Amazingly Simple Homemade Cheez Its

 Ingredients

• Ultra-Thin Deli Cheese: I noticed Sargento’s sharp cheddar slices at the store, but I opted for the generic brand instead—and it turned out just fine! With grocery prices climbing, I wanted to see if the budget option held up. I used six slices, which fit nicely on the baking sheet.
• Salt: No cheese chip is complete without a sprinkle of salt. Whether you prefer fine or coarse, it adds that essential flavor boost.

Instructions 

1. Set your oven to 275°F and prepare a baking sheet by lining it with parchment paper.
2. Slice each cheese slice into four equal squares, then arrange them on the sheet with about ¾ inch of space between each piece.
3. Once arranged, use a straw to punch a small hole in the center of every square.
4. Bake for 20–22 minutes until crisp.
5. Take the tray out, lightly season the cheese crackers with salt, and allow them to cool before removing and serving.

Ultra Simple Corndog Muffins (uses basic ingredients)

Ingredients

• 1 box (8.5 oz) Jiffy corn muffin mix

• 1 large egg

• 1/3 cup whole milk

• 4 hot dogs, each sliced into six 1-inch pieces

Instructions

• Preheat the oven. Set the temperature to 375°F if using a dark, nonstick muffin pan, or 400°F for a light or ceramic one. This small change helps keep the bottoms from browning too quickly.

• Prepare the pan. Generously coat a 24-cup mini muffin tin with nonstick spray, making sure the sides and edges are well covered so the muffins release easily.

• Make the batter. In a medium bowl, mix together the Jiffy corn muffin mix, egg, and milk until just blended. Allow the batter to sit for about 4 minutes so it can thicken slightly.

• Fill the cups. Stir the batter once more, then spoon it into each muffin cup, filling them roughly three-quarters full.

• Add the hot dogs. Place one piece of hot dog into the center of each portion of batter. Don’t press it all the way down—baking will cause the batter to rise up around it.

• Bake. Transfer to the oven and bake for 8–10 minutes, until the tops are lightly golden and spring back when touched.

• Cool and serve. Allow the muffins to rest in the pan for 5 minutes before removing. Serve warm with ketchup, mustard, or your favorite dip.

Rich and Homemade Hershey's Chocolate Frosting

Ingredients

• 3 cups confectioners’ sugar

• ⅔ cup unsweetened cocoa powder (Hershey’s recommended)

• ½ cup salted butter (1 stick), melted

• 1 teaspoon pure vanilla extract

• ⅓ cup milk

Instructions

1. In a medium mixing bowl, combine the melted butter with the cocoa powder and mix until smooth.
2. Gradually beat in the powdered sugar, adding about a cup at a time, alternating with a splash of milk.
3. Continue mixing with an electric mixer until all the sugar and milk are incorporated and the frosting reaches a spreadable texture. If the mixture seems too thick, blend in a little extra milk.
4. Finally, stir in the vanilla extract.

Quick Notes

• This frosting is perfect for piping onto cupcakes or cakes.
• The recipe yields 2 cups, which is enough to frost a 9-inch layer cake, a 9×13-inch cake, or 16 cupcakes.
• You can easily double the recipe (or increase it by one and a half times) to make more.
• Leftover Hershey’s chocolate frosting can be stored in a sealed container in the refrigerator for up to one week.

Amazing Beef Stew Prepared in Instant Pot

Ingredients

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Meat

• 2½ to 2¾ pounds beef chuck roast, cut into 1–2 inch cubes

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Vegetables

• 1 pound baby gold potatoes, halved or quartered if large
• 2 cups carrots, thinly sliced (3–4 large carrots)
• 1¾ cups celery, thinly sliced (4–5 stalks)
• 1 cup frozen peas
• 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained

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Aromatics

• 1 cup yellow onion, diced (about 1 small onion)
• 2 teaspoons minced garlic (about 2 cloves)

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Liquids

• 4 cups beef stock or broth, divided (see note 2)
• 1 tablespoon Worcestershire sauce

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Seasonings & Herbs

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 beef bouillon cube (see note 2)
• ½ teaspoon paprika
• 1 teaspoon dried parsley
• 4 sprigs fresh thyme or ½ teaspoon dried thyme
• 2 bay leaves

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Fats

• 3 tablespoons olive oil, divided
• 3 tablespoons unsalted butter

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Thickener

• ⅓ cup all-purpose flour
• 2 tablespoons tomato paste

Instructions

1. Start by pouring 1 cup of beef stock into the Instant Pot. Add in the sliced carrots, celery, fire-roasted diced tomatoes, halved potatoes, and tomato paste.
2. Cut the chuck roast into 1–2-inch cubes, trimming away any tough fat or gristle. Season the beef cubes generously with salt and pepper (about 1 teaspoon of each).
3. Heat a large cast-iron skillet over high heat (see note 1). Add 1 tablespoon of olive oil. Once the pan is hot and shimmering, add the beef cubes—be sure they sizzle immediately. Sear the meat for 2 minutes on each side, leaving it undisturbed to get a good sear. Use tongs to flip the pieces after about 2 minutes. Work in 2–3 batches to avoid crowding the pan. Once seared, transfer the beef to the Instant Pot with a slotted spoon. If needed, add another tablespoon of oil to the pan before searing the next batch.
4. Do not wash the skillet. Let it cool slightly before adding the remaining tablespoon of olive oil. Reduce the heat to medium-low and add the diced onions. Sauté for 3–4 minutes, scraping up any flavorful browned bits from the bottom of the pan as you stir. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the butter and let it melt, reducing the heat to low if things get too hot. Stir in the flour and whisk constantly, cooking for 1 minute to eliminate the raw flour taste.
5. Gradually pour in 1 cup of beef stock, whisking the entire time. Let this simmer over low heat until a thick paste forms, about 1–3 minutes. Be sure to scrape up any remaining bits from the pan. Slowly add the remaining 1 ½ cups of beef stock, bringing it to a simmer and whisking until the sauce thickens and becomes smooth—this should take another 2–4 minutes. (Optional: If you prefer, you can swap some of the beef stock with red wine—see note 2.)
6. Transfer the gravy into the Instant Pot along with the seared beef and any juices that have accumulated. Add the beef bouillon cube (crumbled), paprika, dried parsley, thyme, bay leaves, and Worcestershire sauce. Stir everything together to combine. Make sure the beef is fully submerged, pressing it down as necessary. Pour the remaining ½ cup of beef stock into the pot.
7. Close and seal the Instant Pot. Set it to cook on high pressure for 40 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 minutes. After 15 minutes, vent the remaining pressure and carefully open the lid. Discard the bay leaves and stir in the frozen peas.
8. Taste the stew and adjust the seasoning as needed, adding more salt, pepper, or a pinch of sugar to enhance the flavor. Serve hot in bowls, with some crusty bread on the side and fresh herbs if desired.

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Asparagus Wrapped with Prosciutto

See the Recipe Below

Asparagus wrapped in a delicious layer of prosciutto

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon olive oil
• 1 pound asparagus, trimmed

Preparation Instructions

1. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus.
3. Heat the olive oil in a large open skillet on medium high heat. Add in the asparagus and cook until the prosciutto is crisp and the asparagus is completely tender. This process should take between 2 and 3 minutes overall. 
4. Serve right after removing it from the pan. 

Adapted From http://damndelicious.net/2013/12/27/prosciutto-wrapped-asparagus/

Quick and Easy Red Roasted Salsa

See the Recipe Below

Ingredients

• 2 (14 oz.) cans fire-roasted tomatoes (drained for thicker salsa)
• 2 oz. diced green chilies (1/2 can 4 oz. diced green chilies)
• 4 cloves garlic, peeled
• 1 cup fresh cilantro, packed
• 1 small onion, peeled and cut into chunks
• 1 jalapeno, stem removed and seeds divided
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 teaspoon dried Mexican oregano

Preparation Instructions

1. Add all of the ingredients but the tomatoes and green chilies to the blender (reserving jalapeno seeds). Blend until evenly chopped, scraping down the sides as needed. Add tomatoes and chilies and process until desired consistency is reached. Taste and add additional, salt and pepper if desired. For more heat, add in desired amount of jalapeno seeds.
2. Refrigerate for up to 2 weeks. May also be frozen.

Adapted From http://www.carlsbadcravings.com/fire-roasted-restaurant-blender-salsa-5-minutes/

Honey Mustard Chicken

See the Recipe Below

Photo Credit

Ingredients

¼ cup grainy mustard

¼ cup Dijon mustard

½ cup honey

1 teaspoon soy sauce

2 tablespoons tarragon leaves, chopped

1 tablespoon fresh ginger, minced finely

8 boneless, skinless chicken thighs

Preparation Instructions

1. Preheat the oven to 350 degrees F.
2. Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
3. Combine the grainy mustard, Dijon mustard, honey, soy sauce, tarragon and ginger in a large bowl. Add the chicken thighs and toss to coat.
4. Place the thighs and sauce in a roasting dish, spooning sauce over the thighs and top with more tarragon leaves if desired. Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

Adapted From http://www.foodiecrush.com/2014/01/honey-mustard-chicken/