Baked Chicken Drumsticks

8 (4 oz each) chicken drumsticks skin-on; about 2 lb. total weight

▢2 tablespoons olive oil

▢1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt

▢½ teaspoon black pepper

▢1 teaspoon garlic powder

▢1 teaspoon onion powder

▢1 teaspoon smoked paprika

▢¼ teaspoon cayenne pepper

Instructions

Preheat your oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and arrange the drumsticks in a single layer on the parchment.

Make the seasoning paste: In a medium bowl, use a fork or a spatula to mix the olive oil, salt, pepper, and spices.

Using a pastry brush or your hands, coat the chicken pieces with the seasoning paste.

Bake the drumsticks uncovered until their internal temperature reaches 165°F, about 40 minutes.

Baste the drumsticks with the pan juices using a clean pastry brush. Serve immediately.

Instant Pot Cheesy Sloppy Joe Pasta

 1 lb lean ground beef

1 cup diced yellow onion

2 cups water

12 oz gluten free fusilli noodles ( use any noodles you want 12 ounce, whole wheat works as well)

+2 cups ketchup

+2 tbsp Worcestershire sauce

+2 tbsp onion powder

+1 tsp salt

+1 tsp pepper

+1 tbsp brown sugar

3 cups shredded mozzarella and cheddar ch

eese blend

(If you want, you can use a 15 ounce can of man which in place of the ketchup through brown sugar ingredients)

Set Instant Pot to Saute Normal for 8 minutes. ( I just go ahead and make sure it's completely brown before continuing)

Add a dab of margarine or butter to the pot along with the ground beef and diced onions.

Crumble the ground beef well as it cooks.

When the Instant Pot turns off, add the water to the pot.

Add the fusilli noodles to the pot and spread them out evenly. Sometimes I add another cup of water to help make sure more of the noodles are touching the water, it always turns out great. 

Dump the ketchup, Worcestershire sauce, onion powder, salt, pepper and brown sugar on top of the pasta. (Or the man which)

Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 5 minutes. 

Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and perform a quick release.

Remove the lid and stir the contents well.

Add the cheese to the pot and stir well again. 

Old-fashioned Hot fudge Sundae cake

Pre-heat oven to 350 degrees

 1 cup flour

3/4 cup sugar

2 tablespoons baking cocoa (unsweetened

2 teaspoons baking powder

1/4 teaspoon salt

Mix all above together in an ungreased 9X9 baking dish, with a fork.

Sprinkle on top:

1 cup light brown sugar

1/4 cup unsweetened cocoa powder

1 3/4 cups very hot water

Do not mix after putting the brown sugar, cocoa powder, and hot water on top.

Put directly into the oven for approximately 40 minutes or until top has a dry brownie-like top.

Cookie and Cream Brownies

For the Brownies

 1 cup softened butter ( 2 sticks)

2 cups sugar

1/2 cup semisweet chocolate chips ( or your favorite type)

3 eggs

2 teaspoon vanilla

1/3 cup unsweetened cocoa powder plus 2 tablespoons

2 tablespoons black cocoa powder (dark cocoa powder works great)

1 cup flour

1/2 teaspoon salt

For the Oreo frosting

1/2 cup unsalted butter

1/3 cup vegetable shortening

1 teaspoon vanilla

2 cups powdered sugar

1-2 tablespoons milk (more as needed to create fluffy light frosting)

12 Oreos ( crushed into coarse crumbs some larger pieces are good)

Preheat oven to 350 degrees. Grease a 9X9 inch baking pan.

In a large microwavable bowl, heat the butter until melted completely. Add in the chocolate chips and sugar and stir until smooth. If needed put it back in the microwave to help it melt more.

All the butter mixture to cool some before continuing.

When ready, add the eggs and vanilla extract and stir well.

In a separate bowl, whisk together the cocoa powder, flour, and salt.

Add the dry ingredient to the butter/sugar mixture and gently fold and stir together until only few clumps are left. The batter will be thick. 

Pour the batter into the prepared baking pan and bake for about 35-40 minutes.

The top should have large cracks, and if you insert a knife into the middle it should be just about clean.

Allow the brownies to cool completely.

Oreo Frosting

Using a hand mixer, mix the butter and shortening until light and fluffy in a large bowl.

Add the powdered sugar, 1 cup at a time mixing slowly until sugar is mostly mixed ( the mixture might be dry)

Add the vanilla extract and 1 tablespoon milk. Mix and add more milk as needed to form a smooth fluffy frosting.

Lastly, stir in the crushed oreos with a spoon. 

Frost the brownies generously.

Chicken Stirfry

 2 cups white rice

4 cups water

2/3 cups soy sauce

1/4 cup brown sugar

1 Tablespoon cornstarch

1 Tablespoon minced fresh ginger (ground ginger will work)

1 Tablespoon minced garlic

1/4 teaspoon red pepper flakes

3 skinless, boneless chicken breasts thinly sliced or diced

1 Tablespoon sesame oil

1 green pepper, cut into matchsticks

1 ( 8ounce) can water chestnuts, drained

1 head broccoli, broken into pieces

1 cup sliced carrots

1 onion, diced

1 Tablespoon sesame oil

Cook rice however you want to.

Combine soy sauce, brown sugar, and cornstarch in a small bowl- stir until smooth. Mix ginger, garlic, and red pepper into sauce. Coat chicken with marinade and refrigerate for at least 15 minutes.

Heat 1 Tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until tender. Remove vegetables from skillet and keep warm.

Remove chicken from marinade, reserving liquid. Heat 1 Tablespoon sesame oil in a skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side. Return vegetables and reserved marinade to skillet. Bring to a boil and cook until chicken is no longer pink in the middle and vegetables are tender- about 5-7 minutes. 

Serve over rice.

Butter Beef ( So delicious!)

 

• 3 lb beef roast such as a chuck or arm roast
• 2 tablespoons ranch dressing seasoning mix
• 1 envelope Italian dressing seasoning mix
• 1 jar banana pepper rings drained with 1/4- 1/2 cup juice reserved
• 1 stick butter 8 tablespoons
• 1 cup water

Place the beef roast in the crockpot.

Pour the seasoning mixes, banana peppers, pepper juices, and water onto the roast. Place the stick of butter on top of the roast

Place the lid on the crockpot. Cook on low for 8-10 hours or high for 4-6 hours.

When cooked, shred with forks or cut with a knife and pull apart.

Rustic Garlic Parm Herb Bread

 1 Tablespoon yeast

1 Tablespoon sugar

1 cup warm (110 degrees) water

1 teaspoon salt

2 teaspoon rosemary

1 teaspoon basil

1 teaspoon oregano

6 cloves minced garlic ( 2 Tablespoons)

2 - 2 1/2 cups flour

1/3 cup parm cheese

2 Tablespoons Olive oil

1 Tablespoons butter

Mix yeast, sugar, and water- let sit for 5 minutes.

Stir in salt, rosemary, basil. oregano, and garlic.

Add 2 cups flour and parm cheese.

Add 1/2 cup flour if too sticky.

Transfer to a greased bowl, cover, and let rise for 1 hour.

Preheat oven to 375 degrees. Drizzle baking sheet with oil.

Divide dough into 2 balls.

Let rise 15-20 minutes.

Top each loaf with 1/2 Tablespoon butter.

Bake for 18-20 minutes.