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.