BIG BATCH RICE KRISPY TREATS

1 ½ sticks real butter (12 tablespoons)

22-24 cups mini marshmallows (divided)

12 cups rice krispie cereal

1 tsp Vanilla

¼ teaspoon salt

Instructions

Butter or spray with non stick spray, a Jelly Roll Pan and set aside.

In a very large mixing bowl add rice krispies and 6-8 cups mini marshmallows, set aside.

In a LARGE stock pot over medium heat melt the 12 TBL of butter and add 16 cups marshmallows. If you feel your pot isn’t large enough, add half the marshmallows at a time and let them melt down a bit before you add the rest. Melt completely and stir in vanilla and salt.

Once melted, quickly pour over cereal/mallow mixture and stir well until all cereal is coated. Transfer mixture to prepared pan. Spray your hands with non-stick spray (or rub with a little butter) so you can gently press down mixture to the edges of the pan.

CHEESY CHICKEN FRITTERS

Fritters

1½ lbs chicken breasts (cut to very fine dice) (about 3 large breasts)

2 large eggs

1/3 cup mayonnaise

1/3 cup all-purpose flour

4 oz mozzarella cheese (1 1/3 cups shredded)

1½ tsp dried dill (but 1½ TBL fresh dill chopped)

1/2 tsp salt or to taste

1/8 tsp black pepper

2 Tbsp Extra light olive oil for cooking (or any high heat cooking oil)

Garlic Aioli Dip (Optional)

Mix the following together until smooth.

1/3 cup mayonnaise

1 garlic clove pressed

1/2 Tbsp lemon juice

1/4 tsp salt

1/8 tsp black pepper

Instructions

1. Mix all fritter ingredients together.

2. Refrigerate 2 hours to overnight.

3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture in mounds, 2 tablespoons at a time.

4. Slightly flatten out the tops with the back of your spoon or spatula.

5. Cook 3-4 minutes on the first side, then flip and cook 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through. (To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your fritter is browning too fast, adjust your heat down).

6. Repeat with remaining fritters adding more oil as needed.

7. Serve with Aioli if using!

CRAZY CRUST PIZZA

Crust is for a 10x15 pan (you can half it for a 9x13)

REGULAR CRUST:

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

2 eggs

2/3 cup milk

SOURDOUGH DISCARD CRUST:

1 cup Discard

1/2 cup flour

1 tsp salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp black pepper

2 eggs

TOPPINGS:

Whatever your heart desires

Pizza Sauce (12-20 ounces) -- SEE POST FOR PIZZA SAUCE ON THIS BLOG

Shredded Mozzarella (2-4 cups) (3 cups is perfect for our family)

1.  Preheat oven to 400°F. Grease and flour a 10x15-inch rimmed baking sheet. (jelly roll pan)

2.  Mix all the crust ingredients together until thoroughly combined.
Pour crust mixture (batter) into prepared pan and tilt pan around until bottom is evenly coated.

3.  Put any meats or raw veggies on top of the dough. *see suggestions below*

4.  Bake for 20 minutes.

5.  Remove from oven and drizzle with pizza sauce.

6.  Add any additional toppings. **see suggestions below**

7.  Sprinkle evenly with cheese.

8.  Put back into oven and bake 10 minutes.

*Suggested toppings to add on top of batter:

Cooked meats: pepperoni, sausage, bacon, ham, etc.

Raw veggies: mushrooms, onions, green peppers, etc.

**Suggested toppings to add on top of sauce:

Artichokes, olives, pickled peppers, sautéed onions, tomatoes, pineapple, etc.

CORNED BEEF AND CABBAGE

3–4 lb. corned beef brisket with spice pack

4 cups of beef broth or Guinness

1 small onion

6 cloves of garlic

1 small head of cabbage cut into 6 pieces

3–4 large carrots, cut into large chunks

6 medium sized red potatoes cut into large chunks

1. Place steamer basket in Instant Pot.

2. Add broth/Guinness, onion, garlic & spice packet. (put spices into a tea ball if you don’t like crunching into them later)

3. Place the corned beef brisket on top, fat side up.

4. Set to cook high pressure for 90 minutes. (usually take about 20 minutes to come to pressure)

5. Natural release for 10 minutes, then manually release the rest of the steam.

6. Remove the corned beef, wrap in foil to keep warm.

7. Add in the cabbage, carrots and potatoes.

8. Set to cook high pressure for 7 minutes.

9. Quick release.

Slice the brisket and enjoy!

BASIC JELLO FLUFF

1 sm (4 serving size) jello; regular or sugar free
1 cup boiling water
1.5 cups ice cubes
4 oz cream cheese (any fat content) softened and whipped until smooth

Dissolve jello in boiling water. Stir in ice cubes until jello starts to thicken, then remove remaining ice.

Whip 2 TBL of the jello liquid into the whipped cream cheese until smooth and creamy.

Add the remaining jello into the cheese mix.

Whip until foamy.

Chill until set.

JELLO ROLL UPS

1 small package of Jello

½ cup of boiling water

1 cup of small marshmallows

In a microwave safe bowl, mix together the Jello mix and the hot water.

Stir until dissolved. If it's not dissolving, microwave the mixture for 30 seconds and keep stirring. Repeat until you get it all dissolved.

Add the marshmallows and microwave for another 30 seconds.

Mix together until the marshmallows are completely melted.

Pour mixture into a greased 8" x 8" pan and refrigerate for at least an hour.

Use a knife to cut around the edges of the pan to release the Jello.

Roll the Jello as tightly as you can.

Cut into 1" wide pieces using a sharp, thin knife.

Notes:
The marshmallow will rise to the top of the Jello mixture as it sets, so there's no need to make two different mixtures.

Double the recipe using a 9x13 pan.  roll up from the short side.

PEANUT BUTTER PUFF CORN

22 cups puffcorn (7-8oz)

3/4 cup butter

1/4 cup creamy peanut butter

1 1/4 cup brown sugar

2/3 cup light corn syrup

1 teaspoon baking soda

1. Pour puffcorn into a large, greased roasting pan.

2. Put butter, peanut butter, brown sugar and light corn syrup in a large saucepan (mixture will bubble up so it has to be big).

3. Bring to a boil and cook for 1 minute, stirring constantly.

4. Add baking soda and mixture will foam up.

5. Pour mixture over puffcorn and stir to coat.

6. Bake at 250 degrees for 45 mintues, stirring every 10 minutes.

7. Remove from oven, pour onto waxed paper and break into pieces.