1. Gather all ingredients.
2. In a 6-qt (or 8-qt) Instant Pot, add the 1-2 Tbsp Canola Oil and put in the “Saute” mode until the oil starts to shimmer.
3. Swirl the Oil around to coat the bottom of the pot and add the Ground Turkey, breaking it up into smaller pieces; cook for 4-5 minutes (it does not have to cook completely at this stage).
4. Add the Broth and press the “Cancel” button to turn the Instant Pot off.
5. Next, add the Garlic, Onion, Corn, all of the Spices, Tomato Sauce and Tomato Paste: do NOT stir! (the bottom will Burn if you stir).
6. Place the lid on the Instant Pot and seal; press the “Pressure Cook” button and make sure it’s on “High” – set for 15 minutes.
7. After the 15 minutes cook time is up, release the pressure by turning or pressing down the Quick Release valve (this will take about 2-3 minutes)
8. Once the Instant Pot has de-pressurized, remove the lid and stir thoroughly.
9. Serve hot with your favorite toppings and some fresh Corn Bread or crusty French Bread 🙂

1. Place all of the ingredients, except for the Water, into a Food Processor and pulse until the mixture looks like “sand.”
   
2. With the Food Processor running, slowly add the Ice-Cold Water, one Tbsp at a time, through the shoot until the dough forms a large ball.
3. Wrap the Cheese dough ball in plastic and refrigerate for 1 hour.
4. When ready to bake, preheat oven to 350 degrees.
5. Line 1-2 baking sheets with Parchment Paper or Silicone Baking Mats; set aside.
6. Roll the dough out to 1/4″ thickness on a lightly floured surface, cut into desired shapes and place on the prepared baking sheets.
   
7. Bake for 15-18 minutes or until golden brown.
   *See notes for “crisping” up crackers if they turn soft.
8. Allow the crackers to cool completely on a wire rack to develop the flavors and desired crispness.
9. Enjoy 🙂
   
10. 

1. In a small bowl, combine the spices (salt, onion and garlic powders, black pepper and paprika) and rub all over the Chuck Roast; set aside.
2. Set your Instant Pot to “Saute” and drizzle in the Canola Oil; let heat for about 30 seconds, then place the Roast into the Instant Pot – do not disturb for 3-4 minutes until that side is browned; using tongs and a long meat fork, turn the Roast onto the next side and let “saute” for 3-4 minutes without disturbing; repeat this process until all sides are browned/seared.
3. Once all sides of Roast are browned (to seal in the juices), turn the Instant Pot to “Pressure Cook” on “high” for 60-80 minutes (60 minutes for a 3 lb. Roast; 70 minutes for 4 lbs and 80 minutes for 5 lbs).
4. Add the Onion, Beef Broth and Worcestershire Sauce to the Instant Pot and place lid on top, turning to the “locked” position.
5. When the pressure cooking time is finished for the Roast, allow the Instant Pot to do a natural release for 10 minutes (it will start counting up in minutes – do not disturb the pot and allow it to de-pressurize); after the 10 minutes, press the vent down (or turn to the release position, depending on your make of Instant Pot) and allow all of the steam to release until the float valve drops down, indicating that the pot is de-pressurized and it’s safe to remove the lid.
6. Next, add the Baby Potatoes and Carrots and, once again, set to “pressure cook” for 10 minutes.
   *Note: if you put the potatoes and carrots in at the beginning of the cooking process (along with the Roast and onions), they will be VERY mushy.
7. Once the 10 minutes are up, press or turn the vent to the release position to allow steam to release again.
8. Once the Instant Pot has de-pressurized and the float valve has dropped, remove the lid and carefully transfer the Roast, Potatoes, Carrots and Onions to a serving platter; shred the roast with two forks; set aside.
9. Using a slotted spoon or handheld strainer, remove any bits from the broth in the Instant Pot; turn setting to the “Soup/Stew” position and let broth come to a boil.
10. Meanwhile, make a “slurry” out of mixing the Water and Corn Starch thoroughly together in a small bowl.
11. Once the broth in the Instant Pot is boiling, add the “slurry” and whisk until the liquid thickens to form a gravy; add salt, pepper and onion powder, if needed.
12. Drizzle desired amount of the gravy over the shredded Pot Roast and Veggies; Garnish with fresh Thyme or Parsley.
    Yummy! 🙂

1. Preheat oven to 350 degrees.
2. In a 9″ x 13″ (or 4 quart) baking dish dish, mix together the Chicken, the Hot Sauce and 1 1/2 Cups Shredded Cheese until thoroughly blended; Spread out evenly in the pan and set aside.
3. In a medium saucepan, heat the Ranch Dressing and the Cream Cheese over Low heat until the Cream Cheese has completely melted and the mixture is smooth. Pour this mixture evenly over the Chicken mixture in the baking dish.
4. Top with the remaining Shredded Cheese.
5. Bake uncovered for approximately 30-35 minutes, or until edges are bubbly and the top is lightly brown.
   
6. Serve with your favorite chips, pita chips, bread, etc. Enjoy 🙂
   

1. Preheat oven to 350 degrees. Place rack in center position of oven.
2. Line a baking tray with foil and spray with non-stick cooking spray. Set aside.
3. Remove the membrane from the underside of the ribs and place on the prepared baking sheet. Note: If you have never done this before, go to “Cooking With Ry” on YouTube and search for “How to Easily Remove The Membrane From Your Ribs” – his instructions are very easy to follow and all you need is a dinner knife and some paper towels 😉

Making the Rub:

1. In a small jar or bowl, combine all of the seasonings for the rub and mix well.
   
2. Sprinkle the Rub over the Ribs; then drizzle with the Olive Oil. Rub the seasonings and Oil thoroughly over both sides of the Ribs.
3. Cover the entire baking sheet with foil.
4. Bake for 2 hours.

Making the Barbecue Sauce:

1. While the Ribs are baking, combine the sauce ingredients in a medium bowl until thoroughly blended. Set aside.

Putting it All Together:

1. Once the Ribs have finished baking, remove them from the oven and take the foil off of the top.
2. Increase oven temperature to 460 degrees.
3. While the oven temperature is rising, thoroughly coat the tops of the Ribs with the Barbecue Sauce, reserving some for serving with the Ribs.
4. Return the Ribs, uncovered, to the oven and bake for 10 minutes.
5. To caramelize the edges of the Ribs, change the oven setting to Broil, leaving the rack in the center position, and broil for about 3 minutes.
6. Remove Ribs from the oven and let rest for 10 minutes before slicing.
   
7. I hope you enjoy this as much as we did!
   

1. Gather the ingredients.
   
2. In a medium to large nonstick skillet, melt the butter over medium-low heat.
3. Once the butter is melted, add the sugar and cashews.
   
4. Cook over low to medium-low heat until sugar has completely melted, stirring often to completely coat the cashews and to prevent mixture from burning.
5. Turn out onto a sheet of parchment paper to let cool.
   
6. Enjoy as a snack, as a topping on ice cream or mixed in with your favorite yogurt…or give as a special gift!

1. Gather the ingredients.
2. In a large Stock Pot (or Dutch Oven), heat the Olive Oil over medium-low. Add the Garlic and cook for 2-3 minutes or until Garlic starts to turn a light golden brown.
3. Add the spices (Coriander, Cumin and Chile Powder) and cook for 1-2 minutes.
4. Next, add the Chicken Broth and Tomatoes. Increase the temperature to medium-high or high and bring to a simmer, stirring constantly.
5. Once the mixture starts to bubble, decrease the temperature back to medium-low and add the Chicken Breasts. Cook for about 10-12 minutes, stirring often and turning the Chicken Breasts over halfway through to evenly cook.
6. Remove the Chicken Breasts from the pot, placing on a cutting board to be shredded once it’s cool enough to handle.
7. While Chicken is cooling a little, add the Rice, Ground Pepper and Salt (if adding). Continue cooking over medium-low heat while you shred the chicken.
8. Add the shredded Chicken back into the stock pot and continue cooking until the Rice is thoroughly cooked (about 15-20 minutes, depending on the type of Rice you use).
   
9. Serve the soup with the assortment of toppings.
   Yummy!

The Meats

1. Gather Ingredients
   
2. In a large pot, heat the oil over medium to medium-high heat for about 2-3 minutes. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the ground meats to the pot and cook until browned (about 8-10 minutes). Lower temperature to medium-low.
   

The Spices

1. In a medium sized bowl, add all of the spices and blend well.
   
2. Next, add the blended spices to the meat mixture. Mix well.
   

The Broth and Tomato

1. Add the tomato paste, diced tomato and broth to the pot. Mix well.
   
2. Cook for 20-30 minutes, stirring occasionally.
3. Serve with shredded cheddar cheese, sour cream, onions, etc.