Ham and Cheese Sliders

12 Hawaiian Rolls

12 slices deli ham

12 slices cheddar cheese ( or swiss)

2 Tbls. mayonnaise

1 Tbls Dijon mustard

1 stick butter, melted

1/2 Tbls. onion powder

1 tsp. Worcestershire sauce 

Poppy seeds or everything bagel seasoning to sprinkle on top

Preheat oven to 350*.  Cut rolls length wise and set tops aside.  Spread mayonnaise on bottom buns, and layer with ham and cheese, replace tops.  Mix remaining ingredients and brush liberally over the top and sides of the sliders.  Bake covered 10 minutes, remove foil and cook 10 minutes more.  Serve warm.  

Maple Walnut Coffee Cake

Streussel 

• 1/4 cup  all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup  finely chopped California walnuts
• 1/2 teaspoon ground cinnamon
• 3 tablespoons  unsalted butter, melted
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Coffee Cake:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon  salt
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 1/2 cup  vegetable oil
• 1/4 cup whole milk
• 2 large eggs, beaten
• 1 teaspoon maple extract (optional)
• 8 ounces sour cream, at room temperature

Topping:

• 1/2 cup powdered sugar
• 2 tablespoons maple syrup
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1. Preheat the oven to 350°F. Spray the bottom of an 8-inch square pan with nonstick cooking spray.

1. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

1. In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, and walnuts. In a small bowl, stir together the maple syrup, oil, milk, eggs, and maple extract. Stir in the sour cream. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
2. Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel.
3. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.

1. In a small bowl combine the sugar and maple syrup until a thick, pourable icing forms. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

Bacon-Chicken-Ranch sliders

12 Hawaiin Rolls
1 pound thinly sliced deli chicken
8 slices cooked bacon, or real bacon bits

12 slices Colby jack or cheddar cheese
⅓ cup prepared Ranch salad dressing
½ cup butter
1 Tbsp chopped fresh chives
1 tsp garlic salt
½ tsp onion powder
2 Tbsp grated Parmesan cheese

Preheat the oven to 350°F. Line a large baking sheet with silpat.
Using a serrated knife cut through the middle of the potato rolls. Place the bottoms side by side on the pan. Set the tops aside.
In a small saucepan over medium heat, melt together the softened butter, chives, garlic salt and onion powder.
Brush the bottoms of the sliced rolls with about ⅓ of the seasoned butter.
Layer ½ of the cheese on the bottom, then arrange the chicken and bacon crumbles over the cheese. 
Drizzle with Ranch dressing. Top with the final layer of cheese.
Brush liberally with butter mixture. Place the tops on the cheese.
Brush the remaining seasoned butter on top and sides. Sprinkle with grated Parmesan cheese.
Cover loosely with foil. Bake covered for 10 minutes then uncover and bake for an additional 10 minutes or until the tops are lightly golden.
Cut apart and serve immediately with additional Ranch dressing, if desired.

Peanut Butter Chocolate Chip Bars

• ▢ 
  
• ▢ 1 cup creamy peanut butter
• 1 cup softened butter
• ▢ 1 ½ cups brown sugar, packed
• ▢ ½ cup sugar
• ▢ 1 large egg + 1 Egg Yolk
• ▢ 2 teaspoons vanilla extract
• ▢ 2 ¾ cups all-purpose flour
• ▢ 1 teaspoon cornstarch
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons milk
• ▢ 2 cups chocolate chips 

• Preheat oven to 350°F and spray a 9×13 pan. 
• Using an electric mixer, cream together butter, peanut butter, and sugars until well combined.
• Add egg, egg yolk, and vanilla extract and stir well.
• In a separate bowl, whisk together flour, cornstarch, baking powder, and salt until well combined.
• Gradually add flour mixture to butter mixture until completely combined.
• Add milk and stir again until mixture is well incorporated.
• Fold in chocolate chips.
• Transfer batter to prepared pan and use a spatula to spread it evenly into pan.
• Bake on 350F for 30 minutes or until edges are just beginning to turn golden brown and a toothpick inserted in the center comes out clean or with few moist crumbs.
• Allow to cool before cutting and serving.

Blondie Brownies

3/4 cup butter
3 cups brown sugar
3 eggs
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoon vanilla extract

Preheat oven to 350.  Spray 9x13 glass pan with non-stick spray.  Cream together softened butter, sugar, vanilla and eggs.  Add remaining ingredients and combine. Bake for 40-50 minutes and remove from oven. 

Pad Thai

 

PAD THAI INGREDIENTS:

• 10 ounces thin rice noodles
• 3 tablespoons oil, divided
• 1 pound boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
• 1 cup fresh bean sprouts
• 1/2 cup shredded carrots
• 4 cloves garlic, minced
• 3 eggs, whisked
• 3 green onions, sliced into 1-inch pieces
• toppings: lots of chopped peanuts, extra crushed red pepper flakes, fresh lime wedges

SAUCE INGREDIENTS:

• 1/3 cup packed brown sugar
• 1/4 cup fish sauce
• 2 tablespoons tamarind concentrate (please see note below)
• 2 tablespoons soy sauce
• juice of 1 fresh lime
• 1/4 teaspoon crushed red pepper flakes (or more/less to taste

1. Make the sauce. Whisk all ingredients together in a medium bowl (or shake together in a mason jar) until completely combined.  Set aside until ready to use.
2. Cook the noodles. Cook the noodles al dente according to package instructions.  Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking.  Toss briefly with one tablespoon oil to prevent the noodles from sticking.
3. Cook the chicken (or see other protein options below). Meanwhile, heat 1 tablespoon oil in a large sauté pan or wok over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is cooked through. Use a slotted spoon to transfer the chicken to a clean plate and set aside.
4. Cook the veggies. Add the remaining 1 tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic.  Sauté for 2 minutes, stirring occasionally.
5. Cook the eggs. Push the veggies to one side of the pan and add the whisked eggs on the other side.  Cook the eggs until scrambled, stirring often.
6. Put it all together. Now add everything back in with the eggs and veggies — the cooked noodles, cooked chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce.  Remove pan from heat.
7. Serve. Serve immediately, sprinkled with lots of crushed peanuts, extra crushed red pepper flakes (if desired) and a good squeeze of fresh lime juice. Enjoy!

Oatmeal Cream Pies (Copy Cat recipe)

 

For the Cookies

• 1 cup unsalted butter
• 1 cup shortening
• 1 1/2 cup packed brown sugar
• 1 cup granulated sugar
• 2 Tablespoon molasses
• 2 teaspoon vanilla extract
• 4 large eggs
• 3 cups all purpose flour
• 2 teaspoon salt
• 2 teaspoon baking soda
• 2 teaspoon cinnamon
• 3  cup quick oats (place in blender to make quick oats)

For the Filling

• 2 Tablespoon hot water + 1 teaspoon salt (dissolve)
• 1 - 14 ounce jar marshmallow cream
• 1 cup shortening
• 3 cups powdered sugar
• 2 teaspoon vanilla extract

1. Preheat the oven to 350 degrees.
2. Beat butter, shortening, and both sugars until creamy.
3. Add molasses, vanilla, and eggs and beat again.
4. Stir together flour, salt, baking soda, and cinnamon. Slowly add the dry ingredients to butter mixture until combined.
5. Stir in oats and drop by teaspoon on baking sheets. Bake for 10-12 minutes or until edges are lightly brown. 
6. Let cool for a few minutes on the pan, then remove to a wire rack to cool completely.
7. Dissolve the salt in the hot water and set aside. 
8. Beat the marshmallow cream, shortening, and vanilla until fluffy. 
9. Slowly beat in the powdered sugar until combined. Add the salt water and mix well.
10. Spread filling over half the cookies and add the other top cookie. Yields 48 cookies.

Panang Curry (sweet & spicy)

1-2 medium onions sliced
2 Bell peppers, cubed
5-6 tsp. minced garlic
4 Tbls. grated fresh ginger
2 Tbls. Panang Curry paste

3 Tbls. Creamy peanut butter
4 chicken breast, cubed
2 cans coconut milk
1/2 cup brown sugar
2 Tbls lime juice
zest of 1 lime
1 cup fresh basil leaves, chopped
1 Tbls. oyster  sauce

Heat 2 Tbls olive oil in a stock pot. Sauté' onions, peppers, garlic and ginger, about 5 minutes.  Add the curry and peanut butter, sauté' til melted.  Add remaining ingredients, and sauté for about 15 minutes, or til chicken is cooked. Serve over Jasmine rice.

Lemon Velvet Cake + Lemon Cream Cheese Frosting

 Cake
1½ cups all purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1¾ cups granulated sugar
3/4 cup vegetable oil
1/4 cup butter-flavored shortening
2 eggs
1-2 teaspoons pure vanilla extract
1 tablespoon pure lemon extract
1 heaping teaspoon lemon zest (from 1-2 lemons)
1 cup buttermilk
1/2 teaspoon white distilled vinegar
1/3 cup hot lemon water (hot water mixed with 2 tablespoons fresh lemon juice)
4-6 drops yellow food coloring

Lemon Cream Cheese Frosting
2 (8 oz) cream cheese room temperature
8 tablespoons unsalted butter room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons pure lemon extract
1 ½ heaping teaspoons lemon zest (from 2 lemons)
4-5 cups powdered sugar sifted
1-2 teaspoons lemon juice (if needed)
4-5 drops yellow food coloring

Instructions
Preheat oven to 325 F. Thoroughly grease and flour 2 (9-inch) dark cake pans. Set aside.
In a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
In a large bowl mix together sugar ,oil and shortening.
Mix in eggs one at a time.
Mix in vanilla extract, lemon extract and lemon zest.
Combine dry ingredients into wet ingredients, alternating with the buttermilk.
Mix together the distilled vinegar and lemon water and mix into the batter.
Mix in the food coloring until your desired shade of yellow is reached.
Pour batter evenly into prepared pans and shake pans to release any trapped air bubbles.
Bake for 25-30 minutes, checking it at the 25 minute mark and adjusting the time if needed. 
When moist crumbs cling to a toothpick inserted into the center of the cake, remove cake from oven. Let cakes rest in the pans until pans are cool enough to touch. The cake will continue to cook as it cools. Once cooled, carefully remove cakes from pan and place on a cooling rack to cool completely.

Lemon Cream Cheese Frosting
In a large bowl, mix together cream cheese and butter.
Mix in vanilla extract, lemon extract, and lemon zest.
Mix in powder sugar until creamy, adding lemon juice to thin it out if needed.
Stir in food coloring if using.
Place frosting in the fridge to allow it to firm up a bit before frosting.
Stir the frosting until it's creamy and spreadable and frost the cakes.
Garnish with additional lemon zest if desired.

Vanilla bowl cake

 

¼ cup plus 1 ½ tsp. all-purpose flour
2 Tbsp sugar
¼ tsp. baking powder
dash of salt
2 Tbsp unsalted butter
3 Tbsp milk
½ ts.p vanilla extract
1 tsp candy sprinkles

Nutella frosting:
1/2 cup powdered sugar
2 Tbls. Nutella
1 tsp. Milk

Mix ingredients for cake in a medium bowl, bake in microwave for 70 seconds. Flip over onto plate, cool slightly and than frost.

Creamy Coleslaw

1 small head of green cabbage
1 pound baby carrots, 
1 cup mayonnaise 
2 Tbls. Red wine vinegar
2 Tbls. Sugar
1 tsp salt
1 tsp. Celery salt
1 tsp. Coarse black pepper

Slice cabbage into quarters and remove core, thinly slice. Quickly chop carrots in ninja, add to cabbage. Combine sauce and using tongs combine with veggies. Can be ten immediately, but is excellent the next day.

Korean Beef and Rice

 2 lbs. ground beef
6 cloves minced garlic
2 Tbls. sesame oil
1 Cup brown sugar
1/2 Cup soy sauce
1/2 tsp ground ginger
salt and pepper
1 tsp. crushed red peppers
cooked rice
1 bunch green onions

Heat a skillet and brown beef with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend flavors.  Serve over cooked rice and top with green onions.

Instant Pot Chicken Tikka Masala

 2 Tbls. butter
1 small onion, chopped
1/2 yellow bell pepper, chopped
3 tsp. minced garlic
1 tsp. grated fresh ginger
1 tsp. cumin
1 tsp. coriander
2 tsp. garam masala
1 tsp. tumeric
1/4 tsp cayenne pepper
1 1/2 tsp. salt
1 can diced tomatoes
1/2 Cut full fat coconut milk
2 lbs. boneless skinless chicken breasts

Set the instant pot to saute'.  Add butter, onion, and yellow pepper, cook 4 minutes.  Add garlic, ginger, spices, salt and cook about 1-2 minutes more.  Add tomatoes, and coconut milk, stir.  Place chicken on top of mixture, close the lid and set to poultry or manual for 15 minutes.   when cycle is complete, remove chicken and shred, using a n immersion hand blender, puree the sauce, add the chicken back to the sauce and adjust seasoning to taste.  

Rice Pilaf

 2 C. onion, chopped
2 C. celery, chopped
1/2 C. butter melted
2 C. minute rice
2 Pkg. Lipton chicken noodle soup ix
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt
4 C. water
2 lbs. hamburger, browned

Saute' onions and celery in melted butter.  Cook over low heat until soft, about 15 minutes. Add rice, soup mix, spices and water.  Stir.  Cook until water i gone, add browned meat and serve 

Oven baked Chicken Parmesan

 4 Tbls, olive oil
4 Chicken Breasts, about 2 pounds total
2 eggs
2 Cups, panko bread crumbs
1 Cup parmesan cheese fresh grated
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
2 Cps marinara Sauce
3 Cups shredded mozzarella
4 Tbls. minced parsley

Line baking sheet with foil, brush with olive oil.  Preheat oven to 400*.  Cut the chicken in half and pound to even thickness (8 pieces of chicken total).  Pat the top of the breasts with a paper towel to dry.  Season with salt and pepper.  In a shallow dish, mix together panko, parmesan, salt, pepper, garlic, oregano.  In another dish whisk eggs.  Dip chicken into eggs, than bread crumbs, place in pan.  repeat.  Place pan in oven on the second from top rack.  Bake for 15 minutes or until cooked through.  Flip Chicken, pour 1/4 cup of marinara over each piece, than top with  cheese.  Place back in oven for 4 minutes.  

Japanese Sweet & Sour Chicken

Chicken
Corn Starch
Egg
SAUCE
3/4 c. sugar
1/2 C. vinegar
1/4 C. chicken stock
4 Tbls. ketchup
1 Tbls. Soy Sauce

cut chicken breast into chunks, dip in corn starch, and than the egg.  Fry in oil until golden brown.  In separate pan mix the sauce ingredients, 

Mexican Lasagna

 1 lb. hamburger
chopped olives
1 small chopped onion
1/2 tsp. garlic salt
1 (8oz.) cans tomato sauce or enchilada sauce
2 cups. shredded Monterey jack cheese
1 c. cottage cheese
1 can chopped green chilies
1 package Doritos (7 oz.)
1 C. sour cream

Cook beef and onion, drain.  Add garlic, salt and tomato sauce.  In another bowl, mix sour cream, cottage cheese and chilies.  Crush chips slightly.  Put 1/2 chip mixture in a buttered casserole dish.  Add 1/2 meat, 1/2 sour cream mix and 1/2 cheese.   Repeat.  Garnish with remaining chips.  Bake 350* for 1/2 hour.

Easy Chicken Shawarma

 2 lemons, juiced
1/2 cup plus 2 Tbls. olive oil, divided
6 tsps. minced garlic
1 tsp. salt
2 tsp pepper
2 tsp. cumin
2 tsp. paprika
1/2 tsp. tumeric
1/8 tsp. cinnamon
red pepper flakes to taste
2 pounds boneless , skinless chicken thighs
1 large red onion, peeled and quartered

1/4 green cabbage, cut into large slices
2 Tbls. chopped fresh parsley

You can prepackage the seasonings in a bag ahead of time.  In a large bowl, whisk together the lemon juice, 1/2 cup olive oil,  garlic and seasonings.  Add the chicken and toss to make sure its coated well.  over the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour or overnight.  

Preheat the oven to 425*Prepare a rimmed baking sheet by lining it with foil and grease pan with 1 Tbls. oil  Toss the quartered onion & cabbage into your marinated chicken mixture to coat it in the marinade and then place the chicken pieces and veggies onto to the pan.  Make sure everything is spread out so it will roast nicely instead of steaming.  Roast until the chicken is crisp at the edges and cooked, 30-40 minutes.   Allow the chicken to rest for 5 minutes after removing it from the oven before slicing it into thin slices.

Heat the last Tbls. of oil in a large skillet over high heat.  When the oil is shimmering, add the chicken slices and saute them, them them sit for about 20-30 seconds at a time to get color and then flip until they're nicely colored and curling up.  Pour the chicken out onto a platter and add the onions back in.  Top with parsley.  Serve over ice or in a pita loaded with hummus, tahini, tomatoes, parsley, and picked radishes.