Dump and Start Insta Pot Creamy Ziti

Instructions

1. Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, thats okay.
2. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release.
3. Add the red pasta sauce to the Instant Pot and give it a stir.
4. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.
5. Enjoy!

Recipe Notes

This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Tiffany 2018

Crunchy Parmesan Cauliflower Bites

Ingredients:

• 1/2 head of cauliflower, cut into bite sized florets
• 1 1/2 cups panko bread crumbs
• 3/4 cup finely ground Parmesan cheese
• 2 large eggs, whisked
• marinara sauce for dipping
• 1 tbsp fresh parsley, finely chopped (optional, for garnish)

Directions:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
2. Add panko and cheese to a large bowl and then mix together until thoroughly combined. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then roll in bread crumb mixture until fully coated and place on a baking sheet lined with parchment paper. You may need to press on the coating to help get it to stick to the cauliflower bites. Repeat until all cauliflower is coated.   
3. Bake for about 20-25 minutes until coating is a dark golden brown and crunchy. Sprinkle with parsley. Serve with marinara sauce. 

Tiffany 2018

Triple Fruit Salad with Poppy Seed Dressing

Ingredients

• 1 pineapple
• 2 pounds strawberries
• 4 kiwis
• 1 lemon
• 2 tablespoons sugar or honey
• 1 tablespoon poppy seeds

Instructions

1. Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes (See the cooking lesson below). Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: Peel the kiwi, then cut into bite-sized cubes.
2. Combine all the prepared fruit in a large mixing bowl. Squeeze the juice of one lemon over the fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.
3. Chill for at least 30 minutes before serving.

Tiffany 2018

Frozen Virgin Mojito

Porportions for one serving:

1/2 cup soda water or sprite

2 TBS simple syrup

2 TBS lime juice

5 leaves fresh mint

1/3 cup ice

Blend until slushy 

Garnish with lime and mint

Crab Rangoon Dip with Wanton chips

Crab Rangoon Dip With Wonton Chips

An easy, creamy hot crab dip with all the flavors you love in your favorite Asian take out appetizer.

Ingredients

For The Dip

• 8 oz cream cheese softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 cup shredded Parmesan cheese
• 2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
• 1 cup shredded mozzarella cheese divided
• 1 clove garlic minced
• ½ tsp freshly ground black pepper

For The Chips

• one pkg wonton wrappers
• cooking spray

Instructions

1. Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
2. Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
3. Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.

Nuts About Berries Salad from Cafe Zuppa

Ingredients:

Fresh spinach
Fresh mixed berries
1/2 cup sliced almonds
2 TB sugar
2 TB brown sugar
1 tsp cinnamon
1 1/8 cup olive oil
1/3 cup red wine vinegar
1/2 cup sugar
3/4 tsp dry mustard
3/4 tsp salt
1 tsp poppyseed

Directions:
Wash your salad and berries and set aside.

Almonds:
In a small frying pan, combine your almonds and sugar. Cook on medium/low heat and watch closely. Keep stirring as the sugar begins to melt to keep it from burning. Once the sugar has coated the nuts, sprinkle them with cinnamon and remove them from the heat. Place the nuts on foil to cool.

Dressing:
Combine all of the ingredients in a blender or mason jar and mix until combined. Store in the refrigerator until ready to serve. Shake just before serving. I think it is best to pour it into the bowl before adding the salad and mix it together before serving. 

For the salad, layer the spinach, berries, and nuts. 

From www.iheartnaptime.net

Broccoli and Cheese Sauce

Cook broccoli until it is tender. Set it aside.

Melt 2 tablespoons butter in a saucepan.
Stir in 2 tablespoons flour.
Cook over medium heat for one minute.
Gradually add 1 cup of milk while stirring constantly.
Boil gently for a minute.
Stir 1/2 cup grated cheese into the hot sauce.
Continue stirring until cheese is melted and sauce is smooth.

Pour cheese sauce over broccoli.
Salt and pepper to taste.