Cream of Chicken Soup

(Equivalent to 2 15 oz cans)

• 4 Tbsp butter
• 1/2 cup + 2 Tbsp flour
• 2 cups chicken broth
• 1 chicken bouillon cube
• 1 cup milk
• 1/3 tsp celery salt
• 1/3 tsp onion powder
• 1/3 tsp garlic powder
• 1/3 tsp salt
• 1/3 tsp pepper

1. Temper milk by microwaving for 45 seconds 
2. Melt butter in saucepan over medium heat. Let it fully melt and start foaming about 3 minutes.
3. Gradually add in flour, whisk for 3-5 minutes until it's the consistency of wet sand, remove from heat.
4. Add 1/3 chicken broth, mix well, add 1/3 more, mix well.
5. Add remaining chicken broth, chicken bouillon, warm milk, seasonings. Whisk continuously.
6. Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick, immediately remove from heat.
7. Soup will continue to thicken upon standing.

* whisk continuously to ensure smooth consistency. 

--From Jennifer

Poppyseed Chicken Casserole

•  2 cans cream of chicken soup
• 16 oz sour cream
• 1 Tbsp poppy seeds
• 3/4 cup cheese
• 1/2 tsp black pepper
• 1 Tbsp parsley
• 3/4 tsp garlic powder
• 5 cups cooked chicken
• 2 cups ritz crackers
• 1/2 cip melted butter 
• white rice (optional)--2 cups or 3

1. Preheat oven to 350 degrees F
2. Stir together cream of chicken soup, sour cream, poppyseeds, cheese, pepper, parsley, garlic powder. Add chicken and stir until fully coated.
3. Cook 2-3 cups rice (optional) and add to mixture.
4. Combine crushed ritz crackers and melted butter.
5. Pour chicken mixture into 9x14 pan and top with crackers,
6. Bake at 350 for 35-40 minutes until bubbling at edges and hot all the way through.

--From Jennifer

Instant Pot Roast

• 1-2.5 to 3 lb Pot Chuck or Shoulder Roast
• 2 tablespoons Olive oil
• sea salt and pepper a generous amount
• 3 tablespoons Worcestershire sauce
• 3 tablespoons Balsamic vinegar
• 1 large onion sweet, white or yellow, cut in to chunks, about 2 cups total
• 1-2 cloves garlic chopped
• 1/2 cup beef broth or water I use beef broth but water works in a pinch
• 2.5 lbs red potatoes washed and cut in half
• 1 lb bag of baby carrots or 1 lb carrots, washed and cut into chunks
• 1 tub Knorr concentrated beef stock or other brand flavor booster about 1-2 tablespoons

INSTRUCTIONS

1. Turn the Instant Pot to Saute mode.
2. Generously season the roast with salt and pepper on both sides.
3. Pour olive oil into heated pot.
4. Place the roast into the heated instant pot and sear on both sides, about 2 minutes each side.
5. Sprinkle the Worcestershire sauce and Balsamic vinegar on the top of the roast after browning.
6. Add onions and garlic to the Instant Pot, let some of the onions go to the side of the roast and some resting on top.
7. Pour 1/2 cup beef broth or water around the sides of the meat and turn the Saute mode OFF.
8. Place the lid of the Instant Pot on and turn the dial to the sealing position. Make sure the rubber seal is in place inside of the lid.
9. Turn the Instant Pot to the Meat or Manual setting for 45 minutes using the + button until the time displayed is 1 hour 5 minutes. Press start. I like to place my IP on top of the stove on a cookie sheet so it will vent thru the venting hood on my range.
10. While the meat is cooking, prepare the potatoes and carrots. Set aside.
11. Mix one half cup beef broth or cold water in a cup with 2 tablespoons flour using whisk until smooth.y
12. When Instant Pot is done, the timer will sound. Leave the meat in the pot for another 30-45 minutes so the pressure in the pot is naturally released.
13. After 30-45 minutes, most of the pressure should be naturally released. If pressure is remaining, let it vent naturally. It is best to allow a roast to naturally release steam for best results and most tender meat.
14. When all of the pressure is released, remove the lid. The meat should be fork tender. If it is not, the manual setting may be used again for an additional 5-20 minutes. You can gauge how tender the meat is by pulling it apart. Again, it is always best to allow the pressure to naturally release and not manually be released form the pot.
15. Add the potatoes and carrots to the Instant Pot.
16. Turn the Instant Pot to Manual setting and adjust the time using the + or - button.
17. Set to cook for 10 minutes. Make sure to set the dial on the lid to the sealing position again!
18. When the timer goes off, carefully release the pressure using the venting position.
19. When ready to eat, Remove the roast to a platter or bowl, Spoon the veggies around the roast.
20. To make gravy, Turn the Instant Pot to the saute setting.
21. Wait until the broth is bubbling, and add the flour and cold water mixture to the Instant Pot, whisking while adding. Add the Knorr concentrated stock and whisk. Cook for about one minute until gravy is thickened and bubbly, or simply serve the roast with the juices from the meat and veggies. Add salt and pepper to taste.

Ground Turkey Stroganoff

Ingredients:

• 1-1.5 ground turkey
• 1/2 onion, minced
• 1 Tbsp vegetable oil
• 1 tsp minced garlic
• 1 can cream of mushroom soup 
• 1/3 cup milk
• 1 chicken billion cube, crushed 
• Bow tie noodles, cooked 
• Salt and pepper to taste. 

1. Put oil and garlic in pan on stove and sauté. Add onion and ground turkey and cook until turkey is evenly browned and onion is tender. 
2. Add crushed billion cube and mix. 
3. Add soup and milk and cook down. 
4. Add noodles and lower heat until desired thickness. Salt and pepper to taste. 

Chocolate Chip Cookie Cake

• 1 cup butter
  
• 1/2 cup sugar
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 cups flour, plus 4 Tbsp
• 1 tsp salt
• 1 tsp cream of tartar
• 1 tsp baking soda
• 2 cups semi-sweet chocolate chips

1. Best butter and sugars together.
2. Add eggs and vanilla.
3. Mix flour, salt, baking soda and cream of tartar.
4. Add dry ingredients to the batter and mix until well blended.
5. Stir in chocolate chips.
6. Seared dough into a 15 1/2 inch round pan.
7. Bake for 20 mins at 350 degrees.

 

Recipe via food.com

 

Breakfast Casserole

• 1 lb breakfast sausage, cooked and drained
  
• 6 eggs
• 2 cups milk
• 1 tsp salt
• 6 slices of white bread, buttered
• 1 cup cheddar cheese, grated

1. Cook and drain aaa usage, set aside. In a large bowl, beat eggs, add the milk and salt. Stir in sausage.
2. Place bread on bottom of 11-7 baking dish. Pour mixture over bread. Cover and place in fridge 8 hours or overnight.
3. Remove from fridge 30 mins before baking.
4. Bake uncovered at 350 degrees for 45-60 mins covered and then uncover and cook another 30 mins at 325 degrees or until knife inserted comes out clean.

Sweet Potato Casserole

• Canned yams, cut into 1.5 in chunks
  
• 1/4 cup brown sugar
• 1/4 cup butter
• Marshmallows

1. Place yams in bottom of baking dish.
2. Melt butter and mix in brown sugar. Pour all over yams.
3. Bake 20-30 mins at 325 degrees.
4. Cover with marshmallows and broil until marshmallows turn brown, 5-10 mins.