BBQ country style ribs-pressure cooker

I put about 3.5 pounds of frozen/slushy country style ribs (cut into 3 or 4 inch pieces) into the pressure cooker, with about 1/2 cup BBQ sauce drizzled over them and stirred to coat. I then cooked on high for 40 minutes and they were very very tender. If completely thawed, I will try 35 minutes next time and edit the recipe.

I then put them in a pot on the stove with about 1/2 cup more fresh BBQ sauce poured over them and heated until hot. (for some reason when I put sauce in the pressure cooker it separates into a watery liquid so I always have to reapply anyways after it's cooked) I've done this recipe before and it seemed pointless to do all the work when the sauce was unusable at the end because it was watery and never 'thickened' after boiling for a while. I usually use KC masterpeice and Bullseye mixed.

Valentines or Anytime Sheet Pan Eggs

I needed some type of egg that I could cut a heart out of for valentines so i used this as a guideline, but added cut up ham, 3 or 4 green onions, 1/4 tsp salt, pepper, about 1/3 cup sour cream and about 3/4 cups shredded cheese. It was so fast and tasted a lot like grandma glo's recipe. 

Sheet Pan Eggs – How to Cook 12 Eggs Quick!

Sheet Pan Eggs are easy way to cook 12 eggs quick! These eggs are great to feed a crowd, use for microwave omelets or for a big batch of make ahead freezer breakfast sandwiches!

Ingredients

• 12 large eggs(I had 15 so i used all of mine)
• 2-3 tablespoons water

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare a 12 x 17 sheet pan with non-stick cooking spray.
3. Whisk the eggs and water together and pour on the sheet pan.
4. Bake for 12 - 15 minutes until eggs are cooked through (no loose liquid) but not too browned

Here's another comment/twist I'd like to try:
Yes, I have been making eggs this way for more than thirty plus years. One of my favorite things to do is after cooking the eggs, immediately invert the pan on to a piece of parchment paper which is laid on top of a clean lint-free towel to help insulate and keep the eggs hot. Quickly spread precooked vegetables and herbs of your choice almost to the side ends, but not quite, similar to making a jelly roll or a roll of cinnamon roll bread (broccoli, onions and mushrooms make a great combination), and top with shredded cheddar cheese or cheese of your choice and bacon, sausage or ham or all three. Now roll up the long way, meaning from the shorter width, being careful to not tear your eggs. Then sprinkle cheese on top and baked for a few minutes until cheese is melted and roll is hot. Serve with garlic toast or toast of your choosing. This is one of my family’s favorite meals and after 30 plus years, they never tire of it. I also use the baked eggs to make egg sandwiches and so on. I introduced a lot of vegetables in this way to my children when they were little. My mother made this when I was a child and we loved it too. Happy cooking, everyone!


OR THIS!
 http://www.thekitchn.com/recipe-freezer-friendly-frittata-breakfast-sandwiches-227329

My favorite Pumpkin Bread Recipes

I have tried different recipes before and this one and the last bottom one that my visiting teacher brought me are my favorite. I decreased the sugar to 2 cups and it was plenty sweet I thought.  

Perfect Pumpkin Chocolate Chip Bread

http://www.melskitchencafe.com/perfect-pumpkin-chocolate-chip-bread/

YIELD: MAKES 2 (9X5-INCH LOAVES) OR 3 (8X4-INCH LOAVES)

This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

Over the years, I've decreased the sugar and the bread still tastes delicious. The ingredient list calls for 3 cups, but I often use 2 cups for a slightly less sweet bread.

You can easily replace part of the oil with applesauce (many commenters in the thread below have done so with great results). My favorite is 1/2 cup applesauce, 1/2 cup oil.

If you have trouble with the chocolate chips sinking to the bottom of the loaf, try tossing them with the dry ingredients before adding the wet ingredients.

INGREDIENTS

• 2 1/2 cups (12.5 ounces) white flour
• 1 cup (5 ounces) whole wheat flour (white wheat preferred)
• 3 cups (22.5 ounces) granulated sugar (see note above)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree (not pie filling)
• 1 cup canola, vegetable, avocado or melted coconut oil (see note above)
• 4 large eggs
• 2/3 cup water or buttermilk
• 1 to 2 cups semi-sweet chocolate chips
• 
  

DIRECTIONS

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1. Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans.
2. In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
3. In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.
4. Stir in the chocolate chips. Pour batter in prepared pans.
5. Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
6. This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Recipe Source: my brother, Nate W.


Kneaders Pumpkin Bread Recipe
http://burntapple.com/2010/09/29/kneaders-pumpkin-chocolate-chip-bread/

INGREDIENTS

• 3-⅓ cups unbleached all purpose Flour
• 1 tsp pumpkin pie spice
• 1 tbsp Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
• 2-⅔ cups Sugar
• ⅔ cups Softened Butter
• 4 whole Eggs
• 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
• ⅔ cups Water
• 1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)

DIRECTIONS

Preheat oven to 325 degrees.

Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Leave in pans until cooled. 

Makes 3 loaves. That won’t make it very long at your house before being devoured.

Shake in Blendtec

This is what Mel from Mel's Kitchen Cafe does to make a shake in the Blendtec:

Pack the blender wtih vanilla ice cream and about 1/2 c evaporated milk, a splash of vanilla, and push smoothie option on Blendtec.  Keep adding evaporated milk until it's the consistency you want. 

Dry Onion Soup Mix

http://www.thriftyfun.com/Dry-Onion-Soup-Mix-Recipes.htmlRecipe for Dry Onion  Soup Mix

• 2/3 cup dried, minced onions
• 3 tsp parsley flakes
• 2 tsp onion powder
• 2 tsp tumeric
• 1 tsp celery salt
• 3/4 tsp sea salt
• 1 tsp sugar 
• 1/2 tsp ground pepper

Steps:

1. Mix together ingredients, and store in an airtight container.
2. 4 tablespoons of this dried mix equals one packet of onion soup mix you would buy at the store.

Slow Cooker/Instant Pot Hawaiian BBQ Chicken Taquitos

I just took dinner to two families and made these along with the salsa, some cilantro lime rice in the rice cooker (used chicken broth instead of water and added butter then added chopped cilantro and lime juice when fluffing), chips, ranch, veggie plate, and cookies.  It looked amazing I must say. ;)  I also didn't have time to do the crockpot so I ended up doubling the recipe and doing it in my pressure cooker for 15 minutes with frozen chicken breasts.  I didnt' have enough bbq sauce so I cut down on that and cut down on liquid smoke to be safe. It worked out great. 
I love when I find tasty, easy, Slow Cooker recipes. This is one of those. I made homemade ranch dip from spices I had and sour cream and didn't bother with the Salsa. We just dipped it in the Ranch. They were a hit at our house.

this is the ranch recipe I used:

5 T dried Minced Onions

7 tsp. Parsley Flakes

4 Tsp. Salt

1 tsp. garlic Powder

Mix together and store in air tight container.

For Dip: mix 2 T. dry mix with 2 Cups Sour Cream

For Dressing: Mix 2 T. Dry Mix with 1 C. Mayo and 1 C. sour Cream or Buttermilk

Slow Cooker Hawaiian BBQ Chicken Taquitos

1. Prep time

   30 mins

   Cook time

   3 hours

   Total time

   3 hours 30 mins
   Cheesy hawaiian bbq chicken taquitos made in your crockpot! They are so good you'll make them again and again! The whole family will LOVE this recipe!!
   Author: Tiffany

   Recipe type: Main Dish

   Cuisine: Hawaiian

   Serves: 4
   Ingredients

   • 3 large boneless skinless chicken breasts
   • 1 cup original flavor bbq sauce
   • 1 tablespoon garlic powder
   • ½ cup pineapple juice
   • 1 tablespoon liquid smoke
   • 16 taco-sized soft tortillas (corn or flour)
   • 1 -1½ cups shredded mexican-style or mozzarella cheese
   • optional: ranch dressing for dipping

   pineapple salsa

   • 1 cup diced pineapple
   • ½ red pepper, diced
   • ½ red onion, diced
   • ¼ cup cilantro leaves, roughly chopped
   • juice of 1 lime
   • 1 teaspoon cumin
   • 1 teaspoon garlic powder
   Instructions

   1. In a small bowl whisk together bbq sauce, 1 T garlic powder, pineapple juice, and liquid smoke until smooth.
   2. Place chicken breasts in the bottom of your crockpot.
   3. Pour bbq sauce mixture over chicken. Cover and cook on high 3 hours or low 6 hours (if using frozen chicken breasts, you may need to increase the time by an hour or so)
   4. Combine all salsa ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
   5. About 20-30 minutes before serving, shred chicken in the crockpot (I use two forks to shred) and stir the shredded chicken so it soaks up any remaining juices in the pot.
   6. Preheat oven to broil and grease a baking sheet with cooking spray.
   7. Lay tortillas out on a flat surface. Sprinkle about 2-3 tablespoons of shredded cheese in line down the middle of each tortilla. Top cheese with about 3-4 tablespoons shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1 inch apart.
   8. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5-8 minutes or until cheese is melty and tortillas are crisp (if you're worried about them burning you can broil them on low for a little longer, 10-15 minutes)
   9. Serve warm with pineapple salsa and ranch if desired. Enjoy!
   Recipe by Creme De La Crumb at http://www.lecremedelacrumb.com/slow-cooker-hawaiian-bbq-chicken-taquitos/

Turkey and Swiss Sloppy Joes

These were good. Mark especially loved them. We added an extra slice of swiss to each sandwich. I made the french bread rolls ahead of time. They were perfect for this. Great tasty, and quick Sunday dinner.

1. Turkey and Swiss Sloppy Joes

   prep 5 mins

   cook 20 mins

   total 25 mins
   author mel's kitchen cafe
   yield 6-8 sandwiches

   Ingredients

   • 1 1/2 to 2 pounds ground turkey (Beth used ground beef)
   • 1/2 cup chopped onion
   • 1/4 teaspoon dried thyme
   • 2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
   • 1 teaspoon salt
   • 1/2 teaspoon black pepper
   • 2 cups milk (preferably not skim)
   • 2 tablespoons all-purpose flour
   • 6 ounces swiss cheese, shredded or cubed (about 1 cup)
   • 2 teaspoons Worcestershire sauce
   • 1 tablespoon Dijon mustard
   • Buns or rolls for serving

   Instructions

   In a large 12-inch nonstick skillet set over medium heat, cook the ground turkey, onion, thyme, garlic, salt and pepper for 6-7 minutes, breaking the meat into small pieces as it cooks, until it is cooked through. 
2. Drain any excess grease. 
3. Blend the milk and flour together until smooth (I use a blender, but you could use a whisk as long as you stir like your life depends on it to eliminate any lumps). 
4. Return the skillet to medium heat. Add the milk mixture to the ground turkey. 
5. Bring the mixture to a simmer. Reduce the heat to medium-low, and simmer for 5-6 minutes until thickened. 
6. Stir in the cheese until melted. Add the Worcestershire sauce and Dijon and stir to combine. 
7. Add additional salt and pepper to taste. Serve the meat mixture on buns (lightly warm the buns, if desired).
8. The sloppy joe mixture will thicken as it stands and cools, so if you won't be serving it right away (or for reheating the leftovers), consider adding a bit more milk or broth.

Notes

I almost always use my French bread roll recipe or these Fluffy Whole Wheat French Bread rolls when making recipes like these turkey and swiss sloppy joes (or our other favorite sloppy joes). Obviously depending on how much of that delectable meat mixture you load on the bun will determine how many sandwiches this recipe actually serves. I get about 8-ish sandwiches from the smaller French bread rolls linked above, but if you are using storebought hamburger-type buns, you will probably get less since those rolls are a little bigger.

I haven't tried it, but I am nearly certain ground beef would make a very acceptable substitute for the ground turkey.

http://www.melskitchencafe.com/turkey-swiss-sloppy-joes/
Recipe Source: inspired by a recipe in Cooking Light Jan/Feb 2017 

Tilapia Tacos with Avocado Sauce

We loved these. Loved the radishes and that it was another healthy and tasty meal.  We had frozen cod in the freezer so thta's what I used instead of Tilapia. Again, I love my Blendtec. 

1. Broiled Tilapia Tacos
   YIELD: SERVES 4
   INGREDIENTS
   • 8 6-inch white or yellow corn tortillas
   Quick Slaw:
   • 2 cups finely chopped green cabbage or prepackaged angel hair coleslaw mix
   • 1/4 cup chopped fresh cilantro
   • 3 small radishes, very thinly sliced
   • 1 tablespoon olive or avocado oil
   • 1 tablespoon fresh lime juice
   • Pinch of salt, plus more to taste if needed
   Avocado Sauce:
   • 1/2 cup sour cream or plain yogurt
   • 1 avocado
   • 1/2 jalapeño, seeded and membranes removed
   • Pinch of salt
   Tilapia:
   • 2 teaspoons ground cumin
   • 1 teaspoon garlic powder
   • 1 teaspoon dried oregano
   • 1 teaspoon salt
   • 1 tablespoon olive or avocado oil
   • 4 tilapia fillets, about 5 ounces each
   • 
     
   Preheat the broiler to high with one rack in the center and another placed about 4-5 inches from the top of the oven or heating element.
2. For the coleslaw, in a medium bowl, toss together all the ingredients. Set aside.
3. For the avocado sauce, blend all the ingredients together until smooth. Set aside.
4. Wrap the tortillas in foil and place them on the center rack of the oven to heat through.
5. For the tilapia, in a small bowl, combine the cumin, garlic powder, oregano and salt. Place the tilapia fillets on a lightly greased baking sheet (you can line with foil and grease the foil to minimize cleanup) and rub lightly on both sides with the oil. Sprinkle both sides of the fish with the spice mixture. Broil on the top rack until the flesh is firm but not overcooked, 5-8 minutes.
6. To serve, use two forks to lightly break apart the tilapia into pieces. Divide the fish between the tortillas and top with slaw and avocado sauce. Serve immediately.

Recipe Source: barely adapted from Cuisine at Home October 2014
http://www.melskitchencafe.com/broiled-tilapia-tacos/