Babycakes Cake Pops
1 Betty Crocker cake mix with pudding added (15.25 oz.)
OR
14.25 oz. cake mix & 3.4 oz. box of pudding
Mix cake with 3 eggs, replace the water called for with milk & don't add any oil.
Spray cake pop maker. Fill with batter placed in a ziplock bag. Fill until level- but don't overfill. Bake 3 minutes. Remove and cool. Freeze. Put a dab of melted chocolate on the stick or straw and poke it into the cake pop. Dip in melted chocolate and stand on waxed paper until set up. Drizzle with white chocolate or other colors and sprinkle if desired.
Note: 9 oz. cake mix = 1 3/4 c.
Monday, January 28, 2019
Cake Filling
Cake Filling
1 large box vanilla instant pudding mix
1 1/2 c. milk
1 1/2 c. Cool Whip or heavy cream
Mix pudding mix as directed, using only half the milk called for (1 1/2 cups).
Place in fridge for about 5 minutes to set.
Fold in Cool Whip or whipped heavy cream.
Note.... could also add 8 oz. cream cheese
mini chocolate chips
fruit
or other flavors of pudding
Lots of possibilities!!
1 large box vanilla instant pudding mix
1 1/2 c. milk
1 1/2 c. Cool Whip or heavy cream
Mix pudding mix as directed, using only half the milk called for (1 1/2 cups).
Place in fridge for about 5 minutes to set.
Fold in Cool Whip or whipped heavy cream.
Note.... could also add 8 oz. cream cheese
mini chocolate chips
fruit
or other flavors of pudding
Lots of possibilities!!
Monday, January 21, 2019
Raised Waffles
Raised Waffles Makes about 8 waffles
1/2 c. warm water (about 110 degrees)
1 scant T. active dry yeast
2 c. milk, warmed (about 110 degrees)
1/2 c. butter, melted
1 t. salt
1 t. sugar
2 c. all-purpose flour
2 large eggs
1/4 t. baking soda
Cooking spray for waffle iron
Powdered sugar, syrup or berries for serving
The night before: Pour warm water in the bottom of a large bowl. Sprinkle yeast on top and let it dissolve and set for 15 minutes. Stir in milk, butter, salt, sugar and flour — alternating wet & dry ingredients, to avoid forming lumps. If lumps form, use a whisk.
Cover bowl with plastic wrap and set out on counter overnight.
In the morning: Whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with cooking spray. Pour 1/2 to 3/4 cup batter onto waffle iron.. The batter will be very thin and will spread, so don't overfill. Repeat with remaining batter.
Waffles can be kept crisp until serving time on a cooling rack in a warm oven (about 170 degrees).
If you only want to make a few waffles at a time, the batter keeps well in the fridge for several days.
Freeze leftover waffles and reheat them in the toaster.
1/2 c. warm water (about 110 degrees)
1 scant T. active dry yeast
2 c. milk, warmed (about 110 degrees)
1/2 c. butter, melted
1 t. salt
1 t. sugar
2 c. all-purpose flour
2 large eggs
1/4 t. baking soda
Cooking spray for waffle iron
Powdered sugar, syrup or berries for serving
The night before: Pour warm water in the bottom of a large bowl. Sprinkle yeast on top and let it dissolve and set for 15 minutes. Stir in milk, butter, salt, sugar and flour — alternating wet & dry ingredients, to avoid forming lumps. If lumps form, use a whisk.
Cover bowl with plastic wrap and set out on counter overnight.
In the morning: Whisk in eggs and baking soda until smooth. Heat waffle iron and coat lightly with cooking spray. Pour 1/2 to 3/4 cup batter onto waffle iron.. The batter will be very thin and will spread, so don't overfill. Repeat with remaining batter.
Waffles can be kept crisp until serving time on a cooling rack in a warm oven (about 170 degrees).
If you only want to make a few waffles at a time, the batter keeps well in the fridge for several days.
Freeze leftover waffles and reheat them in the toaster.
Tuesday, January 15, 2019
Yogurt by Loralyn
Karla,
Here is how I make yogurt, I hope it works for you. It always turns out for me.
1. Clean out your pan with hot soapy water and the lid and use a different seal that I save for desserts and yogurt. This helps it not have a smell that contaminates the yogurt.
2. Pour a new gallon of whole milk directly into the pan. The further the expiration date is the longer the yogurt keeps in the fridge.
3. Press yogurt and then adjust until the screen says "boil". I turn the pressure gauge to closed (SEALING) to help heat it up.
4. When it beeps wash the instant read thermometer and then check the temp. It is really important to not contaminate it after it has boiled. If it reads at least 176 degrees then it is ready for the next step. I usually have to do this step 2-3 times to get the temp up. It is much easier than stirring it over the stove to keep it from scorching for a long time, like I did before. (I only had to push the button once - but it took about 1 hour to get it to that temperature.)
5. When it reaches temp. I add 1/2 cup of agave light nectar (you can use sugar but this makes it less glycemic) and 1 TBSp. of vanilla. Stir. (I usually skip this step and flavor at the end before I put it in my jars.)
6. Then I put the pan directly in a sink with ice water about half way up the pan. Use the instant read thermometer to check it until it reaches 120 degrees exactly. Then take it out dry off the bottom. (Some suggest 110 to 115 degrees, so as not to kill the live cultures)
7. Add less than half a container of Tillamook 6 oz. french vanilla yogurt (1/2c.). More is not better if you add too much the finished product is runny. Stir it in until dissolved then put it back in the instant pot. Put lid on SEALING or VENTING it doesn't matter. Press yogurt and then the arrows to add time. It does 8 hours automatically. I like it better when I do it for 11 hours. Then leave it.
8. When it is done I don't stir it. I skim liquid off with a ladle and then just scoop it into wide mouth quart jars, put the lid on and put it in the fridge. It sets up a little more when it chills. That is it!
My kids like to add jam to it when they eat it. We love making fruit parfaits with granola. It is a great fast breakfast and so much better for them than cold cereal. My kids don't all tolerate milk very well. But they can handle the yogurt much better. The yogurt keeps a while in the fridge.
Good luck!
Let me know if yours turn out!
Loralyn
Lauretta shared some of her tips with me....
She flavors her yogurt with Kool-aid, 2 packages + 2 c. sugar. She adds this at the very end before putting it in jars. You could skip step 5 of Loralyn's directions and flavor at the end. I actually did both, and it turned out great.
Her favorite flavors are:
Black Cherry
Lemonade
Strawberry Lemonade
Lime
Orange
Pineapple
Sometimes she uses the tubes of filling from Smart Foodservice.
Here is how I make yogurt, I hope it works for you. It always turns out for me.
1. Clean out your pan with hot soapy water and the lid and use a different seal that I save for desserts and yogurt. This helps it not have a smell that contaminates the yogurt.
2. Pour a new gallon of whole milk directly into the pan. The further the expiration date is the longer the yogurt keeps in the fridge.
3. Press yogurt and then adjust until the screen says "boil". I turn the pressure gauge to closed (SEALING) to help heat it up.
4. When it beeps wash the instant read thermometer and then check the temp. It is really important to not contaminate it after it has boiled. If it reads at least 176 degrees then it is ready for the next step. I usually have to do this step 2-3 times to get the temp up. It is much easier than stirring it over the stove to keep it from scorching for a long time, like I did before. (I only had to push the button once - but it took about 1 hour to get it to that temperature.)
5. When it reaches temp. I add 1/2 cup of agave light nectar (you can use sugar but this makes it less glycemic) and 1 TBSp. of vanilla. Stir. (I usually skip this step and flavor at the end before I put it in my jars.)
6. Then I put the pan directly in a sink with ice water about half way up the pan. Use the instant read thermometer to check it until it reaches 120 degrees exactly. Then take it out dry off the bottom. (Some suggest 110 to 115 degrees, so as not to kill the live cultures)
7. Add less than half a container of Tillamook 6 oz. french vanilla yogurt (1/2c.). More is not better if you add too much the finished product is runny. Stir it in until dissolved then put it back in the instant pot. Put lid on SEALING or VENTING it doesn't matter. Press yogurt and then the arrows to add time. It does 8 hours automatically. I like it better when I do it for 11 hours. Then leave it.
8. When it is done I don't stir it. I skim liquid off with a ladle and then just scoop it into wide mouth quart jars, put the lid on and put it in the fridge. It sets up a little more when it chills. That is it!
My kids like to add jam to it when they eat it. We love making fruit parfaits with granola. It is a great fast breakfast and so much better for them than cold cereal. My kids don't all tolerate milk very well. But they can handle the yogurt much better. The yogurt keeps a while in the fridge.
Good luck!
Let me know if yours turn out!
Loralyn
Lauretta shared some of her tips with me....
She flavors her yogurt with Kool-aid, 2 packages + 2 c. sugar. She adds this at the very end before putting it in jars. You could skip step 5 of Loralyn's directions and flavor at the end. I actually did both, and it turned out great.
Her favorite flavors are:
Black Cherry
Lemonade
Strawberry Lemonade
Lime
Orange
Pineapple
Sometimes she uses the tubes of filling from Smart Foodservice.
Tuesday, January 8, 2019
Golden Grahams S'mores
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
Sunday, January 6, 2019
Cool Cucumber Pasta Salad
From my friend Sheila Rose Schroeder ......Karla, this is one of my favorite and most requested recipes. It is the perfect summer salad, but I love it any time of year.
Cool Cucumber Pasta Salad
8 ounces penne pasta
1 Tbs. vegetable oil
2 medium cucumbers, sliced very thin
1 medium onion, sliced very thin (I cut the onion in half first)
1 ½ cups sugar
1 cup water
¾ cup cider vinegar
1 Tbs. prepared mustard
1 Tbs. dried parsley flakes
1 tsp. salt
1 tsp. pepper
½ garlic salt
Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir in oil, cucumbers and onion. *This is a very important step, to mix the oil with these ingredients until well coated.
Combine the remaining ingredients; pour over salad and toss. Cover and chill for 3-4 hours, stirring occasionally. Serve with a slotted spoon.
Sheila also wrote, Karla, here is a website & FB page you (and others) may enjoy. She is very well known and followed here in SE Idaho. She even published a book (available on Amazon) called 'The Zucchini Houdini.' When she was a newscaster in Pocatello for several years, they had her on a cooking segment. They also publish her recipes in the Pocatello paper. and I think of you when I see them. It is: Tales of the Dinner Belle. For the website, just add .com
Wednesday, January 2, 2019
Oatmeal Cottage Cheese Pancakes
Danae Valle shared this on Facebook.....from the Domestic Goddess.
Oatmeal Cottage Cheese Pancakes
3 eggs
1 c. cottage cheese
3/4 c. oatmeal
1/2 t. cinnamon
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
Blend all ingredients in the blender and cook on griddle as you would any pancake. Makes 8.
Variations:
Flax seeds, blueberries, or any kind of berries.
Oatmeal Cottage Cheese Pancakes
3 eggs
1 c. cottage cheese
3/4 c. oatmeal
1/2 t. cinnamon
1 t. vanilla
1/2 t. baking powder
1/4 t. salt
Blend all ingredients in the blender and cook on griddle as you would any pancake. Makes 8.
Variations:
Flax seeds, blueberries, or any kind of berries.
Karla's 2018 Favorites!!!!
Karla’s
2018 Favorites!!!!
I came
up with this at Easter time…..a great appetizer!!! Especially if you want everyone to fill up on
bread!
CHEESY
GARLIC PULL-APART BREAD
1 loaf
round artisan bread, I make my own!!
1/2
c. butter, melted OR 1/2 olive oil & 1/2 butter
4 to 6
cloves garlic, minced
2 T.
Freshly Chopped Parsley
1 to 2
c. shredded mozzarella cheese
Place
loaf on a sheet of foil on a cookie sheet. Using a serrated knife, cross
cut bread, making slices every inch in both directions, do not slice all the
way through the bottom of bread.
In a
small bowl, stir together melted butter/oil, garlic, and parsley.
Brush
bread with melted butter mixture, making sure to get inside cuts.
Stuff
each cut with cheese and wrap bread completely in foil, with an additional
sheet of foil to cover the top.
Bake at
350 for about 20 minutes until cheese is melted and bread is warm and
toasty.
I adapted a few recipes and came up with this. Great for camping!
Steve's Favorite Breakfast Casserole in the Dutch Oven
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" dutch oven coat the bottom with oil and brown the hash browns (don't fully cook).
In another dutch oven or cast iron skillet brown the sausage. Stir in the flour and seasonings to make a roux. Stir in the milk and cook until thickened stirring often. Pour the gravy over the hash brown in the 12" dutch oven. Drop the cut up biscuit pieces over the top of the gravy. Place the lid on the dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid. Bake for about 20 minutes, until the biscuits are golden brown. Brush the butter over the top of the biscuits. Serve.
Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes..
24 oz. package frozen hash browns
1/8 to 1/4 c. oil
1 pound breakfast sausage
4 T. flour
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 t. season salt
3 c. milk
16 oz. can large, flaky biscuits, cut into quarters
2 T. melted butter, for brushing on top when finished baking
In 12" dutch oven coat the bottom with oil and brown the hash browns (don't fully cook).
In another dutch oven or cast iron skillet brown the sausage. Stir in the flour and seasonings to make a roux. Stir in the milk and cook until thickened stirring often. Pour the gravy over the hash brown in the 12" dutch oven. Drop the cut up biscuit pieces over the top of the gravy. Place the lid on the dutch oven and place on top of 10 heated briquettes and 18 to 20 briquettes on top of lid. Bake for about 20 minutes, until the biscuits are golden brown. Brush the butter over the top of the biscuits. Serve.
Can also be baked in a regular oven.....@ 400 for 15 to 20 minutes..
I host the Gardening Gems in September, it is always the
annual Tomato Event!! This is what I came up with this year........
MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.
MARINATED TOMATOES
Whisk together in a bowl:
3/4 c. canola or olive oil
1/2 c. red wine vinegar
3 T. fresh chives, snipped
3 T. fresh basil, chopped
3 T. fresh parsley, chopped
1 T. fresh thyme, chopped OR 1 t. dried thyme
1 T. sugar
1 1/2 t. garlic salt
1 1/2 t. season salt
1/2 t. pepper
Then stir in:
20 to 30 cherry tomatoes that have been cut in half
Marinate in refrigerator for at least 2 hours before serving (the longer the better).
Serve with bread or chips topped with Cottage Cheese Dip and then drizzle this and a tomato on top.
Kara
shared this recipe with me……I am hooked on this one!!! So yummy!!!
Delicious with the Marinated Tomatoes above!!!
Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped (fresh or dried)
1 t. garlic salt, to taste
Mix together. Chill for at least 2 hours. Serve with chips (crinkle chips are the best), veggies, crackers, spread on bread and top with sliced or marinated tomatoes.
Cottage Cheese Dip
16 oz. cottage cheese
1 c. sour cream
1 c. mayonnaise
8 oz. cream cheese, softened
2 T. chives, snipped (fresh or dried)
1 t. garlic salt, to taste
Mix together. Chill for at least 2 hours. Serve with chips (crinkle chips are the best), veggies, crackers, spread on bread and top with sliced or marinated tomatoes.
Along with
my Instant Pot Favorites…..
https://karlasrecipeblog.blogspot.com/2019/01/karlas-instant-pot-collection.html
I almost forgot one....
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
I almost forgot one....
Diane Brinkerhoff shared this Betty Crocker recipe with us on the 4th of July. It is very addicting and messy!! But so worth it!
Golden Graham S'mores
8 c. Golden Grahams™ cereal
5 1/2 c. miniature marshmallows, divided
1 1/2 c. milk chocolate chips
5 T. butter or margarine
1/4 c. sugar
1 T. water
1 t. vanilla
Grease 13x9-inch pan with butter. Measure cereal into large bowl.
Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows.
Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
For the Microwave:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In large microwavable bowl, microwave remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla. Continue as directed in recipe.
Hints:
If you spray your bowl with cooking spray before using it, you'll have less mess to clean when you're done.
The sugar and water can be replaced with 1/4 cup corn syrup.
If you prefer your marshmallows more visible in the bars, just a wait a minute or two after mixing the warm chocolate and marshmallow mixture into the cereal to allow it to cool slightly before you stir in the final cup of marshmallows.
Karla's Instant Pot Collection
I am slowly building a collection
of my favorite Instant Pot recipes….several of you asked me to share....here you go!
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 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.
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.
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.
Chicken Tortellini Soup
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini
Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.
Note: if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes. Meanwhile cook the tortellini on the stove top and add to soup at serving time. OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes.
1½ pounds boneless chicken breast (I used thighs, cubed and browned in a little oil, before adding other ingredients - or just add whole chicken pieces and remove and shred or cube after it has cooked)
2 c. carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 c. water
2 T. chicken bouillon
1 t. Italian seasoning
1 T. dried parsley
1 t. season salt
1/4 t. pepper
2 c. cheese tortellini
Add all of the ingredients except for the tortellini to a crock pot or instant pot.
Cook on low for 6 hours or high for 4 hours.
Stir in the tortellini and cook for about 20 minutes, until they are cooked all the way through.
Note: if you are in a hurry & want to cook this using the pressure cooker of the Instant pot - add everything except the tortellini and set on high for 10 minutes. Meanwhile cook the tortellini on the stove top and add to soup at serving time. OR at the end add tortellini to the instant pot and cook at high pressure for 4 more minutes.
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.
Instant Pot Tomato Basil Soup
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
2 to 4 cloves garlic, minced
2 to 3 T. butter
1 t. salt
½ t. pepper
2 t. dried basil or 1/4 c. fresh basil
2 bay leaves (optional)
2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced
4 cups chicken broth
½ cup heavy cream or whipping cream
2 T. regular clear jel (cornstarch could work too)
Using the sauté setting of the instant pot or electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.
Add the salt, pepper and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure. Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid. Remove the bay leaves. Puree the soup using an immersion blender.
Stir together the cream and clear jel and add to the soup mixture, stir until well blended. Taste and adjust seasonings as desired.
1 onion, diced
2 stalks celery, diced
2 large carrots, diced
2 to 4 cloves garlic, minced
2 to 3 T. butter
1 t. salt
½ t. pepper
2 t. dried basil or 1/4 c. fresh basil
2 bay leaves (optional)
2 cans (14.5 oz.) diced tomatoes or 6 fresh tomatoes, diced
4 cups chicken broth
½ cup heavy cream or whipping cream
2 T. regular clear jel (cornstarch could work too)
Using the sauté setting of the instant pot or electric pressure cooker, sauté the onion, celery, carrots and garlic in butter for about 5 minutes.
Add the salt, pepper and basil, and sauté for 1-2 minutes more.
Turn off heat, add bay leaves, tomatoes and chicken broth, and stir.
Secure the lid and cook the vegetable mixture using the soup setting, or cook for 15 minutes at high pressure. Allow the pressure to release naturally for 10 minutes, then manually release remaining pressure. Remove the lid. Remove the bay leaves. Puree the soup using an immersion blender.
Stir together the cream and clear jel and add to the soup mixture, stir until well blended. Taste and adjust seasonings as desired.
Goulash
1 lb. hamburger
1 large onion, diced
3 cloves garlic, minced
1 large onion, diced
3 cloves garlic, minced
1 c. red and/or green peppers
1 t. salt
1/2 t. pepper
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water
26 oz. spaghetti sauce
30 oz. diced tomatoes
1 T. Italian seasoning
3 T. worcestershire sauce
4 c. elbow pasta
3 c. water
2 bay leaves
Parmesan and/or Cheddar Cheese, grated
Saute in instant pot: hamburger, onion, garlic, salt
& pepper. Drain if needed.
Stir in tomato sauce, diced tomatoes, Italian seasoning,
worcestershire sauce, water, pasta, & bay leaves.
Set instant pot to high pressure for 4 minutes. Quick
release when done. Remove bay leaves and top with cheese.
Serve.
Instant
Pot Macaroni and Cheese
4 c. Elbow Macaroni
4 T. butter
4 c. water
2 t. dry ground mustard
1 t. granulated garlic
2 t. salt
1/2 t. pepper
1 can evaporated milk
2 c. grated cheddar cheese
1/4 c. parmesan cheese
Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes. Allow to release steam naturally. Hold on the warm setting.
Add in evaporated milk and cheeses. Continue to mix and stir until creamy. Serve hot!!
Servings: 6-8 servings
4 c. Elbow Macaroni
4 T. butter
4 c. water
2 t. dry ground mustard
1 t. granulated garlic
2 t. salt
1/2 t. pepper
1 can evaporated milk
2 c. grated cheddar cheese
1/4 c. parmesan cheese
Add macaroni, butter, water, mustard, garlic, salt, and pepper to your Instant Pot. Secure the lid, and high pressure for 4 minutes. Allow to release steam naturally. Hold on the warm setting.
Add in evaporated milk and cheeses. Continue to mix and stir until creamy. Serve hot!!
Servings: 6-8 servings
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.
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.
Cashew Chicken
2 T. oil
1 lb. chicken breasts, bite size pieces
season salt OR salt & pepper, to taste
1/3 c. soy sauce
1 T. barbeque sauce
1 T. rice wine vinegar
2 T. light brown sugar
1/2 t. fresh ginger, minced
2 cloves garlic, minced
1/2 c. water
1 T. toasted sesame seeds
3 c. fresh broccoli
1 large red bell pepper, julienned
1 c. cashews
Thickening:
2 t. clear jel or corn starch
1/4 c. water
Add oil to instant pot and saute chicken, season with salt & pepper.
Whisk together: soy sauce, bbq sauce, vinegar, brown sugar, ginger, garlic, water & sesame seeds. Stir over chicken and cook at high pressure for 5 minutes. Quick release pressure.
Add broccoli & red pepper. Cook at high pressure for 0 minutes (1 if 0 is not allowed). Quick release pressure.
Whisk together thickening ingredients and set aside.
Return to saute setting and bring to a simmer. While simmering add in thickening and stir until well combined. Once sauce has thickened stir in cashews. Serve over cooked rice.
2 T. oil
1 lb. chicken breasts, bite size pieces
season salt OR salt & pepper, to taste
1/3 c. soy sauce
1 T. barbeque sauce
1 T. rice wine vinegar
2 T. light brown sugar
1/2 t. fresh ginger, minced
2 cloves garlic, minced
1/2 c. water
1 T. toasted sesame seeds
3 c. fresh broccoli
1 large red bell pepper, julienned
1 c. cashews
Thickening:
2 t. clear jel or corn starch
1/4 c. water
Add oil to instant pot and saute chicken, season with salt & pepper.
Whisk together: soy sauce, bbq sauce, vinegar, brown sugar, ginger, garlic, water & sesame seeds. Stir over chicken and cook at high pressure for 5 minutes. Quick release pressure.
Add broccoli & red pepper. Cook at high pressure for 0 minutes (1 if 0 is not allowed). Quick release pressure.
Whisk together thickening ingredients and set aside.
Return to saute setting and bring to a simmer. While simmering add in thickening and stir until well combined. Once sauce has thickened stir in cashews. Serve over cooked rice.
Seasoned
Chicken Thighs
1 to 2 T. canola oil
4 to 8 skinless chicken thighs
salt and pepper, to taste
granulated garlic, to taste
granulated onion, to taste
1 1/2 c. water, in the instant pot
Chicken Gravy
1/4 c. clear jel or cornstarch
1 c. milk
1 t. chicken bouillon
1 to 2 t. Kitchen Bouquet browning & seasoning sauce
Honey Garlic Sauce
granulated garlic, to taste
granulated onion, to taste
1 1/2 c. water, in the instant pot
Chicken Gravy
1/4 c. clear jel or cornstarch
1 c. milk
1 t. chicken bouillon
1 to 2 t. Kitchen Bouquet browning & seasoning sauce
Honey Garlic Sauce
1/3 c. honey
4 cloves garlic, minced
1/2 c. soy sauce
1/2 c. ketchup
1/2 t. dried oregano
2 T. chopped fresh parsley OR 1 T. dried parsley
Generously sprinkle chicken thighs with salt, pepper, garlic and onion.
Generously sprinkle chicken thighs with salt, pepper, garlic and onion.
Turn on the Instant Pot to saute mode. Add the
oil and seasoned chicken thighs. Cook for 2 to 3 minutes per side.
Remove chicken from instant pot. Pour 1 1/2 c. water into the instant
pot. Place rack in instant pot and place the chicken on the
rack.
Seal up the lid and cook in poultry mode for 15 minutes or on High for 15 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure and remove the lid.
Seal up the lid and cook in poultry mode for 15 minutes or on High for 15 minutes. Allow pressure to release naturally for 5 minutes, then release remaining pressure and remove the lid.
For seasoned chicken thighs.....serve as is
OR
For chicken gravy over the top..... thicken the remaining broth left in the instant pot. Remove the rack and mix 1/4 c. clear jel with 1 cup milk. Return instant pot to saute mode and stir in the milk mixture and bouillon and Kitchen Bouquet, stirring until thickened, about 3 to 4 minutes. Serve over the top of the chicken thighs.
OR
For Honey Garlic Chicken Thighs.....
OR
For chicken gravy over the top..... thicken the remaining broth left in the instant pot. Remove the rack and mix 1/4 c. clear jel with 1 cup milk. Return instant pot to saute mode and stir in the milk mixture and bouillon and Kitchen Bouquet, stirring until thickened, about 3 to 4 minutes. Serve over the top of the chicken thighs.
OR
For Honey Garlic Chicken Thighs.....
While chicken is cooking…..In a small mixing bowl
combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; stir
well and set aside. You can warm it up in the microwave if you want or put it
back in the instant pot on saute.
Transfer chicken to a serving plate and spoon the
sauce over the chicken.
Serve with rice, cooked in an instant pot.
I accidently discovered the trick to this is to use cooked rice that has been chilled.
Instant Pot Rice Pudding
Instant Pot Rice Pudding
1/4 c. butter
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk
Melt butter in instant pot on Saute. Stir in rice, until coated in butter.
Add: milk, water, sugar, vanilla, almond extract & cinnamon. Stir well.
Place lid on and close steam valve. Set on high pressure for 14 minutes. Allow steam to release naturally. Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl. Add a few spoonfuls of the rice pudding to this mixture and stir well. Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking. It will start to thicken. Serve warm or chilled. Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk
Melt butter in instant pot on Saute. Stir in rice, until coated in butter.
Add: milk, water, sugar, vanilla, almond extract & cinnamon. Stir well.
Place lid on and close steam valve. Set on high pressure for 14 minutes. Allow steam to release naturally. Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl. Add a few spoonfuls of the rice pudding to this mixture and stir well. Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking. It will start to thicken. Serve warm or chilled. Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.
Carrot Cake Steel
Cut Oats for Instant Pot
1 tablespoon butter
1 cup steel cut oats
4 cups water
1 cup grated carrots
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup raisins
1/4 cup chia seeds
Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional raisins, maple syrup, chopped nuts, and milk.
1 tablespoon butter
1 cup steel cut oats
4 cups water
1 cup grated carrots
3 tablespoons maple syrup
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup raisins
1/4 cup chia seeds
Add butter to pressure cooking pot, select Sauté. When butter is melted add the oats and toast, stirring constantly, until they smell nutty, about 3 minutes.
Add water, carrots, maple syrup, cinnamon, pumpkin pie spice, and salt. Select high pressure and set 10 minutes cook time.
When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Stir oats. Stir in raisins and chia seeds. Cover and let sit five or 10 minutes until oats are desired thickness.
Top with additional raisins, maple syrup, chopped nuts, and milk.
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.
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.
Most
any baked cheesecake recipe will work in the instant pot….just don’t over fill
your pan. This recipe is designed for 1
- 7 inch cheesecake.
Oreo Cheesecake….in the instant pot or not
Crust
12 whole Oreo cookies, crushed into crumbs
2 T. butter, melted
Cheesecake
16 oz. cream cheese, room temperature
1/2 c. granulated sugar
2 large eggs, room temperature
1 T. flour
1/4 c. heavy cream Or (1 T. melted butter and 3 T. milk)
2 t. vanilla
8 whole Oreo cookies, coarsely chopped
Topping
1 c. whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional
Spray the inside of a 7 inch cheesecake pan.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan and freeze for 10 minutes.
Beat the cream cheese until smooth. Add sugar and mix well. Add eggs, and beat well. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan easily. OR use a purchased instant pot rack with handles.
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot.
Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
Once the cheesecake has cooled, cover with foil and refrigerate it for at least 8 hours, or overnight.
At serving time, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Notes:
If you want to bake this in an oven.... Do not cover the top with foil but you will need to cover the bottom of the pan with foil or the water will leak in. Place the cheesecake pan into a larger pan and pour hot water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
12 whole Oreo cookies, crushed into crumbs
2 T. butter, melted
Cheesecake
16 oz. cream cheese, room temperature
1/2 c. granulated sugar
2 large eggs, room temperature
1 T. flour
1/4 c. heavy cream Or (1 T. melted butter and 3 T. milk)
2 t. vanilla
8 whole Oreo cookies, coarsely chopped
Topping
1 c. whipped cream or whipped topping
8 whole Oreo cookies, coarsely chopped
chocolate sauce, optional
Spray the inside of a 7 inch cheesecake pan.
In a small bowl, stir together the 12 crushed Oreo cookies and melted butter and press the crumbs into the bottom of the prepared pan and freeze for 10 minutes.
Beat the cream cheese until smooth. Add sugar and mix well. Add eggs, and beat well. Add in the flour, heavy cream, and vanilla and mix until smooth. Fold in 8 chopped Oreo cookies and pour batter into prepared pan.
Cover the top of the pan with a piece of foil.
Pour 1 1/2 cups of water into the Instant Pot and place the trivet in the bottom of the pot.
Create a "foil sling" by folding a 20-inch long piece of foil in half lengthwise two times. This "sling" will allow you place and remove the springform pan easily. OR use a purchased instant pot rack with handles.
Place the cheesecake pan in the center of the sling and carefully lower the pan into the Instant Pot.
Lock the lid into place and make sure the vent is closed "sealing". Press the "Manual" button and cook on high pressure for 40 minutes.
Allow the pressure to release naturally for 10 minutes and then do a quick release to release any pressure remaining in the pot.
Carefully remove the cheesecake from the pot to a cooling rack using the foil sling "handles". Uncover the cheesecake and allow it to cool to room temperature.
Once the cheesecake has cooled, cover with foil and refrigerate it for at least 8 hours, or overnight.
At serving time, top with whipped cream, chopped Oreo cookies, and a drizzle of chocolate sauce.
Notes:
If you want to bake this in an oven.... Do not cover the top with foil but you will need to cover the bottom of the pan with foil or the water will leak in. Place the cheesecake pan into a larger pan and pour hot water into the larger pan until halfway up the side of the cheesecake pan. Bake at 350°F for about 40-45 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake is completely cooled, place it into the refrigerator for at least 8 hours.
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!!
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