Instant Pot Potato Salad

I took my favorite recipe that I have used for years and converted it to an Instant Pot recipe!  My version has no onions, but if you like onions, feel free to add them!

Instant Pot Potato Salad
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Instant Pot Potato Salad
Print Recipe
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Put pot insert into Instant Pot and add 1 1/2 cups water into pot. Add steam rack.
  2. Peel potatoes (if desired) and cut into chunks. Add to steamer basket, along with eggs.
  3. Put lid on Instant Pot and set to Sealing mode. Press egg button or manually set for 5 minutes. While these are cooking, you can make dressing with remaining ingredients.
  4. When timer goes off, let it naturally release the pressure for 5 minutes.
  5. Release remaining pressure manually. Immediately remove eggs and put into an ice water bath for 5 minutes. Remove potatoes and let cool.
  6. Chop eggs and add potatoes and eggs to salad. Stir to combine, then chill.
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Rice Pudding

This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it.  If you like it sweeter, use 2/3 of a cup.  Our grandson said it tasted like candy that way!

You don’t want to overcook it, or it won’t be as creamy when it is chilled.  I find that 30 minutes of simmering is just right.  If serving it warm, you might want to let it sit for a few minutes to thicken up first.

Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a large saucepan , except butter. You will want at least a 4 qt. saucepan.
  2. Bring to a boil and simmer, covered, for 30 minutes, or until the rice is soft and creamy. Stir occasionally to make sure that the mixture doesn't stick to the pan.
  3. When the rice is tender, add the butter and stir to melt. Remove from heat.
  4. You can serve this warm or chill it first. I like it just like this. My husband puts cinnamon and sugar on his.
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No Knead Dinner Rolls

This recipe is super easy and tastes fabulous!  Mix it up just like you would a brownie batter, let rise, shape into rolls, let rise again, bake and eat!  This is adapted from a recipe I found online:  http://www.recipetineats.com/soft-no-knead-dinner-rolls/

No Knead Dinner Rolls
Print Recipe
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
No Knead Dinner Rolls
Print Recipe
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
Servings Prep Time
12 rolls 10 minutes
Cook Time Passive Time
18 minutes 2 1/2 hours
Ingredients
Servings: rolls
Instructions
  1. Combine all dry ingredients. Place water, buttermilk, butter in microwaveable dish and microwave just until lukewarm. Add eggs and whisk into other liquids.
  2. Add liquid ingredients to dry ingredients. It will resemble the texture of a brownie batter. Spray some plastic wrap with nonstick spray and cover bowl. Set aside to rise for about 1 1/2 hours or until almost tripled in volume.
  3. Line a baking sheet with parchment paper.
  4. Sprinkle flour on counter where you will be working. Punch down dough to deflate. Scrape dough onto flour. Work enough flour into dough to form a log shape. Cut into quarters, then cut each quarter into thirds, to get 12 pieces of dough.
  5. Shape into rolls and place on baking sheet as you work. http://www.recipetineats.com/soft-no-knead-dinner-rolls/ has a video for how to shape the rolls. Cover with plastic wrap sprayed with nonstick cooking spray. Set aside and let rise for another 35-45 minutes.
  6. Preheat oven to 390F. Bake rolls for about 18 minutes, or until the rolls are a golden brown and the roll sounds hollow when tapped. Remove rolls from oven and brush with melted butter.
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Crockpot Creamed Corn

Very, very easy and tasty!  I replaced my other creamed corn recipe with this one!

Crockpot Creamed Corn
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time
4 hours
Servings Prep Time
8 servings 5 minutes
Cook Time
4 hours
Crockpot Creamed Corn
Print Recipe
Servings Prep Time
8 servings 5 minutes
Cook Time
4 hours
Servings Prep Time
8 servings 5 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in crock pot.
  2. Cook on low for 4 hours, stirring occasionally.
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Chocolate No-Bake Cookies

These are super easy and chocolatey!  When I take them to get-togethers with other choices of cookies, these always go first!  This is a classic recipe with a lot of variations. But this is the way I make them.

Chocolate No-Bake Cookies
Print Recipe
Servings Prep Time
6 dozen 5 minutes
Cook Time
12 minutes
Servings Prep Time
6 dozen 5 minutes
Cook Time
12 minutes
Chocolate No-Bake Cookies
Print Recipe
Servings Prep Time
6 dozen 5 minutes
Cook Time
12 minutes
Servings Prep Time
6 dozen 5 minutes
Cook Time
12 minutes
Ingredients
Servings: dozen
Instructions
  1. Combine sugar, cocoa, milk, butter and salt in large saucepan.
  2. Bring to a boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Meanwhile, line cookie sheets with wax paper.
  3. Stir mixture and bring to a boil that can't be stirred down for 1 minute.
  4. Remove from heat and stir in peanut butter until smooth.
  5. Add oats and stir to mix well.
  6. Drop by small cookie scoop onto wax paper. Refrigerate.
Recipe Notes

You can also pour this mixture into a 9" square pan that has been greased, let cool, then cut into squares.

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Basic Crepes

Crepes are so versatile!  They can be used for breakfast, lunch, dinner, dessert or a snack!  This is a very good basic recipe that is based on the recipe from www.chef-in-training.com.  I liked it better than the other recipes I tried, so I am sharing it here.

We had a Create Your Own Crepe bar for Mother’s Day.  My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips.  There are so many possibilities!  Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself.  It turned out great!  We also made some chocolate crepes, but I preferred these to the chocolate ones!

The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.

Basic Crepes
Print Recipe
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Basic Crepes
Print Recipe
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 crepes 5 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Servings: crepes
Instructions
  1. In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
  2. Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
  3. Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.
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Buttermilk Chocolate Chip Pancakes

This is our grandkids’ favorite breakfast!!!  I make the batter and my husband makes the pancakes.  You can also make them without the chocolate chips if you prefer.

Buttermilk Chocolate Chip Pancakes
Print Recipe
Servings
8 pancakes
Servings
8 pancakes
Buttermilk Chocolate Chip Pancakes
Print Recipe
Servings
8 pancakes
Servings
8 pancakes
Ingredients
Servings: pancakes
Instructions
  1. Beat egg with mixer until fluffy. Beat in remaining ingredients just until smooth. You may have to add a little more buttermilk if it is too thick. Drop by 1/4 cup onto hot greased griddle. Cook until edges start to cook, then flip and cook on other side. Continue with rest of batter. Serve warm with powdered sugar.
Recipe Notes

The buttermilk powder makes a more fragile pancake than the real buttermilk.  We like to use the full fat buttermilk.

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

Nutrition info for 2 pancakes:

399 calories, 19 g. fat, 263 mg potassium, 53 g carbs, 4 g fiber, 29 g sugar, 11 g protein

If you make this without the chocolate chips, 2 pancakes contain: 212 calories, 8 g fat, 263 mg potassium, 29 g carbs, 1 g fiber, 8 g sugar, 8 g protein

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Cole Slaw for 125

This is a recipe my mother-in-law gave me that she always used for funeral dinners.  I also used it many times for church dinners.  It was always very popular.

Cole Slaw for 125
Print Recipe
Servings Prep Time
125 servings 10 minutes
Passive Time
1 hour
Servings Prep Time
125 servings 10 minutes
Passive Time
1 hour
Cole Slaw for 125
Print Recipe
Servings Prep Time
125 servings 10 minutes
Passive Time
1 hour
Servings Prep Time
125 servings 10 minutes
Passive Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Mix all dressing ingredients together and let stand in refrigerator at least 1 hour. Stir in cole slaw. It will seem like there is not enough dressing to begin with, but will become thinner after the cole slaw is added and it sits for a little while.
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Best Ever Banana Cake with Cream Cheese Frosting

This is not my recipe.  It came from http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256

Our daughter wanted me to put this recipe on here.

 

Best Ever Banana Cake with Cream Cheese Frosting
Print Recipe
Servings Prep Time
1 9x13" pan 15 minutes
Cook Time
1 hour
Servings Prep Time
1 9x13" pan 15 minutes
Cook Time
1 hour
Best Ever Banana Cake with Cream Cheese Frosting
Print Recipe
Servings Prep Time
1 9x13" pan 15 minutes
Cook Time
1 hour
Servings Prep Time
1 9x13" pan 15 minutes
Cook Time
1 hour
Ingredients
Frosting
Garnish
Servings: 9x13" pan
Instructions
  1. Preheat oven to 275. Grease and flour a 9x13" pan.
  2. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp. vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  3. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 tsp. vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.
Recipe Notes

These were the notes for this recipe: This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

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Pizza Sauce

I will never buy pizza sauce again after discovering this recipe!  It is quick, easy and thick, and does not require any cooking before it goes on the pizza!

Pizza Sauce
Print Recipe
Servings Prep Time
3 cups 5 minutes
Servings Prep Time
3 cups 5 minutes
Pizza Sauce
Print Recipe
Servings Prep Time
3 cups 5 minutes
Servings Prep Time
3 cups 5 minutes
Ingredients
Servings: cups
Instructions
  1. Combine all ingredients.
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