Instant Pot Mashed Potatoes

This recipe comes from the Kitchen Girl. I have not tried it, it's on my list to get to. My freind said it's great. Ingredients Ingredients for an 8 cup yield ▢ 3 lbs Russet Potatoes or Yukon Golds, about 6 medium potatoes ▢ 1 cup Water, or broth ▢ 1 cup Heavy Cream, also called whipping cream ▢ 1/2 cup Unsalted Butter ▢ 1 tsp Sea Salt ▢ 1/2 tsp Black Pepper ▢ 1/4 cup Fresh Parsley, for garnish ▢ 6 quart Instant Pot ▢ trivet ▢ Potato masher (or electric mixer for whipped potatoes) ▢ oven mitts Instructions: Scrub POTATOES and stack them (trivet optional) inside the cooker. If you don't want skin on, you can peel it before or after pressure cooking them. *Note: If using an 8 or 10 quart Instant Pot with more potatoes, use 2 cups of water or broth instead of 1 cup. Add WATER (or BROTH). Close and lock the lid, turn pressure valve knob to the “Sealing” position. Select MANUAL or PRESSURE COOK for 10 minutes on HIGH pressure (or 4 minutes for diced potatoes). When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully release any remaining steam. Open the lid and insert a sharp knife into a few potatoes to test for doneness. If they give resistance, repeat pressure cook cycle for 2 minutes with natural or quick release. Once cooked, remove the trivet from under the potatoes. No draining required, unless it's preferred. Add BUTTER, HEAVY CREAM, SALT, and PEPPER. Mash ingredients into the potatoes to the desired consistency. Bbe careful to not overwork them because they can lose their fluffy texture and become gluey. You can use a vegetable masher, hand mixer, or stand mixer for this process. Serve warm garnished with PARSLEY and my 10-minute gravy! Note: You can keep mashed potatoes in the Instant Pot on "keep warm" mode. Storage and Reheat Instructions Allow potatoes to cool completely and refrigerate in an airtight container up to 5 days. To reheat, add a splash of liquid (water, broth, or dairy). Heat on med-high stove heat until warmed through, stirring as needed. Or microwave them on a 50% power setting in two-minute intervals until they’re warmed through, stirring as needed. Traci's Notes Recipe tips for pressure cooker mashed potatoes The 6-quart Instant Pot fits approximately 5 lbs. whole potatoes and up to 7 lbs. diced. Reduce the pressure cook time to 5 minutes for diced potatoes. If they need any longer, just add 1 minute pressure cook intervals as needed. If you don't want mashed potatoes with skin on, you can peel first, or pressure cook and peel after. A trivet isn't required, but keeps the potatoes above the liquid, so they're steaming instead of boiling. Cook time is the same for any size Instant Pot No draining is needed, but you can drain if you prefer to. Plan to serve 1/3 to 1/2 lb. mashed potatoes per person (about 1 cup).

Christmas Breakfast/Conference Sunday Breakfast

This is the breakfast we make only on special occasions.  I wanted to make a list of things that my kids request so I don't have to ask every time.

Egg Casserole
German Pancakes
Lehi Roller Mills Raspberry Muffins
Cinnamon Rolls
Bacon
Sausage
Hashbrowns

Orange Juice

Suggestions for the future:
chocolate milk
tomato juice
smoothies

Sticky buns
monkey bread
fruit, yogurt and granola
French toast
oatmeal
pancakes

Irish Soda Bread Muffins

I think that everything should be in individual containers. So I decided to make Irish Soda Bread the same way. It was pretty good.

Ingredients

• 2 1/4 cups all purpose flour
• 1/2 cup + 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1 cup buttermilk
• 4 tablespoons (1/4 cup or half a stick) melted butter
• 1/4 cup vegetable oil
• 1/2 cup raisins (I omitted.)

1. Preheat oven to 400F. Grease a 12-cup muffin pan.
2. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, baking soda, and salt.
3. In another large bowl, beat together the egg, buttermilk, melted butter, and oil. Gradually beat in the flour mixture until just moistened. Fold in the raisins.
4. Fill each muffin cup about three-fourths full. Sprinkle the tops with the remaining 1 tablespoon sugar. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from the pan. Serve warm or cool to room temperature. Store in an airtight container.

Baileys Irish Trifle

This was fun for St. Patrick's Day. I had to take out a lot of alcohol to make it everyone friendly. I thought this was VERY SWEET, but everyone else seemed to like it. 

Ingredients

• 1 box of Devil's Food Cake (I used Pillsbury)
• ingredients as per box instructions (except the water)
• 2 8 oz. bars of cream cheese, softened
• 1/3 c. Bailey's Irish Coffee Creamer
• 1 c. powdered sugar
• 2 c. cool whip
• 1 bag (27-29 pieces) of baking caramels (I used Werthers but Kraft would work fine as well)

Instructions

1. Preheat oven to 350 degrees and line a 9x13 pan with foil and spray it with cooking spray.
2. Prepare cake according to package directions. Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
3. Prepare the cream filling by placing the cream cheese in a medium mixing bowl and mixing until soft and creamy. Add the Bailey's creamer and the powdered sugar and mix until blended. Carefully fold in the cool whip by hand. Set aside.
4. Make the caramel drizzle by placing the caramels unwrapped in a medium pan with 3 TBLSP of cream. Over low heat, whisk together until smooth. Add 2-3 more TBLSP of cream and whisk together until desired consistency and taste is achieved. Set aside.

Cut up the cooled cake into pieces. Assemble the trifle by using a medium trifle dish and covering the bottom with cake pieces. Next, add a layer of the cream filling and then drizzle with caramel sauce making particular attention to the sides of the dish so the layers all show. Continue the layers again and finish off with a cake layer on top and covering it with the remaining cool whip from the container. Save one piece of chocolate cake to crumble on the very top and finish it off with a caramel drizzle.

1. ·  Alternatively, you could layer individual clear plastic cups for a different type of presentation.

Cannoli Cream

I found a blog post for cannoli cream. It worked really well. She recommended buying the cannoli shells and that was perfect! We did this for Easter.

• ½ cup whipping cream
• 1 15-ounce container whole milk ricotta cheese, strained
• ½ cup powdered sugar
• ½ teaspoon vanilla
• ¼ teaspoon ground cinnamon
• ⅓ cup mini semisweet chocolate chips

Instructions

1. In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
2. In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
3. Chill the cream for at least 2 hours before filling the cannoli shells.

Pecan Cheesecake Squares

Do you know what I wish was good for me? Eating desserts for every meal.

For the shortbread layer
1 1/2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup butter, softened
1/2 cup finely chopped pecans
For the cheesecake layer
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
1/2 cup milk
2 teaspoons vanilla extract
For the pecan pie layer
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup butter, melted and cooled slightly
3 large eggs, lightly beaten
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups pecans
Instructions
Preheat oven to 350.
For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.

Pumpkin Pudding Dessert

I love this dessert and made it for the second year and a row. BUT I have such a hard time finding the recipe when I want it. So I'm putting it here.
Ingredients
1½ cups graham cracker or gingersnap crumbs
¼ cup sugar
½ cup melted butter
Cream Cheese layer:
1 8 oz. pkg, cream cheese, softened
1 cup powdered sugar
2 Tbsp. milk
1 tsp. vanilla
1 8oz container cool whip, divided
Pudding Layer:
1 small package Jello instant pumpkin spice pudding
1 small package Jello instant white chocolate pudding
3½ cups half-n-half (milk is fine too)
Pudding
Instructions
For the crust layer:
Combine graham cracker crumbs, melted butter and sugar in a small bowl.  Mix well and press into a buttered 9×13 pan.  Set aside.
For the cream cheese layer:
In medium-size bowl mix softened cream cheese, powdered sugar, milk and vanilla.  Beat until smooth.
Fold in one half of the container of cool whip.
Spread over crust.
For the pudding layer:
Combine pudding mixes and half-n-half in a medium-size,  whisk for several minutes.  Let stand for a couple minutes until it’s soft set.  Pour over cream cheese layer and spread evenly.
Top with remaining cool whip.
Garnish with chocolate curls, if desired.
Store in refrigerator

Frozen Fondant for dipping in chocolate

From Scott Johnson:

Frozen Fondant for dipping in chocolate

Basic recipe
5 Cups  Powered Sugar
1 (12-oz.) can Sweetened Condensed Milk
1/2 cup butter
1 tsp. Vanilla

Mix and freeze
Form Balls and refreeze
Dip in melted chocolate
roll in or sprinkle with nuts before chocolate is hardened
at room temperature, chocolate will be firm and fondant center will be soft.

Variations
When I make this recipe I usually split into 4 portions and then add flavored extract to three of the portions.  I have used and liked coconut, almond, and cherry extracts.  Also, I don't like surprises in chocolates, so I usually make it so I can tell what is in them.  I put fresh grated coconut, and  almond slivers or slices on top to mark those two, and have used a dot of red colored chocolate (use oil based coloring, not water) to mark the top for the cherry.  I use nuts for the vanilla centers.

Corned Beef

So the same girl, MaryRuth also posted on how to make Corned Beef and Cabbage. I've been trying to find some good directions for it for a while. My mom just tells me it's simple. I know, but what do I do? So MaryRuth wrote it down. I would kiss her if I could. I wonder if she's Irish?

3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges

Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. 2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. 3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

My notes:
• Add a can of beef broth for extra flavor

• Put the beef in the crock pot, cover with water and cook on high for 6 hours… when the meat is done and its time to cook the vegetables dump all the liquid and meat from the crock pot in to a pan on the stove… bring to a boil and then dump in the potatoes and carrots and cook for ten minutes and then add the cabbage and cook for another 10 minutes… adjust as needed.

Italian Sodas

Matt really loves making these. So I always look for deals on Torani's syrup, which can be very pricey. In town, I've found the best place to get the syrup is Harmon's. They have the best selection and if I look every time I go in, I can eventually find it on sale. We also look in other stores just to see. So on vacation we can come back with a couple bottles. Granado's in SLC has even more flavors. We got Blackberry there once, but it wasn't cheaper. Typically we can find Raspberry, cherry and peach at Harmon's. And they have sugar-free syrups for my parents. It's pretty nice.

So it's kind of one of those reicpes we just eyeball actually. It depends on how sweet you want it. Here are some basic directions though:

10 oz. club soda
4 oz. syrup
4 oz. half and half
ice
stirring sticks

Mix all the ingredients together. To make extra special you can use cream, but I think it makes it to thick for me.

I like to use the stirring sticks because it makes it look fancy and people like it. I once couldn't find the sticks and got the straws instead and it made me smile to see grown men using little coffee straws and sipping from them. lol

We've tried to make this a New Years tradition. :)

S'mores Fondue

1/2 cup milk
1 2/3 cups (11-oz pkg) milk choc. and peanut butter morsels (the combined pkg)

1 jar (7 oz.) marshmallow creme



HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.POUR chocolate mixture into fondue pot or serving bowl.



Serve with dessert fondue staples... apples, marshmallows, pound cake, angel food cake, grapes, brownies, strawberries, bananas, etc.

Cheddar Cheese Fondue

2 c half and half
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Salt
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste

Cheese-Sour Cream Fondue

6 slices bacon
1/4 c. chopped onion
2 tsp. flour
1 lb. cheese (4 c. shredded)
2 c. sour cream
1 tsp. Worcestershire sauce
Fry bacon; drain, reserving 1 T of drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender, not brown. Stir in flour. Add remaining ingredients. Cook over low heat until cheese is melted. Top with bacon.

Mustard Sauce

2 shallots, finely chopped
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard

Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue

Orange Fondue

3 T. cornstarch
3 T. honey
1/4 tsp salt
2 c. orange juice
2 whole cloves
1 t. butter

11/2 tsp lime juice

1 Tbsp. grated orange peel



Mix together cornstarch, sugar, and salt. Stir in OJ, and cloves and stir until mixture thickens--boil 1 minute. Add butter, lime juice, and rind. Makes 2 cups.

Sweet and Sour Sauce

I am so stealing Emily's fondue. Because it is so yummy. That girl knows her fondue.

1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper

Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper. This is great with beef fondue, chicken, or rice

Fondue Party!

I've been really wanting to do fondue lately. I've come across more recipes and I wanted to share.

This is the menu plan from The American Homemaker. I thought it was excellent, but no recipes were provided so I'm just going to post the whole plan so I can play around with it.

Fondue Menu:

~savory~

cheddar cheese (shredded cheese and half & half)

pizza (cream cheese, spaghetti sauce and cheddar)

beef broth

homemade bbq sauce

~savory dippers~

three different breads

bagels

meatballs

chicken nuggets

little smokies

marinated steak chunks (to cook in the broth)

zuchinni (broth)

~sweet~

chocolate (milk chocolate and half & half)

oil (for donut holes and bananas)

~sweet dippers~

apples

grapes

bananas

refrigerated biscuit dough (donut holes)

pineapple

Cranberry Salsa

My neighbor, Cliss, dropped by a neighborhood gift to us. We got a bag of chips and a container of something I couldn't identify. Upon opening the card I found a recipe for Cranberry Salsa. Thus discovering what was in the container. So we tried it and it is pretty tasty. Reminds me of a tangy Mango Salsa (I'm thinking of Costco here.) I think we are going to use it for Christmas Eve.

1 bag cranberries
3/4 cup sugar
1/4 teaspoon cumin
1-2 Tablespoons cilantro
1 medium sized jalapeno 3" (remove seeds)
2 Green onion with whites
juice of 1 lime

Blend.

That's it. Pretty simple. Matt had some major objections to the removal of the jalpeno seeds. (He didn't say anything about the onion interestingly enough.) But for sure he wanted it spicier. :)

"Sweet" Potatoes

Doesn't it seem that people fall into two categories with sweet potatoes, either they hate them and don't eat them or they love them because they have a pet family recipe. I've had sweet potatoes as french fries, in pancakes, in pie and just a big hunk of it, but this is our family pet recipe. Yum.

4-5 yams, mashed
1 1/2 cup sugar
1 cup butter
1/3 cup evaporated milk
1 tsp. vanilla
2 eggs

--Mix together and put in greased 9x13 pan.

Topping:
1 stick butter
1 cup brown sugar
3/4 cup flour

--Mix with pastry blender. Add 1 cup chopped pecans. Bake @ 350 degrees for 0-30 minutes.

Dorothy's Pecan Pie

My friend Sarah gave me her Pecan Pie recipe. I hope to make it soon because I love it. Dorothy is her Aunt I believe.


3 eggs
½ cup sugar
¼ tsp salt
1 cup light corn syrup
½ tsp vanilla
1 cup pecans

Beat eggs and add other ingredients. Mix well. Put in pie crust. Bake at 300º for 40 – 60 minutes (or until solid in middle).

I used a little more than a cup of pecans because it looked like it needed a little more and I'm not sure if I was supposed to chop them or not, so I just left them whole.