Butterscotch Blondies

 Butterscotch Blondies

 From Good Housekeeping's "Brownies: Favorite Recipes for Blondies, Bars & Brownies" pg 66.

 Ingredients 

1 cup all  purpose flour

2 tsp baking powder

3/4 tsp salt

6 Tbsp butter, melted

1 3/4 cup packed brown sugar

2 tsp vanilla

2 large eggs, lightly beaten

1 cup pecans, coarsely chopped

Directions

Preheat oven to 350F. Line 13"x9" pan with foil and grease foil. Toast pecans in a pan on the stove over medium heat until they turn a darker brown and smell amazing. In a small bowl, use a wire whisk to mix flour, baking powder, and salt. In a separate bowl, stir brown sugar and vanilla into the melted butter. Add eggs and stir until well mixed. Stir in flour mixture, then pecans, just until blended. Spread batter evenly in prepared pan. Bake for 25-30 minutes until a toothpick inserted 2 inches from the edge comes out clean. Let cool in pan on wire rack.

 

Notes

Original recipe doesn't say anything about toasting the pecans. I just really, really like how doing that makes my kitchen smell. Also, the original recipe says to bake for 20-25 minutes, but as has been the case with every single other recipe from this book I've ever made, I've had to add at least 5-10 minutes to the recommended bake time. Feel free to experiment with the bake time in your own oven. The book says, "Do not overbake; blondie will firm as it cools." This is a lie. It will stay underdone and not firm up. Overbake it a tiny bit. The edges are delicious.

Instant Pot Chili Pork Tenderloin

Ingredients

1lb pork tenderloin, trimmed of fat and sliced into thirds
1.5 Tbsp chili powder
2 tsp cumin
1/2 tsp coriander
1/4 tsp chipotle chili powder
1 tsp Penzey's smoked seasoned salt
1/2 tsp table salt
1 cup water
1 tsp dried chopped onions
1/2 cup sour cream
2 Tbsp corn starch

Directions

Heat some oil in Instant Pot on Saute. Brown all sides of the pork tenderloin pieces. Remove pork from pot and set aside. Turn off the Saute function. Add a little of the water to the pot and deglaze it, scraping up any browned bits from the pork. Add the rest of the water to the pot. Combine the spices (chili powder through salts), stirring well. Thoroughly coat the pieces of pork with the spice mixture. Set the pork in the water. Add the dried onions and any remaining spice mixture to the water. Close the pot lid and press the Poultry button. Cook for 30 minutes on high pressure, then let the pressure release naturally. Remove the pork from the pot and set aside. Whisk the sour cream into the liquid. Mix the cornstarch with a small amount of water into a slurry, then stir it into the liquid until thickened. Slice the pork and serve.

Instant Pot Carnitas

Instant Pot Carnitas

Ingredients
Pork shoulder roast or pork butt, approx. 2 lbs*
1 tsp salt
1/2 tsp garlic powder
1 tsp oregano
1 tsp brown sugar
1/2 tsp basil
1/2 tsp coriander
1/2 tsp chili powder
1/2 tsp smoked paprika
1 1/4 cup water or chicken broth
3 Tbsp lime juice
1/2 tsp dried orange peel (up to 1 tsp if more orange flavoring is desired)

*If using a larger pork butt or pork shoulder roast, double the spice mix ingredients to make sure you have enough to rub onto all the meat.

Directions
Trim as much fat off the pork as you can. Cut the pork into 2" chunks and pat dry. Combine the spices (salt through paprika) and rub onto the chunks of pork. Add liquids and orange peel, as well as any remaining spice mix, to the Instant Pot. Add pork into the liquid. Close the lid and set the valve to Sealing. Press the Meat/Stew button and set time for 60 minutes. Allow pressure to release naturally after the cooking is complete.

Remove the pork from the pot with a slotted spoon. Press the Saute button and set to "More" to bring the liquid to a boil. Let the liquid reduce while you shred the pork, pulling out and discarding any remaining fatty bits. Spread the shredded pork out in a rimmed baking sheet and drizzle with the reduced liquid, somewhere between 1/4 and 1/2 cup. Turn on the oven broiler and let the shredded pork crisp under the broiler for about 5 minutes. Remove pan from the oven, use a spatula to flip the pork over, and return to the broiler for another 5 minutes. (Time is approximate -- keep an eye on the meat to make sure it does not burn. Five minutes each side works perfectly in my broiler, but you may need more or less time.)

Serve with warmed corn tortillas, sliced avocado, cheese, sour cream, or whatever you like!

This recipe is mashed together from the following sources using the ingredients I had available.
https://iwashyoudry.com/crispy-instant-pot-pork-carnitas/
https://www.platingsandpairings.com/best-instant-pot-pork-carnitas/

Chili

Ingredients

1 lb ground beef, browned and drained
1 can pinto or kidney beans, drained and rinsed
1 8 oz can garlic-flavored tomato sauce
1 cup beef broth
1 Tbsp chili powder
1/2 tsp chipotle chili powder
1/2 tsp allspice
Pinch crushed red pepper
1 tsp Penzey's Smoky 4S (seasoned salt)
1 tsp smoked paprika
1 tsp oregano
1/2 Tbsp sugar

Directions

Combine all ingredients in medium sized pot and stir well. Bring to a boil, then reduce heat and simmer for 25-45 minutes. Stir occasionally. Add a little water if needed for longer simmering. Serve with cheese, crackers, Fritos, hot dogs, and/or enchiladas.

Chicken and Sausage Stew

2 chicken breasts, cooked and diced
2 smoked sausage (I used beef sausage links)
1 can kidney beans, drained and rinsed
1 1/2 cup chicken broth
1/2 Tbsp cumin
1/2 tsp coriander
1/2 tsp smoked paprika
1/4 tsp basil
1/4 tsp Lawry's seasoned salt
1 tsp dried chopped onion
1 tsp minced garlic
2 Tbsp tomato paste

Slice the sausage. Heat 1 Tbsp bacon grease in Instant Pot on Saute, then brown each side of the sausage slices. Set aside. Put chicken broth, beans, and spices into Instant Pot. Press Beans and cook for 15 minutes, then quick release. Stir in the chicken, sausage, and tomato paste. Cook for another 10 minutes. Combine a little flour with water and stir into pot to thicken slightly. Serve over rice.

Pressure Cooker Pork Loin Roast

I recently got an Instant Pot for my birthday, and I'm having a lot of fun cooking with it. Here's one of my most successful dinners with it so far.

2 lb pork loin roast
Olive oil for searing
Cavender's
1/2 cup chicken broth
1/2 cup soy sauce (Kikkoman)
2 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce
1/4 cup brown sugar
1/2 tsp garlic powder
1/4 tsp crushed red pepper (more if you like it spicier)
1/4 tsp oregano

Pat some Cavender's all over the pork. Add a couple tablespoons of oil to the Instant Pot and press the Sauté button. Sear the pork on all sides. Mix all remaining ingredients and pour over the pork. Close lid. Press the Meat/Stew button and add time to 90 minutes. When the time is up, let the pressure release naturally for 15 minutes. You can use the quick release after 15 minutes. Remove the pork and shred it up. Use a little cornstarch to thicken the juices (using the Sauté button) into a nice sauce, mixing as much into the shredded meat as you desire. Enjoy!

CBR Stuffed Muffins

Recipe adapted from these Mini Pot Pies.

Ingredients

Filling

Olive oil, 1-2 Tbsp
1 lb thinly sliced chicken breasts
2 packets (or ~6 Tbsp, divided) dry Ranch dressing mix
1/4 dried minced onions
1/2 cup chicken broth
1 cup frozen corn
2 Tbsp bacon bits
1 cup shredded Colby Jack cheese

Batter

1/2 cup Bisquick
1/2 cup milk
2 large eggs, beaten

Directions

Heat olive oil in large skillet over medium heat. Pat chicken dry and coat with 1 packet (3 Tbsp) of dry Ranch mix. Place in skillet and cook for 1 minute at medium heat. After 1 minute, flip chicken pieces over, reduce heat to low, and cover skillet with a tight-fitting lid. Cook on low for 10 minutes. DO NOT REMOVE LID. After 10 minutes on low, turn heat off completely and let sit WITHOUT REMOVING THE LID for another 10 minutes.

During this time, preheat your oven to 375F. Spray a muffin tray with 12 muffins cups. I used PAM Baking Spray, the kind with flour mixed in.

Has it been 10 minutes for the chicken without heat yet? Good. Now you may remove the lid.

Remove chicken from pan and chop into small pieces. Put back into pan and add chicken broth, remaining Ranch mix, onion, and corn. Bring to boil, reduce heat, and let simmer until most of the liquid is gone, stirring occasionally. When most of the liquid is gone, remove pan from heat. Let cool for 5 minutes, then stir in the bacon bits and cheese.

Combine batter ingredients in small bowl with a whisk. Pour a scant tablespoon of batter into the bottom of each muffin cup. Scoop 1/4 cup of chicken mixture into each muffin cup, then top each one with 1 more tablespoon of batter.

Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let cool in tray for 5 minutes, then use a knife to remove from tray. Cool on wire rack for another 10 minutes. Enjoy!

Glazed Lemon Cookies

This recipe is adapted from the Perfect Toffee Cookies recipe to make a lemon cookie that my son and mother-in-law agree is "yumtastic!"

Cookies

1 stick unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp lemon juice
Zest of 2 lemons, approximately 1 Tbsp
1/4 cup lemon curd
1-1/2 cup all purpose flour
1/2 tsp kosher salt
1/2 tsp baking soda
3 Tbsp lemon instant pudding mix

Preheat convection oven to 325. Cream together the butter and sugars. Mix in the egg, vanilla, and lemon juice until smooth, then add the zest and curd. Slowly stir in the dry ingredients until thoroughly incorporated. Use a medium cookie scoop to drop onto parchment paper on cookie sheets. Bake for 12 minutes. Cool thoroughly on wire racks while you prepare the glaze.

Glaze

2 cups confectioners sugar
1/4 cup lemon juice

Wisk together the sugar and lemon juice until smooth. Add a little more juice and sugar as needed to get your preferred texture and taste. Brush onto cooled cookies. Let harden before eating.

Italian Beef Sliders

2 lb rump roast
Salt and pepper, mixed, enough to cover roast
1/2 stick (4 Tbsp) salted butter, softened
1/2 cup brown gravy mix
1 packet Italian dressing mix
2 Tbsp golden balsamic vinegar
1 can beef consomme
1 tsp minced garlic
1 Tbsp Worcestershire sauce
1/4 cup dried chopped onions

Sprinkle salt and pepper all over the roast and pat it on. Place roast in crockpot. Smear the softened butter over top of roast. Combine remaining ingredients and pour over beef. Cook on low for 8-10 hours. Remove beef from crockpot. Scrape off any fatty sides. Shred beef, then stir in just enough of the cooking sauce to moisten thoroughly without being drippy. Serve in buttered, toasted slider rolls.

Viking approved!

Ranch Style Chicken Stew

Ingredients

3-4 chicken breasts
2 potatoes, peeled and sliced
2 cups chicken broth
1/2 cup brown gravy mix
1 Tbsp parsley
1/4 tsp black pepper
1 Tbsp brown sugar
1 can Ranch style beans

Directions

Layer potatoes on bottom of crockpot. Place chicken on top. Add brown gravy mix to chicken broth, then microwave for 3-4 minutes, stirring with whisk every minute. When thickened, pour over chicken. Sprinkle in the parsley and black pepper. Cook on low for 6 hours. Stir in beans and brown sugar and cook for another 2 hours. Shred chicken, stir, and serve with crackers.

Moroccan Beef

This recipe is adapted from this Moroccan chicken recipe. I never use celery because celery was created by the devil, but I do like to add the carrots and zucchini as described in the original recipe when I'm not cooking for my husband. In order for this to be Viking Approved, however, I usually leave those delightful veggies out and use the following recipe.

Moroccan Beef

Ingredients

1-2 lbs ground beef
2 Tbsp dried, chopped onions
1 Tbsp minced garlic
1 Tbsp frozen ginger root, grated
1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper (1/8 tsp if desired for less heat)
1/4 tsp ground turmeric
1 1/2 cup chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained and rinsed
1 Tbsp lemon juice

Directions

Put beef, onions, and garlic in skillet and brown beef over medium heat. Drain grease. Stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Reduce heat to low and simmer for about 10 minutes.
Add chickpeas to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until chickpeas are heated through. Stir in lemon juice and serve over rice.

This meal (specifically this recipe, with only chickpeas for vegetables) freezes very well. Defrost in the fridge, then heat in a skillet on the stove while cooking some rice. I cannot say for sure how well the zucchini or carrots would survive freezing and reheating.

Perfect Toffee Cookies

Perfect Toffee Cookies

Sometime last year, a friend shared a link to the perfect M&M cookies recipe from the Picky Palate blog. It is indeed the perfect cookie recipe! It's the only recipe I've found that makes cookies my husband and I can agree on. I usually use Heath Milk Chocolate and Toffee Bits instead of M&Ms, though, but you can use any type of chip you want.

Ingredients

1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1-1/2 cups all purpose flour
3 Tbsp Instant vanilla pudding mix
1/2 tsp baking soda
1/2 tsp kosher salt
1 bag of Heath Milk Chocolate and Toffee Bits

Directions

Preheat convection oven to 325 degrees Fahrenheit, or conventional oven to 350. Spray two cookie sheets with nonstick baking spray (the kind with flour) or line with parchment paper. 

In a large mixing bowl, cream your butter and sugars until well combined. Add your egg and vanilla, mixing to combine. Add your flour, pudding mix, baking soda and salt. If mixing by hand, you may need to use clean or gloved hands to thoroughly incorporate all the ingredients at this stage. If using a stand mixer, make sure to scrape down the sides of the bowl to get everything combined. Mix in the Heath bits.

With a medium cookie scoop, place dough 1 inch apart from each other. If your cookie sheets are sized like mine, you'll probably need both sheets. If using a convection oven, place both sheets in oven. If using conventional, bake sheets one at a time. 

Bake for 12 minutes until cooked through and edges are starting to lightly brown. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

Ever so slightly adapted from picky palate

Dutch Meat Loaf

Dutch Meat Loaf

Ingredients

1 1/2 lbs lean ground beef
1 cup bread crumbs
1/2 tsp powdered onion
1/2 cup tomato sauce, divided
1 egg
1 1/2 tsp kosher salt
1/4 tsp pepper
3/4 cup water
2 Tbsp brown sugar, packed
2 Tbsp prepared mustard
1 Tbsp apple cider vinegar

Directions

1. Preheat oven to 350 degrees.
2. In a medium bowl, lightly mix beef, bread crumbs, onion powder, 1/4 cup tomato sauce, egg, salt, and pepper.  Shape into a loaf on a shallow baking pan.
3. Combine the other 1/4 cup of tomato sauce with the remaining ingredients.  Pour over loaf.
4. Bake meatloaf for 1 hour, 15 minutes.  Baste loaf with sauce from bottom of pan every 15-20 minutes.
5. Remove from oven and let sit 20-30 minutes before slicing.

Adapted from Dutch Meat Loaf, pg 103 of Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars, by Ceil Dyer

Cornbread

Cornbread

My husband likes his cornbread without sugar, without flour, cooked with bacon grease, and fairly thin. This recipe creates his ideal cornbread. If you would like something thicker, double all the ingredients except the bacon grease, and add an extra minute or two for bake time. 

Ingredients

1 cup white cornmeal
1 cup buttermilk

1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt

1 egg
2 Tbsp bacon grease

Directions

1. Preheat oven to 450 degrees.
2. Heat bacon grease in 10" cast iron skillet on stove till almost smoking.  Meanwhile, mix all other ingredients in bowl with a wisk.
3. Pour batter into skillet and stir in the bacon grease.
4. Place skillet in the oven for 18-20 minutes or till sides are pulling away from skillet and top is starting to brown.*
5. Let cornbread cool in skillet for a few minutes before flipping onto a plate for removal.

*Sometimes I'll turn on the broiler for a few minutes to brown the top a little more, but it's not necessary. 

Based on this No-Flour Cornbread Recipe

Roasted Acorn Squash Wedges

My husband is not a great fan of vegetables in general. Beans, sure, he'll eat them happily. Corn is great. Just about everything else is met with suspicion. Ever since we had our first child, though, I've been randomly experimenting with winter squashes. This recipe for acorn squash has met with the best success yet. My kids call this dessert!

Roasted Acorn Squash Wedges  

Ingredients
1 acorn squash
1/2 stick butter, softened
1/4 cup brown sugar
1/4 tsp cardamom
1/4 tsp vanilla  

Directions
 1. Preheat oven to 400 degrees.
2. Cut squash in half and scrape out the seeds. Slice each half into 4 wedges for a total of 8 wedges.  Place wedges in a baking dish, skin side down.
3. Cream together remaining ingredients. Smear mixture over each wedge.
4. Bake for 40 minutes, basting after 20 minutes and again at the end.

Based on Ree Drummond's Sweet Roasted Rosemary Acorn Squash Wedges