Chicken Potstickers

INGREDIENTS

1 lb. of chicken breast, finely chopped into small pieces

1 lb. cabbage, finely chopped

1 oz. ginger, minced

1 8 oz. can water chestnuts, drained and chopped (can use celery in place of water chestnuts if        preferred)

Marinade

3 T. soy sauce

1 tsp. white pepper

1 T. chicken bouillon powder

1 tsp. sugar

1 tsp. salt

3 T. cornstarch

2 T. water

1 T. sesame oil

2 -4 T. oil

Wrapping

1 pack potsticker wrappers

1 small bowl of water

DIRECTIONS

In a small bowl combine soy sauce, pepper, chicken bouillon powder, sugar, salt, corn starch and water. 

Chop chicken breasts into tiny pieces. It's easier to chop the chicken if partially frozen. Add chicken to the sauce and stir until full coated.

Chop cabbage and add to boiling water for 1 minute. This will help blanche and remove some of the gassy taste. Can also blanche celery if using. Add to cold water to stop the cooking process and then thoroughly drain from water and squeeze out any excess liquid. You don't want the filling to be too wet.

Mince ginger and cut up water chestnuts. Add these two ingredients to the cabbage and chicken mixture. Lastly add 1 T. sesame oil to all ingredients. Stir to combine. Check your mixture to make sure it's not too runny. You can either remove some of the excess liquid or add a little more cornstarch. 

To assemble: Place a wrapper into one hand with the un-floured side facing up. Add approximately 2 tsp. of filling to the center of the wrapper. Lightly brush water along the inside edge of the wrapper. Fold small pleats along the edges to close up the wrapper. Make sure it is fully sealed so the filling doesn't sneak out during the cooking process. Set aside on a plate until all have been assembled.

To cook: Add 2 T. oil to a pan and place potstickers on top of the oil. Allow enough space between potstickers so they aren't touching each other. Turn the stove on to medium-high heat and pour water around the potstickers about 1/2 way up the potstickers. Cover pan with a lid. Cook for about 4 minutes until the water begins to boil. Turn down the heat to low and continue to cook until the water is almost evaporated. Remove lid and cook for another minute so that the bottoms can get a little crispy. Shift the potstickers around a little. If they are sticking too much you can add another 2 T. of oil to prevent sticking until they are fully cooked. When they undersides are a golden brown they are ready to be removed from the pan. Serve with your favorite dipping sauce.

Tayler's Brown Butter Chocolate Chip Cookies

 

INGREDIENTS
3/4 c. salted butter
1 c. packed brown sugar
1/3 c. granulated sugar
2 eggs
1 T. vanilla extract
2 c. all purpose flour
3/4 tsp. baking soda
coarse kosher salt to sprinkle cookies after baking
chocolate chips or chocolate chunks

DIRECTIONS
Place butter in a skillet and melt over medium-low heat, stir every once in awhile and wait for the butter to lightly brown. (Approximately 5-7 minutes) Remove from heat and cool.
In a large mixing bowl combine browned butter, brown sugar and granulated sugar. Add eggs and vanilla. Slowly incorporate flour and baking soda. Fold in chocolate chips but do not over mix. Cover the bowl with saran wrap and place in the refrigerator for an hour. 

Preheat oven to 350 degrees. Remove dough from refrigerator and allow to soften for a few minutes until dough is able to be scooped and formed into balls using a 1 1/2 oz. cookie scoop. Line baking sheets with parchment paper and place dough balls on to prepared cookie sheet. Bake until cookies are light golden brown but still soft in the middle, approximately 12 minutes. Remove from oven and lightly sprinkle with coarse salt.

Hershey's Kiss Cookies

 INGREDIENTS
3/4 c. creamy peanut butter
1/2 c. butter, softened
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1 egg
3 T. milk
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
granulated sugar for coating cookie balls
Hershey kisses, unwrapped

DIRECTIONS
Heat oven to 350 degrees. Beat peanut butter and butter in a large bowl with a mixer until well combined. Add 1/3 c. granulated sugar and brown sugar; beat well. Add egg, milk and vanilla and mix until fluffy. In a separate bowl stir together flour, baking soda and salt and then gradually add to peanut butter mixture; beating until blended. Shape into 1/2 inch balls. Roll in granulated sugar and place on an un greased cookie sheet.

Bake 5-6 minutes until cookies are set. Immediately press kiss into center of each cookie. Return to the oven for 1 minute. Remove cookies to a wire rack to cool.

*There are many varieties of Hershey's kisses. Some may require a trip to the refrigerator after baking to get the chocolate to re harden.

Peanut Butter Bars

INGREDIENTS
2 1/4 c. salted butter, softened
2 1/4 c. granulated sugar
2 1/4 c. brown sugar
3/4 tsp. salt
2 1/4 tsp. baking soda
1 1/2 tsp. vanilla
2 1/4 c. peanut butter
4 1/2 c. flour
4 1/2 c. oatmeal (not instant)
5 eggs

DIRECTIONS

Cream together butter, granulated sugar, brown sugar, eggs, vanilla and peanut butter. Add salt, baking soda, flour and oatmeal. (*This recipe makes 2 large cookie sheet pans of peanut butter bars and requires a larger kitchen aid mixer. You can 1/2 the recipe for 1 pan.)

Fudge Frosting

3 c. brown sugar

1/2 c. salted butter

1/2 c. cocoa powder

1 (12 oz.) can evaporated milk

2 T. vanilla

7 c. powdered sugar

DIRECTIONS

In a saucepan, add brown sugar, butter, cocoa powder and evaporated milk. Bring to a boil and stir for 2 minutes. Stir in the vanilla and powdered sugar. Whisk until smooth. Pour equally over the 2 pans of peanut butter bars. Spread and let cool. 

Buttermilk Cornbread

INGREDIENTS
2 8.5 oz. boxes Jiffy Corn Muffin Mix
2/3 c. buttermilk (can also use milk or 1/2 and 1/2)
2 large eggs
1 c. sour cream
1/2 c. salted butter (melted)
2 T. sugar

DIRECTIONS
Preheat oven to 400 degrees. Spray a 9x13 pan with non-stick cooking spray. (I also use a 9x9 sometimes for a thicker cake. This may take longer to bake). 

In a large bowl combine all ingredients and stir until combined. Do not over mix. 

Pour batter into prepared pan and bake for approximately 25 minutes. Times may vary depending on size of the pan. If the top starts to get too dark, lay a piece of tinfoil on top. Remove from oven after inserting a toothpick into the middle to make sure the cake is set. If toothpick comes out clean, remove from oven. Cut into squares and serve with honey. 

Southern Style Buttermilk Biscuits

 INGREDIENTS
4 c. flour
2 T. granulated sugar
1 1/2 T. baking powder
1 tsp. salt
1/4 tsp. baking soda
1 c. cold salter butter, cut into small cubes
1 1/4 c. cold buttermilk, more if needed
2 T. melted butter

Sausage Gravy:

1 lb. spicy ground sausage

1/4 c. flour

3-4 c. milk

salt and pepper, to taste

DIRECTIONS
In a large bowl combine flour, sugar, baking powder, salt, and baking soda. Using a pastry cutter, add cold butter and chop into flour mixture until crumbly. Add buttermilk and stir with fork until mixture just comes together. Do not over mix. It will still be fairly dry. 

On a lightly floured surface, dump out down and gently pat into an 8 inch square, about 1 inch thick. Cut the dough into 4 equal squares. Stack the squares on top of each other and then roll into an 8 inch square again. Repeat this process of rolling, cutting and stacking 2 more times. On the last time, roll dough and cut into 12-16 squares.

Lay onto a baking sheet lined with parchment paper, 1/2 inch apart. Freeze for 15 minutes before baking.

Preheat oven to 425 degrees. Brush the tops of the biscuits with 1 T. of the melted butter. Bake until golden brown, about 15-18 minutes. While the biscuits are still hot, brush with remaining 1 T. of melted butter. 

For the sausage gravy: Cook 1 lb. spicy sausage in a pan until well done. Add flour to the sausage and mix until sausage is covered. Slowly add milk to desired consistency. Add salt and pepper to taste. Keep on low until ready to serve.

Holly's Homemade Mac and Cheese

INGREDIENTS

1/2 c. salted butter

1 c. milk

1 can Campbell's Cheddar Cheese Soup

1 lb. cheddar cheese, cut into small cubes

salt and pepper, to taste

1 lb. shell noodles or elbow macaroni

DIRECTIONS

Boil a large pot of salted water. Cook pasta in water according to the package instructions. In another pan melt butter. Add milk, soup and salt and pepper. Slowly add cubes of cheddar cheese and mix until melted and combined. 

Drain pasta and then add cheese sauce to the noodles. Top with shredded cheese and serve.

 

Raspberry Bread Pudding

INGREDIENTS
3 loaves of foot long Sam's Club french bread
1 qt. heavy cream
1 c. eggs (5 eggs)
3 c. sugar
1 tsp. vanilla
1 tsp. salt

Raspberry mixture:
1/2 lb. frozen raspberries (about 4 c.)
.5 lb. sugar (1 1/8 c.)
1/2 c. apple juice

Caramel sauce: 

1/2 c. butter

1/2 c. granulated sugar

1/2 c. brown sugar

1/2 c. heavy cream

2 tsp. vanilla extract

DIRECTIONS
Whisk together cream, sugar, eggs, vanilla, and salt in a large bowl by hand. Cut sliced bread into small cubes. Mix the cut bread with the custard mixture, making sure all bread gets separated and evenly soaked. Allow the bread to sit for 20 minutes, stirring after 10 minutes, while preparing raspberries.

Raspberry mixture:
Mix the frozen raspberries with the sugar until evenly coated. Add the juice and mix until combined.  *The sugar clumps if you do it all at the same time.

Fill a 9x13 pan a little more than 1/2 full with the bread mixture, reserving about 1/4 of the mixture for the top. Divide the raspberries evenly over the top of the pan. Divide the reserved bread evenly on top of the raspberries. Raspberries should show between the bread topping. Bake at 365 degrees for 35-45 minutes. The top should be golden brown and the middle should be set when shaken gently. 

Allow to cool. Cut into squares. Serve with warm caramel sauce.

Directions for caramel sauce:
Combine ingredients and bring to a low boil for a couple minutes. Drizzle on top of bread pudding.

Overnight Oats

 

INGREDIENTS
1/2 c. rolled oats
1/2 c. milk
1/4. c. greek non-fat yogurt
1 T. hemp, chia and flax seeds
1 T. honey or maple syrup
1/4 tsp. vanilla
Toppings: Any fruits or favorite nuts (I like strawberries, blueberries, bananas and slivered almonds.)

DIRECTIONS

Combine first 6 ingredients and pour into a mason jar or closed container. Store in the refrigerator overnight. In the morning top oats with your favorite toppings. 

Air Fried Salmon

We usually buy a large cut of salmon at either Costco or Sam's Club. Cut it into 2 or 4 pieces. Turns out perfect every time.

INGREDIENTS
Salmon
Olive Oil
Dry Rub Seasoning (whatever blend of seasoning you want to use. Recently we have been using this Salt Lick Dry rub. Kinder's brand has a really good lemon butter garlic or we also like to use a mixture of smoked paprika, garlic powder, and salt.)

Lemon slices

DIRECTIONS

Cut salmon into 2 or 4 pieces. Lightly rub olive oil onto salmon. Sprinkle with your favorite dry seasoning. Spray inside of air fryer with cooking spray. Set temperature to air fry, 390 degrees for 20 minutes. *Other air fryer temperatures and times may vary. Take cooked pieces out of the air fryer, squeeze lemon slices over the top and enjoy.

 

Bear Lake Trail Mix

My mom first came up with this trail mix for a family reunion at Bear Lake. You can add additional ingredients such as other nuts, crackers or candies but these have been our go to favorites.

INGREDIENTS
Mini Pretzels
Raisins
Mike and Ikes
Swedish Fish
Peanut M&M's
Bugles original corn chip snack
Teddy Grahams, I like honey but add whatever you like
Salted Peanuts

Fish Crackers

DIRECTIONS
Pour all ingredients into a large bowl. Combine and then add to a container with a lid to keep fresh.

 

2nd annual Grinch Party

We had a lot of fun at our 2nd annual Grinch Party. Henley worked so hard on her Grinch sign. I think it turned out great! 

We decided to add extended family to our party this year bumping our numbers from 5 to 16.

My favorite is seeing the girls excited to help. They jumped right in and added a lot of fun additional Grinchy elements. 

Grinch Cupcakes with heart sprinkles.

Max the dog cupcakes by Henley

Grinch charcuterie board

Deviled Eggs

Chocolate/M&M pretzels

Grinch avocado charcuterie spread with tortilla chips

Green fruit dip 

Christmas tree pasta with green Alfredo sauce

Grinch drink

We also had fun playing a race game of wrapping each other up like a Christmas tree with green crepe paper, a Christmas candy dice game and Grinch bingo. Ended the night with Grinch hot chocolate and a trip downtown to walk around the city hall Christmas lights. 

Açai Bowls

INGREDIENTS
3 c. frozen berries
1 c. milk
1 ripe banana
1T.+ açai powder

1-2 T. honey, optional

Toppings

granola

unsweetened coconut

honey

fresh fruit- bananas, strawberries, blueberries, raspberries, mangos, peaches, kiwi, peaches, etc.

health seeds-chia, hemp, flax, etc.

DIRECTIONS

In a blender combine frozen berries, milk, banana, açai powder and honey. Add additional milk if you are having a hard time blending, but not too much or it'll become runny. Portion into containers. I like to double the batch and freeze some for later. When pulling out a container of açai from the freezer, allow to thaw on the table for about an hour. Add desired toppings and enjoy.