Pressure Cooker Lentil Pasta Sauce

FOUR JARS:

3 garlic cloves

1 onion browned in olive oil

4 cans tomatoes: diced or crushed (mushed)

1 can tomato paste

1 can tomato sauce

2 bouillon cubes

salt

basil

1 to 1 1/4 c brown lentils

sugar

Indian style Crockpot curry chicken

Ingredients

• 1 13.5-ounce can coconut milk
• 1 tablespoon tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Few dashes hot sauce
• 1 medium onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1-inch knob ginger, peeled and grated
• 1 green bell pepper, seeded and chopped
• 1/2 large eggplant, peeled and cut into chunks
• 2 medium sweet potatoes
• 1 14-ounce can chick peas, drained and rinsed
• 2 pounds bone-in skinless chicken thighs (about 6 thighs)
• Salt and freshly ground black pepper
• White rice
• 1 lemon, cut into wedges, to garnish
• 2 scallions, thinly sliced, to garnish
• 1/2 cup chopped cilantro, to garnish
• 1 cup chopped toasted peanuts, to garnish
• 1/4 cup mango chutney, to garnish

Preparation

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

Serve the curry with prepared rice and garnish with lemon wedges, scallions, cilantro, peanuts and mango chutney.

Rachel Ray.com

peanut butter cake

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup butter, softened
• 4 eggs
• 1 (18.25 ounce) package butter cake mix
• 2/3 cup water
• 1 cup peanut butter
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1/3 cup heavy cream

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans.
2. Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans.
3. Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
4. To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

http://allrecipes.com//Recipe/peanut-butter-cake-ii/Detail.aspx

Giant Pretzels
2 1/4 tsp. active dry yeast, or 1 packet
2 Tbsp. brown sugar
1 1/8 tsp salt
1 1/2 c. warm water, about 110 degrees F (make sure it's not too cold and not too hot. It's gotta be just right to get that yeast growing.)
3 c. flour
1 c. bread flour
2 c. warm water
2 Tbsp baking soda
3 Tbsp melted butter
Coarse Kosher Salt

In your mixing bowl add yeast, brown sugar and salt. Pour in water and give it a quick stir. Leave it alone until you start seeing that yeast bubble up and grow, about 5-10 minutes. Then add your flour and with your hook start mixing it until it's smooth and elasticy. (Is that a word?) If you don't have mixer with a hook then you'll need to knead the dough about 8 minutes until it's smooth and elasticy. Pour a little veggie oil in a big bowl and plop your dough in there and move it around to get that oil all over the dough. Cover and let raise for about an hour or until double in size.

Combine your 2 c. warm water and baking soda in a pie pan or 8 inch casserole dish.

When the dough is done seperate dough into 12 parts. Roll your pieces out into 3 foot ropes, (Roll it out about half way and set aside, and when your done rolling out your last one go back to your first and it will be easier to roll it out into a 3 foot rope.) Shape them into pretzels, and dip them in your baking soda solution and place on a cookie sheet lined with parchment paper. Let rise 15-20 minutes.

Bake at 450 degrees for 15-20 minutes, or until a golden brown. Remove from oven and brush on melted butter and sprinkle with salt. These are also good with parmasean cheese, cinnamon sugar, garlic salt, or whatever else you would want to experiment with.

thanks to Monica and Erica from: "mycupcakejourney"

Marie's BASIC Bread

PER LOAF RECIPE:

1 1/4 c. liquid ( yogurt, banana, honey, oil)

1 tsp. salt

2 tsp. yeast (for 3 hours-more if need faster rise)

1 TBSP Honey or sugar

whole wheat flour til it doesn't stick.

Marie Risotto

1 onion

2 cloves garlic

3c. water

1 1/2 c. rice

boullion

parm.

peas

brocc.

mushroom and potatoes

roasted squash and yellow peppers

Aimee's Coconut Syrup

1/2 c. butter (you can reduce by 1 or 2 T)

3/4 c. buttermilk (or use milk, and add 3/4 tsp. of vinegar)

1 c. sugar

1/2 tsp. soda

1 tsp. coconut extract

Bring butter, buttermilk and sugar to a boil and boil one minute while

stirring. Remove from heat and add soda and coconut flavoring. The

syrup will fizz when you add the soda. Stir for a minute or let sit

for a few minutes to reduce fizz. Serve. Refrigerate leftovers.