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!

Yummy Meat Loaf (Or Italian Meatballs)

1/2 c Italian bread crumbs

1 egg

2 Tbsp dried onion

1/2 tsp salt

1/8 tsp each: pepper, mustard, garlic powder

1/2 c milk

3/4-1 lb ground beef

catsup

Mix first six ingredients together. Add in mix (but not over mix) ground beef. Put in baking dish. Top with catsup. Bake at 350 degrees. If baked in loaf pan, baking time may be longer.  Variations: you can bake in muffin tins for a quicker meal. I omit most of the milk and will form into meatballs for spaghetti and meatballs. Enjoy!

Disappearing Green Salad

Juice of 1 large lemon
2 fresh garlic cloves, minced or pressed
1 tsp kosher salt
1/2 fresh ground pepper
1/4 c olive oil

Whisk all together. Allow to marinate together for 30 minutes or more. Toss with romaine lettuce, cucumber, roma tomatoes, whole olives, shredded parmesan cheese, croutons, and bacon. Enjoy!

Derby Pie- The Best!

Derby Pie

Premade pie crust (10"deep dish pie pan)

1/2 C butter, melted

1/4 c white sugar

3/4 c brown sugar, packed

3/4 c Karo light corn syrup

4 large eggs 1 1/2 tsp vanilla

(In large bowl on med speed with wish attachment until frothy)

3/4 c gourmet chocolate chips

1 1/4 c toasted pecans, shelled and chopped

(Fold in, blend well)

Bake at 350 degrees for 50-60 minutes

Best when topped with whipped topping and drizzled fudge. :)  Enjoy!

Cucumber Salsa

This is a winner! People just eat it up and you can feel good about eating it. :)
4 cucumbers, peeled, seeded and diced
6 roma tomatoes, diced
1 med white onion, diced
1 green pepper, diced
1/2 can chopped olives
2 cloves garlic, minced (or pressed)
1/2 c white vinegar
juice from line (opt)
1 package dry ranch mix (or 4 tsp homemade mix)

Mix together and enjoy with tortilla chips. ( I recommend "hint of jalapeno" tortilla chips but any are DELICIOUS)

Bowtie Pasta Salad

Ok, just to give this justice, it is holy goodness. Well maybe it is not quite holy...but it's close.

Cook about 1-2 chicken breasts. (I'll use whatever I have. Marinated or salt and peppered. From a rotisserie chicken- whatever as long as it is cooked and yummy. ) Chopped.

I steam up some broccoli and peas - just in the microwave in a bowl with a microwave safe lid and a little bit of water. You could add other things like artichokes might be yummy or sundried tomatoes but I usually just stick with peas and broc) :) I would say equally about 4-6 cups. Also, salt these immediately after cooking you will use less to get them tasting yummy. :)

Cook your pasta in salted water- about a pound. I love bowtie pasta because it is pretty but I will throw it in with spaghetti when I don't have bowtie so whatever is great.

In sauce pan:

1/2 c butter (hence the holy goodness) -allow to melt then add olive oil

1/3 c olive oil

fresh garlic, minced or pressed-cook one minute. This you must watch so that you don't burn the butter or the garlic because they will burn up quickly.

Right at the end add basil. (Fresh is always better right? But I like the dried just as well for the most part so either is great. and sorry I don't have an exact measurement. add a little if you don't like basil much add more if you do. :) The woman that I originally got this from added chopped pistacios right at the end as well. I don't because I don't want to spend the money but it is delicious either way. But what isn't when covered in butter? :)

Oh and of course at the end, I just toss everything together and make sure all the components are warm and toss with sauce and salt if needed and top with grated cheese. :)

Slightly less fattening- I actually don't usually add all the butter I use between 1/4c or a little more. I feel a little guilty eating SO much butter. But either way this dish is devoured and if it's not all gone after dinner the leftovers are highly sought after. ;) My whole family LOVES this dish so I hope you enjoy it too!

Comment and let me know if you have questions.

Parmesan-Crusted Potato Wedges

1/4 c grated parmesan cheese (the shaker kind is what I use but the fresh grated I am sure would be fabulous as well.)

1/4 c flour

1 tsp garlic salt

1/2 tsp salt

1/4 tsp pepper

1/2 tsp parsley (opt- I add this for color but if you don't have don't miss out! Make it anyway!)

6 medium potatoes, unpeeled

1/2 c olive oil

Combine first six ingredients in zip-lock bag. Cut potatoes lengthwise into eighths. Add potatoes to bag and shake to coat. Coat cookie sheet with olive oil and spread potato wedges out and turn to coat with oil. Bake uncovered for 30 minutes turning after 15 minutes.

Recipe from the awesome Kelli Washburn

Loaded Bake Potato Soup

Saute' 1/2 medium onion in 1 tbsp butter. Set aside.

Cook 6 slices of bacon separately. (I recommend in the microwave on a couple of pieces of paper towel for about 3 -6 minutes)

Cook 1/4 c melted butter and 1/4 c flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add 2 c half and half (If I don't have half and half you can use 1 cup milk and 1 c cream).

Add the 1/2 lb fresh broccoli, 1 c carrots-julienned, 4 chopped potatoes, bacon and onions from above. Cook over low heat 20-25 minutes.

Add salt and pepper. Can be pureed in a blender but I don't. Return to heat and add 8 oz. sharp cheddar cheese.

(adapted from a recipe by chefnini)

Pictures to come...

After I started this blog my computer was having issues so I will try and get some pictures with my posts soon.

Olive Garden's Zuppa Toscota

1 lb. ground Italian Sausage

2 Medium potatoes, cut in half lengthwise and then cut into 1/4 inch slices

3/4 c onion, diced

6 slices bacon

1 1/2 tsp. minced garlic

2 c kale leaves, stemed and cut in half, then sliced (this is about one bunch)

2 tbsp. chicken base

1 qt. water

1/3 c heavy cream

Cook sausage in sauce pan and set aside. In a large stock pot, cook onions and bacon* over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional minute. Add chicken base, water and potatoes and simmer 15 minutes. Add crumbled bacon sausage, kale, and cream. Simmer 4 minutes and serve.

Enjoy!

*The recipe says to cook the onions and bacon together but I like to just stick it in the microwave and cook it. I put a few pieces of paper towel on a glass plate and put bacon on that, then top with another piece of paper towel. Start with 3 minutes then add a minute until done.

Fantastic Breadmaker Rolls-Debbie and Mom

1 c Milk

1/4 c butter (half stick)

Heat in microwave for 1 minutes.

Pour in breadmaker, Add:

1 tsp. salt

1/4 c sugar

3c flour

1 egg

2 tsp rapid yeast

Run on dough cycle. When finished roll into a circle on a floured surface. Spray with pan spray to avoid sticking. Cut into 16-20 pieces (like pizza). Roll into rolls and make sure "tail" is tucked under roll. Spray pan or cover with parchment paper. Cover and allow to rise for 30 minutes. Bake at 350 degrees for 13 minutes (more for lower altitudes). Delicious, light, fluffy, sweet rolls.

This recipe is also great to use when making cinnamon rolls.

Or make into bread sticks, spread with butter and sprinkle with cinnamon and sugar when finished baking. Then dip in cream cheese icing.

I have also even made a jalepeno cheese bread. I rolled the dough out, chopped it up in 1x2 inch chunks, sprayed the pieces with pan spray and mixed with jalepeno and sharp cheddar cheese chunks and bake until cooked clear through. You can tell when a pan of bread is finished when you lick your finger and touch the bottom of the pan and it sizzles back.

Very versatile, easy and delicious bread recipe.