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Gyoza Sauce

1/3 C. soy sauce
1/4 C. sushi vinegar
1 T. sesame oil
1 T. sugar or to taste

Whisk together and use for dipping sauce.

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Instant Pot No Boil Yogurt

52 Oz. Fairlife Ultra-filtered milk (whole or 2%)
2 T. Fage plain yogurt (regular or 2%)
1 can sweetened condensed milk (optional)
1 t. vanilla (optional)

1. Clean/sterilize Instant Pot.

2. Add milk and yogurt and whisk together.

3. Set Instant Pot to yogurt “normal” cycle. Set time for 8-9 hours. Flavor is stronger if you cook longer. I cook for 8 1/2 hours.

4. When cycle is done, remove and refrigerate in Instant Pot overnight. Stir well after it’s cooled.

If you use the first 2 ingredients you will have a yogurt similar to a plain greek yogurt. If you use all 4 ingredients you will have a sweet, vanilla yogurt.

Tastes great with fruit, lemon curd or honey.

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Bread Machine Bread

1 C. warm water (110 degrees)
2 T. white sugar
1 (.25 oz.) package bread machine yeast
1/4 C. vegetable oil
3 C. bread flour
1 t. salt

1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting and press start.

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Sweet Corn Cake

1/2 C. butter, softened
2/3 C. flour + 2 T. cornmeal
1/2 C. water (or juice from corn)
1 can whole-kernel corn
1/2 C .cornmeal
2/3 C. white sugar
1/2 t. salt
1 t. baking powder

1. In a medium bowl beat butter until it is creamy. Add the flour + 2 T. cornmeal and water and beat until well mixed.

2. Stir corn into the butter mixture.

3. In a separate bowl, mix cornmeal, sugar, salt and baking powder. Add to corn flour mixture and stir to combine. Pour butter into a greased 9×13 inch baking pan. Place pan into a larger baking dish that is filled a third of the way with water.

4. Bake in a preheated 350 degree oven for 60 minutes or until done. Cool 10 minutes.  Can use an ice cream scoop to serve.

Great as a side dish with Mexican foods or chili.

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The Best Lemon Bars

1 C. butter, softened
1/2 C. white sugar
2 C. all-purpose flour
4 eggs
1 1/2 C. white sugar
1/4 C.+ 1 T. flour
2/3 C. fresh lemon juice, can add a little zest if desired
Confectioner’s sugar for topping

1. Preheat oven to 350 degrees F.

2. In a med. bowl, blend together softened butter, 2 C. flour and 1/2 C. sugar. Press into the bottom of an ungreased 9×13 pan. Can add a little salt to add more flavor.

3. Bake for 15 to 20 minutes until firm and golden brown. In another bowl whisk together the remaining 1 1/2 C. sugar and flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

4. Bake an additional 20 minutes. The bars will firm up as they cool.

5. Use a small sifter and gently sprinkle confectioner’s sugar over the top.

Can substitute lime juice for lemon and add a drop of green food coloring.

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Happy Joes Hot Dish

3 C. pasta, cooked and drained
1 large jar of Ragu, pasta sauce
1 lb. hamburger, cooked and drained
1 t. salt
8 slices of Kraft original cheese slices

Boil pasta in salted water until done. Pour drained pasta into a buttered 9×13 casserole dish. Top with cooked hamburger and then pour pasta sauce over pasta and meat mixture. Bake uncovered at 350 degrees for 20 minutes. Top with cheese slices and bake another 5-10 minutes until cheese melts.

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Apple Crisp

6-8 sliced apples
1 C. flour
1 C. brown sugar
1/2 C. butter
cinnamon & sugar

Put apples in a baking dish and sprinkle with cinnamon and sugar. Mix flour, sugar, & butter. Spread over apples. Bake 30-35 minutes at 350 degrees.

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Chuck Wagon Beef Stew (Instant Pot)

2 T. vegetable oil
2 lbs. stew meat, cubed
salt and Pepper
1 large onion, chopped
1 T. minced garlic
1 T. chili powder
1 t. cumin
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (15 oz.) can diced tomatoes, with juice
3 1/2 C. beef stock or broth
1 can black beans, rinsed and drained
1 C. whole-kernel corn
2 T. cornmeal
1 (6-8 oz.) can refrigerated biscuits

1. With the cooker’s lid off, heat oil on high until sizzling.
2. Season stew meat with a generous amount of salt and pepper, place in the cooker, and saute until lightly browned.
3. Add onion, garlic, chili powder, tomatoes, and beef stock. Securely lock the pressure cooker’s lid and set for 20 minutes on High.
4. Perform a quick release to release the cooker’s pressure. With the cooker’s lid off, set to high. Stir in black beans and corn and bring to a simmer.
5. Stir in cornmeal, and simmer 2 minutes to thicken(stir constantly). Separate refrigerated biscuits and quarter them. Drop them into the stew and let simmer 10-15 minutes before serving.

From Great Food Fast

Serves 6

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Creamy Cucumber Salad

1 C. sour cream
1/4 C. sugar
2 T. seasoned vinegar
3 t. dried dill weed
1 t. salt
1/2 t. pepper
4 large cucumbers, thinly sliced
onion to taste

In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper. In a separate large bowl, toss together cucumbers and onions. Pour sour cream mixture over the top and mix together. Chill at least 1 hour before serving.

From Genius Kitchen

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Chicken Packets

2 C. cooked, diced chicken
4 oz. cream cheese, at room temperature
1 T. chopped chives
2 T. milk
salt and pepper to taste
2 packages Crescent rolls

4 T. melted butter
Crushed croutons

Combine chicken, cream cheese, chives, milk, and salt and pepper. Mix very well and freeze.

Unroll 2 packages of crescent rolls and press each pair into a rectangle. Place 2 heaping tablespoons of chicken mixture into the center of each rectangle. Fold dough over and seal edges tightly.

Optional: Roll each packet in melted butter and then in crouton crumbs.

Place on a baking sheet and bake at 20 minutes at 350 degrees.

They can be served hot or cold.

Meat mixture freezes well.

Makes 8 packets.