Instant Pot Chocolate Cheesecake

Ingredients

Crust 

1 cup chocolate wafer crumbs (can use Oreos without filling)

3 tablespoons melted butter

Cheesecake

1 1/3 cups chopped bittersweet chocolate

16 oz cream cheese 

2/3 cup sugar 

2 tablespoons brown sugar 

2 tablespoons cocoa

3 eggs

1/2 cup heavy cream

2/3 teaspoon vanilla

Ganache

1 cup semisweet chocolate chips (or chopped)

1 cup heavy cream

Directions

1. Bring all ingredients to room temperature before you begin.
2. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
3. Mix chocolate wafer crumbs and melted butter to a large bowl and stir until well combined. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges. Freeze for at least 20 minutes.
4. Meanwhile, melt the bittersweet chocolate in a double boiler and set aside to cool somewhat.
5. In a large bowl, beat the cream cheese until light and fluffy on medium-low speed.
6. Add the sugars and cocoa and beat until smooth. Scrape the sides and bottom of the bowl.
7. Add the eggs one at a time and beat after each addition until well combined.
8. Add heavy cream and vanilla extract. Beat well, stopping to scrape the sides and bottom of the bowl.
9. Fold in the melted chocolate. Pulse for another 20 seconds.
10. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.
11. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
12. Gently transfer the cheesecake pan on top of the trivet.
13. Select manual setting and adjust pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
14. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
15. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
16. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.
17. For ganache, heat the heavy cream until it reaches a low simmer. Pour over the chocolate chips (or coarsely chopped chocolate). Let sit for 2-3 minutes, then whisk until smooth. The ganache will harden as it cools. Pour or spread over the cooled cheesecake.

1 Bowl Baked Oatmeal

This comes from Sally’s Baking Addiction.

Ingredients

1 and 3/4 cups (420ml) milk (dairy or nondairy)

2 large eggs

1/2 cup (120ml) pure maple syrup*

1/4 cup (60g) unsalted butter, melted and slightly cooled*

1/4 cup (60g) unsweetened applesauce or mashed banana

3 cups (240g) old-fashioned whole oats*

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 and 1/2 cups mixed berries, fresh or frozen (do not thaw)

optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Any similar size or shape pan works, though 8×8 inch would be too small. See recipe note for 9×13 inch pan.
2. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal.) Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
3. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.

Notes

1. Make Ahead Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
2. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See make ahead instructions above for alternative.
3. Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
4. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
5. Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
6. Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
7. Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
8. 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.
9. Nutrition Information per Serving (with unsweetened applesauce and unsweetened almond milk using Spark Recipe Calculator): Calories 227, Total Fat 8g, Carbohydrate 34g, Dietary Fiber 4g, Sugars 15g, Protein 5g.

Corn Chowder

This is a blend of two recipes, a creation of Kristina's.

Ingredients

olive oil

1/2 cup onion, chopped

2 cups potatoes, cubed

1 can corn, drained

1 cup diced carrots

diced bell pepper (optional)

salt and pepper to taste

3 cups chicken broth

1 cup milk, cream or half and half

1-2 T flour

3/4 c shredded smoked cheddar

bacon bits

Directions

1.  Turn Instant Pot on sauté. When hot, add oil and sauté the onions for 2-3 minutes until fragrant.
2. Add the potatoes, carrots, bell peppers and corn. Sprinkle with salt and pepper and stir well.
3. Add the chicken broth and stir. Make sure nothing is sticking to the pan. Close and lock the lid.
4. Press the Cancel button. Then press Manual and set the cooking time to 5-6 minutes.
5. When the timer beeps, let sit for a minute or two and then use Quick Release to release the rest of the pressure. 
6. Set pot to Sauté. 
7. Whisk together the flour and milk/cream. Add to pot and stir to thicken.
8. Add smoked cheddar. Serve with bacon bits sprinkled on top.

Zuppa Toscana

Ingredients

1 lb Italian sausage (I like mild sausage)
2 large russet baking potatoes, wash, sliced in half, and then in 1/4 inch slices
1 large vidalia onion, chopped
4 slices cooked bacon, chopped
1 teaspoon Accent seasoning (optional)
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄2 teaspoon red pepper flakes
2 garlic cloves, minced or 1 tablespoon of minced garlic from jar
2 cups packed in measuring cup kale or 2 cups swiss chard, chopped
2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor
1 quart water
2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste
1 cup heavy whipping cream (tempered)

Directions

1. Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.
2. Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.
3. Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).
4. Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.
5. Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.
6. Check for taste and then serve.

Tzatziki

This recipe comes from cookieandkate.com.

Ingredients

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt

Instructions

1. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Instant Pot Cheesecake

Who knew that you can make great cheesecake in your Instant Pot? It's true!

Ingredients

Crust:

1 1/4 Cups graham crackers crumbs
1/2 Cup walnuts
1 Tbsp brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
5 Tbsp unsalted butter melted

Batter:

16 oz - cream cheese, at room temperature
1/2 Cup white granulated sugar
1 Tbsp cornstarch
3 Large eggs at room temperature
1/2 Cup heavy cream at room temperature
1 tsp vanilla extract
1/2 tsp almond extract

Mixed Berry Topping:

5 Tbsp raspberry or strawberry jam
2 Tbsp water
1 1/2 Cups strawberries halved
3/4 Cup blackberries
3/4 Cup blueberries
1 Tbsp lemon zest

Directions

Cheesecake Crust:

1. Lightly coat a 7x3-inch springform pan with nonstick spray and set aside.
2. Finely chop the walnuts or add them to a food processor.
3. Add all the graham crackers crumbs, ground walnuts, cinnamon, nutmeg, brown sugar and melted butter to a large bowl and stir until well combined.
4. Press the mixture into the prepared springform pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
5. Freeze for at least 20 minutes.

Cheesecake Batter:

1. Make sure all the ingredients are at room temperature before you begin.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese until light and fluffy on medium-low speed.
3. Add the sugar and cornstarch and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl.
4. Add the eggs one at a time and beat after each addition until well combined.
5. Add heavy cream, vanilla extract and almond extract. Beat well, stopping to scrape the sides and bottom of the bowl.
6. Remove crust from freezer and pour cheesecake batter mixture into the prepared pan. Cover the top with foil.

Cook:

1. Place metal trivet into a 6-qt Instant Pot and add 1 1/2 cups water.
2. Gently transfer the cheesecake pan on top of the trivet.
3. Select manual setting and adjust pressure to high. Set time to 30 minutes. You can do 35 minutes for a denser cheesecake.
4. When finished cooking and the Instant Pot beeps, release pressure naturally for about 20-30 minutes.
5. Carefully open the pot and transfer cheesecake to a cooling rack. Let it cool for 1 hour, after which run a paring knife around the edges.
6. Transfer cheesecake to the refrigerator for at least 6 hours or overnight.

Berry Topping:

1. In a large bowl, combine strawberry jam and 2 tablespoons of water. Microwave for 30 seconds. Stir to combine.
2. Stir in strawberries, blackberries, blueberries and lemon zest until the berries are evenly coated in the jam mixture.
3. Remove cheesecake from pan before serving and top with the berry mixture.
4. Serve immediately.

Stir-fried Broccoli and Peanuts

The original recipe comes from Eating Well.

Ingredients

⅓ cup creamy natural peanut butter
½ cup water, divided
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce, divided
1 tablespoon rice vinegar
2 tablespoons canola oil
1½ pounds broccoli crowns, trimmed and cut into 1-inch pieces
1 large red bell pepper, sliced
2 cloves garlic, minced
¼- ½ teaspoon crushed red pepper, or to taste
¼ cup chopped unsalted peanuts
NOTE: I added pork. Chicken, tofu or another protein source would work equally well.

Directions

1. Whisk peanut butter, ¼ cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside. 
2. Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes. 
3. Add the remaining ¼ cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. 
4. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.