Caramel Apple Cheesecake Bars with Streusel Topping

INGREDIENTS

APPLES:

 3 medium Granny Smith apples, peeled, cored and finely chopped

 2 tablespoons sugar

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground nutmeg

STREUSEL TOPPING:

 1 cup (7.5 ounces) packed light brown sugar

 1 cup (5 ounces) all-purpose flour

 1/2 teaspoon cinnamon

 1/2 cup (1.75 ounces) quick cooking oats

 1/2 cup (1 stick, 4 ounces) butter, softened

SHORTBREAD BASE:

 2 cups (10 ounces) all-purpose flour

 1/2 cup (3.75 ounces) packed brown sugar

 1/4 teaspoon salt

 1/2 teaspoon cinnamon

 1 cup (2 sticks, 8 ounces) butter, softened

CREAM CHEESE LAYER:

 2 (8 ounces each) packages cream cheese, softened

 1/2 cup (3.75 ounces) sugar

 2 large eggs

 1 teaspoon vanilla extract

CARAMEL SAUCE:

 4 tablespoons butter

 1 cup (7.5 ounces) packed light brown sugar

 1/2 cup heavy whipping cream

 Pinch of salt

 1 tablespoon vanilla (can cut down to 1 teaspoon for less vanilla flavor)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Line a 9X13-inch pan with foil (helps with cleanup but isn't necessary). Lightly grease the foil with nonstick cooking spray.
2. For the apples, in a small bowl, stir together the chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
3. For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix with a pastry blender or two forks (or your fingers) until crumbly. Set aside.
4. For the shortbread base, in a medium bowl, combine the flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but evenly and well combined. Press the crust evenly into the prepared pan. Bake for 10 minutes or until very lightly browned around the edges.
5. For the cream cheese layer, while the crust is baking, in a large bowl with an electric handheld mixer (or in a stand mixer fitted with the paddle attachment), beat the cream cheese with the 1/2 cup sugar until smooth. Add the eggs, one at a time and then the vanilla. Mix until evenly combined, scraping down the edges of the bowl as needed. Pour over the warm crust.
6. Give the apple mixture a good stir and spoon over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30-35 minutes until the filling is set.
7. For the caramel sauce, add the butter, brown sugar, cream, and salt to a saucepan and set over medium-low heat. Bring the mixture to a gentle simmer and cook while stirring gently for 5-7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. The sauce will continue to thicken as it cools. If the caramel sauce has been refrigerated, warm slightly to pour over the bars.
8. Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

PREP TIME 1 HOUR  

COOK TIME 50 MINUTES  

TOTAL TIME 1 HOUR 50 MINUTES

YIELD: 9X13-INCH PAN

HTTPS://WWW.MELSKITCHENCAFE.COM/CARAMEL-APPLE-CHEESECAKE-BARS-WITH-STREUSEL-TOPPING/

Chewy Oatmeal Chocolate Chip Coconut Cookies

PREP TIME: 20 MINUTES 

COOK TIME: 10 MINUTES 

TOTAL TIME: 30 MINUTES

YIELD: 2-3 DOZEN

INGREDIENTS:

 1 cup (3.5 ounces) old-fashioned rolled oats

 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)

 1 teaspoon baking soda

 3/4 teaspoon salt

 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)

 1 1/4 cups (9.25 ounces) packed light brown sugar

 1/2 cup (3.75 ounces) packed dark brown sugar

 2 large eggs

 1 tablespoon vanilla

 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes

 2 cups (12 ounces) semisweet or bittersweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. 
2. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. 
4. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
5. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). 
6. Add the coconut and chocolate chips and mix until no dry streaks remain.
7. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. 
8. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

NOTES:

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Do not freeze this cookie dough.  If you do the cookies will not cook the same and turn out different.

HTTPS://WWW.MELSKITCHENCAFE.COM/MY-FAVORITE-COOKIE/

Homemade Granola

Ingredients:

 1 1/4 C Brown Sugar
1/4 C Water
3/4 C Oil
2 tsp Vanilla
1 tsp Coconut Extract

3 1/2 C Rolled Oats
1 C Dry Powdered Milk (non-fat recommended)
1/2 - 1 C Almonds
1/2 - 1 C Pecans
1/2 C Coconut
1 Tbsp Cinnamon

Instructions:

1. Preheat oven to 200 degrees.
2. Heat sugar and water to a full boil.
3. Slightly cool and stir in oil, vanilla and coconut extract.
4. In a separate large bowl combine and mix oats, coconut, powdered milk, nuts and cinnamon.
5. Add the wet mixture to the dry ingredients in the large bowl and stir together till all is coated.
6. Pour mixture onto a greased cookie sheet and bake for 2 hours flipping the granola every 30 minutes.
7. Cool then brake apart.  Store in an air tight container.

From Morgan Delahunty

Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Baked Ravioli

Cheese Ravioli

Spinach

Marinara Sauce

Alfredo Sauce

1/2 C Bread Crumbs

2 Tbsp Butter, Melted

Pesto Sauce

Balsamic Glaze:

1 C Balsamic Vinegar

1/4 C Brown Sugar

Balsamic Glaze:

Combine balsamic vinegar and brown sugar in a sauce pan.  Bring to a boil and simmer for 15-20 minutes until the glaze sticks onto the spoon and isn't runny.

1. Spread a thin layer of marinara or alfredo sauce in the bottom of a baking dish and layer ravioli in pan.  Top with marinara and alfredo sauce till ravioli are covered.  
2. Combine bread crumbs and melted butter then sprinkle onto of the ravioli and bake according to ravioli package.
3. Serve ravioli over fresh spinach. Put dollops of pesto on top and drizzle balsamic glaze and serve. 

Fred's Beans

2 large cans of pork-n-beans

1 can kidney beans

1 lb hamburger

1/2 lb bacon

1 onion

1 cup Ketchup 

1/4 c brown sugar

1 Tbsp vinegar

1/4-1/2 tsp liquid smoke

Brown the hamburger, bacon, and onion together.  Mix the remaining ingredients and heat.  

From Mom

Balsamic Glaze

2 C Balsamic Vinegar
1/2 C Brown Sugar

Directions:

1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. 
2. Bring to a boil, reduce heat to low and simmer until glaze thickens and sticks to the spoon

Maple Blueberry Pecan Salad

Dressing:

1/3 C Pure Maple Syrup
1/3 C Rice Vinegar
1 C Sugar (Next time try 3/4 cup, 1 cup seems to be too much)
1 Package Dry Italian Dressing Mix

Blend together then slowly add:
1/2 C Light Olive Oil

Note: Cut the Dressing in half if serving a small group. The full amount makes 1 1/2-2 cups.

Salad:

Romain Lettuce
Feta Cheese
Diced Gala Apples
Blueberries
Cinnamon Sugared Pecans

Cinnamon Sugared Pecans:
1/3 C Brown Sugar
1 tsp Cinnamon
1/2 C Pecans (chopped or broke in half)

Place add ingredients into a frying pan over medium heat.  Stir until sugar melts and coats the nuts well, but remove from heat as quickly as possible.  Spread on wax paper or non-stick pan.  Let cool then break apart before adding to salad.

S'mores Chocolate Chip Cookies

Ingredients

3/4 cup (12 tablespoons, 6 ounces) butter, softened

1 cup (7.5 ounces) packed light or dark brown sugar

1/3 cup (2.5 ounces) granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups (8.75 ounces) all-purpose flour (see note)

1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)

2 cups (12 ounces) chocolate chips or chunks

1 cup (1.75 ounces) miniature marshmallow bits (see note)

Instructions

1.       Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

2.      Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

3.      Add the eggs and vanilla and mix until evenly combined.

4.      Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

5.      Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

6.      Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth.

7.      Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Notes

These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help. 

About those marshmallow bits, your average mini marshmallows will not work! They'll melt into huge craters and become a puddly, burned mess.  Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings.

Yield: 2-3 Dozen
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins

From Mel's Kitchen Café  https://www.melskitchencafe.com/smores-chocolate-chip-cookies/

Overnight Creme Brulee French Toast Bake

Ingredients

• 6 tablespoons butter 
• 3/4 cup (5.5 ounces) packed light or dark brown sugar 
• 2 tablespoons pure maple syrup (can sub corn syrup or pancake syrup) 
• 6 (1-inch thick) slices French bread, cut into 3/4-inch cubes (see picture in the post) 
• 4 large eggs 
• 1 cup half-and-half 
• 1 tablespoon vanilla extract 
• 1/4 teaspoon salt 
• Sweetened whipped cream + fresh strawberries/raspberries, for serving 

Instructions

1. Add butter, brown sugar, and maple syrup to a microwave-safe bowl, and microwave for 1-2 minutes, until the sugar is dissolved. Stir to combine. (This step can be done in a pan on the stove.)
2. Lightly grease a 9X13-inch pan with cooking spray.
3. Spread the brown sugar mixture in the bottom of the pan and arrange the bread cubes in a single layer over the top.
4. In a bowl or liquid measuring cup, whisk together the eggs, half-and-half, vanilla, and salt.
5. Pour the mixture evenly over the bread.
6. Cover the pan and refrigerate overnight (8-10 hours).
7. Remove the pan from the refrigerator, uncover, and place in the cold oven. Preheat the oven to 350 degrees F. Once the oven reaches temperature, bake for 30-35 minutes, until the bread is golden and the caramelly syrup is bubbling (alternately, if you want the golden syrupy goodness on top, the french toast can be baked for 20 minutes, then using a large, flat spatula, flip the bread pieces and bake for another 10-15 minutes).
8. Serve immediately with sweetened whipped cream and fresh raspberries or strawberries.

Yield: 6-8 servings 

Prep Time: 10 minutes 

Cook Time: 40 minutes 

Additional Time: 10 hours 

Total Time: 10 hours 50 minutes

https://www.melskitchencafe.com/overnight-creme-brulee-french-toast-bake/

Banana Bread Steel Cut Oats

Ingredients

2 cups milk (almond milk, dairy milk, etc)

2 cups water (see note)

2 to 3 mashed/pureed bananas (about 1 cup)

2 cups steel cut oats

Pinch of salt

1/4 cup brown sugar (or honey)

1/2 teaspoon vanilla extract

For serving: sliced bananas, chopped toasted nuts, honey for drizzling

Instructions

Grease the insert of a 6-quart Instant Pot with nonstick cooking spray.

Add the milk, water, mashed bananas, oats and salt to the pot and give the mixture a good stir.

Secure the lid making sure the valve is sealed. Select the Manual or Pressure Cook button and dial up or down to 4 minutes. The IP will start automatically. When finished cooking, let the pressure naturally release for 15 minutes before manually releasing the remaining pressure (otherwise the oatmeal may spurt through the valve if pressure is released too soon). Stir in the brown sugar (or honey) and vanilla.

Serve warm with additional milk (if desired), sliced bananas, chopped nuts or extra honey/brown sugar. The oatmeal will thicken considerably as it cools.

Notes

If you are getting the burn warning when cooking, you can help/fix that by adding more water. You can add up to another cup of water with good results (the oats will look runnier after cooking but will thicken as they cool).

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 4 minutes

Additional Time: 30 minutes

Total Time: 44 minutes

https://www.melskitchencafe.com/instant-pot-banana-bread-steel-cut-oats/

Marinara Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (28-ounce each) cans crushed tomatoes
• 1/2 tablespoon dried basil
• 1/2 tablespoon dried oregano
• 2 dried bay leaves
• 1 tablespoon brown sugar
• 2 tablespoons butter (optional) 

Instructions

1. In a large pot, heat the oil over medium heat until hot and rippling. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn’t sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.
2. Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.

Yield: 7 cups of sauce

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

https://www.melskitchencafe.com/classic-marinara-sauce/

Classic Irish Oatmeal

Ingredients

• 2 tbsp butter
• 1 cup steel cut oats
• 3 cups water
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup half and half
• 1/4 cup brown sugar

Berry topping

• 1 cup strawberries (quartered)
• 6 oz blackberries
• 6 oz blueberries
• 3 tbsp sugar
• 1 tbsp water

Directions

1. Press saute, melt butter in Instant Pot.  Add oats; cook about 5 minutes, stirring frequently.
2. Add water, salt and cinnamon; cook and stir 1 minute.
3. Secure lid and move pressure release valve to sealing position.  Select manual; cook at high pressure 13 minutes.
4. Meanwhile, prepare berry topping. (See below)
5. When cooking is complete, press cancel to turn off heat.  Use natural release for 10 minutes, then release remaining pressure.
6. Stir oats until smooth.  Add half-and-half and brown sugar; stir until well blended.
7. If a thicker porridge is desired, press Saute and cook 2 to 3 minutes or until desired thickness, stirring constantly. (Porridge will also thicken upon standing.) Serve with berry topping.

Directions for Berry topping

1. Combine all ingredients in a medium saucepan.  Bring to a simmer over medium heat.
2. Cook 8-9 minutes or until berries are tender but still hold their shape, stir occasionally.

Lo Mein Instant Pot

Ingredients:

• 2 tbsp sesame oil
• 2 cloves garlic (minced)
• 1/2 cup red onion (diced)
• 2 cups mushrooms (sliced)
• 1 cup carrots (julienned)
• 1 cup snow peas
• 2 tbsp rice wine vinegar
• 1 1 /2 cup vegetable stock
• Juice of 1 lemon
• 3 tbsp soy sauce
• 1/3 cup brown sugar
• 8 oz lo mein/rice noodles
• salt & pepper to taste

Directions:

1. Sauté sesame oil, garlic and onion until tender in the instant pot
2. Add rice wine vinegar, vegetable stock lemon juice soy sauce and brown sugar. Mix until blended well.
3. Add uncooked lo mein/rice noodles
4. Add carrots, mushrooms and snow peas
5. Lock lid and set vent to seal
6. Press manual button and set to high for 5 minutes
7. Quick pressure release carefully
8. Serve and enjoy

Sweet Balsamic Glazed Pork Loin

Ingredients:

• 2-3 lbs boneless pork loin (trimmed of large fat)
• 1 tsp ground sage or poultry seasoning
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 clove garlic (finely minced or crushed)
• 1 cup water or chicken broth

Glaze:

• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tbsp soy sauce

Directions:

1. Combine sage, salt, pepper and garlic.  Rub the spices all over the roast.
2. Place the roast in the insert of the instant pot then add the water/broth.  Secure lid and cook on high pressure for 60 minutes (hit manuel, dial up or down to 60 mins).  Let the pressure naturally release for 10 mins before doing a quick release.
3. Near the end of cooking time, whisk together all the ingredients for the glaze in a small sauce pan and bring to a boil.  Reduce heat and simmer, stirring occasionally, until the glaze thickens 2-3 mins.  Season to taste with salt and pepper.  Keep warm until ready to use.
4. Remove pork from pot and shred meat into pieces.  Drizzle the glaze over the pork and serve immediately.

From Mels Kitchen Café
https://www.melskitchencafe.com/sweet-balsamic-glazed-pork-loin-slow-cooker/

Universal Truth Cookies

Ingredients:

 1 cup Brown Sugar

½ cup sugar (melted to soft)
½ cup butter
1 egg
1 egg yolk
2 tsp vanilla
2 1/8 cup flour
½ tsp baking soda
½ tsp salt
1 Tbs water
2 cups chocolate chips (Ghirardelli)
1 cup caramel baking chips (Ghirardelli)

 Directions:

1. Preheat oven to 350 degrees and prepare pans with parchment paper

2. Combine sugars and butter with mixer until creamy. Add eggs, vanilla, and water and mix 1.5 minutes.
3. In separate bowl combine flour, baking soda, and salt.
4. Add dry ingredients to wet. Mix by hand until combined.
5. Stir in Baking chips.
6. Form 1 ½ inch balls and place on prepared pans. Bake for 11 minutes and add 2 minutes if needed or until edges are brown.

Crumble Topping

Ingredients:

1 Cup Flour

3/4 Cup Brown Sugar, packed

1 tsp Cinnamon

1/4 tsp Salt

1 stick butter, cut into 8 pieces (do not melt)

Directions:

Mix together in a medium bowl flour, brown sugar, cinnamon and salt. Then add the butter and with you hands squish the butter into the mixture until it is all well mixed and in clumps.  Add to your dish by squeezing in your hands and crumbling.  

If baking something more than 30 minutes, after the 30 minutes cover with foil to prevent over browning or burning.

Makes enough to cover a 9 x 13 pan

Homemade Granolla

Ingredients:

4 Cups of Old Fashioned Oats

1 Cup of Sliced (or Chopped) Almonds

1/2 Cup Brown Sugar

1/2 tsp Cinnamon 

1/4 tsp Salt

1/4 Cup Unsalted Butter (Melted)

1/3 Cup of Honey

1 Egg White

Directions:

1. Preheat over to 300 degrees and line a cookie sheet with foil.

2. Mix together oats, almonds, brown sugar, cinnamon and salt. 

3. In a separate bowl mix together the butter, honey and egg white. 

4. Mix well the oat and butter mixtures together then spread an even layer onto your cookie sheet.

5. Bake for 30 minutes. If you like chunks in your granolla wait until it is completely cooled to brake up. If not brake up once it has slightly cooled. Store in an airtight container. 

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.

Shredded Sweet Pork

1 Pork Roast

1 C. French dressing

1 C. Italian dressing

1 C. Brown Sugar

1/4 C. Red Wine Vinegar

1/2 C. Grape Juice

Combine all ingredietns and cook in crock pot for 8 hours.  An hour before serving take roast out and shred it.  Return to meat sauce.

This is great in enchiladas and for sweet pork salad!