Karla's 2019 Instant Pot Cookbook

Sorry this is not in any certain order because I add to it often.  I compiled this collection and made a cookbook for Larry and Connie to help Larry with the cooking during Connie's illness.  It keeps growing and many have asked me to share it. So here it is.....

Veggies

Baked Potatoes

1 c. water

Pole hole in potatoes and place on rack in instant pot

Seal.  Manual 12 minutes.  Quick Release.

Kasey likes to grease his potatoes with shortening and sprinkle with course salt and then cook them. 

Corn on the Cob

1 c. water

4 to 12 ears of corn (depending on size of instant pot)

Seal.  Manual 5 min.  Quick Release or Natural Release until dinner time is fine too.

Green Beans

2 c. water

Green beans

Seal. Manual 3 minutes.  Quick Release.

Steamed Vegetables

1 bag frozen carrots, broccoli, cauliflower, or ANY veggies

1 c. water

Seal. Manual 1 minute.  Quick Release. Drain if needed.  Sprinkle with garlic salt & cheddar cheese.  YUM!  

Sweet Potato

1 c. water

Place 3 sweet potatoes on Rack.  Seal.  Manual 15 to 20 minutes.  Quick Release. 

Meats

Chicken

1 ½ c. water

4 to 6 frozen or thawed chicken breasts

Seal.  Manual for 25 minutes for frozen, 20 minutes for thawed.  Quick Release.

Fall Off the Bone Ribs with Mashed Potatoes

1 ½ c. apple juice

Salt and Pepper ribs (beef or pork) and place in pot.

Seal.  Meat Stew or Manual for 25 minutes.  Natural Release.  Remove and place ribs on a foil lined pan.  Cover ribs with BBQ sauce.  Preheat oven to broil/550 degrees.  Broil for 2 to 4 minutes on each side. 

For the whole meal deal…..Then add chunked or small potatoes to the sauce left in the pot. 

Seal.  Manual for 15 minutes.  Quick Release.  Mash and serve with the ribs. 

Hamburger

1 c. water

Place hamburger, thawed or frozen on rack.  I do 4 – 1 lb. chunks

Seal.  Manual 25 minutes for frozen or 20 minutes for thawed.  Natural release for 10 minutes. 

Remove with tongs to bowl and break apart with chop & stir tool. 

Freeze in Ziploc bags for later use. 

 Miscellaneous

Eggs

1 c. water

Place eggs on rack

Seal.  Manual for 5 minutes.  Quick Release.  Place in ice water for 5 minutes for easier peeling.  

Oatmeal

1 c. Old Fashioned Oatmeal  (can do up to 4 c. at once)

2 c. water

Stir. Seal. Manual High for 4 minutes. Quick Release or Natural release or keep on warm up to 10 hours.  Remove lid.  Stir. Serve with brown sugar and honey or whatever you like. 

For Pumpkin Oatmeal, add before cooking:  ¼ c. pumpkin, 1 T. brown sugar or honey, 1/8 t. cloves and nutmeg, 1 t. cinnamon.  Top with chocolate chips at serving time. 

To have Oatmeal ready when you are…..Cook 4 minutes and keep on warm setting all night or however long you need. 

Pasta

1 lb. pasta

4 c. water (enough to barely cover pasta)

1 t. salt

Seal. Manual 2 minutes.  Natural Release for 5 minutes then Release. 

White Rice

1 c. rinsed til clear rice (or as much as you need)

1 ¼ c. water or broth

Seal.  Manual for 8 minutes or push rice button.  Natural Release for 10 minutes then Release.

Chicken and Stuffing

Place in instant pot:

2 lbs. chicken tenders (can be frozen)

1 c. water

1 t. garlic salt

Combine:  10.5 oz. cream of chicken soup with 1 c. sour cream and add to the pot. 

Sprinkle over the soup mixture:  6 oz. Stove Top Chicken stuffing mix

Top with:  12 oz. frozen green beans

Place lid on sealing.  Cook on manual for 25 minutes.  Quick release or natural release, either is fine. 

Chicken Tortilla Soup

1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)

10 oz. diced tomatoes with green chilies

14.5 oz. diced tomatoes (no salt added)

1 cup frozen corn thawed

1 cup black beans (no salt added), drained & rinsed

1 medium onion, diced

1 jalapeno, diced

2 cloves garlic, minced

4 cups of organic, low sodium chicken broth or stock

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. Himalayan salt

1/4 tsp. black pepper

TORTILLA STRIPS:

4 organic corn tortillas

olive oil cooking spray

Himalayan salt

Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro

Toss all the ingredients for the soup into your Instant Pot and give it a stir.

Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.

To make homemade tortilla strips:

Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.

Enjoy with toppings!         source:  confessionsofafitfoodie.com

These next 3 recipes were shared by Surine Greenway at our 2019 Log Cabin Day.

Taco Pasta in the Instant Pot

1 lb. Hamburger

1 T. onion powder or ½ c. chopped onion

3 T. taco seasoning

15 oz. tomato sauce

15 oz. black beans, drained

15 oz. corn, no need to drain

1 lb. bowtie pasta or medium shells

4 c. beef broth or 4 c. water +4 t. beef bouillon

1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)

Set instant pot to Saute and brown the hamburger and onion.  Stir in seasoning, sauce, beans, corn, pasta and broth.  Place lid on Sealing.  Change setting to manual and adjust time to 5 minutes.  Quick Release to vent pressure.  Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Brown Sugar Carrots    If you double this recipe don't double the water/broth

32 oz. bag of baby carrots

1/2 cup brown sugar

4 T. butter

1/2 t. salt
1 t. parsley 

1 c. water or chicken broth

Place all ingredients in your electric pressure cooker in the order listed.

Place the lid on and set it to sealing.  Pressure for 4 minutes.  Do a Quick Release, venting the pressure.  Give the carrots a quick toss in the sauce and serve immediately.

Rice Pudding  - makes 10 – ½ c. servings  - can be doubled

2 c. milk

1 ½ c. water

1 c. white rice, long or short grain

2 T. sugar

⅛ t. salt

1 can sweetened condensed milk

1 t. vanilla extract

Add milk, water, rice, sugar and salt to Instant Pot. Stir.

Place lid on Instant Post and set to sealing.  Press the Porridge button. The rice will take 20 minutes to cook on this setting or if you don’t have a porridge button just pressure for 20 minutes on Manual/Pressure cook.  When the timer beeps, allow Natural Pressure Release for 10 minutes.

After 10 minutes, press the Cancel button and open vent to release pressure.   Remove lid.  Add sweetened condensed milk and vanilla.  Stir until well mixed.

Serve with a sprinkle of cinnamon sugar, fruit or plain.  

Chicken Alfredo

4 c. chicken broth

3 c. heavy cream

1 t. granulated garlic or 4 cloves, crushed

1 t. salt

1/2 t. pepper

1 lb. fettuccini or linguine pasta, broken in thirds

1 to 2 lbs. boneless chicken breast**

1 c. parmesan cheese

1 T. dried parsley

Place in the instant pot in the following order:  broth, cream, garlic, salt, pepper and pasta.  Gently stir and make sure pasta is covered in liquid.  Top with chicken (thawed or frozen).

Seal lid and set on Manual High for 8 minutes.  Natural Release for 10 minutes.  Then release pressure.  Open carefully.  Remove chicken and shred it.  Stir in parmesan cheese, parsley and shredded chicken.  Allow to sit for 2 to 5 minutes to thicken if needed.  (The longer it sits the thicker it gets.)  Thin with more milk if needed.

** Often I use Rotisserie Chicken and since it is already cooked I just heat it up and stir it in at the end or sprinkle it on top.

For a SKINNY version

Omit the cream.

After everything is cooked at the very end stir in  2 cups evaporated milk OR 2 c. milk whisked with 1/3 c. cornstarch or clear jel (no thickening added if using evaporated milk).

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.

Salsa Chicken in the Instant Pot

2 large chicken breasts

2 cans corn (drain one can)

2 cans black beans (drained)

2 pints salsa

Dump all ingredients in the instant pot.  Seal lid.  Set for 15 minutes with thawed chicken OR

20 minutes with frozen chicken.  Quick release or wait....it doesn't really matter.  Shred the chicken.

Serve over rice, quinoa or tortillas.  Top with cheese and sour cream.

Creamy Mac and Cheese in the Instant Pot

1 lb. (3 1/2 c.) elbow macaroni

2 T. Butter

1 T. kosher salt

1 teaspoon dry mustard

1/4 t. cayenne

1/2 t. garlic powder

2 T. cornstarch

2 1/2 c. water

3 c. milk, divided

2 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

Add to instant pot:  macaroni, butter, salt, mustard, cayenne, garlic powder, cornstarch, water and 2 c. milk.  Stir well.

Seal and cook on high pressure 7 minutes.  Quick Release.  If pasta isn't done use saute function and  cook for 2 to 3 more minutes.

Select Saute and add 1/2 c. milk and additional 1/2 c. milk if needed.  Stir in cheeses and stir until melted and creamy.  Serve immediately.

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.

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.

  

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 and 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 and quick release. 

 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 and 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.

Goulash

1 lb. hamburger
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

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

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.

  

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. 

  

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

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.  

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.  

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.....

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
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.

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.

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. 

  

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.

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!!

This recipe came from Tyler Jumper.  

Chocolate Lava Cake in the Instant Pot

1 c. water, for instant pot

1 c. semi-sweet chocolate chips

1/2 c. butter

1 c. powdered sugar

3 eggs

1 egg yolk

1 T. vanilla

3/8 c. flour

4 Pyrex 6 oz. bowls

For Topping:  ice cream, caramel drizzle, Magic Shell Chocolate ice cream topping

Microwave chocolate chips and butter in a large bowl for 2 minutes.  Stir in powdered sugar until smooth.  Add eggs and egg yolk and stir well.  Add vanilla & flour and stir well.  Spray Pyrex bowls with cooking spray.  Pour batter into each bowl filling to the top. 

Place trivet and 1 cup water in the instant pot and then place the bowls on the trivet.  Stack them if needed.  

Seal.  Manual for 9 minutes.  Quick Release.  

Remove bowls, rest 2 minutes and place upside down on a plate.  Top with ice cream, caramel and magic shell.  Enjoy!

*For a Peanut Butter Lava Cake, mix together:  4 T. peanut butter, 1 T. butter, 2 T. powdered sugar.

Fill bowl half full with batter and then add 1/4 of this peanut butter mixture to each bowl and then finish filling bowl with batter.  

BBQ Sticky Chicken Wings in the Instant Pot

1 c. water

3 lbs chicken wings **

3T. brown sugar

1/4 t. cayenne pepper

1/2 t. garlic powder

1/2 t. paprika

1/2 t. salt

1/4 t. pepper

1/2 c. BBQ sauce

2 T. hot sauce optional

Place trivet in the Instant Pot and add 1 cup of water.

In a medium sized bowl with a lid, whisk together brown sugar, cayenne, garlic powder, paprika, salt and pepper. Add chicken wing pieces, put lid on bowl and shake or stir well to coat chicken with seasonings.  Place seasoned chicken in a wire basket on trivet in Instant Pot.  

Place lid to sealing and cook on manual for 5 minutes.  Natural release for 10 minutes then release remaining pressure.  

Stir together the BBQ Sauce and Hot Sauce and coat the chicken pieces with the sauce and place them on a foil lined baking sheet.  Broil for about 3 minutes on each side to caramelize.  Serve.

**If you buy whole chicken wings, you need to trim them into 3 pieces; a wing tip, the wingette and the drumette.   You may save the tips to make chicken stock another time, use the other 2 pieces in this recipe.

Roast Beef and Veggies in the Instant Pot

2 to 3 lb. Roast (thawed or frozen)

1 onion, thickly sliced

2 c. water

2 T. beef bouillon

1 T. cornstarch or clear jel

1/2 t. granulated garlic 

1/2 t. granulated onion

1/8 t. pepper 

1 lb. mini carrots

1 to 2 lb. potatoes 

Place roast in pot and top with onion slices.  

Mix water and seasonings together and pour over the roast.  

Add carrots and potatoes.  Seal. Cook on manual for 70 minutes if thawed or 85 minutes if frozen.  Natural Release.  

*This can be kept in the instant pot on warm setting for as long as needed, until ready to serve.  

Chicken Enchilada Soup

12.5 oz. chicken breast (can use fresh or frozen chicken – but need to adjust cooking time)

15 oz.  black beans, drained and rinsed

15 oz. pinto beans, drained and rinsed

15 oz. diced tomatoes

15 oz. sweet corn

10 oz. green enchilada sauce

2 c. chicken broth

1.25 oz. packet taco seasoning or ¼ c.

2 T. Ranch seasoning

1/2 t. cumin

3/4 t. chili powder

1 t. garlic powder

1/4 t. pepper

Add all ingredients into your Instant Pot. Place lid on sealing.  Push the manual button, and set the timer for 4 minutes.  Quick release or Natural release is fine too.  Serve with shredded cheese, sour cream, diced avocados, tortilla chips or whatever you like. 

Stew

2 lbs. beef stew meat, bite sized pieces

2 to 3 c. beef broth

1 lb. baby carrots

3 to 4 potatoes, chunks

1 T. Worcestershire sauce

2 t.  salt

1/2 t. pepper

1 onion, diced

1 c. celery, diced

2 c. frozen peas

Place all ingredients in the Instant Pot in order listed.  Set lid to sealing.  Cook on manual or high pressure for 30 minutes.  Quick release or natural release.  Stir and serve. 

Chicken Soup

1 to 2 chicken breasts

3 c. carrots, sliced

2 c. celery, sliced

1 onion, diced

2 teaspoons of salt

1 teaspoon Italian seasoning

8 c. chicken broth

Put your chicken in the bottom of the Instant Pot.  Add vegetables, seasonings and broth.

Place lid on sealing.  Set to Manual for 20 minutes. Quick release or natural release.  Stir and serve. 

Chicken Noodle Soup

4 c. chicken broth
2 c. water

½ c. onion, diced

1 c. celery, diced

2 c. carrots, diced

½ c. green onions, sliced

15 oz. corn

1 t. garlic powder or 2 cloves minced garlic

1 t. salt

½ t. pepper

3 c. egg noodles

2 c. cooked chicken, diced or shredded

Put all ingredients in the Instant Pot in the order listed.  Making sure the noodles are covered in liquid, if not add some water.  Put lid on and set to Sealing.  Pressure for 5 minutes.  Do a Quick Release to vent pressure.  Take off lid.  Stir and serve.  

Chicken Vegetable Soup

3 – 4 chicken breasts, frozen

3 – 4  large potatoes, cut in chunks (no need to peel them)

1 large onion, cut in chunks

1 lb. baby carrots

1 c. celery, diced

1 t. garlic salt

½ t. pepper

½ t. rosemary

8 c. chicken broth

Place all ingredients in Instant Pot.  Set to sealing.  Pressure for 25 minutes.  Natural Release for 10 minutes.  Turn to venting.  Remove lid.  Shred the chicken and stir well.  Serve. 

Canned Chicken Taco Soup

15 oz. black beans, drained and rinsed

15 oz. pinto beans, drained and rinsed

15 oz. diced tomatoes

15 oz. corn

15 oz. canned chicken

10 oz.  green enchilada sauce or Rotel diced tomatoes & green chilies

2 c.  chicken broth

2 T.  taco seasoning

1 T. Ranch Seasoning

1 t. garlic powder

1 t. onion powder

1 t. salt

¼  t. pepper

Add all ingredients to Instant Pot. Set on Sealing.  Pressure for 4 minutes.  Quick Release.   Turn to venting.  Stir.  Serve with shredded cheese, sour cream, and Nacho Cheese Doritos or tortilla chips

15 Bean Soup

20 oz. 15 Bean Soup Blend

4 c. water

1 medium onion, chopped

1 c. celery, chopped

3 cloves garlic, minced

1 red bell pepper, diced

4 large carrots, peeled and chopped

15 oz. diced tomatoes

2 T. Worcestershire

2 T. Dijon mustard

2 t. chili powder

1 T. dried parsley

1 t. salt

½ t. pepper

4 c. chicken broth

1 t. liquid smoke, optional

Add all ingredients to the Instant Pot in the order listed.  Stir. 

Set to sealing.  Pressure for 45 minutes.  Natural Release for 20 minutes.  Turn to venting and remove lid.  Stir well and serve. 

Buffalo Chicken Wraps

3 or 4 boneless skinless chicken breasts

½ c. diced celery

½ c. diced onion

2 cloves garlic, minced

2 c. chicken broth

1/2 c. Franks hot sauce or cayenne pepper sauce

For the wraps:

6 large lettuce leaves or tortillas

1 ½ c. shredded carrots

1 c. diced celery

Ranch dressing

Place in Instant Pot; chicken, onions, celery stalk, garlic and broth.  Set to sealing for 15 minutes.  Natural Release.

Remove all but ½ c. of the broth.  Shred the chicken.  Add the hot sauce. And set pot to SAUTE for 2 minutes.  Place 1/2 cup buffalo chicken on each lettuce leaf or tortilla, top with shredded carrots, celery and drizzle with Ranch dressing.  Wrap up and serve.

Chicken and Rice Burrito Bowls

3 – 4 chicken breasts, frozen

½ c. uncooked brown rice

30 oz. black beans, drained

15 oz. diced tomatoes

2 T. minced garlic

2 T. cumin

1 T.

2 T. chili powder

1 ½ c. chicken broth

Toppings:

lettuce

Cheddar cheese

Guacamole

Sour cream

Salsa

Combine all the ingredients in the Instant Pot. Set to sealing.  Pressure for 25 minutes.  Quick Release or Natural Release. Turn to venting.  Remove the lid and shred the chicken.  Stir well.

Place the lettuce in your bowl. Top with meat mixture. Sprinkle with cheese, and toppings as desired. 

Sweet and Sour Meatballs

35 to 40 frozen precooked meatballs

20 oz. pineapple chunks – do not drain

1 large pepper, diced (red, yellow or green)

1 c. brown sugar

2/3 c. apple cider vinegar

2 T. soy sauce

1 t. garlic powder

Place meatballs in the Instant Pot and add remaining ingredients in order listed.

Place the lid on the Instant Pot and set to sealing.

Pressure for 7 minutes.  Quick Release.

Stir and serve over rice. 

Swedish Meatballs

35 to 40 frozen precooked meatballs

1 onion, chopped

2 T. steak sauce

1 t. salt

½ t. pepper

1 t. paprika

1 can cream of chicken soup

2 c. beef broth

Place all ingredients in Instant Pot in order listed. 

Set to Sealing.  Pressure for 10 minutes.  Quick Release or Natural Release, either is fine.

Serve over mashed potatoes. 

Mac and Cheese 

4 c. water or chicken broth

4 T. Butter

1 lb. elbow macaroni

½ t. salt

Stir.  Set to Sealing. Pressure for 4 minutes.   Natural Release for 5 minutes then turn to venting.  Remove lid. 

Set to SAUTE and add: 

1 c. whipping cream or evaporated milk or whole milk

2 c. cheddar cheese

1 t. garlic salt

1 t. parsley

1 t. dry mustard

Stir until heated through.  Serve.

Karla's Favorite Recipes of 2019

Karla’s Favorite Recipes for 2019

Breakfast Bundt Cake
1 c. ham, diced 
2 c. frozen tater tots
12 eggs, whisked
1 can Grands Biscuits, unbaked and diced up
2 c. cheddar cheese
1/4 c. milk
Mix together and pour into a sprayed bundt pan.  Bake at 400 for 45 minutes.  Dump onto a platter and serve. 
Cut recipe in half for small bundt pan.  Bacon is great in it too!!

Crustless Tomato Pie = perfect for brunch, lunch or dinner   Enough for a 8" pie. I double it for an 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any.  Arrange tomatoes in a single layer on a sprayed  8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture.  Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese.  Bake at 375 degrees for 30-40 minutes, until lightly browned.  Cool for 5 minutes before serving.

Blackberry Cobbler
1/2 cup sugar
2 T. Instant clear jel or Tapioca
1/2 t. cinnamon
5 c. fresh or frozen blackberries, thawed
1/4 c. orange juice
DOUGH
1 c. flour
1/3 c. sugar + 1 T. for topping, divided
1/4 t. baking soda
1/4 t. salt
1/3 c. sour cream or vanilla yogurt
1/2 t. vanilla
1/3 c. milk
3 T. butter, melted
In a large bowl, combine the sugar, clear jel and cinnamon. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the sour cream, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with 1 T. sugar. Bake 20 minutes longer or until golden brown. Serve warm.   Can use with other berries or even peaches.

My Grandma Whiteley used to make this cake.  So glad to have this VINTAGE recipe again.
Lazy Daisy Cake
4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream or milk or evaporated milk
2 cups sweetened shredded coconut or 1 c. coconut & 1 c. chopped pecans

In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.

Nutrition Facts
1 piece: 343 calories, 15g fat (10g saturated fat), 72mg cholesterol, 244mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Lazy Daisy Cake in Taste of Home October/November 1995
But it originally came out in the early to mid 1900s.

Here is a little bit of interesting history that I found on this recipe.
The Lazy Daisy rose in popularity again in the 1950’s during a whirlwind spree of potluck and church event cakes. The  1954 “Improvement Era” journal, Volume 57 (october edition), describes a quick and easy technique that is simple with results that are: “sure and delightful, (texture is superb) which makes it ideal for the busy homemaker who likes to hear compliments from family and friends.”

The earliest version came out in 1911 and was called the Lazy Dazy Cake.
It was the rage in the 1930's and was published in a 1936 University of California "Extension Bulletin".

A date with your family.....a 1950's video can be found here.
https://bakethiscake.com/2014/07/31/lazy-daisy-cake/

This year I also compiled a little instant pot recipe cookbook that I plan to share soon too!  

Instant Pot....Soups & Stew

Instant Pot Recipes

Chicken Enchilada Soup

12.5 oz. chicken breast (can use fresh or frozen chicken – but need to adjust cooking time)

15 oz.  black beans, drained and rinsed

15 oz. pinto beans, drained and rinsed

15 oz. diced tomatoes

15 oz. sweet corn

10 oz. green enchilada sauce

2 c. chicken broth

1.25 oz. packet taco seasoning or ¼ c.

2 T. Ranch seasoning

1/2 t. cumin

3/4 t. chili powder

1 t. garlic powder

1/4 t. pepper

Add all ingredients into your Instant Pot. Place lid on sealing.  Push the manual button, and set the timer for 4 minutes.  Quick release or Natural release is fine too.  Serve with shredded cheese, sour cream, diced avocados, tortilla chips or whatever you like. 

Stew

2 lbs. beef stew meat, bite sized pieces

2 c. beef broth

1 lb. baby carrots

3 to 4 potatoes, chunks

1 T. Worcestershire sauce

2 t.  salt

1/2 t. pepper

1 onion, diced

1 c. celery, diced

2 c. frozen peas

Place all ingredients in the Instant Pot in order listed.  Set lid to sealing.  Cook on manual or high pressure for 30 minutes.  Quick release or natural release.  Stir and serve. 

Chicken Soup

1 to 2 chicken breasts

3 c. carrots, sliced

2 c. celery, sliced

1 onion, diced

2 teaspoons of salt

1 teaspoon Italian seasoning

8 c. chicken broth

Put your chicken in the bottom of the Instant Pot.  Add vegetables, seasonings and broth.

Place lid on sealing.  Set to Manual for 20 minutes. Quick release or natural release.  Stir and serve. 

Breakfast Bundt Cake

Breakfast Bundt Cake
1 c. ham, diced 
2 c. frozen tater tots
12 eggs, whisked
1 can Grands Biscuits, unbaked and diced up
2 c. cheddar cheese
1/4 c. milk
Mix together and pour into a sprayed bundt pan.  Bake at 400 for 45 minutes.  Dump onto a platter and serve. 

Cut recipe in half for small bundt pan.  Bacon is great in it too!!

Chocolate Lava Cake in the Instant Pot

This recipe came from Tyler Jumper.

Chocolate Lava Cake in the Instant Pot
1 c. water, for instant pot
1 c. semi-sweet chocolate chips
1/2 c. butter
1 c. powdered sugar
3 eggs
1 egg yolk
1 T. vanilla
3/8 c. flour
4 Pyrex 6 oz. bowls
For Topping:  ice cream, caramel drizzle, Magic Shell Chocolate ice cream topping
Microwave chocolate chips and butter in a large bowl for  2 minutes.  Stir in powdered sugar until smooth.  Add eggs and egg yolk and stir well.  Add vanilla and  flour and stir well.  Spray Pyrex bowls with cooking spray.  Pour batter into each bowl filling to the top.
Place trivet and 1 cup water in the instant pot and then place the bowls on the trivet.  Stack them if needed.
Seal.  Manual for 9 minutes.  Quick Release.
Remove bowls, rest 2 minutes and place upside down on a plate.  Top with ice cream, caramel and magic shell.  Enjoy!
*For a Peanut Butter Lava Cake, mix together:  4 T. peanut butter, 1 T. butter, 2 T. powdered sugar.
Fill bowl half full with batter and then add 1/4 of this peanut butter mixture to each bowl and then finish filling bowl with batter.

Roast Beef & Veggies in the Instant Pot

Roast Beef and Veggies in the Instant Pot
2 to 3 lb. Roast (thawed or frozen)
1 onion, thickly sliced
2 c. water
2 T. beef bouillon
1 T. cornstarch or clear jel
1/2 t. granulated garlic
1/2 t. granulated onion
1/8 t. pepper
1 lb. mini carrots
1 to 2 lb. potatoes
Place roast in pot and top with onion slices. 
Mix water and seasonings together and pour over the roast. 
Add carrots and potatoes.  Seal. Cook on manual for 70 minutes if thawed or 85 minutes if frozen.  Natural Release. 
*This can be kept in the instant pot on warm setting for as long as needed, until ready to serve. 

BBQ Sticky Chicken Wings in the Instant Pot

BBQ Sticky Chicken Wings in the Instant Pot
1 c. water
3 lbs chicken wings **
3T. brown sugar
1/4 t. cayenne pepper
1/2 t. garlic powder
1/2 t. paprika
1/2 t. salt
1/4 t. pepper
1/2 c. BBQ sauce
2 T. hot sauce optional
Place trivet in the Instant Pot and add 1 cup of water.
In a medium sized bowl with a lid, whisk together brown sugar, cayenne, garlic powder, paprika, salt and pepper. Add chicken wing pieces, put lid on bowl and shake or stir well to coat chicken with seasonings.  Place seasoned chicken in a wire basket on trivet in Instant Pot. 
Place lid to sealing and cook on manual for 5 minutes.  Natural release for 10 minutes then release remaining pressure. 
Stir together the BBQ Sauce and Hot Sauce and coat the chicken pieces with the sauce and place them on a foil lined baking sheet.  Broil for about 3 minutes on each side to caramelize.  Serve.

**If you buy whole chicken wings, you need to trim them into 3 pieces; a wing tip, the wingette and the drumette.   You may save the tips to make chicken stock another time, use the other 2 pieces in this recipe.

Chicken & Stuffing ..... the instant pot way

Chicken and Stuffing
Place in instant pot:
2 lbs. chicken tenders (can be frozen)
1 c. water
1 t. garlic salt
Combine:  10.5 oz. cream of chicken soup** with 1 c. sour cream and add to the pot.
Sprinkle over the soup mixture:  6 oz. Stove Top Chicken stuffing mix
Top with:  12 oz. frozen green beans
Place lid on sealing.  Cook on manual for 25 minutes.  Quick release or natural release, either is fine.

**Can use Homemade Cream of Chicken Soup or use Cream of Anything.

Homemade Cream of Chicken Soup

When a recipe calls for a can of cream of chicken soup try this.....or add more milk for a creamy homemade soup.

Homemade Cream of Chicken Soup (Condensed) 
2 c. chicken broth
3/4 c. milk, divided
3/8 c. flour or cornstarch or clear jel (I prefer clear jel)
1 t.  chicken bouillon
1/4 t. pepper
1/2 t. garlic salt
Boil broth and 1/2 of milk in saucepan.
Whisk together 1/2 of milk and flour and add to the saucepan.  Cook on low about 3 minutes until thickened.
Add seasonings and stir.  Cool.  Use in recipes calling for a can of cream of chicken soup.  Or whisk in  2 c. of milk and heat through and serve as soup.
** Can double or triple and freeze it for later.

Instant Pot Favorites

Instant Pot Favorites.....I'm putting them here to better keep track of them!!

Veggies

Baked Potatoes

1 c. water

Pole hole in potatoes and place on rack in instant pot

Seal.  Manual 12 minutes.  Quick Release.

Kasey likes to grease his potatoes with shortening and sprinkle with course salt and then cook them. 

Corn on the Cob

1 c. water

4 to 12 ears of corn (depending on size of instant pot)

Seal.  Manual 5min.  Quick Release or Natural Release until dinner time is fine too.

Green Beans

2 c. water

Green beans

Seal. Manual 3 minutes.  Quick Release.

Steamed Vegetables

1 bag frozen carrots, broccoli, cauliflower, or ANY veggies

1 c. water

Seal. Manual 1 minute.  Quick Release. Drain if needed.  Sprinkle with garlic salt & cheddar cheese.  YUM!  

Sweet Potato

1 c. water

Place 3 sweet potatoes on Rack.  Seal.  Manual 15 to 20 minutes.  Quick Release. 

Meats

Chicken

1 ½ c. water

4 to 6 frozen or thawed chicken breasts

Seal.  Manual for 25 minutes for frozen, 20 minutes for thawed.  Quick Release.

Fall Off the Bone Ribs with Mashed Potatoes

1 ½ c. apple juice

Salt & Pepper ribs (beef or pork) and place in pot.

Seal.  Meat Stew or Manual for 25 minutes.  Natural Release.  Remove and place ribs on a foil lined pan.  Cover ribs with BBQ sauce.  Preheat oven to broil/550 degrees.  Broil for 2 to 4 minutes on each side. 

For the whole meal deal…..Then add chunked or small potatoes to the sauce left in the pot. 

Seal.  Manual for 15 minutes.  Quick Release.  Mash and serve with the ribs. 

Hamburger

1 c. water

Place hamburger, thawed or frozen on rack.  I do 4 – 1 lb. chunks

Seal.  Manual 25 minutes for frozen or 20 minutes for thawed.  Natural release for 10 minutes. 

Remove with tongs to bowl and break apart with chop & stir tool. 

Freeze in Ziploc bags for later use. 

 Miscellaneous

Eggs

1 c. water

Place eggs on rack

Seal.  Manual for 5 minutes.  Quick Release.  Place in ice water for 5 minutes for easier peeling.  

Oatmeal

1 c. Old Fashioned Oatmeal  (can do up to 4 c. at once)

2 c. water

Stir. Seal. Manual High for 4 minutes. Quick Release.  Remove lid.  Stir. Serve

For Pumpkin Oatmeal, add before cooking:  ¼ c. pumpkin, 1 T. brown sugar or honey, 1/8 t. cloves & nutmeg, 1 t. cinnamon.  Top with chocolate chips at serving time. 

To have Oatmeal ready when you are…..Cook 4 minutes and keep on warm setting all night or however long you need. 

Pasta

1 lb. pasta

4 c. water (enough to barely cover pasta)

1 t. salt

Seal. Manual 2 minutes.  Natural Release for 5 minutes then Release. 

White Rice

1 c. rinsed til clear rice (or as much as you need)

1 ¼ c. water or broth

Seal.  Manual for 8 minutes or push rice button.  Natural Release for 10 minutes then Release.

Log Cabin Day 2019 Instant Pot Recipes by Surine

These recipes were shared by Surine Greenway at our 2019 Log Cabin Day.

Taco Pasta in the Instant Pot

1-2 lbs. Hamburger
3 T. taco seasoning
16 oz. tomato sauce
15 oz. black beans, drained
15 oz. corn, drained
4 c. beef broth
1 lb. small pasta (medium shells)
1 1/2 c. shredded cheese (cheddar, mexican blend or cheddar jack)
Set instant pot to Saute and brown the hamburger.  Stir in seasoning, sauce, beans, corn, broth and pasta.
Place lid on Sealing.  Change setting to manual and adjust time to 5 minutes.  Quick Release.
Remove lid.  Top with cheese and set lid on for a minute or two until the cheese is melted.  Serve with desired toppings, such as, sour cream, taco sauce, etc.

Chicken Tortilla Soup
1 1/4 lb raw boneless skinless chicken breasts (about 3–4 Breasts)
10 oz. diced tomatoes with green chilies
14.5 oz. diced tomatoes (no salt added)
1 cup frozen corn thawed
1 cup black beans (no salt added), drained & rinsed
1 medium onion, diced
1 jalapeno, diced
2 cloves garlic, minced
4 cups of organic, low sodium chicken broth or stock
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. Himalayan salt
1/4 tsp. black pepper
TORTILLA STRIPS:
4 organic corn tortillas
olive oil cooking spray
Himalayan salt
Optional toppings – avocado, cheese, lime, Greek yogurt, cilantro
Toss all the ingredients for the soup into your Instant Pot and give it a stir.
Turn onto to manual setting for 15 minutes. It will take about 10-15 minutes to come to pressure. When the timer is up, carefully switch to quick release (I put a kitchen towel over the top to be safe). Once the the steam stops, carefully open the lid and shred the chicken with two forks.
To make homemade tortilla strips:
Preheat your oven to 350 and cut the corn tortillas into strips. Spray with olive oil spray and sprinkle with Himalayan salt. Bake for about 10-15 minutes.
Enjoy with toppings!         source:  confessionsofafitfoodie.com

Rice Pudding
2 cups milk
1¼ cups water
1 cup long-grained rice (you can use short-grain if you like)
1 can sweetened condensed milk
⅛ cup sugar (I use Vanilla sugar)
⅛ teaspoon sea salt (table salt works too)
1 teaspoon vanilla extract
Add milk, sugar, water, and salt to Instant Pot
Add rice to milk mixture.
Stir
Place lid on Instant Post, seal lid, and close vent.
Press the Porridge button. The rice will take 20 minutes to cook on this setting.
When the timer beeps, allow Natural Pressure Release for 10 minutes.
After 10 minutes, press the Cancel button and open vent to release pressure.
When depressurized, open lid.
Add Sweetened Condensed milk and vanilla.
Stir until well mixed.
Serve with optional choice of toppings.
Source:   Mommysmemorandum.com

Brown Sugar Carrots
32 oz bag of baby carrots
1/2 cup brown sugar
4 tablespoons butter
1/2 tsp salt
1 cup water or chicken broth
Place in your electric pressure cooker in this order: carrots, brown sugar, butter, salt & water..
Add the pressure cooker lid and set it to sealing.
Set the timer for 4 minutes.
Do the quick release to release the pressure.

Give the carrots a quick toss in the sauce and serve immediately.

Alfredo in the Instant Pot

Chicken Alfredo
4 c. chicken broth
3 c. heavy cream
1 t. granulated garlic or 4 cloves, crushed
1 t. salt
1/2 t. pepper
1 lb. fettuccini or linguine pasta, broken in thirds
1 to 2 lbs. boneless chicken breast**
1 c. parmesan cheese
1 T. dried parsley
Place in the instant pot in the following order:  broth, cream, garlic, salt, pepper and pasta.  Gently stir and make sure pasta is covered in liquid.  Top with chicken (thawed or frozen).
Seal lid and set on Manual High for 8 minutes.  Natural Release for 10 minutes.  Then release pressure.  Open carefully.  Remove chicken and shred it.  Stir in parmesan cheese, parsley and shredded chicken.  Allow to sit for 2 to 5 minutes to thicken if needed.  (The longer it sits the thicker it gets.)  Thin with more milk if needed.

** Often I use Rotisserie Chicken and since it is already cooked I just heat it up and stir it in at the end or sprinkle it on top.

For a SKINNY version
Omit the cream.
After everything is cooked at the very end stir in  2 cups evaporated milk OR 2 c. milk whisked with 1/3 c. cornstarch or clear jel (no thickening added if using evaporated milk).

Ellen's & Sue's Rolls

2 favorites from 2 of my favorite people.....Ellen Johnson & Sue Grunig

Ellen's Refrigerator Rolls
2 c. warm water
2/3 c. dry instant milk   OR replace both with 2 c. milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4 to 5 c. flour (for a soft dough)
Mix all ingredients together in the order given.  Knead with mixer for about 8 minutes.  Let raise once until double in volume.  Punch down and turn out on a floured surface.  Divide in two and roll into a 10 inch circle,  Brush with melted butter.  Cut each circle into 18 triangles with a pizza cutter.  Roll into crescent roll.  Place on a greased cookie sheet. Cover well with plastic wrap and freeze.
Once frozen they can be placed in a ziploc freezer bag.
Remove from freezer about 3 hours before you wish to bake them.  They may also be thawed overnight in the refrigerator.  Makes 3 dozen.  Bake at 375 for 12 to 15 minutes.

Sue's Bundt Pan Pull-A-Part Rolls      Makes 2 Bundt pans full
Combine in mixer bowl:
2 c. warm water
1/2 c. sugar
2 T. yeast
Add:
2 eggs
7 c. flour
2 T. oil
1 T. salt
Mix 5 minutes.  Let rest 10 minutes.  Divide into 2 parts.  Roll to 1/2 inch thickness.  Cut in 3 inch circles.  Melt 1 cube of butter for each bundt pan.  Dip in melted butter and arrange to stand up in a circle in the pan.  Rise until double.  Bake at 400 for 15 to 20 minutes.  OR  cover dough with plastic wrap and refrigerate until ready to bake.

Too Many Tomatoes.......

Tonight was the annual Tomato Tasting for Gardening Gems.  We had a great turnout of 25 people.  Was a fun night.

Here is a couple recipes I shared for using up all those tomatoes.  It seemed like the tomatoes would never ripen....but now there are TOO MANY TOMATOES.

Crustless Tomato Pie = perfect for brunch, lunch or dinner   Enough for a 8" pie. I doubled it for a 11" deep pie dish!
4 to 6 tomatoes, thinly sliced
1-2 t. salt
1 T. butter
1/2 c. onion chopped
1 clove garlic minced
2 c. mozzarella cheese shredded, plus some for the top (I used some cheddar too)
2 eggs beaten
2 T. fresh oregano chopped
6-7 leaves basil chopped
1/2 t. pepper (Optional)
Slice tomatoes and sprinkle lightly with salt and let sit at least 20 minutes.
Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl and add cheese, eggs, herbs, and pepper to bowl. Stir to combine.
Drain water off of tomatoes if any.  Arrange tomatoes in a single layer on a sprayed  8" pie pan. Top with about 1/2 of the cheese mixture. Repeat with another layer of tomatoes and then the cheese mixture.  Finishing with a final layer of tomatoes. Top with a sprinkle of mozzarella cheese.  Bake at 375 degrees for 30-40 minutes, until lightly browned.  Cool for 5 minutes before serving.

Herbed Tomato Galette with Parmesan Crust 
For the pastry:
1 1/2 c. flour, .= more for rolling out pastry
1/2 c. butter, cold and cut into cubes
1/2 t. salt
1/2 c. Parmesan cheese
Zest of 1/2 lemon
1/2 c. ice water
For the filling:
1 c. gruyere cheese, grated (or cheddar)
several tomatoes, sliced (variety of colors & sizes)
1 t. fresh basil, finely chopped
1 t. fresh rosemary, finely chopped
1/4 t. pepper
1 T. olive oil
1 egg, beaten with 1 t. water
In a food processor fitted with a metal blade add the flour, butter, salt and Parmesan
cheese. Pulse until the mixture resembles coarse meal, about 5 to 10 seconds. Add the lemon zest.  With the processor running, pour the water slowly through the tube in a steady stream until the dough forms a ball. You may not use all the water. Do not over mix.
Dust a clean work surface with flour.  Remove the dough from the processor and form into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
On a floured surface roll the pastry into a 12 inch circle and transfer to a 10 inch round baking pan or low sided cast iron skillet.  Sprinkle with the  cheese leaving a 1 inch border all around. Arrange the tomatoes on top of the cheese.  Combine the basil, rosemary and pepper in a small bowl. Brush the tops of the tomatoes with the olive oil then sprinkle with the herb mixture.  Fold the border of the pastry in to cover the edge of the tomatoes all around. Brush the pastry edges with the egg wash.  Bake at 400 for 20-25 minutes until the dough is golden. Cool for 10 minutes, slice and serve.

Make a Mix......homemade versus store bought

I taught this class tonight for Gardening Gems.

There is no greater preventative investment in your health than in your nutrition. Preparing homemade food offers a variety of advantages.

Studies show..... food prepared at home is healthier. We eat fewer calories when we cook at home. And when restaurant dishes and home cooked meals are compared on a per-calorie basis, home cooked meals are healthier. ... They also have more fiber, calcium, and iron compared to food that's prepared away from home.  Cooking at home contributes to healthier diets. ...Cooking at home reduces calorie consumption. ...Cooking at home saves money.  Cooking at home gives us more control. ...Cooking at home brings joy!

whole foods versus processed foods…... “make versus buy” ……Homemade versus store bought isn’t on everyone’s radar but it is a good thing to consider

So, let’s weigh the pros and cons of Homemade versus Store Bought…..

Make A Mix Recipes

Brownie Mix 

Place in a quart size Ziploc bag – make as many bags as you want.  

2 c. sugar

1½ c. flour

½  c. cocoa

1 t. salt

When ready to mix:  add 4 eggs, 1 c. oil, 2 t. vanilla

Stir well and pour into a sprayed 9x13 pan.  Bake at 350 for 20 to 25 minutes.  Feel free to add nuts or chocolate chips if you desire.

Hot Cocoa Mix

4 c. Chocolate milk powder (Nestles’ or bulk at Winco) 

10 c. powdered milk powder

4 c. powdered sugar

1 ½ c. creamer powder 

Mix well and store in air tight container.  To serve – Mix ¼ c. with 1 cup hot water.  Stir. This makes a BIG batch….cut it in half if you want.  

Italian Seasoning Mix

¼ c. dried basil

¼ c. dried oregano

¼ c. dried rosemary

¼ c. dried thyme

2 T. dried parsley

¼ c. dried onion flakes

3 T. garlic powder

Combine in a small bowl.   Store in a pint jar.  Label & date contents.  Best used within 6 months.   Shake or stir before each use.  Use in any recipe calling for Italian Seasoning.  Great addition to soups, meats, meatballs, sauces, etc. 

Homemade Italian Dressing

 1 c. olive oil

2/3 c. white wine vinegar

2 T. Italian Seasoning Mix 

Pour all ingredients into a pint jar.  Shake well.  Chill 8 to 12 hours before serving.  Shake or stir before each use.  

Pizza Sauce

1 pint diced tomatoes or 8 oz. can tomato sauce + ¼ c. water 

2 t. Italian Seasoning Mix

1 clove garlic, chopped or 1/2 t. garlic powder 

1/8 t. salt

Stir together and use as any pizza sauce or as a dipping sauce for breadsticks.    

Ranch Dressing Mix

½ c. dried parsley

¼ c. dried dill weed

¼ c. dried chives

¼ c. onion powder

3 T. dried onion flakes 

3 T. garlic powder

2 t. salt

2 t. pepper

2 t. paprika 

Combine in small bowl.  Store in a pint jar.  Label & date contents.  Best used within 6 months.  Shake or stir before each use.  Uses:  dressing, seasoning, dips, sprinkle over chicken & potatoes in the crock pot, etc.  

Ranch Dip

2 T. Ranch Dressing Mix

16 oz. sour cream

Stir together and chill 2 hours.  Great for dipping chips or veggies.  

Buttermilk Ranch Dressing

¾ c. mayonnaise

¾ c. buttermilk

2 T. Ranch Dressing Mix

Combine in pint jar.  Shake well.  Chill 2 hours before serving.  For a thicker dressing add ½ c. sour cream or plain yogurt.  

Ranch Black Bean Veggie Casserole

1 small zucchini, sliced very thin

1 small summer squash, slice very thin

1 T. olive oil

2 T. Ranch Seasoning Mix, divided

15 oz. black beans, drained & rinsed, divided

2 c. crushed tortilla chips

1 ¼ c. buttermilk

1 ½ c.  shredded cheddar cheese, divided

1 medium tomato, thinly sliced

Whisk together oil and 1 T. Ranch Seasoning Mix.  Marinate the squash slices in this mixture and set aside.  Reserve 1/3 c. black beans, mix the rest with the crushed tortilla chips.  Spread this mixture in a sprayed 8x8 baking dish.  Whisk remaining 1 T. Ranch Seasoning Mix with buttermilk.  Pour over the bean mixture.  Layer with ½ c. cheese, tomato slices and ½ c. cheese.  Layer the squash over the cheese.  Scatter remaining black beans over the top and the remaining ½ c. cheese.  Bake at 350 UNCOVERED for 25 to 30 minutes or until squash is tender.  

Seasoning Mixes

Onion Soup Mix

1 ½ c. dried onion flakes

2 T. dried parsley

2 T. onion powder

1 T. garlic powder

1 T. ground turmeric

2 t. salt

1 t. pepper

2 t. sugar

1 ½ t. celery salt

Combine all ingredients in a quart jar.  Shake well.  Label & date contents.  Best used within 6 months.  Shake before each use.     2 or 3 tablespoons = 1 package onion soup mix.  

Use in dips, soups, stews, seasoning for roasts and other meats, hamburgers, meatloaf, etc. 

Best dip ever:  3 T. mix & 16 oz. sour cream.  Stir and chill.  Serve.  

Taco Seasoning Mix

½ c. dried onion flakes or ¼ c. onion powder

¼ c.  salt

¼ c.  chili powder

2 T. cornstarch

2 T. crushed dried red pepper

2 T. garlic powder

1 T. dried oregano

2 T. cumin

Combine all ingredients in pint jar.  Label & date contents.  Best used within 6 months. Shake or stir before each use.  One packet = 2 Tablespoons.    

Uses:  taco meat, enchilada sauce, dip, etc. 

Sweet Rub

1/2 c. sugar

1/2 c. brown sugar

2 T.  Kosher salt

1 T. pepper

2 T. granulated onion

1 T. paprika

1 T. garlic salt

Combine all ingredients in pint jar.  Label & date contests.  Rub on meat, the longer it marinates the better.   Great on pork chops, pork loin, and even steaks and chicken.  My favorite seasoning for pulled pork.  

 

Cream of Anything Soup Mix = substitute for any cream soup:  chicken, potato, broccoli, cauliflower, mushroom, celery, etc.  

1 C. nonfat dry milk

¾ c. cornstarch or flour or instant clear jel *

2 T. granulated onion

1 t. dried basil

1 t. dried thyme

1 t. dried parsley

1 t. pepper

Optional:  ¼ c. bouillon granules, (any flavor, I use chicken) 

When you need a can of cream soup….simply whisk together 1/3 to ½ c. dry soup mix and 1 ¼ c. water or broth or milk in a small saucepan.  Simmer over medium heat until thickened.   

For use in slow cooker recipes……simply add the dry mix and the liquid to the slow cooker and it will thicken as your recipe cooks.

* cornstarch = transparent soup  or flour = opaque soup  or clear jel = transparent & best consistency 

Chicken & Green Bean Casserole

2/3 c. Cream of Anything Soup Mix

2 ½ c. water

4 - 15 oz. green beans, drained

24 oz. chicken, cooked, cubed into bite sized pieces

Optional:  6 oz. fried onions (like French’s)   

Whisk together:  soup mix & water in a sauce pan and simmer over medium heat until thickened.  Combine soup, green beans, chicken and fried onions.  Pour into a sprayed 9x13.  Bake at 350 for 30 minutes, until bubbly and heated though.  

Homemade Cool Whip = this remains stable and works in all recipes calling for whipped topping – it is not whipped cream!

¼ c. cold water

1 t. unflavored gelatin

1 ¾ c. whipping cream, divided

½ t. cream of tartar

3 T. sugar

1 t. vanilla

Pour water into a small saucepan.  Sprinkle gelatin over water, let sit 2-3 minutes.  Heat over medium-low heat and stir until gelatin dissolves.  Remove from heat and cool completely.  Once gelatin has cooled, place 1 T. whipping cream and the cream of tartar in a small Ziploc bag.  Seal bag & shake until cream of tartar is completely dissolved and no lumps remaining.  Use fingers to work out lumps.  Cut off corner of bag and pour mixture into stand mixer bowl.  Add remaining whipping cream and sugar.  Beat with mixer on medium speed about 2 minutes.  Once mixture begins to slightly thicken, slowly pour in gelatin mixture while continually missing.  Add vanilla.  Continue to mix until cream is thick and smooth.  Do not try to whip until stiff as mixture will turn to butter!  

Use in any recipe calling for whipped topping.  You can even freeze it and pull it out to thaw when needed.  

Blackberry Cobbler

I adapted this recipe from a Taste of Home Recipe to use clear jel along with a few other changes.  Served it at Garden Club tonight.  Everyone loved it.  

Blackberry Cobbler
1/2 cup sugar
2 T. Instant clear jel or Tapioca
1/2 t. cinnamon
5 c. fresh or frozen blackberries, thawed
1/4 c. orange juice
DOUGH:
1 c. flour
1/3 c.sugar + 1 T. for topping, divided
1/4 t. baking soda
1/4 t. salt
1/3 c. sour cream or vanilla yogurt
1/2 t. vanilla
1/3 c. milk
3 T. butter, melted
In a large bowl, combine the sugar, clear jel and cinnamon. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a 2-qt. baking dish coated with cooking spray.
In a large bowl, combine the flour, 1/3 cup sugar, baking soda and salt. Combine the sour cream, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture.
Bake at 350° for 20 minutes. Sprinkle with 1 T. sugar. Bake 20 minutes longer or until golden brown. Serve warm.

Can use with other berries or even peaches.

Creamy Mac & Cheese in the Instant Pot

Kristen sent me this one too!!

Creamy Mac & Cheese in the Instant Pot
1 lb. (3 1/2 c.) elbow macaroni
2 T. Butter
1 T. kosher salt
1 teaspoon dry mustard
1/4 t. cayenne
1/2 t. garlic powder
2 T. cornstarch
2 1/2 c. water
3 c. milk, divided
2 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

Add to instant pot:  macaroni, butter, salt, mustard, cayenne, garlic powder, cornstarch, water and 2 c. milk.  Stir well.
Seal and cook on high pressure 7 minutes.  Quick Release.  If pasta isn't done use saute function and to cook for 2 to 3 more minutes.
Select Saute and add 1/2 c. milk and additional 1/2 c. milk if needed.  Stir in cheeses and stir until melted and creamy.  Serve immediately.

Salsa Chicken in the Instant Pot

Kristen sent me this recipe today from her Relief Society Activity.

Salsa Chicken in the Instant Pot
2 large chicken breasts
2 cans corn (drain one can)
2 cans black beans (drained)
2 pints salsa
Dump all ingredients in the instant pot.  Seal lid.  Set for 15 minutes with thawed chicken OR
20 minutes with frozen chicken.  Quick release or wait....it doesn't really matter.  Shred the chicken.
Serve over rice, quinoa or tortillas.  Top with cheese and sour cream.

Lazy Daisy Cake

Yesterday I helped with a funeral luncheon.  My friend, Alison brought this cake.  I couldn't stop eating it.  My Grandma Whiteley used to make this cake.  I haven't had it since I was a teen.  So glad to have this VINTAGE recipe again.

Lazy Daisy Cake
4 eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup butter, cubed
FROSTING:
1-1/2 cups packed brown sugar
3/4 cup butter, melted
1/2 cup half-and-half cream or milk or evaporated milk
2 cups sweetened shredded coconut or 1 c. coconut & 1 c. chopped pecans

In a large bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.
Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Combine frosting ingredients; spread over warm cake. Broil 4 inches from heat until lightly browned, about 3-4 minutes.

Nutrition Facts
1 piece: 343 calories, 15g fat (10g saturated fat), 72mg cholesterol, 244mg sodium, 51g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Lazy Daisy Cake in Taste of Home October/November 1995
But it originally came out in the early to mid 1900s.

Here is a little bit of interesting history that I found on this recipe.
The Lazy Daisy rose in popularity again in the 1950’s during a whirlwind spree of potluck and church event cakes. The  1954 “Improvement Era” journal, Volume 57 (october edition), describes a quick and easy technique that is simple with results that are: “sure and delightful, (texture is superb) which makes it ideal for the busy homemaker who likes to hear compliments from family and friends.”

The earliest version came out in 1911 and was called the Lazy Dazy Cake.
It was the rage in the 1930's and was published in a 1936 University of California "Extension Bulletin".

A date with your family.....a 1950's video can be found here.
https://bakethiscake.com/2014/07/31/lazy-daisy-cake/