Garlic Parmesan Chicken, Rice and Corn Skillet

Ingredients

• 1.5 lb. chicken tenderloins
• 8 ears of corn kernels scraped off cob, about 3-4 cups
• cajun seasoning (poultry seasoning)
• 3 tablespoons minced garlic, divided about 10-12 cloves
• 4 tablespoons olive oil
• 1-4 oz. stick softened butter, divided
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 
• 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
• 2 3/4 cups low sodium chicken stock
• 2/3 cup monterey jack cheese shredded
• 1/2 cup Parmesan cheese (freshly grated or shredded)
• 1 tablespoon freshly minced parsley

Instructions 

Cook the Corn

1. In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
2. In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally. 
3. Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.

Saute Chicken

1. Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once.
2. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic. 
3. Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.

Braise Rice

1. In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
2. Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt. 
3. Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.

Finishing Touches

1. Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed. 
2. Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable). 
3. Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.

https://badbatchbaking.com/parmesan-chicken-rice/#wprm-recipe-container-12242

Slow Cooker Apple Crisp

Apple Filling:

6 small apples, peeled, cut into 1/2-inch slices (6 cups)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup cold butter, cut into 8 pieces
Ice cream, if desired

INSTRUCTIONS
Step 1
Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.

Step 2
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.

Step 3
In large bowl, mix 1/2 cup flour, the oats, brown sugar, nutmeg, and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.

Step 4
Serve warm with a scoop of your favorite ice cream.

https://www.pillsbury.com/recipes/slow-cooker-apple-crisp/0606a892-af49-49ed-b206-b1ac9c37b0c4

https://www.allrecipes.com/recipe/177053/slow-cooker-apple-crisp/

Peanut Butter Squares

Bars

• 1 cup Salted butter
• 1 cup Granulated sugar
• 1 cup Light brown sugar
• 2 ½ cups Creamy peanut butter
• 2 Large eggs
• 2 tsp Vanilla extract
• 2 cups All-purpose flour
• 2 cups Old-fashioned oats
• 1 tsp Baking soda
• 1 tsp Salt

Frosting (could use chocolate cake frosting instead)

• ½ cup Salted butter
• 3 cups Powdered sugar
• 4 tbsp Cocoa powder
• ¼ cup Milk
• 2 tsp Vanilla extract

Directions

1. Preheat oven to 350°F. Spray a half-sheet baking sheet (13"x18") with baking spray
2. Beat the butter, granulated sugar, brown sugar, and 1 cup of the peanut butter in a mixer until creamy and light. Add eggs and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
3. Add the flour, oats, baking soda, and salt. Mix just until combined. Spread the peanut butter oatmeal cookie dough into the prepared pan with a spatula. Bake for 15-17 minutes until golden brown around the edges and barely set in the middle. Do not overbake.
4. While the peanut butter oatmeal cookie base is still hot, melt the remaining 1 ½ cups of peanut butter in the microwave in a microwave safe bowl for 1 minute, then drizzle over the top of the bars, spreading it into an even layer with a spatula or knife. Let cool completely until the peanut butter has firmed up. This can be sped up by sticking the bars in the fridge.
5. Make the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract in a large bowl until smooth. Spread in an even layer over the cooled bars, then cut into squares.

https://houseofnasheats.com/lunch-lady-peanut-butter-bars/

Cinnamon Rolls

Dough Ingredients

• 1 1/2 cups of milk
• 3/4 Cup + 1 Tablespoon sugar
• 1 egg
• 1 Tablespoon salt
• 2 Tablespoons yeast
• 2 cups warm water
• 9-10 cups of all purpose flour
• 1 cup butter

Filling Ingredients

• 1/2 cup butter almost melted
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream (for pouring over risen rolls)

Frosting Ingredients

• 1/2 cup butter softened
• 8 ounces cream cheese
• 4 cups confectioners'/powdered sugar
• 2 teaspoons vanilla extract

Directions

1. Scald 1 1/2 cups of milk, 3/4 cup sugar, and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes.  Cutting the butter into pieces helps it melt faster.  There will probably be some little cubes of butter still floating in the hot mixture, they will melt
2. Stir in 1-2 cups flower, then add 1 egg and 1 tablespoon of salt, and leave it to cool for a couple of minutes.
3. Meanwhile, in a measuring cup, dissolve 2 tablespoons of yeast in 2 cups of warm water and 1 tablespoon of sugar.  Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixtures is just warm (if it is too hot it could kill the yeast), and add the yeast mixture.
5. Using a fork or wooden spoon, gradually stir in 7-9 cups of flour (for a total of 9-10 cups with what was in the milk mixture).  Only add 2 cups at a time and stir in-between.  The rolls turn out so much better when they are mixed by hand. At the end of the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flout if needed.  Be sure not to add too much flour.  
6. Smooth the dough out and cover the bowl with plastic wrap.  Leave it in a warm place and let it rise.  Let the dough rise until it has doubled in size.  
7. Cover your working area in flour to prevent the dough from sticking.  Dump your dough out.  Roll out the dough into a giant rectangle.
8. Mix the butter, brown sugar, and cinnamon in a bowl.  Spread the mixture onto the dough. 
9. Roll up the dough into a spiral. Cut the spiral into 1-2 inch rolls.  
10. Preheat the oven to 350 degrees. Place the rolls into greased pans and let rise again on top of the oven (if possible).  Pour the heavy cream over the rolls
11. Bake the 1-2 pans of rolls for 10-15 minutes until they are golden brown.  It make take longer depending on how hot your oven cooks.  Keep a close eye on your first pan to get the right time for others.  
12. Mix the butter, cream cheese, powdered sugar, and vanilla extract.  Spread over the cooled rolls.  

Creamy Chicken Soup - Instant Pot

 

Ingredients

• 1 lb (450g) boneless skinless chicken breast
• 1 small jar (220g) sun-dried tomatoes, drained from oil
• 1 tablespoon oil
• 1  medium onion, chopped
• 1 tablespoon minced garlic
• 1  red bell pepper, sliced
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• 1 teaspoon chipotle or Cayenne chili powder, optional
• 1 teaspoon  paprika
• 1 1/2 cups (375ml) chicken stock
• 1 cup cream
• 1/2 cup cream cheese
• 1 cup shredded cheddar cheese
• Salt and fresh cracked pepper, to taste
• Fresh Cilantro leaves, for garnish

DIRECTIONS

1. To prepare this instant Pot creamy chicken soup recipe: Turn your Instant Pot on saute mode. Heat the oil in the bottom of the insert and add the chopped onion and garlic and stir for a couple of minutes. 

2. Add chicken breast, sun-dried tomatoes, bell pepper, oregano, cumin, paprika, chili powder, and chicken stock. Give a quick stir and cover the Instant Pot with the lid. Set the timer for 15 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”

3. Remove chicken breast from the Instant Pot and transfer to a cutting board. Shred cooked chicken breast with 2 forks then return back into the pot.

4. Stir in cream, cream cheese, and cheddar. Turn the Instant Pot to saute mode to heat up the chicken soup while stirring until cream and cheese are melted and the soup is smooth. Adjust seasoning with salt and pepper and ladle the chicken soup into bowls and garnish with fresh cilantro. Enjoy!

Chicken Noodle Soup - Instant Pot

Ingredients

• 2 tbsp butter unsalted
• 1 large onion chopped
• 2 medium carrots chopped
• 2 stalks celery chopped
• 1 tsp salt or to taste
• 1 tsp pepper or to taste
• 1 tsp thyme dry, 1 tbsp if using fresh, chopped
• 1 tbs parsley dry, 1 tbsp if using fresh, chopped
• 1 tbs oregano dry, 1 tbsp if using fresh, chopped
• 4 cups chicken broth no sodium added
• 2 lbs chicken with skin and bones, use at least 1 chicken breast
• 4 cups water
• 5 oz egg noodles uncooked, (about 2 cups)

Instructions

• Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
• Add the butter and cook until the butter has melted. Add the onion, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.
• Season with salt and pepper, add the thyme, parsley, oregano and stir. Pour in the chicken broth. Add the chicken pieces and add another 4 cups of water. 
• Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Soup setting and set the timer to 7 minutes.
• Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
• Remove the chicken pieces from the soup and shred with two forks.
• Add the noodles to the soup and set the Instant Pot to the saute setting again. Cook for another 6 minutes uncovered, or until the noodles are cooked. 
• Turn off the Instant Pot, by pressing the cancel button. Add the shredded chicken back to the Instant Pot, taste for seasoning and adjust as necessary. Garnish with additional parsley if preferred.

 https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/

Broccoli Salad

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins/craisins
1/2 cup sunflower kernels

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

https://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-2065359

Cinnamon Roll Cookies

Cookies
¾ c (1 ½ sticks) butter, softened
¾ c sugar
¼ c powdered sugar
2 lg eggs
½ t vanilla
2 ½ c flour
½ t salt
1 t baking powder

Cream in a large bowl and cream together the butter and granulated sugar and powder sugar for 3-4 minute until light and fluffy. Add eggs and vanilla and mix well. Add one cup of flour, baking powder and salt. Mix Add remaining flour and mix JUST until flour is incorporated and dough is smooth and soft. Flatten the dough into a disk. Wrap in plastic and chill for at least 1 hour.

Filling
4 T butter (softened)
½ c brown sugar
1 t. cinnamon

Combine the brown sugar and cinnamon in a small bowl. Not the butter

Rolling Directions –
Separate the dough into 2 pieces, working ½ at a time. Roll out into ¼” thick and 15” long. Gently spread ½ butter on top of dough. Sprinkle the cinnamon sugar mixture on top. Lightly press into dough. Starting on the long edge, roll the dough into a tight log.

Cutting and preparing the cookies –
Using a pizza cutter of knife, cut dough into 1” slices. Place cookies 2” apart on cookie sheet. Repeat with other ½.

BAKE 350 degrees for 9-11 minutes. Do not overbake. Should be pale in color. Cool for 1-2 minutes, transfer to wire rack.

Glaze
2 T cream cheese (softened)
2 T butter (softened)
1 c powdered sugar
½ t vanilla
1-2 T milk

Prepare the Glaze –
Mix together butter, cream cheese with powdered sugar until thick and smooth. Mixer. Add the vanilla and 1 T of milk at a time until the glaze is thick and pourable. Drizzle over cooled cookies. Store in an airtight container.

Make ahead – make and bake, do not frost. Keep in freezer for up to a month or 7 days in fridge.

Freeze the dough – Prepare the dough and roll it up tight in plastic wrap. Thaw overnight.


Share by Vicki Walker

Instapot Cheesecake

Ingredients

Crust

• 3/4 cup Honey Maid Graham Crackers (crushed)
• 2 teaspoons White Sugar
• 2 Tablespoons Butter melted

Filling

• 16 oz Cream Cheese room temperature
• 1/2 cup White Sugar
• 2 teaspoons All Purpose Flour (optional)
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoon Orange Peel grated
• 1/2 teaspoon Lemon Peel grated
• 2 Eggs room temperature
• 1 Egg Yolk room temperature
• 1/4 cup Whipping/Heavy Cream
• 1 pinch Sea Salt

Crème Fraîche Layer

• 1/2 cup Sour Cream
• 2 teaspoons White Sugar
• 1/2 teaspoon Pure Vanilla Extract

Crust

• Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
• Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
• Place pan with crust into freezer for 20 minutes while you mix up the filling.

Filling

• Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
• Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.
• Pour filling into the pan, on top of the crust.

Cook

• Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
• Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
• Place cheesecake into pressure cooker using a sling.
• Lock on lid and close Pressure Valve.  Cook at High Pressure for 38 minutes. When beep sounds, wait 18 minutes and then release the rest of the pressure.
• After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
• The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Crème Fraîche Layer

• Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake.  Let cool on wire rack for at least one hour.
• Lightly cover and place in refrigerator overnight.  Cheesecake can be removed from pan after an hour in the refrigerator.

Notes

Cheesecake needs a full 24 hours to set properly, develop flavor and become dense.  Otherwise, the Cheesecake will be eggy, light, not dense and flavorless.

If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.

Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.
Orange and Lemon Zests - with such a tiny amount, citrus is not detected, but they brighten the recipe and take the flavor to a whole other level. Don't skip.
Please read the article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.

https://thisoldgal.com/pressure-cooker-new-york-cheesecake/

MeatLoaf - Footloaf

3 lb ground beef
1 tablespoon salt
1 teaspoon pepper
2 tablespoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon cayenne
1 large white onion, minced, 10 small slivers reserved
1 medium onion, halved
4 large eggs, beaten
2 cups panko breadcrumbs
½ cup milk
½ cup fresh parsley
2 tablespoons worcestershire sauce
½ cup ketchup

-Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
-In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
-Split the meat mixture in half and place on the baking sheet. Shape each half into a “foot.”
-Press up to form an ankle and hollow out the top to make room for “ankle bones.” Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make “toenails.”
-Brush around the ankles with ketchup to look like “blood.”
-Bake for 1 hour, until the meat is cooked through.
-Serve warm.

https://tasty.co/recipe/halloween-feet-loaf

Homemade Syrups

Chocolate Syrup

2 cups sugar
1 Tbsp Flour
1/2 cup Stevens Hot Chocolate Powder
Pinch of salt
1 can of evaporated milk
1 stick of butter
1 tsp vanilla

Mix the sugar, flour, cocoa and salt in a sauce pan then add the milk and butter.  Stir well. Bring to a boil over medium heat, stirring to keep from scorching.  When boiling, remove from heat and add vanilla.  Cool and store in a covered container in the refrigerator.  Stir before serving.  (Don't forget to add the flour!)

Berry Syrup

1 cup sugar

2 Tbsp cornstarch

1 cup water

1 bag frozen berries (between 12-16 oz)

1 Tbsp butter

In a sauce pan, combine sugar and cornstarch, add water.  Boil over medium heat for 3 minutes, stirring constantly, Stir in berries and reduce heat.  Simmer 8-10 minutes or until the berries are tender.  Remove from heat and stir in butter until melted.

Coconut Syrup

1 stick butter

1/2 cup buttermilk

1 cup sugar

1/2 tsp coconut extract

1/2 tsp baking soda

Cook everything but the extract and soda over medium heat just until dissolved.  Add the last two ingredients stiffing constantly.  Best to serve immediately.  Serve with pancakes, waffles, etc...  Note: Be sure to use BIG pan because the soda and buttermilk really expand!

Sweet and Sour Chicken

1 lb of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 tsp kosher salt (1/4 tsp table salt)
2 tsp cornstarch
1 10-ounce can pineapple chunks (reserve juice)

Sauce - Double, triple, or use all the pineapple juice and match the rest accordingly
1/4 cup juice from canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 tsp kosher salt (1/4 tsp table salt)
2-3 Tbsp brown sugar

1 Tbsp + 1 tsp cooking oil
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 tsp grated fresh ginger

Cooked rice

1 - In a bowl, combine the chicken with the egg white, salt, and cornstarch.  Stir to coat the chicken evenly.  Let sit for 15 minutes at room temperature or up to overnight in the refrigerator

2 - In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and  brown sugar.

3 - Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates.  Pour in the 1 tablespoon of cooking oil and swirl to coat.  It's important that the pan is very hot.  Add the chicken and spread the chicken out in one layer.  Let the chicken fry, untouched for 1 minute, until the bottoms are browned.  Flip and fry the other side the same for 1 minute.  The chicken should still be pinkish in the middle.  Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 - Turn the heat to medium and add the remaining 1 teaspoon of cooking oil.  Let the oil heat up and then add the bell peppers and ginger.  Fry for 1 minute.  Add the pineapple chunks and the sweet and sour sauce.  Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.  Let simmer for 1-2 minutes, until the chicken is cooked through.  Timing depends on how thick you've cut your chicken.  The best way to tell if the chicken is done is to take a piece out and cut into it.  If it's pink, add another minute to the cooking.

Taste the sauce and add more brown sugar if you'd like.

Sugar Cookies

Another good recipe from my sister's blog

http://strikeagainststarvation.blogspot.com/2012/09/sugar-cookies.html 

Creamed Toast

2 Tbsp corn starch
2 cup milk
1 can dried tuna fish
4 Tbsp butter
1/2 tsp salt

Mix corn starch and milk until smooth.  Add butter and salt.  Bring to a boil over medium hat, stirring consistently.  Boil for 1 min.

Chocolate Chip Cookies

1 cup butter (softened)
3/4 cup sugar
3/4 cub brown sugar
1 tsp salt
chocolate chip
1 tsp vanilla
2 eggs
2 3/4 cup flower
1 tsp baking soda

Preheat oven to 375ᵒ.  Combine butter, sugar, vanilla, and eggs.  Add flower, backing soda, and salt.  Stir in chocolate chips drop on cookie sheet.  Bake 9-11 min.