Monday, October 23, 2017

Pressure Cooker Beef & Broccoli

Easiest pressure cooker beef & broccoli ever!

• 1 lb stew meat (this is just what I had on hand, flank steak would have been so much better!)
• 1/2 cup soy sauce
• 1 can beef consommé (or beef stock)
• 1 Tbs sesame oil
• 1/4 cup brown sugar
• 1/4 tsp fresh ginger
• 3 Tbs minced garlic
• bit of fresh ground pepper
• 2 bunches broccoli 

Cook on “Meat/Stew” for 20 minutes. 
Quick release - whisk in a cornstarch slurry.
Add fresh broccoli florets right on top.
Cook on “steam” setting for 3 minutes. 
Serve over hot rice. 

Tuesday, April 18, 2017

Pressure Cooker Beef Stroganoff

Sydney's Beef Stroganoff

Easy-peasy beef stroganoff. Goes a long way and feeds the whole family!



2 Tbsp olive oil
2 lb stew beef
3 can(s) beef consommé
2 Tbsp onion powder
2 Tbsp minced garlic
1 tsp salt
1/2 tsp black pepper
1/4 c fresh parsley


1/2 stick butter, cold
3/4 c flour


16 oz egg noodles, cooked and hot


6 c rice, cooked and hot

1. Heat oil in large skillet.
2. Season meat with onion powder, salt, and pepper.
3. Sear in oil, on high for a minute or so on each side.
4. Pour meat into pressure cooker.
5. Deglaze pan with consommé, stir in parsley, and pour it, and other two cans over beef.
6. Turn pressure cooker to high for 45-50 minutes.
7. Combine butter and flour in pan. Cook on medium until it looks like wet sand.
8. Whisk roux into hot liquid in pressure cooker, stirring continuously. Turn to saute mode on the pressure cooker and simmer for a few minutes.
9. Serve over hot noodles or hot rice.

Wednesday, April 1, 2015

Homemade Noodles

6 eggs
3 cups flour
a little splash of milk
1 tsp. salt

Place 3 cups of flour into a bowl, or right onto your clean counter top. Add the salt. Slightly mix. Add 6 eggs, into a well in the middle of the flour. Using a scraper, or your hands, mix the flour from the bottom of the pile into the top, where the eggs are. Little bit by little bit, until you finally have a dough that is rubbery/elastic feeling. If needed, add a little splash of milk to help moisten the dough. Roll onto a freshly floured surface, until about 1/4 inch thick. Using a pizza cutter or very sharp knife, cut the noodles into strips. Drop 3 - 5 noodles at a time into boiling salt water and cook approx. 6 minutes until they're done. (Or if you're using this in homemade chicken or turkey noodle soup, like we do often, then go ahead and drop them, 3 - 5 noodles at a time into the low-boiling chicken stock, and simmer for about 6 minutes or until done.

Friday, January 16, 2015

Scone Bread

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter
5 oz. whole milk (or a 5.33 oz can evaporated milk)
1 egg

Preheat oven to 425.
In bowl, combine flour, sugar, baking powder and salt; blend well. Using pastry blender or your fingers (I find this works better) work the butter into the flour until mixture is crumbly.
Combine milk and egg and stir just until flour disappears.
Knead 5 or 6 times on a floured surface until it forms a ball. Shape into a disc, about 1 inch thick.
Cut into 8 wedges, leave the wedges touching, as is.
Sprinkle top with sugar and bake for 20 minutes until golden brown.

Wednesday, December 17, 2014

Gingerbread Men


  • 1 cup white sugar
  • 1 cup molasses
  • 3/4 cup lard
  • 1/2 cup hot water
  • 2 eggs
  • 6 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground ginger


  1. In a large bowl, mix together the sugar, molasses, and lard until smooth. Rinse molasses out of the measuring cup with hot water. Stir in eggs. Combine the flour, baking soda, salt, cinnamon and ginger; stir into the batter to make a soft dough. Add more flour if needed. Cover the bowl and refrigerate dough for at least 1 hour, or until firm.
  2. Preheat the oven to 350 degrees F (175 degrees C). Roll out the dough to 1/4 inch thickness on a floured surface. Cut into desired shapes using cookie cutters. Place cookies onto ungreased baking sheets.
  3. Bake for 10 minutes in the preheated oven, or until cookies appear dry in the center.

Creamy Crock Pot Chicken

4 boneless skinless chicken breasts

1 (8 oz.) package cream cheese, softened

1 can cream of chicken soup (or homemade equivalent)

2 tsp minced garlic

1/2 tsp garlic salt

1/4 tsp fresh ground pepper

1 tbsp parsley

1 tsp onion powder

Place chicken in crock pot. Mix softened cream cheese, cream of chicken and seasonings together and dump evenly over chicken.
Cook on high for 4-6 hours or until chicken is fully cooked and tender.
Serve over rice or pasta.

Wednesday, December 10, 2014

Sydney's Crock Pot Lasagna

Brown 1 lb. ground beef (or ground turkey), and add:

4 - 8 oz. cans tomato sauce OR 2 cans 15 oz tomato sauce OR your favorite go-to jar of sauce - you need approx. 24 - 32 ounces. {If using jarred sauce, you don't have to add the remaining seasonings}
1 tablespoon italian seasoning

2 teaspoons onion powder (or fresh onion, minced, if you prefer)

1 teaspoon garlic salt (or plain salt if you don't want too much garlic, we always use the garlic salt in place of regular salt, in addition to minced garlic)

1 tablespoon minced garlic (fresh cloves or in the refrigerated jar)

fresh ground pepper

5 - 7 basil leaves (or about 2 tablespoons basil paste in a tube)

1 tablespoon sugar

While that is simmering on low, prepare the cottage cheese/ricotta mixture:

1/2 (15 oz or so) container ricotta cheese

1/2 (15 oz or so) container cottage cheese
1/4 cup parmesan cheese
1 tablespoon minced garlic
1 tablespoon parsley
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 tsp. italian seasoning

For the top:

a few cups of shredded mozzarella cheese combined with about 1/4 cup grated parmesan cheese

You'll also need 1 box lasagna noodles, uncooked (I have to break mine in half to get them to fit)

Spray the liner of the crock pot (or use a slow cooker liner) with Pam, pour one ladle-full of sauce into the crock pot, and add 1 cup water. Add noodles, followed by some of the cottage cheese/ricotta, followed by some more sauce, repeating until the last layer - top the last layer of noodles with only sauce and the mozzarella/parmesan mix. Turn on low for 4 - 6 hours, or until done. 

**You can leave the top layer of cheese off, and add it during that last hour or so.** 

Wednesday, October 1, 2014

Peach Delight Muffins

  • 6 tablespoons butter
  • 1.5 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons ground cinnamon
  • 3 teaspoons allspice
  • 1 teaspoons nutmeg
  • 1 teaspoon ground ginger
  • 2 eggs
  • 2/3 cup brown sugar
  • 1 1/4 cups peaches pureed (I also add a splash of the syrup from canned peaches.)
  • 1 tablespoon vanilla

  • Topping:
  • 1/4 cup flour
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons butter, softened
  • 1 teaspoon cinnamon
  • OR
  • 1/3 cup sugar
  • 1 tablespoon sugar


  1. Melt butter and let cool.
  2. Combine all dry ingredients except brown sugar.
  3. Cream eggs and brown sugar, stir in butter and vanilla.
  4. Add peach puree to egg and brown sugar mixture.
  5. Add dry ingredients. Mix thoroughly to combine.
  6. Put into mini muffin tins and sprinkle each one with a bit of either topping choice.
  7. Bake at 375 for 9 - 12 minutes or until done.

    *Regular muffins bake for a little longer - approx. 20 minutes.

Friday, May 30, 2014

Chicken and Broccoli Casserole

Chicken and Broccoli Casserole is a big hit here at our house!

You need about 4 cups chicken (seared and cubed into bite-sized pieces or shredded)

*Chicken can be done earlier in the day by tossing it into the crockpot and shredded*

*My main method for the chicken is to slice into strips - about 1/2 inch thick. Generously salt (most of the time we use garlic salt), pepper, and paprika the chicken, sometimes I'll add some onion powder and fresh garlic, too - sear in a fairly hot pan, and when it's done, slice it into smaller pieces.*

3 broccoli heads
(about 4 cups - you can also use frozen broccoli, if you prefer and steam either broccoli so it's almost tender)
2 cans cream of chicken
1 large lemon, juiced (about 1/4 cup, a little more if you prefer)
1/2 cup mayonnaise

(Miracle Whip will change the taste of this dish, but if you prefer, then by all means, use Miracle Whip in place of the mayonnaise!)
4 - 6 teaspoons curry powder (taste it after adding 4, and add more if you'd like)
1/4 teaspoon fresh ground black pepper
Bread crumbs

*see instructions below*

Take 6 - 8 pieces of bread and run through food processor until they're consistent with breadcrumbs.
Melt 3 tablespoons of butter in a deep frying pan. Add bread crumbs, 1/4 teaspoon of pepper,  1/4 teaspoon of garlic salt, 1/4 teaspoon onion powder, and 1 teaspoon parsley. Saute on medium heat for about 7 minutes, turning often, until bread is slightly browned. Set aside.

***Side Note: if you are using Panko breadcrumbs to save time, or you'd prefer to NOT cook them ahead of time, just stir about 3 cups of breadcrumbs into half stick of melted butter, parsley, garlic, onion, salt, and pepper and follow the rest of the steps to top the casserole.***

Combine the cream of chicken, mayonnaise, curry powder and pepper in blender, pulse a few times until combined. Next, add lemon juice and pulse just until blended. (If you mix it too much with the lemon in it, it can curdle, so make sure it's *just* until blended.)

Scrape out of food processor and into a bowl, in which you have combined the chicken and broccoli (steam the broccoli first). Stir until mixed. Pour into greased casserole dish or individual ramekins, if you'd like. Put browned breadcrumbs on top. Bake at 375 degrees for about 30 - 40 minutes, or until bubbly and brown.

Serve and enjoy!

***You can also make a double batch, and freeze half of it, with the breadcrumbs separated from the casserole, in an airtight freezer ziplock bag, and it makes for an easy meal... pop it out of the freezer and into the fridge the night before, right before baking, top with breadcrumbs, and bake for 40 minutes.***

Thursday, March 28, 2013

Potatoes Au Beurre

6 - 8 potatoes
2 teaspoons salt
1/4 teaspoon pepper
3 Tablespoons parsley
1 cup sharp cheddar cheese, grated
6 tablespoons butter
1 cup whipping cream

Peel and cut potatoes into 1/2 -inch thick strips, like french fries. Layer in a 9 x 13 inch pan. Sprinkle with salt, pepper, and parsley. Dot with butter, pour cream over top. Sprinkle shredded cheese evenly around. Cover with foil and bake for 1 1/2 hours @ 350. Remove cover and bake for 1/2 more or until lightly browned.

You can make them ahead, baking for 1 hour then freeze.

**The phrase "au beurre" means "in butter". These taste very similar to au gratin potatoes.**

Tuesday, March 19, 2013

Dream Bars

1/2 cup butter              
1 cup flour
1/4 cup brown sugar

Mix and press in 9 x 13 pan. Bake at 350o for 15 minutes.

2 eggs                           
1/4 cup flour
1 1/2 cups brown sugar           
1/4 tsp. salt
1 1/2 squares chocolate, melted  
1/2 tsp. baking powder
1 tsp. vanilla                   
1/2 cup nuts
1 cup coconut
Beat eggs, add brown sugar, melted chocolate. Add dry ingredients,
nuts & coconut. Put over crust when baked and bake 30 minutes
longer. Cut in squares.

Tuesday, December 18, 2012

Ginger Crinkle Cookies

Image and recipe credit goes to: Lauren's Latest

These are exactly like the cookies my mom made when I was little. We ate them all during the year, but they made a LARGE appearance during the holidays, when she would double or triple the batch. I used to have a copy of it, somewhere, and it went missing - so when I came across this recipe, I just had to share it!

1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon baking soda
1/4 cup granulated sugar, for rolling
Preheat oven to 350 degrees.
Cream butter and sugars together until light and fluffy. Stir in egg, vanilla and molasses. Whip 1-2 minutes or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined.
Roll a heaping tablespoon of dough into a ball and coat in granulated sugar. Place on silicone baking mat, lightly greased cookie sheet or parchment paper lined cookie sheet.
Bake 7-9 minutes or until outside looks cooked but inside is still soft and gooey. Cool 5 minutes on cookie sheet before transferring to cooling rack.
Serve warm or at room temperature. Store in an airtight container until ready to serve.

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Tuesday, October 2, 2012

Clone of a Cinnabon {Bread Machine Recipe}

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
  2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

    {This recipe is from here.}

Friday, June 29, 2012

Home-Baked Oreo Cookies

I came across this recipe here.
Oreo-style Cookies from Scratch (adapted from One Girl Cookies Bakery)

Chocolate Wafers
2 cups all purpose flour
¾ cup white sugar
3 tablespoons cocoa powder
½ teaspoon table salt
1 cup bittersweet chocolate chips
4 tablespoons unsalted butter
2 eggs
In a small bowl, whisk together the flour, sugar, cocoa powder, and salt.
In a microwave safe bowl, melt chocolate chips and butter for 30 seconds. Stir them together and microwave an additional 30 seconds. Repeat this process until chocolate and butter have both melted.
Using either a hand-held mixer with the beaters or a stand mixer with the paddle, combine melted chocolate and butter, and mix on low speed for 20 seconds.
Add eggs one at a time and mix on low speed until fully combined. Scrape down the bowl with a rubber spatula.
Add dry ingredients and mix on low speed for 10 seconds. Finish mixing with ingredients with a rubber spatula by hand.
Using two sheets of parchment paper roll out dough to 1/8-inch thickness.
Refrigerate dough for one hour or until firm.

Preheat oven to 350 degrees
Using a small round cookie cutter cut out as many rounds as possible and place one inch apart on a parchment paper lined cookie sheet. You can reroll the scraps once.
Bake for five minutes, then rotate the pan in the oven and bake an additional five minutes.
When the cookies are cool enough to handle, fill with cream filling (see directions below). Set aside for 20 minutes while the filling firms up.

Cream Filling
2 sticks unsalted butter (room temperature)
1 pinch table salt
2 cups confectioner's sugar
1 teaspoon vanilla extract
Using either a hand-held mixer with the beaters or a stand mixer with the paddle, cream butter and salt at medium speed until light and fluffy
Add half the confectioner's sugar and mix on low for 30 seconds. Scrape down the bowl.
Add vanilla and mix on low for 30 seconds. Scrape down the bowl.
Gradually mix in remaining confectioners' sugar, holding some back until you reach the desired consistency. It should be smooth and spreadable, but not so runny that it will drip off the cookie.
Fill chocolate wafers with pastry bag fitted with small tip. You can also spread carefully with a knife or small spatula. A modest amount (about a teaspoon per cookie) is better so it doesn't squeeze out from between the wafers.
Cookies can be stored for up to one week in an airtight container.

Monday, June 25, 2012

Sydney's Mayonnaise Crusted Italian Parmesan Chicken

6  boneless/skinless chicken breasts (I prefer to use thin cut ones, or butterfly regular ones.)
1/2 cup flour (to dredge the chicken breasts in first)

{Part 1 - Mayonnaise/Greek Yogurt}
1 cup plain greek yogurt, mayonnaise, or half cup of each
1/4 cup whole milk or cream
1/2 cup Hidden Valley Buttermilk Ranch Dressing Mix
2 teaspoons onion powder
1 teaspoon paprika
1/4 teaspoon black pepper

{Part 2 - Breading}
2 cups Panko bread crumbs (plain is what I use - but you can use the seasoned ones, too)
1/2 cup flour
1 cup shredded parmesan cheese {or about 1/2 cup of the grated/powdered kind}
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon tarragon
1 tablespoon parsley
1 tablespoons italian seasoning
1 teaspoon onion powder
1 teaspoon (or more/less) garlic salt
1/4 teaspoon black pepper
3 teaspoons powdered chicken bouillon {if you only have liquid/gel bouillon, stir this into the mayonnaise/greek yogurt instead}

Combine all of the ingredients for Part 1 - “Mayonnaise/Greek Yogurt”  in a wide, open container with a lid. (Tupperware bowl that is deep, yet has enough space to put 2 - 3 chicken breasts in it and is able to be shaken.)

Combine ingredients for Part 2 - “Breading”  in a pie plate or similar dish. 

Dip each piece of chicken in the 1/2 cup of plain flour and set aside.

Using a fork, place each flour-covered piece of chicken into the greek yogurt/mayonnaise mixture, 2 or 3 at a time (2 was perfect for the container I used) snap on the lid, and shake, vigorously, making sure each bit of the chicken is covered. Using the fork, drop them gently into the breading mixture. Gently coat each and every inch and crevice of the chicken. Lift it out of the breading, and place it on a greased/spray-coated cookie sheet. Continue with all the pieces of chicken until finished.

Bake at 375 for about 40 minutes. Check on it occasionally. Do NOT turn/flip the chicken.

To make the gravy, you'll need:
1/2 stick butter
1/2 cup flour
2 1/2 cups chicken broth
1 tablespoon minced garlic
1 teaspoon tarragon
1/2 teaspoon onion
1/4 cup fresh parsley, finely chopped
ground pepper

Whisk together butter and flour in a warm/medium heated pan to make a roux. Cook to a moist/wet sand stage. Lightly browned. Slowly, whisk in chicken stock, minced garlic, onion, parsley, black pepper, and some salt to taste, once simmering/almost boiling, turn way down and you can somewhat take a break from the whisking. If it’s too thick, you can add a splash of chicken broth, milk, cream, half and half, or evaporated milk to thin it out without losing your taste.

The mashed potatoes are of course easy as pie, so I am not going to tell you step-by-step how to make them. (We use 3/4 cup heavy whipping cream, garlic salt, pepper, and about a half stick of butter...) :)

Fresh green beans and a homemade loaf of garlic bread, a french baguette, or your favorite bread make this a complete, and oh-so-delicious meal and it's pretty simple. Enjoy!