Spaghetti Seasoning Mix

This recipe, adapted from the University of Maine Cooperative Extension, yields about 2 ¼ cups of mix, enough for eight recipes of spaghetti sauce. 

Homemade spaghetti sauce seasoning mix

½ cup instant minced onion

½ cup parsley flakes

½ cup cornstarch

2 tablespoons Italian seasoning

2 tablespoons sugar (I like brown sugar)

2 teaspoons salt (I add 1 t. pepper too)

1 teaspoon garlic powder (I add at least 1 T.)

Instructions for the mix

In a bowl, combine all the dry ingredients.

Stir the mixture thoroughly until well blended.

Store the mix in a sealed, airtight jar or divide it into smaller packets for single-use servings. 

How to make the sauce

This mix can be used to make a classic spaghetti sauce with canned tomatoes and ground meat. 

Sauce ingredients

1 pound ground beef, Italian sausage, or ground turkey

1 (6 ounce) can tomato paste

2 cups water

¼ cup of the homemade seasoning mix 

Sauce instructions

Brown the meat. Cook your choice of ground meat in a large pot until it's no longer pink. Drain off any excess fat.

Add the seasoning mix. Sprinkle ¼ cup of the seasoning mix over the cooked meat and stir to combine.

Create the sauce. Add the tomato paste and water to the pot and mix well.

Simmer. Bring the sauce to a simmer and cook for at least 15 minutes, stirring occasionally, until it thickens to your desired consistency.

Adjust the thickness. If you prefer a thicker sauce, you can add a cornstarch slurry. Mix one part cornstarch with one part cold water and slowly whisk it into the simmering sauce.

Serve. Use the sauce over spaghetti noodles and top with cheese. 

Log Cabin Day 2020 - Instant Pot Class - Cooking Under Pressure

Yesterday, at Log Cabin Day we mentioned that Mom had started Log Cabin Day many years ago and we were honoring her by continuing her tradition.  This year Larry joined us for the first time!!  Our cousin Leora signed up and came this year bringing her Granddaughters Kayla and Kenzie. A nice surprise!!  As the day went on Leora came up to me and told me that she had been at the first Log Cabin Day.  Mom was the President of the Extension Homemaker's Council when it was started.  Leora was a member of the Homemaker's Council in Ada County and so Mom had invited her and she came.   She was not sure of the exact year but she said her best guess would be 1968 (but definitely between 1965 to 1970).  Larry said, "that is the year I graduated High School".  I said, "That is 52 years ago!"  We knew it was a long time ago and we all knew that we had all helped her numerous times through the years.  When Mom did it it was an all day affair with 10 to 15 classes throughout the day with a nice luncheon and entertainment.  She always had a committee of helpers but it was a huge job.  Jan Irving joined Mom's committee in the 1990s, Jan was the greeter and Kara became her little sidekick.  Jan is still one of my greatest helpers!!  She was there to greet everyone yesterday but unfortunately Kara and her girls were sick this year. We have simplified Log Cabin Day!!  But we sure did have a great day together with 29 of the best people people around.  We all learned a lot from each other, cooked and ate some great food and laughed and enjoyed one another.  

Cooking Under Pressure – Instant Pot Class                   

Karla Kimball – U of I, Advanced Master Food Safety Advisor

Left to Right:  Karla Kimball, Katie Kimball, Larry Atkinson, Janet Youngberg, Aryn Youngberg

Instant Pot Potato Soup

1 T. butter

1/2 c. chopped onion

3-4 cloves garlic, minced

4 c. water

4 t. chicken bouillon

1 t. salt

1/2 t. pepper

4 c. diced potatoes, unpeeled (6 medium)

1 ½ c. milk

3 T. flour or cornstarch or clear jel

2 c. grated cheese

1/4 c. cooked bacon, diced

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.  Set the lid on Sealing and push manual/pressure cook for 8 minutes on High.  While it cooks make a slurry of milk & flour and set aside.  Do a Quick Release.

Return to Saute setting and stir in the slurry mixture, cheese and bacon.  Stir until cheese is melted and soup has thickened.  Serve. 

*Diced ham is a nice addition, with or without the bacon. 

Instant Pot Spaghetti

1 lb. hamburger

1/2 c. onion, diced

3 cloves garlic

1 c. red and/or green peppers, diced

1 t. Italian Seasoning

1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)

24 oz. Spaghetti Sauce

24 oz. crushed tomatoes

1/3 c. spaghetti seasoning

5 c. water (or just fill the spaghetti sauce and tomato cans with water)

1/4 c. butter (optional)

Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.

Add the Pasta and pour over the sauce, tomatoes, seasoning & water.  Make sure the water completely covers the pasta.

Place the lid on Sealing and Set to Manual/Pressure Cook for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Instant Pot Chicken and Rice Taco Bowls

1 ½ c. chicken broth, divided 

1 ½ lbs. boneless skinless chicken breasts

1 packet or ¼ c. taco seasoning

15 oz. black beans rinsed and drained

15 oz. corn, do not drain

2 c. salsa

1 ¼ c. white rice

Toppings: 
Cheese

Sour cream

Lettuce

Green onions

Taco sauce – whatever you like!

Tortillas for serving – optional

Spray Instant Pot with cooking spray.  Add ½ c. chicken broth.  Add the chicken.  Sprinkle the taco seasoning over the chicken.  Add black beans and corn and salsa.  Add rice.  Add remaining 1 cup of chicken broth.  Make sure the rice is completely covered with liquid – if it isn’t add a little more water or chicken broth. 

Set to sealing.  Cook on Manual/Pressure Cook for 8 minutes.  Natural Release for 12 minutes and then release remaining pressure.  Remove lid and gently fluff the rice with a fork – you are not stirring just fluffing. 

Replace the lid and let rest for 5 minutes.  Then slide the rice to the side and find the chicken and shred it and stir it back into the rice mixture.  Serve with the toppings of your choice in a bowl or on a tortilla. 

Instant Pot Garlic Butter Green Beans

1 lb. green beans, frozen or fresh

2 cloves garlic, crushed

2 T. butter

½ t. salt

¼ t. pepper

½ c. water or vegetable or chicken broth

Place the washed and trimmed green beans in the Instant Pot.  Add the garlic butter, salt, pepper and water/broth.

Set lid to sealing and cook on manual/pressure cook for 0 to 1 minute for frozen OR 3 to 5 minutes for fresh.  DON’T WANT TO USE THE KEEP WARM SETTING AS THEY WILL CONTINUE TO COOK AND GET MUSHY.  When cooking is complete do a Quick Release.       ** You can double this recipe but DO NOT DOUBLE the liquid. 

Instant Pot Caramel Apple Dump Cake

21 oz. apple pie filling

¼ c. caramel topping

2 c. dry cake mix (2/3 of box) – yellow, white, vanilla or spice

4 to 6 T. butter

1 c. water

Dump apple pie filling into a sprayed 7 inch pan or glass bowl, whatever will fit inside your instant pot. 

Drizzle caramel topping over the apple pie mix and swirl gently across the top of the apple pie filling.

Sprinkle the dry cake mix over the top of the pie filling and pat down making it level on the top.

Cut the butter into thin slices and arrange them on top of the cake mix covering completely. 

Place a rack or trivet in the bottom of the Instant Pot and pour in 1 cup water. 

Place the pan of apple dump cake on the trivet.

Put the lid on sealing.  Set to Manual/Pressure Cook for 25 minutes.  When cooking is complete do a Quick Release.  Once all the pressure is released remove the lid.  Serve while warm with ice cream or whipped cream and a drizzle of caramel sauce if desired. 

Instant Pot Churro Bites - slightly revised from Six Sisters' Stuff recipe

1 ½ c.  (1/2 box) white, vanilla, yellow or spice 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 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/

My yogurt recipe link:  https://karlasrecipeblog.blogspot.com/2020/01/instant-pot-yogurt.html

My Instant Pot Cookbook link:   https://karlasrecipeblog.blogspot.com/2020/01/karlas-2019-instant-pot-cookbook.htmls I add new recipes to my blog all the time….it is my recipe file…not a step by step elaborate blog.  

sixsistersstuff.com is my favorite resource.  Kristen does an Instant Pot YouTube video every Monday.  Their web page has tons of instant pot recipes plus every other recipe imaginable.  They are on Facebook and Pinterest too!! https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/

A great collection of Instant Pot recipes from Six Sisters’ Stuff:    http://bit.ly/2Dxxajb 

A great Instant Pot Cooking Time Table can be found at www.instantpot.com/instantpot-cooking-time

A ready-made recipe booklet by Instant Pot.  https://instantpot.com/wp-content/uploads/2018/11/Pressure-Cooker-Recipe-Booklet_20181130_REFERENCE.pdf 

           

The best advice I can give you is to read and re-read the instruction book that came with your Instant Pot and keep it handy.  I keep mine near my instant pot because I often need to refer to it. And lastly…..Use and enjoy your Instant Pot/Electric Pressure Cooker….You will wonder how you ever survived without it!! 

Janet, Leora Mabe, Larry 

Instant Pot Spaghetti

This is my own version of Instant Pot Spaghetti.  I took a basic recipe and added some of my favorite ingredients.  I often make it with Penne Pasta rather than Spaghetti Pasta, but either works.  Yes, I even took my instant pot camping this summer.

Instant Pot Spaghetti
1 lb. hamburger
1/2 c. onion, diced
3 cloves garlic
1 c. red and/or green peppers, diced
1 t. Italian Seasoning
1 lb. Spaghetti or Penne Pasta - (break in 3 pieces and criss cross)
24 oz. Spaghetti Sauce
24 oz. crushed tomatoes
1/3 c. spaghetti seasoning
4 1/2 c. water (or just filled the spaghetti sauce & tomato cans with water)
1/4 c. butter (optional)

Set Instant Pot to Saute and add the hamburger. Once the hamburger is mostly browned add the onion, garlic, peppers and Italian Seasoning.
Add the Pasta and pour over the sauce, tomatoes, seasoning & water.  Make sure the water completely covers the pasta.
Seal and Set for 8 minutes at high pressure.  Quick Release.  Stir in butter and serve.

Crock Pot Spaghetti

Crock Pot Spaghetti

24 oz. spaghetti sauce

2 T. spaghetti seasoning mix
¾ c. water
8 oz. spaghetti noodles
1 pound frozen meatballs
In a 6-quart slow cooker, add spaghetti sauce and water. Mix well.
Break spaghetti noodles in half and add to the slow cooker. Make sure all the noodle are covered in sauce.
Top with meatballs. Cover and cook on high for 2 hours.
Serve with grated Parmesan cheese and freshly chopped basil.

Slow Cooker Creamy Spaghetti

Slow Cooker Creamy Spaghetti  from Aryn Youngberg

(Recipe adapted from Six Sisters Stuff)

Ingredients

1 pound Italian sausage or hamburger
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
3 (24 ounce) jars of pasta sauce
1 pound spaghetti noodles
1/2 cup Parmesan cheese (grated or powder)
4 ounces fat free cream cheese
1 (14.5 ounce) can chicken broth
Instructions

1- Brown meat in Rockcrok on stove top until completely cooked through. Season with salt, pepper and garlic salt. Move Rockcrok to slow cooker stand.
2- Pour one jar of pasta sauce in the bottom of rockcrok and mix with meat.
3- Break all spaghetti noodles in thirds and place on top of mixture and sprinkle on Parmesan cheese.
4- Cut cream cheese into bite-sized pieces and place on top of cheese. Pour another jar of pasta sauce over cream cheese.
5- Cover Rockcrok with lid and cook on high for 3 hours. After 3 hours, remove lid and stir contents of the Rockcrok. Pour in the last jar of pasta sauce and can of chicken broth.
6- Replace lid and cook another hour on low or until ready to serve. Or move Rockcrok to stovetop and turn burner to medium heat. Cook for 3-4 minutes and serve!

3 Hrs. on High or 5 hours on Low

Creamy 3 Cheese Spaghetti

Creamy 3 Cheese Spaghetti 

12 oz. spaghetti
2 T. extra-virgin olive oil
3 cloves garlic, minced
3/4 c. heavy cream
3/4 c. chicken broth
3/4 c. shredded Italian cheese blend
kosher salt
Freshly ground black pepper
2 T. chopped fresh parsley

In a large pot of salted boiling water, cook spaghetti. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute, then add heavy cream, chicken broth and 1/2 cup pasta water. Add cooked spaghetti and toss with tongs until noodles are fully coated and liquid is simmering.
Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper, garnish with parsley, and serve immediately.

Spaghetti Pie Casserole

Spaghetti Pie Casserole              from:  Taste of Home

1 package (8 ounces) spaghetti
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 jar (14 ounces) spaghetti sauce
1/2 teaspoon salt
1/4 teaspoon pepper
3 ounces reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
3 green onions, chopped
1-1/2 cups (6 ounces each) shredded cheddar-Monterey Jack cheese
1. Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
2. In a small bowl, mix cream cheese and sour cream until blended; stir in green onions. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
3. Bake, covered, at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly. Yield: 8 servings.

Spaghetti Pie

Spaghetti Pie
1/2 box spaghetti (about 9 oz)
2 tbsp butter
2 eggs beaten
1/2 cup gruyere cheese grated or Parmesan
1 1/2 cups cottage cheese
1 1/2 lbs of ground beef
1 medium onion chopped
2 cloves garlic finely chopped
1/2 red pepper chopped
1/2 yellow pepper chopped
1 can tomatoes (28 oz) drained and chopped
1 can tomato paste (6 oz)
1 tsp sugar
2 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp salt
1 tsp pepper
1 1/2 cups mozzarella cheese shredded
Brown ground beef with onions, garlic and peppers.
Add tomato paste and diced tomatoes, combine well.
Add sugar, oregano. Season with salt & pepper.

Prepare the spaghetti according to directions on box. (Don't overcook)
Drain and return to pot.
Mix in butter, eggs and gruyere cheese.
Grease 10" pie plate, put spaghetti mix into pie plate. This is your "crust"
Spread cottage cheese on top of spaghetti crust.
Spoon ground beef mixture on top of cottage cheese layer.
Bake uncovered for 20 minutes at 350 degrees. Then top with mozzarella and bake for an additional 5-10 minutes until cheese is melted and bubbly.

Spaghetti Pie

Marcia sent me this recipe from her daughter, Laurie.  It is one of her favorites.
Spaghetti Pie
6 oz pkg noodles cook as directed, drain and add:
2 T. butter
1/3 c. parmesan cheese
2 eggs
mix together and form as crust into 10" pie plate
top with 
1 c. cottage cheese on top of noodles
Sauce
1 lb. hamburger
1/2 onion
1/4 c. green pepper
1 clove garlic
1 can diced tomatoes
1 6 oz. tomato sauce
1 t. sugar
1 t. oregano
Mix together and pour over cottage cheese
Bake 350 for 20 mins.
Top with 1/2 cup mozzarella cheese and bake 5 mins more.