Churro Bites - slightly revised from Six Sisters' Stuff recipe
7 oz. (1/2 box) white, vanilla or yellow cake mix, prepared according to package directions
1 t. cinnamon
1/2 t. nutmeg
1 c. water
2 T. brown sugar
1 t. cinnamon
Spray 2 silicone egg bite molds.
Prepare cake mix as directed on box, stir in cinnamon and nutmeg.
Fill molds 3/4 full with batter. Tap the molds on the counter to remove air bubbles.
Cover with foil, sealing the edges.
Add 1 cup water to the instant pot. Place molds one on top of the other onto rack or trivet and place inside the Instant Pot. Lock the lid & set to SEALING. Press Manual or Pressure Cook and set for 12 minutes.
When time is up, Natural Release for 10 minutes, then release the remaining pressure.
Carefully remove the molds from the Instant Pot. Cool for 2 to 3 minutes and dump out of molds onto cooling rack.
Mix together the brown sugar and cinnamon in a small shallow bowl.
Immediately roll the Churro Bites in this mixture while still warm, so the sugar sticks to them.
https://www.sixsistersstuff.com/recipe/instant-pot-churro-bites/
Kris Winegar shared this recipe with me yesterday at the class I taught. Brings good luck in the new year to eat this soup on New Years Day. Adapted from: Arlene Mobley - Flour On My Face
Black-eyed Peas Soup
1 T. butter
1 c. diced carrot
1 c. diced onion
1 T. diced garlic
1 t. pepper
2 bay leaves
3 c. diced ham or ham bone
1 lb. dried black-eyes peas, rinsed
6 c. chicken stock
Set instant pot to SAUTE and melt the butter, add the carrot and onion, cooking for 3 minutes. Add the garlic and cook 1 minute more. Add the pepper, bay leaves, ham, peas and stock. Stir. Place lid to SEALING and set cook time for 30 minutes. Natural Release for 15 minutes and then release the remaining pressure. Open carefully. Serve with white rice, crusty bread or crackers. Makes 8 servings.
Chicken and Dumplings from Six Sisters' Stuff
1 T. Olive Oil
1 T. Butter
1 small Onion, diced
1 cup Carrots, chopped
1 cup Celery, chopped
3 large cloves Garlic, pressed or minced (about 1 Tbsp)
1/2 t. Salt (more to taste)
1/2 t. Pepper
1/2 t. Poultry Seasoning
1/2 tsp Sage, dried
1/4 tsp Thyme dried
1 4" sprig Fresh Rosemary, 2 tsp leaves, stripped off and minced (or 1 tsp dried & crushed)
4 cups Chicken Broth, low sodium
1 large Potato, chopped
1 1/2 lbs. Chicken breasts, cut in slightly larger than bite sized pieces
To Finish
1 c. Frozen Peas (or mixed vegetables)
1/2 c. Heavy Cream
6 Jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8) or a batch of Drop Biscuits
Cut each canned biscuit into 6 pieces. Do this to all 6 and set aside.
Prepare the Chicken and Sauce
Turn the pressure cooker on to the Sauté setting. When the pot is hot, add the olive oil and the butter. Then add the onion and and stir.
Add the carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
Add the salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook for a few seconds to let the spices become fragrant.
Add the chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
Add the potato and chicken and stir.
Pressure Cook for 10-15 minutes. When it is done, do a quick release and take off the lid.
Add the biscuit pieces to cover the top..
Press the cancel function.
Place the lid on the pot and lock in place. Turn to sealing position.
Press the Pressure Cook/Manual button and cook for 10 minutes. When the cooking cycle has finished, do a Quick Release.
Open the lid carefully, and gently stir in the frozen peas or mixed vegetables.
Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through or can turn to Saute for 2 or 3 minutes. Serve.
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