CAFE RIO STEAK MARINADE by six sisters

*haven't tried yet

Remove Recipe

MAIN DISH

Serves: 4

Prep Time: 10 Minutes

Cook Time: 10 Minutes

INGREDIENTS:

• 1/4 cup honey
• 1/4 cup low sodium soy sauce
• 1/8 cup lemon juice
• 1/2 teaspoon ground ginger
• 1 teaspoon minced garlic
• 1 1/2 pounds steak (sliced about 1/2 inch thick)

DIRECTIONS:

1. In a medium tupperware container or re-sealable bag, whisk together your honey, soy sauce, lemon juice, ginger, and garlic.
2. Add in your steak, and mix until coated.
3. Marinade for at least 30 minutes (sometimes I'll even let it sit overnight for great flavor).
4. Grill over medium heat until steak pieces reach desired doneness.

SALTED CARAMEL LAVA CAKES by six sisters

** haven't tried
Remove Recipe

DESSERT

Serves: 4

Prep Time: 20 Minutes

Cook Time: 25 Minutes

INGREDIENTS:

• 24 caramels (unwrapped)
• 2 Tablespoons milk
• 1/2 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup butter
• 1 cup powdered sugar
• 3 eggs
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• 6 Tablespoons flour
• 2 cups vanilla ice cream

DIRECTIONS:

1. In a small pan over low heat, combine caramels, milk, and salt, stirring constantly until smooth.
2. Set aside and let cool.
3. Preheat oven to 400 degrees F.
4. In a microwave-safe bowl combine chocolate chips and butter. Microwave for 2 minutes and whisk until smooth.
5. Whisk in powdered sugar until combined.
6. Add 3 eggs and 1 egg yolk, and whisk until combined.
7. Add vanilla and flour and mix again.
8. Generously spray four 1 cup oven-safe cups with cooking spray, and evenly fill with batter.
9. Spoon a generous amount of caramel into each cup (reserve the rest of the caramel for serving).
10. Bake on a cookie sheet in the oven for 13-15 minutes until the outer edges are set and the center is still soft.
11. Remove from oven and let cool for 2-3 minutes before inverting onto a plate drizzled with caramel sauce.
12. Serve with 1/2 cup ice cream.

FRESH CAJUN PASTA by six sisters

**haven't tried

Remove Recipe

MAIN DISH

Serves: 4

Prep Time: 15 Minutes

Cook Time: 15 Minutes

INGREDIENTS:

• 1 pound vermicelli pasta
• 2 Tablespoons olive oil
• 1 teaspoon minced garlic
• 10 roma tomatoes (chopped)
• salt, to taste
• 1 Tablespoon chopped parsley
• 1 Tablespoon Cajun seasoning
• 1/2 cup shredded Parmesan cheese
• 1/2 cup shredded Mozzarella cheese

DIRECTIONS:

1. Bring a large pot of water to a boil.
2. Add pasta and boil for 8-10 minutes.
3. While the pasta is boiling, heat olive oil and garlic in a large sauce pan. Once it has started to brown, add the chopped tomatoes.
4. Simmer for about 10 minutes, and then mash your tomatoes with a fork.
5. Add salt, parsley, and Cajun seasoning and simmer for about 5 more minutes.
6. Remove from heat and serve over pasta.
7. Top with Parmesan and Mozzarella cheese.

Lucky Charm Bars by six sisters

* haven't tried

SMALLER FAMILY – LUCKY CEREAL BARS

Remove Recipe

DESSERT

Serves: 6

Prep Time: 35 Minutes

Cook Time: 5 Minutes

INGREDIENTS:

• 3/4 (10 ounce) package mini marshmallows
• 1/3 cup butter
• 4 1/2 cups Lucky Charms Cereal (11.5 ounce package)

DIRECTIONS:

1. Spray an 8 x 8 inch baking dish with non stick cooking spray.
2. Measure out the Lucky Charms and place in a big bowl.
3. Melt the butter in a large pot or saucepan over medium/low heat.
4. Add the marshmallows and stir until all are completely melted.
5. Gently fold in the cereal until it is completely coated with marshmallow.
6. Using a rubber spatula or your fingers, press gently into the prepared pan. Spray your fingertips with non stick cooking spray and it will be easier to spread around.
7. We like to reserve a few of the cereal marshmallows for the top of the bars.
8. Let set up for about 30 minutes. Slice and serve.

Chipotle Guacamole Recipe

https://petersfoodadventures.com/2017/01/20/easy-guacamole-recipe/
*** haven't tried

My favorite easy Guacamole recipe, so quick to make with authentic flavours like Tabasco Chipotle, Cilantro and Lime Juice. Perfect for Super Bowl, or just with Nachos, Tacos or as a dip for Corn Chips - Easy Chipotle Guacamole Recipe
 Course Condiment
 Cuisine Mexican
 Author PetersFoodAdventures
Ingredients
2 ripe avocados
2 tablespoons sour cream
½ garlic clove minced
½ teaspoon salt
1 tablespoon fresh lime juice
handful chopped cilantro
Tabasco Chipotle Sauce
Instructions
In a bowl, mash the avocado with a fork until smooth. Add the sour cream to assist the mashing.
Add the minced garlic, salt, lime juice cilantro and mix together.
Start with ½ teaspoon of Tabasco Chipotle Sauce, mix, taste, and repeat if necessary for more Chipotle flavour. Season with salt and pepper to taste. Serve with corn chips or add to your favourite Mexican meal.

RO*TEL® FAMOUS QUESO DIP

DIRECTIONS
STEP ONE
Combine undrained tomatoes and Velveeta in medium saucepan.

STEP TWO
Cook over medium heat 5 minutes or until Velveeta is melted completely and mixture is blended, stirring frequently.

STEP THREE
Serve warm as a dip with tortilla chips, crackers or cut-up fresh vegetables.

TIPS
To make in microwave, combine undrained tomatoes and Velveeta in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended. CAUTION: Dish will be hot; use hot pads.

For a double recipe, microwave on HIGH 8 minutes or until Velveeta melts, stirring after 5 minutes. Drain 1 can of tomatoes if a thicker dip is preferred.

 

Instant Pot Spanish Rice

https://cookingwithcurls.com/2017/07/25/instant-pot-spanish-rice/



Once you try this Instant Pot Spanish Rice, you will never make it on the stove again!
4.34 from 9 votes
 Print
Course: Side Dish Prep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes Servings: 6
Ingredients

3 Tablespoons olive oil
1 cup chopped yellow onion
2 cups long grain rice (or extra long)
2 cloves fresh garlic, minced
3/4 cup crushed tomatoes
2 1/2 cups chicken stock
1/2 teaspoon cumin
1/2 teaspoon chili powder (optional)
1/8 cup chopped cilantro
Instructions
Plug in your Instant Pot and push the Saute button. Once the pan is hot, add the oil. Swirl it around the bottom of the liner and add the diced onions.
Saute the onions, stirring frequently, until softened, about 4 minutes.
Add the rice and saute until they begin to turn a golden color, about 2 minutes. Continue stirring to make sure they do not burn. Add the garlic, stir and cook for one minute.
Add the chicken stock, crushed tomatoes, cumin, and chili powder. Stir together, scraping the bottom to make sure nothing is sticking. Press the Cancel button.
Place the lid on your Instant Pot and twist to lock. Check to make sure the “knob” is in the Sealing position. Press the Manual button and adjust the time to 8 minutes.
When the Instant Pot beeps, allow the pressure to release naturally for 5 minutes. Carefully twist the knob to release the remaining pressure and remove the lid.

Stir/fluff the rice. Stir in the cilantro, season with salt and pepper if needed, and serve with your favorite main dish

Pasta w/chicken, broccoli, & sun-dried tomatoes - america's test kitchen

**** ok every now and then





4 Tbsp unsalted butter
1 # boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4 inch slices
1 small onion, chopped fine (about 2/3 cup)
table salt
6 medium cloves garlic, minced (about 2 tbsp)
1/4 tsp red pepper flakes
2 tsp chopped fresh thyme
2 tsp flour
1 cup dry white wine
2 cups chicken broth
1 bunch broccoli (about 1.5#) florets (about 6 cups)
1/2 # penne pasta, ziti, cavatappi or campanelle
2 oz grated Asiago cheese (1 cup), plus extra for serving (I just use fresh parmesan cuz I have it from costco)
1 jar oil-packed sun-dried tomatoes (7-8.5 oz), rinsed, patted dry and cut into 1/4 inch strips
1 Tbsp minced fresh parsley
pepper

1.  Bring 4 qt water to rolling boil, covered, in stockpot

2. Meanwhile, heat 1 tbsp butter in 12 inch nonstick skillet over high heat until just beginning to brown, about 1 minute.  Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but no all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer.  Transfer chicken to clean bowl; set aside.

3. Return skillet to high heat and add 1 tbsp butter; add onion and 1/4 tsp salt and cook, stirring occasionally, until browned about edges, 2-3 minutes.  Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds.  Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

4.  While sauce simmers, add 1 tbsp salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes.  Using slotted spoon, transfer broccoli to large paper towel-lined plate.  Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

5.  Stir remaining 2 tbsp butter, asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook u ntil chicken is hot and cooked through, about 1 minute.  Off heat, season to taste with pepper.  Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency.  Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

PORK VERDE ENCHILADAS

*** tRENT AND ASHLEY - YOU CAN MAKE THIS MEAT AND THEN USE ON A SALAD OR IN TACOS (OR EVEN AS A SANDWICH) THROUGHOUT THE WEEK.

INGREDIENTS

Slow Cooker Size:

• 6-quart

For Pork

• 3.5 lbs. boneless pork shoulder
• cooking oil
• ½ tsp. salt
• ¼ tsp. pepper
• ½ tsp. onion powder
• 1 tsp. oregano
• 1 tsp. chili powder
• ¼ tsp. liquid hickory smoke (I didn't use)
• ½ cup water
• ½ cup beef broth or water (I think I used beef broth)
• 1 tbsp. minced garlic

For Enchiladas

• about 16 yellow corn tortillas
• cooking oil
• 1 (28-oz.) can green enchilada sauce (I used Macayo brand in the can.  I've used Las Palmas brand before and it's good too)
• ⅛ cup chopped cilantro
• 1.5 lb. shredded Monterey Jack cheese

INSTRUCTIONS

1. I like to cook the meat overnight, then I can assemble the enchiladas in time for dinner since the pork takes 10 hours to cook and the enchiladas take some preparation and time in the oven.

For the Slow Cooker Pork:

1. In a large skillet set to medium-high heat add the oil. When the pan and oil are hot brown the pork roast on all sides. Place in to the slow cooker. Add remaining ingredients over the pork roast.
2. Cover and cook on LOW for 10 hours.
3. Shred the meat with 2 forks, set aside.

For the enchiladas:

1. Set a skillet over medium-high heat. Add about an inch of oil. Cook each corn tortillas for about 2 seconds on each side, place them onto paper towels to drain the oil. This light cooking of the tortillas it gives them a bite and makes them easy to work with when rolling the enchiladas. 
2.  Get everything else that is needed to make the enchiladas ready. Mix the enchilada sauce and cilantro together in a small bowl.
3. Preheat the oven to 350 degrees.
4. I use 2 large casserole dishes for this recipe. Spread a small amount of enchilada sauce in the bottom of the casserole dishes. Lay a cooked tortilla down in the sauce in the casserole dish, add about a ¼ cup of pulled pork, a sprinkle of cheese and a drizzle of enchilada sauce, roll up the tortilla and put the seam down. Repeat this until all the meat is gone. Add a touch of enchilada sauce to the top of the enchiladas, add about a cup and half of cheese to the top of each casserole dish. Cover with foil.
5. Bake for 35 minutes covered and then 20 minutes uncovered. If you like browned cheese on top (like mine), set the oven to broil and cook for about 5 minutes until the cheese is browned.
6. Whew! You're done.
7. Serve and enjoy!

Granny's Macaroni Salad

Bring water to boil

Add 1 tsp oil and salt.  Add 12 oz macaroni noodles. Cook no more than 10 minutes (boiling) - taste it, don't want too done.

Put frozen peas in strainer.  Pour macaroni & water over peas.

Add large jar of diced pimento.  Add cut up sweet pickles.

Mix 1 Tbsp mustard and 1 up REAL mayonnaise & 1/4 cup pickle juice

If still too dry add more mayonnaise

Season with Lawry's seasoning salt.  pepper.  Add more salt if needed.

Crispy Herb Chicken by Susan Norton

1 1/4 cup rice crispy cereal, crushed
1  6oz envelope Italian salad dressing mix
1 tsp dried parsley flakes
2 1/2 - 3 # chicken
1/4 c. margarine

Combine cereal, dressing mix and parsley.  Brush chicken with melted butter, roll in cereal mixture.  Place chicken in ungreased shallow, large baking pan.  Good served with Herb Rice.  Cook 375 for 60 minutes


Herb Rice
2 cups long grain white rice
3 tsp chicken bouillon
1 tsp salt
1 tsp marjoram
1 tsp thyme
1 tsp basil
2 tsp dry minced onion
1 tsp parsley
4 Tbsp butter

Combine 1st 8 ingredients in sauce pan.  Add 4 cups water & butter.  Cook, covered over medium heat 15-20 minutes, until tender

Chicken Enchiladas by Gina Hedgecock

2 chicken breasts - cooked, shredded

mix 1 large can tomato juice &1 pkg enchilada sauce (schilling - pink package)
Boil until heated through

Need 1-2 dozen corn tortillas
dice up 1 onion
shred 1 pkg cheddar cheese

Take deep pan; sauce in bottom to cover.  Layer in some tortillas - two layers.  Some chicken (maybe 1/2), some onions, add a bit more sauce, little more cheese, then sauce, tortillas, chicken, onion, sauce, thin layer of cheese, sauce, tortillas, enchilada sauce, cheese.  Leave some sauce to top on cooked enchiladas when serve.

Bake 400 for 45 minutes, or 350 for 1 hour (until cheese is bubbly and melted)

Hawaiian Haystacks

Cook 2-3 chicken breasts.  Cool, shred.  In microwave bowl, combine 2 cans of cream of chicken soup and 1 can chicken broth. 

Microwave 2-3 minutes, add shredded chicken.  Microwave until hot.  Serve over rice.  Add other ingredients you want: pineapple chunks, chopped green onion, chopped celery, green pepper tomatoes, chopped celery, coconut, cheese. Don't forget the chow mein noodles.

Chicken Burros

1 can green chilis, optional (I leave out)
4 chicken breasts, cooked and shredded
1-2 tbsp chili powder
green onions
1 1/2 cups grated cheddar cheese

Distribute into tortillas - EASY!

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

Thick and Chewy Chocolate Chip Cookies from America's Test Kitchen

INGREDIENTS

2 cups to 2 Tbsp flour (10 2/3 ounces)

1/2 teaspoon table salt

1/2 teaspoon baking soda

12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly

1 cup brown sugar (light or dark), 7 ounces

1/2 cup granulated sugar (3 1/2 ounces)

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups chocolate chips

To keep cookies chewy longer, store them in an airtight container with a slice of sandwich bread. 

1.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.  Line 2 baking sheets with parchment paper.  Combine flour, baking soda, and salt in bowl.

2.  Using stand mixer fitted with paddle, beat melted butter, brown sugar and granulated sugar on medium speed until smooth, about 2 minutes.  Add egg and yolk and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Stir in chocolate chips by hand.

3.  Working with 2 tbsp dough at a time, roll into balls and space them 2 inches apart on prepared sheets.  Bake cookies, 1 sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15-20 minutes, rotating sheet halfway through baking.  Let cookies cool on sheets for 10 minutes before serving.

Pasta with Chicken, Broccoli, and Sun-dried Tomatoes

WHY THIS RECIPE WORKS
Lightly browning chicken breast strips in butter started building flavor into our pasta with chicken recipe. We kept the chicken tender and added more flavor by letting the strips finish cooking in the sauce, and we kept the broccoli fresh and crisp by blanching it in the boiling pasta water and then putting it aside until the dish was assembled. But our real breakthrough in developing this pasta and chicken recipe was to eliminate the cream typically used in this dish and to create instead a broth-based sauce, which we rounded out with a few tablespoons of butter, a handful of Asiago cheese, and some sun-dried tomatoes.





INGREDIENTS
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
1 small onion, chopped fine (about 2/3 cup)
Table salt
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
¼ teaspoon red pepper flakes
2 teaspoons chopped fresh thyme leaves
2 teaspoons all-purpose flour
1 cup dry white wine
2 cups low-sodium chicken broth
1 bunch broccoli (about 1 1/2 pounds), florets trimmed into 1-inch pieces (about 6 cups), stems discarded
½ pound penne pasta, ziti, cavatappi, or campanelle (I used penne)
2 ounces grated Asiago cheese (1 cup), plus extra for serving (I used parmesan cheese)
1 jar oil-packed sun-dried tomatoes (7 to 8 1/2 ounces), rinsed, patted dry, and cut into 1/4-inch strips (about 1 cup)
1 tablespoon minced fresh parsley leaves
Ground black pepper

INSTRUCTIONS
SERVES 4
HEADNOTE
Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.

DESCRIPTION TEXT
1. Bring 4 quarts water to rolling boil, covered, in stockpot.

2. Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.

3. Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.

4. While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.

5. Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

Technique
Preparing Broccoli

To quickly remove florets, place broccoli upside down on cutting board and trim with knife.

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.
--------------
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.

---------------------
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

_________________________
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.