Ingredients:
3 lbs flank steak
4 cups chopped, small broccoli
½ cup sliced mini red peppers
1 onion sliced thinly
2 cups fresh snow peas
Green onions sliced for garnish
Sauce
2 tbsp minced garlic
1/2 cup soy sauce
2 tbsp sesame oil
1 cup beef broth
1/3 cup brown sugar
3 tbsp cornstarch
Side
steamed basmati rice

Instructions:
Combine the sauce ingredients garlic, soy sauce, sesame oil, beef broth and brown sugar together in a small bowl & whisk.
Add your sliced steak to the Instant Pot then add your sauce mixture.
Close the Instant Pot lid, close the seal.
Cook on manual for 10 minutes.
Natural release for 10 minutes & then do a quick release.
Remove beef from pot & set aside.
Turn off the Instant pot & then turn it on to saute
Whisk in cornstarch & stir until sauce thickens.
Add the beef back in & stir.
Add in steamed broccoli.
Serve over rice.

Credit: SusanRecipe

Ingredients:
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)
6 brioche hamburger buns

Instructions :
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Turn off the heat, add in the provolone cheese.
Served on toasted brioche buns.

Credit: Susan Recipe

Ingredients:
8 ounces cream cheese room temperature
3 ounces instant banana pudding (just the dry mix)
8 ounces cool whip
1/2 cup milk (I used 1%)
1 teaspoon vanilla extract
1 cup chopped strawberries
1 banana sliced
10 ounces mini marshmallows

Instructions:
Beat the cream cheese until smooth. Beat in the banana pudding, then the cool whip, and then the milk and vanilla extract.
Stir in the strawberries, marshmallows, and banana.
Best when served the day it is made.

Source: Susan Recipe

Ingredients
3 Tbsp Olive oil to sauté, divided
4 lb beef brisket
2 tsp sea salt , or to taste
1 tsp black pepper, freshly ground
1 lb yellow onions (2 medium), sliced into thick strips
1 lb mushrooms, thickly sliced
6 garlic cloves, peeled and chopped (not pressed)*
2 cups low sodium chicken stock or beef broth
2 1/2 Tbsp Worcestershire sauce

Instructions
Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat.
Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
In the same pan, add 1 Tbsp oil and sliced onions. Sautee 5-7 min or until onions are caramelized. Place onions over brisket.
See also Cracker Barrel Old Country Store Biscuits
In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.
Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on.
Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender.
Serve beef brisket and mushrooms, spooning slow cooker juices over the top.

Credit: SusanRecipe

Cheddar Bay Stuffed Biscuit
Biscuit
Southern Biscuit Flour
Butter
milk
Cheese
Garlic Powder
Butter shortening
Cut butter shortening into flour
4-inch spring form pan (optional)
Add buttermilk cheese and garlic powder and mix.
Crab Cake
Lump Crab (reserve some for stuffing)
Cajun seasoning
Garlic powder
Onion powder
Mayonnaise
Mustard
Crushed crackers

Instructions
Mix mayonnaise mustard Cajun seasoning garlic powder and onion powder to make a paste
Fold in lump crab and crushed crackers
Cook the crab cake for about 2 minutes on each side. (I formed mine in a ball so I flipped mine around until all sides were slightly cooked and browned).
Gloves recommend
Take your biscuit dough and place it in your hand. Form it so it kinda looks like a bowl add some lump crab, the crab cake and more crab on top of that. Finish the top off with more biscuit dough and make sure all sides are covered with the biscuit dough. Place it in your spring form pan and bake.
Spring form pan is optional. You can place your dough directly on a baking sheet and bake it, however I made this biscuit bigger than your average biscuit, so I needed to use the spring form pan to help hold the shape. This is totally optional.
I baked mines in my air fryer at 360 degrees for about 13 minutes
Top with Garlic Lemon Butter

Credit: Susan Recipe

Ingredients:
5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Instructions:
Step1: Cut the potatoes. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
Step2: Boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
Step3: Prepare your melted butter mixture. Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
Step4: Pan-dry the potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
Step5: Mash the potatoes. Using your preferred kind of potato masher, mash the potatoes to your desired consistency.
Step6: Stir everything together. Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
Step7: Taste and season. One final time, taste the potatoes and season with extra salt if needed.
Step8: Serve warm. Then serve warm, garnished with any extra toppings that you might like, and enjoy!

Ingredients
4 ears of corn
¼ cup of Crema Mexican Agria Sour Cream (regular sour cream will work as well)
¼ cup of mayonnaise
½ cup of Cotija cheese, crumbled
2 cloves of garlic, crushed (or finely minced)
¼ teaspoon of fine sea salt
Juice and zest of 1 lime
1/4 cup of Cilantro, finely chopped
½ teaspoon of chipotle chili powder

Instructions
Heat your grill to roughly 400 degrees F.
You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes.
Mix the topping sauce by stirring together the Cacique® Crema Mexican Agria Sour Cream, mayonnaise, cotija cheese, garlic, lime zest and juice, and cilantro.
Generously top each corn cob with the cheese mixture, sprinkle with a bit of chipotle chili powder, and top with a bit of extra cotija cheese and cilantro.

Credit: Susan Recipe

Ingredients:
°4 hot dogs
°4 strings of cheddar cheese
°1 packet Pillsbury pizza dough
°1 can of hot pepper (15 ounces)
°1/4 cup melted butter
°1 teaspoon garlic powder
°1 teaspoon fresh parsley

Instructions:
Preheat oven 375 F
Pour the chili into a 6 x 10 or 7 x 11 pan. Remove the cheese from the casings and cut in half lengthwise. Sit aside.
Open the pizza dough box and roll it out. Cutting dough to 4 equal parts. Take a hot dog and a sandwich with two sides of cheddar cheese. Starting at one end of the dough strip, begin rolling the bundle in dough, covering the entire length of the hot dog with dough. Place in skillet with chili, seam side down.When all four are complete, bake in the oven for 20-25 minutes or until dough is set and golden brown on top.
Combine garlic and parsley with melted butter and brush the surface of the hot dog with garlic butter. Enjoy!
Note * To avoid dough bottom ~ Put the dogs first and then pour the chili around them.
Enjoy !

Credit: SusanRecipe

Ingredients:
1 small chopped onion.
1 small chopped green pepper.
2 Tsp.Of olive oil.
3 minced garlic cloves.

Italian sausage
5 cooked and cut into 1/4-inch slices.
Canned diced tomatoes, use a large can.Of 28-ounces, undrained

Tomato paste
6-ounces can.
1/4 Cup.Of water.
1 Tsp.Of brown sugar.
1 Tbsp.Of Italian seasoning.
1/2 Tsp.Of salt.
1/2 Tsp.Of ground pepper.
Hot boiled spaghetti.

Instructions:
• 1st Step – In a large pan, heat the oil and sauté the onion with the chopped green pepper until the onion is soft.
• 2nd Step – Secondly, finely mince the garlic cloves and add them to the pan, cooking for another 1 minute after that.
• 3rd Step – Once the garlic is fragrant, throw in the sausage, canned diced tomatoes, tomato paste, a quarter cup of water, sugar, and spices, and season to your liking with more salt and pepper.
• 4th Step – Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
• 5th Step – Once it’s finished cooking, toss it with the boiling spaghetti and enjoy!

Suggestions and advice for a successfull recipe:
Use your preferred Italian sausage instead. Use chicken or turkey sausage to cut down on the number of calories and fat consumed.
Use penne, ziti, or rigatoni instead of spaghetti.
Add 1/4 teaspoon of crushed red pepper flakes for a little heat.
Make sure you don’t overcook the pasta!

Credit: Susan Recipe

Ingredients

• 2 lb ground beef

• 1 small onion, diced

• 1 bell pepper, diced (any color will work well!)

• 2 garlic cloves, minced

• 24 oz beef broth

• 28 oz can diced tomatoes (crushed tomatoes or another kind will work too)

• 4 oz salsa

• 2 store-bought taco seasoning packets

• 4 oz cream cheese, softened

• 1 cup heavy cream

• 2 cup cheddar cheese

INSTRUCTIONS
Saute ground beef, onion, and bell pepper over medium heat until meat is done.
Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Set pot to High pressure, 2 minutes. Once the cooking cycle is complete, allow pressure to release naturally.
Slowly add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until cheeses are melted and soup is blended.
Serve and garnish with your favorite taco toppings.

Credit: Susan Recipe