Balsamic and Brown Sugar Pork Chops (Chicken)

Balsamic and Brown Sugar Pork Chops (1 meal)
MY NOTE:  I am making this with chicken instead of pork chops.

In the container:
1c Brown Sugar
1c Balsamic Vinegar
1c Water
1 tbsp. Garlic Powder
1 tbsp. Salt
1 tbsp fresh Thyme
1/2 tbsp. Dried Parsley
1 1/2 lbs. bone-in Pork Chops

Cooking directions for day you eat:

1. Saute for 5 minutes
2. Set on manual, high pressure, 25 minutes, NPR  (Since I am doing Chicken Breasts, I will be usng 8-10 min high pressure, NPR)
3. Remove a cup of sauce and stir in corn starch
4. Place slurry in the pot, set to saute, bring to a boil to thicken (stir well) and remove from heat

Extra items needed for meal:

1 bag of steam-in-bag green beans
1 container mashed potatoes
2 tbsp corn starch

Side item: Green beans, mashed potatoes

Banana Bread

From Cyndi:  This is the recipe I made last night. I've used it for years and I do like it.

Banana Bread

1 3/4 cups flour
3/4 tsp baking soda
1 1/4 tsp cream of tartar
1/2 tsp salt
1/3 cup shortening
2/3 cup sugar
2 eggs
1 cup bananas, mashed
1/2 cup walnuts, chopped
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DOUBLE BATCH
3 1/2 cups flour
1 1/2 tsp baking soda
2 1/2 tsp cream of tartar
1 tsp salt
2/3 cup shortening
1 1/3 cup sugar
4 eggs
2 cups bananas, mashed
1 cup walnuts, chopped
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TRIPLE BATCH
5 1/4 cups flour
2 1/4 tsp baking soda
3 3/4 tsp cream of tartar
1 1/2 tsp salt
1 cup shortening
2 cups sugar
6 eggs
3 cups bananas, mashed
1 1/2 cups walnuts, chopped

Mix all together thoroughly. Pour into greased loaf pans (recipe makes one large loaf pan or 3 mini loaf pans). Bake at 350°, 50 to 60 minutes for large loaf pan, 40 to 45 minutes for mini loaf pans. Check to see if a toothpick in center comes out clean. Cool on rack, remove from pans and wrap well with plastic wrap.

Author Notes: A triple batch makes 8 mini loaves.

Or this one from her grandmother's 78 year old cookbook

Salsa Verde Chicken Tater Tot Casserole

Salsa Verde Chicken Tater Tot Casserole

MY NOTES:  We tried this tonight and it is lick the pan yummy!!!!  Keeping this one in the line-up for SURE!!!!  10 thumbs up!  

Serves 6-8

3 cups chopped cooked chicken
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4-oz) can diced green chilies
1 tsp cumin
2 cups shredded pepper jack cheese
1 (32-oz) bag frozen tater tots

Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream, chiles and cumin.

In a large bowl, combine chicken, tater tots, cheese and sauce. Stir until thoroughly combined. Pour into prepared pan.

Bake for 45 to 50 minutes.
Found at:  http://www.plainchicken.com/2017/03/salsa-verde-chicken-tater-tot-casserole.html

Pressure Cooker Coca Cola Pot Roast

Pressure Cooker Pot Roast

He did this on his YouTube channel and it looked amazing and simple.  Much better than many of the pot roasts end up on the videos.  Gotta Try this!!!!

Ingredients:

1 14.5 ounce can stewed tomatoes
1 cup cola
1 cup beef broth
1 packet dry spaghetti sauce mix
1 chopped onion
2 stalks of celery, chopped
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
Black pepper
3 pounds chuck roast
2 tablespoons vegetable oil
Carrots and potatoes, cut up

Directions:

Season the outside of the roast on both sides with salt, pepper and garlic powder. Set your pressure cooker to brown and add oil. When hot, brown your chuck roast on both sides. Remove the roast and set the pressure cooker and add onions and celery to the pot. Saute, veg, but you don’t have to. Add the tomatoes with their juice, cola, broth, and spaghetti sauce mix. Stir well until mix is dissolved.

Add the roast to the pressure cooker. Set the pressure cooker to high for 30 minutes. RELEASE PRESSURE MANUALLY. Add the carrots and potatoes, set the pressure cooker to high for 15 more minutes. RELEASE THE PRESSURE MANUALLY.

https://www.youtube.com/watch?v=EO8nF7c0zLY

Found at: http://thebeardedhiker.com/

Taco Pasta Salad (Very Good)

Taco Pasta Salad

From me:  We tried this tonight and it was really good!  It's a keeper!

Ingredients
1 pound beef, cooked and drained
1 pound rotini, cooked and drained and rinsed with cold water
1 oz or 4 TBSPs taco seasoning  (I used my homemade taco seasoning)
1 green pepper, diced small
1 small yellow onion, diced small
1 pint grape tomatoes, sliced in half
2 cups shredded cheddar jack cheese
3 cups shredded iceburg lettuce
1 1/2 cups French dressing
9 3/4 oz bag Nacho Doritos, crushed

Instructions
Stir together the beef and the taco seasoning.
In a very large bowl, mix together the beef, noodles, green pepper, onion, tomatoes, lettuce, and cheese.
Mix in the French dressing until everything is well coated. 

Then stir in the chips. 

Enjoy right away.

Found at:  http://www.wineandglue.com/2017/04/taco-pasta-salad.html

Peanut Butter Brownie Bars

Peanut Butter Brownie Bars

I say:  I saved this because the peanut butter layer is cream cheese, peanut butter, powdered sugar and cool whip.  yeah...well, who can resist that?  Makes it lighter and fluffier.  Yummmm...

Prep Time
15 minutes, plus 1 hour refrigeration

Difficulty
easy

Servings
12 - 16

INGREDIENTS

1 box brownie mix
2 eggs
3 tablespoons water
1/2 cup vegetable oil
1 cup peanut butter chips
1 cup peanut butter
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip
1/2 cup chocolate chips

INSTRUCTIONS
1) Pre-heat oven to 350 degrees Fahrenheit.

2) In a large bowl, combine brownie mix, eggs, water and oil. Stir. Add peanut butter chips and fold into brownie batter. Pour into a greased baking pan. Bake for 20 minutes. Once cook, remove from oven and allow to cool completely.

3) To make the peanut butter frosting: in a bowl, combine peanut butter, cream cheese and powdered sugar. Mix until combined. Add in Cool Whip and fold until combined and smooth.

4) When brownies are completely cooled, frosting with peanut butter frosting. Top with chocolate chips.

5) Refrigerate for at least 1 hour. Garnish with chocolate sauce and powdered sugar if desired. Serve and enjoy!

Found at:  http://www.cookingpanda.com/content/get-recipe-peanut-butter-brownie-bars

Caramel Apple Dump Cake

CARAMEL APPLE DUMP CAKE

the original author says:  This caramel apple dump cake is a wonderfully sweet, moist and crumbly dessert that you will love to make and eat!














Caramel Apple Dump cake recipe with 4 ingredients!
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 5 mins

Servings: 8 servings
Ingredients

2 cans of apple pie filling you can also use cherry, blueberry, etc.
1 box of yellow cake mix
2 sticks of butter 1 cup, melted
1/2 cup caramel sauce like you would put on ice cream
1/2 tsp cinnamon optional
1/2 cup chopped pecans optional
Whipped cream for garnish optional

Instructions
In a greased 9x13 dish, mix apple pie filling and caramel sauce.
You may add in the 1/2 tsp cinnamon if desired.
Spread evenly in pan.
Pour dry cake mix directly on top of the pie filing and spread evenly.
Top with melted butter and pecans (optional).
Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.
Serve with ice cream or whipped cream.
Store leftovers in the refrigerator.
Enjoy!

Found at:  http://centslessdeals.com/caramel-apple-dump-cake-recipe-4-ingredients/