Garlic Mashed Potatoes

3 medium baking potatoes, peeled and coarsely chopped
1 tsp. salt
4 Tbsp. butter, at room temperature
1/4 c. sour cream, at room temperature
1 tsp. finely minced garlic
1 Tbsp. (or more) milk at room temperature or warmed (may not be needed)
Salt
Pepper

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes OR place in crock pot (fill water to just above potatoes) and cook on LOW for 6 hours. Drain the potatoes and place in mixing bowl. Add the butter, sour cream, and garlic; mix well. If necessary, add milk, one tablespoon at a time, until the potatoes are the desired consistency. Add salt and pepper if needed.

Slow Cooker Pepper Steak

3 lb. sirloin steak, cut into strips
2 Tbsp. vegetable oil
1 heaping Tbsp. minced garlic
1 onion, chopped
1/2 c. reduced-sodium soy sauce
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. ground ginger
2 tsp. sugar
3 green bell peppers, cored, seeded and cut into strips
1 Tbsp. corn starch
1/4 c. cold water
white rice

Heat oil in large skillet over medium-low heat. Brown steak on both sides. Sprinkle garlic over steak while it cooks. Transfer steak and pan juices to slow cooker. Add onion, soy sauce, salt, black pepper, ginger, and sugar. Stir. Cover and cook on LOW 6 to 8 hours until meat is tender (up to 10 hours). In final hour of cooking, add peppers. Mix corn starch with water and add to thicken sauce.

Guacamole

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
Onion powder (to taste)
1 tablespoon chopped cilantro (optional)
1 clove garlic, minced
Sri Racha (to taste)

Mix all ingredients together. Let sit at room temperature for 1 hour and then serve.

Basalmic Roasted Chicken Thighs

6 chicken thighs, with bone and skin
1/2 c. extra virgin olive oil
3 Tbsp. balsamic vinegar
2 garlic cloves, pressed
1/2 tsp. salt
1/4 tsp. pepper

Mix oil, vinegar, garlic, salt, pepper in small bowl. Add chicken, coating thoroughly. Place the chicken and marinade in a rimmed baking pan or dish. Roast uncovered in a 350 degree oven until brown and cooked through, about 35-40 minutes.

Aunt Deanna's Gourmet Potatoes

8-10 large cooked potatoes
1/2 c. butter
2 cans cream of chicken soup
1 1/2 c. shredded cheese
1/3 c. diced onion
1 c. sour cream
1/2 tsp. salt

Mix and pour over cut up potatoes. Bake at 350 and heat through, about 30 minutes.

Chicken and Rice Soup

2 Tbsp. extra virgin olive oil
1 onion, chopped 
1 Tbsp. minced garlic
3 stalks celery, chopped
3 medium carrots, peeled and chopped
3 c. cooked, shredded chicken (I sometimes use the canned chicken from Costco)
7 c. chicken broth
2 c. cooked white rice
1 Tbsp. whole grain Dijon mustard OR dry mustard (eyeball it)
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/4 c. parsley

Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add chicken, chicken broth, rice, Dijon, salt, pepper and parsley. Stir and reduce heat to low. Let simmer until ready to serve.
Makes 8 servings

Whole Grain Waffles

1/2 c. flour

1/2 c. whole-wheat flour

1/2 c. quick-cooking rolled oats

2 tsp. baking powder

1 1/4 c. milk

1 Tbsp. oil

1 egg

In a large bowl, mix together the flour, whole wheat flour, rolled oats, and baking powder. Set aside. In a small bowl, whisk together the milk, oil, and egg. Pour the egg mixture into the dry ingredients and stir until just combined. Pour batter onto waffle baker. Makes 3 cups batter.

Basic Waffles

2 c. flour

2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. salt

1 3/4 c. milk

1/3 c. vegetable oil

2 eggs

Combine flour, sugar, baking powder, and salt. Stir together milk, oil, and eggs. Gradually add milk mixture to the dry ingredients. Stir until just blended. Pour batter onto waffle maker. Makes 4 1/2 c. batter.

Amazing No Bake Cookies

1/4 c. butter
1/2 c. milk
2 c. sugar
3 Tbsp. cocoa
1/2 c. peanut butter
pinch of salt
1 tsp. vanilla
3 c. quick cooking rolled oats

Melt butter, add milk, and stir in cocoa. Add sugar. Boil about one minute. Remove from heat. Add peanut butter, vanilla, oats, and salt. Stir until it becomes slightly thick. Drop on waxed paper. Let set up.

Blueberry-Cornmeal Pancakes

1 c. flour
2 Tbsp. cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 beaten egg
1 c. buttermilk or sour milk
2 Tbsp. cooking oil
1 c. fresh or frozen blueberries

In a bowl combine flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon. Make a well in center of flour mixture; set aside. In another bowl, stir together the gg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries. Pour about 1/4 cup batter onto hot, greased griddle. Cook for 2 minutes on each side.

Blueberry Muffins (Paula Deen)

2 c. all-purpose flour
2 Tbsp. baking powder
1/2 c. sugar
1 stick unsalted butter, melted (it's Paula Deen, what else do we expect?)
1 egg, slightly beaten
3/4 c. whole milk
1 1/2 c. fresh blueberries
1/2 c. granulated brown sugar or white sugar

Preheat oven to 350. Grease and flour 12 muffin cups.

In a bowl, combine the flour, baking powder, and the 1/2 c. sugar. In another bowl, combine the butter, egg, and milk and blend well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or overmix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter. Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10-20 minutes, until the tops are golden brown and toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

** I came across this recipe in Paula's autobiography. One thing I really enjoyed about that book is that at the end of each chapter, Paula shared a recipe that related in same way to the preceding chapter.

Auntie Verla's Lemon Cake

1 pkg. yellow cake mix
4 eggs
3/4 c. cooking oil
3/4 c. water
1 pkg. lemon jello

Combine and beat all ingredients. Pour into 9x13 greased, floured pan. Bake 35-40 minutes at 350. Upon removing from oven, punch holes in cake and all over with a fork. Pour lemon icing over cake while still hot.

LEMON ICING:
2 c. sifted powdered sugar
juice of 2 lemons

Stir until well-blended.

This is very good hot or cold. If it is cold and you want to dress it up, top each serving with whipped cream and a cherry.

White Chip Island Cookies

1 2/3 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. butter or margarine, softened
3/4 c. packed brown sugar
1/3 c. granulated sugar
1 tsp. vanilla extract
1 large egg
2 c. white morsels (white chocolate chips)
1 c. flaked coconut, toasted (optional)
3/4 c. chopped macadamia nuts or walnuts

Preheat oven to 375. Combine flour, baking powder, baking soda, and salt in small bowl. Beat butter, sugars, and vanilla in large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut (if using), and nuts. Drop by rounded tablespoon onto ungreased baking sheet. Bake fore 8-11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes. remove to wire racks to cool completely. Makes about 3 dozen cookies.