Hamburger Buns

Hamburger Buns 

Ingredients 

• 2 tablespoons active dry yeast 
• 1 cup plus 2 tablespoons warm water (110° to 115°) 
• 1/3 cup vegetable oil 
• 1/4 cup sugar
• 1 large egg 
• 1 teaspoon salt 
• 3 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve yeast in warm water. 
2. Add oil and sugar; let stand for 5 minutes. 
3. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. 
4. Let rise for 30 minutes. 
5. Divide into 10 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. 
6. Preheat oven to 425 degrees.
7. Let rest for 10 minutes. 
8. Apply egg wash and top with sesame seeds.
9. Bake until golden brown, 8-12 minutes. 
10. Remove from pans to wire racks to cool.

Flour Tortillas

 Flour Tortillas

Ingredients

• 2 C. flour
• 3/4 tsp. salt
• 1 tsp. baking powder
• 2 Tbls. shortening
• 3/4 C. hot water

Directions

1. Whisk flour, salt and baking powder in large bowl.
2. Mix in the shortening with your fingers until the flour resembles cornmeal.
3. Add the water and mix until the dough comes together.
4. Place on a lightly floured surface and knead a few minutes until smooth and elastic.
5. Divide the dough into 12 equal pieces and roll each piece into a ball. This will make small tortillas, if you'd like a large size combine into 6 equal pieces.
6. Preheat a large skillet over medium-high heat.
7. Roll a dough ball into a thin, round tortilla.
8. Place into the hot skillet, and cook until golden; flip and continue cooking until golden on the other side.
9. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Ninja Foodie Sweet n Smoky Meatloaf and Mashed Potatoes

 Ninja Foodie Sweet n Smoky Meatloaf and Mashed Potatoes

Ingredients

Meatloaf

• 2 lbs ground beef (I used 90/10% lean/fat ratio)
• 2 eggs, beaten
• 2 C. old fashioned oats
• 1/2 C. evaporated milk
• 1/2 C. onion, chopped
• 1 tsp. minced garlic
• 1/4 tsp. salt

Potatoes

• 3 lbs Yukon potatoes, peeled and halved
• 1 C. Water
• 1/2 C. Cream
• 1/4 C. Sour Cream
• 6 Tbsp. butter
• 2 Tsp. minced garlic

Sauce

• 1 C. ketchup
• 3/4 C. brown sugar
• 1/4 C. sweet onion, chopped
• 1/2 Tsp Liquid Smoke
• 1/4 Tsp Garlic Powder

Directions

1. Combine meatloaf ingredients in a large bowl.
2. Shape meatloaf to form a loaf and place on greased sheet of foil.
3. Wrap tightly.
4. Place the potatoes in the bottom of the Ninja Foodi with water.
5. Place the rack inside the Ninja Foodi so it extends up to the top of the pot and place the meatloaf on the rack.
6. Set to pressure cook on high for 25 minutes.
7. Combine all sauce ingredients in small saucepan over medium heat. Bring to a boil and set aside.
8. Once meatloaf is compete, carefully quick-release the pressure.
9. Remove the rack with meatloaf and set aside.
10. Pour the potatoes into a large bowl.
11. Add rack back into Ninja Foodi flipping the rack so it sits low in the pot.
12. Place the meatloaf unwrapped on the rack in the Ninja Foodi.
13. Coat the meatloaf with the sauce.
14. Place the Ninja Foodi on broil for 10 minutes.
15. While meatloaf is broiling, mash the potatoes with a mixer and stir in the remaining ingredients.
16. Add additional salt to taste.
17. You can also add corn with butter into the Ninja Foodi while broiling the meatloaf to add an extra vegetable. Just make a small bowl for the corn to sit in and place next to the meatloaf on the rack. Stir half way through.

New Mexico Frito Pie

 New Mexico Frito Pie

• 

• 

• Ingredients

  • 1 lb ground beef (90/10 % lean:fat ratio)
  • 1/4 C. sweet onion, sliced and finely chopped
  • 1/8 C. all purpose flour
  • 1/2 C. red chili powder
  • 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 4 C. water
  • 1 can pinto beans, drained
  • Frito Chips (any brand corn ships will work)
  • Shredded Mexican-blend or cheddar cheese

  Directions

  1. Spray large skillet with nonstick spray and brown ground meat and onions over medium heat until cooked.
  2. Sprinkle beef/onion mixture with flour and cook over medium for 2 minutes.
  3. Sprinkle red chili powder over beef mixture and cook for 2 minutes.
  4. Add salt, garlic powder and water and pinto beans, simmer on low until sauce is thickened, 10-15 minutes.
  5. Serve over Frito Corn Chips, top with shredded cheese.

Sugar Cookies with Sugar Cookie Frosting

Sugar Cookies with Sugar Cookie Frosting 

Ingredients

Cookie

• 1 C. salted butter softened to room temperature
• 1 C. sugar
• 1 1/2 tsp. vanilla extract
• 1 large egg
• 2 1/2 C. all purpose flour
• 3/4 tsp. baking powder
• 1/4 tsp. salt

Frosting

• 3 C. powdered sugar, sifted
• 3-4 Tbls. milk
• 2 Tbls. light corn syrup
• 1/2 tsp. vanilla extract
• Gel food coloring (optional)

Directions

1. Mix butter and sugar and beat until creamy and well-combined.
2. Add egg and vanilla extract and beat until completely combined.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Gradually add dry ingredients to wet until completely combined.
5. Separate dough into two large pieces and wrap with saran wrap. Chill in refrigerator for at least 2-3 hours, can leave overnight.
6. Once dough has finished chilling, preheat oven to 350F and line a baking sheet with parchment paper.  Set aside.
7. Generously dust a clean surface with flour and deposit one chilled cookie dough onto the surface.  Lightly flour the dough and roll out to 1/4".  Continue to add flour as needed so that the dough doesn't stick.
8. Use cookie cutters to cut out shapes and use a spatula to transfer shapes to prepared baking sheet.
9. Bake on 350F 9-10 minutes, or until edges just begin to turn lightly golden brown.
10. Allow cookies to cool completely on cookie sheet before frosting.

Sugar Cookie Frosting

1. Combine powder sugar, 3 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipeable. If you accidentally add too much milk, add powdered sugar until desired texture is reached.  
2. If coloring the frosting, divide into bowls and color as desired at this point.
3. Transfer frosting to a piping bag with a piping tip (I used Wilton #4 round tip).
4. Pipe frosting on cookies and decorate with candies, if desired.
5. Allow frosting to harden before enjoying (this can take several hours).
6. Keep uneaten cookies sealed in an airtight container at room temperature.  

• 

• 

• 

• 
  

• Be sure to group cookies by the same size when baking so smaller cookies don't burn
• If you refrigerate the dough overnight be sure to let dough sit at room temperature for 10-30 minutes before attempting to roll out
• The dough will be easier to work with when it's cold
• If you don't have cake decorating tips or piping bags you can cut the corner off a zip-lock back but be careful the bag doesn't bust when squeezing if your icing is too thick
• When icing make an outline first then color in with the icing

Pecan Christmas Toffee

Pecan Christmas Toffee 

Ingredients:

• 54 Ritz Crackers
• 1 C. butter
• 1 C. dark brown sugar
• 2 C. semi-sweet chocolate chips
• 1 C. chopped pecans
• Sprinkles or any other colorful topping

Directions: 

1. Preheat oven to 400 degrees. 
2. Line an 11x17 pan with foil and grease the foil well. 
3. Line with crackers. In a medium saucepan, combine butter and brown sugar and stir to mix. 
4. Bring to a boil over medium heat and let come to a rolling boil for 3 minutes. Once the mixture comes to a boil, DO NOT STIR. (Your toffee should reach 270-290 degrees if using a candy thermometer) 
5. Pour brown sugar mixture over the crackers. 
6. Bake 4 minutes. Turn the oven off. 
7. Remove from the oven and wait 1 minute. 
8. Pour chocolate chips over the top and let sit 4 minutes or until chocolate is soft (or place 1 minute in the warm oven). 
9. Spread chocolate evenly and sprinkle pecans and any other toppings on top.
10. Cool on the counter slightly and then place into the fridge to cool completely. 
11. Break into pieces.

Source: https://www.spendwithpennies.com/pecan-christmas-crack-ritz-cracker-toffee/

Slow Cooker Balsamic Glazed Pork Tenderloin

Slow Cooker Balsamic Glazed Pork Tenderloin

Ingredients:

• 4 lbs pork tenderloin 
• 1½ tsp. salt 
• ¾ tsp. pepper 
• 2 cloves garlic, minced 
• 2 tsp. sage 
• 1/4 C. olive oil

Balsamic Glaze

• 1¼ C. dark brown sugar 
• 2 Tbls. cornstarch, 1 tsp. cornstarch 
• ½ C. balsamic vinegar 
• 1 C.  water 
• 4 Tbls soy sauce

Directions:

1. In a small bowl combine salt, pepper, garlic, and sage to make a paste. 
2. Rub this mixture all over the tenderloin. 
3. In a very large skillet, heat ¼ C. olive oil to medium high heat and place the tenderloin in the skillet. 
4. Brown each side for 2 minutes. 
5. Spray the bottom and sides of the slow cooker with vegetable spray and place tenderloin inside. 
6. Cook tenderloin on high for four hours. 
7. One hour before the tenderloin is done start making the glaze.
8. In a small saucepan, combine brown sugar, cornstarch, balsamic vinegar, water and soy sauce. 
9. Heat over medium heat for about 4 minutes until sauce thickens. 
10. When the tenderloin is cooked, remove from heat and place on a serving platter. 
11. Slice tenderloin in your desired thickness.
12. Spoon the glaze over the top. 

Source: https://www.chef-in-training.com/slow-cooker-balsamic-glazed-pork-tenderloin/

Saucy BBQ Chicken Thighs

Saucy BBQ Chicken Thighs

Ingredients:

• 9 bone-in chicken thighs w/ skin (approx 3-1/4 lbs)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 C. Sweet Baby Rays BBQ sauce
• 1/2 C. honey
• 2 tsp. yellow mustard
• 2 tsp. Worcestershire sauce
• 1/8 - 1/2 tsp. cholula sauce

Directions:

1. Sprinkle chicken with salt and pepper. Place on a broiler pan.
2. Broil 4-5 in. from the heat for 3-4 minutes on each side or until lightly browned.
3. Transfer to a 5-qt. slow cooker. 
4. In a small bowl, combine the barbecue sauce, honey, mustard, Worcestershire sauce and cholula sauce.
5. Pour over chicken; stir to coat.
6. Cover and cook on low for 4-5 hours or until chicken is tender.

Source: https://www.tasteofhome.com/recipes/saucy-chicken-thighs/