Boondocking SunChaser 

Crab Cakes

Ingredients for the Crab Cakes
 
1 egg
1/4 c. mayonnaise
1 tsp. dijon mustard
1 tsp. finely grated lemon zest
2 Tbsp. chopped parsley
1 1/2 tsp. Old Bay seasoning
1 lb. fresh lump crab meat
1/2 c. panko breadcrumbs
2 Tbsp. melted butter, plus more for greasing
Lemon wedges and spicy remoulade, for serving
Ingredients for the Spicy Remoulade
1 c. mayonnaise
2 Tbsp. hot sauce
2 Tbsp. chopped parsley
1 Tbsp. capers, drained and chopped
1 clove garlic, chopped
1/4 tsp. paprika
Juice of 1 lemon
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
 
Directions
1 For the crab cakes: In a medium bowl, beat the egg. Stir in the mayonnaise, dijon mustard, lemon zest, parsley and Old Bay seasoning and mix well to combine. Add the crab meat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with 1/3-cup measuring cup. Place on a greased sheet tray and refrigerate for 30 minutes.
 
2 For the spicy remoulade: In a small bowl, whisk to combine the mayonnaise, hot sauce, parsley, capers, garlic, paprika, lemon juice, salt and pepper. Refrigerate until ready to use.
 
3 Place an oven rack 8 inches from the broiler element. Heat the broiler over high heat. Brush the tops of the crab cakes with melted butter. Broil until golden on top and heated through, 4 to 5 minutes.  Serve immediately with lemon wedges and spicy remoulade.
To fry: Add the butter to the skillet over medium heat. Sear the crab cakes until golden, 3 to 4 minutes per side. 
 
https://www.thepioneerwoman.com/food-cooking/recipes/a36202143/crab-cakes-recipe/#

Southern Style Baked Macaroni and Cheese
 
Don't mess with a southerner's mac and cheese. This recipe is a classic baked version that is creamy and cheesy.
Serves 4  
 Ready in: 30-60 minutes
Ingredients
1 package (16 ounce size) elbow macaroni
1 pound sharp New York cheddar cheese, grated
1 teaspoon dry mustard powder
3 eggs, beaten
milk
salt and pepper
 
directions
Preheat the oven to 350 degrees F.
 
Bring a large pan of water to a boil. Add the elbow macaroni and cook until just al dente.
 
Drain the macaroni well and return it to the pan. Stir in 3/4ths of the grated Cheddar, dry mustard powder, eggs, and just enough milk to bring the liquid just up to the top of the pasta.
 
Cook over medium heat, stirring constantly, until the cheese melts.
 
Pour the macaroni and cheese into a 3-quart baking dish and cover tightly with aluminum foil. Place the baking dish in the oven and bake at 350 degrees F for 25-30 minutes or until it is mostly set in the middle.
 
Remove the foil, top with the remaining cheese, and bake for 5 more minutes. Let the mac and cheese sit for 5 minutes before serving.
 
Optional: top with chopped green onions or diced, cooked bacon.
 
https://www.cdkitchen.com/recipes/recs/12/Southern_Style_Baked_Macaroni_and_Cheese13547.shtml

Ham and Potato Casserole
 
Ingredients
1/2 pound ham, chopped
3 potatoes, sliced thinly (peeled if desired)
1 can (10.5 ounce size) cream of mushroom soup
1 cup freshly shredded mozzarella cheese
1 cup freshly shredded Colby jack cheese
1 cup freshly shredded cheddar cheese
 
directions
Preheat the oven to 350 degrees F. Grease medium casserole pan.
 
Combine the cream of mushroom soup, Mozzarella cheese, Colby Jack cheese, and Cheddar cheese in a bowl.
 
Layer the sliced potatoes, chopped ham, and soup alternately in the casserole pan, ending with the soup mixture.
 
Place the ham and potato mixture in the oven and bake at 350 degrees for 1 hour or until the top is golden brown and is bubbly.
 
Serve the ham and potato casserole hot.
 
https://www.cdkitchen.com/recipes/recs/64/Ham_and_Potato_Casserole46235.shtml

Baked crack chicken
 
Ingredients:
1 tablespoon vegetable oil
1 tablespoon butter
4 boneless, skinless chicken breasts pounded to 1/4-inch thickness
salt and pepper to taste to taste
1/2 teaspoon smoked paprika
4 ounces cream cheese softened
1 tablespoon Ranch Seasoning mix
4 ounces shredded cheddar cheese white or yellow
4 slices bacon thick cut, diced
2 to 3 scallions finely sliced sliced
 
Instructions
Preheat the oven to 400F.
Prepare the cream cheese mixture. In a small bowl combine cream cheese and 1 tablespoon of Ranch Seasoning mixture. Set aside.
Lightly grease a 9 x13 baking dish with cooking spray and set aside.
In a large skillet, over medium-high heat, add in diced bacon and cook until crispy. See notes below for more information about the bacon. Remove bacon from skillet and set aside. Do not discard the bacon fat. It will be used to brown the chicken breasts.
Return skillet to heat and add vegetable oil and butter to the remaining bacon fat. Pound the chicken breasts until they are about 1/4-inch thick. Season with salt, pepper and paprika. Depending upon the size of your skillet add 2 to 3 chicken breasts to the hot oil. Do not crowd them. Cook the chicken breasts for 2 to 3 minutes or until they are golden brown. Flip over the chicken breasts and continue to cook for another 2 to 3 minutes.
Remove chicken breasts from the skillet. Arrange them in the previously prepared baking dish. Top each chicken breast with about 2 tablespoons of the cream cheese mixture. Spread to evenly coat the chicken breast.
Sprinkle half of the diced bacon on top of the cream cheese mixture.
Sprinkle the shredded cheese over the chicken breasts.
Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned. Remove from oven and garnish with remaining bacon and sliced scallions before serving.

Summer Potato Salad for Two
 
Ingredients 
One large russet potato 
One stalk of celery, chopped 
1/4th red onion, chopped 
One large egg, hard boiled, chopped 
1 tbsp sweet pickle relish 
2 tbsp of mayonnaise 
1 to 2 tsp of honey mustard salad dressing 
Salt and pepper to taste 
 
Directions 
Scrub the potato thoroughly. Using a fork poke the potato. Place in the microwave and cook on potato setting for one potato. When finished, let the potato cool by placing it in the refrigerator until completely cold. 
 
When potato is completely cold, peel
Using a plastic spoon by scraping the peeling. Cut the potato and bite-size pieces place in a bowl. 
Add the remaining ingredients, stir thoroughly and gently. Refrigerate about 1 to 2 hours. 
Serve and enjoy.

Crab Stuffed Flounder
 
Prep Time:10 mins. 
Cook Time: 20 min.
 
Total Time: m30 min.
Servings: 2
 
Ingredients
 
1 ½ pounds flounder fillets (4 thin fillets)
1 cup crabmeat - drained, flaked and cartilage removed
1/2 cup Italian bread crumbs
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper to taste
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
 
Topping:
 
1 egg yolk
5 tablespoons mayonnaise
1 tablespoon dried parsley
½ teaspoon paprika
 
Directions
 
Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Rinse flounder fillets and pat dry with paper towels. Lightly grease a shallow baking dish.
 
Combine crabmeat, crushed saltines, mustard, Worcestershire sauce, salt, and white pepper together in a medium bowl. Combine egg white and 1 tablespoon mayonnaise in a small bowl; stir into crabmeat mixture.
 
Brush fillets with melted butter; place in the prepared baking dish. Spoon crabmeat mixture over 2 fillets  top with the other fillets and drizzle with any remaining butter. Bake in the preheated oven for 15 minutes.
 
Meanwhile, make topping: lightly beat egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from the oven and spread this mixture over stuffing; sprinkle with parsley and paprika.
 
Increase oven temperature to 450 degrees F (230 degrees C) and bake until golden and bubbly, about 5 or 6 minutes.

Marry Me Pasta
 
TOTAL TIME: Prep: 20 min. Cook: 15 min.YIELD: 4 servings
Ingredients
8 ounces uncooked rigatoni
1 pound boneless skinless chicken breasts, cut into 2x1/2-in. strips
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 cup heavy whipping cream
1 container (8 ounces) mascarpone cheese
1 jar (8-1/2 ounces) julienned oil-packed sun-dried tomatoes, drained
2 tablespoons chopped fresh basil
Shredded Parmesan cheese
Directions
1. Cook pasta according to package directions for al dente; drain.
2. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; add chicken. Cook and stir until chicken is no longer pink, 5-6 minutes. Remove from pan. Reduce heat to medium-low.
3. In the same pan, whisk cream and mascarpone until smooth and heated through, 4-6 minutes. Stir in sun-dried tomatoes and basil. Add pasta and chicken; stir to coat. Serve with Parmesan cheese.
 
Marry Me Pasta

Breakfast Burritos

Easy to make and easy to eat on the go! See the notes for keto/LCHF, gluten-free and dairy-free versions. Make them as mild or spicy as you like!
 
Total Time15 minutes minutes
Servings2
Calories386kcal
Carbs (g):21
Ingredients
4 ounces sausage ham or bacon, cut in small pieces
1/4 onion diced
1/4 green pepper diced or little bit of a spicy pepper, minced
1 tomato diced
2 eggs lightly beaten
2 large tortillas OR 4 small tortillas (corn or flour)
1/4 cup shredded cheese
1/4 cup salsa
Instructions
1.Sauté the meat, onion, pepper and tomatoes over medium-high heat until the meat is done (if using bacon, cook it partially before adding the other items).
2. Add the eggs and cook to your preferred doneness. At the same time, heat a dry skillet over high heat. When hot, heat the tortillas one at a time by placing them in the skillet for about 15 seconds per side (they will get a few light brown spots on them – if they have any black spots, heat the rest a few seconds less).
3. Place a hot tortilla on a plate, add half the egg mix, half the cheese and a bit of salsa and roll the tortilla up. If you use a large tortilla, you can first fold the bottom up about one-quarter of the way, then roll it. If you use small tortillas, make four burritos with one-quarter of the ingredients on each.
Notes
Keto/LCHF: Put cooked egg mixture in a cup or bowl; do not use tortilla. 6g carb per serving. Use less salsa to reduce carb count further.
Gluten-free: Either totally omit tortillas as for keto version, above, or use gluten-free corn tortillas.
Dairy-free: Omit cheese.
https://theboatgalley.com/wprm_print/breakfast-burritos
Vegetarian: Leave out the meat.

Broccoli Chicken Macaroni Casserole

Ingredients
Vegetable spray
1 1/2 cups shredded chicken
1 can cream of chicken soup
1/2 can milk (from chicken soup can)
1 package fully cooked elbow macaroni (Barilla Ready Pasta, Elbows, 7 oz. Pouch)
1 cup broccoli florets
2 cups shredded sharp cheddar cheese (or your choice flavor cheese), divided
1/2 cup shredded mozzarella cheese
1/2 teaspoon each garlic and onion powder
Salt an pepper to taste
 
Directions
Preheat oven to 350°.
Using a 8x5 oven proof baking pan, spray pan. 
In a separate bowl, add chicken, soup, milk, macaroni, 1/2 cup shredded cheddar and seasonings. Mix gently to separate macaroni. Add broccoli and gently mix together.
Pour mixture into baking pan. Sprinkle remaining cheeses over top.
Bake for 30 to 45 minutes or until cheese is melted and golden brown.
Enjoy!

Pan-Roasted Chicken with Brussels Sprouts and Apples

For a fresh and flavorful fall dinner, serve chicken thighs with maple syrup-drizzled Brussels sprouts and fresh apples.
 
By BHG Test Kitchen 
Published on December 1, 2014
 
Prep Time:
15 mins
 
Cook Time:
30 mins
 
Total Time:
45 mins
 
Servings:
4
 
Yield:
3 cups
 
Ingredients
 
4 chicken thighs (about 2 pounds total)
1 pound fresh Brussels sprouts
1 medium cooking apple, cored and thinly sliced
3 tablespoon pure maple syrup
1 teaspoon snipped fresh thyme
 
Directions
 
Remove skin from chicken. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once. Cook, partially covered, over medium heat about 15 minutes more until done, (at least 170°F) turning once more. Remove chicken from skillet; keep warm.
 
Meanwhile, trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts and drain well. Quarter any large Brussels sprouts and halve any small ones.
 
Add Brussels sprouts to hot skillet. Cook, covered, for 5 minutes over medium heat. Add apples. Cook, uncovered, about 5 minutes more or until sprouts are tender and golden, stirring occasionally. Drizzle with maple syrup; toss to coat.
 
To serve, transfer Brussels sprouts and apples to a platter. Arrange chicken thighs on top. Sprinkle with thyme.
 
https://www.bhg.com/recipe/pan-roasted-chicken-with-brussels-sprouts-and-apples/

Slow cooker Italian sausage pasta dinner
 
Vegetable spray 
5 frozen mild Italian sausage
2 frozen tomatoes
2 teaspoons Italian seasoning
2 teaspoons minced garlic
2 teaspoons minced dried onion
1/4 onion
1 leek, white part sliced
5 mushrooms sliced
1 cup fresh spinach
1 package fully cooked pasta of choice
 
Place frozen sausages and tomatoes in slow cooker. Add minced garlic, Italian seasoning and fresh and dried onion.
Cook on low 4 hours. Remove sausages, slice in bite size pieces, return to slow cooker. Remove cooked tomatoes and remove skin. Return to slow cooker. Add sliced leeks and mushrooms.
Turn slow cooker to high while leeks and mushrooms cook 30 minutes. Add fresh spinach, cook until spinach is cooked about 10-15 minutes. 
Add pasta cook 10 minutes. Serve. 

Classic Eggnog Recipe

 
Prep 10 mins
Active 10 mins
Total 10 mins
Serves
12 to 16 servings
 
Ingredients
8 eggs, separated
2/3 cup sugar (5 ounces; 140g), divided
3 cups (700ml) whole milk
2 cups (475ml) heavy cream
2 cups (475ml) dark rum, brandy, or a mix
Freshly grated nutmeg, to garnish
 
Directions
For Basic Shaken Eggnog: In a cocktail shaker, combine 2 eggs, 2 1/2 tablespoons (37g) sugar, 3/4 cup (180ml) milk, 1/2 cup (120ml) cream, and 1/2 cup (120ml) rum, brandy, or a mix of the two. Shake vigorously until homogeneous and frothy. Strain into 3 to 4 goblets and top with freshly grated nutmeg. Repeat process with remaining ingredients for further batches.
 
For Extra-Light and Foamy Eggnog: Place egg whites in the bowl of a stand mixer and whisk on low speed until frothy, about 30 seconds. (Alternatively, use a handheld electric mixer or hand blender in a large bowl.) Increase speed to medium-high and, watching carefully, beat until egg whites are about the consistency of shaving cream, about 90 seconds. Reduce speed to medium. With mixer running, add half of sugar and beat until incorporated, about 30 seconds. Transfer whites to a large bowl. Do not wash mixer bowl.
 
Add egg yolks and remaining sugar to now-empty mixer bowl and beat at medium-high speed until pale yellow and ribbony, shutting off machine and scraping down sides with a rubber spatula as necessary, about 2 minutes total. Add milk, cream, and alcohol and mix on low speed to combine.
 
Using a rubber spatula or handheld whisk, fold whipped whites into egg yolk/milk mixture until completely incorporated. Serve by ladling into goblets and garnishing with grated nutmeg.
 
Notes
Eggnog can also be aged in the refrigerator indefinitely. Transfer to a sealed container and place in the refrigerator. It will gain complexity with time, though it may also get harsher. Blend aged eggnog with fresh eggnog to tame the harsh edge while retaining the complexity.
 
https://www.seriouseats.com/rich-and-frothy-holiday-eggnog-with-an-electric-mixer-or-stand-mixer?print

Dawn’s Meatball Wellington
 
1 pound ground beef
1 pound ground pork
1/2 cup cooked white rice
1 teaspoon minced garlic
1/4 cup diced celery
1/4 cup diced onion
1/4 cup grated carrot
1 cup finely chopped mushrooms, lightly sauteed
1 cup finely grated Swiss cheese
2 tablespoons butter
2 eggs
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1 sheet puff pastry
 
Preheat oven 325. Saute celery, onions, carrot in butter until tender, cool and set aside. In a medium bowl combine all ingredients minus the sauteed veggies, mushrooms, Swiss cheese and puff pastry.
Add the cooled veggies.  Shape the meatloaf into a ball. Press the mushrooms on the outside of the meatball. Roll the meatball in the grated Swiss cheese. 
Roll out the puff pastry to 1/4 inch thickness. Place completed meatball in the center of the pastry and wrap it.
Place a piece of parchment paper into a baking pan and place the meatball in the center.
Bake for 1 hour 30 minutes until internal temperature reaches 160 degrees and pastry is a golden brown.

Sausage pasta dinner
 

Easy recipe....slice smoked sausage at an angle, slice small sweet peppers, and cut an onion in half and slice. Prepare pasta, when done set aside saving a little of the pasta water. Heat a frying pan on medium heat. Add 2 tablespoons butter. Place sausage in pan and sauté for 5 minutes. Move sausage to outer rim of pan. Sprinkle garlic powder to taste. Add sliced onions and sauté for 5 minutes. Move onions to outer circle. Add sliced peppers and continue to sauté. After a few minutes mix sausages, onions and peppers and continue to sauté. Add salt and pepper to taste. Sprinkle parmesan cheese over mixture. Add halved grape tomatoes and simmer. Add extra pasta water as needed. Add cooked pasta and simmer five minutes. Serve and enjoy!

Bisquick® Apple Coffee Cake
 
PREP TIME
5 mins
COOK TIME
20 mins
TOTAL TIME
25 mins
SERVINGS
8 servings
YIELD
1 cake
 

Ingredients
Cake:
2 cups baking mix, such as Bisquick®
2/3 cup milk or water
2 tablespoons sugar
1 egg
1 tart green apple, cored, peeled, sliced
Topping:
1/3 cup baking mix, such as Bisquick®
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, thinly sliced
 
Method
Preheat the oven and prepare the pan:
Preheat the oven to 400°F. Grease an 8" square pan or a 9" round pan.
 
Mix the ingredients:
In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.
 
Make the topping:
In a medium bowl, combine the 2/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.
 
Bake:
Bake 20 minutes at 400°F, or until golden brown, and a tester inserted in the middle comes out clean.
 
https://www.simplyrecipes.com/recipes/bisquick_apple_coffee_cake/

Easy Homemade Ice Cream (without a machine)
Author: Angela G.
Make delicious homemade ice cream without an ice cream maker! Try this easy 3-ingredient recipe. No churn. No special machine. Just a hand mixer.

 
SKILL LEVEL:
Easy
RECIPE TYPE: Eggless, Kid-Friendly, Memorial Day, Served Cold, Summer, Valentine's Day
PREP TIME: 10minutes minutes
 TOTAL TIME: 2 hours 10 minutes
SERVINGS: 12 servings YIELD: 6 cups
 
Ingredients
4 cups heavy whipping cream
14 oz sweetened condensed milk
2 tablespoon vanilla extract
 
Instructions
In a large bowl, beat on high speed heavy whipping cream until thick, stiff peaks form.
Add sweetened condensed milk and extract and beat on low until combined.
Stir in optional ingredients as desired like nuts, chocolate chips, caramel syrup, candy bar chunks, etc!
Transfer mixture to a freezer-safe contain with lid and freeze for at least 2 hours. 3+ for a more solid ice cream.*
Scoop and serve!

Suggestion: when finished and before freezing put ice cream in individual cups or small bowls.

https://www.mightymrs.com/easy-homemade-ice-cream-without-a-machine/

Grilled Huli Huli Chicken
 
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
YIELD: 12 servings, Perfect for BBQ Gatherings.
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)
Directions
1. In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
2. Drain chicken, discarding marinade.
3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes
 
https://www.tasteofhome.com/recipes/grilled-huli-huli-chicken

Grilled Shrimp Skewers with Jalapeño Cajun Butter
 
We love these grilled shrimp skewers with jalapeño Cajun butter as an easy appetizer or quick main dish. Perfect for grilling season and that butter just steals the show.
Prep Time: 10minutes 
Cook Time: 10minutes
Total Time: 20minutes
 Servings: 4 Calories: 356kcal Author: Alida Ryder
Ingredients
 
800 g (1½lb) peeled shrimp deveined
2 tbsp olive oil
2 tsp Cajun seasoning
1 tsp salt
for the jalapeño Cajun butter
½ cup butter
3 garlic cloves minced
1 jalapeno pepper finely shipped
2 tsp Cajun seasoning
lemon juice to taste
salt to taste
Instructions
Place bamboo skewers in boiling water and allow to soak for at least 30 minutes.
Place the shrimp in a medium bowl then drizzle over the olive oil and add the Cajun seasoning and salt.
 
Toss to coat the shrimp then thread 4 marinated shrimp onto soaked bamboo skewers.
Grill the shrimp in a hot grill pan or outdoor grill for 1-2 minutes per side until the shrimp are cooked through.
To make the butter, heat a pan or saucepan over medium high heat then add the butter.
Allow to melt then add the garlic, chopped jalapeño, seasoning and lemon juice and cook for 1-2 minutes until fragrant.
Serve the shrimp with the jalapeño butter for dipping.
 
Nutrition
 
Calories: 356kcal | Carbohydrates: 4g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 252mg | Sodium: 1983mg | Potassium: 302mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2398IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 1mg
 
https://simply-delicious-food.com/grilled-shrimp-skewers-with-jalapeno-cajun-butter/?utm_source=convertkit&utm_medium=email&utm_campaign=NEW%21+Simply+Delicious%20-%2010879181#recipe

Roast Beef Pinwheels

 
Ingredients
1 store bought pie crust
Leftover Roast Beef, shredded
½ chopped onion
2 tablespoons butter
Shredded mozzarella cheese
 
Salt and pepper to taste
Optional:
 Creamed spinach
 
Preheat oven 375
Sauté chopped onion in butter. Mix with shredded roast beef. (Add creamed spinach)
Spread roast beef mixture onto pie crust. Roll up pie crust sealing the edge. Slice roll into ½ inch slices. Place on cookie sheet one inch apart. Cover with shredded cheese. Bake for 20 minutes or until golden brown. 

Vegan Apple Cake

 
Ingredients 
¾ cup of sugar
⅓ cup of canola oil
¼ cup of applesauce
3 tablespoons of plant-based milk
2 teaspoons of vanilla
1 tablespoon flax meal, plus 3 tablespoons of warm water
1 cup all-purpose flour
1 tablespoon of cinnamon
1 teaspoon of baking powder
½ teaspoon of nutmeg
½ teaspoon of salt
2 apples peeled and diced
Powdered sugar for dusting (optional)
 
Instructions 
Preheat the oven to 325 degrees F. Lightly grease an 8-inch pan with oil.
In a medium bowl, combine the sugar, oil, applesauce, plant-based milk, vanilla, flax meal, and water. Whisk briskly until all ingredients are fully incorporated and the mixture is consistent.
Add flour, cinnamon, baking powder, nutmeg, and salt. Stir until just combined. Fold in chopped apples.
Spread mixture into baking pan and bake for 30 to 40 minutes, or until cake is pulling away from sides and a fork comes out clean.
Serve with powdered sugar, warm or cool.
 
Notes
The key to a perfectly baked cake is to measure your ingredients correctly. When measuring in cups, do not use them to scoop the dry ingredients directly. Instead, use a spoon to transfer the dry goods into the measuring cups. Then run the spoon’s handle on top to level it out.
Do not overmix your batter, or you will end up with a tough and dense cake. Don’t worry if you see a few lumps.
Check for doneness by inserting a toothpick or skewer at the center of the cake. If it comes out clean, your cake is done. Take note that your baking time depends on the size of the pan and the type of oven used.
 
https://plantbasedonabudget.com/apple-cake/#wprm-recipe-container-17286

Dawn's Lemon Pepper Chicken

1 cooking bag (size for chicken)
1 Tblsp flour (gluten free flour for gluten intolerant)
1 whole chicken
2 Tblsp lemon pepper seasoning
1 Tblsp garlic powder
1 Tblsp basil (chopped fresh) or 1 1/2 tsp dried
1 tsp dried thyme
thin lemon slices
4 Tblsp butter, seperated
 
Preheat oven to 350 degrees.
Place flour in cooking bag to coat.
Season chicken with lemon pepper, garlic powder, basil and sprinkle with dried thyme. Place seasoned chicken in cooking bag. Place lemon slices on top of chicken. Place slices of butter on top of lemon slices.
Close bag using supplied tie, if no tie is available, cut a strip from the cooking bag and tie off. Bake for one hour or until internal temperature reaches 165 degrees.

Biscotti

Ingredients
6 large eggs
2 cups granulated sugar
1/2 teaspoon salt
4 cups all purpose flour
2 teaspoons baking powder

Directions
1. Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
2. For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
3. For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
4. For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.
5. For cinnamon and vanilla: 2 teaspoons cinnamon, 1 teaspoon vanilla

https://www.foodnetwork.com/recipes/basic-biscotti-recipe-1963341

Stovetop pork steaks with apples and onions

Ingredients
Vegetable spray 
2 tbsps Olive oil
1 small onion sliced
1 apple, cored, peeled and cut into eight sections
8 ounces apple juice
1 pkg brown gravy mix
2 pork steaks
Garlic powder to taste
Greek seasoning to taste (or salt and pepper)

In a frying pan spray with vegetable spray. Add olive oil.
Add sliced onions and sauté using medium heat for 2-3 minutes. Move aside in the pan. Season pork steaks with garlic powder and Greek seasoning. Place in frying pan and brown over medium high heat until lightly browned on both sides. Move onions on top of pork steaks.
Add apples and juice. Lower heat. Bring to a simmer. Sprinkle brown gravy mix over pork, juice, and onions, stirring to mix. Turn pork steaks to coat with sauce. Add more apple juice if needed. Cook on low for 10 to 15 minutes until pork and apples are tender.

Cinnamon Raisin Bagel Bread Pudding
 
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 servings
 
A bread pudding made with cinnamon raisin bagels and all the the warm, aromatic flavors of french toast like cinnamon, vanilla and nutmeg.
 
INGREDIENTS:
 
12 ounces cinnamon raisin bagels, cubed (about 7 cups)
1/3 cup raisins (I like golden)
3 eggs
3 cups whole milk (may substitute half & half)
 
2/3 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
maple syrup, whipped cream, vanilla ice cream and/or fresh fruit, for serving
 
INSTRUCTIONS:
 
Grease an 8x8x2 inch casserole or baking pan. Add bread cubes and scatter raisins over top.
In a large bowl whisk eggs, slowly whisk in milk then sugar, cinnamon, vanilla and nutmeg. Pour over bread cubes. Press bread cubes down to soak up the egg mixture. Cover and refrigerate 2-3 hours or overnight.
Remove pan from refrigerator and allow to come up to room temperature. Press bread cubes down again. Preheat oven to 350 degrees F. To make a bain marie put the pan inside a larger roasting pan and fill with enough hot water (not boiling) to reach halfway up the pan.
Bake for 45-50 minutes or until center is set. Cool and chill completely.
 
https://www.cinnamonspiceandeverythingnice.com/cinnamon-raisin-bagel-french-toast-bread-pudding/

Walnut Raisin Pumpkin Spice Muffins

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

SERVINGS

12

INGREDIENTS

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

6 tablespoons butter

1 1/3 cups light brown sugar

2 large eggs

1 1/3 cups pumpkin purée

1 teaspoon vanilla extract

1/2 cup walnuts

1/2 cup raisins

INSTRUCTIONS

Preheat oven to 350F. Line a muffin tin with paper liners.

In a medium bowl, mix together the flour, baking powder, spices, and salt.

In a large bowl, beat together the butter and brown sugar. Add the eggs, one at a time. Stir in the pumpkin puree and vanilla extract. Stir in the walnuts and raisins.

Add the dry ingredients to the wet ingredients, and stir just until incorporated; do not overmix.

Divide batter into 12 muffin cups and bake 20 minutes or until a toothpick inserted into one muffin comes out clean.

Let cool on a rack before serving.

https://www.kikucorner.com/2016/10/17/walnut-raisin-pumpkin-spice-muffins/

Easy Pickling Recipes

Quick 10 Minute Pickled jalapeno

I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

Cook Time: 5 minutes

Total Time: 5 minutes

Servings:  jar

Author: Layla

Ingredients

1 cup white vinegar

1 cup water

2 cloves garlic smashed

2 tablespoons sugar

1 tablespoon salt

7-8 jalapeno peppers thinly sliced

Instructions

Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

Store in the fridge for up to two months.

Easy Bread & Butter Pickles

These crisp, sweet, and tangy pickles are ready to eat in 3 hours. They’ll be softer if you peel them and crisper if you don’t. I use a 24 oz. glass jar that spaghetti sauce comes in. They are best eaten within two weeks. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 3 hours

Makes: About 2 cups of pickles

Ingredients:

1 cup water

1/2 cup sugar (use 2/3 - 3/4 cup if you like them sweeter)

1 teaspoon salt

1 cup distilled white vinegar

1/4 teaspoon each celery seed, mustard seed, & coriander seed

1/2 cup thinly sliced onion

4 firm pickling/Kirby or Persian cucumbers, thinly sliced

Instructions:

Place water, sugar and salt in a small saucepan. Heat and stir until sugar & salt are dissolved.

Pour the warm water into a large glass jar.

Add vinegar and the three spices (seeds).

Add cucumber slices and onions in alternating layers.

Cover and refrigerate for at least 3 hours.

Note: Container sizes will vary. If your cuces & onions are not fully submerged just add more liquid to cover (half water/half vinegar).

https://www.jennycancook.com/recipes/easy-bread-butter-pickles/

Recipe of the Month 

Best Stuffed French Toast

This yummy Stuffed French Toast breakfast will make even Monday mornings sweet.

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

Make-Ahead Stuffed French Toast

Wake up to a delicious cream-cheese-stuffed French toast. It's a cinch when you prep the ingredients ahead then ready the griddle at breakfast time -- we share the secrets.

Recipe Summary

Chill:

2 hrs

Cook:

4 mins

Total:

2 hrs 24 mins

Prep:

20 mins

Servings:

4

Ingredients

Four 1 1/2-inch-thick slices French bread or challah bread

½ of an 8-ounce package cream cheese, softened

2 tablespoons sugar

½ teaspoon vanilla

4 eggs

1 cup milk

2 tablespoons honey or sugar

1 teaspoon vanilla

Powdered sugar and/or Maple syrup or Salted Caramel Sauce

Directions

Step 1

Cut a 3-inch pocket about 2 inches deep in the top-crust side of each bread slice, cutting to but not all the way through to the other side. For filling, in a medium bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons sugar and the 1/2 teaspoon vanilla. Beat until smooth. Divide cream cheese mixture evenly among bread slices, spooning it into the pocket of each bread slice. Place bread slices in a 3-quart rectangular baking dish; set aside.

Step 2

In a medium bowl whisk together eggs, milk, honey or sugar, and the 1 teaspoon vanilla. Slowly pour the egg mixture over bread slices. Using the back of a wide spatula, press bread down lightly to soak with egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.

Step 3

Heat a lightly greased griddle over medium heat. Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Dust the stuffed French toast with a little powdered sugar and serve with syrup or Salted Caramel Sauce.

Baked French Toast:

Prepare Stuffed French Toast as directed through Step 2. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread slices in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or until golden brown, turning once halfway through baking time. Serve with syrup or Salted Caramel Sauce.

Mascarpone-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except in the filling substitute 1/2 cup mascarpone cheese for the cream cheese, reduce the sugar to 1 tablespoon, and add 1/4 cup chopped pecans, toasted. In the egg mixture substitute brown sugar for the 2 tablespoons honey or sugar and add 1/2 teaspoon ground cinnamon.Nutrition analysis per serving: 409 calories, 15 g protein, 34 g carbohydrate, 24 g total fat (10 g sat. fat), 227 mg cholesterol, 2 g fiber, 14 g total sugar, 15% Vitamin A, 0% Vitamin C, 282 mg sodium, 16% calcium, 13% iron

Strawberry-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except stir 1/2 cup chopped fresh strawberries into the cream cheese mixture.Nutrition analysis per serving: 358 calories, 14 g protein, 39 g carbohydrate, 16 g total fat (8 g sat. fat), 222 mg cholesterol, 1 g fiber, 21 g total sugar, 16% Vitamin A, 18% Vitamin C, 356 mg sodium, 15% calcium, 13% iron

Bacon-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except crisp-cook 3 slices bacon; crumble bacon and stir into the cream cheese mixture. Nutrition analysis per serving: 431 calories, 16 g protein, 51 g carbohydrate, 18 g total fat (8 g sat. fat), 228 mg cholesterol, 1 g fiber, 33 g total sugar, 16% Vitamin A, 0% Vitamin C, 460 mg sodium, 16% calcium, 13% iron

Banana-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except in a small skillet melt 1 tablespoon butter over medium heat. Add 1 small banana, sliced, and 2 teaspoons sugar to the melted butter. Cook and stir for 30 to 60 seconds to soften the banana. Remove from heat. Stir in 1/4 cup chopped pecans, toasted. Cool slightly. Stir into cream cheese mixture before spooning into bread slices.Nutrition analysis per serving: 450 calories, 15 g protein, 45 g carbohydrate, 24 g total fat (10 g sat. fat), 230 mg cholesterol, 2 g fiber, 25 g total sugar, 18% Vitamin A, 3% Vitamin C, 381 mg sodium, 15% calcium, 14% iron

Salted Caramel Sauce for Stuffed French Toast:

In a heavy medium saucepan stir together 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) If desired, stir in 1 banana, thinly sliced. Serve with Stuffed French Toast. If desired, serve with chopped pecans, toasted. Makes 1 1/3 cups (or 1 3/4 cups with banana).Nutrition analysis per 1 tablespoon sauce: 95 calories, 0 g protein, 10 g carbohydrate, 7 g total fat (4 g sat. fat), 19 mg cholesterol, 0 g fiber, 8 g total sugar, 4% Vitamin A, 0% Vitamin C, 97 mg sodium, 1% calcium, 0% iron

Nutrition Facts

Per Serving: 403 calories; fat 16g; cholesterol 222mg; saturated fat 8g; carbohydrates 51g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 32g; protein 14g; vitamin a 775.7IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.7mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 77.2mcg; vitamin b12 0.8mcg; sodium 358mg; potassium 284mg; calcium 164mg; iron 2.2mg.

https://www.bhg.com/recipe/best-stuffed-french-toast

The main idea of using "manual" appliances should be self explanatory...not needing to use ELECTRICITY! I have found that there is great satisfaction to not having to be "plugged-in". Meaning that Boondocking places are far more available and being off-the-grid saves those dollars for more food, fuel and entertainment.

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