Sweet Potato Gratin by Delish

 3 Tablespoons unsalted butter, softened, divided, plus more for foil

4 tsp, cloves garlic, chopped

2 Tablespoons, chopped fresh thyme leaves, plus more for serving

1 Tablespoon chopped fresh sage leaves

Kosher Salt

1 cup heavy cream

3/4 cup milk

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 large eggs

3/4 cup finely grated Parmesan

Freshly ground black pepper

2 lbs. sweet potatoes, peeled, sliced 1/8 inch thick

2 2/3 cup shredded Gruyere, about 8 ounces

1.Preheat oven to 375. Grease a 1-quart casserole or gratin dish with 1 tbsp. butter. In a small saucepan over medium heat, melt 2 tbsp. butter. Add garlic and cook, stirring, until fragrant, about 1 munite. Add thyme, sage and 1/2 tsp salt and cook, stirring until heated through, about 30 seconds. Add cream, milk, cinnamon and nutmeg. Bring to a simmer, cook, stirring until thickened, about 5 minutes. Remove from heat.

2. In a medium bowl, beat eggs. Transfer 1 cup cream mixture to a liquid measuring cup. Whisking constantly, slowly stream cream mixture into eggs. Add egg mixture to saucepan with remaining cream mixture and whisk to combine. Whisk in 1/2 cup Parmesan.

3. Line bottom of prepared dish with a layer of potatoes; season with salt. Top with 2/3 cup Gruyere and 2/3 cup egg mixture. Repeat 3 times, ending with egg mixture. Top with remaining 1/4 cup Parmesan.

4. Cover dish with buttered foil and bake 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Top with thyme. 

Chocolate Chip Peanut Butter Cookies

 1 1/4 cup butter, softened

1 1/2 cup light brown sugar tightly packed (300g)

1/4 cup sugar (50g)

1 cup creamy peanut butter (280g)

2eggs = 1 egg yolk

1 teaspoon vanilla

3 cups all-purpose flour (370g)

1 1/2 teaspoon soda

1 heaping teaspoon salt

1 3/4 cup semisweet chocolate chips

1/2 cup granulated sugar for rolling

Combine butter and sugars in the bowl and beat until well combined (about 1 minute)

Add peanut butter and stir well

Add eggs and egg yolk one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.

Stir in vanilla

In a separate bowl, whisk together flour baking soda and salt

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.

Stir in chocolate chips.

Chill dough for 30 minutes to one hour (start with 30, if the dough is too sticky or cookies come out too flat, return for another half an hour)

Preheat oven to 375 and line cookie sheets with parchment paper.

Pour remaining 1/2 cup sugar into a small bowl.

Once dough has chilled, remove from refrigerator and roll into 2 Tablespoons sized balls (35g). Roll through sugar and place on prepared cookie sheet at least 2 inches apart.

Bake for 10 minutes or until cookies begin to get little cracks on the top. 

Chocolate Chip Peanut Butter Cookies

 1 1/4 cup butter, softened

1 1/2 cups light brown sugar lightly packed (300g)

1/3 cup sugar (50g)

1 cup creamy peanut butter *280g)

2eggs plus 1 egg yolk

1 teaspoon vanilla

3 cups all purpose flour (370g)

1 1/2 teaspoons baking soda

1 heaping teaspoon salt

1 34 cups semisweet chocolate chips

1/2 cup granulate sugar for rolling

Directions:

Combine butter and sugars in the bowl of a stand mixer and beat until well combined (about 1 minute)

    Add peanut butter and stir well

Add eggs and egg yolk, one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.

Stir in vanilla

In a separate, medium bowl, whisk together flour, baking soda, and salt.

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined. 

Stir in chocolate chips

Chill dough for 30 minutes to one hour.

Preheat oven to 375 degrees and line cookie sheets with parchment paper. Pour remaining 1/3 cup sugar into a small bowl and set aside.

Once dough has chilled, remove from refrigerator and roll into 2-tablespoon-sized balls. Roll through sugar and place on prepared cookie sheet at least 2 inches apart.

Bake for 10 minutes, or until cookies begin to get little cracks on top. 

Lemon Blueberry Sauce

 3/4 cup sugar

2 Tablespoons cornstarch

3 Tablespoons fresh lemon juice

2 egg yolks

3/4 cup water

1 teaspoon lemon extract

1/2 cup blueberries

Instructions:

1. Combine the sugar and cornstarch in a saucepan. Whisk to combine.

2. Add in the lemon juice and stir. Then stir in the egg yolks, water, and lemon extract.

3. Cook over medium heat until the mixture is thickened and smooth, stirring often.

4. Add blueberries and stir until desired consistency.

White Chocolate Raspberry Cheesecake

 1 (12 oz) package frozen raspberries

1/2 cup water

2 Tablespoons sugar

1 Tablespoon cornstarch

1 1/4 cups graham cracker crumbs

1/4 cup butter, melted

2 cups white chocolate chips

1/2 cup half and half

3 (8 oz) packages cream cheese, softened

1/2 cup sugar

1 Tablespoon flour

3 eggs, room temperature

1 teaspoon vanilla

Instructions:

1. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.

2. In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil and continue boiling 5 minutes or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half and half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the half and half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.

4. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour with mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.

5. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

from letsdishrecipes.com

Instant Pot Pot Roast by Tidbits

 Ingredients

4-6 pounds beef roast, trimed fo excess fatand cut into about 2 pound chunks: use rump, chuck or sirloin

2 tabespoons kosher salt

1 tablespoon dried basil

1 tablespoon dried rosemary

1 tablespoon onion powder

1 tablespon black pepper

1 tablespoon dried oregano

1 tablespoon garlic powder

2 tablespoons olive oil

15 ounces beef broth

For the Gravy

3 tablespoons cornstarch

3 tablespoons cold water

big splash of Worcester-shire sauce (a tablespoon or 2)

Directions

1. Place roast on a large piece of foil for easy clean up. Combine salt, basil, rosemary, onion powder, black pepper, oregano, and garlic powder in a small bow.  Press the seasonings into all sides of the roast.

2. Select saute or brown on the pressure cooker. When it says Hot add oil.

3. Add meat and brown each side for about 4 minutes. This process will take 15-20 minutes. May need to be done in batches if you're cooking more than 4 pounds of meat.

4. Turn the pressure cooker off

5. Remove beef from the pot and set on a plate.

6. Pour beef broth into the pot and scrape up the borwned bits from the bottom. Return beef to the pot.

7. Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 90 minutes.

8. When cooking is complete, use a natural release.

9. Set beef on a cutting board to rest. Pour drippings from the pot into a fat separator then pour it back into the pot,discarding the fat.

10. Combine cornstarch and water in a small cup. Using the suate function, bring the drippings to a simmer and whisk vigorously as you pour in the cornstarch slurry.

11.Continue stirring for 1-2 minutes as it thickens.  Add a splash of worcestershire sauce and season with additional sat and pepper,if needed. 

12. Slice, shred, or chunk the roast and serve with a side of mashed potatoes and gravy. 

Mango Salsa

Ingredients

2 mangos,pitted, peeled and diced

1 ripe but firm avocado, pitted, peeled and diced

1 ear of corn, kernels, sliced freom cob

1 red fresno chile or jalapeno, seeded, if desired, and diced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh basil

Juice of 1 lime

1/2 cup crumbled cotija cheese

Directions:

Toss together the mangoes, avocado, corn, chile,cilantro, basil and lime jucie in a medium bowl. Stir in the cheese. Serve immediately or cover and store in the fridge for up to 1 day.