salty chocolate chip cookies

combine and set aside:
3/12 c flour
1 1/4 t baking soda
1 1/2 t baking powder
1 1/2 t coarse salt

cream:
2 1/2 sticks butter
1 1/4 c brown sugar
1 c sugar

add to creamed mixture:
2 eggs
2 t vanilla

add dry ingredients to creamed mixture.  add a package of chocolate chips.

bake at 350 for 8-10 mins.

perfect chocolate chip cookies

Ingredients: 2 cups plus 2 tbsp. all-purpose flour ½ tsp. baking soda ½ tsp. salt 12 tbsp. unsalted butter, melted and cooled until warm 1 cup brown sugar, packed ½ cup granulated sugar 1 large egg plus 1 egg yolk 2 tsp. vanilla extract 1 ½ cups semi-sweet chocolate chips *optional- sea salt for sprinkling Directions: Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper. Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Sprinkle with sea salt. (optional) Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

pesto chicken

hawaiian delight casserole (aka hawaiian haystacks)

if no pressure cooker, cook chicken and rice. put in bowl. add sour cream and veggies. mix. pour into 9x13 dish. sprinkle cheese and chow mein over the top.

fruit smoothie

Chel's Banana Bread

3/4 C butter

1 1/2 C sugar

3 eggs

3 C flour

1 1/2 t baking soda

1 1/2 t salt

2 t vanilla

4 bananas

1 C chocolate chips or nuts or both (optional)

Cream butter and sugar. Add eggs. Add dry ingredients. Add vanilla and bananas.

350F, 50 mins. Makes 2 large loaves

Lemon Meringue Pie

This was AMAZING!! I don't know why she used a pressure cooker to mix/cook the filling. You could easily use a saucepan.

New York Style Cheesecake

She used a pressure cooker to bake the cheesecake. I would just find a recipe that tells you how to cook it in an oven.

Grasshopper Mint Brownies

The brownies were really good, but I didn't think any better than a box. The frosting, on the other hand, was superb. Half the recipe for 9x13.

White Chocolate Macadamia Nut Cookies

Decadent Ice Cream Sandwiches

Sausage and Penne

1 lb Italian sausage
Purple onion, diced
2 cans Italian stewed tomatoes
3/4 C grated Parmesan
3/4 C cream
Rosemary to taste
Penne

Brown sausage, onion, and rosemary with a little olive oil. Add tomatoes; crush with hands. Simmer until tomatoes are reduced by half. Add cream and Parmesan; heat through. Mix with penne.

Packard's Popular Ono Chicken

My coworker's husband made this for us; he's from Tonga. YUM!

Sauce for Chicken-

2 cups soy sauce

2 cups sugar

¼ to ½ cup fresh ginger chopped

¼ to ½ cup green onions chopped

1 T. sesame oil

*Stir the sauce with a spoon until sugar is dissolved. (It might take 5 minutes or so.)

*Place sauce aside

*DO NOT COOK THE SAUCE

Cooking Chicken-

Combine flour, salt, and pepper to taste

*Dip chicken in flour mixture

*Fry the chicken in oil (Packard has the chicken swimming in the oil.)

*When chicken is cooked, place it in the sauce for a few minutes

*Take chicken out of sauce and serve over rice

*The sauce makes a great dressing for the rice

Pressure Cooker

Several of the following recipes call for using a pressure cooker. I imagine the same results can come from boiling, using a crockpot, etc. Read over the recipe to find out which other method would be best.

Shar's BBQ Boneless Southwestern Ribs (pressure cooker)

4-5 lbs boneless country style ribs
or
4-5 lbs baby back ribs
or
4-5 lbs pork loin (your choice, they all taste about the same)

Homemade BBQ sauce

In a 5 litre waffle bottom pressure cooker:
Preheat pressure cooker on medium high heat until water dances across bottom of pan. Add ribs and allow the juices to sear inside the meat (approx. 5-7 mins). When the meat releases easily from the pan, turn it over.
Place lid on pressure cooker and bring up to second ring. Pressure for 20 mins (beef) or 50 mins (pork). Allow pressure to drop on its own.
Remove ribs from iquid and place in a bowl. Shred and smother with homemade BBQ sauce to taste.

To broil:
Do Not Shred. Place whole ribs on parchment lined cookie sheet. Place under broiler until golden brown.

To grill:
Do Not Shred. Place ribs on hot grill until golden brown.

Homemade BBQ Sauce:
2 C ketchup
1 C water mixed with 2 T beef broth powder
1/2 C brown sugar
2 T smokey mesquite bbq seasoning

In blender, add all ingredients and mix together. Pour over meat and serve.

Shar's Whole Grain Buns

In mixer with dough hook:
5 C warm water 115F
1 C canola oil
2/3 C honey
1/2 C potato flour
1/2 C buttermilk powder
2 C of high gluten flour (optional)
3 C fresh ground whole wheat flour
4 T dough enhancer
4 T intant yeast
1 1/3 C multi-grain mix (optional)

Knead on speed one for 2 mins (will be the texture of thick cake batter). Cover and let sponge for 10-15 mins.

Add:
2 T salt
3 eggs (optional) for lighter texture

Continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Knead for 6 mins or until the gluten has developed. Form into buns:
3 oz for hotdog buns
4 oz for hamburger buns
6-8 oz for hoagie
16 oz for baguette
Place on parchment lined cookie sheets or baguette pan. Brush with beaten egg wash (1 egg & 2 T water). Top with sesame seeds. Let rise until double.

Bake at 350F for 15-20 mins.

Wanda's Potato Salad

5 lbs potatoes
1 C water

Place washed and peeled potatoes on trivet in a 5 liter pressure cooker. Add water. Bring to a boil. Please pressure lid on. Bring to second ring. Pressure for 15 mins. Drop pressure under cold water. When potatoes are cool, peel and cut into approx. 1" cubes.

Add:
1 small red onion, diced
2 bunches green onions, finely sliced
1/2 lb bacon, cooked and crumbled
1 C olives, sliced
1 C dill pickle relish
8-10 boiled eggs, diced
1 t garlic pepper
2-4 T yellow mustard
2-3 C mayo
salt & pepper to taste

Add onions, bacon, olives, relish, and boiled eggs to cooled potatoes. Mix remaining ingredients together and pour over potatoes. Mix until evenly coated. Season to taste.

Optional: garnish with paprika and a boiled egg.

Wanda's Quick & Easy Salsa

1 medium onion, cut in quarters
2 cloves garlic
1 bunch green onions, sliced
2 jalapenos, de-veined and de-seeded
1 bunch cilantro (leaves only)
1 28 oz can fire roasted diced tomatoes
1 4 oz can diced green chiles

In a chopper, pulse onions, garlic, green onions, jalapenos, and cilantro until desired consistency. Pour into a bowl. Add tomatoes, chiles, and salt to taste. Let chill in refrigerator before serving.

Shar's No-Bake Chocolate Truffle Mousse Pie

Crust:
1 1/2 C chopped Oreo cookies
4 T melted butter
1/2 C pecan pieces, toasted and coarsely chopped

Combine ingredients and press into 9" pie dish.

Caramel layer:
8 oz solid caramel
1/4 C canned evaporated milk

Heat caramel and evaporated milk in a double boiler until caramel melts and mixture is smooth. Pour over crust.

Truffle layer:
14 oz semisweet chocolate, chunked
1 1/2 C heavy cream

Heat chocolate chunks and cream in a double boiler until chocolate melts and mixture in smooth. Carefully pour over caramel layer.

Mousse layer:
4 oz chocolate Swiss dream (this is a powder)
2/3 C water (room temperature)
2 1/2 C whipping cream

Whisk together Swiss dream and water, set aside. Whip cream until fluffy. Add in Swiss dream mixture until combined. Pour over truffle layer.

Drizzle with melted chocolate, caramel, and toasted pecans.

Refrigerate about 4 hours until set.

Shar's Easy Corn on the Cob (pressure cooker)

In a 5-liter pressure cooker with trivet, place some of the corn husks on the trivet. Then add:
1 C water
4-6 ears of corn, husked

Bring water to a boil. Place pressure lid on and pressure for 2 minutes at the second ring. Release pressure under cold water.