Instant Pot Beef Stew

1 Tbs oil
1/2 c chopped onion
6 oz. tomato paste
3 c beef broth
3 Tbs soy sauce
2 Tbs instant/minute tapioca
2 bay leaves
1/4 tsp black pepper
2-3 lbs stew meat (or a chuck or arm roast, trimmed and cut into 1-inch cubes)
2 to 2 1/2 c chopped carrots (about 1/2 inch pieces)
2 to 2 1/2 c peeled and chopped potatoes (about 1/2 inch pieces)
2 c frozen peas


1) Select the saute function, add the oil and onions and cook for 2-3 minutes, stirring often, until onions are translucent.  Add the tomato paste, stirring into the onions, and cook for 1-2 minutes.  Add the beef broth, soy sauce, tapioca, bay leaves and black pepper, whisk or stir to combine.  Add the stew meat and give a quick stir.  Secure and lock the lid with the vent in closed position.  Cook on high pressure for 18 minutes.

2) When finished cooking, let the pressure release naturally for about 10 minutes and then quick release.  Add the carrots and potatoes and re-lock the lid with the pressure valve in closed position (you might want to wipe the seal and inside of the lid dry to make sure the ring is pressed down all the way).  Cook on high pressure for 3 minutes.

3) Quick release the pressure, take out the bay leaves.  Stir in the frozen peas and heat through, add salt and pepper to taste.  Stew will thicken a bit as it cools.


From Mel's Kitchen Cafe

Chocolate Pots de Creme

9 oz. American Heritage Historic Chocolate drink
1 1/2 c whole milk
2 c heavy cream, divided
6 large egg yolks
1/3 c sugar
1/2 tsp kosher salt
1 tsp vanilla extract

1/4 c powdered sugar


Place the chocolate drink in the jar of your blender.

Whisk the milk, 1 cup cream, egg yolks, sugar, and salt in a heavy medium saucepan until smooth.  Cook over medium-low heat, stirring constantly, until the mixture is almost boiling and is thickened and coats the back of a spatula.

Pour the mixture over the chocolate in the blender jar and add the vanilla.  Place the lid on the blender jar and blend until smooth, stopping to scrape down the sides as necessary.  Divide the mixture evenly into ramekins or small jars (it should just pour right out).  Chill until set, about 2-3 hours.

Whip the remaining cup of heavy cream with 1/4 cup powdered sugar until soft peaks form.  Dollop on top of the pots de creme and, if desired, garnish with shaved chocolate and serve.


From Our Best Bites

Gingerbread Men Cookies

1/2 c butter, softened
3/4 c packed dark brown sugar
1/3 c molasses
1 large egg
2 Tbs water
2 2/3 c flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
frosting of choice

Cream butter and brown sugar until light and fluffy.  Beat in molasses, egg, and water.  In another bowl, whisk together remaining ingredients (minus frosting).  Gradually beat into creamed mixture.  Divide dough in half.  Shape each into a disk, wrap in plastic and refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350.  On a lightly floured surface, roll each portion of dough to 1/8 inch thickness.  Cut with a floured, 4-inch gingerbread man cookie cutter.  Place 2 inches apart on greased baking sheets.  Bake until edges are firm, 8-10 minutes.  Remove to wire racks to cool completely.  Frost as desired.  Yields about 2 dozen.


From Taste of Home

Peppermint Marshmallow Fudge

2 c semi-sweet chocolate chips
14 oz. sweetened condensed milk
1/4 c butter
1/8 tsp peppermint extract  (<--- measure VERY carefully!)
2 c mini marshmallows
1 large candy cane (or 6 miniature ones) crushed

Combine milk, chocolate, and butter in a bowl and microwave for 90 seconds.  Stir to combine and heat another 15 seconds if needed.  Stir until smooth.  Stir in the extract and marshmallows.  Pour into a well greased pan (9" round works or 8 X 10").  Top with crushed candy canes.  Chill until ready to serve.  Store in an airtight container in the refrigerator.


From Barefeet in the Kitchen

Brownie Cheesecake Ball

8 oz. cream cheese, softened
1/4 c butter, softened
1/4 c powdered sugar
1/2 tsp vanilla
2 c coarsely crumbled bite-sized brownies, divided
1/4 c finely chopped pecans, toasted

Shortbread cookies or Nilla wafers for serving


Beat cream cheese, butter, sugar, vanilla and 1 1/2 crumbled brownies with mixer until blended.  Refrigerate 45 minutes or until firm.  Combine nuts and remaining brownie crumbs in a shallow baking dish.  Shape cream cheese mixture into a ball; roll in nut mixture until evenly coated.  Refrigerate 2 hours.  Serve with shortbread cookies, Nilla wafers, pretzels, and/or strawberries.


From Laura Benson

Giant Oatmeal Chocolate Chip Cookies

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
1 large egg
1 large egg yolk
1 Tbs vanilla extract
2 c flour, lightly spooned into measuring cups and leveled with a knife
1 c quick-cooking oats
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
3 c chocolate chips (18 oz.) (I use 2 c milk chocolate, 1 c semi-sweet)


Preheat oven to 325.  Beat butter and sugars together until light and fluffy.  Add the egg and egg yolk and vanilla and mix until combined.  In a separate bowl combine the dry ingredients (except the chocolate chips!).  Add to the butter/sugar mixture and mix until combined.  Add the chocolate chips and mix until just combined.

Using a 1/4 c ice cream scoop, drop the dough by the scoopful onto cookie sheets.  You should be able to fit 6 cookies per sheet.  Bake in a preheated oven 12-15 minutes or until they begin to turn light brown around the edges.  Remove from the oven and cool for 5 minutes and then transfer to a wire cooling rack.  Makes 18 large cookies.


From Our Best Bites

Simple Beef Stroganoff

1 lb. ground beef
1 medium onion, chopped
1/4 c butter
2 Tbs flour
1 tsp salt
1/4 tsp pepper
1 tsp garlic salt or 1 garlic clove, minced
8 oz. mushrooms, stems & pieces, drained (optional)
1 can cream of chicken soup
1 c sour cream
hot buttered noodles (I use egg noodles) or rice

Brown beef with butter and onions.  Stir in flour, salt, pepper, garlic, mushrooms, cook 5 minutes, stirring constantly.  Remove from heat.  Stir in soup, simmer uncovered, 10 minutes.  Stir in sour cream, heat through.  Serve over noodles.


From Patrice Bentley