Pizza (Bulk freezer batch)

4 c warm milk 

3 T yeast 

9 c flour

4 T olive oil

3 T salt

Mix milk & yeast together & let sit for 6-8 minutes until yeast blooms. Add flour, olive oil & salt. Mix in mixer for 10 minutes. Place in greased bowl & let rise for 2-3 hrs. Preheat oven to 400⁰. Punch down dough & divide into 4 pieces. Shape each piece into a ball & let rest for 10 minutes. Roll each ball into pizza shape & place on a baking sheet or pizza pan. Add a little ledge to the dough. Pierce with fork all over. Bake for 8 minutes. Remove from oven & top with sauce, cheese & toppings of choice. 

Wrap pizzas in plastic wrap & freeze. Remove plastic wrap & place frozen pizza in pizza pan. Bake frozen pizza at 425⁰ for 35 minutes. 

Spanish Rice

2 T oil

½ onion, diced

2 c rice 

1 8oz can tomato sauce 

2 garlic cloves, minced

4 c chicken broth

1 t salt

1 t cumin

Add oil to a pan over medium heat. Add the onion & cook until slightly softened. Add the rice & toast until it's golden brown. 

Add seasonings, tomato sauce & broth to the rice and bring to a boil. Reduce heat to low then cover for 20-25 mins.

Fluff with a fork & serve!

Creamy Crockpot Tomato Soup

2 (28 oz) cans of peeled whole tomatoes

1 (15 oz) can tomato sauce

1 qt chicken broth 

2 T oil

1 diced onion

2 T minced garlic

1 packet of Italian dressing mix. 

Pepper to taste

1 c heavy cream

3 T cornstarch

3-4 T hot sauce (optional) 

1 c shredded parmesan cheese

Saute onion in oil until tender. Add garlic & cook another minute. Add tomatoes, sautéed onions & garlic, seasoning packet & broth to the crockpot. Season with pepper.

Cook on high 4 hours or low 6 hours. Then take an immersion blender or a regular blender (just be careful) and blend the soup until smooth.

Now whisk heavy cream & cornstarch together. Add to soup. Add optional hot sauce & parmesan cheese. Mix and let cook another 30 minutes. 

Serve! Add croutons, shredded Parmesan etc.

Crockpot Beef Tips and Gravy

Meat:

1.5-2 lbs stew meat

Black pepper, to taste

Other seasonings, to taste (we like Kinders woodfired blend seasoning) 

2 T brown sugar

Gravy:

2-3 T butter

1 medium onion, sliced

2 T minced garlic 

2-3 c Beef broth 

1 packet au jus mix

Worchestershire sauce 

¼ c butter, divided 

2 T cornstarch

2 T water 

In a large skillet brown meat for a few minutes then flip and brown another few minutes until a little crispy. Remove meat to a plate. To the same skillet add 2-3 T butter & sliced onion. Sauté for a few minutes then add minced garlic. Deglaze pan with 1 c beef broth. Scrap any brown bits off your pan. 

Add the meat to your crockpot then your onions and broth. Add au jus mix, a few dashes of Worcestershire sauce & 1½-2 c of beef broth. Top with ½ stick of sliced butter.

Cook on high 3-4 hours or low 6-7 hours.

If broth isn’t thick enough, combine corn starch with water and mix together then add to your crockpot. Cook another 30 minutes or until thickened.

✨Double recipe for large family✨

Enjoy over mashed potatoes!

Mashed Potatoes:

5 pound bag russet potatoes, peeled and cubed

8 oz cream cheese 

1 c sour cream 

½ c butter, divided

½ c shredded parmesan cheese 

Salt, pepper and garlic powder to taste 

 

Boil potatoes in water until fork tender. Once your potatoes are done drain water & add cream cheese, sour cream & ¼ c butter.

Mash or use electric mixer until potatoes are smooth.

Butter a 9x13 pan. Sprinkle Parmesan cheese on bottom of pan. Be generous!

Scoop potatoes into pan and top with more parmesan cheese. Generously! Top with ¼ c of butter, cut into slices.

Bake at 350⁰ for about 35 minutes or until golden. Top with beef gravy!

Crunchy Granola

 14 cups rolled oats

 1 cup raw pumpkin seeds

 2 cups coconut flakes

 2 cups sliced or slivered almonds

 1½ teaspoons salt

 2½ cups brown sugar

Wet Ingredients

 1 cup honey

 3 T almond ir vanilla extract

 ½ cup oil

 ⅔ cup water

 Preheat oven to 225°.

 In a very large bowl, combine all dry ingredients.

 In a separate bowl, whisk together all wet ingredients until smooth.

Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.

Spread the granola mixture evenly onto large cookie sheets.

Bake for 1 hour and 15 minutes, stirring every 20 minutes for even toasting.

Increase oven temperature to 250° and bake for an additional 10 minutes.

Let cool completely before adding any optional mix-ins like dried fruit or chocolate chips.

Store in an airtight container.

Notes:

 • This recipe makes about 6–7 pounds of granola — perfect for meal prep.

 • You can easily halve the recipe if needed.

 • Swap nuts, seeds, or extracts to fit allergies or taste preferences.

 • Delicious over Greek yogurt, with milk, or straight from the jar.

Gooey Ramekin Brownies

(Serves 2)

Recipe can easily be doubled or tripled.

 ¼ cup butter

 ½ cup + 2 tsp semisweet chocolate chips

 1 Tbsp cocoa powder

 ½ cup sugar

 ¼ tsp salt

 1 large egg, room temp

 1 tsp vanilla extract

 ¼ cup all-purpose flour

 Optional: sprinkles for topping

 Vanilla ice cream or homemade whipped cream, for serving

Preheat oven to 350° and lightly grease two 6-oz ramekins.

In a saucepan over low heat, melt the butter and ½ cup chocolate chips, stirring often.

Remove from heat and whisk in cocoa powder, sugar, and salt (mixture may look grainy).

Whisk in the egg and vanilla until smooth and glossy.

Gently fold in the flour just until combined.

Divide batter evenly between ramekins. Press 1 tsp chocolate chips into the center of each.

Add sprinkles on top if using.

Place ramekins on a baking sheet and bake for 25 minutes, until tops are set but centers are gooey.

Cool for about 15 minutes, then serve warm — plain or topped with ice cream or whipped cream.

Fluffy Blueberry Pancakes

2 cups all-purpose flour

½ teaspoon baking soda

1 tablespoon baking powder

 ½ teaspoon salt

 ¼ cup sugar

 2 cups buttermilk

 2 eggs

 ¼ cup oil

 Fresh blueberries

In a bowl, whisk together the flour, baking soda, baking powder, salt, and sugar.

In a separate bowl, whisk the buttermilk, eggs, and oil.

Pour the wet ingredients into the dry and gently mix just until combined (don’t overmix).

Heat a griddle over medium heat and lightly grease with coconut oil.

Scoop batter using a ¼-cup measuring cup, sprinkle blueberries on top, and cook until bubbles form. Flip and cook until golden.

Serve warm — or let cool and freeze for later.

Soft Breadsticks

 2 Tbsp active dry yeast

 2½ cups warm water

 2 Tbsp sugar

 2 Tbsp oil

 1 Tbsp salt

 6 cups all-purpose flour

 ½ cup melted butter (for brushing)

Garlic bread seasoning, to taste

In the bowl of your mixer, dissolve the yeast in warm water.

Add sugar, oil, salt, and flour. Mix until a soft dough forms.

Knead in your mixer for about 10 minutes, until smooth and elastic.

Roll the dough out on a lightly floured surface and cut into breadstick shapes & twist. No need to let rise.

Place on a greased baking sheet. Brush generously with melted butter and sprinkle with garlic bread seasoning.

Bake at 350° for 20-25 minutes, until the tops are lightly golden and the breadsticks are soft and fluffy.

Baked Blueberry Breakfast Bowls

1½ cups low-fat cottage cheese

2 large eggs

2 tbsp Greek yogurt

2–3 tbsp honey, maple syrup, or monk fruit sweetener

1 tsp vanilla extract

1 tbsp lemon juice or zest

1 scoop vanilla protein powder 

½ cup blueberries (fresh or frozen)

1 tbsp oat flour or almond flour (optional) 

½ tsp baking powder

Pinch of salt

Optional toppings: extra blueberries, coconut flakes, chopped nuts, drizzle of yogurt.

Preheat oven to 350°. Lightly grease 3–4 oven-safe ramekins or bowls.

Blend cottage cheese, eggs, yogurt, sweetener, vanilla, lemon, protein powder, flour, baking powder, and salt until smooth.

Fold in blueberries.

Pour into bowls and sprinkle a few berries on top.

Bake for 25–30 minutes, until set and lightly golden.

Cool 5 minutes and enjoy warm… or chill for later.

Protein Bagels

1 ¼ c flour

2 tsp baking powder 

½ tsp salt

¾ c non-fat greek yogurt

2 large eggs, whites and yolks separated, and beaten

everything bagel seasoning or sesame seeds

Preheat oven to 375⁰. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into ¾-inch thick ropes and join the ends to form bagels.

Brush the top with egg whites and sprinkle both sides with seasoning of your choice.

Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air Fryer Method:

Air fryer at 280° for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Chopped Italian Salad

Lettuce 

Salami

Ham

Provolone

Red Onions 

Tomatoes

Olives

Chop up on a cutting board

Add:

Mayo

Hot hoagie spread

2 T red wine vinegar 

2 T oil

4 cloves garlic, minced

¼ c sliced pepperoncini

½ tsp each salt, pepper, red chili flakes & oregano

Mix & Enjoy!

Crispy Onion Rings

2 large onions, sliced into rings

2 c milk 

2 c flour

1 T Worcestershire sauce

1 T salt pepper garlic Kinder's 

1 T paprika

1 T baking powder

Whisk together batter ingredients. Heat oil in a pan. Dip onion ring into batter & place carefully into the hot oil. Flip over halfway & cook till golden brown.

Remove from oil & place on paper towel.

Enjoy!

Honey Butter Chicken

For the Chicken:

1.5 lbs chicken thighs boneless, skinless

2 T soy sauce

1 T honey

1 tsp garlic powder

¼ tsp salt

Freshly cracked black pepper

Honey Butter Sauce:

3 T unsalted butter

¼ cup soy sauce

¼ cup honey

4 garlic cloves, minced

¼ cup water

1 tsp corn starch

In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins up to overnight.

Preheat air fryer to 425⁰ for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165⁰ or more)

If you don't have an air fryer, you can bake it at 400⁰ for 20-25 min or panfry for 4-6 minutes per side. 

While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins until thickened. Remove and set aside.

Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice & veggies.

Roasted Butternut Squash Soup

 

1 medium Butternut Squash

7 fl oz Coconut Milk

1-2 Red Onions

2 Carrots

1-2 Bell Peppers

1-2 heads of Garlic

2 Tomatoes or 1 cup of Cherry Tomatoes

1 1/2 cups Vegetable Broth

1 tsp Fresh Ginger optional; grated

Olive Oil enough to drizzle over vegetables

Fresh Cilantro for garnish

Seasoning:

1 tsp Black Pepper

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Chili Oil

 

Preheat your oven to 390°. Cover and large baking sheet with foil. 

Peel and chop the butternut squash, or simply cut the squash in half. 

Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.

Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.

Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.

Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.

Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil if desired.

Chewy Oatmeal Cookies

½ Cup Butter, Softened

½ Cup Brown Sugar

½ Cup Granulated Sugar

1 Egg

1 Teaspoon Vanilla

1 ½ Cups Flaked Coconut

1 Cup All-Purpose Flour

½ tspn Baking Soda

½ tspn Baking Powder

Pinch of Salt

Directions:

Preheat oven to 350⁰.

In a medium bowl, sift together flour, baking soda, baking powder and salt.

In a separate bowl, use a mixer to combine the butter, sugars, egg and vanilla. Once that is combined well, slowly add the sifted flour mixture.

When the flour and egg batter are well incorporated, add the flaked coconut.

Once that is combined, drop by teaspoonfuls onto parchment lined baking sheets and bake for about 8-10 minutes or until browned.

Let cool and serve.