Pressure Cooker Porcupine Meatballs

Porcupine Meatballs is a vintage recipe that combines beef and rice into meatballs, which is then cooked in a tomato-based sauce.  Served over mashed potatoes, they are so good!  Porcupine Meatballs are called that because rice inside the meatballs emerges during cooking making each meatball look like it has quills.  And because this recipe is made in the pressure cooker, it cooks perfectly without heating up your kitchen.

Red wine vinegar shown below.

 

 

I accidentally left the red wine vinegar out of my ingredient photo, but I had to include a photo of it for obvious reasons. ;)

Pressure Cooker Porcupine Meatballs

Yield:  6 servings (4 meatballs per serving)

Approximate Total Time:  1 hour, 35 minutes 

Electric Pressure Cooker Size:  6 quarts

Meatballs

2 pounds 85/15 ground beef*

1 1/2 tsp. dried minced onion

2 eggs, beaten

1/2 cup long grain white rice (uncooked, rinsed)

2 1/2 tsp. salt

1/2 tsp. pepper

2 tsp. garlic powder

4 tsp. Worcestershire Sauce

Combine meatball ingredients and form into 24 meatballs.  Set aside.

Sauce**

2 (10.5 oz.) cans condensed tomato soup

2 cans water

2 tsp. red wine vinegar

4 tsp. Worcestershire Sauce

Mix the sauce ingredients in the inner pot of the pressure cooker stirring well.  Select SAUTE, and stir occasionally while sauce is heating.    When the sauce starts to simmer, add the meatballs one at a time to the sauce using a slotted spoon.  

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL and then select PRESSURE COOK (Manual) and cook for 25 minutes on High pressure.

When the 25-minute cook time ends, let the pressure release naturally for 15 minutes, and then open the steam vent to release any remaining pressure (Quick Release).  

Open lid, and serve meatballs and sauce over mashed potatoes.  Enjoy!

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*85/15 ground beef is best for this recipe, because there's enough fat to hold the meatball together without making the sauce overly greasy.

 

**We prefer more sauce, so I increase the sauce ingredients to:

3 (10.5 oz.) can condensed tomato soup

3 cans water

1 tbsp. red wine vinegar

2 tbsp. Worcestershire Sauce

Crab Rangoon Dip with Wonton Chips

Warm, cheesy, creamy goodness served on crispy wonton chips...Crab Rangoon Dip is so much easier to make than crab rangoon, plus you can load each chip with as much deliciousness as you desire!  

Crab Rangoon Dip with Wonton Chips

1 (16 oz.) package wonton wraps (found in the produce section)
1 (8 oz.) cream cheese, softened
1 (6 oz.) can of crabmeat, drained
1 heaping tbsp. mayonnaise
1 tsp. soy sauce
1/4 tsp. sugar
1/8 tsp. garlic powder
1/16 tsp. black pepper
1 green onion, sliced (plus additional green onion for garnish)
Sweet and sour sauce (link below)

Preheat oven to 350 degrees.  Spray 2 baking sheets with nonstick cooking spray.  Cut half of the wonton wraps diagonally so that they form 2 triangles.  A pizza cutter works well for this.  (You only need half of the 16 oz. package of wonton wraps.  The other half of the wraps can be baked as chips and stored in the freezer for future use if desired.)  Arrange wonton wraps on the baking sheets.  (See photo.)  Place one tray at a time on the middle oven rack and bake until golden brown.  This will take from 5-10 minutes depending on the thickness of the baking sheet.  Cool before serving.

Increase oven temperature to 400 degrees.  In a 2-qt. bowl, stir the cream cheese thoroughly to make sure there are no lumps.  Add the drained crab, mayonnaise, soy sauce, sugar, garlic powder, pepper, and green onion.  Place in an ungreased small baking dish.  (The baker I use holds 2 cups and is 4x6.)  Bake for 15-30 minutes or until bubbling and starting to turn a light golden color.  Garnish with additional green onion if desired.  Serve with wonton chips and sweet and sour sauce.

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My Perfect Sweet and Sour Sauce is a wonderful accompaniment to Crab Rangoon Dip, and the recipe can be found here:  http://www.easyaspiecanbe.com/2020/03/perfect-sweet-and-sour-sauce.html

Note:  This is how I arrange the wonton wraps on a baking sheet:

Pressure Cooker Green Beans, Potatoes, and Bacon

Pressure Cooker Green Beans, Potatoes, and Bacon is a classic, old-fashioned meal that tastes like it's simmered for hours.  Great with cornbread, fresh tomato slices, or corn-on-the-cob, it's comfort food at its finest.

Low sodium chicken broth is pictured, but regular chicken broth is recommended.

Pressure Cooker Green Beans, Potatoes, and Bacon

Yield:  6 servings

Approximate Total Time:  1 hour, 30 minutes 

Electric Pressure Cooker Size:  6 quarts

1-2 pounds fresh green beans

1.5 pounds new potatoes (red or white) or 1 (1.5 lb) bag Little Potatoes (Terrific Trio or Baby Boomer) or 1 (1.5 lb.) bag Baby Dutch Yellow Potatoes*

7 slices thick-cut bacon

1 sweet onion

2 cloves garlic minced or 1 tsp. jarred minced garlic

1/2 tsp. pepper

1 tsp. salt

1 (14.5 oz.) can chicken broth

Snap the ends off of the green beans, and then snap them in half.  Set aside.  If the potatoes are small, leave them whole, but if larger, cut them into halves or quarters.  Set aside.  Cut the bacon into 1.5-inch pieces, and then slice the onion.

Select SAUTE on your pressure cooker.  Add the chopped bacon and sliced onion.  Saute, stirring from time to time, until the onion softens.  Add the garlic and stir.  Add the pepper, salt, and chicken broth.  Stir well, and deglaze (scrape) the bottom of the pot so nothing's stuck to it.  Add the green beans and potatoes; stir. 

Lock pressure cooker lid in place and set steam vent to Sealing.  Select CANCEL, and then select PRESSURE COOK (Manual) and cook for 8 minutes on High pressure.  Allow the pressure to release naturally for 10 minutes. Then open the steam vent to release the remaining pressure (Quick Release).  Carefully remove lid. Salt and pepper to taste and serve.

*Any small potato brand or variety will work.  Most will be sold in a 1.5 lb. bag.

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Ultimate Chocolate Chip Cookies

Ultimate Chocolate Chip Cookies are the BEST chocolate chip cookies you will ever make.  I've been making this recipe for almost 40 years; that's how good it is!

Ultimate Chocolate Chip Cookies

3/4 cup (3/4 stick) Butter Flavor Crisco 

1 1/4 cups firmly packed light brown sugar

2 tbsp. milk

1 tbsp. vanilla

1 egg

1 3/4 cups flour

1 tsp. salt

3/4 tsp. baking soda

1 cup semi-sweet chocolate chips

1 cup coarsely chopped pecans (optional)*

Preheat oven to 375 degrees.  Place sheets of foil on counter top for cooling cookies.  Combine Crisco, brown sugar, milk, and vanilla in large mixing bowl.  Beat at medium speed of electric mixer until well blended.  Beat egg into creamed mixture.

Combine flour, salt, and baking soda.  Mix into creamed mixture just until blended.  Stir in chocolate chips and pecan pieces.

Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.  Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.  Yield:  about 36 cookies

*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Note:  Cookies are best eaten soon after baking.  For fresh-baked taste, remaining cookies (1-3 at a time) can be reheated in a microwave on high in 10-second increments until desired softness is achieved.

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Chili Cheese Dogs

This chili cheese dog recipe is easy, fast, and has a kick to it!

Chili Cheese Dogs

1 (15 oz.) can Wolf Brand Chili with no beans (or your favorite brand)

1 (15 oz.) can Ricos Gourmet Nacho Cheddar Cheese Sauce

1 (12 oz.) package hot dogs

1 package of hot dog buns

Combine the chili and nacho cheddar cheese sauce in a large saucepan.  (I use a 6 qt. Dutch oven.)  Add hotdogs and cover hot dogs with the mixture.  Place lid on top of saucepan and heat on medium low heat for 30 minutes stirring occasionally until heated through.  Serve in buns and top with desired toppings.

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Tuna Mac and Cheese Casserole

Impress your family with a quick and easy cheesy tuna casserole topped with French-fried onions.  Tuna Mac and Cheese is hearty comfort food.

Tuna Mac and Cheese Casserole

1 (7-1/4 oz.) box macaroni and cheese 

1 (12 oz.) can water-packed tuna, drained 

1 (10.5 oz.) can mushroom soup

1-1/3 cups milk

1 (12 oz.) pkg. frozen peas

1 (4 oz.) can mushroom stems and pieces, drained

1 (6 oz.) can French-fried onions

Salt to taste

Preheat oven to 325 degrees.  Prepare macaroni and cheese according to package directions.  Don't overcook the macaroni.  Add the tuna, soup, milk, peas, mushrooms, and 1 cup of the French-fried onions.  Salt to taste.  Place in a 7x11 baker sprayed with nonstick cooking spray.  Bake at 325 degrees for 25 minutes.

Sprinkle with remaining fried onions; bake 5 minutes longer or until onions are toasted and casserole is heated through.

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Pressure Cooker Velveeta Skillets

Sometimes, you just need a filling meal in a hurry.  Velveeta Skillets fit the bill and are easier than ever when made in the pressure cooker.  They cook faster, don't heat up the kitchen, and there is no constant stirring.  You'll never make them the traditional way again.

Pressure Cooker Velveeta Skillets

Yield:  4 servings

Approximate Total Time:  25 minutes 

Electric Pressure Cooker Size:  6 quarts

1 box Velveeta Skillets*

Ingredients listed on the box

Select SAUTE.  Brown ground beef, drain, and return meat to inner pot.  Follow directions on the box concerning what to add next.  For example:  water, pasta, and seasoning packet.  Stir, and press pasta down into mixture to ensure that as much pasta as possible is covered with water.  Select CANCEL.  Lock pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 4 minutes on High pressure.

After the 4 minutes have passed, open the steam vent to release pressure (Quick Release).  Carefully remove lid and stir.  

Select CANCEL and then SAUTE.  Cook until most of the water is gone, stirring frequently.  Select CANCEL and then KEEP WARM.  Stir in additional ingredients listed on box such as Velveeta cheese sauce and serve.

*I have used this method with beef Velveeta Skillets only.  I have made Ultimate Cheeseburger Mac, Nacho Supreme, and Philly Cheesesteak Style.

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NOTE:   Pasta will be al dente at the end of the 4-minute cook time.  After cooking out most of the water and stirring in the rest of the ingredients, the pasta will be cooked perfectly.

Extreme Chocolate Cheesecake Lasagna

Extreme Chocolate Cheesecake Lasagna is composed of mouthwatering layers of crushed Oreos, a chocolate cream cheese filling, mini chocolate chips, chocolate pudding, whipped topping, more Oreos and more mini chocolate chips. With four types of chocolate, how could it not become an oft-requested dessert?

Extreme Chocolate Cheesecake Lasagna

1 family-size (1 lb. 3.1 oz.) package Oreo Cookies (not Double Stuff)

5 tbsp. butter, melted

1 (8 oz.) cream cheese or Neufchatel cheese, softened

2 (8 oz.) containers of whipped topping, thawed

1 cup powdered sugar
1/2 cup chocolate syrup
1 (12 oz.) bag mini semi-sweet chocolate chips

2 (3.4 oz.) packages instant chocolate pudding

3 cups cold milk

Crush 36 Oreo cookies using a food processor. Alternately, Oreos can be placed in a large zipper seal bag and crushed with a rolling pin.  Mix crumbs with melted butter. Press the Oreo crumbs/butter mixture into the bottom of an ungreased 9x13 baker. Place the baker in the refrigerator while you work on the next layer.

Beat the cream cheese with a mixer until light and fluffy.  Add 1 container of whipped topping and the powdered sugar and mix until well blended.  Add the chocolate syrup and mix well. Spread this mixture onto the Oreo crust.  Sprinkle desired amount of mini semi-sweet chocolate chips on this layer.

In a large bowl, combine the chocolate instant pudding with the milk.  With an electric mixer or whisk, beat for several minutes until the pudding starts to thicken.  Spread the mixture over the cream cheese layer. Allow the dessert to rest for about 5 minutes in the refrigerator so that the pudding can set.

Spread the other container of whipped topping on top. Smooth top with the back of a spoon or an off-set spatula. Break desired amount of remaining Oreos into large pieces. Sprinkle those and the desired amount of mini semi-sweet chocolate chips onto the whipped topping. Chill for 4 hours before serving. Store in refrigerator.

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*Extreme Chocolate Cheesecake Lasagna can be made and served on the same day. It can also be made a day ahead of time, but if making a day early, add the Oreo pieces and mini semi-sweet chocolate chips to the top right before serving.

Pressure Cooker Southern Style Pulled Pork

This southern style pulled pork made in the pressure cooker is so juicy and good!  The vinegar and spices provide a depth of flavor without making it too spicy or vinegary.  Served as is with the mop sauce or covered with your favorite barbecue sauce...tender, delicious pulled pork has never been easier...or quicker!

Buns and BBQ sauce not shown.

Pressure Cooker Southern Style Pulled Pork

Yield:  about 8 servings

Approximate Total Time:  3 hours (2 hours, 30 minutes prep/cook time, 30 minutes warming time)

Electric Pressure Cooker Size:  6 quarts

1 1/2 cups cider vinegar, divided
Boneless Boston Butt pork roast (approximately 5 pounds)

1 tbsp. salt

1 tsp. black pepper
2 tbsp. brown sugar
1 tsp. crushed red pepper flakes
1 tbsp. hot sauce
Sturdy buns like Kaiser rolls or homemade hamburger buns (See recipe link below)
BBQ sauce

Pour 1 cup of cider vinegar into the pressure cooker pot.  Cut the roast into three sections leaving the string (if used) on the roast to hold it together.  Place into pressure cooker pot.  Sprinkle salt and pepper over roast.  Pour the remaining 1/2 cup of cider vinegar over the roast sections.  (See photo below)

Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 90 minutes on High pressure. When the cook time ends, let the pressure release naturally, which will take about 25 minutes. When the valve drops, remove lid.

Remove pork roast.  Remove string and shred with forks. (This will be very easy.)  Remove any fat.  Drain juices from pressure cooker reserving two cups of liquid.  Return pork to pressure cooker.  To the reserved liquid, add: brown sugar, crushed red pepper flakes, and hot sauce.  Stir well.  Pour over shredded pork, stir, select CANCEL, and then select SAUTE.  Heat through.  Select CANCEL and then KEEP WARM.  Place lid back on the pressure cooker with the steam vent in the vented (open) position. Allow meat and sauce to heat together for 30 minutes so the flavors can meld.  The "keep warm" setting will keep the meat at a safe, hot temperature for a few hours if desired.  

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Recipe adapted from southernplate.com:  http://www.southernplate.com/2010/06/southern-style-pulled-pork-bbq-slow-cooker-recipe.html  

Homemade Hamburger Buns Recipe:  http://www.easyaspiecanbe.com/2015/06/hamburger-buns-and-tutorial.html

Pressure Cooker Southern Style Pulled Pork 101: 

Pour 1 cup of cider vinegar into the pressure cooker pot.  Cut the roast into three sections leaving the string (if used) on the roast to hold it together.  Place into pressure cooker pot.  Sprinkle salt and pepper over roast.  Pour the remaining 1/2 cup of cider vinegar over the roast sections.  

Pressure Cooker Corn-on-the-Cob

Corn-on-the-cob cooked perfectly in about 25 minutes from start to finish without heating up the kitchen, standing over a pot of boiling water, or having to wrap each ear with waxed paper or plastic wrap for microwave cooking?  It's all possible in a pressure cooker!

Pressure Cooker Corn-on-the-Cob

Yield:  1-8 ears of corn

Approximate Total Time for 4 ears of corn:  25 minutes

Electric Pressure Cooker Size:  6 quarts

Remove the husks and silk from the corn.  Pour 1.5 cups of water into the pressure cooker pot, and place the trivet into the pot.  Place the corn on the trivet criss-crossing each layer.  Lock pressure cooker lid in place and set steam vent to Sealing. Select PRESSURE COOK (Manual), and cook on High pressure for 3 minutes for 5 or less ears and 4 minutes for 6-8 ears. Once the cooking cycle is complete, open the steam vent to release pressure (Quick Release).  Carefully remove lid; serve.

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Snickerdoodle Crazy Cake

Snickerdoodle Crazy Cake is the cake form of Snickerdoodles!  Made without eggs, milk, or butter and mixed in the same pan, you can't get much easier than that.  And the warm caramel sauce and ice cream on top?  Divine!

Caramel sauce is shown but not listed in the ingredient list of the recipe.  Ice cream not shown.

Snickerdoodle Crazy Cake

This delectable recipe comes from Sweet Little Bluebird:  

https://sweetlittlebluebird.com/snickerdoodle-crazy-cake-no-eggs-milk-or-butter/

Note:   I advise leaving off the cinnamon sugar topping and instead, drizzling the cake with warm caramel sauce and topping with a scoop of vanilla ice cream. 

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Instant Pot Baby Back Pork Ribs

These are the most tender, mouthwatering, fall-off-the-bone ribs you will ever eat!  The best part?  They're ready to eat in a little over an hour!

Instant Pot Baby Back Pork Ribs

Yield:  4 servings

Approximate Total Time:  1 hour, 15 minutes (20-minute prep time, 55-minute cook/finishing time)

Electric Pressure Cooker Size:  6 quarts

This amazing recipe for ribs comes from iwashyoudry.com: https://iwashyoudry.com/instant-pot-baby-back-pork-ribs/

Easy Pork Rib Membrane Removal Trick Video:  https://www.youtube.com/watch?v=I-RL_f8qdJE

Instant Pot Baby Back Pork Ribs 101:

While this recipe is a great starting point for ribs, the following changes take ribs to the next level!

1)  Use a 3- to 3.25-pound rack of baby back pork ribs or loin back pork ribs.

2)  Use 2.5 tsp. of salt, 1-2 tsp. liquid smoke, and desired amount of BBQ sauce.

3)  Place the rack in your pressure cooker first, pour in the water, vinegar, and liquid smoke, and then place the ribs inside the pot.  Stand them on their side, wrapping them around the inside of the pot:

4)  Cook for 30 minutes for fall-off-the-bone ribs or 25 minutes for ribs with a bit of chew.

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Cherry Dump Cake

A buttery crumb topping over pecans, coconut, pineapple, and warm cherry pie filling?  Yes, please!  Cherry Dump Cake is more like a cobbler than a cake, but one thing that can be agreed upon is that it is easy and delicious! 🍒

Cherry Dump Cake

1 (20 oz.) can crushed pineapple in juice, undrained

1 (21 oz.) can cherry pie filling

1 cup coconut (optional)

1/2 cup chopped pecans (optional)

1 yellow cake mix

1 1/2 sticks of butter (3/4 cup)

Optional topping:  ice cream or whipped cream

Preheat oven to 350 degrees.  Spray a 9x13 baker with a non-stick cooking spray.  In order, spread evenly in the baker:  the crushed pineapple with juice, cherry pie filling (spoon on top of pineapple--you will not cover all of the pineapple), coconut, and chopped pecans.  Sprinkle the cake mix evenly over the top.  Slice the butter putting the slices down into the cake mixture.  (See photo.)  Bake for 1 hour.  Serve warm or at room temperature with ice cream or whipped cream if desired.  Store in refrigerator.

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Notes:

1)  Slice the butter putting the slices down into the cake mixture:

2)  Cake mixes can sometimes be lumpy, and if so, I sift mine before putting it on top.

3)  This dessert has a very moist texture.  You may not think it's done baking after an hour, because the inside is soft, but that is normal.  There may be some dry areas of cake mix on top, too.  That is also normal.

Lemon Delight Trifle

This lemony treat is different from other trifles as it uses lemon Oreos.  Light and refreshing, what better dessert for a spring occasion?

Lemon Delight Trifle

1 (8 oz.) package cream cheese, softened

1/2 cup butter, softened 

1/2 cup powdered sugar

3 1/2 cups 2% milk

2 (3.4 oz.) packages instant lemon pudding mix

2 (8 oz.) cartons whipped topping, thawed

2 (15.25 oz.) packages lemon Oreos

In a large (4-5 qt.) bowl with an electric mixer on medium speed, beat the cream cheese, butter, and powdered sugar until smooth.  In another large bowl (3-4 qt.), whisk the milk and pudding mixes for 2 minutes.  Let stand for 2 minutes.  Gradually stir the pudding into the cream cheese mixture until blended.  (I use my Kitchenaid stand mixer on "stir" to do this.)  Fold 1 and a half cartons of whipped topping into the pudding mixture.  

Crush Oreos into large pieces, reserving desired amount for topping. (See note below.) Place half of the remaining cookies in a 3-qt. trifle bowl; top with half of the pudding mixture.  Repeat layers.  Garnish with remaining 1/2 carton of whipped topping** and remaining crushed cookies. Refrigerate for several hours before serving.  Best made and served on the same day.

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Note:  I don't crush all the cookies at once.  My trifle bowl widens at the top, so I crush two rows of cookies (20 cookies) for the bottom layer, three rows of cookies (30 cookies) for the second layer, and the desired amount of remaining cookies for the top.  I use a little less than half of the pudding mixture on the bottom layer and more than half for the second layer for the same reason.

**I have a Wilton Cupcake Decorating Set and use the 1M tip from it to make the whipped topping swirls.

Chicken Enchiladas with Creamy Green Chile Sauce

These enchiladas...wow!  Flour tortillas are stuffed with a delicious chicken filling, cheese, and topped with a creamy green chile sauce...and then topped with more cheese!

Optional toppings not shown.

Chicken Enchiladas with Creamy Green Chile Sauce

2 (10.5 oz.) cans condensed cream of chicken soup

1 (8 oz.) carton sour cream

1 (4 oz.) can chopped green chiles, drained

1 tbsp. butter

1 cup chopped onion (about 1 medium)

1 tbsp. taco seasoning mix

2 cups shredded cooked chicken breast (about 2-3 breasts)

8 (6-inch) flour tortillas

Shredded sharp cheddar cheese

Optional toppings:  shredded lettuce, chopped tomatoes, sliced black olives, sour cream, 

                               cilantro, green onions, salsa

Preheat oven to 350 degrees.  In a medium bowl, stir together the soup, sour cream, and drained green chiles.  Set aside.  Melt the butter in a 3 qt. saucepan over medium heat.  Add the onion and taco seasoning mix and cook until onion is tender.  Stir in the chicken and 2 tablespoons soup mixture.

Spray a 9x13 baker with nonstick cooking spray.  Spread a small amount of the soup mixture in the bottom of the baker.  Spoon a level 1/4 cup chicken mixture down the center of each tortilla.  Sprinkle with desired amount of cheddar cheese.  Roll up and place seam-side down into the baking dish.  Spoon the remaining soup mixture over the enchiladas and bake at 350 degrees for 30 minutes.  Cover with desired amount of cheddar cheese and bake for 5-10 minutes more until cheese melts.  Serve with optional toppings.

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A good friend gave me a version of this recipe years ago.  I've made tweaks to it through the years, until I came up with this final version, which is amazing.