1. Preheat oven to 400

2. Spray a 9 inch pie plate with non stick spray

3. Cook ground beef and onion until beef is brown and onion is tender, drain. Season with salt and pepper to taste.

4. Spread meat in the pie plate.

5. Sprinkle with cheese.

6. In a bowl, mix Bisquick, milk and eggs until well beaten.

7. Pour into pie plate.

8. Bake about 25 minutes or until knife inserted in center comes out clean.

9. Top as desired – we like to top with some chopped pickles, tomatoes lettuce, etc. Treat it like you would your favorite burger, or just eat it as is with a nice salad on the side.

1. Preheat oven to 500 degrees for at least 20 minutes.

2. Rub the roast with desired spices – covering all areas of the roast

3. Place the roast FAT SIDE UP in a roasting pan. Do not add water, do not cover

4. Turn oven down to 475. Place roast in oven for 7 minutes per pound. (3 lb – 21 minutes, 4 pounds 28 minutes, etc)

5. After the cooking time, turn oven off. DO NOT OPEN THE OVEN!!!!! DO NOT!!!! Let sit in oven for 2 1/2 hours – did I mention DO NOT OPEN THE OVEN?

6. Let rest for 20 minutes under a piece of foil. Slice and serve.

7. NOTES: I put a thermometer in the thickest part of the roast and set the alarm to 145, so I know it gets up to temp. If you check the temp at the end, it will not read 145 because it will cool. You may also need to heat it up a bit after you slice it, depending on the temp at which you like to eat it.

1. In a large bowl, place chicken pieces and add in about 1/2 tsp salt, onion powder, garlic powder and 1/4 tsp pepper. Add in 1/4 cup flour. Toss together to make sure all the chicken is coated.

2. Spray a large, heavy bottom pan or Dutch oven with non stick spray. Heat over medium high. Add about 1/2 the chicken pieces and cook until brown and done – about 6 minutes. Remove and repeat with the remaining chicken.

3. In the same pan, add the butter and let melt. Add the mushrooms and sprinkle with salt and pepper, then saute for several minutes until golden brown and cooked through. Remove from pan with a slotted spoon.

4. Add the garlic to the pan and cook about 30 seconds. Sprinkle the flour in the pan and stir to create a roux.

5. Cook for about 30 seconds to 1 minute, stirring constantly.

6. Add in the chicken broth slowly, whisking the entire time.

7. Simmer the sauce very gently and allow to thicken up a bit

8. Whisk in the Dijon mustard, Italian seasoning and the half and half.

9. Add in the asparagus pieces and very gently simmer in the sauce for a few minutes until they are tender-crisp. Taste the sauce and add salt and pepper as needed.

10. Add the chicken and mushrooms back to the pan, add the sun dried tomatoes and allow the sauce to simmer for another few minutes. Add in the cooked penne pasta. Toss together so everything is well coated. Serve hot. Garnish with chopped parsley

1. Preheat oven to 400.

2. Grease a 9 inch pie pan.

3. Over medium heat, in a medium skillet, melt the butter and saute the onion, about 7 minutes.

4. Add the chopped broccoli to the bottom of the pie pan, then add the onions and chopped Canadian bacon. Sprinkle with cheese

5. Mix the eggs and half and half together, season with salt and pepper. Pour over the veggie/cheese mixture.

6. Bake on middle rack in the center of the oven until eggs are set – about 30-35 minutes.

1. In a slow cooker, place apples in the bottom, then sprinkle on the brown sugar, then cinnamon, nutmeg and salt. Pour in 2 cups oatmeal, then 2 cups milk over the oats, then 2 cups water. DO NOT STIR!!!

2. Cook overnight for 8 hours on low (my quick oats were done in 7 hours).

3. Stir and serve – I served with a tsp of walnuts and some vanilla creamer.

Dough

1. In a large bowl, combine flour, yeast, salt and baking powder. Stir
2. Add greek yogurt and stir.
3. Add water, starting with a few tablespoons and stir – add more water until the dough comes together in a ball. Knead for about a minute.
4. Let dough rise in a warm place for about 30 minutes.

Assembly

1. After dough rises, roll the pizza dough on a piece of parchment paper into a 12×14 inch rectangle. Brush the dough with the melted butter and sprinkle garlic on top.

2. Sprinkle on 1/2 cup mozzarella cheese, leave a 1 to 2 inch border around 1 long edge and 2 short edges of the dough.

3. Top with 12 slices of ham

4. Place roasted peppers on top of ham.

5. Layer salami on top of the peppers.

6. Add another 1/2 cup of mozzarella.

7. In a small bowl, beat the egg with the water. Use a brush to coat the 3 exposed edges of your dough with egg wash.

8. Carefully roll up the long edge of your Stromboli, starting with the one edge that does not have the egg wash. Roll tightly so it stays together.

9. Seal the seam with wet fingers, then roll the stromboli so the seam is down. Seal the ends with wet fingers and tuck the extra dough on the ends under the stromboli.

10. Pick up the parchment paper and transfer paper and stromboli to a baking sheet. Brush with egg wash and sprinkle with the Parmesan cheese. Use a sharp knife to make a few shallow diagonal cuts into the top of the stromboli.

11. Bake at 375 for 25-30 minutes until the top is brown. Remove from oven and let sit for a few minutes. Slice into 8 pieces. 1 serving is 2 pieces.

1. In a small bowl, beat egg. Add spices and mix well.

2. In a large bowl, place ground beef. Add egg mixture and mix.

3. To meat mixture, add onion, cheese and cracker crumbs. Mix until well combined (I use my hands)

4. Place meat mixture on a piece of foil, large enough to wrap around meat.

5. Shape meat into a loaf. Poke a few holes down the center using your finger.

6. Gather foil around meatloaf.

7. Place potatoes in the bottom of the Instant Pot. Pour in 2 cups chicken broth

8. Put trivet on top of potatoes. Place meatloaf on the trivet.

9. Cook for 30 minutes on high pressure. Let natural release for 10 minutes.

10. Place meatloaf on a baking pan, open foil. Top with your choice of topping (BBQ sauce, ketchup, a combo of ketchup, brown sugar and Worcestershire sauce – whatever you like) and place under broiler for a few minutes until caramelized.

1. Simmer chicken in butter and red pepper until lightly browned. Remove chicken with a slotted spoon and place in baking dish (12×8).

2. To butter remaining in pan, add 1/4 cup wine and flour. Mix well.

3. Add rest of wine, olive oil, garlic, chicken broth, and oregano. Simmer 10 minutes. Pour over chicken.

4. Sprinkle with cheese, bread crumbs and parsley.

5. Bake at 350 for 30 minutes, uncovered. Serve over rice.

1. Heat a large skillet over high heat. Add oil and swirl to coat.

2. Season chicken with taco seasoning. Add chicken to pan and brown on both sides for 3 to 4 minutes.

3. Mix in corn kernels and salsa. Reduce heat to medium and simmer for 3-4 minutes or until chicken is cooked through.

4. Remove from heat and stir in sour cream and yogurt.

1. Cut a pocket into each slice of bread by cutting from the top crust side, almost to the bottom crust. Be careful not to slice completely through bread.

2. In a small bowl, combine cream cheese, preserves and brown sugar.

3. Spoon about one tablespoon of mixture into each pocket.

4. In another small bowl, beat eggs, milk, vanilla and cinnamon until well combined.

5. Dip stuffed bread slices in egg mixture, letting excess drip off.

6. Spray griddle or skillet with non stick spray.

7. Cook bread slices over medium heat until golden brown, turning once, about 2 minutes per side.

8. Lightly garnish each slice with powdered sugar or maple syrup.