Watergate Salad

Watergate Salad is also known as Pistachio Delight, Green Fluff, and other names.  No matter what you call it, this classic salad is a tasty side dish or dessert!

Watergate Salad

1 (3.4 oz.) pkg. instant pistachio pudding

1 (8 oz.) whipped topping, thawed

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

1 cup miniature marshmallows (fruit flavored or regular)

1/2 cup chopped pecans
Optional toppings:  extra whipped topping and chopped pecans

Fold dry pudding mix into whipped topping.  Stir in pineapple with juice, marshmallows, and pecans.  Refrigerate 1 hour before serving.

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*Recipe created by Kraft:  http://www.kraftrecipes.com/recipes/watergate-salad-53771.aspx

My mom made this for holiday dinners all the time while we were growing up.  The salad was invented by Kraft in 1975--the same year they developed pistachio pudding.  According to Wikipedia:  "When the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column.  Neither the article nor editor has been tracked down, however.

The Denver Post, in the Empire Magazine of June 27, 1976, published a recipe for Watergate Salad. Rumor has it that Watergate salad was a concoction thought up by a sous chef at the Watergate Hotel, and it was then served at brunch on most weekends. Watergate Salad took off in popularity during and after the presidential scandal which shares the same name."

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Crock Pot Swedish Meatballs

Creamy and tasty...Crock Pot Swedish Meatballs is like Swedish meatballs and stroganoff combined.  And since you use frozen meatballs and make it in your slow cooker, this recipe is a hit all the way around.

Crock Pot Swedish Meatballs

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Crock Pot Swedish Meatballs can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/crock-pot-swedish-meatballs/#wprm-recipe-container-20894

Crock Pot Swedish Meatballs 101:  I like a thicker sauce, so after the meatball mixture has cooked, stir in the sour cream.  In a small bowl, mix 2 tablespoons of cornstarch with just enough cold water to make the mixture a liquid.  Stir the cornstarch mixture into the meatballs, turn the slow cooker on high, and cover until ready to serve.

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Sausage Pancake Muffins

 

Served with syrup, Sausage Pancake Muffins are reminiscent of McDonald's Sausage McGriddles™.  These can be easily reheated for a delicious quick breakfast, too!

Sausage Pancake Muffins

1 pound pork sausage

2 cups flour

1/4 cup sugar

1 tsp. salt

3 tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 egg, beaten

2 Tbsp. vegetable or canola oil

2 cups milk

2 Tbsp. honey

Syrup and/or butter

Preheat oven to 350 degrees.  Spray 12 standard size muffin cups with a baking spray like Baker's Joy.  In a skillet, brown sausage on medium heat crumbling it into small pieces; drain and set aside.  In a large mixing bowl (I use a 4-qt. bowl), stir together the flour, sugar, salt, baking powder, nutmeg, and cinnamon.  In a smaller bowl, combine the beaten egg, vegetable oil, and milk.  Add to flour mixture and stir until combined.  Add the honey and stir.  Fold in the sausage.

Fill each muffin cup almost to the top.  (You may not use all of the batter.)  Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean. Allow muffins to cool in pans on a wire rack for 15 minutes.  Run a knife around the muffins, and then remove the muffins from pans to a wire rack for further cooling.  Serve warm with syrup and/or butter.  Refrigerate or freeze any leftovers.

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Pressure Cooker Chinese Lemon Chicken

Skip the take-out with this lower-calorie version of Chinese Lemon Chicken.  Made in the pressure cooker, it can be on your table in 45 minutes.

Pressure Cooker Chinese Lemon Chicken

Yield:  4 servings

Approximate Total Time:  45 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 Chinese Lemon Chicken can be found:  https://www.pressurecookingtoday.com/pressure-cooker-chinese-lemon-chicken/

Pressure Cooker Chinese Lemon Chicken 101:

*Zest one lemon before starting the recipe.  Lemons are next to impossible to zest if they've already been cut and squeezed.

*2 lemons should provide enough juice.  If they don't, add enough bottled lemon juice or water to equal 1/2 cup.

*I have never had success cooking the rice with this recipe as the author suggests.  I prefer to cook rice using one of these simple methods that turn out perfectly every time!

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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Pressure Cooker Chinese Lemon Chicken calories per serving without rice:

Chocolate Mousse

 

This easy chocolate mousse recipe is a perfect special occasion dessert!  The presentation and taste is reminiscent of what an expensive restaurant would serve but at a fraction of the cost.

Chocolate Mousse

1/2 cup semi-sweet chocolate chips

2 tbsp. brewed coffee

2 large egg yolks, beaten

1/4 tsp. salt

1 tbsp. vanilla

1 pint (16 oz.) heavy whipping cream

2 tbsp. sugar

Optional toppings:  whipped cream (recipe below), raspberries, chocolate shavings, mini chocolate chips, etc.

In a 2-qt. or smaller saucepan, combine chocolate chips and brewed coffee.  Melt over low heat stirring until smooth.  Meanwhile, stir together beaten egg yolks and salt.  Gradually whisk 1 tablespoon of the warm chocolate mixture into the egg mixture.  Return all to saucepan, stirring constantly.  Cook and stir over medium-low heat for 2 minutes until slightly thickened.  Remove from heat, and stir in the vanilla.  Stir occasionally until completely cooled.

Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes.  Pour 1 cup of the whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails.  Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.  (See whipped cream 101 below.)  Gently fold the cooled chocolate mixture into the whipped cream with a spatula making sure that there are no streaks of whipped cream or chocolate. 

Distribute the mousse between 4, 4- to 6-oz. ramekins.  Cover and refrigerate for at least 2 hours up to 2 days.  Garnish with desired toppings before serving.
 

Easy Whipped Cream

1/2 cup heavy whipping cream

1 tbsp. + 1/2 tsp. sugar

Place a metal, glass, or ceramic 2- or 3-qt. mixing bowl and beaters into the freezer for 10 minutes.  Pour whipping cream into the bowl and beat at medium-high speed until it begins to thicken and the beaters begin to leave trails.  Add sugar and beat at high speed until the cream loses its gloss and forms stiff peaks.

Whipped Cream 101:  Once you have whipped the cream for a minute or two, you’ll notice that the beaters leave trails.  The longer you whip, the thicker and more noticeable these trails become.  Most recipes call for either soft or stiff peaks.  For soft peaks, if you lift up the beaters and look, the peak should curl down and melt back into the mound.  For stiff peaks, keep beating until the peaks stand straight up and appear firm when beaters are lifted. For a great visual guide, click here.

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Appetizer Recipes

 

 

Click on the link below for my collection of delicious appetizer recipes perfect for the Super Bowl or anytime! It will take you to my Facebook Appetizers album page. Click on the desired photo, and then click on the recipe link to take you to the corresponding blog page. I hope you find some winners! 🏈

Appetizer Recipes

Chocolate Peanut Butter Dream Bars

If you like the combination of chocolate and peanut butter, then this recipe is for you!  I'd seen the recipe for Chocolate Peanut Butter Dream Bars floating around on different recipe sites and decided to give it a try.  We were not disappointed! 🥜

An 8-oz. block of cream cheese is shown, but you only need 4 oz. (half a block).

Chocolate Peanut Butter Dream Bars

1 (16 oz.) package Nutter Butter Cookies

1/4 cup butter, melted

1 (3.9 oz.) package instant chocolate pudding mix

1 1/2 cups 2% milk

4 oz. cream cheese, softened

1/2 cup powdered sugar

1/3 cup crunchy or creamy peanut butter

1 (8 oz.) carton of whipped topping, thawed

1/4 cup milk chocolate chips

1/4 cup peanut butter chips

Preheat oven to 350 degrees. Place 24 cookies in a large zipper seal bag and crush with a rolling pin leaving a few larger crumbs.  Mix crumbs with melted butter in a large bowl. Press the crumbs/butter mixture into the bottom of an ungreased 9x9 baker. Bake until lightly browned, about 10 minutes. Cool completely.

In a small bowl, whisk pudding mix and milk until smooth. Spread over cooled crust. Place the baker in the refrigerator while working on the next layer.

Beat the cream cheese with a mixer until light and fluffy. Add powdered sugar and peanut butter and mix until smooth. Add 1 cup of the whipped topping and mix until well blended. Place small dollops all over the chocolate pudding layer and then gently spread to cover the pudding.

Spread the remaining whipped topping on top. Smooth top with the back of a spoon or an off-set spatula. Chill for 4 hours. Crush remaining Nutter Butter cookies in a large zipper seal bag with a rolling pin leaving a few larger pieces. Sprinkle the crushed cookies, milk chocolate chips, and peanut butter chips over the whipped topping before serving. Store in refrigerator.

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*Chocolate Peanut Butter Dream Bars can be made and served on the same day. They can also be made a day ahead of time, but if making a day early, add the Nutter Butter pieces, milk chocolate chips, and peanut butter chips to the top right before serving.

Soup Recipes

 

 

  Click on the link below for my collection of warm, comforting soup recipes. It will take you to my Facebook Sandwiches/Soups/Sauces album page. Click on the desired photo, and then click on the recipe link to take you to the corresponding blog page. I hope you find some savory favorites! 🥣

 

Soup Recipes 

Christmas Recipes

 

Click on the link below for my collection of yummy Christmas recipes.  It will take you to my Facebook Christmas album page.  Click on the desired photo, and then click on the recipe link to take you to the corresponding blog page.  I hope you find some favorites for your holiday baking and cooking!  Merry Christmas! 🎄

Christmas Recipes

Pressure Cooker Ham & Beans

Ham and beans ready to eat in little over an hour with no adding water or tending to the pot?  Depending on what method you choose...absolutely.

Water not shown.

Pressure Cooker Ham & Beans

Yield:  6-8 servings

Approximate Total Time:  
Soak Method: Soaking: 8-12 hours Cooking/Finishing: 1 hour, 20 minutes
Quick-Soak Method: 1 hour, 50 minutes
No-Soak Method: 2 hours

Electric Pressure Cooker Size:  6 quarts

Soak/Quick Soak Method

1 pound dried pinto beans
Water
1 tbsp. Crisco, lard, or vegetable oil
1 1/2 cups of cooked, diced ham*
Salt and pepper to taste

Soak Method: At least 8 hours before cooking, sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into a large container. Add 8 cups (2 quarts) of water. Let the beans soak for 8-12 hours. Finish with Cooking Method described below.

Quick-Soak Method: Sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into the pressure cooker pot. Add 6 cups of water. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 2 minutes on High pressure. Once the 2-minute cooking cycle is complete, allow the pressure to release naturally for 10 minutes, and then open the steam vent to release the remaining pressure (Quick Release). Finish with Cooking Method described below.

Cooking Method: Drain the pinto beans, rinse, and add to the pressure cooker pot. Pour in 5 cups of water, and stir in the Crisco. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 20 minutes on High pressure. Once the 20-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 24 minutes.

Remove lid. Stir in ham. If broth is too thin for your liking, select CANCEL, then select SAUTE, and adjust so it's on the "More" or "High" setting.  Cook and stir until broth is the desired consistency. Select CANCEL, and then select KEEP WARM. Salt and pepper to taste.

No-Soak Method

1 pound dried pinto beans
Water
1 tbsp. Crisco, lard, or vegetable oil
1 1/2 cups of cooked, diced ham
Salt and pepper to taste

Sort the pinto beans, removing broken beans, stones, and dirt. Rinse the beans, and put them into the pressure cooker pot. Add 6 cups of water, and stir in the Crisco. Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 70 minutes on High pressure. Once the 70-minute cooking cycle is complete, allow the pressure to release naturally, which will take about 20 minutes.

Remove lid. Stir in ham. If broth is too thin for your liking, select CANCEL, then select SAUTE, and adjust so it's on the "More" or "High" setting. Cook and stir until broth is the desired consistency. Select CANCEL, and then select KEEP WARM. Salt and pepper to taste.

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*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 1/2 cups.   The remaining ham can be frozen for the next pot of beans.  :)

Cornbread is the perfect side for ham and beans, and I have an easy, delicious recipe for it that can be made while your beans are cooking!

Cornbread: http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html

Why should you soak beans?  An article published by The New York Times tells you everything you need to know about storing and cooking beans.  "Soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest."

Adding a fat not only adds flavor, but it will keep the foam from clogging the vent.  To read the whole article, click on this link:  https://cooking.nytimes.com/guides/21-how-to-cook-beans?regi=1&join_cooking_newsletter=true&register=google

Instant Pot Brownies

Extremely fudgy, decadent, and rich, these brownies have the added bonus of not heating up the house, since no oven is needed!

Instant Pot Brownies

Yield:  16 servings

Approximate Total Time:  2 hours, 10 minutes including cooling time

Electric Pressure Cooker Size:  6 quarts

This delectable recipe comes from The Foodie Eats:  https://thefoodieeats.com/instant-pot-brownies/

Notes:

*Instead of a 3-inch trivet, I use an OXO sling and the trivet that came with my Mealthy Multipot, since the Mealthy trivet is taller than the Instant Pot trivet.  This allows the brownies to rest higher in the pot while allowing easy removal with the sling.

*The OXO sling can be purchased at local stores as well as Amazon:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=OXO+sling&qid=1555859043&s=gateway&sr=8-1-spons&psc=1

Thanksgiving Recipes

 

Click on the link below for my collection of traditional Thanksgiving recipes.  It will take you to my Facebook Thanksgiving album page.  Click on the desired photo, and then click on the recipe link to take you to the corresponding blog page.  I hope you find some new favorites for your family!  Happy Thanksgiving!  🦃

Thanksgiving Recipes

Pressure Cooker Monkey Bread

Monkey Bread...cinnamon-y sweet, buttery, sticky deliciousness!  

Pressure Cooker Monkey Bread

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

1/3 cup chopped pecans (optional)

1/3 cup white sugar

1 tsp. cinnamon

1 (16 oz.) can refrigerated jumbo buttermilk biscuits

6 Tbsp. butter

1/2 cup brown sugar

1 1/2 tsp. cinnamon

Spray a 6-cup bundt pan with a baking spray that contains flour like Baker's Joy.  Scatter half the chopped pecans in the bottom of the bundt pan. In a small bowl, stir together the 1/3 cup white sugar with the 1 tsp. of cinnamon.  Cut the biscuits into 6 pieces by cutting each biscuit in half and then each half into 3 wedges.  Roll each biscuit piece in the cinnamon/sugar mixture.  (Discard any remaining mixture.)  Place half of the biscuit pieces (24 pieces) into the bundt pan.  Scatter the remaining chopped pecans on the biscuit pieces.    

In a small saucepan over medium heat, melt the butter, 1/2 cup brown sugar, and 1 1/2 tsp. cinnamon together stirring constantly.  When the mixture comes to a boil, boil for one minute and remove from heat.  Pour a little less than half the mixture over the biscuit pieces.  Place the rest of the biscuit pieces into the bundt pan, stir the remaining butter mixture well, and then pour the butter mixture evenly over the top.  Loosely cover the pan with foil.

Pour one cup of water into the pressure cooker pot.  Place trivet in pot and place covered bundt pan on top of the trivet.  Lock the pressure cooker lid in place and set steam vent to Sealing.  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).  Should the float valve drop before 15 minutes is completed, leave the pot sealed for the full 15 minutes.  

Using oven mitts, remove the bundt pan from the pressure cooker pot.  Remove foil.  To unmold, place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tightly to the pan.  Break pieces off and eat like a monkey! 🐒

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Note:  I highly recommend this bundt pan and this sling (trivet).

Bundt Pan:  (hand-washing recommended)  https://www.amazon.com/Nordic-Ware-51322RD-51322-Multicolor/dp/B00IOYJ186/ref=sr_1_3?keywords=6-cup+bundt+pan&qid=1578863590&sr=8-3

Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1578863718&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExU1BGUUkzT1YyQjYxJmVuY3J5cHRlZElkPUEwNDYxNTk2MVhPRURTUUxUUVUwSCZlbmNyeXB0ZWRBZElkPUEwNDAzMDI0MzNVMDIxQldCRjVQQiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Corn Casserole

 

Paula Deen's Corn Casserole is the bomb!  With butter, sour cream, and cheese, how could it not be?  What a perfect side dish for your holiday table!

Corn Casserole

You know a recipe is going to be good if Paula Deen's name is attached to it!  Here is her recipe for corn casserole, and at the bottom of the page, is a video of her making it, which is helpful as she demonstrates how much "jiggle" the casserole should have:  https://www.pauladeen.com/recipe/corn-casserole/

Corn Casserole 101:

1)  Drain the can of whole kernel corn, but do not drain the can of cream-style corn.

2)  I make this in a 2-qt. square (8x8) ceramic baker, and it takes 55 minutes to set.  Then I put the cheese on top and let it melt, which takes another 3-4 minutes.  Casserole dishes made out of glass, metal, or porcelain might take less time, so your best bet is to start checking the casserole at 45 minutes for jiggle, which Paula addresses in her video.  Mine never turns golden brown on top...only around the edges.

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Instant Pot Sweet and Sour Chicken

Tender chicken, succulent pineapple, bell peppers, and a delicious sweet and sour sauce make up this recipe at about half the calories of breaded sweet and sour chicken!

Instant Pot Sweet and Sour Chicken

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

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

Instant Pot Sweet and Sour Chicken 101:

*Instead of thighs, I use 1.5 pounds of boneless, skinless chicken breasts, which is about 4 medium or 3 large.  Cook time stays the same.

*Vegetable or canola oil can be used.

*I use 1/8 tsp. crushed red pepper flakes instead of the 1/2 tsp. called for in the recipe.

*I buy a 20 oz. can of pineapple.  That way, I have plenty of juice and can add a bit more pineapple to the recipe.

*I add one chopped green pepper and one chopped red pepper to the recipe for variety and color.

*I do not use sesame seeds as garnish.

*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

*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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*If made as written using 1.5 pounds of chicken breasts, each serving (without rice) has:

Just Right Meatball Heroes

Just Right Meatball Heroes have all the flavor of Subway's Meatball Marinara Subs™ but half the calories!

Just Right Meatball Heroes

1 recipe Everyday Italian Meatballs (recipe link is below)
1 (24 oz.) jar marinara sauce
8 hot dog buns
Mozzarella cheese (shredded or sliced) 

Prepare the Everyday Italian Meatballs and bake according to the directions.  Place the baked meatballs and marinara sauce in a 3 qt. saucepan over medium heat.  Bring to a low simmer and cook for 3-4 minutes or until both meatballs and sauce are warm.

Split the rolls and place 3 meatballs in each roll.  Spoon the marinara over each and top with mozzarella cheese.  Place heroes on a baking sheet and broil for 1 minute or until the cheese melts and bread toasts.

Click here for printable format 

Everyday Italian Meatballs:  http://easyaspiecanbe.blogspot.com/2014/02/everyday-italian-meatballs.html

*Recipe adapted from directaccessrecipes.com:  http://www.directaccessrecipes.com/index.jsp?recId=12968

Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Chicken Spaghetti with Spinach and Tomatoes is a healthy, colorful, quick, and delicious all-in-one meal made in one pot.  Add some garlic bread, and this meal will be on your table in about 45 minutes.

Parmesan cheese for topping not shown.

Pressure Cooker Chicken Spaghetti with Spinach and Tomatoes

Yield:  4 servings

Approximate Total Time:  45 minutes

Electric Pressure Cooker Size:  6 quarts

2 tbsp. olive oil

1/2 cup chopped onion

1 tsp. minced garlic

1 boneless, skinless chicken breast, cubed

2 cups water

1/2 cup oil-packed, sun-dried tomatoes

1 (14.5 oz.) can diced tomatoes, drained

1/8 to 1/4 tsp. crushed red pepper

1 tsp. salt

1 tsp. Italian seasoning

1 tbsp. dried oregano

8 oz. spaghetti or linguine

2 cups fresh spinach

Shredded or grated Parmesan cheese

Add the olive oil to the pressure cooker pot, and select SAUTE. Once the oil is hot, add the onion and cook until the onion is softened. Add the garlic and stir. Add the cubed chicken and cook on all sides until no longer pink--about 4 minutes. Add the water, sun-dried tomatoes, diced tomatoes, crushed red pepper, salt, Italian seasoning, and dried oregano; stir. Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. (See photo below.) Then press the spaghetti into the sauce to submerge it as much as possible.

Lock pressure cooker lid in place and set steam vent to Sealing. Select CANCEL, select PRESSURE COOK (Manual), and cook for 9 minutes on High pressure. Once the 9-minute cooking cycle is complete, open the steam vent to release pressure (Quick Release).  Carefully remove lid. Stir spaghetti, add spinach, and then stir until the spinach is wilted. Serve with shredded or grated Parmesan cheese.

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Note: Break the spaghetti in half, and arrange it in a criss-cross fashion like Pick Up Sticks on top of the mixture. This will reduce clumping:

If made as written, each serving has: