Author: sarah

Pye’s Awesome and Easy Creamy Corn Casserole

1 cup butter, melted
2 eggs, beaten
1 (8 1/2 ounce) package cornbread mix
1 (15 ounce) cans whole kernel corn, drained
1 (14 3/4 ounce) cans creamed corn
1 cup sour cream
…
Preheat oven to 350 degrees.
Lightly grease a 9×9 baking dish.
In a medium bowl, combine all ingredients (butter, eggs, corn bread mix, whole and creamed corn, and sour cream).
Spoon mixture into prepared dish.
Bake for 50 – 60 minutes in preheated oven (until top is golden brown around the edges).
*Please note, if you are going to double this recipe, the cooking time WILL need to be increased. Also I use a larger pan 9X13 because the thinner the mixture is, 1in deep, it cooks better.

If you like it sweeter, add a little sugar and nutmeg and if you like it a bit spicy add green onions and cheese and whatever u like.

Pye’s Mac and Cheese

16oz elbow macaroni
8oz sour cream
1/2 stick butter
3-4 cups shredded cheese
1/2 block veleveeta
milk
2 eggs
salt & pepper

…

Preheat oven to 350 degrees

Boil macaroni per directions don’t overcook, al dente (you are going to finish cooking in the oven). Drain

Add butter, sour cream, milk (you don’t want it to be too soupy) 1/2-3/4 the height of macaroni (hope that makes sense) salt, pepper and eggs-make sure you add the eggs after the milk cause the hot noodles will cook them and that makes it gross.

Microwave and melt about half block of velveeta with milk (not too thick) so it mixes nicely in the macaroni, coating the noodles.

Spray 9X13 pan with cooking spray, spread layer of shredded cheese on the bottom, pour in 1/3-1/2 of noodles (depending on depth of pan), layer more cheese and noodles the last step should be a layer of cheese. Place in oven uncovered for approx. 30 mins until sides and top are browned. It seems to taste better after sitting for awhile 15 mins or so.

The milk added to the noodles can be a little tricky too much and its soupy and not enough will dry out noodles in the oven.

Ratio Bread Dough

20 oz bread flour (12 oz white, 8 oz ww plus flax, poppy and sesame seed)
12 oz water
2 tsp salt
1 tsp yeast
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Combine all ingredients and knead 10 min. Rise till double. Punch down and form into boule. Slash top 3 times with knife. Coat boule with oil and sprinkle with kosher salt. Place boule in greased dutch oven.
Let rise a second time. Preheat oven to 450 degrees. Cover dutch oven and bake 30 minutes. Remove lid and bake 15 minutes more. Remove bread to wire rack immediately.

KFC Coleslaw

8 c. cabbage, finely chopped

1/4 c. carrot, finely chopped

1/2 c. sugar

1/2 tsp. salt

1/8 tsp. pepper

1/4 c. milk

1/2 c. mayo

1/4 c. buttermilk

1 1/2 T. white vinegar

2 1/2 T. lemon juice

Combine all ingredients and chill for at least 2 hours before serving.

Sydel’s Dump Cake

1 package white cake mix
1 large can crushed pineapple
1 large can cherry pie filling
1/2 stick butter

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Sprinkle 1/2 to 3/4 of the cake mix in the bottom of a greased 9×13 pan. Drain approximately 1/3 of the juice from the pineapple. Spoon the drained pineapple evenly over the cake mix. Spoon the cherry pie filling over the pineapple. Sprinkle the cherry pie filling layer with the remaining cake mix, covering evenly. Cut the butter into slices, each approximately 1/2 tablespoon thick. Place the slices on top of the cake mix layer, spacing slices evenly over the entire cake. Bake in a 350 degree oven until the cake is golden brown, 20-35 minutes.

Instant Pot Red Beans and Rice

3 T. oil

1 lb. polish sausage or andouille sausage, sliced or diced

2 cups chopped vegetables (a mixture of onions, celery, green bell pepper, parsley)

1 clove garlic, minced

1 small can tomato sauce

1 lb. red beans

6 cups water

1 bay leaf

1 T. Tony C’s

Rinse and sort beans.

Press saute button on the instant pot and add oil to pot. Saute the sausage and remove when browned. Add vegetables to the pot and saute until they begin to caramelize. Deglaze the pan with water, scraping all the browned bits off the bottom. Add rinsed and drained beans, bay leaf, tomato sauce, and Tony C’s. Return cooked sausage to the pot.

Turn saute mode off and cover the instant pot. Pressure cook for 50 minutes at high pressure, let the pot vent naturally for 25 minutes when done.

Remove the lid. Add cornstarch slurry (1 tsp cornstarch, 3 tsp water) to thicken, if desired. Some beans may also be mashed to thicken the sauce. Serve over rice.

Recipe adapted from carmelliabrand.com

Instant Pot Chili Verde

4 lbs. boneless pork shoulder, cut into 2 inch cubes

3/4 lb. tomatillos (about 4 tomatillos), quartered, husks discarded

2/3 lb. poblano peppers (about 2), roughly chopped, seeds and stems discarded

6 oz. anaheim peppers (about 2), roughly chopped, seeds and stems discarded

2 serrano or jalapeno chilies, roughly chopped, stems discarded

8 oz. white onion (1 medium), roughly chopped

6 medium cloves garlic, peeled

1 T. cumin

Salt, (1 tsp.) to taste

1/2 cup loosely packed cilantro leaves

1 T. fish sauce

Fresh lime wedges

In a pressure cooker, combine pork, tomatillos, poblanos, anaheims, serranos/jalapenos, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure and cook for 30 minutes. Release pressure.

Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to the pressure cooker. Use an immersion blender to blend all ingredients in the instant pot, adding salt to taste. Return pork to sauce and stir until combined. A cornstarch slurry (1 tsp. cornstarch and 3 tsp. water) may be added to thicken the sauce, if desired. Serve with lime wedges.

Recipe from seriouseats.com

Instant Pot Refried Beans

1 pound pinto beans
1 large onion, roughly diced
4 cloves garlic, minced
5-6 cups chicken stock (5-6 cups water and 5-6 chicken bouillon cubes)
2 T. lard
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
Salt to taste
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Turn instant pot to saute mode (more). Add lard. Saute onion until browned. Add garlic, chili powder, cumin, and oregano and heat through. Deglaze the pan with chicken stock, making sure to scrape all the browned bits off the bottom of the pan. Rinse and drain the beans, then add to instant pot. Pressure cook at high pressure for 50 minutes, then 25 minutes natural release. When done, use an immersion blender to blend into refried beans. Season with more salt, as needed (the recipe I used specified 4 pinches of salt).

From pressurecookrecipes.com

Ree Drummond’s Fettuccine Alfredo

1 lb fettuccine noodles

1 stick butter

1 cup heavy cream

salt and pepper

2 cups grated Parmesan

…

Cook the pasta according to package directions.  In a saucepan over low heat, warm the butter and cream.  Season with salt and pepper.  Add half of the Parmesan cheese to the sauce.  Drain the pasta and place it in the saucepan with the sauce.  Sprinkle remaining Parmesan on top. Toss to combine, thinning with pasta water as necessary.

Baby Back Ribs

2 racks baby back pork ribs

1/4 cup seasoned salt

1 T. black pepper

1 tsp. celery seed

1 tsp. chili powder

2 tsp. garlic powder

…

Preheat electric smoker to 225.  Prepare ribs by removing membrane and trimming excess fat.  Mix spices together to make dry rub, and rub this mixture into the prepared ribs.  Let the ribs sit at room temperature for 30 minutes before placing in smoker.

Cook ribs in the smoker for 3 hours, adding 1/2 cup apple wood chips to the smoker every hour. After 3 hours, remove the ribs, and wrap them in aluminum foil.  Return the ribs to the smoker and cook for an additional 1 to 1 1/2 hours.  Do not add more apple wood chips once you wrap the ribs in foil.

I have also placed a small, boneless, pork roast in the smoker at the same time (3 hours uncovered, 1 1/2 hours wrapped in foil).  Use the same dry rub mixture on the meat before smoking the pork roast.