Ebleskiver

Ebleskiver 
-Round Danish Pancakes-
Basic recipe adapted by Steven and Kristen
Yield: about 35 Ebleskiver... we like to double this recipe for 4-5 people



3 Large Eggs – separated
2 c Buttermilk
2 TB sugar
1/2 tsp salt
2 c All-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon (optional)
1 TB melted butter for oiling the grids

Beat the egg yolks in a bowl then whisk in the buttermilk and salt until thoroughly mixed.

Sift the flour, baking powder, baking soda and cinnamon together in a separate bowl.  Add to the yolk mixture and whisk until smooth and most of the lumps are gone.

Beat the egg whites until they form stiff peaks. Gently fold the whites into the first mixture.

Brush melted butter into the wells and turn ebleskiver pan on.  Fill each well 2/3 full.  Sprinkle in any filling, and use a skewer to cover the fillings with the surrounding batter. Allow them to cook until the bottoms are golden brown then turn over with a bamboo skewer to cook the other side (approximately 1-2 minutes.) You may need to tuck in the edges of the pancake after you flip it if the batter has grown outside the well.

-If you are going to put in a filling, fill the well, then place the filling on top, and kind of push down and bury it in the batter, so when you turn it over it doesn't contact the cooking well. Otherwise it will look burnt. You'll find what works best for your fillings with practice. It's delicious no matter.

**In a pinch, you can also use pancake mix as a basic batter, but still separate the eggs and beat/fold the whites into the batter. 


TO EAT/SERVE...

Fillings while cooking:
Cream cheese, jalapeno-type cheese dips, cooked sausage, cooked bacon, lemon curd, jam, Nutella, banana, cut cheese cubes, pepper jack cheese, sautéed apples with cinnamon

Drizzle or Dip in:
Jams, Melted Cheeses, Applesauce, Yogurt, Apple Syrup, Buttermilk syrup, maple syrup

**Favorite combos**

-Cream cheese filling dipped in Apple Syrup

-Banana with Nutella or jam filling, dipped in the opposite Nutella or jam not used in filling

-Sausage filling, dipped in maple syrup

-Sausage and cream cheese filling

-Cooked hamburger and cheese

-Sausage and pepper jack

-Nutella and cream cheese

-Cream cheese and lemon curd, dipped in raspberry/strawberry jam

Mexican Hot Chocolate

Mexican Hot Chocolate
Kneaders, Joanna's recommendation

Hot chocolate mix:

1/4 cup unsweetened cocoa powder

1/3 cup sugar

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/8 tsp. salt

Pinch cayenne pepper

1-2 cinnamon sticks

For serving:

1/2 cup hot water

3 1/2 cups milk

1/2 – 1 tsp. vanilla

Whipped cream

In a saucepan, combine cocoa, sugar, cinnamon, nutmeg, salt and cayenne pepper.

Whisk in hot water, bring to a boil and boil for 2 minutes.

Add milk and stir to heat thoroughly.

Remove pan from heat and stir in vanilla. Beat with a whisk until foamy.

Serve hot with cinnamon sticks and whipped cream.

Greek Layered Dip

Greek Layered Dip
Laurie M/Janelle W



Layer on a serving plate:

Hummus (easy hummus recipe here, or Sabra roasted red pepper hummus)
Plain Greek yogurt
Cavender's Greek seasoning **taste test and add more if needed**
Diced cucumber
Diced tomato
Feta Cheese **taste test and add more if needed**
Fresh Basil or spinach

Serve with pitas, chips, or crackers (I REALLY like Milton's seas salt crackers with this!)

Hummus (no tahini needed)

Easy Hummus
Clarissa C.
Yield: 1 c. hummus



1 can chick peas (drained)
1/4 c. olive oil
2 TB lemon juice
2 cloves minced garlic (or 1/4 tsp garlic powder)
1/4 tsp salt

Stick it all in the blender until smooth. Serve cold with pitas, chips, crackers, on sandwiches, etc.
Refrigerate.

**You could also add other seasonings such as cumin, pepper, thyme, sriracha, etc.

Churro Cheesecake

Churro Cheesecake
Kristen W



2 8-oz cans crescent rolls

1/2 c. sugar
2 TB ground cinnamon

2 8-oz packages cream cheese, softened
2/3 c. sugar
1 egg
1 tsp vanilla

Combine 1/2 c. sugar with the cinnamon. In a separate bowl beat the cream cheese until smooth. Add the 2/3 c. sugar, egg, and vanilla. Beat until smooth. Spray a 9x13 pan then sprinkle half of the cinnamon sugar mix evenly into the bottom of the pan. Unroll the dough (I do mine on a silicone baking mat so it doesn't stick) and press all seams together to make a solid dough sheet. Life into the pan and place on top of cinnamon and sugar. Gently press into pan edges. Spread the cream cheese mixture on the dough. Do the same with the second sheet of dough - pressing seams together and place on top of cream cheese. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350 degrees for 28-32 minutes until light brown.  Serve warm or cold, on its own or with whipped cream/vanilla ice cream. It delicious with caramel sauce, strawberry drizzle or other topping! (warmed up and smashed strawberries)

Nutella Crescent Rolls

Nutella Crescent Rolls
Kristen W.



1 tube crescent rolls
Nutella
Bananas

Other Fillings:
Cream cheese and Berries
Cream cheese with Nutella drizzle on top
Thin apple slice with cinnamon and sugar

Unroll the crescent dough and flatten out individual pieces. Coat with a layer of Nutella. Place a slice of banana (2 inches long, sliced long ways, use one half per crescent roll) then roll up the banana slice and place seam-down on a baking sheet (silicone works nicely so they don't stick). Cook according to package directions, adding time if it doesn't look golden and cooked through.

Tomatillo Verde Roast

• Tomatillo Verde Roast
• Kristen W
• Yield: 8 servings

• Pork roast (I use 1/3 or 1/2 of a Costco pork loin roast)
•  Coarse, kosher salt and black pepper
•  1 tablespoon olive oil
•  1 large onion, chopped
•  3 cloves garlic, finely minced
•  1/3 cup light or dark brown sugar
•   1 teaspoon salt
•  1/2 teaspoon pepper
•  1 jar (___oz) of verde/tomatillo salsa
•  1 c. low-sodium chicken broth

Season the roast with salt and pepper and place in slow cooker. Saute onions and garlic. Add the brown sugar, and then scrape into the slow cooker. Pour the tomatillo salsa over and to the side of the roast. Add chicken broth. Cook on low for 8 - 10 hours.

Shred when ready. Serve with hot rice, either on its own, or in a burrito with black beans, etc.

One-Pot Turkey and Rice

One-Pot Turkey and Rice
Kristen W, adapted from bake-eat-repeat
Yield: 4-6 servings



2 T butter
1/2 c diced onion
2 cloves garlic, minced
1/4 c flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp paprika
2 c chicken stock
1 c milk
2 c cooked turkey, chopped (or chicken)
1 c rice (long grain white, adjust liquid and cooking time if using different kind)
1 c frozen corn kernels
1 c frozen peas
*Optional: cooked and chopped cauliflower, dash of cajun seasoning or hot sauce


In a large skillet with a lid, melt the butter over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until the onion is softened.
Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
Slowly stir in the milk and chicken broth.
Add the turkey and the rice and bring to a boil over medium heat.
Stir, reduce the heat to low, and cover with a lid.
Simmer for 15-20 minutes or until the rice is tender.
Stir in the corn, peas, or other veggies and heat through.
Serve warm!

Turkey Noodle Soup

Turkey Noodle Soup
Kristen W
yield: 4-5 servings



1 TB butter
1/2 c chopped onion
1/2 c sliced celery
1 c peeled and sliced carrots
1 tsp minced garlic
salt and pepper to taste
1/2 tsp dried thyme
6 c chicken or turkey broth
3 c chopped or shredded cooked turkey
6 oz dry egg noodles (curly kind, though other noodles will do if you have them on hand!)
2 T chopped fresh parsley
Optional: add cooked cauliflower, green beans, potatoes, corn, etc.

Melt the butter in a large pot over medium high heat. Add the onion, celery and carrots and season the vegetables with salt and pepper to taste. Cook for 4-6 minutes or until vegetables are just softened.

Add the garlic and cook for 30 seconds more. Add the thyme, broth and turkey to the pot and bring to a simmer. Cook for 20 minutes or until vegetables are tender.

Add the noodles to the pot and cook for the time that's listed on the package. Stir in the parsley and add more salt and pepper to taste. Serve (with warm rolls!)

FOR CROCK POT:
Add all of the ingredients to the crock pot except for the noodles and parsley. Cook on low heat for 4 hours, then stir in the noodles and cook for another 20 minutes. Sprinkle with parsley, then serve.

Rice Crispy Treats - Chewy

Chewy Rice Crispy Treats
Kristen W
Yield: one 9x13 pan




6 TB butter
one bag marshmallows (10 oz)
6 cups rice crispy cereal
1/2 - 1 tsp vanilla
1/4 - 1/2 tsp salt

Melt butter in large pot. Stir in most of marshmallows (reserve about a cup) and stir constantly until melted. Add salt, vanilla and cereal, mix until evenly coated, then add last bit of marshmallows. Spread into greased 9x13 pan and pat down (the more you press down the more dense and hard the bars will be, so pat lightly!) Serve or cover tightly to store for a day or so.

**Variations: add
M&Ms
candy corn
1 tsp. cinnamon and top with sprinkled cinnamon and sugar
chopped candy bar bits
chocolate chips (right at the end so they don't fully melt)
sprinkles
drizzle with caramel or salted caramel
melt in peanut butter (and add chocolate)

Chicken Lettuce Wraps (Asian)

Chicken Lettuce Wraps (Asian)
Tami B
Yield: 4-6 servings



2 c. finely shredded chicken
1/4 c. chopped green onions
1 tsp minced ginger
1 8-oz can crushed pineapple, drained
2 c. shredded cabbage with carrot (or coleslaw mix)
2 T cut cilantro
1/2 c. Asian toasted sesame salad dressing
Ramen noodles, crushed
1/4 c. finely chopped peanuts

Combine all ingredients and serve in Bibb lettuce leaves (romaine will also work)

Bulgogi Tacos (Korean)

Bulgogi Tacos
Cindy via Tami B
Yield: 5-7 servings



3 lb. ground turkey (browned)
    - or 3 lb. pork roast (seasoned with salt, pepper, garlic, onion powder. Cook in crock pot, half covered with water. 10 hours on low. Shred.)

Sauce:
1/2 c. soy sauce
2 T sesame oil
3 green onion, chopped
1/4 c. apple cider vinegar
1/4 c. brown sugar
3 cloves garlic
1 tsp fresh ginger, grated

Slaw:
1/4 c. chopped cilantro
6 green onions, diced
3 c. rough chopped napa cabbage

Dressing:
2 T lime juice
1 T apple cider vinegar
1 T sriracha sauce
2 T soy sauce
1 1/2 tsp sugar
1 T oil

10-15 yellow or white corn tortillas, or a stack of cook at home flour tortillas are the best
Sour cream for serving


Mix sauce in a saucepan and warm. Mix cooked meat with sauce. Mix dressing with slaw. Put 1 TB sour cream on a warm tortilla, then top with slaw mix and meat mixture.

Deviled Eggs

Deviled Eggs
Adapted from Mel's
Yield: 12 +/- deviled eggs

• 
  
• 
  
• 
• 
  
• 7 large eggs (boiled 10 minutes)
•  3 TB mayonnaise, light or regular (just use good quality mayo)
•  1 tsp yellow prepared mustard (whatever squirt kind you have works)
•  1 1/2 tsp red wine vinegar (or standard vinegar if you don't have red)
•  Dash of Worcestershire sauce
•  Dash of hot sauce (like Tapatio brand) or cajun seasoning
• *optional: squirt of ranch, to taste
•  Salt and pepper to taste
•  Paprika for sprinkling
• 
  
• Slice each peeled egg in half lengthwise. Scoop out all of the yolks into a small bowl. Discard up to two of the ugliest egg whites. Mash the egg yolks into small pieces. Stir in the mayonnaise, mustard, vinegar, Worcestershire sauce and hot sauce. Add salt and pepper to taste. Stir or whisk vigorously until the filling is thick and creamy.
• Fill a quart-size ziploc bag with the filling (pressing it into one of the corners) and snip the corner off the bag. Squeeze the filling into the egg white halves. Dust with a sprinkle of paprika and chill until ready to serve.
• 
  
• *You can also add:
•    -a dash of Ranch dressing
•    -bacon crumbles on top (though they don't refrigerate well after)
• 
  
• 
  
• 
  
• 
  
• 
  

Kathy's Hash Brown Breakfast Casserole

Kathy's Hash Brown Breakfast Casserole
one 9x13 dish



1/2 stick butter
24 oz. frozen hash browns

6 eggs
1 c. half and half or milk
1 4-oz can diced green chilis
1 c. swiss cheese, grated
1 c. cheddar cheese, grated
1 lb. meat, cubed/crumbled (ham, turkey, sausage, or bacon)
dash of salt and pepper

Mix melted butter and hash browns in a baking dish and cook for 20 minutes at 350.
Mix remaining ingredients and pour over baked hash browns. Bake 30 minutes (cheese should bubble, and liquid should be disappearing). Let sit a few minutes after taking out of the oven.

Kathy's Sheet Brownies

Kathy's Sheet Brownies
Kathy W
one 13x18 baking sheet



3 c. sugar
6 eggs
3 cubes butter, softened
3 c. flour
4 1/2 TB cocoa powder

Cream butter and sugar, add eggs and mix. Add flour and cocoa. Mixture will be thick.
Spread into a greased cookie sheet/baking pan.
Bake at 350 for 25 - 30 minutes

**Also good with the mint frosting and chocolate drizzle from Jen's Mint Brownies**
OR try... caramel drizzle, powdered sugar, chocolate frosting, light maple frosting,
OR add in... chocolate chips, peanut butter chips, peanut butter globs, cream cheese globs, chopped rolos or other candy bar
(when adding globs, add in after it's spread in the pan)

Mel’s Shepherd’s Pie

Mel’s Shepherd’s Pie

One 9x13 dish

(Mel's Pic)

POTATO LAYER:

 3 medium russet potatoes, peeled and chopped (about 4-5 cups)

 2 TB butter

 ½ - 1 cup milk (add slowly to decide how much)

 ½ c. Parmesan cheese

 ½ c. shredded sharp cheddar cheese

 Salt and pepper

 1 tsp garlic powder

 1 egg yolk

MEAT FILLING:

 2 pounds ground beef or turkey, etc

 1 c. chopped onion

 2 large carrots chopped small (about 1 cup)

 2 cloves garlic, minced

 1 tsp salt

 ½ tsp black pepper

 3 TB flour

 1 TB tomato paste

 1 ¼ c. low-sodium beef or chicken broth

 1 tsp worcestershire sauce

 1/4 tsp dried oregano

 1/4 tsp dried thyme

 1/4 tsp dried rosemary

 ½ c. frozen corn kernels (frozen is WAY better here than canned)

 ½ c. frozen peas (**don’t use the carrots/corn/peas frozen trio bag, not the same.)

 1 c. shredded sharp cheddar cheese

Preheat the oven to 375 degrees F. Lightly grease a 9x13-inch pan with cooking spray. Place the potatoes in a medium saucepan and cover with 1-2 inches of water. Add a little salt. Bring to a boil and cook for 15 minutes or so (it will depend on how large or small the potatoes are cut) until the potatoes are tender. **Start meat mixture while potatoes are cooking**(see below)

Drain the potatoes and return to the pot. Mash the potatoes lightly. Add the butter, milk (start with 1/2 cup and add more if needed), Parmesan and cheddar cheeses, salt and pepper to taste, and garlic powder. Mash together until smooth and creamy. Stir in the egg yolk until combined.

For the meat and vegetable mixture, in a large over medium heat, add the ground meat, onion, carrots, garlic, salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the vegetables are starting to soften, 5-7 minutes or so. Drain any excess grease from the mixture.

Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and continue to simmer gently for 10 minutes.

Stir in the corn and peas.

Pour the meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan creating a seal over the meat mixture. Sprinkle the 1 cup cheddar over the top of the potatoes.

Bake for 35-40 minutes until the edges are golden and the casserole is bubbling. Let it rest out of the oven for 10 minutes before serving.

Italian Sausage Seasoning

Italian Sausage Seasoning

 Kristen W

Seasoning for 1 pound meat

1 1/2 tsp dried parsley

2 tsp Italian seasoning

1 ½ tsp black pepper

½ tsp fennel seed (crush them if you like)

                **This is a MUST. It’s what actually tastes like sausage

½ tsp paprika

1 tsp red pepper flakes

1 tsp salt

1 TB minced garlic

1 tsp minced onions

1 pound ground beef/turkey

Stick it all in a pot with the browning meat (add a little water -+ 1 TB so the seasoning can simmer and the meat doesn't brown too fast) and you’ve got Italian/breakfast sausage!