Instant Pot Shredded Chicken

 3 large chicken breasts

1 tsp. salt

2 tsp. onion powder

1 tsp. paprika

1 tsp. celery seeds

3/4 cup water

For chicken tenders, 8 minutes. For chicken breasts, 10 minutes. Shred, then cook for another 2 minutes. 

Baked Oatmeal

 2 cups old fashioned oats

1/3 cup packed light brown sugar

1 1/2 tsps. ground cinnamon

1 tsp. baking powder

1 1/2 cups milk

1/2 cup unsweetened applesauce

2 T. unsalted butter, melted

1 egg, beaten

1 tsp. vanilla

Preheat oven to 350. Grease an 8x8 inch pan with nonstick cooking spray and set aside. In a large bowl, combine the oats, brown sugar, cinnamon and baking powder. In a medium bowl, combine the milk, applesauce, melted butter, egg and vanilla. Add the milk mixture to the oat mixture; stir well. Pour the oatmeal mixture into prepared pan and top with raisins, diced fruits, nuts or chocolate chips if desired. Bake for 40 minutes or until oatmeal is set and golden brown. 

Kaydi's Strawberry Cake & Frosting

STRAWBERRY PUREE

• 2 pounds fresh strawberries, rinsed and hulled

CAKE

• 2 and 1/2 cups cake flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks unsalted butter, softened to room temperature
• 1 and 3/4 cups granulated sugar
• 5 large egg whites, at room temperature
• 1/3 cup sour cream or plain yogurt, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk, at room temperature*
• 1/2 cup reduced strawberry puree (see step 1)
• optional: 1–2 drops red or pink food coloring

Frosting

    6 cups powdered sugar

    1 1/2 cups salted sweet cream butter

    1/2 cup pureed strawberries

1. Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for the cake). This takes at least 25–35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for further make-ahead instructions.)
2. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
3. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired.
5. Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

1. Make the reduced strawberry puree first, and let cool: Puree 1 pound of rinsed and hulled strawberries. You should have a little over 1 cup. Stirring occasionally, simmer the puree over medium-low heat until you’re left with 1/2 cup or slightly more (you need 1/2 cup for the cake). This takes at least 25–35 minutes, but could take longer depending on your pan or how juicy your strawberries were. Allow to cool completely before using in cake batter. I always make the reduced puree the day before so it has plenty of time to cool down. I cover and place in the refrigerator overnight. Allow it to come back to room temperature before adding to the cake batter. (See Notes for further make-ahead instructions.)
2. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. 
3. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of room-temperature reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. 
5. Pour batter evenly into cake pans. Bake for around 24–25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Frosting: Mix powdered sugar and butter with a mixer on low. Add strawberry puree and mix until the right consistency. 

Recipe from Sally's Baking Addiction

Oven Ribs

 Season ribs on both sides. Lay on rack in pan, cover with foil and bake at 325 for 3 hours. Remove from oven and cover with bbq sauce. Put back in oven for a few minutes until sauce is set. 

Lazy Lasagna

 1 or 11/2 lbs. ground beef

1/2 tsp. salt

1/4 tsp. pepper

1 jar pasta sauce (I used Hunts Garlic & Herb.)

1/2 to 1 cup water

1 (20 - 25) oz. package refrigerated or frozen cheese ravioli

2 cups shredded Italian blend cheese

Preheat oven to 400. Brown ground beef in a large skillet and drain. Return to heat and add salt and pepper, mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 - 2 minutes, stirring occasionally. In a greased 9x13 pan, layer half the ravioli, half the beef mixture and half the cheese. Repeat with the remaining ravioli, beef mixture and cheese. Cover with foil and bake 15 or 20 if using frozen ravioli. Uncover and continue baking until sauce is bubbly and pasta is tender, approximately 15 - 20 minutes.

Kaydi's Edible Cookie Dough

 3/4 cup flour

1/4 cup sugar

1/4 cup brown sugar

1/3 cup chocolate chips

1/4 cup (1/2 stick) melted butter or margarine

sprinkle of salt and vanilla extract

Mix together and add a splash of milk for desired consistency.

Lazy Pot Lasagna

20 oz. four cheese ravioli

24 oz. pasta sauce

4 c. shredded mozzarella cheese

1 lb. cooked ground beef or Italian sausage

Spray the inside of a 6-quart crock-pot with non-stick cooking spray. Pour 1/2 of the jar of pasta sauce in the crock-pot. Spread 1/2 of the frozen ravioli on top of the sauce. Spread 1/2 of the cooked meat over the ravioli. Spread 2 cups of cheese over the meat. Repeat these steps one more time, making two layers in the slow cooker. Cover and cook on HIGH for 1 hour 45 minutes or LOW for 3 hours 30 minutes or until done.