Mississippi Pot Roast Pitas – Power Pressure XL
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
pitas
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
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
Total cooking time: 20 minutes
1 1/2 blocks of cream cheese, softened (12 oz.)
1 1/2 packages of Good Seasonings Italian salad dressing dry mix (10.5 oz)
1 cup chicken broth
1/4 tsp. garlic granules
4 boneless, skinless chicken breasts, cut into stripes OR 1 1/2 pounds chicken thighs (1 Costco package)
12 – 16 oz. mushroom stems and pieces (optional) Squeeze all liquid out of the mushrooms.
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 7 minutes.
Once the pressure cooker beeps, quick release the steam.
Heat mushrooms in the microwave. Add to the chicken mix.
This tastes delicious served over rice. (I make the chicken first and let it sit in a warm oven 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
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.
Clay Sugar Bear
This little clay bear really works! Soak the bear in water for about 10 minutes and push it down into your brown sugar. It helps keep your brown sugar moist.
These clay animals can be purchased at most kitchen stores.
Milk Chocolate Banana Brownies
Preheat oven to 350 degrees.
Grease a 9 inch square baking pan.
1 3/4 cups (11.5 oz package) Milk Chocolate Chips, divided
Microwave 1 cup chocolate chips in a small, uncovered, microwave safe bowl for 45 seconds. Stir. If necessary, microwave an additional 10 – 15 second intervals, stirring until smooth. Cool to room temperature.
1/2 cup flour
1/2 cup whole-wheat flour
3/4 tsp. baking powder
1/2 tsp. salt
Combine flour, whole-wheat flour, baking powder and salt in a small bowl.
1 cup light brown sugar
1/2 cup (1 stick) butter
Beat brown sugar and butter until creamy.
2 large eggs
1 tsp. vanilla
Add eggs and vanilla. Beat well.
Beat in melted chocolate.
Gradually beat in flour mixture.
2 medium ripe bananas
Stir in bananas and remaining 3/4 cup of chocolate chips.
Spread into prepared baking pan.
Bake for 40 – 45 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan on wire rack.
Sprinkle with powdered sugar if desired.
Cut into bars.
FULL RECIPE WITHOUT PICTURES —
MILK CHOCOLATE BANANA BROWNIES
1 3/4 cups (11.5 oz package) Milk Chocolate Chips, divided
1/2 cup flour
1/2 cup whole-wheat flour
3/4 tsp. baking powder
1/2 tsp. salt
1 cup light brown sugar
1/2 cup (1 stick) butter
2 large eggs
1 tsp. vanilla
2 medium ripe bananas
Preheat oven to 350 degrees.
Grease a 9 inch square baking pan.
Microwave 1 cup chocolate chips in a small, uncovered, microwave safe bowl for 45 seconds. Stir. If necessary, microwave an additional 10 – 15 second intervals, stirring until smooth. Cool to room temperature.
Combine flour, whole-wheat flour, baking powder and salt in a small bowl.
Beat brown sugar and butter until creamy.
Add eggs and vanilla. Beat well.
Beat in melted chocolate.
Gradually beat in flour mixture.
Stir in bananas and remaining 3/4 cup of chocolate chips.
Spread into prepared baking pan.
Bake for 40 – 45 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan on wire rack.
Sprinkle with powdered sugar if desired.
Cut into bars.
Zebra Bars
Very tasty, rich brownies. Easy to make since the bottom layer is made with a cake mix.
Preheat oven to 350 degrees.
Bottom Layer:
1 chocolate cake mix
1/2 cup butter, melted
1 egg
1/2 cup chopped nuts (optional)
Mix dry cake mix, butter and 1 egg.
Add nuts, if desired.
NOTE: The mix will be very thick.
Spread into a greased 9 x 13 pan.
Top Layer:
1 pound powdered sugar
8 oz. cream cheese
2 eggs
Beat powdered sugar, cream cheese and remaining 2 eggs.
Spread over bottom layer.
Bake 40-50 minutes or until golden brown.
1 cup milk chocolate chips.
Remove from oven and sprinkle milk e ships over the top. As they melt, spread them over the top.
Cool completely and cut into squares.
FULL RECIPE WITHOUT PICTURES —
ZEBRA BARS
Preheat oven to 350 degrees.
Bottom Layer:
1 chocolate cake mix
1/2 cup butter, melted
1 egg
1/2 cup chopped nuts (optional)
Mix dry cake mix, butter and 1 egg.
Add nuts, if desired.
NOTE: The mix will be very thick.
Spread into a greased 9 x 13 pan.
Top Layer:
1 pound powdered sugar
8 oz. cream cheese
2 eggs
Beat powdered sugar, cream cheese and remaining 2 eggs.
Spread over bottom layer.
Bake 40-50 minutes or until golden brown.
1 cup milk chocolate chips.
Remove from oven and sprinkle milk e ships over the top. As they melt, spread them over the top.
Cool completely and cut into squares.
Watermelon cutting
I love cutting a watermelon like this. It is so fast and easy and makes for great finger food.
1. Cut watermelon in half
2. Turn watermelon over and cut in 1 inch slices.
3. Turn and cut in 1 inch slices in the other direction.
VIOLA!!! Watermelon finger food !!!
Farfalle with Chicken and Mushrooms
This is a delicious pasta dish with chicken and mushrooms. The sun-dried tomatoes and prosciutto ham give it an incredible flavor!
NOTE: I doubled this recipe – so the pictures below show twice the ingredients. Ingredients stated is for a single recipe.
Prepare all ingredients ahead of time so they are ready to add when stated.
Cook and slice chicken, boil pasta, slice sun-dried tomatoes, slice mushrooms, dice prosciutto ham, measure all other ingredients.
1/2 pound Farfalle – (which is the fancy name for bow tie pasta) boiled to al dente (about 11 – 12 minutes), drained
6 T. butter
3 T. flour
1 – 14.5 oz. can 99% fat free chicken broth
1/2 cup half-and-half
1 1/4 cups grated parmesan cheese
2 chicken breasts, cooked and sliced or cubed
8 oz. mushrooms, sliced
1/3 cup sun-dried tomato bruschetta
1 1/2 oz. prosciutto ham
1/4 tsp. seasoned salt
1/4 tsp. garlic granules
1/4 tsp. pepper
3 T. shredded Parmesan cheese for topping
I cut the chicken breasts in half lengthwise and cooked them in a non-stick frying pan (no oil added). I seasoned them with pepper and garlic granules.
Heat oven to 350 degrees.
6 T. butter
Melt butter in a skillet over medium heat.
3 T. flour
Whisk in flour to make a rue.
1 – 14.5 oz. can 99% fat free chicken broth
Gradually stir in chicken broth. Heat and simmer for a few minutes to thicken. Remove from heat.
1 1/4 cups grated parmesan cheese
Stir in parmesan cheese.
1/2 cup half-and-half
Stir in half-and-half.
1/4 tsp. seasoned salt
1/4 tsp. garlic granules
1/4 tsp. pepper
Stir in seasonings.
1/3 cup sun-dried tomatoes brochetta
Note: The original recipe called for 1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips, which is shown in the picture. By mistake, the second time I made this, I bought sun-dried tomato bruchetta. It gave it such a great flavor – now I buy this all the time. It is quite oily so I blot it with a paper towel to absorb some of the oil.
Stir in tomatoes.
8 oz. mushrooms, sliced
Stir in mushrooms.
1 1/2 oz. prosciutto ham
Stir in prosciutto ham.
1/2 pound Farfalle – (which is the fancy name for bow tie pasta) – boiled to al dente (about 11 – 12 minutes), drained
Add pasta a little at a time, stirring after each add in.
2 chicken breasts, cooked and sliced or cubed
Carefully stir in chicken.
Spoon into a 9 x 13 baking dish.
Sprinkle with 3 T. parmesan cheese.
Bake, uncovered, about 30 minutes or until hot in the center.
THIS RECIPE FREEZES VERY WELL.
FULL RECIPE WITHOUT PICTURES —
FARFALLE with CHICKEN and MUSHROOMS
1/2 pound Farfalle – (which is the fancy name for bow tie pasta) boiled to al dente (about 11 – 12 minutes), drained
6 T. butter
3 T. flour
1 – 14.5 oz. can 99% fat free chicken broth
1 1/4 cups grated parmesan cheese
1/2 cup half-and-half
1/4 tsp. seasoned salt
1/4 tsp. garlic granules
1/4 tsp. pepper
1/3 cup sun-dried tomatoes bruschetta
Note: The original recipe called for 1/2 cup oil packed sun-dried tomatoes, drained and cut into thin strips, which is shown in the picture. By mistake, the second time I made this, I bought sun-dried tomato bruchetta. It gave it such a great flavor – now I buy this all the time. It is quite oily so I blot it with a paper towel to absorb some of the oil.
8 oz. mushrooms, sliced
1 1/2 oz. prosciutto ham
2 chicken breasts, cooked and sliced or cubed
3 T. shredded Parmesan cheese for topping
Prepare all ingredients as stated above.
Heat oven to 350 degrees.
Melt butter in a skillet over medium heat.
Whisk in flour.
Gradually stir in chicken broth. Heat and simmer for a few minutes. Remove from heat.
Stir in parmesan cheese.
Stir in half-and-half.
Stir in seasonings
Stir in tomatoes.
Stir in mushrooms.
Stir in procuiutto ham.
Add pasta a little at a time, stirring after each add in.
Carefully stir in chicken.
Spoon into a 9 x 13 baking dish.
Sprinkle with 3 T. parmesan cheese.
Bake, uncovered, about 30 minutes or until hot in the center.
Cheesecake
This is the recipe that the Cheesecake Factory uses for their famous mouth watering cheesecake. It does take time to let the ingredients come to room temperature, takes 2 hours and 15 minutes to bake, and tastes better if you give it time to season……BUT….it is totally worth the wait!!!
This cheesecake is topped with the Strawberry Topping found in this blog under the Fruit tab.
CRUST:
1 1/2 cups graham cracker crumbs (10 1/2 sheets)
Crush graham crackers in a zip lock bag. Using a heavy mug helps.
1/4 tsp. cinnamon
Combine the graham cracker crumbs and cinnamon in a medium bowl.
1/3 cup butter, melted
Mix in the melted butter with a fork.
Line a 9-inch spring form pan with parchment paper.
I had a hard time getting the parchment paper to stay, so I used some clips around the edge.
Press the crumbs into a 9-inch spring form pan that has been lined on the bottom and sides with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and up the sides and inch or two.
Put the crust in the freezer while you are preparing the filling.
FILLING:
All the filling ingredients should be at room temperature. This takes several hours.
Preheat oven to 325 degrees.
1 1/2 pounds cream cheese (3 large packages)
Beat the cream cheese on low speed until light and fluffy. Keep the mixer on low the entire time.
1 1/3 cups sugar
Add the sugar a little at a time and continue beating until creamy.
5 large eggs
Add one egg at a time and beat after each egg.
1/4 cup flour
2 tsp. vanilla
2 tsp. lemon juice
Add flour,vanilla and lemon juice, mix well.
16 oz. sour cream
Add cream cheese and beat well.
Pour cream cheese mixture into the spring form pan.
Place on the top rack in the middle of the oven. Bake for 1 hour and 15 minutes.
When the time is up, turn the oven off, prop open the oven door and leave cheesecake in the oven for one hour.
Remove from oven and let cool – then refrigerate for 24 hours.
IMPORTANT TIP: A cheesecake should season. The wait is worth it. The flavors ripen and become enriched.
FULL RECIPE WITHOUT PICTURES —
CRUST:
1 1/2 cups graham cracker crumbs (10 1/2 sheets)
1/4 tsp. cinnamon
1/3 cup butter, melted
Combine the graham cracker crumbs and cinnamon in a medium bowl.
Mix in the melted butter with a fork.
Press the crumbs into a 9-inch spring form pan that has been lined on the bottom and sides with parchment paper.
Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and up the sides and inch or two.
Put the crust in the freezer while you are preparing the filling.
FILLING:
1 1/2 pounds cream cheese (3 large packages)
1 1/3 cups sugar
5 large eggs
16 oz. sour cream
1/4 cup flour
2 tsp. vanilla
2 tsp. lemon juice
All the filling ingredients should be at room temperature. This takes several hours.
Preheat oven to 325 degrees.
Beat the cream cheese on low speed until light and fluffy. Keep the mixer on low the entire time.
Add the sugar a little at a time and continue beating until creamy.
Add one egg at a time and beat after each egg.
Add flour,vanilla and lemon juice, mix well.
Add cream cheese and beat well.
Pour cream cheese mixture into the spring form pan.
Place on the top rack in the middle of the oven. Bake for 1 hour and 15 minutes.
When the time is up, turn the oven off, prop open the oven door and leave cheesecake in the oven for one hour.
Remove from oven and let cool – then refrigerate for 24 hours.
IMPORTANT TIP: A cheesecake should season. The wait is worth it. The flavors ripen and become enriched.
