Instant pot Chicken Spaghetti

1/2 cup chopped green pepper 

1/2 cup chopped red pepper (optional)

1 cup chopped onion 

16oz package thin spaghetti noodles (or any noodle but I love the thun spaghetti in this) 

6-8 chicken tenderloins (frozen or raw but I use frozen)

1 tap season salt

1/2 tsp garlic powder 

/4-1/2 tap cayenne pepper 

4 cups chicken broth 

8oz cream cheese cut into pieces 

1 cup shredded cheddar cheese. 

Sauté peppers and onions in some oil in the instant pot. 

Turn off sauté and add the noodles. If using spaghetti noodles break them in half and layer them in opposite directions so they don’t stick together. 

Place chicken breasts on top of the noodles. 

Sprinkle the seasonings on top of the chicken.

Pour the broth over the chicken and noodles. 

Add pieces of cream cheese on top. 

Cook on high pressure for 12 minutes. 

Release. When done.

Remove chicken and shred or cut into bite size pieces. Stir back into noodles and add the shredded cheese. 

Serves 8

Oatmeal Raisin Cookies

 

This is my version of Levain Bakery’s Oatmeal Raisin cookies!! Probably the best cookies I’ve ever made. Can also be made with chocolate chips,but you’re just ruining a good raisin cookie! 

1 cup butter, cold straight from the fridge, cut into tablespoons 

1 1/4 cup light brown sugar 

1/2 cup sugar 

2 eggs, cold from the fridge 

2 3/4 cup flour 

1/4 cup cornstarch 

1 1/2 cups old fashioned oats 

1 tsp baking soda 

1/2 tsp salt 

1/2 tsp cinnamon 

1 3/4 cup raisins

1. Preheat oven to 375 degrees F.

2.  In a large mixing bowl or kitchen aid fitted with the paddle attachment, mix together the sugars. Take your cold butter out of the fridge and cut into tablespoon sized pieces and throw them into the sugar. Beat on medium for 4-6 minutes. The pieces of butter will fly around for the first few minutes but eventually they will start molding with the sugar. When finished it should be a thick pasty consistency.

3. Beat in cold eggs until well combined about 2 minutes scraping sides as you go. 

4. Measure the flour using the spoon and level method and place into a sifter. Add corn starch, soda, and salt. Sift ingredients together. 

5. Slowly add the sifted  ingredients to the wet ingredients along with the oats and cinnamon.  Pulsing a few times. Fold in the raisins. 

6. Lightly spray cookie sheet with oil spray. Measure out extra large 4oz size balls of dough. Place 7 onto 1 baking sheet. Bake for 9-10 minutes. The tops should be starting to turn a little brown. Let cool on pan for 10 minutes. 

Enjoy!

If you want to use chocolate chips, withhold the cinnamon and instead add 1 tsp of vanilla. And ALWAYS use semi sweet chocolate chips. 

Instant Pot Sausage Rice Casserole

1/2 cup chopped onion 

1 cup diced carrots 
1 cup diced celery 
1lb sausage, I use Jimmy Deans original 
1 1/2tsp creole seasoning
1 tsp garlic powder 
2 cups white jasmine rice (I use calrose) rinsed and drained
3 1/3 cups broth or a mixture or broth and water 
1 bay leaf

Turn instant pot to sauté. Add some oil and start to brown the onion and celery for a minute or 2. Add in the sausage and brown. Turn off sauté.  Drain any excess grease.  

Add in the seasonings, rice, and broth/water. The amount of water should just cover the rice and sausage. Add the bat lead on top. 

Cook on manual for 8 minutes. Release pressure whenever. 

*The amount of broth/water you need depends on the type of rice you use. I add 1/3 cup more of liquid then I do for my normal rice amount. So if you want to use brown rice you could substitute the liquid amounts and then add another 1/3 cup. 

Instant pot Ham & Potato Soup

 This is THE BEST ham and potato soup! 

Serves 8-10

Ingredients 
8 cups peeled and diced potatoes 
1 diced yellow onion (about a cup)
1 cup diced carrots
1 cup diced celery 
16-ounce Cubed Ham (I like to get the pre-cooked quarter hams they have at Walmart or wherever but you can use any cooked ham.)
1 1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth or chicken Bone Broth

1/4 cup flour
1 1/2 cups heavy cream or whole milk 

1/2 cup sour cream

Place the chopped veggies and ham in the instant pot and push them to one side as much as possible. 

Place the diced potatoes in the other side.

Sprinkle the salt and pepper on and then add the chicken broth. 

Turn instant pot on to manual for 5 minutes. 

When it’s finished release the pressure. 

Open and use a potato masher to mash up the potatoes as much as you can. (It makes it easier when you place them on the side of the veggies.) 

Turn instant pot onto sauté. 

Add the flour, sour cream, and milk/cream. Constantly stir for 3-5 minutes and let it thicken on the sauté setting. Turn off and serve! 

This can also be made in a crock pot, follow instructions the same but let cook on low for 4-6 hours instead. Would also be yummy without the ham and just potatoes. 

Addie’s Cheesecake

 Ingredients 

Crust 

12 sheets of graham crackers 

1/2 cup white sugar 

3/4 stick butter, melted 

Filling Layer 1

16oz cream cheese (room temp)

2 eggs (room temp)

1/2 cup white sugar 

1 tap vanilla 

Filling Layer 2

16oz sour cream 

1/3 cup sugar 

1 tsp vanilla 

Preheat oven to 350. Line springform pan with parchment paper.

Crush graham crackers to fine powder. Add the sugar and mix well. Add in melted butter and mix. Press the crust into the bottom of the pan evenly using a spoon and pressing firmly. Bake for 5 minutes. Remove and let cool completely. 

While crust is cooling, add cream cheese, eggs, sugar and vanilla to mixer and beat until smooth and creamy. Pour onto cooled crust and spread evenly. Bake for 20 minutes. Remove from oven and cool for 30 minutes at room temperature. Place in the fridge and cool for another 30 minutes, or longer, until completely cooled. (Can be cooled overnight and last step finished the next day if needed.) 

Heat oven to 450. 

While 2nd layer is cooling, mix together the sour cream, sugar and vanilla. Let it sit for at least 10 minutes for the sugar to dissolve into the sour cream. Pour into the pan and spread evenly. Bake for 7 minutes until it’s bubbly around the edges of the pan. Remove from oven and let cool for 30 minutes. Place in the refrigerator overnight and let set. 

Make your favorite topping for the cheesecake and add when ready to serve. 

Frog Eye Salad

 

Serves 20+ people. Half the recipe if making for one family, though you can use the same amount of fruit for a fruitier salad.

1 Box Acini de Pepe Noodles 

1 cup sugar 

1/3 tsp salt 

3 Tbsp corn starch 

2 1/2 cups pineapple juice 

1 Tbsp lemon juice 

Cook pasta as directed in boiled water. Drain and rinse with cold water. 

Add remaining ingredients into a saucepan and stir together. Heat on medium heat stirring constantly until sauce boils and thickens. Remove from heat and let cool thoroughly. Add cooled sauce to cooled pasta. Refrigerate overnight or 4-6 hours. After it has set add remaining fruit and whipped cream. 

Fruit I like to add:

1 fresh pineapple or large can pineapple tidbits 

1 cup fresh Blackberries 

1 cup fresh Raspberries 

2 small cans mandarin oranges 

1 cup fresh peaches if available 

Other fruit you can add:

Peach pear mix or large can fruit cocktail

1 cup green grapes halved 

Bananas 

Top with half bag of mini marshmallows 

1 container of cool whip OR use 1 1/2 cups of whipping cream with 1/4 cup powdered sugar and 1/2 tsp vanilla. Whip until fluffy and add. 

Instant Pot BBQ Mac

2 pounds raw chicken (breast or tenders, but cut them a little smaller if they are breasts so they cook faster in the instant pot, like 4-6oz each)

2 Tbsp onion flakes (or 1/2 chopped onion you can sauté before adding the rest of the ingredients) 

Generous Sprinkle of chili powder and small dash of cayenne pepper for some more kick.

16oz box of noodles (or the 18oz pkgs from Costco) If you use a smaller noodle like macaroni add less water. 

2 cups chicken broth

1 18oz jar of BBQ sauce (I used G Hugh’s sugar free sweet and spicy for a little kick, but any will do!)

1 cup water (I use the empty bottle of bbq sauce to measure the water to get all of the sauce out!)

2 cups of shredded cheese (cheddar or a blend)

Pour in 1 cup of broth in the bottom of the instant pot, add the rest of the ingredients in order, minus the cheese. Turn on instant pot to pressure cook for 12 minutes. When it’s done, release pressure and remove chicken to shred. Add the chicken back in and add the cheese. Stir and serve!