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Compound Butter-Janet Brocklehurst (Alex’s Aunt)

Use room temp butter & mix in your flavor options (go easy on liquid ingredients, use plenty of salt, & fresh herbs are better than dried)

Roll into a log using parchment paper or wax paper & you can slice off a piece when you’re ready to use it

Label and date it–refrigerate for 2 weeks, freeze for about 3 months

Great on grilled meats, fish, veggies, whatever

Options:

  • Anchovy butter: butter & anchovies
  • Parsley butter: butter, parsley, lemon, salt & pepper
  • Escargot butter: butter, shallot, parsley, garlic
  • Mustard butter: butter, Dijon, parsley, salt & pepper
  • Port butter: butter & port
  • Red wine butter: butter, red wine, parsley, shallot, lemon
  • Tarragon butter: butter, meat glaze, tarragon
  • Cowboy butter: butter, parsley, garlic, 1/2 lemon zested and juiced, pinch of red pepper flakes (could add horseradish)
  • Lemon herb: butter, garlic, lemon zested and juiced, fresh herbs, salt & pepper
  • Chili lime: butter, 1 lime zested and juiced, 2 Tablespoons cilantro, 1/2 teaspoon red chili pepper, salt
  • Orange honey butter: butter, orange zested, 1 Tablespoon orange juice, 2 Tablespoons honey
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Basil Pesto-Janet Brocklehurst (Alex’s Aunt)

Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup flat leaf parsley, packed
  • 1/4 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts or walnuts
  • 2 garlic cloves, minced
  • salt and cracked pepper to taste

Directions:

Place ingredients in a food processor. Blend until pesto forms a thick, smooth paste. Store in fridge up to a week or freeze for a few months.

Tips:

  1. I do this with lots of different herb blends
  2. Cheese doesn’t always freeze well, so I typically leave it out and add it during cooking process later if I want it
  3. If you freeze it in zip lock bags (flat), then it’s very easy to break off pieces (however much you want-a little or a lot) for whatever you are making
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Easy Korean Beef Rice Bowls-Heather Lee

Ingredients:

  • 4 cups cooked rice
  • 1 teaspoon sesame oil
  • 1 pound beef (we use steak, but the recipe calls for ground beef)
  • 3 cloves garlic
  • 4 Tablespoons soy sauce
  • 1 Tablespoon grated ginger
  • 3 Tablespoons brown sugar
  • A dash of sriracha hot sauce
  • 1 cup julienned (shredded) carrots
  • Chopped green onions, toasted sesame seeds, and red pepper flakes for garnish

Directions:

Prepare rice according to directions. Heat a large skillet over medium heat, add sesame oil. Add beef to hot skillet and brown until cooked through (6-8 minutes). Add garlic, soy sauce, ginger, brown sugar, and sriracha. Stir until sauce forms. Add carrots and cook until slightly tender. Serve over rice and garnish with chopped green onions, toasted sesame seeds, and red pepper flakes.

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Heath Bars-Aunt Michelle Via Grandma Archer (Alex’s Aunt)

Ingredients:

  • 1 package graham crackers
  • 1/2 pound butter (not margarine)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup nuts, chopped (I like walnuts)

Directions:

Break graham crackers apart, lay down side by side on foiled cookie sheet. Bring rest of ingredients to a boil. Cook about 2 minutes, pour over crackers. Bake 10 minutes at 350.

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Cowboy Caviar-Aunt Michelle (Alex’s Aunt)

Mix in a bowl:

  • 1 can corn
  • 1 can pinto beans
  • 2 cans black beans
  • 1 red onion diced
  • 1 green pepper diced
  • 1 red pepper diced
  • 5 jalapenos
  • 1 celery stalk

Bring to a boil:

  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 3/4 cup apple cider vinegar

Pour over veggies and serve with tortilla chips

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Chilled Peach Pie Cookies-Hannah Monson (Brittney’s Friend)

Ingredients:

Oatmeal cookie base:

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 Tablespoon plain greek yogurt
  • 2 eggs
  • 1 Tablespoon vanilla
  • 3 1/2 cups flour
  • 1 1/2 cup rolled oats
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking powder

Peach Frosting:

  • 1/2 cup butter, room temp
  • 4 cups powdered sugar
  • 1 Tablespoon plain greek yogurt
  • 1 teaspoon vanilla
  • 1-2 teaspoon peach juice
  • pinch of salt

For the topping:

  • 2 fresh peaches (or 1 can) thinly sliced and cinnamon

Directions for Cookies:

Preheat oven to 325. Add 1 cup butter, 1 cup white sugar, 1 cup brown sugar to a bowl. Cream for 2-3 minutes. Add 1 Tablespoon plain greek yogurt, 2 eggs, 1 Tablespoon vanilla and mix well until combined. Add 3 1/2 cups flour, 1 1/2 cup rolled oats, 1 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon baking powder. Mix until just combined.

Using a large (1/4 cup) cookie scoop, scoop onto lined sheet. Press flat before baking (dough doesn’t spread much). Bake at 325 for 10-13 minutes. Cookies will look a little doughy when you take them out-this is perfect. Let them cool for 5 minutes, then put in fridge to finish cooling.

Directions for Frosting:

Add 1/2 cup room temp butter to a bowl, beat until smooth for 3-4 minutes. Add 4 cups powdered sugar, 1 Tablespoon plain greek yogurt, 1 teaspoon vanilla, a pinch of salt, and 1-2 teaspoon peach juice, to your taste. Fresh peach juice is best. Frosting should be smooth and easy to spread. Frost cookies and top with a few thin slices of peach. Dust with cinnamon. Let chill for 30 minutes before serving. They are best cold!

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Soft & Chewy Chocolate Chip Cookies-Hannah Monson (Brittney’s Friend)

Ingredients:

  • 1 cup (226 grams) unsalted butter, cold
  • 1 cup (200 grams) white sugar
  • 1 cup (220 grams) brown sugar
  • 2 large or extra large eggs, room temp
  • 1 teaspoon (4.2 grams) vanilla
  • 3 1/2 cups (420 grams) all purpose flour
  • 1 teaspoon (4 grams) baking soda
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (5.6 grams) salt
  • 2 cups (300 grams) semi-sweet (or dark) chocolate chips
  • Optional: flaky salt for topping

Directions:

Preheat oven to 350. Line baking sheets with parchment paper.

Beat 1 cup unsalted butter (cold) until smooth (works best with an electric mixer). Add 1 cup white sugar and 1 cup brown sugar and beat until light & fluffy, about 2 minutes. Scrape down the sides of the bowl.

Add 2 eggs, one at a time, and mix until well incorporated. Scrape down sides of bowl. Add 1 teaspoon vanilla, mix 30 seconds.

With mixer on low speed, add 3 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt. Mix until combined. Stir in the chocolate chips.

Bake 11 minutes. They’re done when edges are slightly golden brown. Top with flaky sea salt if wanted.

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Tuna Casserole-Kinsie & Cody Dennis

Ingredients:

  • 1-2 cans drained tuna
  • 1-2 cans cream of mushroom soup
  • 1/2-1 can milk
  • egg noodles (we like American beauty)
  • Cheddar cheese (add to taste)
  • Kellogs corn flake crumbs
  • sliced butter (thin pieces)
  • Lawry’s salt (add to taste)

Directions:

We do different amounts of tuna and mushroom soup and milk depending on your serving size. Do what you’d like!

Cook and drain noodles. Add milk, cream of mushroom, lawry’s and cheese then mix. Add into a baking dish. Lightly cover with Kellogs crumbs. Add thin slices of butter covering the top. Bake for 40-45 minutes or until butter is melted and top is slightly crispy.

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Animal Style Mac’n’cheese-Kate Jarvis (Brittney’s Friend)

Source: The Mythical Cookbook

Ingredients:

Caramelized onion:

  • 2 medium yellow onions
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 2 teaspoons sugar

Thousand Island:

  • 1/2 cup mayo
  • 1/4 cup ketchup
  • 2 Tablespoons finely chopped pickles
  • 1/4 teaspoon paprika
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder

Cheese sauce:

  • 5 Tablespoons butter
  • 1/2 cup all purpose flour
  • 3 cups milk
  • 12 slices American cheese
  • 4 ounces shredded medium cheddar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dried macaroni
  • 20 crushed plain potato chips

Directions:

Finely dice yellow onions. Melt butter in a medium sauce pan. Add onions, salt, sugar. Stir periodically, should take about 20 minutes to reach a dark brown jammy texture.

Now, make the Thousand Island dressing. Whisk everything together (or just get some from in-n-out)

For the cheese sauce, melt the butter in a sauce pan over medium heat. Add flour, stirring and cook until it smells toasty and fragrant (about 3 minutes). Slowly add your milk, 1/2 cup at a time and stirring constantly to prevent any lumps and waiting until the mixture is bubbly and smooth before adding more. Cook until thick enough to coat the spoon. Remove from heat. Add cheeses and seasonings.

Assembly cooked noodles and sauce together and sprinkle with crushed chips. Bake for 15 minutes at 400. Top with caramelized onions and Thousand Island dressing.

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The Best Chocolate Chip Cookies!-Hallie Dennis

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup softened butter
  • 3/4 cups sugar
  • 3/4 cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 cups chocolate chips

Directions:

Preheat oven to 350. Line a baking sheet with baking mats. Whisk together the dry ingredients and set aside. Cream butters and sugars until light and fluffy. Add eggs one at a time, then vanilla. Slowly add flour mixture, just till combined. Fold in chocolate chips (or other chips, I love peanut butter chips too!) Roll balls into 1 Tablespoons size. Bake at 350 for 9-12 minutes.