1 lb pasta
4 1/4 c water
1 Tbsp kosher salt
1-12 oz can evaporated milk
3 Tbsp butter
3 c shredded mild or medium cheddar
Combine the pasta, 4 c water and salt
in an Instant Pot. Follow the manufacturer's guide
for locking the lid and preparing to cook. Set to pressure cook on high
for 5 minutes.
After the pressure cook cycle is complete follow the
manufacturer's guide for quick release and wait until the quick release
cycle is complete. Careful of any remaining steam, unlock and remove the
lid and switch to low saute setting.
Stir in the evaporated milk, butter and 1/4 c remaining water.
Then add the cheddar, a little at time, while constantly stirring, until
the cheese is completely melted. Serve hot. Serves 4.
Recipe modified from: Food Network.
Sunday, March 25, 2018
Saturday, January 6, 2018
4 Tbsp butter
4-6 cloves garlic, diced or pressed
32 oz chicken broth
1 1/2 c ditalini pasta
1 1/2 c Parmesan
salt and pepper, to taste
In a large pot, melt butter over medium heat, stir just until slightly browned, then toss in garlic. Cook for 30 seconds or so, just until aromatic, then add chicken broth and pasta. Bring to a boil over medium-high heat. Cook, stirring every few minutes, until pasta is al dente (about 10 min). Stir in 1 c Parmesan, salt and pepper to taste. Garnish with additional parm. Enjoy!
Recipe modified from: BrookeLark.
Tuesday, August 15, 2017
3 dozen ears of corn, husked
After husking, place ears of corn in boiling water for 2 minutes and then place immediately into cold water to stop the cooking and preserve the color. Once cool, remove corn kernels from the cob. We like to package 2 cups of corn kernels into each quart-size freezer bag. Yield: 31 cups of corn using 16 quart-size freezer bags.
Wednesday, May 17, 2017
1/2 c butter or margarine
1 1/2 c graham cracker crumbs
1 7 oz package coconut
1 14 oz can sweetened condensed milk
1 11.5 oz package milk chocolate chips
chopped walnuts (optional)
Melt butter or margarine in a 9x13 pan, sprinkle graham cracker crumbs evenly over the melted butter or margarine. Sprinkle coconut evenly over graham cracker crumbs. Drizzle sweetened condensed milk evenly over the coconut. Sprinkle chocolate chips and walnuts (optional) evenly on top. Bake at 350 for 25 minutes or until edges are lightly browned. Let cool before cutting into bars.
Monday, April 3, 2017
4 c strawberry puree (2-16 oz containers)
3 c sugar
1 box low-sugar pectin
1 c water
Hull and wash strawberries then blend in a food processor until desired texture is reached. Set aside. In a heavy-bottomed pan, whisk together sugar and pectin. Next, stir in water. Heat on medium-high, stirring often, until boiling. Boil for 1 minute stirring constantly. Remove from heat and add strawberry puree stirring constantly for 1 minute more. Pour immediately into jars. Let sit at room temperature for 24 hours before putting in freezer. Lasts for 1 year in freezer. Defrost jam in fridge before using. Once opened, lasts for 3 weeks in fridge. Makes 7 cups.
Sunday, August 30, 2015
1/4 c butter or margarine, softened
1/2 c vegetable oil
1 1/2 c sugar
2 tsp vanilla
3 c flour
4 Tbsp cocoa
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 c buttermilk
2 c zucchini, shredded
Cream butter or margarine, vegetable oil and sugar. Add eggs and vanilla. In a separate bowl, whisk flour, cocoa, salt, baking powder and baking soda until combined. Slowly add to wet ingredients. Add buttermilk and zucchini and mix until just combined. Pour into greased sheet cake pan. Sprinkle with cake topping (below). Bake at 350 for 30 to 35 minutes or until cake tester comes out clean.
3/4 c brown sugar
1 c chocolate chips
Stir to combine.
Sunday, May 24, 2015
1 lb ground beef
1 pkg taco seasoning
1 c water
1 c water
1 can black beans
2 c Nacho Cheese Doritos, slightly broken
2 c cheddar cheese, shredded
Cook ground beef until done. Add taco seasoning and water. Simmer for 5 minutes or until water has evaporated. Stir in beans and simmer for 5 more minutes. Stir in chips and top with cheese. Cover and let sit until cheese is melted. Serve with a dollop of sour cream.
Recipe from: Better Than Burgers.