Apple Pudding Cake

 

Ingredients

• 1 cup sugar
• 1/4 cup butter, softened
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 large apples, peeled and grated 
• Caramel Sauce
  
• 1/2 cup butter
• 1 cup sugar
• 1 cup whipping cream or evaporated milk
• Pinch of salt
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees. Spray a 9-inch square pan with cooking spray.
2. With an electric mixer, cream sugar and butter together until light and fluffy. Add egg and vanilla, mix well. Mix in flour, baking soda, cinnamon, nutmeg and salt until just combined. Stir in grated apples and mix well.
3. Spread batter into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
4. Meanwhile, make the caramel sauce: in a medium saucepan, melt butter over medium heat. Add  sugar and whisk for 1 minute. Add the salt and milk or cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes. Remove from heat and stir in vanilla. Allow to cool slightly.
5. Serve cake warm with dollop of whip cream and
   warm caramel sauce drizzled over the top.

Life-Changing Instant Pot Mashed Potatoes

 Ingredients

• 4 pounds potatoes, peeled and cut into 1-inch cubes (see note about type of potatoes)
  
  
  
• 2 teaspoons coarse, kosher salt
• 1 cup milk, preferably not skim
• 4 tablespoons butter, cut into tablespoon-size pieces
• ½ teaspoon garlic powder
• ½ cup sour cream

Instructions 

• Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.
• Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."
• Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
• While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
• When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
• Drain the potatoes in a colander over the sink, discarding the cooking liquid.
• Return the potatoes to the insert of the Instant Pot and coarsely mash.
• Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
• Add salt and pepper to taste.
• Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
• When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.

Notes

Potatoes: my favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.

Slow Cooker Smothered Beef Tips

 Ingredients

Beef:

• 3 pounds tri tip or sirloin beef roast, cut into 1- to 2-inch pieces
• Salt and pepper, for seasoning
• 2-3 tablespoons olive oil, avocado oil or canola/vegetable oil
• 1 cup diced onions
• 2-3 cloves garlic, finely minced
• 3 cups beef broth or beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• Pinch dried thyme

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon red wine vinegar
• Fresh parsley, for serving (optional)

Instructions 

• Season the beef pieces on all sides with salt and pepper. Heat the oil over medium heat in a skillet until hot and rippling. Add some of the beef in a single layer, not touching, and cook for 30 seconds or so until golden, flip and brown on the other side. Transfer beef to the insert of 6-quart slow cooker. Repeat with remaining beef, adding additional oil, if needed (let it heat up before adding more beef pieces).
• Once the beef has all been browned and transferred to the slow cooker, add the onions to the skillet set over medium heat. If the skillet is dry, add a teaspoon or so of oil.
• Cook the onions for 3-4 minutes, until translucent. Scrape up any browned bits from the bottom of the skillet. Add the garlic and cook for another minute. Pour in the beef broth or stock and Worcestershire sauce and bring to a simmer, scraping up bottom of pan.
• Pour mixture into the slow cooker with the beef. Add the bay leaves and thyme. Cover and cook on low for 8-9 hours or 4-5 hours on high until beef is tender.
• Transfer the beef to a dish and cover to keep warm. At this point you can strain the liquid in the slow cooker to remove any solids/onions or use as is for the gravy. You should have about 3-4 cups of liquid.
• For the gravy, in a medium saucepan over medium heat, melt the butter. add the flour and whisk to combine. Cook, stirring constantly, for 1-2 minutes until bubbling (it's ok if it browns slightly). Add the reserved liquid from the slow cooker about one cup at a time, whisking vigorously to avoid lumps.
• Bring the mixture to a simmer and cook, stirring constantly, until thickened. Stir in the red wine vinegar and season to taste with additional salt and pepper, to taste. If the mixture is too thin, stir together equal parts softened butter and flour until smooth and quickly whisk into simmering gravy. If the mixture is too thick, thin with additional beef broth.
• Add the beef pieces back to the slow cooker or to a serving dish and pour the gravy over the top. Serve over mashed potatoes with fresh parsley (optional).