This is not an exact recipe, but it is a great starting point.
Brisket, Smoked
Breakfast Sausage, Boerewors Version
You do not want these dry, but they can be very greasy depending on what meat you use. Use lower fat meats if possible. Or, drain meat well before serving.
Chocolate Chip, Peanut Butter Cookies
Playing with our favorite cookie recipe. Changed ingredients slightly and then made them giant size.
“Yellowies” (ie Lemon Brownies)
This dessert is hard to describe, sort of lemon cake, sort of brownie texture. It is a nice change from what we usually make.
Cookie Dough (with baked flour)
Chocolate peanut butter, Oatmeal cookie and White chocolate pecan cookie dough. These were good, but plain chocolate chip was a favorite.
These doughs also freeze well and are very good added to ice cream.
Buttermilk Rusk (Muesli)
Attempting to replicate our favorite South African Rusk.
Panic Butter Almond Cookies (GF, DF)
Adrian and two friends came home for Christmas break. They really wanted to cook, but needed to keep the recipe gluten free and dairy free. Over spring break, they perfected this recipe.
Granola, Simple
Tasted and approved by college students.
Tamales, Black Bean
I am not sure where we found this recipe, but it is one of our top favorites. The tamales do take a good afternoon to prepare, but there is often extra to share or to freeze.
Look for the corn husks at a Mexican store if there is one near you. Soak the dried beans over night before cooking, or see notes to use canned beans. Be sure to soak the corn husks a few hours ahead of time. Homemade tomatillo sauce is recommended.
Tamales, Green Chili Chicken
These are our very favorite tamales. Homemade tomatillo sauce is recommended.