Delicious by Debbie

Instant Pot Glazed Carrots

1 pound Baby Carrots
1/2 tsp. Salt
2 Tbsp. Honey
1/3 cup Butter
1/3 cup Brown Sugar
1/2 tsp. Cinnamon
1/2 cup Water

1. Place all ingredients into Instant Pot
2. Place lid on & set to sealing
3. Set to 4 minutes pressure
4. When 4 minutes is up, turn off & do a quick release
5. When pressure is released, open instant pot and stir well.

Egg Corn Cheddar Breakfast Muffins

6 eggs, slightly beaten
1 1/2 cups corn, drained
1/2 cup Reduced Fat Cheddar Cheese, shredded
2 Tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Minced Garlic
1/4 cup Onion, finely chopped
1/2 tsp. Chives

1. Preheat oven to 350 degrees and spray full size muffin tin (mine made 9)
2. In bowl combine all ingredients until everything is incorporated
3. Fill muffin tins with at least 1/3 cup of mixture
4. Bake at 350 degrees for 25 minutes
5. Cool in muffin tin on a wire rack for 5-10 minutes
6. Use a butter knife to gently take them out of the pan
7. Cool completely to store in refrigerator or enjoy them hot!
8. These are 2 WW points according to my calculations

Cream Puff Cake (9x13)

1 cup Water
1 stick (1/2cup) Butter
1 cup Flour, all-purpose
4 Eggs
3 boxes (small) Instant Vanilla Pudding Mix
4 cups Milk
1 (8 oz) Cream Cheese
1 tsp. Vanilla
1 (8-12oz) Whipped Topping
Chocolate syrup

1. Preheat oven to 400 degrees and spray a 9x13 inch baking pan
2. Bring water & butter to a boil
3. Add flour & cook & stir until thick
4. Add eggs, one at a time, stirring well after each addition
5. Spread in prepared 9x13 inch baking pan. Spread as evenly as possible and up the sides just a bit, making a rim.
6. Bake for 35 minutes.
7. Cool completely
8. Filling: beat the cream cheese until creamy and slowly add the milk while beating.
9. Add pudding mixes and beat until blended and thickened.
10. Spread onto baked cooled crust and chill for a couple hours
11. Spread whipped topping over the top and drizzle with chocolate syrup…you can wait until you serve it and drizzle the chocolate syrup over each individual serving.

Individual Italian Meatloafs

2 pound Ground Beef
1 tsp. Salt
1 tsp. Pepper
1 tsp. Italian Seasoning
1 tsp. Oregano
1-2 Tbsp. Minced Garlic
2 Tbsp. Minced Onion
2 Tbsp. Worcestershire Sauce
2 eggs
1 cup Italian Breadcrumbs
1 cup Milk
Ketchup & BBQ Sauce (optional)

1. Preheat oven to 350 degrees and spray a baking pan
2. Place all ingredients, except the ketchup and BBQ Sauce, in a large bowl.
3. Mix by hand or with the dough hook of your mixer.
4. Form into mini-meatloafs and place in baking dish, meatloafs not touching each other
5. Sq**rt ketchup & bbq sauce on each meatloaf, if desired.
6. Bake, uncovered for 45-55 minutes.
7. NOTE: if baking them on a rack inside the baking dish, add a bit of water to the bottom of the dish. It prevents drippings from burning and keeps meat moist.

Orange Jello Refresher

3 oz box orange Jell-O
3 oz box instant vanilla pudding
1 cup boiling water or juice from the can of mandarin oranges
½ cup cold water
1 (8 oz) Whipped Topping
1 can mandarin oranges 14 oz., drained
1 cup mini marshmallows

1. In a large bowl, combine orange Jell-O and boiling water, or boiling juice from the mandarin orange. Whisk until Jell-o is dissolved. �
2. Add cold water and allow to chill for 15 minutes in refrigerator.
3. Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened. �
4. Fold in Cool Whip, mandarin oranges and marshmallows. Chill for at least 1 hour.

Tuna Salad (with homemade Mayonnaise)

1 can Tuna (4 oz. in water or oil)
2 Tbsp. Carrots, finely chopped
1 1/2 Tbsp. Onion, finely chopped
1 Boiled Egg
1/4 tsp. Pepper
1/4 cup Dried Cranberries, optional
1/3 cup Mayonnaise

1. Drain tuna and put in a bowl
2. Add finely chopped onion, carrots, egg, cranberries & pepper
3. Stir well
4. Add mayonnaise and stir until well combined
5. Enjoy on a bed of lettuce or as a sandwich!

Hamburger Mashed Potato Casserole

1 1/2 pounds Ground Beef
1/2 cup Onion, diced
1 Tbsp. Minced Garlic
1/4 cup Flour
2 cups Milk
1 tsp. Salt
1 tsp. Pepper
1 tsp. Herbs de Provence (or seasoning of your choice)
2 Tbsp. Worcestershire Sauce
1 pkg. Steamable Mixed Vegetables, cooked according to package directions
3-4 cups Mashed Potatoes

1. Heat oven to 350 degrees and spray a deep baking or casserole dish
2. Brown & crumble ground beef & drain if necessary
3. Add diced onion and minced garlic to cooking beef and cook until onions are translucent
4. Add flour and stir into meat mixture
5. Slowly add milk, stirring to mix
6. Add salt, pepper, spices, and Worcestershire sauce and mix well
7. Continue cooking until desired thickness and add mixed vegetables.
8. Pour into greased casserole dish and allow to cool before adding mashed potatoes.
9. When cooled & thickened add mashed potatoes and spread over the top.
10. Cover with foil and bake for 50 minutes at 350 degrees.
11. Remove foil and bake for another 15-20 minutes.
12. NOTE: place a baking sheet under the casserole dish in the oven….mine boiled over🥺

Homemade Mayonnaise

1 Egg
1 1/2 tsp. Mustard, any you like, I used Honey Mustard but Dijon would be good also
1/4-1/2 tsp. Salt
2 tsp. Lemon Juice
1 cup Oil (I used light Olive Oil

1. In a bowl, add egg, mustard, lemon juice & salt.
2. Mix with an immersion blender until smooth & well mixed
3. Slowly add oil as you continue to mix with immersion blender.
4. It will get smooth & thick and a white color (depending on the mustard & oil you use)
5. Use as you would any regular mayonnaise.

Slow Cooker Pork Chops in Gravy

4-6 Pork Chops
1/3 of a large Onion
1 tsp. Herbs de Provence (optional)
1 tsp. Pepper
1 package Pork gravy mix (one was 4.2 oz)
2 Tbsp. Ranch dressing mix, or one package

1. Spray or line slow cooker
2. Place pork chops in the slow cooker
3. Slice onion and separate pieces and put on top of pork chops
4. Sprinkle Herbs de Provence, pepper and ranch dressing mix over pork chops & onion pieces
5. Mix pork gravy with water (according to pkg. directions) and whisk together
6. Pour gravy over all
7. Place lid on slow cooker and cook on high for 3-4 hours or on low for 6-8 hours
8. Serve with mashed potatoes and a veggie or salad

Make Ahead Hamburgers

2 lb. Ground Beef
8 sliced Cooked Crumbled Bacon
1 tsp. Minced Garlic
1 Tbsp. Minced Dried Onions
1 tsp. Salt
1 tsp. Pepper
2 Tbsp. Worcestershire Sauce
1 cup Shredded Cheddar Cheese

1. Preheat oven to 425 degrees
2. Using a large bowl, combine all the ingredients together
3. Form meatballs and flatten them without pressing them together too firmly (that makes them tough)
4. Place on parchment lined baking pans with sides. I use jelly roll pans.
5. Bake for 20-25 minutes
6. Drain on paper towels
7. Makes 8-9 burgers
8. Note: I go ahead & cook them all and freeze any that are leftover.

Sorry I’m posting so late this morning, but our internet was down earlier.

Sweet & Sour Green Beans

1 quart Green Beans, drained
2 Tbsp. Brown Sugar
1/4 cup Ketchup
1 Tbsp. Worcestershire Sauce
1/2 tsp. Minced Garlic
1 Tbsp. Minced Onion
2 tsp. Apple Cider Vinegar
4 stripes Bacon, cooked & cut in small pieces

1. Preheat oven to 350 degrees and spray a baking dish
2. Place drained Green Beans in a mixing bowl.
3. Add brown sugar, onions & garlic, ketchup, Worcestershire sauce & Apple Cider Vinegar.
4. Stir well.
5. Add bacon pieces and stir again
6. Pour into prepared baking dish
7. Cover with foil & bake for 25-30 minutes.

Strawberry Delight

1 lg. box Strawberry Jello
1 lg. box Cook & Serve Vanilla Pudding Mix
3 cups Water
4 oz. Softened Cream Cheese (optional)
2 cups Strawberries, sliced
16 oz. Cool Whip
2 cups Minature Marshmallows

1. Place water in a medium saucepan and add the Jello & Pudding Mixes; whisk until blended
2. Bring to a boil, stirring frequently
3. Pour mixture into a bowl until cool enough to place in the refrigerator
4. Let it chill completely, approximately 3 hours
5. Using a hand mixer, beat the jello/pudding mix
6. Optional: add the softened cream cheese and beat with mixer.
7. Transfer to a large bowl and fold in the cool whip
8. Then add the sliced strawberries and miniature and fold those in.
9. Refrigerate until firm & enjoy.

Homemade White Bread

1 cup warm Milk (110 degrees)
1 cup warm Water (110 degrees)
1/3-2/3 cup Sugar
1/4 tsp. Ground Ginger
1 1/2 Tbsp. Active Dry Yeast (2 packets)
1 1/2 tsp. Salt
1/4 cup oil, or melted coconut oil (no warmer than 110 degrees)
5 1/2 cups Flour, I used King Arthur Bread Flour

1. Dissolve sugar in the warm milk & water .
2. Whisk in yeast & ginger
3. Let mixture sit and yeast get foamy, about 5-10 minutes
4. Add yeast mixture to mixing bowl and add salt, oil, and 1 cup of the flour. Mix with dough hook
5. Add more flour one cup at a time until dough forms and pulls away from the bowl
6. Continue to knead with dough hook for 5-8 minutes.
7. Place dough in oiled bowl, cover with a clean cloth & place in a warm spot to rise until about double in size. (About an hour)
8. Punch dough down and remove from bowl to a floured surface.
9. Knead several times and divide dough in half.
10. Shape each 1/2 into loaves and place in greased bread pans (9x5)
11. Let rise until dough is an inch or so above the pans.
12. Bake at 350 degrees for 25-30 minutes
13. Let loaves cool in pan for 5-8 minutes, then remove from pans to cool on a wire rack. Brush tops with butter for a softer crust.

Instant Pot Cheeseburger Soup
1-2 Tbsp. Cooking oil
1 pound Ground Beef
1 small onion, diced
1-2 tsp. Minced Garlic
1 cup Carrots, diced
3 cups Potatoes, diced
1 tsp. Salt
1 tsp. Pepper
1 tsp. Dried Parsley
3 cups Chicken Broth
10 oz. Evaporated Milk
2 cups Cheddar Cheese, shredded
1/2 cup Bacon Bits
1/2 cup Sour Cream

1. Set Instant Pot to ‘sauté’ and add oil.
2. Add ground beef, onion & garlic and sauté until meat is cooked and crumbled and onion is translucent
3. Stir in diced potatoes and carrots and cook for another 1-2 minutes
4. Add salt, pepper, parsley & stir to combine
5. Turn off Sauté
6. Add milk & chicken broth and stir well.
7. Put lid on instant pot and turn to ‘sealing’.
8. Cook on manual for 5 minutes
9. Do a natural release for 10 minutes and then a manual release of any remaining pressure, and remove lid
10. Add sour cream, bacon bits, cheddar cheese, and stir.
11. Enjoy!!

Simple Chicken Stuffing Casserole (9x13 size)

1 1/2-2 pounds Chicken Breast
2 cans Cream of Chicken Soup
2/3 cup Sour Cream
1-2 boxes Stuffing Mix (depends on how much you like stuffing)
1 3/4 cups Chicken Broth
1 tsp. Salt (optional)
1 tsp. Pepper
1 tsp. Minced Garlic
1 tsp. Minced Onion
1 tsp. Herbs de Provence (optional)

1. Preheat oven to 350 degrees and spray a 9x13 inch baking pan
2. Cut chicken in bite-size pieces and places in bottom of prepared baking dish
3. Sprinkle chicken with salt, pepper, herbs de Provence, onion & garlic….or seasoning of your choice
4. Mix soup & sour cream together and spoon over top of seasoned chicken pieces
5. Pour stiffing mix over the top
6. Drizzle chicken broth over the stuffing mix
7. Cover with foil and bake at 350 degrees for 30-35 minutes
8. Remove foil and bake for an additional 10-15 minutes.
9. Make sure chicken reaches an internal temperature of 165 degrees F.
10. Cool for a few minutes before serving.

Lemon Blueberry Bundt Cake

1 Cake Mix (15.25 oz.) white or yellow
1 box Lemon Instant Pudding Mix (3.4 oz)
1/2 cup Sour Cream
4 Lg. Eggs
1/4 cup cooking Oil
1/2-3/4 cup Buttermilk
1 Tbsp. Lemon Zest
2 cups fresh or frozen Blueberries (if fresh, rinse with cool water
2 Tbsp. Flour

Glaze: 1 1/2 cup Powdered Sugar
2 1/2-3 Tbsp. Fresh lemon juice
1 Tbsp. Lemon Zest

1. Do not preheat oven, this starts in a cold oven!
2. Toss blueberries with 2 Tbsp. Flour & set aside
3. Thoroughly grease & flour or spray a 12 cup Bundt pan
4. In a mixing bowl combine the cake mix, pudding mix, eggs, sour cream, oil & buttermilk. Mixture will be thick
5. Mix in lemon zest
6. Gently fold in the blueberries
7. Pour into prepared Bundt pan and spread evenly.
8. Place in middle of oven and set oven for 325 degrees. Bake 65-70 minutes, or until toothpick inserted in center comes out clean.
9. Remove and cool in pan on a wire rack for 10-15 minutes
10. Invert onto wire rack to cool completely.
11. Mix powdered sugar, lemon juice & zest with a whisk until smooth
12. Drizzle glaze over cake.

Strawberry Pie

1 homemade pie crust or store bought, baked
My crust recipe : (for 1 crust)
1 cup Flour, all-purpose
1/3 cup Shortening
1/2 tsp. Salt
5 Tbsp. Cold Water, more if needed

Note: mix flour, shortening & salt with a pastry blender until it resembles coarse meal. Then add water & stir until soft dough forms. Roll out crust & bake at 350 degrees for 20-25 minutes.

Strawberry filling:
3-4 cups Strawberries, sliced
1 small box Cook & Serve Vanilla Pudding Mix
1 small box Strawberry Jello
2 cups Water
Cool whip

1. Slice strawberries and set aside.
2. In a saucepan, mix the pudding mix, jello & water
3. Stirring constantly, bring to a boil
4. Remove from heat & stir in sliced strawberries and let it sit for about 10 minutes
5. Pour berries & sauce in baked pie shell
6. Allow it to cool and then place in refrigerator until set
7. Add cool whip & enjoy

Reposting again by request!!

Ham & Swiss Quiche/Pie

2 cups Ham, cooked & diced
1 cup Shredded Swiss Cheese
1 Tbsp. Minced dried Onions
1/2 tsp. Salt
1 tsp. Pepper
4 eggs
2 cups Milk
1 cup Biscuit Baking Mix (Bisquick)

1. Preheat oven to 400 degrees and spray a deep dish 10 in. pie dish, or casserole dish
2. Spread diced ham in bottom of dish
3. Sprinkle cheese and onion on top of ham
4. In a bowl, whisk eggs very well.
5. Pour milk and biscuit mix into beaten eggs and whisk well.
6. Add salt & pepper to taste
7. Pour egg mixture over ham & cheese in casserole dish.
8. Bake at 400 degrees for 35-45 minutes, until golden and a knife inserted near center comes out clean.
9. Remove from oven and cool slightly before cutting and serving.

Reposting by request! Enjoy!

Cream of Chicken Soup Mix

1 cup nonfat Instant Dry Milk
1/3 cup Cornstarch
2 Tbsp. Chicken Bouillon Granules (if watching salt intake use low-sodium bouillon)
1/2 tsp. Pepper
2 tsp. Dried Parsley
1/2 tsp. Dried Basil
1/4 tsp. Dried Thyme
2 tsp. Dry Onion Flakes

1. In a bowl add all ingredients
2. Stir well to thoroughly combine
3. Store in an airtight container

To make soup=to one can of store bought Cream of Chicken Soup:

1. Bring 1 cup of water to a boil (I misspoke on the video and said 1/3 cup water🥺)
2. Add 1/3 cup mix to the boiling water and stir until it thickens.
3. Eat it as soup or use it in recipes!

Buttermilk Biscuits

3 cups Flour, all-purpose
3/4 tsp. Salt
1 1/2 Tbsp. Baking Powder
3 Tbsp. Sugar
3/4 cup (1 1/2 sticks) Butter, cubed & chilled
1 1/2 cups Buttermilk

1. Preheat oven to 450 degrees and spray a baking sheet, or line with parchment paper
2. Measure flour into a bowl
3. Add baking powder, salt & sugar to the flour & stir
4. Add chilled butter cubes and mix with a pastry blender until pieces of butter are no bigger than the size of small peas
5. Add buttermilk and stir until flour is moistened
6. Flatten dough on a floured surface to about 3/4 inch thick
7. Cut with floured biscuit cutter and place on prepared baking pan
8. Bake at 450 for 15-20 minutes
9. Yields approximately 15 biscuits

Mandarin Orange Jello Salad

1 small box Orange Jello (I used zero sugar)
1 can (14 oz) Mandarin Oranges, drained
1 cup boiling Water (you can use juice from mandarin oranges as part of the water)
1/2 cup Cold Water
1 small box Instant Vanilla Pudding Mix (I used Sugarfree)
1 tub Cool Whip (8 oz) I used ‘lite’
1 cup Mini Marshmallows

1. In a large bowl, whisk the orange jello & boiling water until jello is dissolved.
2. Add cold water and stir
3. Place in refrigerator and chill for 20 minutes
4. Slowly whisk in the Instant Vanilla Pudding Mix until smooth
5. Chill in refrigerator for 20 minutes
6. Fold in cool whip (reserving a spoonful for garnish) & marshmallows
7. Carefully fold in mandarin oranges, reserving several to garnish the top
8. Place in desired bowl to serve from and garnish the top with a spoonful of cool whip & several pieces of orange

Candied Sweet Potatoes

2-3 pounds Sweet Potatoes or Yams
1 stick (1/2 cup) butter
3/4 cup Brown Sugar
2 Tbsp. Orange Juice
1/4 cup Honey or Maple Syrup
1/4-1/2 tsp. Nutmeg
1 tsp. Cinnamon
1/4 cup shredded Coconut (optional)
1/2 cup Pecans (optional)

1. Preheat oven to 350 degrees and spray a baking dish
2. Wash, peel & cut sweet potatoes in chunks.
3. Place cut up sweet potatoes in a bowl & cover with cold water for 15-20 minutes
4. Drain water off of sweet potatoes and place in prepared baking dish.
5. If desired, sprinkle coconut & pecans over sweet potatoes
6. In a small saucepan, melt butter and add bread an sugar, honey, orange juice, cinnamon & nutmeg.
7. Bring to a boil stirring constantly.
8. Pour evenly over sweet potatoes
9. Cover tightly with foil and bake for 30 minutes.
10. Remove from oven and remove foil. Stir sweet potatoes
11. Bake, uncovered for an additional 30 minutes or until sweet potatoes are fork tender.
12. Sprinkle top with marshmallows if desired and place under broiler to brown
13. Enjoy!

Sausage Mushroom Rice Casserole

1 pound Sausage
2 Tbsp. Minced Onions
1 Tbsp. Minced Garlic
1 Tbsp. Parsley Flakes
2 tsp. Herbs de Provence
1/2 tsp. Red Pepper Flakes (optional)
1 tsp. Paprika
1 tsp. Salt (1/2 tsp. If not using low sodium broth)
1 tsp. Pepper
8 oz. Mushrooms, sliced
1 cup Carrots, chopped (optional)
1 can cream of celery or mushroom or chicken Soup, undiluted
2 cups Broth, chicken or vegetable
2 Tbsp. Worcestershire sauce (optional)
1 cup Rice, long grain

1. Preheat oven to 350 degrees and spray a 2 qt. Baking dish
2. Cook & crumble sausage and add spices
3. Add mushrooms and carrots and cook for 5-8 minutes
4. Add rice & stir well
5. Transfer to baking dish
6. In a bowl, mix broth, soup & Worcestershire sauce and whisk together
7. Pour over meat/rice mixture in the baking dish
8. Cover tightly with foil and bake for 1- 1 1/2 hours, checking it after 30 minutes to see if it needs more liquid. If it’s getting dry, add water or broth.
9. When you remove it from the oven, let it sit down at least 5 minutes.
10. Enjoy!

Slow Cooker Spiral Sliced Ham

1 Spiral Sliced Ham (mine was 7 lb.)
2-3 Tbsp. Of Seasoning packet that comes with ham
6 oz. Pineapple juice
6-8 whole Cloves
2-3 Tbsp. Maple Syrup
2-3 Tbsp. Honey
1/8 cup Brown Sugar
8-10 Maraschino Cherries and 2-3 Tbsp. Cherry juice
1 Slow Cooker Liner (optional)

1. Line or spray inside of slow cooker
2. Place ham in slow cooker on its side so seasonings can go between some of the slices
3. Sprinkle seasoning packet over ham (however much you want to use)
4. Place whole cloves around ham
5. Pour pineapple juice over ham & around it
6. Sprinkle brown sugar over & around ham
7. Spoon honey & maple syrup over ham
8. Pour 2-3 Tbsp. Maraschino and several cherries over and around ham.
9. Put lid on & cook on low for 4-5 hours.

Homemade Granola

3 cups Old Fashioned Rolled Oats (not Quick oats)
1 cup Pecan Halves (I chopped mine a little)
1/2 cup Sliced Almonds
1/4 cup Sunflower Seeds, optional
1/4 cup Honey
2 Tbsp. Olive Oil
1 1/2 tsp. Cinnamon (or whatever spice you like)
1 tsp. Vanilla
1/4 tsp. Salt

Add-ins….dried fruits, coconut (I used Dried Cranberries, Raisins, Coconut)

1. Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper
2. In a large bowl combine Oats, Pecans, Almonds, Sunflower Seeds (or any other nuts you are using). Stir to combine.
3. In a small bowl combine Honey, Oil, Vanilla, Cinnamon & Salt
4. Pour over oats & nuts & stir well. You want the honey mixture on everything.
5. Bake for 45 to 55 minutes, stirring every 15 minutes.
6. Before baking for the last 15 minutes, stir in any dried fruit you desire.
7. Remove from oven and cool completely.
8. Store in an airtight container.