Baked Beans

2 cans pork and beans
2 tablespoons molasses
1/4 cup brown sugar
1 pound ground beef browned with onions
1 tablespoon dry mustard
1 cup ketchup
5 strips bacon, uncooked.

Mix all together. Place strips of bacon on top.  Bake at 350 for 1 hour.

Chicken Pot Pie

1 pound boneless, skinless chicken breast, ( I have also used diced turkey sliced from the deli)
 2 tablespoons butter, divided
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 16 oz package frozen vegetables thawed.  
1 can cream of chicken soup
1 refrigerator pie crust.

Preheat oven to 425.  Melt butter in skillet.  Add chicken, sprinkle with salt and thyme.  Cook and stir 1 minute.  Reduce heat to medium. Stir in vegetables, undiluted soup and cook about 5 minutes.  While soup mixture is simmering, unwrap 1 pie crust.  You can cut out decorative cutouts or just make slits in the crust to allow steam to escape.  Pour chicken mixture into pie dish and top with pie crust.  Melt remaining tablespoon of butter and brush piecrust.  Bake pie for 12 minutes.  Turn oven to broil and broil 4-5 inches from heat source for 2 minutes or until crust is golden and chicken mixture is bubbly.

Flour Tortillas

4 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup oil

Mix all together.

Add 1 1/2 cup warm water.  Mix well

Knead well.  Shape into balls.  Let rest 5 minutes.  Roll flat and cook on hot griddle.  Turn when it begins to puff up.

You can deep fry them and make them into Indian Fry Bread and put your chili and other toppings.

Muffin Crumb Topping

4 tablespoons sugar
4 tablespoons flour
1 teaspoon cinnamon
2 tablespoons soft butter

Mix together then sprinke on top of muffins before they are backed.
This is good on any muffin.  Muffin tops are my favorite and this makes them even better.

Zucchini Brownies

Yield: 1 9x13 pan

Ingredients

• ½ cup coconut oil (another vegetable oil will work as well)
• 1½ cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder (I used dark)
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 cups finely shredded zucchini

 Frosting:

• 5 tablespoons unsweetened cocoa powder
• ¼ cup melted butter
• 2 cups confectioners' sugar
• ¼ cup milk
• ½ teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan or line the bottom with parchment paper. Set aside.
2. In a large bowl, whisk together the oil, sugar, and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)
3. Fold in the zucchini and mix for just a few seconds or until batter is well combined.
4. Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.
5. Allow brownies to cool completely before frosting.

For the frosting:

1. In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, ½ cup at a time, alternating with the milk. Stir in the vanilla.
2. Spread frosting over cooled brownies and enjoy!

Pumpkin Crisp

• 1 can evaporated milk
• 1 cup sugar
• 3 eggs
• 1/2 teaspoon salt
•  2 teaspoons pumpkin spice
• 1 29 oz can pumpkin
• 1 cube butter
• yellow cake mix
• cinnamon

Mix evaporated milk, sugar, eggs, salt, pumpkin spice, and pumpkin together.
Pour in to a greased 9x13 pan.

Sprinkle the cake mix over the mixture.
Put the butter all over the top and sprinkle with cinnamon

Bake at 350 for 45 minutes

Top will whipped cream or ice cream

Wisconsin Cauliflower Soup

I love Zupas Cauliflower Soup and this is pretty close.  

Copy-Cat Zupas Wisconsin Cauliflower Soup
http://www.chef-in-training.com/2012/09/copy-cat-zupas-wisconsin-cauliflower-soup/

Print

This recipe is AMAZING! So close to the real deal!

Ingredients

• 3 Tbsp. butter
• 1 medium onion, chopped
• ¼ cup flour
• ½ tsp. salt
• 1 cup half and half
• 1 cup milk
• 1½ cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1½ cups sharp cheddar cheese, shredded
• ½ cup pepper jack cheese, shredded

Instructions

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese for garnish.