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Perfect Flaky Pie Crust

September 18, 2019

3 cups of flour – put in mixing bowl.

1 1/2 cups Butter flavored Crisco – Add to flour using a pastry cutter.  Gradually work the Crisco into the flour (takes about 3-4 minutes) until it looks like course meal – no large chunks of shortening.

Crack 1 egg into a bowl and beat it with a fork.  Pour the egg into the flour mixture.

Add 5 T. cold water

Add 1 T. vinegar

Add 1 tsp. salt

Stir together gently.

Divide dough into 3 equal balls.  Place each ball into a large Ziplock bag.  Using a rolling pin, slightly flatten each ball of dough to make rolling easier later.  Seal each bag and place in the freezer.  If you are using it right away, freeze for about 15-20 minutes.

When using, it is best to begin while the dough is quite firm.  Let it thaw for about 15 minutes.

Flour your surface. Flour the top of the dough.

Gently roll from the center outward in one stroke.  When it begins to crack on the edges, use your hands to form it back into the shape of a circle.  If you feel as though the bottom is really sticking to the surface below, use a sharp spatula and flip it over.  Be sure to flour the surface again before you flip.

Roll until the dough is about 1/2″ larger than the pie pan.  I prefer using a metal pie pan.

Gently adjust the dough so that it’s laying right against the pan.  Either trim the crust or tuck the excess dough under.

Make the edges fancy if you prefer.

Recipe Source: Pioneer Woman shared by Cindy E.


Chicken Fettuccini Alfredo – Power Pressure XL

June 24, 2018

1/2 tsp. seasoned salt

1/4 tsp. pepper

1/2 tsp. garlic granules

2 pounds skinless chicken breasts

1 T. olive oil

Season chicken breasts on both sides with seasoned salt, pepper and garlic granules.

Heat olive oil in a large skillet and cook chicken breast for 2 minutes on each side until just lightly browned, but not cooked all the way through.  Remove to a plate. (This can be done in the pot but I like cooking it in a large skillet to save time.)

2 T. butter

5 cloves or 5 tsp. garlic, minced (I used the kind in the jar)

2 cups heavy cream

Melt butter in the pot and stir in minced garlic.  Cook for 1 minute, stirring constantly until fragrant.

Add cream and bring to a simmer.  Simmer until it just slightly thickens.

2 1/2 cups chicken broth

1 pinch ground nutmeg

Add chicken broth and nutmeg

1 pound dry fettuccini noodles

Break the noodles in half and place into the pot.  Stir a few times so the noodles don’t stick together.  Make sure all the noodles are submerged.

Place the chicken on top to help hold the noodles down.

Put lid on, making sure the valve is closed. Set to cook for 10 minutes.

When time is up, allow to pot to naturally release (takes about 8-10 minutes)

8 oz. sliced mushrooms

3 oz. prosciutto ham

1 cup shredded parmesan cheese

fresh basil (I use the kind in the tube)

Add mushrooms, basil and prosciutto ham – stirring so the mushrooms cook a bit.

Add parmesan cheese.

Remove chicken and slice.







Taco Pasta

May 3, 2018

1 pound lean ground beef

1 (14.5 oz) can beef broth + water to make 2 cups

1/2 package (1/2 oz.) taco seasoning

8 oz. tomatoe sauce

8 oz. small pasta shells

shredded cheese (cheddar, mexican blend or cheddar jack)

Brown hamburger in a frying pan or in the pot.   (I prefer doing it in a frying pan.  It’s much faster.)

Add beef broth and water, taco seasoning and tomatoe sauce to the pot.  Stir to dissolve the taco seasoning.

Add hamburger and pasta.  Push the pasta down so it is covered with the liquid as much as possible.

Cover and seal lid.  Set time for 6 minutes.

When done – quick release.

Remove lid and stir.

Turn off pot.

Top with cheese and allow to melt.  OR sprinkle cheese on each individual bowl.

Recipe Source: Revised from Foody-Schmoody Blog (found on Pinterest)





Easy Cheesy Chicken

March 7, 2018

4 boneless, skinless chicken breasts

4  (1 oz.)  slices of jack or swiss 2% cheese

1 can (10 3/4 oz.) 98% fat-free cream of chicken soup

1/2 tsp. garlic granules

¼  cup milk

1/4 cup seasoned bread crumbs

Preheat oven to 350*.

Arrange chicken in baking pan.  Top each piece with a slice of cheese.

Stir together soup, milk and garlic granules.  Spoon over chicken.

Sprinkle seasoned bread crumbs over the top.

Bake uncovered at 350 degrees for 50 – 55 minutes or until done.

Note:  If you are making more chicken or want more sauce, use 2 cans of soup and 3/4 cup milk.

Makes 4 servings




4 boneless, skinless chicken breasts

4  (1 oz.)  slices of jack or swiss 2% cheese

1 can (10 3/4 oz.) 98% fat-free cream of chicken soup

1/2 tsp. garlic granules

¼  cup milk

1/4 cup seasoned bread crumbs

Preheat oven to 350*.

Arrange chicken in baking pan.  Top each piece with a slice of cheese.

Stir together soup, milk and garlic granules.  Spoon over chicken.

Sprinkle seasoned bread crumbs over the top.

Bake uncovered at 350 degrees for 50 – 55 minutes or until done.

Note:  If you are making more chicken or want more sauce, use 2 cans of soup and 3/4 cup milk.

Makes 4 servings


Banana Pudding Delight

March 3, 2018

2 cups milk

1 – 5 oz. box instant French vanilla pudding

1 – 8 oz. package cream cheese, softened

1 – 14 oz. can sweetened condensed milk

1 – 12 oz. container Cool Whip

6 – 8 bananas, cut in rough chunks

2 bags Pepperidge Farm Chessmen cookies, broken in rough pieces.


In a bowl, combine the milk and pudding mix and blend well using a handheld mixer.

Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Fold the Cool Whip into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Fold in the chunked bananas.

Pour mixture into a 13 x 9 pan.

sprinkle the cookies over the banana mixture.

Refrigerate until set.

Recipe Source: Revised from Paula Deen (Food Network)


Tuscan Chicken Pasta – Power Pressure XL

February 28, 2018

Prep time: 10 minutes

Cook time: 3 minutes (plus time to build pressure and a 5 minutes Natural Pressure Release)

Yield: 5 servings

2 T. butter

1 pound uncooked, boneless, skinless chicken breast, cut into bite size pieces

8 oz. pasta of your choice

2 cups chicken broth

4 – 8 oz. sliced mushrooms

1/2 tsp. garlic granules

1/4 tsp. pepper

4 oz. cream cheese

3/4 cup milk

1 1/2 cup grated Parmesan cheese (not the kind in the green can)

4 oz. sun-dried tomatoes, rinsed, drained and chopped

1 T. fresh chopped basil or 1 T. of basil in the squeeze tube or 1/2  tsp. dried basil

2-3 cups baby spinach, roughly chopped

Melt butter in the bottom of the pot.

Add the chicken, noodles, and  broth to the pot.  Try to cover the noodles as much as possible with the liquid.

Cover the pot and secure the lid.  Make sure valve is closed.  Set for 3 minutes.

When the timer beeps, let the pot sit for 5 more minutes.

Move the valve to venting.  If foam starts coming out, move it back to sealing and wait a few more minutes and try again.  Once all the pressure is released, remove the lid.

With the lid off, use the Stew/Soup button and add the mushrooms, garlic granules and pepper.  Stir to allow the mushrooms to cook a bit before adding the cold ingredients.

Add the cream cheese and milk.  There will seem to be a lot of liquid in the pot but don’t worry.

Once the cream cheese is melted, add in the parmesan cheese and stir until melted.

Add in the sun-dried tomatoes, basil and spinach.  Stir until the spinach is cooked down.


Chicken:  cooked chicken or a rotisserie chicken can be used.

Recipe Source: Revised from 365 Days of Crock


Mississippi Pot Roast Pitas – Power Pressure XL

February 22, 2018

2 pounds chuck roast or cross rib roast

2 T. butter

1/2 cup water

1 T. Better Than Bouillon Beef Base

1/2 cup pepperoncini juice

5 pepperocinis, cut in small pieces

1 tsp. onion powder

1 tsp. garlic granules

1/4 tsp. thyme

1/4 tsp. pepper


Monterey Jack cheese

Grilled onions and mushrooms

Cucumber sauce (Tzatziki sauce)


Prepare meat by cutting out the big pieces of fat.

Heat 2 T. of butter in a skillet and brown each side of meat for 5 minutes, without moving it. After it is browned, remove to a plate.

Deglaze the skillet with the water.

Add the Better Than Bouillon and dissolve it in the water.

Add in the pepperocini juice.

Add all of this to the pot.

NOTE:  All of this can be done in the pot, but with the amount of meat and the small bottom surface of the pot, it would take too long to brown all the meat.  I just thought it was faster to do it all in a skillet.

Add the roast back into the pot.

Add the chopped pepperocinis.

Sprinkle the seasonings over all.

Cover the pot. Make sure that the valve is closed.

Set time to 60 minutes.

After the 60 minutes is up, let the pot sit for another 15-20 minutes so the pressure can naturally release.  If there is still pressure in the pot after 20 minutes, open the valve.

Remove the roast and shred with 2 forks and then return to the pot.  Stir it in with the juices.  NOTE:  There is a lot of juice.  When serving, remove meat to a serving dish, shaking off the juice.

If desired, grilled onions and mushrooms.

Serve on pitas or in pita pockets with Monterey Jack cheese, grilled onions and mushrooms. Top with Cucumber sauce.

Recipe Source:  Revised from 365 Days of Crock Pot




Honey Lime Salmon

February 6, 2018

2-4 salmon fillets

seasoned salt and pepper to taste

1/4 cup butter, melted

2 limes (juice of one, slices for one)

2 T. honey

1 1/2 tsp. minced garlic

2 T. cilantro, roughly chopped (optional)

Preheat oven to 350 degrees.

Line your baking dish with foil.  Spray with cooking spray.

Lay sliced lime on the bottom of the baking dish.

Season one side of salmon, lay on limes and season the other side with salt and pepper.

Stir together butter, lime juice, honey and garlic.  Pour mixture over salmon.

Fold sides of the foil up over the salmon.  Don’t worry if it doesn’t cover the salmon completely.

Bake for 15-20 minutes, depending on the thickness of the salmon.

Open up the foil and broil for an additional 5 minutes.

Sprinkle cilantro over the top.

Note: I served this with rice and broccoli.  The lime butter tasted fantastic on both!

Recipe Source: revised from Creme De La Crumb found on Pinterest


Creamy Italian Chicken – Power Pressure XL

January 20, 2018

Total cooking time: 20 minutes

1 – 8 oz. block of cream cheese, softened

1 – 7 oz. package Good Seasonings Italian salad dressing dry mix

1/2 cup chicken broth

1/4 tsp. garlic granules

4 boneless, skinless chicken breasts, cut into stripes

Add cream cheese, Italian dressing, chicken broth and garlic in pot and whisk until smooth.

Add chicken to the pot.  Mix so the chicken is covered with sauce.

Close the lid and set for 8 minutes.

Once the pressure cooker beeps, quick release the steam.

This tastes delicious served over rice. (I make the chicken first and let it sit and thicken up while I am cooking the rice.)

Recipe Source: Revised from Power Pressure Cooker XL Cookboook – 5 Ingredients

Chicken Stew – Power Pressure XL

December 31, 2017

This recipe could also be made in the Crock Pot.

1/4 cup onion, chopped and sauteed

1 can cream mushroom soup

2 cans cream chicken soup

1 cup chicken broth

1 tsp. celery salt

1 tsp. seasoned salt

4 chicken breasts, cubed

1 tsp. organic seasoning (Costco)

4 chicken breasts, cubed

1 cup carrots, chopped

1 cup celery, chopped

1 cup mushrooms, sliced

3 cups potatoes, cubed

Saute onion in small fry pan or pressure pot.

Add soups, broth and seasonings to pot. Mix well and taste. Season accordingly.

Add chopped vegetables and chicken.  Mix all together.

Set pressure time for 4 mins on High.

Allow for Full Natural Pressure Release. (This took about 30 minutes)

Total time approximately 4-45 minutes.

Tastes great with Pillsbury Grand Flaky Biscuits.