Buttercream Frosting

1 teaspoon vanilla extract
1/2 cup vegetable shortening
1/2 cup butter (softened)
4 cups sifted powdered sugar
2 tablespoons milk

1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
2. Gradually add 4 cups powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
3. Gradually add milk; beat at medium speed until light and fluffy.

Country Gravy

1/2 cup vegetable oil
3/4 cup flour
1 tsp salt
1 tsp pepper
4 cups milk

1. Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Instant Pot Orange Chicken

4 chicken breasts
3/4 cup favorite dark, sweet barbecue sauce
2 Tbs soy sauce
3/4 cup orange marmalade
1 tsp cornstarch
chopped green onions for garnish
(I would add frozen stir fry veggies)

1. Chop chicken breasts into hearty bite sized chunks.
2. In instant pot, add in chopped chicken, barbecue sauce, and soy sauce
3. Cook on manual high for 4 minutes.
4. Quick release vent.
5. Take 1/4 cup of the sauce out of the instant pot and mix with cornstarch in a small bowl.
6. Add cornstarch mixture back into instant pot.
7. Add orange marmalade. Mix well.
8. Change setting on instant pot to saute setting and saute for 6 minutes
9. Allow it to rest 5 minutes before serving.
10. Garnish with green onions. Serve over rice, noodles, or by itself.

Chicken Pockets

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
peas
carrots, chopped

Preheat oven to 350 degrees

Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.

Mix all other ingredients. Spoon 1/4 of the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet.

Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Teriyaki Chicken - Instant Pot

Ingredients:

1-2 pounds of chicken breast
1/4-1/2 cup soy sauce
1/4 cup oil
1/2 cup brown sugar
1/4 tsp ginger
1/2 tsp minced garlic

Instructions:

Put all ingredients in the Instant Pot and then close and seal the lid.
Push the poultry button and set the time to 15 minutes.

Pesto Chicken Pasta - Instant Pot

Ingredients:

6 small chicken breasts
2 cups dry gemelli pasta (or whatever pasta you want)
1 8-ounce jar pesto
1 28-ounce can tomatoes (crushed or diced)
2 cups fresh baby spinach
1 cup chicken broth
salt and pepper, to taste
grated Parmesan

Instructions:

1. Combine all ingredients in pressure cooker. Stir to combine. Cook on soup/stew setting for 10 minutes according to pressure cooker directions. (If using frozen chicken, cook for 20 minutes)
2. Serve immediately. Top with grated Parmesan if desired.

Taco Chicken

4-5 frozen chicken breasts
2 cans black beans
a few cups of frozen corn
fresh salsa