Pupcakes (Cupcakes for Dogs)

2 ripe bananas, mashed
1/2 c. peanut butter
1/3 c. honey
2 eggs
1 1/2 c. flour
1/4 c. oil
3/4 c. water
Frosting:
1 lb. potatoes, peeled and cut into 1" pieces
2 T. honey
1/2 c. plain yogurt or sour cream
2-4 T. water
12 small dog bone biscuits, optional

Preheat oven to 350. Line muffin tins with cupcake papers. Place first 4 ingredients in large bowl. Whisk well until smooth. Add flour, oil, and water. Whisk until smooth. Divide into tins, filling 3/4 full. Bake 22 minutes until top is golden. Cool 30 minutes before frosting. Boil potato pieces in water for 20 minutes until very, very soft and starting to crumble. Drain. Return to empty pot. Add yogurt, honey and 2 T. water. Beat with mixer for 1 minute. Increase speed until smooth and creamy. Add more water if needed. Transfer to piping bag (or use a ziploc bag with a corner cut off) and pipe on top of cupcakes. Top with dog bone as garnish. Store in airtight container in refrigerator.

Crockpot Collard Greens

1 1/4 lb. smoked ham hocks, or you can use sliced smoked sausage, ham, or bacon
2 cans chicken broth
2 lbs fresh collard greens, washed and chopped with veins removed
1/2 c. sweet onion, chopped
2 T. light brown sugar
2 T. apple cider vinegar
2 t. salt
1 t. crushed red pepper
1/2 t. black pepper

Combine all ingredients in lined crockpot. Cover and cook on low for 9 hours. Remove ham hocks and all bits of bone before stirring greens. Cool ham hocks and remove all fat & bone. Return meat to crockpot. Stir and serve.

Oatmeal Molasses Chocolate Chip Cookies

1/2 c. butter, room temperature
1 1/4 c. sugar
2 eggs, room temperature
1/3 c. molasses
1 2/3 c. SR flour
1 t. cinnamon
2 c. quick oats
12 oz. chocolate chips

Preheat oven to 400. Place first 4 ingredients in bowl of stand mixer. Use paddle attachment until smooth. Add flour gradually. Add cinnamon. Stir in oats and chocolate chips. Use cookie scoop to drop dough onto parchment paper lined sheets. Leaving 2" between cookies. Bake 8-10 minutes or until lightly brown and center is almost done. You want them chewy, not crispy. Cool for 1 minute before transferring to wire rack and cooling completely.

Anti-Crabby Cake

20 oz. crushed pineapple, undrained, reserve 1/3 c. drained pineapple for icing
2 c. SR flour
1 1/2 c. sugar
2 eggs
8 oz. cream cheese, room temperature
1 stick butter, room temperature
2 c. powdered sugar
1 t. vanilla
2 T. milk
1/3 c. reserved pineapple, drained

Preheat oven to 350. Place pineapple, flour, eggs, and sugar in large mixing bowl and stir by hand. Pour into sprayed 9x13 dish. Bake 30-40 minutes until golden brown and baked through. Combine icing ingredients while cake is baking. Frost cake while still warm. Cool & refrigerate.

Crockpot Italian Meatball and Pasta Soup

1 lb. frozen Italian meatballs
2 t. oil
2 stalks celery, diced
15 oz. cam diced tomatoes with garlic, oregano, and basil
16 oz. tomato sauce
3 c. beef broth
1 t. Italian seasoning
salt and pepper to taste
3/4 c. dry short pasta
Parmesan cheese, for serving

Place all ingredients except pasta and Parmesan cheese in lined crockpot. Cook on low for 6-8 hours. Add pasta during last 30 minutes. Ladle into bowls and top with Parmesan cheese. Serve with bread or crackers.

Crockpot Meatball and Tortellini Soup

1 lb. bag frozen Italian meatballs
1 lb. bag frozen tortellini or ravioli, your choice, I used mushroom ravioli
2 cans beef broth
1 can cannellini beans, undrained
1 can Del Monte diced tomatoes with basil, oregano, and garlic, undrained
1 small onion, diced
2-3 cloves garlic, minced
2 stalks celery, diced
2-3 carrots, diced
1/2 T. Italian seasoning
salt and pepper, to taste
grated Parmesan, for serving

Place beef broth in bottom of lined crockpot. Add all ingredients except tortellini and Parmesan.
Cover and cook 6-8 hours. Add tortellini 30-45 minutes before serving. Allow to cook thoroughly. Ladle into bowls and top with Parmesan cheese. Serve with crackers or cornbread.

1st picture: cooking in the crockpot. 2nd picture: ready to eat.

Doubletree Hotel Cookies

2 sticks butter, room temperature
3/4 c. + 1 T. sugar
3/4 c. packed light brown sugar
2 eggs
1 1/4 t. vanilla
1/4 t. fresh squeezed lemon juice
2 1/4 c. SR flour
1/2 c. rolled/old fashioned oats
pinch of cinnamon
2 2/3 c. Nestle semi-sweet chocolate chips (I used milk chocolate)
1 3/4 c. pecans, optional

Preheat oven to 300. Cream butter, sugar, & brown sugar in a large bowl on medium speed for 2 minutes. Add eggs, vanilla, and lemon juice. Blend on low for 30 seconds, then on medium for 2 minutes, until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, and cinnamon, a little at a time, blending for 45 seconds. Do not overmix. Remove from mixer and stir in chocolate chips and pecans, if using. Use a scoop to drop 3 T. of dough onto parchment paper lined cookie sheet. Place 2" apart. Bake 20-23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool for 1 hour on cookie sheet.

*unbaked cookies may be frozen. No need to thaw. Preheat oven to 300 and place frozen cookies on cookie sheet 2" apart and bake until golden brown and center is soft.

Homemade Hummus

15 oz. can chickpeas, drained, reserve 1/4 c. liquid
15 oz. can great northern beans, drained
reserved chickpea liquid
2 T. lemon juice
2 T. olive oil
1 garlic clove, minced
1 T. sesame seeds
1 t. salt
roasted red peppers, (optional)
black beans, drained (optional)

Place first 8 ingredients in a blender or food processor in order listed. Blend until smooth in 30 second intervals, taking time to scrape sides and blades. Remove from blender and serve with raw or grilled veggies, naan or pita bread, crackers or chips.

Mini Apple Cinnamon Roll Cobblers

8 ct & 5 ct. cinnamon rolls with icing
1 can apple pie filling, I used caramel apple pie filling*

Place cinnamon rolls inside sprayed brownie pan. Add spoonfuls of pie filling. Bake at 400 for 20 minutes. Cool slightly before adding icing on top. Top with ice cream if desired. I topped with salted caramel ice cream. Very sweet!

*May use other flavors of pie filling instead.
**Next time I make this I might try using only half a roll. These rose so much that they spilled all over the sides of the brownie pan. (Or I'll make them in muffin tins instead!)

1st picture: after baking, before adding icing. 2nd picture: ready to serve with ice cream

How to Steam Broccoli without a Steamer

2 lbs. broccoli, stems removed, cut bite size
water

Place bite-size pieces of broccoli in microwave safe bowl. Add 3 T. water for each lb. of broccoli. Cover with plastic wrap or lid and microwave on high for 3-4 minutes until tender. Drain water.

1st picture is before steaming. 2nd picture is after steaming.

Chicken, Broccoli, and Cheese Casserole

4 boneless skinless chicken breasts, or 12 chicken tenderloins, cooked and cut into bite size pieces
2 lbs raw broccoli, cut into bite size pieces, steamed, drained
1 c. sour cream
8 oz. cream cheese, softened
1/2 c. mayo
1 egg, beaten
2 c. shredded cheddar cheese, divided
2 c. shredded mozzarella cheese, divided
1 t. salt
1 t. garlic powder
1 t. onion powder
1/2 t/ pepper
1 chicken bouillon cube dissolved in 1/2 c. hot water

Preheat oven to 350. Spray a 9x13 dish. Blend cream cheese, sour cream, mayo, egg, and all spices until thoroughly combines. Add chicken bouillon and beat into mixture. Add 1 1/2 c. cheddar cheese and 1 1/2 c. mozzarella cheese. Mix well. Add the chicken and stir to combine. Spread 1/4 of chicken mixture on bottom of dish. Add broccoli. Add remaining chicken mixture and top with remaining cheese. Bake at 350 for 45 minutes. Let stand 5 minutes before serving.

1st picture is before baking. 2nd picture is ready to eat.

5 ingredient Crockpot Chocolate Chip Banana Bread

1 yellow cake mix
3 eggs
1/3 c. oil
5 ripe bananas, mashed
1 1/2 c. chocolate chips, your choice, I used milk chocolate
1/2 c. chopped pecans, optional

Combine all ingredients in a large bowl. Pour batter into a greased or lined 6 qt or larger crockpot. Place a layer of paper towels or a clean kitchen towel between the lid and the stoneware crock to absorb condensation that may collect, to keep it from dripping on the bread. Cover and cook on high for 2-3 hours until a toothpick inserted in the center comes out clean. When done cooking, remove lid and towel. Turn off crockpot and allow bread to cool completely before removing.

*my bread only took 2 hours to cook before it was done.

1st picture: after cooking. 2nd picture: ready to eat.

Zesty Skillet Spaghetti

1/2 lb. hot or mild Italian sausages, sliced
1/2 lb. ground chuck
24 oz. can Del Monte garlic and onion pasta sauce
1 green pepper, chopped
8 oz. uncooked spaghetti, broken in half
Parmesan cheese

Brown sausage and ground chuck in large skillet over medium-high heat, about 10 minutes. Drain and rinse. Add sauce and 2 cups water. Bring to a boil. Stir in bell pepper and spaghetti. Reduce heat to low. Cover and simmer 14-16 minutes, stirring occasionally, or until pasta is done. Serve immediately with Parmesan cheese.

Crockpot Pizza Casserole

16 oz. box mini penne pasta
1 lb. ground Italian sausage
1 lb. ground chuck
10 oz. package sliced pepperoni
1 sweet onion, chopped
48 oz. pasta sauce, I used Del Monte garlic and onion
2 t. Italian seasoning
2 cloves garlic, chopped
16 oz. shredded cheese, I used 8 oz. pkg of mozzarella & 8 oz. Italian cheese

Bring a large pot of water with a little cooking oil added (to prevent sticking) to a boil. Add pasta & cook 6-7 minutes, until almost al dente. Cook the Italian sausage and ground chuck together in a large skillet over medium-high heat, until browned and cooked through, about 8 minutes. Drain and rinse. Layer the pepperoni slices between paper towels. Place in microwave for 15-20 seconds to help remove excess grease from pepperoni. In a large bowl, combine pasta, meats, onion, pasta sauce, seasoning, and garlic. Place liner in 6 qt. crockpot. Layer the pasta mixture in the crockpot, add shredded cheese. alternating layers with the cheese. There should be 3 layers of each, ending with the cheese on top. Cover and cook on low for 3-3 1/2 hours. Serve warm with cheesy pull apart rolls and salad. Yum!

First picture: before cooking. 2nd picture: ready to eat.

Loaded Baked Potato Salad

4-5 lbs. small red or dutch potatoes, unpeeled, cubed
1 t. salt
1/2 t. pepper
6-8 hard boiled eggs
1 lb. bacon, cooked and crumbled, or use Oscar Meyer real bacon pieces
2 c. shredded cheddar cheese
1 green pepper, chopped, optional
1 sweet onion, chopped
3 dill pickles, chopped (optional) or sweet pickle relish, to taste
3/4-1 c. sour cream
1 c. mayo
2-3 t. prepared mustard

Preheat oven to 425. Sprinkle potatoes with salt and pepper. Bake uncovered in a greased 15x10x1" pan, until tender, about 30-40 minutes. Cool. Combine potatoes with the next 6 ingredients, beginning with the eggs.In a separate bowl, combine sour cream, mayo, & mustard. Pour over potato mixture and combine. Toss to coat. Refrigerate until time to serve. For best flavor, at least 4 hours. I served it with calico beans, dressed eggs, cole slaw, and breaded smokey chicken strips.

No Bake Oreo Cheesecake

48 original oreos, (other flavors may be used instead: mint, PB, etc...)
1/2 c. butter, melted
4, 8 oz. pkgs. cream cheese, softened
3/4 c. sugar
1 t. vanilla
8 oz. cool whip, thawed

Crush all oreos in food processor or place in large ziploc bag and roll over with rolling pin. Reserve 1/3 oreo crumbs to go inside cheesecake and to decorate top. Combine remaining crumbs with melted butter and press into spring form pan or 9x13 pan. Set aside. Beat cream cheese, sugar, vanilla until well blended. Fold in cool whip and some of the reserved crumbs. Spoon over crust. Top with remaining crumbs. Refrigerate 4 hours or until firm. Enjoy! Makes 12 servings.

1st picture: crushed Oreos; 2nd picture: Oreos and butter pressed into bottom of pan; 3rd picture: creamed filling; 4th picture: reserved Oreos folded into filling and placed in pan; 5th picture: cheesecake out of springform pan; 6th picture: ready to eat.

Amazing Crockpot French Onion Soup

3 lbs. sliced onions
2 cartons beef stock
1/2 stick butter
1 T. sugar
salt, to taste
garlic croutons
swiss cheese slices
provolone cheese slices

Melt butter and saute onions until they're translucent. Add sugar until they are caramelized. Place in lined crockpot with broth. Cover. Cook on low for 6 hours. Salt to taste. Ladle soup into oven proof bowls and top with croutons and cheeses. Place under broiler 2-3 minutes until cheeses are melted. yum!

Spice Cake Carrot Cake with Cream Cheese Icing

1 box Duncan Hines Deliciously moist spice cake mix*
4 eggs, room temperature
1/3 c. oil
8 oz. can crushed pineapple, drained, reserve juice
reserved pineapple juice and water to make 1 c.
2 c. finely grated carrots, or 4 4oz. jars carrot baby food (this is what I have used for years!)
1 t. vanilla
1/2 c. chopped pecans
1/2 c. shredded coconut
1/2 c. raisins

Icing:
1 stick butter, softened
8 oz cream cheese, softened
3 c. confectioners sugar, or more to taste
2 t. vanilla

Preheat oven to 350. Spray 9x13 baking pan. Blend cake mix, juice mixture, vanilla, oil, and eggs at low speed until moistened, then on medium for 2 minutes. Stir in carrots, pineapple, coconut, raisins, and pecans until well incorporated in batter. Pour in pan. Bake immediately for 30-40 minutes until cake is done. Cool completely on rack before icing. Beat cream cheese and butter together until well blended. Add vanilla and confectioners sugar. Beat until creamy. Spread on cooled cake. This is a very light cake and the icing is rich...but so yummy!

*May substitute yellow cake mix for spice cake mix, adding 2 t. cinnamon & 1/2 t. nutmeg.

Oven Baked French Toast with Apples

1/2 c. butter, melted
3/4 c. brown sugar
1 t. apple pie spice, optional
1 T. cinnamon
12 slices sandwich bread
8 eggs
3/4 c. milk
1 t. vanilla
pinch salt
1-2 small apples, sliced thin, optional*
1/2 c. raisins

Coat 9x13 dish with butter. Sprinkle with brown sugar, cinnamon, and apple pie spice. Combine milk, eggs, vanilla, and salt. Dip each piece of bread in mixture and place one layer on top of brown sugar mixture. (May be covered and placed in refrigerator overnight, but not necessary.) Place apple slices and raisins on top of first layer of bread. Add another layer of bread. Add additional apple slices and raisins if desired. Bake at 350 for 30-40 minutes until golden brown. Cool a few minutes, then invert onto serving platter. Sprinkle with powdered sugar. Serve with syrup, fresh fruit, yogurt, bacon, ham, or sausage balls.

*thinly sliced apples and raisins can be placed on top of brown sugar mixture before bread is added, if desired.
**add fruit topping and whipped cream after baking for a yummy dessert.
***spread pie filling, any flavor, between layers before baking.
****Place chocolate chips and sliced bananas between layers of bread.

1st picture is assembled casserole, ready for the oven. 2nd picture is right out of oven and inverted onto serving platter (cutting board). 3rd picture is inside casserole with side serving of ham.

Crockpot Orange Chicken

1 can chicken broth
1/4 c. teriyaki sauce
3 cloves garlic, minced
1 1/2 c. orange marmalade, divided
1/2 t. onion powder
3 T. cornstarch, divided
2 lbs. chicken wings or tenderloins
sesame seeds, to garnish
rice or quinoa, prepared

Combine broth, sauce, garlic, 1 c. marmalade, onion powder, and 1 T. cornstarch. Add chicken and toss to coat. Place in lined crockpot and cook on high for 3 hours. Remove chicken and add 2 T. cornstarch and remaining marmalade. Stir. Add chicken back in and cook another 10 minutes to thicken sauce. Serve or rice or quinoa and sprinkle with sesame seeds to serve. I also served with green beans and a salad.

Canned Biscuit Donuts and Holes

oil, for frying
1 t. cinnamon
1/4 c. sugar
2 c. confectioners sugar, divided
5 T. milk, divided
1 t. vanilla
1/4 c. cocoa
2 cans Grands buttermilk biscuits
sprinkles

Heat 2" oil in a large pot to 350 degrees. (might need to adjust temperature depending on your burner)

Cinnamon Sugar:
In a shallow bowl, stir together ground cinnamon and sugar. Set aside.

Vanilla Icing:
In a small bowl, whisk together 1 c. confectioners sugar, 2 T. milk, & vanilla. Set aside.

Chocolate Icing:
In a bowl, whisk together remaining confectioners sugar, cocoa, and remaining milk. Set aside.

Lay out biscuits on cutting board. Use a 1 1/2" round cookie cutter or biscuit cutter to cut a hole in the middle of each biscuit. Fry in oil until golden and flip with tongs to fry the other side. Fry the donut holes too. Drain on paper towels. Toss in cinnamon sugar mixture or ice and decorate with sprinkles, as desired.

Homemade Caesar Dressing

2/3 c. Greek yogurt
1 T. oil
2 garlic cloves, crushed
2 anchovy fillets, finely chopped, (or sub with 2 T. black pitted olives, chopped finely and 1 t. fish sauce)
juice of 1/2 lemon
3 T. Parmesan cheese, finely grated
salt and pepper, to taste

Combine yogurt, oil, garlic, anchovies or olives, lemon juice and Parmesan. Whisk until well combined. Add salt and pepper to taste. Whisk again. Pour over salad and stir to combine.

Crockpot Cherry Cream Dump Cake

21 oz. can cherry pie filling
1 white or yellow cake mix
1/2 c. butter, melted
8 oz. cream cheese, softened
1/4 c. sugar

Combine cream cheese and sugar until smooth. Set aside. Pour pie filling in bottom of lined crockpot. Top with cream cheese mixture. Sprinkle dry cake mix over top. Pour melted butter evenly over top. Place 6-8 paper towels between lid and top of crockpot to catch condensation. Cover and cook for 1-2 hours on high.

Skillet Pork Medallions in Mushroom Marsala Sauce

2 lbs. pork tenderloin, cut into 1 1/2" medallions, or store bought medallions
salt and pepper
3 T. olive oil
1 T. butter
2 T. butter
1-2 medium red onions, diced
12 oz. sliced mushrooms
1 T. flour
1/2 c. Marsala wine
1 c. chicken broth
3 T. heavy cream
1/4 c. fresh parsley, chopped

Trim pork of fat. Place medallions cut-side up and press down with your palm (or bottom of a glass) to flatten slightly. Season with salt and pepper. Heat oil and 1 T. butter in skillet over medium high to high heat. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the medallions and sear until browned, 2-3 minutes. Don't over crowd the pan, do in two batches if needed. Flip and cook the other side until the meat is well browned and firm to the touch, another two minutes. Transfer pork to a plate. melt remaining butter in pan. Add onions, pinch of salt, and cook for about 30 seconds. Scrape browned bits from bottom of pan. Add mushrooms and cook until liquid is evaporated and mushrooms are tender, about 3 min. Sprinkle with flour and add Marsala. Allow to boil until almost completely evaporated. Add chicken broth and cook until mixture is reduced by half, about 3 minutes. Stir in cream and parsley. Return the pork and any juices to the pan. Cook, flipping pork once, until it's firm to the touch and still a little pink in the middle, 2-4 min. Taste for salt and pepper and serve. Garnish with additional parsley. Serve with mashed, baked, or roasted potatoes and veggies.

Crockpot Chicken and Gravy

1 1/2 c. water
2 pkgs chicken gravy mix, or 3 T. dry poultry gravy (I get mine from Sam's)
1 can cream of chicken soup
1 t. garlic powder
1/2 t. salt
1/2 t. paprika
1/4 t. pepper
1 lb. boneless, skinless chicken breasts or tenderloins
1/2 c. sour cream
cooked rice

Season chicken with garlic, salt, & pepper. Whisk together the water and dry gravy, chicken soup, salt, pepper, and garlic. Place in lined crockpot. Add chicken and flip to coat. Cover and cook on low 4-5 hours. Remove chicken. Add sour cream and stir until blended. Add back chicken. Serve over rice with Caesar salad.

Crockpot Tater Tot Casserole

2 lbs. ground beef, browned, drained, and rinsed
1 large onion
1 lb. fresh mushrooms, sliced
3 garlic cloves, minced
2 cans cream of mushroom soup
1/2 t. salt
1/2 t. pepper
2 oz. bag frozen tater tots
1-2 c. shredded cheese

Place cooked meat in bottom of lined crockpot. Add onions and mushrooms to skillet and cook over medium heat until tender, 8-10 minutes. Add garlic. Cook 1 more minute. Stir in soup, salt and pepper. Add to crockpot and stir. Top with tater tots and cheese. Cover and cook for 6 hours on low. Let stand uncovered for 15 minutes before serving. This is a very filling casserole.

I served with a Caesar salad, green beans, and fruit.

1st picture is while cooking in crockpot, 2nd picture is served on plate.

Easy Apple Butter for Two

4 oz. applesauce
1 oz. butter

Place applesauce in skillet on medium-high heat. Stir constantly until heated through, 1-2 minutes. Remove from burner. Stir in butter until completely melted. Makes 2 servings. Use with pork or chicken tenderloin pieces.

Freezer Burn Tips

Freezer burns foods are perfectly fine to eat. They will not make you sick. Just cut off freezer burn areas and proceed as you usually would. It might not taste as awesome.

Egg Substitution

1 egg= 1 T. cornstarch + 3 T. water

Add ingredients to your mix when eggs are scarce or for people who are allergic. Baked goods are more crumbly. May use less water if batter is already moist.

Ricotta Chocolate Chip Cookies

2 c. SR flour
4 oz. butter, room temperature
1/2 c. brown sugar, packed
1/2 c. sugar
1 egg, room temperature
1 1/2 t. vanilla
1 c. ricotta cheese
1 1/2-2 c. mini chocolate chips

Heat oven to 350. Line baking sheets with parchment paper. Cream butter and sugar until no longer grainy. Beat in egg and vanilla until smooth and well blended. Beat in ricotta. Gradually add flour. Beat on low until blended. Fold in chocolate chips. Use a small cookie scoop or teaspoon to drop dough onto baking sheets. Bake 10-12 minutes until set and lightly browned on the bottom.

Baked Ricotta Pudding Cake

1 c. ricotta
2 eggs, separated
1 T. vanilla
1 T. flour
1/2 c. sugar
confectioner's sugar for dusting

Heat oven to 350. Spray 1 qt dish. Combine ricotta and eggs yolks until smooth. Add vanilla, flour, and all but 2 T. sugar. Beat egg whites until soft peaks form. Slowly add remaining sugar and continue beating until egg whites become more firm and stiff peaks form. Gently fold the egg whites into the ricotta mixture. Scrape batter into dish and bake for 40 minutes. The middle should be fairly firm and not jiggle when dish is shaken. Let cool and dust with confectioner's sugar. Serve with fresh fruit or chocolate sauce.

Creamy Lemon Squares

1/2 stick butter, melted and cooled
1/4 c. sugar
1 1/2 c. graham cracker crumbs
2 egg yolks
1 can Eaglebrand milk
1/2 c. fresh lemon juice (3 lemons)

Preheat oven to 350. Spray 8x8 pan. Line with parchment paper, leaving 2" overhang on 2 sides. Combine crumbs, butter, and sugar. Press into bottom and up 1" of pan. Bake 8-12 minutes until lightly browned. Cool crust 30 minutes. Whisk egg yolks and milk. Add lemon juice. Pour into crust. Bake 15 minutes until set. Cool in pan. Chill 1 hour. Lift out of pan using parchment overhang. Place on cutting board. Cut into squares.

Carolyn's Collard Greens

1 bunch of collards, washed thoroughly and chop as desired
2 cloves garlic, minced
1 small onion, chopped fine
3 T. olive oil
32 oz. beef broth
1 turkey leg

Saute garlic and onion in oil in large pot. Add broth. Place turkey leg in pot. Simmer 25 minutes. Add greens and simmer 1 hour or until greens are tender.  Enjoy!

Collard Greens and Potato Bake

2 1/2 lbs peeled potatoes, cubed
6 T. butter
1/4 c. milk 1/4 t. salt
1/4 t. pepper
2 bunches collard greens, stems removed and finely chopped
1 clove garlic
2 T. olive oil
1 bunch scallions, chopped
1 c. grated cheddar cheese

Steam potatoes. Bring butter, milk, salt, and pepper to a simmer in a medium pot. Pour over potatoes and mash. Cook greens and garlic in olive oil in medium skillet over medium heat until tender, about 2 minutes.  Stir greens, scallions, and cheese into potatoes. Transfer to a sprayed baking dish and bake at 400 until browned.

Mushrooms, Collard Greens, and Potatoes Skillet

1/4 c. olive oil
16 small dutch potatoes, sliced
1 small onion, chopped
1 bunch of collards, washed, stalks removed, and roughly chopped
16 oz. can of mushrooms, drained
1/4 c. teriyaki sauce
1/4 c. sesame seeds
parsley
salt and pepper, to taste
1 clove garlic, minced
1 c. shredded cheese, optional

Heat empty skillet over medium heat. Add oil once skillet is hot, to prevent burning. Allow oil to heat before adding potatoes. Fry potatoes a couple of minutes, turning once, before adding onions, garlic, and collards. Stir to incorporate. Add mushrooms and teriyaki sauce. Remove from heat. Add sesame seeds, and seasonings. Sprinkle parsley over dish before serving. I did not use the cheese on this dish. Enjoy!

I served this skillet with ham, sweet potato casserole, baked apples and cranberries, and homemade sourdough bread.

Picture #1 is just as the collards were added to the skillet. Picture #2 is when they were done and ready to serve. Picture #3 is dinner on the plate (without the apples and cranberries on the plate yet).

Tips for Baking Better Cookies

Bring butter to room temperature. It should not be melted at all.

Bring eggs to room temperature. They incorporate faster than cold eggs. Add eggs in one at a time.

Cream butter and sugar together until no longer grainy, usually 3-5 minutes. This forces in tiny air bubbles to create structured dough and helps cookies rise.

Measure flour accurately. Do not tap the cup on the counter or with a knife. You'll get too much flour and end up with dry, tough cookies.  Add flour in batches, not all at one time, for even dispersion.

Use silicone or parchment sheets to keep cookies from spreading too much. Cookie bottoms will bake up smoother and be more evenly golden. It also makes clean up much easier.

Always fold in chocolate chips, nuts, or other stir-ins by hand. It reduces the chance of over-mixing the dough and making a tougher cookie.

Cover and chill dough for 1 hour before putting scoopfuls on baking sheets. It will bring more lift to the cookies.

Space cookies 2" apart to keep fro running together.

Use a cookie or ice cream scoop to make uniform cookies.

Rotate pan during baking to avoid hotspots and overbaking some cookies.

Allow cookies to sit for 2-3 minutes after removing from oven to prevent them from breaking.

Use a cooling rack to allow air to circulate evenly, preventing cookies from getting soggy. Racks should stand 1/2" above counter.

Use a clean ruler, designated for kitchen use, to cut uniformly sized bars.

Use a plastic knife to cut brownies right out of the oven and they won't tear.