Turkey

Go to the store and buy  Jennie-O Turkey Beast Tenderloins (1.5 LB)

Put them on a cookie sheet and drizzle both sides with olive oil
Sprinkle both sides liberally with salt, pepper and garlic powder.

Roast at 400 for 30 minutes

Slice thin and  eat as a snack or on a sandwich

Alfredo Sauce

1 T. butter
1 heaping T minced garlic
1 T. Flour
1 cup nonfat or low fat milk (I use 1% and it works). I have also used half and half
4 oz cream cheese
1/4 cup grated parmesan cheese

1. melt butter and add garlic and sauté for 30 seconds
2. whisk in flour making a nice thick rue
3. slowly whisk in milk and cook until slightly thick 
4. whisk in cream cheese and parmesan until smooth
5. Add salt and pepper to taste
6. Remove from heat and cover until ready to serve

Serve with any cooked pasta.  You can add broccoli.  If serving with chicken DO
NOT use rotisserie, it seems to make it gooey.  

Shrimp
Peel and devine the shrimp
add a little butter and/or olive oil to a pan. When hot add the shrimp and sauté for 2-3 minutes each side.  Buy frozen shrimp and just thaw what you will need for dinner that night.  I add the cooked hot shrimp to the pasta and sauce.  

Korean Beef Bowls

Russ likes these best the next day as leftovers

Cooked Jasmine Rice
1 lb ground beef
3 T. brown sugar
3 T. soy sauce
2 T. sesame oil
1 T chili garlic sauce
1/4 tea ginger
4 green onions, sliced
1 carrot, grated or chopped really small
1 zucchini, spiralized, if you dont have one, get one, they are cheap and fun and easy


Cook the ground beef until all the fat is cooked out and its in small pieces.  Stir in the sugar, soy sauce, sesame oil, chili garlic sauce and ginger.  Reduce the heat to low and toss well, cook for 5 minutes.  Stir in the green onions and zoodles and cook for 2 minutes.

In a bowl put rice, then beef mixture and sprinkle the carrots on top.

Drizzle Sweet Chili Sauce over the top, Enjoy

Funeral Potatoes

I sometimes make something more fancy by making my own rue or grating the potatoes or using fancy cheese,  but this is my basic go to recipe

1 bag Ore Ida Shredded Hash Brown Potatoes (30 oz.)
1/2 onion chopped
1 can cream of something soup
2 cups sour cream
2 cups any kind of cheese, grated
2/3 tea salt
1/2 tea pepper
crushed Ritz crackers

In a large bowl mix hash browns, onion, cheese and S&P
Mix soup and sour cream.

Mix soup mixture with potato mixture.  Put in a 9x13 pan
Sprinkle Ritz cracker crumbs over the mixture.
Bake uncovered for 45 minutes, let cool for 15 minutes

Cinniman Roll with Maple Icing

• My good friend Suk makes these every sunday for the boys we teach.  I have tried a few times but they never turn out like hers,  I'm trying again.  If it works it will be a major beakthrough 
• 
  
• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted Butter
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

INSTRUCTIONS

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour  Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. and 2 tea. dough enhancer. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

Preheat the oven to 375°F. 

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.   *use 1/2 the butter and don't melt it, just soften and spread.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown. 

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time… not that they last for more than a few seconds. Make them for a friend today! It’ll seal the relationship for life. I promise.

Buffalo Chicken over Caramelized Sweet Potato

Recipe from Steph Outsen

Ingredients
1/2 lb boneless skinless chicken breast
1/2 lb boneless skinless chicken thighs
1/3 cup hot pepper sauce, I used Sriracha but if you want to make it whole 30 use Frank's Red Hot
2 Tablespoon ghee, coconut oil OR butter
1 Tablespoon Coconut Aminos
1/2 tsp. garlic powder
4 small sweet potatoes
Ranch dressing, I use wishbone

1. Place chicken in a slow cooker set on low

2. In a small saucepan on medium-high heat, combine the hot sauce, butter, coconut aminos and garlic powder and heat until butter is melted.

3. Pour sauce into slow cooker

4. Cook for 4-6 hours on low or until chicken is tender

5. Remove chicken from slow cooker and shred with two forks.  return  shredded chicken to slow cooker and toss with the sauce.

6 Turn slow cooker to warm until ready to serve

7. Serve chicken in baked sweet potatoes and drizzle with ranch dressing


Caramelized Sweet Potato

Preheat oven to 400
Cut the sweet potatoes in half, lengthwise and place on a rimmed baking sheet.
Drizzle the potato with extra virgin olive oil and rub the oil all over the potato.  Sprinkle with salt.
Place the potato flesh side down the the baking sheet.
Bake uncovered for 30-35 minutes, until the skins begins to look shriveled and soft.  Remove from the oven.
The sweet potato should be slightly brown and caramelized on the top of the flesh and soft throughout the potato.
Can be stored in fridge for a few days

 Chocolate Chip Cookies

Soft Chocolate Chip Cookies

2 3/4 cups flour
1 tea. baking soda
1 tea. salt (use 1/2 tea. if using salted butter)
1 cup unsalted butter softened to room temp.
1 cup brown sugar
1/2 cup sugar
2 large eggs room temperature
2 tea. vanilla 
1 12-ounce package (2 cups semi sweet chocolate chips

1. Mix flour, baking soda and salt, set aside

2. In a mixer with paddle attachment cream butter, brown sugar and sugar for 1-2 min.  Add the eggs and vanilla one at a time and mix until combined.

3. Slowly mix in the flour mixture and continue mixing until just combined then mix in the chocolate chips.

4. Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.

Roll into small balls and cook at 350 for 10 minutes, let rest for 5 minutes

     *Measure flour correctly spooning it into the cup and leveling with a knife*