INSTANT POT ZUPPA TOSCANA SOUP

1 lb hot italian sausage
3 medium russet potatoes (or, 5 small idaho gold potatoes), unpeeled
1 small onion
4 strips of thick sliced bacon, diced
4 cloves garlic
2 cups of kale (veins removed and sliced thin like ribbons)
5 C. chicken broth
1 C. heavy cream (or, half and half for a lighter version)
salt, pepper to taste

Add sausage to the Instant Pot to brown using the saute feature. Use your spatula to crumble it as you saute, slowly breaking it apart as it cooks.

Once the sausage has browned, add the bacon, garlic and onion and saute for 2-3 minutes or until soft.

Turn the Saute function OFF, and drain the extra grease, keeping the sausage, bacon, garlic and onions in the pot.

Add the chicken broth and unpeeled potatoes to the pot with the existing sausage & bacon.

Place the lid on the Instant Pot, close the valve (seal), and set the timer to manual, for 4 minutes.

The pot will take some time to come to pressure - once at pressure, it will count "down" from 4 minutes.

Once the pot beeps (finished), allow the pressure to release naturally for 10 minutes, then do a quick release.

Add the kale, stir in and let it sit a few minutes until it wilts in the pot.

Stir in the heavy cream/half and half and season with salt/pepper - to taste.

ONIONS RINGS

Onion Rings

2/3 C Milk
1/2 C flour
3/4 tsp baking powder 
1/2 tsp salt 

Milk together until smooth with wire whip. Dip onions and deep fry in oil 

BANANA SOUR CREAM BREAD

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.Bake for 1 hour, until a toothpick inserted in center comes out clean.

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STEAMED BABY BOK CHOY

Baby Bok Choy
4 teaspoons soy sauce
Zest & juice of one lime
Scallions

Take baby bok choy & slice in half long ways. Steam until tender. Meanwhile, mix 4 teaspoons soy sauce, zest & juice of one lime, and some sliced scallions.  I put the steamed bok choy on a platter & drizzled with the sauce. 

SAUSAGE AND TORTELLINI SOUP

2 tablespoons EVOO
1 pound bulk sweet Italian sausage
2 large onions, chopped
3 celery ribs with green leafy tops, finely chopped
4 large garlic cloves, chopped
1 small fennel bulb, cored and chopped, a handful of the green fronds reserved
2 large pinches of red pepper flakes
Salt and black pepper
1 28-ounce can diced tomatoes
2 quarts chicken stock
2 9-ounce packages fresh tortellini (cheese, spinach, or mushroom)
1 1/2 cups fresh basil, about 25 leaves, chopped
1/2 cup fresh flat-leaf parsley leaves, chopped
Grated Parmigiano-Reggiano cheese, for passing at the table

Preheat a large soup pot over medium-high heat with 2 tablespoons of the EVOO.  Add the sausage to the hot pot and break it up with a wooden spoon into little pieces as it cooks, 2 to 4 minutes.  Add the onions, celery, garlic, chopped fennel, red pepper flakes, and a little salt and pepper.  Cook, stirring frequently, for 5 minutes.  Add the tomatoes and continue to cook for a minute, then add the chicken stock.  Put a lid on the pot to bring the soup up to a simmer and cook for 10 minutes.  Uncover the pot, add the tortellini, and cook for 5 minutes.  Once the pasta is cooked through, add the basil and parsley, then taste and re-season with a little more salt and pepper if you think it needs it.  Chip up the reserved fennel fronds, stir them in, and serve.  Pass the cheese at the table.

POLKA DOT PICNIC CAKE

1-1/2 C chopped dates 

1 C boiling water 

1 tsp soda

(Mix water dates soda set aside)

Cream 3/4 C butter

1 C sugar

2 eggs 

1/2 tsp salt   1tsp vanilla 

2 C Flour

Add date mixture--bake in 8x11 cake pan sprayed with Pam--sprinkle top with chopped walnuts and chocolate chips bake 350* 30-35 min

SWEET PULLED PORK ENCHILADAS

For the Pulled Pork:

• 3 lb. Boneless Pork Shoulder Roast
• 16 oz. Root beer (non-diet), divided
• 1/4 cup water
• 1/2 tsp garlic salt
• 1/4 tsp black pepper
• 1 1/4 cup enchilada sauce 
• 4 oz. can diced green chiles
• 3/4 cup brown sugar
For the Enchiladas
• 2 cups enchilada sauce  , divided
• 8 to 10 corn & flour blended tortillas (or just corn)
• 3 to 4 cups shredded marbled cheddar cheese
Optional Toppings:
• Sour cream
• Diced Tomato
• Cilantro
• Diced Avocado

Instructions

1. Place the pork in your slow cooker and pour in 8 oz of root beer and 1/4 cup of water. Season the pork with garlic salt and pepper, then cover and let cook on LOW for 6 hours.
2. After 6 hours remove pork and shred with two forks. Drain any liquid from the crock pot and return pulled pork to the crock pot.
3. Combine the remaining root beer, 1 1/4 cup enchilada sauce, green chiles and brown sugar in a blender and blend until smooth. Pour over shredded pork and stir to combine. Cover and cook on LOW for an additional 2 hours.
To make Enchiladas:
4. Preheat oven to 375 degrees F.
5. Pour 1/2 cup of enchilada sauce on the bottom of a 9x13" casserole dish.
6. Place a generous 1/3 cup of pork on a tortilla and top with 1/4 cup of shredded cheese, then roll up. Place seam side down in the casserole dish. Repeat until the casserole dish is filled.
7. Pour the remaining enchilada sauce over the top of the tortillas and spread so the tortillas are coated. Top with the remaining shredded cheese.
8. Bake for 15 to 20 minutes or until the cheese is melted nicely in the center. Let cool for 5 minutes before serving. Enjoy!

via http://www.iwashyoudry.com/sweet-pulled-pork-enchiladas/?m