INSTAPOT CHICKEN W/CRANBERRIES AND PEARS

 2 pounds boneless skinless chicken thighs 

2 Bosc pears, peeled and sliced

1 shallot chopped

2/3 C chicken broth

1/2 C dried cranberries

2 T balsamic vinegar

2 T butter

1/2 t dried dill

1/2 t salt

1/2 t pepper

DIRECTIONS

Melt butter on sauté setting

Season chicken with salt & pepper

Brown chicken on both sides in small batches. Remove from pot once browned. 

Add pear and shallots to pot. Stirring until shallots are softened. 

Add vinegar, cranberries and dill.

Once vinegar is bubbling, add broth and stir.

Return chicken back to pot . Lock seal lid.

Press manual adjust time to 15 minutes.

When done cooking quick release the pressure.

Stir and serve.

Jan’s Leftover Rice Pudding

 INGREDIENTS

2 C leftover white rice

3 C milk (any milk)

Small pinch of salt

1/2 C of raisins

1 t vanilla

1/2 t cinnamon

Dash of nutmeg

DIRECTIONS

Combine cooked rice, milk, sugar and salt in a medium sauce pan. Bring to a boil, then lower the heat to a simmer and stir in vanilla and raisins. Cook until just about all of the milk is absorbed (20 - 45 minutes depending on how absorbent your rice is). Stir in cinnamon and nutmeg. Serve warm or chilled.

SOUTHWESTERN GIIDNES IN THE CROCK-pot

 INGREDIENTS

3-4 boneless chicken breasts or thighs

1/2 pkg taco seasoning or 2 heaping Tablespoons

1 C salsa 

1 can corn, drained

1 can black beans, drained and rinsed

1 8 oz pkg cream cheese

DIRECTIONS

Place frozen chicken breasts in crock-pot and sprinkle taco seasoning. Cook on high for 2-3 hours or until chicken falls apart. Shred and add, shred. Add salsa, corn, beans and cream cheese. Cook on low for another 30 minutes to an hour to melt cheese. 

IDEAS

wrap in tortillas, use as quesadillas, stuff tortillas for enchiladas, eat with chips, over rice, top with tomatoes, sour cream, cheese, lettuce , etc for salad, good as dip.

Slow or Pressurer Cooker Mexican Beef

 Use this beef for enchiladas, tostadas, nachos, salad, baked potato, anything you can think of for some added protein. 

INGREDIENTS

2-3 lbs of boneless chuck or sirloin

2 C low-sodium beef broth

2 T apple cider vinegar

1 C salsa

1 t cumin

1 t chili powder

1t onion powder

1t garlic powder

1 t salt 

1/2 t pepper  

2  large diced onion

2 T cornstarch

ENCHILADAS

10 - 6-7 inch flour or corn tortillas

1 C shredded sharp cheddar cheese

Fresh cilantro

INSRUCTIONS

Slow Cooke - place beef, and whisk together broth, vinegar, spices and salt and pepper and add to crock pot. Cover the slow cooker and cook on low for 8 to 10 hrs, or until beef is tender and shreds easily.

pressure Cooker - 6 qt. Add beef and whisked together broth, vinegar, and other ingredients and pour over beef and secure the lid. Cook for 60 minutes and release naturally for 15 minutes. 

Put beef roast in a 9 x 13” pan and shred. Put liquid in pan and bring to a boil. Then make a slurry of add 2-3 T of cold water w/cornstarch, whisk together and add to boiling liquid and cook until thickened.

Pour 1/2 C sauce in with the beef and toss.

Bake enchiladas at 350 for 20-30 minutes.

The beef is freezable and so are the assembled enchaladas.

Homemade Alfredo Sauce -- best ever

4 servings

Ingredients

½ cup butter

1 pint heavy whipping cream 

4 ounces cream cheese

½ teaspoon minced garlic

1 teaspoon garlic powder

1 teaspoon italian seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated parmesan cheese

Instructions

• In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.  
  
• Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
  
• Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!

Spaghetti Sauce Recipe for a Crowd

 Serves 20

Ingredients

1 1/2 T olive oil

1 1/2 C finely diced yellow onion 

4 cloves garlic,  minced

1 C dry white wine

3 T Tomato Paste

2  28oz cans of crushed tomatoes

1 15 oz cans of tomato sauce

2 28 oz cans petite diced tomatoes w/juice

1 T sugar or 2 T brown sugar

2 T dried oregano

2 T dried basil

2 T dried parsley 

1 t dried thyme

a pinch of red pepper flakes

2 bay leaves

salt and pepper to taste

Instructions

• Heat oil in a large, deep pan over medium heat. Add onion and cook, stirring frequently, for 4-5 minutes or until translucent. Add garlic and continue to cook, stirring, for one minute or until fragrant. Add white wine and bring to a boil to cook off the alcohol. 
• Add tomato paste and cook, stirring constantly, until it coats all the onions (about 1 minute). 
• Add crushed tomatoes, tomato sauce, diced tomatoes, sugar, oregano, thyme, red pepper flakes, and bay leaves. 
• Stir to combine. Bring to a simmer and simmer, partially covered, for at least an hour or up to three hours. Stir occasionally. Make sure the sauce isn’t sticking to the bottom of the pan. Adjust heat if necessary.
• Carefully remove bay leaf and stir in basil, and parsley until butter is melted.
• Taste, season with salt and pepper, and serve.
• Add italian seasoned cooked ground beef to make a Bolognese sauce or meatballs.
• Freezes well

BEST EVER BUNDT CAKE

Be sure to look at the bottom of the recipe as there are lots of suggestions on different flavors. This is for a chocolate chip cake.

INGREDIENTS

    

1 Package yellow cake mix

1 package instant chocolate pudding

1/2 cup white sugar

3/4 cup water

3/4 cup vegetable oil

4 eggs, beaten

1 cup sour cream (full fat)

1/2 cup chocolate chips

1/8 cup powdered sugar (for dusting)

DIRECTIONS

1. PREHEAT OVEN TO 325 DEGREES F (185 C). GREASE AND FLOUR A 10 INCH BUNDT PAN.

2. IN A MEDIUM BOWL, STIR TOGETHER THE CAKE AND PUDDING MIXES AND SUGAR. ADD THE WATER, OIL, EGGS,AND SOUR CREAM. BLEND UNTIL WELL MIXED. FINALLY, FOLD IN CHOCOLATE CHIPS AND POUR INTO PREPARED BUNDT PAN.

3. BAKE FOR 50 TO 60 MINUTES IN THE PREHEATED OVEN. CAKE IS DONE WHEN A TOOTHPICK INSERTED COMES OUR CLEAN. COOL IN PAN FOR 10 MINUTES BEFORE INVERTING ONTO A WIRE COOLING RACK. COOL COMPLETELY. DUST WITH POWDERED SUGAR BEFORE CUTTING AND SERVING.

If you would prefer a glaze ... this is a great one.

1 1/2 C powdered sugar

2 T milk (add extra milk until desired consistancy)

 

For a citrus glaze - use 2 T of lemon, orange or other fresh citrus juice and 1 T of zest.

IDEAS FOR OTHER FLAVORS OF CAKE

Chocolate Chocolate Chip - use a chocolate cake mix and a chocolate instant pudding mix

Vanilla Chocolate Chip - vanilla cake mix and vanilla pudding 

White Chocolate Raspberry - use white cake mix with white chocolate chips and 1/2 c raspberry jam, use a little less liquid when making a cake with jam

Pumpkin Chocolate Chip - Spice cake mix with a pumpkin pudding and mini chocolate chips

Lemon Cake - lemon cake mix, lemon pudding mix and the lemon glaze above.

You can use any combination and it turns out good! Top with a cream cheese frosting, a glaze or just powdered sugar dusting.

For mini cakes - fill the pans 1/2 to 2/3 full and bake for 13 - 15 minutes. 

Have fun making different flavors.

Best Every Mexican Dip

 from Annette Godfrey, Eufaula, AL 1985

Ingredients

1 lb velveeta cheese

1 lb ground beef

1 small chopped onion

1 chopped green pepper (optional)

2 10 oz cans mild Rotel

1/2 cup chopped tomatoes

 1 T Worcestershire sauce

1/4 t garlic powder and 1/2 t salt 

Directions

Cut velveeta cheese into 1" cubes and put in crock pot. Brown ground beef and onion ( and green pepper if adding) with garlic powder and salt, drain and add to crock pot with the rest of the ingredients and put on low for 1 hour or until cheese is melted and dip is creamy. Serve warm with corn chips.

Quick Chile Relleno Casserole (no meat)

Ingredients

6 - 8 poblano peppers (roasted, peeled and seeded)

1 lb shredded Monterey Jack cheese 

      (I use half Monterey Jack and sharp Cheddar)

8 eggs

1/2 C whole Milk

1/4 C flour

1 tsp baking powder

1/2 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tso salt

1/2 tsp pepper

Instructions

1. Preheat oven to 350 F
2. Lightly spray an 11x7 casserole dish with nonstick spray
3. Place egges in a large mixing bowl. Whisk until well blended
4. Place milk in a separate bowl. Slowly whisk in flour, baking powder and seasonings. 
5. Whisk milk mixture into eggs. add a little extra milk to make a smooth liquid. (you don't want it too pasty)

Assemble Casserole

1. Place one layer of chilies on the bottom of the casserole dish. Chilies should be cut open and laid flat in a single layer.
2. Sprinkle 1/3 of cheese over chilies 
3. Repeat with another layer of chilies and another 1/3 of the cheese.
4. Pour egg mixture over entire casserole
5. Add remaining cheese to the top
6. Bake uncovered in 350 F oven for 35-40 minutes
7. Allow casserole to rest at room temperature for 10 minutes before slicing and serving
8. Top with freshly chopped cilantro and parsley before serving ( if desired)

Notes

• Amount of poblano peppers varies due to size of peppers. You want enough to cover two layers
• To check if the casserole is baked through, insert a knife in the center of the casserole and pull out. If it is eggy, cook for another 5 minutes.

Substitutions

• Use canned roasted  whole chilies in place of fresh roasted chilies
• Use a combination of Monterey Jack and cheddar cheese

How to Roast Poblano Peppers in the Oven for Chili Relleno

 PREP TIME - 10 minutes -   COOK TIME - 20 minutes 

ADDITIONAL TIME - 20 minutes  - TOTAL TIME - 50 minutes

Ingredients

• Poblano peppers 
• Oil (a spray bottle works best. I used olive oil but any oil will do)

Instructions

1. Preheat the oven to 400 degrees F.
2. Wash the poblanos and dry them. Remove the stem, cut the peppers in half, and remove the seeds.
3. Line a baking sheet with parchment paper and place the halved poblanos, skin side up, in one layer on the baking sheet. Lightly spray with oil.
4. Roast for 20-30 minutes until the skin starts to separate and bubble. the more bubbly the skin the easier it is to peel it off. 
5. Remove from the oven and use a spatula to add the peppers into a plastic bag. Close the bag and let it rest for 10 minutes.
6. Open the bag and peel each piece of pepper at a time by simply pulling the skin off with your fingers. It should come off easily.
7. Your peppers are ready to serve or preserve! You can store them in the fridge for a couple of weeks.