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Rich and Fluffy Twice-Baked Potatoes
I must admit a rather strange weakness: I could eat potatoes every day in one form or another. These rich twice-baked potatoes are so good, and they are easy to make! They can be made ahead of time and refrigerated until you’re ready to bake, so it’s a hosting-friendly recipe. Pair with steak and tossed salad for a classic meal. This recipe makes 20 potatoes, so of course you can half it if you don’t want that many. If you end up with extra filling, it’s really tasty by itself–don’t ask me how I know! 😊 10 russet potatoes, washed 1/4 c. olive oil 1 8 oz. package cream cheese…
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Peanut Butter Squares
Warning: Sugar overload ahead! These are more commonly known by the undignified name of “Peanut Butter Yummies” at our house. They never last very long around here! Enjoy this delicious, no-bake dessert; it’s perfect if you’re looking to make candy during the holidays. 3 sticks butter 2 c. peanut butter 2 c. graham cracker crumbs 2 1/2 c. confectioner’s sugar 1 12 oz. package chocolate chips Melt the 2 sticks of butter. Mix with peanut butter, graham cracker crumbs, and confectionary sugar. It’s easiest to mix with your hands. Press into a 9×13″ pan. Melt 1 stick of butter with chocolate chips (I usually melt them in the microwave as…
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Instant Pot Beef Stew
This is a take on our original stew recipe that we used to make in the crockpot. When we got an instant pot, the recipe was easily adapted for a much quicker meal! Of course, you could certainly make this recipe in the crockpot if you don’t have an instant pot. This serves five of us with enough for three or four people to enjoy leftovers the next day. If you’re new to using an instant pot, be aware that it does take about 15-20 minutes to warm up before it starts the pressure-cooking countdown, and then another 15-30 minutes (or a good 20 minutes longer sometimes) for natural release.…
