Slow Cooker Apple Crisp

Apple Filling:

6 small apples, peeled, cut into 1/2-inch slices (6 cups)
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons lemon juice

Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
3/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup cold butter, cut into 8 pieces
Ice cream, if desired

INSTRUCTIONS
Step 1
Place apples in large bowl; add granulated sugar, 2 tablespoons flour and the cinnamon. Stir until apples are evenly coated.

Step 2
Spray 4- to 5-quart slow cooker with cooking spray. Place apple mixture into slow cooker.

Step 3
In large bowl, mix 1/2 cup flour, the oats, brown sugar, nutmeg, and salt. Stir until well combined. Using fork or pastry blender, cut cold butter into mixture until crumbly. Sprinkle over apple mixture. Cover and cook on High heat setting 2 hours. Turn off heat; remove cover, and cool 30 minutes.

Step 4
Serve warm with a scoop of your favorite ice cream.

https://www.pillsbury.com/recipes/slow-cooker-apple-crisp/0606a892-af49-49ed-b206-b1ac9c37b0c4

https://www.allrecipes.com/recipe/177053/slow-cooker-apple-crisp/

Peanut Butter Squares

Bars

• 1 cup Salted butter
• 1 cup Granulated sugar
• 1 cup Light brown sugar
• 2 ½ cups Creamy peanut butter
• 2 Large eggs
• 2 tsp Vanilla extract
• 2 cups All-purpose flour
• 2 cups Old-fashioned oats
• 1 tsp Baking soda
• 1 tsp Salt

Frosting (could use chocolate cake frosting instead)

• ½ cup Salted butter
• 3 cups Powdered sugar
• 4 tbsp Cocoa powder
• ¼ cup Milk
• 2 tsp Vanilla extract

Directions

1. Preheat oven to 350°F. Spray a half-sheet baking sheet (13"x18") with baking spray
2. Beat the butter, granulated sugar, brown sugar, and 1 cup of the peanut butter in a mixer until creamy and light. Add eggs and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
3. Add the flour, oats, baking soda, and salt. Mix just until combined. Spread the peanut butter oatmeal cookie dough into the prepared pan with a spatula. Bake for 15-17 minutes until golden brown around the edges and barely set in the middle. Do not overbake.
4. While the peanut butter oatmeal cookie base is still hot, melt the remaining 1 ½ cups of peanut butter in the microwave in a microwave safe bowl for 1 minute, then drizzle over the top of the bars, spreading it into an even layer with a spatula or knife. Let cool completely until the peanut butter has firmed up. This can be sped up by sticking the bars in the fridge.
5. Make the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract in a large bowl until smooth. Spread in an even layer over the cooled bars, then cut into squares.

https://houseofnasheats.com/lunch-lady-peanut-butter-bars/

Cinnamon Rolls

Dough Ingredients

• 1 1/2 cups of milk
• 3/4 Cup + 1 Tablespoon sugar
• 1 egg
• 1 Tablespoon salt
• 2 Tablespoons yeast
• 2 cups warm water
• 9-10 cups of all purpose flour
• 1 cup butter

Filling Ingredients

• 1/2 cup butter almost melted
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1/2 cup heavy cream (for pouring over risen rolls)

Frosting Ingredients

• 1/2 cup butter softened
• 8 ounces cream cheese
• 4 cups confectioners'/powdered sugar
• 2 teaspoons vanilla extract

Directions

1. Scald 1 1/2 cups of milk, 3/4 cup sugar, and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes.  Cutting the butter into pieces helps it melt faster.  There will probably be some little cubes of butter still floating in the hot mixture, they will melt
2. Stir in 1-2 cups flower, then add 1 egg and 1 tablespoon of salt, and leave it to cool for a couple of minutes.
3. Meanwhile, in a measuring cup, dissolve 2 tablespoons of yeast in 2 cups of warm water and 1 tablespoon of sugar.  Let it sit for a couple of minutes until it is bubbly.
4. Make sure your milk mixtures is just warm (if it is too hot it could kill the yeast), and add the yeast mixture.
5. Using a fork or wooden spoon, gradually stir in 7-9 cups of flour (for a total of 9-10 cups with what was in the milk mixture).  Only add 2 cups at a time and stir in-between.  The rolls turn out so much better when they are mixed by hand. At the end of the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flout if needed.  Be sure not to add too much flour.  
6. Smooth the dough out and cover the bowl with plastic wrap.  Leave it in a warm place and let it rise.  Let the dough rise until it has doubled in size.  
7. Cover your working area in flour to prevent the dough from sticking.  Dump your dough out.  Roll out the dough into a giant rectangle.
8. Mix the butter, brown sugar, and cinnamon in a bowl.  Spread the mixture onto the dough. 
9. Roll up the dough into a spiral. Cut the spiral into 1-2 inch rolls.  
10. Preheat the oven to 350 degrees. Place the rolls into greased pans and let rise again on top of the oven (if possible).  Pour the heavy cream over the rolls
11. Bake the 1-2 pans of rolls for 10-15 minutes until they are golden brown.  It make take longer depending on how hot your oven cooks.  Keep a close eye on your first pan to get the right time for others.  
12. Mix the butter, cream cheese, powdered sugar, and vanilla extract.  Spread over the cooled rolls.  

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/

Sugar Cookies

Another good recipe from my sister's blog

http://strikeagainststarvation.blogspot.com/2012/09/sugar-cookies.html