Loaded Chicken Noodle Soup

3 c. chopped cooked chicken
1 (10.75 oz) can condensed cheese soup
6 c. chicken broth, plus 2 bouillon cubes
1 c. milk
2 stalks celery, chopped
2 large carrots, chopped
1 package Ranch Salad dressing mix (3 Tbs.)
1/2 c. cooked chopped bacon
1 c. shredded cheddar cheese
8 oz. small egg noodles, uncooked

Instructions:
1.  In a large pot combine the chicken, broth (with extra bouillon), cheese soup, milk, veggies, and ranch seasoning.  Bring to a boil, then simmer until veggies are tender.

2.  Stir in dried noodles and cook until done, (about 5 minutes, longer if you use bigger noodles).

3.  Stir in bacon and cheddar cheese.  Stir until cheese is melted.

4.  Serve!

Instant Pot Beef Stew

1 1/2- 2 lbs. stew meat (or chuck roast cut into small pieces)
salt & pepper
2 Tbs. butter
8 oz. small white mushrooms
1 medium onion, diced
3 stalks celery, cut into bite sized pieces
4 large carrots, cut into bite sized pieces
2 Tbs. pepperoncini (less if you don't like heat, more if you do)
2 Tbs. tomate paste
1 Tbs. sugar
1 packet ranch seasoning mix (3 Tbs.)
2 Tbs. Worcestershire sauce
3 Tbs. cornstarch
2 c. beef broth plus 2 bullion cubes
1 tsp. minced garlic

For the mashed potatoes:
2 lbs. russet potatoes
3 c. cold water
1 1/2 tsp. salt
1 Tbs. minced garlic
1 tsp. rosemary
1/2 tsp thyme
1/4 c. butter, melted
1/4 c. sour cream
4 oz. cream cheese

Instructions:
1.  Turn the electric pressure cooker on the sauce/brown setting.  Melt the butter in the pot.  Add the meat, season with salt and pepper.  Sear the meat on all sides.  Turn off sauce setting.

2.  Mix the beef broth with the cornstarch then add to the pot.  Add all remaining ingredients to the pot.

3.  Select the stew setting and time for 35 minutes.  NATURAL release for at least 15 minutes.

4.  While the stew is cooking, prepare the mashed potatoes:
   
     Peel the potatoes and quarter them.
   
     Boil the potatoes in the water until fork tender, or if you have another instant pot, add the potatoes,  
     water, salt, garlic, rosemary, and thyme into the instant pot.  Cook on manual on high pressure for
     8 minutes.  Vent, drain the potatoes.

     Mash the potatoes using a potato masher or hand mixer.  Mix in the melted butter, sour cream,
     cream cheese, and additional salt and pepper if needed.

5.  Serve the stew over the mashed potatoes.

Lettuce Wraps

1 1/2 lb. ground beef

2 cloves garlic, minced

1 onion, diced

1/4 c. hoisin sauce

2 Tbs. soy sauce

1 Tbs. rice wine vinegar

1/2 tsp. ground ginger

1 (8 oz) can water chestnuts, drained and diced

1/2 tsp. salt

1/4 tsp. pepper

1 head butter lettuce

1.  Brown ground beef and onions, drain grease.

2.  Add the remaining ingredients (expect lettuce) and heat through (2-3 minutes).

3.  To serve, spoon the meat mixture into the lettuce leaf and eat taco style.

Biscuits & Gravy

3 c. flour
1/2 tsp. baking soda
1 1/2 Tbs. baking powder
1 tsp. salt
9 Tbs. cold butter cut into pieces
1 1/2 c. buttermilk

1.  Preheat oven to 450 degrees.  Combine the dry ingredients in a bowl.  Cut the butter into the flour using a pastry cutter until the mixture is like course crumbs.

2.  Pour in the buttermilk and mix until just combined.  Don't overmix.

3.  Scrape the dough out onto a lightly floured surface.  Gently pat the dough to 1/2 inch thick.  Gently fold the dough in half repeating 4-5 times and pressing it gently to 1 inch thick after the last fold.

4.  Use a round cookie cutter to cut into circles.

5.  Line a cookie sheet with silpat liner or parchment.  Place the biscuits on the pan barely touching each other.

6.  Bake for 10-12 minutes or until the biscuits are lightly golden.  Make your gravy following the directions below.

For the Gravy:

1 lb. maple sausage
4 Tbs. butter
1/2 c. flour
4 c. milk

1/2 tsp. salt

1/4 tsp. pepper

1.  Brown the sausage over medium-high heat in a large skillet, breaking into small pieces.

2.  Once the sausage is cooked through, add butter to pan.  Once the butter is melted, add the flour, stirring for 1 minute to combine.

3.  Add 2 cups of milk, stirring constantly, until mixture thickens.  Season with salt and pepper to taste. Continue to cook and add milk until it is the consistency you like.

4.  Cut biscuits in half and serve with gravy on top.

Rice Pilaf

1 3/4 c. rice
1/4 c. carrots, finely chopped
1/4 c. celery, finely chopped
2 Tbs. butter
4 1/2 c. chicken broth
1/4 tsp. pepper
1/2 tsp. salt
1/4. c. sliced almonds

1.  Melt butter over medium-high heat in a large skillet.  Add veggies and rice.  Stir to combine and let cooked for a minute or two.

2.  Add the broth, salt, and pepper.  Bring to a boil, then reduce heat to low.  Cover and let simmer for about 20 minutes, or until the liquid is absorbed by the rice.

3.  Remove from heat and stir in almonds.  Add more salt/pepper if needed.

Maple Pecan Praline Scones

Scone recipe:
2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cut into 1 Tbs. size pieces
1 c. maple pecan praline crumbs (recipe below)
1/2 c. buttermilk
1 egg, lightly beaten
1 tsp. vanilla
1 Tbs. milk

For the glaze:
3/4 c. powdered sugar
2 Tbs. maple syrup
1-2 Tbs. milk

Maple Pecan Pralines:
1 c. brown sugar
2 Tbs. maple syrup
2 Tbs. heavy cream
1/2 tsp. vanilla
1/2 c. coarsely chopped pecans
pinch of salt
2 Tbs. butter


1.  Make the Pralines:
Line a baking sheet with parchment paper, set aside.

In a medium saucepan, combine the brown sugar, maple syrup, cream, and salt.  Warm over medium-high heat until boiling.

Lower heat and continue to cook until the sugar is dissolved and mixture is smooth and bubbly.  Add the nuts and butter, simmer for 5 more minutes.  Turn off the heat, add the vanilla.

Pour mixture onto parchment paper.  Cool completely.  (You can throw them in the fridge/freezer!). Once cooled, break into small pieces.

2.  For the Scones:
Preheat oven to 425 degrees.

Line a baking sheet with parchment paper or silpat.

In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.  With a pastry blender (or your fingers if you don't have one), cut in the butter until mixture resembles a course meal.

Stir in the maple praline crumbs.

Make a well in the center of the mixture and add buttermilk, egg, and vanilla.  Stir until just combined (you want the ingredients to be mostly wet, but they may not stick together in a ball, that's okay).

Transfer dough to a lightly floured work surface and form into a ball.  Pat into an 8" circle and cut into 8 wedges.

Place on prepared baking sheet.  Brush each wedge with milk.   Bake scones until golden brown, 12-15 minutes.

3.  Prepare glaze:

Mix together the powdered sugar, maple syrup, and milk.  Add a tiny bit more milk if needed, it should be a pourable consistency.

When scones are done, remove from oven and cool on pan for 5 minutes.
Remove from pan to a wire rack.
Top with glaze and more praline crumbs!

Beef Pot Roast

3-4 lb. beef roast (rump, chuck, 7-bone)
3 Tbs. olive oil
6 garlic cloves
1/4 c. minced onion
3 c. beef broth
2 Tbs. Worcestershire sauce
1 Tbs. boullion powder (or 3 cubes)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper

gravy:
2 c. beef broth plus 1 extra bouillon cube
1/4 c. flour

1.  Preheat oven to 425 degrees.
2.  Heat olive oil in large dutch oven pot.  Sear meat on all sides until lightly browned.
3.  Combine beef broth, Worcestershire, and all spices.  Pour over roast in pot.  Top roast with onions/garlic, pressing into seams if you can.
4.  Cover pan and place in oven.  Cook for 30 minutes.
5.  Reduce heat to 300 degrees and continue to cook for 4-5 hours.  Roast is ready when it is fall apart tender.  (You can also cook on 250 for 5-6 hours).
6.  Optional:  Add potatoes (quartered) and baby sliced carrots during last hour of cooking.
7.  Remove pan from oven and rest, covered for 20-30 minutes.
8.  Remove meat, potatoes, and carrots from pan.  Heat remaining juices over medium heat.
9.  Combine the gravy ingredients and whisk until flour is incorporated.
10.  Pour beef broth/flour mixture into drippings, whisking constantly, until thickened.  Add more beef broth if it is too thick.

Serve!

adapted from therecipecritic.com

Raspberry Rice Salad

2 c. rice
4 c. water
2 tsp. salt
1/2 c. sugar (heaping)
2 tsp. vanilla
4 c. whipping cream
1/2 c. powdered sugar

16 oz. frozen raspberries
1 box Raspberry danish dessert

Combine rice, water, salt, and sugar in a sauce pan.  Bring to a boil, cover, reduce heat to low, cook for 15 minutes.  Stir in 1 tsp. vanilla.  Cool completely.  (You want the rice to have a slight crunch to it.)

Whip the cream with the powdered sugar and 1 tsp. vanilla.  Fold into cooled rice.

Make the danish dessert and mix frozen raspberries in.

Layer rice, raspberry mixture, rice, raspberry mixture.  Serve!

Peach Raspberry Jello Salad

1- 3 oz. package peach jello
1 package cook & serve tapioca pudding
1- 3 oz. package cook & serve vanilla pudding
3 c. water

raspberries (fresh or frozen)
peaches (fresh or canned (drained))
8 oz. cool whip

Mix all 3 jellos in water.  Bring to a boil, boil 1 minute, then cool completely in fridge.
Add cool whip and fruit.

from Jeniel Mickelsen  

Freezer Corn

30 c. corn cut off the cob (raw)
10 c. water
1 c. sugar
1/4 c. salt

Combine all ingredients in a large pot.  Bring just to a boil then turn off heat (you do not want this to come to a hard boil, you're just blanching).

Cool and fill freezer bags.  Freeze to enjoy later.

When eating later, thaw bag in hot water, pour corn mixture into pan, warm through.  Again, you don't want to boil it, just warm through.

Grape Jelly

4 c. grape juice
4 1/2 c. sugar
4 Tbs. classic pectin

Follow directions on pectin.
Process in canner.
10 minutes in a water bath.