Turkey and Cheese Lunch Rolls

3 cups very warm water
3 Tablespoons SAF yeast
3 Tablespoons sugar

Combine and let sit for 10 minutes

7-8 Cups flour (a combo of white and wheat works)
3/4 Tablespoon salt
1/2 cup oil

Combine in kitchen-aid and kneed five minutes. Let rise for 45 minutes. Roll out into a large, wide rectangle (just like the process for cinnamon rolls) Layer with sliced turkey and shredded cheese (12 oz of cheese is just about right). Roll up. Cut into 24 slices. Place each slice into two 9x13 casserole dishes (spray with cooking oil first). Bake on 350 degrees for 30-35 minutes until golden brown. Remove from pan and let cool completely. Place individual rolls into sandwich bags and place in the freezer. Put in lunch boxes in the morning and they will be all thawed out by lunch.

Mexican lasagna

2 pounds ground beef
Diced onions
Minced garlic
1 packet Taco seasoning
1 can Petite diced tomatoes
1 can tomato sauce
6 Tortillaland uncooked tortillas, cooked
Sour cream
Cream cheese
Cheddar cheese
Moneray jack cheese
1 can corn
1 can beans
Tortilla chips

Brown ground beef with onions and garlic (season with salt). Drain fat and add tomatoes and tomato sauce and packet of Taco seasoning and 1/3 cup water. Simmer for a few minutes. Cook tortillas and cut in half. Grade Cheddar and moneray jack and mix together. Rinse black beans and corn and mix together. In a 9x13 pan layer start with a layer of beef, followed by corn and bean mixture, next layer 3 tortillas, sour cream, little dollops of cream cheese, and shredded cheese last. Repeat once. For the last layer add beef, corn and beans and the rest of the cheese. Bake at 425 for 20 minutes cover with aluminum foil. Remove foil and add crushed Tortilla chips and bake for 5-10 more minutes.

Chocolate Chip Pumpkin Muffins

Recipe adapted from Our Best Bites

Ingredients

1 1/2 cups all purpose flour (spooned into measuring cup and leveled)
1 1/2 cup whole wheat flour, (again, don’t scoop!) or all purpose flour if you like
1 or 2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/4 cup white sugar
3/4 cup vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees.  Fill muffin tins with paper liners.

Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate mixing bowl combine brown sugar and white sugar and whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.

Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between muffin pans and sprinkle a few extra chocolate chips on top.  Bake for 20-25 minutes or until a skewer comes out with a few crumbs attached.  

Let cool for a couple minute then remove muffins from pan and place on wire cooling rack. 

Grilled Pizza Crust

2 cups warm water
2 tablespoons yeast
2 tablespoons sugar

Mix together and let stand 10 minutes

1/3 cup olive oil
1/2 tablespoon salt
5 to 5 1/2 cups flour

Mix the rest of the ingredients and kneed for 5 minutes using dough hook on Kitchenaid or kneed by hand for 10 minutes. Roll into balls (about the size of a baseball) and flatten using rolling pin until desired thickness (it is easiest to work with if they are personal sized pizzas). Drizzle or spray each side with olive oil to make sure it is covered. Pre-heat grill to 300 degrees. Place dough on grill and quickly close the lid. When grill marks appear on the crust and the inside starts to cook, flip crusts and quickly add toppings then close grill lid as quickly as possible. Leave closed till grill marks appear on the other side of the crust and cheese melts.

For freezer meal: Grill each side of the crust and do not add toppings. Freeze in ziplock bag. When ready to eat, thaw on counter (only takes about an hour), add toppings and broil in your oven.

My Favorite Cafe Rio Pulled Pork

3-4 lbs bone-in pork shoulder/butt roast (cheaper cuts do great in the slow cooker)
Coke

Add the pork and some of the coke (doesn't need to cover it) to a slow cooker and cook on low for 8-10 hours.

Remove the pork and shred. Discard bone and fatty pieces. Drain the juices from the slow cooker and return shredded pork to slow cooker.

2 cups coke
1 cup brown sugar
16 oz red taco sauce
1-2 tsp. chipotle pepper seasoning (to taste, it is a little spicy)

Combine these ingredients in a separate bowl and then pour on top of pork. Let pork soak for 30-60 minutes.

Serve with black beans, rice (cook using chicken broth instead of water, stir in some cilantro and lime juice after it is cooked), THIS salad dressing, and Tortillaland uncooked tortillas (Costco has these).
Or serve with lettuce, pico de gallo, guacomole, rice, beans and tortilla strips and the same salad dressing.

Shredded Wheat Banana Bread

3/4 cup sugar (I use 1/2 cup)
1/2 cup vegetable oil
2 eggs
4 tablespoons buttermilk
4 very ripe bananas, mashed
1 teaspoon baking soda
1 cup flour (whole wheat works well)
1 1/2 cup crushed shredded wheat (leftover from cereal works)
1/2 teaspoon salt
1 cup coarsely chopped walnuts (optional)

Heat oven to 350 degrees. In a large bowl, combine sugar and wet ingredients. In a medium bowl, combine dry ingredients (except nuts). Add dry ingredients to wet and mix. Add walnuts. Pour batter into a greased 9x5 loaf pan and bake for 60-75 minutes. Or pour into greased muffin tins (makes about 18) and bake for 25 minutes.

Meatballs

1 pound ground beef
1 cup Italian style bread crumbs
1/2 cup Parmesan cheese
2 eggs, beaten
1/2 cup milk
1 clove garlic, minced
1 1/4 teaspoon salt
1/4 teaspoon pepper
3 cups pasta sauce

Mix all ingredients using your hands then shape into 15-16 balls. Place on cookie sheet and bake in a 400 degree oven for 20-25 minutes. Place tomato sauce in a skillet and turn stove to low. Place meatballs in sauce and cover and simmer another 15-20 minutes.

Serve over spaghetti or on subs with provolone cheese.