Instant Pot Mac and Cheese

 

16 oz macaroni

1 can chicken broth

2 c water

2 tablespoons butter

1 tsp garlic powder

½ tsp Pepper

½ tsp salt

½ tsp yellow mustard

Put ingredients in insert of Instant Pot. Set to manually cook for 5 minutes.  Release immediately after finishing time. 

Add:

4-5 cups cheese ( I use either Colby jack or cheddar)

½-1 c milk if needed

 

Adapted from the salty marshmallow’s mac and cheese recipe

Zucchini Bread

3 eggs
2 c sugar
1 c butter
2 c grated zucchini
1 tbsp vanilla
Beat together than add:
3 c flour
1 1/2 tsp soda
1 tsp baking powder
dash of salt
1 tsp cinnamon

Bake @ 350 for 50-60 minutes.  Makes 2 loves or 6 small loves. Bake small loves for 25-30 minutes. Spray side of pan and dust with cinnamon and sugar prior to filling. Frost with cream cheese frosting if desired.

Frosting:
2-3 c Powder sugar
1 cube cream cheese
1 cube butter
1 tbsp milk
Sprinkle with pecans if desired.

Belgian Waffles

2c all-purpose flour

3/4 c sugar

1 1/2 tsp baking powder

2 large eggs, separated

1 1/2 c milk

1 c butter, melted

1 tsp vanilla extract

Sliced fresh strawberries or syrup

In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in preheated waffle iron until golden brown. Serve with strawberries or syrup.

Best Ever Grilled Meat Marinade

1 c extra virgin olive oil

1/2 c soy sauce

freshly squeezed juice of 2 limes (1/3-1/2c)

3 cloves of garlic, pressed

1/2 t kosher salt

1/2 t fresh black pepper

1/2-1t tabasco sauce or shiracha 

2-3 TBSP brown sugar

1 tsp Monterey Steak Seasoning

Whisk together. Add meat. Cover and Soak overnight. Grill meat and Enjoy!

Homemade Easy Breadsticks

1 TBSP yeast

2 Tbsp sugar

1 1/2 c warm water

3 c flour

1 t salt

1/2 c butter

shaker parmesan cheese

garlic powder

Mix together water, sugar, and yeast, let sit 5 minutes. Add salt and flour (sifted together). Knead dough for 5 minutes. Let rest for 10 minutes. Melt butter and pour onto jelly roll pan.Roll out dough and cut into strips. Place dough side by side on pan after rolling in butter. Top with Parmesan cheese and garlic powder (or cinnamon and sugar). Bake @ 350 for 20 minutes or until golden brown. 

Fiery Chicken Chili

3 boneless skinless chicken breast
1 medium onion, chopped
1 t ground cumin
1 t lemon pepper
1 t dried oregano
1/2 t garlic powder
2 cans black beans
2 cans chicken broth
2 can corn
1-2 t chipotle chilies in adobo sauce, chopped
2 bay leaves
1 can chopped green chilies
2 Tbsp lime juice
1/4 chopped cilantro

Add all ingredients into crockpot except lime juice and cilantro.  Cook on low for 6 hours. After 6 hours pull out chicken and shred or chop. Remove bay leaves. Add lime juice and cilantro. Serve topped with cheese and with tortilla chips. Enjoy!

Artichoke Dip

1 c mayo
1 small can chopped green chilies
1 lb monterey jack cheese
1/4 c grated parmesan cheese (not in the green can)
1c or 14 ox jar artichoke hearts, drained and chopped
1/3 small can jalapeños
Box of frozen spinach, thawed and wrung out and chopped

Bake @ 325 for 30 minutes or until bubbly. Enjoy!

Mrs. Field Chocolate Chip Cookies

2 c butter
1 1/2 c white sugar
2 c brown sugar
3 eggs
6 flour
1 1/2 t salt (less if using salted butter)
1 1/2 baking soda
2 tsp vanilla
4 c chocolate chips

Mix butter and sugars. Add eggs and beat for 3 minutes (I time it). Add dry ingredients and vanilla.  Fold in Chocolate chips.
Bake @350 degrees 8-12 minutes
Enjoy!

Crockpot Potato Soup

6 large baking potatoes, cubed (you can peel but I don't)
1 large onion, chopped
1 quart chicken broth
3 garlic cloves, minced
1/4 c butter
1 1/2 t salt
1 tsp pepper
1 c cream or half and half
1 c shredded sharp cheddar cheese
3 TBsp chopped fresh chives (optional)
1 c sour cream (optional)
1 slices bacon, fried and crumbled
cheese to topping

Combine first seven ingredients in large crockpot; cover and cook on HIGH for 4 hours or low for 8 hours ( potatoes should be tender). Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened ( I use an immersion blender for ease but not necessary). Stir in cream and cheese and chives.  Top with sour cream, cheese and bacon.

Stuffed Shells

1-3/4 c part-skim ricotta cheese
2 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
2 Tbsp chopped fresh parsley
1/2 t salt
1/4 t ground black pepper
Spaghetti sauce
Jumbo Shells

Prepare Jumbo shells as directed on box. Mix cheeses and seasonings together. Fill shells and place in  baking pan ( I use a cookie scoop for ease). Cover with Spaghetti Sauce. Cover pan with foil. Bake about 30 minutes remove foil and cook for 10 minutes more.  Enjoy!