Candied Almonds

Ingredients

Almonds

Brown Sugar

Cinnamon 

Vanilla

Directions

1. In a skillet put as many almonds in as you want to make then sprinkle brown sugar over till you think you have enough.
2. Start cooking then sprinkle some cinnamon over
3. as the sugar is starting to melt and gets sticky, right before it’s done, add about a tsp of vanilla 
4. Finish cooking another minute then pour over a sheet of tin foil spreading thin and let cool. 
5. Once cooled break apart and it’s ready to eat or add to a salad. 😊

Tropical Squares

1/2 cup corn syrup
1/2 c brown sugar, packed
1/2 cup peanut butter
3 cup Kellogg's Special K cereal
1 cup flaked coconut

Combine corn syrup & sugar in a 3-quart pan.  Cook over moderate heat, stirring occasionally, until mixture bubbles.  Remove from heat, stir in peanut butter.  Add cereal & coconut; stir until well coated.  Press evenly into bottom of 8x8-inch pan.  Let stand in cool place until firm.  Cut into squares.  

Raspberry Lemonade

INGREDIENTS

1-3/4 cups fresh squeezed lemon juice, from 8-12 lemons, strained
1/2 pound (8 oz.) raspberries, plus more for serving
5 cups water
1 cup sugar
Lemon wedges, for serving
Fresh mint, for serving

INSTRUCTIONS

Combine the raspberries and ½ cup of the lemon juice in a blender; purée until smooth, then pass the mixture through a fine sieve into a large bowl to strain out the seeds (the fastest way to force it through is by pressing a ladle against the strainer in a circular motion). Add the remaining lemon juice, water, and sugar to the bowl and stir until the sugar is dissolved. Taste, then and add more sugar, lemon juice or water if necessary (keep in mind that ice cubes will water it down). Pour into glasses with ice cubes and garnish with lemon wedges, raspberries and fresh mint, if desired. The lemonade will keep in the fridge for a few days.

https://www.onceuponachef.com/recipes/raspberry-lemonade.html

CheeseCake Factory Copycat Recipe 

INGREDIENTS

• ▢ 1 cup water
• ▢ 1 cup sugar
• ▢ 1 cup freshly squeezed lemon juice
• ▢ 1 1/2 cups fresh or frozen raspberries
• ▢ Extra sugar for the rim of your glass

INSTRUCTIONS

• Heat the sugar and water over medium heat, stirring often, in a small saucepan until the sugar has completely dissolved to make a simple syrup.
• Puree the raspberries in a blender or food processor add in the simple syrup and lemon juice.
• Add extra water (or Sprite, if you want it fizzy - but it won't be like Cheesecake Factory's recipe) to thin it out to the consistency and flavor that you like.
• Run a lemon slice around the rim of your glass, dip the glass in sugar, and serve with ice.

https://www.bunsinmyoven.com/raspberry-lemonade-cheesecake-factory-copycat/

Layered Rainbow Jello

 

INGREDIENTS

•  6 (3 ounce) packages different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red)
•  5 packages unflavored gelatin
•  1 1/2 (14 ounce) cans sweetened condensed milk
•  8 1/2 cups water

INSTRUCTIONS

1. Bottom (purple) layer:  Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved.  Pour into a 9x13-inch pan and transfer to the refrigerator.  Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes. 
2. Second (white) layer:  Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved.  Add 1/2 can of sweetened condensed milk and stir until combined.  Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge. 
3. Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool.  Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution.  Return jello to the refrigerator to set up, which takes about 20 minutes.  
4. Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up.  You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.   
5. Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve.  A small spatula will help you get the jello cubes out of the pan.

https://houseofnasheats.com/layered-rainbow-jello/

Thanksgiving Turkey - Instant Pot

 

INGREDIENTS

• 7 lb bone-in skin-on turkey breast
• 1 stick butter
• 1 tbsp Italian Herbs Blend
• 1 tsp pink sea salt
• 1 tsp fresh cracked pepper
• 2 cups chicken broth
• Optional Aromatics:
• 1 medium onion chopped into large slices
• 4 garlic cloves
• 2 sprigs Thyme
• 1 orange or lemon, sliced thin

INSTRUCTIONS

1. Pat turkey dry with paper towels.
2. Generously rub turkey breast with softened butter - rub butter all around turkey, and carefully lift up skin to rub butter under turkey skin, too.
3. Stuff turkey breast cavity with aromatics.
4. Add chicken stock to the bottom of Instant Pot.
5. Coat turkey breast with herbs and spices.
6. Place on can lifter and lower into Instant Pot.
7. Place lid on Instant Pot.
8. Set valve the sealing.
9. Press "manual", set timer to 35 minutes High Pressure.
10. When the INSTANT POT is done cooking, let pressure release naturally... don't manually release pressure. IT WILL KEEP THE TURKEY JUICY
11. Remove turkey from Instant Pot (be sure to take care when opening pressure cooker, even if you think all pressure has been released, and always open away from your face) and place on a baking sheet.
12. To Cisp up the skin, set oven to Broil at 440 degrees F.  Broil until skin is golden and crispy, watching the turkey the whole time.  You may have to rotate the pan during broiling.
13. Tent with foil for at least 10 minutes before carving.
14. To make the gravy, drain the pan drippings through a sieve to catch the onion and garlic.  You can also press them through it to get all the flavor into the gravy.  Measure out two cups of the liquid and place back in the instant pot insert. Add a mixture of 2 tablespoons of cornstarch with 1/4 cup of coldwanter and whisk well.  Saute until it thickens

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!