Knock Off Martinelli's

Ingredients
- 2 cans frozen apple juice concentrate (thawed)
- 1 bottle club soda
- ice

Directions
-Combine ingredients. *Note the ice will  water it down a bit*

Notes:
So delicious. I thought it was the real thing! 

Mom Tobler's Fried Rice

Ingredients
Pre cooked rice
2tbsp oil
meat of choice (precooked) ham, pork, shrimp, beef
garlic to taste
onion to taste
2 tbsp soy sauce + 2 tsp brown sugar
veggies of choice
1 egg

Instructions
1. Chop up desired veggies and onions
2. Place in skillet with oil and fry them up
3. Add Garlic (add last so it doesn't burn)
4. Add rice and meat. Heat through.
5. Add beaten egg and stir in until cooked.
6. Add soy mixture and stir around. 

Notes
This is the perfect way to use up some leftovers. Quick and simple. Very good and filling!

Thai Chicken Salad Wrap

Ingriedients:
 2 boneless skinless chicken breasts
1 c chicken broth
1 c thinly sliced cabbage
2 green onions (cut into slivers)
1 small carrot (shredded)
2 tbsp chopped peanuts
4 large flour tortilla

Peanut Dressing:
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp brown sugar
1 tbsp sesame oil (I use less)
1 small garlic clove (or less)

Directions:
1. In a small sauce pann simmer the chicken breasts in the brother over low heat. Cook through. Remove from broth and let cool completely.
2. When chicken is cool shred it completely.
3. Add, cabbage, green onions, carrots, and toss to mix.
4. In a blender combine ingredients for peanut dressing until smooth and creamy.
5. Combine with chicken salad and toss to coat.
6. Place on tortilla and sprinkle with peanuts. Wrap tightly.

THE Mama van den Berge Cookies

In one bowl Combine:
4 cups flour
4 cups oats
2 tsp baking soda
2 tsp baking powder
2 tsp salt
24 oz (or as many as you want) chocolate chips (I never measure)
1 cup chopped walnuts

In another bowl Combine:
2 cups butter (softened)
2 cups brown sugar
2 cups white sugar
4 tbsp milk
4 eggs
4 tsp vanilla

Directions:
1. Preheat oven to 350°F
2. Gradually add wet mixture into the dry mixture. Mix throughly.
3. If not using parchment paper, grease cookie sheet.
4. Bake for 8 - 12 minutes. Recipe makes around 9 dozen.

Notes:
These are hands down my favorite cookies! Soft and chewy and we always get a ton of compliments on them. 

Buttermilk Pancakes

Ingredients
1 cup buttermilk
1 egg
2 tbsp oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup flower

Fluffy and delicious! Our go to recipe!

Mom Tobler Pork Barbacoa

1 Two-pound pork roast (or larger)( This is 12 lbs. of pork in a 2 gal. zip-lock bag)

Cover with enough Coca-cola (not diet) to almost cover it.

Marinate in Refrigerator for at least 3 hours or overnight.

In a slow cooker combine:
2 cups chicken broth or 1 14oz. can chicken broth
1 cup brown sugar, packed
2 tablespoons butter
1 20 oz. can pineapple chunks, undrained
1 tbsp. ground cumin
2 teaspoons seasoned salt
1 cup ketchup
2 tablespoons red wine vinegar

Add the marinated pork roast (discard soda marinade)

(Note I use Oven bags in my Crock-pot for easier clean-up)

Simmer in slow cooker until meat is tender enough for shred.
Remove roast and shred. Strain juices.

Pour enough of the juices back over the shredded meat to keep it moist and juicy.

A 2 lb roast will serve approx. 10-12 .

Slow Cooker Beef Stew

Ingredients

• 4 pounds bottom round, well trimmed and cut into 2-inch pieces
• 1/3 cup olive oil (plus more if needed)
• 2 large onions, diced (2 cups)
• 1 6-ounce can tomato paste
• 1 cup dry red wine
• 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2 pound baby carrots (about 2 cups)
• 2 cups beef broth
• 1 tablespoon kosher salt
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 cup frozen peas, thawed

Directions

1. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Notes: 
I served this over rice and it was delicious. Jakob would have preferred it just simply as a stew with homemade bread. Even better the next day when all of the flavors combined.