IP Pork Medallions with Sour Cream Gravy

Ingredients
Pork loin
1 large onion
2 cups water
1/2 t. dried dillweed
1/2 t. salt
1/2 t. caraway seed
1/2 t. paprika
Dash garlic salt

*1 cup sour cream added before serving.

1 cup rice and 1 cup water in an ovenproof dish.

Directions
Brown pork loin, using Saute function. (drain excess fat.) Add 2 cups water and cook on Manual for 10 minutes. Quick release pressure.

Slice onions thinly and place in IP. Combine all ingredients (except sour cream) and add to the IP. Add trivet and cook rice by the pot-in-pot method.

Pressure for  8-10 min. or until tender. Reduce pressure. Remove rice bowl with care. Use two forks to pull pork in bite-sized pieces.

Stir sour cream into the drippings in pot. Heat thoroughly, but do not boil. Spoon pork and gravy over rice.


Pot in Pot cooking (also referred to as PIP) is a useful Instant Pot technique. Pot in Pot method of cooking allows food to cook in a separate bowl that's placed on a steam rack in the Instant Pot. Steam generated from liquid below the steam rack is used to build pressure and cook the food.

Loaded mashed cauliflower

1 head of cauliflower
1 cup chicken broth
1 garlic clove
1 T sour cream
1/2 T butter
Salt and pepper

Shredded cheese
Bacon bits
Green onions for garnish

Cook cauliflower florets in steamer basket using IP on Manual for 3 min. Use quick release.

Drain and transfer to food processor. Add garlic, butter, sour cream, salt and pepper. Pulse until creamy.

Choose an ovenproof dish for the mashed cauliflower. Add cheese and bacon bits. Heat until cheese is melted. Garnish with green onions.

Cream of Chicken and Broccoli soup

Chicken breast
1c. chicken stock.

2 c. broccoli
1/2 frozen peppers and onions,
1T. Butter,
1 t. of curry powder,
can of cream of chicken soup
jasmine rice
Salt and pepper to taste.
Water added until desired consistency.

• Chicken breast cooked an Insta pot was shredded and added to chicken stock.
• Florets of broccoli were added for nutrition and flavor.
• A half cup frozen peppers and onions,
• 1T. Butter,
• 1 t. of curry powder,
• Add can of cream of chicken soup and leftover jasmine rice complete the recipe. Salt and pepper to taste. Water added until desired consistency.

Butternut Squash

Butternut Squash

• Cook whole squash in Instant Pot on Manuel for 20 minutes.
• After 10 min. release pressure and remove squash.
• Scoop out pulp and add in spices, butter, and sugar.

  Ingredients

  (3

  packages (12 oz each) frozen cooked butternut squash, thawed)

  1

  cup packed light brown sugar

  1/2

  cup half-and-half

  1/4

  cup butter, melted 

  2

  eggs, slightly beaten

  1/2

  teaspoon salt

  1/2

  teaspoon ground cinnamon

  1/4

  teaspoon ground allspice

  1/4

  teaspoon ground cloves

  1

  teaspoon vanilla

  1/4

  cup Gold Medal™ all-purpose flour

  1/4

  cup packed light brown sugar

  3

  tablespoons cold butter 

  1/2

  cup chopped pecans

Steps

• 1

  Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
• 2

  In large bowl, stir together squash, 1 cup brown sugar, the half-and-half, melted butter, eggs, salt, cinnamon, allspice, cloves and vanilla until well blended. Spoon into casserole.
• 3

  In small bowl, mix flour and 1/4 cup brown sugar. Cut in butter, using pastry blender or fork, until crumbly. Stir in pecans. Sprinkle over squash mixture.
• 4

  Bake uncovered 40 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Pineapple Cheese Casserole-Paula Deen

Ingredients

·         1 cup sugar

·         6 tablespoons all-purpose flour

·         2 cups grated sharp cheddar

·         2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved

·         1 cup cracker crumbs (recommended: Ritz)

·         8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

1. Preheat the oven to 350 degrees F.
2. Grease a medium-size casserole dish with butter.
3. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
4. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

INSTANT POT WW Low Calorie Cabbage Soup

INGREDIENTS

• 2 T. oil
• 2 garlic cloves, minced
• 1 coarsely chopped onion
• 1/2 cup chopped green pepper
• 3 cups nonfat broth or chicken bouillon
• 1 can Rotel
• 3 cups chopped cabbage
• 1 cup mini carrots
• 1 cup chopped zucchini 
• 1⁄2 teaspoon basil
• 1⁄2 teaspoon oregano
• salt & pepper

DIRECTIONS

1. Saute onions and garlic for 5 minutes with oil.
2. Add broth, Rotel, canned tomatoes, cabbage, and the other vegetables, seasonings, salt & pepper to taste.
3. Put the top on the IP and bring up the pressure for about 10 minutes.
4. Use a natural release.
5. Use the warm mode to hold the soup until needed 

You can add any non-starchy vegetables to maintain the low-calorie soup.

For flavor and more hearty soup, I added Butterball Turkey Kielbasa. 

INSTANT POT Black Beans and Rice

I have seen recipes where you can cook the beans and rice together. This is my preferred method because I also use cooked rice in Stuffed Peppers and Rice Pudding.

Instant Pot Rice 

1 cup rice, 1 c. water

Cook rice in IP using Instant Pot chart white rice 4 min. Remove rice and rinse pot if desired.

Cook the beans.

·        2 T. oil

·        1 large onion, chopped

·        ½ cup chopped green pepper

·        1 t. minced garlic

·        1 lb dried black beans

·        Chicken broth

·        Salt and pepper to taste

·        14 oz. can diced tomatoes

·        1 T. cumin

·        2 bay leaves

·        1 can Rotel, mild

1.      Add oil, green pepper, onions, and sauté until onions are transparent.

2.      Add unsoaked black beans in instant pot and 4 c. water or chicken broth.

3.      Add spices, canned tomatoes, Rotel

4.      Cook on Manual for 20-25 minutes.

5.      Reduce pressure manually

6.      Add cooked rice.

7.      Cook on manual until rice is warm

INSTANT POT Ann’s Best Green Beans

·        4 pieces pre-cooked bacon, cut in pieces

·        1 tsp. minced garlic
·        2 c. chicken broth
·        1 lb. green beans
·        1 lb. petite red potatoes
·        1 large onion 


1.     Sauté the bacon and garlic in the IP until bacon is crisp.
2.     Add 2 cups water, chicken bouillon, green beans, and red potatoes.
3.     Set pot on Manual for 10 min.
4.     Let pressure drop naturally.
5.     Add large onion cut in wedges and add more water, if desired.
6.     Set pot on Manuel and set for 2 min.
7.     Release pressure quickly.

If you would like your beans cooked more, use the slow cooker setting and use the IP glass lid for as long as you need. 

INSTANT POT Mixed Greens

Instant Pot Mixed Greens

Ingredients
* 2 tsp olive oil
* 4 slices uncooked bacon chopped
* 1 medium onion chopped
* 3/4 cup reduced-sodium chicken broth
* 1/3 cup apple cider vinegar
* 2 Tbsp brown sugar
* 1/4 tsp crushed red pepper flakes (This had some heat.)
* 16 oz greens roughly chopped

Instructions
1. Rinse greens very well. Remove the thick center stem and roughly chop them into large bite-sized pieces. I bought bagged Mixed Greens from Aldi's.

2. Add olive oil to the Instant Pot. Press the "Saute" button, leaving the lid off.

3. Once the oil has heated, add the chopped bacon. Saute for 4-5 minutes, and then add the chopped onion. Stir everything around periodically.

4. Once the bacon has cooked and the onion has become golden, deglaze the pot with about one-third cup of the chicken broth. Using a wooden spoon, scrape up the stuck-on bits from the bottom of the pot and stir.

5. Add the rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper flakes and stir to combine.

6. Add the chopped greens to the Instant Pot and pack them in well. Press the "Keep Warm/Cancel" button to shut off the Saute function.

**You want to allow for adequate space in the Instant Pot before cooking with pressure, so I paused for a minute or two at this point to allow for some of the greens to reduce in size before proceeding. Packed in, aim for the Instant Pot to be about two-thirds full.

7. Close and lock lid. Ensure the pressure release valve is set to "sealing".

8. Press the "Manual" button. Then using the down button, reduce the cooking time to 5 minutes.

9. At this point, you can allow the Instant Pot to naturally pressure release. Natural pressure release for this recipe took about 20 minutes.

11. Once the pressure is released, carefully remove the lid and stir everything up. Serve while warm.

I was surprised. I never add vinegar to my greens, but this combination of brown sugar and red pepper was flavorful.

Adapted from Alyssa @ mysequinedlife.com

INSTANT POT NY Cheesecake

Crust

·        1/2 cup crushed Pecan Sandies (about 6 cookies)

·        2 tablespoons butter melted
I used a parchment circle on the 7” springform pan. Use butter to secure parchment.

Cheesecake Batter

• 16 ounces (454g) Philadelphia cream cheese, room temperature
• 2 large eggs, room temperature
• ⅔ cup (133g) white sugar
• ½ cup (120g) sour cream, room temperature
• 2 tablespoons (16g) cornstarch
• 2 teaspoons (10ml) vanilla extract
• 2 pinches of sea salt

Critical Tips Before You Start

Hand mixer gives a finer texture.

Place cream cheese, eggs, sour cream on counter-top to reach room temperature.
It is critical for your cheesecake's success, so please make sure all the above ingredients are at room temperature before you start.

CRUST

1.    Finely ground 6 cookies in a food processor.

2.    Add Melted Unsalted Butter: Mix in roughly 2 tbsp butter until the mixture sticks together.

3.    Line bottom of cheesecake pan with 7" circle of parchment paper. Butter the parchment paper to hold it.

4.    Gently press down the crumbs with a glass to form an even layer. 

5.    Place cheesecake pan in freezer while you make the cheesecake batter. 

CHEESECAKE BATTER

1.    Mix cornstarch, sea salt, and white sugar together in a small bowl.

2.    Briefly Beat Cream Cheese: In a medium mixing bowl, briefly break up the cream cheese by beating it for 10 seconds with a hand mixer using low speed.

3.    Mix in Sugar Mixture:  Scrape down the sides and hand mixer with a silicone spatula every time a new ingredient is added. (20-30 seconds)

4.    Add Sour Cream & Vanilla Extract: Beat until just incorporated using low speed (20 - 30 seconds).

5.    Blend in Eggs: one at a time. Mix until just incorporated (about 15 – 20 seconds with a hand mixer & less time if you are using a powerful stand mixer). Try not to overmix on this step. Scrape down the sides and hand mixer with a silicone spatula and fold a few times to make sure everything is fully incorporated.

6.    Pour Batter in Pan: Pour cream cheese batter in cheesecake pan.

7.    Remove Air Bubbles for Smooth Surface: Tap cheesecake pan against the counter to let air bubbles rise to the surface. Burst the air bubbles with a toothpick or fork. Tap until you are satisfied. Ensure the surface is clear of air bubbles or fork marks. 

PRESSURE COOK CHEESECAKE

Pour 1 cup (250 ml) of cold water in pressure cooker.
Place cheesecake pan on top of a steamer rack.
Close lid and pressure cook at High Pressure for 26 minutes and Natural Release will take roughly 7 minutes.
Open lid gradually. Absorb any condensation on the surface by lightly tapping it with a soft paper towel.

COOL, CHILL, SERVE CHEESECAKE

1.    Cool Cheesecake: Allow cheesecake to cool to room temperature with the lid open in the pressure cooker. Or place it on a wire rack to cool to room temperature.

2.    Release Cheesecake from Sidewall to Avoid Cracking: After cooling for 10 – 15 minutes, carefully run a thin paring knife to release the cheesecake from the pan.

3.    Chill Cheesecake in Fridge: Once the cheesecake has completely cooled, place it in the refrigerator for at least 4 – 8 hours (preferably overnight).

4.    Serve: Remove cheesecake from the refrigerator. The best way to release the cheesecake from the bottom pan is warm the bottom of the pan to melt the butter. 

Recipe by Pressure Cook Recipes at https://www.pressurecookrecipes.com/instant-pot-cheesecake-new-york/

INSTANT POT Stuffed Green Peppers

·        4 Medium Bell Peppers

·        1 Small Onion

·        1 pound turkey

·        2 cups Cooked Rice (adjust amount if desired)

·        1½ tbsp Oregano

·        ½ tsp Sea Salt

·        ¼ tsp Black Pepper

·        2 Garlic Cloves (minced)

·        ¼ c. bread crumbs or stuffing mix

·        1 can Rotel mild

optional -1/2 cup of Prego chunky Spaghetti Sauce

shredded cheese as a topping after they cook.

Instructions

1. Rinse the peppers. Cut off the top parts and remove all the membranes and seeds.
2. In a bowl, combine together finely chopped onion, ground beef, cooked rice, oregano, salt, pepper, minced garlic, breadcrumbs and 1 can of mild Rotel. You can also add some spaghetti sauce to make it thicker and richer.
   Mix well using your hand or spoon.
3. Pack each pepper with the mixture.
4. Add 1 cup water to the Instant Pot. Insert the steam rack and place the stuffed peppers onto it.
5. Lock the lid. Turn the steam release to SEALING and press MANUAL. Adjust the time to 8 minutes. Let the pressure release naturally (about 4 minutes) before opening the lid.
6. Let the peppers cool down slightly before serving.

Recipe Notes

1. This recipe was made in a 6-quart Instant Pot. The cooking time does not include time needed for the pot to come to the pressure and release its pressure.
2. If using large peppers you might need to adjust the cooking time slightly to make sure they are tender and the meat is cooked through.
3. I used a three pack of peppers and use the rest of the meat in ramekins to make mini meatloaf.
4. Top with shredded cheese or catsup. I prefer Prego spaghetti sauce. 
5. The meat to rice ratio can be adjusted to your liking.

This is one of my favorites. So tender and moist.

INDEX UPDATE 11-24-2018

	$100 Chocolate Cake
	15 Bean Soup with Kielbasa
	37 Calorie Brownie
	5 Cup Salad
	5 Minute Chocolate Mug Cake
	7 Egg Pound Cake
	7 Layer Cookie Recipe Aunt Edna
	Almond Fingers
	Amazing Coconut Pie
	Amish Breakfast Casserole
	Amish Caramel Pie
	Amish Country Breakfast
	Amish German Pizza
	Amish German Potato Salad
	Amish Haystacks
	Ann’s Quick and Easy Potato Soup
	Ann's 3 Bean Chicken Chili
	Ann's Baked Potato Soup
	Ann's Cheesy Veggie Soup
	Ann's Old Fashion Lasagna
	Apple Cinnamon Bread
	Apple Cinnamon Quinoa for Breakfast
	Apple Cream Pie
	Apple Crisp
	Apple Oat Scones
	Asian Slaw
	Asparagus Cheese Casserole
	Aunt Mary Caroline's Waffles
	Bacon and Cheese Biscuit Cups
	Bacon and Cheese Pull Aparts
	Bacon Lettuce Tomato (BLT) Wrap
	Bacon-Cheddar Pinwheels
	Baked Pecan Chicken
	Baked Spaghetti
	Banana Bread In Mason Jars
	Banana Cream Cheesecake
	Banana Nog
	Banana Split Cake
	BBQ Meatball (grape jelly recipe)
	Beef and Bean Taco Casserole
	Beef Enchiladas
	Beer Bread
	Best Cole Slaw
	Best Pie Crust Ever!
	Betty Hayes Cake
	Betty's Bean and Bacon Slaw
	Black Beans and Rice
	Black Eyed Pea Salad
	Blackeyed Pea Salad (Hot) Jane Williams
	Bolognese Sauce
	Bow Tie Pesto Chicken Pasta.....
	Boy Friend Cookies
	Breakfast Before
	Breakfast Casserole with Croissants
	Broccoli Apple Salad
	Broccoli Casserole
	Broccoli Corn Bread
	Broccoli Salad
	Brown Butter Frosting Southern Living
	Brown Sugar Pound Cake
	Brunswick Stew
	Butternut Squash and Quinoa Frittata
	Butternut Squash Soup with Ham
	Cabbage & Noodles with Bacon
	Cabbage Sausage Soup
	Can Size Approximations
	Candied Sweet Potato Casserole with Marshmallows
	Cantaloupe Pie
	Caramel Coconut Pecan Pie
	Caramel Upside Down Cake
	Caramel-Chocolate Oatmeal Bars
	Sandra's Carrot Cake
	Cauliflower Salad
	Charcoal-grilled Flounder
	Cheddar Broccoli Rice Cups
	Cheerwine Punch
	Cheese Ball from Valerie
	Cheese Biscuits
	Cheese Straws
	Cheesy Broccoli and Tomato Flatbread
	Cheesy Chicken Lasagna
	Cheesy Chicken, Bacon and Avocado Quesadillas
	Cheesy Sausage Quiche
	Cheesy Smoked Sausage & Potato Casserole Recipe
	Cheesy Spinach and Artichoke Dip
	Cherry Dump Cake
	Cherry Nut Cake
	Chess Bars
	Chess Pie
	Chicken & Dumplings Casserole
	Chicken Alfredo Lasagna Rolls
	Chicken and Biscuit Bake
	Chicken and Cornbread Casserole
	Chicken And Red Potatoes: Crock Pot Style
	Chicken and Spinach Pasta Bake
	Chicken and Stuffing Casserole
	Chicken Broccoli Divan
	Chicken Corn Tortilla Soup
	Chicken Marsala
	Chicken n Broccoli Ring
	Chicken Spaghetti
	Chicken Tortilla Soup
	Chicken, Rice, and Broccoli Casserole
	Chili Cheese Dip
	Chocolate Chess Pie
	Chocolate Chip Cake
	Chocolate Covered Peanut Butter Fingers
	Chocolate Cream Cheese Frosting:
	Chocolate Dumplings
	Chocolate Mayonnaise Cake
	Chocolate Pecan Chess Pie
	Chocolate Pound Cake and Icing
	Christmas Blessing Snack Mix
	Christmas Present Soup
	Cider Glazed Brussels Sprouts with Almonds
	Classic Green Bean Casserole
	Coca Cola Cake
	Coconut Balls
	Coconut Cake
	Coconut Chicken
	Coconut Macaroons
	Coffee Pound Cake
	Cold Oven Pound Cake
	Coleslaw with Poppy Seeds
	Corn Casserole
	Cowboy Salsa
	Cracker Barrel Chicken n' Dumplings
	Cranberry Apple Cheese Crunch
	Cranberry Sauce Salad
	Cream Cheese Chicken Enchiladas
	Creamy White Chicken Alfredo Lasagna
	Creole Chicken Okra
	Crock Pot Chicken Taco Chili
	Crock Pot Macaroni and Cheese
	Crock Pot Sesame Chicken
	Crockpot Cashew Chicken
	Crockpot Meatballs
	Crockpot Ranch Pork Chops
	Crunchy Cole Slaw
	Crusty Parmesan-Herb Zucchini Bites
	Curried Chicken Salad
	Delida's Fudge
	Dry Onion Soup Mix
	Eagle's Breath Pie
	Easy & Yummy Stromboli
	Easy Cheesy Breadsticks
	Easy Cherry Cheesecake Pie
	Easy Lemonade Pie
	Easy Poppy Seed Bread
	Easy Pretzel Turtles
	Easy Squash Casserole
	Eat All Day Soup
	Forgotten Cookies
	Four Layer Chocolate Delight
	Fresh Apple Cake Southern Living
	Fresh Spinach Layered Salad
	Fried Green Tomatoes
	Fried Okra Southern Style
	Fruit Cocktail Cake
	Fully loaded potato casserole
	Garlic & Lemon Chicken With Red Potatoes & Green Beans
	Garlic and Thyme Roast
	German Chocolate Bundt Cake
	German Potato Salad
	Glenda's Fudge
	Glorified Slaw
	Gooey Butter Cookies
	Graham Cracker Pralines
	Granola Bar Cookies
	Green tomato pickles with onions and spices.
	Grilled Green Beans
	Guacamole
	Ham and Broccoli Quiche
	Ham and Cheese Hawaiian Rolls from Kecia
	Ham and Cheese Mini Sandwiches
	Ham and Sweet Potato Soup
	Hamburger Pie
	Hamburger Pie with Cornbread
	Harvest Ratatouille
	Hash Brown Casserole
	Hash Brown Breakfast Casserole
	Hershey Bar Cake
	Herb Rice
	Holiday Wassail Recipe
	Homemade Custard for Banana Pudding
	Honey Bun Cake
	Hot Apple Dumplings
	Hot Corn Dip
	Hush Puppies
	ICE CREAM
	Lemon Ice
	Lemon Ice Cream
	Orange Sherbet
	INSTANT POT RECIPES
	Instant Pot Rice
	Instant Pot Chicken Enchilada Casserole
	Instant Pot Dried Beans, Legumes & Lentils
	InstantPot Chart For Vegetables
	Instant Pot Goulash
	Instant Pot Hearty Chicken Noodle Soup
	Instant Pot Lemon Pepper Chicken And Broccoli
	Instant Pot Low Country Shrimp And Grits
	Instant Pot Mini Taco Pie
	Instant Pot Taco Pie
	Instant Pot Turkey Chili
	Instant Hot Chocolate Mix
	Instant Russian Tea
	Italian BLT Pinwheels
	Jamie's Loaded Cauliflower
	'John Wayne Casserole'
	Kale and White Bean Soup
	Kecia's Chicken Noodle Soup
	Kecia's Guacamole
	Kecia's Meat Loaf
	Kecia's Pepper and Beef Steak/Beef flavored Rice
	Key Lime Pie Kristen's Macaroni and Cheese
	Kurt's Mac n' Cheese
	Lasagna Soup Recipe
	Lemon Chess Pie
	Lemon Poppy Seed Bread
	Lemon Pound Cake
	Lemon Squares
	Libby's Pumpkin Pie
	Lime Congealed Salad
	Low Calorie Ziti Bake
	Low Calorie-Ever Ready Deli Slaw
	Macaroni and Cheese with pimento, pepper, onions
	Mamaw Ferguson's Cookies
	Mamaw’s Easy Chocolate Cake
	Marinated Carrots
	Meatloaf from Ann McAllister
	Mexican Cornbread
	Mexican Pizza Recipe
	Mini Chicken and Veggie Pies
	Miniature Cheesecakes
	Mint Chocolate Minicakes Recipe
	Mock Macaroon Cookies
	Mom’s Easy Ground Beef Casserole
	Monte Cristo Sandwiches
	Muffuletta Quiche Cups
	Nacho Chicken Casserole
	New York Cream Cheesecake
	No Crust Egg Custard
	No Dough Pizza
	Oatmeal Breakfast Smoothie
	Oatmeal Chocolate Chip Cookies
	Oatmeal Chocolate Peanut Butter No-Bake Candy Bars
	Oatmeal Raisin Walnut Chocolate Chip Cookies
	Old Fashioned Egg Custard Pie
	Orange Fluff
	Orange Glazed Sweet Potatoes
	Oreo Bon-Bons
	Oreo Lasagna
	Original Cheesecake with pastry crust
	Orzo Vegetable Salad
	Oven Baked Fajita
	Overnight French Toast Bake
	Overnight Tex-Mex Tortilla Brunch Bake
	Parmesan Chicken
	Parmesan Roasted Potatoes
	Paula Deen's 5 Minute Fudge:
	Pea and Bacon Layered Salad
	Peanut Brittle
	Peanut Butter Pretzel Bar
	Peanut Butter Pound Cake
	Pecan Pie Cobbler
	Pecan Puffs
	Pecan Tassies
	Pepper steak
	Pickled Beets
	Pickled Green Tomatoes Recipe
	Pickling Brine
	Pineapple Casserole
	Pineapple Cranberry Relish
	Pineapple Strawberry Salad
	Pineapple Tarts
	Pork Chop Hungarian
	Potato Salad German
	Potato Salad Mamaw Bobbie’s
	Pumpkin Butter
	Pumpkin Cake
	Pumpkin Cheesecake
	Pumpkin Nut Bread
	Pumpkin-Spice Bars with Cream Cheese Frosting
	Quiche Cups(Muffuletta)
	Quiche (Cheesy Sausage)
	Quiche Lorraine
	Quiche My Way
	Quiche (Potato Crusted Mini Quiche)
	Quick and Easy Homemade Cinnamon Rolls
	Quick Chicken Soup
	Rachel's Orange Fluff
	Ratatouille Harvest Bake
	Ratatouille Stuffing Bake
	Red Lobster Cheddar Bay Biscuits-Top Secret Version
	Red Potato Casserole
	Rice Krispies Cheese Crackers
	Rice Pudding
	Roan Bed and Breakfast Granola
	Roasted Brussel Sprouts, Walnuts, Cranberry in Balsamic
	Roasted Sweet Potato Wedges
	Rotel Cups
	Sand Pudding with Oreos
	Sauerkraut Marinated Slaw
	Sausage Biscuits Gravy in Pie
	Sausage Bites
	Sausage Kale Tortellini Stew
	Sausage Cheese Balls
	Secret to Flaky Crust
	Sesame Soy Dipping Sauce
	Simple Quinoa Salad Recipe
	Slow Cooker Bacon Cheese Potatoes
	Slow Cooker Bean and Barley Soup
	Slow Cooker Black-Eyed Peas
	Slow Cooker Cheesy Bacon Strata
	Slow Cooked Green Beans
	Slow Cooker Pork Tenderloin Recipe
	Slow Cooker Salsa Chicken!
	Slow Cooker Taco Chili
	Slow Cooker Teriyaki Chicken
	Slow Cooker Tortilla Soup
	Slow Cooker Tuscan Chicken and  Beans
	Slow Cooker Vegetable Lasagna
	Sorry Cookies
	Southwestern Meatball Skillet
	Sour Cream Chicken Enchiladas
	Sour Cream Pound Cake
	Spaghetti Squash Taco Bake
	Spaghetti Squash Bake
	Spaghetti Squash Casserole
	Spice-Roasted Butternut Squash and Red Onions
	Spicy Applesauce Cake
	Spicy Layered Bean Dip
	Spicy Manicotti
	Spicy Pumpkin Butter
	Spinach and Fruit Salad with Poppyseed
	Spinach Dip
	Spinach-Cheddar Omelet Roll
	Spinach Frittata with Bacon and Cheddar
	Squash Casserole
	Squash Croquettes
	Stickies
	Stickies Pastry
	Strawberry Cream Cheese Cobbler
	Strawberry Dream Pie
	Strawberry Pie
	Strawberry Pretzel Dessert
	Strawberry Punch
	Strawberry Punch Bowl Dessert
	Strawberry, Pineapple, Banana Nut Salad
	Strawberry Shortcake with Red Velvet Layer Cake
	Stuffed Peppers with Chili Beans
	Stuffed Shells and Homemade Marino Sauce
	Sugar Coated Peanuts
	Sugar-free Banana Pudding
	Sundrop Pound Cake
	Susan's Chicken Casserole
	Swedish Nuts
	Sweet Potato Casserole with Marshmallows
	Sweet Potato Pie
	Sweet Potato Southern Praline Casserole
	Sweet Potato Praline Casserole
	Roasted Sweet Potato Wedges Roasted with Dipping Sauce
	Swiss Chard and Lemon Ricotta Pasta
	Tabbouleh Mediterranean Dish
	Tortilla Chicken Casserole
	Tuscan Chicken and Beans
	Twice Baked Potato Casserole Recipe
	Uncooked Refrigerator Pickles
	Vegan Quinoa and Black Beans
	Vegetable Cream Cheese Ball
	Vegetable Quesadilla
	Vegetable Cream Cheese Sandwich Spread
	Veggie Pizza
	Veggie Taco Cornbread Pizza
	Wacky Chocolate Cake
	Watermelon Rind Pickles
	Whipping Cream Pound Cake
	White Bean Chili
	White Christmas Crunchies
	White Sicilian Pizza with Flaky Pastry
	WW Five Beans Soup
	WW Individual Creamy Chicken Pot Pies
	WW Mini Shepherds Pies
	WW Turkey Taco Cups
	Yvonne’s Lemon Pound Cake
	Yvonne’s Onion Casserole
	Zucchini Bites Crusty Parmesan Herb
	Zucchini Bread
	Zucchini Casserole
	Zucchini Parmesan Chips
	Zucchini  Spears /Roasted
	Zucchini Tots