Chocolate Chip Pudding Cookies

1 c. salted butter

3/4 c. brown sugar

1/4 c. sugar

1 tsp. vanilla

2 eggs

1 small box (3.4 oz) instant vanilla pudding mix

1/4 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 1/3 c. flour

3/4 c. semi-sweet chocolate chips

3/4 c. white chocolate chips

Cream the butter and sugars.  Add in vanilla and eggs.

Add in the dry ingredients, and then the chocolate chips.

Bake at 350 degrees for 8-10 minutes, or until the edges are lightly golden brown.  Let sit on pan 2-5 minutes before removing to a cooling rack.  

from {iheartnaptime.net}

Homemade BBQ sauce

2 c. ketchup

2 c. tomato sauce

1 1/4 c. brown sugar

1 1/4 c. red wine vinegar

1/2 c. molasses

2 Tbs. butter

4 tsp. liquid smoke

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. chili powder

1 tsp. paprika

1/4 tsp. celery seed

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1 tsp. salt

1/2 tsp. pepper

In a large saucepan, mix together all the ingredients.  

Bring to a boil, over medium heat.  Then reduce heat to low and simmer for at least 20 minutes or up to an hour, stirring occasionally.  

from {melskitchencafe.com}

Corn & Pepper Chowder

4 Tbs. butter

1 medium onion, diced

1/2 lb. bacon, cut into bite sized pieces

1 large red bell pepper, diced

1 can of corn

1/4 c. flour

3 c. chicken broth

2 c. half and half

1 c. grated Monterey Jack cheese

1 c. grated pepper jack cheese

1.  In a large pot over medium heat, melt the butter, add the bacon and onions and cook about 5 minutes, until onions are soft and bacon is almost cooked through.

2.  Add the pepper and cook for 2 minutes.  Add the corn and cook for another minute.

3.  Add the flour and stir to combine.  Add the broth and stir to combine.  Cook until thickened, then reduce heat to low.

4.  Stir in half and half, simmer about 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pot.

5.  Stir in the cheeses and allow to melt, then serve!

Adapted from The Pioneer Woman

Italian Beef Sandwiches

Update:  Feel free to cook the meat as directed below, but our new favorite way to prepare the meat is found here:  crispy beef & pork

2 c. giardiniera pickled vegetables, plus 1 Tbs. brine

1/4 c. mayonnaise

1 1/2 lbs. shaved steak (or slice it as thin as you can)

1 tsp. garlic powder

salt & pepper

2 Tbs. vegetable oil

1/4 c. finely chopped onion

1/2 tsp. dried oregano

1 tsp. minced garlic

1 tsp. flour

2 c. beef broth

4-8 ciabatta rolls split lengthwise 

1.  Pulse giardiniera and mayonnaise until finely ground, set aside.

2.  Season the beef with garlic powder, salt, and pepper.

3.  Heat 1 Tbs. oil in a skillet over medium heat.  Add half of the beef, breaking up any clumps, cook for 2-3 minutes.  Remove from skillet and repeat with remaining oil and beef.  Remove to a plate.

4.  Add a little oil and onion to now-empty skillet, cook for 1-2 minutes.  Stir in oregano, garlic, and flour. Then add the broth and brine, scraping up any browned bits.  Simmer until the mixture reduces to 1 cup, about 8 minutes.

5.  Turn off the heat, add the beef back to the skillet and stir to combine.

6.  Spread giardiniera mixture on rolls, then top with beef.

{from Cook It In Cast Iron}

Easy Breadsticks

2 1/4 c. water

3 Tbs. sugar

1 1/2 Tbs.  yeast

3/4 tsp. salt

4 1/2 c. flour

1/4 c. melted butter

1/4 c. mayonnaise

1/2 c. grated parmesan cheese

1.  Combine water, sugar, and yeast.  Let sit 5 minutes or until bubbly.

2.  Add flour and salt, mix well.  *It is a sticky dough, if it is really sticky, add another 1-2 Tbs. of flour.

3.  Press the dough into a greased large cookie sheet (you'll need to grease your fingers too).

4.  Combine the butter, mayonnaise, and parmesan and spread over the dough.

5.  Let rise in a warm place for about 40 minutes.

6.  Bake at 400 for 15 minutes.

7.  Cut into sections after baking.

{from Merry Green}

Breadtwists

1 1/2 c. warm water

2 Tbs. sugar

1 Tbs. yeast

3 1/2 c. flour

1 tsp. salt

4 Tbs. melted butter (maybe more)

grated parmesan cheese

Seasoning (choose one):

garlic powder

onion powder

Italian seasoning

1.  In the bowl of a stand mixer, combine water, sugar, and yeast.  Let sit for 5 minutes, until the yeast is bubbly.

2.  Add the flour and salt, and mix until the dough is smooth.   Cover and let rise 10-15 minutes.

3.  On a lightly floured surface, roll out the dough into a large rectangle.

4.  Brush the dough with melted butter and sprinkle seasoning and parmesan cheese on top.

5.  Fold the dough over onto itself so the buttered sides are touching.

6.  Cut the dough into 1 inch strips, twist, then place each twist on a cookie sheet.

7.  Brush the top of the breadtwists with melted butter.  Let rise for about 20 minutes, while oven preheats to 400 degrees.

8.  Bake 15-20 minutes, or until golden brown.

Adapted from thebakerupstairs.com

Homemade Pudding

1/2 c. sugar

2 Tbs. cornstarch

1/4. tsp salt

2 c. whole milk

2 egg yolks

2 Tbs. butter

1 tsp. vanilla

For chocolate pudding add:

1 1/2 Tbs. cocoa 

1.  In a saucepan, mix the sugar, cornstarch, and salt (and cocoa if needed).

2.  Add milk and egg yolks and whisk together.

3.  Turn on stove to medium heat.

4.  Cook, whisking continually until thick and bubbly (5-8 minutes).

5.  Remove from heat and add butter and vanilla.  Stir until melted.

6.  Enjoy while still warm!

From: Angie Chandler

Alfredo Meatball Subs

This Alfredo sauce is delicious and could easily be used as a pasta sauce!

Meatballs

1 lb. ground beef
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. Italian seasoning
1/4 tsp. pepper
3/4 c. panko breadcrumbs
1/2 c. parmesan cheese
1 large egg
1 Tbs. olive oil

Alfredo Sauce

1/2 c. butter
1 1/2 c. heavy whipping cream
2 tsp. minced garlic
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. parmesan cheese

Hoagie buns

For the Meatballs:

1.  In a large bowl, mix together all of the meatball ingredients.

2.  Using about 1 Tbs. of the meat mixture at a time, form into small meatballs.

3.  Heat 1-2 Tbs. oil in a large skillet over medium-high heat.  Brown the meatballs on all sides, then remove them to a plate.  Reduce the heat to low and continue with the Alfredo sauce.

For the Alfredo Sauce:

1.  Using the same skillet you cooked the meatballs in, add the butter and let it start to melt add the minced garlic and cook 1 minute.

2.  Stir in the cream, Italian seasoning, salt, & pepper.

3.  Add the meatballs back to the skillet with the cream sauce and cook for 5-10 minutes, covered, until the meatballs are cooked through.

4.  While the meatballs are cooking, cut the hoagie buns in half, butter, and toast under the broiler 2-3 minutes.

5.  When meatballs are done, stir in the parmesan cheese and gently stir to combine.  Serve the meatballs on the buns.

Smothered Sweet Pork Burrito

Shredded Pork

 2 1/2 lbs. pork roast 
2 tsp. liquid smoke
1/2 c. water
1/2 c. brown sugar
30 oz. green enchilada sauce
1/2 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
15 oz. can black beans (or make your own instant pot black beans)
1/2 c. fresh cilantro, chopped
8 oz. monterey jack cheese, shredded
Cilantro lime rice - recipe below
8 large flour tortillas

1.  Place the pork roast in a crock pot.  Pour water and liquid smoke on top.  Cook until the pork easily shreds, 4-5 hours on low or 6-8 hours on high.

2.  Prepare the cilantro lime rice (this can be made 30 minutes before you assemble the burritos, or make ahead of time and store in the fridge until you're ready to assemble.)

Cilantro Lime Rice

1 c. rice
2 c. chicken broth
3/4 tsp. salt
1/4 tsp. pepper
juice and zest from 1 lime
2 Tbs. fresh cilantro, chopped
1/4 tsp. cumin

Place all ingredients into a saucepan.  Bring to a boil.  Reduce heat to low, cover and cook for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. 

3.  Remove the pork from the crock pot and shred, discarding pieces of fat.  Spoon a few Tbs. of the liquid onto the pork and toss it around.  

4.  In a large bowl, mix the shredded pork, brown sugar, 1/2 c. enchilada sauce, chili powder, salt, & pepper.  Add the beans, rice, & cilantro and toss to combine.

5.  Spoon some of the enchilada sauce into the bottom of a 9"x13" pan.

6.  Fill each tortilla with about 1/2 c. meat mixture and some shredded cheese.  Roll up and place seam side down in pan.  Pour the remaining enchilada sauce over them and sprinkle with cheese.

7.  Bake at 350 degrees for 20-30 minutes until heated through and the top is bubbly and starting to brown.  

Serve with sour cream, avocados, & fresh salsa on a bed of shredded lettuce.