Holiday Chicken Wreath (Taco/Mexican)

This Mexican appetizer has a way of disappearing! I brought it to a family gathering, and by the end of the night the platter was empty. It’s simple and delicious.  It works just as well as a main dish if you want something easy and satisfying.  It’s the kind of recipe that brings people back for seconds—and then asks for the recipe.

*The cheese measurements are not exact in this recipe...."measure with your heart".  If you have at least 5 cups of cheese total, you should be o.k.

Filling:

4 cups cooked chicken, shredded (rotisserie chicken or cooked chicken breasts work well)

1 - 4oz can green chilis, drained

1/4 cup sour cream

1/4 cup mayonnaise

3 1/2 TBS taco seasoning (about 1 packet of seasoning) (season for your taste)

6 oz (about 1 1/2 cups) Mexican blend cheese, shredded

__________

2 cans Crescent roll dough

2 to 3 TBS melted butter

1/4 cup crushed Nacho Cheese Doritos

1/2 cup to 1 cup cheese, shredded

Garnish:

diced tomatoes

sour cream

shredded cheese

salsa

Pre-heat oven to 350 F degrees.

In a bowl, mix chicken, chilies, sour cream, mayonnaise, taco seasoning and cheese.  Set aside. If the mixture seems too dry, you may add a little more sour cream and/or mayonnaise.

On a pizza pan, or a baking stone, place your crescent rolls wide side to the center, narrow to the edge of the pan. Leave an opening to create a wreath. Place the 1st can of crescents all the way around the pan. Press down center all the way around. Take the 2nd can of crescents and place them between each of the other crescents that are on the pan, going all around the pan. Place the chicken mixture on top of the dough all the way around the inner portion of the wreath.

Sprinkle well with cheese...about another 1/2 cup or more of cheese.  Then take the tips of the crescents, wrap over chicken and tuck under the inside. 

Brush wreath all over with melted butter. Sprinkle crushed Doritos over the buttered wreath.  Top with an extra sprinkling of cheese.   

Bake at 350 degrees for 25 to 30 minutes or until golden brown.  

Slice and serve.  Top each piece with a sprinkling of tomatoes, a spoonful of salsa, a dollop of sour cream and extra cheese.  Enjoy!

Source: Farm Cooking with Nan

Todd

Bunny Cake

My Mom made this Bunny Cake every year for Easter when we were kids, and it quickly became a treasured tradition. I’ve carried that tradition forward as it brings back fond childhood memories. If you make this with a dark chocolate cake mix and frost it with Betty Crocker Fluffy White Frosting, it tastes just like the Snowball cake treats you may remember enjoying as a kid— nostalgic, and irresistibly delicious.  Please read the tips below before making this cake.

1 box cake mix of your favorite flavor. My favorite is chocolate!

1 (7.2 oz) box Betty Crocker Home Style Frosting Mix-Fluffy White

Coconut

Green food coloring

Jellybeans

Bake any flavor layer cake mix in two round layer pans (8" or 9" pans).  Bake according to the package directions.

Let cake cool completely on a wire rack.

Prepare the Betty Crocker Fluffy White Frosting Mix as directed on the package. Set aside.

Cut one layer in half; put halves together with frosting.  Stand cake upright on the cut edge.

With a sharp knife, cut a notch about a third of the way around the semicircle, forming the bunny's head. Save this cutout piece for the tail.  Secure the tail in place with a wooden toothpick.  Frost the bunny with remaining frosting.  Sprinkle generously with shredded coconut.  You may want to gently pat the coconut into the frosting to adhere it to the sides of the bunny.

Make ears out of white paper and color inside pink with crayon.  Or you may use pink construction paper. Fold (crease) in half and stick the ears into the top of the bunny's head.

Use pink jellybeans for the eyes and nose.  For the grass, place some coconut in a glass jar or in a Ziploc bag.  Add a few drops of green food coloring and shake the jar or bag to color the coconut.  Add more green food coloring until you achieve the desired color.

Place additional jellybeans in clusters of 3 around the bunny.  I like to put a few small black jellybeans or chocolate covered raisins near the bunny's tail.  The little kids usually find this so funny! 😆

You will only use one layer of the cake. You may wrap and freeze the unused layer and save it when you have a craving for a piece of cake.   

**Tip:  If you want a fatter bunny, you can cut the second layer of cake in half and add that to the bunny. (3 - half layers for the body).  However, you will need to shave off some of the cake on the sides of the head and tail a little bit or the bunny will have a very wide head and tail. 

** The box of Betty Crocker Fluffy frosting that I use may be somewhat difficult to find. If your store carries it, it most likely will be on the top shelf in the frosting aisle.  I have been able to find this at Woodman's, Wal-Mart, Piggly Wiggly and Festival Foods.  If you cannot locate this frosting, you may make it from scratch by following a recipe for "Seven Minute Frosting" that uses egg whites, sugar, water and cream of tartar.  This is a sticky 'marshmallowy' flavored frosting.

Source: Betty Crocker-Cake and Frosting Mix Cookbook 

Eileen and Janice

Key Lime Cheesecake

My niece asked me to make a key lime cheesecake for her nursing school graduation dinner, and it ended up being such a hit. The bright, citrusy flavor was perfect for the celebration. This makes a wonderful spring dessert too. Everyone enjoyed it.

Special Equipment

1 9 -inch round 2 3/4" high springform pan
1 slow cooker liner (optional but recommended)
18-inch-wide heavy-duty aluminum foil
1 large roasting pan
parchment paper
nonstick cooking spray

Crust

14 full sheets graham crackers (2 scant cups crumbs)
3 TBS granulated sugar
8 TBS butter melted

Cheesecake Filling

4 (8 oz) pkgs cream cheese, very soft (full fat is best)
1 cup + 2 TBS granulated sugar

2 TBS cornstarch

1 cup sour cream at room temperature

1/2 cup key lime juice at room temperature (see notes)

1 tsp key lime zest (or regular lime zest)
1 1/2 tsp vanilla extract
4 large eggs at room temperature
1 large egg yolk at room temperature

Whipped Topping

1 tsp unflavored gelatin (optional see notes)
1 1/2 TBS water (optional see notes)
1 cup cold heavy whipping cream
3 TBS powdered sugar
1 tsp vanilla extract

Toppings

Fresh raspberries, sliced strawberries, lime wedges, lime zest and fresh mint (optional)

Instructions

Preheat oven to 325F. Begin boiling a large pot of water (about 4 quarts) for the water bath (you may not need all of it).

Line the bottom of a 9" spring form pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. (The parchment will allow you to transfer your cheesecake later.)

Crust

Add Graham crackers to a food processor and pulse until finely ground (or crush in a bag with a rolling pin). Add butter and sugar and pulse (or stir) until evenly combined.

Add to the greased springform pan and firmly press the crumbs down on the bottom of the pan using the bottom of a small bowl or measuring cup until you have a compact, even layer.

Bake crust at 325F for 10 minutes. Cool completely on a wire rack. (You can prep filling while the crust cools.)

Waterproof pan

Waterproofing step 1: Place 2 large 18" x 18" pieces of aluminum foil on a flat surface underneath the pan in the form of a “+.” Gently fold (to make sure you don't create any holes) up the sides of the foil around the pan. If you don't add the bag in the next step, then double wrap the foil.

Waterproofing step 2 (optional but HIGHLY recommended): Place foil lined springform pan in the center bottom of slow cooker liner or oven roasting bag. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot.

Cheesecake filling

Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 4 minutes (no less!). Add sugar and cornstarch and beat 5 additional minutes on medium speed.

Add the sour cream, lime juice, lime zest, vanilla and beat until blended. Add the eggs one at a time followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to deflate).

Pour mixture onto cooled crust. Drop the pan on counter a few times to get rid of any air bubbles.

Water Bath

Place cheesecake in a large roasting pan then place the roasting pan in the preheated oven. Using a glass liquid measuring cup or pitcher, carefully pour in enough boiling water (add it low in the corner of the pan) until it reaches halfway up the side of the springform pan.

Bake

Bake the cheesecake at 325F for 65-85 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. (DON'T open door before 65 minutes, this can cause cracks.)

Chill

Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for 60 minutes, then remove it to a wire rack.

Gently run a hot knife along the edges of the cheesecake and unclamp the cheesecake (to prevent cracking). Continue to cool for 2-3 hours or until cheesecake is completely cooled.

Cover the cheesecake with foil or transfer to a cake caddy and chill in the refrigerator overnight, best if 24 hours.

Whipped Topping

Optional for stabilized whipped cream: Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for 5 minutes. Microwave for 10 seconds. Stir the mixture, then set aside to cool.

Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form.

Turn the mixer to low and slowly pour in the gelatin mixture. Mix until well combined then increase the speed to medium and continue mixing until stiff peaks form.

Transfer whipped cream to a piping bag fitted with a large tip. You can pipe the stabilized whipped cream onto the room temperature cheesecake before you pop it into the fridge or any time after that.  The beauty of stabilized whipped cream is it will hold its shape indefinitely.  If using regular whipped cream, top just before serving. Garnish cheesecake with berries, lime wedges, lime zest and mint if desired.


TIPS:

Key lime juice and zest:  You can also use bottled key lime juice traditionally located next to the regular lime juice and the zest of either key limes or regular/Persian limes.  

Key lime juice substitute:  If you can’t locate key limes, use 6 TBS regular lime juice + 2 TBS lemon juice.

Stabilized whipped cream: Stabilized whipped cream is heavy cream that has been whipped with sugar and gelatin in order to give it structure but it doesn’t alter the flavor – it’s magic!  It can be added to the cheesecake at any point after it’s cooled and it won’t deflate or weep and will hold its shape long after the last bite of cheesecake is gone.  

Chill gelatin.  Make sure to let your gelatin cool slightly before mixing it into the whipped cream, you don’t want it to be too hot when you add it to the bowl.  On the opposite end of the spectrum, don’t wait too long or the gelatin can harden.  If it has hardened, microwave it again for 10 seconds.

Don’t overbeat eggs:  Eggs trap air, which can rise up and cause cracks and/or the cheesecake to deflate, so mix the eggs/cheesecake filling as little as possible once they’re added.

Don’t overbake:  Overbaking the cheesecake causes the filling to shrink and crack.  You want the edges to be firm but the center to wobble slightly when shaken. If there is no wiggle, the cheesecake is overbaked and likely to crack.

If the cheesecake cracks:  If you follow the above tips for success, you shouldn’t have any cracks!  If you happen to have a crack in your cheesecake, cover the entire surface with whipped cream and/or raspberries no one will know!

HOW TO STORE
This key lime cheesecake should be covered and stored in the refrigerator.  It is at its prime 24-48 hours after making, but is good for up to 7 days. 

HOW TO FREEZE

Cool cheesecake completely and refrigerate for at least 8 hours.

Place chilled cheesecake on a baking pan and place, uncovered, in the freezer.  
Freeze until firm.

Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.

Freeze for up to 2 months.

To thaw, remove key lime cheesecake from the freezer to the refrigerator.  Let thaw overnight.

Top with whipped cream and serve.


Source: Carlsbadcravings.com

Kimberly

Poppyseed Cake with Lemon Filling

Lemon Poppyseed Cake has been a family favorite for as long as I can remember. I’ve made it for so many birthdays over the years, and it always brings a little sunshine to the table. It looks impressive yet is simple to make. This would also be perfect for an Easter dessert.

1 white boxed cake mix

1 can Lemon Pudding & Pie Filling

1/4 to 1/2 cup poppyseed (depending on your taste)

1 (7.2 oz) box Betty Crocker Home Style Frosting Mix-Fluffy White

Line two 9" round cake pans with wax paper or parchment paper.  Grease and flour the wax paper.  Set aside.

Soak poppyseeds in water, using the amount of water called for on the cake mix box.  Soak for one hour.

Prepare cake according to the directions on the box.  Make sure you use the water that the poppyseeds are soaking in.

Pour cake batter evenly into the two round pans.  Bake according to directions on the box.

Once cake has completely cooled, prepare the frosting according to the directions on the box. Set frosting aside.

Spread desired amount of the lemon pie filling between the cake layers (several large spoonfuls). You will not need the entire can of lemon filling. To prevent the top layer of cake from sliding off the lemon layer, once you have placed the top layer of cake on, poke about 4 or 5 full-size spaghetti noodles all the way into the cake to hold it in place.  Make sure you remove the spaghetti when you serve the cake.  You wouldn't want anyone to bite into it. 

Frost the top and sides of the cake with the fluffy white frosting.  For a pretty presentation, make peaks/swirls of frosting by taking a metal frosting spreader or back of a metal spoon and press into the frosting and lift it off to create the pointy peaks. 

You can sprinkle the top of the cake with yellow decorating sugar to add a little sparkle.  

Place leftover cake in the refrigerator, however it is best to then serve at room temperature.  You may place the cake in a covered glass dome or Tupperware cake carrier.  Otherwise, make a tent of Saran plastic wrap by poking a few toothpicks on the top and sides of the cake and gently drape the plastic wrap over and around the cake to preserve its freshness.

** The box of Betty Crocker Fluffy frosting that I use may be somewhat difficult to find. If your store carries it, it most likely will be on the top shelf in the frosting aisle.  I have been able to find this at Woodman's, Wal-Mart, Piggly Wiggly and Festival Foods.  If you cannot locate this frosting, you may make it from scratch by following a recipe for "Seven Minute Frosting" that uses egg whites, sugar, water and cream of tartar.  This is a sticky 'marshmallowy' flavored frosting.

Enjoy!

Eileen

Navy Bean and Ham Soup (Instant Pot / Pressure Cooker)

Navy Bean and ham soup is my favorite soup.  I like that this recipe calls for cooking the beans in the pressure cooker rather than soaking the beans overnight. You can also freeze this soup to enjoy later.

1 lb dry navy beans (about 2 1/3 cups)

fresh cold water

2 tsp butter

1/2 lb ham, diced (You may use more ham if you prefer.)

1 cup diced onion

1 cup diced carrots

3/4 cup diced celery

6 cloves garlic, minced

7 cups water

3 TBS tomato paste (I did not use the tomato paste.)

2 tsp salt

1/2 tsp pepper

2 TBS sugar

Rinse and pick over the beans to discard any pebbles or blemished beans.  

Use this quick-soak method instead of soaking the beans overnight.  Put the beans in the Instant Pot and cover with water about 2-3 inches above the beans.  Close the pot and set the valve to "sealing".  Push "pressure cook" or "manual" and set time to 3 minutes.  When it beeps that it is done, leave it for a full natural release.  This can take from 30-50 minutes.  When the pin drops, open the pot.  Drain the beans and set them aside.

Wash and dry the pot liner.  Press "sauté" and when it says "hot", add the butter and ham.  Sauté until well browned.  Add the onion, carrot, celery and continue to sauté for about 3 minutes.  After that, stir in the garlic and immediately press "cancel". 

Add the water and deglaze the pot by scraping any browned bits up off of the bottom.  Add the beans, tomato paste (if using), salt, pepper and sugar.

Close the pot lid and set the valve to "sealing".  Press "pressure cook" or "manual" and set the time to 10 minutes.  When it beeps that it is done, leave it for a full natural release.  This may take up to 45 minutes.

When the pin drops, open the lid.  Don't be concerned if it seems a bit watery.  The soup will continue to thicken a little bit.  Or you can use an immersion blender to puree some of the beans, leaving most of the beans whole.  If you don't have an immersion blender, use a potato masher or put about 3-4 cups of the soup and beans in a blender or food processor and process until almost smooth.  Then return it to the pot.  I prefer to use the immersion blender option.

Add additional salt and pepper if needed.  This soup is even better the second day.

Serves:  6-8

Source:  Rootitoot Cookbook Vol. 2

Kimberly

Split Pea Soup with Ham (Instant Pot / Pressure Cooker)

This recipe for split pea soup is so quick and easy to make because it is made in a pressure cooker.  We enjoy this soup on cold Wisconsin winter nights with a delicious piece of crusty bread.

2 TBS butter or olive oil

2-3 cups diced ham

1 1/2 cups chopped onions

3/4 cup diced celery

3/4 cup diced carrots

3 cloves garlic, finely chopped

6 cups chicken broth (or a combination of chicken broth and water)

1/2 tsp pepper

1/4 tsp thyme

1-2 bay leaves

Optional:  ham bone or ham hock

1 lb (about 2 1/4 cups) green or yellow split peas - rinsed until water runs clear

Press "sauté" on the Instant Pot.  When the display indicates "hot", add the butter or oil.  Add the diced ham and sauté for a few minutes, stirring frequently until nicely browned.  Add onion, carrot and celery and cook, stirring frequently, until softened.  This will take about 3-4 minutes.  Add garlic and then hit "cancel".

Add the broth/water to the pot.  Using a wood spoon, stir well to get all of the brown bits off the bottom of the pot and into the liquid.  Make sure you do a good job of getting all of the browned bits off the bottom of the pot to prevent the "burn" warning.

Stir in the pepper, thyme, bay leaves, hambone or hock, if using, and the split peas.  Close the lid.  Make sure the valve is set to sealing and push "pressure cook" or "manual".  Set the time to 15 minutes.  When it beeps that it is done, leave it for a full natural release.  This could take anywhere from 15-25 minutes. 

When the pin drops, open the lid and remove the bay leaves.  If you added a ham bone or hock, remove it also.  Remove any of the meat from the bone/hock and add it back to the soup taste the soup and add salt and pepper if needed (see below note).  Garnish the soup with some delicious croutons.  

*NOTE:  Since ham is salty, this recipe does not call for any additional salt.  I recommend adding salt at the end if it is needed.

When reheating leftovers, you may need to add some water to thin out the soup.

Serves:  6-8

Source:  The Rootitoot Cookbook  

(If you don't have this cookbook for the Instant Pot, I highly recommend getting it.  All of Rootitoot's recipes are delicious.)

Kimberly

Sweet Potato Casserole

This recipe calls for baking the sweet potatoes rather than boiling them.  I preferred the texture of the potatoes in this recipe.  My niece who doesn't usually care for sweet potatoes went back for seconds.  So, I would say this recipe was a success. 

For the Sweet Potatoes:

6 medium to large sweet potatoes

2 large eggs

4 TBS butter

1/3 cup packed light brown sugar

1 tsp ground cinnamon

coarse salt and fresh cracked pepper to taste

For the Strusel:

1/3 cup flour

1/3 cup packed light brown sugar

3/4 cup roughly chopped pecans

4 TBS butter

1 cup mini marshmallows

Preheat oven to 375F.

Poke sweet potatoes with a fork then place them on a baking sheet lined with parchment paper or foil.  Bake at 375F for 60-70 minutes or until tender.

Remove the sweet potatoes and pull the skin off and discard.  Add the cooked insides to a large mixing bowl. Add the eggs, butter, brown sugar, cinnamon, salt and pepper to the bowl and mash with a hand masher or mixer until smooth.

Transfer the mashed sweet potatoes to a 9x13 casserole dish sprayed with non-stick spray.  Set aside.

In a separate large bowl, cut together the flour, brown sugar, pecans and butter until the butter is the size of rice.

Fold in the marshmallows and then evenly sprinkle the streusel over the mashed sweet potatoes, completely covering them.

Bake at 375F for 25-30 minutes or until the marshmallows are browned.  Enjoy!

Serves 10-12

Source:  Chef Billy Parisi - billyparisi.com

Kimberly

Turkey Fig Sandwich

It was a beautiful, spring-like day in March so we headed to a cozy coffee shop along the shore of Lake Michigan to enjoy lunch and a good cup of coffee.  We discovered the most wonderful sandwich at the coffee shop. Naturally, we had to try recreating it at home—and we were spot on. I hope you enjoy it just as much as we did. All that’s missing is the beautiful view of the lake.

Lightly toasted sourdough bread, 2 pieces per sandwich

Sweet fig jam (We purchased ours at Aldi. Trader Joe's may have it also.)

Gala apple, or any sweet apple, thinly sliced

Havarti cheese, thinly sliced

Sliced deli turkey meat

Thinly sliced raw red onion

Arugula greens

Dijon mustard

Spread fig jam on one piece of toast and top with the apple slices, cheese, turkey meat, onions then Arugula.

On the second piece of toast, spread with Dijon mustard. Place on top of the sandwich and cut in half.  

Enjoy!

Kimberly

Gajar Ka Halwa (Indian Carrot Pudding)

A friend at work brought this carrot pudding for our Christmas lunch.  I enjoy trying new foods and this dessert was delicious.  He was so happy when I asked him for the recipe.  I made this for my family and they really enjoyed it.

4 TBS butter (or you can use ghee)

4 cups finely grated organic carrots

2 cups whole milk

1/2 - 3/4 cup sugar

1/2 tsp ground cardamom

1/3 cup cashews, almond slices or pistachios

Melt the butter in a heavy bottom saucepan.  Add grated carrots to the melted butter and cook over a low heat for 10 minutes until you get a nice aroma from the carrots.  The carrots will turn a deeper orange color.

Adjust the heat to medium-low and add the milk and stir often.  After a while the milk will begin to froth and foam up. Then the mixture will start to reduce slowly.  Keep stirring the mixture often so the milk doesn't stick to the bottom of the pan.  Cook the mixture until the milk is reduced by about 75%.  This will take a while.  I think it took about an hour or so for me.  

Next, add the sugar to taste. Stir until well combined and the sugar has dissolved.  Add the ground cardamom and stir until combined and the milk has evaporated.  The mixture should be thick.  

When the mixture has thickened, it is ready to eat!  You can garnish the pudding with more nuts.

Enjoy this pudding warm, at room temperature or cold.  I prefer it either warm or at room temperature.

Serves 4-6

Source:  Pavan Naidu

Kimberly

Butter Chicken - Instant Pot/Pressure Cooker

I make this Indian dish often, and it has become a family favorite. We love its rich, flavorful taste.  I garnish it with extra cilantro and serve it with rice and hot buttered naan bread. I hope you enjoy it just as much as we do.

Sauce Ingredients:

30 oz canned tomatoes (do not drain)

10 to 12 cloves garlic

2 to 4 tsp minced ginger

2 tsp turmeric

1 tsp cayenne pepper

2 tsp smoked paprika

2 tsp kosher salt

2 tsp Garam Masala (very important! Do not leave this out)

2 tsp ground cumin

2 lbs boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you.  If frozen, add 1 to 2 minutes to total time)

To Finish:

8 oz butter, cut into cubes (use coconut if dairy free)

8 oz heavy cream (use full-fat coconut milk if dairy free)

2 tsp Garam Masala (very important! Do not leave this out)

1/2 cup chopped cilantro (or more)

Garnish:

chopped cilantro

. 

Place the first 9 sauce ingredients into an Instant Pot in the order listed.  DO NOT add the butter, cream, 1 tsp of the Garam Masala or cilantro.  Mix the sauce well.  Place the chicken on top of the sauce.  If the chicken is frozen, push it into the sauce a bit so it defrosts better.

Close the cooker and set for 10 minutes on High. Let it release pressure naturally for 10 minutes.  After that, release all remaining pressure.

Open up the pot and remove the chicken carefully and set aside.

Blend together all the ingredients that are in the instant pot, preferably using an immersion blender. 

Let the sauce cool just a little bit.  Now, add the cut-up butter, cream, cilantro and Garam Masal and stir until well incorporated.

(It's best to let the sauce cool just a little before adding the butter and the cream.  Adding it into the boiling sauce will make your sauce very thin.  If that happens, just put it in the fridge for a little and let it thicken up.  It should be thick enough to coat the back of a spoon.)

Take out half the sauce and freeze for later or store in the fridge for 2-3 days.

Add the chicken back into the sauce and heat through on a low simmer.  Break it up into smaller pieces if you need but don't shred it.

Serve over rice or zucchini noodles. Garnish with more cilantro.

Ideas for Using Leftover Sauce:

*  When you have any leftover cooked chicken from a different meal, just mix in some of this extra sauce and gently heat it up.  On the stove-top, let it simmer for a few minutes for the flavors to meld together.  Add some fresh cilantro on top.  Now you have a second meal!

*  You can also use this for Paneer Makhani.  Defrost a cup of peas and 1 cup of paneer and mix gently in the heated sauce.  Let it simmer for a few minutes on the stove-top for the flavors to meld together.

Additional Tips:

* If you use a stand blender, be very careful with the hot sauce and be sure to leave the inside lid open to vent...remove the small cover in your blender lid.  Cover lightly with a kitchen towel while blending.  Only fill the blender half full.

* The extra sauce freezes well.  If you are using it to make leftovers, don't put the already made sauce back in the pressure cooker again as it will get very thin and unappetizing.  Just heat the sauce up in a saucepan or skillet and add your already cooked chicken or other ingredients.

*Note, there is no added water in this recipe.  The chicken and tomatoes have more than enough liquid to create pressure in this recipe.  Do not add any water.

Serves 8

Source: Urvashi Pitre - twosleevers.com

Kimberly

Butternut Squash Soup

I saw Sarah make this soup on her YouTube channel, and it immediately caught my attention. It sounded delicious—and it truly is. Even people who don’t usually enjoy squash end up loving this flavorful soup. Serve it with a slice of warm, crusty bread for the perfect comforting meal.

1 to 2 large Butternut squash

4 TBS butter

1 medium onion, chopped

4 to 5 cups chicken broth

1/4 tsp oregano

1/4 tsp basil

1/4 tsp pepper

2 tsp salt

1/8 tsp cayenne pepper

1 8 oz pkg cream cheese, cut into small cubes

Microwave the whole butternut squash for 4 minutes.  No need to even put it in a dish.

Remove from microwave and peel, cut in half, remove seeds and cube.  You will need 6 to 8 cups of cubed squash.

Add the butter and onions to a stock pot.  Saute onions until soft.  Add the cut-up squash to the stock pot.  Add 4 to 5 cups chicken broth, make sure the squash is covered in broth.  Add more broth if you need it.  Add the remaining ingredients except for the cream cheese.

Cover and cook for 20 minutes or until the squash is fork-tender. Stir to combine.  When squash is done, add the cubed cream cheese. Stir until cream cheese is mostly melted.  Slowly, puree with an immersion blender or carefully blend in a blender.  Make sure you remove the small cap in the cover of the blender and place a kitchen towel over the hole.  Fill the blender only half full of soup.  Start blending on LOW speed.  Pour soup out of the blender into a large bowl, continue blending the rest of the soup in small batches as noted above.  If you do not do this, please prepare to clean soup off of your ceiling and cupboards. You will definitely need to take a trip to the Emergency Room with burns on your hand and face. 😊 Thankfully, I had a smart Mom who taught me how to blend hot foods in a blender.

When all of the soup is blended, give it one good stir and serve.

Serves 6 to 8

Source:  Sarah Mwania-Our Tribe of Many (YouTube)

Kimberly

Beef and Bean Enchilada Casserole

As I was looking for a recipe for beef and bean enchiladas, I couldn't find one that used the ingredients I had on hand, so I created my own recipe.  The extra step of roasting the peppers really adds good flavor to this dish. The poblano peppers are mild and the jalapeno peppers add a bit of heat.  If you prefer, you could use two (4 oz.) cans of diced green chilies in place of the roasted peppers.

1 lb ground beef

1/4 cup chopped onion

2 TBS taco seasoning

1/2 cup water

2 (15 oz) cans of black beans, drained and rinsed

2 roasted poblano peppers, chopped

1 large (or 2 small) roasted jalapeno peppers, chopped

1 1/2 cup sour cream

3 TBS flour

1/2 tsp garlic powder

12 (6 inch) tortillas, cut in pieces (see below pictures)

2 (10 oz) cans enchilada sauce

1 cup shredded cheddar cheese

Sour cream and chopped cilantro for garnish

To roast the poblano and jalapeno peppers, preheat the oven to 425 F.  Wash peppers and rub with a little oil.  Place peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until the skin has charred and blistered.  Remove peppers from the oven and place in a bowl and cover with plastic wrap.  Leave in bowl for about 10 minutes.  Then peel off the skin of the roasted peppers and remove seeds.  Chop peppers into small pieces.

Preheat oven to 350 F.  Lightly grease a 9" x 13" baking dish; set aside.

In a large skillet, cook the ground beef and onion until meat is cooked through.  Use a wooden spoon to break up the meat as it cooks. Drain off the fat.  Add taco seasoning and water to meat mixture, cook and stir for two minutes.  Stir black beans, roasted poblano and jalapeno peppers into meat mixture; set aside.

In a small bowl, stir together the sour cream, flour and garlic powder; set aside.

Cut tortillas in pieces as shown in the below picture.

Arrange half of the tortillas to make one single layer in the pan.  Overlap the tortilla pieces, as shown in the below picture.

Top the tortillas with half of the meat mixture, half of the enchilada sauce and half of the sour cream mixture.  Repeat layers once more.

Bake, covered, for 35-45 minutes or until heated through.  Uncover and sprinkle with the shredded cheese.  Bake, uncovered, for 5 more minutes or until the cheese is melted.

If desired, garnish with sour cream and cilantro.

Serves 10-12

Kimberly

Carrot Raisin Tea Sandwiches

I made these delicious sandwiches for a Ladie's Tea that we had at church.  The raisin bread, carrots and cream cheese frosting make these slightly sweet sandwiches a delightful special treat.  These are also enjoyed by children, too!  Be creative and cut these into long fingers, squares or different shapes using cookie cutters.

1 cup grated carrots (small holes on a hand grater)

8 ounces (1/2 can) prepared cream cheese frosting

8 ounces cream cheese, softened

1/4 cup finely chopped walnuts (or pecans)

1 to 2 loaves cinnamon raisin bread ** (see note below)

In a medium bowl, combine the grated carrots, cream cheese frosting, cream cheese and chopped walnuts.

Generously, spread one side of each piece of bread with the carrot/frosting mixture (about 1/4 inch thick).  Top with the remaining bread slices.

Carefully, cut the crusts from each sandwich with a long, sharp knife.  Cut the sandwiches in half diagonally and then cut in half again.  

Note:  Use a good quality raisin bread.  For one recipe of filling, I used 2 loaves of Pepperidge Farm Raisin Cinnamon Swirl Bread (24 slices of bread total).  Freezing the bread before cutting and then spreading makes for easier handling.

If using the bread noted in the above recipe, this will make 12 whole sandwiches or 24 halves or 48 fourths

Source:  Food.com

Janice

Peanut Butter Nutella Swirl Cookies

I love anything peanut butter and chocolate flavored.  So, naturally, I just had to make these cookies. Instead of the peanut butter flavored morsels, I added Reese's Pieces.  You may also use chocolate chips or chopped peanuts instead.  However, I highly recommend the Reese's Pieces!

2 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) butter, softened to room temperature 

1/2 cup shortening, room temperature 

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temperature

1 1/4 cups creamy peanut butter

1 tsp vanilla extract

1 1/2 cups peanut butter-flavored morsels **I used Reese's Pieces instead

6 TBS Nutella

Additional granulated sugar for rolling the cookie balls in (about 1/2 cup)

Whisk flour, baking powder, baking soda, and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter and shortening together on medium-high speed until smooth about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, abut 2 minutes.  Add the eggs and beat on high speed until combined, about 1 minute.  Scrape down the sides and the bottom of the bowl and beat again as needed to combine.  Add the peanut butter and vanilla extract and beat on medium-high speed until combined.

Add the dry ingredients to the wet ingredients and mix on low speed until combined.  With the mixer running on low speed, beat in the peanut butter morsels (or Reese's Pieces).  Once combined, beat in the Nutella for 10 seconds.  Don't completely mix it in...you want Nutella swirls.

Cover and chill the dough in the refrigerator for at least 1 hour (or up to 4 days).  If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350F.  Line baking sheets with parchment paper.  Set aside.

Roll balls of dough, 1 tablespoon of dough per cookie, then roll each in sugar to coat.  Place the dough balls 3 inches apart on the baking sheets.  Press a fork into the tops to create the crisscross pattern.

Bake for 12 to 13 minutes until lightly browned on the sides. The centers will look soft. Do not over bake. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to a week.

Makes about 50-70 cookies, depending on the size that you roll them 

Source: Sally's Cookie Addiction

Janice

Mushroom Risotto (Instant Pot-Pressure Cooker)

This risotto recipe delivers everything you love about classic Italian comfort food.  It is easy to make and is wonderfully rich and creamy. Risotto is perfect as a side dish or a main dish for weeknights or for entertaining. I am sure you will enjoy!

1 TBS vegetable oil or avocado oil

4 TBS (1/2 stick) salted butter

1/3 cup finely chopped onion

3 to 4 cloves garlic, minced or pressed

1 1/2 pounds baby bella mushrooms, sliced (not too thin)

1/2 cup dry white wine (like a chardonnay)

2 cups arborio rice **(see note)

4 1/2 cups mushroom broth (Mushroom Better Than Bouillon) or chicken broth

1 tsp Lawry's Seasoned Salt

1/2 tsp black pepper

1/2 tsp Italian Seasoning

1/2 cup fresh grated Parmesan cheese

Additional grated Parmesan cheese for topping each serving, if you wish

Place the vegetable/avocado oil and butter in the Instant Pot pressure cooker.  Hit Sauté and Adjust so it's on the More or High setting and heat until the butter has just begun to bubble.

Add the onions and cook for about 2 minutes, until softened.  Then add the garlic and sauté for 1 minute longer.

Add the mushrooms and cook, stirring constantly, until the mushrooms have browned and cooked down a bit, about 2 minutes.

Add the white wine and bring to a simmer for 3 minutes, stirring and scraping up any browned bits from the bottom of the pot.

Sitr in the rice and sauté for 1 minute.  

Add the broth, Lawry's Seasoned salt, black pepper and Italian seasoning.  Stir well, giving the bottom of the pot a few last good scrapes so nothing is stuck on.

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then Manual or Pressure Cook on High Pressure for 6 minutes.  Quick release when done.

Add the grated Parmesan.  Stir well until combined and serve.  Top each individual serving with more Parmesan if you wish.

**Note:  When making risotto, you absolutely must use arborio rice.  Other types of rice won't get creamy and you will end up with a gloppy mess.

Makes 4 - 6 main dish servings or 8-10 side servings (2 quarts)

Source: The Step-By-Step Instant Pot Cookbook, Jeffrey Eisner

Janice

Savory Crockpot Chicken Drumsticks

What I love about this recipe is that it is simple to just mix the marinade ingredients together and put it in the crockpot with the drumsticks. You   It's a quick and delicious meal that has just the perfect balance of sweet and tangy.

This chicken dish pairs well with rice, coleslaw, garlic bread, grill vegetables, mashed potatoes or a refreshing cucumber salad.  If you wish, you could even add bell peppers or carrots to the slow cooker.

For the Marinade:

1/2 cup low-sodium Soy Sauce

1 cup low sodium Chicken Broth

1/4 cup Sweet Thai Chili Sauce

2 TBS Sriracha, adjust to heat preference

1/4 cup Brown Sugar

2 TBS Lime Juice

1 inch fresh Ginger, peeled and minced

3 cloves Garlic, crushed

For the Chicken:

4 to 4.5 lbs Chicken Drumsticks, bone-in, skin-on (completely thawed)

For Garnish:

2 TBS Green Onions, thinly sliced

1 TBS Toasted Sesame Seeds

In a mixing bowl, whisk together all of the marinade ingredients until well combined.

Place the chicken drumsticks into the slow cooker and pour marinade over them.  Ensure each drumstick is thoroughly coated.

Cover your slow cooker and set it to low, cooking for about 4 hours or until the chicken is tender and fully cooked through.  Use a meat thermometer to ensure your chicken reaches 165F for perfect doneness.  Do not overcook.

For an extra crispy skin, preheat your broiler while the chicken finishes.  Transfer the drumsticks to a baking sheet and broil for 3-5 minutes until the skin is crispy and golden brown.

Before serving, sprinkle the drumsticks with sliced green onions and toasted sesame seeds for added freshness and crunch.

** If you wish, you could mix up the marinade with the drumsticks in an airtight container and place in the fridge for 24 hours.  When ready to cook, just place it in the crockpot and cook per directions above.

Serves 4

Source: recipesbylucille.com

Kimberly

Candied Jalapeno Venison Bites

I had some friends over and served these Candied Jalapeno Venison bites.  Everyone really enjoyed them.

If you prefer a milder spice level, poblano peppers can replace the jalapenos.  If venison is unavailable, beef tenderloin makes a great alternative.  

1 lb venison steaks

1 cup fresh sliced jalapenos

Marinade:

1/2 cup sugar

1/4 cup soy sauce

2 TBS olive oil

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

Preheat oven to 375F.

Slice the venison steaks into bite-sized pieces. Make sure each piece is uniformly sliced so that all of the venison pieces are cooked to the same doneness.

In a bowl, combine all of the marinade ingredients together.  Mix well until the sugar dissolves.

Add the venison pieces to the marinade, ensuring they are well-coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes. Marinating the meat is essential for keeping it tender and full of flavor.

Spread the sliced jalapenos evenly on a baking sheet.

Arrange the marinated venison pieces on top of the jalapenos.

Pour the marinade over the venison and jalapenos.

Bake in the preheated oven for 20-25 minutes or until the venison is cooked through. (note: my venison was done in about 15 minutes with an internal temperature of 145F degrees).

Remove from the oven and let the dish rest for 5 minutes.

Serve warm.

Makes 6-8 appetizer size servings

Source:  LuciousRecipes.com

Susan