Instant Pot Chicken Pesto Penne

1 onion, chopped
1 T butter
3 1/2 c chicken broth (or 4 teaspoons Better than Bouillon Chicken Base + 3.5 cups water)
1 lb penne pasta
4 cloves fresh garlic, minced
2 t salt
2 lbs chicken (cut into 2 inch chunks)
5 oz basil pesto jarred
6 oz cream cheese
1 T Italian seasoning
1 pint cherry tomatoes, halved
4-5 c spinach, lightly chopped

Slice onions and place into cooking pot.
Add butter to cooking pot. (If using chicken base + water instead of chicken broth, add chicken base now.)
Pour in penne pasta.
Add minced garlic and sea salt.
Pour chicken broth over the penne pasta. (If using chicken base + water instead of chicken broth, add water now.)
Place chicken pieces on top of pasta.
Pour in pesto sauce to cover chicken.
Cut cream cheese into chunks and place on top of chicken and pesto sauce. Sprinkle Italian seasoning.
Lock lid in place and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 5 minutes and then release the rest of the pressure.
Remove lid and stir pasta.
Stir in spinach and halved cherry tomatoes.  Put lid on to wilt spinach.  Serve.

Chinese Chicken Salad

Dressing:
2 T light soy sauce
3 T rice vinegar
1 T sesame oil (toasted)
2 T canola oil (or canola or any other neutral flavored oil)
1 t sugar
1 1/2 t fresh ginger, grated or very finely chopped
1 garlic clove, minced
1/2 t black pepper

 

Salad:
1 bag coleslaw mixture
Chicken
Chopped green onions
1-2 t sesame seeds
1/2-1 c crunchy noodles, optional

Cheese Ball

1 c extra sharp cheddar - or a combination of cheeses
8 oz cream cheese, room temperature
1 T mayo
1/4 t garlic powder
1/4 t onion powder
1/2 t dried chives or some chopped green onions (add however much)
1/2 c slivered almonds

Mix all ingredients except for almonds.  Wrap in plastic and form into a ball.  Refrigerate for at least 1 hour.  Roll in almonds when ready to serve.

Coconut cream pie

1 c sweetened flaked coconut
3 c half-and-half
3/4 c white sugar
1/2 c all-purpose flour
2 large eggs, beaten
1/4 t salt
1 t vanilla extract
1 (9 inch) pie shell, baked
1 c frozen whipped topping, thawed

Directions

Preheat the oven to 350. Spread coconut on a baking sheet.

Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon, about 15 minutes.

Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

Pour custard into pie shell and chill until firm, about 4 hours.

Top with whipped topping and reserved toasted coconut. 

Sausage and Potato Corn Chowder

1 lb of pork sausage

2 T butter

1 chopped onion

2 minced garlic cloves

1/3 c flour

32 oz chicken broth

3 c chopped potatoes

1 T parsley

1 T sage

1 T basil

1/2 t salt

1 1/2 c half and half

3 c corn
Red pepper, chopped (optional)

Brown sausage in a stock pot and take out.  Put butter into pot.  Cook onion and garlic in butter until softened.  Stir in flour.  Slowly add broth, whisking into roux.  Stir in potatoes, parsley, sage. basil, and salt.  Simmer for 10 minutes.  Add half and half, pepper, corn, and sausage.  Simmer for 10 minutes or until potatoes are done.  Serve.

Jeff's birthday cake II

2 c brown sugar

1 c applesauce

1/3 c oil

3 eggs

2 t vanilla
3 t cinnamon

1/4 t nutmeg

2 t baking soda

1 1/2 t salt

2 1/2 c flour

2 c grated carrots

2 c grated zucchini

8 oz canned pineapple, drained

1 c walnuts, optional

Preheat oven to 350.  Great two cake pans or a bundt pan.  In a bowl with paddle attachment, add brown sugar, applesauce, oil, eggs, vanilla, cinnamon, baking soda, salt.  Mix until well blended.  Add flour and mix until well combined.

Add carrots, zucchini, walnuts, and pineapple.  Mix well.  Put batter into pans and bake for 55 minutes or until a toothpick comes out clean.  One cooled, frost with cream cheese frosting.

 

Cream cheese frosting

8 oz softened cream cheese

1/2 c butter, softened

2 t vanilla

3 1/4 c powdered sugar

Jeff's birthday cake I

2 c flour
2 t baking soda
2 t ground cinnamon
1/4 t salt
1 1/2 c white sugar
3 eggs
3/4 c buttermilk
3/4 c vegetable oil
2 t vanilla extract
2 c shredded carrots
1 (8 ounce) can crushed pineapple with juice
1 c flaked coconut
1 c chopped walnuts

Preheat oven to 350.  Grease two round pans or bundt cake pan.  In a medium bowl, mix flour, baking soda, salt, and cinnamon.  Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar, and vanilla.  Add flour mixture and mix well.
In a medium bowl, combine carrots, coconut, walnuts, and pineapple.  Use a spoon to add carrot mixture to batter and fold in.
Pour into pans and bake for 1 hour.  Check with toothpick.  Frost with cream cheese frosting.