Bergman Rib Rub

1/4 C Paprika 1 1/2 T pepper 1 1/2 T brown sugar 1 T salt 1 1/2 t of each: celery salt cayenne pepper granulated garlic dry mustard cumin Mix together. Rub on rack of Ribs, Put into foil and seal tight. Bake at 325 for 3 hours, then remove and BBQ on grill until brown.

Breadsticks

http://crockpot365.blogspot.com/2008/07/crockpot-peppercorn-steak.html

Despain SLOPPY JOES

SLOPPY JOES

1 lb ground beef 

1/2 green pepper diced 

1/2 large onion chopped 

1/2 C water 

1 C ketchup 

2 cloves garlic 

1 T brown sugar 

1 t chili powder 

1/2 t dry mustard 

1/4 t. red pepper flakes 

1 T hot sauce 

1 T Worcestershire sauce 

salt and pepper 

Brown Beef. Add peppers and onions. Add water, ketchup, garlic. Stir and add remaining ingredients. Cover and Simmer 20 minutes. Serve on toasted bun.

Tuscan Garlic Chicken

Tuscan Garlic Chicken

Adapted from:  https://www.eatwell101.com/crock-pot-tuscan-garlic-chicken

6 – 8 skinless, bone-in chicken thighs
1 tablespoon olive oil 
6 cloves garlic, minced
1 cup heavy cream
1/3 cup (80ml) chicken broth
3/4 cup grated parmesan cheese
1 tablespoon Italian seasoning
1 teaspoon crushed red chili pepper flakes
Sea salt and black pepper
1/2 cup Sun-dried tomatoes (chopped)
2 cup Spinach (chopped, packed) or Fresh

1. Heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.

2. Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes, when its thick enough to coat the back of a spoon.

3. Meanwhile, place the chicken thighs in a pan or CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.

4. When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.

5. Pour the cream sauce evenly over the chicken thighs. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.

6. Cook the Tuscan Garlic Chicken thighs in a crockpot for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove gently the chicken thighs from the crockpot and set it aside.  Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.

7.  Can cook in a covered pan in a 350 degree oven for an hour.

8. Return the chicken to the slow cooker or pan, and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the Tuscan chicken when serving.

Pepita Seed Granola with Flax

Pepita Seed Granola

Adapted from:  https://natashaskitchen.com/wprm_print/pumpkin-flax-granola-recipe

3 cups Rolled Old Fashioned Oats
1/2 cup coconut flakes, (unsweetened) 

1/2 cup shaved almonds or Walnuts
1 cup pumpkin seeds, AKA pepita
1/4 cup flax seeds or ground flax meal

Optional:  2 T sesame seeds, or 2 T Chia Seeds

1/4 cup honey
1/4 cup maple syrup, (real maple syrup)
1/4 cup coconut oil, melted into liquid form (can sub with butter or oil of choice)
1/2 tsp salt

 

• Preheat oven to 325˚F. In a large mixing bowl, combined 3 cups rolled oats, 1/2 cup coconut flakes, 1 cup pumpkin seeds, nuts and 1/4 cup flax seeds and optional ingredients.
• In a stovetop pan stir together 1/4 cup coconut oil, 1/4 cup honey, 1/4 cup of maple syrup, and 1/2 tsp salt. Heat just until blended and bubbly.
• Drizzle the liquid mixture over the dry ingredients and gently toss/stir until evenly coated. Spread out onto a 1/2 sheet baking pan lined with parchment paper and bake at 325˚F for 18-20 minutes, stirring once halfway through.  Remove from the oven and let cool completely then crumble with your hands and store in an airtight container at room temperature.

Dinner Crescent rolls AKA Lion House

Dinner Crescent Rolls

Adapted from:  https://howdoesshe.com/delicious-dinner-rolls/

1 1/2 cups of milk 

3/4 cup + 1 Tablespoon Sugar 

1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups of warm water
about 9-10 cups of all purpose flour
at least 1 cup of butter

Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. 

Add yeast to this mixture, but it will be too hot to just dump the yeast straight in To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. 

Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly.

Make sure your milk mixture is just warm, not boiling and add the yeast mixture!

Using a wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). Only add 2 cups at time and stir in between. 

Use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise til double in size.

Cover your working space with oil to prevent the dough from sticking. Dump your dough out and divide it into 4 balls.  Roll each ball into a circle.  Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough, but expert bakers say you can't use too much butter, so be generous.  

Cut the dough into quarters using a pizza cutter.  Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.  Roll the dough starting with the wide end of the triangle.  Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!

Pre-heat your oven to 350 degrees. Place the pans of dinner rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, bake (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes.  Immediately glaze with a stick of butter.

Adapted from https://alexandracooks.com/2022/09/04/buttery-soft-pretzels-easy-no-boil/

Soft Pretzel Knots

• 5 cups (640 grams) all-purpose flour
• 2 teaspoons (8 grams) instant yeast
• 1.5 teaspoons (9 grams) table salt
• 1/2 cup (110 grams) granulated sugar
• 1.5 cups (350 grams) warm water
• 1 T (15 grams) olive oil

1. In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the water and oil and stir with a rubber spatula until a  dough forms. Knead the dough briefly in the bowl, then turn the dough out onto a work surface and continue kneading until the dough comes together and feels tacky to the touch, about a minute. Or use your stand mixer, which will take roughly 3 minutes total. 
2. Place the dough back in the mixing bowl, cover with a towel or bowl cover and let rise in a warm spot for 1 hour. Longer is fine, too. 
3. Heat oven to 425ºF.
4. Turn dough out onto a work surface and portion into 12 pieces, using flour as needed if dough is sticky. Note: If you want identically sized pretzels, weigh your total dough, then divide by 12. (Each portion should roughly weigh 75 grams.) Don't use too much flour …just sprinkle to prevent the dough from sticking. 
5. Roll each portion into a 12-inch log. You’ll roll each piece longer afterward, but the brief rest will make them easier to roll out later.
6. Once all the portions have been rolled, continue to roll each portion to 22 to 24 inches long. Twist each piece into a pretzel shape and transfer the shaped pretzels to a lightly oiled sheet pan. (Great video for twisting:  https://youtu.be/vkGbUIVIoqI)
7. 1/2 cup (115 g) baking soda
8. 4 cups hot water
9. Kosher salt or Coarse Sea Salt
10. 4 T melted butter
11. When all of the pretzels are shaped, dissolve the 1/2 cup of baking soda in 4 cups of hot water. You can use hot tap water here or boil 4 cups of water.
12. Line two sheet pans with parchment paper. Working with one pretzel at a time, drop it into the water. Use a spider skimmer to remove it and transfer it to a parchment-lined sheet pan.  Ensure the top of the pretzel gets sufficiently coated in the baking-soda solution, which promotes more even browning. Repeat until all pretzels have been dipped.
13. Sprinkle pretzels with salt.  Bake for 10 to 12 minutes or until golden. 
14. Remove pan from the oven and immediately brush the hot pretzels with the melted butter. Transfer pretzels to a cooling rack. 

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Pesto Shrimp and Couscous Packets

Pesto Shrimp and Couscous Packets

Adapted from http://emeals.com/recipes/recipe-28734-186380-Pesto-Shrimp-and-Couscous-Packets

• 1½ lb peeled and deveined medium-size shrimp

• ¼ cup basil pesto

• 2 (5.8-oz) boxes roasted garlic and olive oil couscous

• 30 Cherry tomatoes, cut in half

• 1/2 cup crumbled feta cheese

1. Preheat oven to 425°F.

2. Tear 6 sheets of heavy-duty foil into six (18-inch) squares.

3. Stir together shrimp and pesto; set aside.

4. Prepare couscous according to package directions; divide among foil squares and top with cherry tomatoes.

5. Arrange shrimp over tomatoes; sprinkle with cheese.

6. Fold edges of foil over shrimp mixture to enclose filling.

7. Roll up ends of foil to completely close packets.

8. Place packets in a single layer on a large baking sheet.

9. Bake 15 to 20 minutes