Southwestern Goulash

Southwestern Goulash tastes like fresh Tex-Mex!  With the exception of the cilantro, all the other ingredients are ingredients you probably have on hand making this a quick, easy meal.

Shredded sharp cheddar cheese not pictured.

Southwestern Goulash

Taste of Home has been around for a long time, and there's a reason why!  All the recipes are tested in a test kitchen and feature common ingredients found in most grocery stores.  You can find the Southwestern Goulash recipe on the Taste of Home website: http://www.tasteofhome.com/recipes/southwestern-goulash  Before serving, I top with lots of shredded sharp cheddar cheese and allow it to melt.

 

Pressure Cooker Mac & Cheese

Classic, cheesy, decadent, and the best part...easy!  Pressure Cooker Mac & Cheese is my go-to recipe for this dish.  No boiling pots of water, no standing over a hot stove, no draining, just homemade goodness in about 35 minutes.

A 16 oz. block of Velveeta is shown, but you will only use half of it.  Water not shown.

Pressure Cooker Mac & Cheese

Yield:  6-8 servings

Approximate Total Time:  35 minutes

Electric Pressure Cooker Size:  6 quarts

4 cups elbow macaroni
4 cups of water
4 tbsp. butter

2 tsp. kosher salt

1/4 to 1/2 tsp. pepper (to taste)*
1 to 2 tsp. dry ground mustard*

1 cup evaporated milk*

2 cups shredded sharp cheddar cheese**

8 oz. Velveeta, cubed

Add macaroni, water, butter, kosher salt, pepper and dry ground mustard to the pressure cooker pot. Stir.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 5 minutes on High pressure.  

Once the 5-minute cooking cycle is complete, open the steam vent using the controlled release method (also known as intermittent release). This means you open and close the steam vent in short bursts to prevent the starchy steam/liquid from making a mess. For example:  release, seal...release, seal... release, seal, etc. Once the valve drops, open lid and stir. Then select CANCEL and KEEP WARM.

Stir in the evaporated milk, cheddar cheese, and Velveeta until cheese has melted. Serve.

*Start with 1/4 tsp. of pepper and 1 tsp. of dry ground mustard. Before serving, taste mixture and add additional pepper and/or mustard if desired. More evaporated milk can be added for extra creaminess.

**Don't use pre-shredded cheese as it will not melt smoothly.

Recipe can easily be halved. Cook time remains the same.

Click here for printable format

Chocolate Snack Cake

This easy light chocolate snack cake is so moist and delicious that icing isn't necessary.  It's perfect with a scoop of ice cream, a drizzle of chocolate syrup...or just by itself!

Chocolate Snack Cake

1/4 cup butter, melted

1 cup water

1 egg, beaten

1 tsp. vanilla

1 cup flour

1 cup sugar

3 tbsp. baking cocoa

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

powdered sugar

Preheat oven to 350 degrees.  In a mixing bowl, mix the butter and water.  Add the egg and vanilla; stir well and set aside.  In a separate bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.  Add to the egg mixture, and beat on medium speed of electric mixer for 2 minutes.  Batter will be thin.

Pour into a greased 8-in. square baker.  Bake at 350 degrees for 25-30 minutes or until toothpick inserted into the center comes out clean.  Cool on a wire rack.  When completely cool, dust with powdered sugar.

Click here for printable format

Slow Cooker Italian Beef

Italian Beef originated in Chicago.  This delicious recipe takes a boneless rump roast and cooks it with Italian salad dressing mix and seasonings.  It can be served as a roast (with au jus or "gravy" as Chicago locals would say) or thinly sliced on a sandwich made from Italian bread covered with provolone and roasted sweet or hot peppers if desired.

A 4-packet box of Italian Salad Dressing mix is shown, but you will only need 2 packets.

Slow Cooker Italian Beef

1 3-4 lb. boneless beef rump roast

Salt

Pepper

Garlic Powder

Onion Powder

2 (0.7 oz) packets Good Seasons Italian Salad Dressing & Recipe Mix

1 (10.5 oz) can beef broth

Half of a 16 oz. jar sliced peperoncini peppers 

Optional sandwich ingredients--Italian bread, provolone or sharp cheddar cheese, roasted peppers, etc.

In a 6 qt. slow cooker, place the rump roast fat side up so the fat will drip down into the meat.  Generously season with several shakes of the salt, pepper, garlic powder, and onion powder.  In a bowl, combine the dry Italian dressing with the beef broth and half the jar of peperoncini peppers including some of the juice.  (I use a fork to drain the peppers before adding to the broth mixture and then pour in a small amount of juice.)  Pour this mixture over the rump roast.  Cover and cook on low for 8 hours.  Remove roast from slow cooker and slice thickly if being served as a roast or thinly for sandwiches.  (Meat can also be shredded for sandwiches if desired.)  Place meat back into juices and cook for another hour to hour and a half.

Click here for printable format

*Recipe adapted from my friend Irene's recipe.

One day, my friend Irene mentioned that she had made Italian Beef for sandwiches.  I had never heard of Italian Beef, but Irene is a fabulous cook, so of course...I had to get the recipe.  We loved it!  We like it best served as a roast with baked potatoes and a side, but it is fabulous served as sandwiches.  Here are a couple of interesting reads on the sandwich:

https://en.wikipedia.org/wiki/Italian_beef

http://amazingribs.com/recipes/beef/italian_beef.html

Catch-a-Husband Blackberry Cobbler

The creator of Catch-a-Husband Blackberry Cobbler, Francine Bryson, says it's what got her a husband, so how could you not want to try this adaptation?  If you're not married, this may just be the ticket.  And if you are married, your husband may propose again. ♥

Catch-a-Husband Blackberry Cobbler

4 tbsp. (1/2 stick) butter, melted

1 1/2 cups baking mix (like Bisquick) 

2/3 cup sugar

2/3 cup whole milk

1 (21 oz.) can blackberry pie filling

1 tbsp. packed light brown sugar

1/2 tsp. sugar

Preheat the oven to 325 degrees.  Pour the melted butter into an 8x8 square baker.  In a 1.5 qt. bowl, stir together the baking mix, sugar, and milk until smooth.  Pour into the baker on top of the butter.  Drop spoonfuls of the pie filling over the batter.  Do not stir.  Sprinkle the brown sugar over the top of the cobbler.  Bake for about an hour or until it's golden brown on top.  Sprinkle 1/2 tsp. of sugar over the cobbler 10 minutes before it’s done.  Serve warm with ice cream.

Click here for printable format 

Fruit cobbler gets its name from the crispy, buttery crust that is formed when baking, which then resembles cobblestone streets common to old villages.  In this recipe, the pie filling will sink to the bottom allowing a beautiful crust to develop on top.

 

Instant Pot Best Ever Beef Stroganoff

Most people don't think of beef stroganoff as being company-worthy, but this recipe is so insanely good thanks to the Boursin cheese that it could be served in a 5-star restaurant...it's that amazingly flavorful!

Instant Pot Best Ever Beef Stroganoff

Yield:  6 servings

Approximate Total Time:  2 hours, 10 minutes
Electric Pressure Cooker Size:  6 quarts

Jeffrey of Pressure Luck Cooking has many fabulous recipes, but Instant Pot Best Ever Beef Stroganoff is one of his best and can be found here:  https://pressureluckcooking.com/recipe/instant-pot-beef-stroganoff/

PC Beef Stroganoff 101:

While this recipe is fabulous, I strongly suggest these changes to the original recipe:

1)  Buy regular beef stew meat.  Do NOT purchase "lean" stew meat.  I buy 2 pounds for this recipe.  I suggest changing the cooking time in the recipe to a full 30 minutes with a complete natural release.  I find the times listed in the recipe do not produce tender beef.

2)  I use Better than Bouillon for my beef broth, which is saltier in nature.  So I use 1.5 tsp. of Kosher salt and 1 tsp. of pepper.  Kosher salt is different from regular table salt, so do not substitute one for the other.  Depending on whether you use homemade or store bought broth, you may need more or less Kosher salt.  Start with 1 tsp. of each (Kosher salt and pepper) as you can add more before serving.

3)  This recipe moves quickly once started so have all your ingredients prepared, measured out, and ready to go before you start cooking.  Dice the onion and set aside.  Remove and discard the mushroom stems and slice the caps setting aside.  Measure out the garlic, white wine, Dijon mustard, seasoned salt, beef broth, and dried thyme and set aside.  Season the meat with the Kosher salt and pepper, rub it in well, and set aside.  

4)  I use 8 ounces of mushrooms instead of 16.

5)  An additional 1/4 cup of beef broth can be substituted for the wine if you do not wish to use wine.

6)  I use 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid instead of the amounts listed in the recipe.
 

7)  I highly, highly recommend using the Boursin cheese in place of cream cheese.  It really sends this recipe over the top and makes it 5-star worthy.  Boursin cheese is usually located in the deli section near the fancy cheeses and cured meats.  I purchase mine at Wal-Mart or Price Cutter.

8)  This video shows the easiest and best way to crush garlic!  

https://www.youtube.com/watch?v=AMKwdzKjpTU

9)  I cook a 16-ounce package of egg noodles during step 7 of the recipe, so they'll be hot when ready to serve.

Click here to print!

Orange Pineapple Salad

Orange Pineapple Salad is light, creamy, and has just the right amount of sweetness.  My mother made this for many a holiday meal meaning that this recipe has been in my family for over 50 years.♥

Orange Pineapple Salad

1 (24 oz.) carton small curd cottage cheese

1 (3 oz.) box orange Jello

1 (8 oz.) can crushed or chunk pineapple, drained

1 (11 oz.) can mandarin oranges, drained

1 (8 oz.) carton whipped topping, thawed

Combine cottage cheese and dry Jello.  Add drained pineapple and oranges.  Fold in 2/3 of the container of whipped topping (about 2 cups).  Chill until served.

Click here for printable format

My mother got this recipe from family friend Irma Pender.

Coconut Cream Candy Bar Pie

Coconut Cream Candy Bar Pie is like a pie and candy bar combined.  No-bake and quick to make with only 265 calories per slice, you can indulge any time!  Full fat/sugar ingredients can be substituted if desired, and it will be just as delicious!

Coconut Cream Candy Bar Pie

Marlene Koch is known for her healthy, tasty recipes.  This pie recipe is no exception and can be found here:  http://marlenekoch.com/15-minute-coconut-cream-candy-bar-pie/

Notes:

*It's easier to toast the coconut evenly by toasting it in the oven.  Preheat the oven to 325 degrees.  Spread coconut on a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes.  Let cool slightly.

*I use regular hot fudge topping instead of the sugar-free chocolate ice cream topping called for in the recipe.  When it's time to add it, remove the lid from the hot fudge topping and microwave according to label directions.  Drizzle fudge sauce over pie and follow the rest of the recipe directions.

*I make my own crust following this delicious recipe!

Oreo Cookie Crust:  http://easyaspiecanbe.blogspot.com/2014/12/oreo-cookie-crust.html

 Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.

Click here to print!

Pineapple Casserole

Cheddar cheese is an unexpected surprise in this sweet casserole.  With a buttery Ritz cracker topping, Pineapple Casserole is a pleasing accompaniment to ham or pork.

Pineapple Casserole

Mrs. Happy Homemaker features some really good recipes...and this is one of them!  ://www.mrshappyhomemaker.com/pineapple-casserole/

Air Fryer Parmesan Asparagus

Does any vegetable say spring more than asparagus?  If you have good ingredients, sometimes a simple recipe is all you need for utmost flavor.  Cooking asparagus in an air fryer makes for a quick side with perfect results.  Plus, I give directions for an easy, quick way to know where to break off the woody ends.

Air Fryer Parmesan Asparagus

1 lb. asparagus (See preparation instructions below) 

2 tsp. olive oil

Salt

Freshly ground pepper

Grated or shredded Parmesan cheese or canned Parmesan cheese

1/2 lemon

Preheat the air fryer to 400 degrees.   Place the asparagus in a resealable container.  Drizzle with olive oil and sprinkle with salt and pepper.  Shake to coat.  Place the asparagus in the air fryer basket and air-fry at 400 degrees for 5-7 minutes until cooked as desired.  Shake the basket once or twice while it's cooking.

Turn off the air fryer and sprinkle asparagus with the desired amount of Parmesan cheese. Close the air fryer drawer again for about a minute to allow the cheese to soften.  Move the asparagus to a serving platter or plate, and grind some black pepper over it.  Squeeze the lemon over the asparagus and serve.  

Asparagus Preparation:   Rinse asparagus thoroughly (especially the tips) with cold water.  With two hands, gently bend the asparagus near the ends. You’ll be able to feel where it wants to break. Snap off the stalk end as far down as it will easily break.

Click here for printable format

Note:  Every air fryer cooks differently so adjust accordingly.  For reference, my air fryer is the Paula Dean 8.5 qt. (1700w).

SaveSave

Pressure Cooker Perfect Hard-Boiled Eggs

Hard-boiled eggs with creamy yolks, tender whites, no green rings around the yolks, AND shells that practically fall off the eggs?  It's all possible using your pressure cooker.

Pressure Cooker Perfect Hard-Boiled Eggs

Yield:  varies

Approximate Total Time:  35 minutes including ice bath
Electric Pressure Cooker Size:  6 quarts

 Frieda Franchina created the method for perfect hard-boiled eggs.  The recipe can be found on Frieda's website Frieda Loves Bread:  http://www.friedalovesbread.com/2014/04/hard-cooked-eggs-that-peel-like-dream.html?m=1

PC Perfect Hard-Boiled Eggs 101:

*Place eggs on a wire trivet or in a steamer basket.  (I have a flat steamer basket that I place on my trivet to make it easier to remove the eggs when done.)

*Low pressure--the secret to hard-boiled eggs success:

*If you shake the eggs lengthwise a few times before putting them into the basket, it will help center the yolks.  Alternately, you can also store the eggs on their sides in the refrigerator before cooking them.

Black Forest Cheesecake

Black Forest Cheesecake is impressive but easy! It features a chocolate crust topped with two layers of cheesecake-like filling. Top with a spoonful of canned cherry pie filling, and you have a decadent dessert loaded with chocolate, cherry, and cheesecake flavors.

Black Forest Cheesecake

Taste of Home has amazing recipes, and one of them is the Black Forest Cheesecake recipe found here:  https://www.tasteofhome.com/recipes/black-forest-cheesecake/

Notes:

*You can easily make your own chocolate crumb crust using this recipe.  It's pretty and tasty!
Chocolate Graham Cracker Crust:  http://easyaspiecanbe.blogspot.com/2015/06/chocolate-graham-cracker-crust.html 

*Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.    

Click here to print!
                                                                 

Cornbread Sloppy Joe Casserole

To be so simple, this casserole is a delicious change from regular sloppy joes.  Homemade sloppy joe filling is topped with delicious cornbread--it will be a new family favorite!

Cornbread Sloppy Joe Casserole

1 pound ground beef

1 cup chopped onion

2 (8 oz.) cans tomato sauce or 1 (15 oz.) can

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tbsp. packed brown sugar

1 (8.5 oz.) box Jiffy corn muffin mix

1/3 cup milk

1 tbsp. vegetable oil

1 egg, beaten

1 cup shredded cheddar cheese

Heat oven to 350 degrees.  In a skillet, cook beef and onion over medium heat until beef is brown.  Drain and stir in tomato sauce, mustard, Worcestershire sauce, and brown sugar.  Simmer to keep warm. During this time, stir together the corn muffin mix, milk, oil, and egg.  Batter may be a little lumpy.

Place hot beef mixture into an ungreased 8x8 (2 quart) square baking dish. Immediately cover with cheddar cheese, and then spread the corn bread batter evenly over the top.  Bake 25-35 minutes or until toothpick inserted in center of cornbread topping comes out clean.

Click here for printable format

*If made as written using 93/7 ground beef and skim milk, each serving has:

Rootitoot Lemon Curd

Lemon Curd is rich, velvety edible sunshine!  Originating in England, it can be used for so many things:  cakes, pies, tarts, muffins, toast, biscuits, scones, and is fantastic by itself with a spoon!  Made in a pressure cooker, it turns out perfectly every time.

Rootitoot Lemon Curd 

Yield:  2 cups

Approximate Total Time:  55 minutes plus cooling time (30 minutes on counter, 4 hours in refrigerator)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website: https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-lemon-curd/

Lemon Curd 101:

*Melt the butter, and cool it to room temperature before starting the recipe so that the butter doesn't cook the egg when added to the mixture.

*Zest lemons before cutting them.  If using Meyers lemons, don't use the zest as it can be bitter.

*Remove the chalaza (the stringy white bit) in each egg and yolk before combining the eggs with sugar.

*If desiring a sweeter curd, use 1 cup sugar.

*Avoid using metal whisks or strainers as they can impart a metallic taste when used with lemon juice.

*I use a 6-qt. pressure cooker.

Click here to print!

Chipped Beef Gravy

Many of us of a certain age grew up eating Chipped Beef Gravy also known as Dried Beef Gravy or S.O.S.  Whatever you call it, it is an easy, old-fashioned, filling gravy served over toast or biscuits and is a great comfort food!

Chipped Beef Gravy

1 1/2 cups whole milk
6 rounded tablespoons flour
1/4 tsp. pepper
3 tbsp. butter
2 cups whole milk
2 (2.25 oz.) jars dried beef, rinsed and chopped
Salt to taste
Toast or biscuits

Put the 1-1/2 cups milk, flour, and pepper into a container that seals well and shake until blended.  Set aside.  Measure out the 2 cups of milk.  

Melt the 3 tbsp. of butter in a large skillet on medium heat.  When melted, re-shake the gravy mixture and add to skillet, stirring while doing so. (A fish spatula or slotted spoon works well for this as it will help prevent any lumps from forming.) Immediately add the 2 cups of milk and continue stirring until thickened and bubbly.  Add the rinsed and chopped dried beef, and cook and stir for 1-2 minutes more.  Taste gravy to see if any salt is needed as the dried beef may provide enough salt.  If necessary, thin with a little additional milk.  Serve over toast or biscuits.

Click here for printable format

Recipe may be halved and will make 2 generous servings.  If you halve the recipe, do not halve the butter amount...use 3 tablespoons.

I've eaten chipped beef gravy my whole life, and my husband has, too.  We still love it!  My 90-year-old mom resides in assisted living, and for Christmas lunch with us this year, she requested chipped beef gravy over toast with chocolate cream pie for dessert.  I was happy to oblige!