Instant Pot Spareribs

1 Rack Pork Spareribs
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dark chili powder
1 tsp. ground oregano
2 Tbls. brown sugar
1/8 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. pepper

1 1/2 C. Water
2 Tbls. chicken bouillon (better than bouillon)

1/2 tsp. liquid smoke

1/2 C. BBQ sauce

Remove the membrane from the back of the Ribs with a sharp knife, I also remove much of the fat from the ribs.  Mix seasoning mix and rub into both sides of the ribs.  In the instant pot, mix water, bouillon, and instant smoke.  Stand ribs upright around the edge, and place lid on, making sure seal is closed.  Select meat setting and set on manual high pressure for 43 minutes.  Once timer goes off allow the instant pot to naturally release pressure.  Meanwhile set your oven to broil setting.  Remove meat and place on an aluminum lined pan and spread with BBQ sauce.  Broil for 5-6 minutes.  

Pea Salad

 

• ▢ 1 cup mayonnaise
• ▢ 2 tablespoons sour cream
• ▢ 2 tablespoons sugar
• ▢ ⅛ seasoned salt
• ▢ ⅛ ground black pepper
• ▢ 1 16 oz bag of frozen peas thawed
• ▢ 1/4 cup diced red onion
• ▢ 6 pieces bacon cooked and chopped
• ▢ 1 cup shredded cheese
• In a large bowl, mix together mayonnaise, sour cream, sugar, seasoned salt and ground black pepper. 
• Stir in the peas, shredded cheese, bacon crumbles and red onion. Toss with the dressing until combined. 
• Cover and store in refrigerator until ready to serve.

Strawberry Pretzel Dessert

 2 1/2 Cups Finely crushed Pretzels
3 Tbls Sugar
3/4 C. melted butter

8oz. softened cream cheese
1 C. sugar

8 oz tub cool whip

6 oz. box of strawberry jello
2 C. boiling water
1 lb. thinly sliced strawberries

Add pretzels, sugar and butter together, mix til pretzels are coated and dump into a sprayed 9*13 casserole dish.  Press down and bake at 350* for 10 minutes. Set aside and cool completely.  

Blend the cream cheese and sugar with a hand mixer.  Fold in cool whip. Dump over cooled pretzel crust and spread. Chill for at least 30 minutes.

Mix Jello and water and set aside til room temperature.  Add in the sliced strawberries, stir and spread over cheesecake layer. Chill til completely set, at least 4 hours (better overnight)  

Rotisserie white chicken cheese enchiladas

 

• 1 rotisserie chicken, shredded (breasts and thighs)

• 1 block cream cheese

• 1 can cream of chicken soup

• 2 cans diced green chiles

• 1¼ to 1½ cups chicken broth

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Black pepper, to taste

• Pinch of salt

• 10 to 11 fajita size flour tortillas

• Shredded cheddar cheese

Instructions

1. In a saucepan over medium heat, add the cream cheese, cream of chicken soup, green chiles, and chicken broth.

2. Stir continuously until the mixture is smooth and fully combined.

3. Add the garlic powder, onion powder, black pepper, and a pinch of salt. Stir and let the sauce heat through until warm and creamy.

4. While the sauce is heating, remove the meat from the rotisserie chicken and shred both the breasts and thighs.

5. In a mixing bowl, combine the shredded chicken with about 1 to 1½ cups of the prepared sauce. Stir until the chicken is well coated and moist.

6. Preheat your oven to 375°F.

7. Spoon the chicken mixture into the center of each flour tortilla.

8. Roll each tortilla and place seam side down in a baking dish.

9. Once all enchiladas are assembled, pour the remaining sauce generously over the top.

10. Sprinkle shredded cheddar cheese evenly over everything.

11. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the enchiladas are heated through.

12. Remove from the oven and let rest for a few minutes before serving.

Blueberry Lemon Scones

 2 C. spooned and leveled flour
1 Tbls. baking powder
3 Tbls Sugar
1/2 tsp. coarse salt
1 Tbls lemon zest
6 Tbls chilled butter, cubed
1 C blueberries
3/4 C half & half

ICING
1 C. powdered sugar
1 tsp. lemon zest
1 tsp. lemon juice
2 Tbls half and half, combine til completely smooth, should be thick but pourable.

Preheat oven to 400*.  Whisk dry ingredients then add butter. Work butter into flour with hands.  Add in blueberries and toss. Add half & half and gently combine til it comes together and forms a soft dough, don't overmix or scones will be tough.  Turn onto a floured surface, gently pat into 1 inch circle, cut into 6 equal wedges, transfer to a parchment lined pan and bake at 400* for 16 minutes.  Let cool for about 10 minutes.  Mix glaze mixture and then dunk the scone tops into glaze. Let glaze set completely before eating.

Baked French Toast Casserole

 18 slices of potato bread
1 cup brown sugar
2 Tbls Cinnamon
1/4 tsp. salt
2 1/2 C. Whole Milk
6 eggs
1 Tbls. Vanilla
Toasted Almonds (optional)

Butter a 9*13 Pan.  Preheat oven to 350*. layer about 1/4 cup of the cinnamon/sugar layer on the bottom. Layer 6 pieces of bread on top, Brush bread with melted butter and sprinkle with 1/4 cup sugar and repeat 3 times.  Mix vanilla, milk and eggs and pour over the top.  Finish with one more layer of sugar and almonds.  Bake for 30 minutes.  This can be prepared 12 hours ahead of time, covered and put in the fridge and bake as directed in the morning.