Miller Family Recipes

I found this on Pinterest when I was looking for Mexican food recipes to make for the twins birthday party in Tucson this year.  I think it's really yummy and super quick...2 important categories for any good recipe. 1 c. Italian dressing (not kidding) 1/4 c. chicken broth 2 1/2 lb. boneless, skinless chicken breasts 2 1/2 lb. boneless, skinless chicken thighs, trimmed of excess fat 1 Tblsp. chili powder 1 Tblsp. cumin 1 Tblsp, garlic powder 1 tsp. kosher salt Add the Italian dressing and the chicken broth to the pot.  Add in the rest of the ingredients.  Cover the pot and turn the valve to "sealing".  Push manual and adjust the time to 17 minutes. When the pressure cooker beeps, let the pressure release naturally for 15 minutes and then remove the lid. Transfer the chicken to a cutting board and shred and then add the chicken back into juices inside the Instapot .  Stir and then serve the chicken.  You may need to salt and pepper to taste.

These are grandma's chocolate cookies that she always has in the freezer so that if you show up anytime, there's a cookie waiting and they're yummy.  I like them even more than the Toll House recipe.  She originally got this recipe from the Taste of Home magazine a few years back.

This is moist and delish!! I make it as cupcakes, regular cake, or a bundt cake.  I also have a non-cake mix version of this recipe which is also yummy.  This recipe came from the first Cake Doctor book, which is my favorite cake recipe book, although, her 3rd book is also great! Duncan Hines changed the size of their cake mixes and when these books were published, they used the bigger box so I just add 1/4 c. more cake mix (I always buy an extra cake mix of the flavor I'm using).  You can frost this with regular cream cheese frosting or with the orange cream cheese frosting...both yummy! Spray and flour a bundt pan, or just spray a cake pan, or just get your cupcake papers ready. 1 pkg. (15.25 oz.) plain spice cake mix (Plus the 1/4 c. more) 1 cup canned pumpkin 1/2 c. oil 1/2 c. water 1 tsp. cinnamon 1/2 tsp. ginger 3 large eggs, room temp. Preheat the oven to 350 degrees. Place all the ingredients in a mixing bowl and mix for about 2 minutes, scraping th...

This is a copycat version of Nothing Bundt Cakes which I'm currently obsessed with.  I get in these little (gotta find the best of the best) obsessive things now and then and right now it happens to be Bundt cakes.  Probably cause of Baylie's wedding where she originally was wanting Nothing Bundt Cakes but has now changed her mind but now I'm into it and have found some yummy ones. 1 pkg. Devil's Food Cake Mix (I used Better Crocker) 1 pkg. instant chocolate pudding 1 c. sour cream 4 large eggs, room temp. 1/2 c. water 1/2 c. oil 1 1/2 c. mini chocolate chips Mix first six ingredients together in a mixer or with beaters.  Stir in chocolate chips. Pour into a greased, floured bundt cake pan.  (Cooking spray works great) Bake at 350 degrees for 45-50 minutes.  Remove from oven.  Let cool for 20 minutes. Remove cake from bundt pan by placing a plate upside down over the bundt pan.  While holding the      plate firmly on top of...