Sheet Pan Brownies

Ingredients:
BROWNIES:
2 family-sized boxes brownie mix
1 stick butter, melted
4 eggs
1/2 cup water
2 cups semi-sweet chocolate chips

GLAZE:
2/3 cup butter
1/2 cup water
1 cup cocoa
2 tsp. vanilla
Dash of salt
4 cups powdered sugar

Preparation:
1. Generously grease a full-sized jellyroll pan or large cookie sheet with sides.
2. Preheat oven to 350 degrees.
3. Mix all ingredients together with wooden spoon.
4. Spread into pan.
5. Bake at 350 degree for 30 minutes, or until toothpick comes out mostly clean. Be sure not to stick toothpick into a chocolate chip when trying to determine doneness.
6. If glazing, make glaze 5 minutes before brownies are due to come out of the oven (glaze must be soft and somewhat pourable). To make glaze, melt butter in a medium saucepan over medium heat.
7. As soon as butter is melter, add cocoa, vanilla, water and salt and stir.
8. Add in powdered sugar, mixing with a whisk or hand mixer to achieve smoothness. (Alternately, put powdered sugar in bowl of stand mixer, then add butter and cocoa mixture and mix.)
9. Use glaze immediately, if desired.
NOTE: If glazing, score brownies immediately upon glaze setting up (before full hardening stage), but DO NOT cut brownies until they have cooled completely.

Steph's Chicken Strips

Ingredients:
Self-rising or all-purpose flour

Ranch dressing powder

Southwest Ranch dressing powder

Goya Adobo (red) seasoning

Black pepper

Chicken strips/tenderloins

Buttermilk

Hot sauce

Preparation:

1) Remove the white tendon from each chicken tender.

2) Combine buttermilk and hot sauce in a large bowl with a lid. 

3) Place chicken tenders in buttermilk mixture, put on lid, and then shake until all tenders are coated.

4) Refrigerate tenders for at least 4 hours to marinate.

5) Mix flour and seasonings in a flat bowl in this ratio, sifting together, then adjusting to taste:

    6 parts flour

    1 part Ranch powder

    1/2 part Southwest Ranch powder

    1/8 part Goya

    Black pepper, to taste

6) Dredge each chicken tender well in the flour mixture and set on a plate. 

7) When all tenders are dredged, heat vegetable oil in a deep skillet or saucepan until hot, then drop in tenders, one by one, until a single layer of tenders is cooking in the oil. Tenders should be cooked in small batches.

8) Reduce oil heat slightly, so tenders cook until crisp, but don't burn before they are thoroughly done. Tenders should take about 8 minutes to cook each batch. Turn several times while cooking.

9) When cooking is complete, remove tenders from oil and place on paper towels to drain. Lightly salt tenders.

10) Continue cooking until all tenders are done, keeping cooked tenders warm in low-heat oven or in warming drawer.

Easy and Best Southern Buttermilk Biscuits

Ingredients:
1 stick unsalted butter, very cold
2 1/4 cups self-rising flour, plus more for kneading and work surface
1 1/4 cups buttermilk

Preparation:
1) Slice the butter into 1/4" thick slices.

2) Put the 2 1/4 cups of flour into a large bowl and toss in the butter slices. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and resembles small peas.

3) Cover dough and refrigerate for 10 minutes.

4) Preheat oven to 450 degrees.

5) Line a baking sheet with parchment paper.

6) Remove dough from fridge, and add buttermilk, stirring gently with a fork just until the flour is moistened. The dough will be very sticky.

7) Turn the dough out onto a floured surface and gently knead it three or four times, adding flour as needed.

8) Press or pat the dough into a 3/4" thick rectangle (about 9" x 5"), then sprinkle it with a little more flour.

9) Fold the dough over onto itself in three sections.

10) Again press dough into a 3/4" thick rectangle and fold over itself into three sections. Repeat the press and fold two more times (4 total).

11) Press or pat the dough to 3/4" thickness, then cut with a 2" cutter. 

12) Place biscuits, sides touching, onto the prepared baking sheet.

13) Bake biscuits for 13 to 15 minutes, or until lightly browned. Do not overbake, or biscuits will dry out.

14) Optional: brush tops of biscuits with melted butter.

Makes approximately 12 biscuits.

Snack Crackers

Ingredients:

4 sleeves saltines

1/2 cup to 1 cup oil (can use popcorn oil for extra flavor)

1 envelope dry ranch dressing mix

1 to 2 tsp crushed red pepper

1 tsp garlic powder

1 tsp dried dill

Preparation:

1. Stack crackers in a large plastic container or Ziploc bag.

2. Mix all other ingredients well and pour over crackers.

3. Gently toss crackers, making sure all are well covered with mixture. Allow to sit in container or bag overnight, turning occasionally to make sure mixture is being absorbed into crackers.

4. Store in a clean, airtight container.

Goat Cheese Appetizer

Ingredients:

1 log goat cheese, crumbled

1 Tblsp. fresh rosemary, roughly chopped

2-3 Tblsp. honey

1/2 tsp coarse Kosher salt

Preparation:

1. Scatter goat cheese on a small platter.

2. Top cheese with rosemary, honey and salt.

3. Serve at room temperature with crackers.

Chocolate Chip Cookie Dough Frosting (Edible Cookie Dough)

Ingredients:
1 cup butter, room temperature
3/4 cup brown sugar
1 cup powdered sugar
1 cup flour
1/2 tsp salt
4 Tblsp. to 1/4 cup milk (for frosting - omit if making edible cookie dough)
1 cup mini chocolate chips

Preparation:
1. Cream butter and sugars on low.

2. Add flour and vanilla and mix on medium until flour is thoroughly incorporated and mixture is creamy.

3. If making frosting, add milk and continue to mix until frosting is desired consistency.

4. Add chocolate chips and mix until evenly distributed.

Chocolate Cake (from cake mix)

Ingredients:

1 box chocolate cake mix

1 cup all-purpose flour

1 cup sugar

6 Tblsp. cocoa

3/4 tsp. salt

1 1/3 cups water

2 Tblsp. vegetable oil

3 eggs + 2 egg yolks

1 cup Greek yogurt or sour cream

Preparation:

1. Mix dry ingredients with a whisk, then add wet ingredients.

2. Beat for two minutes, until fluffy.

3. Pour into greased, floured pans (fills two 8" or 9" rounds).

4. Bake according to cake package directions.

Homemade Buttermilk Biscuits

Ingredients: 

2 1/2 cups all-purpose flour

2 Tblsp. aluminum-free baking powder

1 tsp salt

1/2 cup unsalted butter, cubed and very cold

1 cup + 2 Tblsp. cold buttermilk, divided

2 tsp honey

Preparation:

1. Preheat oven to 425 degrees.

2. Place flour, baking powder and salt in a large bowl or food processor. Whisk or pulse until combined. 

3. Add cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Continue until coarse crumbs form.

4. Put mixture in a large bowl, and make a well in the center of the mixture.

5. Pour 1 cup of the buttermilk into the well, and drizzle the honey on top.

6. Fold everything together with a large spoon until it begins to come together. Do not overwork the dough, which should be shaggy and crumbly with some wet spots.

7. Turn out the dough onto a floured work surface, and gently bring it together with floured hands. The dough will be sticky as you bring it together; have extra flour nearby, and use it often to flour hands and work surface.

8. Using floured hands or a rolling pin, flatten into a 3/4" thick rectangle, as best as possible. 

9. Fold one side into the center, then the other side.

10. Turn the dough horizontally.

11. Gently flatten into a 3/4" thick rectangle again, and repeat the folding.

12. Turn the dough horizontally one more time, and gently flatten again.

13. Repeat folding one more time (3 times total).

14. Flatten into a final 3/4" rectangle -- do not get the rectangle too thin, or your biscuits will be too thin!

15. Cut into circles with a biscuit cutter. Do not twist the biscuit cutter when pressing down, as that will seal off the edges of the biscuit and keep it from fully rising.

16. Re-roll scraps and cut until all dough is used. Recipe should yield 8-10 biscuits.

17. Arrange biscuits in a 10" cast iron skillet, with sides touching.

18. Brush the tops of the biscuits with the remaining buttermilk.

19. Bake for 15-20 minutes until tops are golden brown.

20. Remove from oven, and top with melted butter, if desired.

Bacon Cheddar Honey Mustard Chicken (sous vide)

Ingredients:

4 boneless skinless chicken breasts

8 strips thick cut bacon, cooked

1/2 cup honey

1/2 cup spicy mustard

2 Tblsp. lemon juice

1/2 tsp paprika

1/2 tsp salt

Dash of hot sauce

1 Tblsp. olive oil

1 cup shredded cheddar cheese

Preparation:

1. Mix together honey, mustard, lemon juice, paprika, salt and hot sauce to make marinade.

2. Place chicken in ziplock bag, plastic container, or in FoodSaver vacuum bag, and pour marinade over chicken.

3. Refrigerate chicken for 3 hours, or overnight.

4. Transfer chicken and marinade to FoodSaver vacuum bag/seal bag.

5. Place bagged chicken in sous vide at 143 degrees. Cook for 2 hours if thawed (4 hours if frozen).

6. Heat olive oil in cast iron skillet over high heat.

7. Add chicken and sear three minutes per side.

8. Turn off heat, then top chicken with cheese and bacon. Cover for 2 minutes, or until cheese is melted.

9. If desired, make a second batch of the marinade, and serve it as a dressing/dipping sauce for chicken or over a salad topped with the chicken.

Coffee Cake Banana Bread

Ingredients:

Bread:

3-4 medium or large bananas

2 Tblsp. brown sugar

1 1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 Tblsp. sour cream

Topping:

1 tsp cinnamon

1 cup flour

1 cup brown sugar

6 Tblsp. butter, cold

Preparation:

1. Preheat oven to 350 degrees.

2. Grease 2 4x8 loaf pans.

3. In a small bowl, mash bananas, brown sugar, vanilla and cinnamon.

4. In a separate bowl, cream together butter and sugar until light and fluffy.

5. Add eggs, and beat until mixed.

6. Add flout, baking soda and salt to sugar and butter mixture. Stir until just combined.

7. Add sour cream and stir.

8. Stir in banana mixture, and mix until just combined. Pour into two pans.

9. Combine cinnamon, flour and brown sugar for topping.

10. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs.

11. Sprinkle coating evenly over the batter in both pans.

12. Bake for 35-40 minutes.

Mocha Coffee Syrup

Ingredients:

1 cup coffee-flavored creamer (dark roast/espresso is best)

1 cup dark cocoa powder

1/4 tsp salt

Preparation:

1. Gradually heat creamer in microwave until warm.

2. Add cocoa powder and salt, and stir slowly with a whisk until mixture begins to come together.

3. Continue heating in 30-second increments, whisking after each time, until mixture is smooth.

4. Store in refrigerator. 

Boiled Eggs on an Induction Cooktop

 1. Place eggs (directly from the fridge) into a saucepan in a single layer, making sure there is space between the eggs. Do not overcrowd the pan.

2. Fill the pan with cool water, making sure the eggs are covered with at least 1" of water.

3. Place pan on stove turned to medium heat (on a stove that has 1-9+P settings, try a 6+ or 7). Do not cover.

4. Watch the eggs. As soon as the water starts to boil, add 1/2 tsp salt, turn off the burner, cover the pan, and set a timer for 10 minutes. The boiling process may take 10+ minutes, depending on how much water you have in the pan, how many eggs are in the pan, and how large your pan is. DO NOT RUSH THIS STEP BY TURNING YOUR BURNER UP TO A HIGHER SETTING.

5. After the 10 minutes is up, drain the hot water, and fill the saucepan with ice cubes or ice water.

6. Once the eggs have cooled down, you can remove them from the ice bath and store them in the fridge until ready to use.

Chakchouka (eggs and vegetables)

Ingredients:

• 3 Tblsp. olive oil 

• 1 ⅓ cups chopped onion 

• 1 cup thinly sliced bell peppers, any color 

• 2 cloves garlic, minced, or to taste 

• 2 ½ cups chopped tomatoes 

• 1 tsp ground cumin 

• 1 tsp paprika 

• 1 tsp salt 

• Chili pepper, fresh or flakes, to taste (can also use hot sauce)

• 4 eggs

• 
  

Preparation:

• 1. Heat the olive oil in a skillet over medium heat. 

  2. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

  3. Combine the tomatoes, cumin, paprika, salt, and chiles or hot sauce in a bowl and mix briefly. 

  4. Add the tomato mixture to the skillet, and stir to combine.

  5. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.

  6. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. 

  7. Cover the skillet, and let the eggs cook until they're firm but not dry, about 5 minutes.

  
  

Holland Cream (White Cream Filling)

Ingredients:

1 cup white sugar

1/2 cup water

1 cup vegetable oil

2 cups vegetable shortening

1 tsp. clear vanilla extract

8 cups confectioners' sugar

1 tsp. salt

Preparation:

1. In a saucepan over medium heat, stir the white sugar and water together until the sugar is dissolved and the mixture is boiling.

2. Remove from heat, and let cool completely into a sugar syrup. DO NOT PUT IN FRIDGE OR FREEZER TO COOL.

3. Pour the syrup into a large mixing bowl. Using an electric mixer on high speed, beat in vegetable oil, shortening, salt and vanilla until blended.

4. Add confectioners' sugar, one cup at a time, until the filling is thick and fluffy. If filling is too thick, beat in a tablespoon of water at a time until desired consistency.

NOTE: Filling will NOT be sticky and doesn't work well as icing. It is designed to be filling for pastries - cream horns, donuts, sponge cakes, cookie sandwiches, etc.

Three-bean Chili

Ingredients:

2 1/2 lbs ground beef

2 stalks celery

1 red or yellow bell pepper

1 onion

2 Tblsp. butter

1 large can tomato puree

1 large can petite diced tomatoes

1 large can large diced tomatoes

1 pkg Chili-O seasoning

1 pkg Williams chili seasoning

1 Tblsp. cumin

Salt

1 can black beans

1 can white chili beans

1 can red kidney beans

Preparation:

1. Brown grown beef until cooked throughout. Add salt to taste while cooking. Drain.

2. In a food processor, puree celery, pepper and onion. Add a little water, if necessary, to ensure a smooth puree.

3. In large stockpot (preferably cast iron), melt butter. Add puree and cook until starting to brown very slightly.

4. Add meat to pureed vegetables. Add chili powders and cumin.

5. Add all tomatoes and stir well. Add salt as desired.

6. Drain and rinse all beans, then add to pot.

7. Heat until hot throughout, then turn down to simmer for about 15 minutes before serving, to allow flavors to meld.

Favorite Fried Chicken

Ingredients:

Boneless, skinless chicken breasts, cut into strips or chunks

Egg

Half and half or buttermilk

Flour

Cornstarch

Ranch dressing powder

Salt 

Pepper

Preparation: 

1. Mix egg and milk together in a bowl.

2. Combine flour, cornstarch, dressing powder, salt and pepper as desired to taste.

3. Dip chicken in egg mixture, drip off excess, then dredge in flour mixture.

4. Place chicken on plate or tray, and let sit for 3-5 minutes.

5. While waiting, heat vegetable oil in frying pan, deep enough for chicken to be almost fully submerged.

5. Repeat dipping and dredging process, then place chicken in frying pan. Do not overcrowd pan.

6. Fry on one side until lightly brown, then flip. Repeat as necessary until chicken is done and crispy brown on both sides. Do not overcook.

7. As needed. replenish oil to maintain a level that allows new chicken to be submerged.

8. Remove cooked chicken from pan as it is done, and place on paper towel-lined baking sheet to drain. Keep warm in warming drawer or low heat oven until ready to serve.

Grilled Chicken Seasoning

Ingredients: 

1/4 tsp. paprika (smoked or regular)

1/2 tsp. poultry seasoning

1 tsp. onion powder

1 tsp. salt 

1/2 tsp. pepper

*Makes enough for 2 boneless, skinless chicken breasts.

Preparation:

Mix together, then sprinkle/rub on chicken before grilling.

Grilled Stuffed Tomatoes

 Ingredients:

6 large tomatoes

2 Tblsp. chopped green onions

2 Tblsp. chopped basil leaves

6 oz. goat cheese

Salt and pepper

2 Tblsp. olive oil

1/4 cup grated Parmesan cheese

Preparation:

1. Core the tomatoes and remove all the seeds and juice. Preserve the flesh inside as much as possible.

2. In a medium bowl, mix the onions, basil and goat cheese, then season with salt and pepper.

3. Stuff the tomatoes with the cheese mixture.

4. Drizzle olive oil over the tomatoes, then top with the Parmesan cheese.

5. Place the tomatoes directly on a grill heated to medium heat with the cover closed, and cook for about ten minutes, or until filling gets bubbly and cheese on top is melted. 

Orange Chicken

Ingredients:

Chicken:

4 servings chicken breast, cut into bite-sized chunks

1 cup corn starch

1 tsp. salt

1 tsp. pepper

Oil for frying

Vegetables:

Sliced carrots, celery, broccoli, bell pepper and onion, in bite-sized slices

Sauce:

2 Tblsp. vegetable oil

1 Tblsp. sesame oil

1/2 tsp. chili flakes

2 Tblsp. minced garlic

1/4 tsp. ginger (or to taste)

1/2 cup sugar

1/2 cup brown sugar

2/3 cup orange juice (or 4 Tblsp. concentrate, thawed, plus 8 Tblsp. water)

1/2 cup white distilled vinegar

6 Tblp. soy sauce

4 Tblsp. cornstarch 

6 Tblsp. water

Water as needed to get sauce to desired consistency

• 
  

Preparation:

1. Place cornstarch, salt, pepper and chicken in sealed container, and shake until chicken is fully coated.

2. Heat oil in skillet, then fry chicken until lightly brown and cooked through over low heat. 

3. Remove chicken from oil and keep warm.

4. Remove excess oil, leaving just enough to sauté vegetables.

5. Saute vegetables until desired consistency. 

6. Remove vegetables from skillet and keep warm.

7. Heat vegetable oil and sesame oil in skillet with chili flakes, garlic and ginger.

8. Add sugars, orange juice, vinegar and soy sauce, and stir to combine.

9. Shake cornstarch and water in sealed container until combined and smooth.

10. Add cornstarch and water mixture to skillet, stirring with a whisk, raising temperature to medium-low heat.

11. Stir sauce until fully combined and smooth, adding water as needed to achieve desired consistency. Add additional soy sauce, chili flakes, ginger and salt as desired for additional flavor.

12. Add chicken and vegetables to sauce, and stir to coat.

13. Serve over white rice.

Chicken and Wild Rice Soup

 Ingredients:

5 Tblsp. butter

3 celery ribs, diced

2 carrots, diced

1 medium onion, diced

2 cloves minced garlic

1 1/2 tsp. thyme

2 Tblsp. chicken and butter rub seasoning (if available)

Salt and pepper

1/4 cup flour

1 cup wild rice

8 cups chicken stock or broth

2 cups water

4 cups roasted rotisserie chicken, chopped

1 cup heavy cream

Preparation:

1. Melt butter in a large saucepan.

2. Add vegetables and seasoning. Cook over medium heat, stirring occasionally, until soft.

3. Sprinkle flour over the vegetables and cook, stirring, until evenly coated and browned, about 3 minutes.

4. Add wild rice to the saucepan, and stir in the stock and water.

5. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.

6. Add the chicken and simmer, stirring occasionally, until the wild rice is tender. This could take another 15 minutes or more.

7. Stir in the cream, and add additional seasoning, if necessary.

Katie's Garlic Ramen

Ingredients:

1 package chicken-flavored ramen noodles

2 cups water

1/4 cup rice vinegar

1/2 cup soy sauce

2 Tblsp. minced garlic

1 Tbsp. sriracha (adjust to taste)

1 stalk green onion, chopped

Preparation:

1. Cook ramen noodles according to package directions, but do not add flavor packet.

2. Drain noodles, discarding cooking water.

3. Heat water, vinegar, soy sauce, garlic and sriracha in saucepan until hot.

4. Put noodles in bowl, and pour broth over them.

5. Top with green onion, and serve.