It Inspired Me

I am a big fan of recipes from the Pioneer Woman website  this is not one of hers, but is posted on her site.  It was phenomenal.      Ingredients 1  whole Butternut Squash 1 tbsp.  Olive Oil 2  heads Garlic 1 lb.  Italian Sausage, Hot Or Mild 1  package (8 Oz. Size) Cheese Tortelloni 1/2 tsp.  Dried Basil 1/4 tsp.  Dried Oregano 1/8 tsp.  Dried Thyme 2 c.  Homemade, Or Low-sodium Chicken Broth 3 c.  Baby Spinach 1 c.  Heavy Cream Salt And Pepper, to taste Freshly Grated Parmesan Cheese For Serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. GET INGREDIENTS   Powered by Chicory Directions Preheat oven to 400ºF. Cut butternut squash in half lengthwise and scoop out seeds and stringy bits. Pour olive oil in the cavity of each squash half. Slice top off the heads of garlic. Place each one, cut side down, in one of the squash cavities.  Pla

  1½ cups all-purpose flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 3 tbsp granulated sugar 1 tbsp fresh lemon zest ⅓ olive oil 2 large eggs 1 tsp pure vanilla extract ½ cup ricotta cheese ¾ cup milk  Mix all together and cook. 

BEST Easy Instant Pot Beef Stroganoff will be a favorite in your home with all the classic flavors and creamy texture of traditional beef stroganoff, made super quick and easy in your pressure cooker! 2 pounds stew meat salt and pepper to taste 1 cup sliced mushrooms 3 teaspoons minced garlic 3 tablespoons butter 2 tablespoons flour 3 cups beef broth 4 tablespoons worcestershire sauce 10 ounces egg noodles ½ cup sour cream 2 tablespoons corn starch + ¼ cup beef broth or cold water, optional Set pressure cooker to SAUTE. Add butter, garlic, and mushrooms. Once butter is completely melted, sprinkle in flour and stir to coat the mushrooms. Add 3 cups beef broth, worcestershire sauce, and the stew meat. Cover, turn steam valve to the sealed position, and set to PRESSURE COOK (or MANUAL) for 15 minutes. Do a quick release (turn to VENTING position and remove lid once float valve drops). Stir in egg noodles and set to PRESSURE COOK (or MANUAL) for 3 minutes. Do another quick release. Stir i

Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas. 2 1/2 pounds chuck roast salt and freshly ground black pepper 2 cups low-sodium beef broth 1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with green chiles 1 1/2 teaspoons ground cumin 2 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon dried oregano 2 Tablespoons cornstarch + 2 Tablespoons waters , mixed together to make a cornstarch slurry 10- 12 flour tortillas , or 12-15 corn tortillas (warmed on a dry hot skillet first) 1 cup shredded cheddar cheese 1 cup shredded Monterey Jack cheese Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker. Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast. Cover and cook on LOW for 8 hours or until beef is tender and shreds ea

Yes it’s another Chocolate chip cookie recipe. This recipe eggs from one of my favorite bloggers, Keep Your Daydream. Their posted recipe calls for 2 teaspoons of salt. Personally I felt like that was a little heavy on the salt so I am writing it as 1 tsp. They are very tasty tho, even with the 2 tap.  10 ounces of butter 225 grams of granulated sugar 285 grams of brown sugar 2 eggs 1 tablespoon vanilla 1 ¼ teaspoons baking soda 1 teaspoon salt 2 teaspoons of baking powder 500 grams of flour 550 grams of chocolate chunks Preheat your oven 325 degrees convection (preferred) or 350 degrees regular oven temperature. Cream your butter and sugar. Add eggs, one at a time, blending well between each egg. Add vanilla. In a separate bowl, mix your dry ingredients. Slowly add to creamed mixture. Use a small ice cream scoop to portion cookie size and bake for 12 minutes.

If you ever need a quick batch of salsa, this was really good. I’m sure you could make it with fresh tomatoes, I just haven’t tried. Also try fire roasted tomatoes. Delicious! Two 10-ounce cans diced tomatoes and green chiles, such as Rotel One 28-ounce can whole tomatoes with juice 1/2 cup fresh cilantro leaves (or more to taste!) 1/4 cup chopped onion 1 clove garlic, minced 1 whole jalapeno, quartered and sliced thin, with seeds and membrane 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon sugar 1/2 whole lime, juiced Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.) Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as

I was craving a shake but didn’t want the calories of ice cream so I went to google. I ran across this recipe. I happened to have farm fresh eggs so I included the egg. It was very good and satisfied my craving perfectly.  1/2 cup milk or half-and-half, cream 1 tablespoon sugar 1/4 teaspoon vanilla 1/2 cup (heaping) frozen strawberries 1 large egg (optional) 3 tablespoons malt powder (optional) Ice (optional)Whipped cream (optional) Mix all in blender till smooth and creamy. 

Served this with fruit and ice cream for dessert and it was a hit    2/3 cup heavy cream (I used half-and-half)  1/2 cup light corn syrup  1/3 cup dark brown sugar, packed  1/4 cup unsweetened natural cocoa powder  1/4 teaspoon salt, optional and to taste  6 ounces dark or bittersweet chocolate, finely chopped  2 tablespoons butter  2 teaspoons vanilla extract Bring cream, corn syrup (could try honey as an alternative), brown sugar, cocoa powder, salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by p

2  pounds boneless, skinless chicken breasts or  ten ders Salt and pepper 2 Tbsp  butter 1 Tbsp  minced garlic 1 cup  chicken broth ¼ tsp  cayenne pepper ¼ tsp  dried oregano ¼ tsp  dried thyme ¼ tsp  smoked paprika ½ tsp  dried basil ½ cup   Mezzetta roasted red bell pepper strips ¾ cup  heavy cream 2 Tbsp  cornstarch ½ cup  shredded parmesan cheese ⅓ cup  bacon crumbles INSTRUCTIONS Instant Pot Instructions: If using chicken breasts cut them into cutlets by slicing them in half so they are thinner. Pat dry. Sprinkle both sides of chicken with salt and pepper.  Turn Instant Pot to sauté setting. Once display says HOT add in the butter and swirl around to melt. Add in the chicken and brown the chicken for about 3 minutes on each side. Move the chicken to a plate. You may need to work in batches. Add in the garlic and sauté for 30 seconds. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.  Add chicken back into the pot and sprinkle with cayenne

   instant pot boneless pork chops 2  pork chops, boneless 1″ thick 2 tablespoons  brown sugar 1 teaspoon  salt 1 teaspoon  black pepper 1 teaspoon  paprika 1/2 teaspoon  onion powder 1  tbs butter 1 cup  chicken broth 1/2 tablespoon  Worcestershire sauce 1 teaspoon   Liquid Smoke  (I skipped this) Mix spices and brown sugar and rub into both sides of pork chops. Set Instant Pot on saute (high) and add tablespoon butter. Once hot, add pork chops and brown on both sides for 1-2 minutes each. Remove pork chops and set aside. Press cancel. Add 1 cup chicken broth and use a wooden spoon to deglaze the bits off the bottom of the pot. Add Worcestershire sauce and liquid smoke and add pork chops directly to the pot in the liquid. Secure lid, make sure vent is set to “sealing” and pressure cook (manual) for 7 minutes. When done, allow pressure to naturally release for 12 minutes. After 12 minutes, quick release the rest, remove lid and pork chops. Let pork chops rest for about 5 minutes before

  Ever since Crumbl opened down the street I’ve been on a mission to find copycat recipes. I’m not sure of the original, because it was sold out when we went, but these cookies are the bomb!! PREP TIME  10   mins COOK TIME  10   mins FROSTING  10   mins TOTAL TIME  25   mins COURSE  Dessert CUISINE  Mexican SERVINGS  20 INGREDIENTS    CHURRO COOKIES 1   cup   butter, softened 1   cup   brown sugar   packed ½   cup   granulated sugar 2   eggs 2   tsp   vanilla 3   cup   all purpose flour 1   Tbsp   cornstarch 1   tsp   cinnamon ½   tsp   salt ¾   tsp   baking soda ¾   tsp  baking powder CINNAMON SUGAR COOKIE DUSTING ¼   cup   granulated sugar ¼   cup   brown sugar   packed 1   tsp  cinnamon CINNAMON BUTTERCREAM FROSTING ½   cup   butter, softened ½   cup   Crisco shortening 1 ½   tsp   vanilla ¼   tsp   salt 1   lb   powdered sugar ¼   cup   water ½   cup   brown sugar 1   tsp   cinnamon INSTRUCTIONS   CHURRO COOKIES Cream the butter, brown sugar and granulated sugar together.  Add egg

This is the Pioneer Woman’s chicken salad very tasty!! 1 whole cut up fryer chicken 2 stalks (to 3 stalks) celery, chopped 3 whole green onions, chopped 2 c. (to 3 cups) grapes, halved 1/2 c. mayonnaise 1/2 c. plain yogurt or sour cream Juice of 1 lemon 1 tbsp. (to 2 tablespoons) brown sugar Kosher salt to taste Fresh ground black pepper to taste Small handful of fresh dill, minced Cayenne pepper, to taste 1/2 c. slivered almonds This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Rinse chicken thoroughly and place in a large pot of water. Turn on the heat and bring to a boil. Reduce heat and simmer until chicken is done (about 45 minutes to an hour). When you are ready, remove the chicken from the pot and place on a plate. With your fingers or a fork, pull all of the meat off the bones, chop into bite-sized chunks and set aside.  Chop all of

  This easy Instant Pot venison roast is cooked with potatoes, carrots, onions and mushrooms for a comforting winter meal. PREP TIME10 minutes COOK TIME1 hour30 minutes TOTAL TIME1 hour40 minutes 1 tablespoon avocado oil 2 pound venison roast salt and pepper 1 cup red wine 1/2 cup beef broth 2 tablespoons balsamic vinegar 3 sprigs fresh rosemary 5 sprigs fresh thyme 1 1/2 pounds baby potatoes, scrubbed but left whole 1/2 pound carrots, roughly chopped into 1 to 1.5" pieces 1 medium red onion, roughly chopped 8 ounces crimini mushrooms, halved Place avocado oil in the insert of the Instant Pot and turn to Sauté mode.  Liberally season the venison roast with salt and pepper on all sides. Once hot, add the roast to the Instant Pot and brown on all sides.  Turn the Instant Pot off, add the red wine, broth, balsamic vinegar and herbs.  Place the lid on the Instant Pot, set the valve to the "sealing" position and cook on Meat/Stew mode for 70 minutes.  After 70 minutes, quick

1/2 cup raw or roasted cashews* 1 medium yellow onion 2 celery ribs 4 medium carrots 8 ounces baby bella mushrooms 6 cloves garlic 2 tablespoons olive oil 1 tablespoon dried thyme 2 tablespoons dried oregano 8 cups vegetable broth 1 cup wild rice (not a wild rice blend) 1 cup dried great northern white beans (not canned! The Instant Pot will cook the dry beans) 2 1/2 teaspoons kosher salt , divided 1/ 2 teaspoon black pepper 2 teaspoons dried sage 1 tablespoon soy sauce, tamari, or liquid aminos Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe. Dice the onion . Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic . Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes. Add the broth, wild rice, dried

Banana Waffles have the dreamiest crunch to softness ratio, and deliver the best flavor of subtle-yet-sweet banana fruitiness in this hearty breakfast dish that the whole family will salivate over and love. 1  medium banana 2 tablespoons  light oil, such as canola or vegetable 2  eggs 1 3/4 cups  all-purpose flour 1 tablespoon  baking powder 1/4 teaspoon  salt 3 tablespoons  granulated sugar 1/2 teaspoon  cinnamon 1 1/3 cup  milk Preheat your waffle iron according to manufacturer’s instructions. In a medium mixing bowl, add the banana and use a fork to mash very well. Add the oil and eggs, and beat to combine well. Add the flour, baking powder, salt, sugar, and cinnamon to the bowl, and stir until just combined. Add the milk and stir until just combined. Make the waffles according to the directions that came with your waffle iron. When one waffle is done, let it rest on a wire wrack, taking care not to stack the waffles (the steam they produce makes them soggy if you stack them on a pl