Instant Pot Oreo Cheesecake

PARKER FEIERBACH

This cheesecake is the perfect size: it yields cute little slices that won't make you feel too guilty for eating a second serving. We recommend wrapping the cake pan twice in aluminum to make sure steam doesn't get into the cheesecake and make the top soggy. This ensures a solid cheesecake that's creamy throughout.


INGREDIENTS

FOR THE CRUST

Cooking spray

16 Oreos, finely crushed (about 1 1/2 c.)

3 tbsp. melted butter

FOR THE CHEESECAKE

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar 

1/4 c. packed brown sugar

1/4 c. sour cream

2 large eggs 

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 tbsp. all-purpose flour

10 Oreos

For Serving add:

Whipped topping, for garnish

Crushed Oreos, for garnish

Chocolate syrup, for serving

DIRECTIONS

1. Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine Oreo crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Using a glass, press mixture evenly into the bottom and up the side of the pan. Freeze for 20 minutes.
2. Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Don’t overmix. Add vanilla, salt, and flour and beat until combined. 
3. Crush 10 Oreos with your hands and fold into the cheesecake batter. Pour batter into springform pan on top of crust and bang pan on countertop a few times to tap out air bubbles in the mixture. Tightly wrap entire pan in two layers of foil.
4. Pour 1 cup water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
5. Lock lid and set to Pressure Cook on high for 37 minutes. Let pressure naturally release 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. 
6. Remove cheesecake from the pot using sling, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or up to overnight. 
7. To serve, dollop whipped topping on cake and top with more crushed Oreos. Slice and drizzle each slice with chocolate sauce.

How To Make Instant Pot Vanilla Extract

MAKES6 cups vanilla extract

INGREDIENTS

• 6 vanilla beans, preferably grade B
• 6 cups vodka, preferably mid-priced 80% proof, such as Smirnoff or Tito's
• 1 cup water with trivet or steamer insert

• Instant Pot
• 3 (16-ounce) canning jars with lids
• Tongs
• Measuring cup
• Paring knife

INSTRUCTIONS

1. Split the vanilla beans. Use the tip of a paring knife to split each vanilla bean in two lengthwise.
2. Divide the vanilla beans and vodka between 3 jars. Divide the split beans among 3 (16-ounce) canning jars. Add 2 cups of vodka into each jar and make sure the beans are completely covered in vodka.
3. Seal the jars and add to the Instant Pot. Place the lids on the jars and seal finger tight. Set the Instant Pot's trivet in the bottom of the insert. Place the jars on the trivet with equal space around them.
4. Add the water to the Instant Pot, seal, and cook on high pressure for 60 minutes. Add the water to the Instant Pot and seal the pot. Use manual mode to cook the jars for 1 hour at high pressure. When the cook time is up, don't do a thing — allow the pot to naturally release its pressure for at least 1 hour or longer.
5. Remove the jars of extract from the pressure cooker and cool completely. Use tongs to transfer the jars to a kitchen towel or cooling rack to cool completely before storing.
6. Extract is ready to use immediately. You can use your extract within as little as 24 hours, but you can also wait, as it gets stronger within a week. Store in a cool, dark place. Feel free to move the extract from the canning jars to more decorative jars or bottles for gifting.

RECIPE NOTES

Storage: Vanilla extract kept in airtight containers at cool room temperature can be kept indefinitely.

El Pato

In instant pot for 20 minutes

4 frozen chicken breasts

1 can chicken broth

Shred Chicken and add: Then set instant pot for 15 more minutes

1 can El Pato

1 can Tomato Paste

1 can diced tomatos

salt and pepper to taste

6 peeled and cubed potatos

May need to put on saute to thicken the sauce by boiling out some of the liquid

Serve over warm tortilla shell with shredded cheddar cheese

Chicken Enchilada Soup

Ingredients:
Combine in instant pot set at (20 min for frozen-10 min thawed)

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 24 oz chicken broth

Remove Chicken and shred it, set aside.

In a small bowl mix 1 or 2 ladles of soup with half and half. Stir, then add to instant pot. Add Enchilada sauce.

• 1 cup half and half
• 28 oz can green enchilada sauce
• 4 oz green salsa

Add to Instant pot and then put on Saute and heat til cheeses melt and blend in smoothly

• 2 cup Monterey jack cheese shredded
• 4 oz cream cheese, cubed and at room temperature
• salt and pepper to taste
• add a handful of fresh cilantro
• optional garnish: avocado, green onion, sour cream, tortilla chips

Beef Stroganoff (Instant Pot)

Ingredients:                                                         _

2 lbs beef chuck, trimmed and cut into cubes      ]

1 large onion, chopped                                         ]      Oil instant pot set to Saute

1  1/2 tsp salt                                                        ]       Add 1st 4 ingredients and brown meat

1/2 tsp pepper                                                     _]

                                                                            _

1 lb white mushrooms, sliced                              ]     Add to instant pot set and cook 25-30 min

1/4 C water                                                         _]        to make meat tender

                                                                           _

2 Tbsp cornstarch                                               ]

Meat juices in instant pot                                   ]       Add, set to Saute, Stir until desired thickness

1/2 to 3/4 C Sour cream                                   _]

Serve over cooked rice.

(1st 5 ingredients can be prepped ahead and frozen)

Can combine all ingredients into Crock Pot and cook for 8 hours, spray cooking surface w/ oil 1st.

                     

Cafe Rio’s Sweet Barbacoa Pork

prep time:

10 MINS

cook time:

6 HRS

total time:

6 HRS 10 MINS

INGREDIENTS

•  7-8 lbs. boneless pork butt or shoulder make a 3-4 lb pork roast if you are just doing your family
•  4 cups root beer
•  5 8oz cans tomato sauce
•  4 Tablespoons molasses or honey
•  3 teaspoons minced garlic
•  ½ teaspoon salt
•  2 - 3 cups brown sugar
•  pepper to taste
•  4 teaspoons cumin

INSTRUCTIONS

1. Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water or 2 1/2 hours in Instant Pot. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. This part can be done well in advance.
2. Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon. Instant Pot - put in rest of ingredients and cook for 45 minutes.
3. Traditionally this meat is served over a salad or in a burrito.
4. To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese
5. Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing .

RECIPE NOTES

Recipe Note: The above sauce makes enough sauce for up to a 10 lb roast! So if you have a 3-4 lb pork roast, half the sauce.

This freezes well!

Source: a mix between Martha McMullin's and Sheri Denney's recipes.

Crepes

Ingredients:

2 C whole milk

3 eggs

5 Tbsp butter (melted)

1/2 tsp salt

1 3/4 C flour

For Dessert Crepes add:

2 Tbsp sugar

1. Put all ingredients in vitamix on medium speed, blend a couple of minutes until all smooth and no flour lumps.

2. Pour enough for 1/2 size of crepe you want onto hot buttered griddle. 

3. Immediately start spreading out the batter flatter and wider on griddle surface as wide and flat as you can go without ripping the cooking batter.

4. When edges of crepe start to dry out and batter has turned a darker color, slide thin spatula tip around edges loosening crepe from cooking surface and when loosened quickly slide the spatula all the way under the crepe and turn.

 Brown Sugar Cinnamon Monkey Bread

Melt Together in small bowl

1/4 cup sugar or brown sugar

2 tsp cinnamon

1/4 cup unsalted butter, plus more for buttering pan

24 Frozen Rhodes rolls or comparable amount of your favorite bread/roll recipe

1 cup packed light brown sugar

1/3 cup butter

1/2 tsp vanilla extract

1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees.  Heavily butter a bundt pan.  Sprinkle chopped pecans evenly around the bottom of the pan (optional).

Combine the cinnamon/sugar/butter mix in a small bowl and set aside.  Cut dough into 1" chunks.  Dredge both sides in cinnamon and sugar mixture.  Continue until all biscuits are coated.   Drop coated dough into the pan, trying to keep the layers even all the way around.  Don't worry about packing them in too tightly, they'll fill in the gaps as it bakes. Drizzle remaining cinnamon butter over dough. 

In a small saucepan, melt butter and brown sugar over medium high heat.  Heat just until the edges of the sauce start to rapidly bubble and boil.  Remove from heat, stir in vanilla and pour 1/2 of the mixture over the  the rolls as you are layering them. 

Bake about 30-35 minutes until top is golden brown.  Cool about five minutes in the pan, cover with a large plate and invert. Heat remaining sugar sauce and pour over cooked rolls.   Serve warm.