MIL Lasagna

13 x 9 Pan

1 lb of hamburger (sirloin)

1 Can of tomato sauce

1 Can of tomato paste

1 16oz of cottege cheese

2 packs of mozzarella cheese slices

Lasagna noodles (boil and cook them)

Italian Seasoning

Directions:

Start oven at 375

Boil noodles & drain

Brown hamburger & drain

Add tomato sauce & paste - mix well

Add cottage cheese & simmer

Layer noodles - 1 meat mixture layer, mozzarella layer, repeat *end with mozz layer on top

Bake at 375 for 30 mins, broil top for 5 mins

Tater Tot Casserole

It's not pretty, but it IS delish! 

Tater Tot Casserole with Elk, Beef, and Enchilada Sauce

Shout out to one of my besties, Allie Rae for the recipe then letting me change it up!

Ingredients

Wet Ingredients:

• 1 can (15 oz) red enchilada sauce

• 1 can black beans or kidney, drained and rinsed

Dry Ingredients:

• 1 packet taco seasoning

• 1 small onion, diced

• 2 cups shredded cheddar cheese

• 1 bag (32 oz) frozen tater tots

Meat:

• 1 lb ground elk (if you dont have elk, 2x beef will do)

• 1 lb ground beef (more fatty like 77% since elk is so lean!)

Instructions

1. Preheat oven to 375°F

2. Cook the meat: In a large skillet over medium heat, cook the ground elk, ground beef, and diced onion until the meat is browned and the onion is softened. Drain any excess fat.

3. Season and combine: Add the taco seasoning and stir to coat the meat evenly. Add the black beans and red enchilada sauce, mixing well to combine.

4. Assemble the casserole: Spread the meat mixture evenly into the bottom of a 9x13-inch baking dish. Sprinkle shredded cheddar cheese over the meat layer. Arrange the frozen tater tots in a single layer over the top. Add MORE cheese if preferred.

5. Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the tater tots are crispy and the cheese is melted and bubbly.

6. Serve: Let the casserole rest for 5 minutes before serving. Enjoy with your favorite toppings, such as sour cream, diced tomatoes, or sliced green onions!

Notes

• This casserole can be made ahead and refrigerated for up to 24 hours before baking. If baking from cold, add an additional 10-15 minutes to the cooking time.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

Strawberry- Rhubarb Dump Pie

Rhubarb! My Montana friends are familiar with this vegetable, but if you're not, it's considered a spring vegetable. Rhubarb is very sour and hearty. It's a perennial, meaning it comes back year after year. The first time Josh saw it, he thought it was big lettuce leaves, which is fair. Rhubarb has a pink stalk that is edible, but the leaf part is poisonous—so no salads here! You can also buy rhubarb when it's in season, which is summertime. This recipe pairs AMAZINGLY with Wilcox's Vanilla Ice Cream!

INGREDIENT LIST

Fresh Produce:

• 4 cups chopped rhubarb

• 2 cups sliced strawberries

Dry Ingredients:

• 1 package yellow cake mix

• 1 package of Jell-O (strawberry or cheesecake flavor) I prefer sugar free :)

• ¼ cup or less of white sugar

Wet Ingredients:

• 1 cup warm water

• ¼ cup butter

Instructions

1. Oven to 375 F

2. Spray pie or 9 x 13 pan with olive oil

3. Dump strawberries and rhubarb into pan

4. Sprinkle 1/4 cup of white sugar on top

5. Sprinkle Jello-mix

6. Dump cake mix

7. Add butter and water

   Optional Toppping (suggested by girlfriends while eating it!)

8. 1/4 Cup brown sugar, 1 Cup of oatmeal, melted butter. Mix together and crumble on top

9. Cook for 45-50 minutes!

   Serve with ice cream and enjoy this traditional Montana dessert on a hot summer night!

Chocolate Chip Cookies

INGREDIENT LIST

Chocolate Chip Cookies

Dry Ingredients
½ tsp salt
1 tsp baking soda
2 ¼ cups (280g) all-purpose flour

Flaky Sea Salt (Maldons is the best!)

Wet Ingredients
1 cup (230g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs
2 tsp vanilla extract

Add-ins
2 cups (340g) chocolate chips (milk, dark, or semi-sweet)
Optional: 1 cup chopped nuts (e.g., walnuts or pecans)

How to Make

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large mixing bowl or kitchen Aid, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 to 4 minutes.

4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Gradually mix in the dry ingredients until just combined—do not overmix!!

6. Fold in the chocolate chips and optional nuts

7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one.

8. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set. Just when they look almost done, take out!! These are so easy to overcook.

9. Take out, ADD SEA SALT STAT.

10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Homemade Focaccia Bread (dry yeast)

INGREDIENT LIST

Wet Ingredients:

• 1 1/2 cups water

• 4 tablespoons extra virgin olive oil, divided

Dry Ingredients:

• 3 1/4 cups all-purpose flour

• 1 packet Fleischmann's® RapidRise® Instant Yeast (1/4 tsp.)

• 1 tablespoon sugar

• 1 teaspoon salt

• 3 tablespoons shredded Parmesan cheese

• 1/2 teaspoon Italian herb seasoning

PREPARATION

1. Combine the flour, dry yeast, sugar, and salt in a large mixing bowl and stir until blended.

2. Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup or microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F). Add to the flour mixture. Stir with a spoon until well mixed.

3. Spread the dough into a greased 13 x 9-inch pan. (Don't worry if the dough isn't even or filling the corners.) Cover with a towel and let rise in a warm place until doubled in size, about 30 minutes.

4. Using your lightly oiled finger, gently poke holes about every inch in the dough, going nearly to the bottom. Drizzle with the remaining 2 tablespoons of olive oil and evenly sprinkle with Parmesan cheese and Italian herbs. Let rise, uncovered, for an additional 15 minutes while the oven preheats to 375°F.

5. Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if desired!!

D’LISH Dipping oil/vinegar

⅓ cup cold-pressed, extra virgin olive oil

1 tablespoon aged balsamic vinegar

2 teaspoons freshly grated Parmesan cheese

1 teaspoon fresh minced garlic

1 teaspoon Italian seasoning

1 tablespoon fresh finely chopped basil

½ teaspoon crushed red pepper flakes

¼ teaspoon salt

¼ teaspoon freshly crushed black pepper

Green Chili Chicken Enchiladas

INGREDIENT LIST

Wet Ingredients:

2 cans (10 oz each) Old El Paso™ Mild Green Chile Enchilada Sauce

1 can (4 oz) Old El Paso™ Chopped Green Chiles

1 package (8 oz) cream cheese, cut into cubes (I usually set it out for a couple hours before so its softer and easier to mix)

1 can of refried beans

Dry Ingredients:

1 package Flour Tortillas

1 cup shredded 3 pepper, mexican blend or cheddar shredded cheese

Fresh Ingredients:

White Onion (optional)

Cilantro

Meat:

2-3 lbs boneless skinless chicken breasts (we like extra protein at our house). * I cook them in the crockpot the day before! You can also use rotisserie chicken and shred it!

PREPARATION

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.

2. Mix the filling
   In a medium skillet over medium heat, stir together the sour cream, green chiles, white small diced onion (optional), 1 can of enchilada sauce, lime juice, cream cheese, and your seasonings. Stir until everything is smooth and melted together. Fold in the shredded chicken and mix until evenly coated.

3. Fill and roll the tortillas
   Put a spoonful or two of the refried beans down, top the creamy chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish. You should be able to fit about 6-8 depending on the size of your tortillas and how full you fill them.

4. Top with sauce and cheese
   Pour ½ can of enchilada sauce over the top of the rolled tortillas, then sprinkle generously with shredded cheese. (If you're using bagged cheese, rinse it under cold water and pat dry to help melt better—little trick to ditch the cornstarch.)

5. Bake
   Cover the pan with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until hot and bubbly. If you like a golden cheesy top, flip on the broiler for 2–3 minutes—but watch closely!

6. Garnish and serve
   Drizzle with any leftover sauce and top with chopped green onions, fresh cilantro, or even a little extra lime juice. Serve with rice, a side salad, or just as-is for a cozy, easy dinner.

Slow Cooker Buffalo Chicken Chili

Wet Ingredients:

1/2 cup hot sauce (Franks Buffalo Sauce or Sweet Baby Rays Buffalo)

2 cups low sodium chicken broth

4 ounces low-fat cream cheese, room temperature

1/2 cup plain Greek yogurt, room temperature

14.5 ounce can fire-roasted tomatoes

4 ounce can diced green chiles

15 ounce can cannellini beans aka white beans

Dry Ingredients:

2 teaspoons chili powder

2 teaspoons ground cumin

1 teaspoon garlic powder

1/2 teaspoon onion powder

Other Ingredients:

2 stalks of celery, diced

2 green onions, thinly sliced

Blue cheese, cheddar cheese, cilantro, and green onions for toppings

Instructions:

In a slow cooker, combine the chicken breasts, diced celery, sliced green onions, fire-roasted tomatoes, diced green chiles, cannellini beans, hot sauce, chicken broth, chili powder, cumin, garlic powder, and onion powder. Stir to combine.

Cover the slow cooker with the lid and cook on low for 4-6 hours or high for 3-4 hours, or until the chicken breasts are cooked through. (Internal temp 165F)

Once the chicken is cooked, remove it from the slow cooker and shred it using forks (my least favorite) or BEST TIP EVER; place chicken breast in your Kitchen Aid-Mixer to shred! Such a time saver.

Add the cream cheese to the slow cooker and whisk it into the mixture until smooth. Return the shredded chicken to the slow cooker, cover with the lid, and cook on low for an additional 30 minutes.

After 30 minutes, turn off the slow cooker and quickly stir in the Greek yogurt until well combined. Be careful not to let it sit too long to prevent curdling.

Taste the chili for seasoning and adjust if necessary. Serve with blue cheese crumbles, green onions, cilantro, and additional hot sauce, if desired. Enjoy this delish protein filled- buffalo chicken chili!

Homemade Hamburger Buns

Instead of Sourdough starter, we are using instant dry yeast in this recipe! I love using dry yeast because its QUICK and fluffy!

Dry yeast is a type of yeast used as a leavening agent in baking, helping dough rise and achieve a light and airy texture. It consists of dormant yeast cells that have been dehydrated to extend its shelf life. ALWAYS check the expiration date! Dry yeast comes in various forms, including active dry yeast and instant yeast. Active dry yeast requires proofing in warm water before use, while instant yeast can be added directly to the dry ingredients without proofing. Its available at most grocery stores, typically found in the baking aisle alongside other baking ingredients. It is commonly sold in small individual packets or larger jars or bags.

Wet Ingredients:

2 tablespoons active dry yeast

1 large egg, beaten

1 cup plus 2 tablespoons warm water (about 110 degrees)

1/3 cup vegetable oil or 5.3 Tbsp

Dry Ingredients:

1/4 cup sugar

1 teaspoon salt

3 to 3-1/2 cups all-purpose flour

For Topping:

1 egg yolk

1 tablespoon water

2 tablespoons Everything Bagel Seasoning

Instructions:

In a large bowl, combine the active dry yeast and warm water. Add vegetable oil and sugar. Let the mixture stand for 5 minutes until foamy.

Whisk in the beaten egg. Slowly add the salt and all-purpose flour, mixing until a soft dough forms.

Using a dough hook, knead the dough in a mixer for 3-5 minutes until smooth and elastic. Alternatively, knead by hand on a lightly floured surface. Do not allow the dough to rise (aka move to the next step quickly).

Preheat the oven to 425 degrees Fahrenheit. Place the dough balls on a greased or lined baking sheet. Cover with a kitchen towel and let rest for 10 minutes.

After 10 minutes, brush the buns with an egg wash made from the egg yolk and water. Sprinkle seasoning on top.

Bake the buns until golden brown, approximately 10-12 minutes!

Notes:

Store the buns in an airtight container for up to 2 days or freeze for up to one month. Enjoy fresh or toasted in a bread basket!

Three Bean Elk Chili

Bear with me as there are a lot of ingredients in this recipe but its SO WORTH IT!

Wet Ingredients:

22 oz. can maple baked beans, undrained

15 oz. can diced tomatoes and chopped green chilies, undrained

8 oz. can diced green chilies, undrained

8 oz. tomato sauce

6 oz. tomato paste

2 cups bone or beef broth

1 lb. ground elk burger

1 lb. ground hot Italian sausage

5 strips of bacon, sliced

15 oz. can kidney beans, drained

15 oz. can black beans, drained

Dry Ingredients:

3 tbsp. brown sugar

2 tbsp. chili powder

1 tbsp. ancho chili powder

1 tbsp. paprika

1 tsp. cumin

2 tsp. red pepper flakes

1 tsp. cayenne pepper

½ tsp. black pepper

½ tsp. salt

Produce:

2 red bell peppers, diced

1 onion, diced

Instructions:

Cook the sliced bacon in a Dutch oven. Remove the bacon from the pot, but leave the bacon grease.

Add the diced bell peppers and diced onion to the pot. Cook until softened. If needed, add additional oil or butter to the pot. Once softened, remove the veggies from the Dutch oven.

Add the sausage and burger to the pot. Cook until browned, then drain the grease. (You can cook everything simultaneously, but overcrowding the Dutch oven may steam the meat and veggies instead of browning them properly.)

Add all remaining ingredients to the pot (including the bacon, bell peppers, and onions). Simmer for two hours, stirring every 30 minutes.

Serve with your favorite chili toppings, such as tortilla strips, shredded cheese, sour cream, and cilantro.

Enjoy your hearty elk three-bean chili!

Homemade Bagels

Dry Ingredients:

2 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 teaspoon yeast

Wet Ingredients:

3/4 cup warm water

Instructions:

1. In a mixing bowl, whisk together the all-purpose flour, sugar, salt, and yeast.

2. Pour in the warm water and mix until a shaggy dough forms.

3. Transfer the dough onto a clean surface and knead until it forms a smooth dough. The dough should be smooth and slightly tacky but not sticky. If it's sticky, add a couple of tablespoons of flour while kneading.

4. Once a smooth dough is achieved (approximately 4 minutes of kneading), place it in a bowl and cover it with a towel. Allow it to rise in a warm place for about an hour, until it almost doubles in size. Tip: Preheat the oven to 200°F, turn it off, and place the covered dough inside with the door open to speed up the rising process.

5. After the dough has risen, transfer it to a lightly floured surface and knead for an additional minute.

6. Divide the dough (favorite tool) into 4 equal-sized pieces. Roll each piece into a smooth ball and use your thumb to create a hole in the center, shaping them like bagels.

7. Allow the bagels to rest for 5-10 minutes.

8. Preheat the oven to 425°F and line a baking sheet with parchment paper.

9. Bring a pot of water to a boil. Carefully place the bagels into the boiling water and boil each side for 1 minute.

10. Transfer the boiled bagels onto the prepared baking sheet.

11. Top each bagel with anything of your choice- shredded sharp cheddar cheese and slices of jalapeño or parmesan & seasalt!

12. Bake the bagels in the preheated oven for 20 minutes until they turn golden brown and become crispy.

Happy cooking and may your kitchen be filled with the warmth of Montana hospitality and flavors!

Cranberry Chutney

Wet Ingredients:

1 1/2 cups apple cider vinegar

Zest of one orange

1 teaspoon brandy (optional)

Dry Ingredients:

12 oz bag of cranberries

3 cups granulated sugar

1 1/2 cups water

1 cup white raisins

½ cup frozen mango chunks

½ cup finely chopped apples

½ cup dates

½ cup celery

1 teaspoons ground ginger

1 teaspoon ground cinnamon or Pumpkin Spice

1/2 teaspoon ground cloves

1 teaspoon salt

Instructions:

1. In a large, combine the cranberries, frozen mango chunks, white raisins, sugar, apple cider vinegar, water, ground ginger, ground cinnamon, ground cloves, and salt.

2. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.

3. Simmer:

4. Once it reaches a boil, reduce the heat to low and let the chutney simmer for about 15-20 minutes or until the cranberries burst and the mixture thickens slightly. The cranberries will start “popping.

5. Add Orange Zest 

6. Sterilize your canning jars and lids by placing them in boiling water, ensuring they are completely submerged. 

7. Ladle the hot chutney into the prepared, hot jars, leaving about 1/4-inch headspace.

8. Wipe the rims of the jars with a clean, damp cloth to remove any residue.

9. Place the sterilized lids on the jars and screw on the bands until fingertip-tight.

10. Ensure that the lids are sealed by pressing down in the center. If it doesn't pop back, it's sealed. If any jars haven't been sealed, refrigerate and use those first.

*Wait 24 hours before serving. Store the sealed jars in a cool, dark place for up to a year.

Family Meat Sauce

Wet Ingredients:

1 1/4 cups dry red wine

1/4 cup heavy cream or milk

Dry Ingredients:

1 lb ground elk meat

1 lb Italian pork sausage

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper flakes

2 tablespoons tomato paste

1/2 packet onion soup mix

1/2 packet "thick spaghetti" mix

1 bay leaf

Freshly grated Parmesan cheese (grate your own for best flavor)

Chopped Ingredients:

2 celery sticks

2 carrots

1 medium yellow onion

4-6 cloves of garlic

Canned Ingredients:

1 can (28 ounces) crushed tomatoes (good brand like San Marzano)

1 12-16oz can tomato sauce

Instructions:

Prepare the Meat Mixture:

1. In a large skillet or Dutch oven, cook the ground elk meat and Italian pork sausage over medium-high heat until browned. Break the meat into smaller pieces as it cooks. Drain excess fat if needed. Set aside in a bowl.

2. Add the chopped celery, carrots, diced onion, and minced garlic to the skillet. Cook until the vegetables are tender, stirring occasionally. 

3. Add the crushed tomatoes, tomato paste, and tomato sauce to the mixture. Stir well to combine.

4. Stir in the dried oregano, crushed red pepper flakes, and pour in the red wine. Let it simmer for a few minutes until slightly reduced. 

5. Sprinkle in the onion soup mix and the "thick spaghetti" mix. 

6. Stir in the chopped fresh basil leaves and the heavy cream or milk. This adds a touch of freshness and creaminess to the sauce. 

7. This step is KEY! Use a hand blender or you can use a regular blender… But as a full-functioning adult, you need a hand mixer! Here is the one I have linked here LIGHTLY PULSE THE MEAT SAUCE UNTIL A FINE/ MEDIUM size. No big chunks of meat! 

8. Add a bay leaf and don't forget to take it out!  Simmer over low heat for about 3-4 hours, stirring occasionally. The longer it simmers, the richer the flavors become!

Ladle the sauce over your favorite pasta, chicken parm or zoodles. Top it off with freshly grated Parmesan cheese for that perfect finishing touch. I usually freeze this in gallon bags!

Happy cooking and may your kitchen be filled with the warmth of Montana hospitality and flavors!

Banana Pumpkin Bread

Ingredients:

3 Old Bananas

3 Eggs

1/2 can of pumpkin pie or pumpkin pie filling

1 cup of butter ( 2 ) sticks 

A few dashes of vanilla extract

3 cups of flour

1 cup of brown sugar

1/2 cup of granulated sugar

1 tbsp baking soda

1 tbsp baking powder

1 tbsp salt

Instructions:

Preparation: Preheat your oven to 350°F.

1. Mixing: Begin by combining the wet ingredients in a bowl. Slowly add the dry ingredients while mixing slowly. Fold in your chocolate chips. No specific quantity—I leave it to your heart's desire!

2. Prep Pans: Grease your pan (my FAVORITE nonstick pan) with butter or oil spray, or opt for parchment paper (not my personal favorite after a near-house fire incident).

3. Fill & Bake: Fill both pans halfway and sprinkle extra chocolate chips on top with a pinch of large flaky salt 

4. Bake Time: Slide the pans into the oven and let them bake for about an hour. Once done, let the loaves cool before indulging :)

Here are some rough ingredients for one loaf 

2 ripe Bananas

2 Eggs

1/3 can of pumpkin pie or pumpkin pie filling

1/2 cup of butter

A few dashes of vanilla extract

1 1/2 cups of flour

2/3 cup of brown sugar

1/3 cup of granulated sugar

1/2 tbsp baking soda

1/2 tbsp baking powder

1/2 tbsp salt