Best Bread Ever!

2 ½ tsp yeast

½ cup plus 2 Tbsp. lukewarm water

½ cup lukewarm milk

½ cup orange juice

5 Tbsp melted butter

1 ½ tsp salt

3 Tbsp sugar

¼ cup nonfat dry milk

¾ cup instant mashed potato flakes

3 ¾ cups whole wheat flour or white flour

Dissolve yeast and sugar in warm water and let sit for a few minutes. Add the rest of the ingredients and mix or knead for about 7 minutes. Place dough in a greased bowl. Cover and let rise for 90 minutes. Place in a greased loaf pan or use 4 tiny pans. Cover with a towel and allow to rise for 60 minutes. Bake at 350 for 30 minutes. Dump it onto a cooling rack and brush with butter.

Blueberry English style Scones

These are very delicious!

4 cups flour

3/4 cup sugar

2 t baking powder

1 t baking soda

1/4 t cream of tartar

1 t salt

1 cup (2 sticks) of cold butter

1 egg

1 cup plain yogurt or sour cream

1 c freeze dried blueberries

Combine dry ingredients and cut in the butter. Add the egg, yogurt and blueberries.

Roll out thick and cut into triangles or desired shape.

Sprinkle with a coarse sugar like turbinado sugar.

Bake in a preheated oven

350* for 15 minutes

I like these with a lemon glaze! Just some powdered sugar mixed with lemon juice.

Chicken Divan

My Grandmother's recipe

2 Cups cooked cubed chicken (or turkey)

about 4 Cups cooked broccoli (I like mine cooked somewhat firm)

2 cans cream of chicken soup

1 Cup evaporated milk

1/2 Cup sour cream

2 tsp lemon juice

2 Tbsp. melted butter

1 Cup mayonaise

1 Cup grated cheese

1 Cup Italian bread crumbs

1-2 tsp. curry powder

Place cooked chicken and broccoli on the bottom of a 9 X 13 pan. Mix other ingredients aside from the bread crumbs and pour over the chicken and broccoli. Top with bread crumbs (I like crunchy Panko brand). Bake at 350* for 30 minutes.

Instant Pot Spaghetti

Press saute' button on the instant pot. Add 2 Tbsp. olive oil, 1/4 C. diced onion, and 1 tsp. minced garlic. Cook till softened. Add 1 lb. ground beef and cook till done. Turn IP to manual, high pressure. Add 24 oz. jar of spaghetti sauce (the kind you like), and 2 C. water. Add 8 oz. spaghetti noodles breaking into 3rds and making sure they are covered in the liquid. Close lid with valve in sealing position. Set to 10 minutes. When done, quick release. Stir and serve.

Copycat Swig Sugar Cookie

1 c. butter softened

3/4 c. vegetable oil

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. water

2 eggs

5 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/2 c. butter softened

3/4 c. sour cream

dash of salt

1 1/2 - 2 lbs. powdered sugar

1-2 Tbsp. milk or as needed, to taste

Preheat oven to 350-degrees.

In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.

In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.

Roll dough into golf-ball sized balls and place on a lightly greased cookie sheet.

Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sugar each time) to flatten the cookie. Press lightly because you don't want your cookie to be too thin.

Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

Cream together butter, sour cream, and salt. 

Slowly add powdered sugar and mix until desired consistency. 

Add milk to thin if needed. 

Mix in food coloring if desired. 

Frost cooled cookies.

PEANUT BUTTER VARIATION

For the Cookie Dough:

3/4 c. butter, softened

1 c. peanut butter

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. water

2 eggs

3-4 c. flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/2 c. butter, softened

1/2 c. peanut butter

1/4 c. sour cream

1/2 tsp. vanilla

dash salt

2 1/2 – 3 c. powdered sugar

COCONUT VARIATION

For the Cookie Dough:

1 c. butter, softened

3/4 c. vegetable oil

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. water

1 1/2 tsp. coconut extract

2 eggs

5 1/2 c. flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/2 c. butter, softened

3/4 c. sour cream

1 tsp. coconut extract

dash of salt

1 1/2 – 2 lbs. powdered sugar

toasted coconut (for topping)

LEMON VARIATION

For the Cookie Dough:

1 c. butter, softened

3/4 c. vegetable oil

1 1/4 c. sugar

3/4 c. powdered sugar

2 Tbsp. lemon juice + 1 tsp. lemon juice

1 Tbsp. fresh lemon zest

2 eggs

5 1/2 cup flour

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt

extra sugar for pressing cookies

For the Frosting:

1/4 c. butter, softened

1 (8oz. pkg) cream cheese

2 Tbsp. lemon juice

2 tsp. lemon zest

1 tsp. vanilla extract

1 1/2 – 2 lbs. powdered sugar

Instant Pot Shredded Beef

Allow a Chuck Roast to rest at room temperature for 15 minutes.

Add 2 Tbsp vegetable oil to your instant pot and press the saute' button.

Season the roast with 2 tsp. kosher salt, freshly ground pepper, and 1/2 tsp garlic powder on all sides.

Sear the roast on all sides in instant pot and set aside.

Add a sliced onion to your pot and saute' till just soft. Add 1/2 C. red wine or beef broth and reduce by half.

Stir with wooden spoon as it simmers. Add the roast back in to the pot.

Add a bay leaf and 2- 14 oz. cans beef broth or enough to cover your roast.

Close lid and make sure the valve is set to seal.

Press the Meat/Stew function and increase time to 80 minutes.

When finished allow a natural release for 25 minutes, then release the pressure valve.

Remove lid and transfer roast to a plate and shred.

Mix with bbq sauce or use it as desired.

Chicken Marinade

This is my very favorite chicken marinade

I combined several recipes to my liking

1/2 C. soy sauce

2 C. 7-up or Sprite

1/2 C. vegetable oil

2 tsp. garlic salt

Sprinkling of meat tenderizer

Sprinkling of calypso if you happen to have some

Pour over some flattened chicken breasts and let soak for at least 4 hours up to overnight. When we go camping, I pour it over the frozen chicken and let it sit in the cooler for a few days. It ALWAYS yields tender delicious chicken. I usually cook it over medium heat on a grill. 

Melt in Your Mouth Roast!

Prepare a dry rub for your roast. Use any type of roast you like. Cut the roast up into 5 or 6 pieces.

Dry Rub:

4 1/2 tsp. sea salt

4 1/2 tsp. dried rosemary

4 1/2 tsp. dried thyme

3 tsp. black pepper

3 tsp. garlic powder

3 tsp. onion powder

1 1/2 tsp. paprika

Rub the pieces of roast with the dry rub. Sear the roast pieces in your instant pot on all sides in 2-3 Tbsp. olive oil on the saute function. Set aside. Add 1 C. diced onion and 2 tsp. minced garlic. Saute till tender. Add 2 Tbsp. tomato paste and scrape up the browned bits. Deglaze with 1/2 C. red wine or beef broth. Add 2 C. beef broth and 1 Tbsp. Worcestershire sauce. Place the chunks of roast into the liquid making sure they are covered with the liquid. Add 3-4 Carrots cut into large chunks and a couple of pounds of baby potatoes. Try to keep the veggies out of the liquid. Secure the IP lid and use the manual setting on high for 35 minutes. When finished allow a natural release for 10 minutes and then use the quick release to vent any leftover pressure. You may use the liquid to make a gravy by adding some cornstarch mixed with cold water if desired.

Instant Pot Macaroni and Cheese

1 lb. macaroni

4 cups water

2 tsp dry ground

mustard

2 tsp kosher salt

pepper to taste

12 oz. evaporated milk

8 oz. sharp cheddar

cheese

8 oz. monterey jack

¾ cup grated parmesan

cheese

4 Tbsp butter

Salt and pepper

INSTRUCTIONS

1. Mix the macaroni, water, mustard, and salt in your Instant Pot. Close

and lock the lid of the Instant Pot. Press “Manual” and adjust the timer

to 4 minutes (or half the time on the macaroni cooking directions).

Check that the cooking pressure is on “high” and that the release valve

is set to “Sealing”.

2. When time is up, open the IP using “Quick Pressure Release”. Stir the

pasta to break it up. Add the evaporated milk, cheese, and butter; stir until completely incorporated the and cheese has melted

and coated the pasta.

3. Season to taste with salt and pepper, then serve immediately.

Homemade Spaghetti Sauce

4 8oz. cans tomato sauce

1 1/2 8oz. cans water

2 6oz. cans tomato paste

1 lb ground beef

1/2 onion

1 tsp minced garlic

2 Tbsp dried basil

2 Tbsp dried oregano

1 tsp. dried parsley

2 tsp Worcestershire sauce

1 Tbsp sugar

brown hamburger with onions drain fat. combine all ingredients and let simmer till thick. 

Chicken and Dumplings

Whisk 10 Tbsp. butter and 10 Tbsp. flour in the Instant Pot using the saute button. Add 1/4 cup diced onions and cook until you can smell it and the color changes. Add 4 cups water and stir till thickened. Add:

2 Tbsp. chicken base

2 tsp. pepper

3/4 cup peas

3/4 cup sliced carrots

2 cups worth of chicken (I used pre-cooked)

 Stir well. Add up to 2 cups half and half. Layer biscuits (canned or homemade) on the top. Lock lid and press stew/meat function. Allow it to naturally release. Enjoy! 

My biscuit recipe:
Combine:
2 cups flour
1 Tbsp baking powder
1/2 tsp. salt
1/4 cup sugar
Cut in 1/3 cup shortening
Add all at once 3/4 cup milk
Stir until just combined.

Pantry Taco Soup

This soup is great for a busy day where you can pull all the ingredients out of the cupboard, throw them together and voila! A lovely meal that may be served with tortilla chips, cheese and sour cream.

1 pound ground beef
1 packet chili seasoning mix
I can black beans
1 can whole kernel corn (or frozen corn)
1 can petite diced tomatoes
2 & 1/2 C. water
Brown beef with seasoning mix. Stir in water, beans and tomatoes. Bring to a boil and add corn. Bring to a boil and add 2 C. minute rice. Cover remove from heat. Let stand 5 minutes. 
Serve with shredded cheese, sour cream, salsa and tortilla chips.

Easy Apricot Chicken

Easy Apricot Chicken

This was super easy in the oven or the instant pot if you forget to defrost the chicken.

6 or however many chicken breasts you like trimmed and pounded to a good inch thick.

Apricot syrup (this may be store purchased or homemade)

half a packet of onion soup mix or just some black or white pepper if you prefer

Lay the chicken in a 9X13 or suitable pan to accommodate the size of your pan. Heat oven to 375*. Pour syrup over chicken (the amount is up to you I use about 2 cups). Sprinkle with any desired seasoning. Bake for 25 minutes till chicken is done. Serve over rice.

Throw all your ingredients in the instant pot.

Frozen chicken breasts, onion soup packet, chicken broth if desired, and cook on normal for 12 minutes with quick release.