Pumpkin Muffins

Pumpkin Muffins

 2 cups of gf kodiak flapjack mix

1 cup of milk

3/4 cup brown sugar

I egg

1/4 cup softened butter

3/4 cup pumpkin purée 

1 teaspoon cinnamon 

1/2 teaspoon of allspice 

1/2 teaspoon ginger

1/2 cup chocolate chips

Combine all ingredients in mixing bowl and blend until smooth. Feel greased muffin cups 3/4 full. Bake at 3:50 for 14 to 18 minutes or until golden brown and inserted toothpick comes out slightly moist.  makes 12 muffins

 Homemade Instapot Yogurt  

1/2 gallon of milk

1 can sweet and condensed milk (fat free also works)

1 cupish of plain greek yogurt 

Instructions...

Mix all ingredients and set intapot to yogurt setting for 10 hours. enjoy!!!

Add flovors after its done. Syrups work great. My favorite is homemade granola with berries

 GF Granola

4 cups GF old fashioned oatmeal

2 tsp Cinnamon

1/3 cup brown sugar

1/2 cup pure maple syrup

1/3 cup coconut oil

1 1/2 tsp vanilla

Instructions....

Combine all ingredients. Pour onto a lined baking sheet. Bake 325 for 20 mins stirring halfway in between. Let cool and break apart. Store in an airtight container for up to two weeks. Makes your house smell amazing!!:) I love to add this to any yogurt especially my homemade one.

Salsa Verde...Enhanced

1 container green salsa
1/2 bushel cilantro
1 tsp cumin
1 - 2 tablespoons sugar

Put all in blender and blend.

Georgia Bugers

4 or 5 hamburger patties
1 pkg brown gravy mix
2 can's cream of mushroom soup
salt and pepper to taste

Cook patties over medium high heat, flipping until both sides cooked.  Remove patties to a plate and set aside.  Keep the drippings in the pan, add soup and gravy packet, mix well on medium heat.  Once mixed add patties back to gravy and smoother.  serve over mash potatoes.

Kara's Carmel Nuggets

Perfect to share for movie night or game night!

1 cup brown sugar
1 cup granulated sugar
1 stick of butter
1 can sweetened condensed milk
1 cup corn syrup
3 bags puffs

Open bags of puff and pour into a extra large bowl.  Add all ingredients except puffs to large pot, bring to a boil.  let boil for 2 minutes, pour on puffs, mix until well coated.  enjoy.

Smothered Pork Chops in Mushroom Gravy

Ingredients:

Pork Chops or Pork Steaks

Butter (4 Tblsp)

Sour Cream (16oz)

3 cans of 10.5oz of Mushroom Soup

Preheat oven to 350 degrees

In large frying pan heat 4 tbsp of butter.  Add pork chops seasoned with salt and pepper to pan, cook on both side until golden brown.  Remove and place into a baking dish.

Keep the meat drippings in frying pan and add sour cream and mushroom soup, stirring on medium heat until blended well.  Remove from heat and cover pork chops in gravy mixture bake for 60 mintues.

Serve over mash potatoes

Sweet Pork (Cafe Rio Copy Cat)

Ingredients:
3-5 lbs pork loin or pork roast
1 1/2 cans coke classic
1 cup sugar
7 oz can chipotle chilies in adobo sauce
     (provides a lot of heat...or plain sauce for sweeter sauce)
1 tsp dry ground mustard, heaping
1 tsp cumin, heaping
1 tsp minced garlic

Remove the chilies (throw chilies away) from adobe sauce add all ingredients except pork in a blender.  *Rinse chilies and can of adobo sauce with coke to get all the adobo sauce off, see picture below.  Blend in blender until well mixed.  Place pork in crock pot and pour  sauce over it.  Cook for 4-6 hours on high or 7-9 hours on low.

Carefully turn roast over halfway through.  Cook in sauce until it is pull apart tender and shred.  Put shredded meat bak into sauce.  Serve over rice, on  salad or in a tortilla.

Creamy Cilantro Salad Dressing (Cafe Rio Copy Cat)

Ingredients:

1 envelope buttermilk ranch dressing

1 cup mayo (use real mayonnaise, miracle whip changes the taste)

1 cup milk

1/2 bunch cilantro

2 tomatillos

1/2 serrano pepper with seeds removed

Blend in blender, let sit to thicken.  Dressing continues to get hotter when it is stored in the fridge. 

I found a comparable cilantro dressing because sometimes the store is out of tomatillos and/or Serrano peppers.

Cilantro Lime Dressing

3 tablespoons Ranch Dressing Mix

1 cup mayonnaise (Greek yogurt or sour cream also work)

1/2 cup milk

1/2 cup fresh cilantro

1/4 cup salsa verde

1/2 jalapeño, (remove seeds for mild heat)

1 clove garlic

2 tablespoons fresh lime juice

1. Combine all ingredients in a blender and puree until smooth.

2. Place in the fridge for at least 1 hour before serving to let it thicken.

3. Drizzle over salads, tacos, or use as a dipping sauce for taquitos.

Yummy Rice (Cafe Rio Copy Cat)

Ingredients:
1 cup rice
2 cups water
3 cubes chicken boullion
1/2 tsp dired onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime

Cook rice with all ingredients in pot or rice cooker except lime.

Squeeze fresh lime juice over rice and mix lightly before serving.

Chex Muddy Buddies

Ingredients: 

-9 cups Rice Chex, Corn Chex, Chocolate Chex or Peanut Butter Chex cereal (or combination)

-1 cup semisweet chocolate chips

-1/2 cup peanut butter

-1/4 cup butter

-1 teaspoon vanilla

-1 1/2 cup powdered sugar

Into Large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar.  Seal bag; shake until well coated.

Beef Stroganoff

Ingredients:
3 to 4 pounds beef top sirloin steak, cubed
2 cans (14.5 ounces each) chicken broth
1 pound sliced fresh mushrooms (optional)
1 can (12 ounces) regular cola or Pepsi
1/2 cup chopped onion
1 envelope onion soup mix
1 to 2 teaspoons garlic powder
2 teaspoons dried parsley flakes
1/2 teaspoon pepper
2 envelopes country gravy mix
2 cups (16 ounces) sour cream
Hot cooked noodles or rice

1.  In a 5-qt. slow cooker, combine the first nine ingredients.  Cover and cook on low for 7-8 hours or until beef is tender.

2.  With a slotted spoon, remove beef and mushrooms.  Place gravy mix in a large saucepan; gradually whisk in cooking liquid.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in sour cream.  Add beef and mushrooms to the gravy.  Serve over noodles (or rice).

GF Chocolate Covered Pretzels

Ingredients:
2 cups semi-sweet chocolate chips
2 cups butterscotch chips
1 bag (about 4 cups) GF pretzels, broken into smaller pieces

Instructions:
Melt chocolate chips and butterscotch chips in microwave, 15 seconds increments stirring chips between, until melted.  Stir in broken pretzels, keep stirring until evenly coated.
Drop rounded spoon fulls of on wax or parchment paper covered pans.  refrigerator until harden.

Banana Ice Box

Knocked my husbands socks off ;)

Ingredients: 

2 Packages Graham Crackers
3-4 Large Bananas sliced
1 Cup Milk
1 3.4 Oz Box French Vanilla Instant Pudding
4 Oz Cream Cheese Softened
½ of a 14 oz can Can of Sweetened Condensed milk
2 1/2 Cups Freshly Whipped Cream

Instructions

• In a large bowl, combine the pudding and milk and set aside.
• In another bowl, beat the cream cheese until smooth, and then add the sweetened condensed milk and beat again until smooth.
• Add the pudding into the cream cheese mixture and stir until evenly combined.
• Add ⅓ of the whipped cream to the bowl, and gently fold it into everything.
• Add the remaining whipped cream and fold until completely combined.
• Adding a little at a time is keeping it lighter vs just whipping it all together.
• Lay a couple of graham crackers in an even layer at the bottom of a 9x13" dish.
• Cover with banana slices and a couple scoops of filling.
• Repeat layers until all of the filling is used, ending with filling on top.
• Cover tightly with plastic wrap and refrigerate until serving, up to 1 day.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Notes
This is cream that has already been whipped into soft peaks. To get 2 1/2 cups you'll need 1 1/2 cups of heavy cream, a 1/4 cup of powdered sugar. Whip the whipping cream until soft peaks form, add the powdered sugar and whip again until combined.

Credit: ohsweetbasil.com

Fried Ice Cream

Ingredients:
1 stick butter
1 cup sugar
3 cups corn flakes, crushed
2 quarts vanilla ice cream, softened
1 container whipped topping
1 teaspoon cinnamon
Honey, for drizzling

Preparation:
Melt butter in frying pan.  Add corn flakes and sugar.  Fry for about 3 minutes, stirring constantly so the sugar doesn't burn.

Pat about 1/2 - 2/3 of this mixture into a 9x13 pan.

I let the ice cream sit out for about 1/2 hour to soften it.  In a LARGE bowl, beat together (I use a hand mixer) the ice cream, whipped topping, and cinnamon.

Pour ice cream mixture on top of crust in the 9x13 pan. Spinkle the rest of the crumbs on top and freeze.  Lightly drizzle each serving with honey.  OLE!

Sprite Chicken

Ingredients:
1/2 lbs bacon, cut into bite-size pieces
3 large boneless skinless chicken breasts, cut into 1 -inch cubes
1/2 Tablespoons seasoning salt
1/2 cup all-purpose flour
1 yellow onion, chopped
2 lbs red potatoes, cut in 1-inch cubes
1 lb carrots, cut into2-inch pieces
6 oz Spritte (lemon-lime soda)
14-inch Dutch Oven

Instructions:
1.  Fry bacon in dutch oven on camp chef or stove top until crisp.  Remove bacon pieces with a slotted spoon, leaving grease inside.  Set bacon aside.

2. Combine seasoning salt and flour in a large gallon plastic bag.  Add chicken to flour mixture and shake to coat.  Add coated chicken to flour mixture and shake to coat.  Add coated chicken pieces to dutch oven and brown in bacon grease.

3.  Remove Chicken and set aside.

4. In this order add onion, then potatoes, carrots, chicken and bacon to dutch oven.  Pour Sprite all over the top.  Cover with lid.

5.  Bake at 350 degrees for 1 hour.  Carefully remove from oven.  Remove lid and let stand 5 minutes before serving.

6.  **If cooking at a campsite follow directions above.  When ready to cook cover with lid and place dutch oven in hot coals.  Cook 45 minutes to 1 hour.  (Or until chicken is cooked through and vegetables are tender.)

Honey Sesame Chicken Bowls

Great for meal prep!

Ingredients:

Honey Sesame Sauce:
1/2 cup chicken stock or water
1/4 cup soy sauce (reduced sodium)
1/2 cup honey
1 tablespoon sesame oil
1 teaspoon red pepper flakes
3 tablespoons cornstarch

Chicken Lunch Bowls:
1 tablespoon olive oil
3 cups broccoli, chopped into small pieces or 2 cups snow peas
4 large chicken breast, cut into small pieces
salt and pepper
red pepper flakes (optional)
sesame seeds (garnish)

Instructions:
In a large ziplock bag, shake together all honey sesame sauce ingredients and set aside.

Cook rice according to package instructions.  Divide between 6 storage containers.

Heat Olive oil in large pan.  Add broccoli and/or snow peas.  Cook for 5 or so minutes, until bright green and tender.  Add to the rice in the storage containers.

Add additional olive oil if necessary.  Add the chicken to the pan.  Season with salt and pepper, and red pepper flakes (if desired).  Cook for 7 or so minutes, until cooked through.

Add the sauce to the pan and simmer for 2 minutes, until thickened.

Add the chicken to the lunch containers and drizzle with sauce.  Garnish with sesame seeds if desired.

Store in the fridge for up to 4 days.  Reheat to serve.


**To lighten this recipe up, try halving the sauce or swap part of the rice for cauliflower rice.
**This recipe is mildly spicy, for less/non-spicy reduce or leave out the red pepper flakes.

Italian Dressing Mix

You will need:
1 1/2 teaspoons garlic powder (not garlic salt)
1 tablespoon onion powder (not onion salt)
2 tablespoons ground dried oregano
1 tablespoon dried parsley
1 teaspoon ground basil
1/4 teaspoon ground thyme
1/2 teaspoon dried celery flakes
1 teaspoon salt
1 teaspoon black pepper

1) Mix all ingredients in a medium bowl and stir well to blend.
2) Store in an air-tight container in the refrigerator for up to six months.

To make dressing:
1) Pour 1/2 cup extra virgin olive oil into a glass jar with a screw top lid.
2) Add 1/4 cup white, red, or balsamic vinegar
3) Add 2 tablespoons Italian Salad Dressing Mix
4) Screw lid on jar and shake well to combine. Store any leftovers in the refrigerator.

GF Peanut Butter Cookies

1 large egg
1 cup creamy peanut butter
1 cup sugar
Flaky sea salt (optional)

Arrange racks in upper and lower thirds of oven; preheat oven to 350°.  Line 2 rimmed baking sheets with parchment paper.
Beat egg with whisk in medium bowl.  Add peanut butter and sugar and mix until fully incorporated and smooth.
Scoop dough onto parchment lined tray (sprinkle with salt) bake 10-12 minutes.