Vivi's Creamy Southwest Shredded Chicken

8 chicken breasts

2 cans diced tomatoes

2 cans diced chiles

1 T salt
1 T cumin
2 t garlic powder
2 t onion powder

1 t pepper

2 boxes cream cheese

2 cans sweet corn

2 cans black beans

1 batch cilantro

2 bags tortilla chips

In an instant pot, combine chicken, tomatoes, and chiles.

Stir in salt, cumin, garlic powder, onion powder, and pepper.

Pressure cook high 8 mins and naturally release.

Remove chicken breasts.

Stir cream cheese into hot tomatoes and chiles.

In a stand mixer with a paddle attachment, shred chicken.

Meanwhile, drain beans and corn.

Once cream cheese has melted into tomatoes, add beans and corn.

Stir in shredded chicken.

On crock pot high, let warm 1 hour.

Serve with chopped cilantro and chips.

Vivi/LTK

Kiwi Parfaits

2 1/2 lbs (about 12) kiwis
150 g sugar

16 oz cream cheese

3 drops electric green food color (optional)

12 oz angel food cake (can be any kind of cake)

4 C whipping cream

60 g powdered sugar

1 package fresh mint

Peel kiwis.

Cut kiwis in half and thinly slice prettiest parts.

For 10 parfaits, you will want about 120 slices.

When finished, half kiwis should be pretty slices.

Blend remaining half kiwi fruit with sugar.

Transfer to a saucepan and simmer 3 mins.

Add cream cheese and food color.

Stir slowly until all cream cheese has melted.

While cream cheese is melting, shred cake in stand mixer.

Transfer cake crumbs to another bowl, cover, and set aside.

Wipe out stand mixer bowl.

Transfer kiwi cream cheese to stand mixer and let cool.

Once kiwi cream cheese is very cold, beat until fluffy with paddle.

Slowly add 2 C only cold whipping cream.

Switch to whisk attachment and whip until stiff peaks form.

Transfer kiwi cream into a large piping bag with star tip.

Layer kiwi slices facing outwards in clear glasses.

In each of 10 clear parfait glasses, place 4-5 kiwi slices facing outwards.

Fill with kiwi cream.

Tamp down 2-3 T cake crumbs.

Repeat for 2 more layers.

Let cool in fridge and whip remaining 2 C cream.

Beat in powdered sugar.

Top parfaits with whipped cream.

Garnish with fresh mint leaves.

Yields 10 parfaits.

loosely based on diyjoy

Matcha Latte

10-12 oz milk

2-3 oz boiling water

20 g sugar

1/2 t or 2 g matcha powder

1 drop electric green color (optional)

Begin frothing and heating milk.

Begin boiling water.

In a separate cup, weigh out sugar and matcha.

If matcha isn't vibrant on its own, can add 1 drop color.

Pour boiling water into sugar and matcha.

Blend boiling water very well with frother.

Slowly pour matcha into frothing milk.

LTK

Crawfish Seasoning

Garlic powder
Onion powder

Two peppers

Cajun seasoning

Sugar

Butter

Hong Jones

Impossible Pumpkin Pie Cupcakes

166 g flour

2 T pumpkin pie spice (original uses 4 t)

1/2 t salt

1/2 t baking powder

1/2 t baking soda

24 oz homemade pumpkin purée (original uses 2 15-oz cans)

4 eggs

200 g sugar

150 g brown sugar (original uses 110)

1 12-oz can evaporated milk

2 t vanilla

Preheat oven to 350 and line muffin tin with 36 liners.

Whisk together flour, spice, salt, baking powder, and baking soda.

Separately, mix together pumpkin, eggs, sugars, milk, and vanilla.

Whisk dry ingredients into wet.

Batter will be very thin.

Pour about 1/3 mixture into a large piping bag with a batter tip.

Fill each liner to 2/3 and bake 20 mins.

Let rest 20 mins and chill.

Serve with whipped cream.

bakingbites

Youvarlakia Avgolemono

7 C chicken or beef stock
2-3 bay leaves

2-3 thyme sprigs

salt & pepper

1/2 C uncooked short grain rice

1 lb ground beef

1 small onion, finely chopped

4 cloves garlic, finely chopped

1/2 C flat leaf parsley

1 T olive oil

3 yolks

1 T cornstarch

Zest and juice of 3 lemons (original uses 1 T zest, 1/3 C juice)

2 T fresh dill, chopped

In a medium pot, boil stock, bay leaves, and thyme.

Add salt and pepper to taste.

Remove from heat and set aside.

Rinse rice until water runs clear.

Combine rinsed rice, ground beef, onion, and garlic.

Add parsley, olive oil, salt, and pepper.

With wet hands, form meatballs.

Will yield about 32 1" meatballs.

Heat stock to medium and add meatballs, one at a time.

Bring to a boil, and reduce heat to low.

Cover and cook 30 mins or until meatballs are cooked through.

Turn off heat; discard bay and thyme.

Remove 3/4 C hot broth.

Separately, whisk yolks with cornstarch.

Whisk in lemon zest and juice.

Temper lemon yolks with hot broth.

Slowly return eggs to remaining broth.

Simmer; broth will thicken overnight.

Serve with dill.

Shared by Christina Sutherland

Candied Maraschinos

16 oz jar maraschino cherries
3/4 C or 150 g sugar

In a small pot, pour about 1/4 C maraschino juice.

Pour sugar into the center of the pot.

Turn heat to low.

Once sugar is mostly melted, add strained cherries.

Let simmer 40 mins or until 230-240.

Strain and let cherries cool.

kingarthurbaking