Peanut Butter Balls

1 1/2 cups rice crispy cereal, measure out then crush

1 cup smooth peanut butter, I use natural

6 TBLS soft room temperature butter

1 3/4 cup powdered sugar

semi sweet chocolate chips, enough to melt and dip the balls

Mix the peanut butter and butter

Add powdered sugar then add rice crispy cereal.

mixture will be thick. 

roll in balls, I use a small ice cream scoop

place in refrigerator for 30 mins. (I was impatient and didn't chill them and it worked)

Melt chocolate chips in microwave at 15-30 second intervals until melted.

Dip the peanut butter balls, place on parchment paper to harden.

when hard, place in mini muffin papers.

Makes around 40 balls depending on the size.

PRINTABLE RECIPES

Pressure Cooker Wild Rice Soup

Pressure Cooker Wild Rice Soup

6 tsp Better than bouillon Vegetarian

6 cups water

1 cup wild rice, uncooked

1 cup diced carrots

3/4 cup diced celery

1/2 cup diced onion

1 tsp poultry seasoning

1/2 cup butter

3/4 cup flour

2 cups whole milk

Pepper

Add bouillon, water, rice, carrots, celery and onion and poultry seasoning to the pressure cooker.

On high put the time for 30 minutes. 

When 30 minutes is up on the pressure cooker, Make the roux.

Add butter to pan, let melt. 

Once melted add flour, stir and cook for a few minutes.

Slowly add in the milk whisking at the same time to eliminate lumps, add pepper.

Open up the pressure cooker by releasing the pressure.  Add some of the liquid to the roux to thin it out.  

When it is thin enough add it to the pressure cooker with the rice and vegetables.

Stir until mixed.  If too thick add more milk. 

It should be fairly thick.  

To add chicken: add 1 lbs chicken breast raw to the first part with rice and vegetables. 

take out after 30 minutes and shred, add back to pot and add the roux. 

Enjoy. 

PRINTABLE RECIPE

Easy Refried Pinto Beans

Easy Refried Pinto Beans

1 lbs dried pinto beans (soak overnight, drain the water or rinse beans the day of making them)

1 medium onion diced

1 jalapeno sliced with seeds

2 Tbls chopped garlic

3 tsp salt

2 tsp pepper

1 tsp cumin

4 cups water

4 cups chicken broth (or veggie broth)

additional water if it gets dry

Add everything to a roaster oven 6 Qt.  Cook between 300-350 for 3-4 hours until beans are soft. Stir occasionally.  Add additional water if it gets too dry. 

When beans are tender:

Drain liquid, blend everything with an immersion blender. Keep the bean juice incase you have to add more to thin the beans out.  enjoy.

If you don't have a roaster oven, use a crockpot on high for 8 hours.

Or use a pressure cooker for 1 hour.  

PRINTABLE RECIPE

This is the roaster oven I use to make these beans.  

These beans are easy to freeze.  Just add a little water to loosen them up so they don't dry out.  

Mexican Ground Beef

Mexican Ground Beef

2 lbs ground hamburger, raw

1 tsp salt

1 tsp pepper

1 tsp chili powder

2 tsp cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp ground chipotle pepper

1 tsp paprika

1 can beef consume, campbell's or beef stock

1 can water

Add all ingredients in a pot, (yes even the raw hamburger), boil then reduce to medium heat for 1 hour.  

Stirring occasionally.  

When cooked, break up large pieces.

Drain liquid and enjoy the meat.  

PRINTABLE RECIPE

Roasted Red Pepper Soup

Red peppers are loaded 2 times more than an orange in Vitamin C.  They also are packed with antioxidants.  So make this soup during the cold season and see if it helps reduce your cold.  

2 medium red peppers

1 Tbls olive oil

3/4 cup chopped onion

1 tsp salt and pepper each

1 tsp minced garlic

2 cups vegetable broth

2 Tbls tapioca or potato starch (I used corn starch)

13.66 oz Thai coconut milk (unsweetened)

1/2 tsp cayenne pepper

1//4 tsp ground mustard

1/8-1/4 tsp red pepper flakes up to 1 tsp

pinch of ginger

Roast the red peppers in a 475 degree oven for 20 mins total. Turn the pepper after 10 mins.

Broil the peppers for 2-3 mins.

Remove from the oven, place peppers in a zip lock bag until cooled off.

Remove the skin and seeds from the pepper. set aside.

In a large soup pot, add olive oil, onions, salt and pepper.  Sauté until soft. 

Add garlic for a few seconds- don't burn

add vegetable stock and corn starch, mix until smooth.

add coconut milk and spices.

add in red peppers

blend with an immersion blender (or a blender. )

bring to a boil, reduce heat and simmer for 10 mins. 

makes a small batch about 3 small containers.

Double the recipe.

Enjoy!

PRINTABLE RECIPE

Organic Frozen Raspberry Lemon Balsamic Vinegar Jam

Organic Frozen Raspberry Lemon Balsamic Vinegar Jam

1 bag (10 oz) frozen organic Raspberries 

3/4 cup white sugar

1 tsp lemon zest

1/2 tsp lemon juice

1/2 tsp traditional balsamic vinegar

Add everything to a pot, cook on medium for 15 mins until it starts to get thick. 

Add to  jar (8 oz) it won't all fit. You will have some to sample. 

cool on counter, then refrigerate.

I use a wide mouth jar and seal with my food saver and then refrigerate. 

I cooked mine for 20 mins and it was too thick.

I ALMOST ALWAYS DOUBLE THIS RECIPE. 

PRINTABLE RECIPE

Firecracker Chicken Meatballs

I found this recipe on the internet and changed a few things up. They would be really good for appetizers at a get together.

Firecracker Chicken Meatballs

CHICKEN MEATBALLS:

1 package (1.75lbs) boneless chicken thighs (partially frozen)

2 tsp minced garlic

3/4 tsp salt

1/2 tsp black pepper

1 large egg

1/4 c italian breadcrumbs

1/4 c panko breadcrumbs

1/4 tsp paprika 

1/2 tsp onion powder

SAUCE:

1/4 cup Franks hot sauce

1/2 c brown sugar

1 TBLs apple cider vinegar

1/8 tsp salt

1/4 tsp crushed red pepper (less if you don't like hot, I didn't think it was hot)

I ground my chicken thighs partially frozen with my kitchen aide grinder with the smaller grinder

add the rest of the ingredients of the chicken meatballs and mix just until blended. Don't over mix or the meatballs will be tough.

I scooped the chicken mixture with a small cookie scoop onto a cookie pan lined with tinfoil sprayed with pam spray.

I then gently rolled each one into a ball.

preheat the oven to 475 degrees

Bake 11 minutes.  

While the chicken meatballs are baking make the sauce.

Add all the sauce ingredients to a small sauce pan.  Heat until boiling, then decrease heat to simmer for 8 minutes.

Once the chicken meatballs are done cooking add them to the sauce until all are covered. 

Then I added the chicken meatballs and sauce to a crockpot and put it on "keep warm".

Mix the chicken meatballs and sauce every once in a while so each one stays coated with the sauce. 

ENJOY

This recipe makes a small batch.  If you go through the trouble of grinding the meat buy 2 or 3 packages at a time.  You can freeze the chicken meatballs after they have been cooked.  When you want to cook them, bake them in the oven until thawed or in a pan, then add the sauce.  

PRINTABLE RECIPE

Traditional Red Sauce

Olive oil

1 large white onion, diced

6 cloves garlic, minced

1 stick salted butter

5 cans (28 ounce each) San Marzano Peeled Tomatoes (these tomatoes are from Italy, if you use a different brand, it will taste different. Usually found in the Italian section where you find Italian pasta)

2 Tbls pepper

2 tsp salt

1 tsp dried oregano

1 tsp dried basil

1/2 tsp dried rosemary

1/2 tsp dried thyme

1 cup red wine

In a large pot add olive oil to cover the bottom and add onions and garlic.  Cook on real low heat until soft. Be careful not to burn the garlic. That is why you cook it on slow.  If you tend to cook with the heat high, add onions and cook until soft, then add garlic at the end for 30 seconds.  

Burned garlic will ruin your sauce.

Next add butter to melt.

Then add cans of tomato and all the seasonings.  

Use an immersion blender and blend up the tomatoes and onion so there isn't anymore chunks.

Add the wine.

Cook in the pot for at least 2 hours or 2 1/2 hours. 

Stir every 15 minutes on simmer.  

You will see the sauce start to thicken and darken in color.

PRINTABLE RECIPE  

Quick Red Sauce

Olive oil

1/2 yellow onion diced fine

3-4 cloves of fresh garlic, minced

1/2 TBLS black pepper

1/2 tsp salt

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried rosemary

1/4 tsp dried thyme

28 ounces can whole peeled San Marzano tomato (tomatoes make a difference in taste)

1/4 cup red wine. medium sweet

1 large sprig of fresh basil. put it in at the beginning of cooking. 

Put the olive oil is a medium sized pot and add onions and garlic. Have the heat on low, very low. Don't rush this part. You don't want to burn the garlic or brown the onions. You want the onions and garlic to very slowly cook in the olive oil. around a good 20-30 minutes. If you are rushed for time, just add the onions and cook until soft, then add in the garlic for a couple of minuted on low. DON'T BURN the garlic. 

add all the seasonings and cook 1-2 minutes. 

Add the can of tomatoes and stir it around.

Add the wine. 

I like to mash and break up the tomatoes. 

I also prefer to blend the red sauce with an emersion blender, but if you don't have that, just mash it up.

Simmer on low for 30 minutes stirring every 10-15 minutes. 

You can cook it longer if you want. I cooked mine another 15 minutes. 

You can add it to pasta like this or add 1/4 lbs of cooked italian sausage. 

You also can add a large sprig of fresh basil if you have it while it is cooking. it adds sooo much flavor. 

If you can find crushed you can use that and avoid using the emersion blender. But I have a hard time finding crushed.

Easy to freeze. I put 32 ounces in 4 Tupperware. Leave space at top for it to expand. 

Chicken and Hot Italian Sausage Cannelloni

I like to add red sauce on the bottom of the pan, then put the cannoli's on top. Then add Alfredo sauce and mozzarella cheese on top.  

4 Tbls butter

1 medium white onion, diced

16 ounces ground chicken

8 ounces hot Italian sausage, ground

1/2 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

4 ounces goat cheese

2 tsp dried basil

1 box no boil barilla noodles

In a frying pan, melt butter and add onions.  Cook until soft.

Add in ground chicken and Italian sausage. 

Cook until browned. DRAIN and cool.

Once the meat mixture has cooled, add the 3 cheeses and dried basil. 

Bring a large pot of salted water to a boil. 

Put in one noodle and boil for 1 minute 30 seconds, remove from water and spread a layer of the meat/cheese layer on one noodle and roll up. Repeat until you have used up all the noodles and meat.  

You can freeze these the way they are now. Or add pasta sauce to the bottom of a pan and lay the cannelloni on top. Add mozzarella on top and bake until brown and bubbly. 

PRINTABLE RECIPE

 These are the noodles to look for. I couldn't find the ones that are not oven ready. But you want these because of the size, they roll up to look like a cannelloni shell.

 This is the meat and cheese mixture.

 This is what it looks like after it has been rolled. 

This is how much meat/cheese mixture to put on.  

Turkey Chili Soup

Diced cooked turkey breast (or chicken, I was going to get a rotisserie chicken but they also had a turkey breast in the same place so I did that)

1 medium onion diced

2 garlic gloves, minced

olive oil for frying onions and garlic

2 cans great northern beans, rinsed

1 can original rotel

4 cups chicken broth

1 can (4 ounces) green chilis

1/2 can (4oz) diced jalapeños with some of the juice

1 tsp salt

1 tsp cumin

2 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper (optional)

toppings:

shredded cheddar cheese 

sour cream

In a pan cook onions in olive oil until soft.

Add garlic for 30 seconds on low heat.

Add all other ingredients (except toppings) to a crockpot

Cook on high for 2 hours, then lower it to keep warm.

Enjoy a  bowl and top it with cheddar cheese and sour cream.

PRINTABLE RECIPE

Italian Pinwheels

I found this recipe on the internet.  Try making them, they are easy and delicious for a party. 

3 Large burrito soft shells

8 ounce softened cream cheese

1/4 cup italian bread crumbs

1/4 cup parmesan cheese (you could substitute cheddar cheese)

2/3 cup diced banana peppers from a jar, dry most of the liquid

2/3 cup diced roasted red peppers from a jar, dry most of the liquid

9 slices of provolone cheese

1/2 lbs Genoa salami (from the deli, I have them slice it thin)

pepperoni slices (I buy one pack you will have leftovers)

romaine lettuce

Mix softened cream cheese, italian bread crumbs, parmesan cheese, banana peppers and roasted red peppers together. divid in 3rds.

Take 1/3rd of the cream cheese mixture and spread on one soft shell. Repeat with the other 2 soft shells.

Put 3 slices of provolone cheese in the center from left to right.

Layer genoa salami around the entire soft shell.

Next layer pepperoni. Don't layer them side by side. spread them out so the soft shell does get too fat to roll.  That is why I have the deli slice the genoa thin. 

Last, add some romaine lettuce on the bottom half of the soft shell only.  Make sure you split the ribs so it isn't too bulky.

Start to roll up the soft shell closest to you. Make sure you roll it tight and don't push out the filling. 

Wrap the 3 roll ups in plastic wrap and put in the refrigerator for at least one hour to have the cream cheese get hard for easy cutting.

Then cut off the ends and cut slices to equal 8 slices.  Don't cut them too thin or they will fall apart and not too large.  

Best to make them the day you are going to eat them. They did still taste good and weren't too soggy the next day. 

PRINTABLE RECIPE

 you cut the ends off. but I save them for later to eat. 

Parmesan Basil Tomato Soup

2 Tbls butter

1 c diced onions

2 diced carrots

2 Tbls minced garlic from a jar

1 (15 ounce) can tomato sauce

2 (28 ounce) cans san Marzano tomatoes

1/4 cup sun-dried tomatoes packed in oil, drained

1 Tbls sugar

1/4 tsp dried basil

1/2 tsp Italian seasoning

4 cups vegetable broth

1 parmesan rind (I put it in and it all melted. so you could probably put in a 1/4 cup parmesan)

1 bay leaf

3 Tbls basil pesto (good quality)

2 Tbls balsamic vinegar

1 cup packed fresh basil leaves

1 cup heavy cream(next time try coconut milk)

In a large soup pot, add 2 Tbls butter, onions and carrots. Cook until soft on low. 

Add garlic for 15 seconds (don't burn it)

Add tomato sauce, san Marzano tomatoes, sun dried tomatoes, sugar, dried basil, Italian seasoning, vegetable broth, parmesan rind, bay leaf, basil pesto, balsamic vinegar.  

Simmer in the soup pot for 2 hours, stirring occasionally.

Add 1 cup fresh basil.

Add 1 cup heavy cream or coconut milk. 

Blend with an immersion blender until smooth and blended. 

Enjoy!

PRINTABLE RECIPE

•