snicker doodle bars-i made for a thalman christmas cookie exchange

https://www.pillsbury.com/recipes/4-ingredient-snickerdoodle-bars/5ef215d0-8804-46f9-b92f-e6e02fa322ba
This recipe is great when you are overloaded and need something really quick. It tastes homemade even though it has the processed pillbury dough. I doubled this recipe by buying the 30 Oz. VAlue size of the pillsbury dough and baked it in a greased 9X13 casserole dish. I also made my own frosting because i don't like the store bought and used betty crocker's buttercream recipe. Then to make it christmassy i added sprinkles which, next time, will need to be sprinkled immediately after i frost.

Eileen’s Cheesy Potatoes

 Eileen said she cooks the potatoes and quinoa together since they take the same amount of time. I didn’t want to mess them up so I cooked quinoa on the stove... one cup dry quinoa to 2 cups water simmer it for 15 minutes. Then I cooked potatoes in my pressure cooker...cut them up and covered potatoes with 1 inch water over them and cooked for? Minutes.  Eileen says she puts them in her Bosch mixer with the whisk attachment and mixes the potatoes and quinoa. She thins it out to the consistency she wants with chicken broth. Then she adds cream cheese, sour cream, and butter.  I can’t remember if she said salt and pepper. Then she covers with cheese and bake until melted. I didn’t have any cream cheese or sour cream so I mixed potatoes and the quinoa in my Bosch. Then I added about 3 tablespoons of chicken bulli on from Costco, added melted butter and whole milk. I think I may have added salt and pepper too. Then I put them in a 9 x 13 pan, covered with cheddar cheese, and baked in the oven at 350 covered. I thought the secret ingredient that made them so tasty was the chicken broth flavoring. I didn’t even miss the sour cream or cream cheese.

Pinata Cupcakes and Frosting

I made these for Landon's birthday.  My kids thought they were so fun. They were the best consistency too and weren't too heavy for homemade cupcakes.  We had workers here when I made them.  They loved them and requested more the next day.  I loved the frosting too.  I thought this was a great cupcake recipe without adding sprinkles in them too. Only bummer is it only makes 14.
https://sallysbakingaddiction.com/2016/12/29/party-pinata-cupcakes/

Party Piñata Cupcakes

Yield: 14 cupcakes

Prep Time: 25 minutes

Total Time: 3 hours, 10 minutes (includes cooling)

Print Recipe

Ingredients:

• 1 and 3/4 cups (200g) cake flour¹ (measured correctly)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream at room temperature²
• 1/2 cup (120ml) whole milk at room temperature²
• 1/2 cup rainbow sprinkles, for filling³

Vanilla Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 - 5 cups (480-600g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 2 teaspoons pure vanilla extract
• salt, to taste

Directions:

1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
2. Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
5. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 heaping teaspoon of sprinkles inside the cupcake. Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the sprinkle filling. See photos above for visual. Repeat with all cupcakes.
6. Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
7. Frost cooled cupcakes. I used the Ateco #849 closed star tip.

Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Cupcakes, without filling, can be frozen up to 2-3 months. Thaw overnight in the refrigerator then continue with step 5.

Instant Pot Mac and Cheese

This is the second recipe I tried of mac and cheese.  I loved it much better than the first. It was easy too. I used evaporated milk at the end even though she recommended not. https://thesaltymarshmallow.com/instant-pot-mac-and-cheese/

Ingredients

• 16 Ounces Uncooked Elbow Macaroni
• 4 Cups Chicken Broth
• 2 Tablespoons Butter
• 1 Teaspoon Hot Pepper Sauce
• 1 Teaspoon Garlic Powder
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Salt
• 2 Cups Shredded Cheddar Cheese
• 1 Cup Shredded Mozzarella Cheese
• 1/2 Cup Shredded Parmesan Cheese
• 1/2 -1 Cup Milk

Instructions

1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. 
2. Place the lid on the pot and set to sealing.  Cook on manual function, high pressure for 5 minutes.  Then, do a quick release.
3. Stir in the cheeses and milk until smooth.  Season as necessary to taste.

Recipe Notes

NOTE:  The cheeses listed in the recipe have produced the best flavor that I have found.  Feel free to use your family's favorite cheese combination.

NOTE:  For the milk, start with 1/2 cup and add up to one cup if you find it needs to be thinned out a little bit more.

Garlic Parmesan Roasted Shrimp

https://damndelicious.net/2014/12/05/garlic-parmesan-roasted-shrimp/
I am all about easy. Like it took 5 min. It was so delicious! I put a little more olive oil in and stirred in the shrimp then on the sheet pan. I also threw some veggies in.

Qunioa Patties

I made these tonight to have something to eat with our salmon.  I made fry sauce so we could dip the patties (or chips as I told my kids) into.

https://www.melskitchencafe.com/little-quinoa-patties/

Yield: 12 patties

Little Quinoa Patties

Prep Time: 15 mins
Cook Time: 10-12 mins

Print Recipe

5

5 / 5 (4 Reviews)

Did you make this recipe?   Leave a review »

Ingredients:

• 2 1/2 cups cooked quinoa, room temperature
• 4 large eggs, lightly beaten
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped flat leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 cloves garlic, finely minced
• 1 cup finely crushed saltine or Ritz crackers or bread crumbs, plus more if needed
• 1 tablespoon extra-virgin olive oil

Directions:

1. Combine the quinoa, eggs, salt and pepper in a medium bowl. Stir in the parsley, cheese and garlic. Add the cracker or bread crumbs. Stir the mixture until combined. If the mixture seems overly wet, add a tablespoon or two more of cracker or bread crumbs. If it seems too dry, add a tablespoon or two of water or broth. Let it stand for about five minutes so the liquid can be somewhat absorbed. Take small handfuls of the mixture and form into little patties, about 1-inch thick, yielding about 11 or 12 patties.
2. In a large, nonstick skillet, heat the tablespoon olive oil over medium heat until it is hot. Add a single layer of patties (about half of them if you are using a 12-inch skillet) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting the heat as necessary to prevent burning (or increase heat if the patties aren’t browning well). Flip the patties and cook about 5 minutes more until the second side is golden brown. Remove from the skillet and repeat with the remaining patties (adding a bit more olive oil, if needed). Serve warm or at room temperature.

Notes:

I like to cook my quinoa in low-sodium chicken or vegetable broth. It adds more flavor. If you choose to cook the quinoa in water, you might need to add a bit more salt to compensate. Also, don’t forget to rinse the quinoa before cooking – it makes a huge difference! Also, you can probably tell that this recipe is extremely adaptable. Quinoa works well with nearly any flavor, so feel free to change things around, up the spices, add onions, peppers, different kind(s) of cheese. Really, the sky’s the limit here.

All images and text ©Mel's Kitchen Cafe.

Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!

Recipe Source: adapted from a recipe a reader, Melanie D. sent me, originally from Whole Living

Recipe Permalink: https://www.melskitchencafe.com/little-quinoa-patties/

Quinoa in the Pressure Cooker

Rinse Quinoa to get rid of extra bitternes. Put in cooker 1 c of quinoa and 1 1/2 c of broth.  Cook 1 minute.  Quick release after 10 min.  Fluff with a fork.  Makes about 3 c. cooked.

Salmon and Veggies in Instant Pot

http://www.wholesomelicious.com/instant-pot-lemon-pepper-salmon/

Instant Pot Lemon Pepper Salmon

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 3 -4

Author Amy

Ingredients

• ¾ cup water
• A few sprigs of parsley dill, tarragon, basil or a combo
• 1 pound salmon filet skin on
• 3 teaspoons ghee or other healthy fat divided
• ¼ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 1/2 lemon thinly sliced
• 1 zucchini julienned
• 1 red bell pepper julienned
• 1 carrot julienned

This salmon recipe turned out done and moist. It saved me the headache of not knowing how long to cook. I also loved that it made veggies for me at the end.  I also made dill lemon rice in the rice cooker so the second night with leftovers we made a rice bowl out of the salmon, rice, and veggies.  The kids thought it was a whole new meal and liked it much better. :) 

Instructions

1. Put water and herbs in the Instant Pot and then put in the steamer rack making sure the handles are extended up.
2. Place salmon, skin down on rack.
3. Drizzle salmon with ghee/fat, season with salt and pepper, and cover with lemon slices.
4. Close the Instant Pot and make sure vent is turned to “Sealing”. Plug it in, press “Steam” and press the + or – buttons to set it to 3 minutes.
5. While salmon cooks, julienne your veggies.
6. When the Instant Pot beeps that it’s done, quick release the pressure, being careful to stay out of the way of the steam that will shoot up. Press the “Warm/Cancel” button. Remove lid, and using hot pads, carefully remove rack with salmon and set on a plate.
7. Remove herbs and discard. Add veggies and put the lid back on. Press “Sauté” and let the veggies cook for just 1 or 2 minutes.
8. Serve veggies with salmon and add remaining teaspoon of fat to the pot and pour a little of the sauce over them if desired.

Recipe Notes

The cooking time will vary, depending on the thickness of your salmon. 3 minutes is perfect for a filet that’s about 1 inch at its thickest part. Ask your seafood person for a center cut piece, or heat end. The tail end is much thinner.
If you don’t want to julienne the veggies, you cut them up bite sized and cook them longer, or steam them in a separate pot while the salmon cookshttp://www.wholesomelicious.com/instant-pot-lemon-pepper-salmon/

Homemade Oreos

These were really good. I was able to make this without needing a cake mix. I didn’t make the cream filling from the recipe because I was trying To use up marshmallow cream that was getting old. I  used the marshmallow cream straight and it worked out great.
https://sallysbakingaddiction.com/2013/12/17/homemade-oreos/#jumptorecipe

Outrageous Cookie Bars

Got this recipe from a nestle cookbook. These are so easy and so tasty. I don't add walnuts.  I use the blendtec to crush the crackers.  I only add 1 and 1/2 cups chocolate chips.

https://www.verybestbaking.com/recipes/30145/Outrageous-Cookie-Bars/

Shrapnel dip

This was a good healthy snack. https://www.melskitchencafe.com/amazing-shrapnel-dip/

Pressure cooker spaghetti

https://www.melskitchencafe.com/instant-pot-spaghetti/
This was good and easy. It seems like i didn’t have enough Marinara sauce so I also added a can of diced tomatoes. It turned out a little runny so I just put it on sauté for a few minutes and start and it was great.

Watermelon slushees

Jus tout frozen watermelon and lemonade in a blender until desired consistency-ashley

Meatballs with cream sauce

https://www.melskitchencafe.com/meatballs-with-cream-sauce/

Sloppy Joes

https://www.melskitchencafe.com/philly-cheesesteak-sloppy-joes/

These were good. I didn’t have any bbq sauce so I made my own using this recipe and adding a dab of liquid smoke and a bit more brown sugar.

INGREDIENTS 

• 3/4 cup ketchup 
• 2 tablespoons light-brown sugar 
• 1 tablespoon white-wine vinegar 
• 1 tablespoon Worcestershire sauce 
• 2 teaspoons paprika 
• 1/4 to 1/2 teaspoon cayenne pepper, (optional) 

DIRECTIONS Mix together

https://www.google.com/amp/s/www.marthastewart.com/312812/quick-bbq-sauce%3famp

Pot luck green salad

https://www.sixsistersstuff.com/recipe/italian-fresh-green-salad-recipe/
This was a great alternative to the same old tossed salad. Went great with an Italian course

Lemon chicken with new potatoes

http://www.cookinglight.com/recipes/weeknight-lemon-chicken-skillet-dinner

Tilapia or Cod Honey Lime and Lemon Butter Rice

I bought Cod for some odd reason and used this recipe but cooked it maybe 1-2 extra minutes per side because Cod is so much thicker and it was great! It reminded me of sweet fried.. scones, maybe?


https://www.melskitchencafe.com/honey-lime-tilapia/
I just used bottled lime juice

I'm always looking for a good straight-forward rice dish. I served it with this Lemon Butter Rice and really liked it. I want to try this with brown rice next.

simple pan fried pork chops

I've done these more than once and we like them so i thought they were post-worthy.

http://thepioneerwoman.com/cooking/simple-pan-fried-pork-chops/?printable_recipe=9893

Blake’s Clam Chowder

http://www.geniuskitchen.com/recipe/market-street-clam-chowder-44923

This was so good at our Christmas Party!
Blake said  Use some chicken bouillon cubes and about 1/8 cup apple cider vinegar and a few shots of lemon juice instead of sherry wine.

Pressure Cooker Macaroni and Cheese

I loved this and it was easy. Next time I might lessen the salt and dump out a bit of water before I add the cream. http://www.activehipmomma.com/instant-pot-mac-n-cheese/

Pot Pie

I made a turkey pot pie using this recipe with some frozen turkey I had. I put a little too much tumeric in so I will watch that next time. Mark said it was the best pot pie he has had. :) I made the two crust unbaked buttermilk pie crust from my Betty Crocker cookbook. It was so good and so flaky. I didn’t use shortening in it though. I substituted for butter.
http://thepioneerwoman.com/cooking/pot-pie/

Quick and crispy vegetable fritters

https://www.justataste.com/quick-and-crispy-vegetable-fritters-recipe/?utm_content=bufferac0cb&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer


These were so share worthy! My kids loved them! Just make sure you keep oil on to get that nice crisp!

Sheet Pan Balsamic Chicken and Veggies

If you are trying to cook healthy, this is great. It has good flavor for things that weren’t bad for you. I need to cut the chicken smaller next time though. https://www.melskitchencafe.com/sheet-pan-balsamic-chicken-veggies/

Chocolate Bread

thishttps://www.melskitchencafe.com/double-chocolate-quick-bread/ was like a really great brownie. It wasn’t too hard to make and I took it around to some neighbors who were sick.

Whole Wheat Fluffy Rolls

https://www.melskitchencafe.com/fluffy-whole-wheat-dinner-rolls/

These were really great. I even skipped the first raise and they turned out great.

Parmesan rolls

https://www.melskitchencafe.com/easy-pull-apart-italian-asiago-bubble-bread/
These were good. I made to go with hothead harvest pasta sauce I had previous made that was frozen in my freezer. I topped the pasta with breaded chicken and served the rolls on the side. I used shredded Parmesan instead of Asiago. It was great. I also made half white and half wheat. They looked harder than they were to make.