Coleslaw

 2 t. apple cider vinegar

2 T. sugar

1/8 t. dry mustard

1/4 t. salt

1/4 t. pepper, optional

1/2 cup mayo

10 oz finely shredded cabbage (chopped if you want)

1/4 cup shredded carrots

Mix mayo, vinegar, sugar, mustard, salt, and pepper in a small bowl. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours.

From ChickFilA

Bread Pudding

 

From Abbie Dunham (her grandma's recipe)

Pearl's Banana Cake

1/2 cup shortening (or butter, softened)

1 1/2 cups sugar

2 eggs

2 ripe bananas, mashed

1 tsp. vanilla

2 cups flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup sour milk

Mix all ingredients together. Bake for 30 minutes (350 degrees) or until done. Frost with cream cheese frosting.

Cream Cheese Frosting:

Beat together 

3 oz cream cheese, softened

1/4 cup butter, softened 

1 t. vanilla

2 - 21/2 cups powdered sugar

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