Hawaiian Haystacks

3 chicken breasts, cooked & diced
2 tomatoes, diced
green onion, chopped
cheddar cheese, grated
chow mein noodles
rice

1 can cream of chicken soup
1 c sour cream


Make gravy by combining and heating cream of chicken soup with sour cream and a little bit of milk.  Add chicken and serve over hot rice with other toppings as desired.


From Angie Wright

Corn on the Cob

6-8 ears of corn, husked and silky stuff removed
2 Tbs sugar
2 Tbs white vinegar


Combine sugar and vinegar in a huge pot of water and bring to a boil.  Once it's boiling put the ears of corn in (carefully!) and try to submerge the corn.  Let the water come back to a boil then put a lid on the pot and remove from heat.  Let sit for ten minutes.

Beef Skewers

1+ lbs flank steak
1/2 c soy sauce
1/4 c honey
2 Tbs chili sauce


Slice steak in strips against the grain.  In a small bowl, whisk together soy sauce, honey, and chili sauce.  Pour over steak, stirring with your hands to make sure it is coated well.  Let meat marinate 20-30 minutes.

Using bamboo skewers that have been soaking in water, thread the skewers through the meat (similar to how you would sew).  Then grill until done.



Combined from recipes on Barefeet in the Kitchen and Our Best Bites.

Slow Cooker Mongolian Beef

1.5 lbs flank steak, sliced against the grain into strips
1/4 c cornstarch
2 tbs olive oil
1/2 tsp ginger, minced
2 cloves garlic, minced
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
1/2 c carrots, shredded
3 green onions, chopped

Rice


Spray slow cooker with non-stick cooking spray.  Place sliced meat in a ziploc bag and shake with corn starch to coat, then place in crock pot.  Combine remaining ingredients in a bowl and pour over beef in crock pot.  Cook on high 2-3 hours or low 4-6 hours.  Serve over rice, top with additional sliced green onions.


From Six Sisters

Instant Pot Cheesecake

1 1/4 c graham cracker crumbs
5 tbs butter, melted
1/2 c + 1 tbs granulated sugar, divided
1/4 tsp cinnamon
2 (8 oz) packages cream cheese, at room temperature
1 1/2 tsp cornstarch
3 large eggs, at room temperature
1/2 c heavy cream, at room temperature
2 tsp vanilla
1 tsp fresh lemon zest
1/2 tsp almond extract


Add 1 1/2 c water to a 6-qt Instant Pot, place metal trivet in the pot.

Lightly oil a 7-inch springform pan or coat with nonstick spray.

In a large bowl, combine graham cracker crumbs, butter, 1 Tbs sugar, and cinnamon.  Press crumb mixture into the bottom and 1 1/2 inches up the sides of the pan.  Place in freezer.

Using your kitchen aid with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed; about 2 minutes.  Beat in the remaining 1/2 c sugar and cornstarch.  Beat in eggs, one at a time, until well combined.  Beat in heavy cream, vanilla, lemon zest, and almond extract.

Remove crust from freezer.  Pour cream cheese mixture into prepared pan.  Working carefully, gently place the prepared pan on top of the trivet.

Set time for 28 minutes.  When finished cooking, release pressure naturally, about 20-30 minutes.

Remove cheesecake and let cool on a wire rack for 1 hour.  Run a paring knife around the edges.  Cover and place into refrigerator for 6 hours (or overnight).  Enjoy!


From damn delicious

Oreo Brownies

1 1/4 c flour
1 c unsweetened cocoa powder
1 tsp kosher salt
2 sticks butter, melted and hot to the touch
1/4 c vegetable oil
1 1/2 c granulated sugar
1 c packed brown sugar
4 large eggs
1 tbs vanilla extract
8 + 4 whole Oreo cookies, smashed and broken (double stuff is recommended)
1 c chocolate chips


Preheat oven to 350 degrees and line a 9 X 13 baking dish with parchment paper.

Place flour, cocoa powder, and salt in a large mixing bowl, stir to combine.  Place hot melted butter, oil, and sugars into a large mixing bowl (kitchen-aid).  Whisk until well combined, at least one minute.  Stir in eggs and vanilla, whisking another 2 minutes.  Slowly stir wet ingredients into the dry ingredients, gently stirring just until batter forms.  Fold in 8 smashed Oreo cookies and chocolate chips, then transfer to baking dish.  Spread evenly and top with 4 more broken Oreo cookies.

Bake 25 or more minutes.  (In my oven, 45 minutes.)


From Picky-Palate

Sausage Croissant Casserole

1 lb. breakfast sausage
1 tsp dehydrated onion
1 tsp mustard powder
1/2 tsp garlic powder
6 large, stale croissants
4 large eggs
1 c milk
1 tsp kosher salt
1 tsp green Tabasco sauce
1/4 c chopped green onions
2 c (8 oz.) shredded sharp cheddar cheese

Spray 9 x 13 baking dish with cooking spray, set aside.

Crumble the sausage into a large skillet and cook over medium heat, stirring frequently.  When the sausage is about halfway cooked, add the spices and stir to combine, cooking until sausage is completely browned.

While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan.  Top with the sausage mixture, then sprinkle with green onions and cheese.  Top with croissant tops.

In a blender, combine milk, eggs, salt, and tabasco sauce.  Blend until smooth, then pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.

Bake, covered, for 30 minutes at 350.  Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown.  Allow to stand for 10 minutes before serving.


From Our Best Bites

Chocolate Peanut Butter Ice Cream

1 c heavy cream
1 c whole milk
1/2 c sugar
1/4 c unsweetened Dutch process cocoa powder
1/8 tsp salt
1/2 c smooth peanut butter
1 c peanut butter cups, roughly chopped


In a large saucepan, combine the cream, milk, sugar, cocoa, and salt.  Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil.  Continue to stir non-stop (DO NOT STEP AWAY!)

When the mixture begins to foam, remove it from the heat and stir in the peanut butter and peanut butter cups (or save to add later, but I like mine melted into the ice cream).  Whisk it together until it is fully incorporated.  Cover and refrigerate at least 8 hours or up to two days.

Process in ice cream maker according to your machine's directions.  Transfer to a freezer safe container and enjoy!


From Barefeet in the Kitchen 

Knock-Off Levain Cookies

1 c cold butter (straight from the fridge!) cut into tablespoon-size pieces
1 c (7.5 oz.) lightly packed light or dark brown sugar
1/2 c (3.75 oz.) granulated sugar
2 large eggs, cold from the fridge
1 tsp vanilla extract
1 1/2 c (7.5 oz.) all-purpose flour
1 c (4 oz.) cake flour
1/2 c (1.75 oz.) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 1/2 - 2 c semisweet chocolate chips


Preheat oven to 375, line two baking sheet pans with parchment paper.

Using the paddle attachment, add the cold butter and sugars.  Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed.  Mix for 4-6 minutes until the mixture is creamy and very well combined, scraping down the sides and bottom of the bowl as needed.

Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.  Add the flour, cake flour, cocoa powder, baking soda, and salt.  Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere).  When just a few dry streaks remain, add the chocolate chips and mix just until combined and there are no dry spots.

Scoop very large balls of dough (4-4.25 oz. per cookie) and place several inches apart on the prepared baking sheets (you can probably fit 5 cookies per sheet).  Bake for 9-10 minutes (14 minutes in my oven) until set on the outside but still soft in the middle.  Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing. 


From Mel's Kitchen Cafe

Honey White Bread

1/3 c oil
1/3 c honey
1 Tbs yeast
2 tsp salt
6.5 c flour
2.5 c warm water

Mix water, oil, honey.  Add 3 c flour and yeast.  Add 3 more c flour and salt.  Knead for 30 seconds.  Add 1/2 c flour and knead for 5 minutes.  Let rise for 30 minutes.  Punch down and divide into 2 loaves.  Bake at 325 for 40 minutes.


From Jen Evans

Festive Salad

Dressing:
1/2 c sugar
1/3 c red wine vinegar
2 Tbs lemon juice
2 Tbs finely chopped onion
1/2 tsp salt
2/3 c oil
2-3 Tbs poppy seeds

Blend all together

Salad:
10 c (1 large) romaine lettuce
1 c shredded Swiss cheese
1 med apple, cubed (fuji, gala works great)
1 med pear, cubed
1/4 c cranberries
1/2-1 c cashews

Toss salad together, toss dressing over salad just prior to serving.


From Emily Kartchner

Meatloaf

2 slices of bread, broken into pieces
2 lbs hamburger
1/2 c milk
1 egg
1 tsp salt
1/4 tsp pepper
dried minced onion (optional)

Pour milk over bread.  Beat egg and add.  Break hamburger into smaller pieces and add.  Mix by hand.  Add salt, pepper and onion.  Mix in, spread in bread loaf pan.  Bake at 325 for 1.5 hours.  Serve with ketchup.


From Sarah Cramer

Egg Cheese & Sausage Casserole

1 lb sausage, browned and drained
2 slices bread, cut into small pieces
1 c shredded cheddar cheese
6 eggs
2 c milk
1 tsp salt
1 tsp dry mustard


Preheat oven to 350.  Layer bread, sausage, and cheese in 9 X 13 pan.  Beat eggs.  Add mustard, salt, and milk.  Pour over bread, sausage and cheese.  Bake 35-45 minutes.


From Marjorie Starliper

Red Coconut Curry Noodles

4 c chicken or vegetable broth
16 oz. fettuccine noodles, broken in half
1 can coconut milk (light or regular)
1/4 c sweet Thai chili sauce
1 Tbs ginger
1 Tbs red curry paste
3 cloves garlic, minced
1 tsp kosher salt
Chopped/sliced veggies: carrots, broccoli, bell pepper, zucchini, whatever
Chopped cilantro (optional)
Chopped peanuts (optional)


Pour two cups of broth into the bottom of a pressure cooker.  Layer the noodles on top in alternating criss-cross pattern.  Pour remaining broth on top.

Whisk together coconut milk, Thai chili sauce, ginger, red curry paste, garlic and salt.  Pour this mixture into the pressure cooker.  Do not stir.  


Secure lid, seal valve, and set to cook on high for 5 minutes.  Quick release the pressure, then stir noodles up so they'll stop clumping together.  Add the vegetables, close the pressure cooker and let sit for 7 minutes (or more) to let the vegetables steam.  Toss until combined.  Serve with fresh cilantro and chopped peanuts.



From Mel's Kitchen Cafe

Dutch Babies

1/2 c butter
5 eggs
1 1/2 c milk
1 1/4 c flour


Put butter into a Dutch oven.  Melt butter by preheating oven to 425 degrees. 

Meanwhile, beat eggs with a whisk in a mixing bowl.  Add milk and flour, blend with eggs.

When the butter in the oven has melted, pour the egg mixture into it.  (Do not mix, just pour right on to the butter.)

Bake for 20 minutes at 425.  The Dutch babies will be fat and fluffy when you pull them out of the oven.  Sprinkle with powdered sugar and/or syrup.


From Rachael Aveytua

Chocolate Fondue

10 oz. Ghiradelli milk chocolate chips (maybe use a few semisweet ones, too)
1/3 c milk
1/3 c heavy cream
1 tsp vanilla extract
Dipping options: banana slices, rice krispie squares, marshmallows, Nilla wafers, Oreo cookies, etc.


In a saucepan, combine the chocolate, milk, and cream and heat on low, stirring often, until the chocolate is completely melted and smooth.  Don't let it boil-- keep it on low heat.

Once melted, stir in the vanilla extract.


From Mel's Kitchen Cafe 

Cheese Fondue

16 oz. Gruyere cheese, shredded
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika

Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.

In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer.  Reduce the heat to medium-low.  Add the cheese, a small handful at a time, stirring constantly, but not briskly.  It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.

Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below. 

Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...


From Mel's Kitchen Cafe