Spaghetti - Pressure Cooker

Spaghetti - Pressure Cooker 
1 lb lean ground beef
1/2 t salt
1/2 t garlic powder
1/2 t onion powder
1/2 t Italian seasoning
1 lb spaghetti noodles, broken in half
1 - 24 oz jar spaghetti sauce
1 - 14.5 oz can diced tomatoes, drained
4 1/2 c water

1. Saute beef and seasonings in pressure cooker until cooked through; turn off pressure cooker and drain any grease.
2. Lay spaghetti over beef; add sauce, tomatoes, and water. If needed, push spaghetti down until it's completely covered with liquid.
3. Cook on high pressure for 8 minutes; quick release and stir well. Serve immediately.

Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Apple Cinnamon Casserole

Apple Cinnamon Casserole
2 cans pre-made cinnamon roll dough
1 can apple pie filling
1/2 chopped walnuts or pecans

1. Preheat oven to 350* and grease a 9" square pan.
2. Mix all ingredients in a bowl and pour in pan.
3. Bake for about 20 minutes, until golden brown. Top with packaged icing.

Citrus Pie

Citrus Pie
CRUST
5 oz animal crackers
3 T sugar
pinch of salt
4 T butter, melted
FILLING
1- 14 oz can sweetened condensed milk
6 T thawed orange juice concentrate
4 egg yolks
2 t grated lemon zest + 6 T juice (2 lemons)
1 t grated orange zest
pinch of salt
WHIPPED CREAM
3/4 c heavy whipping cream, chilled
2 T sugar
1/2 t grated orange zest

1. Preheat oven to 325*.
2. Process crackers, sugar, and salt in a food processor until finely ground; add butter and pulse until combined.
3. Press crust into a 9" pie plate. Bake until fragrant and beginning to brown, about 12-14 minutes. Cool completely.
4. Whisk milk, concentrate, yolks, zests, juice, and salt until combined; pour into cooled crust.
5. Bake until center is slightly firm, about 15-17 minutes. Cool completely and then refrigerate until fully chilled, about 3 hours, or up to 24 hours.
6. Whip cream, sugar, and zest until stiff peaks form.
Serve chilled, with whipped cream.

{Chicken} Alfredo

{Chicken} Alfredo
1/2 c butter
1 pint heavy whipping cream
4 oz cream cheese
1/2 t minced garlic
1 t garlic powder
1 t Italian seasoning
1/4 t salt
1/4 t pepper
1 c Parmesan cheese
cooked chicken, cubed or shredded

1. In a medium pot, heat butter, cream, and cream cheese over medium heat until melted.
2. Whisk in garlic, garlic powder, Italian seasoning, salt, and pepper; and then Parmesan.
3. Bring to a simmer and cook until it starts to thicken, about 5 minutes. Stir in chicken.
Serve over vegetables or pasta.

The Green Sauce

The Green Sauce

1 c sour cream

1/2 c mayonnaise

1/2 c cilantro

juice of 1 lime

1/2 c pickled jalapenos

2 T jalapeno juice

2 T ranch dressing seasoning

1. Blend all ingredients in a blender.

Serve with chips, on salads, in burritos, or with a straw.

Slow Cooker Ground Beef Stew

Slow Cooker Ground Beef Stew
1 lb ground beef
1 onion, finely diced
1 t salt
5 Yukon Gold potatoes, diced into 1" pieces
1 lb bag sliced carrots
1- 10.75 oz can tomato soup
1 - 6 oz can tomato paste
3 c beef broth
2 cloves garlic, minced
2 T beefy onion soup mix
1 t parsley
1 t Italian seasoning
1/2 t salt
1 1/2 c frozen peas

1. In a large pan over medium-high heat, cook ground beef, onion and salt until beef is cooked through. Drain and place in slow cooker.
2. Stir in remaining ingredients (except peas); cook on low for 6-7 hours.
3. Stir in peas one hour before serving.

Softest Chocolate Chip Cookies

Softest Chocolate Chip Cookies
1 stick butter
1/2 c sugar
1/4 c brown sugar
1 t vanilla
1 egg
1 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c chocolate chips

1. Preheat oven to 350* and lightly grease a cookie sheet.
2. Microwave butter for 30 seconds. It will be starting to melt.
3. In a stand mixer, beat butter with sugars. Stir in vanilla and egg.
4. Combine dry ingredients and mix into wet ingredients; stir in chocolate chips.
5. Roll dough into (12 large) balls and place on cookie sheet; bake for 9-11 minutes.