Raspberry Cream Pie

Ingredients

CRUST: (can use premade crust instead)

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted

FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup confectioners' sugar
2 tablespoons orange liqueur (Optional)
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

TOPPING:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided

Directions

1. Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
2. In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
3. In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
4. Spread topping over filling. Garnish with remaining berries

https://www.tasteofhome.com/recipes/contest-winning-raspberry-cream-pie/

Instapot Cheesecake

Ingredients

Crust

• 3/4 cup Honey Maid Graham Crackers (crushed)
• 2 teaspoons White Sugar
• 2 Tablespoons Butter melted

Filling

• 16 oz Cream Cheese room temperature
• 1/2 cup White Sugar
• 2 teaspoons All Purpose Flour (optional)
• 1 teaspoon Pure Vanilla Extract
• 1/2 teaspoon Orange Peel grated
• 1/2 teaspoon Lemon Peel grated
• 2 Eggs room temperature
• 1 Egg Yolk room temperature
• 1/4 cup Whipping/Heavy Cream
• 1 pinch Sea Salt

Crème Fraîche Layer

• 1/2 cup Sour Cream
• 2 teaspoons White Sugar
• 1/2 teaspoon Pure Vanilla Extract

Crust

• Add cookies and sugar to the bowl of food processor and pulse a couple of times, until small crumbs form. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
• Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and no more than one inch up along the sides.
• Place pan with crust into freezer for 20 minutes while you mix up the filling.

Filling

• Blend together cream cheese, sugar, heavy cream, flour, grated peels, salt and vanilla extract until smooth.
• Add eggs and yolk, one at a time, lightly mixing until just combined. Do not over mix the eggs.
• Pour filling into the pan, on top of the crust.

Cook

• Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
• Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and loosely secure the foil.
• Place cheesecake into pressure cooker using a sling.
• Lock on lid and close Pressure Valve.  Cook at High Pressure for 38 minutes. When beep sounds, wait 18 minutes and then release the rest of the pressure.
• After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel. Tilt the cheesecake pan and dab off any liquid that may have accumulated.
• The center (no more than an inch) will be slightly jiggly (not wet, JIGGLY), but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Crème Fraîche Layer

• Whisk together the sour cream, extract and sugar to make a Sweet Crème Fraîche and then spread on the hot cheesecake.  Let cool on wire rack for at least one hour.
• Lightly cover and place in refrigerator overnight.  Cheesecake can be removed from pan after an hour in the refrigerator.

Notes

Cheesecake needs a full 24 hours to set properly, develop flavor and become dense.  Otherwise, the Cheesecake will be eggy, light, not dense and flavorless.

If there is liquid on the top of your cheesecake, put it back into the Pressure Cooker for 5 more minutes with a 10 minute Natural Pressure Release.

Any kind of Crispy Cookie Crumbs can be used, such as Nilla Wafers, Shortbread, Ginger Snaps, Chocolate Thins, Biscoff, Oreo, Lorna Dune, etc. Biscoff Cookies work best for the crispest crust.
Orange and Lemon Zests - with such a tiny amount, citrus is not detected, but they brighten the recipe and take the flavor to a whole other level. Don't skip.
Please read the article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding.

https://thisoldgal.com/pressure-cooker-new-york-cheesecake/

MeatLoaf - Footloaf

3 lb ground beef
1 tablespoon salt
1 teaspoon pepper
2 tablespoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon cayenne
1 large white onion, minced, 10 small slivers reserved
1 medium onion, halved
4 large eggs, beaten
2 cups panko breadcrumbs
½ cup milk
½ cup fresh parsley
2 tablespoons worcestershire sauce
½ cup ketchup

-Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
-In a large bowl, combine the beef, salt, pepper, garlic powder, mustard powder, cayenne, minced onion, eggs, bread crumbs, milk, parsley, and Worcestershire sauce. Mix well until evenly combined.
-Split the meat mixture in half and place on the baking sheet. Shape each half into a “foot.”
-Press up to form an ankle and hollow out the top to make room for “ankle bones.” Add the halved onion, cut side up, to each divot. Cut 5 toes on each foot and add the reserved slivers of onion to make “toenails.”
-Brush around the ankles with ketchup to look like “blood.”
-Bake for 1 hour, until the meat is cooked through.
-Serve warm.

https://tasty.co/recipe/halloween-feet-loaf

Chocolate Lasagna

1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
12 ounce tub Cool Whip, divided
2 of the 3.9 ounce packages Chocolate Instant Pudding
3 1/4 cups cold milk
1 1/2 cups mini chocolate chip

Directions

1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Dutch Oven Cobbler

1 White cake mix

1 large can of raspberry pie filling

1 large can of crushed pineapple

1 cube of butter (you can use less if you want)

6-10 oz of soda (optional, and we usually use 7up)

Drain the pineapple (save the juice) and mix the pineapple and raspberry pie filling together and evenly spread it in the bottom of a 10 or 12 inch dutch oven.  Knead the cake mix bag to get out all the clumps, and then pour and spread it out evenly on top of the pie filling/pineapple mixture making sure all of it is covered.  Slice the cube of butter into very thin slices and lay them on top of the cake mix, roughly covering the entire surface.  Gently pour the pineapple juice on top.  (Depending on the consistency of cobbler you desire, you can either stop there or add more liquid via the soda.  If you add the soda it will be more like a regular cake.  Less liquid and it will be more crispy on top.  I like both, but I think less liquid is my favorite).

Cook for 50-70 minutes (until golden brown on top.  If there’s still a lot of liquid, take the lid off and let it cook for a few more minutes).  For a ten inch dutch oven we typically will put 6 briquettes on bottom (evenly space around the outside edge) and 14 on top.  For a 12 inch, use 8 on bottom and 16 on top.  Use more for a deep dish dutch oven. 

No Bake Energy Bites

• 3/4 cup all-natural peanut butter (if your natural peanut butter is refrigerated and is thick, try popping the measuring cup of peanut butter in the microwave for 10-15 seconds)
• 1 3/4 cup old-fashioned or quick-cooking oats
• 1/3 cup honey (or slightly more if needed to bind mixture together)
• 1/3 cup semisweet or dark chocolate chips (I used mini)

1. Add peanut butter to medium microwave-safe mixing bowl. Microwave for 30 seconds, or until peanut butter is less solid. 
2. Add the rest of the ingredients to the mixing bowl, and stir for 2-3 minutes minutes until fully combined. At this point, if the dough is very sticky, you can refrigerate it for a 1-2 hours or pop it in the freezer for 30 minutes to slightly firm up.
3. Using a cookie scoop or spoon, form the dough into about 24 tablespoon-sized balls. Place on wax or parchment sheet or dish and refrigerate for about an hour before enjoying.
4. To store, place energy bites in a Ziploc bag or storage container. Refrigerate for up to 2 weeks or freeze for up to 3 months.

Notes:
Depending on the type of peanut butter you use and its thickness, you may need to add slightly more honey or peanut butter to help the energy bites come together.

Lemonade

1 3/4 cups sugar
8 cups water
1 1/2 cups lemon juice

Version 1: 
Mix all well. Chill & Serve


Version 2:

In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.