1. Press the Saute button on the Instant Pot. Wait until the front of the Instant Pot says “Hot,” then add oil. When oil is hot, add the chicken breast cubes and chopped onion. Cook until the chicken is mostly white instead of pink and the onion is softened, about 3 – 4 minutes.

2. Then add minced garlic and cook for about a minute.

3. Add the chicken broth and Worcestershire sauce. Deglaze the pan by scraping the bottom of the pot with a spatula to remove any food particles to prevent them from scorching.
4. Add the uncooked white rice, and salt, pepper, and ranch seasoning mix. Do not stir.
5. Press cancel to stop the sauté function. Secure the lid. Move the pressure valve to the sealing position. Press the pressure cook button or manual cook button, select high pressure, and adjust the time to pressure cook for 5 minutes. (It will take about 8 – 10 minutes for the Instant Pot to come up to pressure before the pressure cooking starts.)
6. While the Chicken and Rice are cooking, in a small bowl, stir together the milk and flour to make a slurry. Set aside until after the chicken and rice have finished pressure cooking.
7. While the chicken and rice are cooking, run hot water over the frozen broccoli to thaw. Drain the broccoli.
8. After the Instant Pot has finished the pressure cooking cycle, let it release pressure naturally for 10 minutes and then, move the pressure valve to the venting position, to do a quick release of pressure. Wait for the pin to drop. Then carefully, remove the lid.
9. Immediately pour the milk and flour slurry into the chicken and rice mixture and stir.
10. Add the thawed broccoli to the chicken and rice.
11. Add the shredded cheese to the Broccoli Cheese Chicken And Rice Casserole.
12. Stir everything together until it is well combined and the broccoli and cheese have been evenly distributed throughout the chicken and rice mixture.

1. Slice Pork tenderloin into several medallions, about 1-inch thick.
2. On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika, and salt/pepper.

3. Dredge Pork medallions in seasoned flour and sear them in 1/2 tbsp olive oil on Medium-High heat until golden brown. Set aside to a warm place.

4. Reduce heat to medium, add a tablespoon of butter and remaining olive oil.

5. Add sliced onion and mushrooms to the pan.
6. Sauté until mushrooms are browned and onions caramelized.
7. Add garlic and cook for a minute.
8. Add 2 tablespoons of flour or corn starch and mix well.
9. Add Marsala or white wine and chicken broth, ­ scraping up all the bits in the bottom of the pan.
10. Stir in 1/2 cup sour cream
11. Return cooked pork to the pan and simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve).
12. Adjust salt and pepper, to taste.
13. Cook your favorite pasta according to the directions on the package. Add to the pan and mix with creamy mushroom sauce.
14. Garnish with chives or fresh parsley.

1. Preheat oven to 350 degrees, spray a 9-inch pie pan with non-stick cooking spray. Set aside.
2. In a large mixing bowl, beat together the eggs and milk. Add in the salt and pepper, then stir in the finely diced potatoes. Stir in half of the crumbled bacon and then add the rest of the crumbled bacon on top.
3. Bake for 20-25 minutes, or even it the center is cooked thoroughly.

Cake

1. Make marble cake mix according to package directions. Use a 9×13 pan.

2. In a large bowl, mix together ricotta, eggs, sugar and vanilla.

3. Pour cheese mixture evenly over cake mix batter.

4. Bake at 350 for 1 hour or until it tests done with a tooth pick.

5. Cool COMPLETELY.

Frosting

1. Mix pudding and milk together in a small bowl until thick and smooth

2. Fold in whipped cream.

3. Frost cake

4. Store in refrigerator

1. Add olive oil to a large skillet and preheat over medium-high heat.

2. Season chicken breasts with salt and pepper.
3. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.

4. Pour chicken broth into hot skillet.

5. Whisk in the half and half, mustard and tarragon or oregano. Cook and stir for about 2 minutes.

6. Pour sauce over chicken and serve.

1. Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
2. Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
3. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
4. Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
5. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
6. Add the kale or spinach and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
7. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
8. Transfer to serving bowls and serve!

1. Add the milk, chocolate chips, and one candy cane to a small saucepan. Turn the heat on to medium-high and cook until the milk heats up and the candy cane and chocolate chips melt. Stir often and make sure the milk doesn’t boil!
2. Once everything is melted and the milk is hot, remove the hot chocolate from the heat and stir in the peppermint extract.
3. Pour the hot chocolate into mugs. Top with whipped cream and a few crushed peppermint pieces, and garnish each drink with a candy cane

1. Put milk and sugar in small pan and heat just until it starts to simmer and come to a boil.
2. In the meantime, blend eggs, salt and vanilla.
3. Once milk starts to bubble, remove from heat and add a small amount to egg mixture. Blend immediately.
4. Add the rest of the milk and blend well.
5. Pour into two mugs and sprinkle with nutmeg.

1. Mix epsom salt and oils together and make sure oils are dispersed throughout salt. Store in an airtight container. Use 1/4 cup per bath

2. OPTIONAL – If using optional ingredients, mix all dry ingredients, add oil and essential oils and mix well.

3. Easy to double, triple, etc.

4. Watch the video to hear about what types of oils help with certain things!

Cookies

1. Preheat oven to 350

2. In a bowl, cream together butter and sugars.

3. Add vanilla

4. Add eggs, one at a time, beating well after each addition

5. In a separate bowl, sift together flour, baking soda and salt

6. Alternately mix in flour mixture and ricotta cheese to butter mixture. Start and end with flour mixture.

7. Drop by teaspoonfuls on a cookie sheet. Bake for 10-15 minutes. Cool completely on a wire rack

Icing

1. Cream butter. Add in powdered sugar a bit at a time.

2. Add in vanilla and milk. Add more milk until you get to your desired consistency. I like a "soft" icing, so I add about 4-4 1/2 Tablespoons.

3. Frost cookies when they are completely cool.