Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef (seasoned)
2 (26 ounce) jars spaghetti sauce
8 slices provolone cheese
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 7-8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat oven to 350. Spray 2 8x8 pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 of mozzarella cheese, and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
4. Bake covered for 30 minutes in the preheated oven, or until cheese is melted.

IP Mac 'n Cheese

16 oz pasta
3 cups chicken broth
2 cups of sharp cheese
1 tbs dijon mustard
1/2 cup milk
2 tbs butter

Place pasta in your instant pot with chicken broth. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release. Place your instant pot on saute. Stir in milk, butter, and mustard. Stir in cheese and stir until melted (about 1-2 minutes). Remove from heat and serve.

IP Taco Chicken

5 frozen chicken breasts
1 cup chicken broth
1 jar salsa verde
1 cup brown sugar

Put chicken and broth in instant pot and cook on poultry setting for 12 minutes. Use the quick release and then drain the broth. Shred the chicken. Add salsa verde and brown sugar and then saute for a few minutes while mixing.

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.