Rice in the instant pot

I have finally found what works for me..... 

Rice in the Instant Pot

Place in instant pot:

1 c rice to 1 1/4 c. water (use this ratio for however much rice you want to make)

1 T. butter for each cup of rice 

Cook on high for 3 minutes and then natural release.  Fluff and serve.  

Berry Bread Pudding

 For all those berries I put in the freezer this summer.  

Berry Bread Pudding

1 loaf bread

1 bag frozen berries 

5 eggs

2 T. sugar

1 c. milk

1 t. vanilla or almond extract 

Cube the bread and place in 6 qt. crock pot.

Sprinkle the frozen berries over the cubed bread.  

Mix together the eggs, sugar, milk and vanilla.  Pour over the berries.  

Cover and cook on high for 2 - 3 hours.  Best served warm with whipped cream or ice cream.  

Fresh Blackberry Crisp

I made lots of these this summer.  The blackberries were loaded this year!!!  

Fresh Blackberry Crisp

Mix together:

2 T. sugar

2-3 T. cornstarch

1 t. lemon juice

1 t. lemon zest

1 t. vanilla

Add: 

4 c. blackberries

Stir until sugar is dissolved and berries are well coated.

Pour into a sprayed 8 x 8 pan.  

Top with crisp topping.  

Bake at 400 for 25 to 35 minutes, until golden brown.  

My Favorite Crisp topping:

1/4 c. flour

1/2 c. old fashioned oats

1/2 c. brown sugar

1/4 t. cinnamon

1/8 t. salt

4 T. butter, softened

4 T. sliced almonds

Blend in food processor.  Sprinkle over fruit mixture. I often Double this!!!  It's the best part!!! 

Chicken Cobbler

Sue Grunig made this for us last week while Sturgeon fishing.  We all loved it!!  It's a KEEPER!!!!

Chicken Cobbler

4 T. butter, melted

4 c. shredded cooked chicken

1 bag (12 oz) frozen peas and carrots

1 t. garlic powder

1 t. onion powder

1/2 t. pepper

1 can (10.5 oz) cream of chicken soup

2 c. chicken broth

1 box (11.36 oz) Cheddar bay Biscuit Mix (*reserve seasoning packet for later)

2 c. whole milk, or any kind

1/2 c. shredded cheddar cheese

2 T. butter, melted

1. Preheat the oven to 350° F.

2. Pour the melted butter into the bottom of a 9x13 baking dish. Spread it out by tilting the dish

around.

3. Layer the cooked chicken on top of the butter, followed by the frozen peas and carrots, and

then sprinkle the garlic powder, onion powder, and black pepper over top.

* No need to stir. Just evenly spread each layer into the baking dish.

4. In a mixing bowl add the cream of chicken soup and chicken broth. Stir with a whisk until

combined well. Pour it into the baking dish covering the chicken & vegetable layers.

5. In a mixing bowl add the contents from the cheddar bay biscuit mix, whole milk and shredded

cheese. Stir it with a wooden spoon until combined well.

Spread this into the baking dish as the final top layer.

* Reserve the seasoning packet (inside the cheddar bay biscuit box) for later.

6. Bake for 50-60 minutes or until the top is golden brown and cooked through.

7. When the cook time is done mix together the melted butter (2 tablespoons) and the

seasoning packet set aside from earlier.

Brush this onto the top of the hot chicken cobbler before serving.  

**also could use Homemade Red Lobster Cheddar Bay Biscuits recipe - find it on here!!

Sue's Chex Mix

 Sue Grunig brings this sturgeon fishing every time!!  It is one of our favorite snacks while playing games.  She shared the recipe so now I can have it whenever I want.  

Sue's Chex Mix

In a large bowl mix:

6 c. rice Chex

6 c. corn Chex

1/2 - 1 c. sliced almonds

1 c. ribbon coconut, unsweetened

Combine in saucepan:  

1 1/2 c. corn syrup

1 1/2 c. sugar

3/4 c. butter

Bring to a boil and boil for 2 minutes.  Pour over the Chex mixture.  Stir well.   

Sue often just uses 12 c. Rice Chex instead of part corn Chex.  

Homemade Red Lobster Cheddar Bay Biscuits

Homemade Red Lobster Cheddar Bay Biscuits

2 1/2 c. biscuit mix

4 T. butter, cold

Cut together to combine.

Add:

1 c. cheddar cheese, grated

3/4 c. milk

1/2 t. garlic powder

Combine to make a shaggy dough.

Drop 1/4 c. scoops onto pan or stone.  Bake at 400 for 20-25 minutes.

Top with garlic butter mixture.

Garlic butter

2 T. butter, melted

1/2 t. garlic powder

1/2 t. dried parsley

Skippy Bars

 I received this recipe from CakebyCourtney also known as Copycat BLOX Skippy Bars.  These remind me of my Dad!!  He was a true "Skippy" fan, he never ate any other kind of peanut butter!!  I must admit I am a fan too!!

Skippy Bars

for the bars:

2 3/4 c. flour

1 t. baking soda

1 t. salt

1 c. butter, room temperature

1 c. Skippy Peanut Butter

1 1/4 c. brown sugar

1 c. sugar

2 eggs

1 t. vanilla

2 1/2 c. old fashioned rolled oats

for the Chocolate Buttercream:

5 oz. dark chocolate chips

2 T. heavy whipping cream

1 c. butter, slightly cold

2 1/2 c. powdered sugar, measured then sifted

1/2 t. vanilla

1/4 t. salt

Garnish:

1 c. Skippy peanut butter

Reese's peanut butter cups, diced

For The Bars:

Preheat your oven to 325 degrees F. Prepare a 9”x13” metal baking dish by spraying the bottom and sides with nonstick spray. You can also want to line the bottom and side with parchment paper and spray again. Set aside. NOTE: you can use a glass baking dish but the bars will take a few minutes longer to bake and the edges might not be as crunchy.

In a medium size mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand beater, beat the butter and peanut butter until smooth.

Add the brown sugar and granulated sugar and mix on medium-high speed for about a minute, making sure to scrape down the sides and bottom of the bowl as needed.

Add the vanilla and eggs and beat until well mixed.

Stir in the flour mixture on low speed and mix until no streaks of flour remain.

Fold in the oats.

Put the batter into the prepared pan. It will be a thick batter, similar to cookie dough, but a little stickier. Evenly press the batter into the pan and bake for 20 to 25 minutes.

NOTE: you want it to be slightly underdone in the center – and don't worry if it sinks a little when cooling. That's meant to happen.

Remove the pan from the oven and allow to cool completely before adding the buttercream.

For the Buttercream:

In a microwave safe bowl, heat the heavy cream and chocolate in 30 second increments until smooth (stirring in between round). Set aside to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, or with a hand mixer, beat the butter and ganache until smooth.

With the mixer on low, gradually add the powdered sugar, followed by the vanilla and salt. Turn the mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes. Be sure to scrape down the sides and bottom of the bowl as needed.

Spread the peanut butter on top of the bars and then pipe or spread the chocolate buttercream on the peanut butter. Top with the diced Reese's.  

Store in an airtight container in the fridge for up to 1 week. Or freeze for up to 2 months—just thaw to room temperature before eating.