What's for dinner? 2020

Amy · December 17, 2023, 07:16:01 PM

12 OR MORE MUFFINS

Oatmeal Apple Banana Low Fat Muffins
By: Author Barry C. Parsons
prep time: 15 MINUTES
cook time: 25 MINUTES
total time: 40 MINUTES

Oatmeal Apple Banana Low Fat Muffins - A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you'll never miss it.

Ingredients
1½ cups large rolled oats
1 cup whole wheat flour, ( 60%. You can use all-purpose flour if you prefer)
3 tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
2 eggs
4 tbsp vegetable oil
6 tbsp sugar
⅔ cup milk
1 cup mashed ripe banana
1 cup grated unpeeled apple, (approximately one large apple)
Instructions
Mix together the oatmeal, whole wheat flour, baking powder, salt, cinnamon and nutmeg. Set aside.
Beat together the eggs. oil and sugar until fluffy.
Blend in the milk.
Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
Do not over mix. Fold in only until the fruit is mixed through the batter.
Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Best served warm.

Amy · December 17, 2023, 07:19:39 PM

Lemon Herb Roasted Potatoes
YIELD:8 SERVINGS
Lemon Herb Roasted Potato Nuggets
prep time: 10 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 10 MINUTES
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.

Author Barry C. Parsons

Ingredients
6- 8 large sized russet potatoes, peeled and cut into 1 1/2 to 2 inch chunks
juice of one lemon
¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too
½ tsp kosher salt
½ tsp cracked black pepper
1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
1 whole garlic bulb broken into about 4 pieces, optional
Instructions
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Amy · December 17, 2023, 07:29:49 PM

Amish "Crack" Cashew Crunch
Kevin Williams

Ingredients
1 cup butter
1 cup granulated sugar
1 tablespoon light corn syrup
2 cups of cashews

📋 Instructions
Lightly butter a cookie sheet.
In a heavy pan cook and stir the butter, sugar and corn syrup over low heat until the butter is melted and the mixture comes to a boil.
Cook until it starts to turn golden brown (290 degrees F on a candy thermometer) like peanut brittle.
Remove from heat. Quickly stir in cashews.
Pour mixture out onto prepared cookie sheet. Cool completely.
Break up into pieces. Store in airtight container.

patricia19 · December 17, 2023, 10:44:50 PM

You've been busy!

Amy · December 18, 2023, 07:07:29 AM

I would like to try some,especially the honey garlic chicken breasts!!

patricia19 · December 18, 2023, 12:07:16 PM

I like the lemon roasted potatoes and the Oatmeal muffins.

The honey garlic chicken sounds so good and has two of my favorite toppings.

Amy · December 30, 2023, 03:51:44 PM

30-Minute Chicken Broccoli and Rice Casserole — This casserole is quick, EASY, and made in one skillet on your stove! No baking required. This recipe is a meal-in-one with protein, veggies, and carbs and is ready in just 30 minutes! It's perfect for busy weeknights and can be CUSTOMIZED using whatever veggies you have on hand!

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes

INGREDIENTS
2 tablespoons olive oil
½ cup yellow or white onion, diced small
1 pound boneless skinless chicken breasts, diced into bite-sized pieces (boneless skinless thighs may be substituted)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
3 to 5 cloves garlic, finely minced
4 tablespoons unsalted butter (half of 1 stick)
⅓ cup flour
⅓ cup all-purpose whole milk
2 ⅓ cups reduced sodium chicken broth, divided
¼ to ½ teaspoon onion powder
1 cup long grain rice, dry and uncooked (I used jasmine rice, basmati is another good option; do not use brown rice, wild rice, sushi rice, minute rice, etc.)
2 cups broccoli florets (fresh strongly recommended, but frozen that have been thawed and drained may be substituted)

1 ½ cups shredded cheddar cheese, divided
Fresh parsley, optional for garnishing

INSTRUCTIONS
To a large, high-sided skillet (or my favorite stainless steel + lid) add the olive oil, onions, chicken, evenly sprinkle with salt and pepper, and cook over medium-high heat for about 5 minutes; stir very frequently and flip the chicken to ensure even cooking.

Add the garlic and cook for 1 minute; stir constantly.
Remove the chicken and onions from the skillet and set aside in a bowl or on a plate.
Roux - Add the butter and heat to melt; stir constantly to encourage the butter to melt and not burn.
Evenly sprinkle the flour over the melted butter, and cook for 30 seconds; whisk constantly.
While whisking, slowly add the milk, 1/3 cup broth, and continue to whisk and cook for for 30 more seconds, or until a thick paste has formed. Roux Tips - Do not shortcut the step of making a roux, make sure to cook the flour sufficiently so your final casserole don't have a raw flour taste, and make sure you end up with a thick paste. Because no canned or condensed soups are used, the roux is essential to help ensure your casserole thickens up properly.
Add back in the cooked chicken and onion mixture to the roux, dry rice, and slowly add in the remaining 2 cups broth.

Bring to a boil, and once boiling, reduce the heat so that mixture will simmer, and cover with a lid. Allow the mixture to gently simmer over low heat for about 15 minutes, or until the rice is tender. Rice Cooking Tips - Rice needs both time + liquid to soften. A. If after 15 minutes or so, the rice is still hard, keep simmering until it's not. B. If there is no more liquid left but the rice is still hard, add about 1/3 cup additional broth, and simmer covered for about 5 more minutes, or until soft and done. C. If after about 15 minutes of simmering, the mixture is still soupy yet the rice has already cooked through and is soft, uncover the skillet and turn up the heat and bring the mixture to a more rapid simmer with the lid off to allow some of the excess liquid to steam off and evaporate.
Stir in the broccoli florets (vegetable tip - cauliflower florets or a combo of broccoli + cauliflower will also work), 1 cup shredded cheddar cheese, and continue to cook over low heat for about 3 minutes, or until broccoli is as tender as desired. Broccoli Tips - If you like your broccoli on the crisp-tender side, 3 minutes will likely be fine. If you like more well done broccoli, you may want to simmer for 5-6 minutes. If you're using frozen broccoli, it's likely already very mushy so just add it with the cheese, stir to combine, and immediately move onto step 10, so you're just warming it and not actually cooking it.
Evenly sprinkle the remaining 1/2 cup shredded cheese (or a little more if you'd like) over the top, cover with a lid, and just let it sit for about 1-2 minutes and the cheese will melt from the carryover heat. Want a crispy topping? See Notes.
Optionally garnish with fresh parsley and serve immediately. Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave as desired. I store leftovers in indiviually sized containers for ease of storage and reheating.
NOTES
Crispy Topping - Toss 1/2 cup panko breadcrumbs (use panko rather than regular breadcrumbs for max crispiness) with 3 tablespoons melted butter, sprinkle over the top after you sprinkle the final bit of cheese .

And rather than covering the top with a lid to melt the cheese, pop the skillet into a 400F oven for about 5 to 10 minutes to melt the cheese and crisp up the crumbs.

This can also be done under the broiler (keep a very close eye on it, it'll only take 2-3 minutes!).

Make sure you're using an oven-safe skillet, or transfer everything first into an oven-safe casserole dish or baking dish before baking or broiling.

NUTRITION INFORMATION: YIELD: 6 SERVING SIZE: 1
Amount Per Serving: Calories: 452Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 114mgSodium: 662mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 35g
© Averie Sunshine
Cuisine: American / Category: 30-Minute Meals

Amy · December 30, 2023, 03:55:22 PM

30-Minute One-Pot Cabbage Rolls

An EASY recipe for unstuffed cabbage rolls that's FAST and full of FLAVOR!! Tastes like the real thing, minus the work! Hearty comfort food that's perfect for busy weeknights!!

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
INGREDIENTS
1 tablespoon olive oil
1 pound ground beef (I used 85% lean)
1 medium/large sweet Vidalia onion, diced small
3 to 4 garlic cloves, finely pressed or minced
one small/medium head green cabbage, cut into bite-sized pieces
4 cups cooked rice (use two 8.8-ounce bags precooked rice to save time)
one 28-ounce can diced tomatoes in juice, do not drain
one 15-ounce can tomato sauce
1 tablespoon Worcestershire sauce
2 to 3 teaspoons kosher salt, or to taste; divided
1 teaspoon freshly ground black pepper, or to taste
1/2 to 1 teaspoon paprika
pinch or two of cayenne pepper, optional and to taste
pinch granulated sugar, optional and to taste
2 to 4 tablespoons fresh parsley, finely minced

INSTRUCTIONS
To a large Dutch oven, add the olive oil, ground beef, onions, and cook over medium-high heat to brown the beef, crumbling it with a spatula as it cooks and stirring frequently to ensure even cooking. Cook for about 5 to 7 minutes or as necessary until beef is cooked through and onions are soft.
Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
Add the cabbage, rice, tomatoes with juice, tomato sauce, Worcestershire sauce, 2 teaspoons salt, pepper, paprika, and stir to combine. Cook for about 2 to 3 minutes or until cabbage begins to wilt a bit and tomato juice is gently boiling.
Cover, reduce heat to medium-low, and allow to cook covered for about 10 minutes or until cabbage is as tender as desired. Stir once or twice while simmering.
Taste, and if desired, add additional salt, optional cayenne (doesn't make it spicy, makes it not bland and adds flavor), optional pinch of sugar (balances the acid from the tomatoes), and stir to combine.
Garnish with parsley to taste and serve immediately.
NOTES
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
NUTRITION INFORMATION: YIELD: 10 SERVING SIZE: 1
Amount Per Serving: Calories: 299Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 40mgSodium: 1031mgCarbohydrates: 37gFiber: 5gSugar: 12gProtein: 17g

Amy · December 30, 2023, 04:01:48 PM

Turkey and Cheese Sliders

Juicy turkey, Swiss cheese, and cranberry sauce all nestled in soft Hawaiian rolls that are brushed with butter and topped with poppy seeds for the BEST turkey sliders! FAST, EASY, and takes advantage of leftover turkey! Deli turkey also works.

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

INGREDIENTS
12 count package King's Hawaiian Original Sweet Rolls
2 cups shredded leftover turkey or sliced deli turkey
1 cup cranberry sauce* (homemade or store bought)
8 slices Swiss cheese, or more if desired (Provolone, Havarti, or Mozzarella may be substituted(
2 tablespoons unsalted butter, melted
1 teaspoon poppy seeds

INSTRUCTIONS
Preheat oven to 350F and spray a 9 x 13" baking dish or metal baking pan with cooking spray. Tip - If you're using a metal baking pan, I like to line my pan with nonstick foil for easier cleanup; set aside.

Either sliced the Hawaiian rolls in half horizontally so you will have a bottom "slab" and then a top "slab" OR separate the rolls and slice each one and a half horizontally. Note - I find the first "slab" method easier because you don't have to be as precise about the placement of the remaining ingredients. However, slicing the final baked sliders is a bit easier with the second method.
Place the bottom half of all the rolls in your baking pan and then evenly sprinkle the cooked shredded turkey over the rolls.
Evenly spread the cranberry sauce over the turkey, making sure to use whole berry sauce or thicker cranberry sauce, and nothing that is watery.
Evenly layer the cheese over the top. Tip - If you like cheese, you can easily add a few extra slices, or you can even almost double the amount of cheese. Note that if you do double it, it may not fully melt, which is fine.
Place the tops of the rolls over the cheese.
Evenly brush the tops of all the rolls with the melted butter. Tip - For extra buttery sliders, you can double or triple the amount of butter.
Evenly sprinkle with poppy seeds, cover tightly with foil, and bake covered for 15 minutes.
Remove the baking pan from the oven, peel back the foil and bake for about 5 minutes uncovered, or until the tops of the rules are likely golden browned. Tip - Make sure to keep a close eye on the rolls in the last few minutes of baking so that they do not burn because Hawaiian bread is prone to burning.
Serve immediately. Sliders are best served warm and fresh but leftover sliders will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months, noting that they will not have the same texture, and will likely become soggier as time passes, or during the thawing process.
NOTES

*I have a few homemade cranberry sauce recipes:

Cabernet Cranberry and Blueberry Sauce – Move over, boring cranberry sauce! Cranberries are so much better with blueberries and wine! Make your own fresh cranberry and blueberry sauce in 30 minutes. It's so easy, everyone loves it, a hands-down Averie Cooks reader favorite for almost a decade!

Spiced Cranberry Sauce with Apples – Fast and easy homemade cranberry sauce that's made with cranberries, apples, apple cider, cinnamon sticks, and allspice. A lovely balance of sweet-yet-tart with warmly spiced flavors!

Cabernet Cranberry and Currant Sauce – Make your own easy homemade cranberry sauce in 30 minutes! This unique cranberry sauce recipe is especially great because of the wine!

Cranberry Pineapple Mango Preservatives – Much more uniquely flavorful than traditional cranberry sauce from the addition of pineapple, mango, cinnamon, and ginger, which sweetly spice and enhance fresh cranberries and made in just half an hour!

Store bought is also fine. If you're going this route, opt for a tried-and-true cranberry sauce that you know you like. The chunkier the better, in my opinion. Whole berry is best.

Tips: Whatever cranberry sauce you use, I recommend only using the thickest and chunkiest parts of the sauce. If it's watery, drain off the water and opt for the thickest part of the sauce. You don't want excess water literally water-logging your sliders.

Amy · January 07, 2024, 07:19:34 AM

Slow Cooker Taco Soup

This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili. Simply adjust to your taste, adding more taco seasoning, or freshly chopped jalapeno peppers for extra heat. Teenagers love this soup topped with tortilla chips, shredded Cheddar cheese and a dollop of sour cream.

Recipe by Janeen Barlow
Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Ingredients
1 pound ground beef

1 onion, chopped

1 (16 ounce) can chili beans, with liquid

1 (15 ounce) can kidney beans with liquid

1 (15 ounce) can whole kernel corn, with liquid

1 (8 ounce) can tomato sauce

2 cups water

2 (14.5 ounce) cans peeled and diced tomatoes

1 (4 ounce) can diced green chile peppers

1 (1.25 ounce) package taco seasoning mix

Directions
Gather all ingredients.

In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.

Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.

Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts

calories
362
total fat 16g saturated fat 6g cholesterol 49mg sodium 1356mg total carbohydrate 38g dietary fiber 9g total sugars 9g protein 18g vitamin c 22mg calcium 84mg iron 5mg potassium 670mg

Amy · January 07, 2024, 07:22:54 AM

Taco Soup
This easy Taco Soup recipe is one of my favorite meals when I want something healthy, quick, and tasty. Bonus that it's a one-pot meal and you could also make it in the Crock Pot or Instant Pot.
Prep Time
5minutes mins
Cook Time
20minutes mins
Total Time
25minutes mins
Course: Main Course, SoupCuisine: American Servings: 5 Calories: 516kcal Author: Lauren Allen Cost: 7

Ingredients
1 pound lean ground beef (or ground turkey)
4 cloves garlic , minced (or substitute 1 teaspoon garlic powder)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
28 ounce can crushed tomatoes undrained
4 ounce can diced green chiles
15 ounce can kidney beans rinsed and drained
15 ounce can black beans , rinsed and drained
17 ounce can corn , drained
2 cups low-sodium beef broth
Topping Suggestions:
Tortilla chips, or fritos
sour cream
shredded cheese
green onions , chopped
avocado , chopped
hot sauce
fresh cilantro
Instructions
Heat a large soup pot over medium heat. Brown the meat and remove any grease, if needed. Add remaining ingredients and stir to combine.
Bring to a low boil, then reduce heat, cover and simmer for 20 minutes, stirring occasionally, before serving. Garnish with desired toppings.
Notes
(Nutritional label does not include toppings)

Storage Instructions: leftovers will keep in the fridge for 4-5 days.
Freezing Instructions: Store in a freezer-safe container or bag and freeze for up to 3 months. Thaw in the fridge and simmer on the stove until warm.
Instant Pot Taco Soup: Brown ground beef on sauté setting until cooked. Remove grease. Add remaining ingredients and add one extra cup of broth. Cook on manual/high pressure for 3 minutes, then allow the pressure to naturally release for 15 minutes before carefully removing the lid.
Crock Pot Taco Soup: Brown ground beef on the stove. Add the cooked ground beef and remaining ingredients to the slow cooker. Cook on low for 4-6 hours. Serve with your favorite toppings.
Vegetarian Taco Soup: Leave the meat out and add extra beans.
Chicken Taco Soup: Use cooked shredded chicken in place of ground beef.
Spices: One packet of taco seasoning can replace the dry spices listed.
Nutrition
Calories: 516kcal | Carbohydrates: 62g | Protein: 36g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1541mg | Potassium: 1727mg | Fiber: 18g | Sugar: 12g | Vitamin A: 762IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 9mg

JaneS · January 07, 2024, 10:08:15 AM

Ever since I came home, my printer won't print. I've checked everything I can think of but so far...nothing! Anyone have an idea?

RAMMEL · January 07, 2024, 10:29:48 AM

Jane - Check all the connections. Unplug them and then reseat them. Be sure it is connected to the right port of the computer (You did have the computer unhooked didn't you?).

Also - when you try to print, make sure you are selecting your printer (not another printer [if you ever had one], or some other device.

patricia19 · January 07, 2024, 01:38:21 PM

Slow Cooker Coconut Ginger Chicken
Lizzy T

Posted: 9/5/2014 Updated: 2/13/2023

If you love comforting, creamy chicken dishes, you'll love this Slow Cooker Coconut Ginger Chicken. It's a simple dinner, plus, it's a great "leftovers" dish!

Ingredients:

1 tablespoon olive oil
2 tablespoons coconut oil
2 teaspoons minced garlic
1/2 teaspoon ginger
1/3 cup chopped red onion
1/2 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
1 1/2 teaspoon salt
2.5 pounds boneless skinless chicken breasts, cut into large chunks
2 cans coconut milk chilled
2 tablespoons tapioca starch
4 cups frozen mixed vegetables, broccoli, carrots, peppers, etc
Rice

Instructions:

In a frying pan, heat the olive oil and coconut oil. Add the garlic, ginger and red onion. Cook for 3-4 minutes, then add the pepper, cumin, coriander, turmeric and salt and mix in. Add the chicken pieces and lightly brown it on all sides. Allow the chicken to get coated with the spice mixture.

Place the chicken and spices in the bottom of a slow cooker. Open the chilled cans of coconut milk and remove the cream from the tops. Place the cream in a bowl and set it aside. Pour the coconut milk overtop the chicken. Add the tapioca starch to the coconut cream that you set aside and mix well. Add this to the crockpot.

Cover the crockpot and cook on low for 4 hours. Add the vegetables at this time and cook for an additional 2 hours, or until the vegetables are tender.

Serve over rice, if desired.

Notes
If you'd like your veggies really tender you can try adding the vegetables at the beginning of the cooking process. This also works well if you need the meal to be ready right when you get home!

patricia19 · January 07, 2024, 01:46:01 PM

Lemon Chicken Sheet Pan Dinner
Julie Clark

Posted: 5/6/2022 Updated: 5/27/2022

This lemon chicken sheet pan dinner is a healthy chicken recipe featuring juicy chicken with lots of bright lemon flavor. The addition of tender potatoes and zucchini make the sheet pan chicken a complete meal. And because it's a one-pan dinner, clean-up is super easy.

Servings 4
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour plus 5 minutes

Ingredients:

3 tablespoons olive oil (divided)
1 1/3 pounds boneless skinless chicken breasts (cut in half to be thin)
1 1/4 pounds small potatoes cut in half or quartered to be bite size
2 small zucchini sliced (⅓ pound)
1 large lemon
1 teaspoon dried rosemary leaves
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:

Preheat oven to 400º Fahrenheit.

Drizzle a baking pan (with 1" sides) with about 1 tablespoon olive oil. Brush over the pan to grease the entire bottom.

Thick chicken breasts will take a long time to bake, so slice the chicken breasts in half so that they are thinner. We had 2 large chicken breasts and cut them into 4 thinner half slices.

Place the chicken breast on the baking sheet with about 2" between each piece.

Arrange the bite size potatoes and zucchini pieces around the chicken on the pan in an even layer.

Squeeze the juice of one lemon over the chicken.

Crush 1 teaspoon of dried rosemary over the whole pan, chicken and vegetables.

Sprinkle with salt and pepper.

Drizzle the remaining 2 tablespoons of olive oil over the entire pan of potatoes and chicken.

Bake for 15 minutes, then test the potatoes and chicken. Potatoes should be getting soft. Test the temperature of the chicken. The chicken is done when the center is 165ºF.

At this point, if it is almost done, turn the oven broiler on high for 3-5 minutes. Watch closely and turn the broiler temp down if needed. Food can burn quickly on broil. Broiling will help the chicken and potatoes brown slightly on top.

The total baking time will be around 20-25 minutes, but this will depend on how thick the chicken is and how big the pieces of potatoes are. Lower the oven temperature as needed, but don't turn it any higher.

Serve immediately.

Store any leftovers in the refrigerator in an airtight container for up to 3 days.

patricia19 · January 07, 2024, 01:51:21 PM

Brownie Pie Bars
Julie Clark

Posted: 3/8/2017 Updated: 3/31/2022

Classic comfort food desserts of brownie and pie combine to make brownie pie bars. Rich and fudgy brownies on top of a buttery pie crust!

Servings 18
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour plus 45 minutes

Ingredients

For the Crust:

8 Tablespoons Unsalted Butter Softened
1 Tablespoons granulated Sugar
1 large Egg Yolk
1 1/4 cup all-purpose flour 6 Ounces
½ Teaspoon Salt
2-3 Tablespoons Half & Half or Milk

For the Brownies

8 Tablespoons Unsalted Butter Melted
1 Cup granulated sugar
½ Cup Cocoa Powder
2 large Eggs Beaten
½ Teaspoon Pure Vanilla Extract
½ Cup all-purpose flour
½ Teaspoon Salt
¼ Teaspoon Baking Powder
½ Cup Chocolate Chips
Powdered Sugar If Desired

Instructions

For the Crust:

Line a 9x9 baking pan with parchment paper.

In a large bowl add the flour, salt and sugar. Add the softened butter and beat together with a hand mixer until it takes on a sandy texture. There will be some larger bits of butter still there.

Add in the egg yolk and 2 tablespoons half and half. Beat together until completely combined. The dough should come together and look a bit like sugar cookie dough. If not, add the additional tablespoon of half and half and try again.

Put the dough into the prepared pan. Press all the dough down evenly across the bottom of the pan.

Cover and refrigerate at least 30 minutes or up until overnight.

Bake at 400 degrees for 12-15 minutes or until very lightly browned along the edges. Remove from the oven and lower the temperature to 350 degrees. While it cools make the filling.

For the Brownie Filling:

Stir together the melted butter and sugar. Add in the cocoa powder and stir together. Stir in the beaten eggs. Add in the flour, salt and baking powder and stir just until moistened. Add ¼ cup chocolate chips to the batter.

Pour the batter on top of the prepared crust, spreading it out evenly. Top with remaining ¼ chocolate chips. Bake at 350 degrees for 25-30 minutes. The edges should look set, and a toothpick inserted in the middle will still come out with moist brownie crumbs.

After the brownie bars have completely cooled, cut into squares or rectangles as desired. I recommend using a sharp kitchen knife to cut through the crust smoothly. Sprinkle with powdered sugar.

Amy · January 13, 2024, 01:19:26 PM

Meatloaf Recipe with the Best Glaze
4.99 from 7955 votes
Author: Valentina Ablaev
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!
Amazing homemade Meatloaf Recipe. The meatloaf is so tender and juicy on the inside with a sweet and tangy sauce that glazes the meatloaf and adds so much flavor!

Prep Time: 10minutes mins
Cook Time: 1hour hr
Total Time: 1hour hr
Ingredients

US CUSTOMARY
METRIC
Servings: 8 servings
Meatloaf Ingredients:
2 lbs ground beef, 85% or 90% lean
1 med onion, finely chopped
2 large eggs
3 garlic cloves, minced
3 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped
3/4 cup Panko breadcrumbs ( I used rolled oats)
1/3 cup milk
1 ½ tsp salt, or to taste
1 ½ tsp Italian seasoning ( I used Maple Bacon seasoning)
¼ tsp ground black pepper
½ tsp ground paprika
Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 ½ tsp white vinegar
2 ½ Tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
¼ tsp salt
Instructions

Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
Nutrition Per Serving
344kcal calories
18g carbs
24g protein
18g fat

Amy · January 21, 2024, 10:33:25 AM

Slow Cooker Pork Roast

Ingredients

2-4 lb pork roast
1 cup broth
¼ cup balsamic vinegar
¼ cup soy sauce
2-4 TBSP honey
2 tsp minced garlic
2 tsp cornstarch
Instructions
How to cook a pork roast in a slow cooker
Place roast in slow cooker. Combine remaining ingredients (except cornstarch) in a 2-cup measuring cup. Whisk together and pour over roast.
Cook on low 10-12 hours for that fall-apart, insanely tender type of meat. (Or on high 6-8 hours.)
Prior to serving, ladle out about 1/4 cup of the juice in the crock pot and strain into a measuring cup.
Whisk in 2 tsp cornstarch. Add in enough juice to make 1 cup.
Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.
How to cook a Pork Roast in an Instant Pot
Place Pork Roast roast in Instant Pot. Combine remaining ingredients (except cornstarch) in a small bowl, increasing broth from 1 cup to 1 1/2 cups. Whisk together and pour over roast.
Lock lid on and set Instant Pot to Manual High Pressure for 65 minutes (for a 2-lb Sirloin Tip Roast that was fall-apart tender. Add 10 minutes per additional pound of pork roast.)
When timer beeps, let it Natural Pressure Release.
Remove lid and ladle out about 1/4 cup of the juice and strain into a measuring cup.
Whisk in 2 tsp cornstarch. Add in additional juice to make 1 cup.
Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.

Store leftovers in an airtight container for up to 5 days.
Leftovers freeze well! Place in an airtight freezer bag and freeze for 3-4 months. Thaw on countertop, then reheat on stove or in the microwave and serve again!
Nutrition
Calories: 331kcal | Carbohydrates: 7g | Protein: 51g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 635mg | Potassium: 877mg | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 0.4mg | Calcium: 17mg | Iron: 1.5mg

Amy · January 21, 2024, 10:39:59 AM

4.73 FROM 37 VOTES
Slow Cooker Pineapple Teriyaki Chicken

Just THREE ingredients! Throw the stuff for this chicken pineapple teriyaki recipe in the crockpot and a couple of hours later the house smells amazing and dinner is ready! Serve with rice for a delicious meal the entire family will love.
Course Main Dish - ChickenCuisine American - Vintage
Prep Time:
5minutes minutes
Cook Time:
6hours hours
Total Time:
6hours hours 5minutes minutes
Servings:6
Calories:272
Author:Marye Audet-White

Ingredients

2 pounds chicken breast, boneless & skinless
20 ounces pineapple, chunks or crushed
1 cup teriyaki sauce
2 tablespoons cornstarch, optional

Instructions
Spray the inside of a slow cooker with cooking spray.
Place the chicken inside.
Add the undrained pineapple and the teriyaki sauce.
Cover and cook on low 6-8 hours or on high 4 to 6 hours.
If the sauce seems to watery when the chicken is cooked dissolve the cornstarch in ¼ cup water and stir it in - then turn the slow cooker to high and cook with the cover off for 10 minutes or so.

Notes
Expert Tip: For a thicker sauce you can dip out the juices at the end of cooking time and put about 2 cups in a medium saucepan. Stir in 1 tablespoon cornstarch dissolved in ¼ cup cold water and simmer until clear and thick. Stir back into the pineapple teriyaki chicken in the crockpot.
If you make my homemade teriyaki sauce recipe use pineapple juice instead of water for even more tropical flavor!
Put some sauce in a small pitcher on the table to drizzle over the dish.
Grate some fresh ginger into the slow cooker to add more ginger flavor if you like.

Amy · January 22, 2024, 06:09:34 AM

Slow Cooker Cabbage

The perfect side dish for any down home comfort meal!
Prep Time
10minutes mins
Cook Time
6 hours hrs
Total Time
6hours hrs 10minutes mins
Course: Main Course, Side DishCuisine: American, WesternDiet: Gluten Free Servings: 8 Calories: 320kcal Author: Bintu Hardy

Ingredients
1 small head of cabbage
1 pound (450g) bacon cooked and chopped
4 cloves garlic minced
4 tablespoons butter melted
1 cup (236ml) chicken broth or vegetable broth
1 teaspoon onion powder
salt and pepper to taste

Instructions

Precook the bacon: In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and let it cool. Pour grease released from the bacon in a small bowl and set aside.Once cooled, chop the bacon into small pieces.

Chop cabbage roughly into bite-sized pieces.
Place the chopped cabbage, chopped cooked bacon, minced garlic, melted butter, chicken or vegetable broth, bacon grease, onion powder, salt, and pepper in a slow cooker.

Stir the ingredients together to combine.

Cover the slow cooker and cook on low heat for 6 hours on low heat or on high heat for 3 hours. The cabbage should become tender and the flavors will meld together.
Once cooked, taste the cabbage and bacon mixture and adjust the seasoning with salt and pepper if needed.

Amy · January 24, 2024, 10:27:29 AM

Ground Beef and Broccoli

Ground Beef and Broccoli is one of the BEST ground beef recipes...a healthy, flavorful, quick, and easy skillet dinner that comes together in 15 minutes in just one pan!

By Samantha Skaggs

Course: Main CourseCuisine: Asian
Prep Time: 5minutes minutesCook Time: 15minutes minutesTotal Time: 20minutes minutes Servings: 4 to 6 servings Calories: 191kcal

Ingredients
1 pound lean ground beef
1 ½ cups low-sodium beef broth
3 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 teaspoon rice vinegar
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
2 cloves garlic, minced
1 tablespoon fresh minced/grated ginger, OR 1 teaspoon ground ginger
1 (12-ounce) bag frozen broccoli florets
2 tablespoons cornstarch
2 tablespoons cool water
½ teaspoon toasted sesame oil, optional
Cooked rice or noodles, for serving

Instructions

Set a large skillet, saute pan, or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks.

While the beef is cooking, combine the beef broth, oyster sauce, soy sauce, honey, rice vinegar, garlic powder, and red pepper flakes in a bowl or large measuring cup; set aside.
After the beef is cooked, push it to the edges of the pan, add the garlic and ginger in the center, and stir for a minute or two until fragrant. Drain the grease from the pan. Add the sauce and the broccoli to the pan; stir to combine. Bring to a boil then reduce to a simmer. Cook for several minutes (using the cooking time on the package of frozen broccoli as a guide) and stir occasionally until the broccoli is cooked to your desired tenderness.
In a small bowl, use a fork to whisk the cornstarch into the water until dissolved. Slowly pour the cornstarch slurry into the pan while stirring the beef and broccoli. Bring to a boil and cook for a minute or two, stirring occasionally, until the sauce is thickened. Stir in the sesame oil, if using, and serve hot over rice or noodles.

Amy · January 24, 2024, 10:36:31 AM

Broccoli Chicken Casserole

A deliciously creamy chicken, broccoli, and stuffing casserole with shredded chicken and tender broccoli in a cheesy mushroom sauce. Use your favorite stuffing mix to sprinkle over top for a crunchy, flavorful topping. Use leftover chicken or turkey to speed up prep time even more.

Recipe by Tracy
Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Ingredients
4 (5 ounce) skinless, boneless chicken breast halves

1 (10.5 ounce) can condensed cream of mushroom soup

1 tablespoon mayonnaise

1 pound broccoli florets, cooked

1 cup shredded Cheddar cheese

1 cup dry stuffing mix

Directions
Gather all ingredients.

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts in a large pot and add enough water to completely cover the chicken in liquid; bring to a gentle simmer. Cover tightly with a lid and cook until chicken is no longer pink in the center, about 15 minutes.

Remove chicken from the pot and cut into bite-sized pieces when cool enough to handle.

Mix together condensed soup and mayonnaise in a bowl.

Layer chicken in a 9x13-inch baking dish. Layer cooked broccoli over top, then soup mixture, and finally Cheddar cheese.

Sprinkle dry stuffing mix over top.

Bake in the preheated oven until bubbly and cheese has melted, 25 to 30 minutes.

Serve hot and enjoy!

Recipe Tip
Use more cheese and an extra can of soup for a creamier version.

Nutrition Facts per serving

calories
427
total fat 19g saturated fat 8g cholesterol 99mg sodium 1031mg total carbohydrate 23g dietary fiber 4g total sugars 5g protein 40g vitamin c 103mg calcium 279mg iron 3mg potassium 735mg

Amy · January 25, 2024, 02:07:47 PM

Air Fryer Garlic and Parsley Baby Potatoes

These air fryer baby potatoes are very similar to roasted potatoes. They're crispy on the outside and fluffy on the inside.

Recipe by Bren
Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
1 pound baby potatoes, cut into quarters

1 tablespoon avocado oil

½ teaspoon granulated garlic

½ teaspoon dried parsley

¼ teaspoon salt

Directions
Gather all ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).

Place potatoes into a bowl; add oil and toss to coat. Add garlic, parsley, and salt; toss until well distributed. Transfer potatoes to the air fryer basket.

Place the basket into the preheated air fryer and cook, tossing occasionally, until golden brown, 20 to 25 minutes.

Recipe Tip
You can substitute olive oil for the avocado oil if preferred.

Nutrition Facts

calories
120
total fat 4g saturated fat 0g sodium 153mg total carbohydrate 20g dietary fiber 3g total sugars 1g protein 2g vitamin c 22mg calcium 15mg iron 1mg potassium 485mg

Amy · January 27, 2024, 02:23:34 PM

Slow-Cooker French Onion Chicken
Prep
1 HR 10 MIN
Total
4 HR 10 MIN
Servings
4
HideSlow-Cooker French Onion Chicken
Ingredients
Chicken
1/4 cup butter
8 cups halved and thinly sliced sweet onions (about 3 large onions)
1 tablespoon chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup Progresso™ chicken broth (from 32-oz carton)
4 bone-in skin-on split chicken breast halves (about 3 lb)
2 tablespoons cornstarch
2 tablespoons cold water
Additional chopped fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired
Bread
2 tablespoons butter
1/4 teaspoon garlic powder
8 slices French bread, cut in 1-inch slices
1/2 cup shredded Swiss cheese (2 oz)
Steps
1
Spray inside of 4- to 5-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, 1 tablespoon thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 10 to 15 minutes, stirring occasionally, until onions start to soften.
2
Reduce heat to medium; cook 8 to 10 minutes, stirring frequently, until onions are starting to brown. Add chicken broth; heat to simmering. Remove from skillet to medium bowl.
3
Season chicken breasts with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken, skin-side down, to skillet. Cook over medium-high heat 2 to 3 minutes on each side or until browned. Transfer to slow cooker; top chicken pieces with onion mixture. Cover and cook on Low heat setting 3 to 3 1/2 hours or until juice of chicken is clear when thickest parts are cut to bone (at least 165°F).
4
Remove chicken from slow cooker to serving platter; cover and keep warm. In small bowl, mix cornstarch and cold water with whisk; beat into onion mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until bubbly and slightly thickened. Top chicken with sauce.
5
Meanwhile, heat oven to 375°F. In small microwavable bowl, microwave 2 tablespoons butter and the garlic powder uncovered on High 20 to 30 seconds or until melted. Brush butter mixture on both sides of bread. Arrange on 15x10x1-inch pan; top each slice with 1 tablespoon of the shredded cheese. Bake 3 to 5 minutes or until cheese is melted and bread is slightly toasted; remove from oven.
6
Serve chicken with toasted bread. Garnish chicken with additional thyme or parsley.

patricia19 · January 27, 2024, 04:44:04 PM

Amy, these air fryer recipes sound good to me. I'm going to look for ways to use other methods to achieve the recipe.

Amy · January 31, 2024, 12:40:46 PM

Rick sent me on a hunt for pork chop and lima beans done in a pressure cooker and this is close....so far..I would sub the chops for the ham.

Instant Pot Lima Beans and Ham
Author: Amy @ The Blond Cook Total Time: 55 minutes Yield: Approximately 10-1/2 cups
Ingredients
1 pound dry baby lima beans
4 cups cubed, chopped or shredded fully cooked ham
1–1/2 cups chopped yellow onion (about 1 medium onion)
1 tablespoon freshly minced garlic
3 cups chicken broth
4 cups water
1 teaspoon freshly ground black pepper
1 bay leaf
Optional: fresh chopped parsley, for garnish
Instructions
Rinse and sort beans in a colander, removing and discarding any debris.
Place beans and remaining ingredients (except parsley) in the insert of your Instant Pot (I used an 8 quart) and stir well to combine.
Place the lid on and lock. Steam release knob should be set on "sealing".
Cook on manual setting (high pressure) for 25 minutes. Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
Carefully remove lid and stir. Remove and discard bay leaf. Garnish with fresh chopped parsley, if desired.
Notes
Cook time includes the time it took my pot to come to pressure and natural pressure release time.

Amy · February 03, 2024, 10:51:56 AM

CHOP SUEY

Chop Suey is an "odds and ends" stir-fry of whatever meat and vegetables you have available in the fridge, invented in the early days of Chinese American cuisine.
by: billcourse:chickencuisine:american/chinese
Chicken Chop Suey, thewoksoflife.com
SERVES:
4
PREP:
25minutes minutes
COOK:
10minutes minutes
TOTAL:
35minutes minutes

INGREDIENTS
FOR THE CHICKEN & MARINADE:
12 ounces boneless skinless chicken breast
(sliced into ¼-inch/0.6cm thick slices)
3 tablespoons water
1 tablespoon oyster sauce
1 teaspoon Shaoxing wine (or dry sherry)
1 teaspoon vegetable oil
2 teaspoons cornstarch

FOR THE SAUCE:
1/2 cup low sodium chicken stock
1/4 teaspoon granulated sugar (or brown sugar)
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 1/2 tablespoons oyster sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon white pepper

FOR THE REST OF THE DISH:
3 tablespoons vegetable oil
2 cloves garlic (chopped)
4 white button mushrooms (or baby bella mushrooms, sliced)
1/2 small carrot (thinly sliced)
2/3 cup celery (thinly sliced)
6 ounces bok choy (cut into ¾ x 2-inch / 2x5cm pieces)Going to sub broccoli
1 tablespoon Shaoxing wine
3/4 cup mung bean sprouts
1 cup snow peas
1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water)

INSTRUCTIONS
Combine the sliced chicken with water, oyster sauce, and Shaoxing wine. Massage the chicken until it absorbs all the liquid. Next, mix in 1 teaspoon oil and 2 teaspoons cornstarch until the chicken is uniformly coated. Set aside.
In a small bowl, mix together all the sauce ingredients, and set aside.
Heat your wok over high heat until lightly smoking, and pour 2 tablespoons vegetable oil around the perimeter. Spread the chicken in a single layer.
Sear for a few seconds, and then stir-fry the chicken for another 15 seconds, or until it is lightly golden brown and opaque. Remove the chicken from the wok and set aside. (It should be about 80% cooked at this point.)
Turn heat back up to high, and add an additional tablespoon of oil along with the chopped garlic. Once the garlic starts to sizzle, add in the mushrooms, carrots, and celery. Stir fry for 20 seconds and add the bok choy. Give everything a good stir and spread the Shaoxing wine around the perimeter of the wok to deglaze it.
Next, stir up your prepared chop suey sauce and spread that around the perimeter to further deglaze the wok. Use your wok spatula to give everything a quick stir.
Once the sauce begins to simmer, add in your bean sprouts and snow peas. Also add the chicken back to the wok.

When the sauce gets to a strong simmer or boil, mix up your cornstarch slurry. Drizzle it into the sauce, stirring constantly, until it thickens to a consistency you like. Add more cornstarch slurry mix if you like the sauce thicker. Cook for another 10 seconds to ensure everything is coated with the sauce. Serve immediately with steamed rice!
NUTRITION FACTS
Calories: 274kcal (14%) Carbohydrates: 13g (4%) Protein: 22g (44%) Fat: 15g (23%) Saturated Fat: 10g (50%) Cholesterol: 54mg (18%) Sodium: 752mg (31%) Potassium: 676mg (19%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 3541IU (71%) Vitamin C: 39mg (47%) Calcium: 74mg (7%) Iron: 2mg (11%)

Amy · February 06, 2024, 03:55:23 PM

Utah Casserole
Bubbly and hot hashbrown potatoes enveloped in a creamy, cheesy sauce and topped with a buttery cornflake topping. You can make this casserole in the Instant Pot, Crockpot or in the oven.

Ingredients

4 Tbsp butter, divided
1 cup diced onion
2 garlic cloves, minced
1 (30 oz) package frozen hashbrowns, thawed
1 (10.5 oz) can Campbell's cream of chicken soup
1 cup sour cream
1/4 cup shredded parmesan
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 cups shredded sharp cheddar cheese, divided
1 cup crushed corn flakes cereal
Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Turn off the Instant Pot.
Add in the hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese. Fold so that all the hashbrowns are coated.
Cooking with an air fryer lid: Place air fryer lid on top and use the bake button at 350 degrees for 30 minutes. Sprinkle the remaining cheese and the cornflakes on top. Melt the remaining 2 Tbsp of butter. Drizzle the butter on top of the cornflakes. Place air fryer lid on top and air fry at 350 degrees for 3 minutes. Cooking without an air fryer lid: Place the lid on top. Turn Instant Pot to the slow cooker setting on "more" to 2 hours. Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
Serve and enjoy.
Slow Cooker Instructions:

Heat a pan over medium heat. Add in 2 Tbsp of the butter and let it melt. Add in the onions and saute for 4 minutes. Stir in the garlic and saute for 30 seconds. Remove from the heat.
Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into the slow cooker. Add in the onions/garlic. Fold so that all the hashbrowns are coated.
Cover and cook on high for 2-3 hours, or until hot and bubbly.
Melt the remaining 2 Tbsp of butter. Toss the cornflakes in the melted butter and fry in a pan on the stove for a couple of minutes. Then sprinkle the remaining cheese on top of potatoes and finish off with the buttered cornflakes.
Serve and enjoy.
Oven Instructions:

Preheat oven to 350 degrees.
Heat 2 Tbsp of butter over medium heat in a pan on the stove. Add in the diced onion and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Set aside.
Add hashbrowns, cream of chicken soup, sour cream, parmesan, salt, pepper and 1 ½ cups of the cheese into large bowl. Add in the onions/garlic. Stir and coat the potatoes well.
Spread the mixture into a 9×13 inch pan. Melt the remaining 2 Tbsp of butter. Top the casserole with the remaining cheese and cornflakes. Drizzle with melted butter.
Bake for 1 hour. Serve and enjoy!

Amy · February 06, 2024, 03:58:10 PM

Ketchikan Casserole

Prep Time: 25 minutes Cook Time: 4 minutes Yield: 6 servings 1x
A hearty lumberjack stew-like casserole with meat and potatoes that you can make in your Instant Pot or Crockpot.

Ingredients

1 pound lean ground beef
1 cup diced onion
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp Italian seasoning
1 cup chicken or beef broth
4 medium potatoes, cubed
1 (14.5 oz) can petite diced tomatoes
1 (16 oz) can kidney beans, rinsed and drained
1 (10.5 oz) can cream of mushroom soup
1 cup shredded monterey jack cheddar blend
Instructions
Instant Pot Instructions:

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onions, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom soup. Don't stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up move valve to venting. Remove the lid.
Stir in the cheese and let it melt. Serve and enjoy!
Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions, salt, pepper, garlic powder and Italian seasoning. Brown for about 5 minutes. Transfer to the slow cooker.
Pour in the broth. Add in the cubed potatoes and sprinkle them lightly with some salt. Add in the tomatoes, beans, and cream of mushroom soup. Stir gently.
Cover and cook on low for 4-6 hours or until potatoes are fork tender.
Stir in the cheese and let it melt. Serve and enjoy!

patricia19 · February 06, 2024, 04:05:47 PM

That does sound good! Thanks for reminding me to soak more beans!

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