Just typed up a recipe for FAST Corned Beef & Cabbage – using a pressure cooker! (there’s also a recipe for the same using a crockpot – will post them below). While typing up the recipe it occurred to me to wonder how many people THESE DAYS still use a pressure cooker? I have my Mom’s – haven’t used it in a few years now but when I need something cooked FAST – it’s my ‘go-to’ item. Also while on that recipe it mentioned if you have an ELECTRIC pressure cooker – I didn’t even know they MADE them! (now I really am feeling my ‘dinosaur-ness’!) It’s funny (in a sad sort of way) the way technology has zipped past us with new inventions that take the place of things we took for granted in the past. Who needs flashlights when your CELL PHONE has an ap for that? Who needs a date book/calendar – same idea . . . well, I’m tellin’ ya – THIS PERSON needs all those things! Guess I’m really showing my age: I’m cemented in stone when it comes to using date books/calendars (talking the paper & pen kind here) and probably many other things, too. My sons chuckle at me sometimes when they observe my ‘old ways’ – hey, just wait – their time is coming – right?
Fastest Corned Beef & Cabbage
(pressure cooker OR crockpot)
1 (3 lb) uncooked corned beef
with pickling spices & liquid
2 1/2 C. water, divided
1 large head cabbage, quartered
4 large carrots, cut into 3″ chunks
6 potatoes peeled & cut in half
1/2 tsp. salt
1/4 tsp. black pepper
In 6 qt or larger pressure cooker
place corned beef with spices/
liquid; add 2 C. water. Lock lid &
cook on High heat; bringing to
full pressure. Reduce heat just
enough to maintain pressure for
1 hour. Perform a quick-release
with lid; remove corned beef & place
on cutting board; cover to keep warm.
Add remaining water & remaining
ingredients to pressure cooker;
secure lid & cook on High heat,
bring to full pressure; reduce heat
to maintain pressure 4 minutes;
perform a natural release. Using
slotted spoon, remove vegetables
to a serving platter. Slice corned
beef against grain & serve with
vegetables. Serves 4
NOTE: If using an electric pressure
cooker, when cooking set timer for
1 hour for corned beef & set timer
for 4 minutes for vegetables
4 large carrots peeled/cut into 2″
4 large potatoes, peeled cut into
1 (3-4 lb) corned beef brisket
w/ seasoning packet
1 green cabbage, cut into 1″
1 1/2 C. apple juice
salt, to taste
black pepper, to taste
In 5 qt or larger crockpot place
carrots & potatoes; place corned
beef on top & sprinkle with
seasoning packet – add apple juice.
Cover & cook on Low 6 hours. Add
cabbage & continue cooking 2-3
hours until beef & cabbage are
tender. Remove beef & vegetables
to a platter & season with salt/
pepper to taste. Serve immediately.
1/2 C. butter-flavored shortening
1 C. sugar
1 tsp. vanilla
1/4 C. milk
1 3/4 C. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 C. unsweetened cocoa powder
12 large marshmallows,
cut in half (use scissors)
1 C. butter
4 T. unsweetened cocoa powder
1/3 C. milk
4 C. powdered sugar
Preheat oven 350 degrees F.
Using large bowl (or stand mixer),
place 1/2 c. shortening & 1 C. sugar in
bowl & beat until well combined,
about 2 minutes. Add 1 egg, 1 tsp.
vanilla & 1/4 C. milk-mix until smooth.
In separate small bowl combine
1 3/4 C. flour, 1/2 tsp. salt, 1/2 tsp.
baking soda & 1/2 C. cocoa powder;
add dry ingredients to creamed
mixture & mix just until combined.
Spray large cookie sheet with nonstick
spray. Scoop dough into 1 1/2 inch
balls & place on tray. Bake 8 minutes.
Remove cookies from oven & press
a marshmallow half into center of
each cookie; return to oven 2 minutes
longer. Remove from oven & allow to
rest on sheets 3 minutes, then transfer
to wire rack to cool completely.
Place 1 C. butter, 4 T. cocoa & 1/3 C.
milk in medium saucepan; bring to
boil over medium-high heat, stirring
continually. In large mixing bowl add
4 C. powdered sugar. Pour hot mixture
over top of powdered sugar; beat to
combine. As it cools it will set up
a little more. Frost tops of cookies
Makes 24 cookies
(Note; for holiday cookies-crush
some peppermint candy canes &
sprinkle on top of cookies
Garlic/Ranch Mashed Potatoes
6 potatoes, peeled/cubed
5 bullion cubes
5 C. water
2 large cloves garlic, minced/
1 (8 oz) pkg. cream cheese
1 oz. pkg. Ranch Dip Mix (dry)
1/2 C. butter
1/4 C. milk
Place water, 1 clove minced garlic &
bullion cubes in large pan on stove;
bring to boil on High heat. Add cubed
potatoes & boil until fork-tender; drain.
Place potatoes in large bowl; add 1 clove
minced garlic, cream cheese, ranch dip
mix, butter & milk; mash while mixing
everything together until desired
consistency. Spray insides of crockpot
with nonstick spray & spoon potato
mixture in; cover & cook on Low 2
hours. Serves 6-8
Bacon Wrapped Cream Cheese
Stuffed Chicken Breasts
2 boneless, skinless chicken breasts
4 T. cream cheese, softened
1/4 C. Pepperjack cheese, shredded
2 T. green onion, chopped
4-8 pieces bacon
Preheat oven 375 degrees F.
Cut chicken into 4 equal sized pieces
then pound to about 1/4″ thick.
Mix cream cheese, gr. onion &
shredded cheese. Place 1/4th of
this mixture in middle of each
piece of chicken. Starting at long
side, roll breast up, keeping cheese
mixture to the middle. Wrap 1-2
slices of bacon around breast &
secure with a toothpick. *
Place on baking sheet & bake 30
minutes. Broil tops 5 minutes to
fully brown & crisp bacon. Turn
each breast over & broil another
3 minutes on other side to crisp
up the bottom.
*One piece of bacon wrapped
around each breast is enough, but
2 pieces for each breast fully wraps
Cheesy Scalloped Potatoes with Ham
1/4 C. (4 T.) unsalted butter
1/4 C. flour
2 C. milk
1 C. (4 oz) Cheddar cheese, shredded
4 medium Russet potatoes, thinly sliced
1 C. chopped or diced cooked ham
chopped parsley (garnish)
Preheat oven 350 degrees F.
Spray a 8 X 8″ or 9 X 9″ baking dish
with nonstick spray. In medium
saucepan melt butter over medium heat.
Whisk in flour until smooth. Gradually
add milk, whisking constantly until
thickened. Remove from heat & stir
in cheese until melted. Layer half the
potatoes into prepared dish, followed
by half the ham. Spoon half of cheese
sauce over ham & potatoes; repeat
layers. Bake 60 minutes until sauce is
bubbly & potatoes are cooked through.
Garnish with chopped parsley if desired.
2 1/2 C. sugar
2/3 C. evaporated milk
1/2 C. butter, cubed
1 (10-12 oz) pkg. white baking chips
1 (7 oz) jar marshmallow cream
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring
Line a 13 X 9″ baking pan with foil &
spray foil with nonstick spray. In small
heavy saucepan combine sugar, evap.
milk & butter. Cook & stir over Low
heat until sugar dissolves. Bring to a
boil; cook & stir 4 minutes. Remove
from heat; stir in chips & marshmallow
cream until smooth. Remove 1 Cup &
set aside. Add extract & food colorings
to remaining mixture; stir until blended;
pour into prepared pan. Pour reserved
marshmallow mixture over top; cut
through mixture using a knife to swirl.
Cover & refrigerate until set. Using foil,
left fudge from pan (discard foil). Cut
fudge into 1 inch squares & store in
air-tight container in refrigerator.
Makes about 2 1/2 lb.
Make-ahead Chili/Cheese Lasagna
1 lb. ground beef
2 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
3/4 C. thick/chunky salsa
1/4 C. water
1 (15 oz) can black beans, rinsed/
1 green pepper, finely chopped
1 T. chili powder
2 tsp. ground cumin
9 lasagna noodles, cooked
1 1/2 C. cottage cheese
1 (8 oz) pkg. Mexican-style shredded
Preheat oven 350 degrees F
Brown meat with garlic in large skillet;
add next 7 ingredients & stir. Simmer
5 minutes, stirring occasionally (drain
any grease). Spread 2 C. meat mixture
on bottom of 9 X 13″ baking dish sprayed
with nonstick spray. Cover with layers of
3 noodles, 1/2 C. each: cottage cheese &
shredded cheese & 2 C. remaining meat
sauce – repeat layers twice. Top with
remaining shredded cheese.* Bake30-40
minutes. Serves 12
*Make ahead – Freeze:
After topping casserole with remaining
shredded cheese, cool & wrap tightly in
foil. Freeze up to 2 months. Refrigerate
overnight to thaw.
Heat oven to 375 degrees F. Unwrap,
leaving just top covered with foil. Bake
1 hour 10 minutes or until heated
through, uncovering after 1 hour. Let
stand 10 minutes before cutting to serve
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
1 T. butter
2 T. flour
2 1/2 C. chicken or vegetable broth
1 C. milk
2 medium potatoes, peeled/diced
1/4 tsp. kosher salt
fresh ground black pepper
4 C. (about 2 heads) broccoli florets,
1 1/2 C. shredded sharp Cheddar cheese
2 slices American cheese
1 T. Parmesan cheese
In large soup pot melt butter; add chopped
vegetables & saute on Low heat until soft,
about 5 minutes. Add flour, salt/pepper &
stir until smooth. Add chicken broth, milk &
potatoes; turn heat to High-bring to a boil.
Reduce heat to Low, cover & cook 10-15
minutes until potatoes are soft. Add
broccoli florets, Parm. cheese – stir well.
Adjust salt/pepper to taste. Cook, uncovered,
until broccoli is cooked, about 5 minutes.
Add Cheddar & America cheeses, stir well
& remove from heat. Remove part of soup
to blender & blend until smooth. Return
blended soup to pot & stir (this will help
thicken the soup.) Serves 5
Cream Cheese Chile Dip
1 1/2 (8 oz) pkg. cream cheese,
1 (4 oz) can green chilies, undrained
1 jalapeno, seeds removed &
1/3 C. sour cream
1/2 tsp. garlic powder
kosher salt, to taste
fresh cut up veggies
Using elec. mixer (or 2 forks) mix
cream cheese & sour cream together.
Fold in green chiles & jalapeno; stir
to combine then mix in garlic powder
& salt. Taste & adjust seasoning, if
necessary. Refrigerate at least 20
minutes then transfer to serving
platter & serve with dippers.
Had fun last night on-line, ordering
Christmas presents on CYBER Monday!
Got some good deals and am really
happy that they should be arriving
this coming week! (as in: in a few
days!). I even got a little crazy &
ordered myself a present: “White
Shoulders” cologne (the perfume
is way too expensive).
Finally heard from oldest son &
he’s dropping off the dishes from
Thanksgiving tonight (I’m guessing
leftovers are out of the question
at this point . . . just sayin’ – sigh).
Weather is still sitting at 40 degrees F;
gray & dull looking outside – glad I
don’t have anywhere to go today.
Started youngest son’s scarf last night
& he’s happy with the size/stitch –
only have about a foot done – LOTS
more to go, as he wants it really
long – (sigh). Bought TWO 1 lb.
skeins of yarn, just in case I might
need it – we’ll see. No Knit Night
tonight, so that will give me a little
extra time to work on the scarf –
I’m guessing it’s going to take me
a good 2 weeks to get this done.
Hope your day turns out JUST
the way you want! Enjoy!!!