Cheesy Veggie Bake with Dumplings

 Ingredients

• 1 package of Boursin cheese (any flavor)
• 1 carton cherry tomatoes
• 2 zucchini, sliced 
• 1 yellow squash, sliced (or sub broccoli florets)
• 5 cloves garlic, peeled, whole
• cooked tortellini (or sub lamb dumplings)
• onion powder / Herbamare / Lowry's
• salt
• pepper

Directions

1. Preheat oven to 400 degrees
2. Place Boursin cheese in the middle of a baking dish
3. Add cherry tomatoes, zucchini, yellow squash, and garlic to the baking dish all around the Boursin cheese.
4. Drizzle with olive oil and sprinkled with seasonings
5. Bake for 30 minutes
6. Mix well until cheese is dispersed throughout the veg
7. Mix in cooked tortellini (or dumplings) and enjoy!

Source

• https://www.instagram.com/alisonhavens_/

Frito-roos

 Ingredients

• 1 bag of Party Size Fritos Scoops
• 1 cup white sugar
• 1 cup light corn syrup
• 1 + 1/4 cup creamy peanut butter
• 1 + 1/4 cup semi sweet chocolate chips
• 1 + 1/4 cup butterscotch baking chips

Directions

1. Line a 1/2 sheet pan with parchment paper
2. Lay the whole bag of Scoops on the pan with the cups facing up
3. In a sauce pan, combine white sugar, light corn syrup, and creamy peanut butter
4. Stir on medium low heat until everything is melted (BUT NOT BOILING)
5. Drizzle the peanut butter mixture over every Scoop
6. Combine chocolate chips and butterscotch chips in a double boiler (or microwave safe bowl and heat for 30 sec intervals) until fully melted
7. Drizzle chocolate chips and butterscotch chips over the peanut butter mixture
8. Cool until the chocolate mixture is fully set then break into bite size chunks and enjoy!

Source

• https://www.tiktok.com/@jenicaecho/video/7449882622534143275

Slow Cooker Cinnamon Applesauce

Ingredients

• Apples: 8 medium-sized (Honey Crisp)
• Brown Sugar: 1/4 to 1/3 cup (adjust based on sweetness preference)
• Cinnamon: 1 teaspoon (or more to taste)
• Lemon Juice: 1 tablespoon (optional for flavor)
• Water: 1/2 cup

Directions

1. Place the peeled, sliced apples into the bowl of your crockpot. 
2. Sprinkle sugar and cinnamon over the apples and mix well.
3. Pour the water into the crockpot and place the lid on top.
4. Cook over high heat for four hours. 
5. When cooking time is up, remove the lid and mix the apples using a wire whisk, stirring until smooth, or until desired consistency is reached.

Notes

• To store, allow the applesauce to cool completely then place in a sealed container in the fridge.
• For a richer flavor, consider adding a cinnamon stick or a strip of lemon peel during cooking.
• You can experiment with different apple varieties for unique flavors.

Source

• https://belleofthekitchen.com/crockpot-cinnamon-applesauce-recipe/
• https://www.thekitchn.com/how-to-make-applesauce-in-the-slow-cooker-223486

Beth's Good Salad

Salad

• Mixed baby greens
• green onions, diced
• honey crisp apple
• toasted almonds
• shaved Parmesan
• croutons (directions listed below)
• top the salad with pepper!

Croutons

1. Cut bread small, add to a pan on low heat with equal parts butter and olive oil - maybe like 2tpsb of each?
2. Toast until all the liquid is absorbed and the bread starts to brown. Then lay out on a sheet pan, season them with salt and Italian seasoning or whatever you want, then toast in a 200 degree oven for 30-45 mins or until the bread feels crispy.

Dressing -- so I make this in descending amounts, I never measure but these are my best guess. Whisk until combined and it thickens then taste and adjust!

• 1/2 cup Oil or avocado oil
• 1/4 cup Balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Maple syrup
• Good sized pinch Flaky salt
• Pepper

Marsha's Brisket

 Ingredients

• 1 large onion, sliced
• 1-2 cups water or beef stock
• ¼ cup red wine (use up to a whole bottle if needed)
• 4 potatoes, diced [optional]
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3-4 cloves garlic
• 3-5 lb brisket

Directions

1. Place roasting pan in the fridge to cool down (better for browning)
2. Pat brisket dry on both sides
3. Sear brisket on Med-High heat on both sides. Set aside on a plate or casserole dish
4. Sauté onion in drippings + butter until caramelized (about 10 min)
5. Add diced potatoes, carrots, & celery
6. Add garlic
7. Add water and red wine
8. Simmer 10 minutes
9. Place brisket in pot, fat side up
10. Season with garlic powder, salt and pepper
11. Pour vegetable mixture over meat
12. Cover and cook at 3 ½ hours at 350 degrees
13. Cool overnight
14. Skim and remove fat (the hard floaters)
15. Slice against the grain into thin strips
16. Before serving, cook 2 hours at 300 degrees