entrees

ingredients

• 1.5 pounds (about 2 large breasts) thawed chicken

• 1⁄4 cup cooking oil

• honey seared:

  • 1⁄4 cup honey

  • 2 tablespoons soy sauce

• teriyaki:

  • 1⁄4 cup brown sugar

  • 1⁄2 cup soy sauce

• orange:

  • 1⁄4 cup orange marmalade

  • 1⁄4 cup brown sugar (or BBQ sauce)

  • 1⁄2 tablespoon soy sauce

instructions

1. Cube chicken into bite-sized pieces.  Warm oil in a skillet over medium heat.  Saute chicken in hot oil until lightly brown. Drain.

2. Add ingredients for the chosen sauce.  Stir until sauce has reduced and evenly glazes the chicken.

ingredients

• 2 chicken breasts

• 1 cup water

• excess salt

• 2 teaspoons lemon pepper spice

• 1⁄4 cup Parmesan cheese

instructions

1. Place chicken into a slow cooker. Pour water over the chicken, then liberally apply salt to both sides of each breast. Sprinkle one teaspoon of lemon pepper over the top of each chicken breast. Cook on low for 6 hours or on high for 4 hours.

2. When the chicken is fully cooked, remove from the slow cooker and shred. Sprinkle Parmesan cheese over the shredded chicken and broil on low for a few minutes until the cheese is browned.

adapted from Scott Kendrick

ingredients

• 2 chicken breasts (approx. 1 pound)

• 1 egg (or olive oil)

• 1 cup Panko bread crumbs

• 1⁄2 cup Parmesan cheese

• 1 teaspoon garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon salt

instructions

1. Layer a sheet pan with parchment paper.

2. Cube chicken. Add chicken and oil to a gallon plastic bag and shake to coat chicken well.

3. In a shallow bowl, combine the Panko breadcrumbs, Parmesan cheese, garlic powder, oregano, and salt. Dip each coated chicken cube into the bread crumb mixture, coating all sides. Transfer to the prepared baking sheet.

4. Bake in a preheated oven at 425°F for 30 minutes.

notes

• Can use an egg instead of the olive oil for coating.

• Keep full chicken breast instead of cubing to make Parmesan chicken (topped with tomato sauce and cheese).

adapted from gimmedelicious.com

ingredients

• 2 to 3 frozen chicken breasts

• sauce (pick one):

  • 1 can Ro-Tel tomatoes (any variety)

  • juice from 1 can pineapple chunks

instructions

1. Place chicken into slow cooker. Pour one of the sauces over top of chicken.

2. Cook on low for 6 hours or on high for 4 hours.

notes

• Cooked chicken can be eaten as is or shredded to incorporate into other dishes (e.g. tacos, enchiladas)

ingredients

• 1 pound ground beef

• 1⁄2 large onion

• 1 green bell pepper

• 1 jalapeno pepper (or 4 ounce can)

• 1 habanero pepper

• 28 ounces diced tomatoes (can, drained)

• 10 ounces Ro-Tel tomatoes (can with sauce)

• 32 ounces chili beans (can with sauce)

• 32 ounces kidney beans (can, drained & rinsed)

• 2 tablespoons chili powder

• 1 teaspoon cumin

• 1⁄2 teaspoon garlic powder

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon pepper

instructions

1. Dice the onion and peppers.

2. Brown beef with half of the onions in large pot. Season beef with 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, 1⁄4 teaspoon garlic powder, and 1⁄4 tablespoon of chili powder. Drain fat if needed.

3. Add the rest of the ingredients and then the rest of the seasonings. Stir as you bring to a boil, then reduce heat, cover, and let simmer for at least one hour, stirring occasionally. The longer the simmer, the more of a flavor profile will build.

4. Serve with corn chips, cheese, and possibly onions and sour cream.

notes

• 1⁄2 white onion and 1⁄2 yellow onion adds flavor. Use choice of heat for tomatoes and canned beans. Kidney beans can be dark red, light red, white, or a combination.

• For a vegetarian option, leave out the ground beef.

• Chili can be cooked/simmered for several hours in a crock pot instead of over a stove.

• This recipe has won awards at cooking competitions.

adapted by Aaron Brucker from Jenny Brucker

ingredients

• 1⁄2 package frozen potatoes O’Brien

• 1 cup shredded cheddar cheese

• 1⁄2 cup breakfast meat (bacon, ham, or sausage; optional)

• 1⁄2 dozen (6) eggs

• 1 teaspoon salt

instructions

1. In a greased rectangular baking dish, mix the hash browns, cheese, and meat (optional).  In another bowl, beat the eggs until blended, then pour over the hash brown / cheese mixture.  Sprinkle with salt.  Stir well.

2. Bake uncovered in a preheated oven at 400°F until eggs are set in center, about 40 minutes.  Serve warm.

notes

1. A slow cooker may be used instead of an oven. Cook on high for 4 hours, until eggs are set in center.

2. Cooked egg bake can be cut into strips and used as the filling for breakfast burritos.

ingredients

• 4 ounces butter, chilled & cut into 1/4 inch cubes

• 2 large eggs, room temperature

• 1⁄3 cup ice water

• 2 1⁄2 cups all purpose flour

• 1⁄2 teaspoon sea salt

• 1 cup cooked shredded chicken

• 1 cup cooked rice

• 1 cup cheddar cheese

• 1 cup green chili sauce

instructions

1. Combine butter, 1 large egg, and ice water in a mixer. While stirring, add flour and salt. When fully mixed, the dough will be crumbly. Shape dough into a ball.  Cover and place in the refrigerator for at least 30 minutes.

2. For the filling, mix chicken, rice, cheese, and green chili sauce in a medium bowl.

3. Remove dough from refrigerator and divide into 10 equal parts. Roll each piece of dough very thin on a lightly floured surface until you have a circle roughly 7 inches wide. Working with one at a time add 1⁄3 cup filling onto one side of the dough.

4. In a small bowl, mix together the beaten egg with 1 tablespoon of water. Wet a pastry brush with egg wash and dampen the inside edge of the dough. Fold the dough in half over the filling. Using a fork, firmly press the edges together. Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.

5. Brush the tops of each empanada with the egg wash until coated. Bake in a preheated oven at 375°F for 35 min or until golden brown.

adapted from themodernproper.com

ingredients

• 1 1⁄2 cup cooked shredded chicken

• 1 1⁄2 cup cooked white rice

• 1 1⁄2 cup enchilada sauce

• 2 cups shredded cheese

• 8 large tortillas (flour or corn)

instructions

1. Add a large frozen chicken breast to a slow cooker with 1 cup water. Cook for 4 hours on high (or 6 hours on low), then remove and shred the chicken.

2. Make rice in a dedicated rice cooker, remembering to triple rinse with water to wash away extra sugars.

3. In a bowl, mix 1 1⁄2 cup each shredded chicken, cooked rice, enchilada sauce, and shredded cheese together. Spoon this mixture onto the tortillas, about 1⁄2 cup per large tortilla, then roll these into an enchilada (burrito) shape. Place rolled tortillas into a large glass baking dish and bake in a preheated oven at 350°F for 13 minutes.

4. Remove the baking dish from the oven. Top enchiladas with extra enchilada sauce and remaining 1⁄2 cup cheese. Return the baking dish to the oven and bake for another 12 minutes. Serve warm. Leftovers can be refrigerated and reheated.

adapted from Sarah Brucker

ingredients

• 1 pound lean ground beef

• 1 chopped onion

• 2 teaspoons minced garlic

• 1 can (29 ounce) tomato sauce

• 1 can (6 ounce) tomato paste

• 1 1⁄2 teaspoons salt

• 1 teaspoon dried oregano

• 12 ounces cottage cheese

• 1⁄2 cup grated Parmesan cheese

• 16 ounces shredded mozzarella cheese

• 1 (12 ounce) package lasagna noodles

instructions

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into the slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover and cook on low setting for 4 to 6 hours

adapted from allrecipes.com

ingredients

• 1 1⁄2 pounds ground beef

• 1⁄3 cup saltine cracker crumbs or Panko bread crumbs

• 1⁄3 cup finely chopped onion

• 1⁄3 cup 2% milk

• 1 egg, lightly beaten

• 1 teaspoon minced garlic

• 1⁄2 teaspoon salt

• 1⁄4 teaspoon pepper

instructions

1. Combine all ingredients in large bowl, mixing lightly but thoroughly. (To make cracker crumbs, place crackers in food-safe plastic bag; close bag securely, squeezing out air. Crush crackers with rolling pin to form fine crumbs.)

2. Shape beef mixture into 12 equal portions. Place into a 12-cup standard muffin pan, lightly patting beef mixture to level top. Bake in a preheated oven at 350°F for 19 to 20 minutes, until internal temperature reaches 160°F.

ingredients

• 1 can (10.5 ounce) cream of chicken soup

• 1⁄2 cup chicken broth

• 1 can (10 ounce) Ro-Tel Mexican diced tomatoes, undrained

• 1 tablespoon chili seasoning

• 2 cups tortilla chips

• 1 cup shredded slow cooker chicken

• 8 ounce (1 bag) shredded Mexican blend cheese

instructions

1. Coat an 8 by 8 inch casserole dish with cooking spray or grease with butter or oil.

2. Stir together cream of chicken soup, chicken broth, diced tomatoes, and chili seasoning in a mixing bowl.

3. Arrange half of the tortilla chips in the casserole dish to cover the bottom. Gently press down to flatten but not finely crush. Spoon or pour about half of the soup mixture over the chips. Layer half of the chicken and half of the cheese on the soup mixture. Repeat these layers with remaining chips, soup mixture, chicken, and cheese. [Note: some soup mixture will be left over.]

4. Bake uncovered in a preheated oven at 350°F for 25 to 30 minutes or until bubbly and cheese is melted.  Cut into equal squares with a sharp knife and serve.

ingredients

• 8 ounces capellini or angel hair pasta

• 1⁄4 cup olive oil

• 1 teaspoon garlic powder

• 1⁄2 cup pasta water

• 1⁄2 teaspoon salt

• 1⁄8 teaspoon black pepper

• 1⁄2 cup Parmesan cheese

• 1 tablespoon lemon juice

instructions

1. Bring a large pot of salted water to a boil.  Add dried capellini or angel hair pasta and cook according to package directions, about 10 minutes.  When the pasta is ready, reserve a half cup of pasta water, then drain the pasta.

2. Add the olive oil & garlic powder to a pot on medium heat and sauté until shimmering & fragrant, about 2 minutes.  Reduce heat to low, add the pasta, and gently toss until coated in the oil.

3. Add the reserved pasta water, salt, and black pepper.  Gently toss until combined.  If the pasta is dry, toss in more water 1 tablespoon at a time.

4. Turn off the heat.  Add the Parmesan cheese and lemon juice. Toss until combined.

5. Serve with more grated Parmesan cheese and red pepper flakes if desired.

adapted from thekitchn.com

ingredients

• 1 pound fettuccine

• 1⁄2 cup heavy cream

• 1⁄2 cup (1 stick) butter

• 1⁄2 cup Parmesan cheese

• kosher salt

• black pepper

instructions

1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain, reserving about 1 cup of pasta water.

2. Add cream and butter to a large skillet over medium heat. Cook until butter is melted and the cream is bubbling. Whisk in Parmesan cheese and season with salt and pepper. Let sauce simmer 1 to 2 minutes to thicken slightly. Sauce will still be thin, but will thicken more as sauce cools and once pasta is added.

3. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Serve immediately.

adapted from delish.com

ingredients

• 7 to 8 ounces (1⁄2 package) rice noodles

• 1⁄2 pound ground beef

• 1⁄4 cup brown sugar

• 1⁄4 cup soy sauce

• 1⁄4 teaspoon garlic powder

• 1⁄4 teaspoon ground ginger

• 1⁄4 teaspoon crushed red pepper flakes

• 1⁄4 teaspoon ground black pepper

instructions

1. Start water to boil. Once boiling, cook the noodles according to box instructions.

2. Meanwhile, brown meat in a large skillet over medium heat. Drain and return to the skillet.

3. In a small bowl, mix sugar, soy sauce, garlic, ginger, red pepper, and black pepper until combined.

4. Add drained noodles and sauce to the skillet and stir to coat.

adapted from Melissa Riker at shakentogetherlife.com

ingredients

• 16 ounces large elbow macaroni

• 6 tablespoons butter

• 1⁄3 cup grated yellow onion

• 2 teaspoons dry mustard

• 1⁄8 teaspoon nutmeg

• 1 teaspoon kosher salt

• 1⁄4 teaspoon black pepper

• 1⁄8 teaspoon cayenne pepper

• 6 tablespoons flour

• 3 1⁄2 cups milk

• 1 3⁄4 cups heavy cream

• 2 teaspoons Worcestershire sauce

• 1 can green chilies

• 1⁄2 pound bacon, cooked

• 8 ounces yellow sharp cheddar cheese

• 8 ounces white sharp cheddar cheese

instructions

1. Prepare pasta according to package directions for al dente.

2. Melt butter in a large saucepan over medium heat. Add onion, mustard, nutmeg, salt, pepper, and cayenne pepper. Cook while stirring for 1 minute. Add flour and cook until golden, about 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally.

3. Reduce heat to medium low; simmer while stirring until slightly thickened, about 5 minutes. Stir in Worcestershire sauce.

4. Remove from heat. Stir in 6 ounces each of both cheddar cheeses until melted. (Reserve 2 ounces each of the cheeses.) Stir in pasta, chilies, and bacon. Pour into a lightly greased 13 by 9 inch baking dish.

5. Bake on a rimmed baking sheet in a preheated oven at 350°F until bubbly and golden, about 30 minutes. Remove from oven and sprinkle with reserved cheeses. Set the oven to low broil; cook 6 inches from the element until the top cheeses are melted and golden, about 2 minutes. Remove from oven and cool on a wire rack, about 15 minutes.

adapted from Noel Brucker

ingredients

• 1⁄4 cup butter

• 1⁄4 cup flour

• 1⁄2 teaspoon salt

• 1⁄4 teaspoon pepper

• 1 cup chicken broth

• 1 cup heavy cream (or evaporated milk)

• 1⁄2 package (8 ounces) fettuccine or spaghetti, cooked

• 2 cups cubed chicken or turkey, cooked

• 1⁄3 cup grated Parmesan cheese

instructions

1. Melt butter in sauce pan over low heat. Blend in flour, salt, and pepper. Cook over low heat stirring until smooth and bubbly. Remove from heat.

2. Stir in broth and cream (or milk). Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in cooked pasta and meat.

3. Pour mixture into an ungreased 2 quart casserole dish. Sprinkle with Parmesan cheese. Bake covered in a preheated oven at 350°F for 20 to 30 minutes or until bubbly. Brown briefly under broiler.

adapted from Sharron Lucky

ingredients

• 1 pound (16 ounces) ziti, rigatoni, or penne pasta

• 1 pound ground beef, turkey, or sausage

• 2 jars (48 ounces) spaghetti sauce

• 1⁄2 cup grated Parmesan cheese

• 16 ounces block mozzarella cheese, divided

instructions

1. Cook pasta according to package directions, then drain.

2. While the pasta is cooking, brown the ground meat in a large skillet over medium high heat, then drain.

3. Shred the mozzarella cheese.

4. Mix together cooked pasta, browned meat, spaghetti sauce, Parmesan cheese, and half of the mozzarella cheese in a 9 by 13 baking dish.  Top with remaining half of the mozzarella cheese.

5. Bake in a preheated oven at 350°F for 30 minutes.

adapted from NancyB at food.com

ingredients

• 1 cup (240 g, 80%) warm water

• 1 tablespoon (12.5 g, 4%) sugar

• 1 teaspoon (3 g, 1%) active dry yeast

• 1 tablespoon (13.5 g, 4.5%) olive oil

• 1 teaspoon (6 g, 2%) salt

• 2 1⁄2 cups (300 g, 100%) flour

• 4 slices provolone cheese, halved

• 40 pepperoni slices

• marinara sauce

instructions

1. Pour warm water into a large mixing bowl. Add sugar and yeast and stir to combine. Let mixture sit for 5 minutes or until it becomes frothy and bubbles form.

2. Add olive oil and salt; gently stir to combine. Add 2 1⁄2 cups of flour a half cup at a time while mixing until a ball begins to form (dough will still be slightly sticky). Knead or mix into a smooth dough. If time, let the dough rise for an hour. [This rise is not strictly necessary, however.]

3. Roll out the dough into a large circle, the thinner the better. To ensure the dough doesn't form air pockets, use a fork to prick the dough all around. Cut the dough into 8 wedges.

4. Line the outside edge of each wedge with a half slice of provolone cheese and top with 4 or 5 pepperoni slices. From the outside edge, tightly roll each wedge up like a croissant. Place the rolls on a pizza stone or parchment-lined baking tray.  Bake on the lower rack of a preheated oven at 450°F for 12 to 14 minutes.

5. Serve with warmed marinara sauce for dipping.

adapted from sotastysoyummy.blogspot.com

ingredients

• dough:

  • 1⁄4 cup (60 g, 25%) warm water

  • 1 teaspoon (3 g, 1.25%) active dry yeast

  • 1 teaspoon + 1 tablespoon (16.7 g, 7%) sugar

  • 6 tablespoons (91.2 g, 38%) milk

  • 3 tablespoons (42 g, 17.5%) butter

  • 3⁄4 teaspoon (4.5 g, 2%) salt

  • 2+ cups (240 g, 100%) flour

• filling:

  • 1 pound ground beef & 2 teaspoons salt -or-

  • 1 cup each cooked shredded chicken, cooked rice, & shredded cheddar cheese

instructions

For the dough:

1. Whisk together the warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.

2. Microwave the milk and butter together in a second small bowl until the butter melts. Allow to cool but not solidify.

3. Whisk the flour, salt, and 1 tablespoon sugar together in a medium bowl. Add the cooled milk mixture and the foamy yeast mixture. Knead the dough for a few minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl and place in a warm area until the dough doubles in size, about 1 hour.

For the filling:

4. Brown the ground beef, stirring and breaking it up into small pieces. As the meat cooks, mix in the salt. Take off the heat and set aside to cool completely.

-or-

5. Put two small frozen chicken breasts and 1 cup water in a slow cooker on high for 4 hours. Prepare rice (using a rice cooker or according to package directions). Grate the cheese. Shred cooked chicken and mix with rice and cheese.

For the pierogi:

6. When the dough has doubled in size, punch it down and divide into 8 equal size balls. Roll a ball into a thin circle, roughly 6 to 8 inches in diameter. Spread ⅓ cup of the cooled filling in the center of the circle, then fold that circle in half over the filling and pinch the edges together. Put the half-moon shaped filled dough on a baking sheet lined with parchment paper. Repeat with the remaining 7 dough balls and the filling.  Cover these meat pies with a dish towel and allow them to rest for about 20 minutes. Coat the pies with an egg wash and bake in a preheated oven at 350°F until golden brown, about 20 to 25 minutes.

adapted from foodnetwork.com

ingredients

• 1 package cocktail franks / mini hot dogs

• 1 pound pizza dough

• 5 cups water

• 1⁄4 cup baking soda

• 1 egg, beaten

• sea salt, to taste

instructions

1. Roll out pizza dough and cut into strips.

2. Roll up mini hot dogs in pizza dough so the dough wraps around twice, leaving the ends of the meat sticking out and cutting off any excess dough. Place on a lightly greased baking sheet until ready to boil.

3. Bring water to a light boil. Add in baking soda. Once dissolved, boil wrapped hot dogs in water mixture for 20 to 30 seconds each, working in small batches. Remove and place back on the baking tray.

4. Brush each wrapped hot dog lightly with beaten egg and sprinkle with sea salt.

5. Bake in a preheated oven at 425˚F for 15 to 20 minutes until the dough is nicely browned.

adapted from tasty.co

ingredients

• sauce:

  • 2 tablespoons olive oil

  • 3 cloves minced garlic

  • 1 can (six ounces) tomato paste

  • 1 cup (about 2) crushed Roma tomatoes

  • 1 teaspoon Italian seasoning

  • pinch table salt

• dough / crust:

  • 3⁄4 cup (180 g, 60%) warm water [plus 1 tablespoon for 65%?]

  • 1 tablespoon (12.5 g, 4%) sugar

  • 1 teaspoon (3 g, 1%) active dry yeast

  • 1 tablespoon (13.5 g, 4.5%) olive oil

  • 1 teaspoon (6 g, 2%) salt

  • 2 1⁄2 cups (300 g, 100%) flour

• toppings:

  • 1 1⁄2 cups shredded mozzarella cheese

  • pepperoni, sausage, peppers, basil, Canadian bacon, pineapple, etc.

instructions

1. prepare the sauce: 

   • In a small saucepan over medium heat, sauté garlic in 2 tablespoons olive oil. Add tomato paste. Cook, stirring continuously, for 3 minutes, then add the crushed tomatoes, Italian seasoning and a pinch of salt. Bring to a simmer, stirring well to melt in the tomato paste. Simmer on low for about an hour, stirring often. Set aside to cool. May store overnight in the refrigerator.

2. construct the crusts:

   • Pour warm water into a large mixing bowl. Add sugar and yeast and stir to combine. Let mixture sit for 5 minutes or until it becomes frothy and bubbles form.

   • Add olive oil and salt; stir gently to combine. Add 2 1⁄2 cups of flour a half cup at a time while mixing until a ball begins to form (dough will still be slightly sticky). Knead or mix into a smooth dough. If time, let the dough rise for an hour.

   • Split dough into two portions and roll out each into a circle, the thinner the better. To ensure the dough doesn't form air pockets, use a fork to prick the dough all around, gently so holes are not poked all the way through.

   • Transfer crusts to a pizza stone or screen.  Prebake on the lower rack of a preheated oven at 450°F for 5 minutes, then remove.

3. assemble the pizza:

   • Add a portion of sauce, 3⁄4 cup cheese, and toppings of choice to each of the two prebaked crusts.

   • Bake pizza on the lower rack of a preheated oven at 450°F for 11 to 12 minutes until the crust looks crispy and the cheese is lightly browned. Let cool, cut, and serve.

sauce adapted from Jim Mumford

ingredients

• 2 cups (240 g, 100%) flour

• 1 teaspoon (3 g, 1.25%) active dry yeast

• 1 1⁄2 teaspoons (9 g, 3.75%) salt

• 0.9 cups (216 g, 90%) water (2 tablespoons shy)

• olive oil

• 2 cups cheese (mozzarella with provolone, Parmesan, Romano, cheddar, etc.)

• 36 to 64 pepperoni slices (and/or any other toppings of choice)

• pizza sauce

instructions

1. Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Stir to combine, then add the water. Mix until dough just comes together, then let dough sit for 10 minutes. Then mix at medium-low speed until dough forms a smooth, silky ball that sticks to the bottom of the bowl as it kneads, about 10 minutes more. Take out the dough hook, form the dough into a tight ball and set it back into the bottom of the bowl. Cover tightly with plastic wrap and let rise in a warm place for 2 hours or until doubled in size.

2. Once the dough is risen, prepare two 8 by 8 inch square baking pans. Pour a splash of olive oil in each pan, fully coating the inside, and turn the dough around to coat it. Using your fingers, press the dough to the edges (it won't go quite all the way). Let the dough rest for 30 minutes, then spread it again (now the dough will cover the bottom of the pans to the edges). Once dough is stretched, set aside for at least another 30 minutes.

3. Press down on the dough to get rid of any air bubbles. Spoon pizza sauce over the surface of the dough. If using toppings, distribute half of them over the sauce now (e.g. 9 to 16 pepperoni slices per pan). Top each pan with 1 cup cheese, making sure to take it all the way to the edge (that's how you get the crispy edges). Add the remaining toppings (e.g. the remaining 9 to 16 pepperoni slices per pan). Stick with tradition by putting half the toppings under the cheese layer, half on top!

4. Heat the oven to 500°F. Put pizzas in the oven until the cheese is starting to bubble & brown and the edges are crisping, about 12 to 13 minutes. Take out of the oven and transfer to the counter or a trivet. Run a spatula around the edges to loosen the pizza from the pan. Slice into four or nine squares per pan.

adapted from Catherine Lamb at americastestkitchen.com

ingredients

• sauce:

  • 2 tablespoons olive oil

  • 3 cloves minced garlic

  • 1 can (six ounces) tomato paste

  • 1 cup (about 2) crushed Roma tomatoes

  • 1 teaspoon Italian seasoning

  • pinch table salt

• crust:

  • 1 cup (240 g, 67%) warm water

  • 1 tablespoon (12.5 g, 3.5%) sugar

  • 1 teaspoon (3 g, 0.8%) active dry yeast

  • 3 tablespoons (40.5 g, 11%) olive oil

  • 2 teaspoons (12 g, 3.3%) salt

  • 3+ cups (360 g, 100%) flour

• toppings:

  • 16 ounces mozzarella cheese

  • 3 tablespoons grated Parmesan Cheese

  • 3 tablespoons grated Romano Cheese

  • 1 to 2 cups toppings (e.g. pepperoni, peppers)

instructions

1. Prepare the sauce:  In a small saucepan over medium heat, sauté garlic in 2 tablespoons olive oil. Add tomato paste. Cook, stirring continuously, for 3 minutes, then add the crushed tomatoes, Italian seasoning and a pinch of salt. Bring to a simmer, stirring well to melt in the tomato paste. Simmer on low for about an hour, stirring often. Set aside to cool.

2. In the bowl of a stand mixer (or other large bowl), combine water, sugar, and yeast. Gently combine and let stand for 5 to 10 minutes.

3. Following the rest period, begin to mix, using either the hook attachment on a stand mixer or two well-oiled hands. Gently add in oil, salt, and flour. Combine for 5 minutes on medium-low speed, scraping the bowl as needed to keep the dough in the bowl, or hand knead for 10 minutes. The dough will be tacky. Transfer dough to a large bowl (sprayed with non-stick oil will help), and let rise for one hour (or in the fridge overnight up to 3 days).

4. Grease an 18 x 13 inch baking sheet with olive oil or cooking spray, then transfer the dough to the baking sheet. (If refrigerated, remove the dough from the fridge four hours before cooking and let it warm to room temperature for two hours.)  Work the dough into a general even layer, pressing into the corners. Cover and let the dough proof in the pan for an hour.

5. Following the second proof, preheat the oven to 475°F. Gently work down any large bubbles or inflated spots in the dough. Prebake crust at 475°F for 4 to 5 minutes.  Remove crust from oven and top crust with sliced or shredded mozzarella cheese, followed by the sauce, any toppings, and finally the grated cheese. Bake for 10 to 12 minutes or until the crust is deeply crisp and golden. Slice into squares to serve.

adapted from Jim Mumford

ingredients

• 1⁄2 pound thawed ground beef

• 1 jar (24 ounces) spaghetti sauce

• 3 cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• toasted bread chunks

instructions

1. Set the slow cooker to high.  Add thawed ground beef and 1⁄2 cup water into the slow cooker.  Stir every 15 minutes or so over the next hour until the ground beef is browned and fully cooked.  Drain excess liquid.

2. Set the slow cooker to low.  Mix spaghetti sauce into the ground beef.  Let simmer for about another hour (or all afternoon).

3. Then fold both cheeses into the beef / sauce mixture.  Let cheeses melt.

4. Set the slow cooker to warm. Keep warm until the mixture is thick and bubbly. Serve with toasted bread chunks (450°F, 5 minutes) for dipping.

adapted from Sharron Lucky

ingredients

• roast

  • 11⁄2 pound chuck roast

  • excess salt

  • 1⁄2 cup beef or chicken broth

  • 1 can (10 oz) Ro-Tel tomatoes (Mexican lime & cilantro)

  • 1 can (4 oz) green chilies

  • 1⁄4 cup diced onion

  • 1 tablespoon minced garlic

  • 1 tablespoon taco spices

• tacos

  • avocado or olive oil

  • corn tortillas

  • shredded cheese

instructions

To cook the roast:

1. Rub chuck roast with salt. Add roast to slow cooker.

2. Stir together broth, tomatoes, chilies, onion, garlic, and spices. Pour over roast.

3. Cover and cook for 6-8 hours on low (or 3-4 hours on high).

4. Remove roast, let rest for a few minutes, then shred.

5. Strain remaining material, keeping the sauce. Add as much sauce as desired back into the shredded meat. Save the remaining sauce for dipping.

To prepare the tacos:

1. Heat a skillet over medium-high heat and add oil.

2. Add tortilla to skillet, then add shredded beef and cheese to one side of tortilla.

3. Fold tortilla in half to make a taco, then cook on each side until crispy on both.

4. Serve with strained sauce for dipping.

notes

1. Use a different type of roast (top, bottom) if chuck is unavailable.

2. Store leftover beef and/or tacos in the fridge for up to 3 days. Store the strained dipping sauce separately.

3. Freeze beef in portions for up to 3 months, or tightly wrap the tacos to place in the freezer.

ingredients

• 3 pounds chuck roast, boneless & thawed

• 5 peperoncini peppers

• 1⁄4 cup peperoncini juice

• 0.4 ounces (1 packet) ranch dressing mix

• 1 ounce (1 packet) au jus mix

• 4 tablespoons (1⁄2 stick) butter

instructions

1. Place the roast in the bottom of a 6 quart slow cooker. Pour the peperoncini juice over the roast. Sprinkle the ranch dressing and au jus mixes over the top of the roast. Add pats of butter and peperoncini peppers to the top of the roast.

2. Cover and simmer on low heat for 8 hours or until the roast is fork-tender.

3. Once cooked, shred the roast with two forks and mix it into the juices in the slow cooker.

4. Serve by itself or over baked or mashed potatoes, egg noodles, or rice.  Can also use the roast to make sandwiches.

notes

1. Let the roast rest for a few minutes after cooking to make shredding easier.

2. Use a different type of roast (top, bottom) if chuck is unavailable.

3. Substitute peperoncini peppers with banana peppers for a milder flavor.

ingredients

• 2 1⁄2 to 3 pounds ribs (beef or pork)

• rub:

  • 1 tablespoon paprika

  • 1 tablespoon brown sugar

  • 1⁄2 tablespoon salt

  • 1⁄4 tablespoon ground black pepper

• 1 1⁄2 cup barbecue sauce

instructions

1. Combine paprika, brown sugar, salt, and pepper in a small bowl. Rub the mixture over the meaty side of the ribs.

2. Place ribs in a slow cooker, standing them upright with the meaty side against the wall of the cooker. Pour barbecue sauce over the ribs.

3. Cook on low for 4 to 5 hours until tender.

4. Carefully remove ribs from the slow cooker and place on a baking pan. Cover with additional barbecue sauce and place under a broiler for a few minutes to allow sauce to caramelize.

5. Cut ribs apart and serve.

ingredients

• 1.5 to 2 lbs steak (ribeye, sirloin, or top round London broil)

• 1 large bell pepper

• 1⁄2 onion

• 2 cloves garlic (or 1 teaspoon garlic powder)

• 1⁄2 teaspoon salt

• 1⁄2 teaspoon ground pepper

• 2 cups water

• 6 hoagie or French rolls

• 6 slices provolone or cheddar cheese

instructions

1. Cut steak against the grain into very thin slices. Cut bell pepper and onion into long slices. Mince garlic.

2. Add steak, bell pepper, onion, garlic, salt, ground pepper, and water into a crock pot. Cook on high for 4 hours (or low for 6 hours). Stir several times over the course of cooking.

3. Cut rolls length-wise and toast. Pile steak, peppers, and onion into the toasted roll. Add a slice of cheese on top and melt in oven.

notes

• The steak, vegetables, and spices can be grilled on the stove using a little vegetable oil instead of simmered with water in a slow cooker.

adapted from Trish at momontimeout.com

ingredients

• 2 to 3 frozen chicken breasts

• 1 bottle barbeque sauce

• sandwich buns

instructions

1. Place chicken into a slow cooker. Add one cup of water and a sprinkle of salt. Cook on low for 6 hours or on high for 4 hours.

2. Take cooked chicken out of slow cooker and shred. Drain the slow cooker and return the shredded chicken along with enough barbeque sauce to thoroughly coat the chicken. Simmer on low or warm until heated through.

3. Serve on a favorite bun.

ingredients

• 1 pound ground beef

• 1⁄2 cup ketchup

• 1⁄8 cup brown sugar

• hamburger buns

instructions

1. Brown the ground beef in a skillet. Once browned, drain. Add in ketchup and brown sugar; stir to combine. Allow the mixture to simmer on low for about 5 minutes to combine the flavors.

2. Serve on buns with your favorite sides.

ingredients

1 pound ring of kielbasa or summer sausage

2 envelopes dry onion soup mix

8 cups water

1 large can pealed tomatoes

2 large potatoes, cubed

1 package frozen corn

1 package mixed vegetables

1⁄2 teaspoon Worcestershire sauce

instructions

1. Cut sausage into bite-sized pieces, brown, and drain.

2. Add all remaining ingredients and simmer - the longer the better.

adapted from Jenny Brucker

ingredients

• steak (thin cut)

• salt

instructions

1. On a baking sheet, season the steak(s) generously with salt, both sides. Let steak sit at room temperature for 30 minutes.

2. Preheat the oven to broil (high) and position a rack under the heating element.

3. Broil steak for about 7 minutes on a side. Internal temperature of steak should be 125° for rare, 135° for medium rare, and 145° for medium.

4. Let steak rest for 10 minutes before slicing against the grain.

ingredients

• 1 pound ground beef or turkey

• 1 package taco seasoning

• 1 can (15 ounce) tomato sauce

• 1 can (15 ounce) refried beans

• 2 1⁄2 cups Fritos corn chips

• 1⁄2 cup shredded cheddar cheese

instructions

Brown and drain meat. Add taco seasoning then 1⁄2 can tomato sauce, mixing well at each addition.

Combine remaining 1⁄2 can tomato sauce with refried beans.

Line the bottom of an 11 by 7 inch baking dish with 2 cups of Fritos. Spoon meat mixture over chips, then spread bean mixture on top.

Bake in a preheated oven at 375°F until hot and bubbly, about 20 minutes. During the last few minutes, sprinkle cheese and remaining 1⁄2 cup Fritos over top.

adapted from Jenny Brucker

ingredients

• 12 to 24 pounds turkey (fresh or fully thawed)

• 1⁄4 cup butter, softened

• 1 tablespoon (about 3) garlic cloves, minced

• 1 teaspoon dried thyme, or 1 tablespoon fresh chopped

• Salt and freshly ground black pepper

• 1 tablespoon flour

• 4 celery ribs, chopped into 2 inch pieces

• 1 large yellow onion, peeled and chopped into chunks

• 2 carrots, peeled and chopped into 2 inch pieces

instructions

1. In a small mixing bowl stir together butter, garlic, and thyme and season with a little salt and pepper.

2. Remove neck and giblets from turkey and remove any pin feathers left behind. Tuck wings under turkey. Season the turkey cavity with salt and pepper.

3. Using the back end of a wooden spoon, separate turkey breast skin from breast. Rub butter mixture underneath skin; smooth over skin to spread butter out. (Alternatively you can rub butter over skin, but better when rubbed underneath.) Season outside of turkey with a fair amount of salt and pepper.

4. Add flour to a Reynolds Kitchens Turkey Size Oven Bag and shake. Place oven bag in a roasting pan and add celery, onion and carrots into bag. Place turkey in oven bag over vegetable layer. Close oven bag with the oven safe tie included. Cut 6 slits across top of the oven bag to allow steam to escape, then tuck ends of oven bag into the pan.

5. Cook the turkey in a preheated oven at 375°F to size (the breast should register 165°F in the center of the thickest portion in several places and the thigh 175°F on an instant read thermometer):

   • 12 to 16 pound turkey: 2.5 to 3.5 hours

   • 16 to 20 pound turkey: 3.5 to 4.33 hours

   • 20 to 24 pound turkey: 4.33 to 5.2 hours

6. Let turkey rest 20 minutes. Carefully cut top of oven bag open, transfer turkey to carving board, and carve.

notes

1. Plan about 1 to 1 1⁄2 pounds of turkey per person.

2. To thaw a frozen turkey, place it in a refrigerator and allow about 24 hours for every 4 pounds of turkey. A fully thawed turkey can be held in the refrigerator 2 more days.

3. Cook at 375°F for 13 minutes per pound.

4. Ensure that oven bag does not touch top element or sides of oven as it can melt.

adapted from cookingclassy.com