Cook Book!

1 Cup panko (Ethnic section of store)

2 teaspoons sesame seeds

.5 teas paprika

1 teas salt

½ teas onion powder

½ teas pepper

1 package chicken strips raw

1 egg, slightly beaten

cooking spray (Pam)

Remove center rack from oven and cover with foil, leaving 1 inch all the way around. Preheat oven to 400 F. 

In a wide shallow dish stir together the panko, sesame seeds, paprika, salt, and pepper. In another dish, beat egg slightly. Roll one piece of chicken in egg, then roll in panko mixture, coating evenly and pressing with your fingers to help mixture to stick. Place chicken on a plate and repeat until all pieces are coated.

One by one, spray each piece with Pam on both sides, and place in single layer on foil covered oven rack. When all pieces are on oven rack, slide rack into the center of oven. Bake chicken until the pieces are lightly browned all over, about 10 minutes. Turn pieces over with tongs, and cook an additional 10-12 minutes. Pull out center rack when done and let sit 5 minutes to help crisp.

Recipe

2 pounds ground beef

2 1/2 cups crushed butter flavored crackers

1 small onion, chopped

2 eggs

3/4 cup ketchup

1/8 cup brown sugar

2 slices bacon

Glaze

3/4 cup ketchup

1 1/2 tablespoon vinegar

3/4 teaspoon salt

1 1/2 tablespoon yellow mustard

1/4 cup brown sugar

Directions

Preheat oven to 350

In medium bowl, mix together ground beef, crackers, onion, eggs, ketchup, and brown sugar until well blended. Press into 9x5 inch loaf pan. Lay the slices of bacon on top.

Bake for 1 hr 15 min, drain fat. Bake 15 more min, then broil top. While loaf bakes, mix together remaining ketchup, vinegar, salt, mustard, and brown sugar. Spread over top of meat loaf for the last 15 minutes of baking.

Ingredients

1 cup low-fat vanilla yogurt

3 tablespoons peanut butter

1 tablespoon unsweetened cocoa powder

Instructions

In a small bowl, whisk together the yogurt, peanut butter and cocoa powder until well blended and creamy.

Serve with fresh fruit.

1 C peanut butter

1/2 C butter, softened

1/2 C shortening

1 C sugar

1 C packed brown sugar or 1/2 C honey

1 tsp baking soda

1 tsp baking powder

2 eggs

1 tsp vanilla

2 1/2 C flour

1 C chopped nuts, chocolate chips, etc (optional)

extra sugar

In large mixing bowl beat peanut butter, butter, and shortening on high for 30 seconds. Add 1 C sugar, brown sugar, baking soda, and baking powder. Beat until combined. Beat in eggs and vanilla. Beat in as much of flour as you can with mixer, stir in any remaining flour. If desired, stir in nuts. Cover and chill for 60 minutes.

1 Tbsp vegetable oil

1 lb ground beef

1 Tbsp onion

1 Tbsp garlic 

1/2 tsp salt

1/2 tsp pepper

2 tsp Worcestershire sauce

2 Tbsp tomato paste

4 c. beef broth

2 1/2 c. shredded cheddar cheese

16 oz elbow macaroni dry

Add vegetable oil to instant pot and set to saute. Add ground beef and onion. Cook and crumble until ground beef is cooked is almost cooked through, about 5 minutes. Add garlic, Worcestershire sauce, tomato paste, salt and pepper to pot. Cook for an additional 2 minutes. Pour in 1/4 c. of beef broth and scrape the bottom of the pot to release any pieces of beef that may be stuck to the bottom of the pot. This will prevent the burn indicator on the instant pot when pressure cooking. Add the rest of the broth and macaroni. Stir and make sure the macaroni is submerged into the broth. Lock the lid, seal the valve and set the pressure cooking time to 5 minutes. When instant pot is done cooking, quick release the steam valve. Stir in the cheese until completely melted and combined.

Ingredients

8 Tablespoons unsalted butter

16 oz elbow macaroni

4 cups broth

½ teaspoon sea salt

¼ teaspoon black pepper

¼ teaspoon ground mustard

dash nutmeg

⅛ teaspoon cayenne pepper

½ teaspoon garlic

½ teaspoon onion

1-1 ½ cup milk

24 ounces Velveeta cheese cubed

Instructions

MELT BUTTER:

Using the Sauté feature on the Instant Pot melt the butter. Once melted, hit Cancel to shut off.

PRESSURE COOK:

Add the pasta shells, water, sea salt, and pepper to the pot.

Mix everything and place the lid on and ensure the steam valve is shut.

Using the manual setting, set the Instant Pot to cook for 6 minutes, and then do a quick release as soon as the cook time is complete.

TO FINISH:

Give the noodles a quick stir and then add the cubed Velveeta, stirring to melt the cheese almost fully.

Add the milk starting with 1 cup. If you desire it to be creamier you can stop there or add a little more milk to thin the mac and cheese out a little. Note: If needed you can turn the Instant Pot on Sauté to help melt the cheese.

SERVE:

Garnish with parsley, bacon bits or cheddar cheese, all optional.

Serve immediately.

¼ cup all-purpose flour

2 tablespoon unsweetened cocoa powder

¼ teaspoon baking powder

2 tablespoon granulated sugar, (you can add 1 tbsp. more if you like it a bit sweeter)

⅛ teaspoon kosher salt

¼ cup + 1 tbsp. milk

2 tablespoon vegetable oil

1 tablespoon hazelnut chocolate spread or mini chocolate chips

In a medium bowl, whisk together dry ingredients. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over. Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :) Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows). Microwave mug cake for 70 seconds on high 

2 C noodles

2 C milk

pinch of nutmeg

1/8 tsp dry mustard

2 tsp garlic

1/2 tsp salt

2 TBS flour

1/8 tsp pepper

1 C velveeta (or mexican melting cheese)

1 C shredded cheese (gruyere)

shredded cheese

Italian style panko

2-3 TBS butter

Preheat oven to 350

Melt butter, slowly mix in flour. Add spices. Slowly mix in milk. Slowly mix in cheese or all at once doesn’t matter.

Boil noodles for approx 3 minutes.

Add noodles to cheese sauce. Sprinkle with cheese, then panko.

1 boneless pork loin roast (3-4 lb)

1 package taco seasoning

1 jar black bean salsa

2 cans black beans

2 cubes chipotle bouillon mini cubes, crushed

1 bottle beer

3-4 Chicken Breasts (grilled & chopped up)

2-3 Cream Cheese with chives containers

2-4 crescent rolls

Garlic & Herb Bread Crumbs 

Preheat oven to 375

Mix chicken & cream cheese. Put a scoop into center of crescents. Roll in bread crumbs.

Ground Turkey

Ranch Beans (2)

White Beans

Chili Beans

Tomato Sauce

Chili Powder

Cumin

Onion Powder 

Garlic Powder  

Insert Chicken (Frozen or Thawed) 1 Can Chicken Broth (14.5 oz) 2 tbsp Zimmerman Spice 1 Jar (16 oz) Hot Picante Salsa