Sunshine Jello

 1 large cook n serve lemon pudding prepared as directed. 

1 small orange jello- prepared as directed. Mix together while warm and put in pan in fridge.

Next day - mix

1 cup milk

1 small instant lemon pudding

1- 8 oz cool whip

Put mandarin oranges on top right before serving

Best Sweet Potato Chili

1 1/2 tsp. olive oil

1 med onion- any color

4 cloves garlic minced

1 bell pepper diced

 1-2 jalapenos, minced

2 lb ground turkey or beef

2 tsp. cumin

2 tsp. kosher salt

1/2 tsp pepper

1 tsp oregano

1 tsp chili powder

 1 1/2 tsp smoked paprika

1 1/2 lb sweet potatoes, peeled and diced 1/2 inch cubes

1 28 oz can tomatoes (not drained)

2 cans black beans rinsed and drained

32 oz beef broth

1 15 oz can pumpkin puree

1/2 tsp cinnamon

1 tbsp unsweetened cocoa powder

toppings: sour cream, avocado, cilantro, green onion, fresh lime juice

 In 1 1/2 tsp olive oil add onion, garlic, bell pepper, and jalapenos. Saute about 5 mins until fragrant and tender- add to slow cooker.

In same skillet add ground turkey or beef. Sprinkle cumin, salt, pepper, oregano, chili powder adn paprika. When meat is cooked through add to slow cooker. 

Add sweet potatoes, tomatoes, beans, broth, pumpkin, cinnamon, and cocoa powder to slow cooker and stir to combine. Place on lid and cook 4-6 hrs high or 8-10 low (or until sweet potatoes are tender).

 When done remove lid for 15 mins to thicken. Serve with toppings. -Freezes well!!

Stir fry

 Pour 2-3 tbsp peanut oil in pan. Add a bunch of green onions sliced to include part of green. Add meat of choice ( chicken, beef, shrimp). Saute until cooked. 

Steam desired vegetables- green beans, broccoli, carrots etc.

Add to cooked meat and add mushrooms, red pepper strips, peapods, bean sprouts, water chestnuts

Stir all together and add the following mixture

1/2 cup chicken broth

4 tbsp soy sauce

3 tbsp apple cider vinegar

2 tbsp brown sugar

1 1/2 tbsp cornstarch mixed with 1 tbsp water

Cook until bubbles so sauce thickens. Serve over hot rice.

Creamy potatoes

These are a new favorite at our house! They are super simple but really good.

6-7 medium russet potatoes, peeled
1 1/2 cups heavy whipping cream
onion salt (about 1 tsp)
fresh cracked pepper

Preheat oven to 375. Butter a 2 qt baking dish.Grate the peeled potatoes with a regular cheese grater and place shreds in a bowl of cold ice water to keep them from turning grey. Once all potatoes are grated- rinse 2-3 times to rinse off all the starch. When done rinsing place on a clean cloth and ring out as much water as you can. You should have 6-7 cups potatoes.Place 2 cups potatoes in prepared baking dish and sprinkle with onion salt. Repeat process until you have used all potatoes. Pour cream all over the top and sprinkle with fresh cracked pepper. Cover dish tightly with foil and bake 40-50 minutes.

Pretzel bites

Straight from Mels kitchen cafe

DOUGH:

•  2 1/4 - 2 1/2 cups (11.25 ounces) all-purpose flour 
•  1/2 teaspoon salt
•  1 teaspoon sugar
•  1 tablespoon instant yeast
•  1 cup (8 ounces) warm water

TOPPING:

•  1/2 cup (4 ounces) very hot water
•  2 tablespoons baking soda
•  Coarse, kosher salt
•  3 tablespoons butter, melted
• 
  
• Add the flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour, if needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. It should be soft but not overly sticky. Knead for 4-5 minutes until the dough is soft and stretchy. Let it rest for 20-30 minutes (or up to 60 minutes) until doubled in size. Preheat oven to 500°F. The high heat ensures the pretzels will brown beautifully on the outside while staying soft and chewy on the inside. Line two half sheet pans with parchment paper and lightly grease with cooking spray. Transfer the dough to a lightly greased or floured work surface, and cut the dough into four thick strips. Cut each strip of dough into about 6-8 pieces. It doesn't have to be exact. Combine the very hot water and baking soda and whisk to combine well. Dip each pretzel bite in the baking soda solution (this helps give the pretzels a nice, golden-brown color). Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets. Sprinkle the pretzel bites with coarse, kosher salt. Allow them to rest, uncovered, for about 10 minutes. Bake the pretzels for 7-8 minutes until golden brown. Remove the pretzels from the oven, and immediately brush them with the melted butter. Keep brushing the butter on until you’ve used it all up. Serve warm or at room temperature.

Soft Chewy sugar cookies

5 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
2 cups soft butter
3 cups sugar
2 large eggs
2 tsp vanilla extract (NOT imitation)
6 tbsp buttermilk

Preheat oven 375. Stir together flour, baking soda, and baking powder. Set aside. In mixer cream butter and sugar until smooth. Add the eggs and vanilla and mix about 10 seconds. Add the dry ingredients to mixer. Dough will be thick. Add butter milk one tbsp at a time. Mix well. Roll into 1-1.5" balls and place on ungreased cookie sheet. Bake for 10-13 minutes. Cookies are done at first sign of golden on the edge. Let sit on pan for a few minutes then remove to cool. Frost cookies.

Buttermilk frosting
1 stick room temp butter
4 cups powder sugar
1 tsp vanilla extract
milk to desired consistency
Cream ingredients together with mixer. Add milk 1 tbsp at a time to desired consistency. I like to put frosting in piping bag and just lightly zigzag each cookie so they aren't too sweet.