Peach Glazed Pork Chops

Ingredients

• pork chops

• salt, pepper, cinnamon

• peach preserves (can also use jam, apricot jam)

• Worcestershire sauce

• 1/2 cup chicken broth

• 1 tsp chili paste (sriracha)

Directions

1. Season all your pork chops with salt, pepper, and cinnamon.

2. Sear hard on both sides and remove from pan.

3. Add broth, jam, Worcestershire sauce, and chili paste. Simmer for 5 minutes until thick.

4. Add pork chop back into pan and cook until pork is no longer pink in the center, only a few minutes.

5. Serve with veggies and rice, don’t forget to spoon the sauce all over everything!

Slow Cooker Meatball Sliders

Ingredients

• 1 can cranberry sauce

• 15 ounces tomato sauce

• 1/2 tsp crushed red pepper flakes

• 1 package dry onion soup mix

• 1.5 pounds frozen meatballs

• sliced provolone cheese

• small split rolls

Directions

1. Combine first 4 ingredients in your slow cooker and cook on low for 3-4 hours.

2. Put meatballs and sauce on the rolls, top with cheese and serve!

Slow Cooker Thai Chicken with Ramen Noodles

Ingredients

• 1.5 pounds sliced chicken breast

• 1-2 sliced bell peppers (I used red)

• 2 cups chicken broth, divided in half

• 1/4 cup soy sauce

• 2-3 cloves of minced garlic

• 2 TBSP cornstarch

• 1/2 cup peanut butter

• 10-16 ounces of ramen noodles

• topping ideas - cilantro, chopped peanuts, sliced green onions

Directions

1. Put the first 5 ingredients in the slow cooker and cook on low for 3-4 hours.

2. Combine remaining broth and cornstarch in a bowl and pour into chicken mixture. Add peanut butter. Cook on high for 30 minutes.

3. Stir until combined and serve over cooked ramen noodles. Top with your choice of toppings.

Slow Cooker Ham and Potatoes

Ingredients

• 1.5 pounds sliced red potatoes

• 2-4 sliced anaheim or poblano peppers

• 8 ounces sliced deli ham

• 2-4 TBSP olive oil

• 1 TBSP dried oregano

• 1/2 tsp salt

• 1 cup shredded cheese of your choice

Directions

1. Mix all ingredients in your slow cooker except the cheese.

2. Cook on low for 7 hours or high for 4 hours.

3. Top with cheese and serve.

Freezer Crescent Zucchini Pie

Ingredients

• 2 tubes refrigerated crescent rolls

• 4 tsp dijon mustard

• 8 cups sliced zucchini

• 2 cup chopped onion

• 12 tsp butter

• 4 eggs, lightly beaten

• 2 cup shredded mozzarella cheese

• 2 cup Colby-Monterey Jack cheese

• 8 slices cooked and chopped bacon

• 1 tsp salt

• 1 tsp pepper

• 1 tsp dried basil

• 1 tsp dried oregano

Directions

1. Place crescent dough into a 9x13 or 10x15 baking dish. Press dough onto the bottom and up the sides to form a crust. Seal seams. Spread crust with mustard.

2. In a large skillet, saute the zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, bacon, seasonings, and the zucchini mixture. Pour into crust.

3. Bake at 375 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. Cover edges loosely with foil if crust browns too quickly.

   How to Freeze- Securely wrap and freeze cooled pie in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Heat in the oven or microwave.
   

Freezer Breakfast Biscuit Cups

Ingredients

• 1 lb pork sausage (like Jimmy Dean)

• 3 tbsp flour

• 1 tsp pepper

• 2 - 1/4 cup milk

• 1 - 1/2 cup cubed hash brown potatoes

• 3 tbsp butter

• 6 eggs

• 3 can large refrigerated biscuits - 24 biscuits

• 1 - 1/2 cup shredded Colby Monterey Jack cheese

Directions

1. In a large skillet, cook sausage over medium heat until no longer pink. Stir in the flour, and pepper. Gradually add the milk and bring to a boil. Cook and stir for 4 minutes or until thickened. Remove from the heat and set aside.

2. In a separate skillet, cook the potatoes and butter until soft. Whisk the eggs and the remaining milk and pepper. Add to skillet and cook until almost set.

3. Press into each biscuit onto the bottom and up the sides of ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups. sprinkle with remaining cheese.

4. Bake at 375 degrees for 18-22 minutes or until golden brown. Let cool for 5 minutes before removing from pan. If you are using jumbo muffin tins, this will be closer to 28 minutes.

How to Freeze- Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.

Lemon Blueberry Cornbread Muffins

Ingredients

• 1 cup buttermilk white cornmeal mix (White Lily Brand is what I have)

• 1 cup flour

• 1/2 cup sugar

• 1 egg

• 1 cup milk

• 1/4 cup oil

• grated lemon zest from 1 lemon

• 3/4 cup blueberries

• 3/4 cup powdered sugar

• juice of 1 lemon

Directions

1. Combine eggs, milk, oil, and lemon zest in a mixing bowl and whisk. Add cornmeal, flour, and sugar and stir until just combined.

2. Fold in the blueberries.

3. Fill 10-12 greased muffin tins with the batter.

4. Bake for 20-25 minutes and then cool for 10 minutes.

5. Whisk powdered sugar and juice of lemon until combined. Dip the tops of the baked muffins into the glaze and let dry.

6. Makes 10-12 regular sized muffins.

Cream Cheese Cherry Crisp

Ingredients

• 4 cups pitted cherries

• 3/4 cup sugar

• 1/4 cup flour

• 1/2 tsp salt

• 4 oz. cream cheese

• 1 1/2 cups flour

• 1 cup oats

• 1 cup brown sugar

• 3/4 cup butter

Directions

1. Mix the first 4 ingredients in a baking dish and pinch off sections of the cream cheese on top of the cherry mixture.

2. Mix the last 4 ingredients together in a mixing bowl until they resemble course crumbs, then pour on top of the cherry mixture.

3. Bake at 375 degrees for 45-50 minutes.

Bean Lettuce Wraps

Ingredients

• 1 can black beans

• 2 TBSP chopped cilantro

• 1/2 cup chopped bell pepper

• 1/2 cup mayo

• 1 TBSP lime juice

• your favorite tortillas

• lettuce

Directions

1. Mash the beans slightly and add the cilantro, bell pepper, mayo, and lime juice. Stir until combined.

2. Place the bean mixture on a tortillas and top with lettuce or spinach.

3. Try the raw tortillas that you need to heat on a griddle, they really make this a delicious treat!

Sheet Pan Cajun Chicken & Veggies

Ingredients

• olive oil

• 6 ears of corn, shucked and cut into 4 pieces

• 16 oz baby bell peppers, halved and seeded

• 1 tsp fresh thyme

• 4 tsp cajun seasoning

• 1 tsp salt

• black pepper, to taste

• 6 boneless, skinless chicken breasts

• 2 grated garlic cloves

• hot sauce, for serving

Directions

1. Preheat oven to 425 degrees. Place olive oil on baking sheets. Combine corn, bell peppers, thyme, 1 tsp each of cajun seasoning, salt, and pepper. Mix until well coated.

2. Add chicken to the sheet pans and coat with same seasonings.

3. Bake for 25 minutes, rotating the baking sheets halfway through. Or until chicken is cooked through and vegetables are tender. Transfer chicken to a platter.

4. Add hot sauce to each tray of vegetables and toss until vegetables are glazed. Add to the platter with chicken.

Slow Cooker Spicy Sweet and Sour Cocktail Franks

Ingredients

• 16 oz cocktail franks

• 1/2 cup ketchup or chili sauce

• 1/2 cup apricot preserves

• 1 tsp hot pepper sauce

Directions

1. Combine cocktail franks, ketchup, preserves, and hot pepper sauce into crock pot. Mix well.

2. Cover. Cook on low for 2-3 hours or on high for 1 hour.

Crock-Pot Honey-Glazed Chicken Wings

Ingredients

• 4 lbs chicken wings

• 1 cup honey

• 1/2 cup soy sauce

• 1 clove minced garlic

• 2 tbsp tomato paste

• 2 tsp water

• 1 tsp black pepper

Directions

1. Put the chicken wings into crock pot. Combine honey, soy sauce, remaining oil, and garlic in medium bowl. Whisk in tomato sauce, water, sugar, and pepper.

2. Pour sauce over chicken wings. Cover. Cook on low for 6-8 hours or on high for 3-4 hours.

Slow Cooker S’mores Fondue

Ingredients

• 8 oz semisweet chocolate chips

• 7 oz marshmallow cream

• 1/4 cup half-and-half

• 1 tsp vanilla

• 1 cup mini marshmallows

• bananas, strawberries chocolate-covered pretzels, graham crackers, and/or sliced apples

Directions

1. Combine chocolate chips, marshmallow cream, half-and-half, vanilla, and mini marshmallows in slow cooker. Let it cook on low for 1 hour.

2. Sprinkle with marshmallows and serve with fruit, pretzels, and graham crackers.

Crock-Pot Southwestern Mac and Cheese

Ingredients

• 8 oz elbow macaroni

• 14 oz diced tomatoes with green peppers and onions

• 10 oz diced tomatoes with mild green chiles

• 1 1/2 cup salsa

• 3 cups shredded, Mexican cheese blend

Directions

1. Coat the inside of the crock pot with non-stick cooking spray. Place macaroni, tomatoes, salsa, and 2 cups cheese in crock pot. Cover, cook on low 3 3/4 hours.

2. When cooked, sprinkle remaining 1 cup cheese over macaroni. Cover, cook on low 15 minutes or until cheese is melted.

Emily's Homemade Bread

Ingredients

• 5 cups hot-ish water

• 1/2 cup sugar

• 4 tbsp yeast

• 1/4 cup oil

• 4 tsp salt

• 10-12 cups flour

Directions

1. Proof water, sugar, and yeast for 5 minutes. Then add oil, salt, and flour. Mix until well combined.

2. Let rise for 1 hour until doubled in size.

3. Punch and roll into dough. Put dough into bread pans. Let rise for another 10-20 minutes.

4. Bake dough in oven at 375 degrees for 25-30 minutes. (Makes 4 loaves)

Gluten Free Chocolate Almond Torte

Ingredients

• 1/2 cup almonds

• 1 box gluten free devil’s food cake

• 1 cup water

• 1/2 cup softened butter

• 3 eggs

• 1 can (14oz) sweetened condensed milk

• 2 squares (1 oz each) chopped white chocolate

• 1 tsp vanilla

Directions

1. Blend almonds in a blender until ground. Set aside 1/3 of almonds for topping.

2. Generously grease bottom of 8-9 inch round pan.

3. In a large bowl, combine ground almonds, cake mix, water, butter, and eggs. Beat ingredients on low speed of electric mixer 30 seconds and then medium speed for 2 minutes. Pour mixture into pan.

4. Bake 43-48 minutes or until fully cooked through. Let cool for 10 minutes. Transfer to cooling rack.

5. In small saucepan, heat sweetened condensed milk and white chocolate over medium heat until chocolate melts. Cook and stir over medium-low heat 7-10 minutes or until thickened. Remove from heat. Let cool for 10 minutes. Stir in vanilla.

6. Cut cooled cake in half, horizontally. Place bottom layer, cut side up, on serving plate. Spread half the white chocolate mixture over the cake. Sprinkle 1/2 chopped almonds. Top with remaining cake half, cut side down. Spread remaining white chocolate mixture over top. Sprinkle remaining almonds . Refrigerate any remaining cake.

Gluten Free Apple Pie Cheesecake Bars

Ingredients

• 1 box gluten free yellow cake mix

• 1/2 cup cold butter

• 2 packages softened cream cheese (8 oz each)

• 1/2 cup sugar

• 1 tsp gluten free vanilla

• 1 egg

• 1 can (21 oz) apple pie filling

• 1/2 tsp cinnamon

• 1/3 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees. Grease 13x9 inch pan with cooking spray.

2. Place cake mix in large bowl. With pastry blender or fork, cut in butter until the mixture is crumbly and coarse. Save 1 cup crumb mixture. Press remaining crumbs in bottom of pan. Bake for 10 minutes.

3. In large bowl beat cream cheese, sugar, vanilla, and egg with electric mixer until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35-40 more minutes or until light golden brown. Let cool for 30 minutes. Refrigerate to chill for 2 hours. Cut into desired size bars. Store covered in refrigerator.

Gluten Free Brownie Dessert Pizza

Ingredients

• 1 box gluten free brownie mix

• butter and eggs as stated on the back of the brownie package

• 1 package (8 oz) cream cheese

• 1/3 cup sugar

• 1/2 tsp gluten free vanilla

• 2 cups sliced strawberries

• 1 cup blueberries

• 1 cup blackberries

• 1/2 cup apple jelly

Directions

1. Preheat oven to 350 degrees. Grease bottom of 12 inch pizza pan with cooking spray.

2. In a large bowl, stir brownie mix, butter, and eggs until well blended. Spread in pan.

3. Bake for 18-20 minutes or until fully cooked through. Let cool for 1 hour.

4. In a small bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Spread mixture evenly over brownie base. Mix softened jelly and berries and pour over the top of the pizza. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Gluten Free Peanut Butter Truffle Brownies

Ingredients

• 1 box (16 oz) gluten free brownie mix

• butter and eggs stated on back of brownie package

• 1/4 cup softened butter

• 1/4 cup gluten free creamy peanut butter

• 1 cup gluten free powdered sugar

• 1 tsp milk

• 1 cup semisweet chocolate chips

• 1/4 cup butter

Directions

1. Preheat oven to 350 degrees. Make and bake brownie mix as directed on back of box. Let stand for 1 hour or until fully cooled.

2. In a medium sized bowl, combine butter, peanut butter, powdered sugar, and milk. Stir until smooth. Spread mixture evenly over brownie base.

3. In small microwavable bowl, microwave chocolate chips and butter uncovered on high heat for 30-60 seconds. Stir until smooth. Let cool for 10 minutes. Spread mixture over filling. Let cool in refrigerator for 30 minutes or until set. Store covered in refrigerator.

Gluten Free Brownie Ganache Torte with Strawberries

Ingredients

• 1 box (16 oz) gluten free brownie mix

• 1/4 cup melted butter

• 2 eggs

• 1/3 cup whipping cream

• 1/2 cup semisweet chocolate chips

• 1 cup sliced strawberries (or more if you’re sassy)

Directions

1. Heat oven to 350 degrees. Grease bottom of 8 inch springform pan.

2. In medium bowl, stir brownie mix, butter, and eggs until well blended. Spread into pan.

3. Bake 26-29 minutes, or until fully cooked through. Let cool for 10 minutes. Run knife around edge of pan to loosen. Remove side of pan. Let stand for 1 hour.

4. In 1 qt saucepan, heat whipping cream over medium-low heat until hot. Remove from heat. Stir in chocolate chips until melted and smooth. Let stand for 15 minutes to thicken. Carefully pour chocolate mixture onto top canter of brownie, spread to edge, and cut into wedges. Serve with strawberries.