My Favorite Recipes

INSTANT POT PRESSURE COOKER CHEESY POTATO SOUP

2017-10-04T08:27:00.002-07:00

6 Large potatoes, quartered
1 can chicken broth
1 can Campbell's Potato Soup
1/2 block Velveeta cheese, cubed
Slice Bacon or Ham (optional)
Salt and Pepper to taste
2 soup cans water

Place all ingredients in pressure cooker. Stir well. (Add additional water if ingredients not covered in your pot.)

Pressure cook 15 minutes.
Utilize Mix and Chop kitchen tool to easily finish chopping potatoes.
Stir well.
Serve.

INSTANT POT PRESSURE COOKER LASAGNA

2017-10-04T07:58:00.001-07:00

1 1/2 pounds ground beef, cooked and drained
2 med onions, chopped/cooked with ground beef
1 large can Hunt's spaghetti sauce
2 tsp Italian seasoning mix
1 tsp minced garlic
1-15 oz ricotta cheese
1 cup shredded parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles (may have to break to fit across pot)

In bowl, combine all cheeses EXCEPT 1 cup of the mozzarella, set aside.

After browning beef and onion, add spaghetti sauce and seasonings, mix well.
Then layer as follows in pressure cooker:

1/4 Meat Sauce Mixture
Uncooked lasagna noodles
1/2 Cheese Mixture
1/4 Meat Sauce Mixture
Uncooked lasagna noodles
1/2 Cheese Mixture
1/4 Meat Sauce Mixture
Uncooked Lasagna noodles
Top off with remaining Meat Sauce, making sure all noodles are completely covered with sauce mixture.

Pressure cook 10 minutes. Quick steam release.

Sprinkle with remaining mozzarella cheese, replace cover for a few minutes, allowing cheese to melt.

INSTANT POT PRESSURE COOKER CHICKEN AND DRESSING

2017-10-04T07:18:00.001-07:00

2 large cans white meat chicken
1 can cream of celery soup
1 can (13 oz.) evaporated milk
2 boxes CORNBREAD stuffing mix
1 stick of margarine (melted)
1 can cream of chicken soup
1 can chicken broth PLUS enough water to make 2 cups of liquid

Mix in pressure cooker.
Cook for 15 minutes.

INSTANT POT PRESSURE COOKER HAMBURGER STEW

2017-10-04T07:09:00.000-07:00

1 pound Hamburger, browned with some minced garlic (optional)
1 large can VegAll Homestyle (large chunk vegetables), drained - or fresh potatoes, carrots, and celery - if preferred
1 can lima beans, drained or 1/2 pound dried
1 can whole kernel corn, drained (or pkg. frozen corn)
1 can rotel (chunky style) in juice
1 packet McCormick's Beef Stew seasoning packet
2 soup cans water (or enough to cover stew mixture)

Mix all ingredients in pressure cooker EXCEPT water.
Add enough water to just cover mixture; mix well.
Pressure cook 30 minutes.

INSTANT POT PRESSURE COOKER CHICKEN FINGER CASSEROLE

2017-10-04T07:01:00.000-07:00

6 fully Cooked Chicken Fingers, cut into chunks

2 cans Cream of Chicken Soup

1 small package Sour Cream

1 pkg Green Peas (frozen or dried are best)

1 pkg Shredded Cheddar Cheese

Combine all ingredients in pressure cooker, mixing well.

Cook 15 minutes.

INSTANT POT PRESSURE COOKER CHICKEN STEW

2017-10-04T06:50:00.001-07:00

2 Large Frozen Chicken Breasts
6 Med Potatoes, diced
1 pkg. frozen corn
1 pkg. frozen green peas (or dried)
1/2 pound dried lima (or baby lima) beans
2 stalks celery, sliced
1 cup carrots, sliced
2 cups chicken broth
1 can cream of chicken soup
2 soup cans (or enough water to cover ingredients)
Salt and Pepper to taste

Add all ingredients EXCEPT chicken and water to pressure cooker pot.

Mix and Chop Kitchen Tool

Add in enough water to cover ingredients and stir until cream of chicken soup is mixed well.
Place chicken breasts (still frozen) on top of soup mixture.
Pressure cook for 30 minutes.
After cooking, use thongs to remove chicken breasts from soup mixture; place in bowl.
Shred chicken; mix and chop tool works great.
Add chicken back to stew, mix, and serve.

INSTANT POT PRESSURE COOKER CHILI

2017-10-04T06:27:00.004-07:00

1 can diced tomatoes, in juice (Rotel preferred)
2 cans kidney beans (or chili flavored kidney beans)
1 small can mushrooms (optional)
1 small onion, diced
1 bell pepper, diced (optional)
1 lb. hamburger meat, browned
1 pkg. "Chili-O" seasoning
2 soup cans water (or enough to just cover all ingredients)

Combine all but the water in pressure cooker pot.
Add just enough water to cover ingredients, then mix well.
Pressure cook 15 minutes.

*if using dried beans, increase time to 30 minutes.

INSTANT POT PRESSURE COOKER CHEESY HAM-BROWN CASSEROLE

2017-10-04T06:17:00.001-07:00

1 pkg. refrigerated chunk ham (fully cooked)

1 small container sour cream

2 cans cream of chicken soup

1/2 package frozen shredded hashbrowns

1 pkg. shredded cheddar cheese

1/4 cup butter, melted

20 Ritz crackers, crushed

In large bowl, mix first 3 ingredients.

Place hashbrowns in bottom of pressure cooker pot.

Pour ham mixture over hashbrowns.

Layer cheese and crushed crackers.

Drizzle with butter.

Pressure cook for 10 minutes.

INSTANT POT PRESSURE COOKER POTATO SOUP

2017-10-04T06:08:00.001-07:00

1 (30 oz.) bag frozen hash-brown potatoes, southern style
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)

Garnish:
Sliced green onion
Cheese
Sourcream
Bacon

Place all ingredients EXCEPT cream cheese and garnishments in pressure cooker.
Pressure cook 10 min, release steam.
Stir in cream cheese, stir until blended.
Add garnishments and serve.

INSTANT POT PRESSURE COOKER CHICKEN SPAGHETTI

2017-08-31T09:35:00.000-07:00

1 large can chicken breast chunks (not drained)
1 pkg. ranch mix
1 lb. uncooked spaghetti noodles (may substitute 1 lb. elbow noodles)
1 can cream of chicken soup
1 can rotel with juice
1-2 soup cans of water (enough to cover all ingredients completely)
1/2 lb. velveeta cheese
1 can mushrooms, drained

Place all ingredients in instapot/pressure cooker.
Stir.
Cook 30 minutes. Enjoy.

INSTANT POT PRESSURE COOKER POT ROAST AND VEGETABLES

2017-08-31T09:26:00.001-07:00

1 lg. pot roast, lightly salted (optional)
1 can beef broth (plus enough soup cans of water to cover your ingredients)
1 packet Lipton's Onion Soup Mix (mixed well in a soup can of water)
2 Tbsp. Worcestershire sauce
Potatoes, cut in half
Baby Carrots
Onions, quartered
Celery, sliced (optional)

Add to your pressure cooker/instapot in the following order:

Vegetables
Roast
Beef broth
Worcestershire Sauce
Lipton Onion Soup Mix (pre-mixed in water)
Enough water to cover your ingredients

Pressure cook for 75 minutes. Enjoy.

EASY CROCKPOT SHEPHERD'S PIE

2017-04-04T22:59:00.000-07:00

EASY CROCKPOT SHEPHERD'S PIE
1 LB Ground Hamburger, browned and drained

2 Cans Whole Kernel Corn, drained

1 Container Hormel Homestyle Mashed Potatoes
Garlic Salt

All Purpose Greek Seasoning

1/4 Cup Butter, melted

1. Season hamburger lightly with garlic salt, brown, drain, and place in bottom of crockpot.

2. Season corn to taste with Greek seasoning and layer on top of hamburger meat.

3. Stir Hormel Homestyle Mashed Potatoes well. Layer on top of corn.

4. Sprinkle Greek seasoning on potatoes and drizzle melted butter on top.

Cook on low for 4 hours; high for 2 hours; or until potatoes are heated throughout.

CROCKPOT POTATO SOUP

2012-10-03T11:06:00.001-07:00

1 (30 oz.) bag frozen hash-brown potatoes, southern style
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish:
Sliced green onion
Cheese
Sourcream
Bacon

Place all ingredients EXCEPT cream cheese and garnishments in crockpot. Cook on low for about 5 hours. Stir in cream cheese, cook 30 min longer until well blended. Add garnishments and serve.

CROCKPOT CRAB CHOWDER

2012-01-28T15:30:00.001-08:00

1 pkg. Crab Meat
1 can Campbell's Cream of Potato Soup
1 can 98% Fat Free Campbell's Cream of Chicken Soup
1 can 98% Fat Free Campbell's Cream of Celery Soup
1 cup Fat Free Sour Cream
1 pkg. prepared "Steamer's" Corn
2 Soup Cans Water
2-3 tsp Old Bay Seasoning

Mix in crockpot... Cook on high for 2 hours; Low for 4.

* May substitute and or add clams for crab; add green peas, onions and extra potatoes:) *

TERIYAKI SHRIMP PASTA

2011-02-26T17:20:00.000-08:00

I absolutely fell in love with AppleBee's 500 calorie TERIYAKI SHRIMP PASTA, so I made up my own recipe with my favorite ingredients!

2 cups fresh broccoli heads
2 cups fresh carrots, sliced into 2 inch spears
2 cups fresh mushrooms, sliced
1 tsp minced garlic
1 pound shrimp, peeled and deveined
4 cups cooked whole wheat angel hair pasta
Sesame oil (can use Olive oil)

Teriyaki Sauce
Prepare in cup and set aside, mixing well:
1/4 cup Teriyaki Sauce
1 Tsp Splenda Brown Sugar
Dash ground ginger, optional
Dash garlic powder
1/2 cup water

In large nonstick skillet on med-hi heat, sauté broccoli, carrots, minced garlic, and mushrooms for 3-4 minutes in small amount sesame oil and 2 tsp of prepared Teriyaki sauce. Push to one half of skillet.

In other half of skillet, add small amount of sesame oil and 2 tsp of prepared Teriyaki sauce. Add shrimp, tossing them in sauce, and sauté until done.

Combine all skillet ingredients, remainder of prepared teriyaki sauce, and stir-fry for 3-4 minutes until heated through.

Top prepared noodles, and use a few spoonfuls of sauce from skillet for each serving! Serves 4.

MICROWAVE PEANUT BRITTLE

2010-12-23T18:47:00.000-08:00

Time: 30 to 40 minutes, plus 30 minutes

2 cups raw peanuts
2 cups sugar
1 cup corn syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon baking soda
1 teaspoon vanilla extract

1. Chop the nuts if they are large; otherwise, leave them whole. Put them into a 4-quart glass bowl with all other ingredients except the baking soda and vanilla extract. Stir in 3/4 cup water. Heat in a microwave oven on high power for 5 minutes. Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula. Repeat 2 or 3 more times, until the syrup thickens and the nuts begin to stick together. Then heat for 1-minute periods, stirring in between, until the syrup begins to turn light golden brown.

2. Line a baking sheet with foil. Add the baking soda and vanilla extract to the syrup and stir vigorously. Quickly pour the mixture out onto the baking sheet and use the spatula to spread it as thin as possible. Allow to cool to room temperature, then peel off the foil and break the brittle into pieces. Store in an airtight container.

Yield: About 2 pounds.

CHICKEN AND DUMPLINGS

2010-04-26T18:36:00.000-07:00

2 boneless skinless chicken breasts
2 cans cream of chicken soup
2 cups of water
1 can grands biscuit dough cut into quarters
Dash of salt and pepper
1 Tbsp flour

Boil chicken breasts in water until done (approx 10 minutes). Remove from heat; add soups, salt, pepper and flour, mix well. Bring to gentle boil, then add quartered biscuit dough. Reduce heat and simmer for 15 minutes. Enjoy!

CHEESY HAM-BROWN CASSEROLE

2009-09-14T16:32:00.000-07:00

1 pkg. refrigerated chunk ham (fully cooked)

1 small container sour cream

2 cans cream of chicken soup

1/2 package frozen shredded hashbrowns

1 pkg. shredded cheddar cheese

1/4 cup butter, melted

20 Ritz crackers, crushed

Preheat oven to 400.

In large bowl, mix first 3 ingredients.

Place hashbrowns in bottom of lightly greased casserole dish.

Pour ham mixture over hashbrowns.

Layer cheese and crushed crackers.

Drizzle with butter.

Bake for 1 hour; let sit 15 minutes before serving.

NO BAKE FUDGE COOKIES (LOW SUGAR)

2009-08-19T07:42:00.000-07:00

2 cups Splenda Granulated Sugar
1/4 cup half and half plus 1/4 cup water
1/4 teaspoon salt
1/3 cup cocoa
1/4 lb margarine
1 teaspoon vanilla

ADD

1/2 cup sugar free peanut butter
3 cups oatmeal (instant)
Mix first 6 ingredients in a sauce pan and cook until it boils.
Boil for 1-3 minutes.
Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper.

Chill until set.

NO BAKE FUDGE COOKIES

2009-08-19T07:37:00.000-07:00

2 cups sugar
1/2 cup milk
1/4 teaspoon salt
1/3 cup cocoa
1/4 lb margarine
1 teaspoon vanilla

ADD

1/2 cup peanut butter
3 cups oatmeal (instant)
Mix first 6 ingredients in a sauce pan and cook until it boils.
Boil for 1-3 minutes.
Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper.

Chill until set.

CHICKEN HASHBROWN CASSEROLE

2009-08-19T06:32:00.000-07:00

2 Large cans chunk chicken breast

1 Bag Hashbrowns

2 Cans Cream of Chicken Soup

1 Lg container sour cream

1 cup Corn Flakes

2 cups Shredded Cheddar Cheese

Preheat oven to 350 degrees.

Mix chicken, soups, 1 cup cheese, and sour cream together in large bowl.

In greased 9x13 baking dish, add bag of hashbrowns.

Cover potatoes with chicken mixture.

Top with cornflakes and remaining cheese.

Cover and bake for 30 minutes; uncover and bake an additional 15-20 minutes until lightly browned and bubbly!

SWISS CHICKEN CASSEROLE

2009-08-18T19:43:00.000-07:00

2 Large cans chunk chicken breasts, drained

1 Cream of Mushroom Soup

1 Cream of Chicken Soup

6 Slices of Swiss Cheese

3 cups (approx.) Pepperidge Farm Stuffing

2 Tbsp. Butter, melted

Preheat oven to 400 degrees.

Combine soups and 2 cups stuffing mix in large bowl.

Place chicken (drained) in greased 9x13 casserole dish.

Layer Swiss cheese on top of chicken.

Layer soup/stuffing mixture on top of swiss cheese.

Top with remaining cup of stuffing mix, drizzle with butter.

Bake covered for 30 minutes, uncover; bake additional 10 minutes until topping browned and casserole bubbly.

SALSA

2009-07-21T09:52:00.000-07:00

2 cups roughly chopped tomatoes, drained very well

1 small red onion, rough chopped

1 jalapeño, chopped (some remove the seeds, I don't)

Juice of 1 lime

1/2 teaspoon ground cumin

1/4 cup chopped cilantro

3 tablespoons extra-virgin olive oil Salt and pepper to taste

Mix, set aside for at least 20 minutes and serve...

5 MINUTE CHOCOLATE MUG CAKE

2009-07-20T22:32:00.000-07:00

I found this recipe on our work website shared by "CrystalC" and it's delicious, thanks!

4 Tbsp flour

4 Tbsp Sugar (I used a splenda equivalent)

2 Tbsp cocoa

1 egg

3 Tbsp milk

3 Tbsp oil

3 Tbsp chocolate chips or flavor of your choice (optional)

Dash of vanilla extract

1 Large Coffee Mug

Lightly spray mug with non-stick spray.

Add dry ingredients and mix well.

Add milk and oil, mix well.

Add optional flavored chips and dash of vanilla extract, mix well.

Microwave for 3 minutes on high (1000 watts) on a paper plate, as the cake will rise over the top of the mug. Allow to cool and flip out onto a plate if desired.

CHICKEN FINGER CASSEROLE

2009-06-25T17:28:00.000-07:00

6 fully Cooked Chicken Fingers, cut into chunks

2 cans Cream of Chicken Soup

1 small package Sour Cream

1 cup Green Peas (steamed is best)

1 pkg Shredded Cheddar Cheese

Combine all ingredients in crockpot, mixing well.

Cook for 2 hours on low.