Can't wait to try this recipe I found :)
INGREDIENTS:
1 lb strawberries hulled, quartered
1/2 cup sugar
2 tsp cornstarch
DIRECTIONS:
Turn the Instant Pot’s Saute function on. Place the strawberries and sugar in the liner and stir until the sugar has dissolved and the strawberries are coated with the strawberry sugary mixture.
Lock the lid in place and cook on Manual HIGH for 1 minute then allow for a 10 minute NPR.
After the 10 minute NPR, release the rest of the pressure manually.
Remove 1/4 cup of liquid and thoroughly mix in the cornstarch to make a cornstarch slurry.
Turn the Saute function back on and add the slurry to the pot. Using a whisk, mash and stir the strawberries.
Saute for 3-5 minutes or until you’ve reached desired consistency. If after 5 minutes it still isn’t as thick as you’d like, you can add a little extra cornstarch. Remember that the jam will thicken as it cools!
Cool completely and then transfer to a jar and refrigerate! This jam will stay fresh refrigerated for 1 week!
Thursday, August 29, 2019
Friday, August 23, 2019
Roll Dough
This recipe comes from my friend's grandmother, Ruth Miller :)
INGREDIENTS:
2 T yeast
1 cup warm water
2 t sugar
Mix together and let stand for 15 minutes
1 cup shortening
1 cup sugar
3 t salt
Cream the above 3 ingredients together then add:
2 eggs (mix well) Then add:
4 cups warm water to yeast mixture and stir in
5 cups flour
Let this mixture rise 30 minutes
Then add about 7 more cups flour. Let rise in refrigerator until needed. When desired, remove from fridge. Can be used for a variety of recipes (scones, rolls, cinnamon rolls, etc). The dough will stay good for about 3 days in the fridge.
INGREDIENTS:
2 T yeast
1 cup warm water
2 t sugar
Mix together and let stand for 15 minutes
1 cup shortening
1 cup sugar
3 t salt
Cream the above 3 ingredients together then add:
2 eggs (mix well) Then add:
4 cups warm water to yeast mixture and stir in
5 cups flour
Let this mixture rise 30 minutes
Then add about 7 more cups flour. Let rise in refrigerator until needed. When desired, remove from fridge. Can be used for a variety of recipes (scones, rolls, cinnamon rolls, etc). The dough will stay good for about 3 days in the fridge.
BBQ Chicken French Bread Pizza
Found this on FB, watched the video and loved it :) This recipe comes from Valerie's Kitchen :)
INGREDIENTS:
2 tablespoons vegetable oil
1 loaf French bread
2 boneless skinless chicken breasts, cut into small, bite-sized pieces
1 teaspoon Lawry's Seasoned Salt
Fresh ground pepper to taste
1/4 cup plus 3 tablespoons BBQ sauce divided
1/2 cup marinara sauce
1/2 cup thinly sliced red onion
8 ounces fresh mozzarella cheese shredded
1/2 cup shredded cheddar cheese
2 tablespoons chopped cilantro or to taste
DIRECTIONS:
Coat a large skillet with vegetable oil and place over medium-high heat. Saute chopped chicken until nearly cooked through and barely any pink remains. Season with seasoning salt and fresh ground pepper as it cooks. Add 3 tablespoons BBQ sauce, reduce heat to medium, and continue to simmer for 3 or 4 minutes, until chicken is thoroughly cooked and sauce has thickened. Remove skillet from heat and set aside.
In a small bowl combine remaining 1/4 cup BBQ sauce and marinara. Cut French bread in half and place it on a foil-lined baking sheet. Coat each half of bread with the sauce mixture. Divide chicken evenly between bread. Top with sliced red onions. Sprinkle with shredded mozzarella and cheddar.
Bake at 425 for 10 to 12 minutes, or until cheese is melted and bubbly. Remove from oven and top with chopped cilantro. Allow to sit for about 5 minutes and then slice and serve.
INGREDIENTS:
2 tablespoons vegetable oil
1 loaf French bread
2 boneless skinless chicken breasts, cut into small, bite-sized pieces
1 teaspoon Lawry's Seasoned Salt
Fresh ground pepper to taste
1/4 cup plus 3 tablespoons BBQ sauce divided
1/2 cup marinara sauce
1/2 cup thinly sliced red onion
8 ounces fresh mozzarella cheese shredded
1/2 cup shredded cheddar cheese
2 tablespoons chopped cilantro or to taste
DIRECTIONS:
Coat a large skillet with vegetable oil and place over medium-high heat. Saute chopped chicken until nearly cooked through and barely any pink remains. Season with seasoning salt and fresh ground pepper as it cooks. Add 3 tablespoons BBQ sauce, reduce heat to medium, and continue to simmer for 3 or 4 minutes, until chicken is thoroughly cooked and sauce has thickened. Remove skillet from heat and set aside.
In a small bowl combine remaining 1/4 cup BBQ sauce and marinara. Cut French bread in half and place it on a foil-lined baking sheet. Coat each half of bread with the sauce mixture. Divide chicken evenly between bread. Top with sliced red onions. Sprinkle with shredded mozzarella and cheddar.
Bake at 425 for 10 to 12 minutes, or until cheese is melted and bubbly. Remove from oven and top with chopped cilantro. Allow to sit for about 5 minutes and then slice and serve.
Kimmee's Fast & Easy Rolls
INGREDIENTS:
2 T yeast
1/4 c sugar
1 c + 2 T warm water
3 1/2 c flour
1 egg
1 t salt
1/3 c oil
DIRECTIONS:
Put yeast, sugar, and warm water in stand mixer--give it a little stir and let it sit for 7 minutes.
Then add flour, egg, salt, and oil.
Roll the dough out into balls and place in a greased 9x13 pan.
Let them rise for 15 minutes.
Bake in 400 degree oven for 10 minutes.
2 T yeast
1/4 c sugar
1 c + 2 T warm water
3 1/2 c flour
1 egg
1 t salt
1/3 c oil
DIRECTIONS:
Put yeast, sugar, and warm water in stand mixer--give it a little stir and let it sit for 7 minutes.
Then add flour, egg, salt, and oil.
Roll the dough out into balls and place in a greased 9x13 pan.
Let them rise for 15 minutes.
Bake in 400 degree oven for 10 minutes.
Slow Cooker Cheesy Chicken & Rice
My SIL sent me this recipe and it's WONDERFUL :) Super love the accompanying story :)
INGREDIENTS:
4 boneless skinless chicken breasts
1 large onion chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup regular or fat free
1 -15 ounce can whole kernel corn drained
DIRECTIONS:
Place chicken in bottom of slow cooker and then scatter chopped onions over the top.
Spoon cream soup over the top of that, then cover and cook on low for 7-8 hours or on high for 3-4 hours.
A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
INGREDIENTS:
4 boneless skinless chicken breasts
1 large onion chopped (I use Vidalia)
1 -8 ounce box Zatarain's Yellow Rice Mix cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup regular or fat free
1 -15 ounce can whole kernel corn drained
DIRECTIONS:
Place chicken in bottom of slow cooker and then scatter chopped onions over the top.
Spoon cream soup over the top of that, then cover and cook on low for 7-8 hours or on high for 3-4 hours.
A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.
Symphony Fudge
This recipe (I kid you not) was given to us by Angells. Lindsay has made it for us and we love it (but I haven't made it). She lucked into some pretty awesome in-laws (they make candy--which is kind of a foreign concept to our family).
INGREDIENTS:
4 c sugar
2 c cream
1 c butter
3 (7 oz) Blue Symphony Bars
DIRECTIONS:
Mix together off heat 4 c sugar and 2 c cream.
Bring to boil over medium heat: DO NOT STIR!
Cover with lid and boil 1 minute.
Take off lid and cook to 228 degrees (use candy thermometer).
Remove from heat. Chunk up 2 cubes of butter and add to sugar and cream. DO NOT STIR!
Let sit for 1 minute. In a large bowl, break the Symphony bars into chunks.
Pour sugar/cream mixture over candy bars. DO NOT SCRAPE THE PAN!
Beat mixture with beaters until smooth.
Pour into greased cake pan and chill.
INGREDIENTS:
4 c sugar
2 c cream
1 c butter
3 (7 oz) Blue Symphony Bars
DIRECTIONS:
Mix together off heat 4 c sugar and 2 c cream.
Bring to boil over medium heat: DO NOT STIR!
Cover with lid and boil 1 minute.
Take off lid and cook to 228 degrees (use candy thermometer).
Remove from heat. Chunk up 2 cubes of butter and add to sugar and cream. DO NOT STIR!
Let sit for 1 minute. In a large bowl, break the Symphony bars into chunks.
Pour sugar/cream mixture over candy bars. DO NOT SCRAPE THE PAN!
Beat mixture with beaters until smooth.
Pour into greased cake pan and chill.
Thursday, August 22, 2019
Raspberry-Lemon Cheesecake Bars
My sweet grandma bought me a subscription to Better Homes & Gardens and I found this recipe in it and would love to try it :)
INGREDIENTS:
2 c graham cracker crumbs
1 c + 2 T sugar, divided
6 T butter, melted
3 c (12 oz) raspberries, divided
1 T lemon zest
Juice from 1 lemon
4 pkgs (8 oz each) cream cheese, softened
4 eggs
DIRECTIONS:
Heat oven to 325 degrees.
Line 9x13'' pan with foil, with ends of foil extending over sides.
Combine graham cracker crumbs, 2 T sugar, and butter; press onto bottom of prepared pan. Bake for 10 minutes.
Reserve 1/2 cup raspberries and 1 t lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest, and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Gently stir in remaining raspberries; pour over crust.
Bake 35-40 mins or until center is almost set. Cool completely.
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
You can also make a lovely raspberry sauce to drizzle over these bars. Here's how you do that:
While cheesecake is chilling, cook additional 6 oz. raspberries and 2 Tbsp. sugar in saucepan on low heat for 6 min. or until mixture comes to boil, stirring occasionally while mashing raspberries with back of spoon.
Pour through fine-mesh strainer; press to remove all juices. Discard strained solids.
Refrigerate sauce until ready to drizzle over the cut bars.
INGREDIENTS:
2 c graham cracker crumbs
1 c + 2 T sugar, divided
6 T butter, melted
3 c (12 oz) raspberries, divided
1 T lemon zest
Juice from 1 lemon
4 pkgs (8 oz each) cream cheese, softened
4 eggs
DIRECTIONS:
Heat oven to 325 degrees.
Line 9x13'' pan with foil, with ends of foil extending over sides.
Combine graham cracker crumbs, 2 T sugar, and butter; press onto bottom of prepared pan. Bake for 10 minutes.
Reserve 1/2 cup raspberries and 1 t lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest, and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until just blended. Gently stir in remaining raspberries; pour over crust.
Bake 35-40 mins or until center is almost set. Cool completely.
Refrigerate 4 hours. Top with reserved raspberries and lemon zest. Use foil handles to remove cheesecake from pan before cutting into bars.
You can also make a lovely raspberry sauce to drizzle over these bars. Here's how you do that:
While cheesecake is chilling, cook additional 6 oz. raspberries and 2 Tbsp. sugar in saucepan on low heat for 6 min. or until mixture comes to boil, stirring occasionally while mashing raspberries with back of spoon.
Pour through fine-mesh strainer; press to remove all juices. Discard strained solids.
Refrigerate sauce until ready to drizzle over the cut bars.
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