Pressure Cooker Applesauce

10-12 apples (any variety or a combination)
1/2 cup water

Peel, slice and core apples and put in pot of pressure cooker. Add water. Put valve to sealing. Set manual time on high for 7 minutes. When timer goes off, natural pressure release for 10 minutes. Turn valve to release the rest of the pressure. Open lid and pour contents into blender. Pulse to get a smooth applesauce. Refrigerate up to 2 weeks or for canning, Pour into sterilized, hot jars. Wipe rims of jars. Plate hot lids and rings on finger tight. Process for 20 minutes. Applesauce can also be frozen.

Variation: I had a lot of Granny Smith apples this year and they are a little bit too tart for me unless I combine them with other varieties. But using 100 percent Granny Smith apples, I added
1/2 cup of packed brown sugar
1 T. Ground cinnamon in with my apples and water. It adds a few calories but still a great low calorie treat!

I have a power pressure cooker xl. It doesn’t have a manual button like the instant pot does. I use the fresh vegetables button and adjust the cook time to high and then use the time adjustment button to set it for 7 minutes. It takes 10-15 minutes to pressure up. Super easy and super delicious!!!

Frito-Lay Corn Salad

1 pkg dry ranch dressing
4 TBL mayo

Mix together.

2 cups frozen corn thawed (or 2 cans corn drained)
2 pounds grated cheddar cheese (or cheese blend)
1 1/2 packages regular Fritos
1/2 of a medium onion, diced

Homemade Pasta

3 1/2 cups flour
3 tsp salt
4 eggs
1 Tbl olive oil
4-5 Tbl water (give or take)

Mix flour and salt together in kitchen aid with paddle attachment. Add egg, olive oil and a couple of tablespoons water. Mix until dough comes together adding more water as needed. You don't want the dough sticky at all. Just enough water to come together. Move dough to counter and knead a few minutes. Cover in plastic wrap and let rest for 30 minutes. Cut into fourths. Cut each fourth in half to make it easier to work with. Run each piece through pasta machine 5 times or more on #1, 3 times on #2, 1 time on #3 continuing until desired thickness. #3 works great for lasagna sheets. I like #4 or #5 for egg noodles. Lasagna sheets are ready to boil or use at this point. I like to cut my egg noodle strips in to about 4-5 inch strips then feed them through the cutting blade. You can let the noodles dry for 30 minutes or boil them in salted water immediately. The noodles cook quickly (2-3 minutes). Serve.

This recipe can easily be cut down to 1/2 or 1/4. For 1/4 (which is what I usually make) use
Scant 1 cup flour
3/4 tsp salt
1 egg
3/4 tsp olive oil
1 Tbl water (may need a little more)

Homemade Creamed Corn

From Brian & Brandy


20 oz. frozen corn thawed
1 cup heavy cream
1 tsp salt
2 TBLS sugar
1/4 tsp pepper
2 TBLS butter
1/2 cup milk
2 TBLS flour
1/4 cup grated parmesan cheese


Heat first 6 ingredients together in a large pot.
In a separate small bowl, wisk the 1/2 cup milk and 2 TBLS of flour (this is what will help thicken the cream).
Stir into corn mixture and cook over medium heat (Stir often so the cream doesn't burn) until mixture is thickened and corn is cooked through.
If you don't cook it until it's thickened, it will be runny.
Remove from heat and stir in 1/4 cup parmesan cheese.
Enjoy!


This is amazingly delicious! Just make sure to get your cream nice and thick before you put it in a slow cooker to stay warm if you are taking it to a party. Can easily be doubled or tripled for a crowd.

Pressure cooker version: put first 6 ingredients into pot. Cook on low pressure for 10 minutes. Natural release for 10 minutes then quick release. Dissolve 1 Tbls cornstarch in 1/4 cup milk. Add to corn mixture. Sauté until mixture becomes thick and creamy. Stir in Parmesan cheese.

Frito Chili Cheese and Corn Salad

3 cans (15 ounce) corn, drained
4-5 green onions, chopped
4-5 mini bell peppers, chopped (the colorful ones)
4 small tomatoes, cored and chopped
1/2 c. cilantro, chopped (optional)
Juice of 1/2 a lime
1 c. mayo (full fat mayo is best - not Miracle Whip)
1/2 tsp. cumin
1 tsp. chili powder
1 1/2 c. cheddar cheese, grated
1 (14.25 ounce) bag Fritos Chili Cheese Corn Chips

Mix mayo, cumin, and chili powder.  Set aside.

Put all remaining ingredients, except Fritos, into a bowl.  Mix and add the mayo mixture.  Stir well.  Add the Fritos chips just before serving.  You can also place the Fritos in a separate bowl and let people add the chips themselves.

I got this recipe from my friend Jesie Canning.  We all really like this one!

Easy Jello Salad

1 small pkg. jello (lime and orange are my favorites)
1 small container cottage cheese
1 12 oz cool whip
1 cup mini marshmallows

Mix dry jello with cottage cheese. Stir in cool whip and marshmallows. Serve!

Cranberry Sauce

• 12 ounces cranberries (1 bag)
• ½  cup brown sugar
• ½  cup white sugar
• 1 cup orange juice
• Pinch cinnamon
  
  
  In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 15-20 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

Dilly Dip

From the kitchen of Laura Smith

1 cup sour cream

1 cup mayo

1 T Bon appetite

1 T dill weed

Mix together. Chill to let flavors blend. Serve with fresh veggies, chips or crackers. 

Quick and Easy Microwave Corn on the Cob

2 cobs of corn (complete with husks on)

Place cobs in microwave and cook on high for 4 1/2 minutes. Remove from microwave and cut stalk end of corn about 1/2 inch from bottom of cob through husks. Peel back husk, removing silk also. Rub with butter, sprinkle with salt and pepper if desired and serve! So fast, easy and delicious!!!

Creamy Smashed Potatoes

6-8 large potatoes, cut into approx. 1 inch chunks
1 cube butter, softened
1-2 large spoonfuls of sour cream (about 3/4 cup)
1-2 Handfuls of shredded cheese

Place potatoes in pot with 1 tsp. salt and enough water to barely cover. Bring to a boil and cook for 15-20 min. Until potatoes are fork tender. Drain potatoes. Using potato masher, smash potatoes with butter until we'll combined. Stir in sour cream and cheese. Add salt and pepper to taste.

Elote: Mexican Style Corn on the Cob

4 ears of corn
3 Tbl mayo
2 Tbl sour cream
1/4-1/2 tsp lime zest
1/2 tsp fresh lime juice
1/8-1/4 tsp cayenne pepper (optional)
1/4 tsp chili powder
tiny pinch kosher salt
1 cup crumbled Cotija cheese (use fresh parmesan or queso fresco if you can't find Cotija)

(I did not put any lime zest in the sauce at the family reunion.  I did use Cotija cheese.)

Cook corn.  Combine mayo, sour cream, lime zest, lime juice, chili powder and pinch of salt.  Store in fridge until ready to serve.  (For even better results, make the sauce ahead of time.)

Grate Cotija cheese (or crumble) and place on a plate.

When corn is hot off the grill or out of the pot, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne pepper to sprinkle on top if desired.  (from ourbestbites.com)

English Muffin Bread

English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast
(You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I used bread flour….but my Mom always used All Purpose)

Mix altogether, then spoon into 4 well greased loaf pans (8 1/2 x 4 1/2). Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. Keep an eye on it. You’re looking for golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

Garlic Bread Seasoning

1/2 cup Parmesan Cheese (the Kraft kind)
2 tsp. Kosher salt
2 Tlb. garlic powder
2 tsp. oregano
2 tsp. basil
2 tsp. marjoram
2 tsp. parsley

Mix all ingredients together.  Place in shaker container.  Store in fridge.  Use on breadsticks, French bread, etc.

I like to slice french bread, place the pieces onto a cookie sheet, butter each piece and sprinkle with this seasoning.  I then place the sheet on the top rack under broil for a few minutes to toast.  You can sprinkle with mozzarella cheese to make cheese bread.  Delicious side to spaghetti, lasagna, etc.  Got this one from ourbestbites.com  

Salsa

1 can (14.5 oz.) diced tomatoes (not drained)
3 Tbl. canned diced jalapenos
1 Tbl. lime juice
1 tsp. salt
1/4 tsp. cumin
1/2 c. diced yellow or white onion

Combine all ingredients in food processor (or blender) Run on high speed for just a minute until it is nearly pureed. Be careful not to over-process. Stir well. Cover and chill overnight. Serve with chips.

We absolutely LOVE Chili's salsa... this recipe is the closest thing to it! Enjoy!!!

Cheesy Potatoes

2 pkg. shredded hashbrowns
1 cube butter
2 c. sour cream
2 cans. cream of chicken soup
1/4 c. minced onion
salt
pepper
4 c. shredded cheddar cheese (or more)
crushed potato chips (optional)

Thaw hashbrowns in microwave. Approx. 5 min. per package. Melt butter in large bowl. Add hashbrowns, sour cream, soup, and about 3 cups of cheese. You can add more cheese if desired. I like alot:). I never measure my onion, salt or pepper. I just sprinkle a thin layer before I add the cheese. Stir it all together and spread into a greased 10x13 inch pan. Sprinkle with cheese and crushed potato chips. Cover with foil and bake at 325° for 1 1/2 hours or until heated through.

Tip: For best flavor include 1 c. sharp shredded cheese in with the cheese.
You can also bake at 350° for 1 hour. If I have time, I prefer the lower temp though.

Pea Salad

2 16 oz bag of frozen peas
1 lbs fat back bacon
1 med red onion
16 oz sour cream
Lawry's seasoned salt

Thaw peas in warm water, DO NOT MICROWAVE. cut up bacon into bite size pieces, cook and drain. cut up about 1/4 -1/2 of your onion. Be careful not to use to much onion. Mix first three ingredients in bowl, slowly add in sour cream (at least half of container if not all) until peas are covered add in Lawry's to taste.

Scott's Cranberry Pineapple Salad

Mix:
1 c. chopped fresh cranberries
3/4 c. sugar
Chill in fridge for 2 hours.

Mix:
1 pint whipped whipping cream (no sugar added)
1 20-oz can crushed pineapple, drained
1/2 large package of mini marshmallows
Chill in fridge for 2 hours.

Mix both together. Re-chill and serve.
(Can add nuts if you want and I think pomegranate seeds would be a delicious add-in.)

Scott brought this salad to our Berlin Family Christmas party and it is delicious. I have already made it twice since and everyone that tastes it seems to agree. Thanks Scott!

Spaghetti Squash (Microwave)

I have always baked my spaghetti squash, but this year Shaurie taught me how to cook it in the microwave:). Cut the squash into 4 pieces (1/2 then scoop out center and cut each piece in 1/2 again). Put pieces in a gallon size zip loc bag and place bag in a casserole dish. Add approx. 1 cup of water to the bag and then make several slits in the top side of the bag. Microwave on high for about 15 minutes. Remove from microwave and let sit for a couple of minutes. You can add butter, salt and pepper. Enjoy!

Macaroni and Cheese

Recipe from Brian and Brandy... so easy, so creamy and so good. It is one of my favorites! 3 c. uncooked macaroni 3-4 c. shredded cheddar cheese (or cheese blend) 1/2 Tbls. flour 2 c. heavy whipping cream 1/2 c. milk Cook pasta in boiling salted water until tender. Toss the flour with 2 cups of the cheese. Heat heavy whipping cream and milk to almost boiling stirring almost constantly. Stir in cheese/flour mixture a little at a time making sure it melts before adding more. Add additional cheese until you reach desired consistency. I use close to 4 cups. Salt and pepper to taste. Mix cheese sauce with pasta and pour into greased 9x9 inch baking dish. Sprinkle with cheese (and/or bread crumbs) and bake for 15 minutes or just until cheese melts.

Scalloped Potatoes

5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
2 c. shredded cheddar cheese

In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly.

In a greased 2-1/2-qt. baking dish, layer half of the potatoes and onion. Pour half of the sauce over. Sprinkle with half of the cheese. Repeat, ending with the cheese.


Cover and bake at 325 degrees for 2 hours or until tender.

Tip: You can make these potatoes without the cheese but being a cheese lover, I always add it. I also like it with more sauce so I either reduce the amount of potatoes or 1 1/2 times the sauce. You can also make this in the crock pot. It takes about 6-7 hours to cook. We love this recipe!