to cool -- I would probably go parchment over wax.

Asian Spaghetti

Asian Spaghetti (from a magazine)

Notes: This was gooooood! Will definitely make again.

8oz uncooked angle hair pasta
1 c. sliced fresh mushrooms (left out)
1 c. fresh snow peas (left out, but would add if I had them)
3/4 c. shredded carrot (I think I used more)
4 green onions, cut into 1-in pieces
2 tbsp canola oil
1 garlic clove, minced
1/4 c. reduced-sodium soy sauce
1 tsp sugar
1/4 tsp cayenne pepper (I don't think I used quite this much)
2 tbsp sesame seeds, toasted

Cook pasta according to package directions.

Saute veggi's & onions until crisp-tender. Add garlic. Cook 1 more min.

Combine soy sauce, sugar, and cayenne in a small bowl. Drain pasta. Add pasta and soy sauce mix to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

Panko Crusted Tilapia

Panko Crusted Tilapia (from here)

Notes: So good. Will make again!

• 6 tilapia fillets, rinsed & patted dry
• ½ cup melted margarine
• ¼ teaspoon garlic powder
• 2 tablespoons lemon juice
• 1 cup unseasoned panko
• ½ teaspoon Old Bay Seasoning
• lemon wedges

Directions

1. Heat oven to 375%. Spray a baking pan lightly with cooking oil.
2. In a shallow dish, combine melted margarine, garlic powder, and lemon juice. In a separate shallow dish, combine panko and Old Bay seasoning.
3. Dip each filet in butter mixture, then roll well in the panko mixture. Place filets in a single layer onto prepared pan.
4. Press any remaining panko mixture onto tops of filets.
5. Bake 12-14 minutes, until flaky. Serve with lemon wedges.

Tuna Cakes

Tuna Cakes (from magazine)

2 eggs
3 tbsp parsley - fresh, so whatever the conversion is for not fresh
1/2 tsp. seafood seasoning
2 cans tuna
1/2 cup seasoned bread crumbs
1/2 c. shredded carrots

Combine eggs, parsley and seasoning in a large bowl. Stir in tuna, bread crumbs, and carrot. Shape into eight patties. Brown patties in butter (I'll probably use oil).

Lofthouse Sugar Cookie Bars

Lofthouse Sugar Cookie Bars (from here)

Notes: These were a) easy b)quick and c)delicious. Will make for all group get togethers I have to go to in the future...

 1 1/2 c. sugar
1 c. butter, room temperature
8oz. cream cheese, room temp
1 egg
2 tsp vanilla extract
2 1/2 cups flour
1/2 tsp baking soda
1 tsp baking powder

1.  Preheat oven to 350
2. Line a jelly roll pan (15x10x1) with aluminum foil and spray lightly with cooking spray.
3. In your mixer cream butter, cream cheese and sugar together. Add in egg and vanilla and mix until incorporated.
4. With mixer on low, add in your dry ingredients: flour, baking powder and baking soda.
5. Mix until just combined.
6. Press dough evenly into your prepared pan (dough will be sticky)
7. Bake for 20 mins until edges begin to golden.
8. Cool completely before frosting.

Use a buttercream frosting.

Basic Crepes

Basic Crepes

1 c. all-purpose flour
2 eggs
1/2 c. milk
1/2 c. water
1/4 tsp. salt
2 tbsp butter, melted
sugar, to taste

Whisk flour and eggs. Add in milk and water, stirring. Add salt and butter, beat until smooth.

Heat griddle over medium high heat. Pour ~1/4c. batter and tilt pan until batter coats surface evenly.

Cook for about 2 minutes and flip. Serve hot.

Fresh Peach Sauce

Fresh Peach Sauce (from here)

Notes: This was good. We had with crepes.

1/2 c. water
3 tbsp sugar
2 tbsp cornstarch
1 dash ground nutmeg
1 c. sliced peeled fresh peaches (I used fresh ones that I froze last fall.)
1/8 tsp. almond extract

In a saucepan, bring water, sugar, cornstarch, and nutmeg to a boil. Boil for 1 minute. Add peaches. Bring to a boil; boil another 1-2 minutes. Remove from the heat; stir in extract. Serve warm.

Italian Roast Beef

Italian Roast Beef (from here)

Notes: This is really good and smells AMAZING while it cooks.

1 1/2 c. water
3 cubes beef bouillon (or equivalent in broth/bouillon)
1 tsp. salt
1 tsp crushed garlic
2 tbsp Italian Seasoning
1 tsp freshly ground black pepper
2 tbsp dired oregano
2 tbsp dried basil
1/2 tsp dried red pepper flakes (optional - I didn't add. I'm a spice wimp.)
4 lbs rump roast (I just use whichever roast is on top on the freezer :) )
1/2 c. vegetable oil (I didn't add this last time, and it was fine.)

Put the roast in the crock pot. Put water and beef bouillon. Sprinkle spices over roast.

Cocktail Meatballs

Cocktail Meatballs (originally from here - but I modified as it says below)

Notes: These were delicious. I didn't actually measure everything, and I think I added slightly too much vinegar from the chili sauce recipe). I tried adding a little more sugar to counter it, and it sorta helped. I would definitely just put a dash of vinegar next time.

1 lb. ground beef
1 egg
2 tbsp water
1/2 c. bread crumbs
3 tbsp minced onion

1 (8oz) can jellied cranberry sauce
3/4 c. chili sauce (see recipe below)
1 tbsp brown sugar
1 1/2 tsp lemon juice
- I added a little bit of soy sauce and Worcestershire sauce

1. Preheat oven to 350.
2. Mix ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
3. Bake in preheated oven for 20 to 25 minutes, turning once.
4. In a slow cooker or large saucepan (I did the sauce pan) over low heat, blend the sauce ingredients and add meatballs. Simmer for 1 hour before serving.

Chili Sauce Recipe (from here)

1 c. tomato sauce
1/4 c. brown sugar
2 tbsp vinegar (i used cider vinegar, but not for any particular reason)
1/4 tsp allspice

Chocolate-Coconut Bars

Chocolate-Coconut Bars (from here)

Note: These were delicious.

3 cups finely ground cookies (12oz) - graham cracker, chocolate wafters, or combo
1/4 c. sugar
3/4 c. (1 1/2 sticks) unsalted butter, melted
1 c. pecan pieces
1 c. semisweet chocolate chips or chunks
1 can (14oz) sweetened condensed milk
1 1/2 c. sweetened shredded coconut

Preheat oven to 375 degrees. Lightly splash a 15x10 rimmed baking sheet evenly with water, then line with parchment paper.

In a large bowl, stir together cookie crumbs, sugar, and batter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 mins. Transfer to a wire rack; cool, about 20 minutes.

Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.

Bake until coconut is toasted, 10 to 15 mins. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-sized bars.

Chewy Lemon Snowdrop Cookies

Chewy Lemon Snowdrop Cookies (from Kim Routsong)

Notes: These were sooooo good! The perfect chewy lemon cookie.

1 3/4 c. unbleached all-purpose flour
pinch of salt
8 tbsp unsalted butter

zest of 2 lemons
2/3 cup granulated sugar
1/4 cup agave nectar or honey
1 teaspoon baking soda
2 tablespoons lemon juice
about 1 cup powdered sugar, for coating

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium sized bowl, whisk together flour and salt.  Set aside.

2. In an electric mixer fitted with the paddle attachment, cream together butter, lemon zest, sugar, and agave nectar. Mix until very smooth, about 3 minutes. Scrape down the sides.

3. In a small cup, combine the lemon juice baking soda. With the mixer on low, add in flour mixture and lemon juice mixture. Scrape down sides of bowl with a rubber spatula and mix the dough by hand a few times to ensure an even distribution of the ingredients.

4. Roll the dough into balls, one inch in diameter. Bake for 10-15 minutes. Let cool for a few minutes on the cookie sheets , and then toss in powdered sugar to coat

Asian Inspired Meatballs

Asian Inspired Meatballs (form here)

Notes: I want to try these..or some variation of these at some point in time.

Ingredients

• 1 lb ground beef
• 1/3 cup milk
• 1/3 cup rolled oats
• 1/3 cup saltine crackers, crushed
• 1 eggs
• 1/2 cup onions, chopped
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 2 cups catsup
• 1 cup brown sugar
• 1/2 teaspoon liquid smoke
• 1 teaspoon dried ginger ( or 1/2 tsp fresh grated)
• 1/2 teaspoon sesame oil
• 2 tablespoons molasses

Directions

1. Preheat oven to 350°F.
2. Thoroughly combine ground beef, milk, oats, crackers, egg, 1/4 cup onion, 1 teaspoons garlic powder, salt, pepper and chili powder for meatballs.
3. Form meat mixture into 1-inch balls and place in a 13x9-inch baking pan.
4. Combine catsup, brown sugar, liquid smoke, 1 teaspoons garlic powder, 1/4 cup chopped onion, ginger and sesame oil. Stir mixture until sugar dissolves (will be a bit grainy).