Amish Friendship Bread

Day 1: receive starter from friend
Day 2: mash bag
Day 3: mash bag
Day 4: mash bag
Day 5: mash bag
Day 6: add to bag 1 cup of flour, 1 cup of sugar, and 1 cup of milk
Day 7: mash bag
Day 8: mash bag
Day 9: mash bag
Day 10: pour contents into a non-metal bowl and add 1 1/2 cups of flour, sugar, and milk

Measure 1 cup of batter into a ziplock labelled gallon bag.  Repeat 4 times, to give to 4 friends

Preheat oven to 325°.  Add to what is leftover in your bowl:
3 eggs
1 cup oil
1/2 cup sugar
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
2 cups flour
1 large box of vanilla pudding
Optional: chocolate chips

Spray 2 loaf pans with cooking spray.  Sprinkle a mixture of cinnamon and sugar in the bottom of the pans, then add batter evenly to both pans.  Sprinkle cinnamon and sugar on top.

Bake for 45-60 minutes.

Chicken Fajitas

Ingredients:
4 Tbs oil
2 Tbs lemon juice
Salt
Oregano
Cumin
Garlic powder
Chili powder
Paprika
1 1/2 lbs chicken breasts, cut into strips
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1 onion, chopped

1. In large ziplock bag, combine 2 Tbs of oil, lemon juice, and seasoning.  Add chicken and mix to coat, then refrigerate for 1-4 hours
2. In large skillet, saute peppers and onions in remaining oil until crisp-tender.  Remove and keep warm
3. Discard marinade, then cook chicken in same skillet over medium-high heat
4. Re-add pepper mixture and reheat.  Serve on tortillas with guacamole and salsa

Vinegar based coleslaw

Ingredients:
Bag of coleslaw mixture
Thinly sliced red cabbage
1/4 c apple cider vinegar
Splash of red wine vinegar
1/4 c olive oil
1 Tbs dijon mustard
1 Tbs honey
Crushed garlic
Salt and cayenne pepper to taste

1. In a small bowl, whisk together vinegar, mustard, honey, oil, garlic, and spices
2. Mix together coleslaw mixture and red cabbage.  Pour dressing over cabbage and mix well
3. Season with salt and pepper to taste and chill

Slow Cooker Gumbo

Ingredients:
3 Tbs flour
3 Tbs oil
1/2 lb smoked sausage, sliced
2 c frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 can diced tomatoes
12 oz pkg shrimp
1 1/2 c rice, prepared according to package
1/4 tsp cayenne
salt and pepper to taste

1. In a small saucepan, combine flour and oil, mixing well
2. Cook mixture, stirring constantly over medium-high heat, about 10 minutes or until mixture turns reddish brown.  This is your roux.
3. Place roux in the bottom of the slow cooker.  Stir in all remaining ingredients except shrimp or rice.  Cover and cook on high for 3-5 hours, or low for 7-9 hours
4. When ready to serve, add shrimp and cook on low for an additional 15-20 minutes.  Serve gumbo over rice

Baked Ranch Chicken

Ingredients: 

4 chicken breasts

1/4 c butter, melted

1 packed ranch dressing seasoning mix

1 cup panko or crushed corn flakes

1. Preheat oven to 375° and spray a 9x13 glass dish with cooking spray

2. Combine the ranch seasoning mix with the panko breadcrumbs in a large freezer bag

3. Dip each chicken breast into the melted butter, then drop in the bag.  Shake the bag to coat the chicken completely, then place in the baking dish.  Repeat for all chicken breasts

4. Sprinkle remaining seasoning mixture on the top of the chicken and place in the oven

5. Bake for 40-45 minutes

Mexican Pulled Pork Tacos

Ingredients:
3.5 lb boneless pork shoulder
2 Tbs vegetable oil
Avocado
Sliced cabbage
Tortillas

The Rub
- Chili powder
- Salt
- Brown sugar
- Cumin
- Cayenne
- Oregano
- Onion powder
- Garlic powder
- Cinnamon

1. Whisk together rub ingredients in a small bowl.  Rub the spice mix into the pork all over, then let sit at room temperature for an hour (or chill overnight)
2. Heat vegetable oil in a pan on medium heat.  Place the pork in the pan and brown on all sides
3. Place the pork in slow cooker, and cook on high for 4 hours, or low for 6-10 hours
4. Shred pork in slow cooker and toss with juices.  Add additional seasoning to taste
5. Serve on tortillas with avocado, cabbage, and salsa