Ingredients

• 3 cups fresh baby spinach leaves
• 16 ounces breakfast sausage (mild or hot, could also use turkey)
• 12 large eggs
• 3/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese (freshly shredded a block if you can’t get pre shredded without additives)
• cooking spray or butter

Instructions

1. In a large skillet cook the breakfast sausage until browned and crumbled into small pieces then remove from heat.
2. Preheat over to 375 F
3. In a large mixing bowl whisk together the eggs, heavy cream, garlic powder, salt and pepper.
4. Once well mixed gently fold in the shredded cheddar cheese.
5. Lightly grease a 9×13 baking dish with cooking spray or butter.
6. Layer the cooked sausage on top of the spinach leaves in the baking dish.
7. Pour the egg mixture over top making sure to distribute the mixture as evenly as possible across the baking dish.
8. Place baking dish in the preheated over and bake 20 to 25 minutes or until the casserole is firm and eggs are cooked through.
9. Slice and serve warm

Ingredients

• 5 oz seasoned croutons
• 2 c chopped ham (I get a 10-12 oz ham steak and course dice it)
• 10 oz fozen chopped spinach, thawed and well drained
• 2 c shredded cheese (1 8 oz package, I use Italian blend or colby jack)
• 1 c shredded sharp cheddar cheese (4 oz)
• 10 eggs
• 1 & 1/2 c half & half
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp paprika (I use smoked paprika)

Directions

1. Preheat oven to 350 degrees F
2. Lightly grease or use a cooking spray on a 9×13 backing dish
3. Layer ingredients in the dish starting with croutons, followed by ham, spinach and cheeses
4. In a mixing bowl whisk together the eggs, half & half, salt, pepper, and paprika
5. Gently pour the egg mixture into the baking dish distributing it evenly over the entire area
6. Bake until set and lightly browned, approximately 35 to 40 minutes.

Ingredients

Cookies

• 1/2 cup shortening or butter (softened)
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 2/3 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream

Frosting

• 1/2 cup butter (softened)
• 1 lb confectioners sugar
• 1 1/2 tsp vanilla
• 4 tbsp milk

Dough Directions

1. In a large mixing bowl mix the butter and sugar together.
2. Add the eggs and vanilla  and mix until smooth.
3. Sift together the flour, baking powder, baking soda and salt
4. Add the sifted ingredients to the mixing bowl
5. Add the sour cream and mix until all the ingredients are blended and a the dough is in ball form.
6. If the dough is too loose add more flour
7. Refrigerate the dough for at least 2 hours (can be left overnight).

Cookie Directions

1. Preheat the oven to 425 F.
2. On a well floured flat surface roll out some of the dough to 1/2 inch thickness leaving the rest in the refrigerator to remain chilled until needed.
3. Cut out the dough with cookie cutters and place on a cookie sheet.
4. Bake 4-6 minutes, cookies are done when the bottom is lightly brown and top is white
5. Remove the cookies to a wire rack for cooling
6. Repeat until all the dough is used up

Simple Frosting

1. Place the softened butter in a large mixing bowl.
2. Add the confectioners sugar, vanilla and milk.
3. Mix until smooth.
4. If the frosting is too loose add more confectioners sugar.
5. If the frosting is too stiff add more milk.
6. Frosting can be colored with food coloring (divide into multiple bowls for multiple colors if desired)
7. Frost the cookies using a butter knife or spreader, or with a decorating tip & bag

Ingredients

• 2 lbs ground beef
• 46 oz tomato juice
• 29 oz tomato sauce
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) butter beans, drained and rinsed
• 1/8 teaspoon ground cayenne pepper
• 1/2 tsp white sugar
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1  1/2 tsp ground cumin
• 1/4 c chili powder (less if you want it milder)

Stovetop Directions

1. In a large pot over high heat brown the ground beef and drain the liquid
2. Add the rest of the ingredients to the pot and mix well
3. Bring to a boil, then reduce heat to low to simmer.
4. Simmer for at least 90 minutes.

Slow Cooker Directions

1. Brown the ground beef and drain the liquid
2. Add the ground beef and the rest of the ingredients to the slow cooker and mix well
3. Cook on low for 8-10 hours

Serve with shredded cheese, sour cream & cornbread

INGREDIENTS

• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 cups beef broth
• 1 teaspoon garlic powder
• 1 Tablespoon Worcestershire Sauce
• 2 tablespoons Steak Sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1 (28 ounce) bag frozen swedish or homestyle meatballs
• 1 cup sour cream
• Egg noodles

INSTRUCTIONS

1. In the crock pot or a large bowl, mix the cream of mushroom soup and beef broth with a whisk.
2. Add remaining seasonings and stir in the frozen meatballs.
3. Cook on high for 4 hours.
4. Add the sour cream, mixing it well, and allow to cook for another 30 minutes.
5. Prepare the egg noodles egg noodles so they’ll be ready when the meatballs are done.
6. Serve the meatballs in their sauce over egg noodles.

Ingredients

• 2.5 – 3 lb beef roast (top sirloin or eye of round 2.5 – 3.5 inches thick)
• 6 cloves garlic, minced
• 1 onion, sliced
• 1 cup unsalted chicken or beef stock
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 2 bay leaves
• 1/4 tsp dried rosemary
• 1 1/2 tbsp all-purpose flour
• kosher salt
• pepper

Directions

1. Set the roast out 30 minutes before cooking to come up to room temperature.
2. When ready to cook Press the Saute button to Saute More. Wait until it says HOT (about 8 minutes).
3. Add 1 tbsp olive oil and ensure the whole bottom is coated.
4. Pat the roast with paper towel to dry.
5. Season one side of the roast with salt and pepper.
6. Place the roast seasoned side down into the instant pot and brown for 4 minutes.
7. Season the other side of the roast with salt and pepper.
8. Flip the roast over and brown for 3 minutes and 30 seconds.
9. Brown the other two sides for 2 minutes and 30 seconds, no more seasoning is required.
10. Remove the roast from the instant pot.
11. Add 1 tbsp olive oil to the instant pot.
12. Add in the sliced onions and saute for 3 minutes.
13. Add in the 2 bay leaves, 1/4 tsp dried rosemary and the minced garlic then saute for 30 seconds.
14. Pour 1 cup of broth into the instant pot and deglaze with a wooden spoon mixing it thoroughly.
15. Add in 1 tbsp soy sauce and mix.
16. Place the steamer rack into the instant pot then place the roast onto the rack.
17. Close the lid and ensure the venting knob is in the sealed position.
18. Pressure cook at high pressure for 3 minutes with a 25 minute natural release for 2.5 inch thick roasts or 30 minutes for 3.5 inch thick.
19. Open the lid and check the temperature (120F for medium rare).
20. If the temperature is too low close the lid and use the keep warm mode to continue to roast the beef. The temperature will rise about 7-10 degrees F every 5 minutes.
21. Remove the roast and set aside loosely covered with aluminum foil.
22. Set the instant pot to the saute mode to make the gravy.
23. Mix 1 1/2 tbsp all-purpose flour with 4 tbsp water.
24. Mix the flour mixture into the gravy one third at a time until the gravy is at the desired thickness.
25. Taste the gravy and add salt or pepper if needed.
26. Slice the roast and serve with gravy (eye of round should be sliced thin, top sirloin should be more like a steak).

Ingredients:

• 2 lbs chicken breast or thighs
• 2 Tbsp ghee or butter
• 1 onion diced
• ¾ cup chicken broth
• 4 cloves minced garlic
• 1 tsp. salt
• ½ tsp paprika
• ½ tsp pepper
• 1 tsp dried parsley
• ½ cup lemon juice (about 2 lemons)
• 4 tsp arrowroot flour

Directions:

1. Set the Instant Pot to saute mode.
2. When it’s hot melt ghee or butter.
3. Add onion, garlic, paprika, parsley, and pepper and saute until onions soften.
4. With your Instant Pot still set to saute, sear the chicken on each side for about 3-5 minutes. The chicken should be a caramelized brown color.
5. Pour the chicken broth & lemon juice over the chicken then and salt and stir.
6. Lock lid into place and close steam valve.
7. Set Instant Pot to poultry setting and cook for 7-8 mins if chicken is thawed and 12-15 minutes if it’s frozen.
8. If serving with rice or pasta begin preparing that now.
9. Once done, let depressurize naturally, it shouldn’t take very long.
10. Remove the chicken from the Instant Pot, but leave the sauce in the pan.
11. Gradually stir in arrowroot flour to thicken sauce.
12. Serve chicken and drizzle sauce over top.

Ingredients

• 1 pound black beans, washed, picked over and soaked for six hours or overnight in 2 quarts water
• 1 large onion, chopped
• 4 garlic cloves, minced
•  Salt to taste
• 2 to 4 tablespoons roughly chopped cilantro
• ¾ pound amaranth, stems discarded

Directions

1. Place the beans and their soaking water in a large, heavy soup pot or Dutch oven. If needed add water to cover the beans by two inches.
2. Bring to a boil and skim off foam.
3. Add the onion and half the garlic, and reduce the heat to low.
4. Add salt, cover and simmer one hour.
5. Add the remaining garlic and more salt if desired.
6. Simmer for another 30 minutes.
7. Add the cilantro, and simmer for another 30 minutes, until the beans are tender and the broth aromatic.
8. Wash the amaranth leaves in two changes of water.
9. Bring a large pot of water to a boil and a fill a bown with ice water.
10. When the water comes to a boil, salt generously and add the amaranth.
11. Blanch for two minutes and and transfer the amaranth to the ice water.
12. Drain and squeeze the excess water from the amaranth.
13. Coarsely chop the amaranth.
14. About 5 minutes before serving taste the beans and add more salt if needed.
15. Stir in the amaranth, simmer very gently for 5 to 10 minutes more and then serve.

Originally from sweetcsdesigns.com

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 1 tbsp sea salt
• Ground pepper to taste
• 2 lb pork tenderloin, optional: pre-marinate pork before cooking
• 4 tbsp butter, sliced into 4-6 pats
• 2 tbsp diced garlic
• 1 tsp dried basil*
• 1 tsp dried oregano*
• 1 tsp dried thyme*
• 1 tsp dried parsley*
• 1/2 tsp dried sage*
• * OR 2 tbsp Italian Herb Seasoning Blend

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Line baking sheet with aluminum foil.
3. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage.
4. Generously season meat with salt and pepper.
5. In a large pan, heat oil until shimmery.
6. Add the pork to the pan, and cook on all sides until dark golden brown.
7. Transfer to baking sheet.
8. Generously coat with herb mix.
9. Place pats of butter on top of the pork.
10. Wrap in foil, bake until meat is 150 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
11. When pork has come to temperature, remove and let rest in the foil for at least five minutes to lock in juices.
12. Slice against the grain and serve immediately.

(Originally from savingdinner.com and slightly modified)
Serves 4

Ingredients

1 pound raw medium shrimp, shelled, deveined and cleaned
4 cloves garlic, pressed
2 tablespoons butter
1 tablespoon olive oil
6 ounces crumbled feta cheese
4 teaspoons fresh oregano leaves, minced
5 fresh tomatoes cored, seeded and coarsely chopped
Salt and freshly ground pepper to taste
1 pound linguine freshly cooked and drained

Directions

In a large mixing bowl, combine feta, oregano, tomatoes
and salt and pepper to taste. Let mixture stand at room temperature
for at least one hour (this is prime time to get the salad made, table
set and make your pasta).

In a skillet, add the butter and olive oil and heat over medium high
heat. Add the garlic and stir till starting to brown, then add the
shrimp, toss together and remove from heat once the shrimp turn pink.

To the shrimp mixture, add the cooked pasta, toss together, then top
with the feta cheese mixture and enjoy!