Monday, February 11, 2019

Chinese Sweet Corn Soup

I will be taking a blogging break for a week or two after this post, until the kitchen is remodeled.  It has been very hard to keep up with new recipes while cooking in the laundry room with limited space, no ovens and no cooktop! This first picture is Don taking down the cabinets, just after Christmas.  The 2nd picture was this past week.  The brown color is gone!  The cabinet maker says he will be here this week!  More pictures to come!

kitchen 2


We made this in the Instant Pot this weekend. It's a nice sweet, light soup that people can spice up their own bowl as they like.

Chinese Sweet Corn Soup

2 cans Creamed Corn
1 tbsp Oil
1/2 tbsp Ginger minced
1/2 tbsp Garlic minced
3/4 cup Carrots diced
4 stalks Spring Onions chopped, separate white and green part (or 1/2 white onion)
2 1/2 cup Chicken Broth
1/2 tsp Salt adjust to taste
Black Pepper to taste
1/2 tsp Sugar adjust to taste
1 tsp Rice Vinegar
3 tsp Cornstarch mixed with 1/4 cup water
Red chili paste add to taste

Start the instant pot on sauté mode and let it heat. Add oil and then onion and carrots. After a few minutes, add the ginger and garlic. Sauté for about 30 seconds more, add the corn and cook 1 minute more.

Add the broth, black pepper, salt, sugar and vinegar. Stir well making sure nothing is stuck at the bottom of the pot. Press Cancel and close lid with vent in sealing position.

Set the instant pot in pressure cook (manual) mode for 2 minutes at high pressure.

When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.

Add the cornstarch dissolved in water to the pot and stir well. Set the instant pot on saute mode and let it come to a quick boil.

Garnish with spring onions and add chili sauce or soy sauce to taste. Serve hot!

Sunday, February 10, 2019

Low-Carb/Keto Slow Cooker Reuben Soup

I made this last week when the drywall guys were at our house. I cooked it on the back porch in the crockpot! We really liked this. See directions in bold as to what I did. I changed things as to what I had available since most of my spices are packed away during the kitchen remodel.   I did not use the toppings.

Low-Carb/Keto Slow Cooker Reuben Soup
adapted from

8 cups beef broth/stock
1 medium onion, diced
3 cloves garlic, minced
2 Tablespoons butter
1 lb corned beef, diced
1 lb sauerkraut
1/2 teaspoon celery seeds
1 teaspoon coriander seeds Beth used ground 
1 teaspoon dill seeds Beth used dill weed
1 tablespoon mustard seeds
1 1/2 teaspoons Caraway seeds

To be added an hour before eating--Beth added these 10 minutes before eating---just until cheese melted.

2 cups heavy cream
8 oz shredded swiss cheese

For topping--optional
 swiss cheese crisps or croutons
 thousand island dressing

Put all ingredients except for heavy cream, cheese, croutons and thousand island dressing into a 6 qt crockpot or larger.
      Cook on Low for 7 hours or High for 3.5 hours.

An hour before serving,(or 10 minutes or so) add the heavy whipping cream and swiss cheese.

      Serve topped with cheese crisps and thousand island as desired.

· Makes about 12, one cup servings.

Saturday, February 9, 2019

Crispy Rocky Road Bars

These were our sweet treats for the Super Bowl. You can see I used some left over patriotic rice krispies in this mix. This was delicious!
Crispy Rocky Road Bars
adapted from

2 cups semisweet chocolate chips 
2 cups butterscotch chips 
1/2 of an 18 oz jar of peanut butter 
6 cups crisp rice cereal 
1 10 oz pkg miniature marshmallows 

Spray a 9" x 13" pan.

Melt together the chocolate and butterscotch chips in a microwaveable bowl.  I started with 1 minute and then 2 30 second increments.

Once melted, add the peanut butter and stir until smooth.  Pour over the cereal and mix well.  Add the marshmallows and stir well.

Pour the mixture into your prepared pan and even it out with a spatula. Refrigerate until firm, then slice into squares.

Friday, February 8, 2019

Buffalo Wings for the Instant Pot

I have been wanting to make wings in the instant pot, so I made them for Super Bowl and they turned out PERFECT! I had to use my toaster oven to broil them at the end and that worked great, too! I found many different recipes and pulled from all of them to get this one.


Buffalo Wings for the Instant Pot
1 cup water
2-4 lbs frozen chicken wings
1 tbsp butter melted
1 cup hot sauce or barbecue sauce

  1. Pour the water into the pressure cooker pot.
  2. Place the trivet in the bottom of the pot and stack wings directly on the trivet or on in a steam basket. Salt and pepper the wings
  3. Place the lid on the unit and turn to sealed position.
  4. Press the pressure cook/manual button and set the timer for 12 minutes. It took 8 minutes to get up to pressure in my pot, with frozen wings.
  5. Prepare a rimmed baking sheet with foil  and turn oven on Broil.
  6. In a bowl combine the butter and sauce, mix well.
  7. Once the cooking time has expired, carefully release the steam using Quick Pressure Release.
  8. Remove the wings from the pot and brush them with the sauce, coating each side. Beth did some with hot sauce and some with bbq sauce.
  9. Place wings on cooking sheet and broil for 3-5 minutes or until desired crispness has been reached, flip and broil the other side.
  10. Brush with additional sauce, if desired

Thursday, February 7, 2019

Crock Pot Onion Garlic Pretzels

Jenna put these together for snacks---thankfully I kept out 2 crockpots during our kitchen remodel! They are very tasty!

Crock Pot Onion Garlic Pretzels

2 - 12 oz bags pretzel rods-We used sticks
1 cup butter melted
1 tablespoon garlic powder
2 - 1 oz packets onion soup/dip mix

Break your pretzels and place them in a 6-quart crock pot.
Melt together your butter and mix in your remaining ingredients.
Pour your butter mixture over your pretzels while gently stirring them until they are evenly coated.
Cook on high, uncovered, for two hours, stirring occasionally.
Lay them out on wax paper to cool, then store in an air-tight container.

Wednesday, February 6, 2019

Slow Cooker Queso Blanco

We made this for one of our Super Bowl snacks.  This was super yummy.  It makes enough for a party!  With our kitchen remodel going on, this will be great for full blown nachos!

Slow Cooker Queso Blanco

1 pound pepper jack cheese, shredded
8 ounces deli American cheese, shredded
3 tablespoons cornstarch
3 (12-ounce) cans evaporated milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon Kosher salt
1 (4ounce) can diced green chiles, undrained
1 jalapeno, minced

Toss the shredded cheeses in the crockpot with cornstarch until evenly combined. Pour  the evaporated milk over the cheese.. Stir in the remaining ingredients until evenly distributed.

Cover and cook on low in the slow cooker for 90 minutes, or until thickened and warm.

Serve from the slow cooker set to warm.

Tuesday, February 5, 2019

Jalapeño Popper Football Cheese Ball

I put this together for our super bowl snacks. Can you say YUMMO??? Cute and tasty.

Jalapeño Popper Football Cheese Ball

16 oz cream cheese softened
8 oz grated/shredded cheddar cheese
1/4-1/3 cup chopped green onion divided
1/2 cup diced pickled jalapeños Beth used candied
1/2 tsp garlic powder
pinch of salt
4 slices of bacon
2-3 T  parsley flakes
2-3 T fresh jalapeños, finely minced
1 slice mozzarella Beth used a piece of string cheese and sliced it

In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion. Mix well with a mixer.

Scoop out the cheese mixture and shape into a football shape with your hands.  Cover and chill this until you want to serve it.

While your cheese ball chills, cook the bacon and crumble.  Remove the seeds, veins, and stem from the jalapeño and finely chop/mince.  Mix the bacon, jalapeno, remaining green onion,  and parsley together.   Press this mixture onto the cheeseball.  

For the laces, slice a piece of mozzarella cheese into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top.

Serve with your favorite crackers or veggies

Monday, February 4, 2019

Crock Pot or Instant Pot Low Carb Chili

I found a few low carb instant pot recipes and added and deleted to fit what I had in the house. I decided to make this in the crockpot since I was using the instant pot for corn chowder! This was great. I ran out of chili powder(I HAVE it, but it is packed away during the remodel....don't worry, I stopped and bought more so I didn't break open my 'extra' box) I added chili in adobo to account for the less chili powder. You can cut the chili in adobo out and add 2 T more chili powder, if you prefer.

Crock Pot or Instant Pot Low Carb Chili

1 lb ground beef 
1 lb Italian sausage
4 slices bacon, diced
2 T butter
1/2 large onion, chopped
6-8 cloves garlic, minced
1 15 oz can diced tomatoes, with liquid
1 15 oz can fire roasted diced tomatoes, with liquid
1 6 oz can tomato paste
1 4 oz can green chilies, with liquid
2 T. worcestershire sauce
2 T chili powder 
2 T chili in adobo, pureed
2 T cumin
1 T oregano
2 t  salt
1 t black pepper 
1 c beef broth

Crock Pot instructions

In a skillet over medium-high heat, cook the chopped onion and diced bacon n the butter for 5-7 minutes, until translucent.  Add the garlic, sausage and the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned.

Transfer the mixture into a slow cooker. Add remaining ingredients, and stir until combined.
Cook for 6-8 hours on low or 3-4 hours on high. If you used a bay leaf, remove it before serving.

Instant Pot instructions
Select the "Sauté" setting on the pressure cooker. Add the chopped onion, butter and bacon and cook for 5-7 minutes, until translucent.  Add the garlic, sausage and the ground beef. Cook for 8-10 minutes, breaking apart with a spatula, until browned. 

Add remaining ingredients to the Instant Pot and stir until combined.
Close the lid. Press "Keep Warm/Cancel" to stop the saute cycle. Select the "Meat/Stew" setting (35 minutes) to start pressure cooking. From other recipes I have seen, add the tomato products LAST and do not stir in in order to not get the BURN notice.

Wait for the natural release if you can, or turn the valve to "vent" for quick release if you're short on time.

Sunday, February 3, 2019

Instant Pot Potato Corn Chowder

I made this recipe the other night---doctoring it to our liking. It was very easy and tasted great. Anything in bold is what I did.

Instant Pot Potato Corn Chowder

4-5 c potatoes diced
2 cups frozen or canned corn
1/4  c onion diced
2 slices bacon
3 c vegetable or chicken broth 
1 c cheddar cheese
3 c half and half can sub with evaporated milk
2 tbsp corn starch 
1/4 c water
3 tbsp butter
1 t salt
1 t pepper
2 cloves garlic, minced

Dice all veggies. 

Put Instant Pot on saute and add bacon and diced onions and cook until soft. Add garlic at the last minute. 

Add broth, diced potatoes, salt and pepper and corn. 

 Put IP on manual high, close lid and steam valve, and set to 10 minutes. 

When done carefully release steam valve and then lid when steam is gone.

Add water to cornstarch in a cup to use as a thickener. Add to pot and stir. Put IP on saute to allow
mixture to boil. 

Add half and half, or evaporated milk and cheese slowly, stir and serve when it has thickened a bit.

Saturday, February 2, 2019

Bread Maker Sweet Milk White Bread

Somehow I ended up with 1/2 a can of sweetened condensed milk in the fridge.  This recipe called for 1/2 a cup, but I did the 1/2 can.  YUMMY soft bread!  I learned to set my machine on LIGHT crust and this loaf was easy to cut and NOT crumbly!

Bread Maker Sweet Milk White Bread

1 cup water
1/2 can sweetened condensed milk
1 tsp salt
1 tbsp butter, sliced into pieces
3 1/3 cup flour
2 tsp yeast

 Put ingredients in bread machine in order listed.

Set bread machine for basic setting. (Mine is 3 hours)  

Take out of pan and enjoy!

Friday, February 1, 2019

Crockpot Butter Ranch Pork Chops

I was looking for quick and easy while we are doing our kitchen remodel.  This was quick to put together and we LOVED it!

Crockpot Butter Ranch Pork Chops

4 - 6 boneless pork chops
1 packet of ranch mix
1 stick of butter cut into slices

Place pork in bottom of the slow cooker.  Sprinkle ranch seasoning on top.
Place butter slices on next and cover with lid.
Cook on low 6-8 hours.