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Instant Pot® Cheesecakes
It’s still National Cheesecake Day, Post 2! The previous post, Greek Yogurt Cheesecake Parfaits, presented a no-cook cheesecake option. This post presents TWO Instant Pot® cheesecake recipes. One with fruit and the other chocolate… You can make one or both. Go all out for Cheesecake Day! First, here are a few tips before you start on your cheesecake masterpieces: Special equipment needed: 7” (or 7.5) springform pan (for 6-quart Instant Pot®)Non-stick cooking spray or parchment paper You will need a springform pan that fits appropriately into the pressure cooker. You can find them at department stores but here is one developed for the Instant Pot®. I found it at Bed,…
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Greek Yogurt Berry Cheesecake Parfaits
It’s National Cheesecake Day! Today I am sharing THREE cheesecake recipes one in this post and 2 in the next post. Different flavors and different types. You should have enough choices to start your National Cheesecake Day celebration. This lead-off recipe — Greek Yogurt Berry Cheesecake Parfaits — is a no-cook cheesecake version. Perfect for the hot summer months. No oven necessary and filled with fresh fruit! Yum! It’s also very easy to pull together for a family dessert! Note: There are nuts in this recipe (in the crust). If you don’t like nuts, you can substitute a different crust recipe in the parfait.
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Roasted Artichoke and Mozzarella Salad
The last week in July is Salad Week. I am sharing a couple of salads this week — this one and the Classic Caesar Salad recipe. I am a HUGE fan of salads and would love to just run a salad bar out of my fridge. But that’s not feasible so we have to find other options. This Roasted Artichoke and Mozzarella Salad is nice for a weekday meal. But it also dresses up nice if you are having a bigger gathering (when life returns to normal — stay safe everyone!). Did you try this Roasted Artichoke and Mozzarella Salad at home? Let me know in the commments!
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5-Cheese Meaty Lasagna
For the Lasagna lovers out there, today — July 29th — is National Lasagna Day! Lasagna is such a crowd-pleaser meal. It is hearty and feeds a crowd. And surprisingly, it’s not the hardest thing to make. So today, I present a recipe for a meaty, cheese version of the classic lasagna. And as a bonus, I have included a recipe for a meat sauce that you can use in this recipe. It’s a two-fer! 5-Cheese Meaty Lasagna To save time, prepare the meat sauce ahead of time or use your favorite store-bought sauce instead. Fortunately, the meat sauce recipe referred to below can be made in large batches that…
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Garden Veggie Mason Jar Salad with Homemade Dressing
Since one of the focuses of this month is fruits and veggies (National Fresh Fruit and Vegetable Month), I thought this would be a good time to post about Mason jar salads. Even though we may not be working outside of the home as much right now, it would be great to have lunch lined up in the fridge — just grab and take your break! The beauty of Mason jar salads is they offer the perfect solution for a satisfying, nutritious lunch on the go or as a quick and easy weeknight dinner. The key to success with Mason jar salads is the order you add your ingredients. Always…
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Southern Italian Antipasto
I am sorry this post is late. I had planned to post this on June 4th to coincide with National Cheese Day. Best laid plans, right? But it’s been a weird week — a death in the family and my son’s high school graduation. We have had huge highs and huge lows and I haven’t been very focused on my blogs or my business. I will do better. On to my late recipe: I love — LOVE — cheese platters. When I attend a function and there is a platter with cheese, meat, bread, and crackers, I am satisfied. Sometimes, the actual meal (not the dessert, mind you) isn’t necessary!…
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The Difference in Barbecue Sauces
Barbecue sauces come in many flavors and styles. From sweet and savory to hot and spicy, the choices are endless. While it’s easy to grab a bottle of prepared sauce off the grocery store shelf, there’s nothing quite like creating your own from scratch. Most popular barbeque sauces originate in the southern states, from Texas to Florida. As unique as the people, each state has its own preferred style. From thick, rich tomato-based sauces out of Kansas City to thin vinegar-based sauces hailed in North Carolina, there’s a style and flavor for everyone. If you’re not familiar with the differences, here’s an overview of the most popular styles. Kansas City…
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Loaded Stuffed Potato
Happy Monday! We have been staying at home for almost 3 months now. School is finally out so the homeschooling portion is over for now. I haven’t really been cooking that much during this time. I had really great intentions but very little time. Now that summer is creeping up, perhaps I can do a better job! Next up is graduation. Surprisingly, the school district has scheduled an outdoor graduation ceremony. We have to figure out how we are going to handle it. I am still concerned about being around people who may not really believe in masks and social distancing. We have to figure it out. May is National…
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Fresh Homemade Salsa
May is National Salsa Month. Yum! In celebration of this, here is a recipe for fresh homemade salsa. Whip up a batch this weekend!
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A Chicken Salad with Strawberries, Feta, & Pecans Using an Instant Pot®
I have had an InstaPot® for a long time. I haven’t used it all that much. It’s my mother’s fault. My mother had a pressure cooker when I was a child. It was one of the older pressure cookers — one that had manual pressure release. She used it when she was canning — especially the year my father had his huge garden. She was uncomfortable with it to say the least. When I bought my pressure cooker, she put the fear of the pressure cooker in me. Even though the new pressure cookers are much safer, she got into my head again. Mothers can be good with that right?…
