Blueberry Pie

I made my first-ever blueberry pie for Christmas.  Man, was it good.  It might be my new favorite pie.  Serve it with vanilla ice cream or don't.  Both are good choices!

Blueberry Pie
1  cup sugar
6 T. cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
1-2 T. lemon juice
4-5 cups frozen blueberries
2 pastry crusts
1 T butter

Preheat the oven to 425
Prepare a bottom and top crust.  Put the bottom in a pie tin and cut the top with vents (or you can make a lattice top if you prefer.)
Put the washed blueberries in a bowl.
Sprinkle the lemon juice over the berries.   Mix together the sugar, cornstarch, salt, and cinnamon and pour over the blueberries.  Gently mix. together and pour into the prepared bottom crust.  Dot butter over the filling.

Then adjust the top crust over the filling and seal with the bottom crust by crimping and fluting the edges.
Microwave on high for 8 minutes.  Then put the pie on a baking sheet and bake in the preheated oven for 10 minutes or until the crust is light golden brown.

Boston Cream Pie Poke Cake

 This is delicious, moist, and easy!

Boston Cream Pie Poke Cake

1 yellow cake mix plus the oil, water, and eggs called for on the box
2 (3.4 oz. boxes instant vanilla pudding mix
4 cups milk
1 teaspoon vanilla
1 bag chocolate chips
1 1/2 cups heavy cream

Bake the cake in a 9 x 13 pan according to instructions.  Let cool completely.
Poke holes all over the cooled cake using the end of a wooden spoon.
Whisk together the instant pudding, milk and vanilla in a large bowl.  Before the pudding sets, pour it evenly over the cake and down into the poked holes.  Place in the fridge to chill at least an hour.
After an hour, make the ganache:
Put the chocolate chips in a heatproof bowl.  Heat the cream on the stove or in the microwave on low until simmering.  Pour the cream over the chocolate chips and let sit for about 5 minutes, then stir until smooth.  Set aside for about 10 minutes, then pour the chocolate over the cake and smooth with a spatula.  Chill for at least four hours before serving.

Deluxe Chicken Noodle Soup

This soup is absolutely delicious!  I will be making it again and again!

This picture shows half the recipe below. I would definitely make the full recipe.

Chicken Bacon Cheese Noodle Soup

1 onion, chopped

4 carrots, diced

4 stalks celery with leaves, diced

4 Tablespoons bacon grease or olive oil
2 packages dry ranch seasoning mix
4-6 cups cooked chicken, chopped
1 lb spaghetti or other noodles
2 cups sharp cheddar cheese
1 package bacon, cooked and chopped fine
2  -32 oz boxes chicken stock
2 cans cream of chicken soup
2 cups half and half
Salt and pepper to taste

Heat the bacon grease or oil over med. high heat and add the vegetables.  Saute' until softened.  Sprinkle the ranch mixes over the veggies and stir and cook for a minute or so.  Add salt and pepper and stir.  Add the chicken broth and chicken soup all at once. Stir, then add the uncooked spaghetti, bacon and chicken.  Bring to a boil.  Reduce heat, cover and cook on low for about 15 minutes until the noodles are done.  Stir in the cheese and half and half and cook until heated through and well-blended.  About 5 minutes.  Serve hot.

Shrimp Enchiladas

These were yummy!

Shrimp Enchiladas
1 T. extra virgin olive oil
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, chopped
1 jalapeno, seeded and minced
1 lb shrimp, shelled and chopped
Kosher salt
Pepper

Cream Sauce
4 T. butter
4 T. flour
1 1/2 cups milk
1/2 cup sour cream
1 small can diced green chilis
1 tsp cumin
Kosher salt

8 medium flour tortillas
1 1/2 cup shredded Monterey Jack cheese, divided
Freshly chopped cilantro for garnish
Pico de gallo

Preheat oven to 400.  In a large skillet, over medium heat, heat the olive oil and cook the onion and pepper and jalapeno. When softened, add the garlic and cook another minute.  It should take 7- 10 minutes.  Add the shrimp and cook until the shrimp is pink- about 5 minutes.  Season with salt and pepper.
In a medium saucepan, melt the butter over med. heat.  Add the flour and cook for a couple of minutes.  Add the sour cream and milk and cook until thickened.  Add the green chilis, cumin and season well with salt and pepper.  Stir into a nice sauce.
Assemble the enchiladas by spreading a thin layer of the sauce into a prepared 9 x 13 pan.  Spoon about 1/3 cup shrimp mixture into each of the 8 tortillas.  Sprinkle with cheese.  Put a spoonful of sauce in then roll up and place in pan seam-side down.  Repeat with all tortillas.  Spread the sauce over enchiladas then top with remaining cheese.  Bake until the cheese is melted and sauce is bubbly.  It will take about 30 minutes.  Garnish with cilantro and serve with Pico de Gallo.

Slow Cooker French Onion Pork Chops

 This dish is very easy and absolutely delicious. It tastes like French onion soup, but better! Serve it with mashed potatoes or rice and a vegetable.

Slow Cooker French Onion Pork Chops

2 onions, thinly sliced

8 oz. box of mushrooms, sliced (opt.)

2 cups beef broth (or 2 cups water with a large scoop of Beef Better Than Bullion) 

3-6 boneless center-cut loin pork chops

2 cups shredded Swiss cheese

Salt and Pepper

Spray your crockpot and turn it on high to heat.  Put the onions in and add the beef broth.  Season the pork chops well on both sides with the salt and pepper.  Rub it in.  Place the meat on top of the onions.  Cover and turn to low.  Cook for about 3 1/2 hours.  Remove the lid and add the mushrooms and sprinkle about 1/2 cup cheese on each chop.  Cover and cook for about 30 minutes more or until mushrooms are done and cheese is well-melted.  

Barbara Bush's Oatmeal Chocolate Chip Cookies

What can a First Lady know about cookies?  Well, this one does.  Man, these cookies are good.  Did you see this article?  It was recipes of all of the first ladies' favorite cookie recipes.  The only one I trusted enough to try was Barbara Bush's.  She is my favorite ever first lady and just seems like she would know how to make a mean cookie.  And she does.  This is my new favorite-of-all cookie recipes.  I make a double batch and freeze the dough in balls, put them in ziplocks, and bake them as wanted from the freezer.

Barbara Bush's Oatmeal Chocolate Chip Cookies
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups quick-cooking oats
1 (12 oz) bag semisweet chocolate chips

Beat together butter, sugar, brown sugar, eggs, and vanilla until fluffy.  Add the flour, soda, and salt and mix all together.  Stir in the chocolate chips.  Let chill for about an hour.  Drop batter by tablespoons onto prepared cookie sheets.  Bake at 350 for  10 minutes.  Transfer to wire rack to cool. You're welcome!

Autumn Chicken Stew

Oh man, this is good stuff!  It really hits the spot on a beautiful Autumn day.

Autumn Chicken Stew
1 1/2 - 2 lbs.boneless, skinless chicken thighs 
1 1/2 lbs. carrots, peeled and medium diced

1 onion, chopped
2 cups button mushrooms
1 or 2 Yukon gold potatoes, diced
1/2 teaspoon garlic powder
1 1/2 teaspoons thyme
1/4 teaspoon cayenne (or to taste)
1 Tablespoon tomato paste
2-3 Tablespoons Better than Bouillon Beef flavored
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
3 Tablespoons melted butter
2 Tablespoons flour

Cut up all the veggies.  Spread the thighs on a cutting board, or the Styrofoam they come on.   Generously spread salt, pepper, and onion powder over one side and rub it in, then turn them over and do the other side.  Set aside to let absorb the flavors.
In a large bowl, mix tomato paste, spices, chicken stock, flour, and melted butter.
Put the carrots, mushrooms, potatoes, and onions in a large crock pot or enameled cast iron pan. (Because I double it, I use the cast iron pan and bake it in the oven.  It doesn't fit in the crock pot doubled.)
 Mix vegetables together.  Put the chicken pieces over the vegetables.  Pour the chicken stock mixture over all.  Put the lid on.  Cook in a crockpot on high for about 4 hours.  If cooking in a Le Cruset pan, bake at 325 for 2-3 hours.
I usually double this recipe as it's a great one to share.
(The picture above is after I took out about half to share.  It fills the pan.)

Slow Cooker Cinnamon Roll Pudding/ Cake

This dessert is kind of like a bread pudding.

Slow Cooker Cinnamon Roll Cake/ Pudding
12.4 ounce can refrigerated cinnamon roll dough
1/2 cup whipping cream
4 eggs
2 tsp. vanilla
3 T maple syrup
1 tsp cinnamon
1/2 tsp. nutmeg
Icing

Directions:
Remove the cinnamon dough from the can.  Cut each piece into quarters.
In a large bowl, combine the cream, eggs, vanilla, maple syrup, cinnamon and nutmeg.  Whisk until smooth.
Place 3/4 of the quartered pieces of dough into the bottom of 4-quart slow cooker.  Pour the cream mixture over the top.  Put the remaining pieces of dough on top.

Cover and cook on high for an hour.  Check if it is done.  Depending on your slow cooker, it may take up to another hour.  You can also do it on low for a longer time.    Put the icing over the top.

7-Up Cake

I bought a treat at Walmart called 7-up cake.  They were mini bundt cakes and were really delicious- almost doughnut-like.  So I went on an Internet search for a recipe.  Turns out 7-up cakes have been around for a long time.  There are many "Grandma's recipes" posted.  I chose one and tried it out.

7-up Cake
1 cup butter, softened
1/2 cup butter-flavored shortening
3 cups sugar
5 large eggs
1 teaspoon vanilla
1 teaspoon lemon extract
Zest of 1 lemon
Zest of 1 limes
3 cups flour
1/2 teaspoon salt
1/4 cup heavy whipping cream
1 cup 7-up


Glaze
About 1 cup powdered sugar thinned with about 2 T. 7-up

Preheat oven to 325.  Generously grease (or spray) and flour a bundt pan. (The biggest problem people had as reflected in the comments is that the cake wouldn't come out.  As you can see, mine split a bit)
Cream together the butter, shortening, and sugar.  Beat until well blended and fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla, lemon, and zest.  Add the flour and salt and beat until fluffy.  Spoon into prepared pan and bake for 1 hour, 10 minutes.  A knife inserted into the center should come out clean.  Let cake sit in the pan until it is just warm.  Remove from pan.  While warm, pour on the glaze.  Let cool completely before serving.

I served it with sliced strawberries and whipped cream.  But it was great just plain, too.

Brownie Cookies

These are delicious, chewy brownie-like cookies.  They have crispy edges with chewy, gooey middles.

Brownie Cookies

3 cups semisweet chocolate chips
1 cup butter, cut up

6 large eggs
2 cups white sugar
1/2 cup brown sugar
1 Tablespoon +1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups flour
1/2 cup cocoa powder

In a sauce pan on low, melt the butter and chocolate chips together.  Stir and stir until all melted.  Turn off heat and set aside.

Then put the eggs, sugars, vanilla, baking powder, and salt in the bowl of mixer.  Mix together and then beat on high for 5 minutes.
Reduce speed to low and add the cooled chocolate mixture.  Mix another several minutes until well combined.
Stir in the flour and cocoa.  Cover and chill in the fridge for at least 30 minutes.
Turn on the oven to 350
Drop onto a parchment lined cookie sheet.  Each cookie should be about 1 1/2 Tablespoons of dough.  Bake at 350 for about 15 minutes.  The edges of the cookies should be crisp, with the middles soft.  Cool and enjoy!

Pecan Cobbler

This is on my list of favorite new dessert recipes.  It is really delicious!

Pecan Cobbler
6 T butter
1 1/2 cups pecans, chopped
1 1/2 cups flour
2 1/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
2/3 cup milk
1 teaspoon vanilla
1 1/2 cups brown sugar
1 1/2 cups hot water

Preheat oven to 350
Place butter in a 9 x 13 pan, then put in the preheating oven to melt.
Sprinkle pecans over the melted butter.
In a large bowl, whisk together flour, baking powder, salt, and sugar.  Stir in milk and vanilla.
Pour batter over the pecans and spread gently into an even layer.  Try not to mix the pecans into the batter.
Sprinkle brown sugar evenly over the top.  Don't mix it in.  Carefully pour hot water over all.
Put the dish in the hot oven and bake for 30-35 minutes until it is golden brown.
Let cool for at least 15 minutes before serving. You can serve it with ice cream or whipped cream, but I like it best just plain.

Brown Sugar-Glazed Salmon

I have been in search of a delicious salmon recipe that I was served several months ago (at a special dinner at our temple cafeteria.)  I tried another glazed salmon that was pretty good, but it wasn't as good as the one I was served.  I talked to my sister-in-law who knows the chef that prepared that delicious salmon.  She said he claims that the glaze for the salmon he prepared is just butter and brown sugar.  So I decided to try it.  It was absolutely delicious!  Is salmon still good for you if it is covered in butter??  I don't know, and after eating it, I kind of don't care!

Brown Sugar-Glazed Salmon
Equal parts brown sugar and melted butter (I used about 1/2 cup of each.)  Melt together in the microwave the  butter and brown sugar.  Spread over salmon steaks. Heat a skillet.  Put filets in the skillet and spread the  glaze over the top.  Cook on each side about 3-5 minutes or until flaky. I did put in a pinch of red paper flakes as well, for a tiny bit of spice.

Tomatillo Salsa

My sister, Pam (cook extraordinaire) recently brought me some of this delicious salsa with the recipe.

Tomatillo Salsa
1 28 oz. can tomatillo tomatoes (drained)
1/2 cup sugar
1/2 bunch cilantro, chopped fine
1 heaping T. diced jalapenos (fresh or canned)

Put all ingredients into a blender and blend for about a minute.

Serve with tortilla chips.  Delicious!

Blueberry Sour Cream Pie

Blueberry Sour Cream Pie
Filling
1 cup sugar
3 T. flour
1 1/4 cup sour cream
1 egg
1 1/2 teaspoons vanilla
1 teaspoon lemon juice
1 teaspoon lemon zest
1/4 teaspoon salt
3 cups blueberries
1 pie shell

Topping
3 T. flour
2 T sugar
2 T cold butter, cut into small cubes

Preheat oven to 350
In a large bowl or in your mixer bowl, beat together sugar and flour.  Then add sour cream, egg, vanilla, lemon juice, zest, and salt. Mix until well blended.

By hand, gently fold in the blueberries.
Pour the filling into a prepared crust.  Bake for 40 minutes.  While it's baking, make the topping by mixing together the flour and sugar, then cutting in the cold butter until crumbly.
Remove pie and sprinkle on topping.
Return pie to oven and bake another 20-30 minutes or until topping is golden brown and the pie is set in the center.
Remove pie.  Cool, then chill until well set.

Zesty Chicken in the Instant Pot

I really have no business posting this because it is Shonna's recipe.  In fact, she made it up.  Shonna has had a pressure cooker for several years and is kind of an expert instant potter.  She uses hers all the time and really knows how to use it.  This recipe was delicious and easy.  Her kids love "chicken and rice."

Zesty Chicken in the Instant Pot
4 frozen boneless, skinless chicken breasts
Sauce
1 packet Grill Mates Zesty Herb Marinade mix
3 T. olive oil
3 T. vinegar
1/3 cup water


For later
1 cup plain yogurt or sour cream
Cooked rice

Mix together the sauce ingredients.  Put the frozen chicken in the instant pot.  Pour the sauce over the top. Cook on poultry setting for13-15 minutes.  Let pressure reduce.  Take chicken out and shred with beaters (or you can leave whole or cut in chunks.)  Take out some of the sauce and put in a measuring cup.  Add a couple Tablespoons of flour and whisk together.  Add back into the pot.  Whisk together while it cooks and thickens on the saute' setting.  Add 1 cup plain yogurt or 1 cup sour cream.  Whisk together.  Add chicken back in.  Serve over hot rice.

Lemon Cake

My husband and I agree that my best lemon cake recipe is this one, but this one is a close second.  It is tasty and easy.

Lemon Cake
1 box vanilla cake mix
Eggs, oil, and water indicated on the cake mix
1 15 oz can lemon pie filling
1 tub lemon frosting
1 8 oz. cool whip, thawed

Preheat oven to 350
Spray a 9 x 13 pan.  Prepare cake mix as directed.  Pour batter into prepared pan.  Place spoonfuls of lemon pie filling all over the cake batter.  Take a knife and swirl it around throughout the batter.  Bake at 350 for about 35-40 minutes until cake no longer jiggles in the center.  Cool completely.
Frosting
Mix together the frosting and the cool whip.  Spread over the cooled cake.

Marshmallow Brownies

These were easy to make and certainly were a hit with my family.  I never did get a great picture of them.  They disappeared too fast!

Marshmallow Brownies
1 package brownie mix (I love the Ghirardelli mix you get at Costco)
Ingredients to make the brownie mix as directed on package
Miniature marshmallows
Frosting:
1/2 cup butter
4 T. cocoa powder
3 T. milk
3 T. water
3 1/2 cups powdered sugar
2 tsp. vanilla

Prepare the brownies in a 13x9 pan according to the package (I actually always spray the pan, then line it with baking paper or parchment. Then you can just lift the paper out when they are all done and cut them.)  Bake them according to package directions.  Take them out of the oven and cover them with miniature marshmallows.  Put them back into the oven for a few mintues until the marshmallows puff up and just start to brown.  Take them out and let them cool completely.  While they are cooling, prepare the frosting:

Frosting
In a saucepan, stir together the butter, cocoa, milk and water.  Bring to a boil.  Remove from heat.  Immediately add the powdered sugar and vanilla.  Beat well.  Pour frosting over the brownies while frosting is still hot.  Allow to cool.  Cut with a plastic knife.

Instant Pot Whole Chicken

I have been making whole chicken in the crock pot for many years.  It is one our favorite meals.  I recently tried it in the instant pot.  It worked really well. I will be doing it again.  I wish I had a chicken right now!

Instant Pot or Crock pot Whole Chicken
1 whole chicken (around 6 lbs. but any size will do)
1 onion, chopped
1 carrot, chopped (optional)
2 stalks celery, chopped (optional)
1 tsp. poultry seasoning
Salt to taste
Pepper to taste
Garlic salt to taste
1 cup chicken stock

Chop the vegetables on a cutting mat or board.  Sprinkle the poultry seasoning and salts over the veggies and toss all together with your hands.
Clean the neck and giblets out of the chicken.  Stuff the cavity of the bird with the seasoned vegetables.  Put in the instant pot and put any vegetables that didn't fit over the bird  Add the chicken stock.
Close the lid of the instant pot and close the valve.  Set the pot to poultry and 8 minutes per pound of your chicken.  Set the keep warm button and let it cook and release on its own.  Slice or shred the tender chicken.
Serving suggestion: cranberry sauce, mashed potatoes and gravy, stuffing, and veggie of choice.

Obviously, you do the same in a crock pot, but I usually add a bit more stock.  It smells so good cooking all day.
The chicken is so moist and delicious.  I usually put the liver in with the vegetables, too.

Creamy Chocolate Frosting

Michelle found this great recipe for chocolate frosting.  She already posted the cake recipe, which was to die for.  I wanted the frosting recipe on this blog, too, because I use it a lot.  It is really good.

Creamy Chocolate Frosting
2 3/4 cup powdered sugar
6 T. cocoa powder
6 T. butter
5 T. evaporated milk or half and half
1 teaspoon vanilla

Sift the sugar and cocoa into a bowl.  In another bowl cream the butter until smooth, then gradually beat in the sugar alternately with the milk.  Then beat in the vanilla.  Beat until very light and fluffy.  You can add more sugar or milk to get the right consistency.

Taco Dinner

When we were raising our children, there were very few meals that everyone liked.  This is one.  Every member of the family enjoyed it, and it was easy and fast. It is a great meal to expand and feed a crowd.

Taco Dinner
1 lb. hamburger
1 onion, chopped
1 or 2 cans tomato sauce (I like 2)
1 packet taco seasoning
1 can red kidney beans, drained
Lettuce, shredded
Tomatoes, chopped
Cheese, grated
Avocado, chopped
Fritos, lots of Fritos (I just made this for grandkids and we consumed an entire large bag!)
Toppings
Salsa, any kind
Sour Cream
Tabasco sauce

Brown the hamburger with the onion.  Add the taco seasoning, tomato sauce, and beans.  Put all the ingredients on the table and let people build their own dinner.  Fritos, meat sauce, cheese, lettuce, tomatoes, avocados, and toppings.

Kneaders Copycat Tuna Melt

My friend and I went to lunch at Kneaders.  We both ordered the tuna melt.  It was so delicious that I came home and tried to recreate it at home.  Honestly, I think my version was even better because I made the tuna salad more to my liking. I have since made it many times.  I love this sandwich!  This recipe makes 2 sandwiches.

Tuna Melt
Really good wheat/seed bread
1 can albacore tuna, drained and flaked
1 dill pickle, diced fine
Mayonnaise
Sliced cheese of choice: Kneaders uses cheddar; provolone is good
Whatever else you like in your tuna salad: hard boiled egg, dill, celery, etc.  Kneaders uses a lot of dill
Soft real butter (essential)
1 avocado, smashed and salted
Thin-sliced tomato, optional
Drain and put the tuna into a bowl.  Flake with a fork.  Add the mayonnaise and pickle and whatever else you would like.  Mix well.
Heat a frying pan or a griddle.  Generously butter one side of one bread.(It is very popular these days to use mayonnaise on the outside of the bread on a grilled cheese in place of butter.  I tried it on this and it was NO WHERE NEAR as good as real butter.)  Put it butter side down in the hot pan.  Top with a generous amount of the tuna salad (1 can tuna makes 2 sandwiches.)  Put on the avocado and tomato.  Top with two slices of cheese.  Butter one side of another piece of bread and put it butter side up on the cheese.  Grill until browned.  Turn over and grill the other side until browned and the cheese is melted.  You can also make this in a panini press.

Pizza Spaghetti Casserole

My husband loves this dish!

Pizza Spaghetti Casserole
1 jar marinara sauce (24 oz)
1 or 2 cans crushed tomatoes (depending on how much spaghetti you use.  If you use the full lb, you may want to use 2 cans crushed tomatoes)
12 oz- 1 lb. spaghetti
2 cups grated Mozzarella cheese
1 lb. sweet Italian sausage
1 8 oz. box mushrooms, sliced
About 1/4 cup parmesan cheese
4 oz. pepperoni slices
Other toppings of choice: sliced olives, green peppers, onions, tomatoes, spinach, etc.

Preheat  oven to 350.
Spray a 13x 9 pan.
Bring a large pot of salted water to a boil.  Break the spaghetti into 1/3rd and put them into the boiling water.  Cook until el dente.  Drain and put into the bottom of the 13 x 9 pan.
In a large skillet, put about 1 T. olive oil and add the sausage.  Cook until browned.  Put the sausage over the spaghetti, leaving the oil in the pan.
Put the mushrooms in the hot pan and saute for about 5 minutes.
Mix together the pasta sauce and tomatoes and put onto the spaghetti and sausage.  Use a fork to get the sauce down into the spaghetti.  Top with the cheeses, mushrooms, pepperoni, and other toppings of choice.
Bake until hot and bubbly and cheese is melted- about 20-30 minutes.

Caramel Apple Cobbler

 This is a delicious, company-worthy dessert.

Caramel Apple Cobbler
1 package vanilla or yellow cake mix
2/3 cup evaporated milk or half and half, divided
1 tsp cinnamon
1/4 tsp. nutmeg
3/4 cup butter, melted
1 tsp. vanilla
1 can apple pie filling
1 (11 oz.) bag* caramel bits
Toppings
Vanilla ice cream
Caramel sauce ( find a delicious recipe here)

Preheat oven to 350.  Spray a 9 x 13 pan.
In a medium saucepan, over medium heat, melt the caramel candies with 1/3 cup evaporated milk (or half and half.)  Whisk until melted and smooth.
In a medium bowl, whisk together the cake mix with the cinnamon and nutmeg.  Add 1/3 cup evaporated milk (or half and half,) vanilla, and melted butter.  Stir until smooth.  Spread half of this batter into the prepared pan.  Bake for 8-9 minutes in the preheated oven.  Remove from oven.  Carefully arrange the apple filling on top of the partially -baked cake.  Drizzle the caramel mixture on top.  Spoon or dab the rest of the cake mix on top.  Return to oven and bake another 20-25 minutes.  Remove from oven and let cool for a few minutes.  Cut and serve topped with ice cream and caramel sauce.  

*Caramel bits are sold near the chocolate chips:

Pineapple Barbecue Meatballs

A Crock pot recipe that is so easy and so yummy.

Pineapple Barbecue Meatballs
1 bag (16 oz) frozen meatballs
1 (18 oz) bottle barbecue sauce
1 (20 oz) can pineapple chunks or tidbits
1/2 cup brown sugar
1 teaspoon garlic powder

Spray your slow cooker.  Put the frozen meatballs in the bottom.  Put the other ingredients in and stir.  Cook on low for about 2 hours until the sauce is bubbly and meatballs warmed through.  Serve over rice or cauliflower rice.

Recipe from 12 Tomatoes

Carrot Cake as a side dish

This cake, my friends, is heaven in my mouth. It is lightly sweet, moist, and texturally delightful!

1/3 cup canola oil

2/3 cup applesauce, unsweetened

3/4 cup honey

1/2 cup sugar

4 large eggs (room temp.)

1 cup cake flour

1 cup whole wheat flour (can substitute half of it with almond flour)

2 tsp. baking powder

2 tsp. soda

1 tsp. salt

1 TBSP cinnamon (be generous)

3 1/2 cups grated carrots

1 cup chopped pecans

Heat oven to 325 degrees. Mix oil, applesauce, honey and sugar well. Add eggs one at a time, beating well after each addition. Sift flours and other dry ingredients. Add to oil and honey mixture and mix until just blended. Fold in grated carrots and nuts. Pour into two greased and floured 8x8 inch Pyrex baking pans for 30-35 minutes or until toothpick inserted in center comes out clean or cake begins to pull away from the edges of the pan. I let it cool for a few minutes then serve it warm.

I originally got this recipe from an amazing book I read called, Eat Cake. It was a delightful read. 

Instant Pot Cream Cheese Chicken

Another tasty Instant Pot recipe:

Instant Pot Cream Cheese Chicken over Pasta
4-6 boneless, skinless chicken breasts (frozen)
1 can cream of chicken soup
8 oz. package cream cheese
1 pkg. Italian dressing mix
2 cups chicken broth

1 lb. pasta of your choice

Place the breasts in the instant pot and cover with the broth, soup, cream cheese and  Italian dressing mix.
Lock cover into place and seal the steam nozzle.
Set the time for 20 minutes
Naturally release the pressure.
Remove the chicken and shred it.  Stir the sauce until well mixed.  Add the chicken back into the sauce.
While the pressure is releasing, boil and salt a large pot of water and cook the pasta according to package directions.

Serve the chicken over the pasta.

Ice Box Cake Updated

 Ken's family- the Hintons grew up eating a dessert they called Ice Box Cake.  It was very similar to this recipe, but I've made it easier using a store-bought graham crust.  It's not really a cake at all, but a yummy marshmallow/ fruit dessert.  In my updated version, it's more like a pie.

Pictured is a blueberry Ice Box Cake

Ice Box Cake Updated
1- 9oz. (extra large) graham cracker crust
4 1/2 cups miniature marshmallows or 36 large marshmallows
1/4 cup milk

2 cups heavy cream
1/3 cup sugar
6 large, fresh peaches, peeled and sliced OR equivalent of other fruit such as strawberries, blueberries, raspberries, bananas (the Hinton family favorite) or pineapple, etc.
Crushed graham crackers to sprinkle on top


Heat the marshmallows and milk together in the microwave until melted.  Frequently stop the microwave and stir and stir until melted.  Cool.

Meanwhile, whip the cream in a large bowl until it forms soft peaks.  Beat in the 1/3 cup sugar until stiff peaks form.  Cool the marshmallow.  (You can put it in the fridge for awhile.)
Fold the cream into the cooled marshmallow mixture.  Then gently fold the fruit or mixture of fruits into the marshmallow mixture, evenly distributing the fruit as best as possible.

.  Sprinkle with graham crumbs.  Refrigerate.

Instant Pot French Dip Sandwiches

I googled Instant Pot recipes and found that the most pinned Instant pot recipe on Pinterest is this one.  Well, that made me want to try it.  So I did.  It was good.  I loved how soft and tender it made the meat to cook it in the Instant Pot.  Wow!  It was like butter. I think next time I would add a little more taste by adding more of the Spices and maybe another onion.  But it was good.

Instant Pot French Dip Sandwiches

2-3 lb. chuck roast

About 1 T. vegetable oil

Kosher Salt and pepper to taste

1 teaspoon garlic powder

1 onion, sliced

1/2 cup red wine or beef stock

2 cups beef stock or beef broth

1 bay leaf

6 soft rolls

3 T butter, melted

1/4 tsp garlic powder

salt

6 slices provolone or Swiss cheese

Turn the Instant Pot on Saute'.  Put in the oil.  Season the roast with the salt, pepper and teaspoon of garlic powder.  Using tongs lower the roast into the instant pot and sear on both sides.  Remove the roast from the pot.  Add the onion and  saute' until they are starting to soften.  Add the wine or  1/2 cup broth and, using a wooden spoon, deglaze the pan.  After a couple of minutes add the beef broth and bay leaf.  Put the roast back in the pan.  Close the lid, making sure the pressure release valve is set to sealing.  Press the meat/ stew function and set the time to 100 minutes.  Let the pressure release naturally for about 1/2 hour, then turn release valve to steam.  Take the roast out and put on a serving plate.  Strain the liquid thorugh a fine mesh strainer and pour into small bowls for dipping.  Set oven to broil.  Mix together the butter, garlic powder and salt and spread on the rolls.  Broil until browned.  Remove the rolls and take the tops off of the pan.  Put meat on the bottoms and then a slice of cheese on each.  Put back under broiler until cheese is melted.  Serve with the au jus.

My mom's beef spread is a great way to use the leftovers.

Instant Pot Spicy Sweet and Sour Chicken

This was my first successful attempt at cooking in the Instant Pot. I had one epic failure first that we won't talk about.  After the failure, I went online to look for Instant Pot recipes that I had all of the ingredients for.  This was the winner!  And it was a winner.  We loved it- and it was so easy.  I love that you can just put the chicken breasts in frozen.  I cooked the rice in my rice cooker and put the broccoli in the steamer in the top of that.  So I put all the food in machines and let em cook while I did other things.  My favorite kind of cooking.

Instant Pot Spicy Sweet and Sour Chicken
 4  boneless, skinless chicken breasts, frozen
1 onion, quartered and sliced
1 cup brown sugar
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 T lemon juice
1 tsp oil
1 teaspoon ginger
4 cloves garlic, minced
1/2 tsp black pepper
1/4 - 1 teaspoon crushed red pepper flakes, to taste

2 T corn starch
2 T water

Put the chicken into the pot with the onion.  Mix together the brown sugar, apple cider vinegar, soy sauce, lemon juice, oil, pepper, ginger, garlic, and pepper flakes in a small bowl.  Pour the mixture over the chicken.  Put lid on the pot and close pressure release valve.  Press manual and adjust the time for 40 minutes.  Allow pressure to release naturally.  Remove lid and turn off cooker.  Remove chicken.  Combine the cornstarch and water and add to the pot.  Turn pot to saute' and stir until thickened.  Serve sauce over the chicken and rice or noodles.

Healthy Broccoli Cheddar Soup

My kids loved this soup and so did I! (I had a picture of this amazing soup, but it's not posting-I apologize)

Ingredients:
2 bunches broccoli, stems removed from florets and diced (tough parts peeled off)
1 small onion, finely diced
 6 medium red potatoes, diced
1/3 cup flour
5 cups vegetable broth
1/4 tsp nutmeg
1 1/2 cups grated sharp cheddar cheese
1 tsp Worcestershire sauce
1 1/2 cups milk

Directions:
1. Heat 2 TBSP olive oil in a large pot. Saute the broccoli stem pieces, potatoes, and onions until softened (about 7-10 minutes). Add the flour and cook until lightly toasted, about 2 minutes. Stir in broth and bring to a boil. Reduce the heta to maintain a simmer and continue to cook, stirring occasionally, until it's thickened and the vegetables are tender, 12-15 minutes.

2. Meanwhile, steam the broccoli florets about 5-7 minutes. Add the broccoli to the pot with the nutmeg. Stir to combine, reduce heat to low and add the cheese, Worcestershire and milk. Stir and season with salt and pepper. Serve and enjoy!

I got the general idea for the recipe from foodnetwork.com but I have changed several things significantly.

Taco Soup and Cornbread

TACO SOUP
Ingredients:
Onion, diced
Bell pepper, diced
1/2 lb ground beef
1 can crushed tomatoes in puree
1 can corn
2 cans kidney beans
2 TBSP taco seasoning (or more for more flavor but also more spice)

Directions:
Saute ground beef with chopped onion and bell pepper. Drain and rinse meat mixture. Put back in pot and add crushed tomatoes, corn, kidney beans and taco seasoning. Heat it through and keep it on warm until read to serve, stirring every once in a while.
Serve with grated cheese, plain yogurt, olives, cilantro and avacado (or whatever toppings you'd like).

CORN BREAD
Ingredients:
1 1/2 cups all purpose flour
1/3 cup granulated sugar
1/2 cup yellow corn meal
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup olive oil
3 TBSP butter, melted

Directions:
Preheat oven to 350 degrees F. Grease an 8x8" baking pan or paper-line 18-20 muffin tins.

Combine flour, sugar, corn meal, baking powder and salt in a medium bowl. Combine milk, eggs, oil, and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups or pan.

Bake for 18-20 minutes for muffins or 33-35 minutes for a bread pan or until wooden pick insterted in center comes out clean. Cool in pans on wire racks for 5 minutes. Serve warm with honey drizzled over the top!

Original recipe for the soup is from my mom-Kay!
Original recipe for corn bread is from the Albers yellow corn meal box. I've made several changes.

Instant Pot Chicken and Wild Rice Soup

 I just got an Instant Pot.  So beware of Instant Pot recipes to come!  I texted my daughters who love their instant pots and asked for recipes.  Michelle texted that this is her favorite recipe that she makes in her pot.  I see why; it was delicious!  I think it would work just as well in a Crock Pot.

Instant Pot Chicken Wild Rice Soup
Soup
2 large carrots, diced
3-4 stalks celery, diced
1 onion, diced
1-2 lbs. boneless, skinless chicken breasts, diced
8 ounce box of mushrooms, chopped
1 8 oz. package uncooked wild rice (*the real thing- not a rice blend), rinsed
6-8 cloves garlic, minced
1/4 tsp. thyme
3 Tablespoons Mrs. Dash
2 bay leaves
1 quart chicken broth
2 cups water
Salt and pepper to taste
Roux
5 Tablespoons butter
1/3 cup flour
1/2 teaspoon garlic powder
2 cups milk or half and half


Put all of the soup ingredients into the Instant Pot.  Adjust the lid, close the steam vent, and cook on high for 35 minutes.  Quick release the steam by turning the valve.
Melt the butter in a saucepan and add the flour.  Whisk and cook on medium heat for two minutes.  Add the garlic powder and milk and whisk until thickened.  Whisk into the soup and stir well.  Let sit for a few minutes to allow the soup to thicken.  Serve with crusty bread.
*Michelle says she uses regular rice and it works just fine.

Easy Sourdough Bread

One day in December, a friend brought us a delicious loaf of sourdough bread.  I asked her for the recipe.  She came over and gave me a sourdough start and taught me how to make it.  It was so easy and so delicious!

Sourdough Bread
Sour dough start
2 1/2 cups warm water
1 T. salt
5 cups unbleached bread flour

In a bread mixer, mix the warm water and about 2/3 of your sourdough starter.  Be sure to leave some of the start in the jar to continue growing.
In a separate bowl, mix the flour and salt.  You can add seeds, cheese, herbs, etc, if you like.
Add the flour mixture to the wet mixture.  Mix until well blended and the dough is coming off the sides of the bowl.  Put dough into a large plastic bowl with an airtight lid. (Honestly, I just put the lid on my Bosch mixer and left it in there to rise.)  Let rise for at least 7-8 hours.  You can leave it for up to 24 hours.  The longer you leave it, the more sour the bread will be. Making it in the evening and baking it the next morning works well.

To feed the sourdough starter: Add equal amounts of flour and water to the leftover start.  Mix well and replace the lid and keep in the fridge.  The start should be fed every week or two even if you are not going to use it.

To bake the bread, preheat a dutch oven (heavy enameled  cast iron pan (Le Cruset') in the oven at 450.   When heated, put a small amount of water on the countertop and turn out the dough.  You do not need to knead the dough.  Shape it to fit into the pan.  Put the dough on a piece of parchment and lower it into the hot dutch oven.  With a sharp knife, cut a large x across the top of the dough.  Put the lid on the dutch oven and put it back in the oven.  Bake at 450 for 30 minutes.  Then reduce the temperature to 425  and remove the lid.  Bake for another 15 minutes to brown.

Sourdough starter

Pizza Roll-ups

These little pillow sandwiches are delicious and easy to make.  Serve them with a marinara sauce for dipping.

Pizza Roll-ups

1/2 pound ground beef
1 8 oz. can tomato sauce
about 1/2 cup shredded mozzarella cheese
1/2 teaspoon oregano
2 tubes refrigerated crescent rolls

In a large skillet, brown the beef, drain, then add the tomato sauce and oregano.
Separate the crescent dough into eight rectangles- four from each tube.  Press the seam in the middle of each one together with your fingers.  Along a long side of each rectangle put 1/8th of the beef mixture and a sprinkling of cheese.  Roll up like a jelly roll.  Cut each of the eight rolls into thirds.  Put each roll on a large baking sheet.  Bake at 375 for about 15 minutes.  They should be golden brown.  Serve with warmed marinara sauce.