Creamy Chicken Pasta - Instant Pot

Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic cloves, chopped
8 ounces crimini mushrooms, cut in half
2 chicken breasts or thighs, cut into 1/2-inch pieces
1 can chicken stock
1 cup milk or heavy whipping cream
1 pound pasta
8 ounces cream cheese
parmesan cheese, grated (to garnish)
basil, chiffonade (to garnish)
black pepper (to garnish)

Directions

1. Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.
2. Add the mushrooms, and sauté until softened, about 3 to 5 minutes.
3. Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.
4. Release the pressure and remove the lid. Stir in the cream cheese.
5. Garnish with parmesan, basil, and freshly cracked black pepper.

https://www.brit.co/instant-pot-creamy-chicken-pasta/

Cake Batter Cookies

Description:

Easy Cake Mix Cookies are a fun way to mix and match cake flavors to add-ins! My kids LOVE to make these!

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Ingredients:

• 1 (18.25 – ounce) box cake mix
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use 1/2 cup)

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
3. Mix in desired add-ins until evenly incorporated.
4. Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
5. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

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Notes:

Store in an airtight container for up 3 days.

Use any flavor cake mix you would like and mix and match add-ins!

If you can’t find the 18- ounce size of cake mix and can only fid the 15 ounce, just add in 1/4 cup extra all purpose flour.

https://cookiesandcups.com/cake-mix-cookies/print/39193/

S'more Cookie Cups

Ingredients

• 1 cup finely crush graham cracker crumbs (about 7 whole graham crackers)
• 1/4 cup powdered sugar
• 6 tablespoons butter, melted
• 12 marshmallows (regular size, not mini marshmallows)
• 2 full size Hershey's Chocolate Bars, unwrapped and divided into 24 pieces

Instructions

1. Preheat oven to 350F.
2. In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
3. Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
4. Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
5. Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
6. Set the oven to broil. Place the pan of s'mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.
7. Top each marshmallow with one piece of the Hershey's Chocolate Bar. Allow the s'mores to cool for 15 minutes, then use a butter knife to lift them from the pan.

https://kitchenfunwithmy3sons.com/smores-cookie-cups/

Broccoli Salad

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins/craisins
1/2 cup sunflower kernels

1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

https://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-2065359

Cinnamon Roll Cookies

Cookies
¾ c (1 ½ sticks) butter, softened
¾ c sugar
¼ c powdered sugar
2 lg eggs
½ t vanilla
2 ½ c flour
½ t salt
1 t baking powder

Cream in a large bowl and cream together the butter and granulated sugar and powder sugar for 3-4 minute until light and fluffy. Add eggs and vanilla and mix well. Add one cup of flour, baking powder and salt. Mix Add remaining flour and mix JUST until flour is incorporated and dough is smooth and soft. Flatten the dough into a disk. Wrap in plastic and chill for at least 1 hour.

Filling
4 T butter (softened)
½ c brown sugar
1 t. cinnamon

Combine the brown sugar and cinnamon in a small bowl. Not the butter

Rolling Directions –
Separate the dough into 2 pieces, working ½ at a time. Roll out into ¼” thick and 15” long. Gently spread ½ butter on top of dough. Sprinkle the cinnamon sugar mixture on top. Lightly press into dough. Starting on the long edge, roll the dough into a tight log.

Cutting and preparing the cookies –
Using a pizza cutter of knife, cut dough into 1” slices. Place cookies 2” apart on cookie sheet. Repeat with other ½.

BAKE 350 degrees for 9-11 minutes. Do not overbake. Should be pale in color. Cool for 1-2 minutes, transfer to wire rack.

Glaze
2 T cream cheese (softened)
2 T butter (softened)
1 c powdered sugar
½ t vanilla
1-2 T milk

Prepare the Glaze –
Mix together butter, cream cheese with powdered sugar until thick and smooth. Mixer. Add the vanilla and 1 T of milk at a time until the glaze is thick and pourable. Drizzle over cooled cookies. Store in an airtight container.

Make ahead – make and bake, do not frost. Keep in freezer for up to a month or 7 days in fridge.

Freeze the dough – Prepare the dough and roll it up tight in plastic wrap. Thaw overnight.


Share by Vicki Walker

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/