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.

ANDES MINT COOKIES

1 Devil's Food Cake Mix

 1/2 cup oil

 2 eggs

1/4 tsp mint extract

Andes Mints (need 40 total mints)

Preheat oven to 350 degrees.

Chop 16 mints into bits.

Mix the cake mix, oil, eggs, extract and chopped mints.

Drop spoonfuls of dough onto baking sheet.

Bake 6-9 minutes

Put one full mint on top of each cookie while still hot so mint will melt.

Spread the melted mint over the cookie like frosting.

*7 minutes was perfect on air-bake pans

*Makes 2 dozen, medium cookie scoop

CREAMY GARLIC PARM RICE

4 TBL Butter

1 TBL minced garlic (about 3 cloves)

1 cup White or Basmati Rice

1 cup Water or Chicken Stock

1 cup Milk

1/2 cup Parmesan (fresh grates, not the green can stuff)

1/2 tsp Parsley (optional)

1.  Sauté garlic in butter until fragrant.

2.  Add in rice. Stir and coat in butter.

3.  Add milk and water/stock.

4.  Bring to a boil.

5.  Turn down to simmer.

6.  Cover and cook for 20 minutes.

7.  Fluff the rice and add in parmesan and parsley.

CHEESY BAKED LEMON CHICKEN (EASY)

4 chicken breasts, uncooked
1/4 c. extra virgin olive oil
1/4 c. lemon juice
1 Tbsp. lemon pepper
Grated parmesan cheese (enough to cover top of chicken)

1.  Put all except parmesan into a ziplock bag.

2.  Put in refrigerator for 2-3 hours to marinade.

3.  Put in baking dish and cover with parmesan cheese.

4.  Bake 40-45 minutes at 350 degrees.

TO FREEZE…

Place the prepared ziplock into freezer.

To prepare, thaw overnight in the fridge,

then follow above instructions from step #3.

This is great served with garlic parmesan rice and sautéed spinach.