Homemade Ranch Dressing

Homemade Ranch Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 16 2-Tbsp servings

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 small bunch of chives
• 1 small handful of parsley leaves
• 1 clove garlic
• 1 teaspoon salt
• 1/4 teaspoon pepper (white pepper, preferred)
• 1/4 to 1/2 cup buttermilk

Dump all ingredients into the blender using 1/4 cup of buttermilk. Mix for 10 seconds. Blend in more buttermilk to achieve desired consistency. Store in an airtight container for 1 week.

Pumpkin Butter

Pumpkin Butter

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 cups

Serving Size: 2 Tablespoons

• 1 (28-oz.) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• Pinch of ground cloves
• 1 cup brown sugar
• Juice from half a lemon

Combine all ingredients, except the lemon juice, in a large saucepan. Bring to a boil, then reduce to and simmer, stirring often, for 40 to 50 minutes. The mixture should be thick enough so that when you run your spoon through it will not close back up. Remove from the heat and stir in the lemon juice.

Let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months.

Pumpkin Applesauce

Pumpkin Applesauce

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 cups of applesauce, 8 servings

Serving Size: 1/2 cup applesauce

• 2 1/2 pounds apples, peeled or unpeeled, cored and chopped
• 2 teaspoons ground cinnamon
• Juice of 1 lemon
• 3/4 cup water
• 1/2 cup pumpkin puree
• 1 teaspoon pure vanilla extract

Mix together the apples, cinnamon, lemon juice and water in a medium sized pot. Cook over medium high heat and bring to a boil. Lower the heat and simmer for 45 minutes to an hour, stirring occasionally, until the apples are very soft. Remove from heat. Stir in pumpkin puree and vanilla.

For chunky applesauce: Use a potato masher to mash the apples to desired consistency.

For smooth applesauce: Transfer the apples to a food processor and pulse to desired consistency.

Serve at room temperature or cold. Store in the refrigerator for up to 1 week, or freeze up to 3 months.

DIY Homemade Spaghettio’s

DIY Homemade Spaghettio’s

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 adult servings, 6-8 child servings

• 8 oz ditalini pasta (or other small pasta)
• 2 Tablespoons olive oil
• 2 cloves garlic, pressed
• Pinch of crushed red pepper flakes
• 15 oz can tomato sauce
• 1 cup water
• 1 Tablespoon tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon granulated sugar
• 4 Tablespoons unsalted butter, cut into pieces
• 1/4 cup milk
• 1 cup shredded cheddar cheese

Cook the pasta in a large pot of salted boiling water, to al dente (about 10 minutes).

Meanwhile, heat the olive oil in a Dutch oven or large saute' pan over medium heat. Add the garlic and red pepper flakes and cook until just fragrant, about 30 seconds. Stir in the tomato sauce, water, tomato paste, salt, pepper, sugar and butter. Heat, while stirring, until the butter is melted. Slowly stir in the milk, then turn the heat to low. Simmer at low heat for 10 minutes.

Stir the shredded cheese into the soup until melted. Drain the pasta and transfer to a serving bowl. Pour as much of the tomato sauce into the pasta as desired; stir to combine. (I don't like mine extremely soupy, so usually have about 1/3 cup of the sauce leftover.)

Notes

Looking for the convenience factor? Double the batch and freeze the rest for later. Heat on the stove top or in the microwave when you're ready for that quick lunch or dinner!

Broccoli Rabe and Smoked Mozzarella Pizza

 
Makes: 5 servings

Prep 10 mins Cook 15 mins

View Nutrition Facts

Ingredients

• 1 small bunch broccoli rabe

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil

• 4 cloves garlic, thinly sliced

• 1/4 teaspoon crushed red pepper

• 1/4 teaspoon kosher salt

• 1 cup shredded smoked mozzarella

• 1 12 inch Boboli thin-crust pizza shell

Directions

1. Preheat the oven to 450 degrees. Bring a large pot of lightly salted water to a boil. Trim the bottom 2 inches and any thick stems from the broccoli rabe; blanch 2 minutes. Transfer immediately to a large bowl of ice water. Drain well, pat dry with paper towels and chop into 1-inch pieces.
2. Warm 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and saute until lightly golden, about 2 minutes. Add the crushed red pepper, salt and broccoli rabe; saute 1 minute.
3. Sprinkle the mozzarella over the pizza crust, leaving a 1/2-inch border. Arrange broccoli rabe and garlic over the top. Bake directly on oven rack 10 minutes or until cheese is melted and crust is crispy. Drizzle pizza with remaining oil and slice.

Original link

*I'm not a broccoli fan, so I would sub out the broccoli for spinach

Chicken Rice Casserole

Adjust this to the amount of people you are wanting to serve.  I have this set right now for about 2 to 4 people. 

I prefer brown rice, but you can use white rice and it won't change the recipe any.  Brown rice is just more natural and no bleaching agents in it. 

4 pieces of Chicken Tenderlions, partially cooked (it'll get more cooking time soon)
1-2 Cups Brown rice, cooked al dente. (mostly cooked but not fully)
1 can cheddar soup
Season the chicken how you wish.
Provolone cheese

After you've cooked the rice mostly to done, place rice and soup in a casserole dish and mix together.  Place the partially cooked chicken on top and then top with slices of provolone cheese.  Bake in the oven for another 10-20min.  Let cool a few moments before serving.  Serve with bread and a veggie or two!

Banana Chips

Slice banana into thin chips, dip in lemon juice, and spread on a cookie sheet. Bake for 2 hours @ 200 degrees and flip. Bake for another 1.5-2 hours or until crisp. Homemade banana chips!