Instant Pot Peanut Chicken with Vegetables

 

Adapted from Feasting at Home by Sylvia Fountaine

Serves 4-6 adults

1 t oil

3 cloves garlic

1 T fresh ginger, chopped (or some shakes of ground ginger)

1 can coconut milk (not light)

3 T soy sauce

3 T honey

2 T lime juice

1 T chili garlic paste (or sriracha or Cholula)

1.5 lbs chicken tenders (can cut in pieces or put in whole)

1/2 C Adams Crunchy Peanut Butter

1 10 oz. bag of Birds Eye Roasted Red Potato Blend with Broccoli, Carrots, & Red Pepper, lightly cooked (or similar)

Cilantro

Heat oil in Instant Pot on saute setting. Add garlic, heat for a couple minutes. Add coconut milk, soy sauce, honey, lime juice, hot sauce, and chicken. Run Instant Pot on manual mode for 10-11 minutes. Stir  in peanut butter and cooked vegetables. Return to saute mode and let boil, while stirring, to reduce, if necessary. Serve with cilantro over rice.

This was so good! Tasted a lot like Zao or other restaurants, even a little like Massaman Curry. I cooked the vegetables to have separately, but I'm so glad I put them in.

Strawberry Cream Pie - Sister Bailey

One of Sarah's YW leaders made this for us, and it is one of the best pies I've ever tasted!

Part 1 - Crust

1 cube melted butter

1 C flour

1/4 C brown sugar

Put all 3 ingredients in a 9x13 pan. Mix together to make a paste. Take a fork and press the paste evenly to cover the entire bottom of the pan. Bake at 400 for 7 min. Then remove from oven and immediately stir with a fork to break up into crumbs. While still warm, put the crumbs in a pie pan and press to form crust. Let crust cool before putting in filling.

Part 2 - Filling

1 8 oz. brick of cream cheese

1/3 C lemon juice

1 can (14 oz) sweetened condensed milk

1 t vanilla

Mix all four ingredients in a blender until completely smooth. Pour into pie crust.

Part 3 - Topping

1/2 C sugar

1/8 C corn starch

1/8 C strawberry jello [powder]

dash of salt

1 C water

Put all 4 dry items together in a pan and mix. Then add the water and stir until smooth. Cook on stove at medium heat until it boils and becomes clear (this does not take long). Let cool until slightly warm. Use with fresh berries to top pie. Let sit in fridge for 6 hours before serving.

Chocolate & Mint Cookies

 From Eli's friend Jonas at Christmas

3/4 C butter

1/2 C brown sugar

1/2 C white sugar

1 egg

1 t vanilla

1 t peppermint extract (or 1/8 t peppermint oil)

1 3/4 C flour

1/4 C unsweetened cocoa

1 t baking soda

1/4 t salt

1 C chocolate chips

Cream butter & sugars. Beat in egg. Stir in vanilla and peppermint. Sift together dry ingredients and add to butter mixture along with chocolate chips. Stir until well combined. Bake 10-12 minutes at 350.

Garlic Butter

From All Recipes https://www.allrecipes.com/recipe/36925/garlic-butter/?printview

This is amazing.

Ingredient Checklist

• 1 cup butter, softened
• 1 tablespoon minced garlic
• ¼ cup grated Parmesan cheese
• 1 tablespoon garlic salt
• 1 teaspoon Italian seasoning
• ½ teaspoon ground black pepper
• ¼ teaspoon ground paprika

Sugar Cookies/Jenny Cookies

 I love my Ethel's Sugar Cookies, but today Sarah brought some of these home from YWs. Soooo yum!

Best Sugar Cookies Ever - Jenny Cookies Sugar Cookie Recipe

The sugar cookie that started it all!

This recipe will always be dearest to me.  Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously.  But once they try it, they agree: Anyone can make them and everyone will love them.

Prep Time30 mins

Cook Time10 mins

Servings: 24 cookies

Ingredients

• 3 CUPS ALL-PURPOSE FLOUR PLUS MORE FOR ROLLING
• 2 TSP. ALUMINUM-FREE BAKING POWDER
• 1 CUP 2 STICKS SALTED BUTTER, AT ROOM TEMPERATURE
• 1 CUP SUGAR
• 1 LARGE EGG
• 2 TSP. PURE VANILLA EXTRACT

Instructions

• Into a medium bowl, whisk together flour and baking powder. Set aside.
• In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
• Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
• Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
• Preheat the oven to 375°F.
• Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
• Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
• Repeat with the gathered scraps and remaining disk until all the dough has been used.

Butter Cream Frosting (adaptation of the author's recipe)

1 C butter/margarine (can be half Crisco)

3 1/4 C powdered sugar

1 t vanilla

1 1/2 T milk

Beat fats for 2 minutes

Add half the sugar, beat for 2 minutes

Add the rest of the sugar, vanilla, and milk, beat for 2 minutes or until creamy and fluffy

Add desired food coloring, beat in on low

Store up to 30 days