Pumpkin Pancakes

• 2 cups baking mix, such as Bisquick
• 2 large eggs
• 1-1/4 cups milk
• 1/2 cup pumpkin puree
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

• Prep Time: 15 minutes
 
• Cook Time: 5 minutes

• Total Time: 20 minutes
 
• Yield: 4-6 servings

PREPARATION

1. Preheat an electric skillet (compare prices) to 375 degrees F, or heat a large frying pan over medium-high heat.


2. Whisk together all ingredients until well-combined, but do not overmix.


3. Let rest for 10 minutes.


4. Turn griddle down to 350 degrees.


5. Ladle quarter-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.


6. Flip. Cook another 1-3 minutes until pancakes are golden brown on the other side.

Serve immediately with butter and syrup.

Crock Pot Mac & Cheese

For any group larger than 10 I'd double it :)

INGREDIENTS:

12 ounces uncooked elbow macaroni
4 tablespoons butter, cut into cubes
1 can (12 ounces) evaporated milk
1½ cups half & half
3 cups (12 ounces) shredded sharp cheddar cheese
8 ounces Velveeta cheese, cut into cubes
¼ teaspoon salt
¼ teaspoon pepper

DIRECTIONS:

1. Spray 3½ to 4-quart slow cooker with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.

2. Add the evaporated milk, half & half, 2½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.

3. Cover and cook on low for 2 to 3 hours (if you have a larger slow cooker, decrease the cooking time). During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Italian Beef in Crock-pot

INGREDIENTS:

3 cups water 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt

1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (5 pound) rump roast

DIRECTIONS:

1.	Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2.	Place roast in slow cooker, and pour salad dressing mixture over the meat.
3.	Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Egg & Avocado Tostada

Breakfast Egg & Avocado Tostada

4 corn tostadas
4 eggs
¼ tsp. cumin
¼  tsp. black pepper
¼ tsp. fine sea salt
¼ tsp. oregano
pinch chili powder
pinch paprika
2 Tbsp. milk
1 Tbsp. butter
1 clove garlic, minced
1 cup diced bell pepper mix
½ cup chopped red onion
1 ripe Avocado
4 Tbsp. shredded pepper jack cheese
4 slices ripe tomato
sour cream for garnish (optional)

Place the tostados on a baking sheet.  Set aside.

In a bowl, whisk together eggs, seasoning, and milk; set aside.

Prepare the avocado.  With a sharp knife that is longer than the avocado, cut the avocado, lengthwise, around the seed. Place the avocado in the palm of your hand and carefully twist the two halves to separate. To remove the seed, use the knife to cautiously “hit” the seed, penetrating the seed ¼-inch. (To remove the seed from your knife, use your thumb and finger to press the seed over the blunt side of the knife.)  Use a spoon to scoop out the avocado meat. Cut into twelve slices. Squeeze, and gently toss, with lemon or lime juice to prevent discoloring. Set aside.

In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant.  Add pepper and onion and cook until soft, about 5 minutes.  When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat.

Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on tostada.  Add ¼ of the egg mixture to each tomato slice. Top with three slices of avocado. Sprinkle 1 Tbsp. of cheese on each tostadas. Place under the broiler for 1-2 minutes, until the cheese melts.  Serve immediately.

Cook’s Notes:

• Adding salsa adds an additional level of flavor.
• I used Guerrero Tostadas and 2% milk.
• A mixed pepper mix, with green, red, and yellow peppers, adds color and flavor.
• While flavors commonly found in Mexican foods are used here, seasonings for egg can be adjusted to preference.
• For an even lower calorie/fat tostada, use canola spray instead of the butter, scramble only the egg whites, and omit sour cream garnish
  

Crock Pot pulled pork

Ingredients

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving
Directions

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Cucumber Mint salad

Ingredients

• 2 English (or hothouse) cucumbers--I used reg. ones
• 1 teaspoon salt
• 1/4 cup chopped red onions
• 1/4 cup white wine vinegar--I used apple cider vinegar b/c it's what I had
• 2 tablespoons extra virgin olive oil

• 2 tablespoons vegetable oil
• 2-1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint

Instructions

1. Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
2. Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
3. In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Easy Tzatziki sauce

I cut this in 1/2 and it still made a ton.  I also used greek yogurt.

• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 
  
• 3 cloves garlic, peeled