Shrimp Jambalaya (Instant Pot Version)

The original (oven baked) recipe comes from the Salt Lake City Junior League’s A Pinch of Salt Lake. I discovered recently that it's actually easier to cook in the Instant Pot, and it still tastes fabulous.

1/4 pound sliced bacon, cut in 1-inch pieces

1/2 cup finely chopped onion

1/2 pound sausage (optional). Use a Spanish link or spiced breakfast sausages

1 or 2 medium-size green peppers, seeded and cut in 1-inch strips

1 clove garlic, finely chopped

1 cup uncooked converted long-grain rice

1 16-ounce can diced tomatoes

1/2 teaspoon thyme

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups chicken stock

1/2 pound cooked smoked ham, cut in 2-inch by 1/2 inch strips

1 pound uncooked medium-size shrimp, shelled and deveined

1. Turn the Instant Pot to Sauté mode and fry the bacon until it has rendered fat and browned, but not crisped. Drain on paper towels and set aside. 
2. Add onions to the bacon drippings in the skillet along with the sausage and cook for 8-10 minutes, stirring occasionally, until the onions are transparent but not brown, and the sausage is no longer pink. 
3. Mix in the green peppers and garlic. Cook and stir until the peppers are limp, about 3 minutes. 
4. Add the seasonings and rice and stir until the rice is well coated in the oil. Press Cancel to stop the cooking. 
5. Add the tomatoes and chicken stock, stirring thoroughly. Add the ham and stir again.
6. Lock the lid. Cook on Manual High Pressure for 8 minutes, then allow a Natural Pressure Release for 5 minutes followed by manual release of the remaining pressure.
7. Add the shrimp and stir to cover with the rice mixture. Quickly put the lid back on. Set to Slow Cook and cook for 10 minutes. (That should be enough time to cook the shrimp. If the shrimp are pink, they are done.)

Lemon Almond Ricotta Muffins

 This recipe comes from mysequinedlife.com.

Ingredients

1 3/4 c flour

3/4 sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 c ricotta cheese

2 eggs

1/2 c unsalted butter, melted

1/2 teaspoon almond extract

3 Tablespoons lemon juice

1 3/4 teaspoons lemon zest

1/4 c sliced almonds, roughly chopped

For the glaze:

1/2 c plus 2 tablespoons powdered sugar

1 tablespoon milk

1/4 teaspoon almond extract

Directions

1. Heat oven to 350°F. Generously grease 10 cups of a regular 12-cup muffin tin with cooking spray and set aside.
2. Add flour, sugar, baking powder, and salt to a mixing bowl and whisk so all of the dry ingredients are evenly mixed together.
3. In a separate bowl, add ricotta cheese, eggs, melted butter, almond extract, lemon juice, and lemon zest. Beat the wet ingredients together well until light and fluffy. Add the dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be pretty thick.
4. Scoop batter evenly into the 10 prepared muffin cups. The batter should come up to just below the top of each muffin cup. Evenly scatter sliced almonds over top of the muffins and lightly press them into the surface.
5. Bake for 20-22 minutes, or until the edges are golden brown and a tester (like a toothpick) inserted in the center of a muffin comes out clean. Let muffins cool in muffin tin for a few minutes, and then loosen the outer edges with a small thin spatula. Transfer muffins to a wire rack to cool completely.
6. Once muffins are completely cool, add all of the glaze ingredients to a bowl and whisk until no lumps remain. I transferred the glaze mixture to a plastic bag, sealed, and snipped the corner off (you can use a piping bag if you have one). Drizzle glaze over top of the muffins and let harden before serving or storing.

Notes

• When combining the wet and dry ingredients, be sure to mix until just combined. I look for right when the dry flour disappears throughout the batter. Over-mixing can lead to an unpleasant and tough muffin texture.
• Nutritional info is an estimate including all of the glaze being drizzled equally over top of the muffins. Depending on your preference, you may use less than the full amount to glaze (or omit it completely), which would decrease the nutritional stats.

Nutrition

Serving: 1muffin | Calories: 299kcal | Carbohydrates: 42g | Protein: 6.8g | Fat: 12.6g | Saturated Fat: 6.9g | Cholesterol: 63mg | Sodium: 273mg | Potassium: 76mg | Fiber: 0.9g | Sugar: 23.9g | Calcium: 65mg | Iron: 1mg

Small Batch Cinnamon Coffee Cake

Now that I have just one child at home, I have to find yummy recipes that produce smaller batches. This is a good one. It comes from Mybakingbliss.com.

Note: Ramekin (or muffin) size matters. The recipe creator made these in two 8-ounce ramekins which yields two larger servings. If using 6-ounce ramekins, split the batter evenly into three ramekins. If using 4-ounce ramekins, split the batter evenly into four ramekins. The smaller your ramekin, the quicker your cakes will cook, so check for doneness accordingly. (JW note: I used a muffin pan instead of ramekins, and the recipe made three good-sized muffins.)

Cake Batter:

2/3 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

4 tbsp unsalted butter softened to room temperature (or flavorless oil like canola or vegetable)

1/4 cup granulated sugar

1 egg

1/2 tsp vanilla extract

1/4 cup whole milk at room temperature

3 tbsp brown sugar (I actually prefer regular sugar)

½ tsp cinnamon

Streusel Topping:

1 tbsp cold unsalted butter cut into small cubes

2 tbsp all purpose flour

1 tbsp brown sugar

1 teaspoon cinnamon

Directions:

1. Spray ramekins (I used a muffin pan, making three muffins) with cooking spray. Set aside.
2. In a medium bowl, whisk together the butter, sugar, egg, vanilla extract, and milk until combined. Fold in the flour, baking powder, and salt until combined. In a small bowl, mix together the brown sugar and cinnamon.
3. Pour half the batter into the prepared ramekins. Sprinkle brown sugar-cinnamon mixture evenly over the cake batter. Pour in the rest of the cake batter evenly over the brown sugar mixture in the ramekins.
4. Prepare the streusel topping: in a small bowl mix together the butter, flour, brown sugar and cinnamon until combined. I like to use a fork to cut the butter into the dry ingredients. Make sure to leave some semi-large chunks of butter in the mixture (that’s the key to a good streusel!)
5. Top each ramekin with the streusel mixture.
6. Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean.

Lemon Chicken and Spaghetti Squash

From tasty.co

Ingredients for 4 servings

1 spaghetti squash

olive oil

sea salt, to taste

black pepper, to taste

2 chicken breasts, cut into 1-2 in (2-5 cm) pieces

Sauce:

1 medium yellow onion, diced

4 cloves garlic, minced

½ teaspoon sea salt

¼ teaspoon black pepper

3 cups cherry tomato, halved

½ lemon, juiced

1 cup chicken broth

8 oz baby spinach

Directions

1. Preheat the oven to 400˚F (200˚C).
2. Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
3. Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
4. Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
5. Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
6. Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
7. Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
8. Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
9. Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
10. Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
11. Pour the sauce over the squash. Serve immediately.

Six Can Chicken Tortilla Soup

 Recipe from Sarah Lythgoe, with some modifications

Ingredients

1-15oz can of corn, drained

2-14½oz chicken broth (Note: I often start with just one can of broth. Depends on how soupy you like your soup)

1-10oz can chunked chicken 

1-15oz can black beans, drained

1-10oz can crushed tomatoes, drained

Tortilla chips

NOTE: I add a small can of tomato sauce, some onion powder, garlic powder, chili powder (1 tablespoon), cumin (1/2 - 1 teaspoon) and a tiny bit of cayenne.

Directions

Put all cans into large saucepan, simmer over medium heat. Serve over tortilla chips in bowl.

Blueberry Glaze Pie

 From Ruth.

1 Baked 9”pie shell cooled

1 quart fresh blueberries

¾ cup water

1 cup sugar

3 Tbsp. cornstarch

2 Tbsp. Orange Juice

1 8 oz. pkg. cream cheese, Softened

1. Simmer 1 (one) cup berries in the water for 3-4 minutes.  
2. Combine sugar and cornstarch and add to cooking fruit, stirring continuously until syrup is thick and ruby clear.  Stir in 1 tbsp. orange juice. 
3. Mix the other tablespoon of Orange juice with the softened cream cheese.  
4. Spread on the bottom of the pastry shell and cover with remaining fresh blueberries.  Pour cooked fruit mixture over all.  Spread evenly on top.  Chill pie thoroughly before serving.

Green Couscous

Ingredients

1 cup couscous

3/4 cup boiling water or vegetable stock (I use more, enough to cover the couscous)

1 small onion, thinly sliced

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon ground cumin

Herb paste

1/3 cup chopped parsley

1 cup chopped cilantro

2 tablespoons chopped fresh tarragon

2 tablespoons chopped dill

2 tablespoons chopped mint

6 tablespoons olive oil

1/2 cup unsalted pistachios, toasted and roughly chopped

3 green onions, finely sliced

1 fresh green chile, finely sliced

1 1/4 cup aruglula leaves, chopped

Directions

1. Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
2. Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
3. To make the herb paste, place all ingredients in a food processor and blitz until smooth.
4. Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.

Crack

 This dangerously addictive recipe comes from Holly Edwards.

Mix in a large bowl

1/2 box Golden Grahams

1/2 box rice Chex

1/2 of a 14 oz. bag coconut flakes

Mix in a saucepan

1 cup sugar

1 cup corn syrup

3/4 cup butter

Directions

1. On medium high heat, bring butter mixture to a boil. Boil for two minutes, stirring constantly.
2. Immediately, pour butter mixture over cereal mixture and stir to coat.
3. Spread mixture onto waxed paper to cool.

Energy Bites

These come from Brynn. I typically keep a container of them in the fridge for snacking.

Ingredients

2 cups old-fashioned oats

2/3 cup ground flaxseed meal

1 1/2 cups peanut butter

1/2 cup honey

2 dashes vanilla extract

pinch of salt

add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc. (I use chocolate chips)

Directions

1. In a food processor (or blender), process the oats until coarsely chopped. 
2. Add the flaxseed meal, peanut butter, honey, vanilla and salt. Mix until the consistency is soft but not overly sticky or crumbly.
3. If the mixture is overly dry, add peanut butter one tablespoon at a time.
4. Add in any add-in ingredients and mix with your hands until evenly combined.
5. Roll the dough into small balls and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.

Baked Tuna Patties

 1/4 cup finely chopped celery

6 tablespoons butter

3 tablespoons flour

1/4 teaspoon paprika

3/4 cup milk

1 9 1/4 ounce can tuna, drained

2 cups soft bread crumbs

2 tablespoons chopped green onion

1 egg

2/3 cup finely crushed round cheese crackers

For sauce, in a saucepan cook celery in 3 tablespoons of the butter til tender. Stir in flour, paprika and 1/4 teaspoon salt. Stir in milk. Cook and stir until thickened and bubbly. Cool slightly. Flake tuna. Mix into sauce with bread crumbs and onion. Form into eight 2 1/2 inch patties. Beat together egg and 1 tablespoon water. Dip patties into egg mixture, then into crackers. Place in a lightly greased 11x7x1 1/2" baking pan. Melt remaining butter. Drizzle over patties. Bake in a 350 oven for 20-25 minutes or until golden. Makes 4 servings.

Lavender Scones

 2 cups flour

1/2 cup rolled oats

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter

1 1/2 tablespoons lavender flowers, fresh or dried

1 egg, beaten

1/3 cup honey

1/2 cup buttermilk

1 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, oats, baking powder, baking soda and salt. Cut in butter and add lavender. Make a well in the center of the flour mixture. Pour in the eggs, honey, buttermilk and vanilla. Stir just until combined. With floured hands, pat the dough into a round about 1 inch thick and cut into 8 wedges. Bake scones for 12-15 minutes, or until lightly browned. Serve with butter and honey.

Grandma Tutu's Cheese Crackers

 This comes from running buddy Amy Ostwald, who thought she got it from me, so who knows where it came from?!

1/4 cup soft butter

1/4 pound sharp cheddar, grated (1 cup)

1/2 cup flour

1/2 teaspoon salt

lightly toasted sesame seeds

Combine all ingredients except sesame seeds. Roll into a long log, 1.5" in diameter. You can use right away, but it slices better if refrigerated first. Slice 1/4" discs. Lightly press into sesame seeds. Place seed side up on an ungreased baking sheet. Bake at 375 for 12-15 minutes.

Pizza Crust

Ingredients

yields 4 servings

1 cup warm water

3 tablespoons olive oil

3 tablespoons white sugar

1 teaspoon sea salt

3 cups all-purpose flour

1 teaspoon minced garlic

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon ground black pepper

¼ teaspoon dried cilantro

¼ teaspoon paprika

2 ¼ teaspoons active dry yeast

Directions

1. Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the bread machine in order preferred by the machine. 
2. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.
3. To use the dough roll out on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings. Bake in preheated oven until golden brown, about 12 to 15 minutes. 

Pizza Sauce

 So much better than using spaghetti sauce!

Ingredients

6 oz tomato paste (1 -6 oz can)

15 oz tomato sauce (1 - 15 oz can)

1-2 TBS oregano to taste

2 TBS Italian seasoning

½ tsp garlic powder

½ tsp onion powder

½ TBS garlic salt

¼ tsp freshly ground black pepper

1 tsp sugar

Instructions

1. Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce).
2. Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!

Knorr Spinach Dip

 This is a throwback from Scrabble nights with friends in Vermont. Pair with pita chips, and life is grand! Makes 4 cups of dip.

Ingredients

1 pkg baby spinach, chopped or 1 package frozen chopped spinach, thawed and squeezed dry (10 ounce)

1 container sour cream (16 ounce)

1 Cup mayonnaise

1 pkg vegetable soup mix (8 ounce)

1 Can water chestnuts, drained and chopped (optional) (8 ounce)

3 green onions, chopped (optional)

Directions

1. Combine all ingredients in a bowl.
2. Cover and chill in the refrigerator about 2 hours.
3. Serve with your favorite dippers to your favorite people.
4. A new serving idea: Hollow out cucumber slices and cherry tomatoes.
5. Fill vegetables with spinach dip and garnish with a sprig of dill.

No Bake Walnut Cookies

 For a pretty healthy no bake cookie option...

Ingredients

1 Cup walnuts

1/2 Cup unsweetened coconut flakes

2 Tbsp raw honey

1/2 tsp vanilla extract

1/4 tsp salt

Directions

1. Add walnuts to food processor and blend until finely ground. Add in the remaining ingredients and blend until a dough forms, about a minute.
2. Turn out the dough onto a piece of parchment paper. Using your hands, roll pieces of the dough into small balls, about 1 inch around, and space out on parchment paper. After all of the balls are formed, press down on each ball to form a flat cookie. Place in the freezer for at least 30 minutes before serving. Store in an airtight container in the freezer.

Note: Try toasting the walnuts. Also try adding cinnamon.

Soft and Chewy Oatmeal Raisin Cookies

My running buddy Sheri Sinclair passed on this recipe. She makes the cookies with dried cranberries, and they are yummy! yield: 26-30 cookies, prep time: 45 minutes (includes chilling), total time: 1 hour

Ingredients:

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs

1 Tablespoon vanilla extract (yes, Tablespoon!)

1 Tablespoon molasses

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240g) old-fashioned whole rolled oats

1 cup (140g) raisins2

optional: 1/2 cup (64g) chopped toasted walnuts

Get Ingredients Powered by Chicory

Directions:

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 11-13 minutes until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

• Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
• Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) - this makes them nice and plump for your cookies. OR even try them with Raisinets!

Creamy Herb Chicken

 Recipe comes from cafedelites.com.

Ingredients

For the Chicken:

4 chicken breasts (pounded 1/2-inch thin)

2 teaspoons each of onion powder and garlic powder

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary*

salt and pepper , to season

For The Sauce:

4 cloves garlic , minced (or 1 tablespoon minced garlic)

1 teaspoon fresh chopped parsley

1/2 teaspoon each of dried thyme and dried rosemary

1 cup milk (or half and half)*

Salt and freshly ground black pepper , to taste

1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Notes

• If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
• For a dairy free option, I find cashew milk the best in flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!

Maple Glazed Carrots

Ingredients

The original recipe called for 4 pounds of carrots. I'm usually serving 3-4 people, so here are the amounts for 1 pound of carrots. Original amounts below if you want them.

1 1/4 cups water
1 lb baby carrots
1 tablespoon plus 1 1/2 tablespoon butter
scant tablespoon sugar
1/4 teaspoon salt
1 1/2 tablespoon pure maple syrup (don't even bother with the fake stuff)
scant tablespoon brown sugar (packed)

Original Amounts:

4 1/2 Cups water
4 lb carrots, peeled, cut on sharp diagonal into 1/4 - inch - thick ovals (about 11 cups)
4 Tbsp + 6 Tbsp unsalted butter (1 1/4 sticks)
3 Tbsp sugar
1 1/2 tsp coarse salt
6 Tbsp pure maple syrup
3 Tbsp dark brown sugar (packed)
2 Tbsp chopped fresh Italian parsley

Directions

1. Combine water, carrots, 1 tablespoon butter, sugar, and coarse salt in heavy large pot. Bring to boil. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes. Drain. (Can be prepared 3 hours ahead. Let stand at room temperature.)
2. Melt remaining 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add maple syrup and brown sugar and stir until sugar dissolves. Add carrots and cook until heated through, about 5 minutes. Season with salt and pepper.
3. Transfer carrots to large bowl. Sprinkle with parsley and serve.

Parmesan-crusted Pork Chops

Ingredients

2 Large eggs
1 Cup dried Italian - style bread crumbs
3/4 Cup freshly grated Parmesan
4 center - cut pork loin chops (each about 10 to 12 ounces) (1/2 to 3/4 - inch thick)
Salt and freshly ground black pepper
6 Tbsp olive oil
Lemon wedges, for serving

Directions

1. Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
2. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Raspberry Coconut Ice Cream

Ingredients

5 1/2 Cups frozen Raspberries (250g)
1 Cup full fat Coconut Cream from 1 can of coconut milk (See Notes) (200 ml)
4 tsp Maple Syrup (optional)
up to of a cup Coconut Water (from the can of coconut milk)

Directions

1. Place frozen raspberries, coconut cream, and maple syrup (if desired) in a high powered blender or food processor.
2. Add coconut water, a tablespoon at a time, if blender has trouble blending ingredients. Do not exceed more than ⅓ of a cup Coconut Water.
3. Serve immediately or store in freezer for up to 2 weeks.

NOTES

• Follow these step on how to make coconut cream. Refrigerate a can of coconut milk overnight. Carefully open the can. The coconut milk will have separated into a thick white coconut cream and coconut water. Scoop out the coconut cream to use for this raspberry coconut ice cream and use the remaining water if needed.
• It is crucial to not use more than ⅓ of a cup of coconut water. The more coconut water you add the softer your ice cream will get and you won't be able to scoop it. Try to use as little as needed. If it is a bit to soft. Place it in the freezer for a few minutes until it hardens enough to scoop.
• The raspberry coconut ice cream tastes best when eaten right away. You can however freeze it. Place the ice cream in a dish and press parchment or wax paper onto the ice cream to prevent ice crystals from forming. There are no thickening agents or starches added to this ice cream so it won't stay soft in the freezer. Therefore, allow adequate time for the ice cream to defrost. Beware that each time this ice cream is thawed and then frozen again, it will get harder.
• Adding maple syrup is entirely optional. This all depends on personal preference and the sweetness/tartness of the raspberries being used. Alternatively other liquid sweeteners can be used as well.
• Feel free to swap out the raspberries with any other frozen fruit you like :) The creamy coconut ice cream options are endless!

Rice Krispie Treats

Ingredients

3 Tbsp butter or margarine
1 pkg regular marshmallows (10 oz., about 40)
OR -
4 Cups miniature marshmallows
6 Cups Kellogg's Rice Krispies cereal

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note

• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended.
• Store no more than two days at room temperature in airtight container.
• To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Roasted Chickpeas

Ingredients

1 Can chickpeas (garbanzo beans), drained (12 ounce)
2 Tbsp olive oil
salt (optional)
garlic salt (optional)
cayenne pepper (optional)

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Sesame Miso Vinaigrette

Ingredients

1 Tbsp sesame seeds
2 Tbsp white miso
2 Tbsp toasted sesame oil
1/2 Cup rice vinegar, preferably unseasoned
6 Tbsp neutral vegetable oil, such as canola
2 tsp honey
Sea salt

Directions

1. Sprinkle the sesame seeds into a small skillet over medium heat. Cook, shaking the pan frequently, until the sesame seeds have darkened and become fragrant, just a few minutes. Immediately transfer them to a plate to cool; if you leave them to cool in the pan, they can burn.
2. Use a fork to whisk the miso and sesame oil in a small jar fitted with a lid until smooth. Add the vinegar, vegetable oil, sesame seeds, and honey, close the lid tightly, and vigorously shake to emulsify the dressing. Taste and add more honey if desired, plus salt, and shake again. Store it in the refrigerator for up to 2 weeks.

Slow-cooker Pulled Pork Sandwiches

Ingredients

3 Tbsp light brown sugar
2 tsp hot paprika
1 tsp mustard powder
1/2 tsp ground cumin
Kosher salt and freshly ground pepper
4 lb - to - 4 - boneless pork shoulder, trimmed of excess fat
2 tsp vegetable oil
1/2 Cup apple cider vinegar, plus more to taste
3 Tbsp tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving

Directions

1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Per serving: Calories 508; Fat 20 g (Saturated 6 g); Cholesterol 152 mg; Sodium 1,270 mg; Carbohydrate 31 g; Fiber 3 g; Protein 49 g
Recipe courtesy of Food Network Magazine

Non-alcoholic Apple Pie Punch

This recipe comes from Diane Lee.

4 cups apple cider
1 cup pear nectar
3 cups ginger ale
1 apple, diced (gala, cortland or empire)

Mix and serve.

Hedgehogs

Ingredients

2 Cups walnuts
1 Cup dates, pitted and chopped
2 Cups flaked coconut
1 Cup packed brown sugar
2 eggs

Directions

1. Grind nuts and dates. Mix 1 1/2 cup coconut and remaining ingredients.
2. Scoop up in tablespoons, shape into balls and roll in remaining coconut. Bake on ungreased cookie sheet until coconut browns, 10 to 15 minutes, at 350 degrees F (175 degrees C) .

Creamy Chicken Stew

Comes from TasteofHome.com.

Ingredients

3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon each salt, pepper and paprika
2 tablespoons canola oil
2 cups cubed peeled potatoes,1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 cups frozen whole kernel corn
1 cup each coarsely chopped green and sweet red pepper
1 cup diced celery
1 medium onion, diced
2 teaspoons dried basil
1 bay leaf
1/4 teaspoon celery salt
7 cups chicken broth, divided
1/2 cup butter
3/4 cup all-purpose flour
Warm biscuits

Directions

1. In a Dutch oven, cook and stir the chicken, salt, pepper and paprika in oil until the chicken juices run clear, stirring occasionally; drain. Add the vegetables, basil, bay leaf, celery salt and 5 cups broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes and carrots are tender.
2. Remove bay leaf. In a large saucepan, melt butter; whisk in flour until smooth. Cook and stir for 2 minutes or until smooth. Gradually whisk in remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Pour into the Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Serve with biscuits.

Instant Pot Chocolate Cheesecake

Ingredients

Crust 

1 cup chocolate wafer crumbs (can use Oreos without filling)

3 tablespoons melted butter

Cheesecake

1 1/3 cups chopped bittersweet chocolate

16 oz cream cheese 

2/3 cup sugar 

2 tablespoons brown sugar 

2 tablespoons cocoa

3 eggs

1/2 cup heavy cream

2/3 teaspoon vanilla

Ganache

1 cup semisweet chocolate chips (or chopped)

1 cup heavy cream

Directions

1. Bring all ingredients to room temperature before you begin.
2. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
3. Mix chocolate wafer crumbs and melted butter to a large bowl and stir until well combined. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges. Freeze for at least 20 minutes.
4. Meanwhile, melt the bittersweet chocolate in a double boiler and set aside to cool somewhat.
5. In a large bowl, beat the cream cheese until light and fluffy on medium-low speed.
6. Add the sugars and cocoa and beat until smooth. Scrape the sides and bottom of the bowl.
7. Add the eggs one at a time and beat after each addition until well combined.
8. Add heavy cream and vanilla extract. Beat well, stopping to scrape the sides and bottom of the bowl.
9. Fold in the melted chocolate. Pulse for another 20 seconds.
10. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
11. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
12. Gently transfer the cheesecake pan on top of the trivet.
13. Select manual setting and adjust pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
14. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
15. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
16. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
17. For ganache, heat the heavy cream until it reaches a low simmer. Pour over the chocolate chips (or coarsely chopped chocolate). Let sit for 2-3 minutes, then whisk until smooth. The ganache will harden as it cools. Pour or spread over the cooled cheesecake.

1 Bowl Baked Oatmeal

This comes from Sally’s Baking Addiction.

Ingredients

1 and 3/4 cups (420ml) milk (dairy or nondairy)

2 large eggs

1/2 cup (120ml) pure maple syrup*

1/4 cup (60g) unsalted butter, melted and slightly cooled*

1/4 cup (60g) unsweetened applesauce or mashed banana

3 cups (240g) old-fashioned whole oats*

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 and 1/2 cups mixed berries, fresh or frozen (do not thaw)

optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Any similar size or shape pan works, though 8×8 inch would be too small. See recipe note for 9×13 inch pan.
2. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal.) Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
3. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.

Notes

1. Make Ahead Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
2. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See make ahead instructions above for alternative.
3. Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
4. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
5. Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
6. Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
7. Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
8. 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.
9. Nutrition Information per Serving (with unsweetened applesauce and unsweetened almond milk using Spark Recipe Calculator): Calories 227, Total Fat 8g, Carbohydrate 34g, Dietary Fiber 4g, Sugars 15g, Protein 5g.