Pressure Canned Chicken

Pint:
 Add 1/4 tsp Chicken Base.  Process 75 minutes at 13lbs.

Fortune Cookies

Ingredients:
2 large Egg Whites
1/2 tsp Pure Vanilla Extract
1/2 tsp Pure Almond Extract
3 Tbs. Vegetable Oil
8 Tbs. All-Purpose Flour
1 1/2 tsp Cornstarch
1/4 tsp Salt
8 Tbs Granulated Sugar
3 tsp Water

Directions:
Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide.  Preheat oven to 300 degrees.  Lightly grease pan.  (Cookie sheet or 9x13 pan).

In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

Sift the flour, cornstarch, salt, and sugar into a separate bowl.  Stir the water into the flour mixture.

Add the flour into the egg white and stir until you have a smooth batter.  The batter should not be runny, but should drop easily off a wooden spoon. (If you want to dye the fortune cookies, add food coloring now.)

Place level tablespoons of batter onto pan, spacing them at least 3 inches apart.  Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

Bake until the outer 1/2 inch of each cookie turns golden brown and they are easy to remove from baking sheet with a spatula.  (10-12 minutes)

Working quickly, remove the cookie with a spatula and flip it over in your hand.  Place a fortune in the middle of a cookie.  To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin.  Place the finished cookie in the cup of a muffin tin so that it keeps it's shape.  Continue with the rest of the cookies.

Caramelized onion and bacon dip

• 4 bacon strips, chopped
• 1/4 cup extra-virgin olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 teaspoon coarse salt
• 2 tablespoons white-wine vinegar
• 1 1/2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup vegetable oil
• 3 small shallots, thinly sliced into rings
• For serving: potato chips, celery, carrots, or other raw vegetables

1. In a small skillet, cook the bacon until the fat is rendered out. Drain bacon, reserving the fat in the pan.
2. Heat olive oil in a large skillet. Add onions and salt. Cook onions over low heat, stirring occasionally, until they are soft and deep golden in color, about 1 hour. Add water if needed. Add the vinegar in the last minute of cooking. Cool to room temperature.
3. In a large bowl, stir together the mayonnaise, sour cream, onions, and bacon.
4. Add vegetable oil to the skillet with bacon fat. Reheat on medium-high until the oil shimmers. Add the shallots, lower the heat, and cook until golden brown, stirring occasionally, about 2 minutes. Drain, and garnish dip with fried shallots.

Chili

Brown:
1.5 lb ground beef
Drain and add to large pan or crock pot

While meat is browning, Mix together and set aside:
2 Tbsp flour
2 tsp sugar
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Cayenne or red pepper
4 tsp chili powder
2 tsp Cumin
1 tsp Basil
1 tsp black pepper

Chop up and saute in little coconut oil:
1 vidalia onion
1 green bell pepper
3-4 cloves garlic
add to pot

Drain and add:
1 can green beens
1 can corn
2 cans light red kidney beans
add seasoning and a few healthy pinches of brown sugar
add a shot of beer if you have it

Bring to a boil, then reduce heat and simmer several hours
Serve with sour cream, crackers, corn chips etc.

Taco Meat for a crowd

3 lbs ground beef
1/2 cup onion, chopped
1 1/2 cups boiling water
3 beef bouillon cubes
1 teaspoon oregano
2 1/4 teaspoons ground cumin
1 teaspoon garlic, minced
2 tablespoons chili powder
1/4 teaspoon pepper
1 1/4 cups tomato sauce
Directions:

1
Scramble fry beef and onion together.
2
Mix together boiling water and bouillon cubes. Set aside.
3
Mix spices together; add to meat mixture. Add bouillon.
4
Add tomato sauce; stir all together.
5
Simmer 20 minutes or until thick.

Skinny Peanut Butter Swirl Brownies

• 3/4 cup creamy peanut butter (I used Jif Creamy)
• 6 oz. low fat vanilla yogurt (could use fat free)
• 1/4 cup skim milk (or almond milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup sugar (or Splenda)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.

Pour batter into prepared baking dish.  Batter will be thin.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)

Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.

Cut into 12 squares and enjoy!

Best Chocolate Cake Ever

1 box Devils Food Cake mix

1 pkg Chocolate instant pudding

12 oz Chocolate Chips

1 C Sour Cream

Preheat oven to 350

Prepare cake mix according to box directions.

stir in:

Chocolate pudding

Sour Cream

Chocolate Chips

Pour mix into greased 9x13 or 2- 9" round pans

Bake in oven 45-60 minutes

Check with toothpick to assure cake is done

Frost with frosting of choice, but doesn't need frosting!

Enjoy!!!