Tristi's Instant Pot Mac N Cheese

 

Ingredients

• I Box (16 oz) Elbow Macaroni 
• 1 C Heavy Whipping Cream OR 1 can of evaporated milk (12 ounce) 
  
• 3 Tb of butter
• 2 tsp salt
• 2 cups of shredded cheddar cheese
• 4 cups of water
• 
  
• Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual, manual release pressure(quick release). After that is done, take lid off and set pot on saute and add cream, and stir. Then slowly add cheese as it melts! enjoy!

Snow Ice Cream

Ingredients 

• 1 can evaporated milk (12 ounces) or 1.5 cups heavy whipping cream
• 1 cup granulated sugar
• 1 teaspoon vanilla
• Bowl of Snow (about 1/2 gallon)

Method:

1. In a small bowl, mix the milk, sugar, and vanilla together until well combined.
2. In a large bowl, add about 8-10 cups of snow. Pour the milk mixture over the top and stir well to combine. The texture will be close to that of homemade ice cream (thinner than store-bought ice cream but still have some structure when scooped).
3. Serve right away, adding sprinkles if you'd like.

Amish Peanut Butter Spread

 

Ingredients

• 1 cup light corn syrup (or honey)

• ½ cup peanut butter, smooth

• ¼ cup marshmallow creme

  
  

  In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined. Store in an air-tight container.

  Notes: This is good, but the Amish peanut butter that we got from the actual Amish when we were out East was way better. I substituted honey for the corn syrup and it was closer to theirs but still not perfect. It’s good though. 

  
  

Kason’s Candied Sweet Potatoes

 

• Ingredients 

• 4 cups mashed sweet potatoes (about 4 medium sweet potatoes or two 29-ounce cans, drained and rinsed)

• 1/4 cup + 2 tablespoonsgranulated sugar

• 6 tablespoons butter (no margarine), softened or melted

• 2 eggs, beaten

• 1/2 of a 14 ounce can Sweetened Condensed Milk (about 1/2 cup plus 2 tablespoons)

• 1 teaspoon vanilla

• Topping 

• If you’re feeling naughty you can double this part…

• 1 cup brown sugar

• 1 1/2 cups sweetened coconut flakes

• 6 tablespoons melted butter

1. Preheat oven to 350 degrees.

1. Add sweet potatoes, sugar, butter, eggs, sweetened condensed milk, and vanilla to a bowl and mix with an electric mixer until creamy. Spread in a 9×13 pan.

1. Mix topping ingredients together until everything is incorporated and sprinkle over sweet potatoes.

1. Bake for 40-50 minutes until topping is golden brown.

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NOTES

• You can make these a day ahead of time and then bake when ready!
• I like to cook the sweet potatoes in the instant pot

Karla’s Salsa

 

Lots of Tomatoes (I buy a mix of Roma/ hot house if I don’t have fresh)

1 Yellow Onion

1 Bunch of Cilantro 

1 Can Stewed Tomatoes 

Jarred Jalapeños to taste

Chop tomatoes, onions and cilantro. I use my julienne chopper to make the chopping go faster. Then in the blender I blend the can of stewed tomatoes and jalapeños. I don’t do too many for me, and lots for Todd. Add it to the tomato, onion, cilantro mix. Add salt and pepper and let the flavors meld in the fridge overnight. Karla’s is always way too hot for me. This is a nice substitute, but I know hers is way better! 

Notes from Karla:

I cut up tomatoes, onions and cilantro. Then I blend up stewed tomatoes with pickled jalapeños.

With the jalapeños just add as many as you want depending on the spiciness you want. Then add salt and pepper to taste.