Garlic Mashed Potatoes

3 1/2 lbs. russet potatoes
2 Tbsp. kosher salt16 oz (2 c.) half-and-half6 cloves, garlic, crushed6 oz. grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan.  Add the salt and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.  Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand for 5 minutes so that mixture and then serve.

Hummus

1 lb. Crock Pot Chickpeas
   Recipe for Crockpot Chickpeas:
    7 c. water
    1 lb. dry chickpeas (Garbanzo beans), sorted and rinsed
    1/4 tsp. baking soda
Place water, chickpeas, and baking sodia in slow cooker.  Cover and cook on high for 4 hours or LOW for 8-9 hours.  Drain and serve.

2 cloves garlic, minced
1 1/2 tsp. kosher salt
5 Tbsp. lemon juice
1/4 c. water
1/3 c. tahini, stirred well
1/4 c. extra-virgin olive oil

Place chickpeas, garlic, and kosher salt in a food processor.  Process for 15-20 seconds.  Stop, scrape down the sides of a bowl and process for another 15-20 seconds.  Add the lemon juice and water.  Process for 20 seconds.  Add the tahini.  Process for 20 seconds then scrape down the sides of the bowl.  With the processor running, drizzle in the olive oil.  

Reese's Chewy Chocolate Cookies

2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla 
1 2/3 c. Reese's Peanut Butter chips

Stir together flour, cocoa, baking soda, and salt; set aside.  Beat butter and sugar in large bowl until fluffy.  Add eggs and vanilla; beat well.  Gradually add flour mixture, beating well.  Stir in peanut butter chips.  Bake for 8-9 minutes in degree 350 oven.  

Stuffed Bell Peppers

5 bell peppers
1 lb. ground beef or ground turkey
2 Tbsp. Taco seasoning
water
1 c. brown rice, cooked
15 oz. tomato sauce
1 c. onion

Preheat oven to 350.  Brown ground beef.  Pour taco seasoning in, with a little water.  Let simmer 5-6 minutes. Meanwhile, spray a foil pan with olive oil.  Pour half a can of tomato sauce in the pan and spread around; set pan aside.  Cut bell peppers in half, removing seeds.  Pour cooked brown rice in the ground beef mixture.  Pour ground beef and rice mixture in bell peppers.  Top with remaining tomato sauce.   Cover with tin foil.  Bake for 1 hour.  Remove foil; bake 6-7 more minutes.

Nacho Cheese dip

• 1lb ground beef
• 1(1 1/4 ounce) packet taco seasoning
• 1(16 ounce) package Velveeta cheese
• 1(16 ounce) jar chunky salsa

1. Brown ground beef and add taco seasoning as directed on packet. We usually use a little less water though.
2. Chunk the Velveeta and add to crockpot.
3. Pour in jar of salsa and add the prepared meat.
4. Let melt together in the crockpot, stirring occasionally.
5. 
   

A-1 Pot Roast

1 Tbsp. Olive oil
2 lbs. Beef Chuck Steak
1/2 C. Bottled Steak Sauce
1/4 C. water
3 Tbsp. brown sugar
2 Tbsp. prepared mustard
1 tsp. lemon juice

1. In 12-inch Dutch oven, over medium-high heat in hot oil, cook chuck steak until well browned on both sides.

1. Meanwhile, in a cup, combine steak sauce, water, brown sugar, mustard and lemon juice until blended. Pour mixture over steak; heat to boiling.

1. Reduce heat to low; cover and simmer steak for 2 to 2 1/2 hours (or even a little more depending on the thickness of the steak), or until fork-tender, turning steak once.

1. This also comes out really tender with a "falling apart" texture if you cook it on low heat in a crockpot for 6-7 hours.

1. To serve, remove steak to a warm platter; garnish with parsley, if desired. With a spoon, skim fat from liquid and discard.

1. Pour sauce over steak or serve separately.

No-Bake Cookies

2    C. sugar
4    Tbsp. cocoa
1/2 C. butter
1/2 C. milk
1    C. peanut butter
1    Tbsp. vanilla
3    C. oatmeal
Waxed paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter, and milk.  Let boil for 1 minute.  Add peanut butter, vanilla, and oatmeal.  Drop on waxed paper until cooled and hardened.

Chicken Sandwich

2 skinless chicken breasts ½ c. teriyaki marinade (thick              style) 2 large canned mild green chili peppers, halved 4 lettuce leaves 4 slices fat-free American          cheese 4 buns

Sauce:  1/3 c. fat-free mayo                1/8 tsp. cayenne pepper ¼ tsp. paprika                        1/8 tsp. salt ¼ tsp. curry powder Make sauce by combining all ingredients and chilling. Cut chicken in half across the middle and wrap the halves in plastic wrap.  Pound until 1/4-inch thick.  Pour teriyaki marinade over chicken.  Cover and chill for at least two hours (preferably overnight).  Toast buns.  Cook chicken on grill for 3-4 minutes per side. Melt cheese on chicken. Spread sauce on bun.  Spread out a pepper half and place on top of the lettuce on the bun with chicken.

Leisha's Basic Meatballs

2 lb. hamburger      

2 eggs                    
1 tsp. Worcestershire sauce                           

1 c. bread crumbs   

½ c. milk
¼ c. minced onion
salt and pepper

Mix well and roll into 1-inch balls.  Bake on cookie sheet at 375 for 12-15 minutes.  Meatballs can be frozen after they have cooled.