Savory Beef Brisket by Pampered Chef

1 beef brisket (5-6 pounds)
2 garlic cloves, pressed
2 tsp dried thyme leaves, divided
1 1/4 tsp dried oregano leaves, divided
1/4 tsp ground black pepper
2 medium onions, sliced
1/2 cup chopped sun dried tomatoes (dry pack)
1 can (13.75 oz) beef broth, divided
water
2 tbsp cornstarch

Up to two days before serving, preheat over to 325 degrees.  Trim excess fat from brisket and place fat side up in rectangle baker.  Press garlic over brisket using garlic press.  Sprinkle with 1 1/2 tsp thyme, 1 tsp oregano and pepper.

Slice onions.  Separate slices over brisket.  Sprinkle tomatoes around edges of brisket.  Combine 1 cup beef broth, remaining 1/2 tsp thyme and 1/4 tsp oregano.  Pour over brisket and tomatoes.  Cover with foil.

Bake brisket 3 1/2 - 4 hours or until fork tender.  Baste after two hours.  Remove onions and tomatoes to refrigerator container.  Wrap brisket in foil.  Refrigerate vegetables, brisket and pan juices separately.

When ready to serve, preheat oven to 350.  Slice brisket thinly across the grain.  Arrange slices, overlapping, in baker.  Top with reserved onions and tomatoes.  Discard solidified fat from pan juices.  Microwave juices on high 1 minute to warm.  Pour 1 cup juices over meat.  Cover baker with aluminum foil.  Bake 30 minutes, basting once, until brisket is heated.

Combine remaining juices, reserved broth and enough water to equal 1 3/4 cups; heat in saucepan.  Mix cornstarch and 1/4 cup cold water; stir into saucepan.  Bring to boil over medium heat, stirring constantly.  Boil 1 minute.  serve with brisket.
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Giant Potato Pancake
1 medium carrot, peeled
3 tbsp chopped fresh parsley
2 tbsp finely chopped onion
1 package 20 oz, refrigerated shredded hash brown potatoes
3 tsp flour
1/2 tsp salt
dash pepper
4 tbsp oil
sour cream or applesauce (optional)

grate carrot using deluxe cheese grater, coarsely. and set aside.

Chop parsley and onion with chopper.  Combine potatoes, carrot, parsley and onion.  mix lightly.

combine flour, salt and black pepper.  sprinkle over potato mixture; mix lightly

heat 2 tbsp oil in large saute pan over medium heat until hot.  add potato mixture and press down firmly.  cook 9-12 minutes or until underside of potato pancake is dark golden and crisp.  carefully slide potato pancake onto 10 inch dinner plate or platter.  place second dinner plate upside down over potato pancake, and turn so that browned side of pancake is on top down, back into pan.  Press firmly with turner and continue cooking 9-12 minutes or until second side is dark golden brown and crisp.  Cut into wedges.  Serve with sour cream or applesauce if desired. 

Herb Seasoned Beef Rib Roast by pampered chef

2 Tbsp chopped fresh thyme or 2 tsp dried thyme
4 garlic cloved, pressed
1 tsp ground pepper
1/2 tsp salt
6-8 pound well trimmed beef rib roast (2-4 ribs) small end
2 medium onions, sliced
1 can (14.5 oz) beef broth, divided
3/4 cup water

Preheat oven to 350.  Combine thyme, garlic, black pepper, salt.  Press evenly over surface of beef roast.

Slice onions into 1/4 thick slices.  Cover bottom of rectangle baker with onion slices.  Add 3/4 cup beef broth and water; reserve remaining broth for mushroom sauce

Place roast, fat side up, on onions in baker.  Says do not cover, but I cover.  Roast 2 hours 15 minutes to 2 hours 3 minutes for medium rare; 2 hours 45 minutes to 3 hours for medium.

Remove from oven when 135 degrees for medium rare; 150 for medium.  Loosely tent with aluminum foil.  temperature will rise 10 degrees during standing.  Let stand 15-20 minutes to allow juices to set and for easier carving. 

Increase oven temperature to 425, remove meat drippings from baker; reserve to prepare Individual Yorkshire Pudding.  Carve roast and serve with mushroom sauce.

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Mushroom Sauce  (usually double recipe)
8 ounces mushrooms, sliced
1/4 cup green onions
1 tsp fresh thyme or 1/4 tsp dried thyme
1 tbsp cornstarch
1 cup beef broth (reserved from herb seasoned beef rib roast)
2 tbsp butter or margarine
1 tbsp balsamic vinegar

Slice mushrooms, chop green onions and thyme.  Whisk cornstarch into beef broth until blended. 

Melt butter in large sauce pan over medium high heat.  cook and stir mushrooms, green onions, thyme and vinegar 2 minutes.  Add beef broth mixture; cook and stir until mixture comes to a boil.  Boil 1 minute, stirring constantly, until thickened.  Serve with seasoned beef rib roast.

Slow Cooker Chicken Ranch by Six Sisters Stuff

Prep time 20 minutes
Cook time 4 hours 30 minutes

Ingredients:
4 boneless, skinless chicken breasts
1 package taco seasoning
1 package dry ranch dressing mix
1 (15oz) can chicken broth
1 cup bottled ranch, plus more for topping
1 cup salsa
3 cups shredded cheese
package flour tortillas

Favorite toppings:
Guacamole
sour cream
tomatoes
salsa

Instructions:
Spray slow cooker with nonstick cooking spray and place chicken inside

sprinkle taco seasoning and ranch dressing mix over chicken

pour chicken broth over chicken in slow cooker and cook on low 3-4 hours

remove chicken from slow cooker and shred with two forks

*Can make tacos with this meat, burritos
*It was an enchilada recipe, could buy enchilada sauce and pour over tortillas that were rolled (for enchiladas).  Make a pan of those with enchiladas placed seam side down.  Pour enchilada sauce over it, sprinkle with cheese and bake at 350 for 30 minutes.

** Nani says cook 4 hours on high with taco seasoning or low 4-6 hours. 

Crispy Chicken Florentine Melt by The Pioneer Woman

https://thepioneerwoman.com/cooking/crispy-chicken-florentine-melt/

PREP TIME:

10 Minutes

DIFFICULTY:

Easy

COOK TIME:

25 Minutes

SERVINGS:

4 Servings

INGREDIENTS

• 4 whole Boneless, Skinless Chicken Breasts Or Cutlets
• 2 cups Panko Breadcrumbs
• 2 whole Eggs
• 1/4 cup Milk
• 1-1/2 cup Flour
• Salt And Pepper, to taste
• 5 Tablespoons Butter
• 5 Tablespoons Olive Oil, More To Taste
• 8 ounces, weight Mozzarella Cheese, Sliced
• 2 cups Red And/or Yellow Cherry Or Grape Tomatoes
• 3 cloves Garlic, Minced
• 6 cups Fresh Baby Spinach

Preheat the oven to 375 degrees.

Make a breading assembly line with three separate dishes: flour seasoned with salt and pepper, egg and milk mixed together, and panko seasoned with salt and pepper. Season the chicken then bread it by dredging in the flour, dipping in the egg mixture, and coating in the crumbs. 

Melt 4 tablespoons of butter with 4 tablespoons olive oil in a large skillet over medium heat. Brown the chicken on the first side for 3 to 4 minutes, being careful not to burn it. Flip the chicken and brown for another 3 to 4 minutes. Remove to a rack placed over a sheet pan and place it in the oven for 5 minutes to finish cooking the chicken.

Remove the chicken from the oven and turn on the broiler. Top the chicken with cheese slices and broil until the cheese is melted. 

Heat a small skillet over medium high heat and add 1 tablespoon of butter and 1 tablespoon olive oil. Add the tomatoes, sprinkle with salt and pepper, and toss to cook quickly, until the tomatoes start to break apart, about 2 minutes. Add the spinach and garlic, then stir/toss to wilt the spinach, 2 or 3 minutes.

Serve the tomato/spinach mixture over the chicken and serve immediately! 

***Note: Fresh mozzarella has a high water content and can affect the crispiness of the chicken if it sits too long. You can use "supermarket" mozzarella cheese if you prefer! Both are delicious.

Lemon Bars by Six Sisters

*** haven't tried

Crust:
1 cup butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp salt

Filling:
3 cups sugar
6 large eggs, beaten
lemon zest of 1 lemon
1 cup lemon juice, fresh or bottled
1 cup flour

Topping:
1/2 cup powdered sugar

Oreo Cheesecake

Crust:
15 oreo cookies
3 Tbsp melted butter

Batter:
2 (8ounces each) packages cream cheese, at room temperature
1/2 cup white sugar
1 tbsp cornstarch
3 large eggs at room temperature
1/2 cup heavy cream at room temperature
1 tsp vanilla extract
10 oreo cookies, chopped

White Chocolate Ganache (optional):
1/3 cup heavy whipping cream
1 cup white chocolate chips

Garnish:
8 Oreo Cookies, chopped

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Crust Instructions:
1. Lightly coat 7x3 inch springform pan with nonstick spray and set aside
2.  Add the cookies to a food processor and finely process until crumbs are formed.  Or add the cookies to a ziplock bag, and crush them using a rolling pin.
3.  Add the cookie crumbs and melted butter to a large bowl and stir until well combined
4.  Press the mixture into the prepared springform pan.  Using a measuing cup, press the crust and try to line the sides about to the middle of the pan edges.
5.  Refrigerate for at least 20 minutes

Cheesecake Batter:
1.  Make sure all ingredients are at room temperature before you begin.
2.  In the bowl of a stand mixer or in a large bowl using a hand mixer, add the cream cheese, sugar and cornstarch, beat until light and fluffy on medium-low speed
3.  scrape the sides and bottom of the bowl.
4.  With the mixer on low speed, beat in heavy cream.  Scrape the sides and bottom of the bowl.
5.  Add the eggs one at a time and beat after each addition until well combined.  Beat in the vanilla extract.
6.  Stir in chopped oreo cookies
7.  remove crust from freezer and pour cheesecake batter mixture into the prepared pan.

Cook:
1.  Place metal trivet into 6 qt instant pot and add 1 1/2 cups water.
2.  Gently transfer cheesecake pan on top of the trivet.  Cover the top of the cheesecake pan (not the IP) with foil
3. Select manual setting and adjust pressure to high.  If using a springform pan that is 7x3 inch, cook for 28 minutes, if using 6 inch pan, add 5 more minutes and cook 33 minutes
4.  Note 28 minutes worked perfectly for me, sometimes based on elevation and other factors, cooking time can be different.  If you have never made cheesecakes in your IP and you are not sure what cooking time works best, I would recommend cooking for 33 minutes to be safe.
5.  When finished cooking and the IP beeps, release pressure naturally for about 20-30 minutes.
6.  Carefully open the pot and transfer cheesecake to cooling rack.  let cool 1 hour, after which run a paring knife around edges
7.  transfer cheesecake to the refrigerator for at least 6 hours or overnight.

White Chocolate Ganache (optional):
1. Heat heavy cream in a heat proof bowl in microwave 45 seconds, until it just begins to bubble
2.  Add white chocolate chips in a medium bowl, and pour the hot heavy cream over them, making sure they are fully covered with cream.  Allow mixture to sit 1 minute.
3.  Stir slowly until cream and white chocolate chips are combined.  Some bit of the chocolate will not be fully melted yet, in that case heat the mixture again 20 seconds and stir.  Repeat as necessary until all the chocolate bits are fully melted.
4.  If mixture is too thin or thick, you can add a touch more chocolate chips or heavy cream
5.  remove cheesecake from pan, place on serving plate and pour white chocolate ganache over it.
6. Immediately garnish with chopped oreo cookies
7. wait for white chocolate ganache to settle/harden before cutting and serving.
8.  refrigerate cheesecake covered loosely with foil or plastic wrap.  Good for 1 week.

** very dense, but Jace loves

Mini Pressure Cooker Cheesecakes

https://ohsodelicioso.com/mini-pressure-cooker-cheesecakes/

Ingredients

• 1 1/2 c graham cracker crumbs
• 6 T melted butter
• 3 T sugar
• 1 t cinnamon
• 8 oz. cream cheese completely room temperature
• 1/2 c sugar
• 1 t vanilla
• 1 T lemon juice
• 2 eggs completely room temperature
• 1/2 c canned pitted cherries
• 1/2 c cherry juice from canned cherries
• 1/2 c sugar
• 2 1/2 T flour
• 1/8 t salt
• 2 T butter

Instructions

1. For crust, combine all ingredients and press into bottoms of ramekins (I used five 3 1/2" ramekins).
2. For cheesecake, beat cream cheese with electric mixer. Add remaining ingredients, eggs last.
3. Beat just until combined. Place 1 c water in bottom of pressure cooker. Layer ramekins with tray or trivet. Set to steam vegetables, adjust time to 3 minutes.
4. Make cherry topping by simmering cherry juice with sugar, flour, and salt. Whisk until flour is completely incorporated, simmer 1-2 minutes until slightly thickened. Remove from heat, add butter, mix until melted. Add cherries to mixture. Refrigerate until cool.
5. When cheesecakes are done, let the cooker naturally release the pressure. When lid is not locked and all the pressure is released, remove lid and carefully remove ramekins from cooker with sturdy tongs.
6. Let cool to room temperature, then chill in fridge. Top with cherry topping when ready to serve.

Recipe Notes

These can be baked in the oven at 350 degrees. Remove from oven after about 15 minutes, or once the edges have puffed up.

Nutrition Facts

Mini Pressure Cooker Cheesecakes

Amount Per Serving

Calories 674 Calories from Fat 342

% Daily Value*

Total Fat 38g 58%

Saturated Fat 21g 105%

Cholesterol 164mg 55%

Sodium 584mg 24%

Potassium 189mg 5%

Total Carbohydrates 77g 26%

Dietary Fiber 1g 4%

Sugars 57g

Protein 7g 14%

Vitamin A 25.4%

Vitamin C 1.7%

Calcium 8.4%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.