Seasoned Chicken Thighs.....Instant Pot Style with Options

Seasoned Chicken Thighs

1 to 2 T. canola oil

4 to 8 skinless chicken thighs

salt and pepper, to taste
granulated garlic, to taste
granulated onion, to taste
1 1/2 c. water, in the instant pot 
Chicken Gravy
1/4 c. clear jel or cornstarch
1 c. milk
1 t. chicken bouillon
1 to 2 t. Kitchen Bouquet browning & seasoning sauce 
Honey Garlic Sauce

1/3 c. honey

4 cloves garlic, minced

1/2 c. soy sauce 

1/2 c. ketchup

1/2 t. dried oregano

2 T. chopped fresh parsley OR 1 T. dried parsley
Generously sprinkle chicken thighs with salt, pepper, garlic and onion.  

Turn on the Instant Pot to saute mode.  Add the oil and seasoned chicken thighs.  Cook for 2 to 3 minutes per side.  Remove chicken from instant pot.  Pour 1 1/2 c. water into the instant pot.  Place rack in instant pot and place the chicken on the rack.  
Seal up the lid and cook in poultry mode for 15 minutes or on High for 15 minutes.  Allow pressure to release naturally for 5 minutes, then release remaining pressure and remove the lid.  

For seasoned chicken thighs.....serve as is 
OR 
For chicken gravy over the top..... thicken the remaining broth left in the instant pot.  Remove the rack and mix 1/4 c. clear jel with 1 cup milk.  Return instant pot to saute mode and stir in the milk mixture and bouillon and Kitchen Bouquet, stirring until thickened, about 3 to 4 minutes.  Serve over the top of the chicken thighs.  
OR
For Honey Garlic Chicken Thighs.....

While chicken is cooking…..In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; stir well and set aside. You can warm it up in the microwave if you want or put it back in the instant pot on saute.  

Transfer chicken to a serving plate and spoon the sauce over the chicken.  

Serve with rice, cooked in an instant pot.  

Little Smokies

Little Smokies

32 oz. little smokies

1 c.  BBQ sauce

2 T. brown sugar

1 T. mustard

1 t. garlic powder

Place little smokies in a crock pot.  Mix sauce ingredients together.  Pour over little smokies and stir. 

Cook on high for 1 to 2 hours or low for 2 to 3 hours.  

White Chicken Chili

White Chicken Chili
4 boneless, skinless chicken breasts or  2 1/2 c. left over rotisserie chicken
4 c. water or chicken broth
1 T. chicken bouillon
1 clove garlic or 1 t. garlic powder
1 medium onion,diced or 1 T. onion powder
3 - 15 oz. cans white northern beans, do not drain
4 oz. green chilis, do not drain

2 c. freezer corn (optional) 

1 T. lime juice (optional) 

1 t. paprika (optional) 
1 t. dried oregano
1/2 t. cumin
1/2 t. chili powder
1 t. salt
1 t. pepper
1/2 to 1 c. evaporated milk or cream 
Toppings for serving:
grated cheese, sour cream, cilantro, tortilla chips
Place frozen or thawed chicken in the instant pot.  Add remaining ingredients, all except the evaporated milk. I like to blend together: the onion, garlic, 1 c. of beans and the green chilis and puree them, then add to the pot.   Lock lid in place and close vent.  Set on high pressure for 12 minutes.  Allow the pressure to release naturally for 10 minutes and then release pressure and remove the lid.  Remove the chicken and shred or cut up and add back in.  Stir in evaporated milk.  Turn to saute and stir for 3 to 5 minutes.  Serve with toppings. 

For a crock pot.....Add all ingredients except the white beans and evaporated milk.  Cook for 8 hours on low.  Then remove the chicken and shred it.  Return the chicken to the crock pot.  Stir in the
white beans and evaporated milk, cook for 10 to 15 minutes more.  Serve.

On the stove.....place chicken, water & bouillon in stockpot.  Cook until chicken is tender, about 15 minutes.  Shred chicken and add back to pot.  Add remaining ingredients; except the evaporated milk.  Simmer over low heat for 10 minutes.  Stir in evaporated milk.  Serve.

UPDATES Feb. 2025 -  I added the corn, lime juice and paprika.  I also Blended together:  1 cup of white beans, the green chilies, and onion with some of the water. This really blended the flavors and made a great consistency.   If using rotisserie chicken that is already cooked you only need to pressure cook it for 2 minutes or cook it on the stove until heated thru.  Stir in some cilantro at serving time!!  

Vanilla Cheesecake.....in the Instant Pot

Vanilla Cheesecake
1 1/2 c. water in Instant pot
Crust:
3/4 c. graham cracker crumbs OR 1 pkg. of 8 graham crackers, crushed
2 T. butter, melted
Filling:
16 oz. cream cheese, softened
1/2 c. sugar
1 T. vanilla extract
3 eggs, lightly beaten
Topping:  OPTIONAL
4 oz. white baking chocolate, chopped
3 T. heavy whipping cream
Fresh fruit for topping

Place water in Instant Pot.
Mix crust ingredients together.  I do this in my little food processor; blending the crackers until crushed and then add in the sugar & melted butter & blend.  Pat crumb mixture into the bottom of a sprayed 7 inch cheesecake pan.  Set aside.
Cream together cream cheese & sugar.  Then add vanilla and eggs.  Beat on low speed until smooth and well mixed.  Pour over crust.  Cover cheesecake tightly with foil.  Place pan onto a trivet with handles and lower into instant pot.  Lock lid and close vent.  Set on high pressure for 45 minutes.  Quick release pressure and lift out cheesecake.  Remove foil and allow to cool on wire rack for 1 hour.  Loosen sides from pan with a knife.  Replace the foil to cover.  Refrigerate for 6 hours or overnight.
Make topping if desired.  Melt chocolate in microwave and stir in the cream, until smooth.  Remove cheesecake from pan.  Pour chocolate mixture over cheesecake. Decorate with berries or fruit if desired.  Return to refrigerator until topping has set up.  Serve.

Variations:  1) serve plain
2)  serve with chocolate and/or caramel sauce topping
3)  serve with a fruit sauce topping
4) serve with whipped cream
5) serve anyway you like!!

Instant Pot Cheat Sheet......Six Sister's Stuff

Chicken Enchilada Soup....Instant Pot Style

This recipe came from my sister, Kristen.  She makes hers in the crockpot. I have adapted it here for the instant pot for those days when there is no time to simmer it.

Chicken Enchilada Soup....Instant Pot Style
2 or 3 boneless, skinless chicken breasts (frozen)
2 cans chicken broth or 3 c. water with 1 T. chicken bouillon
1 can mexicorn, do not drain
1 can cream of potato soup
1 or 2 cans tomatoes with cilantro and lime (or any canned tomato you prefer)
1/2 c. chopped cilantro
1 pkg. taco seasoning or 1/4 c.
1 can chopped green chilies
1 c. sour cream
grated cheese and tortilla chips (for serving)
Put all ingredients, except the sour cream, in the instant pot.  Cook on high pressure for 12 minutes.  Do a 10 minute normal release and then release remaining pressure.  Remove lid and take out the chicken.  Shred or cut up the chicken and return it to the instant pot.  Stir in the sour cream.  Serve with grated cheese and tortilla chips.

If you want to make it in the crock pot instead of the instant pot.  Cook on low for 6 hours or high for 3 hours.

Steel Cut Oatmeal

Steel Cut Oatmeal in the Instant Pot  
2 T. butter
1 1/2 c. steel cut oats
4 1/2 c. water
1/2 t. salt
honey and milk, for serving
Place butter in instant pot on saute to melt the butter.  Stir in the oats, saute for about 5 minutes; stirring often, until oats are lightly toasted.
Add the water and salt and stir well.
Put on the lid and turn dial on lid to sealing.  Either use the Porridge setting or High Pressure for 12 minutes.  Let the pressure release naturally for 10 minutes.  Then release remaining steam.  Open and stir and serve with honey and milk. 

Variations: 
1) add 1 chopped apple and 1/2 t. cinnamon with the water. 
2) add 1 c. pumpkin puree, 1/2 c. maple syrup and 1 t. pumpkin pie spice with the water.
3) top with fresh fruit or berries at serving time. 

Instant Pot.....Homemade Hamburger Helper

Never any left.....a family favorite!!

Instant Pot.....Homemade Hamburger Helper
1 lb. hamburger
1 T. onion powder or 1/4 c. diced onion
1 T. garlic powder or 3 cloves minced garlic
1 t. season salt
1/2 t. pepper
3 1/2 c. elbow macaroni OR 5 c. egg noodles
3 c. beef broth or water with 1 T. beef bouillon
1 c. milk or cream
2 c. grated cheddar cheese
Saute hamburger and seasonings, until meat is browned.  Add macaroni/noodles and broth and stir well.
Cook on manual high pressure for 5 minutes.  Do a quick release.
Return to saute setting and stir in milk and cheese.  Stir until cheese is melted. Serve.

Cheesy Broccoli Soup

Cheesy Broccoli Soup
1/4 c. butter
1/2 c. chopped onion
2 garlic cloves, minced
4 c. fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
3 c. chicken stock
2 c. half-and-half cream
2 bay leaves
1 t. salt
1/4 t. ground nutmeg
1/2 t. pepper
1/4 c. cornstarch
1/4 c. water or additional chicken stock
2-1/2 c. shredded cheddar cheese
In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.

If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving.

Fajioli Soup

Fajioli Soup
2 lbs. Hamburger
3 cloves garlic
2 c. chopped onion
6 to 8 c. beef broth
1 qt. tomatoes, blended or diced tomatoes
26 oz. spaghetti sauce
8 celery ribs, diced
3 medium carrots, sliced
16 oz. kidney beans, rinsed and drained
16 oz. cannellini or white kidney beans, rinsed and drained
3 t. minced fresh oregano or 1 teaspoon dried oregano
1 t. salt
2 t. pepper
1-1/2 t. hot pepper sauce
8 oz. uncooked medium pasta shells
5 t. minced fresh parsley or 1 T. dried parsley

In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, 10-14 minutes or until pasta is tender.

Instant Pot......Potato Soup

Experimented tonight.....this is what I came up with.  Friends dropped by unexpectedly and joined us.  I will make this again.

Instant Pot Potato Soup
1 T. butter
1/2 c. chopped onion
3-4 cloves garlic, minced
3 c. water
1 T. chicken bouillon
10.5 oz. can cream of chicken soup
1 t. salt
1/2 t. pepper
4 c. diced potatoes, unpeeled (6 medium)
1 c. milk
2 T. flour
2 c. grated cheese
1/4 c. diced bacon

Place butter in the Instant Pot on Saute to melt.  Stir in the onions and saute for 3 to 4 minutes.  Stir in the garlic and saute for 1 more minute stirring constantly, so the garlic doesn't burn.
Turn off the instant pot and stir in the water, bouillon, soup, salt, pepper and potatoes.  Stir well.  Put on the lid and pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do an instant release.
Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve.




1

Monster Cookies

This recipe came to me from my cousin, Shelly Jensen Reed.  Shelly & her daughter, Alison won first runner-up in the 1993 National Crisco Great American Cookie Contest, and the First Prize winner in the Utah State Fair Competition, Crisco Great American Cookie Contest, September 1992. 

Monster Cookies
1 1/2 c. butter Crisco
2 1/2 c. brown sugar
2 c. sugar
6 eggs
3 c. peanut butter, crunchy
2 T. corn syrup
4 t. baking soda
2 t. vanilla
9 c. Quick oats
1-2 12oz. packages Chocolate Chips

Combine Crisco & sugars with mixer.  Add remaining ingredients except the chocolate chips.  Mix well.  Add chocolate chips.  Mix well.  Bake at 350 for 12 minutes.  Recipe can be halved or quartered  if desired.  This makes a large batch. 

Pumpkin Recipes......

I cleaned out the freezer and found several jars of pumpkin puree that I needed to use.  I made a double batch of Mom's Pumpkin Bread.  It turned out great!!   But I still have 4 more jars to use.  

Whipped Pumpkin Butter
2 cubes (1 cup) butter, at room temperature
1 t. cinnamon
1/4 t. nutmeg (optional)
1/8 t. salt (skip if using salted butter)
3/8 c. pumpkin puree
1/4 c. honey
1 t. vanilla
Beat the butter until light and fluffy. Add the cinnamon and 1 tablespoon of the pumpkin puree. Beat until very well combined. Continue beating, gradually adding the remaining pumpkin puree, until completely incorporated. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
Serve or store in the fridge in an airtight container. Bring to room temperature before using.

Pumpkin Butter 
4 c. pumpkin puree (make your own or use a can)
1 c. sugar
2 c. brown sugar
1 t. cinnamon
1 t. cloves
1/2 t. nutmeg
1/2 t. ginger
or instead of these spices.....
1 T. pumpkin pie spice (make your own, see below)
Place all ingredients in crock pot; stir well.  Cook on High for 1 hour.  Stir and remove lid from crock pot and continue to cook on High for another 2-3 hours, stirring often until desired consistency.  Place in jars.  Store in freezer or refrigerator

Pumpkin Pie Spice
3 T. cinnamon
1 T. ginger
2 t. nutmeg
1 t. cloves
1 t. allspice
Stir together.

Pumpkin Vinaigrette
3 T. Pumpkin Butter
1 medium onion
1/2 c. Apple Cider Vinegar
1/3 c. Olive Oil
1/2 t. Mustard
1/2 t. salt
1/4 t. pepper
Blend in blender.

German Chocolate Dump Cake

Gotta try this easier version adapted from a Taste of Home Recipe.....

German Chocolate Dump Cake
1 c. coconut
1 1/2 c. chopped & toasted pecans, divided
1 Devil's food cake mix
8 oz. cream cheese. softened
1/2 c. melted butter
2 t. vanilla
2 c. powdered sugar

Sprinkle coconut and 1 c. pecans into sprayed 9x13 baking pan.  Prepare cake mix as directed, using buttermilk instead of water (if desired).  Pour batter into pan. 
Beat togethe; cream cheese, butter & vanilla, until smooth.  Beat in powdered sugar.  Stir in chocolate chips and remaining pecans.  Spoon over the batter & swirl in with a knife.  Bake at 350 for 35 to 40 minutes.

Speedy Donuts....little batch & big batch....all the toppings

My all time favorite doughnut recipe......came from Margaret Vickery years ago.  

Speedy Donuts   (Makes 2 to 3 dozen)                                                        

½ c. warm water, but not too warm

2 T. yeast + a pinch of sugar

1 c. scalded milk

½ c. shortening

2 eggs

¼ c. sugar

2 t. salt

4 ½  to 5 ½ heaping c. flour (I prefer BREAD flour) 

Oil for frying

 In a 1 cup measure place warm water, yeast & sugar.  Stir & set aside to allow the yeast to work.

Scald the milk in a small saucepan over medium heat until the milk starts to bubble around the outer edge of the pan & a skin starts to from (do not boil).  Remove from heat and add the shortening and stir until melted.  Set aside.

Place in Mixing bowl:  eggs, sugar, salt & 4 ½ c. flour.  Pour yeast mixture over & mix slightly.  Then add the scalded milk mixture.  Beat well until dough is smooth & elastic.  Add more flour ONLY if very sticky. 

Let dough rise about 30 minutes.  Spray counter & roll out dough about ½ to ¾ inch thick and cut with doughnut cutter and place on cookie sheet.  Allow to rise again (can place in warm oven to speed this up = heat to 170 degrees and turn oven OFF).

Preheat oil in electric frying pan to 375.  Fry doughnuts until golden brown on each side.  Place on paper towels on cooling rack to cool.  Glaze while warm but not hot. 

Glaze (enough for 2 batches) X 2

2 lbs. powdered sugar

¾ c. water

1 T. vanilla

¼ t. salt

Stir together.  Add more water or powdered sugar as needed for desired consistency.  Brush glaze on with a pastry brush on both sides.  This is the messy part!!  Place on cooling rack with waxed paper underneath it until glaze is set.  Serve! 

Note:  Donuts are best the day they are made!!  However, leftovers can be reheated in the microwave for about 8 to 10 seconds. 

Speedy Donuts x 4......in the BIG mixer

Place in 8 c. measure:

2 c. warm water

1/2 c. yeast

1 T. sugar

Stir & let sit.

In another 8 c. measure:

4 c. milk, scalded in the microwave (on high  stirring 2 or 3 times until milk reaches 185 to 195 degrees)

I did 3:33 x 2 + 1 minute

After milk is scalded stir in:

2 c. Crisco Shortening

Stir until melted & set aside.

Place in mixer bowl:

10 eggs

1 c. sugar

2 T. + 2 t. salt

16 to 18 c. bread flour (start with 16 c. and add more as needed)  

Pour in the yeast mixture and mix slightly, using the DOUGH HOOK.

Add the scalded milk mixture and beat well, until dough is smooth & elastic.  Add more flour only if needed.

Let rise about 30 minutes.

Roll dough out to 1/2" thickness.  Cut into doughnut shape & place on a sprayed cookie sheet.  Allow to rise again.  A warm oven can be used to speed up this process.

Fry in 375 degree oil on both sides.  Drain on paper towel lined cookie sheet.  Glaze while slightly warm.

GLAZE  (enough for a X 4 batch of dough)

3 lb. powdered sugar

1 c. water

2 T. vanilla

1/2 t. salt

Stir well.  Add more powdered sugar OR water until desire consistency is achieved.

Maple Glaze   or X 4

1/4 cup butter   1 c.

1/2 cup brown sugar   2 c.

3 TBSP milk      ¾ c.

1 TBSP corn syrup    ¼ c.

2 tsp maple extract  2 ½ T.

2 cups powdered sugar   8 c. 

In a small or large saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved.

Remove from heat and add in corn syrup and maple extract. Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions.

Add 1-2 tsp more milk if necessary. Glaze will begin to harden if you leave it sitting- which is what you want! Once all powdered sugar is added, keep maple glaze warm on the stove, whisking occasionally.

Chocolate frosting   or X 3

1/3 c. butter   1 c. 

4 oz. milk chocolate or semi-sweet chocolate chips    12 oz. 

2 c. powdered sugar    6 c.

1 1/2 t. vanilla   1 ½ T. 

4-6 T. hot water    1 c. (more as needed)  

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water 1 tablespoon at a time, until desired consistency.

for mutual donut bar.....I made a X2 batch of glaze  and a X4 batch of Maple & X3 batch of Chocolate....a variety of sprinkles......had plenty of everything.

Steve's Favorite Breakfast Casserole in the Dutch Oven

I made this for our sturgeon trip last week.  My Dutch oven creation inspired by a facebook video. 

Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour (up to 1/2 c. as needed)
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 to 4 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" Dutch oven coat the bottom with oil and brown the hash browns (don't fully cook). 
In another Dutch oven or cast iron skillet brown the sausage.  Stir in the flour and seasonings to make a roux.  Stir in the milk and cook until thickened stirring often.  Pour the gravy over the hash brown in the 12" deep Dutch oven.  Drop the cut up biscuit pieces over the top of the gravy.  Place the lid on the Dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid.  Bake for about 20 minutes, until the biscuits are golden brown.  Brush the butter over the top of the biscuits.  Serve. 

Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes.. 

Lemon Lavender Cake

I made this with my homemade lavender sugar and fresh lavender buds.  It was yummy! 

Lemon Lavender Cake
1 c. butter, room temperature
2 c. sugar or lavender sugar
3 c. flour
4 eggs
1 c. buttermilk
1/2 t. salt
1/2 t. baking soda
1 T. lemon zest
juice of 1 large lemon (1/4 c.)
1 t. dried lavender buds (more if desired, especially if not using lavender sugar)
Cream butter and sugar until light and fluffy.  Add eggs one at a time fully incorporating after each addition. Beat until mixture looks like buttercream frosting.  In a separate bowl, whisk together the dry ingredients and set aside.  Combine the lemon zest, lemon juice and buttermilk together.  With the mixer on low, alternately mix in the flour and buttermilk in 3 additions.  Do not over-mix.  Stir in lavender buds.  Pour into 2 sprayed loaf pans.  Bake at 325 for 40 to 50 mins.  When cool, drizzle with glaze.

Glaze
1 c. powdered sugar
1 to 2 T. lemon juice (more or less for desired consistency)
Stir together and drizzle or spread over cooled cake. 

Cottage Cheese Dip

Kara brought this to a family gathering this summer.  I can't seem to get enough of this stuff!! 

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

I hosted the Gardening Gems again in September.  September is always the annual Tomato Event!!  This is what I served........

MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.

Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped
1 t. garlic salt
Mix together.  Chill for at least 2 hours.  Serve with chips, veggies, crackers, spread on bread and top with sliced or marinated tomatoes.

What are ya gonna do with all those tomatoes?

28 ways to use "em

1- Eat'em

2 - Fresh Salsa

3 - Canned Salsa

4 - Use them as a skin cleanser - Did you know you could clean your face with a tomato?  YES, it is true!  The acids in tomato juice are great for softening and cleaning skin, while the lycopene helps eliminate free radicals.  For oily skin:  mix equals parts fresh tomato juice and aloe vera juice.

For dry skin:  use a ration of 1 part tomato juice to 2 parts aloe vera juice.  Rub a tablespoon of this mixture into your face and rinse with warm water.

5 - Sunburn relief - If your sunburn is recent and not blistering or peeling, rubbing a slice of tomato on it can lessen the redness and sooth your sunburn.  Eating tomatoes can increase your skin's natural sun protection.

6 - Make Pasta Sauce

7 - Tomato Sandwiches

8 - Tomato Soup

9 - BLT's

10 - Tomato Juice

11 - Tomato Paste

12 - Grilled Bruschetta

13 - Fried Green Tomatoes - Slice green tomatoes and dip them in an egg bath.  Coat with a mixture of cornmeal and flour.  Fry in oil at 375 until golden and crispy.

14 – Homemade Ketchup

15 – Homemade Spaghetti Sauce
16 – Homemade Pizza Sauce
17 – Grill ‘em
18 – Marinate ‘em  (see recipe on back)
19 – Freeze ‘em
20 – Can ‘em
21 – Stuffed tomatoes
22 – Tomato Salad
23 – Sun dried Tomatoes
24 – Tomato & fruit Salad
25 – Shakshukah
26 – Tomato Basil Garlic Butter
27 – Barter or sell ‘em
28 - Give ‘em away!!
For more details……  https://www.mamanatural.com/about/    Adapted from an article written by Genevieve Howland

Enchiladas.....Karla Style

I made these enchiladas last week while sturgeon fishing.....everyone really liked them and wanted the recipe.  I decided I should actually write it down.  This is Steve's all time favorite....I make them every year for his birthday. 

ENCHILADAS.....Karla Style
MEAT MIXTURE
Brown all together in skillet:
2 lb. hamburger
1 onion, diced or pureed
4 cloves garlic, minced (fresh if you have it)
1/4 c. taco seasoning
1/4 to 1/2 c. water
SAUCE
Place in Blender and puree well:
30 oz. pinto beans (undrained)
1 can (6 oz.) tomato paste & 3 cans water
1/4 c. taco seasoning
ENCHILADAS
15 to 20 - 8" flour tortillas
3 c. grated cheddar cheese

Mix some of the sauce in with the meat, about 1 cup.
Place about 1 cup of sauce in the bottom of a sprayed 9x13 pan. 
Then place a big spoonful of meat on each tortilla and sprinkle with cheese.  Roll up tortilla and place in the pan.  Cover entire pan with the remaining sauce.  Sprinkle with the remaining cheese.
Bake at 350 for 20 to 30 minutes.  Serve with sour cream, taco sauce & fresh homemade salsa.