Ashley Folds is a fulltime stay-at-home mom and spends countless hours in the kitchen. When she’s not whipping up 5-star meals for her 3-year-old son and hard-working husband, she enjoys painting, meditation, and entertaining her broad audience on Snapchat. Ashley is a licensed hair-designer, cosmetic artist, and certified house wife.
Simple Chocolate Whoopie Pies
1 (15.25 to 18.25 oz.) package of German Chocolate Cake mix
1/2 cup of water
1/4 unsweetened cocoa powder
1/4 cup vegetable oil
1 tbsp vanilla extract
3 eggs
For the filling:
1/2 cup (1 stick) of butter at room temperature
1 1/2 cups confectioners’ sugar
1 (7 ounce) jar of marshmallow cream
Food coloring (optional)
Preheat over to 350 degrees. Mix cake mix, water, cocoa powder, eggs and vanilla in large bowl on low until moistened then on medium for 2 minutes. (Do not follow directions in cake mix box). Line baking sheet with parchment paper and spoon 1 tbsp of mix onto sheet, 2 inches apart (pies will spread as they cook). Bake 8 minutes. To test doneness, use a toothpick to stick into the center of the pie. If clean when removed, pies are finished. Let cool for 1 minute.
The filling:
Mix all ingredients in bowl with mixer until light and fluffy. Place one tablespoon of filling on pie and top with another cooking.
Instant Pot Beef Stroganoff
1 lb 80/20 ground beef
1 small onion diced
1 clove garlic minced
8 ounces white button mushrooms drained (optional)
10.5 ounce can of cream of mushroom
1 tablespoon all-purpose flour
2 1/4 cup beef broth
8 ounces wide egg noodles
1/3 cup sour cream
Parsley to garnish (optional)
Turn instant pot to sauté, once hot, brown ground beef. Drain grease, place beef back in instant pot, add mushrooms, onion and garlic, sauté for 1 minute. Add flour, cream of mushroom, beef broth and noodles, stir to combine. Secure lid, set valve to sealed and cook on high pressure for 2 minutes.
CAREFULLY use a quick release. Stir and allow to cool for a few minutes. Add parsley, sour cream and salt and pepper to taste. Serve with dinner rolls or crescent rolls.
Sweet Thai Chili Chicken and Green Bean Stir Fry
2 lb boneless skinless chicken breast (cut into cubes & allow to come to room temp)
3-6 tbsp corn starch
1/4 cup vegetable oil
2 red bell peppers sliced
3 handfuls of fresh green beans
1 clove of garlic
1/4 tsp ginger (optional)
1 tsp crushed red pepper flakes
24 oz bottle of Thai chili sauce
Salt & Pepper
White Rice
In a bowl add the diced chicken and coat with oil. Season with salt and pepper then add corn starch. Mix well. Heat enough oil to cover the bottom of a large skillet or wok over medium high heat. (May need to add more while cooking). Cook chicken until crispy, remove from pan and drain on paper towel. Add green beans and bell pepper to pan. Cook to desired tenderness. Add a little water if vegetables start to scorch. Add garlic to pan and cook until fragrant. Add cooked chicken, to green beans and peppers then add chili sauce. Stir to combine. Serve over basmati or jasmine rice.
