Taco Pie

Taco Pie is another one of those "impossibly easy" recipes that has been around forever and is made with baking mix.  It's an easy, fun twist on tacos baked in one dish!

Taco Pie

1 pound ground beef

1 tbsp. minced onion flakes or 1/2 cup chopped onion

1 envelope taco seasoning mix

3/4 cup salsa

1/2 cup baking mix (Bisquick, Jiffy, etc.)

1 cup milk

2 eggs, beaten

1 cup shredded cheddar cheese, divided

Condiments:  lettuce, tomatoes, sour cream, salsa, black olives, etc.

Heat oven to 400 degrees.  Spray a deep-dish pie plate with cooking spray.  In a 10-inch skillet, cook beef and onion over medium heat until beef is brown.  Drain and stir in taco seasoning and salsa.  Spread in pie plate.

Top with 1/4 cup cheddar cheese.  In a small bowl, stir the baking mix, milk, and eggs with a fork or wire whisk until blended.  Pour into pie plate.

Bake 25-35 minutes until the center is done.  Sprinkle with remaining cheddar cheese and bake for a few minutes more until the cheese melts.

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If made as written using 93/7 ground beef and skim milk, each serving has:

Instant Pot Pineapple Chicken

Instant Pot Pineapple Chicken is easy and has incredible flavor!  In about an hour, you will have a meal that will rival any Chinese restaurant's version.

Slivered almonds not shown or used in recipe.

Instant Pot Pineapple Chicken

Yield:  6 servings

Approximate Total Time:  1 hour 

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from Sweet&Savory Meals:  https://sweetandsavorymeals.com/instant-pot-pineapple-chicken/

Instant Pot Pineapple Chicken 101:

*Instead of thighs, I use 2 pounds of boneless, skinless chicken breasts, which is about 4 large.  Cook time stays the same.

*I use 1/8 tsp. crushed red pepper flakes instead of the 1 tsp. called for in the recipe.

*To peel ginger, scrape the skin off with the back of a spoon.  Here is a video showing how to mince ginger:

https://www.youtube.com/watch?v=iWqNo5DnjtA

*For the slurry, I use 3 tablespoons of cornstarch and 3 tablespoons of pineapple juice.

*Toasted sesame seeds are very easy to make!  Add the desired amount of sesame seeds to a dry skillet.  Toast over medium heat until lightly browned, stirring occasionally.  Watch carefully to avoid scorching.

*I have two foolproof recipes for white rice.  One uses the microwave, and one uses the pressure cooker:

Easy Long Grain Rice:  http://www.easyaspiecanbe.com/2019/09/easy-long-grain-rice.html

Pressure Cooker Long Grain White Rice:  http://www.easyaspiecanbe.com/2019/09/pressure-cooker-long-grain-white-rice.html

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Simple Fruit Salad

Simple Fruit Salad is just that...simple!  But that doesn't mean it's short on flavor.  Strawberries, pineapple, and mandarin oranges combine with strawberry syrup to make a fruit salad perfect for any meal.

Sugar not shown.

Simple Fruit Salad

1 (20 oz.) can pineapple chunks in pineapple juice

1 (15 oz.) can mandarin oranges in light syrup

16 oz. fresh strawberries

1/2 to 3/4 cup sugar (to taste)

Place cans of fruit into the refrigerator to chill.  Wash, stem, and cut strawberries into fourths or sixths if particularly large.  Place strawberries into a mixing bowl.  (I use a 2.5 qt. bowl.)  Add 1/2 cup of sugar to the strawberries and stir.  Let rest on the counter for 3 to 4 hours stirring occasionally.  With a potato masher, mash strawberries until about half of the strawberries are mashed.  Taste to see if additional sugar is needed.  If so, add desired amount and stir well.  Drain fruits and add to strawberries.  Stir well and refrigerate until served.

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Simple Fruit Salad 101:

1)  Blueberries are also fantastic in this salad, and the desired amount can be added when you add the canned fruit.

2)  The fruit will absorb the strawberry syrup and turn red.  For a pretty presentation, reserve some of the pineapple chunks and mandarin orange segments and top salad before serving.

3)  Here are the strawberries right after adding the sugar and then again 4 hours later before mashing.  Once sugar is added to them, they make their own syrup.

4)  If fresh strawberries aren't in season, I use a 23.2 oz. carton of frozen sliced strawberries with sugar.  Thaw the strawberries, pour them into a mixing bowl, and then add sugar to taste.  There is no need to mash or let them set out on the counter.  Add the drained fruit, stir well, and refrigerate until ready to serve.

 

5) We have this fruit salad with our favorite meal of biscuits and sausage gravy and Crustless Meat Lovers Quiche!  Recipe links below!

Biscuits and Sausage Gravy:  http://www.easyaspiecanbe.com/2015/04/sausage-gravy.html

Pressure Cooker Crustless Meat Lovers Quiche:  http://www.easyaspiecanbe.com/2020/09/pressure-cooker-crustless-meat-lovers.html

Pressure Cooker Crustless Meat Lovers Quiche

Packed with bacon, sausage, and ham, this crustless quiche is SO GOOD!  Made in a pressure cooker, there is little hands-on time, no heating up of the kitchen, and perfect results every time.

Pressure Cooker Crustless Meat Lovers Quiche

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Crustless Meat Lovers Quiche can be found:  https://www.pressurecookingtoday.com/pressure-cooker-crustless-meat-lovers-quiche/

PC Crustless Meat Lovers Quiche 101:

*Spray your 1-qt. soufflé dish or 7-inch cake pan with a cooking spray like Pam before adding the meat and cheese.

*I substitute 3 tablespoons of real bacon bits in place of the 4 slices of bacon.

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1/2 cup.   The remaining ham can be frozen for future use.

*There will likely be condensation on top of the quiche once you remove the foil.  Lay a paper towel on top of the quiche to absorb the moisture.

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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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