Wednesday, July 12, 2017

No bake Raspberry Lemonade Cheesecake

Super creamy with a refreshing summer taste.  Top it with some tasty fresh raspberries.

Recipe Adapted from: I heart Naptime

2 cups graham cracker crumbs (1 individual pkg)
7 TB butter
1/4 cup sugar

1 pkg. (8 oz) cream cheese, softened
1 tub cool whip (8 oz), thawed
3 Tbsp. sweetened condensed milk
1/2 container frozen Raspberry Lemonade concentrate (so 6 oz)

1. Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. Press crumbs in the bottom of 6 jars or a 8x8 pan.
2. In a large bowl combine COOL WHIP, frozen raspberry lemonade, cream cheese and sweetened condensed milk. Stir until smooth. Spoon onto graham cracker crust.
3. Refrigerate overnight or Freeze for 3-5 hours. Let thaw 10 minutes before serving.  Top with fresh raspberries before serving.  

Wednesday, January 11, 2017

Instant Pot Cheesecake

 Cheesecake in the instant pot is divine! It is so creamy!

Recipe from:


In a food processor process 1 cup or more butter cookie crumbs.  (Oreos, graham crackers…)
3 Tablespoons melted butter or until crumbs look like wet sand and will hold together when pressed.

Press mixture evenly onto bottom of pan and slightly up sides of pan. 

• 2 8oz softened cream cheese
• scant 1/4 tsp salt or pinch
• 2 tablespoons sour cream
• ½  cup sugar
• 2 eggs,  1 egg yolk
• 1 tsp vanilla

Using mixer, cream together all ingredients until smooth. 

Pour into prepared pan lined with crust.

Cover pan with folded paper towel first, and then secure the paper towel with foil. (The paper towel layers help keep water off the cake)

Add two cups water to Instant Pot.

Place trivet in pot, put cheesecake on trivet making sure there is ample room around the sides of the pan for steam to rise.

Cook 40 minutes on high pressure,  natural pressure release.  

The cake will still jiggle perfectly in the middle,  as it should.  There will be no cracks.  It is the perfect cheesecake with a velvet texture

After cake has cooled,  cover to chill leaving the foil cocked for any residual heat to escape to prevent condensation. 
When it’s cold,  secure the foil completely. 

 * Best made a day before serving to make sure it’s super chilled.

Friday, January 6, 2017

Instant Pot Potato Soup

This soup was fantastic.  And the hardest, most time consuming part was peeling potatoes.  
Recipe adapted from: Pressure Cooking Today
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 6 cups peeled and cubed potatoes
  • 2 cups water
  • 1 heaping Tbsp. chicken bullion 
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 tsp red pepper flakes(this did not make it spicy)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 4 oz. cream cheese, cut into cubes
  • 1 cup shredded cheddar cheese
  • 2 cups half and half (I used one cup whipping cream, 1 cup milk)
  • 6 slices crisp-cooked bacon, crumbled

  • Select Saute and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add 1 can chicken broth, salt, pepper and red pepper flakes to the onions.
  • Put the steamer basket in the pressure cooker pot. Add the diced potatoes. Lock lid in place, select High Pressure and 5 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 10 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.
  • In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted. Add half and half and cooked potatoes and heat through but do not bring to a boil.
  • Serve with crumbled bacon.  

Thursday, January 5, 2017

Instant Pot 'Omlettes'

John loves the texture of these eggs, I like that I can put them in to cook and walk away....
3 eggs
Onion, chopped
Peppers, chopped
Ham, chopped

Blend eggs, pour into two dishes of your choice.  Stir in veggies, meat and choice of your choice.  Place on trivet with 1 cup of water in Instant Pot.  I cook two at a time by stacking them in small cake pans.  Cook on high pressure for 6 minutes. Natural release 10 minutes (or longer if your don't get back to them).  Release pressure and serve.

Wednesday, January 4, 2017

Thursday, December 29, 2016

Crockpot Beans

This is my mom's recipe.   
2  28oz can pork & beans
1 15 oz white beans
1 15 oz  small red beans
1 15 oz black eye beans
1 cup ketchup
3/4 cup brown sugar
1 lb ground beef
1 chopped onion
1 lb bacon cut in pieces
Brown beef  with onion. 
Add bacon that is cut in pieces, to the beef mixture and cook slightly. 
Mix all ingredients together in a crock pot and cook on low 6-8 hours. 

Monday, December 26, 2016

Pumpkin Chocolate Chip Waffles

My kids LOVED these waffles. And they have whole wheat and pumpkin goodness. Win. 😀

Recipe from:  Real Life Dinner

  • 2 cups whole wheat flour (you can use white, but wheat taste better in this recipe)
  • 1 tbsp brown sugar, packed
  • 4 tsp baking powder
  • 1 tsp pumpkin pie spice (Homade version)
  • ¼ tsp salt
  • 1¾ milk
  • 2 eggs
  • ½ cup canned pumpkin
  • ⅓ cup oil
  • ½ tsp vanilla
  • ½ cup mini semi-sweet chocolate chips

  1. plug in waffle iron to preheat
  2. Combine flour, sugar, baking powder, pumpkin pie spice and salt in a mixing bowl
  3. Add milk, eggs, pumpkin, oil, and vanilla
  4. Mix well with a whisk until completely combined
  5. Gently stir in chocolate cips
  6. Lightly spray waffle iron with cooking spray
  7. Pour batter onto hot iron and cook according to waffle iron instructions.