Pressure Cooker Chicken
http://www.melskitchencafe.com/pressure-cooker-roasted-whole-chicken/
The pressure cooker saves me again. This recipe was super quick and I just served it with mashed potatoes and veggies. I didn't have a lemon, so I used lemon extract. Couldn't really taste any lemon, but didn't miss it either. I didn't have fresh parsley so I just put in a bunch of dried.
I set it for 32 minutes for a 5 pound chicken 3/21/16 update: I did a 5 pound chicken for 38 minutes and it was delectable. Also used emerils essence for the rub and had a lemon. the real lemon made it just a tad better.

Refried Beans in the Pressure Cooker-about 1 hour!

http://www.blogher.com/how-make-refried-beans-pressure-cooker
http://www.blogher.com/how-make-refried-beans-pressure-cooker
This recipe is almost too good to be true. I'm starting to get excited about this pressure cooker because I'm realizing I never plan ahead enough to use crockpots!

I didn't have onions on hand, so I used 1/4 cup dried onions and they turned out fine with using olive oil for the oil. I didn't use chicken stock/broth-just water. I added 4 tsp of my chicken stock powder after it was done cooking and the pressure was released, but before the water was drained... then I drained the water and added 1tsp. salt to the drained beans.

Homemade Ramen

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

The easiest ramen you will ever make in less than 30 min from start to finish. And it's so much tastier (and healthier) than the store-bought version!

Ingredients

• 1 tablespoon sesame oil--Beth used olive oil
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger--beth used 1 tsp. Dried
• 4 cups chicken broth--Beth did 6 cups
• 4 ounces shiitake mushrooms-beth did an 8 0z can of mushrooms 
• 1 tablespoon soy sauce, or more, to taste
• 3 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*--beth used rice noodles taste of thai brand
• 3 cups baby spinach
• 1 carrot, grated
• 2 tablespoons chopped chives
• Beth added 3 sliced boiled eggs at the end

Instructions

• Heat 1 tablespoon oil in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Whisk in chicken broth, soy sauce, and 2 cups of water.
• Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Noodles until loosened and cooked through, about 2-3 minutes.
• Stir in spinach, carrot and chives until the spinach begins to wilt, about 2 minutes.
• Salt and pepper to taste. 
• Serve immediately.
• Beth served with buttered wheat toast. 

Notes

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store. 

This tasted a lot like ramen. We loved it.http://damndelicious.net/2014/10/13/easy-homemade-ramen/?m

Macaroni Grill Rosemary Bread

http://www.melskitchencafe.com/macaroni-grill-rosemary-bread/

We have rosemary bushes in our backyard so I thought this would be a good side to the soup we were having. It ws great. I wish I could remember but I think I may have even made it.100 percent wheat. I added more rosemary and also garlic salt to the top of the bread. Great addition.

Peach Frozen Yogurt

http://www.melskitchencafe.com/peach-frozen-yogurt/

I made this for  our family home evening treat. It was great. Instead of honey, I used sweetened condensed milk. I also had to add more milk to it because the peaches were so frozen that the blendtec wasn't moving it along.

Samoas Chex Mix

We made these for our family home evening treat once.  We still like muddy buddies best but this was fun to mix it up.  I made my own caramel sauce from a random website. I didn't save it because it wasn't that good.  

 

 http://www.ihearteating.com/2013/03/04/samoas-chex-mix/

Samoas {Caramel DeLite} Chex Mix

 

Print

Ingredients

• 6 c. Rice Chex
• 1 ¼ c. sweetened shredded coconut
• 1 c. salted caramel sauce
• 1/3 c. semisweet chocolate chips

Instructions

1. Preheat oven to 350 F.
2. Place coconut in a single layer on a rimmed baking sheet.
3. Bake for 7-8 minutes, or until coconut is toasted. Stir twice while it’s baking.
4. If necessary, warm caramel until it’s easily spreadable.
5. In a large bowl, toss caramel and cereal together until cereal is coated well.
6. Fold in toasted coconut.
7. Spread chex mix onto a sheet of parchment paper or a baking sheet.
8. Bake for about 5 minutes, or until hot and bubbly.
9. Remove from oven, and let the Chex mix cool.
10. Melt chocolate chips (I used a double boiler).
11. Drizzle melted chocolate over chex mix, and let it cool.

Kneaders Chicken Salad for Sandwiches

This is the recipe I used for the baby shower I just threw. I cooked the chicken in my pressure cooker and it worked great.  I read that someone added dill to it so I let Mark have fun with that and we liked the extra kick. I liked that this was recipe was wet.  I think it makes way more than 6-8 sandwiches however.

http://www.sixsistersstuff.com/2012/06/kneaders-chicken-salad-sandwiches.html

Kneaders Chicken Salad Sandwiches Recipe:

(makes approx. 6-8 sandwiches)

Ingredients:

1/4 cup white vinegar
salt (to taste)
pepper (to taste)
1-1/4 cup mayonnaise
1-1/4 cup sour cream
4 stocks celery, chopped
1 bunch green onion, chopped
4-6 boneless, skinless chicken breasts; cooked and shredded
Directions:
Mix vinegar, salt, pepper, mayonnaise and sour cream together.  Mix celery, green onion and chicken in separate bowl. Mix all ingredients together. Let set overnight or for a few hours for the best flavor.  Serve on buns or rolls.
(Recipe from Family Recipes) 

Tender Grilled Salmon

I didn't grill this. I covered it with foil ( I read that you always should cover it--never knew that) and cooked it in the oven.  I wish I had written down how long and what degree. :(  I know I used a meat thermometer to  see when it was done.   

Tender Grilled Salmon

Ingredients

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Directions

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fo

Stuffing

I thought the flavor of this was fantastic.  I made it on Christmas to go with the crockpot turkey. The only thing is that I had to broil it at the end because it was too soggy for my liking. Next time I am either going to lower the broth or the eggs.  I like her idea of doing everything the night before so it takes less time.  Next year... 

Make Ahead Tip:
When I make this stuffing, I always toast the bread in the oven the night before. I also chop up all the vegetables and cook them the night before, refrigerating after they are cooled. Finally, I combine the seasonings in one small bowl. The day of, I can throw everything together and bake it quickly.

http://www.melskitchencafe.com/thanksgiving-dinner-101-the-stuffing/ 

Stuffing

Yield: Makes a 9X13-inch dish

Ingredients

• 7 tablespoons butter, plus more for dish and baking
• 1 loaf rustic/artisan/crusty white bread, cut into 1/2-inch cubes (about 9 1/2 cups bread cubes)
• Salt and Pepper to taste
• 2 tablespoons extra-virgin olive oil
• 5 celery stalks, thinly sliced on the diagonal
• 2 medium onions, halved lengthwise and thinly sliced in half-moons
• 2 cloves garlic, finely chopped
• 1/2 to 2 cups chicken broth
• 1/2 teaspoon poultry seasoning
• 3 tablespoons coarsely chopped fresh flat-leaf parsley
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (rubbed between fingers to crumble lightly)
• 3 to 4 large eggs, lightly beaten

Directions

1. Preheat the oven to 350°. Melt 5 tablespoons butter in the microwave. Toss with bread cubes in a large bowl. Spread in a single layer on 1 or 2 rimmed baking sheets. Toast in the oven, tossing once, until golden, about 20 minutes. Let cool completely.
2. Heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat until butter has melted. Add celery, onions, garlic, and a pinch of salt; cook, stirring occasionally, until golden brown and soft, about 10 minutes.
3. To bake all of the stuffing in the oven: (this is my preferred method) Put vegetable mixture and toasted bread into large bowl. Stir in poultry seasoning, herbs, and 2 cups broth into stuffing. Stir in 4 eggs until bread mixture is well coated. Spoon into a buttered 13-by-9-inch baking dish, and dot generously with butter. Cover with foil, and bake in a 375° oven for 25 minutes. Uncover, and bake until golden brown, 10 to 15 minutes more.
4. To stuff inside of turkey: Put vegetable mixture and toasted bread into a bowl. Stir in 1 cup broth, the poultry seasoning, and herbs; season with salt and pepper. Stir in 3 eggs. Stuff inside of turkey and bake.

Recipe Source: adapted from Martha Stewart

Crockpot Turkey with No Fuss Gravy

I tried this for Christmas Day and it tasted amazing and was sooo easy!  Will do as a tradition from now on.  The Gravy was a little bit runny but tasted great.  I didn't have any problems with it being over salty like she says to beware of. The flavor was wonderful! 

 

/http://www.melskitchencafe.com/slow-cooker-turkey-with-no-fuss-gravy-simple-thanksgiving-solution/

Slow Cooker Turkey with No-Fuss Gravy

Yield: 6-8 servings

The one thing to keep a very, very close eye on is the salt content of this recipe. If you can't find no-salt added chicken broth and use low-sodium, take care not to oversalt the turkey breast because the gravy will be too salty. I used low-sodium chicken broth and only used about 1 teaspoon salt over the entire turkey breast and it was probably on the verge of being too salty. Keep in mind that you can always add salt at the end but it's hard to take away if you've oversalted at the beginning. Got it? Great. Also, you definitely need a large, oval slow cooker for this recipe. Even still, I had to scrap using the lid and cover the turkey and slow cooker with a few layers of foil. Worked perfectly.

Ingredients

• 3 tablespoons butter
• 1 medium onion, coarsely chopped
• 1 large carrot, peeled and coarsely chopped
• 1 stalk celery, coarsely chopped
• 4 cloves garlic, finely minced
• 1/3 cup all-purpose flour
• 2 1/2 cups no-salt added or low-sodium chicken broth
• 1/2 cup water
• 2 sprigs fresh thyme or 1/2 tablespoon dried
• 2 bay leaves
• 6-8 pound bone-in skin-on turkey breast
• Salt and pepper

Directions

1. In a large, nonstick skillet melt the butter over medium heat. Add the onion, carrot, celery and garlic and cook for 8-10 minutes, until the onion is translucent and the vegetables are lightly browned.
2. Stir in the flour and cook for 2-3 minutes until the flour coating the veggies turns golden. Whisk in 1 cup of the broth, working to smooth out any lumps as it cooks and thickens. Stir in the remaining broth and water. Add the thyme and bay leaves.
3. Pour the mixture into the slow cooker. Season the turkey breast all over with salt and pepper (see the note above about how much salt to use). Place the turkey in the slow cooker (breast side down). Cover and cook on low for 5-7 hours until the internal temperature of the turkey breast reaches 165 degrees.
4. Carefully transfer the turkey breast to a cutting board (or 9X13-inch pan to catch any juices), tent with foil and let rest while preparing the gravy.
5. Strain the liquid in the slow cooker into a saucepan. Let it settle for 5 minutes or so and then skim the fat from the surface. Bring the gravy to a simmer and cook for 15 minutes, stirring often, until it is slightly thickened. It won't be as thick as traditional gravy but will be silky and slightly thick. If you'd like it thicker, simply whisk together a slurry of cornstarch and cold water (a tablespoon or so of cornstarch in a couple tablespoons of water) and stir the slurry into the gravy, simmering for 2-3 minutes.
6. Season the gravy with any additional salt and pepper, if needed.
7. Carve the turkey and serve with the warm gravy.

Recipe Source: adapted from a recipe referred to me by a long-time reader, Rebecca L., from America’s Test Kitchen Slow Cooker Revolution (thanks, Rebecca!)

Hot Chocolate

This is so easy!  I love it because it is on the darker chocolate side and takes few ingredients.

Ingredients

• 3 1/2 cups sugar
• 2 1/4 cups cocoa
• 1 tablespoon table salt
• Whole milk for serving

Directions

1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

Cook's Notes

This mix will keep all winter if stored in an airtight container.

http://www.marthastewart.com/353001/homemade-hot-chocolate

Chewy Ginger Molasses Cookies

Oh man!  These are good.  I made them for neighbors at Christmas and they were perfect!

http://www.gimmesomeoven.com/chewy-ginger-molasses-cookies/ 

Yield: About 28-32 cookies

Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies are soft, sweet, and unbelievably good.

Prep: 15 mins Cook: 10 mins Total: 25 mins

Ingredients:

• 1 ½ cups butter, softened to room temperature (not melted)
• 2 cups granulated sugar
• ½ cup molasses
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon salt

Directions:

Preheat oven to 375°F.
In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.
In the bowl of an electric stand mixer, beat together butter and sugar on medium speed for 1 minute until light and fluffy.  Add in the eggs and molasses, and beat on medium-low speed until combined. Gradually add in the dry ingredient mixture and beat until combined.  Cover and refrigerate dough for at least 30 minutes, until it is chilled*.
Roll the dough into small balls, about 1-inch in diameter. Fill a small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place on cookie sheet at least 1 inch apart, then bake for about 8-10 minutes, until the cookies begin to slightly crack on top.  (They may crack more while cooling.)  Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely.
Serve immediately or store in a sealed container for up to 1 week.

*It is essential that the dough be thoroughly chilled with this recipe before baking.  Otherwise, the dough will be soft and difficult to form into balls, and the cookies will flatten out significantly while baking.
I actually recommend chilling the dough before rolling.  And then after you have placed your dough balls on the cookie sheet, pop the entire cookie sheet with the dough in the refrigerator for an extra 10-15 minutes before baking.

Difficulty: Easy Category: Vegetarian Ingredients: baking soda, butter, cinnamon, cloves, eggs, flour, ginger, molasses, sugar

Beth's Strawberry Chocolate Frozen Yogurt

When I had gestational diabetes this was a frequent treat after dinner. I still love it for a quick and easy treat that isn't terrible for you.

2 C. frozen strawberries
1 C. Greek Yogurt
1/2 C. whipped cream
2-3 T. Cocoa
1 C. Milk
1 T. Vanilla
1 T. sugar

Blend in Blendtec on icecream button. 

Kid's Favorite Chocolate Chip Pumpkin Muffins

 
This recipe is a good one. It's pretty straight-forward and doesn't take a ton of ingredients/spices to make it taste good. I think all the chocolate chips help out, but it's a semi-healthy option for my kids before they head off to school. (we like milk chocolate chips)

• I added about 3 Tbsp. flax seed to increase the benefits. 
• I decreased the sugar to 1.75 cups(which might still be good with 1.5 sugar-theres a ton of choc. chips...)
• I used applesauce instead of oil.