Homemade Granola

 Ingredients

• 3 cups old fashioned oats not quick oats
  
  
  
• 1 cup shredded coconut
• 1 cup sliced almonds or any other nut you prefer (pecans, walnuts, etc.)
• 3 tbsp honey or real maple syrup
• 1/4 cup brown sugar
• 1/4 cup coconut oil or extra virgin olive oil
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup dried cranberries or other dried fruit (raisins, apricots, cherries, etc.)

Instructions

• Preheat oven to 350F.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the oats, shredded coconut, and almonds in a large bowl.
• In a small bowl, combine the honey, brown sugar, oil, cinnamon, and salt.
• Microwave on high heat for 30 seconds. Stir to combine.
• Add honey mixture to the oat mixture and stir to combine. You may need to use your hands to evenly distribute.
• Spread on prepared baking sheet and bake for 20 to 25 minutes or golden brown, stirring every 7 to 8 minutes.
• Let the granola cool completely, stirring occasionally.
• Stir in dried cranberries.
• Store granola in an airtight container for up to 2 weeks
   
  Photo cred - Confetti and bliss
  

Double Chocolate Chip Peppermint COokies

 Ingredients 

• 1 1/4 cups all-purpose flour, (156 g)
• 1/3 cup unsweetened cocoa powder, (33 g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon instant espresso, optional
• 1/4 teaspoon coarse salt
• 1/2 cup cold unsalted butter, cubed, (113 g or 1 stick)
• 3/4 cup sugar, (150 g )
• 1 large egg
• 1/4 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 12 mini candy canes, or three regular sized candy canes, crushed

Instructions

• Preheat the oven to 350° F and line cookie sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt.  Set aside.
• In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
• With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
• Scoop a heaping tablespoon of dough, roll into a ball.  Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
• Bake 10 to 12 minutes, until edges are firm and the center is still soft.  Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Store in an airtight container for up to one week.
• Picture and recipe from Spoonful of Flavor
  

Sweet Balsamic Glazed Pork Loin - slow cooker

Ingredients

Pork:

• 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon coarse, kosher salt
• 1/2 teaspoon coarse black pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water or chicken broth

Glaze:

• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

Instructions

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2. For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
3. For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
4. Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
5. Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

Notes

Spices: sometimes I use 1/4 teaspoon garlic powder if I'm out of fresh garlic; I also will sometimes cut the ground sage back to 1/2 teaspoon (just a personal preference as we've made this over the last 5+ years). 

Pork: in addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean. 

Recipe and picture from Mel's Kitchen Cafe

Homemade Bread

 

Ingredients

2/3 c. granulated sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. fine sea salt
1/2 c. grapeseed oil (or any flavorless oil, example- vegetable oil)

Instructions

In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.

Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in until they meet.  Roll up the dough keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1/2 inch above the rim of the loaf pan.

Bake in a 350 F oven for 31-35 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.

Makes 2 loaves

Recipe and picture from Jenny Evans Gatherings

Brownies

Ingredients

• 3/4 cup (170g) unsalted butter*, cut into 1-Tbsp pieces
  
• 1 1/2 cups (300g) granulated sugar
• 1/2 tsp salt
• 3 large eggs
• 2 tsp vanilla extract
• 2/3 cup (98g) unbleached all-purpose flour (scoop and level to measure)
• 2/3 cup (56g) unsweetened cocoa powder** (spoon and level)
• 3/4 cup (128g) chocolate chips

Instructions

• Preheat oven to 300 degrees. Spray and 8 by 8-inch baking dish with non-stick cooking spray, set aside.
• Place butter in a large microwave safe bowl. Heat in microwave until just melted. Stir in sugar and salt, let cool slightly if warm.
• Add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.
• Add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.
• Pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 - 55 minutes (toothpick may have a hint of sticky batter, be careful not to over-bake).
• Let cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.Recipe and picture from Cooking Classy - THESE ARE REALLY GOOD!!!
  

Brown Butter Caramel Snickerdoodles

Ingredients

Snickerdoodle Dough:

• 1 cup (8 ounces, 16 tablespoons) butter (salted)
• 1 1/4 cups (9.25 ounces) light or dark brown sugar
• 1/2 cup (3.75 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (13.75 ounces) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Caramel + Cinnamon/Sugar:

• 18 square or rectangle soft caramels cut in half
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
2. For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
3. Remove from the heat and scrape the butter and all the browned bits into a large bowl. Cool the butter until the texture is thick and sludgy - or at the very least, no longer warm. This cooling step is important so the cookies don't spread while baking!
4. Add the brown sugar, granulated sugar, eggs and vanilla and mix until well combined.
5. Add the flour, cream of tartar, baking soda, cinnamon and salt, and stir until evenly mixed.
6. In a bowl or shallow dish, whisk together the 1/4 cup sugar and 1 teaspoon cinnamon.
7. Scoop out two tablespoons of dough (I use a #40 cookie scoop) for each cookie, flatten into discs, place half a caramel in the center of each, roll up the dough around the caramel and roll the balls until smooth.
8. Roll in the cinnamon and sugar mixture and place the cookie dough balls a couple inches apart on the prepared baking sheets.
9. Bake for 9-11 minutes until flattened and a few cracks form in the top (see note if your cookies are flattening or NOT flattening while baking).

Notes

Caramels: the caramels I use from Trader Joe's are .35 oz/10 gr each and are 1 1/2 inches X 1/2 inch. I cut them in half and use a half for each cookie.

Baking Temp: These cookies are on the thinner side, but they shouldn't flatten and melt all over the pan. To help them hold their shape a) bake on convection bake at 325 degrees OR b) bake on normal bake at 375 degrees (the only exception to this is if you already know your oven bakes hot; if so, bake at 350 degrees F). Conversely, if your cookies are staying puffy while baking, decrease the oven temp by 25 degrees. 

 

Recipe and Picture from Mel's Kitchen Cafe

 

Sticky Coconut Chicken

 Ingredients

• 6-8 boneless, skinless chicken thighs, breasts or tenders (about 1 1/2 to 2 pounds)
  
  
  

Marinade:

• 1 cup canned coconut milk, light or regular
• 1 tablespoon minced fresh ginger or ginger paste (see note)
• 1/2 teaspoon salt (I use coarse, kosher salt)
• 1/4 teaspoon black pepper (I use coarsely ground)
• 1/4 to 1 teaspoon red pepper flakes (see note)

Glaze (see note about doubling):

• 3/4 cup rice vinegar
• 1/2 cup granulated sugar
• 1/4 cup soy sauce
• 1/4 to 1 teaspoon red pepper flakes

Instructions

1. Whisk together the marinade ingredients (or blend until smooth).
2. Pour the marinade over the chicken, tossing to coat evenly. Cover and refrigerate at least one hour or up to eight hours (any longer and the texture of the chicken can soften and get a little mushy).
3. Toward the end of marinading time, bring the vinegar, sugar, soy sauce and red pepper flakes to a boil over medium heat. Simmer vigorously until the mixture is reduced by about half and is slightly thickened, about 10-15 minutes. Remove from the heat. If it doesn't seem to be thickening, just keep an eye on the reduction level, and keep in mind that it may still look a bit thin on the stove but will thicken as it cools.
4. Grill the chicken over medium heat (or bake in the oven at 375 degrees on a greased, foil-lined pan), 4-5 minutes per side. The exact time will depend on type of chicken and thickness of the pieces - chicken thighs will take longer to cook than chicken breasts.
5. The last few minutes of grilling or baking, brush the chicken with the glaze (repeat if you want a thicker coating). Serve with leftover glaze and rice, if desired.

Notes

Coconut Rice: I often use the leftover coconut milk from the can for a modified coconut rice recipe (cook 1 cup of long grain basmati or jasmine rice with 2 cups liquid - a combination of broth or water and the leftover coconut milk + a pinch of salt).

Ginger: ginger paste OR fresh ginger works great in this recipe. Fresh ginger is super easy to work with. I buy a knob, cut it into 1-inch pieces, store in a freezer ziploc in the freezer. When I want to use it, I pull a piece out of the bag and grate it frozen on the small holes of a box grater or on a rasp grater/zester. No need to peel the ginger!

Red Pepper: a full teaspoon of red pepper flakes will give a bit of heat to this recipe. I use between 1/4 and 1/2 teaspoon for a more family-friendly vibe (but it's delicious with the full teaspoon).

Glaze: I almost always double the glaze or at least 1 1/2 the recipe because we like to drizzle leftover glaze over the rice and chicken. A single batch will be fine just for glazing, but you might consider increasing the amount if you want leftover for drizzling.

Vinegar: the mild flavor of rice vinegar is perfect for this dish; I haven't tried subbing in another type of vinegar, but you could experiment.

 Recipe and picture from Mel's Kitchen Cafe

BYU Mint Brownies

 Brownies:

1³⁄₄ cup flour

2 cups white sugar

1 cup melted butter

4 eggs

¹⁄₂ cup cocoa

2 tablespoons honey

¹⁄₂ tablespoon baking powder

¹⁄₂ teaspoon salt

Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350 degrees for about 25 minutes. Let cool.

Mint icing:

2¹⁄₃ cups powdered sugar

5 tablespoons softened butter

3 tablespoons milk

1 tablespoon light corn syrup

1 dash salt

¹⁄₄-¹⁄₂ teaspoon mint extract

4-5 drops green (or blue) food coloring

Mix softened butter, light corn syrup and salt with hand mixer. Mix in powdered sugar. Mix in milk slowly until consistency is a little thinner than normal frosting. Scrape bowl, add mint extract and food coloring, and mix. Spread mint icing on brownies with offset spatula. Chill in freezer for 10-15 minutes to set icing.

Chocolate frosting:

4-4¹⁄₂ cups powdered sugar

8 tablespoons melted butter

¹⁄₄ cup milk

6 tablespoons cocoa

1 teaspoon vanilla extract

Mix melted butter and cocoa with hand mixer. Mix in milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed. Spread chocolate frosting on iced brownies with offset spatula. Lift brownies out of pan using sides of parchment paper lining. Cut and serve.

Monster Cookies

3 Eggs

1 Cup plus 2 TBS brown sugar

1 Cup white sugar

3/4 tsp vanilla

1 TBS light corn syrup

2 tsp soda

1/2 Cup butter

1 1/2 Cups peanut butter

4 1/2 Cups oats

8 oz chocolate chips

8 oz M & M's

Mix ingredients in order given.   Drop by teaspoon onto cookie sheet.  Bake at 350 for 8 minutes.  Do not overbake.  

Hillary's Cookies

 

1 1/2 Cups flour

1 tsp salt

1 tsp baking soda

1 Cup shortening

1/2 Cup sugar

1 Cup brown sugar

1 tsp vanilla

2 eggs

2 Cups oatmeal

12 oz. package chocolate chips

Preheat oven to 350.  Combine flour, salt and baking soda.  Beat together shortening, sugars and vanilla until creamy.  Add eggs, beating until light an fluffy.  Gradually beat in flour mixture and oats.  Stir in chocolate chips.  Drop batter by well rounded teaspoonfuls onto cookie sheet.  Bake 8-10 minutes until cookies are done.

 

Seasoned Taco Meat

.

Ingredients

• 3 pounds ground beef
• 2 large onions, chopped
• 2 cups water
• 5 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon ground cumin
• 3/4 teaspoon garlic powder
• 1/4 to 1/2 teaspoon crushed red pepper flakes

Directions

• 1. In a large cast-iron skillet or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until the water is evaporated, about 15 minutes.

Pasta Salad

Ingredients

• 1 package (12 ounces) tricolor spiral pasta
• 4 cups fresh broccoli florets
• 1 pint grape tomatoes
• 1 can (6 ounces) pitted ripe olives, drained
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 Cup sliced red onion if desired
• 1-1/2 cups Italian salad dressing 
• 1/2 Cup shredded Parmesan Cheese

Directions

• Cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
• Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Magleby's Rolls

Ingredients

• 
  

12 frozen dinner rolls

1/3 cup Mayonnaise

1/3 cup Melted Butter

1/3 cup Parmesan Cheese shredded

1/2 Tbsp Garlic Powder

• 1/2 Tbsp Dried Parsley

Instructions

• Place mayo, cheese and butter in separate bowls,
• Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.
• Place roll into a well greased muffin tin (cheese side up).
• Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)
• Bake according to directions on the package.
  Recipe and picture from Your Home Based Mom
  

30 minute Rolls

Ingredients

• 
  

1 C plus 2 Tbsp warm water

1/3 C vegetable oil

2 Tbsp active dry yeast

1/4 C sugar

1 1/2 tsp salt

1 egg

• 3 1/2 C bread flour seems to work better but all purpose flour will also work

Instructions

• Heat oven to 400 degrees.
• In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
• Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
• Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
  Recipe and picture from Your Home Based Mom
  

Swig Sugar Cookies

Ingredients

Cookies:

• 1 cup butter (8 ounces, 16 tablespoons), softened
• 3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
• 1 1/4 cups (9.25 ounces) granulated sugar
• 3/4 cup (3 ounces) powdered sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract (see note)
• 5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
• Granulated sugar for pressing the cookies

Frosting:

• 3/4 cup (6 ounces, 12 tablespoons) butter, softened
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 6 cups (24 ounces) powdered sugar
• 1-2 tablespoons cream or milk

Instructions

1. Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
3. Add the sour cream, eggs and vanilla and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
4. Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don't overmix.
5. Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It's really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
6. Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom - that means they've baked too long and they may be dry and crumbly instead of creamy and soft.
7. Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
8. For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and vanilla. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and cream (or milk) and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional cream, if needed, to adjust the consistency of the frosting so it is thick but still soft and spreadable.
9. Frost the cooled cookies and decorate with sprinkles, if desired.

Notes

Vanilla Flavor: I've also used vanilla butter emulsion in place of the vanilla extract (in both the cookies and frosting) for a super yummy, buttery vanilla flavor.
Overflouring: be careful not to overflour the dough or the cookies might be dry instead of soft after baking. If you don't weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don't pack or shake the flour into the cup!).

Asian Ramen Salad with Peanut Dressing

Ingredients

• 16 ounce bag broccoli slaw mix
• 1/2 cup honey roasted sunflower seeds
• 1 cup sliced almonds
• 2 green onions, sliced
• 2 3 ounce bags ramen, crushed (dry noodles, without seasoning packets)
• Peanut Dressing
• 1/2 cup peanut butter
• 1/2 cup honey
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon liquid aminos
• 1/2 teaspoon salt

Instructions

1. In a mixing bowl, combine the slaw mix, sunflower seeds, almonds, and green onions.
2. To a blender, add all of the ingredients for the peanut dressing and blend until smooth. If the dressing is too thick, add an additional tablespoon of water, until sauce is think, but stir pourable.
3. Pour Peanut Dressing over salad mix and toss until evenly coated. Cover and place in the fridge for at least 30 minutes, or until ready to serve. Then just before serving, fold in the ramen noodles.

Recipe and picture from My Own Meal Plan

Chinese Chicken Salad

Ingredients

• 2 cups cooked chicken shredded or diced

• 1 14 ounce bag classic coleslaw mix
• 2 cups shredded romain lettuce
• 1 cup shredded carrots
• 1 bunch green onions, diced
• 1/4 cup fresh cilantro minced
• 1 package Chicken Ramen Noodles, dry noodles, broken
• 1/2 cup slivered almonds
• 2 tablespoons sesame seeds for garnish, optional

Asian Dressing

• 2 tablespoons canola oil
• 1/3 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon fresh grated ginger
• 1 teaspoon sesame oil
• 2 tablespoons sugar
• 1 package Chicken Ramen Noodle Seasoning

Instructions

To make the salad:

In a large bowl, add chicken, green and red cabbage, carrots, scallions, and cilantro. Drizzle with salad dressing and toss to combine. Sprinkle dry Ramen noodles and sesame seeds.

To make the Asian salad dressing:

In a small bowl, whisk together oil, vinegar, soy sauce, ginger, sesame oil, sugar, and the chicken ramen noodle seasoning packet. Use immediately or store covered in the refrigerator for up to 4 days.

Notes

Another delicious topping would be to add some mandarin oranges.
You can use dry Chow Mein noodles instead of ramen if you prefer.
 Recipe and picture from My Own Meal Plan

BBQ Chicken Salad Jar

Ingredients

• 2 tablespoons light ranch dressing
• 1/4 cup tomato, diced
• 1/4 bell pepper, diced
• 1/4 cup black beans, drained and rinsed
• 1/4 cup frozen corn
• 1/4 cup avocado, diced
• 1 cup cooked chicken breasts with BBQ sauce, diced
• 1/4 cup shredded cheddar cheese
• 2 cups romaine lettuce, chopped

Instructions

1. Layer ingredients in a mason jar in order listed in ingredients starting with the ranch dressing at the bottom and ending with the lettuce at the top.
2. To serve: Shake, or dump contents of jar onto a plate or bowl. Enjoy!

Notes

You can double, triple, x5 this recipe for how many salad jars you want to make! The recipe is written for one, so it makes for easy doubling!
 One thing that makes for an easy lunch prep is to make salad jars ahead of time! Once a week,  build 2 or 3 salad jars and leave them in the fridge for an easy grab and go lunch!
Recipe and picture from My Own Meal Plan

Easy Broccoli Salad

 Recipe and picture from My Own Meal Plan

Ingredients

• 1 pound fresh broccoli (chopped into small florets)
• 1 red onion (chopped)
• 8 strips bacon (cooked crisp and crumbled)
• 1/2 cup sunflower seeds
• 3/4 cup Craisins

For the Dressing

• 1/2 cup light mayo
• 1/2 cup plain greek yogurt
• 2 tablespoons red wine vinegar
• 1/2 cup sugar
• 1/2 teaspoon salt

Instructions

1. In a large bowl combine broccoli, onion, bacon, sunflower seeds, and Craisins.
2. Toss in the salad dressing and refrigerate for 30 minutes or until serving.

Salad dressing:

1. Mix the mayonnaise, red wine vinegar, sugar, and salt together. Stir until the sugar begins to dissolve.  
2. Pour dressing over broccoli salad and stir to coat.

Doubletree Signature Cookie Recipe

Ingredients

    ½ pound butter, softened (2 sticks)
    ¾ cup + 1 tablespoon granulated sugar
    ¾ cup packed light brown sugar
    2 large eggs
    1 ¼ teaspoons vanilla extract
    ¼ teaspoon freshly squeezed lemon juice
    2 ¼ cups flour
    ½ cup rolled oats
    1 teaspoon baking soda
    1 teaspoon salt
    Pinch cinnamon
    2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
    1 ¾ cups chopped walnuts

How to make them

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper. Space about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Special Sandwich

We love this sandwich that I believe Jason and Stefanie introduced to us but they deny it! So I’ll claim it as one to share! We use to make this fancy dressing and then I discovered Brianna’s tasted just as good and was quicker!

Materials:

1-Yellow Squash

1-Zucchini

1 loaf Italian bread

4 slices provolone cheese

1/3lb Deli chicken/turkey breast

1 tomato sliced

Brianna’s Poppy Seed Dressing

Instructions:

1. Preheat the oven to 375
2. Place 1 TBS of oil in a frying pan.
3. Slice zucchini and squash into small slices.
4. Cook the zucchini and squash on low in the frying pan until they are tender.
5. Cut Italian loaf in half.
6. Place 4 slices of provolone cheese on one side of the bread.
7. Place both sides of the bread in oven for 3-5 minutes or until cheese is melted.  
8. Remove from oven and place zucchini, 4 slices of tomato and chicken or turkey on the sandwich and place in the oven for another 3-5 minutes until bread begins to brown very lightly.
9. Remove from oven and add Brianna’s dressing to the sandwich (it soaks into the bread but you can always add more after your first bite. 
10. Put the top on the sandwich and Enjoy! 

Russian Chicken

Most of you have probably had this but its one of Robbie’s favorites and its super easy if you can find the right Russian dressing! 

Materials:

2 small or 1 large bottle of wishbone Russian Dressing

1 small jar of apricot preserves

1 packet of lipton onion soup mix

3-4 chicken breasts frozen

Rice

Instructions:

1. Place chicken breasts, Russian Dressing, Apricot Preserves and Lipton Onion Soup in the crockpot.
2. Cook on low 3 hours (The sauce will burn if you cook this for too long)You just want to make sure the chicken is cooked all the way through.
3. Shred or cut the chicken.
4. Serve over rice.