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Tomatoes over Rice

  • 1 can diced or crushed tomatoes depending on your preference
  • 1 pound ground beef
  • Cooked Rice

Brown ground beef. Drain. Add canned tomatoes and heat till hot.

Serve over rice.

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Chicken Lazone

  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 pounds chicken tenders
  • 2 TBS butter
  • 2 TBS vegetable oil
  • 1/2 cup chicken broth
  • 2 TBS cornstarch
  • 2 TBS water
  • 2 cups heavy cream
  • 10 to 12 ounces spaghetti, prepared according to package directions
  • 2 TBS finely chopped fresh flat-leaf parsley

PREP: In a bowl combine garlic powder, onion powder, chili powder, paprika, salt, and pepper. Add the chicken; toss with your hands to coat the chicken with spices.

COOK: Select SAUTE on the Instant Pot and adjust to NORMAL. When hot, add the butter and oil. Stir until butter is melted. Briefly saute the chicken, a few pieces at a time, on both sides and remove to a plate.

When all the chicken has been sauteed, press CANCEL, and add the chicken broth and chicken to the pot. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and cook on high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize. Press CANCEL.

In a small bowl dissolve the cornstarch in the 2 TBS water. Push the chicken to one side of the pot and add cornstarch mixture. Stir to combine. Select SAUTE and constantly stir until sauce thickens. Press CANCEL and gradually stir in heavy cream.

SERVE: Serve chicken and sauce over spaghetti. Sprinkle with parsley.

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Pork Goulash

  • 1 cups chicken broth
  • 3 TBS sweet paprika
  • 1-1/2 TBS flour
  • 1 tsp. dried dill
  • 1 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 2 TBS olive oil
  • One 2-1/2 pound boneless skinless pork shoulder, preferably pork butt, cut into 2-inch pieces
  • 1 medium yellow onion, chopped
  • 1 pound baby carrots
  • One 14 ounce can diced tomatoes (about 1-3/4 cups)
  1. Whisk the broth, paprika, flour, dill, thyme, salt, and pepper in a large bowl until the flour dissolves; set aside.
  2. Heat the oil in a 6 quart pressure cooker set over medium heat or in a 6 quart electric pressure cooker set to the browning function. Add the pork chunks, as many as will fit without crowding; brown on all sides turning occasionally, about 6 minutes per batch. Transfer the pork to a bowl and continue browning more as needed.
  3. Add onions to the pot, cook, stirring often, until softened, about 4 minutes. Stir in the carrots and tomatoes, pour in the broth mixture and stir well. Return the meat and any juices in the bowl to the cooker, stirring well to coat the pieces in the sauce.
  4. Lock the lid into place

Stovetop: Raise the heat to high to bring the pot to high pressure. Once this pressure has been reached, reduce the heat as much as possible to maintain this pressure. Cook for 25 minutes.

Electric: Set the machine to cook at high pressure. Set the machine’s timer for 40 minutes.

5. Reduce the pressure.

Stovetop: Take the pot off the heat. Allow pressure to return to normal, about 15 minutes.

Electric: Turn off or unplug machine – don’t let it jump to its keep-warm setting. Allow pressure to drop to normal naturally, about 15 to 20 minutes.

6. Unlock and open the cooker. Stir the stew before serving.

Serve with sour cream if desired.

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Baked Potato Soup

  • 3 russet potatoes (about 2 pounds)
  • 2 cups very small broccoli florets, if desired
  • 1 cup water for steaming
  • 3 TBS unsalted butter (I only buy salted so just decrease the amount of salt you add to the soup)
  • 1/2 medium onion, chopped (about 1/2 cup)
  • 1 TBS flour
  • 1 tsp. mustard powder
  • 1 cup milk
  • 2 cups vegetable stock (I never have vegetable stock so would use chicken stock)
  • 1/2 cup heavy whipping cream
  • 1 tsp. kosher salt, plush more to taste (less if using salted butter)
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup sour cream, for garnish
  • 3 TBS minced fresh chives, for garnish
  • 2/3 cup shredded sharp Cheddar Cheese, for garnish
  1. Prepare potatoes. Peel the potatoes. Chop one into 1/2-inch cubes and the other 2 into 1- to 2- inch chunks. Set aside larger chunks.
  2. Pressure cook the potatoes and broccoli. Put the small (1/2-inch) potato cubes and the broccoli into a steamer basket. Pour the water into the Instant Pot and place the steamer basket inside. Lock lid into place. Select Manual; adjust the pressure to high and the time to 0 minutes. After the pot beeps, quick release the pressure. Unlock and remove the lid. Use tongs or a potholder to remove the steamer basket. Set aside.
  3. Prepare the soup. Pour the water out of the pot. Preheat the Instant Pot by selecting Saute and adjust to Normal for medium heat. Put the butter in the pot to melt. When it has stopped foaming, add the onion and cook, stirring frequently, until the onion pieces have separated and begun to soften, 2 to 3 minutes. Add the flour and mustard powder and stir to coat onions. Cook, stirring frequently, until the flour has darkened slightly, about 2 minutes. Add milk and stir. Bring the liquid to a simmer and cook until milk is smooth and thickened, about 3 minutes. Add the stock, cream, large potato chunks, and salt. Stir to combine.
  4. Pressure cook the soup. Lock the lid in place. Select Manual; adjust pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove lid.
  5. Finish the soup. Use a potato masher to break up the potatoes and thicken the soup. Add cooked potatoes and broccoli and let them simmer until warmed through. (Test a piece of potato first; if it’s not quite done, add the potatoes to simmer for a couple minutes before adding the broccoli.) Season with the black pepper and additional salt if necessary. Ladle into bowls, garnish with the sour cream, chives, and cheese, and serve.

COOKING TIP: Steaming some of the potatoes separately (as you’ll do in step 2) yields discrete pieces of potato, while the rest melt into the soup to thicken it. If you prefer, you can cook all the potatoes in the soup at once.

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Slow-Cooker Cheesey Chicken Manicotti

  • 2 Cups finely chopped cooked chicken
  • 1 container (15 oz) whole-milk ricotta cheese (can use cottage cheese)
  • 1 tsp. garlic salt
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup finely chopped fresh basil leaves
  • 14 uncooked manicotti shells (8 oz)
  • 1 jar (25.5 oz) tomato basil pasta sauce (or make your own)
  • 3/4 cup water
  • 2 cups shredded mozzarella cheese (8 oz)
  1. In a medium bowl, mix chicken, ricotta cheese, garlic salt, and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
  2. Spray 5-quart slow cooker with cooking spray. In a medium bowl, mix pasta sauce and water. Spread about 1/3 of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another 1/3 of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining 1/3 of sauce mixture.
  3. Cover; cook to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
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Pumpkin Cinnamon Streusel Buns

Buns

  • 1 package dry yeast (about 2 1/2 tsp)
  • 1/4 cup warm water (100 to 110 degrees)
  • 2-3/4 cups all purpose flour, divided
  • 1/2 cup pumpkin puree (Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 TBS sugar
  • 1-1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • cooking spray
  • 3 TBS sugar
  • 3 TBS brown sugar
  • 2 TBS flour
  • 1-1/2 tsp ground cinnamon
  • 2 TBS chilled butter, cut into small pieces

Glaze

  • 3/4 cup sifted powdered sugar
  • 1 TBS hot water
  • 1/4 tsp vanilla extract
  1. To prepare buns, dissolve yeast in warm water in a large bowl, let stand 5 minutes.
  2. Lightly spoon 2-3/4 cup flour into dry measuring cups, level with a knife. Add 2 cups flour, pumpkin puree, and add the next 5 ingredients to yeast mixture, beat with a mixer at medium speed until smooth. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 3/4 cup flour, 1 TBS at a time, to prevent dough from sticking to hands (dough will feel tacky). Angela just threw it all in the Kitchen Aid mixer and let the mixer do the work…no need to do it yourself if you don’t have to!
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)
  4. Combine 3 TBS granulated sugar, brown sugar, 2 TBS flour, and cinnamon in a small bowl. Cut in chilled butter with pastry blender or 2 knives until mixture resembles coarse meal.
  5. Punch down dough, cover and let rest 5 minutes. Roll dough into a 12 X 10 inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. (plain dental floss works great to cut rolls) Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  6. Preheat oven to 375 degrees.
  7. Uncover rolls. Bake at 375 degrees for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. It says serve warm so I say don’t cool for 15 minutes.
  8. To prepare glaze, combine powdered sugar, 1 TBS water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. Angela said the glaze was a little thick so add more water if needed.
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Chocolate Truffle Cake

  • 1 chocolate cake mix
  • 1 box (8 oz) chocolate pudding mix
  • 5 eggs
  • 1 stick of butter, melted
  • 16 oz sour cream
  • 1 bag of chocolate chips

Highly suggested to wait a day after baking this cake before eating, because on day 2 the texture of the cake is like a truffle.

Preheat oven to 350 F.

  1. Combine cake and pudding mixes and then create a well in the middle of a large bowl.
  2. Dump the sour cream, melted butter, and eggs in the well.
  3. Using a large spoon (trust me, your mixer will fry because this is so thick, plus your arms will need the workout!) mix all of the ingredients together. Don’t be alarmed on how thick the batter is, that is normal.
  4. Then pour the entire bag of chocolate chips in and mix again.
  5. Spray your bundt pan with pan spray and put the batter in it.
  6. Bake 50-55 minutes. Once it is done let it cool for 10 minutes and flip it out of the pan.
  7. This cake does not need any frosting, but some fresh whipped cream or ice cream is yummy!
  8. You can eat it right away, but again, I highly suggest waiting a day. I promise it is well worth the wait!
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Raspberry (or Strawberry) Cream-Filled Angel Cake

  • 1 store-bought angel food cake
  • 14 oz can sweetened condensed milk
  • 4 TBS lemon juice
  • 1-1/2 tsp almond extract
  • 1-12 oz container of Cool Whip
  • 2 pints fresh raspberries, cleaned and hulled or strawberries, cleaned, hulled, and sliced

Turn cake upside down and cut a 1 inch slice off the “top”. Lift if off carefully, set aside, and cut out the insides of your cake. Cut pieces into 1 inch cubes. Leave at least a one inch cake “cushion” all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice, and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in raspberries (or strawberries) and spoon mixture into cake shell. Replace “top” and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours – garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.

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Slush for slush machine

  • 5 gallons of water
  • 5 lbs of sugar (about 2 cups per pound of sugar so 10 cups of sugar)
  • slush base if wanted

Dissolve sugar in water. Also add slush base if wanted. Pour into slush machine and turn on to freeze.

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Chocolate Sundae Pudding Cake – Angel Shannon

  • 1 tsp. vanilla
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 3 TBS cocoa
  • 1/4 tsp. salt
  • 1 cup sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 TBS cocoa
  • 1/2 cup milk
  • 2/3 cup white sugar
  • 2 TBS butter, melted
  • 1 tsp. vanilla
  • 1/2 cup walnuts, chopped
  • 1 cup boiling water

Mix first 5 ingredients together in large bowl to create topping; set aside.

Sift together flour, baking powder, salt, and cocoa. Add to sifted mixture milk, sugar, butter, and vanilla, blending well. Add nuts.

Pour batter into 1/5 quart casserole dish and sprinkle with prepared topping. Pour boiling water over all.

Bake 1 hour (careful not to burn edges!) at 350 degrees F. Serves 6