Instant Pot Creamy Fettuccine

• 4 Tbs. Butter
• 5 large garlic cloves, minced
• 3 cups chicken broth, or 3 cups water with 1 TBS. chicken bouillion mixed in
• 1 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp pepper
• 16 oz. Fettuccine noodles broke in half (uncooked)
• 1 cup parmesan cheese (fresh only, not the powder stuff)

1. Set instant pot to saute. Add butter and saute the garlic for a minute until the aroma builds.
2. Add in chicken broth, cream, salt, and pepper and stir. 
3. Place the noodles in the instant pot, trying to keep them separated so that they don't all stick together when they are cooking. Make sure they are pressed down so that liquid covers them somewhat. 
4. Cook in the instant pot for 9 minutes, then let sit 4 minutes before releaseing pressure. 
5. Open the instant pot and stir, then add the parmesan cheese and stir more.

Tips:

I like to saute shrimp in garlic, olive oil and butter on the stovetop while the fettucine is cooking in the instant pot, then combine when both are finished. I tried once doing the shrimp in the instant pot with the noodles and it was not good. 

I've also added in rotisserie cooked chicken pieces after the noodles are cooked  for chicken fettuccine. That's yummy too. 

Blackberry Cobbler

Blackberry Cobbler

5 c. blackberries
1 1/4 c. Sugar 

*Stir together fruit and sugar and set aside; let stand 15-20 minutes.

Batter:

2 c. flour

4 tsp. baking powder

1 tsp. salt

3/4 c sugar (optional)

*sift together, then add:

2 c. cold milk

1 c. (2 cubes) melted butter 

Pour batter into ungreased 9x13 pan. Spoon blackberries on top of the batter.

Bake @ 375 degrees for 45-55 minutes. 

Serve with ice cream! 

Lemon Meringue Pie (using lemon jello pudding)

From the back of the Lemon Jello Pudding box. It seems that not all boxes have this recipe listed anymore, but it's a good one!

Lemon Meringue Pie (using lemon jello pudding)

-Small box lemon pudding (3 oz.)
-1/2 cup sugar
-2 beaten egg yolks
-2 1/4 c. water
-baked pie crust

Mix everything together and bring to a full boil on medium heat, stirring constantly. 

Cool 5 minutes stirring twice

Pour into cooled baked 9" crust

Meringue

-3 egg whites
-1/3 c. sugar

Beat whites with a mixer until foamy. Gradually beat in sugar until stiff peaks form. Spread over filling sealing around the edge of the crust. 

Bake 10-15 minutes or until the meringue is lightly browned.

Cool at room temperature for 4 hours. Refrigerate

Quick Easy Sugar Cookies

 I love sugar cookies! A friend of mine brought these to an event, and they were great. She says they don't roll out well to make shaped cookies, but great to use a cookie scoop and bake. The dough does not need to be chilled first.

Sugar Cookies   (Betsey)

3 cubes butter, softened

4 eggs

2 c. sugar

1 tsp. Vanilla

4 c. flour

1 tsp salt

2 tsp. Baking powder

Cream together the butter, eggs, sugar, and vanilla. Add in the flour, salt, and baking powder. Scoop onto a greased cookie sheet and Bake at 350 for 9 minutes.

Frosting

¾ c. butter

6-7 TBS. milk

1 tsp. Almond extract

Powdered sugar (enough for a light consistency)

Chocolate Sheet Cake (Brownie Like)

From Bobbi:

Chocolate Sheet Cake

2 c. flour
2 c. sugar
1/2  tsp. salt
1 tsp. baking soda
1/4 c. cocoa
1 c. butter (2 sticks)
1 c. boiling water
3/4 c. buttermilk
2 eggs
1 tsp. vanilla

-Mix together flour, sugar, and salt. Set aside.
-Melt the butter in a pan and add the cocoa.  

-Mix the butter and cocoa well, then add boiling water and let the mixture boil for just a       minute.  

-Remove from heat and mix this in with the flour mixture.

-In a separate bowl, mix the buttermilk, egg, baking soda, and vanilla.  

-Next, stir this into the chocolate and flour mixture to complete the cake batter.

-Pour into greased and floured cookie sheet (13"x 18") and bake at 350 for 20 minutes.

Icing:
1/2 c. + 6 TBS butter (equal to 1 and 3/4 stick of butter)
1/4 c. cocoa
6 TBS milk
1 tsp. vanilla
3 - 3 1/4 c. powdered sugar

Melt butter in a saucepan, and then add cocoa.  Whisk well until there are no lumps (on low heat). Remove from heat and pour over top of powdered sugar in a bowl or electric mixer.  Add vanilla and milk, and then beat well so there are no lumps.  Poor over the top of the warm (BUT NOT HOT!) cake.

A LITTLE LESS FROSTING:
10 Tbs. Butter (1 stick + 2 Tbs.)
3 Tbs. Cocoa
5 Tbs. milk
1 tsp. vanilla
3 c. powdered sugar

Butternut Squash Soup

Butternut Squash Soup

6 Tbs. chopped onion
4 Tbs butter
Approx. 4 cups cooked butternut squash
3 c. water
1 tsp. chicken bouillion
1/2 tsp. dried marjoram
1/8 tsp. red pepper (cayenne pepper)
1/2 tsp. salt
1/4 tsp. pepper
4 oz. cream cheese

1. Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.
2. Saute onions in butter.
3. Take half of the squash and add it to the blender with 1 1/2 cups water and the cooked onions. Blend well.  Poor into a large soup pot.
4. Put the remaining squash into the blender as well as the boiullion, marjoram, red pepper, salt, pepper, cream cheese, and other 1 1/2 c. of water.  Blend until smooth.  Add this to the soup pot with the other squash mixture previously blended.
5.  Stir all together.
6.  Simmer about 10 minutes.
7. Serve with ritz or saltines and enjoy!

Notes: The original recipe called for 8 oz. cream cheese and 1/4 tsp cayenne pepper.  This was way too much cayenned for my family, and I felt the full cream cheese made the soup tast too much like cream cheese and not enough like squash.  The cream cheese does give a very smooth texture though.

Cook butternut squash.  I recommend peeling it, then cubing it into about 1 1/2" cubes.  I then cook it in the instant pot for 5 minutes.

Saute the onions in the butter.

Instant Pot Venison Stew

Venison Stew:

1 lb. deer meat cut into bit sized pieces and all sinew removed
4 cups beef broth or 4 cups water with 4 tsp. beef bouillion
2 Tbs. stew seasoning (stew seasoning recipe is on this blog)
1 1/2 c. V8 or 1 quart bottled tomatoes, blended
1-2 Tbs Worcestershire sauce
2 bay leaves
1/4 tsp. garlic powder

4 potatoes
4 large carrots
3 celery stalks
1 onion
2 Tbs. melted butter
2 Tbs. flour

Set Instant Pot to Saute.  Add about 2 Tbs. oil to the hot Instant Pot.  Drop in the meat and sprinkle with a little salt and pepper and about 1/2 tbs. of the stew seasoning.  Brown the meat on saute, then turn the Instant Pot off and pour in the beef broth to deglaze the pot.  Stir in the V8 or tomatoes, (whatever you're using), the rest of the stew seasoning, worcestershire sauce, bay leaves, and garlic powder.  Set time for 15 minutes, and then quic release the pressure when cooking is done.

In the meantime, cut up vegetables.  In a small bowl, melt the butter and whisk in the flour.  When the meat is done cooking and the pressure is released, add all the vegetables and the flour/butter mixture.  Set pressure cooker for 4 minutes.  Quick release when done.  Enjoy!