Serdadu Recipes 1

Chocolate, Peanut Butter & Banana Bites INGREDIENTS 1 c. semisweet chocolate chips 2/3 c. smooth peanut butter 2 tsp. coconut oil 2 bananas, sliced into 1/2"-thick rounds Flaky sea salt DIRECTIONS Line a large, rimmed baking sheet with parchment paper. In a medium bowl, heat chocolate in microwave in 30-second intervals until melted. Heat peanut butter for 15 seconds until runny. In a medium bowl, mix chocolate and coconut oil until combined. Into a small baking cup, add a teaspoon scoop of chocolate. Top with a slice of banana, a teaspoon-size scoop of peanut butter, and another scoop of chocolate. Repeat until you have used all the banana slices. Top with a pinch of sea salt. Place tray in freezer for 2 hours, or until frozen. Serve. This article adapted from this site

Upside-Down Apple Cake Ingredients CAKE ¾ cup butter (170 g), softened 1 ½ cups sugar (300 g) 3 eggs 1 teaspoon vanilla extract ½ cup milk (120 mL) 1 ½ cups all-purpose flour (190 g) 1 teaspoon baking powder ¼ teaspoon salt 1 tablespoon cinnamon 4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady SAUCE 1 cup butter (230 g), melted 1 cup brown sugar (220 g) Preparation Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan. In a bowl, cream together the butter and sugar. Whisk in the eggs, vanilla and milk until fully incorporated. Add the flour, baking powder, salt, and cinnamon. Whisk until combined. For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling. Pour the sauce into the greased cake pan. Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the

Chocolate Chip Cookie Sticks These Chocolate Chip Cookie Sticks are perfect for dunking! A thick, slightly crisp, yet still chewy cookie loaded with mini chocolate chips and made in a 9 x 13-inch pan for easy baking! Ingredients 1/2 cup unsalted butter, softened 1/2 cup granulated sugar 1/2 cup light brown sugar 1 large egg 2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cup semi-sweet chocolate chips divided Instructions Preheat oven to 350 degrees F. Line a 9 x 13-inch pan with aluminum foil and spray the bottom and sides with cooking spray and set aside. In a large bowl with a hand mixer or in a stand mixer fitted with a paddle attachment, cream together the butter, sugars, egg, and vanilla. In a separate bowl, combine the flour, baking soda, and salt, then add the flour mix to the wet ingredients in two separate additions, mixing until combined after each addition. Mix in 1 cup of the mini chocolate chips. Transfer the cookie

PEANUT BUTTER BANANA NICE CREAM INGREDIENTS  4 bananas, peeled, sliced, and frozen  1/4 cup almond, soy, or coconut milk  1/2 cup peanut butter (creamy or crunchy, unsweetened)  pinch of sea salt  1 tablespoon maple syrup, or coconut sugar to taste (optional)  1/4 cup mini dairy-free chocolate chips INSTRUCTIONS Place the frozen banana slices and milk in the bowl of a food processor. Blend and pulse until just smooth, stopping to scrape down the sides with a rubber spatula occasionally. Don't over-blend. Add the peanut butter, a pinch of salt, and optional sweetener to taste and pulse to combine. Stir in chocolate chips. Enjoy immediately as soft serve or transfer to a freezer container for later. Once frozen solid, let nice cream sit at room temperature for about 30 minutes to soften before eating. NOTES Nutrition information is approximate and does not include sweetener or chocolate chips. This article adapted from this site

Cookie Dough Dip Ingredients 1 cup unsalted butter softened to room temperature (226g) 1 cup light brown sugar tightly packed (200g) 1/2 cup sugar (100g) 1 teaspoon vanilla extract 1 3/4 cup all-purpose flour (220g) 1/2 teaspoon salt 1/2 cup heavy cream (120ml) 1 cup mini chocolate chips (170g) Instructions Combine butter and sugars in a large bowl and use an electric mixer to cream until well-combined. Add vanilla extract and salt and stir well. With mixer on medium-low speed, gradually add in all-purpose flour until completely combined. Stop mixer periodically to scrape down sides and bottom of bowl with a spatula. Gradually add heavy cream to mixture until completely combined (again, pausing to scrape sides and bottom of bowl). Stir in mini chocolate chips Serve immediately (I prefer to serve with pretzels and chocolate graham crackers).  If you need to store the cookie dough dip, keep refrigerated in an airtight container but be aware that the cookie dough dip will become very firm

No Bake, Chewy Peanut Butter Granola Bars No bake peanut butter granola bars packed with wholesome ingredients like chia seeds, flax, almonds, and dark chocolate. These chewy granola bars will be your new favorite grab-and-go snack! Ingredients ½ cup creamy natural drippy peanut butter (just peanuts & salt) 1 1/2 tablespoons virgin coconut oil 3 tablespoons honey (or use coconut palm syrup or date syrup if vegan) 1 teaspoon vanilla extract 1/2 teaspoon cinnamon ⅓ cup flaxseed meal 1 tablespoon chia seeds ½ cup old fashioned rolled oats, gluten free if desired 1/3 cup roasted almonds, roughly chopped* (or sub chopped pecans) ¼ cup unsweetened shredded coconut For on top: 2 tablespoons roasted almonds, roughly chopped 2 tablespoons dark chocolate chips ½ teaspoon coconut oil Instructions Add peanut butter, coconut oil, honey, vanilla and cinnamon to a medium saucepan and place over low heat. Stir every so often until the mixture is smooth and creamy. Remove from heat and immediately

Fruit Salsa with Cinnamon Crisps Fruit Salsa is a dessert meets dip that nobody can ever resist. Loaded with fresh fruit and berries this is the first thing gone at every party! Serve this along side our favorite oven baked cinnamon crisps for dipping, this is going to be your new go-to! Ingredients CINNAMON CRISPS 10 flour tortillas 10″ Cooking spray or Olive Oil Spray 1/3 cup sugar 1 teaspoon cinnamon FRUIT SALSA 2 granny smith apples 1 lemon 1 cup finely diced melon your favorite variety or kiwi 1 lb strawberries 1/2 lb raspberries 4 tablespoons preserves I used raspberry Instructions CINNAMON CRISPS Preheat oven to 350 degrees. Combine cinnamon & sugar. Set aside. Working with 3 tortillas at a time, spray both sides of of the tortilla and sprinkle each side lightly with cinnamon sugar. Stack 3 tortillas and using a pizza cutter, cut tortillas into 12 wedges. Place on a baking sheet and bake 8-11 minutes or until crisp. FRUIT SALSA Zest the lemon and set aside. Peel and finely c

Paris Brest Dessert INGREDIENTS Pastry: 1/2 cup water 1/2 cup milk 1/2 cup butter 3 teaspoons sugar 1/2 teaspoon salt 1 1/2 cups flour, sifted 4 eggs plus 1 egg for egg wash 1/2 cup flaked almonds Praline: 2/3 cup hazelnuts 3/4 cup sugar 1/4 cup water To assemble: 2 cups heavy cream Powdered sugar Sliced almonds INSTRUCTIONS Make the choux pastry: Preheat oven to 340 degrees. In a saucepan, add water, milk, butter, sugar and salt. Bring to a boil, then remove from heat. Add the flour and mix vigorously with a wooden spoon. Return the pan to the heat for 2 minutes, stirring constantly, then remove from heat and let it cool for 2 minutes. Break the eggs into a large mixing bowl, then add the pastry mix and whisk until smooth. Mixture should hold its shape when a finger is run through it. Transfer into a piping bag fitted with a 1/2-inch round tip. Pipe 6 large balls inside each donut ring, making sure they meet up fully in a circle. Brush the tops with egg wash, then bake for 25 minutes.

Banana French Toast Bake INGREDIENTS Banana-Brown Sugar Glaze ½ cup butter ¾ cup brown sugar 1 teaspoon cinnamon 1 teaspoon vanilla extract 5 bananas, sliced Custard 8 eggs ¾ cup brown sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg 2 teaspoons vanilla extract 1 cup heavy cream 1 cup milk 1 loaf French bread, cut into 1-inch cubes Garnish Powdered sugar PREPARATION 1. Preheat oven to 350˚F/180˚C. 2. Over medium-high heat, melt butter and stir together brown sugar, cinnamon, and vanilla. Bring to a simmer and add the sliced bananas. 3. In a large bowl, whisk 8 eggs, brown sugar, cinnamon, nutmeg, vanilla, heavy cream, and milk. Add the cubes of French bread, and gently stir until the bread has soaked up all the liquid. 4. Pour the bread into a greased 9x13 inch baking dish. Top with the banana and sugar glaze. 5. Bake for 45-50 minutes until golden brown and slightly crispy around the edges and top. (Times & temperatures may vary based on oven). 6. Serve with powdered sugar on top. 7. E

BLUEBERRY BREAD PUDDING Blueberry Bread Pudding is dreamy comfort food that’s so attractive and surprisingly simple to make with only 10 minutes of prep. Serve this bread pudding recipe warm out of the oven for a breakfast, brunch or dessert the whole family will love. Plus video tutorial! Ingredients 3 large croissants, or plain bread 1 cup blueberries, fresh or frozen 8 oz cream cheese, softened 2/3 cup sugar, see note 2 eggs 1 tsp vanilla, or almond extract 1 cup milk 2 tbsp powdered sugar, optional for serving Instructions Preheat oven to 350°F / 175°C. Grease a 9-inch / 22 cm square baking pan and set aside. On a cutting board, cut bread roughly into 1-inch pieces.  Place bread into prepared pan and sprinkle blueberries evenly across the top. In a medium bowl, beat the cream cheese, sugar, eggs and vanilla together until smooth. While blending, gradually add the milk to make a batter of pourable consistency. Pour batter evenly on top of bread pieces and blueberries. Bake for 30-40

SHEET PAN APPLE PIE BAKE Sheet Pan Apple Pie Bake is a mouthwatering dessert to feed a crowd, and it's so much easier to make than traditional apple pie. Serve it with ice cream, whipped cream or caramel sauce for something unique and fun! Plus video tutorial! Ingredients 8 flour tortillas, 8 inch 4 tbsp unsalted butter 8 Granny Smith apples, peeled, cored & chopped 3/4 cup sugar, divided 3 tsp cinnamon, divided 1 tbsp lemon juice, fresh squeezed Serving ideas - optional whipped cream ice cream caramel sauce Instructions Preheat oven to 400°F. Set aside a medium baking sheet. On a medium baking sheet, arrange 6 tortillas in a flower petal pattern with several inches outside the pan and several inches of overlap. Place a 7th tortilla in the middle. Place a large skillet on medium-high heat. Add butter, chopped apples, 1/2 cup sugar and 2 tsp cinnamon. Sauté the apples for 8-10 minutes until they start to soften, stirring regularly with a wooden spoon. Spoon apple mixture from sk

Tiramisu Chocolate Mousse INGREDIENTS Crust 36 chocolate sandwich cookies, crushed Mousse 1 envelope unflavored gelatin 3 tablespoons brewed espresso, cold 1 tablespoon rum, cold ⅓ cup boiling water 1 cup sugar ⅔ cup dark chocolate cocoa powder 2 cups cold whipping cream 2 teaspoon vanilla extract Topping 8 ounces whipping cream 8 ounces mascarpone cheese 4 tablespoons powdered sugar PREPARATION 1. Crush cookies in a bag and set aside. 2. Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes. 3. Add boiling water and stir until gelatin is completely dissolved. 4. Mix sugar and cocoa in large bowl. 5. Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff. 6. Pour in gelatin mixture and beat until well-blended. 7. Add ½-inch layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes. 8. While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add ma

Tempura Fried Ice Cream Ingredients for 6 servings 2 pt ice cream (690 g) 11 oz pound cake (310 g), 2 loaves 1 cup all-purpose flour (125 g) 1 egg 1 cup cold water (235 g) oil, for frying Preparation Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm. Slice pound cake into 1-2 inch (2 ½-5 cm) slices. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm. Make tempura batter by mixing flour, egg, and water a little at a time. Heat oil to 400˚F (200˚C). Coat the wrapped ice cream in tempura batter. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt. Remove excess oil by patting with a paper towel. Serve immediately with your toppings of choice. Nutrition Calories: 1322 Fat: 101

PAN FRIED CINNAMON BANANAS INGREDIENTS 2 bananas Slightly Overripe 2 tablespoons sugar (you can substitute granulated Splenda, if you like) 1 teaspoon cinnamon 1/4 teaspoon nutmeg (optional) INSTRUCTIONS Slice the bananas into rounds, approximately 1/3 inch thick. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.  Cook for about 2-3 minutes. Flip the rounds, sprinkle with the remaining cinnamon mixture Cook for 2-3 more minutes until the bananas are soft and warmed through. NOTES Slightly overripe bananas work best. If your bananas are too overripe, they will still taste good but they will be mushy. If they start to get too soft, they are done. Be careful to not overcook them! The quality of the oil can affect how the banana rounds taste, so make sure yur oil is fresh and a good quality brand. You can substi

The Best Soft Chocolate Chip Cookies INGREDIENTS 8 tablespoons of salted butter 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture) 1/4 cup packed light brown sugar 1 teaspoon vanilla 1 egg 1 1/2 cups all purpose flour (more as needed – see video) 1/2 teaspoon baking soda 1/4 teaspoon salt (but I always add a little extra) 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks) INSTRUCTIONS Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff). Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one

Slow Cooker Sausage and Potato Casserole Ingredients 1 - 32 oz. bag of hash browns or may substitute fresh diced potatoes 14 oz. kielbasa cut into small pieces 1 small onion diced 2 1/2 cups shredded cheddar cheese 10.5 oz can cream of chicken or mushroom soup 1 cup milk salt and pepper to taste Instructions Combine hash browns, kielbasa, onion, and 2 cups of the cheese in a greased slow cooker. In a separate bowl, combine cream of chicken, milk, salt and pepper. Pour over hash brown mix. Sprinkle remaining cheese over top. Cook on low for 6-8 hours or on high for 3-4 hours. Enjoy! This article adapted from this site

LOADED VEGGIE TURKEY MEATBALLS INGREDIENTS 1 pound ground turkey (preferably thigh meat) 1/2 cup lightly steamed broccoli florets , finely chopped 1/2 cup kale, finely chopped (or any other green) 1/2 cup carrots, finely chopped 2 tbsp fresh cilantro, finely chopped (or basil, parsley, or dill) 1 egg, beaten 2 tbsp butter or ghee, melted 1 tablespoons coconut flour (like this) **see note 1 tsp salt 1/2 tsp garlic powder (like this) pepper, to taste INSTRUCTIONS Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet. Combine all meatball ingredients in a large bowl until well incorporated. Roll into about 28-30 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet. Bake for 15-18 minutes, until baked through and slightly golden. NOTES I HIGHLY recommend using a food processor to chop you veggies.  This makes for a super nice texture in the meatballs. I prefer to steam the broccoli be

Buffalo Chicken Zucchini Boats Recipe Ingredients 4 small-medium zucchini about 1¾ pounds 1 lb. ground chicken 1/2 cup Buffalo Wing Sauce not regular hot sauce 1 cup shredded mozzarella cheese Instructions Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a wooden spoon. Cook for 7-9 minutes, until the chicken is cooked through, stirring occasionally. Remove the skillet from the heat. Stir in the buffalo wing sauce. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. Place the zucchini in the baking dish cut-side up. Spoon the chicken mixture into the zucchini boats. Sprinkle the zucchini evenly with the cheese. Cover the baking dish with foil. Bake for 35 minutes. This article adapted from this site

Thrifty Homemade Sandwich Bread Ingredients 1 cup hot water 2 Tbsp Sugar 2-3/4 tsp yeast (1 packet + 1/2 tsp) 3 cups all-purpose flour OR bread flour 1/4 cup vegetable oil 1-1/2 tsp salt Instructions Mix together the hot water (not scalding, but hot from the tap), sugar and yeast and stir. Let sit for about 10 minutes, allowing the yeast to "bloom" Dump this mixture into a stand mixer and mix in the vegetable oil, salt and the flour, one cup at a time, using your dough hook. Alternatively, you can use a hand mixer to combine the ingredients and then knead it by hand Continue mixing a few minutes until dough clings to the bread hook and doesn't stick to the bowl. Mix another 3-4 minutes after the non-sticky dough is formed. Remove dough from hook, place dough ball in a bowl and cover with a light kitchen towel. Let rise in a draft-free area for approximately 1.5 hours or until the dough doubles in size. Punch down, shape into an oval loaf-like shape and turn the seams unde

Vegan Apple Broccoli Salad Vegan Apple Broccoli Salad has everyone's favorite vegetables and fruits with a slightly sweet and tangy dressing. Ingredients For the Salad: 4 cups broccoli cut up and shredded (about 2 medium heads) 3 apples of your choice, diced right before you add them to the salad, I used Gala 1/4 cup onion red, diced 1/2 cup raisins 1/2 cup sunflower seeds shelled For the Dressing: 1/4 cup apple cider vinegar 1/2 cup extra virgin olive oil 2 cloves garlic minced 1 tablespoon maple syrup you could use up to 2 tablespoons 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions To prepare the salad: Wash broccoli under running water.  Cut the florets from the stalks and set the stalks aside. Cut the florets into very small pieces. See the photo for a visual. Place in a large bowl. Cut the hard outer skin off of the stems to get down to the tender inside. Discard the outer peelings. Cut the tender inside stems into matchsticks. Or if you have a mandolin that would wor

Fresh Spring Rolls These Fresh Spring Rolls are even better than you'd find at a restaurant, and they're incredibly easy and healthy! Served with a delicious homemade peanut sauce, these rolls are perfect for a fresh and light lunch, dinner or appetizer. Ingredients 1 package spring roll rice wrappers , found in the Asian foods section at the grocery store 1 package vermicelli rice noodles , found in the Asian foods section at the grocery store 2 mangos , peeled and sliced into thin strips 1 large carrot , peeled and shredded or sliced into thin strips 1 large English cucumber , peeled and sliced into thin strips 1 pound small, cooked shrimp , deveined, tails removed (optional) 1 bunch fresh mint leaves 1 bunch fresh basil leaves 1 bunch fresh cilantro For the peanut sauce: 3/4 cup sweet chili sauce 1/3 cup peanut butter , smooth or crunchy 1/2 teaspoon low-sodium soy sauce 1/2 teaspoon hoisin sauce Instructions Cook vermicelli noodles in boiling water, for just a few minutes,

Homemade Easy Cheesy Pizza Pockets Ingredients 1 refrigerated tube of pizza crust 6 Tablespoons of pasta sauce 1 cup of mozzarella cheese Approximately 12 pepperoni slices Sprinkle of oregano leaves optional Instructions Preheat the oven to 425F. Open the tube of pizza crust and roll it flat on a piece of parchment paper or on a floured surface. Cut the pizza crust into 6 squares. Add about 1 Tablespoon of pasta sauce, some mozzarella cheese and 2 pepperoni slices to half of each square. Fold over each square to make triangular pizza pockets. Seal the edges with a fork. Optional - Brush the top of each triangle with a small amount of oil. Sprinkle some dried oregano leaves on top then sprinkle with mozzarella cheese. Bake at 425F for 10 to 13 minutes until they are golden. Serve with a little bowl of pasta sauce for dipping. This article adapted from this site

Shrimp Avocado Salad Ingredients 1 lb. shrimp thawed, drained and patted dry with paper towel 1 tablespoon olive oil 1.5 avocados diced Salt and pepper to taste 1-2 tablespoon red onions small diced 1 tablespoon fresh chopped cilantro Dressing 3 tablespoons extra-virgin olive oil 3 tablespoons fresh-squeezed lime juice 1 teaspoon ground cumin 1/4 teaspoon sea salt 1/4 teaspoon Fresh cracked pepper Instructions To cook the shrimp, heat olive oil in a large pan over medium heat. Add the shrimp, sprinkle with salt and pepper, and cook until the shrimp is opaque, about 2-3 minutes per side. Remove from heat and allow to cool to room temperature. To make the dressing, use a bowl large enough to hold all the ingredients. Whisk together the olive oil, lime juice, cumin and salt. Transfer the cooked shrimp on top of the dressing, add the avocados, red onions and cilantro. Gently combine all the ingredients with the dressing in the bowl. Serve at room temperature or chilled on its own or with b

Greek Cucumber Subs INGREDIENTS 4 Persian cucumbers 1/2 c. hummus 4 deli-style slices turkey 4 slices mozzarella 4 cherry tomatoes, thinly sliced 1/4 c. crumbled feta cheese 2 tbsp. pitted kalamata olives, halved 2 tbsp. extra-virgin olive oil 1 tbsp. lemon juice Large pinch dried oregano Kosher salt DIRECTIONS Slice cucumbers in half lengthwise. Using a spoon, scoop out the seeds and discard. Spread hummus on the bottom and top “bun” of the cucumbers. Top the bottom “bun” with  turkey, mozzarella, and tomatoes. Sprinkle the top “bun” with feta and olives.  In a small bowl, whisk olive oil with lemon juice and oregano. Drizzle on the cucumber halves. Sandwich with the top cucumber “bun” and serve. This article adapted from this site

Freezer to Crockpot Scalloped Potatoes and Ham Ingredients 12-14 potatoes cut into ¼ inch round slices or a large bag of frozen potatoes (make sure to layer potatoes in bottom so they do not brown or add day of cooking) 2 - 10.5 oz cans of cream of potato or cream of chicken soup 2 cans water Small ham (we only used 1/2 of ham pictured above) 8 oz cheddar cheese 4 cups of broccoli (either fresh or frozen broccoli) salt and pepper Instructions Divide the ingredients evenly between two gallon sized bags, Put the shredded cheese in a sandwich bag. Label meal, directions, date, and freeze up to 3 months Allow to defrost overnight in the refrigerator. Cook on low for 8 hours Notes We love to serve this with corn, salad, and dinner rolls. This article adapted from this site

{Instant Pot} Pressure Cooker French Dip Sandwiches Ingredients 3-4 lb chuck roast or bottom round beef roast 1/2 tsp salt 1/4 tsp pepper 1/2 tsp onion powder 1 Tbsp olive oil 1.25 oz pkg dry au jus mix 12 oz can beer 3 Tbsp butter melted 1/4 tsp garlic powder 12 slices of provolone cheese 8 large rolls 1 Tbsp freshly chopped parsley optional Instructions Let roast rest at room temperature for at least 15 minutes before searing. Add olive oil to pressure cooker and hit saute button.  Season roast with salt, pepper and onion powder. Sear roast on all sides in pressure cooker.  Sprinkle the Au jus packet over the roast, then pour beer over the roast.  Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to Meat/Stew function and set time to 100 (1 hr 40 minutes) minutes.  After the 100 minute cooking time is complete let pressure cooker naturally release for 25 minutes, then turn valve to venting to release any excess pressure.  Remove lid and transfer m

Freezer to Crockpot Sausage and Peppers Ingredients 1-16 oz. package Sausage, sliced (Eckrich or Hillshire) 1 onion sliced 3 Bell Peppers (green, yellow, and red) sliced 2 - 14.5 oz cans diced tomatoes, not drained 1 chicken bouillon cube 2 tsp minced garlic (you can also use 2 cloves fresh garlic) 1 teaspoon Cajun seasoning Instructions Mix all ingredients in a gallon-size freezer bag Label with name of recipe, cooking instructions, and prep date (Can freeze up to 3 months) Allow to defrost overnight in the refrigerator. Dump in crockpot and allow to cook on low for 5-6 hours or high for 3 hours Serve over rice Notes We also love to fill tortillas with the sausage and peppers! This article adapted from this site

Crockpot Pepper Steak Recipe Ingredients 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips 1 green bell pepper sliced thick 1 red bell pepper sliced thick 1/2 onion sliced thick 1 1/2 cups of beef stock 3 tablespoons of soy sauce 1/4 teaspoon ground ginger 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 2 teaspoon brown sugar Instructions Place the beef, bell peppers and onions in a slow cooker. Add the seasonings, brown sugar, and soy sauce over the beef and peppers. Pour the beef stock in the crock pot. Stir to combine. Cover and cook on low for 5 hours or until the steak is cooked through. Serve over a bed of white rice. Note: if you could like your sauce to be thicker. One hour before dinner is ready - In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time. This article adapted from this sit

Crockpot {dump and cook} Tortellini Soup Ingredients 1-20oz bag of fresh tortellini (I use Buitoni's 3-cheese) 2 cups of fresh spinach 2 - 15oz cans of diced tomatoes 4 cups of chicken broth 1 - 8oz block of cream cheese, broken into chunks 1 tablespoon dried basil 1 tablespoon dried oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper Preparation Instructions Place all the ingredients in your crockpot and stir them around to combine. Turn your crockpot on high and cook for 4-5 hours. Stir again to mix up the melted cream cheese and serve. This article adapted from this site

SLOW COOKER CHICKEN AND GRAVY INGREDIENTS: 3 to 4 boneless skinless chicken breasts 1 (10.75-oz) can cream of chicken soup 2 (0.87-oz) envelopes of chicken gravy mix 1/2 cup water or chicken broth, optional hot steamed rice INSTRUCTIONS: Place chicken in the slow cooker and season with salt and pepper, if desired. Whisk together soup, gravy mix, and water (if using). Pour over chicken.  Cover crock-pot and cook on LOW for 4-6 hours.  Before serving break the chicken breasts into bite-sized pieces. Serve over hot steamed rice. NOTES: Can use chicken thighs or tenderloins in place of chicken breasts. Can use frozen chicken breasts. You will need to cook on the higher end of the cooking time if using frozen chicken. Can add frozen vegetables to the mixture. To lower the sodium, use Healthy Choice Cream of Chicken Soup and Lower Sodium Chicken Gravy Mix. This article adapted from this site

Slow Cooker Spaghetti Squash & Meatballs  INGREDIENTS 2 lb spaghetti squash 28 ounces crushed tomatoes 1/2 small onion or 1 tbsp dried onion flakes Salt & pepper to taste Meatballs: 1 lb ground meat 1 egg 2 tbsp almond flour 2 tbsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper INSTRUCTIONS Pour crushed tomatoes, onion, salt and pepper into the bottom of the slow cooker. Stir to mix well. Cut spaghetti squash in half, crosswise. Scoop out the seeds and add to the slow cooker, hole side down. Add all the meatball ingredients to a large mixing bowl. Mix together well with your hands until all the ingredients are blended together. Form mixture into 10-12 meatballs. Add meatballs to slow cooker in the tomato sauce. Cook HIGH 2-4 or LOW 4-6. This article adapted from this site

Slow Cooker/Instant Pot Steak Fajitas INGREDIENTS 2 lbs beef, sliced 1–2 bell peppers, sliced 1 large onion, sliced 15 ounces diced tomatoes 2 tbsp fajita seasoning (see blog post for homemade mix) 1 tbsp oil (for electric pressure cooker) 1/4 cup beef broth or water (for electric pressure cooker) INSTRUCTIONS Slow Cooker Add all ingredients to the slow cooker. Stir to mix well. Cook HIGH 2-3 hours, LOW 4-6. Instant Pot  Turn on the IP and select Sauté. Once hot add oil and beef to the pot. Cook 2-4 minutes or until beef is browned. Remove beef. Add onions & bell peppers. Cook 3-5 minutes or until vegetables are soft. Pour in broth or water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add beef back to the pot along with diced tomatoes and fajita seasoning. Stir to mix well. Close lid and seal valve. Set high pressure for 9 minutes. Quick release the pressure. Stir & serve. This article adapted from this site