1/2 c butter
1/2 c sugar
3/4 c brown sugar
2 eggs
2 tsp vanilla
1 c white whole wheat flour
1 c all purpose flour
1 c rolled oats
1 c chocolate pieces
1 tsp baking soda
1/2 tsp salt.
Preheat oven to 375 degrees.
Beat better and sugars until well-combined. Beat in eggs and vanilla until smooth.
Stirn in flour, oats, baking soda, salt, and chips.
Bake 10 - 12 minutes.
12 oz corn Chex
12 oz rice Chex
12 oz pretzel rods
1 lb butter (can be less, must be enough to coat)
2 c brown sugar (can be less)
1 tsp garlic powder
1 tsp worcestershire sauce
Bake at 350 degrees for about an hour, turning occasionally to prevent burning.
5 cups chicken stock
14.5 oz diced tomatoes
1 medium onion, diced
4 cloves garlic, minced
1-2 tsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp ground coriander
salt and pepper to taste
1 lb boneless, skinless chicken
14.5 oz black beans, drained
2 c frozen corn
1 TBS lime juice, if available
Add stock, onions, tomatoes, garlic, and chicken. Sprinkle with spices.
Top with beans and corn. Do not stir.
Pressure cook on high for 9 minutes. Natural release for 5-10 minutes (can hurry this step) .
Remove chicken and shred. Return chicken to pot and adjust seasoning to taste.
Suggested toppings; Sour cream, cheese, tortilla chips, avocado.
1 lb ground beef or turkey
1 clove garlic, minced
3.5 cups beef stock
1/2 tsp Italian seasoning
1/4 c parmesan cheese
1 small onion
1/4 tsp dried parsley
14.5 oz can diced tomatoes
1.5 c mini pasta, uncooked (if not mini, pre-cook)
Saute meat, onion, and garlic over medium-high heat until the meat is well-browned, about 10 minutes.
Season with salt, pepper, Italian seasoning, and parsley.
Stir in broth, tomatoes, and heat to a boil.
Stir pasta. Reduce to medium and cook for 10 minutes or until pasta is tender.
Stir in cheese and adjust seasoning to taste.
