Chewy Chocolate Chip Oatmeal Cookies

Easily converts to gluten free by substituting gluten free flour for the all purpose flour.

Ingredients
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Prep time: 5 mins  Cook time: 15 mins  Total time: 20 mins

Ingredients
2 medium chicken breasts, chopped
1 cup bell pepper, chopped (any colors you like)
½ onion, chopped
1 zucchini, chopped
1 cup broccoli florets
½ cup tomatoes, chopped or plum/grape
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
¼ teaspoon paprika (optional)
* can use other vegetables as well--cauliflower, yellow squash, etc.


Directions:
Preheat oven to 500 degree F.

Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes.

Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine.

Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.

Harvest Brownies

Ingredients

Brownies:
1 can (16oz) pumpkin
4 eggs
3/4 cup vegetable oil
2 cups all purpose flour
2 cups sugar
1 tbsp pumpkin pie spice
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt

Frosting:
3 Tablespoons butter, softened
4 oz cream cheese
1 teaspoon vanilla extract
1 teaspoon milk
1/8 teaspoon salt
2-3 cups powdered sugar

Directions:
In a mixing bowl, beat pumpkin, eggs, oil, and vanilla until well mixed.  Combine dry ingredients; stir into pumpkin mixture and mix well.  Pour into a greased 15"x10"x1" baking pan (cookie sheet with a side).  Bake at 350 for 20-25 minutes or until brownies test done with a wooden pick.  Cool.  In a small mixing bowl, beat the butter, cream cheese, vanilla, milk, and salt until smooth.  Add powdered sugar; mix well.  Frost brownies.  Store in the refridgerator.

Chewy Granola Bars

Ingredients

·         8 Cups Old Fashioned Oats

·         1 Cup Butter

·         1 Cup Brown Sugar

·         1 1/3 Cup Honey 

·         2 tsp Vanilla

·         8 Cup Rice Chex cereal

·         2 tsp Salt

·         2 cups chocolate chips

Directions

1. Prepare large cookie sheet (with sides--not just flat) by lining it with parchment paper (or wax paper) and spraying with non-stick spray.

2. In a saucepan, over medium heat, melt butter, brown sugar, and honey together.  Stir until the sugar is dissolved.  Bring it to a gentle simmer and let it bubble away for 1-2 minutes.  Add vanilla.  Remove it from heat to cool slightly.

3. Add Oats and Chex to large bowl.  Add Salt.  Mix well.  Pour the slightly cooled honey mixture over the oat mixture.  Stir until well coated.  Add chocolate chips and stir quickly to mix.  Chocolate will melt slightly, but that is fine.

4. Press mixture into prepared cookie sheet.  Press into pan firmly using another piece of parchment paper so they won't stick to your hands. 

5.  Chill for 2-3 hours in the fridge (can do less time, but the colder they are the easier they are to cut).  Cut and place each granola bar into a baggie or wrap in saran wrap.  Can freeze or store at room temperature.

Balsamic Glazed Beef Roast

Ingredients
Beef Roast; 4-5 lb.
2 cups beef broth
1/2 cup dark brown sugar
1/2 cup balsamic vinegar
1 tbsp soy sauce/tamari
Salt/pepper; to taste
1 shallot; minced
Sprigs for fresh thyme
3 cloves garlic; crushed
1 tbsp. Worcestershire sauce
1/2 tbsp. red pepper flakes
2 bay leaves
16 oz mushrooms; sliced
2 tbsp butter
Cooking oil
Instructions
1.      In a bowl, whisk together the broth, brown sugar, balsamic vinegar, soy/tamari sauce, shallot, salt, pepper, Worcestershire, and red pepper flakes.
2.      In a frying pan, quickly sear the roast on all sides and add to a slow cooker.
3.      Pour the whisked liquid over the roast, add the garlic, thyme, and bay leaves.
4.      Cover and cook on low for 4-6 hours.
5.      When cooked, remove from liquid and allow to rest for at least 5 minutes before slicing
6.      Remove 2 cups of liquid and pass through a cheesecloth, several coffee filters (they will clog with rendered fat, making it necessary to change them frequently) or a fat separator. Set aside.
Mushrooms
7.      In a sauté pan, melt the butter and cook the mushrooms on medium for 10 minutes or until browned and softened. Season with salt and pepper.
8.      Plate the roast, serve with the liquid and top with sautéed mushrooms.

Slow Cooker Sweet Pork Barbacoa

Prep Time: 10 minutes

Cook Time: 8 hours

Yield: 6 servings

Ingredients

• 3 lbs pork shoulder (aka Boston Butt Roast)
• 3/4 cup packed light brown sugar, or more to taste for a sweeter pork if desired
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 cups low-sodium chicken broth
• 1 1/2 Tbsp tomato paste

Directions

• Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.
• Recipe Source: Cooking Classy

http://www.cookingclassy.com/slow-cooker-sweet-pork-barbacoa/

Opa's Strawberry, Banana Freezer Punch

5 lg. bananas, pureed
2 (12 oz.) frozen strawberries or 4 c., pureed together
1 (46 oz.) pineapple juice
1/4 c. lemon juice
4 c. sugar
7 c. water

Mix together; freeze. When you take out of freezer, pour 1-2 liter 7-UP over frozen punch and stir together. Delicious! Serves 50.

Comments and adjustments:

1.  It really takes this much sugar. In addition to being a sweetener it keeps the frozen concoction soft. 

2.  Adjust the fruits up or down for your preference. I sometimes toss In a can of crushed pineapple to provide a little more substance to the drink. 

3.  I use a blender for everything. No reason to purree the fruit in advance. No sequence to mixing or assembly. I put some of the juice or water in the blender then one of the fruits. Dump that portion In a large bowl or pot, then put the next couple items in the blender with some liquid, etc. 

4. You can substitute frozen OJ for the lemon juice. 

5.  I typically store this in freezer ziplocks. 

6.  For beverage, Sprite 7 Up and ginger ale all taste good.