Aaron's Pioneer Pancakes (with apples)

1 cup All-purpose flour

1 Tbs Sugar

1/2 tsp Salt

2 tsp Baking powder

1 egg

1 cup Milk

2 Tbs Vegetable oil

(For Apple Pancakes)

Zest of 1 Apple

Chunks of 1 Apple

1 tsp cinnamon

1 tsp brown sugar

Mix all together and use about 1/4 cup of mix per pancake. Add the zest and chunks of one apple and brown sugar and cinnamon to taste. (You can also use raspberries, or chocolate chips).

Eugenia Hughes' Blueberry Cake

1. 1 box of Yellow Cake Mix

2. 1 cup of sugar

3. 1 Large container of (16 oz?) Cool Whip

4. 8 oz of cream cheese

5. 21 oz can of Blueberry Pie Filling

Mix 1 yellow cake mix as directed on the box and bake in 2 cake pans or 3 pizza pans. Baking time will be less than what is required on the box. Bake and cool cake layers.

Mix 1 cup of sugar, 1 large cool whip, and 8 oz. of cream cheese.

Spread cream cheese mix on 1 layer of cake and then add a layer of blueberry pie filling. Add another layer of cake, cream cheese mix, and pie filling.

Wheat and Flax Muffins

 Wheat and Flax Muffins - Makes 1 dozen

Ingredients:

1/2 cup neutral-flavored oil

1/4 cup white sugar

1/4 cup light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 cup white wheat flour

1 cup ground flax

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
3. Add the flour, flax, baking powder, salt, and baking soda
4. Mix the batter with a rubber spatula until no dry streaks remain (don’t over mix or the muffins might be dry and tough).
5. Scoop the batter evenly into the muffin tin (about 2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
6. Sprinkle the tops of the muffins with coarse sugar, if using. Bake for 15 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Instant Pot Pork Loin

 Ingredients:

2 1/2 pound boneless pork loin roast

1 tsp salt

1/2 tsp ground black pepper

3 TBSP butter, melted

1 TBSP minced garlic

1 TBSP brown sugar

1 TBSP soy sauce

3/4 tsp lemon zest

2 tsp chopped fresh parsley

1 tsp minced fresh thyme leaves

1 TBSP olive oil

1 cup chicken broth

Directions:

In a small bowl whisk together the melted butter, garlic, brown sugar, soy sauce, lemon zest, parsley, and thyme.

Season the pork loin with salt and pepper and brush the mixture from the small bowl all around the meat. Set the bowl aside.

Press the Saute function on the Instant Pot and heat up the olive oil. When the oil is hot, sear the pork loin on all sides until browned, about 2-3 minutes per side. Remove the pork from the Instant Pot and set it aside.

Add the broth and the rest of the sauce from the bowl to the Instant Pot. Place a trivet in the Instant Pot and set the pork on top of the trivet. Lock the lid and pressure cook at HIGH PRESSURE for 15 minutes. Then, let the pressure come down naturally for 15 minutes, and quick release the remaining pressure.Open the lid and check the internal temperature of the pork, it should be at 145 degrees F. If it is less than this put the lid back on and add 2 or 3 more minutes of high pressure.

Once done, remove the pork from the Instant Pot and place it on a plate covered loosely with tin foil.

Turn the Instant Pot to the Saute function and start boiling the drippings and sauce left in the Instant Pot. Add a mixture of water and corn starch to thicken to your liking.

Serve over mashed potatoes.

Crab Salad

 Ingredients:

1 lbs imitation crab

1/2 cup diced celery

1/4 cup green onion

1 tsp Old Bay Seasoning

4 tsp Lemon Juice

Salt & Pepper to taste

1 cup Mayonnaise

1 1/2 TBSP Dried Dill Weed

Directions:

Add all ingredients to a bowl and stir to combine. Serve immediately or chill for up to 2 days

White Chocolate Blueberry Loaf/Muffin

Makes 9 mini loaves

Ingredients:

1/2 cup canola oil

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

2 cups white all-purpose flour (add 2 TBSP if high altitude)

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup white chocolate chips

1/3 cup blueberries

coarse raw sugar for sprinkling

Directions

1. Preheat the oven to 325 degrees. Line mini loaf pans with Wilton Mini Loaf Pan Liners. Set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk, and vanilla and mix until very well combined.
3. Add the white flour and the wheat flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top. 
4. Mix the batter a couple times with a rubber spatula, but while there are still white streaks add the blueberries and gently mix until no dry streaks remain. Don't over mix the batter or it will be dry and tough.
5. Scoop the batter evenly into the loaf pan. Sprinkle the tops with coarse sugar. Bake for 25-26 minutes.

Instant Pot Red Coconut Curry Bowties

This is an adaptation to this recipe on Mel's Kitchen Cafe. We love this creamy pasta dish with all it's perfectly cooked vegetables.  

Ingredients:

4 cups chicken broth

1 lb bowtie pasta

1 can (13.5 ounce) light coconut milk

1/4 cup sweet Thai chili sauce

1 tsp ground ginger

1 tablespoon red curry paste

1 tsp minced garlic

1 tsp salt

1 cup snow peas, ends cut off

1 red bellow pepper, sliced

1 cup matchstick carrots

fresh, chopped cilantro

chopped peanuts 

Directions:

1. Pour two cups of the broth into the bottom of the electric pressure cooker. Stir in the bowtie pasta. 
2. Pour in the remaining two cups broth and slightly stir to un-clump the pasta.
3. Whisk together the coconut milk, Thai chili sauce, ground ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Very gently stir one time.
4. Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles - take the al dente cooking time, cut it in half and subtract another 1-2 minutes.) It cooks perfectly in 5 minutes for me.
5. Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It's ok if there is remaining liquid in the bottom of the pressure cooker - it will continue to absorb into the noodles for perfect sauciness.
6. Give the pasta a good stir with a large spoon and add the vegetables. Close the pressure cooker and set on high for 1 minute. Let it slow release for 5 minutes, then quick release and stir.
7. Serve the pasta with chopped peanuts and fresh cilantro.