Ruby's Recommended Crockpot Pulled Pork & Cilantro Lime Apple Coleslaw

Ruby, Petra, and Jack in their Christmas toboggan!  Jan. 2021.

Looks so good but the boys don’t eat Mayo :/ I found a healthy coleslaw recipe they devoured however: shredded Brussels, red cabbage, green apples, apple cider vinegar, maple syrup, Dijon mustard and olive oil .  --Noelle

Chicken Pot Pie Casserole, found/modified by Marya

Rita, Jan. 22, 2021: playing out our Covid quarantine...

INGREDIENTS

*Optional

1/3 c. butter

3 stalks celery, diced

2 med. carrots, cut into coins

1/2 med. onion, diced

(*1-1/2 c. sliced fresh mushrooms)

1/4 c. flour

1 c. chicken broth

1 c. milk

4 c. diced, cooked chicken

1 c. frozen peas

1/2 tsp. salt

(*2 oz. jar diced pimientos, drained)

2 store-bought crescent roll packs

DIRECTIONS

1. Preheat oven to 400 degrees.  In a large saucepan, heat butter over medium heat.  Add [mushrooms] celery, carrots, and onion; cook until tender.
2. Stir in flour until blended; gradually stir in broth and milk.  Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.  Stir in chicken peas, pimientos, and salt; heat through.  Transfer to a greased 11x7 glass baking dish.
3. Unroll the crescent rolls on top of the casserole.  I only cut and used what I needed from the 2nd pack (puzzle it together to cover fully), and just baked the rest of the extra rolls like normal, after.
4. Bake, uncovered, for 15-20 minutes, or until golden brown on top!

To make ahead and cook later:

• make inside mixture ahead and refrig.
• once ready to cook, bake covered with foil @ 350 for 15 minutes
• remove
• raise temp to 400
• carefully add unrolled/uncooked crescent roll crust on top
• cook uncovered for another 15 minutes or so, until the crust looks right

Overnight Baked Blueberry Muffin Oatmeal, found by Marya

Good for easy make-ahead, yummy breakfast.  Original link.

Overnight Baked Blueberry Muffin Oatmeal

Ingredients

• 1 3/4 cups old-fashioned oats
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 1/2 cups milk
• 1 egg
• 2 tablespoons butter, melted and cooled
• 1 teaspoon vanilla extract
• 1 cup blueberries

Crumb Topping

• 1/4 cup cold butter
• 1/4 cup sugar
• 1/4 cup all-purpose flour

Instructions

1. In a large bowl, stir together the oats, sugar, baking powder, and salt.

2. In a smaller bowl, stir together the milk, egg, melted and cooled butter, and vanilla extract.

3. Combine the wet ingredient with the dry in the large bowl, stir to combine. Then stir in the blueberries.

4. Add this mixture to a pie pan, cover and store overnight in the refrigerator.

5. In a small bowl, cut together the crumb topping ingredients. The mixture will be crumbly, like small peas you can press together. Store overnight (or you can make this in the morning, either way).

6. Top the oatmeal with the crumb topping, then bake at 350°F for 30-35 minutes. If the crumb topping doesn't look golden brown and slightly crispy, you can set under the broiler for a minute or two.

November 2020

Also, I used this crust to top my Blueberry Banana Muffins (also on this blog).  Yummy!

January 27, 2021.

--OR--

Ruby recommends this Blueberry Muffin, also with a variation of a crust top.

Unbelievably Moist Turkey Meatloaf, Ruby-found & Noelle-approved

Gemma & Petra, Night before Zig's Wedding, Dec. 30, 2020.

LINK TO ONLINE TUTORIAL, ORIGINAL RECIPE.

INGREDIENTS

8 ounces mushrooms, trimmed and very finely chopped

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and minced

1 tablespoon oil

3/4 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

7 tablespoons ketchup, divided

1 cup (60 grams) panko bread crumbs

1/3 cup (80 ml) milk

2 large eggs, lightly beaten

1 1/4 POUND GROUND TURKEY (92% LEAN)

• 
  

• PREPARE MEATLOAF

1. Heat oven to 400 degrees Fahrenheit. 
2. Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. 
3. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. 
4. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
5. Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
6. Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. 
7. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.
8. Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.
9. BAKE MEATLOAF until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. 
10. Let stand 5 minutes before slicing.

ADAM AND JOANNE'S TIPS

• Some stores sell ground turkey in 1 pound portions and others in 1 1/4 pound portions. While we like using 1 1/4 pounds, 1 pound of turkey is adequate for the ingredient amounts shared in the recipe.

lemon almond crinkle cookies, provided by Monica (just before JOY)

Christmas Photo: Simpson's 2020

INGREDIENTS
1-7 oz box Odense Almond Paste (grated using large hole side of box grater)
3/4 cup sugar
1 stick (4 oz) unsalted butter, room temperature
1 large egg
1 tablespoon grated lemon rind (1 large lemon)
2 teaspoons fresh lemon juice (from grated lemon)
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup Confectioner's sugar

	Directions:
	Step 1 Beat Almond Paste (grated using large hole side of box grater), sugar, butter, egg, lemon rind and juice until mixture is light and fluffy.
	Step 2 Sift flour, baking soda, baking powder and salt into almond mixture. Mix until incorporated. Cover and refrigerate 1 hour or overnight. Dough stays well in refrigerator up to 5 days.
	Step 3 Preheat oven to 350°F. Line baking sheet with parchment paper. Shape dough into one inch balls and roll in Confectioner's sugar. Tip: We used a #100 cookie scoop for consistency and ease.
	Step 4 Place balls on baking sheets 2-3 inches apart. Bake 10-12 minutes or until puffed and lightly colored around edges. Place sheets on wire racks until cookies are cool. Store cookies in air-tight container between layers of wax paper.