Rootitoot Cheesecake for IP Novices

I use a Fat Daddio 7-inch cheesecake pan but any brand of pan will do. (Adjusted cook time for 6-inch pan included in recipe below.) I don't line the sides with parchment and I don't cover it with tin foil. (It's too finicky and it's not necessary.) Use the flat bottom of the cheesecake pan and carve out a parchment paper circle with a paring knife. Then put it in and spray it and the inside of the pan with cooking spray.

**Old fashioned tip: warm the cream cheese and eggs for easy blending:
Warm a plate and a glass bowl under very warm tap water and dry them. Quickly put the unwrapped cream cheese on the plate, cover with the hot bowl and put a dish towel over it like a tea cozy and leave it for 20 - 30 minutes. Warm the eggs (in their shells) in a bowl of hot tap water for about 5 minutes.**

3/4 cup graham, chocolate or vanilla wafers crumbs
2 tsp sugar
3 Tbsp melted butter

(Increase amounts if you like a thicker crust.)
Mix together with a fork and press it in the bottom of the pan and up the sides a bit if you like. I don't even bake it; I just put it in the freezer while I make the filling but if you want to: 350 degrees for 9 minutes, then cool completely.

2 8-oz pkg cream cheese (room temp or warmer) (low-fat works, too)
3/4 cup sugar
2 eggs (room temp or warmer)
1/2 tsp vanilla
1/4 tsp salt
(1-2 tsp grated lemon zest - optional)

Mix everything together until smooth. Very important: beat as little as possible. The less air, the denser and creamier the cheesecake. I like to use my 4 cup measuring cup and immersion blender, keeping the blender's head below the surface so as not to add air. You can use a blender, stand mixer or food processor on low speed or pulse. Pour this over the crust.

Put 1 cup of water in the IP and put the trivet/rack in. Place the cheesecake on the trivet, close the lid and set the valve on the top to Sealing. Hit the Pressure Cook (or Manual) button and use the + and – buttons to set the time at 26 minutes. (30 minutes if it's a 6-inch pan.)

When it beeps that it's done, just ignore it for 15 minutes for an NR (Natural Release). Then flip the valve from Sealing to Venting for a Quick Release. (It may HISS a little but not much.) When the pin drops, open the pot and take the cheesecake out. Tilt the pan and gently blot any condensation off with a paper towel. It may be kind of puffy at first but it will settle down into the typical flat top as it cools. Let it cool for an hour or so on the counter. Whisk and spread the topping over the cheesecake:

1 cup sour cream
3 Tbsp sugar
1/2 tsp vanilla.

Now comes the hardest part of the whole recipe: cover and refrigerating in the pan for at least 4 hours or preferably overnight.

I like it just plain but you can top it with, oh my gosh...just about anything: sliced mangoes, berries, cherry pie filling, sliced bananas and chocolate sauce, lemon curd, whipped cream, a dusting of cocoa, caramel sauce.... you get the idea.

Prepare yourself -there will be applause. :) I hope you love it as much as I do.

Strawberry Cream Cheese French Toast

• Prep
  30 m
• Cook
  1 h 15 m
• Ready In
  9 h 45 m
  

Recipe By:Tamala Henry

"French toast casserole is served with a drizzle of warm homemade strawberry sauce."

Ingredients

• 12 slices home-style white bread, cut into 1-inch cubes, divided
• 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
• 1 1/2 cups sliced fresh strawberries
• 2 cups half-and-half
• 12 large eggs
• 1/3 cup pure maple syrup

 

• Sauce:
• 1 cup white sugar
• 1 cup water
• 2 tablespoons cornstarch
• 1 cup sliced fresh strawberries
• 1 tablespoon butter

Directions

1. Generously grease a 9x13-inch baking dish.
2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
4. Remove baking dish from refrigerator 45 minutes before baking.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

ALL RIGHTS RESERVED © 2018 Allrecipes.com 

Original Chex™ Party Mix

Prep 15 MIN

Total 15 MIN

Servings 24

Ingredients

3 cups Corn Chex™ cereal

3 cups Rice Chex™ cereal

3 cups Wheat Chex™ cereal

1 cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

Steps

1 In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2 Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Open-Faced Pizza Burgers

TOTAL TIME: Prep/Total Time: 30 min.YIELD:12 servings

Ingredients

1-1/2 pounds ground beef

1/4 cup chopped onion

1 can (15 ounces) pizza sauce

1 can (4 ounces) mushroom stems and pieces, drained

1 tablespoon sugar

1/2 teaspoon dried oregano

6 hamburger buns, split and toasted

1-1/2 cups shredded part-skim mozzarella cheese

Directions

1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese.

2. Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.

3. To freeze for quick lunches later, place the split and toasted buns on a baking sheet. Spoon the meat mixture onto buns; freeze for 1 hour. Transfer to heavy-duty resealable plastic bags or airtight containers.

4. To use frozen burgers: Thaw completely in the refrigerator. Sprinkle with cheese. Broil 4 in. from the heat for 2 minutes or until heated through and cheese is melted. Yield: 12 servings.

Nutritional Facts

1 each: 205 calories, 8g fat (4g saturated fat), 36mg cholesterol, 357mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 16g protein.

© 2017 RDA Enthusiast Brands, LLC

   

BARBECUE PORK AND PENNE SKILLET

MAKES:

8 servings

TOTAL TIME:

Prep/Total Time: 25 min

INGREDIENTS

• 1 package (16 ounces) penne pasta
• 1 cup chopped sweet red pepper
• 3/4 cup chopped onion
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1/2 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1-1/4 cups shredded cheddar cheese
• 1/4 cup chopped green onions

DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.

Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions.
Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through. Yield: 8 servings.

NUTRITIONAL FACTS

1-1/4 cups: 428 calories, 11g fat (6g saturated fat), 40mg cholesterol, 903mg sodium, 61g carbohydrate (16g sugars, 4g fiber), 20g protein.

Tips: did full can of broth, whole onion and pepper, 2 cups of cheese.

Use whole can of broth, was a little dry.

I used my own shredded bbq chicken recipe and subbed in chicken broth instead of beef and I am IN LOVE with this dish

RUSTIC ITALIAN TORTELLINI SOUP

MAKES:

6 servings

TOTAL TIME:

Prep: 20 min. Cook: 20 min

INGREDIENTS

• 3/4 pound Italian turkey sausage links, casings removed
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1-3/4 cups water
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (9 ounces) refrigerated cheese tortellini
• 1 package (6 ounces) fresh baby spinach, coarsely chopped
• 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash crushed red pepper flakes
• Shredded Parmesan cheese, optional

Tips:  substitute chicken for sausage.

Use frozen spinach.

I used hot italian sausage and added half a cup of heavy cream at the end 

Use chicken broth instead of water.

DIRECTIONS

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.

Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 6 servings (2 quarts)

NUTRITIONAL FACTS

1-1/3 cups: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.

SHRIMP SCAMPI

Tips: We added some spinach after to the pasta after draining the water.

"This recipe needs about a half cup of chicken broth or white wine to keep it from being too dry. Otherwise, it is very, very tasty."

INGREDIENTS

• 3 to 4 garlic cloves, minced
• 1/4 cup butter, cubed
• 1/4 cup olive oil
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/4 cup lemon juice
• 1/2 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/2 cup grated Parmesan cheese
• 1/4 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• Hot cooked angel hair pasta

DIRECTIONS

In a 10-in. ovenproof skillet, saute garlic in butter and oil until tender. Stir in the shrimp, lemon juice, pepper and oregano; cook and stir for 2-3 minutes or until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs and parsley. Broil 6 in. from the heat for 2-3 minutes or until topping is golden brown. Serve over pasta. Yield: 4 servings

NUTRITIONAL FACTS

1 cup: 395 calories, 30g fat (11g saturated fat), 177mg cholesterol, 420mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 24g protein.