Little Smokies

Little Smokies

32 oz. little smokies

1 c.  BBQ sauce

2 T. brown sugar

1 T. mustard

1 t. garlic powder

Place little smokies in a crock pot.  Mix sauce ingredients together.  Pour over little smokies and stir. 

Cook on high for 1 to 2 hours or low for 2 to 3 hours.  

White Chicken Chili

White Chicken Chili
4 boneless, skinless chicken breasts
4 c. water
1 T. chicken bouillon
1 clove garlic or 1 t. garlic powder
1 medium onion,diced or 1 T. onion powder
3 - 15 oz. cans white northern beans, do not drain
4 oz. green chilis, do not drain
1 t. dried oregano
1/2 t. cumin
1/2 t. chili powder
1 t. salt
1 t. pepper
1/2 c. evaporated milk
Toppings for serving:
grated cheese, sour cream, tortilla chips
Place frozen or thawed chicken in the instant pot.  Add remaining ingredients, all except the evaporated milk. I like to blend together: the onion, garlic, 1 c. of beans and the green chilis and puree them, then add to the pot.   Lock lid in place and close vent.  Set on high pressure for 12 minutes.  Allow the pressure to release naturally for 10 minutes and then release pressure and remove the lid.  Remove the chicken and shred or cut up and add back in.  Stir in evaporated milk.  Turn to saute and stir for 3 to 5 minutes.  Serve with toppings.

For a crock pot.....Add all ingredients except the white beans and evaporated milk.  Cook for 8 hours on low.  Then remove the chicken and shred it.  Return the chicken to the crock pot.  Stir in the
white beans and evaporated milk, cook for 10 to 15 minutes more.  Serve.

On the stove.....place chicken, water & bouillon in stockpot.  Cook until chicken is tender, about 15 minutes.  Shred chicken and add back to pot.  Add remaining ingredients; except the evaporated milk.  Simmer over low heat for 10 minutes.  Stir in evaporated milk.  Serve.

Vanilla Cheesecake.....in the Instant Pot

Vanilla Cheesecake
1 1/2 c. water in Instant pot
Crust:
3/4 c. graham cracker crumbs OR 1 pkg. of 8 graham crackers, crushed
2 T. butter, melted
Filling:
16 oz. cream cheese, softened
1/2 c. sugar
1 T. vanilla extract
3 eggs, lightly beaten
Topping:  OPTIONAL
4 oz. white baking chocolate, chopped
3 T. heavy whipping cream
Fresh fruit for topping

Place water in Instant Pot.
Mix crust ingredients together.  I do this in my little food processor; blending the crackers until crushed and then add in the sugar & melted butter & blend.  Pat crumb mixture into the bottom of a sprayed 7 inch cheesecake pan.  Set aside.
Cream together cream cheese & sugar.  Then add vanilla and eggs.  Beat on low speed until smooth and well mixed.  Pour over crust.  Cover cheesecake tightly with foil.  Place pan onto a trivet with handles and lower into instant pot.  Lock lid and close vent.  Set on high pressure for 45 minutes.  Quick release pressure and lift out cheesecake.  Remove foil and allow to cool on wire rack for 1 hour.  Loosen sides from pan with a knife.  Replace the foil to cover.  Refrigerate for 6 hours or overnight.
Make topping if desired.  Melt chocolate in microwave and stir in the cream, until smooth.  Remove cheesecake from pan.  Pour chocolate mixture over cheesecake. Decorate with berries or fruit if desired.  Return to refrigerator until topping has set up.  Serve.

Variations:  1) serve plain
2)  serve with chocolate and/or caramel sauce topping
3)  serve with a fruit sauce topping
4) serve with whipped cream
5) serve anyway you like!!

Instant Pot Cheat Sheet......Six Sister's Stuff

Chicken Enchilada Soup....Instant Pot Style

This recipe came from my sister, Kristen.  She makes hers in the crockpot. I have adapted it here for the instant pot for those days when there is no time to simmer it.

Chicken Enchilada Soup....Instant Pot Style
2 or 3 boneless, skinless chicken breasts (frozen)
2 cans chicken broth or 3 c. water with 1 T. chicken bouillon
1 can mexicorn, do not drain
1 can cream of potato soup
1 or 2 cans tomatoes with cilantro and lime (or any canned tomato you prefer)
1/2 c. chopped cilantro
1 pkg. taco seasoning or 1/4 c.
1 can chopped green chilies
1 c. sour cream
grated cheese and tortilla chips (for serving)
Put all ingredients, except the sour cream, in the instant pot.  Cook on high pressure for 12 minutes.  Do a 10 minute normal release and then release remaining pressure.  Remove lid and take out the chicken.  Shred or cut up the chicken and return it to the instant pot.  Stir in the sour cream.  Serve with grated cheese and tortilla chips.

If you want to make it in the crock pot instead of the instant pot.  Cook on low for 6 hours or high for 3 hours.

Steel Cut Oatmeal

Steel Cut Oatmeal in the Instant Pot  
2 T. butter
1 1/2 c. steel cut oats
4 1/2 c. water
1/2 t. salt
honey and milk, for serving
Place butter in instant pot on saute to melt the butter.  Stir in the oats, saute for about 5 minutes; stirring often, until oats are lightly toasted.
Add the water and salt and stir well.
Put on the lid and turn dial on lid to sealing.  Either use the Porridge setting or High Pressure for 12 minutes.  Let the pressure release naturally for 10 minutes.  Then release remaining steam.  Open and stir and serve with honey and milk. 

Variations: 
1) add 1 chopped apple and 1/2 t. cinnamon with the water. 
2) add 1 c. pumpkin puree, 1/2 c. maple syrup and 1 t. pumpkin pie spice with the water.
3) top with fresh fruit or berries at serving time. 

Instant Pot.....Homemade Hamburger Helper

Never any left.....a family favorite!!

Instant Pot.....Homemade Hamburger Helper
1 lb. hamburger
1 T. onion powder or 1/4 c. diced onion
1 T. garlic powder or 3 cloves minced garlic
1 t. season salt
1/2 t. pepper
3 1/2 c. elbow macaroni OR 5 c. egg noodles
3 c. beef broth or water with 1 T. beef bouillon
1 c. milk or cream
2 c. grated cheddar cheese
Saute hamburger and seasonings, until meat is browned.  Add macaroni/noodles and broth and stir well.
Cook on manual high pressure for 5 minutes.  Do a quick release.
Return to saute setting and stir in milk and cheese.  Stir until cheese is melted. Serve.

Cheesy Broccoli Soup

Cheesy Broccoli Soup
1/4 c. butter
1/2 c. chopped onion
2 garlic cloves, minced
4 c. fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
3 c. chicken stock
2 c. half-and-half cream
2 bay leaves
1 t. salt
1/4 t. ground nutmeg
1/2 t. pepper
1/4 c. cornstarch
1/4 c. water or additional chicken stock
2-1/2 c. shredded cheddar cheese
In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.

If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving.

Fajioli Soup

Fajioli Soup
2 lbs. Hamburger
3 cloves garlic
2 c. chopped onion
6 to 8 c. beef broth
1 qt. tomatoes, blended or diced tomatoes
26 oz. spaghetti sauce
8 celery ribs, diced
3 medium carrots, sliced
16 oz. kidney beans, rinsed and drained
16 oz. cannellini or white kidney beans, rinsed and drained
3 t. minced fresh oregano or 1 teaspoon dried oregano
1 t. salt
2 t. pepper
1-1/2 t. hot pepper sauce
8 oz. uncooked medium pasta shells
5 t. minced fresh parsley or 1 T. dried parsley

In a large stockpot, cook beef over medium heat until no longer pink; drain. Add broth, tomatoes, spaghetti sauce, onions, celery, carrots, beans, oregano, pepper and pepper sauce.
Bring to a boil. Reduce heat; simmer, covered, 30 minutes. Add pasta and parsley; simmer, covered, 10-14 minutes or until pasta is tender.

Instant Pot......Potato Soup

Experimented tonight.....this is what I came up with.  Friends dropped by unexpectedly and joined us.  I will make this again.

Instant Pot Potato Soup
1 T. butter
1/2 c. chopped onion
3-4 cloves garlic, minced
3 c. water
1 T. chicken bouillon
10.5 oz. can cream of chicken soup
1 t. salt
1/2 t. pepper
4 c. diced potatoes, unpeeled (6 medium)
1 c. milk
2 T. flour
2 c. grated cheese
1/4 c. diced bacon

Place butter in the Instant Pot on Saute to melt.  Stir in the onions and saute for 3 to 4 minutes.  Stir in the garlic and saute for 1 more minute stirring constantly, so the garlic doesn't burn.
Turn off the instant pot and stir in the water, bouillon, soup, salt, pepper and potatoes.  Stir well.  Put on the lid and pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do an instant release.
Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve.




1

Monster Cookies

This recipe came to me from my cousin, Shelly Jensen Reed.  Shelly & her daughter, Alison won first runner-up in the 1993 National Crisco Great American Cookie Contest, and the First Prize winner in the Utah State Fair Competition, Crisco Great American Cookie Contest, September 1992. 

Monster Cookies
1 1/2 c. butter Crisco
2 1/2 c. brown sugar
2 c. sugar
6 eggs
3 c. peanut butter, crunchy
2 T. corn syrup
4 t. baking soda
2 t. vanilla
9 c. Quick oats
1-2 12oz. packages Chocolate Chips

Combine Crisco & sugars with mixer.  Add remaining ingredients except the chocolate chips.  Mix well.  Add chocolate chips.  Mix well.  Bake at 350 for 12 minutes.  Recipe can be halved or quartered  if desired.  This makes a large batch.