Abby's Fiesta Ranch Dip

16 oz sour cream

1/2 packet Ranch Dip Mix
1/2 packet Taco Seasoning Packet
1 can Rotel, mostly drained (or 7 oz. salsa)
2 cups shredded cheese (cheddar or Colby jack)  

Mix all ingredients & chill until ready to serve.

Chipotle Bowls

cooked, shredded meat of choice

rice*

Toppings:

cheese 

sour cream

guacamole

pinto beans or black beans

lettuce

salsa

tomatoes

chips - crushed

*To cook rice in Instant Pot - Add 1.25 cups of water with each one cup of dry rice. Use rice setting and natural release (or seal and cook on high pressure for 3 minutes). We usually cook 3 cups dry.

Everything Brussel Sprouts

2 lbs. Brussels sprouts (I get the big bag from Costco)

4 T. olive oil

2 tablespoons everything bagel seasoning

Preheat your oven to 400. Trim the ends off of the sprouts. Cut in half or quarters if they are really big. Line a baking sheet with parchment and spread sprouts on sheet. Drizzle with olive oil and toss to coat. Bake for 12 minutes. Remove sheet from oven and sprinkle the everything seasoning over the sprouts. Return to the oven and bake for another 12-15 minutes or until tender and crispy. Serve immediately.

Instant Pot Hot Dogs

Hot dogs

1 cup water

Put the cup of water into the bottom of the Instant Pot. Add the rack and as many hot dogs as you would like to cook. Lock lid and set to "sealing". Set to High Pressure with a cook time of zero. When it beeps do a quick release of the pressure. Remove lid and serve. Usually takes 15-20 minutes total.

Trevor's Easy Mexican Rice

2 T. olive oil
1 cup white rice
2 cups chicken broth
1 can tomato juice (5.5 oz)
salt and pepper to taste

Heat oil in a skillet on medium high heat. Add the rice and cook until slightly brown the rice, stirring frequently. Add broth, tomato juice, salt and pepper. Stir well. Reduce heat to simmer and cover tightly with a lid. Cook about 20 minutes or until the liquid is absorbed. Remove from heat and let sit a few minutes before serving.

Serves 6. I doubled it.

Hashbrown Breakfast Casserole

24 oz hash brown potatoes

16 oz. ham, cubed

8 oz. cheddar cheese, shredded

12 large eggs

1 cup milk

1/2 t. salt

1/4 t. pepper

Mix potatoes, ham, and cheese in a large bowl. Put into greased 9x13 pan. Using the same bowl, whisk eggs with milk, salt, and pepper. Pour egg mixture over potato mixture. Bake at 350 for one hour or until center is set and edges are golden brown.

Cheese and Egg Breakfast Casserole

1/2 cup flour

1 t. baking powder

1/2 t. salt

8 T. butter

10 eggs

16 oz. Monterey Jack cheese, shredded

16 oz. cottage cheese

4 oz. can diced green chiles

Preheat oven to 325 degrees. Combine flour, baking powder, and salt in a small bowl. Melt butter. Place eggs in a large bowl and beat until well blended.  Add the flour mixture to the eggs and beat until smooth. Stir in melted butter, Monterey Jack cheese, cottage cheese, and green chiles. Pour into greased 9x13 pan. Bake for 35-45 minutes or until set. Let stand 5 minutes before serving.

From Rachelle Schlauder

Aunt Kathy Bars

1/2 cup sugar

1/2 cup brown sugar

1 cup corn syrup

1 cup peanut butter

1 cup peanuts, chopped (optional)

6 cups cornflakes

1 pkg. milk chocolate chips

Mix sugars and syrup. Add peanut butter (and peanuts if you're adding them). Mix in cornflakes a little at a time. With buttered fingers, press mixture into a greased 9x13 pan. Melt milk chocolate chips in a small glass bowl using the microwave. Spread melted chocolate over the bars and let harden. Cut into bars.

From Aunt Kathy McCormack

*For Christmas, I decorate with red and green M&Ms and cut into 1 inch pieces.

Christmas Sugar Cookies

6 cups flour

3/4 t. salt

2 1/4 cup butter

2 1/2 cup sugar

3 eggs

3 t. vanilla

Plan ahead: set out butter to soften. 

In medium bowl, combine flour and salt. In large bowl, cream butter and sugar on medium speed. Add eggs and vanilla, beat until combined. Slowly add flour a cup at a time. Don't overmix. 

Roll out dough to 1/4 inch thick and cut into desired shapes. Place on cookie sheet lined with parchment paper. Bake at 325 for 13-15 minutes or until edges are just starting to get golden. Let cool on cookie sheet for a couple minutes before moving to wire rack to cool.

Frost and decorate as desired.

Makes 7-8 dozen cookies, depending on size.

Recipe adapted over time. Original from Shirley Ditsworth.

*For my oven, I increase temp to 340 and bake two trays at a time for 13 minutes total, switching at the six minute mark.

Frosting:

4 cups powdered sugar

3 - 4 T. butter, melted or very soft

2 t. vanilla (or 1 t. vanilla and 1 t. almond extract)

milk as needed for consistency

Mix all ingredients well with mixer. Add milk until spreadable, but not runny. Add food coloring, if desired.

Frosting recipe adapted over time. Original from Carol Sullivan.

Caprese Appetizers

Spear on toothpicks:

cherry tomato

fresh basil leaf, folded

fresh mozzarella ball

Mix and drizzle onto spears:

2 tsp. olive oil

1 tsp. balsamic vinegar

salt and pepper