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.

Baked Blueberry Cake Donuts

I have been dying to figure out a recipe that is a copycat for the divine blueberry donuts a couple of local shops make. This is as close as I've come thus far. These are truly divine! It is a perfect way to use up those dehydrated blueberries too!

2 1/4 cups all-purpose flour 

2 tsp baking powder

3/4 tsp salt

2/3 cup sugar

1/4 cup butter, softened

1/4 cup vegetable oil or canola oil

2 large eggs
1/4 cup dehydrated blueberries chopped

1/2 tsp blueberry extract

1/2 tsp vanilla extract

1 cup canned coconut milk

1 Tbsp lemon juice

Glaze and topping

1 1/2 cups powdered sugar

3 Tbsp milk, or as needed

1 1/2 Tbsp salted butter, melted

1/2 tsp blueberry extract

1/8 cup dried chopped blueberries

Preheat oven to 400 degrees.  

Whisk  flour, baking powder and salt 
Blend butter and sugar in a mixer. Add oil. 

Add eggs (one at a time), blueberry extract, and vanilla extract. 
Mix in 1/3 flour mixture, 1//2 coconut milk and lemon juice. Repeat the flour and coconut. Last, mix in the remaining 1/3 flour. 

Place batter in a large ziploc baggie. Grease donut pans (I use non-stick spray).

Cut a small corner from bag and do your best to fill donut pans 1/3-inch from the top. 

Bake in preheated oven until donuts are set, about 8 minutes. Let cool in pan for 3 minutes then place onto a wire rack to cool.

For the glaze, in a medium mixing bowl whisk together powdered sugar, milk, butter 1/8 cup dehydrated blueberries chopped, and blueberry extract until smooth.

Dip cooled donuts in glaze then let excess run off and dip glazed portion in additional chopped dehydrated blueberries. 

Return to wire rack to let glaze set. 

Instant Pot Chicken and Potatoes

Using the Saute feature on the Instant Pot, melt 4 Tbsp. butter in the cooking pot. Whisk in 4 Tbsp. flour until it is a golden color with an aroma. Slowly pour in 3 cups water and 1 Tbsp. chicken base stirring till thickened. Add and stir 3 lbs. chicken to coat it in the sauce. Add 3 cans whole new potatoes, drained and sliced. Place the lid on the Instant Pot and press the stew/meat button. Allow it to run the cycle and naturally release. Stir and Savor! If needed thicken with more flour. 

Chocolate salted caramel cookies

2 C. butter

1&1/2 C. sugar

1&1/2 C. brown sugar

3 eggs

3 tsp. vanilla

5&1/2C. flour

1&1/2 tsp. baking soda

1 small box instant Godiva caramel chocolate pudding 

3 C. salted caramel chips

Cream butter and sugars. Add egg and vanilla. Add the dry ingredients. and pudding. Stir in chips.

Bake at 350* for 13 minutes.

Caramel Almonds

Crunchy Caramel Almonds

3 cups untoasted sliced almonds

1/2 cup lightly packed brown sugar

1/4 cup light corn syrup

1/2 stick butter 

1/4 tsp salt

1/4 tsp baking soda

1/4 tsp vanilla

Preheat the oven to 250 *. Place the nuts in a 9x13 pan and set aside. 

Combine the brown sugar, corn syrup, butter and salt in a saucepan over medium-high heat. Stir while the butter melts and sugar dissolves, and let the whole mixture come to a slow boil.

Boil the mixture for four minutes without stirring. Once the four minutes is up, remove the pan immediately from the heat.

Add the vanilla and baking soda to the brown sugar mixture in the pan, and stir it in quickly.

 Immediately pour the bubbling brown sugar mixture over the nuts in the pan, and stir until the nuts are thoroughly coated with the caramel.

 Place the pan in the preheated 250 oven, and bake the caramel nuts for 40 minutes, stirring after every 10 minutes to prevent burning. 

Remove the nuts from the oven. Scrape them onto a baking sheet covered with foil or a silicone baking liner. Separate the nuts with a fork so they're not clumped up. Allow them to cool completely at room temperature. 

Lovely over a caramel/hotfudge drizzled slice of cheesecake!

Delicious Hot Chocolate

This homemade hot chocolate is easy to make and aromatically heavenly! 

The sugar is adjustable as well as the amount of cocoa and cinnamon sticks you use depending on your tastes.

Perfect for a chilly Fall day!

Bring 10 cinnamon sticks in 9 cups water to a boil. Boil for 5 to 10 minutes and remove the sticks. Meanwhile, combine 2 cups granulated sugar with 1 and 1/2 Tbsp. dutch process cocoa. Add water to the sugar mixture to create a paste. 

After removing the sticks from the water, add the sugar paste and boil for 2 minutes. Remove from heat and stir in 2 12oz cans of evaporated milk.

Pour yourself a cup and savor the wonderful flavor!

Easy Instant Pot Risotto

Basic directions for Risotto in the Instant Pot with the recipe for mushroom Risotto below.

Mix it up and try different vegetables, greens or herbs.

Set your instant pot for the saute setting. Add the butter and olive oil to the pot and use a wooden spoon or a silicone spatula to spread it across the surface of the pot. When the butter is heated, add the onion or shallot and stir to coat.

Saute, stirring occasionally until it softens and turns translucent. This should take about 4 to 5 minutes. Pour in the white wine, vermouth or substitute and stir to combine. Cook for a few minutes.

Add the rice to the pot and stir to coat the grains of rice completely. Saute for a few minutes, the rice will eventually become translucent around the edges, with a small white dot remaining. This means it's ready for the stock. Before you add the stock, add any tough vegetables if you're using them (ie. squash, asparagus etc.) and saute them for a minute or two, stirring occasionally. If you are using leafy vegetables, they should not be added until the last minute. 

Close the lid and set your pot on the porridge setting adjusting the timer for 10 minutes. Do a quick release and check to make sure most of the liquid is absorbed. Sprinkle in the cheese, season to taste with salt and pepper, and add up to another tablespoon of butter if desired. I added my pan sauteed mushrooms at this point (I don't like soggy mushrooms so I simply sauteed them in a separate pan adding them at the last minute thus achieving the perfect doneness for my tastes). Give it a stir to combine everything. If you're using fresh herbs or chopped greens, add them now, stirring to combine and wilt. 

1 1/2 cups arborio rice

1 qt. mushroom stock, vegetable stock or chicken stock

1/2 cup white wine, vermouth or substitute

1 medium shallot or ½ small onion, chopped (about ½ cup)

1 cup sliced fresh mushrooms

4 tablespoon unsalted butter (½ stick)

1 tablespoon  olive oil

1/4 cup grated Parmesan cheese

1 tablespoon  chopped Italian parsley

Kosher salt, to taste