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This is a very different way to make green beans. Kids will love them! An easy canned green bean recipe that will take ordinary canned green beans to the next level and make them extraordinary and it's so simple to do! Southern Kicked-Up Green Beans Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This is a very different way to make green beans. Kids will love them! An easy green bean recipe that will make ordinary green beans to the next level and make them extraordinary and it's so simple to do! Garden fresh green beans are the best for this recipe, but make no mistake, you can do this with canned green beans. Your whole family will devour them! Add Fresh (or canned) green beans to a cooking pot. If using fresh, add enough water to cover. If using canned do not drain. Add Bouillon cubes, bring beans to a soft boil, turn down heat and let simmer while you do your bacon and onions. You can also drain green beans when done, drain and add sauteed onions with bacon Yum!~ Dice bacon into bite sized strips, dice onion, add butter, garlic salt, and pepper. Other Recipes you might like Doctored Bush's Baked Beans Parmesan Canned Corn Bacon and onion Collard Greens CALABACITAS The Best Bacon Baked Beans When onions are translucent, and bacon is crisp/soft, remove from the pan and drain on a paper towel. Add bacon and onions to the top of your green beans (or mix them) either way they are delicious! See how the green beans soaked up the bullion? That's how you want em!~ You Will Need 2 Cans Green Beans (Do not drain) 4 TBSP Butter 1/2 tsp Garlic Salt 1/2 tsp Pepper 4 Beef Bouillon Cubes 8 Strips Bacon (diced) 1 Small Onion (diced)

Instant Pot Strawberry Fruit Topping, with cheesecake flavors. Juicy strawberries, a touch of sugar, and zesty lemon juice are lovingly simmered in the Instant Pot to create a velvety-smooth, indulgent topping that perfectly complements the cream, drizzle it over desserts, or yogurt parfaits, or simply use it as a fruit dip. Strawberry cheese cake yogurt or Fruit Topping Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover the enchanting delight of our Instant Pot Strawberry Yogurt Fruit Topping, an irresistible fusion that transports your taste buds to the world of delectable cheesecake-inspired flavors. Juicy strawberries, a touch of sugar, and zesty lemon juice are lovingly simmered in the Instant Pot to create a velvety-smooth, indulgent topping that perfectly complements the creaminess of yogurt. Drizzle it over desserts, layer it in yogurt parfaits, or spread it on breakfast favorites for an unforgettable twist that captures the essence of cheesecake. Savor the joy of our Instant Pot Strawberry Yogurt Fruit Topping and let the luscious taste of cheesecake-infused sweetness elevate your every creation. You Will Need 1 Pound Strawberries 1/4 cup sugar 1 ts Lemon Juice 1/2 TS Vanilla Extract 1 Package Cream Cheese 1 TS Corn Starch 1 TS Water 1/2 TB Cinnamon 3 TB Sugar 1 ts Lemon Extract 1/2 Cup Cream Thank you so much for supporting my site How-to Video Directions Wash the strawberries, remove the stems, and slice them into small pieces. In the Instant Pot, combine the sliced strawberries, 1/4 cup sugar, and 1 teaspoon of lemon juice. Stir well and let it sit for about 10 minutes to allow the strawberries to release their juices. Close the Instant Pot lid and ensure the vent is in the sealing position. Select the "Manual" or "Pressure Cook" setting on your Instant Pot and set the timer for 1 minute at high pressure. Once the cooking time is complete, do a quick release of the pressure by carefully turning the vent to the venting position. Be cautious as hot steam will be released. Open the Instant Pot lid and stir the cooked strawberries. If you prefer a smoother consistency, you can use an immersion blender or potato masher to mash the strawberries. In a small bowl, mix the corn starch with 1 teaspoon of water to create a slurry. Add the corn starch slurry to the cooked strawberries in the Instant Pot, stirring continuously. Select the "Sauté" setting on your Instant Pot and cook the mixture for another 1-2 minutes until it thickens to your desired consistency. Stir constantly during this process to avoid sticking. Turn off the Instant Pot. In a separate bowl, beat the cream cheese until smooth. Add the cinnamon, 3 tablespoons of sugar, 1/2 teaspoon of vanilla extract, and 1 teaspoon of lemon extract to the cream cheese. Mix until well combined. Gently fold the cream (you "can" whip into stiff peeks, but I did not for this recipe) into the cream cheese mixture until fully incorporated. Add the cooled strawberry topping to the cream cheese mixture, and gently fold everything together until well combined. Your Instant Pot Strawberry Fruit Topping is now ready to be served. Drizzle it over your favorite desserts, pancakes, waffles, or use it as a delightful accompaniment for yogurt or ice cream. Enjoy the delicious burst of flavors! Dessert Recipes Strawberry Crepes Strawberry Sauce (Filling) Caramel Apple Parfait Greek Yogurt Sweet Yogurt and yogurt drops Thank you so much for supporting my site Strawberry Cream Cheese topping is a versatile and delicious addition to various dishes and desserts. Here are some creative ways to use it: Pancakes and Waffles: Drizzle the strawberry cream cheese topping over freshly made pancakes or waffles for a delightful breakfast treat. Cheesecakes: Use it as a flavorful topping for cheesecakes to enhance their taste and add a burst of strawberry goodness. Cupcakes: Add a dollop of strawberry cream cheese topping on cupcakes for a fruity and creamy twist. Yogurt Parfaits: Layer it with yogurt, granola, and fresh fruits to create a delectable and healthy yogurt parfait. Ice Cream: Transform a simple scoop of vanilla or strawberry ice cream into an extraordinary dessert by topping it with the strawberry cream cheese mixture. Toast: Spread it over toasted bread or bagels for a scrumptious and unique breakfast or snack. Crepes: Fill crepes with the strawberry cream cheese topping and fold them for a delicious and elegant dessert. Pies: Use it as a sweet and tangy topping for fruit pies or tarts. French Toast: Slather the topping over French toast to elevate its flavors. Dessert Pizza: Spread it over a dessert pizza crust, add fresh strawberries and other fruits, and drizzle some chocolate sauce for a delectable dessert. Thumbprint Cookies: Fill thumbprint cookies with the strawberry cream cheese mixture for a fruity and creamy surprise. Cake Filling: Use it as a filling between layers of cake for a scrumptious and moist cake. These are just a few ideas, but the possibilities are endless. Get creative and use the strawberry cream cheese topping to add a burst of flavor to your favorite desserts and treats! Thank you so much for supporting my site

Served chilled, this pea salad with bacon is a true crowd-pleaser, ideal for picnics, barbecues, or any gathering where you want to impress your guests with a dish that delivers both comfort and elegance. Garden Green Pea Paradise: A Taste of Freshness in Every Bite! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Served chilled, this pea salad with bacon is a true crowd-pleaser, ideal for picnics, barbecues, or any gathering where you want to impress your guests with a dish that delivers both comfort and elegance. With the distinct aroma of bacon infusing the salad, it is a feast for the senses that promises to leave you longing for just one more delightful bite. Prepare to savor this delectable pea salad with bacon, a savory sensation that will have everyone coming back for seconds. Bon appétit!** You Will Need 2 1/2 Cup Frozen Peas 1/2 Cup Best Foods Real Mayonnaise 1/2 Cup shredded Colby Jack Cheese 1/2 small purple onion 4 Slices Bacon Salt and Pepper To Taste Directions 1. Blanch frozen peas for 2 min (bring to boil, for 2 min then drain) at this point you can place them in ice water or place them into the refrigerator until you get the rest of your ingredients together. 2. Fry bacon until crisp, drain grease, and cut into bite size pieces. (set aside) 3. Dice Onion (set aside) 4. Shred Cheese (set aside) 5. Mix Peas, Mayonnaise, Cheese, Onion and bacon in a serving bowl. Salt and Pepper to taste. 6. Refrigerate until ready to eat. Best served cold. Thank you so much for supporting my site Salad Recipes Seafood Pasta Salad Dinner In A Salad Ham and Cheese Pasta Salad Ultimate Pea Salad Ultimate Bacon Potato Salad Southern Egg Salad Chicken Garden Salad Notes: Salt & Pepper To Taste To store pea salad properly and maintain its freshness, follow these steps: Refrigerate Promptly: If you have any leftover pea salad, refrigerate it as soon as possible after serving. Leaving it at room temperature for too long can lead to bacterial growth and spoilage. Use an Airtight Container: Transfer the pea salad into an airtight container. A container with a tight-fitting lid will prevent air from entering and keep the salad from drying out or absorbing unwanted odors from the refrigerator. Separate Dressing (if applicable): If your pea salad has a dressing, it's best to store the dressing separately from the salad. Keeping the dressing in a separate container helps maintain the salad's texture and prevents it from becoming soggy. Cover and Seal Well: If the pea salad contains other ingredients like bacon, cheese, or herbs, cover and seal it well to preserve its flavors and prevent cross-contamination with other foods in the refrigerator. Store in the Refrigerator: Place the sealed container in the refrigerator. The temperature should be set at 40°F (4°C) or lower to slow down bacterial growth and keep the salad safe to eat. Consume within 2-3 Days: Pea salad is best enjoyed when fresh. Consume it within 2-3 days of refrigeration for the best taste and texture. Gently Toss Before Serving: If the salad components have separated or the dressing has settled, gently toss the salad again before serving to redistribute the flavors. Check for Signs of Spoilage: Before eating any stored salad, check for any signs of spoilage, such as an off-smell, mold, or unusual texture. If you notice any of these, discard the salad immediately. Remember that the quality of the pea salad may change slightly after refrigeration, especially if it contains delicate ingredients like fresh herbs. So, it's best to enjoy it at its freshest, preferably on the day of preparation or the day after. Thank you so much for supporting my site Pea salad is a versatile dish that can be customized in various ways. Here are some delicious pea salad variations to try: Creamy Pea Salad: Add a creamy element to your pea salad by mixing in some mayonnaise or sour cream. This version provides a luscious texture and complements the sweetness of the peas. You can also include diced hard-boiled eggs and some chopped dill for extra flavor. Bacon and Pea Salad: Enhance the savory side of the salad by incorporating crispy bacon pieces. The smoky and salty flavors of bacon pair wonderfully with the sweetness of peas. Toss in some cherry tomatoes and red onions for a burst of color and tanginess. Greek Pea Salad: Give your pea salad a Mediterranean twist by adding olives, crumbled feta cheese, and a lemon-oregano vinaigrette. The briny olives and tangy feta cheese elevate the taste and create a refreshing and vibrant salad. Pea and Ham Salad: Combine diced cooked ham with fresh peas for a classic and satisfying flavor combination. Mix in some red bell peppers and green onions for added crunch and color. Dress it up with a honey-mustard dressing for a touch of sweetness. Thank you so much for supporting my site Spicy Pea Salad: If you enjoy a bit of heat, consider adding sliced jalapeños or crushed red pepper flakes to your pea salad. The heat complements the sweetness of the peas and adds a spicy kick to each bite. Asian-inspired Pea Salad: Mix in some sliced snow peas, edamame, and shredded carrots for an Asian-inspired twist. Toss the salad with a sesame-ginger dressing for an aromatic and flavorful experience. Avocado Pea Salad: Incorporate diced avocado for a creamy and nutritious addition to your pea salad. Add cherry tomatoes, red onions, and cilantro for a burst of freshness. Drizzle with a lime-cumin dressing for a tangy finish. Herbed Pea Salad: Elevate the flavors with a blend of fresh herbs like mint, basil, and parsley. The herbs add a burst of freshness and elevate the overall taste of the salad. Caprese Pea Salad: Combine peas with mini mozzarella balls (bocconcini), cherry tomatoes, and fresh basil leaves. Dress it with a balsamic glaze and extra-virgin olive oil for a refreshing and elegant twist. Pea and Quinoa Salad: Add cooked quinoa to the pea salad for a boost of protein and texture. Mix in diced cucumbers, red bell peppers, and crumbled goat cheese. Dress it with a lemon- Dijon vinaigrette for a light and nutritious salad. Feel free to experiment with these variations or create your own unique pea salad by combining ingredients you love. The possibilities are endless, and you can create a delicious pea salad for any season or occasion. Enjoy!

Keto peanut butter bread without flour is a delightful and grain-free twist on the classic recipe, tailored to suit low-carb and gluten-free lifestyles. Combining creamy peanut butter, eggs, and a keto-friendly sweetener such as erythritol or stevia, this bread achieves its moist and satisfying texture without the need for traditional flour. The absence of flour ensures it remains suitable for those following ketogenic diets, while the rich peanut butter flavor takes center stage Keto Peanut Butter Bread Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Keto peanut butter bread without flour is a delightful and grain-free twist on the classic recipe, tailored to suit low-carb and gluten-free lifestyles. Combining creamy peanut butter, eggs, and a keto-friendly sweetener such as erythritol or stevia, this bread achieves its moist and satisfying texture without the need for traditional flour. The absence of flour ensures it remains suitable for those following ketogenic diets, while the rich peanut butter flavor takes center stage, offering a mouthwatering treat that's both indulgent and aligned with low-carb principles. Enjoying this bread guilt-free allows individuals to relish a delicious, nutty delight while staying faithful to their dietary goals. You Will Need Coconut Oil (for oiling pan) 1 Cup Firm (no oil or very little oil) Peanut Butter 4 Large Eggs 1 1/2 Teaspoon Baking Powder Make it sweet! For a sweet treat add 1/4 to 1/2 cup of keto-friendly sweetener for a standard-sized loaf of peanut butter bread. Popular keto sweeteners include erythritol, stevia, monk fruit extract, or a blend of these sweeteners. See our variations of this recipe below: Thank you so much for supporting my site I was given this recipe by a friend/subscriber to my channel and it's her recipe (June Moore) but she asked me to try it. I don't do keto but I like to make recipes because my daughter does. I was shocked at this bread, it doesn't taste at all like peanut butter, but is so flakey and has a nutty flavor. This bread is also held together well and can be toasted and topped with your favorite jam or jelly. I was impressed with this recipe and how easy it really is. Instant Pot Directions: (oven and microwave instructions below) Grease the Instant Pot safe pan with coconut oil to prevent sticking. In a mixing bowl, combine the firm peanut butter, eggs, and baking powder. Stir well until the ingredients are fully blended and form a smooth batter. Pour the peanut butter batter into the greased pan, spreading it evenly. Cover the pan with a piece of foil to prevent condensation from dripping onto the bread. Add a cup of water to the Instant Pot and place the trivet inside. Carefully place the pan with the peanut butter batter on the trivet inside the Instant Pot. Close the Instant Pot lid, set the valve to "Sealing" position, and select the "Pressure Cook" or "Manual" mode. Set the cooking time to about 30-35 minutes on high pressure. Once the cooking time is complete, allow the Instant Pot to naturally release the pressure for about 10 minutes before performing a quick release to release any remaining pressure. Carefully remove the pan from the Instant Pot and let the peanut butter bread cool before slicing and serving. Enjoy your delicious and moist keto peanut butter bread with the coconut oil adding a subtle tropical flavor to this tasty treat! Oven and Microwave Directions Oven Method 1 1/2 tsp baking powder (use Rumford, no aluminum) Preheat oven to 350°F. Full Recipe: In a medium bowl, mix the ingredients (except baking powder with a mixer (or by hand) until very thick and smooth. Add and mix the baking powder (activates quickly). Add batter to the pan(s). Bake, check with a toothpick inserted comes out clean; let cool. 1 loaf (8 x 4 inch): 25 minutes 1 6-cup muffin pan: 15 to 17 minutes. Microwave Method Start by greasing a large mug or small microwave-proof bowl, 4 inches wide (bread will rises evenly). In a small bowl or mixing cup: Mix (except the baking powder) until very thick and smooth. 1/4 cup peanut butter (firm, not runny) 1 large egg (or) extra-large mix, (don’t over mix ;) Baking Powder activates quickly) 1/2 tsp baking powder (use Rumford, it has no aluminum) Add batter to a greased microwave-proof bowl. Microwave for 90 seconds. Cool slightly, slice horizontally into two slices. Thank you so much for supporting my site How-To Video There are several delicious variations you can try when making keto peanut butter bread. Here are some ideas to add variety and explore different flavors: Chocolate Peanut Butter Bread: Add 1-2 tablespoons of unsweetened cocoa powder to the batter for a delightful chocolate twist on the classic peanut butter bread. Peanut Butter and Jelly Bread: Swirl sugar-free raspberry or strawberry jam into the batter before baking to create a keto-friendly PB&J bread. Nutty Crunch: Mix in chopped nuts like almonds, pecans, or walnuts to add a crunchy texture and extra nutty flavor. Coconut Peanut Butter Bread: Stir in unsweetened shredded coconut to infuse the bread with a tropical taste and a bit of texture. Cinnamon Spice: Incorporate a teaspoon of ground cinnamon for a warm and comforting flavor profile. Chocolate Chips: Fold in some sugar-free chocolate chips for a delightful peanut butter-chocolate combination. Cream Cheese Swirl: Dollop spoonfuls of softened cream cheese onto the batter and swirl it in with a knife for a marbled effect. Pumpkin Spice Peanut Butter Bread: During the fall season, mix in a tablespoon of pumpkin puree and a pinch of pumpkin spice for a festive twist. Lemon Zest: Add the zest of one lemon to the batter for a zesty and refreshing taste. Chia Seeds: Sprinkle chia seeds on top of the batter before baking for added nutrition and a subtle crunch. Remember to adjust sweeteners and flavorings to your taste preference while ensuring they remain keto-friendly. These variations offer exciting ways to enjoy your keto peanut butter bread while exploring different flavors and textures. Thank you so much for supporting my site

Venison (or Ground Beef) Penne Casserole! Seasoned meat, perfectly cooked pasta, and a rich cheese mix, baked to perfection. Ideal for family dinners. Instant Pot Or Stove top Venison Penne Lasagna Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Discover savory delight with our Italian Venison (or Ground Beef) Penne Casserole! A flavorful blend of seasoned meat, perfectly cooked pasta, and a rich cheese mix, baked to perfection. An easy and satisfying. This comforting lasagna and hearty dish is not just a meal; it's ideal for family dinners. Pare with a garden salad and garlic bread, for a delicious hardy family meal! You Will Need This is one of our Favorite deer meat recipes, but you can also use Sausage or Ground beef Just use the same amount as the venison (deer meat) 1 pound venison (deer meat) (hamburger or sausage) 2 cups Penne Noodles 1/2 cup Water 1/2 jar (quart) Spaghetti Sauce 1 tablespoon Oil 1/2 Medium Onion, diced 1/4 teaspoon Salt (salt to taste when done) 1/4 teaspoon Pepper 7.5 oz Container of Ricotta Cheese 1 Egg 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 Can Diced Tomatoes 1/4 cup Mozzarella Cheese 1 cup Shredded Colby Jack Cheese 2 tablespoons Parmesan Cheese 2 tablespoons Parsley 1/4 cup Cottage Cheese Thank you so much for supporting my site Other Recipes you might like Bacon Spaghetti BBQ Basic Meatloaf Instant Pot American Goulash Instant Pot Hardy Chili Mac with cheese Seafood Pasta Salad Instant Pot ItalianVenison Penne Lasagna Brown the Meat Heat oil in the instant pot. Brown the venison (or ground beef) with diced onion, salt, and pepper. Sauce and Tomatoes Add 1/2 jar (quart) of spaghetti sauce and 1/2 cup water. Mix in diced tomatoes (undrained). Cook on high pressure for 2 minutes. Instantly release pressure, open the lid, and stir. Prepare Ricotta Mixture In a bowl, combine Ricotta cheese, egg, garlic powder, onion powder, 1 tablespoon parsley, Parmesan cheese, and cottage cheese. Mix well. Cook Penne Noodles Add penne noodles to the instant pot and mix well. Cook on high pressure for 10 minutes (for al dente) or 12 minutes for fully cooked noodles. Add Ricotta Mixture Once the timer goes off, add the prepared Ricotta mixture and 1/2 cup Colby Jack cheese. Mix well and let it set for 2-3 minutes. Cheese Topping Option 1: Cover with 1/2 cup Colby Jack cheese and 2 tablespoons Mozzarella cheese. Let it melt and serve. Option 2: Transfer the mixture to a baking dish, cover with cheese, and broil until the top is golden brown (3-4 minutes on high broil). Serve and Enjoy Serve the Instant Pot Penne Pasta Bake with your favorite garlic bread. Enjoy the deliciousness! Thank you so much for supporting my site Oven Baked Venison Italian Penne Lasagna Preheat the Oven Preheat your oven to 375°F (190°C). Brown the Meat In a large skillet, heat the oil over medium heat. Brown the venison (or ground beef) with diced onion, salt, and pepper. Sauce and Tomatoes Add 1/2 jar (quart) of spaghetti sauce and 1/2 cup water. Mix in diced tomatoes (undrained). Simmer for a few minutes until heated through. Prepare Ricotta Mixture In a bowl, combine Ricotta cheese, egg, garlic powder, onion powder, 1 tablespoon parsley, Parmesan cheese, and cottage cheese. Mix well. Set aside. Cook Penne Noodles Cook penne noodles separately according to package instructions. Drain and add them to the skillet with the meat sauce. Mix well. Add Ricotta Mixture Gently fold in the prepared Ricotta mixture until evenly distributed. Transfer to Casserole Dish Grease a 9x13 casserole dish. Transfer the pasta mixture from the skillet to the casserole dish. Cheese Topping Sprinkle the top with Colby Jack cheese. Bake in the Oven Place the casserole dish in the preheated oven. Bake for approximately 20-25 minutes or until the cheese is melted and bubbly. Serve and Enjoy Remove from the oven, sprinkle with chopped parsley, and serve. - Enjoy your delicious oven-baked venison penne pasta casserole! Thank you so much for supporting my site Venison (deer meat) Penne Italian Lasagna- Tips Meat Choice: If using venison, ensure it's properly seasoned and cooked to perfection. If using ground beef, choose a lean blend to reduce excess grease in the casserole. Seasoning: Don't be shy with seasonings. Adjust salt, pepper, and additional spices to suit your taste preferences. Italian herbs like oregano and basil can enhance the flavor. Sauce Selection: Choose a high-quality jarred spaghetti sauce or consider making your own for a more personalized touch. Look for one with robust flavors to elevate the dish. Cheese Blend: Experiment with different cheese blends for a unique flavor. A combination of mozzarella, cheddar, and Parmesan adds richness. Ricotta Mixture: Ensure the Ricotta mixture is well-mixed and evenly distributed throughout the pasta. This will contribute to a creamy and flavorful result. Cooking Time: Adjust the cooking time for the pasta based on your preference for doneness. If you like al dente, reduce the cooking time slightly. Freezing Tips: When preparing for OAMC, ensure proper labeling with the date and cooking instructions. Thaw the casserole in the refrigerator before baking. Fresh Additions: Consider adding fresh herbs, such as parsley or basil, just before serving to enhance the visual appeal and freshness of the dish. Baking Options: Whether you choose to bake it in a skillet or transfer it to a 9x13 casserole dish, make sure to monitor the top for the desired level of browning. Serve with a Side: Garlic bread or a simple garden salad can complement the flavors of the casserole. Experiment with sides based on your preferences. Enjoy your cooking, and may this Venison (or Ground Beef) Penne Casserole become a family favorite! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn

Sweet and savory pasta salad featuring a medley of delectable ingredients. Succulent cubes of cheese intertwine with the briny goodness of black olives, creating a perfect balance that tantalizes the taste buds., where the spiral pasta acts as a canvas, capturing each element, with a sweet and tangy dressing. Ham And Cheese pasta Salad Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Indulge in the delightful harmony of flavors with a sweet and savory pasta salad featuring a medley of delectable ingredients. Succulent cubes of cheese intertwine with the briny goodness of black olives, creating a perfect balance that tantalizes the taste buds. Freshly chopped onions add a subtle pungency, while tender, crisp carrots lend a touch of sweetness. These components unite in an exquisite pasta salad, where the spiral pasta acts as a canvas, capturing the essence of each element. A sweet and tangy dressing drapes over the ensemble, elevating the dish to a tantalizing crescendo of flavors. You Will Need 4 Cups Chicken Broth 4 Cups Garden Rotini John Morrell Cubed Ham (8 oz.) 1 Medium Onion Diced 1 Can Whole Black Olives 1/2 Cup Match Stick Carrots (chopped) 1 Mini Block Velveeta cut into small cubes 3/4 Cup Real Mayonnaise 1/4 Cup Salad Dressing Mayonnaise 1 TBSP S oy Sauce 1/4 Cup Sugar 1 TBSP Parsley Flakes 1/2 TBSP Garlic Salt 1/2 tsp Black Pepper Notes: You can also add 1/2 cup Cherry Tomatoes (or more LOL) I was just out. Thank you so much for supporting my site Pasta / Salad Prosciutto Dinner Pasta Salad Seafood Pasta Salad Ultimate Pea Salad Ultimate Bacon Potato Salad Southern Egg Salad Chicken Garden Salad Directions I used my 3 qt to make this recipe. Add Chicken broth, ham, and pasta to your instant pot. I had to defrost both my chicken broth and my ham on saute before continuing. Add Pasta and place your lid on, Select pressure cook (or manual) for 8 min high pressure. When done wait for pressure valve to go down and open lid Strain Pasta and Ham and move to a large bowl, refrigerate for 1 hour Thank you so much for supporting my site In another bowl add, real mayonnaise, salad dressing, Soy sauce, Lemon Juice, Sugar, Parsley, Garlic salt and pepper Mix well and set aside. To your pasta add onion, olives, match stick carrots, Kraft Velveeta block® (or cheddar cheese) and sauce Mix Well Garnish with a pinch of parsley flakes ENJOY!~ Thank you so much for supporting my site How to store Pasta Salad Cool the Salad: If the pasta salad was just made or recently served, allow it to cool to room temperature before storing. This helps prevent condensation inside the container, which can lead to bacterial growth. Use an Airtight Container: Transfer the pasta salad to an airtight container with a secure lid. Glass or plastic containers with tight-fitting lids work well for this purpose. The airtight seal will help keep the salad fresh and prevent it from absorbing any odors from the fridge. Refrigerate Promptly: Place the sealed container of pasta salad in the refrigerator as soon as possible after making or serving it. Refrigeration slows down bacterial growth and keeps the ingredients safe to eat. Avoid Freezing: Freezing may cause the mayo to separate and the texture of the salad to change, so it's not recommended for this type of salad. Use within Safe Timeframes : Pasta salads with mayo and other perishable ingredients should be consumed within certain timeframes to ensure their safety. It's generally recommended to consume the salad within 3-4 days. Avoid Leaving it at Room Temperature: Pasta salad, especially one containing mayo, should not be left at room temperature for an extended period. Bacteria can multiply rapidly at room temperature and lead to foodborne illnesses. Mix Before Serving: Before serving any leftovers, give the pasta salad a good stir to redistribute the dressing and flavors. Check for Spoilage: If you notice any signs of spoilage, such as an off smell, unusual texture, or mold growth, discard the salad immediately. Remember that food safety is crucial, so if you're unsure about the freshness or safety of the pasta salad. Thank you so much for supporting my site Pasta Salad Variations Pasta salad is a versatile dish that can be customized in various ways to suit different tastes and preferences. Here are some popular pasta salad variations you can try: Greek Pasta Salad: This variation typically includes cooked pasta, cherry tomatoes, cucumbers, red onions, Kalamata olives, and crumbled feta cheese. The dressing often consists of olive oil, lemon juice, red wine vinegar, garlic, oregano, and black pepper. Caprese Pasta Salad: Inspired by the classic Caprese salad, this version incorporates cooked pasta, cherry or grape tomatoes, fresh mozzarella balls (bocconcini), and fresh basil leaves. The dressing is usually a simple combination of balsamic vinegar, extra virgin olive oil, salt, and pepper. Chicken Caesar Pasta Salad: In this variation, cooked chicken is added to the pasta salad along with romaine lettuce, cherry tomatoes, grated Parmesan cheese, and croutons. The dressing is the traditional Caesar dressing made with anchovies, garlic, Dijon mustard, mayonnaise, lemon juice, and Worcestershire sauce. Mediterranean Pasta Salad: This version combines pasta with artichoke hearts, roasted red peppers, sun-dried tomatoes, black olives, and crumbled feta cheese. The dressing often includes olive oil, red wine vinegar, garlic, dried oregano, and a touch of honey. Tuna Pasta Salad: Cooked pasta is mixed with canned tuna, sliced celery, chopped red onions, and peas. The dressing typically consists of mayonnaise, lemon juice, Dijon mustard, and dill. Asian Sesame Pasta Salad: Cooked pasta is combined with shredded carrots, sliced bell peppers, edamame beans, and chopped scallions. The dressing is made with a mix of soy sauce, sesame oil, rice vinegar, honey, ginger, and garlic. Mexican Pasta Salad: Cooked pasta is paired with black beans, corn kernels, diced tomatoes, diced avocado, chopped cilantro, and shredded cheddar cheese. The dressing often includes a mix of lime juice, olive oil, cumin, chili powder, and garlic. Summer Vegetable Pasta Salad: This variation includes cooked pasta combined with a medley of fresh summer vegetables like zucchini, cherry tomatoes, bell peppers, and asparagus. The dressing may vary but could include a light vinaigrette or lemon-herb dressing. Feel free to get creative and add your favorite ingredients to these variations or create your own pasta salad recipe based on what you have available and your personal preferences. Pasta salad is a fantastic canvas for exploring various flavors and textures!

Mississippi Pot Roast: Best of Both Worlds! Whether oven or Instant Pot, savor tender beef, zesty pepperoncini, and homemade au jus. Dive into savory goodness today! Easy Southern Mississippi Pot Roast Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Hey there! Welcome to our Mississippi Pot Roast recipe. Whether you're a beginner or a seasoned cook, we've got you covered with two delicious methods. Try our Oven-Baked Mississippi Pot Roast for that tender, slow-cooked goodness, or go with the Instant Pot Method for a fast and easy yet equally tasty option. Whichever you choose, we'll guide you step by step to a savory, family-friendly dinner that's made with our homemade Au Jus seasoning. Let's get cooking! You Will Need 5-pound Beef Roast (bone-in or boneless) 4 tsp butter 2 TBSP oil For the Homemade Au Jus Mixture: 4 TBSP Beef Bouillon granules or 12 Cubes 4 tsp onion Powder 3 tsp parsley 1/4 white pepper 2 tsp garlic powder 1/2 tsp celery salt For the Pot Roast: 3 TBSP Homemade Au Jus Mixture (from above) 1/2 Cup Pepperoncini Pepper juice 5 Pepperoncini Peppers 2 Cups Beef Broth Chunked Potatoes (as many as desired) Baby Carrots (as many as desired) For the Corn Starch Mixture: 4 Tbsp Corn Starch 5 Tbsp water Thank you so much for supporting my site What Goes Well With Mississippi Pot Roast? Easy Garden Salad Southern Kicked-up Green Beans Buttery Parmesan Corn On The Cob Instant Pot Brussel Spouts Oreo Cream Chocolate Cake How to make Instant Pot Mississippi Pot Roast Step 1: Prepare the Homemade Au Jus Mixture In a coffee grinder or food processor, combine the beef bouillon granules (or cubes), onion powder, white pepper, garlic powder, and celery salt. Grind until you have a fine powder. Transfer the powdered mixture to a bowl, add 1 tsp of parsley, and mix well. Store the Homemade Au Jus Mixture in an airtight container. You'll need 3 tablespoons for this recipe. Step 2: Searing the Beef Roast Turn on your Instant Pot and select the "Sauté" function. Add 4 tsp of butter and 2 TBSP of oil to the Instant Pot. Once the butter is melted and the oil is hot, carefully add the beef roast. Sear the roast on all sides for about 3 minutes per side or until it's nicely browned. Turn off the Instant Pot. Step 3: Preparing the Roast Add 3 tablespoons of the Homemade Au Jus Mixture to the Instant Pot with the seared roast. Pour in 1/2 cup of Pepperoncini Pepper juice. Place 5 Pepperoncini Peppers on top of the roast and around it. Pour in 2 cups of Beef Broth. Step 4: Cooking the Roast Close the Instant Pot lid securely. Set the Instant Pot to "High Pressure" for 85 minutes if your roast is bone-in or 55 minutes if it's boneless. Ensure the vent is set to sealing. Once the cooking cycle is complete, allow the Instant Pot to naturally release the pressure. Step 5: Shredding and Thickening Carefully remove the cooked roast from the Instant Pot and place it on a plate. Use two forks to shred the beef. Return the shredded beef to the Instant Pot. Stir in the Corn Starch Mixture (4 Tbsp Corn Starch + 5 Tbsp water) until the liquid slightly thickens. Step 6: Cooking Potatoes and Carrots Add chunked potatoes and baby carrots back into the Instant Pot with the remaining gravy. Ensure the Instant Pot lid is sealed. Set the Instant Pot to "Manual High Pressure" for 15 minutes. Perform a quick release once the timer goes off. Step 7: Serving Open the Instant Pot lid. Using a slotted spoon, transfer the cooked carrots, potatoes, and the remaining gravy onto the roast for a beautiful presentation. Step 8: Enjoy! Serve your Mississippi Pot Roast with the delicious homemade au jus , potatoes, and carrots. Enjoy this flavorful and tender meal! Thank you so much for supporting my site How to make Oven Baked Mississippi Pot Roast Step 1: Prepare the Homemade Au Jus Mixture In a coffee grinder or food processor, combine the beef bouillon granules (or cubes), onion powder, white pepper, garlic powder, and celery salt. Grind until you have a fine powder. Transfer the powdered mixture to a bowl, add 1 tsp of parsley, and mix well. Store the Homemade Au Jus Mixture in an airtight container. You'll need 3 tablespoons for this recipe. Step 2: Searing the Beef Roast Preheat your oven to 325°F (163°C). In a large oven-safe Dutch oven or roasting pan, melt 4 tsp of butter and 2 TBSP of oil over medium-high heat on the stovetop. Once the butter is melted and the oil is hot, carefully add the beef roast. Sear the roast on all sides for about 3-4 minutes per side or until it's nicely browned. Remove the roast from the Dutch oven and set it aside. Step 3: Preparing the Roast Add 3 tablespoons of the Homemade Au Jus Mixture to the Dutch oven. Pour in 1/2 cup of Pepperoncini Pepper juice. Place 5 Pepperoncini Peppers on top of the roast and around it. Pour in 2 cups of Beef Broth. Step 4: Cooking the Roast Cover the Dutch oven with a lid or aluminum foil. Place the Dutch oven in the preheated oven. Roast the beef for approximately 3-4 hours, or until it becomes tender and easily shreds with a fork. This timing can vary depending on the size and type of roast, so use a meat thermometer to ensure it reaches an internal temperature of at least 145°F (63°C). Once the roast is done, remove it from the oven and let it rest for a few minutes. Step 5: Shredding and Thickening Carefully remove the roast from the Dutch oven and place it on a cutting board or serving platter. Use two forks to shred the beef. Step 6: Cooking Potatoes and Carrots In the same Dutch oven, add chunked potatoes and baby carrots. Cover the Dutch oven again and return it to the oven. Roast the vegetables at 375°F (190°C) for about 30-45 minutes, or until they are tender. Step 7: Serving Arrange the shredded beef on a serving platter. Using a slotted spoon, transfer the cooked carrots and potatoes to the platter as well. Step 8: Enjoy! Serve your Mississippi Pot Roast with the delicious homemade au jus, roasted potatoes, and carrots. Enjoy this flavorful and hearty meal straight from the oven! Thank you so much for supporting my site Mississippi Pot Roast Tips and Storage. Choose the Right Cut of Beef: When making Mississippi Pot Roast, you can use a bone-in or boneless beef roast. Chuck roast or bottom round roast are excellent choices as they become tender and flavorful when slow-cooked. Searing the Meat: Searing the meat before slow-cooking it adds flavor by caramelizing the surface. Don't skip this step, as it enhances the overall taste of the dish. Homemade Au Jus Mixture: Making your own au jus mix using the homemade blend mentioned in the recipe adds depth of flavor. It's a great way to control the salt and seasonings to your preference. Pepperoncini Peppers: The mild, tangy flavor of pepperoncini peppers gives the dish its unique taste. Adjust the number of peppers used based on your preferred level of spiciness. Corn Starch Mixture: The corn starch mixture is used to thicken the gravy. Add it gradually until you reach your desired thickness. Storage: Refrigerator: Store any leftover Mississippi Pot Roast in an airtight container in the refrigerator for up to 3-4 days. Freezing: If you have prepared a large batch or want to freeze portions for later use, follow these steps: Allow the cooked Mississippi Pot Roast to cool to room temperature. Divide it into portion-sized servings. Place each portion in an airtight freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to minimize freezer burn. Label the containers or bags with the date. Freeze for up to 3 months. Reheating: When reheating, you can do so in the microwave for individual servings or on the stovetop in a saucepan for larger quantities. Alternatively, you can reheat it in the oven by covering it with foil and warming it at 325°F (163°C) until heated through. Gravy Separation: When reheating, you may notice that the gravy separates or thickens further. Simply add a bit of water or beef broth and stir gently to restore the desired consistency. Potatoes and Carrots: If you have leftover roasted potatoes and carrots, store them separately from the roast to prevent them from becoming too soft. They can be reheated in the oven or microwave. By following these tips and proper storage techniques, you can enjoy the delicious flavors of Mississippi Pot Roast for days to come, whether you're storing leftovers or preparing it in advance for convenient meals.

These fudge cake like brownies rich and delicious. They taste like old school brownies, the kind you get in the lunch room and couldn't wait to eat. This recipe fills a 9x13 baking sheet, so it's idea for parties , groups, and get togethers. It's super fast and easy to make. Simple chocolate goodness with a moist brownie texture. Enjoy!~ Old School Brownies Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Share These fudge cake like brownies rich and delicious. They taste like old school brownies, the kind you get in the lunch room and couldn't wait to eat. This recipe fills a 9x13 baking sheet, so it's idea for parties , groups, and get togethers. It's super fast and easy to make. Simple chocolate goodness with a moist brownie texture. Enjoy!~ You Will Need For the brownies Cooking Spray or oil 2 Sticks room temperature butter 1/2 cup Coco Powder 4 eggs 2 cups sugar 1 1/2 Cups flour 1 tsp Baking Powder 1/4 tsp Salt 2 tsp vanilla Walnuts (optional) For the Icing 1 1/2 Cup Milk 1 Stick Butter 3 TBSP Cocoa Powder 3 1/2 Cups Powdered Sugar 1 tsp Vanilla 1 Package Cream Cheese Note: I refrigerated mine for an hour to let the frosting set. It's not necessary but it makes them easier to cut because they are so moist. Directions For the Brownies 1. Melt butter and and stir in cocoa Set Aside 2. In a mixing bowl beat eggs, sugar and vanilla, add cocoa mixture and stir in the rest of the dry ingredients Stir in walnuts if adding. 4. Spray a 9x13 Baking sheet with oil, and bake at 350 for 20 to 25 minutes. 5. Remove from Oven and set aside to cool How-to Video Other Recipes You Might Like Caramel Apple Parfait Chocolate peanut butter fudge Southern Black Berry Cobbler Caramel Apple Hand Pies Strawberry Yogurt or Fruit Topping Directions For the Icing 1. Bring milk, cocoa and butter to a boil 2. Remove from heat 3. Add powder sugar and cream cheese, mix with a mixer until well combined. Wait till brownies are cooled and frost with icing.

This gravy is an absolute delight, boasting a heavenly richness and depth of flavor that effortlessly enhances any roast dinner, Turkey, Chicken, Beef or Pork. Its velvety texture and savory aroma weave an irresistible spell, tantalizing taste buds with each spoonful. Crafted from the precious pan drippings of any perfectly roasted meat. Rich & Savory Pan Dripping Gravy: Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! This gravy is an absolute delight, boasting a heavenly richness and depth of flavor that effortlessly enhances any roast dinner. Its velvety texture and savory aroma weave an irresistible spell, tantalizing taste buds with each spoonful. Crafted from the precious pan drippings of a perfectly roasted meat, this dark and luscious elixir exudes a symphony of flavors, from the caramelized notes of onions to the comforting warmth of butter and broth. You Will Need Pan drippings from a roast (beef, chicken, turkey, etc.) 2 cups beef or chicken broth (depending on the meat you roasted) 1/4 cup all-purpose flour 1/4 cup unsalted butter Salt and pepper to taste Thank you so much for supporting my site A basic recipe for mouth watering gravy using the drippings from beef roast or whatever you have roasted, turkey, chicken, pork roast. Where the recipe calls for broth I prefer to use homemade broth but you can use any store bought broth too. Directions After roasting your meat, remove it from the roasting pan and set it aside to rest. Pour the drippings from the roasting pan into a fat separator or a bowl and let it sit for a few minutes. This allows the fat to separate from the meat juices. Skim off the fat from the drippings and discard it, or you can save it for other cooking purposes. In a saucepan, melt the unsalted butter over medium heat. Gradually whisk in the all-purpose flour until you have a smooth mixture, known as a roux. Cook the roux for a few minutes until it turns a light golden color, stirring constantly to avoid burning. Slowly pour the separated drippings into the saucepan with the roux, whisking continuously to avoid lumps. Add the beef or chicken broth to the mixture while continuing to whisk. Bring the gravy to a gentle simmer. Allow the gravy to simmer for a few minutes until it thickens to your desired consistency. If it becomes too thick, you can add a bit more broth or water to adjust the thickness. Season the gravy with salt and pepper to taste. Remember that the drippings might already be salty, so taste before adding more salt. Once the gravy has reached the desired consistency and flavor, remove it from the heat. Pour the gravy into a serving jug or a gravy boat. Serve the roast dripping gravy alongside your roasted meat and enjoy! Feel free to customize the gravy by adding herbs, spices, or other flavorings to suit your taste. This savory sauce will undoubtedly elevate your roast dinner and make it even more enjoyable. Gravy Recipes Bacon and Onion Gravy Copycat KFC Gravy Old Fashion Turkey Gravy Brown Gravy without roast drippings Egg Foo Young Sauce (Gravy) Thank you so much for supporting my site To make the roast dripping gravy darker and richer in color, you can follow these additional steps: Add caramelized onions: Sauté thinly sliced onions in a separate pan until they become brown and caramelized. This will add a deep, dark color and a sweet flavor to the gravy. Once caramelized, mix them into the gravy before serving. Use beef or chicken stock with a dark color: Opt for a beef or chicken stock that has a rich, dark color. You can find darker stock in some stores, or you can make your own by roasting beef or chicken bones before making the stock. Use dark soy sauce: A small amount of dark soy sauce can deepen the color of the gravy without overpowering the flavor. Be cautious not to add too much as it can make the gravy overly salty. Browning sauce or gravy enhancer: These commercial products can be used sparingly to intensify the color of the gravy. They are concentrated and have a dark hue, so only a small amount is needed. Browning the roux: When making the roux (butter and flour mixture), cook it for a little longer until it becomes a darker shade of golden brown. However, be careful not to burn it, as that will impart a bitter taste to the gravy. Use the fond from the roasting pan: After removing the roasted meat from the pan, you can deglaze the pan with a little bit of broth or water. Scrape up all the browned bits (fond) from the bottom of the pan as they are packed with flavor. Add this liquid to the gravy for a darker color and enhanced taste. Remember that the color of the gravy should not be the only focus. Balancing the flavors and achieving a rich, savory taste is equally important. Be cautious with any additional seasoning you use, so it complements the overall flavor profile of your roast dinner. Thank you so much for supporting my site

This dessert is not only beautiful but easy to make. It's not overly sweet but is over the top good. It's a  soft moist cake made with cinnamon, and our Strawberry Banana sauce (filling) It's so easy you will want to make it again and again. My family raved about it, and my husband just loved the strawberry filled banana's. as decoration lol So yummy!~ Strawberry Shortcake You Will Need For the shortcakes: 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup unsalted butter, cold and cut into small cubes 3/4 cup heavy cream 1 teaspoon pure vanilla extract For the strawberries: 1 pound fresh strawberries, washed, hulled, and sliced 1/4 cup granulated sugar (adjust to taste) 1 tablespoon fresh lemon juice For the whipped cream: 1 1/2 cups heavy cream, chilled 1/4 cup powdered sugar 1 teaspoon pure vanilla extra ct Dessert Recipes Strawberry Sauce (Filling) Old School Chocolate Brownies Caramel Apple Hand Pies Caramel Apple Parfait Strawberry Cheesecake yogurt or fruit topping Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. In a separate small bowl, mix the heavy cream and vanilla extract. Pour this mixture into the flour mixture and stir until just combined, being careful not to overmix. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 3/4-inch thick round. Use a 2 1/2-inch round cutter or glass to cut out the shortcakes. Place them on the prepared baking sheet, leaving a little space between each. Bake the shortcakes in the preheated oven for about 15-18 minutes or until they turn golden brown. Remove from the oven and let them cool on a wire rack. While the shortcakes are cooling, prepare the strawberries. In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Mix well, cover, and let them sit at room temperature for about 15-20 minutes to release their juices. For the whipped cream, in a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. To assemble the strawberry shortcakes, split the cooled shortcakes in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the strawberry mixture over the bottom half. Top with a dollop of whipped cream. Place the other half of the shortcake on top and add more strawberries and whipped cream on the top. Optionally, you can garnish with a fresh strawberry or a sprig of mint for an extra touch. Serve immediately and enjoy the delightful flavors of the classic strawberry shortcake! How-to Video

Learn how to can homemade turkey broth with our beginner-friendly step-by-step instructions. Preserve your flavorful base for soups and stews, and enjoy the convenience of delicious homemade broth at your fingertips. How to Make Turkey Broth Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! You can chicken or turkey, our homemade broth recipe will provide you with a flavorful and versatile base for a wide range of soups, stews, and other creations. Follow our step-by-step instructions, Create the best homemade broth right in your own kitchen. Perfect for beginners and seasoned cooks alike, our homemade broth recipe is a must-have addition to your cooking repertoire, allowing you to enhance your dishes with the rich, savory essence of homemade broth. You Will Need 1 4-pound Butterball Turkey (remove gravy packet and giblets and freeze) 1 package of chunked Carrots 2 large Onions, quartered 8 to 10 Garlic Cloves Vinegar 2 Bay Leaves 1 tablespoon Peppercorns 4-5 sprigs of fresh Thyme (or 1 tablespoon dried thyme) 1-2 stalks of Celery, roughly chopped 1-2 Leeks, washed and roughly chopped A few sprigs of Rosemary and Sage (optional) Water Cooking spray Thank you so much for supporting my site All About Broth FAQ (frequently asked questions) Canning Chicken Broth Canning Chicken or Turkey Broth How to can Turkey Broth instructions below Recipes that use Turkey or Chicken Broth Turkey Mashed potatoes and Gravy Chicken with Mushroom and Onion Gravy Loaded Bacon and Cheese Chicken Cabbage and Kielbasa Stir-fry Corned Beef and Cabbage How to make Turkey Broth In the Instant Pot Explore the world of adventure with our Instant Pot Turkey Broth recipe! This hassle-free guide unlocks the magic of creating rich, flavorful broth in a flash, ideal for elevating your soups, stews, and more. Whether you've got a turkey carcass left over from a feast or some fresh turkey bones ready to roll, our Instant Pot method ensures quick and scrumptious results. Explore herb-infused wonders and low-sodium options as you embark on a flavor-packed journey with your Instant Pot. Bid farewell to store-bought mediocrity and say a cheerful "hello" to homemade excellence with our Instant Pot Turkey Broth recipe – your passport to a world of tasty possibilities! Preheat your oven to 425°F (220°C). Spray a large baking sheet with cooking spray. Place the chunked carrots, quartered onions, celery, leeks, and garlic cloves on the baking sheet. Remove the gravy packet and giblets from the 4-pound Butterball Turkey, and set them aside or freeze them for another use. Cut or tear the turkey carcass into large pieces. Arrange these turkey pieces on the same baking sheet. Roast the vegetables, turkey carcass, and herbs (rosemary and sage, if using) in the preheated oven for about 30-40 minutes or until they are deeply browned and caramelized. Transfer the roasted ingredients to your Instant Pot. Add a generous splash of vinegar to the Instant Pot. Add the bay leaves, peppercorns, and fresh thyme (or dried thyme) to the Instant Pot. Fill the Instant Pot with water, covering all the ingredients. Be sure not to exceed the maximum fill line of your Instant Pot. Seal the Instant Pot with the lid and set it to Manual (Pressure Cook) mode on High Pressure. Set the timer for 60-90 minutes, depending on your preference for flavor intensity. Once the cooking cycle is complete, allow the pressure to release naturally for about 15-20 minutes, and then carefully perform a quick release to release any remaining pressure. Open the Instant Pot and carefully strain the turkey broth through a sieve or fine-mesh strainer into a large container or quart-sized jars. Discard the solids (vegetables, turkey pieces, and spices). Your enhanced homemade turkey broth is now ready to use in various recipes. I did not add salt to allow flexibility in seasoning your dishes to taste without the broth overpowering with salt. Allow the broth to cool to room temperature before refrigerating it. Once chilled, skim off any solidified fat that rises to the top. Enjoy your flavorful, low-sodium turkey broth made conveniently in the Instant Pot! Thank you so much for supporting my site How to make Turkey Broth On The Stove Top Stovetop Turkey Broth recipe! Whip up homemade turkey broth right on your trusty stovetop and get ready for some savory magic. Whether you're a kitchen newbie or a seasoned pro, this method is all about fun. Dive into bubbling pots of deliciousness, toss in your favorite herbs and spices, and savor the joy of homemade turkey broth. Say "bye-bye" to store-bought blandness and say a cheerful "hello" to flavor-packed excitement with our Stovetop Turkey Broth – your ticket to kitchen fun! Preheat your oven to 425°F (220°C). Spray a large baking sheet with cooking spray. Place the chunked carrots, quartered onions, celery, leeks, and garlic cloves on the baking sheet. Remove the gravy packet and giblets from the 4-pound Butterball Turkey, and set them aside or freeze them for another use. Cut or tear the turkey carcass into large pieces. Arrange these turkey pieces on the same baking sheet. Roast the vegetables, turkey carcass, and herbs (rosemary and sage, if using) in the preheated oven for about 30-40 minutes or until they are deeply browned and caramelized. Transfer the roasted ingredients to a large stockpot. Add a generous splash of vinegar to the stockpot. Add the bay leaves, peppercorns, and fresh thyme (or dried thyme) to the stockpot. Fill the stockpot with water, covering all the ingredients. Be sure to add enough water to submerge all the ingredients. Place the stockpot on the stove over medium-high heat until the mixture comes to a boil. Once it boils, reduce the heat to low and simmer the broth, skimming off any foam or impurities that rise to the surface. Simmer for about 4-6 hours, allowing the flavors to meld and the broth to become rich and flavorful. Keep an eye on the water level and add more as needed to keep the ingredients submerged. After simmering for the desired time, remove the stockpot from the heat and let it cool slightly. Strain the turkey broth through a sieve or fine-mesh strainer into a large container or quart-sized jars. Discard the solids (vegetables, turkey pieces, and spices). Your enhanced homemade turkey broth is now ready to use in various recipes. I did not add salt to allow flexibility in seasoning your dishes to taste without the broth overpowering with salt. Allow the broth to cool to room temperature before refrigerating it. Once chilled, skim off any solidified fat that rises to the top. Enjoy your flavorful, low-sodium turkey broth made on the stovetop! Thank you so much for supporting my site How to Pressure Can Turkey Broth for beginners Using Our Step-by-Step Guide Step-by-Step for Beginner Canners: Preparation: Start by making sure your quart-sized canning jars, lids, and bands are clean and sterilized. You can do this by boiling them or using a dishwasher with a sanitize setting. Turkey and Vegetables: Take your 4-pound Butterball Turkey and remove the gravy packet and giblets. Freeze them for later use. In a large pot, put the turkey carcass, chunked carrots, quartered onions, garlic cloves, celery, leeks, bay leaves, peppercorns, thyme, and optional rosemary and sage. Water and Vinegar: Cover all the ingredients with water. Add a small splash of vinegar (about 1/4 cup) to help bring out the flavors from the turkey bones and vegetables. Simmer: Bring everything to a boil, then lower the heat to a gentle simmer. Let it simmer for around 3 to 4 hours. If you see foam forming on the surface, skim it off. Straining: After simmering, strain the broth through a fine-mesh sieve or cheesecloth into another large pot or container. Get rid of the solids. Fill Jars: Carefully pour the hot turkey broth into your prepared quart-sized canning jars, leaving about 1 inch of space at the top. Debubbling: To remove any air bubbles, use a debubbling tool or a non-metallic spatula. Clean Rims: Wipe the rims of the jars with a clean, damp cloth to ensure there's no residue that might interfere with sealing. Lid Placement: Put the sterilized canning lids and bands on each jar, making sure they're not too loose or too tight. Processing: Follow the instructions for your pressure canner. Usually, it involves processing at 10-11 pounds of pressure for 20-25 minutes for quart-sized jars. Cooling: After processing, carefully take the jars out of the pressure canner and let them cool completely on a clean towel or cooling rack. Check Seals: Once they're cool, check if the lids have sealed by pressing in the center. If it doesn't pop back, the jar is sealed. Storage: Store your sealed jars in a cool, dark place. Properly sealed jars can be stored for up to a year or more. That's it! You've just canned your homemade turkey broth, and it's ready to add a burst of flavor to your future recipes. Don't be afraid to give it a try; you'll be proud of your delicious creations. Happy canning!

Savory ham and vegetable soup Packed with tender beans, diced potatoes, sweet carrots, and juicy tomatoes. Feels like a warm hug on a chilly day. EAsy Hearty Ham and Bean Vegetable Soup Looking for a hearty, comforting meal that's as easy as it is satisfying? This savory ham and vegetable soup is the perfect way to use up leftover ham and pantry staples like canned veggies. Packed with tender beans, diced potatoes, sweet carrots, and juicy tomatoes, every spoonful is loaded with bold, cozy flavors. It’s the kind of soup that feels like a warm hug on a chilly day. Whether you're serving it up for family dinner or meal-prepping for the week, this soup will leave everyone feeling full and happy. Don’t forget to pair it with some fresh bread or cornbread for the ultimate homestyle touch! Share Don’t forget to check out my Instagram account – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter ! Ingredients: As an Walmart Creator, I earn from purchases. 1 tablespoon butter or olive oil 1/2 cup diced onion 2 garlic cloves , minced 1 1/2 cups diced leftover ham (small pieces) 5 cups chicken broth 1 (15-ounce) can butter beans , drained and rinsed 1 (15-ounce) can short green beans , drained 1 (15-ounce) can sliced carrot s , drained 1 (15-ounce) can whole kernel corn , drained 1 (15-ounce) can diced tomatoes , undrained 1 (15-ounce) can diced potatoes , drained 1 1/2 teaspoons smoked paprika 1 teaspoon dried thyme 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon Worcestershire sauce Salt and pepper to taste 1 tablespoon chopped fresh parsley for garnish Thank you so much for supporting my site Soup Recipes Cheeseburger Soup Egg Drop Soup Taco Soup Broccoli Potato Soup with Bacon Hamburger Soup Instant Pot How to Make Easy Ham and Bean Vegetable Soup Stove Top Directions and OAMC instructions below Sauté Aromatics: Set the Instant Pot to the "Sauté" function and add the butter or olive oil. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant. Cook the Ham: Add the diced ham and sauté for another 2-3 minutes, letting it brown slightly and release its flavor. Add Chicken Broth and Seasonings: Turn off the "Sauté" function. Pour in the 5 cups of chicken broth. Add the smoked paprika, dried thyme, onion powder, garlic powder, Worcestershire sauce, and a pinch of salt and pepper. Stir to combine. Add Vegetables: Stir in the butter beans, green beans, sliced carrots, corn, diced tomatoes (with liquid), and diced potatoes. Pressure Cook: Close the lid of the Instant Pot and set the valve to "Sealing." Select the "Pressure Cook" or "Manual" function and set it to 5 minutes on high pressure. When the cooking cycle is complete, allow a natural pressure release for 5-10 minutes, then carefully perform a quick release for any remaining pressure. Adjust and Serve: Open the lid and stir the soup well. Taste and adjust the seasoning with additional salt, pepper, or Worcestershire sauce if needed. Ladle the soup into bowls, garnish with chopped parsley, and serve hot. Thank you so much for supporting my site Stove Top Easy Ham and Bean Vegetable Soup Recipe Sauté Aromatics: In a large pot or Dutch oven , heat the butter or olive oil over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant. Cook the Ham: Stir in the diced ham and cook for 3-4 minutes, letting it brown slightly to release its flavor. Add the Broth and Seasonings: Pour in the chicken broth. Add smoked paprika, dried thyme, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Stir to combine. Add the Vegetables: Stir in the butter beans, green beans, sliced carrots, corn, diced tomatoes (with liquid), and diced potatoes. Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes, stirring occasionally. Taste and Adjust: After simmering, taste the soup and adjust the seasoning with more salt, pepper, or Worcestershire sauce if needed. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with your favorite bread or cornbread on the side. Thank you so much for supporting my site Savory Ham and Vegetable Soup – OAMC Method 2 tablespoons butter or olive oil 1 cup diced onion 4 garlic cloves, minced 3 cups diced leftover ham (small pieces) 10 cups chicken broth 2 (15-ounce) cans butter beans , drained and rinsed 2 (15-ounce) cans short green beans , drained 2 (15-ounce) can sliced carrots , drained 2 (15-ounce) cans whole kernel corn , drained 2 (15-ounce) cans diced tomatoes , undrained 2 (15-ounce) cans diced potatoes , drained 3 teaspoons smoked paprika 2 teaspoons dried thyme 2 teaspoons onion powder 2 teaspoons garlic powder 2 tablespoons Worcestershire sauce Salt and pepper to taste 2 tablespoons chopped fresh parsley for garnish (optional, added after reheating) Thyme & Table Non-Stick 8 QT Signature Stock Pot with Glass Lid, Rainbow Prepare the Soup Base: In a large stockpot, heat the butter or olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 2-3 minutes. Cook the Ham: Add the diced ham and cook for 3-4 minutes, letting it brown slightly and release its flavor. Combine Ingredients: Add the chicken broth to the pot, followed by the butter beans, green beans, carrots, corn, diced tomatoes (with liquid), and diced potatoes. Stir in smoked paprika, dried thyme, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 25-30 minutes, stirring occasionally to meld the flavors. Cool the Soup: Remove the soup from heat and let it cool completely before dividing it into portions for freezing. Freezing Instructions: Portion the Soup: Divide the cooled soup into meal-sized portions based on your family’s needs. Use airtight freezer-safe containers or heavy-duty freezer bags. Leave some headspace in containers to allow for expansion during freezing. Label and Store: Label each container or bag with the date, recipe name, and reheating instructions. Freeze flat if using freezer bags for easy storage. Reheating Instructions: Thaw: Remove the soup from the freezer and let it thaw in the refrigerator overnight. Reheat: Pour the soup into a pot and heat over medium-low heat, stirring occasionally until warmed through. Adjust seasonings if necessary (add fresh parsley for garnish if desired). Tips for OAMC Success: Batch Size: Double or triple the recipe as needed, based on freezer space and family size. Storage Time: Properly stored, the soup will last up to 3 months in the freezer. This OAMC method ensures you have a hearty, flavorful meal ready to go, perfect for busy days or meal prepping! Join Us for the latest updates: Facebook Pinterest YouTube Instagram LinkedIn Twitter