Directions:

1 part grape tomatoes. 1 part Persian cucumbers. 1/4 part diced red onion. Combine and drizzle with EVOO (optional) and top with feta crumbles! Let sit for 20-30 minutes and serve! Keeps fresh for about 24 hours in the fridge. 

 Tristen- So for whatever reason during quarantine last year everyone got into breadmaking. I definitely fell into that trap, or at least an adjacent one haha! Maddie was pregnant and I was bored so I developed an at home pizza dough and made a bunch of margarita pizzas and calzones.

Directions:

The dough recipe is fairly simple. 2 cups of cold water (or beer for extra flavor), at least 5 cups of flour (I like bread flour, but use all purpose as well), 1 tsp of active dry yeast, 1 tbs salt, 2 tbs of honey (or sugar if you prefer). Mix in a stand mixer until a ball forms. Line a bowl with olive oil, cover and let stand for 8-12 hours at room temp. Knead it all together on a floured surface and divide into 4 equal sized dough balls.  I then let it ferment in the fridge for a day as well to get an even better bite, texture and flavor. Preheat a pizza stone in the oven for at least an hour at the highest temperature it can go, add your favorite toppings, and badabing, you’ve got something at least slightly better than the cardboard pizza in the frozen section of your local grocery haha. 

*Trew’s great-aunt Dee Ann makes “watermelon” sherbet every summer.

Directions: * It’s a lime sherbet spread around a bowl filled in the middle with raspberry sorbet that’s mixed with chocolate chips. Trew describes how it LOOKS like a watermelon and also how it is a “death row dessert.”

Directions:

6-8 Roma Tomatoes

¼ White or Yellow Onion

3 cloves of garlic

2-4 Jalapenos or Serranos (depending how spicy you want it)

Bunch of Cilantro

Salt to taste

Squeeze of Lime

Boil all veggies in a big pot until softened. I typically peel the tomato skin off. 

Allow everything to cool off a bit then add to food processor.

Blend to the consistency you like! Done!

Easy Crockpot Chicken and Dumplings:
Ingredients:
2 cans cream of chicken soup4 Tbsp butter2 cups chicken broth2 pounds of chicken1 Tbsp garlic powder1 can of 8 large biscuits Salt and Pepper to taste

Directions:
Lay chicken breasts in bottom of crockpot. Add in cream of chicken, butter, chicken broth and garlic powder. Mix together. Cook on high for 4 hours or until chicken is cooked through and shreds easily.  Shred chicken and stir.  Cook biscuits according to can directions.  Cut into quarters and mix into crockpot. Salt and pepper to taste and serve! 

Not sure I’m the best cook, but I can make a mean prime rib roast.

1.I preheat the oven at 500 degrees.I basically dump

2. 1/4 cup of vegetable oil in a glassware, smother it with butter, layered chopped up garlic, massage it with a hand full of pepper.

3. 3 teaspoons of salt, worchester sauce, then I throw in chopped vegetables (asparagus, carrots and potatoes).

4. I place it in the oven to SEAR for 8-10 minutes uncovered.

5. I then turn the temperature down to 325 degrees and check every 30-35 minutes with a meat temperature until 115-125 degrees which will deliver a medium rare Prime Rib Roast!!

This recipe is one of Paige King Johnson, favorite dessert. It is originally from her hometown church cookbook, from many years ago. She also brings this cake to any family gathering that she attends.

1 can black beans (drained and rinsed)
1 cup peanut butter
1/4 cup maple syrup
1/4 cup vegan choc chips
2 tbs cocoa 
2 tsp vanilla extract
1 tsp cinnamon
pinch sea salt
(love to put a little dash of cayenne in there as well to spice it up!)

* preheat oven to 350F
– put black beans in food processor and blend until smooth (I like to do this first to make sure all beans are blended)
– add in peanut butter, maple syrup and vanilla – blend again
– put in dry ingredients – cocoa, cinnamon, sea salt (cayenne if you’d like) and blend
– add choc chips and give the processor a little swirl to blend them in (make sure not to over blend the chips)
– put batter in a lightly oiled up brownie pan (I use coconut oil) 
– cook for 20-25 mins
* just as a warning – the batter usually does not make it to the oven and I end up eating it raw *whoops 😉

ENJOY!