Corn on the Cob

6-8 ears of corn, husked and silky stuff removed
2 Tbs sugar
2 Tbs white vinegar


Combine sugar and vinegar in a huge pot of water and bring to a boil.  Once it's boiling put the ears of corn in (carefully!) and try to submerge the corn.  Let the water come back to a boil then put a lid on the pot and remove from heat.  Let sit for ten minutes.

Beef Skewers

1+ lbs flank steak
1/2 c soy sauce
1/4 c honey
2 Tbs chili sauce


Slice steak in strips against the grain.  In a small bowl, whisk together soy sauce, honey, and chili sauce.  Pour over steak, stirring with your hands to make sure it is coated well.  Let meat marinate 20-30 minutes.

Using bamboo skewers that have been soaking in water, thread the skewers through the meat (similar to how you would sew).  Then grill until done.



Combined from recipes on Barefeet in the Kitchen and Our Best Bites.

Slow Cooker Mongolian Beef

1.5 lbs flank steak, sliced against the grain into strips
1/4 c cornstarch
2 tbs olive oil
1/2 tsp ginger, minced
2 cloves garlic, minced
3/4 c soy sauce
3/4 c water
3/4 c brown sugar
1/2 c carrots, shredded
3 green onions, chopped

Rice


Spray slow cooker with non-stick cooking spray.  Place sliced meat in a ziploc bag and shake with corn starch to coat, then place in crock pot.  Combine remaining ingredients in a bowl and pour over beef in crock pot.  Cook on high 2-3 hours or low 4-6 hours.  Serve over rice, top with additional sliced green onions.


From Six Sisters

Instant Pot Cheesecake

1 1/4 c graham cracker crumbs
5 tbs butter, melted
1/2 c + 1 tbs granulated sugar, divided
1/4 tsp cinnamon
2 (8 oz) packages cream cheese, at room temperature
1 1/2 tsp cornstarch
3 large eggs, at room temperature
1/2 c heavy cream, at room temperature
2 tsp vanilla
1 tsp fresh lemon zest
1/2 tsp almond extract


Add 1 1/2 c water to a 6-qt Instant Pot, place metal trivet in the pot.

Lightly oil a 7-inch springform pan or coat with nonstick spray.

In a large bowl, combine graham cracker crumbs, butter, 1 Tbs sugar, and cinnamon.  Press crumb mixture into the bottom and 1 1/2 inches up the sides of the pan.  Place in freezer.

Using your kitchen aid with the paddle attachment, beat cream cheese until smooth and creamy, scraping the sides of the bowl as needed; about 2 minutes.  Beat in the remaining 1/2 c sugar and cornstarch.  Beat in eggs, one at a time, until well combined.  Beat in heavy cream, vanilla, lemon zest, and almond extract.

Remove crust from freezer.  Pour cream cheese mixture into prepared pan.  Working carefully, gently place the prepared pan on top of the trivet.

Set time for 28 minutes.  When finished cooking, release pressure naturally, about 20-30 minutes.

Remove cheesecake and let cool on a wire rack for 1 hour.  Run a paring knife around the edges.  Cover and place into refrigerator for 6 hours (or overnight).  Enjoy!


From damn delicious

Oreo Brownies

1 1/4 c flour
1 c unsweetened cocoa powder
1 tsp kosher salt
2 sticks butter, melted and hot to the touch
1/4 c vegetable oil
1 1/2 c granulated sugar
1 c packed brown sugar
4 large eggs
1 tbs vanilla extract
8 + 4 whole Oreo cookies, smashed and broken (double stuff is recommended)
1 c chocolate chips


Preheat oven to 350 degrees and line a 9 X 13 baking dish with parchment paper.

Place flour, cocoa powder, and salt in a large mixing bowl, stir to combine.  Place hot melted butter, oil, and sugars into a large mixing bowl (kitchen-aid).  Whisk until well combined, at least one minute.  Stir in eggs and vanilla, whisking another 2 minutes.  Slowly stir wet ingredients into the dry ingredients, gently stirring just until batter forms.  Fold in 8 smashed Oreo cookies and chocolate chips, then transfer to baking dish.  Spread evenly and top with 4 more broken Oreo cookies.

Bake 25 or more minutes.  (In my oven, 45 minutes.)


From Picky-Palate

Sausage Croissant Casserole

1 lb. breakfast sausage
1 tsp dehydrated onion
1 tsp mustard powder
1/2 tsp garlic powder
6 large, stale croissants
4 large eggs
1 c milk
1 tsp kosher salt
1 tsp green Tabasco sauce
1/4 c chopped green onions
2 c (8 oz.) shredded sharp cheddar cheese

Spray 9 x 13 baking dish with cooking spray, set aside.

Crumble the sausage into a large skillet and cook over medium heat, stirring frequently.  When the sausage is about halfway cooked, add the spices and stir to combine, cooking until sausage is completely browned.

While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan.  Top with the sausage mixture, then sprinkle with green onions and cheese.  Top with croissant tops.

In a blender, combine milk, eggs, salt, and tabasco sauce.  Blend until smooth, then pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.

Bake, covered, for 30 minutes at 350.  Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown.  Allow to stand for 10 minutes before serving.


From Our Best Bites

Chocolate Peanut Butter Ice Cream

1 c heavy cream
1 c whole milk
1/2 c sugar
1/4 c unsweetened Dutch process cocoa powder
1/8 tsp salt
1/2 c smooth peanut butter
1 c peanut butter cups, roughly chopped


In a large saucepan, combine the cream, milk, sugar, cocoa, and salt.  Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil.  Continue to stir non-stop (DO NOT STEP AWAY!)

When the mixture begins to foam, remove it from the heat and stir in the peanut butter and peanut butter cups (or save to add later, but I like mine melted into the ice cream).  Whisk it together until it is fully incorporated.  Cover and refrigerate at least 8 hours or up to two days.

Process in ice cream maker according to your machine's directions.  Transfer to a freezer safe container and enjoy!


From Barefeet in the Kitchen