White Fluffy Frosting

 Gary & Kristen came to visit last week and it was Gary's birthday so I made him a cake.  His favorite chocolate cake with White Fluffy Frosting.  Tyler usually makes it for him....so this is his frosting recipe.  It was really good!

White Fluffy Frosting

1 c. sugar

1/3 c. water

1/4 t. cream of tartar

1/8t. salt

2 egg whites, unbeaten

1 t. vanilla

Combine sugar, water, cream of tartar and salt in saucepan.  Bring to boil to dissolve the sugar.

Slowly add sugar syrup to unbeaten egg whites in mixing bowl, beating at high speed until stiff peaks form (about 7 minutes).

Beat in vanilla.  Frost cake.  

Banana Sour Cream Bread/Muffins

Super moist and very delicious!!  It is especially good with Brody's Honey Butter on it!!! I made a few changes and I will definately be making this again!!!  Took it to Granny's 80th birthday party....Chris loved it and took home the leftovers.

Banana Sour Cream Bread 

3/4 c. butter, softened 

3 c. sugar 

4 eggs 

5 over-ripe bananas or a 15 oz. can of applesauce or some of both

2 c. sour cream 

1 T. vanilla 

2 t. cinnamon 

1/2 t. nutmeg 

1/2 t. cloves 

1/2 t. salt 

1 T. baking soda 

4 1/2 c. flour 

Spray 5 medium sized loaf pans. 

Cream together the butter and sugar. Add the eggs, bananas, sour cream, vanilla and spices. Beat well. Add the salt, baking soda and flour, mixing just until the dry ingredients are combined. 

Pour into sprayed pans. Bake at 300 for 60 minutes.

HINTS:  *  If I don't have enough bananas I use some applesauce (about 1/4 cup per banana)

**medium sized loaves bake 1 hour, larger loaves take about 15 to 20 minutes more 

for muffins:

smallest mini muffins = bake for 15 minutes at 350

3 1/2 inch mini muffins = bake 18 to 20 minutes at 350

regular muffins = bake 22 to 25 minutes at 350 

White Chicken Chili - Instant Pot

I've been working on the recipe for a while.  This is how we like it.

White Chicken Chili - Instant Pot
1 lb. white beans

6 c. chicken broth

2 cloves garlic or 1 t. garlic powder

1 c. onion, diced

4 oz. green chilis, diced

1 t. oregano

1 t. cumin

1 t. chili powder

1 t. salt 

1 t. pepper

1 1/2 lbs. chicken (frozen, thawed or cooked) I like boneless skinless thighs best

12 oz. evaporated milk

Add to instant pot:  beans, broth, garlic, onion, chilis, and seasonings.

If using raw chicken, add to the instant pot.  If using cooked chicken add after the bean mixture is cooked. 

Seal and cook on high pressure for 35 minutes. Natural release for 10 minutes and then release pressure.  

Turn to Saute LOW and add evaporated milk, stirring often so it does not stick on the bottom.  Shred the chicken or add previously cooked diced chicken.

If you use canned beans (45 oz. white northern beans) you will only pressure for 15 minutes and should use thawed chicken.  

Brody Butter

 A while back I received a text from Brody with a copy cat recipe for Texas Roadhouse Butter.  He came and made it with a few adjustments.  Here is Brody's version!!

Brody Butter
2 cubes of butter, softened
1 c. powdered sugar
1/2 c. honey
2 t. cinnamon
Beat well.

P.S......make sure you have plenty of hot rolls to put this on!

The Best of 2020

The Best of 2020  - The year of the Pandemic with more time at home to enjoy some baking and Instant Pot Cooking.  Here are my "Favorites" for this year!!!  

Best Peanut Butter Cookie On Earth  -- Steve's new favorite

1 c. butter crisco or butter

1c. creamy peanut butter

1 c. sugar

1 c. brown sugar

1 t. vanilla

3 eggs

4 c. flour

2 t. baking soda

1/4 t. salt

1 c. peanut butter chips or Reese's pieces 

additional 1/4 c. sugar to roll them in

Cream together the crisco, peanut butter, sugar & brown sugar.

Add vanilla and eggs and mix well.

Add dry ingredients and mix well.

Fold in the peanut butter chips. Roll into 1 1/2 inch balls and roll them in sugar.  Place on a sprayed cookie sheet and flatten the balls with the bottom of a glass. Bake at 375 for 7 to 9 minutes.  DO NOT OVERBAKE - if they turn brown they are too done. Cool for 5 minutes and then move to a cooling rack.

Pina Colada Zucchini Bread  -- super moist & delicious!!

4 c. flour

3 c. sugar

2 t. baking powder

1-1/2 t. salt

1 t. baking soda

4 eggs

1 1/2 c. canola oil

1 t. each coconut, butter and vanilla extracts

3 c. shredded zucchini

1 c. coconut

20 oz. pineapple, drained & pureed (save juice for frosting)

1/2 c. slivered almonds

Frosting:

2 c. powdered sugar

¼ c. pineapple juice

Spray the bottoms of 3, 8x4-in. loaf pans and line with waxed paper and spray the paper; set aside.

Place in mixer bowl and mix: flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and extracts. Mix into dry ingredients just until moistened. Fold in the zucchini, coconut, pineapple and almonds.

Pour into prepared pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Gently remove waxed paper.

Stir together the frosting ingredients. Drizzle or spread over the top of the loaves.

Favorite Instant Pot Macaroni and Cheese  -- Abbi's most requested recipe

4 c. Elbow Macaroni (I prefer Jumbo)

4 T. butter

4 c. water

2 t. dry ground mustard

1 t. granulated garlic

2 t. salt

1/2 t. pepper

12 oz. evaporated milk or cream or milk (use as much as needed for desired consistency)

2 c. grated cheddar cheese

1/4 c. parmesan cheese  (Optional, sometimes I forget to add this) 

Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes.  Allow to release steam naturally.  Hold on the warm setting. Or you can do a quick release after a minute or two if you are in a hurry.  Do not drain.  Turn Instant Pot to Saute and stir in evaporated milk and cheeses. Continue to stir until creamy. Serve hot!!

Servings: 6-8 servings

Instant Pot AuGratin Potatoes  --  fast & delicious!!

5 or 6 medium potatoes, peeled and thinly sliced

1 c. chicken broth

1/2 c.onion, diced

4 cloves of garlic, minced

1 T. dried parsley

1 t. salt

1/2 t. pepper

1/2 c. evaporated milk or cream

1/4 c.parmesan cheese

1 c. cheddar cheese (save some to sprinkle on the top)

Place in the instant pot: potatoes, broth, onion, garlic, parsley, salt & pepper.

Cook on Manual HIGH for 1 minute.  Quick Release. 

Stir in evaporated milk and cheeses.  

Pour into a casserole dish and sprinkle remaining cheese over the top.  

Preheat oven to BROIL.  Broil for 4 to 6 minutes, until bubbly and golden brown.  

Let set for 10 minutes and serve.  

Favorite Chicken Tortilla Soup in the Instant Pot

 I have really enjoyed making this soup this winter in the Instant Pot..

Favorite Chicken Tortilla Soup

1 1/2 lb. chicken (I prefer thighs)

15 oz. diced tomatoes

4 oz. diced green chilies

2 c. frozen corn

15 oz. black beans, drained and rinsed

1 c. onion, diced

2 T. jalapeno or anaheim peppers

2 cloves garlic, minced

4 c. chicken broth

1 t. cumin

1 t. chili powder

1 t. salt

1/2 t. pepper

Place all ingredients in the Instant Pot.  

Pressure for 15 minutes or 20 minutes if chicken is frozen.  Quick release or Natural release is fine.  

Open and shred the chicken.  Serve with tortilla chips, grated cheese and sour cream.  

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice
1 1/2 lb. chicken, chunks

2 T. oil

1 c. onion, diced

2 cloves garlic or 1 t. garlic powder

1 t. salt

1 t. pepper

2 c. white rice

3 c. chicken broth

1 can cream of chicken soup

1 lb. frozen peas and carrots (or vegetables of choice)

In the Instant Pot SAUTE chicken in the oil for 3 to 4 minutes.  Add the garlic, onion, salt and pepper and SAUTE 3 to 4 minutes more.  

Turn off instant pot and add; rice, broth, soup and vegetables.  

Seal and Pressure for 7 minutes.  Quick release.  Stir.  

Optional:  may add 1 c. grated cheese at serving time if desired.  

Instant Pot ABC Vegetable Beef Soup/Stew

 We had some left over prime rib from Christmas. This is what I made to use it up. 

Instant Pot ABC Vegetable Beef Soup/Stew
3 to 4 c. diced beef (Cooked or raw)
2 T. oil
4 cloves garlic, minced or 2 t. garlic powder
1 c. diced onion
1 c. diced celery
1 lb. mini carrots
2 c. frozen corn
1 pint green beans
3 c. potato chunks (I didn't peal them)
15 oz. diced tomatoes
5 c. water
2 T. beef bouillon
1/2 t. oregano
1 t. season salt
1 t. salt
1/2 t. pepper
7 oz. alphabet macaroni
brown gravy mix for thickener (if desired)

Turn Instant Pot to SAUTE, add oil and meat and brown if using raw meat.  Then add garlic, onion, celery and carrots and cook for about 3 to 4 minutes more. 

Turn off the pot and add corn, green beans, potatoes, tomatoes, water, and seasonings.  Seal and cook on High pressure for 8 minutes.  Allow pressure to release naturally. 

Meanwhile cook the alphabet pasta according to package directions. Drain, rinse and set aside.

Open Instant pot and stir in the macaroni and serve or if you desire a thicker stew add 1 to 2 T. brown gravy mix to desired thickness.