Shish Kabobs (beef)

3 pounds of beef steak (top sirloin or strip steak)

1/4 c low sodium soy sauce

1/2 c teriyaki sauce

1 T steak seasoning

1 c beef broth

Any vegetables you want

Cut steak into pieces and add together sauces, seasonings, and broth. Marinate steak for at least 30 minutes.  Cut the vegetables into pieces.  Assemble kabobs on soaked wooden skewers and grill.

Steak seasoning:

1 T salt

1 T brown sugar

2 t smoked paprika 

2 t ground ancho Chile pepper

1 t ground thyme

1 t black pepper

1/2 t garlic powder

1/2 t onion powder

1/2 t ground mustard

1/2 t cumin

Cream puffs

2 packages of 3.5 oz instant vanilla pudding mix

2 c heavy cream

1 c milk

1/2 c butter

1 c water

1/4 t salt

1 c flour 

4 eggs

Mix together pudding, cream, and milk.  Set aside.  

Preheat oven to 425.  In a pot, bring water and butter to a boil.  Stir in flour and salt until mixture forms a ball.  Transfer dough to a large mixing bowl.  Using a wooden spoon or a mixer, beat in one egg at a time.  Put into a piping bag and pipe circles on parchment paper lined baking sheet.  Bake 20-25 minutes until golden brown.  When shells are cool, slice an X into the bottom of shells.  Add pudding mixture to piping bag and pipe into shells.  You can sprinkle with powdered sugar, drizzle with chocolate, or leave plain.

Instant pot Cafe Rio Sweet Pork

18 oz Coke

2 1/2-3 pounds pork shoulder

1 1/4 c brown sugar 

1 t garlic powder

1/3 t salt

1 4-oz can green chilies

1 10-oz can red enchilada sauce

Add 1 1/2 c of Coke, 1/4 c brown sugar, garlic, salt, and pork to instant pot.  Pressure cook on high for 60 minutes. Allow to naturally unseal.  Discard liquid and shred pork.  Add 3/4 c Coke, 1 c brown sugar, green chilies, and enchilada sauce together and blend until smooth.  Add pork to instant pot and add sauce.  Cover and pressure cook for another 5 minutes.  Quick release vent and serve.

Instant pot pulled pork

1 T brown sugar

2 t paprika

2 t garlic powder

2 t onion powder

1 t salt

1 t pepper

1/2 t cumin

3 pounds boneless pork roast

2 T oil

1 can beef broth

Mix the spices in a small bowl and rub over pieces of pork.  Turn on sauté setting and add the olive oil.  Sear each side of the pork pieces. Get rid of excess oil and add broth to instant pot. Add pork and set to pressure cook on high for 40 minutes.  Allow to naturally unseal. Shred and add BBQ sauce. 

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Ham and Swiss sliders

1 pack of Hawaiian sweet rolls

3/4 pound Deli ham

3/4 point Swiss cheese

1 stick Unsalted butter, melted

1 T Dijon mustard

1 T Poppy seed

2 t Diced minced onion

2 t Worcestershire sauce

Salt and pepper

Preheat oven to 350.  Slice rolls in half and put bottom in a foil lined pan. Layer bottom rolls with ham and top with cheese. Melt butter, mix in poppy seeds, onions, Worcestershire sauce, and salt and pepper to create a sauce. Replace top rolls and spread sauce over rolls. Cover with tin foil and let sit for 5-10 minutes at room temperature. Bake for 20 minutes. Remove foil and bake for another 3 minutes.

Fudge brownies

 8 oz good-quality chocolate, semi-sweet 

• 12 T butter, melted
• 1 ¼ c sugar
• 2 eggs
• 2 t vanilla extract
• ¾ c all-purpose flour
• ¼ c cocoa powder
• 1 t salt

1. Preheat the oven to 350°F and prepare a 9 inch baking pan.
2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
3. In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
4. Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
5. Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
6. Bake for 20-25 minutes