Wednesday, December 18, 2013

Buckeye Bark

Yields 9 x 13-inch pan

Ingredients:

  • 1 stick unsalted butter
  • 1 pound creamy peanut butter
  • 2 cups powdered sugar
  • 2 pounds semisweet morsels or chocolate candy coating

Directions:

  1. Line a 9 x 13-inch pan with parchment paper and set aside until ready to use.
  2. Melt butter and add to a bowl of an electric stand mixer. Add in peanut butter and mix to combine.
  3. Slowly incorporate powdered sugar until everything is combined and you get a thick peanut butter mixture. It will remind you of really soft fudge and should hold together if rolled into a ball.
  4. Melt 1-1/2 pounds of chocolate and spread into the bottom of the parchment-lined pan. Let cool and harden and then press peanut butter butter mixture evenly on top of the chocolate.
  5. Melt remaining chocolate, spread onto peanut butter, let harden, then cut into squares and enjoy!

Saturday, December 14, 2013

Candied Pecans

Ingredients:
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg white
1 tablespoon water
1 pound pecan halves
Directions:
1.Preheat oven to 250 degrees F (120 degrees C).
2.Mix sugar, cinnamon, and salt together in a bowl.
3.Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
4.Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Tuesday, December 10, 2013

Menu December Week 2

Monday: Jambalaya

Tuesday: Pork Roast

Wednesday: Vegetable Soup & French Bread

Thursday: Chicken Dumplins

Friday: Ziti & Garlic Bread

Saturday: Tacos

Sunday: Zuppa Tuscana

Vegetable Soup

Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed
and drained
1 (8.75 ounce) can whole kernel corn
1/4 teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes
Directions:
1.In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
 
2.Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Rorie's Cranberry Bread



2 C sifted flour
1 C sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 C. shortening
3/4 C orange juice
1 Tbsp. grated orange zest
1 egg, beaten
1/2 C chopped nuts
2 C whole cranberries ( I use the whole bag)
 
Sift all dry ingredients together.  Cut in shortening until mixture resembles coarse cornmeal.  Combine juice, zest, and egg.  Pour into dry ingredients, mixing just enough to dampen.  Carefully fold in nuts and cranberries.  Spoon into loaf pan - corners higher than center.  350 degrees - 1 hour - grease and flour pan.

Monday, December 2, 2013

Taco Seasoning

mix cumin
turmeric
paprika
cayenne pepper
black pepper
sea salt
onion powder
a squeeze of lime juice

December Week 1

Monday - Taco Soup

Tuesday - Cheese Quesadillas

Wednesday - Chicken Supreme & mashed Taters

Thursday: Vegetarian Tortilla Soup

Friday: Bacon Burgers and Fries

Saturday: Pancakes & Waffles

Sunday: Pitch in at church

Vegetarian Tortilla Soup

Ingredients:
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and
onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile
peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
Directions:
1.Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2.Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Tuesday, November 26, 2013

Pecan Pie

Ingredients:
1 3/4 cups white sugar
1/4 cup dark corn syrup
1/4 cup butter
1 tablespoon cold water
2 teaspoons cornstarch
3 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 (9 inch) unbaked pie shell
Directions:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil, and remove from heat.
3.In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.
4.Bake in preheated oven for 45 to 50 minutes, or until filling is set.

Thanksgiving Day Menu

Cheeseball

Turkey
Mashed Potatoes
Gravy
Stuffing
Corn Pudding
Green Bean Casserole
Roasted Brussell Sprouts
Deviled Eggs
Cranberry Salad
Rolls

Pumpkin Roll
Pecan Pie

Roasted Brussell Sprouts

Ingredients:
 
1 1/2 pounds Brussels sprouts, ends
trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black
pepper
 
Directions:
 
1.Preheat oven to 400 degrees F (205 degrees C).
2.Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3.Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Monday, November 25, 2013

BEST DARN HAM SANDWICHES YOU'LL EVER EAT!

 2 -12 packages of sweet Hawaiian Dinner Rolls
 1 1/2 lbs of Virginia ham (NOT honey ham)
 12 slices Swiss cheese
1 stick of real butter
2 teaspoons Worcestershire sauce
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon poppy seeds
Directions:
You will need two 9 x 13 pans.
Place the bottoms of 12 rolls in each pan.
Place ham (about 2 shaved slices or so) on the rolls.
Cut the cheese slices into 4 parts and place 2 small pieces on each sandwich.
Put the dinner roll tops on.
In a sauce pan, mix butter, Worcestershire sauce, onion powder, garlic powder and poppy seeds.
Wait until all butter is melted and then brush the melted mixture over the ham sandwiches.
Cover with foil and let sit in fridge for 1 hour or over night.
(If you want to bake them right away, you can also.)
Preheat oven to 375 and bake for 15 minutes or until cheese is melted. Serve.

Monday, November 18, 2013

November Week 2

Chicken a la DH

Stuffed pork chops & Mashed Potatoes

Stuffed green peppers

Oven roasted chicken thighs & taters

Penne w/ spicy vodka tomato sauce & Garlic Bread

Zuppa Tuscana

November week 3

Black Bean Burritos

Meatloaf, Mashed Taters and Creamed Corn

Broccoli Cheddar soup and French Bread

Pepper Stuffed Chicken, Mac & Cheese and Green Beans

Penne with Ham, Mushrooms and Peas

Spaghetti and Garlic Bread

Grannys Salisbury Steak and Mashed taters

Penne with Ham, Mushrooms and Peas

Ingredients:
1 pound penne pasta
1 tablespoon olive oil
1 cup finely diced white onion or cooking
onion
1 tablespoon minced garlic
1/2 teaspoon dried chili flakes
1 cup diced ham, 1/4-inch/0.5 cm
3 cups thinly sliced button mushrooms
2 cups 35% cream
2 cups peas, fresh or frozen
1 1/2 cups shredded smoked Canadian
Cheddar cheese
3 tablespoons lemon juice
1/2 cup chopped fresh parsley
Salt and black pepper
Directions:
1.In a large pot of boiling, salted water, cook penne according to package directions until tender, but firm. Drain and set aside.
2.Meanwhile, in another large pot, heat oil over medium heat. Add onions and cook, stirring for about 3 minutes or until tender and fragrant. Add garlic and chili flakes and cook, stirring for 30 seconds or until fragrant. Add ham and cook, stirring well, for 30 seconds. Add mushrooms and cook, stirring for 3 minutes or until water is starting to release from mushrooms. Increase heat to high and cook, stirring for about 5 minutes longer or until water is evaporated and mushrooms brown lightly.
3.Pour in cream and bring to a simmer, stirring often (don't boil it). Reduce heat and simmer for 2 to 3 minutes or until slightly reduced. Stir in peas and heat through (if using fresh peas, simmer for 2 to 3 minutes or until tender).
4.Add drained pasta and cheese to pot and stir to mix well. Stir in parsley and lemon juice. Taste and season with salt and pepper. Serve immediately.

Tuesday, November 12, 2013

Penne with Spicy Vodka Tomato Cream Sauce

Ingredients:
1 pound uncooked penne pasta
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
2 tablespoons vodka
1/2 cup heavy whipping cream
1/4 cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage
Directions:
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
3.Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
4.Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Stuffed Green Peppers

Ingredients:
1 cup water
1/2 cup uncooked Arborio rice
2 green bell peppers, halved and seeded
1 tablespoon olive oil
2 green onions, thinly sliced
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
1 tomato, diced
1/2 cup crumbled feta cheese
Directions:
1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2.In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.
3.Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown.
4.While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5.Return to the oven for 5 minutes. Serve immediately.

Thursday, October 17, 2013

Crash Hot Potatoes

These were the most delicious potatoes I've ever had, I swear! In Australia their called Crash Hot Potatoes, I don't know why (any Australians have some insight...?), whatever the name, they were SO awesome! And super simple, just:
 
 
Boil some baby potatoes (I used red) until fork tender. 
 
Preheat oven to 450 degrees. 
 
Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). 
 
Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. 
 
THEN top with some lovely grated Parmesan cheese. 
 
Bake for 20 minutes. 
 
 
OMG...crispy on the outside, soft in the middle, salty, garlicky, herby and cheesy goodness. I need to make more now!!

Wednesday, October 9, 2013

Granola

10 cups old fashioned rolled oats
3/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups raw chopped or sliced almonds (optional)
1 cup unsweetened shredded coconut
1/2 t salt (I use sea salt only)
1 1/2 T ground cinnamon
3/4 cup canola oil (I use coconut, I don't use canola products)
1 cup maple syrup
1 1/2 T vanilla extract
1 1/2 t almond extract (I skip this one and used a little honey instead)
Chia Seeds

Preheat oven to 250*.  Position both racks in the upper two-thirds of the oven.

Combine oats, seeds, nuts, coconut, salt, and cinnamon in a large (LARGE) bowl.  Stir until uniformly mixed,
In a 4 cup measuring cup, whisk oil, maple syrup, extracts, and honey if using (I used about a tablespoon). Pour into dry ingredients and mix until everything is coated.

Line two large jelly-roll pans with parchment paper and spread mixture in an even layer on each pan.  Put in over and set timer for 30 minutes.  Shuffle granola and rotate pans in the oven.  Set timer for another 30 minutes.  Then shuffle and rotate pans again.  Set timer for another 30 minutes.

At the end of 90 minutes of baking, turn off the oven and leave the granola there for up to six hours.  It will harden and crisp as it cools  If you like raisins in your granola, add them just before eating, don't store the granola mixed with fruit.

Store in airtight containers at room temp for up to three weeks, or freeze for up to 6 months.  Defrost at room temp.

**Recipe from Alana Chernila's book, THE HOMEMADE PANTRY.

Sunday, October 6, 2013

DIY Vicks Shower Pucks

Ingredients:
 
1 Cup Baking soda
1/2 Cup Cornstarch
1/3 - 1/2 Cup Water
2 - 3 t...sp Vicks vapor rub
 
Directions:
 
Heat water enough to melt vicks in.
 
Add in baking soda and cornstarch and mix into a think paste, if you need to add more water.
 
Line a muffin tin with paper cups, fill each cup about half way with mixture.
 
Let dry overnight.
 
Remove from paper cups when discs are hard and store in an airtight container.
 
To use simply drop a puck in the bottom of your shower

Tuesday, September 24, 2013

Spiced Honey Glazed Chicken

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Spicy Honey Glazed Chicken


yield: 8 CHICKEN THIGHS
 
prep time: 10 MINUTES
 
cook time: 15 - 20 MINUTES
 
total time: 25 - 30 MINUTES

INGREDIENTS:

1 package boneless skinless chicken thighs (you should get about 8 thighs per package)
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons garlic powder
1/2 cup honey
2 tablespoons apple cider vinegar
Source: Nutmeg Nanny

DIRECTIONS:

Mix spices together and set aside.
Mix honey and cider vinegar and set aside.
Un-tuck chicken thighs so they are flat. Cover both sides in seasoning, set flat onto sheet pan. When all chicken as been seasoned put under broiler* (I put mine on low just so I don't worry about burning the chicken)
Cook for 5-7 minutes on one side and flip. Cook for a 5-7 minutes on other side. Flip again and then baste the chicken in honey/cider mixture. Be sure to really get the chicken covered. Add to oven again and let it cook under the broiler for a few minutes until the honey starts to thicken up and glaze. It may smoke a little but this is completely normal.
Take chicken out of oven and let rest for a few minutes before devouring. You don't want to burn your mouth with all that hot honey glaze!
* If you have a gas oven and your broiler is at the bottom you can bake the chicken at 400 degrees for about 15 - 20 mins.

Monday, September 23, 2013

Mongolian Beef

1 1/2- 2 lb Beef Tip Roast
1/4 C cornstarch
1 medium onion, sliced thinly
3-4 lg carrots, sliced thinly
1/2 teaspoon ginger, minced
2 garlic cloves, minced
3/4 C soy sauce
1/2 C water
1/4 C dry sherry
3/4 C brown sugar
1/4 teaspoon black pepper

Directions:

Toss beef strips/pieces in cornstarch and set aside.

Mix remaining ingredients in your crock pot and place beef over top.

Cover and cook 6-8 hrs.

Gently stir the beef into the sauce mixture and serve over rice.

Zuppa Toscana

1 LB Italian Sausage
2 Lg Potatoes quartered
1 TB Olive Oil
1 Lg Onion
2 Cloves Garlic minced
2 C Kale, chopped
2 cans Chicken Broth
1 Qt Water
1 C Heavy Cream

Cook sausage in 300* oven. Bake approximately 30 minutes. Drain on paper towel and cut into slices.

Heat Olive Oil in skillet over medium heat. Add onion and cook until onion is translucent. Add garlic and cook 2 minutes. Remove from heat.

Combine onion mixture, potatoes, chicken broth and water in large pot and cook over medium heat until potatoes are done, about 20 minutes. Add sausage and salt and pepper to taste; simmer 10 minutes. Reduce heat to low, add kale and cream, and simmer until heated through, and kale is just tender.

Serve Hot.

Menu - Sept week 4

Monday - Beef Stew

Tuesday - Zucchini "crab" Cakes

Wednesday - Loaded Baked Potato Soup

Thursday - Zuppa Tuscana

Friday - Black Bean and Corn Quesadillas

Saturday - Lunch Sandwiches / Dinner Mongolian Beef

Sunday - Lunch Hot dogs/ Dinner Tacos

Monday - BBQ Chicken & Cornbread

Tuesday, September 17, 2013

Baked Teriyaki Chicken

1 tablespoon cornstarch                                                   

1 tablespoon cold water                                                    

1/2 cup white sugar                                                    

1/2 cup soy sauce                                                    

Monday, September 16, 2013

Sticky Buns


  • 1/4 cup butter
  • 1/4 cup chopped nuts (pecans, walnuts or hazelnuts)
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons maple syrup
  • 8 ounce can crescent rolls
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon or freshly grated nutmeg

  • Preparation:

    Preheat oven to 375 degrees F. Lightly grease 9-inch round cake pan. Place butter and nuts in pan. Heat in oven for 2 minutes. Remove from oven. Stir in brown sugar and syrup. Spread mixture evenly in bottom of pan. Remove dough from can, but do not separate or unroll. With a serrated knife, cut into 6 large or 12 small slices. Combine sugar and cinnamon in shallow-sided bowl. Dip both sides of dough in sugar mixture. Evenly space rolls in pan. Sprinkle any remaining sugar over top of rolls. Bake for 17 to 20 minutes. Cool for 1 minute. Place plate upside down over pan. Invert pan and plate onto serving platter. Spoon any remaining drippings over rolls. Serve warm.

    Black Bean and Corn Quesadillas


    2 teaspoons olive oil

     

    Zucchini 'Crab' Cakes


    2 1/2 cups grated zucchini

     

    Tuesday, September 3, 2013

    5 Ingredient Peanut Butter Granola Bars


    makes 12-16 granola squares

    4 cups rolled oats
    2 tablespoons chia seeds (these are optional, I just love the texture they give)
    1/2 cup unsalted peanuts, chopped
    3/4 cup natural peanut butter, melted
    1/2 cup brown rice syrup (honey works too!)

    add ins:

    chocolate chips
    wheat germ
    flaxseed
    dried fruit (I made some with cherries!)
    other nuts
    seeds
    coconut

     Preheat over to 350.
    In a large bowl, combine oats, chia seeds and peanuts. Add brown rice syrup (or honey) and mix to combine.

    Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time.

    Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

    Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes.

    These would also work as a great no-bake granola bar, but I liked how they came together and the chocolate chips melted as they got warm.

    If you want to make no-bakes, simply press the dough into the pan and refrigerate for 60 minutes.

    Friday, August 23, 2013

    Avocado Chicken Salad

    2 or 3 boneless, skinless chicken breasts
    1 avocado
    1/4 chopped onion
     juice of 1/2 a lime
     2 Tbsp cilantro
    salt and pepper to taste.

    Cook chicken breast until done, let cool, and then shred. Mix with all other

    Tuesday, August 20, 2013

    Pub Style Chili



  • Directions:
     
    1. Heat olive oil in a large pot over medium heat; cook and stir mushrooms, onion, carrot, green bell pepper, celery, garlic, chili powder, cumin, salt, black pepper, basil, and oregano until the onion begins to soften, 2 to 3 minutes.
     
    2. Stir in tomatoes with their liquid, black beans and their liquid, tomato paste, red wine, hot pepper sauce, and water.
     
    3. Bring the chili to a boil, reduce heat to low, and simmer until vegetables are tender, about 20 minutes.

    Monday, August 12, 2013

    Farmers Market Quesadillas


    1/2 cup chopped red bell pepper                                                    
                     
    1/2 cup chopped zucchini                                                    
                            
    1/2 cup chopped yellow squash                                                    
                            
    1/2 cup chopped red onion                                                    
                            
    1/2 cup chopped mushrooms                                                    
                            
    1 tablespoon olive oil                                                    
                            
    cooking spray                                                    
                           
    6 (9 inch) whole wheat tortillas                                                    
                            
    1 1/4 cups shredded reduced-fat sharp Cheddar cheese

    Directions:

    1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
    2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

     

    Tex Mex Burgers

    Chipotle Ketchup:
  • 1 cup tomato sauce
  • 2 tablespoons light brown sugar
  • 3 tablespoons chipotle in adobo paste, pureed
  • 2 tablespoons cider or wine vinegar
  • 1 tablespoon Worcestershire sauce
  • Burgers:
  • 12 slices bacon, 4 slices fine chop
  • A drizzle of extra virgin olive oil (EVOO)
  • 1 small onion, chopped
  • 2 jalapeno peppers, chopped
  • 4 cloves garlic, chopped
  • 1 ½ pounds ground beef
  • 1/2 tablespoon cumin, half a scant palmful
  • ½ tablespoon ground coriander, half a palmful
  • 1 tablespoon smoked sweet paprika, a scant palmful
  • 1 teaspoon Mexican oregano
  • 4 slices smoked cheddar or sharp cheddar
  • 4 slices Pepper Jack cheese
  • 4 crusty burger rolls, split and toasted
  • Lettuce and red onions

  • Directions:

    Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375.

    Heat a drizzle of EVOO in skillet, add bacon and crisp then remove to paper towel lined plate to drain, leave 2 tablespoons drippings in pan. Cook onions, jalapenos and garlic in pan and cook to soften 7-8 minutes, cool. Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. Form 4 patties and cook in skillet over medium high heat 8-12 minutes turning once for medium to well done. Melt cheeses over top last minute or 2 – 1 slice of each.

    Place burgers on buns, top with bacon, lettuce, onions, chipotle ketchup.

    Garlic Pork Roast


    1 tablespoon vegetable oil
     
    1 (2 pound) boneless pork roast 
                                                       

                    
     
    1 onion, quartered


     
    Directions:
     
    1. Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
    2. In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
    3. Cover, and cook on low setting for 6 hours.

    Roasted Whole Chicken

    1 1/2 pounds baking potatoes
     
     

     
    1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.

    1. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.

    1. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.

    2015

    2015