1. Pour your milk into the liner pot of the Instant Pot. Press the “Yogurt” button until the screen reads “BOIL.” Place the lid back onto the Instant Pot, with the vent open, and let it come up to a boil. (Optional step- stir occasionally, this helps reduce scalding on the bottom

2. When the Instant Pot beeps, take the lid off and make sure it’s up at 180° F.
3. Let the milk sit at temperature for 15-20mins, this will help thicken the end product.

4. Now carefully pull out the Instant Pot bowl and place in a cold water bath, stirring occasionally, to slowly bring the temperature of the milk back down to 110-115° F.

5. Once the yogurt is back down to 110° F, remove the pot from the water bath and dry the bottom and sides and add one tablespoon of starter yogurt for each quart of milk used and whisk in to break the clump up.
6. Return the pot to the heating unit and re-cover. Press the “Yogurt” button again and then the “Adjust” button so it reads “8:00,” 8:00 stands for 8 hours.
7. When done, cool in the fridge for about 4 hours to let it set.
8. (Optional for Greek Yogurt) Strain your yogurt.
9. (optional) Jar your yogurt in mason jars with plastic lids

1. Place chicken in a single layer in a 9×13 baking pan coated with nonstick cooking spray.

2. Sprinkle with pepper.

3. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350 for 1 hour or until chicken is tender and juices run clear.

1. Spray a 6-quart slow cooker with cooking spray.
2. Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.
3. Make 12 incisions around the meat and insert a slice of garlic into each.
4. Season the roast with salt and pepper.
5. Heat 1 tablespoon olive oil in a large skillet over high heat.
6. Add roast to the skillet and sear on all sides until browned; about 5 minutes per side.
7. Remove from skillet and place the roast over carrots and potatoes. Set aside.
8. In a medium sized mixing bowl combine balsamic vinegar, olive oil, beef broth, dijon mustard, brown sugar, oregano, thyme and basil; whisk until well combined.
9. Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.
10. Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.
11. Remove meat and let rest at least 10 minutes before cutting.
12. Cut into thin slices and serve with prepared potatoes and vegetables.

1. Peel and slice apples.

2. Melt butter in a skillet, add apples, mix in cinnamon and brown sugar. Cook until softened. Keep warm

3. In a small bowl, mix cream cheese and powdered sugar until smooth

4. Beat egg and milk together. Dip bread in and fry in pan (in other words, make 4 slices French toast!

5. To assemble: spread cream cheese mixture evenly over 4 pieces of French toast. Divide apple mixture evenly over cream cheese. Drizzle with syrup if desired (count points!)

6. To assemble, spread cream chees mix

1. Heat 1 teas[ppm olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.

2. Melt butter with 2 teaspoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).

3. Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, , chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.

4. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).

5. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses (mozzarella, parmesan or ricotta).

1. Preheat oven to 400 degrees. Liberally spray a 9 inch deep dish glass pie pan with non stick spray.

2. Squeeze as much excess moisture from hash browns as you can. The hash browns should be as dry as possible so the crust will get crispy. In a large bowl, mix thawed, drained hash browns with melted butter, 1 egg, salt and pepper. Press hash brown mixture onto bottom and up the sides of your prepared pan. Press firmly to mold the potatoes against the edges. Bake until set and the edges of the hash browns are lightly browned, about 20 to 25 minutes.

3. While the crust is baking, in a small skillet, sauté red onions and garlic in one teaspoon of oil until the onion is soft and the garlic is fragrant, about 3 minutes.

4. In a large bowl, whisk the remaining eggs and milk, then add the rest of the ingredients. Pour into prepared crust. Bake until set, 45 to 50 minutes. When it’s done, let it sit for 5 minutes, slice and serve.

Cake

1. Preheat oven to 350. Grease a 9×13 baking pan

2. Mix dry ingredients together

3. Add wet ingredients one at a time, beating well after each addition. Batter will be thin and bubbly.

4. Pour batter into prepared pan. Bake for 30-40 minutes until done.

Icing

1. While cake is cooking, Boil flour and milk together until really thick. Then put in refrigerator to get cold

2. Beat butter and shortening and sugar until fluffy.

3. Add in flour mixture a little at a time and beat until fluffy – 8 to 10 minutes. Add vanilla and beat. Ice cake

1. In a large skillet, saute the mushrooms in butter until tender. Remove mushrooms with a slotted spoon and keep warm; set aside

2. Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13×9 baking dish coated with non stick spray. Stir the soup, cream cheese, wine, milk and reserved mushroom into skillet; heat through. Spoon mixture over the chicken.

3. Cover and bake at 350 for 25-30 minutes or until a meat thermometer reads 170°.

4. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives.