October 7, 2020 - Good afternoon, it is a beautiful fall day. I am really liking the cooler weather. I am going to share a recipe I got when I was in Maine in 2016. These are delicious.
Maple Butterscotch Brownies
2 ½ cups packed brown sugar
1 cup butter, melted
3 tsp of Maple flavoring
4 eggs
3 cups flour
2 tsp baking powder
2 cups chopped walnuts or pecans
1 – 12 oz pkg vanilla chips
In bowl combine sugar, butter and maple flavor. Beat in eggs one at a time. Combine flour and baking powder and add to butter mixture. Stir in walnuts and chips. Pour into greased 9” X 13” pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cool on rack. Makes 30 to 32 brownies.
Greatest Queso Ever
1 block (32oz) Velveeta cheese
1 – 8 oz cream cheese
1 can (10 oz) Rotel
1 can cream of mushroom soup
1-pound ground beef or sausage
Brown meat in pan over medium heat (drain if necessary) and set aside. Cut up Velveeta and cream cheese into cubes and place in crock pot. Pour in Rotel and cream of mushroom soup and stir together. Place crock pot on low setting for 1 hour, letting ingredients meld. After about 30 minutes, add browned meat and continue to cook, stirring as needed.
InstantPot Pork Chops
Boneless pork loin chops – cut ¾” to 1 ¼” thick
Salt and pepper to taste
Olive Oil – 2-3 Tbsp
Butter or additional olive oil to keep recipe dairy free
Onion, diced
Baby Bell mushrooms – can also use button mushroom
Garlic (1 bulb, chopped)
Beef stock or Chicken stock
Thyme – 2 tsps more or less
Worcestershire Sauce – 2 Tbsp
Cornstarch
Generously season pork chops on both sides with salt and pepper. Turn InstantPot to Sauté, once heated add oil. Sear chops on each side for 1-2 minutes or until fully browned. (Do in batches to not over-crowd the inner pot of the cooker). Next remove chops and place on plate. Add in mushrooms and diced onions and sauté for 1-2 minutes or until onions start to break down. Add garlic and sauté for 1 minute longer. Turn the InstantPot to OFF. Deglaze Inner Pot by pouring stock into pot and use a wooden spoon to scrape off any browned bits on bottom of cooker. Use 1 cup stock for 6-quart InstantPot or 1.5 cups stock for 8-quart pot. Add thyme and Worcestershire to inner pot. Nestle pork chops into sauce, adding any juices released while resting. Place lid on cooker and be sure vent know is set to seal. Cook on HIGH for 5 minutes. This is enough time for the chops to get tender and absorb the flavor of mushroom gravy without drying out. Once cook time has elapsed, let pressure naturally for al least 10 minutes, then manually release any remaining pressure. Thicken Gravy – turn Pot Off and then turn to SAUTE. Remove chops from Inner Pot; then form a cornstarch by mixing equal parts cornstarch to water. Mix well. Pour cornstarch slurry into inner pot, whisking well. Cook 2-3 minutes, or until gravy thickens, whisking well while cooking.
