Pressure Cooker Chicken

2 teaspoons Paprika
2 teaspoons Thyme Leaves
1 teaspoons Salt
1/2 teaspoons Pepper
      (scant 2 Tablespoons mix)
1 Whole Chicken
1 Tablespoons Oil
1 cup Chicken Broth
1/4 cup Lemon Juice
6 cloves Garlic

Press Brown/Sear on pressure cooker and press START.  While preheating mix paprika, thyme, salt and pepper in a little dish.  Spread 3/4 of seasoning mix over top (breast side) and sides of chicken.

Add oil to cooker and place chicken breast side down in cooker.  Cook for 3 minutes.  While cooking sprinkle rest of seasoning on the bottom side of the chicken that is now face up.  Using tongs, flip chicken and cook 3 more minutes.  While cooking place chicken broth and lemon juice in a coffee cup and heat for 1 min and 30 sec in microwave.  

Add garlic and chicken broth mixture to cooker, try to not pour on chicken or seasoning will come off.  Press STOP.  Secure lid.  Press Poultry setting and adjust time depending on size of chicken (see note below), make sure pressure valve is closed.  Press START.  When cooking time is done leave it alone for 20 minutes while it cools and releases pressure.  Remove chicken.  

Note:  Cook your chicken for 6 minutes per pound (3 minutes per half pound) and let cool after cooking for pressure to release for at least 20 minutes.  

2 lb bird = 12 min                        
     2.5 lb bird = 15 min
3 lb bird = 18 min                        
     3.5 lb bird = 21 min
4 lb bird = 24 min                        
     4.5 lb bird = 27 min
5 lb bird = 30 min

Large batch seasoning:
1/4 cup Paprika
1/4 cup Thyme Leaves
2 Tablespoons Salt
1 Tablespoons Pepper

Fits perfectly in an 8 oz jam jar.
Use a scant 2 Tablespoons for a bird.

NOTE:  If using boneless skinless chicken breast and thighs only cook for 10 minutes then let rest to depressurize for 10 minutes.   

Pie Crust - Gina Dale

3 cups Flour
1 1/2 teaspoons Salt
1/3 cup Sugar, optional
1 cup plus 3 Tablespoons Butter Flavored Shortening
2 Eggs
1/2 cup very cold Water
2 Tablespoons White Vinegar

In a large bowl, thoroughly combine flour, salt and sugar.

Add shortening.

Crumble mixture using your fingers.  Keep doing this until no particle of shortening is larger than a dry pinto bean.

In another bowl, combine eggs, water and vinegar and beat slightly.

Add egg mixture to flour mixture a little at a time, tossing dough particles with a fork and sprinkling egg mixture only on dry areas. Entire amount of egg mixture may not be needed. Dough particles should be moist and cling together, but should not be sticky.

Gather up particles of dough into a ball. Divide in half.

Shape each half into a thick patty.

Drop each patty in flour bin and turn it over to coat both sides with flour.

Roll out dough on waxed paper or pie mat until crust diameter is the width of the paper.  To prevent paper from sliding while rolling out dough dampen a cloth and wipe counter before you place dough on paper.

Note: The bottom of crusts of all pies that are baked after filling should be coated with egg white to prevent soggy doughy crusts from forming.

TO BAKE UNFILLED PIE SHELL: 

Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450 for 8 minutes.

Remove foil and bake 5 minutes longer.

Cool on wire rack.

Fill as desired.

Pull Aparts

1/2 cup Sugar
1 cup Brown Sugar
1 teaspoon Cinnamon
2 rolls small Pillsbury Grands Biscuits
1.5 sticks Butter

Preheat oven to 350º.

Spray a bunt pan with Pam.

Mix sugars and cinnamon in a small bowl.

Cut biscuits in 1/4.

Melt Butter in microwave.

Dip each biscuit piece in butter and then roll in sugar mixture.  Place in the bunt pan.  When done press down lightly.  

If there is any butter or sugar mixture left mix them together and pour over biscuits.

Bake for 30-45 minutes.

Cool in pan for 10 minutes.  Turn upside down on a serving dish.  If cannot eat right away cover to try to keep warm.  Should stay warm for about 2 hours.  Best eaten warm and not reheated.

Peach Cobbler

One package frozen peach mixture
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 Tablespoons cornstarch
1 1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 Tablespoons butter, chilled and cut into small pieces
1/3 cup boiling water
2 Tablespoons sugar
1/2 teaspoon cinnamon

Vanilla Ice Cream

Preheat oven to 425.

Pour the peach mixture into a 13x9 pan spread out peaches.  

In a small bowl combine the cinnamon, nutmeg and cornstarch.  Sprinkle over the peaches and stir slightly till incorporated.

In a large bowl, combine flour, sugar, brown sugar, baking powder, and salt. Blend in butter till mixture resembles coarse meal. Stir in water until just combined.  Drop little spoonful's over the peach mixture.

Bake about 40 minutes.

Combine Sugar and cinnamon. Sprinkle over the entire cobbler.

Continue baking for another 10 minutes.

Serve with Vanilla Ice Cream.

Peach French Toast

1 package Frozen Peach Mixture
Buttermilk Syrup
     3/4 cup peach juice from frozen peach mixture
     1 cup sugar
     1 cup Buttermilk
     2/3 cube butter
     2 teaspoon Vanilla
     1/4 teaspoon Cinnamon
     1 1/2 teaspoon Baking Soda
French Toast:
     4 TB. butter x 2
     3 TB. honey x 2
     2 TB brown sugar x 2
     1 cup chopped pecans x 2
     1 cup heavy cream or half & half
     1 cup orange juice
     4 large eggs
     1/2 tsp. cinnamon
     1/4 tsp. salt
     pinch allspice
     1 tsp. vanilla
     2 TB. sugar
1 loaf of country french bread cut into about 12 thick slices

Thaw peaches.

You can either serve the peaches in their juice over the french bread or you can strain the peaches and use the juice in the Buttermilk Syrup recipe:

In a LARGE saucepan using a whisk combine peach juice, sugar, buttermilk, and butter.

Bring to a boil and boil for 1 minute.

Add vanilla and cinnamon and whisk.

Add baking soda and turn off  heat, leaving pan on burner, and whisk.  Leave on burner for a while.  The longer left on burner the thicker it will become.

Let it set 30 minutes to dissolve the bubbles that form.  Every once in a while whisk syrup to reduce bubbles.

French Toast:

In two 9x13 pans place the butter, honey, and brown sugar.

Place pans in the oven and heat it to 400. Leave the pans in the oven until barely melted. (if you are using a jelly roll pan double the ingredients for each pan.

Stir until smooth.

Sprinkle the pecans on top.

Whisk together cream, orange juice, eggs, cinnamon, salt, allspice, vanilla and sugar.

Dip the bread slices into mixture until just soaked.

Arrange bread slices over nuts in pan.

Bake at 400 until golden on top, 15-20 minutes.

With a metal server flip toast onto plate make sure that you get all the gooey goodness from the bottom of the pan when taking the french toast out.

Place peach slices on top of the french toast.

Drizzle Modified Buttermilk Syrup over everything.

Pineapple Upside Down Cake - Gina Dale

For a 12 inch skillet
1/2 cup Butter
3/4 cup Brown Sugar
1 1/2 cans (20 oz. each) sliced Pineapple, drained
Maraschino Cherries, halved
2 1/4 cups Flour
1 1/2 cup Sugar
3 teaspoons Baking Powder
3/4 teaspoon Salt
1/2 cup Butter Flavored Shortening
1 1/2 teaspoons Vanilla
1 cup Milk
2 Eggs

For a 10 inch skillet
1/3 cup Butter
1/2 cup Brown Sugar
1 (20 oz.) can sliced Pineapple, drained
Maraschino Cherries, halved
1 1/2 cups Flour
1 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Butter Flavored Shortening
1 teaspoon Vanilla
2/3 cup Milk
1 Egg

Melt butter in skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in sugar. Decorate with Cherries.

In a mixing bowl, combine flour, sugar, baking powder, and salt. Add shortening, vanilla and milk; beat for 2 minutes at medium speed. Add egg(s) and beat 2 more minutes.

Pour batter over fruit.

Bake at 350 for ~45 minutes for a 12 inch skillet. ~35 minutes for a 10 inch skillet

Remove cake when toothpick inserted comes out clean.

Using a pizza pan with a lip and an oven mitt on both hands place pizza pan on top of skillet you baked cake in, lip side down. Flip skillet upside down quickly so that cake is now on pizza pan. You want the lip of pan right side up to catch any juices that try to escape. Remove skillet and let cake cool on wire rack in pizza pan.

Cover cake after it has cooled so that it does not dry out.

Pepperoni Pizzazz

8 oz. Spiral Pasta
28 oz. Spaghetti Sauce
1 can sliced Mushrooms, drained
8 oz. (~100 slices) sliced Pepperoni cut in half
1/2 cup Bell Pepper, chopped
1/2 cup Onion, chopped
1/2 cup shredded Parmesan cheese
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/8 teaspoon Crushed Red Pepper
8 oz. can Tomato Sauce
2 cups shredded Mozzarella cheese

Cook pasta according to package directions, drain and run under cold water to keep from cooking any longer.

In a large bowl combine 2 1/3 cups spaghetti sauce, mushrooms, pepperoni, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper, and crushed red pepper. Add pasta, mix well. Pour into greased casserole dish.

In a small bowl, combine tomato sauce with 1 1/4 cup spaghetti sauce. Pour over casserole.

Cover and bake at 350 for 40-45 minutes.

Sprinkle with mozzarella cheese and bake another 10 minutes.

Pepperoni Rolls - Cindy Moffett

2 1/2 cups Milk
2/3 cup Sugar
1 Tablespoon Yeast
1/2 cup Oil
6 cups Flour
1/2 Tablespoon Salt
150 slices Pepperoni

Heat milk in microwave for two minutes.  Pour liquid into the bowl of a stand mixer.  Add the sugar and stir to dissolve.  Sprinkle yeast over liquid.  Let stand for 10 minutes (15 min if cold weather).  

Add the oil and 2 cups flour, and salt.  Mix at low speed with a dough hook while scraping sides and bottom of bowl with a rubber scrapper, just until well mixed, about 1-2 minutes.

Gradually add the rest of the flour while mixer is on speed 2 over about 1-2 minute total time period. Continue beating on speed 2 for 10 minutes while every once in a while scrapping sides with rubber scrapper. The mixture will be soupy.

Increase speed to 4 and mix for 2 minutes. Mixture will be runny and thin.

Scrap dough off of dough hook and spray top of dough in the bowl with a little Pam. Cover and place in an oven. Bring a small pot of water to a boil and place it on a rack under the dough. Let dough 
rise for 1 hour.

Shape the dough into 30 little 2 inch balls and place on 2 air bake cookie sheets. You will need to coat your palms with oil for each dough ball to keep from sticking to your hands. I put about 1/4 cup of oil in a dish and keep dipping my fingers and rubbing my hands.

I like to set out sets of 5 pepperonis along side of each dough ball. Flatten each dough ball out to cover the palm of your hand. I like to think of making little pizzas starting from the center with my thumbs and working my way out to the edges to make small pizza shapes. Layer the 5 pepperonis down the center. Fold over the sides of the dough and then the top and bottom. Pinch seams so no pepperoni is showing. Lay seam side down on a baking tray. Spread oil over the tops of the rolls and cover with a cloth.

Let rise for 1 hour. Bake at 350 for 15-20 minutes.

Transfer to a cooling rack for about 15 minutes to cool. Store in a zip lock bag.