As a busy mom, I love my slow cooker meals! Beef tips remind me of a childhood favorite. I cook this beef tips recipe with mushrooms and red wine, then serve over brown rice, noodles or mashed potatoes. —Amy Lents, Grand Forks, North Dakota
I love this quick and easy Shrimp, Peas and Rice dish, which can be made with white or brown rice.
Have your soup and fry it too! Hearty corn soup is frozen, then coated in crunchy panko and cornmeal and fried until golden brown. These make a great appetizer for your next gathering!
Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.
Such a GENIUS way to make 3 delicious flavours all at once!
We guarantee this is the easiest Chicken Parm you’ll ever make.
Prepare your favorite pasta for weeknight dinner in a simple yet savory blend with bacon, Parmesan cheese, avocado oil, and garlic.
Delicious homemade gnocchi with a simple brown butter and sage sauce
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup vegetable oil
- 3 eggs
- 2½ cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 cup chopped almonds
- 1 cup shredded coconut
- 1 cup toffee baking bits (such as Heath®)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
- Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
- Spread almonds and coconut onto a baking sheet.
- Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
- Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.
Watch the recipe video here:
- 2 tbsp olive oil
- 1 tbsp prepared dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp minced garlic
- 2 tsp herbes de provence
- 1 tsp pepper
- ½ tsp salt
- 1 lb chicken thighs, boneless skinless
- 2 tbsp butter
- 8 cloves garlic, chopped
- ¼ cup water
- ¼ cup cream
- 2 tbsp cornstarch
- In a medium bowl, whisk together the marinade ingredients. Add the chicken and allow it to marinate for 30 minutes.
- Add butter to the Instant Pot. Using the display panel select the SAUTE function. When the butter is melted, add garlic to the pot and saute 2-3 minutes.
- Drain the chicken, but reserve the marinade. Brown the chicken on both sides, 3-4 minutes per side. Meat will not be cooked through.
- Add reserved marinade and ¼ cup water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the chicken back into to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- In a small bowl, mix together cream and cornstarch. Stir into the pot until thickened, returning to SAUTE mode as needed.
- Serve chicken topped with sauce.