MEXICAN CORN DIP

 Yield: 4 Servings    Prep: 5 Minutes    cook: 10 minutes    total: 15 minutes

The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon!

Ingredients

• 2 tablespoons unsalted butter
• 4 cups corn kernels, frozen, canned or roasted
• 1 jalapeño, seeded and diced
• 3 tablespoons mayonnaise
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon chili powder
• 1 clove garlic, pressed
• Juice of 1 lime

Instructions

1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

2. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

3. Serve immediately.

Quick Note: I will typically add the directed ingredients for the sauce and adjust for taste. I also use Paprika to top after the dip is finished. Enjoy! 

Hawaiian Crockpot Chicken

 Sweet and Tangy Hawaiian Chicken 

2 lbs chicken (about 2 breast)

1/2 thinly sliced yellow onion

1 cup BBQ sauce (I use Sweet Baby Rays)

1 Tablespoon soy sauce 

2 teaspoons of Worcestershire Sauce

2 teaspoons garlic Powder

1 teaspoon onion powder

1/2 teaspoon ginger

1 can of pineapple tidbits

-add all ingredients to slow cooker stir and cover cook on low for six hours high for four.

-Avoid removing lid as chicken cooks when chicken is done cooking remove the lid and allow extra liquid to cook off if necessary

-Shred chicken and serve over rice

Sidenote… I like to add my barbecue sauce After the chicken is done cooking, maybe the last half hour. It keeps the sugar in the barbecue sauce from burning in the crockpot.

Quinoa Salad

 Quinoa Salad

Cook Quinoa according to directions (1cup of quinoa 2cups of water)

PRODUCE 

1 can chickpeas

1 cucumber

1 cup parsley (optional, I don’t add this)

2 cloves of garlic 

1red bell pepper (medium)

3/4 cup of red onion

DRESSING 

1/4 cup of lemon juice

1/4 cup of olive oil

1tsp red wine vinegar

Salt and pepper to taste 

Cook quinoa…cut up and mix produce together…mix the dressing. Combine it all together. Enjoy!:) 

Christmas Punch

Christmas Punch

2 cups of orange juice

2 cups of cranberry juice

1 cup of pineapple juice

1 cup of ginger ale 

refrigerate all beverages so the ice doesn't dilute it.

serve cold and enjoy!!:)

Witney's Veggie Dip

2 c. sour cream

2 c. mayonnaise

2 c. grated cheese

1 bunch green onions

1 pkg. Hidden Valley Ranch

Insta pot Lazy Lasagna

Ingredients

• 1 pound ground beef (can also use Italian sausage)
• ½ teaspoon garlic powder
• 1 Tablespoon Italian seasoning
• 12 ounces bow tie pasta
• 2 cups beef broth
• 26 ounces spaghetti sauce
• ½ cup sour cream
• ¾ cup shredded Mozzarella cheese
• ½ cup shredded Parmesan cheeseoptional topping
• Fresh Chopped basil optional topping

Instructions

• Press the SAUTE button and when it has heated up, add ground beef, garlic powder, and Italian seasoning. Cook until ground beef is no longer pink
• Drain grease if desired.
• Dump uncooked bow tie pasta on top of meat and spread evenly.
• Pour beef broth on top of the pasta, covering as much (if not all) of the pasta as possible.
• Pour the spaghetti sauce on top of the pasta. Do not mix – just leave as is.
• Place lid on top of Instant Pot and turn valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) and set timer for 4 minutes.
• Once it's done cooking, do a QUICK RELEASE of the pressure (if foam and bubbles start spewing out, move the valve back to venting and wait a minute or two for some of the pressure to die down before opening the valve back up).
• Remove the lid
• Stir in the sour cream and mozzarella cheese and mix until sour cream and cheese are completely melted and smooth.
• Dish and serve topped with Parmesan cheese and fresh basil. 

Cake mix cookies

Ingredients 

• 1 (15.25-ounce) box cake mix
• ½ scant cup vegetable oil , or 7 TB melted butter
• 2 large eggs

Optional Mix-in’s: Chocolate chips, M&M’s, Rolo's, etc.

Instructions

Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
In a large bowl, stir the cake mix, oil, and eggs until combined. If you have time, refrigerate the dough 15 to 20 minutes (it will make it a little easier to work with, since it is sticky).
Using a medium scoop or spoon, scoop the dough onto the baking sheet. Top with additional toppings, if desired. Bake 9 to 11 minutes, or until the cookies are set. You don’t want them to brown. 
Let cool a couple minutes on the baking sheet and then transfer to a cooling rack. Store in a covered container up to 3 days.