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Ingredients

  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1/2 tablespoon of lemon juice
  • 1/2 teaspoon garlic powder
  • Touch of Worsteshire sauce
  • 1 cup mayonnaise
  • 1 cup grated Parmesan cheese

(Add chopped jalapeños or spinmish or green peppers or roasted garlic)

Directions

  • Preheat oven to 375 F (190 C)
  • Combine all and bread into 9x13 baking dish for 15-20 mins until golden








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Ingredients 

1 box lasagna 
Olive Oil 
Onion diced 
1 pound meat (ground beef / Italian sausage / or pork) 
1 bottle tomato sauce 
1 15-ounce resh rcotta cheese 
1 cup mozzarella cheese 
1/2 cup parmesean cheese 

Instructions 

Preheat oven to 375 F 
Cook veggies 
Add meats 
Add tomato sauce 

Spray 9x13 tray 
* 1 layer of sauce 
* Sheets of pasta 
* Layer of sauce 
* Rocotta 
* Parmesean cheese 
(Repeat) 

Top layer: remaining sauce, cheese, add mozzerella cheese 

Cover with foil 
Bake for 25 mins 
Uncover for 5 mins and bake till golden 

Uncover for 15 mins 
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INGREDIENTS
  • 4  boneless skinless chicken breasts
  • 1/2 cup lemon juice about 2 lemons
  • 2  tablespoons  olive oil
  • 2  teaspoons  lemon pepper
  • 1  teaspoon  dried basil
  • 1  teaspoon  dried oregano
  • ¼  teaspoon  salt

INSTRUCTIONS
  • Cut chicken breasts into small, bite sized pieces, about 1 1/2 inches. Place chicken breast pieces in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
  • Let marinate in the fridge for 30 to 60 minutes.
  • Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
  • Preheat an outdoor grill to high heat.
  • Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.

NOTES

OVEN INSTRUCTIONS: Preheat your oven to 450 degrees Fahrenheit. Prepare the recipe as usual. Bake the kabobs on a lightly greased baking sheet for 12-15 minutes, turning half way through, and then broil on high for 3-4 minutes to brown the edges.

STOVETOP INSTRUCTIONS: Preheat a skillet or cast iron grill pan to high heat. Pan grill the kabobs in high heat for about 10 minutes, until the meat is cooked through, rotating every few minutes. Be careful not to crowd the pan.

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Ingredients 

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered

Instructions

  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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Ingredients for 4 servings
  • 2 zucchinis
  • 1 cup panko breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 eggs

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Cut zucchini into fries and set aside.
  3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
  4. Whisk eggs in a shallow bowl or dish.
  5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
  6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
  7. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
  8. Enjoy!
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INGREDIENTS

  • 1 tablespoon instant dry yeast
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 teaspoon salt
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 6 cloves minced garlic
  • 2 to 2 1/2 cups all-purpose flour
  • 1/3 cup grated parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter​

INSTRUCTIONS

  • In a large mixing bowl, add yeast, sugar, and water. Stir in salt, rosemary, basil, oregano, and garlic.

  • Add in 2 cups of flour and the parmesan cheese and stir until combined. Gradually add in the remaining 1/2 cup flour (if needed) until you have a smooth and elastic dough that is tacky, but doesn't stick to your hands.

  • Transfer to a lightly greased mixing bowl, cover, and let rise until double in size, about 1 hour.
  • Preheat an oven to 375 degrees Fahrenheit. Drizzle a baking sheet with olive oil.
  • Divide the dough in half and shape into two separate round loaves. Place loaves onto the prepared baking sheet. Let rise another 15 to 20 minutes.

  • Top each loaf with 1/2 tablespoon butter.
  • Bake in the 375 degree oven for 18-20 minutes, until golden brown.

    ​
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INGREDIENTS 
  • 1 cup salted butter softened
  • 1 cup  brown sugar tightly packed
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 cups chocolate chips​
​
INSTRUCTIONS
  • Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
  • In a large bowl, use a hand mixer to cream together butter, brown sugar, and white sugar.
  • Add in eggs and vanilla and beat until smooth.
  • Stir in baking soda, salt, and flour and mix until it forms a nice dough. Stir in chocolate chips with a spoon.
  • Take two tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookies per pan. This recipe makes 24 cookies.
  • Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
  • Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

    NOTES
Freezer Instructions
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake approximately 12 to 15 minutes.
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INGREDIENTS
  • 2 pounds potatoes peeled and chopped into chunky wedges (I used 5 medium potatoes)
  • 6 garlic cloves crushed
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup olive oil
  • 1 lemon juice of (medium to large)
  • 1 tablespoon oregano dried
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • parsley for sprinkling at the end (completely optional)

INSTRUCTIONS 
  • Grease a large baking dish or tray with olive oil and preheat the oven to 400F / 200C.
  • Pour the potato wedges into the dish/tray in an even layer.
  • Combine the garlic, stock, olive oil, lemon, oregano and salt and pepper. Stir well, then pour over the potatoes.
  • Bake uncovered for 45 minutes. Then stir well, turning all the potatoes and spooning over the liquid. Bake again for another 45 minutes or until the potatoes are well browned.
  • Scatter with parsley (if using) and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan. Mmmm!
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INGREDIENTS
  • 2 cup heavy cream
  • 2 cup half and half
  • 1 cup sugar
  • 2 teaspoon vanilla extract
  • 2 gallon sized resealable plastic bags
  • 4 cups ice cubes
  • 1 cup salt
    ​
INSTRUCTIONS
  • Pour cream, half and half, sugar, and vanilla extract into a gallon sized resealable plastic bag. Seal well. Squish it around to combine until sugar is dissolved.
  • Place ice cubes and salt into another gallon sized resealable plastic bag.
  • Place the bag with the ice cream mixture into the bag with the ice. Seal the larger bag.
  • Shake until mixture freezes, about 10-20+ minutes.

CAN I MAKE ICE CREAM IN A BAG IN OTHER FLAVORS BESIDES VANILLA?

Yes! You can use any ice cream recipe and use this same method to freeze it. Some ice cream flavor recipes may require more prep work so keep that in mind as many other flavors will take more than 5 minutes to make. Any ice cream base that requires heating or cooking on the stove will need to be cooled completely in order to freeze it using the ice bag or rolling can methods. You can easily make chocolate, strawberry, or mint chocolate chip.

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INGREDIENTS

Crumble Topping
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup cold salted butter cut into small pieces

Pancake Bread
  • 2 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter
  • 6 ounces fresh or frozen* blueberries

    INSTRUCTIONS

  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9x5 inch loaf pan.
  • In a medium bowl, prepare the crumble topping by stirring together brown sugar, flour, and salt. Use a pastry cutter (or two knives) to cut the butter into the flour mixture until it resembles small pebbles or sand. Set aside.
  • In a large mixing bowl, stir together flour, sugar, baking soda, and salt.
  • Whisk in buttermilk, eggs, and melted butter just until combined. Use a rubber spatula to gently fold in blueberries.
  • Pour batter into prepared pan. Sprinkle crumble topping generously over the top of the batter in an even layer. 
  • Bake in the preheated 350 degree oven for 50-60 minutes until middle of loaf is set. Serve hot or room temperature with maple syrup.

Recipes

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