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.

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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.

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