Momz Recipeeze

2 large beef chuck roast (approximately 6 lbs) trimmed and cut into 1 1/2" cubed Salt and pepper 2 tablespoons vegetable oil 3 large onions, chopped fine 12 oz (about 1 1/2 cup) canned crushed tomatoes 2 cups beef stock 3 tablespoons soy sauce 2 pounds carrots, peeled and cut into 1-inch pieces 1 pound potatoes, peeled and cut into 1-inch pieces 2 bay leaves 2 1/2 tablespoons Minute Tapioca Prepare carrots and potatoes and transfer to slow-cooker insert. Sprinkle with tapioca and add 2 bay leaves. Dry beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow-cooker insert and repeat with remaining beef (you shouldn't need more oil.) Add 1 tablespoon oil, onions and 1/4 teaspoon salt to empty skillet and cook until golden brown, about 6 minutes. Add tomatoes and cook, stirring wel...

In a large stockpot whisk: 1-1/2 cups shoyu  3/4 cup water 1 cup dark brown sugar, packed 1/4 teaspoon dry ginger  2 cloves garlic, minced Add 5 lbs chicken thighs  Bring to a boil. Reduce heat. Simmer for about 1 hour 15 - 1 hour 30 minutes. Serve over sticky rice. Sprinkle with roasted sesame seeds, if desired.  My kids love to eat this with seaweed. We also had a salad it just didn't make it into the photo:)

Mix: 1/2 cup butter 1 cup brown sugar 1 egg 1 cup canned pumpkin 1 teaspoon vanilla Mix: 2 cups flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon baking soda Add two mixtures together. Blend well. Add 1 cup chocolate chips. Bake at 375F degrees, 8-10 minutes.

You might call it a Dutch baby, a German pancake, a popover, or a Yorkshire pudding. In our house we call it a "big pancake" and it's what's for breakfast this morning. Some hints, use room temperature ingredients and a super hot pan with melted butter. It helps your pancake to puff better. This recipe can be doubled and cooked in a 9x13" pan. "Big Pancake" Melt a stick of butter in a 9" iron skillet in a 450F degree oven. Meanwhile: 3 eggs 3/4 cup milk 3/4 1 cup all-purpose flour  1/4 teaspoon salt Use blender, blend well. Pour into hot pan/melted butter. Bake for 25 minutes. Everyone in our house likes to sprinkle powdered sugar on top. You can also use syrup or sliced fruit or all of the above. 

1/2 cup vegan butter, softened 1/2 cup Crisco  1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cup gluten free flour (adjust the flour as needed,based on the climate) 1/2 teaspoon baking soda 1 teaspoon salt 3 cups gluten free oats 2 cups semi-sweet chocolate chips DIRECTIONS: 1. Preheat the oven to 325 degrees F (165 degrees C) 2. In a large bowl, cream together the butter, Crisco, brown sugar, and white sugar until smooth. Beat in eggs and vanilla. Combine gluten free flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. (I line mine with parchment paper.) 3. Bake for 12 - 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Small ham  Glaze: 3/4 cup packed brown sugar  1/4 cup honey  Microwave in 30 second intervals until the mixture dissolves and is syrupy. Cover ham before baking, and when ready to serve, drizzle the pan drippings over your ham slices for extra glazey goodness.

1 lb lean (at least 80%) ground beef 1 large onion, chopped (1 cup) 1/2 teaspoon salt 1 cup shredded cheddar cheese (4 oz) 1/2 cup Bisquick™ Original Pancake & Baking Mix 1 cup milk 2 eggs 1 teaspoon vegetable oil Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. In medium bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. Bake 29 to 33 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.