PC Chipolte Chicken Nacho Dip

Ingredients:
1 lb (450 g) chicken breast cubed
2 1/2 tbsp (37 mL) Chipotle Rub, divided ( I get mine from Pampered Chef, but I was told you can use any)
1 pkg (8 oz/250 g) cream cheese
3   green onions
1/4 cup (50 mL) fresh cilantro leaves
8 oz (250 g) Colby & Monterey Jack cheese blend (2 cups/500 mL grated), divided
1   medium red bell pepper
1 container (8 oz/250 g) reduced-fat sour cream (I didn't add this)
 Tortilla chips or assorted fresh-cut vegetables

Preheat oven to 450°F (230°C). On cookie sheet, evenly arrange cubed chicken. Sprinkle with 1 tbsp (15 mL) of the rub. Bake 13-15 minutes or until internal temperature reaches 165°F (74°C).
Meanwhile, in microwave safe bowl, microwave cream cheese and remaining 1½ tbsp (22 mL) rub, uncovered, on HIGH 30-60 seconds or until cream cheese is softened. Mix well.
Cut green onions into pieces. Process onions and cilantro in food processor until finely chopped. Add half  to batter bowl. Set aside remaining green onions and cilantro for topping.
Grate cheese. Add 1 cup (250 mL) to batter bowl. Set aside remaining cheese.
Cut off top of bell pepper; remove seeds, chop bell pepper. Add bell pepper and sour cream to batter bowl; mix well.
Remove pan from oven
Top chicken with cream cheese mixture, mixing and spreading evenly. Sprinkle evenly with remaining cheese; return to oven 4-5 minutes or until cheese is melted and bubbly.
Remove pan from oven. Top with remaining green onions and cilantro. Serve warm with tortilla chips or fresh vegetables.

Farelyn's Yummy Peanut Butter Butterscotch Bars

What You Will Need:
6 1/2 C Rice Cereal
1 C Sugar
1 C Corn Syrup
1 C Peanut Butter
1 1/2 C Butterscotch Chips
1 C Chocolate Chips (I use milk, she used semi sweet)

Grease a cookie sheet. Heat sugar and corn syrup, add
peanut butter when all is melted and uniform pour in rice
cereal mix well.
Dump onto cookie sheet, smooth and flatten out.
Heat chips (I suggest a double broiler... I made a mess, ha ha)
When melted smooth over rice cereal. Let harden before
cutting.

She was so rude and left these in my care before a YWs activity, I
may have eatten an entire layer before YWs that night! UGH!

Instant Pot: Strawberry Applesauce

Here is what you will need:
5-6 Apples (We love Fuji)
Handful of Strawberries (We use frozen)
1 C Water or Apple Juice
1/4 -1/2 C Sugar (optional)

Here is what you will do:
Peel and core your apples, add all ingredients into IP set to manual pressure for 5 minutes.  Be careful with the IP and quick release, the applesauce can get stuck in the release valve. This makes about 6 pouches of apple sauce. My kiddos love it!

Annie's Chicken Pot Pie

When Annie made this, it was BEAUTIFUL, I have made it at least four times, and each and every time my 'pie' becomes more and more ugly! ha ha! It tastes SO GOOD though and it is so easy! Everything she makes is good!

Pastry for 9 inch, two-crust pie (deep dish if store bought)
2 Tbs butter
1 small onion, diced
4 Tbs flour
1/2-1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 c chicken / beef broth
1 c milk (really calls for cream)
2 c cooked cubed chicken / beef
1 1/2 c frozen peas and carrots

Heat oven to 425.
Melt butter in medium saucepan over medium heat.  Cook onions.  Add flour and seasonings, stir.  Add broth and milk.  Heat to a boiling stirring constantly.  Boil and stir 1 minute.  Add chicken or beef and frozen veggies.  Cook a few minutes.

Pour into pie crust.  Cover with top pie crust.  Seal edges and cut slits to vent.
Staple 3 strips of 2" foil together long ways and wrap around edge of pie crust.  Cut out another piece to place lightly on the top of the pie.

Bake in the oven for 45 minutes.  Remove top foil and bake 5 more minutes.  Remove edge foil and bake 5 more minutes or until crust is browned and sauce is starting to bubble through the crust.

Italian Wedding Soup

Ingredients

1 small onion, grated (good luck)
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
bread crumbs

1/2 cup grated Parmesan (optional)
8 oz ground beef
8 oz ground pork
12 cups chicken broth
1 box frozen chopped spinach
approx 6-8 oz of Acini de Pepe or other tiny pasta*
2 tbsp parmesan (optional)
Instructions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want. THESE are MONEY!!! SO good!

To make the soup: Bring the broth and frozen spinach to a boil in a large pot ( I used a bit of fresh spinach, and it was good, I would probably not use the frozen stuff, mostly because I can't get past the smell, ha ha !). Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don't stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with Parmesan cheese before serving, if you wish.

NOTES: I actually cooked the meatballs before hand, and they were super good fresh, but I didn't plan my day well enough so we had to add them to the soup the next day, they were still good, but they were better fresh!

Instant Pot Zuppa Toscana

This stuff was good, Todd even went back for seconds. It was easy too. I also don't think that this one is any better or faster in the IP rather than just on the stove, but it didn't dirty any other pans so we will be happy with it.

Ingredients

1 pound Italian Sausage I used Jimmy Dean’s I think

4 slices Bacon, rough chopped

3 Large Potatoes, UNpeeled and sliced ¼" thick (I used red, because they make it pretty, ha ha)

1 Onion, chopped (I only used ½ of an onion)

4 Garlic Cloves, minced

6 cups Chicken Stock/Broth

2 cups Fresh Kale or Spinach sliced into ribbons

1 cup Heavy Cream

Instructions

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Select the Sauté function on your IP and allow to heat.

Add bacon to the Pressure Cooker cooking pot and cook until crisp. Remove bacon to paper towel lined plate and drain most of the grease.

Add onions to the cooking pot and sauté three minutes. Add sausage, breaking up into pieces and sauté until browned, about five minutes. Add garlic to cooking pot and sauté one more minute.

Turn off Pressure Cooker and drain grease.

Add Chicken Broth and potatoes.

Lock on lid and set to ‘seal’ .

Cook at High Pressure for 5 minutes.

When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release.

Add kale or spinach to the cooking pot and stir until wilted. Add cream and combine.

Place in serving bowls and top with bacon. EJOY!

Deana Prindle's Cheesecake Adapted for the Instant Pot

How is that for a title? Ha ha! I have been wanting to try a cheesecake in the Instant Pot for a while now, but I am REALLY partial to Deana's cheesecake. It is just so much perfection in a cheesecake that why mess with a good thing? SO for the most part I halved everything except the eggs. Next time I think I will keep the crust the same as written, because we all love the crust, ha ha!

Just as a note, this recipe is not less work, in fact it may be more work than just placing it in the oven instead of the IP but the IP is fun, and we will pretend that it takes less power.

Crust:
2C Graham Crackers Crushed
2TBS Sugar
½ C melted butter
Mix in a bowl. Press into the bottom of a 7” spring form pan

THEN place in the oven at 350 for 10 minutes. 

Filling:
2 8oz pkg Cream Cheese
¼ tsp salt
1/2 C sugar
½ tsp vanilla
2 eggs
Soften cream cheese, beat all ingredients until smooth, but try not to over mix. Pour mixture over your crust. 

Place cheesecake in the IP covered very well with foil, manual high pressure for 30 minutes. While in the IP mix your topping

Topping:
1C sour cream (16oz tub)
¾ C sugar
½ tsp almond extract
1 ½ TBS Lemon Juice
Mix with a mixer, wait until cheesecake is done baking, pour over cheesecake. 

Bake in oven (350) for an additional 10 minutes. 

Place on the counter to cool for an hour, then place in the fridge for at least 4 hours or over night for best results. 

ENJOY SOME DELICOUSNESS!!!