Crispy Peanut Butter Balls

Crispy Peanut Butter Balls look fancy but are so easy to make!  And you can't stop at just one.  How could any candy made of peanut butter and chocolate not be addictive? 

 

 Crispy Peanut Butter Balls

 

1/4 cup (1/2 stick) butter, softened

1 cup crunchy peanut butter

1 1/2 cups powdered sugar

1 1/2 cups Rice Krispies™ cereal

1 oz. (1/4 bar) paraffin (See note) 

1 (12 oz.) bag semi-sweet chocolate chips

Line two baking sheets with wax paper, foil, or parchment paper.  Using a handheld mixer in a large bowl or a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth.  Add the peanut butter and beat on medium speed until combined.  Turn mixer to low and add half of the powdered sugar.  When combined, add the remaining powdered sugar and mix on low until combined.  Mixture may be crumbly.  Remove bowl from mixer, and using your hands, mix in the Rice Krispies. The mixture will be very thick, and the kneading motion of your hands will work best for combining everything.  Dough will be very sticky.

Roll peanut butter dough into balls (about one slightly rounded tablespoon of dough each) and place on the baking sheets.  You will have 25-30 balls of dough.  Refrigerate for about an hour to chill.  

Using a heatproof bowl set over a saucepan of simmering water (but not touching the water), a double boiler, or an Instant Pot™ (instructions on how to use a pressure cooker below), melt paraffin.  When it is melted, add the chocolate chips and stir until everything is melted and smooth.  

Remove one baking sheet from the refrigerator.  Submerge one peanut butter ball at a time into the chocolate making sure all sides are covered; then use a fork or candy dipping tool underneath the ball to remove it from the chocolate.  Tap the fork or tool gently on the side of the bowl/double boiler to remove excess chocolate.  Place back onto the lined baking sheet and repeat process with remaining balls.  Once all candy on that baking sheet has been dipped, return it to the refrigerator, and repeat the process with the remaining baking sheet.  Chill both sheets until candy has set. (Candy will set very quickly.) If desired, after coating has set, drizzle with remaining melted chocolate mixture to decorate. 

Using your Instant Pot™ as a double boiler:  Put two cups of water into the inner pot of your pressure cooker.  Put a heat-proof 2-qt. glass bowl on top of the inner pot.  Select SAUTE and adjust so it's on the "more" or "high" setting.  Add the paraffin to the bowl.  When it is melted, add the chocolate chips and stir until everything is melted and smooth.  Select CANCEL and then KEEP WARM.  The mixture will remain perfectly melted while dipping the candy.

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Paraffin Note:  A common brand of food-grade paraffin is Gulf Wax.  It is found in the grocery store where canning jars and supplies are sold.  According to the FDA, food-grade paraffin wax is safe to eat and passes through the body undigested.  It makes candies and fruits shiny and pretty. More information can be found here:

 

https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=175.250

https://whatscookingamerica.net/Q-A/paraffin2.htm

Here is what the wax looks like.  Each box of Gulf Wax has 4 bars.  You will use 1/4 of 1 bar:

Here is my pressure cooker being used as a double boiler.  Put two cups of water into the inner pot of your pressure cooker.  Put a heat-proof 2-qt. glass bowl on top of the inner pot.  Select SAUTE and adjust so it's on the "more" or "high" setting.  Add the paraffin to the bowl.  When it is melted, add the chocolate chips and stir until everything is melted and smooth.  Select CANCEL and then KEEP WARM.  The mixture will remain perfectly melted while dipping the candy.

 

 

 

Squash Casserole

Tender squash, onions, gooey cheese, and a crunchy cheese cracker topping make up this memorable squash casserole. 

  

Squash Casserole

4 cups sliced yellow squash or 1 (12 oz.) bag of frozen squash

1 cup sliced onion

Water

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp. salt

1/2 tsp. pepper

2 cups cheese crackers

2 cups shredded cheddar cheese

Preheat oven to 400 degrees.  Place squash and onion in a large skillet.  (I use a 5 qt. saute pan.)  Pour in enough water to cover the vegetables and cover with a lid.  Heat on medium high until boiling and then cook until tender--about 5 minutes.  Drain well and return to skillet.

In a small bowl, whisk together the beaten eggs, milk, melted butter, salt, and pepper. Stir the egg mixture into the squash/onions.  Crush the cheese crackers, and in a large bowl, mix the crushed cheese crackers with the cheese.  Stir half to two-thirds of the crumb mixture into the squash mixture.  Mix well.

Pour into a 1.5 to 2 qt. ungreased casserole dish and top with the remaining crumb mixture.  Bake for 30 to 35 minutes at 400 degrees.

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Recipe from mrshappyhomemaker.com:  http://www.mrshappyhomemaker.com/2012/08/my-perfect-squash-casserole/

 

Instant Pot Orange Chicken

Instant Pot Orange Chicken is made with orange juice and fresh orange zest for a burst of citrusy flavor!  Much healthier than takeout, this can be on your table in about an hour.

Instant Pot Orange Chicken

Yield:  4 regular servings or 2 generous servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-orange-chicken/

Instant Pot Orange Chicken 101:

*Zest 2 oranges before starting the recipe.  Oranges are next to impossible to zest if they've already been cut and squeezed.  2 oranges won't provide enough juice for this recipe, so I buy a small bottle of Simply Orange orange juice to supplement.

*Instead of thighs, I use 2 pounds of boneless, skinless chicken breasts, which is about 4 large.  Cook time stays the same.

*I use the 6 cloves of garlic, white wine, and tomato sauce called for in this recipe.

*I use 1/8 tsp. crushed red pepper flakes instead of the Sriracha called for in the recipe.

*To peel ginger, scrape the skin off with the back of a spoon.  Then use a grater to grate it.

*For the slurry, I use 3 tablespoons of cornstarch and 3 tablespoons of orange juice.

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

Click here to print!

Slow Cooker Cheesy Tortellini

This tortellini is full of ooey-gooey-cheesy goodness!  The sauce is surprisingly different, since it has a combination of Mexican and Italian flavors.

Slow Cooker Cheesy Tortellini

1 tbsp. olive oil

1 pound ground beef

1 small onion, diced (about 1/2 cup)

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 (28 oz.) can crushed tomatoes

1 (10 oz.) can diced tomatoes and green chilies, undrained (Rotel)

1/2 tsp. dried oregano

1/2 tsp. dried basil

Scant 1/4 tsp. crushed red pepper flakes (opt.)

Kosher salt (to taste)

Freshly ground black pepper (to taste)

1 (9 oz.) pkg. refrigerated three-cheese tortellini

Shredded mozzarella cheese

Shredded sharp cheddar cheese

Fresh, chopped parsley leaves or dried parsley

Heat olive oil in a large skillet (I use a 5 qt. saute pan).  Add ground beef, onion, and garlic.  Cook until beef has browned making sure to crumble the beef as it cooks; drain excess fat.  Place ground beef mixture, crushed tomatoes, diced tomatoes and green chiles, oregano, basil and red pepper flakes into a 6 qt. slow cooker.  Stir until combined well; season with salt and pepper to taste.  Cover, and cook on low heat for 7-8 hours or high heat for 3-4 hours.  Uncover, and stir in tortellini; top with desired amount of cheeses and parsley.  Cover, and cook on low heat for an additional 15-30 minutes or until tender.

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Recipe adapted from damndelicious.net:  http://damndelicious.net/2014/12/17/slow-cooker-cheesy-tortellini/

Lemony Salmon Patties

Lemony Salmon Patties are baked in a muffin pan and served with a lemon sauce that's so delicious, you'll want to serve it with every fish recipe you have!

Two lemons are shown but only one is needed.

Lemony Salmon Patties

Taste of Home has amazing recipes, and one of them is the Lemony Salmon Patties recipe found here:  https://www.tasteofhome.com/recipes/lemony-salmon-patties/

Note:

*I use whole milk in the patties and also in the lemon sauce.  It makes the sauce very decadent but still light.  Even using whole milk, two patties with sauce only have 328 calories.

Slow Cooker Chicken and Noodles

 

What a perfect recipe for chilly weather!  Easy, comforting, and satisfying--Slow Cooker Chicken and Noodles are all that and more!

 

  

Slow Cooker Chicken and Noodles

 

2 boneless, skinless chicken breasts

1 (10.5 oz.) can cream of chicken soup

1/3 tsp. salt

1/8 tsp. pepper

3/4 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. poultry seasoning

2 tbsp. butter, cut in slices

2 cups chicken broth 

1 (12 oz.) bag frozen Reames Homestyle Egg Noodles

Place the chicken breasts in a 3- or 4-qt. slow cooker; spread the soup over the breasts. Sprinkle the salt, pepper, garlic powder, onion powder, and poultry seasoning over the soup. Place butter slices on top.  Pour the chicken broth over all.  Place the lid on the slow cooker and cook on HIGH for 3 hours or until internal temperature reaches 165 degrees.  

Remove chicken to a plate and set aside.  Add noodles to the soup mixture; stir well.  Place the lid back on the slow cooker and cook on HIGH for 1 hour.  Meanwhile, shred the chicken into large chunks, cover, and refrigerate.  After noodles have cooked for 1 hour, test noodles for desired doneness.  If a softer noodle is desired, cook for 30 to 60 minutes more.  If mixture becomes too thick, thin with additional water or broth.  Add chicken and stir gently.  Salt and pepper to taste.

Note:  This recipe makes 2 generous servings or 4 normal servings.  Recipe may be doubled and cooked in a 6-qt. slow cooker. 

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Salsa Chicken

Salsa Chicken is one of the easiest, tastiest recipes ever.  With only 4 main ingredients, it can be on your table in about an hour making it perfect for a weeknight meal.

Optional toppings of sour cream, black olives, and cilantro shown.

Salsa Chicken

6 boneless, skinless chicken breasts
4 tsp. taco seasoning mix
1 cup salsa
1 ½ cups shredded cheddar cheese
Optional toppings:  sour cream, black olives, fresh chopped cilantro

Preheat oven to 375 degrees. Place chicken breasts in an ungreased 9x13 baker.  Sprinkle taco seasoning on both sides of chicken breasts. Pour salsa over the top. Bake 40-50 minutes or until juices run clear and internal temperature reaches 165 degrees.  Sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted. If desired, top with sour cream, black olives, and fresh chopped cilantro.

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Cream Cheese Sausage Stuffed Biscuits

 

These Cream Cheese Sausage Stuffed Biscuits are perfect for breakfast or brunch!  Made with just five ingredients, they are easy but impressive!

Cream Cheese Sausage Stuffed Biscuits

 

 Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Cream Cheese Sausage Stuffed Biscuits can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/cream-cheese-sausage-stuffed-biscuits/

Notes:   

 

1)  My muffin pans have small cups, so I use 3 (6 oz.) cans of biscuits.

2)  My Simple Fruit Salad recipe is a perfect side dish for these biscuits.  Click here for the fruit salad recipe!

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Pressure Cooker Chili Mac

Dinner in 40 minutes from start to finish?  One pot?  Pressure Cooker Chili Mac is all that and more!

Pressure Cooker Chili Mac

Yield:  6 servings

Approximate Total Time:  40 minutes

Electric Pressure Cooker Size:  6 quarts

1 tbsp. canola or vegetable oil

1 pound lean ground beef (93/7 or 95/5)

1 cup chopped onions

2 cloves garlic, minced or 1 tsp. minced jarred garlic

1 tsp. salt

3 tbsp. chili powder

1/8 tsp. cayenne pepper

1 cup beef broth

1 (28 oz.) can diced tomatoes

1 (15 oz.) can kidney beans, drained and rinsed

2 cups elbow macaroni

2 cups shredded cheddar cheese

Salt and freshly ground black pepper, to taste

Sour cream and extra shredded cheddar cheese for garnish (optional)

Preheat the pressure cooker using the SAUTE setting.  Add the oil, and brown the ground beef and onions.  Stir in the garlic, salt, chili powder, and cayenne pepper, and cook for one minute.  Stir in the beef broth, tomatoes, kidney beans, and macaroni.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 5 minutes at high pressure.

After the 5 minutes have passed, open the steam vent to release the pressure (Quick Release).  Carefully remove lid, stir, and then stir in the 2 cups of cheddar cheese.  Season to taste with more salt and freshly ground black pepper.  Serve with sour cream and extra shredded cheddar cheese if desired.

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Pressure Cooker Artichoke Chicken

Artichoke Chicken is a savory dish ready in about 30 minutes from start to finish.  If you like marinated artichokes, you will love this recipe.

One jar of artichoke hearts is shown, but we prefer two.

Pressure Cooker Artichoke Chicken

Yield:  4 servings

Approximate Total Time:  35 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Artichoke Chicken can be found:  https://www.pressurecookingtoday.com/pressure-cooker-artichoke-chicken/

Pressure Cooker Artichoke Chicken 101:

1)  I brown the breasts in a 5-qt. sauté pan on the stove so that I can do them all at once and save time.  I cook them about 3 minutes per side.  They do not get very brown but will cook up nice and tender in the pressure cooker.  I don't season the chicken until I've already cooked one side.  After turning the chicken, I then season the lightly browned top.  After placing the chicken into the pressure cooker, add the drippings, too.

2)  I make my own chicken broth by using chicken Better Than Bouillon.  I use 2 tsp. per 14.5 oz. of water to equal the 14.5 oz. can of broth.

3)  The recipe calls for a 14-oz. jar of marinated artichoke hearts.  I can't find that size locally, but we like more artichoke hearts in the recipe anyway, so I use 2 12-oz. jars.

4)  After the chicken has pressure-cooked, I remove it to a platter so that I have plenty of room to stir the cornstarch mixture into the sauce.  After the sauce has thickened, I stir in the drained artichoke hearts, place the breasts back into the sauce, and serve.

5)  Long grain rice is a great accompaniment to Artichoke Chicken, and I have two easy recipes for it!

Easy Long Grain Rice made in the microwave:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

Click here to print!

Ice Cream Sandwich Dessert

 

This Ice Cream Sandwich Dessert looks and tastes like you spent lots of time making it, but it will be your secret how very quick and easy it is to make.

Ice Cream Sandwich Dessert

12-24 frozen ice cream sandwiches*

1 (8 oz.) carton frozen whipped topping, thawed

Roasted, salted cocktail peanuts

1 (approximately 12 oz.) jar hot fudge topping

Arrange a layer of ice cream sandwiches in the bottom of an ungreased 9x9 baker cutting to fit.  (See image below.) Spread with half of the whipped topping. Sprinkle with desired amount of cocktail peanuts.  Spoon half of the fudge topping by teaspoonfuls onto the peanuts/whipped topping layer.  Repeat layers with ice cream sandwiches (cutting to fit), remaining whipped topping, desired amount of peanuts, and the rest of the hot fudge topping.  Freeze without covering for at least 3 hours.  Once frozen, cover.  Remove from freezer 20 minutes before serving.  To make clean slices, run a sharp knife under hot water, wipe dry, then slice and serve.  Store in freezer.

*My 9x9 baker widens at the top, so I have to use 16 ice cream sandwiches to fill it.  You may need less or more depending on the actual dimensions of your baker.

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Ice Cream Sandwich Cake 101:

*Cut ice cream sandwiches to fit:

*You can use caramel topping instead of, or in addition to, the hot fudge topping.  You can use mini M&M's, sprinkles, chocolate chips, toffee bits, Crushed Oreo cookies, or anything else you desire instead of the peanuts.

*Enjoy this easy dessert!

Slow Cooker Sausage and Potatoes

Slow Cooker Sausage and Potatoes is easy, filling, and has a bit of kick!

Cornstarch, salt, and parsley not shown.

 

Slow Cooker Sausage and Potatoes

1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or Baby Dutch Yellow Potatoes**

1 small yellow onion, finely diced

1 (13 oz.) package fully-cooked smoked sausage, kielbasa, or turkey sausage, sliced

1 (10.5 oz.) can cream of mushroom soup, undiluted

Slightly rounded 1/4 tsp. cajun seasoning (more or less to taste)

1-1/2 to 2 tbsp. cornstarch

Salt to taste

Chopped parsley, if desired

Slice potatoes in half.  Place potatoes, onion, and sausage in a 6 qt. slow cooker.  Combine mushroom soup and cajun seasoning; add to slow cooker and stir.  Cover with lid and cook on low for 4 to 6 hours or until potatoes are tender.  

In a small bowl, mix 1-1/2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Add the cornstarch mixture to the slow cooker stirring well.  If sauce becomes too thick, add more water.  If sauce is too thin, add additional cornstarch/water.  Salt to taste and serve with chopped parsley, if desired.

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*Recipe adapted from thecountrycook.net:  http://www.thecountrycook.net/2016/07/crock-pot-sausage-little-potatoes.html

**Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

Easy Baked Ziti

Easy Baked Ziti- the name says it all!

Easy Baked Ziti

1 (1 lb.) box ziti pasta (penne or rigatoni may be substituted)
1 lb. ground beef
1/2 cup chopped onion
2 (24 oz.) jars pasta sauce
1 (16 oz.) jar Alfredo sauce*
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.  Spray a 9x13 baker with cooking spray.  Prepare pasta according to directions.  Meanwhile, brown ground beef and onion in a large skillet.  Drain, return to skillet, and stir in one jar of pasta sauce.  Keep mixture warm until pasta is done.  

When pasta is finished, drain thoroughly.  You want the pasta to be as dry as possible.  Return pasta to its pot (with heat off) and pour in the jar of Alfredo sauce.  Combine until thoroughly coated and pour into the bottom of the 9x13.  Cover pasta with ground beef/pasta sauce mixture.  Top with mozzarella cheese, cover with foil, and bake at 350 for 15 minutes.  Remove foil and bake for another 15-20 minutes until cheese is melted and edges are bubbly. 

Let rest for 5 minutes after taking from oven.  While ziti is resting, heat the other jar of pasta sauce to serve on top of individual servings of ziti.

*I highly recommend Ragu Roasted Garlic Parmesan Cheese Creations Sauce.

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If made as written and 93/7 ground beef is used, each serving has:

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Slow Cooker Beef Tips and Gravy

Slow Cooker Beef Tips and Gravy is the definition of comfort food--easy, tender, and delicious!  Wait until you smell the tantalizing aroma!

Slow Cooker Beef Tips and Gravy

1.5 to 2.5 lbs. beef tips or stew meat

1 packet dry onion soup mix

1 (10.5 oz.) can cream of mushroom soup (lower sodium--look for 17% on the label)

1 (14.5 oz.) can beef broth (low sodium)

3 tbsp. cornstarch for the gravy

Put beef tips or stew meat in a 5 or 6 qt. slow cooker.  In a medium bowl, combine dry onion soup mix and mushroom soup.  Slowly add beef broth stirring well.  Pour soup mixture over beef.  Cover and cook on low for 8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid. Turn the slow cooker on high, and stir in the cornstarch mixture.  (If using a larger amount of meat, you may need to add additional cornstarch/water.) Put the lid back on.  When the gravy starts to boil around the edges, take the lid off so that the gravy can thicken a bit more.

Serve over rice, mashed potatoes, or egg noodles. 

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Slow Cooker Tamale Pie

Slow Cooker Tamale Pie is a southwest-style main dish with a hearty filling of meat, beans, corn, and spices topped with cornbread and cheese...all made in the slow cooker.  Olé!

Slow Cooker Tamale Pie

1 pound ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes with mild green chilies, undrained (Rotel)
1 (15.25 oz.) can whole kernel corn, drained
1 (10 oz.) can enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 (8.5 oz.) pkg. corn muffin mix
2 eggs
Shredded Mexican cheese blend or shredded sharp cheddar cheese
Optional toppings:  sour cream, black olives, and additional minced fresh cilantro

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the cumin, salt, chili powder, and pepper.  Transfer to a 4 qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro.  Cover and cook on low for 6-8 hours or until heated through.

In a medium bowl, combine muffin mix and eggs; spoon over meat mixture.  Cover and cook for 1 to 1-1/2 hours longer or until a toothpick inserted near the center comes out clean.  Sprinkle with cheese; cover and let stand for 5 minutes.  Serve with optional toppings if desired.

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Note:  I make this in a 3.5 qt. round Crock Pot.  Because it's narrower than a 4 qt, my corn bread layer is thicker and takes 1 1/2 hours to cook.