Hawaiian Chicken and grilled pineapple

 

I got this yummy recipe from the girl who ate everything 

Link here…

Clementine Cake

 https://cooking.nytimes.com/recipes/1016184-clementine-cake

Kathy’s Coconut Cake

 

Balsamic Steak Gorgonzola Salad with Grilled Corn

 

Balsamic Steak Gorgonzola Salad with Grilled Corn

1 lb Sirloin steak

2 tbsp Basil, leaves

1 cup Cherry tomatoes

1 Corn, on the cob

Endive lettuce

6 cups Greens, mixed spring

1 tbsp Lemon, zest

2 tbsp Parsley

1/2 Red onion

4 oz Gorgonzola cheese

Dressing

5 tbsp Balsamic vinegar

1 tsp Dijon mustard

1 tbsp Worcestershire sauce

1 clove garlic

1/2 c EVOO

1-2 Tbsp honey

Haylee’s Note: I found a similar recipe on Pinterest and tried to create my own! We love this salad! Although my kids would argue it needs more steak! 

Moms Stuffing

 

LASAGNA SWIRLS

  LASAGNA SWIRLS 

LASAGNA SWIRLS:

8 ounces lasagna pasta, spinach or regular (not extra-wide)

2 10-ounce packages frozen chopped spinach, thawed and well-drained

1 pound ricotta cheese

1 cup grated Parmesan cheese, divided

8 ounces cream cheese, softened

8 ounces mozzarella cheese, grated ½ teaspoon dried ball leaves ¼ teaspoon dried oregano leaves

Salt and pepper to taste

LIGHT TOMATO SAUCE:

1 large onion, chopped

2 cloves garlic, minced

3 tablespoons butter

2 1-pound 12-ounce cans crushed tomatoes In tomato puree

16 ounces tomato sauce

2 tablespoons sugar

2 tablespoons olive oll

2 teaspoons sweet basil leaves

1 teaspoon itallan herb seasoning

Pinch of red pepper flakes salt and pepper to taste

½ cup grated Parmesan cheese for topping

Prepare lasagna pasta according to package directions; set aside. Beat together the next 8 ingredients until blended; set aside.

To prepare sauce, saute onion and garlic in butter in a large skillet.

Combine next 8 ingredients and simmer 10 minutes. Lay out each lasagna noodle and spoon approximately ½ cup filling on the top of the noodle. Roll up jelly-roll fashion. Place rolls in a 9 x 13-inch pan, coiled side up. Preheat oven to 350°. Pour light sauce over the rolls and sprinkle top with Parmesan Cheese. Bake, loosely covered, for approximately 30-40 minutes or

HAYLEE'S NOTE:

This was often my birthday dinner request growing up.  It is originally from the cook book Pinch of Salt Lake. 

TikTok chicken biscuit casserole

 

• 
  
  
  
• 1 Rotisserie Chicken Shredded or 1 ½ -2lbs of cubed cooked chicken
• 1 Box Red Lobster Cheddar Bay Biscuits About 11.36oz 
• 1 Stick Unsalted Butter (Melted)
• 2 Cups Whole Milk
• 2 Cups Chicken Broth
• 1 Can Cream of Chicken Condensed Soup About 10.5oz 
• 1 Cup Frozen Peas and Carrots or Mixed Vegetables 
• ½ Cup Shredded Cheddar Cheese (Optional) 
• 2 Tablespoons of Melted Butter and ½ teaspoon of Dried Parsley (Optional)

Instructions

• Preheat oven to 350 degrees Fahrenheit. 
• Grab your baking dish to start layering your prepped ingredients. All ingredients are evenly distributed. No mixing or stirring of the layers. 
• The first layer will be melted butter, evenly distributed at the bottom of the baking dish. 
• The second layer is cooked chicken.
• The third layer is frozen peas and carrots. 
• Mix together the biscuit mix, the included seasoning packet, and milk. Set aside. 

  Optional: Mix in the shredded cheddar cheese, if you prefer.
• The fourth layer is topped with the biscuit mixture.
• Mix the condensed soup and chicken broth. Set aside. 
• The last layer is the soup mixture. (See notes and blog post if prefer a crispy biscuit topping).
• Place in oven and bake for 50-60 minutes until golden brown and bubbly. 
• Remove from the oven and let cool for about 10-15 minutes before serving. This will allow the sauce to thicken up.

Scotcharoos

 

• 
  
• 
  
  1 cup peanut butter
• ▢ 1 cup sugar
• ▢ 1 cup light karo syrup
• ▢ 5-6 cups Rice Krispie cereal
• ▢ 1 cup butterscotch chips
• ▢ 1 cup semi-sweet chocolate chips

• In a large sized microwave safe bowl, combine peanut butter, sugar and karo syrup. Melt stirring every 30 seconds until smooth. Add in Rice Krispies and stir until combined.
• Line a 9x13 inch pan with aluminum foil or parchment paper. Spread the mixture evenly into the pan.
  In a medium sized microwave safe bowl add the butterscotch chips and chocolate chips. Melt stirring every 30 seconds until smooth. Pour on top and spread evenly over the bars. Let cool completely.
  
  

Watermelon, feta, and mint salad

 Add fresh mint and feta cheese to cut up watermelon 

Greek Zucchini

 

GREEK ZUCCHINI 

1. Preheat oven to 450F. Grab 2 medium sized zucchini, wash well, cut in half, then score them diagnoally with a sharp knife. Be careful
2. Lay out the zucchini on a plate and sprinkle salt over them. Let them sit for 20-30 mins so vou can remove the excess moisture with paper towel. Use a paper towel to dab down the zuchini.
3. Grab a cast iron or stainless steel pan. Add about 1/4 cup avocado oil, and cook the zucchini face down for

5-6 minutes. Then place in the oven at 450F for 5 more minutes face down, remove, flip, and put back in the oven for another 5 minutes.

•

4. Remove from the roven, sprinkle with salt, and enjoy as is, or you can level it up.

5.1 made a simple garlicky feta & mint sauce by processing 3 heaping tablespoons plain Greek yogurt, 1 ounce feta, 1 small garlic clove, large handful of fresh mint, zest of 1 lemon, juice of half a lemon, a pinch of salt, and fresh pepper.

.

6.Add the sauce to the bottom of the plate, top it with the zucchini, then top the zucchini with crumbled feta, fresh mint, crushed pistachios, lemon zest, and sumac.

Haylee’s Note:

I found this recipe on Instagram, and screenshoted the recipe, but I didn’t have the creators handle on it, so if you deserve the credit for this recipe, let me know! I didn’t have any pistachios, so I used cashews and it was delicious! 

CHICKEN CURRY LETTUCE WRAPS

CHICKEN CURRY LETTUCE WRAPS

5 cups diced cooked chicken (I used thigh meat)

1/2 cup mayo (I used @primalkitchenfoods avocado oil mayo)

1 tbsp curry powder

1/2 cup purple cabbage, shredded

1/2 cup red bell pepper, diced

1/3 cup green onion, diced

1/3 roasted cashews, roughly chopped

1/3 cup golden raisins

1/3 cup cilantro, chopped

Salt and pepper to taste (amounts will vary based on whether your chicken is seasoned)

Lettuce cups for serving (optional)

Directions:

Add your cooked chicken, mayo, curry powder, and salt and pepper to a bowl and stir to combine. Taste and adjust seasoning to your preference Stir in your remaining ingredients 

 

Sarah Salad

 

Big Crescent Rolls

BIG CRESCENT ROLLS 3 1/4 c. very warm water 1/2 c. oil 3 eggs 8-10 c. flour 2 tbs. yeast 3/4 c. sugar 1 tbs. salt melted butter In bread mixer sprinkle yeast ofver water and dissolve Add: 4 c. flour and mix Combine: oil, sugar, eggs and salt. Add to flour mixture and mix 2 min. Add remaining flour until dough pulls away from sides. Kneed 8 min. Pour 1 tbs. oil in bottom of large bowl and add dough turning in oil. Cover with plasitc and rise 1 1/2-2 hours. Divide into 3 pieces, butter and cut 12 wedges and roll. Rise 1 1/2 hr. Bake at 350 for 12 min. (takes about 4 hours). Haylee's Note: These rolls are so yummy! My mom is the best at making them, but I like to make them too! I've added these last few pictures to help show the process a little better: Roll out the dough: Cut into 12 wedges: Roll the wedges starting at the fat end: Put 12 rolls on each pan. Let rise one hour: Use pastry brush and spread with melted butter:

Winter Salad

 Winter Salad

Spinach

Kale

Shredded carrots

Diced sweet potatoes 

Broccoli 

Golden Craisens

Purple Cabbage

Feta cheese

Parmesean cheese

Sunflower Seeds

Ranch dressing

Heathers Chicken Salad Sandwiches

 

Pomegranate Salad

 1 quart heavy whipping cream

1/3 cup powdered sugar

Seeds from 2 pomegranates 

4 apples, chopped

1 cup chopped pecans

Whip cream and add powdered sugar (more or less to taste). Fold in remaining ingredients. 

Haylee’s Note:

This “salad” is my mom’s favorite! It is a staple for our Thanksgiving dinner! 

Sister Craig's Pumpkin Waffles

 

Crescent Cheese Danishes

• 
  
• Crescent cheese danishes
• 
  
• 2 CRESCENT ROLL TUBES
• 1- 8 OZ. PACKAGE OF PHILLY CREAM CHEESE (SOFTENED)
• 2 TB BUTTER (FULLY MELTED)
• 1 TSP LEMON JUICE
• 1/4 CUP OF LIGHT BROWN SUGAR
• 1/2 CUP OF REGULAR WHITE SUGAR
• 1 TEASPOON PURE VANILLA EXTRACT
• GLAZE:
• 1/2 CUP POWDERED SUGAR
• 1 TEASPOON PURE VANILLA EXTRACT
• 4 TEASPOONS OF MILK

INSTRUCTIONS

1. PREHEAT OVER TO 350F.
2. IN A MEDIUM BOWL, USE A MIXER TO COMBINE THE SOFTENED CREAM CHEESE, LEMON JUICE, PURE VANILLA EXTRACT AND THE WHITE SUGAR UNTIL WELL COMBINED.SET ASIDE.
3. OPEN YOUR CRESCENT ROLL TUBES BUT DO NOT UNROLL THEM
4. USE A SHARP KNIFE TO CUT THROUGH THEM- SLICING THEM. MAKE THICK SLICES.
5. LAY EACH SLICE ON A PARCHMENT LINED COOKIE SHEET.
6. USE YOUR FINGERS OR A SMALL MEASURING CUP TO CREATE A SMALL WALL AROUND THE EDGE (TO HOLD THE FILLING).
7. USING A BRUSH, TAKE THE MELTED BUTTER AND ADD IN THE 1/4 CUP OF LIGHT BROWN SUGAR AND MIX
8. 
   

   
   

   
   BRUSH THE MIXTURE OVER EACH DANISH
9. DOLLOP EVEN AMOUNTS OF THE FILLING INTO EACH OF THE DANISHES
10. BAKE AT 350 FOR 16-18 MINUTES OR UNTIL SLIGHTLY GOLDEN BROWN
11. LET COOL AND ADD A DRIZZLES OF GLAZE.
12. IN A SMALL BOWL COMBINE ALL 3 INGREDIENTS AND STIR UNTIL SMOOTH, THEN DRIZZLE OVER EACH WARM DANISH
13. TOP WITH CHERRY, BLUEBERRY OR STRAWBERRY FILLING!
14. ENJOY!

Haylee's note:

These are so easy and so delicious!!  i found the original recipe here.