Protein Bars – Alton Brown

Ingredients

    • 1 cup soy protein powder
    • 1/2 cup oat bran
    • 1/2 cup whole-wheat flour
    • 1/4 cup wheat germ
    • 1/2 teaspoon kosher salt
    • 1/2 cup raisins
    • 1/2 cup dried cherries
    • 1/2 cup dried blueberries
    • 1/2 cup dried apricots
    • 12 ounces silken tofu
    • 1/2 cup unfiltered apple juice
    • 1/2 cup packed dark brown sugar
    • 2 large eggs, beaten
    • 2/3 cup natural peanut butter, no sugar added
    • Canola oil, for pan

Directions

  1. Heat oven to 350ºF with a rack in the middle position. Line the bottom of a 9-by-13-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside.
  2. Combine the protein powder, oat bran, wheat flour, wheat germ, and salt in a large mixing bowl. Set aside.
  3. Coarsely chop the raisins, dried cherries, blueberries, and apricots and set aside.
  4. Place the tofu in a medium mixing bowl and whisk until somewhat smooth. One at a time, add the apple juice, brown sugar, eggs, and peanut butter, whisking to combine after each addition. Once combined, add the tofu mixture to the protein powder mixture and stir well to combine. Fold in the dried fruit. Spread evenly in the prepared baking dish and bake until the internal temperature reaches 205ºF, about 35 minutes. Remove from the oven and cool completely. Cut into rectangles and store in the refrigerator in an airtight container for up to 1 week.

Original post link:
https://altonbrown.com/recipes/protein-bars/?fbclid=IwY2xjawFW201leHRuA2FlbQIxMQABHREV8czPqfAmZxIe5jZU6ea7CH1n7BFQSmsfQRkR0RJ_SriPM6p0lGDF2A_aem_ZMV3e29w1CJ7q5SYJdKhcw

Sausage Gravy

Tried and Approved

Ingredients

  • 1 lb. breakfast sausage, like Jimmy Dean
  • 1/2 sweet onion, chopped, optional
  • 1/3 c. all-purpose flour
  • 3 1/2 c. whole milk
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. ground black pepper, plus more to taste
  • 1 tsp. dried sage or thyme, optional
  • Salt, to taste

Directions

    1. Cook sausage.  Add onions  during cook if preferred.
    2. Reduce the heat to medium-low. Sprinkle the flour over the sausage and stir to coat. Let it cook for 2 minutes, stirring occasionally, until the flour is lightly toasted.
    3. Pour in the milk while stirring. Increase the heat to medium-high. Once the mixture boils and thickens, reduce the heat to medium-low. Add the seasoned salt, black pepper, and sage or thyme, if using, and let it simmer for 8 to 10 minutes, stirring occasionally, until thickened.
    4. Season with salt and more pepper to taste. Serve over warm biscuits.

White Chili

Ingredients

  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (7 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
  • 1 1/4 cup frozen or fresh corn
  • 2 (15 oz) cans cannellini beans
  • 2 1/2 cups shredded cooked rotisserie or left-over chicken*
  • 1 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)

https://www.cookingclassy.com/white-chicken-chili/

Omelet Muffin Cups

Ingredients

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper, or to taste
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded Cheddar cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.

Heat a large skillet over medium-high heat. Stir in sausage and cook until crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain off grease.

Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon into the prepared muffin cups.

Bake in the preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Cake mix cookies

Tried and Approved

  • Cake mix: Use 1 box of cake mix (any flavor you’d like), or brownie mix.
  • Oil: Vegetable oil works best in this recipe. You’ll need 1/2 cup or you can use melted butter.
  • Eggs: Add in 2 large eggs.

 

  1. Combine. Mix the ingredients together in a large bowl with a mixer until the dough is smooth. If I have time, I like to refrigerate the dough, so it’s easier to work with.
  2. Scoop. Use a cookie scoop to add place the dough onto a prepared baking sheet. Then add any extra mix-in’s if you’d like.
  3. Bake. Cook in the oven at 350°F for 9 to 11 minutes until the cookies are set!

Baking Tips

  • Refrigerate the dough: The dough tends to be a little stickier than your typical cookie dough because of the oil, so I’d recommend refrigerating the dough for about 30 minutes so it’s easier to work with.
  • Don’t over bake: You definitely don’t want these cookies to brown in the oven. Let them bake for about 8 to 10 minutes, or until they are set. You want them to have a soft texture. To help prevent the bottoms from browning, line your pan with parchment paper.
  • Freeze any extras: These cookies freeze beautifully. If you have any extras, let them cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze for up to 3 months. To thaw, remove from freezer about 2 hours before enjoying.

Burger King Zesty Sauce (copycat)

Ingredients

    • 1/2 cup mayonnaise
    • 2 teaspoons prepared horseraddish
    • 1 teaspoon cayenne pepper
    • 1 teaspoon prepared mustard
    • 1 teaspoon white vinegar
    • 1 teaspoon lemon juice
    • 1/4 teaspoon salt
    • 1/4 teaspoon sugar
    • 2 teaspoons ketchup
    • 1 drop soy sauce

Instructions

  1. Combine all ingredients in a bowl and stir until well blended.
  2. Cover the bowl and refrigerate for 30 minutes before using.

Loaded baked potato soup

Tried and Approved

  • 1  2lb bag frozen diced potatoes
  • 2 cans condensed Cream of Chicken Soup
  • 2 cans Chicken Broth
  • 1 package ranch dressing mix
  • 1 block cream cheese
  • 1 half bag of bacon bits
  • 1 8oz. bag shredded cheddar cheese
  • Garlic powder to taste
  • Cavender’s® seasoning to taste.

Mix together in Large crock pot and cook on high for 4-6 hours

Combine soup, broth, cream cheese, shredded cheese and ranch seasoning first, then add potatoes to mix for easier mixing.

Unstuffed Bell Peppers

Tried and Approved

  • 1  12oz. box (or 2  8oz. boxes) of Zatarain’s® Dirty Rice mix
  • 1 pound ground breakfast sausage
  • 2 Diced bell peppers. amount as preferred (fresh is best of course)
  • 1 large onion diced or amount as you prefer

Fry sausage.  Drain if you wish.  I don’t unless there is an above normal amount of grease.   Add peppers and onions along with Dirty Rice mix (follow on-box instructions).  Cook until rice is tender.

Refrigerator Dill Pickles Recipe

Tried and Approved

Ingredients

  • 2 pounds pickling cucumbers, approximately 7-8
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 2 tablespoons pickling salt
  • 3 tablespoons sugar
  • 6 garlic cloves, peeled and crushed (2 per jar)
  • 3/4 teaspoon crushed red pepper, (1/4 teaspoon per jar)
  • 3 teaspoons dill seed per jar, (1 teaspoon per jar)
  • 1 1/2 teaspoons black peppercorns, (1/2 teaspoon per jar)

Instructions

  1. In a large saucepot, combine vinegar, water salt and sugar. Bring to a simmer.
  2. While the brine is heating up divide the spices evenly between 3 pint mason jars. *You can also make this in one large container as well.
  3. Wash the cucumbers and cut the ends off both sides then slice cucumbers into spears (or desired sections).
  4. Pack the cucumber slices tightly into the jars.
  5. Pour the hot brine into the jar, leaving approximately ½ inch headspace.
  6. Release any trapped air bubbles by running a plastic knife down each side of the jar.
  7. Place lids (and bands if you are using mason jars) on containers and let cool. Place jars in refrigerator. Let them sit for at least 48 hours before eating.

Notes

Recipe courtesy of Old World Garden Farms

Overnight Bread and Butter Pickles

Tried and Approved

The perfect mix of sweet and salty pickles that hold a nice crunch and made overnight in the refrigerator.

Ingredients
  • 4 to 6 pickling cucumbers
  • 1 sweet onion
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp mustard seed
  • 1/2 tsp celery seed
  • 1/2 tsp turmeric
  • 1 1/2 cups apple cider vinegar

Instructions

  1. Slice the cucumbers into thin rounds and slice onions paper thin and place in a large bowl.
  2. In a separate bowl, whisk together all remaining ingredients and pour over the cucumber/onion mixture.
  3. Mix to coat.
  4. Cover and place in the refrigerator overnight.
  5. Store in air-tight container(s), keeping in the refrigerator for up to one month.

Notes

Recipe courtesy of Old World Garden Farms