My New Best Friend!

For the past several years, I've been debating whether or not to purchase a pressure cooker.  I would see recipe posts using a pressure cooker and say maybe I should get one?  Then I would think I have no more room in the kitchen and most recipes seemed to be ones I could make in my crock pot.

Before, I start let me say this isn't a sponsored post, just my own thoughts.  If you're an Amazon Prime member, you're familiar with the Prime Day sales from a couple of weeks ago.  One of the items on sale was the Instant Pot, prior to Prime Day, I had never seen an Instant Pot.  The Instant Pot is touted as Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker and more.  On Prime Day, the cooker was on sale for $69.99.  Okay so now I was thinking, if this pot really can be my rice cooker and my slow cooker, maybe I do have room for this in the kitchen??  I did some reading and everything I read was this was the best gadget since sliced bread.  I was hooked and ordered one.

Two days later when the Instant Pot arrived, Tim and I unpacked it and attempted to steam some carrots for dinner.  It was quite intimidating at first, lots of steps and buttons and in the back of my mind, all I could think of was the old pressure cookers that would blow up.  Really I don't want to have this blow up in my kitchen?!!!  Our first attempt at the steamed carrots was a bit of a bust because I didn't realize time had to be based on the cooker coming up to pressure, so 4 minutes is really 14+ minutes, allowing for the 10 or so minutes for the unit to come up to pressure.

Once I became familiar with the ins and outs of the Instant Pot, I was over the fear of it blowing up and ready to experiment with what I could make.  Ten days or so later, the Instant Pot is my new best friend.  I've made pasta and meatballs, chicken breasts for chicken curry, chicken broth from a carcass (which finishes in 30 minutes!), lentils, corn on the cob and hard boiled eggs.

Hard boiled eggs are just one of many things  Instant Pot users rave about! Thinking I would make egg salad for lunch this week, I decided to give them a try! The reviews are correct, if you've ever struggled with peeling eggs, you'll agree.  These eggs peeled perfectly and were beautifully cooked!  Yep ... I'm on the bandwagon (albeit a little late, the Instant Pot has been available for a while),  I love the Instant Pot!!!

Instant Pot Hard Boiled Eggs

Ingredients

• Eggs (as many as you like to fill the bottom of the pot rack or a steamer basket)
• 1 cup water
• Instant Pot electric pressure cooker

Instructions

1. Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don't, just use the rack that came with your pot.
2. Close the lid, set for 5 minutes at high pressure.
3. It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. Let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then do a quick pressure release. That's around 15 minutes, total.
4. Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait.

Bacon Cheeseburger Pie

If you're looking for a dinner for the kiddos or the grandkids, give this one a try. I took the easy way out and used a store bought pie crust. Tastes just like a cheeseburger without the grill.

Bacon Cheeseburger Pie
Recipe Adapted from Spend with Pennies

1 uncooked pie crust (store bought or prepared)
1 pound lean ground beef
1 onion, chopped
5 slices raw bacon, chopped
⅓ cup panko bread crumbs
1 teaspoon yellow mustard
3 tablespoons barbecue sauce
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
½ teaspoon black pepper
2 cups shredded cheddar cheese
1 egg
¼ cup milk

Instructions

Preheat oven to 400 degrees.
Brown ground beef, onion and bacon until no pink remains. Drain well. Remove from heat and stir in bread crumbs, mustard, barbecue sauce, ketchup, Worcestershire and pepper. Place mixture in prepared pie crust.
In a small bowl, combine cheese, milk and egg. Spread over meat mixture.
Cover the edges of the pie crust with foil or a pie shield to prevent over browning. Bake 15 minutes, remove foil and bake an additional 15 minutes.

Lime and Beer Cupcakes - SRC

Can you believe it's July?  This year, like all of them, is flying by.  The second Monday in July brings us Secret Recipe reveal day!  Not familiar with this fun club, you can fine the details here.  This month, I was assigned WhyIamnotskinny, love that blog title!  Maxine, the blogger behind WhyIamnotskinny is a South African food blogger living in Brussels (Belgium).  She says, " I am definitely not skinny, have a REAL appetite and am pretty sure that there is a 2nd stomach reserved for desserts and sweet treats. Sharing a home with HIM (aka the wonderful husband) and our first child (born 2015 – aka Little Miss) – you can follow me on my journey through recipes, restaurants and all round love of food."  The idea of a second stomach could most certainly apply to me!

I enjoyed my tour around Maxine's blog.  Fun and interesting to see the ingredients with different names.  Courgette is what we call zuchinni, brinjal is what we call eggplant.  While I thought about choosing a savory recipe using one of these ingredients, I settled where I do most months with dessert.  Whenever I can, these sweets go to work with Tim for his monthly food day.  Otherwise, I really would need that second stomach. I chose to tweak Maxine's Lime and Beer Cake recipe just a bit and make cupcakes.  Of course, we gave these a try before sending them to work and enjoyed the light texture and hint of lime!

Lime and Beer Cupcakes
Recipe Courtesy of WhyIamnotskinny

100g butter, softened (1/2 cup)
200g sugar (1 cup)
2 eggs
225g self-raising flour (scant 1 cup)
200ml Ale (I used a cream ale)
2 lime (zested and juiced)

• Cream butter and sugar together
• Add eggs, beating between each addition
• alternative mixing in flour and beer
• Add zest of 1 lime & juice of 1 lime
• Place into muffin tin with cupcake liners
• Bake for 30min at 180C (350 degrees)
• Remove from oven and cool
• Mix together icing sugar and juice of the other lime and spoon over the cake

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Hot Fudge Caramel Ice Cream Cake

We've had a really HOT late Spring and early Summer in Nebraska. One particularly hot Saturday when we were having friends for dinner, I wanted to find a dessert that didn't require the oven or the stove top.  Normally when in search of a dessert that doesn't require cooking, I choose a trifle.  With the hot weather, I really wanted something cold.  Ice Cream!!???  A quick search on Pinterest and I was drawn to this one ...  hot fudge?  Yes, please!!!

Layers of ice cream bars, hot fudge, caramel, whipped topping, and chocolate chips make this tasty treat look much more difficult than it really is.  My dinner guests were so impressed, they thought I worked for hours to create this.  I was quick to reveal just how easy this dessert is to make but that's not the best part!   This ice cream cake is sooooo good!

Hot Fudge Caramel Ice Cream Cake

Ingredients

• 18 ice cream sandwiches (you may need more if they’re the square kind)
• 2 cups hot fudge topping
• 3/4 cup caramel topping
• 1 container (8 ounce) Cool Whip
• 1/2 cup mini chocolate chips

Directions

1. Microwave the fudge and caramel topping for about 25 seconds to loosen it and make it spreadable, if necessary.
2. Line the bottom of a 3-quart rectangular baking dish with a layer of the ice cream bars (9 of them; trim if necessary.) Spread half of the hot fudge, followed by the caramel, and then Cool Whip over the sandwiches. Sprinkle on half of the chocolate chips. Repeat layers.
3. Freeze until firm, about 1 hour. Cut into squares and serve.

Notes

You can make this up to 3 days ahead of time and frozen, tightly covered. Let thaw for about 5-10 minutes before slicing.

Rhubarb Vinaigrette

What do you think of when you think of rhubarb?  In my kitchen, I think dessert.  Rhubarb can be used in so much more than just desserts.  How about a beautiful salad dressing?  Tart rhubarb makes a delicious base for a vinaigrette.  I neglected to get a photo in the jar but if you look closely you can see how beautiful it is from this photo.

Rhubarb Vinaigrette
Recipe Courtesy of Dinner with Julie

1 rhubarb stalk, thinly sliced

2 Tbsp. honey

2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too)

2 tsp. grainy Dijon mustard (or to taste)

1/4 cup canola or mild olive oil

Directions

In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool.

Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil.

Smoked Gouda Potatoes

If you live in a city where the temperatures are soaring into the upper 90's or 100's, this probably isn't a recipe you want try.  Trust me, though, it's a good one to save for when the temperatures cool down.  The smoked Gouda gives these a wonderful flavor ... cheesy goodness!! 

 
Smoked Gouda Potatoes
Ingredients

• 1 clove garlic, halved
• cooking spray
• 2 pounds peeled and thinly sliced potatoes
• 4 tablespoons melted butter
• salt and black pepper
• 1 cup grated smoked gouda
• 1 cup whole milk

Instructions

1. Preheat oven to 325.
2. Rub the inside of a casserole baking dish with garlic. Spray with cooking spray.
3. Layer half the potatoes in the dish. Pour over two tablespoons of the melted butter. Sprinkle with salt and pepper and then 1/2 cup of the smoked gouda. Repeat for second half of potatoes. Pour milk over potatoes.
4. Cover tightly with aluminum foil and bake for 1 and 1/2 hours. Uncover and bake for 15 more minutes to brown. 

Pink Lemonade Cupcakes

For the June edition of Secret Recipe Club, I was assigned, Nichole of Cookaholic Wife.  Nichole says, " I get a great sense of satisfaction when in the kitchen, whether it be cooking or baking, although baking is what I do to relax. Nothing makes me happier than feeding people. It's not enough to cook dinner for Tom and I throughout the week. I bring baked goods into work nearly every Monday morning."  Now this is the kind of coworker we all wish we had!!

The trend here at Little Bit of Everything has been to bake using cake mixes and today's post is no exception.  For June's Secret Recipe Club, I wanted to find a "summer" recipe.   I love all things pink and these cupcakes caught my eye.  What a fun recipe for a picnic or little girl's birthday party.  These cupcakes were fun and easy to put together and oh so delicious!

Pink Lemonade Funfetti Cupcakes
Recipe adapted slightly from Cookaholic Wife
Yield: 20 cupcakes

Ingredients:

• 1 cup water
• 1 1/2 single-serve packets of Crystal Light Pink Lemonade drink mix (I used raspberry Crystal Light)
• 18.9 oz. box funfetti cake mix
• 1 stick of melted butter (Nichole's recipe used applesauce, much healthier!)
• zest from 1/2 a lemon
• 1 drop pink food coloring  (I didn't need this)
• sprinkles

Directions:
1. Stir together the water and the pink lemonade mix.
2. Preheat the oven to 350 and line cupcake tins with paper liners.
3. In the bowl of your stand mixer, combine the cake mix, applesauce, lemon zest, vegetable oil, food coloring and pink-lemonade mixture. Mix until all of the ingredients are combined.
4. Scoop the batter into the cupcake pans. Top with additional sprinkles and bake for 22 minutes.
5. Transfer to a wire rack and let cool.

I topped these with cream cheese frosting and additional sprinkles.

 

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Cinnamon Roll Cookie Bars

I feel like I say this frequently, I love to bake but sometimes after work I am just too tired.  I've discovered there's so many treats you can make using a boxed cake mix.  Needing to make treats for a coworkers birthday, I found this recipe for Cinnamon Roll Cookie Bars.  Who doesn't love all things cinnamon roll?  These were delicious and tasted just like cinnamon rolls, not to mention quick and easy to make. 

Cinnamon Roll Cookie Bars
Recipe courtesy of Blissful Whimsy

Ingredients
1 box yellow cake mix
1/2 cup melted butter
2 eggs
1/2 cup packed brown sugar
1/4 cup sugar
1 1/2 tablespoons cinnamon

Icing
2 tablespoons milk
2 cups powdered sugar

Directions
Mix all ingredients and pour into a greased 9"x13" baking dish. Bake at 350 degrees for 25 minutes.
When perfectly baked remove from the oven and pour icing over the top.

Strawberry Pretzel Jello Salad - SRC

What does a five Monday month mean in the Secret Recipe Club world?  Memorial Day weekend and an extra Secret Recipe Club post!  Does it really get any better than that?  Well, maybe but it's pretty good in my world, so I will take it!!

The extra SRC reveals always have a theme.  To go along with Memorial Day, our theme is picnics.  Who doesn't love a picnic?  Nothing says summer like a picnic.  

For the bonus SRC, I was assigned Dessert Before Dinner!  What a great blog title, I love it!! Stephanie the blogger behind, Dessert Before Dinner says, "I started this blog to keep track of my favorite recipes, tried and true things, and pictures. It has evolved so much as I've become more involved in blogging and various communities. I draw my inspiration from a combination of cookbooks, other blogs and family recipes. I always throw my own spin on them, but they are all good jumping off points. "  Very similar to why I started my blog, how fun it that?!!


 The recipe I chose, is a throwback to my childhood.  We used to have this "salad" all the time.  I haven't had this in years and you know what? I like it!  Nothing better than a good jello salad, with a little sweetness and crunch added.

I had a little trouble getting the pretzels to stick to the bottom of the pan.   I chose to mix the cream cheese mixture together with the pretzels and use for the crust. 

Pretzel Salad
Ingredients

• 2 cups crushed pretzels
• ½ cup melted butter
• 3 Tbsp sugar
• 8 oz cream cheese
• 1 cup sugar
• 10 oz cool whip
• 16-20 oz frozen strawberries or raspberries
• 2 3 oz boxes strawberry or cherry jello
• 2 cups boiling water.

Directions

1. Crush pretzels and mix with butter and 3 Tbsp sugar. Spread on the bottom of a baking dish and bake at 400 degrees for 10-15 minutes until crisp and set.
2. Remove crust and let cool completely.
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Not Your Mom's Rhubarb Crisp

I think it's finally Spring here!!  We've had the strangest Spring, cold weather and lots of rain!  In the Midwest, we look forward to the fresh produce that is Spring, rhubarb, asparagus and radishes!

Tim planted an asparagus patch this Spring!  Which means in three, yes three years we will have asparagus.  I can't wait, asparagus is my favorite vegetable!

Last year, Tim planted a rhubarb patch, like the asparagus it takes a few years to get going.  Our friend, the landscaper,  brought me a huge bag of rhubarb from his garden.  In anticipation, I'm sure, of his annual rhubarb pie.  Isn't the color beautiful???

Growing up, I remember rhubarb stewed on the stove with a little sugar added.  My Dad loved it, me not so much!  As an adult, I've grown to maybe not love but like rhubarb.  I almost always make some form of rhubarb crisp or jam.  Looking for something different this year, I found this recipe for
Rumchata Rhubarb Crisp.  If you're not familiar with Rumchata, it's a rum cream made as an authentic replica of the best Horchata you have ever tasted. It is made from scratch using real ingredients — rice, sugar, cinnamon and vanilla.  Watch out, though, it's way too good and a little bit can go along way, if you know what I mean.

If you're looking for a new take on a crisp, give this one a try!  I think I may give this a try with the apples in the freezer, for a kicked up apple crisp.  Yum!!

.

Rumchata Rhubarb Crisp Recipe

Recipe Courtesy of Dairy Carrie

Ingredients

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 3/4 cup quick cooking rolled oats
• 1/2 cup melted butter
• 1 teaspoon cinnamon
• 4 cups sliced rhubarb
• 2 tablespoons cornstarch
• 1 teaspoon vanilla
• 1 Cup Rumchata.

Start off by preheating your oven to 350. Get out a 8×8 baking dish and smear a little dab of butter on the sides and bottom.

Chop your rhubarb up into medium size pieces. 

Mix the flour, brown sugar, cinnamon and oats. Melt the butter and add the vanilla and add it to your bowl of dry ingredients.  Mix it all together. It’s going to be crumbly. Take half of your mixture and press it into the bottom of your pan. You want to pack it down pretty well.

Place the chopped  rhubarb in a plastic bag and add the cornstarch. Toss the rhubarb around so it’s coated with the cornstarch. Put your rhubarb in the dish.  Pour the Rumchata over the top of the rhubarb.

Bake for 55 minutes until golden brown and bubbly!  Delicious by alone, topped with whipped cream or ice cream. 

Cake Mix Snickerdoodles

I love to bake!  However, sometimes after working all day, I just don't have the energy for baking.  I've discovered recipes using a cake mix as a base.  Cake mix recipes save time and are often just as delicious as those made from scratch.  

These Snickerdoodles were no exception, in fact, they may be better than some scratch recipes I've tried.  The original recipe calls for a white cake mix.  I used a yellow cake mix, the only difference I think is the color.  If you're looking for a quick cookie recipe or one to make with the kids or grandkids, give this one a try!

 Cake Mix Snickerdoodles (Recipe courtesy of Betty Crocker)

Ingredients

1 white cake mix (I used yellow)

1/2 cup butter, melted

1 egg

2 Tbsp sugar

1 tsp cinnamon

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
• 2 Shape dough into 1-inch balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon-sugar mixture. Place about 2 inches apart on ungreased cookie sheet.
• 3 Bake 10 to 12 minutes or until set. Remove from cookie sheet to cooling rack.

Pineapple Upside Down Cake Freezer Jam

For May's edition of Secret Recipe Club, I was assigned Micha, the blogger behind Cookin' Mimi.  She says, "The food you will find here on Cookin’ Mimi is exactly what I cook every day. It’s a mix of traditional Southern food, good old American home cooking, and my favorite ethnic inspired dishes."

After browsing Micha's blog, I settled on this Pineapple Upside Down Cake Freezer Jam.  If you haven't made freezer jam, give it a try!  It's easy to make and who doesn't love homemade jam on their toast??!!!  I found this recipe intriguing, I love the idea of pineapple upside down cake in a jam.

This jam is a beautiful color and is a tasty addition to any morning breakfast.  I'm also thinking I will give this a try as a glaze for grilled chicken.

Pineapple Upside Down Cake Freezer Jam
Recipe Courtesy of Cookin' Mimi

Ingredients

• 1 cup white sugar
• 1/2 cup brown sugar
• 5 Tablespoons Instant pectin
• 2 20 ounce cans crushed pineapple in pineapple juice- drained
• 1/4 cup diced maraschino cherries
• 1/8 teaspoon vanilla
• 5 1/2 pint freezer jars or containers

Instructions

1. In a large bowl stir together the sugars and the pectin. Mix until well blended.
2. Add the pineapple, cherries, and vanilla. Mix for three minutes.
3. Ladle into clean freezer jars, leaving about 1/2 inch head space. Add lid.
4. Let sit until thickened, about 30 minutes.
5. Label and refrigerate or freeze.
6. Refrigerate for 3 weeks or freeze for up to one year.

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Pineapple Casserole

Looking for a different side dish to go with ham?  This pineapple casserole pairs beautifully with ham or even alongside a baked chicken.  There's a variation of this recipe that add cheddar cheese.  What do you think?  Despite the great reviews, I couldn't bring myself to try it!  The dish reminds me of bread pudding.

 Pineapple Casserole

 Ingredients:

• 1 cup butter
• 2 cups sugar
• 8 eggs
• 10 slices white bread, cubed
• 2 (20-oz) cans crushed pineapple, with juice

Preparation:

1. Preheat the oven to 350°F. Lightly butter an 9" x 13" or 3-qt casserole dish.
2. Cream the butter and sugar together by hand or with a stand mixer. Add the eggs in one at a time. Use a spatula to fold in the bread and pineapple (plus the juice). Stir the mixture gently until just incorporated and then pour the mixture into the prepared casserole dish.
3. Bake for 1 hour until it is light brown and bubbly. Let the casserole cool for about 20 minutes before serving.

Sweet Potato Puff with Crunchy Topping

 As a kid, sweet potatoes were a tradition.  You know the ones, baked in the oven and topped with marshmallows.  My Dad would have them no other way.   I was never a fan!  Fast forward, a few years (okay more than a few),  I am a fan of sweet potatoes prepared this way!  Of course, these go perfectly alongside ham!  Don't wait for next Easter to give this one a try, it's worth having soon with or without ham!

Sweet Potato Puff with Crunchy Topping

Ingredients

2 large sweet potatoes, cubed (about 5 C)
2 T soft butter
2 eggs (beaten)
1 tsp Kosher salt flakes
1 T white sugar
2 T soft butter
½ tsp cinnamon
½ tsp nutmeg
½ C pecan pieces
2 T brown sugar
2 T panko bread crumbs
2 T white flour
2 T melted butter

Preparation

1. Peel the sweet potatoes, cut into cubes and place in a pot. Cover with water and boil until the sweet potato chunks are soft and will mash easily (about 20 – 25 minutes).

2. Drain sweet potatoes, add the soft butter, and mash. When completely smooth with no lumps, add the beaten eggs, white sugar, salt flakes, cinnamon and nutmeg. Mix until everything is evenly incorporated.

3. Coat casserole dish with a light spray of oil. Mound the sweet potato mixture into the dish and even the top with a spatula.

4. In a separate bowl mix the pecan pieces, brown sugar, panko bread crumbs and white flour. Drizzle the melted butter over top while mixing everything together until a nice crumble forms. At this point the sweet potato mixture and the crumble can be covered and refrigerated separately until ready for assembly the next day.

5. When you are ready to bake the casserole, sprinkle the pecan crumble evenly over the top and place the dish in the oven  (350 F). Bake for 25 – 30 minutes until the sweet potato puffs up a bit and the topping is nicely browned.

Krackle Crunch Bars

It's the second Monday of the month and time for Secret Recipe Club.  This month, I was assigned Dena the blogger behind Oh! You Cook!, proving Kosher and Delicious are not mutually exclusive.
 Dena says "You don't have to be kosher (or even Jewish) to enjoy my recipes or musings."  She is also the author of The Everything Kosher Slowcooker Cookbook.

In search of a recipe for Tim's treat day at the office, these Krackle Crunch Bars caught my eye.  Knowing I had some rice krispies and a hersheys bar that needed to be used up, this was the perfect recipe.  If you're looking for an easy treat or something for the kids or grandkids to help with, give this one a try!  It's both easy and delicious.  These need to go to the office with Tim before I eat way too many!

Krackle Crunch Bars - Easy
Recipe courtesy of Oh! You Cook!
Yield: about 2 pounds

1 (24 oz.) bag semi-sweet chocolate chips
2 tsp. solid vegetable shortening (such as Crisco)
2-3 cups Rice Krispies, depending upon how much crunch you like

Line a medium to large cookie sheet with parchment paper.  Set aside.

Add chocolate chips to a 3-quart heat-safe bowl.  Dot with the vegetable shortening.  Nuke at full power for 1 minute.  Stir, then continue to nuke at full power for 30 second intervals, stirring after each, until chocolate is completely melted and smooth.

Fold in Rice Krispies. Pour and scrape chocolate mixture onto the baking sheet, using a spatula to spread out mixture evenly almost to the edges of the cookie sheet and to desired thickness. 


Place cookie sheet in fridge until chocolate sets up completely, about 1 hour.  Break up crunch bars into desired-sized pieces.

Serve immediately, or store in a tightly covered container at cool room temperature for up to a week.  You can optionally refrigerate or freeze up to a month.

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