Potato Corn Chowder

 Kids rating: 4 stars

my rating: 4 stars

Greg's rating: all the stars in the sky

• ▢6 strips (uncooked) bacon cut into small pieces
• ▢3 Tablespoons butter unsalted or salted will work
• ▢1 medium yellow onion chopped 
• 3 large garlic cloves minced
• ▢⅓ cup all-purpose flour 
• ▢2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” 
• ▢4 cups chicken broth 
• ▢2 cups milk 
• ▢2/3 cup heavy cream 
• ▢1 ½ teaspoon
• ▢1 teaspoon ground pepper
• ▢1/4 - 1/2 teaspoon ancho chili powder
• ▢2/3 cup sour cream 
• 2 cups frozen corn
• 8 oz cheddar cheese (medium or sharp), cut into small cubes

• Chives, and additional sour cream and bacon for topping optional

Instructions

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and add corn and sour cream, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Place cheese cubes on the bottome of each bowl, before ladling in the soup. Top with bacon crumbles, additional sour cream and chives, if desired. 

Apple dumplings

everyone: 5 stars

You know a recipe that calls for equal parts apple and butter is going to be good.

Ingredients

2 (8 each) cans refrigerated crescent roll dough

2 sticks of butter, melted

1 1/2 cups brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon 

1 can (12 oz) 7 up (any citrus soda would work, I imagine. I used sparkling coconut water with lemon juice)

2 honeycrisp apples, peeled and cored, each cut into 8 equal slices

Directions

Preheat oven to 350°

Separate crescent triangles and place a piece of apple on the wider side of each triangle of dough and roll into a crescent. 

Place onto greased 9 x 13 inch baking dish.

In a separate bowl, combine the butter, cinnamon, sugar, and vanilla, and mix until there are no lumps, and pour over the rolls.

Pour soda between rolls, but not over, and bake for 35-45 minutes, or until golden brown.

Serve immediately with a scoop of vanilla ice cream. 

Recipe from Kira, the dessert queen, Secor

Sausage and apple breakfast casserole

 kids: 2 stars (my kids are the lamest bc they don't like sausage)

me: 5 stars (because I am not lame, and I like sausage)

Ingredients

2 large honeycrisp apples, peeled, chopped

2 T sugar

1 t cinnamon

8 eggs

3 cups milk

1 t vanilla

8 cups french bread, cubed (3/4" pieces)

1 pkg sausage, cooked, crumbled, drained

2 cups shredded cheddar cheese, divided

Directions

Preheat oven to 325°. Toss apples with sugar and cinnamon; set aside.

Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage, apple mixture and 1 1/2 cups cheese; stir gently until evenly coated. 

Spoon into lightly greased 9 x 13" baking dish; top with remaining 1/2 cup cheese.

Bake 45 minutes or until knife comes out clean. Let stand 10 minutes before cutting into 12 squares to serve. 

Notes

To make ahead, assemble casserole as directed. Refrigerate overnight. When ready to serve, uncover and bake 50-55 minutes or until knife inserted in center comes out clean. 

Breadsticks

Kids: 5 stars

Me: 4 stars

1 T yeast                    \

2 T sugar                          >   mix together, let sit 5 minutes

1 1/2 warm water        /

1 t salt

3 1/2 cups flour

Add salt and flour to yeast mixture. Mix well. Beat 2-3 minutes. Let rise. Roll out and cut in strips. Fold in half. Melt 1 cube butter in 9 x 13 pan. Dip strips in butter and twist. Let rise again. Can sprinkle with parmesan cheese, parsley flakes, seasoned salt. Bake at 400° until brown (~10 minutes). 

Rolls

 Everyone in the whole wide world: 5 stars

 1 Cup hot milk

1/2 cup butter

1/2 cup sugar

1 t salt

3 eggs

3/4 T yeast

1/4 cup warm water

~3 1/2 cups flour

Dissolve yeast in 1/4 cup warm water (in separate bowl). 

Mix sugar, salt and milk. Beat in 1 cup flour.

Melt butter and add it and eggs. Add one cup flour.

Add yeast mixture. Add 1 1/2 cup flour (plus some if needed). The dough will be really sticky, like a wet cookie dough. Don't be afraid. 

Let rise till double (~2 hours). Roll into circle, cut into 16 triangles, and roll. Let rise till double again (~1.5 hours). 

Bake at 425° until done (~8 minutes). 

Sausage Pasta

 Kids rating: 3 stars

my rating: 5 stars

My family is L-A-M-E, and doesn't love sausage so this isn't their fave, but it's so dang good, and so dang easy, that I still make it all the time. I've even thrown in some veggies and it was still divine, but if you do that, reduce the amount of pasta so your dish stays extra saucy. 

SAUSAGE PASTA

1 Package Pasta (rotini- type)
Olive Oil
1/2 Onion
1 Pkg Jimmy Dean Regular bulk sausage
1 Can Tomato Paste (6 oz)
1 Cup Beef Stock ( I like to use ‘Better Than Bouillon’ paste and 1 cup water)
Salt & Pepper
1 Cup Light Cream (Heavy cream is also acceptable and delicious)

Heat oil in pan.  Add chopped onion.  Cook over low heat until onion is soft. Add sausage meat and fry until done. Drain fat (optional).  Add tomato paste and 1 cup of beef stock.  salt and pepper. Simmer over low heat for 10 mins ish. Add cream. Stir. Try not to drink entire pot of sauce.

Cook pasta in salty water. Drain. Combine pasta with sauce.

Top with freshly grated parmesan cheese

Coconut Lime Chicken Chili

 Kids rating: 5 stars

my rating: 4.5 stars

This is really good, like really really good, but what makes it amazing is that it's the easiest thing in. the. world. 

INGREDIENTS

• 3 boneless, skinless chicken breasts
• 1 (13.5 ounce) can coconut milk
• 1 (12 ounce) jar salsa verde
• 2 (14 ounce) cans white beans, rinsed and drained
• 2 cups frozen corn
• 1 (4 ounce) can diced green chilies
• 1 1/2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 lime
• diced avocado, shredded jack/ cheddar cheese, and/or tortilla chips for topping 

INSTRUCTIONS

FOR THE INSTANT POT:

1. Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes.
2. Let natural release for 10 minutes then remove chicken, shred, and return to pot. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.

FOR THE SLOW COOKER:

1. Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 2-4).
2. Remove chicken, shred, and return to the slow cooker. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.