Homemade Goldfish Crackers

1 cup of flour
1 cup or 8oz. of shredded cheddar(sharp or medium) cheese
1/4 cup of cold butter, cut up
2 tsp. of onion powder
2 tsp. of garlic powder
2 tsp. of paprika
3-4 Tbsp. of water
Parchment Paper
salt

Heat oven to 350 degrees F.

Food processor instructions:
In a food processor, add flour, cheese, butter and seasonings.  Pulse until it looks like coarse meal.  Gradually add the water, while pulsing, until dough balls up on top of the blade.

Dough/Pastry Blender(wire thingy for pie and pastry making):
In a medium to large mixing bowl, add flour, cheese, butter and seasonings.  Mix with the dough blender until it looks like coarse meal.  Gradually add water until it becomes the consistency of dough.

Wrap in plastic wrap and store in the fridge for 20 minutes(can be stored for up to 24 hours).
Take half of the dough and roll it between two sheets of parchment paper until it is about 1/8 inch thick.  Cut out with a small cookie cutter(shape is your choice).  I made my own fish cookie cutter.  I cut a strip of an index card and wrapped it in foil.  I bent it into the shape of a fish and tape the ends together with scotch tape.  This works great since you don't have to push down hard on it.
Remove the top piece of parchment, remove the extra dough from around the shapes. Place the shapes with the bottom parchment onto a cookie sheet. Salt the shapes and cook in the oven for about 15-17 minutes.  Let cool for about 10 minutes. Repeat until dough is all used up.

Homemade Microwave Caramels

1/4 cup of butter
1/2 cup of corn syrup
1/2 cup of sweetened condensed milk
1/2 cup of brown sugar
1/2  cup of granulated(white) sugar
Wax Paper

In a large microwave-safe mixing bowl combine all ingredients.  Put it in the microwave for 2 minutes.  Then stir with a whisk and put in the microwave for another 2 minutes.  Then stir with a whisk and put it back in the microwave for another 2 minutes.  Stir with a whisk and pour into a greased 8x11 cake pan.  Let it completely cool and cut it into candy-sized pieces.  Remove each piece from the pan and wrap it in wax paper.  Store in an air tight container.

Peanut Butter Chocolate Chip Homemade Granola Bars

(Please excuse my inability to rotate a dang picture.)

1/4 cup of butter

1/3-1/2 cup of peanut butter

4 1/2 cups(or one bag) of small marshmallows

6 1/2 cups of granola

1 1/2 cups of chocolate chips

In a large(6qt.) pot, melt butter and peanut butter on low heat.  Once butters are melted, immediately stir in marshmallows.  Continue stirring until marshmallows are melted.  Immediately add the granola.  Stir until it is completely combined and then turn off heat.  Gradually stir in chocolate chips.  Once everything is thoroughly mixed, spread evenly onto a greased cookie sheet.  Once it is evenly spread in the cookie sheet put it in the fridge to chill for about 20-25 minutes.  Cut into bars and wrap in plastic wrap.  Store in an air tight container.

Homemade Fruit Snacks(made with JELLO)

6 oz. of your favorite Jello flavor
1 oz. (or 4- .25oz. packs) of gelatin
2/3 cup of water

In a small saucepan on low heat, whisk in the Jello and gelatin.  Whisk over heat until Jello and gelatin are completely mixed in.  Pour into a measuring pitcher and pour into silicone ice cube trays(sometimes I spray these with cooking spray, but I don't think it's necessary) as seen above.  These ones are from Ikea.  Put in the fridge to chill for about 10-15 minutes.  Pop them out and start over again.  I do about 4 flavors and put one of each flavor into a little jewelry ziplock bag.  Don't worry about it not being enough because these are pretty decently sized fruit snacks.  They are the consistency of gummy bears.  These make about 28 bags of fruit snacks.

Great Northern Bean and Ham Soup

1 medium yellow onion, minced
2 Tbsp. of butter
2 cups of whole milk
1 cup of sour cream
1 Tbsp. of pepper
2 14 oz. cans of Great Northern Beans, undrained
1 1/2-2 cups of ham, chopped
3 Tbsp. of flour
salt to taste
2 Tbsp. freeze dried chives

In a large 6 qt. pot melt butter, then add onion.  Saute until fragrant.  Then add milk and sour cream.  Cook for about 4-5 minutes.  Next, add the 2 cans of beans and ham.  In a small sauce pan take about a 3/4 cup of the soup mixture, on medium heat and whisk in the flour.  Once they are fully combined stir that mixture into the soup.  Then the chives, pepper and some salt(however much or little you like).  Let simmer for about 5 or 6 minutes or until thick enough and bubbling.  Serve.

Breakfast Pizza

2 8oz. can of Crescent roll dough
1-1 1/2 lbs. of cooked breakfast sausage, ham, or bacon, chopped
1 1/2 cups of frozen shredded potato hash browns, thawed
1 1/2 cups of sharp cheddar cheese
1/2 cup of shredded Parmesan
5-6 eggs
1/2 cup of milk
Salt and pepper

Heat oven to 375 degrees F.
Spray a cookie sheet with non-stick cooking spray.  Unroll the crescent dough onto the sheet and press seams and spread it out until it meats all ends.  Make sure you have a slight edge up on the longer sides for a crust.  In a mixing bowl, mix the eggs and milk.  Add some salt and pepper to taste to this mixture.
Evenly disperse the hash browns and meat over the crescent dough.  Next, evenly pour the egg mixture over the crescent dough.  Top with cheese.
Bake in the oven for about 25 minutes or until crust is browned.  Cut and serve.

Brisket Tacos and/or Quesadillas with Mango Barbecue Sauce

Crock Pot Brisket:
3 lb. Brisket
salt and pepper
1 Tbsp. of chili powder
3 cloves of garlic, minced
16oz. of Dr. Pepper

Mango Barbecue Sauce:
 1 1/2 Tbsp. of olive oil
1 medium yellow onion, chopped
1/2 cup of ketchup
2 Tbsp. of lemon juice
1 1/2 tsp. of spicy brown mustard
Salt and Pepper
1/2 cup of Mango Chutney

For Tacos and Quesadillas:
2-3 cups of Monterey Jack Cheese, shredded
1 cup of fresh cilantro
taco sized flour tortillas

Crockpot Brisket:
Brown the brisket over medium high heat until it is completely browned.  Put the brisket into the crockpot.  Add all of the the brisket ingredients at this time.  Cook on low for about 8 hours.

Mango Barbecue Sauce
Heat the olive oil in a 2-qt sauce pan.  Then add onions and saute for about 5 minutes or until fragrant. Put the onions and the rest of the bbq ingredients in a blender or food processor.  Blend until it is completely mixed and smooth.

Brisket:
When brisket is done, shred it with a fork or put it in a mixer using the cookie dough attachment.  Add a little bit of sauce to the meat.

For tacos:
Put a bit of the meat on the tortilla.  Add some sauce, cheese and cilantro.  Enjoy!

For Quesadillas:
Heat griddle pan on medium heat.  Spread the meat on one tortilla.  Add some cheese and cilantro and then top with a second tortilla.  Cook about 2-3 minutes and flip, then another 2-3 minutes.  Cut and serve.  Dip in the Mango Barbecue Sauce and enjoy!!