Talk about another huge Instant Pot success! Derek has been in the fall mood and most definetaly craving the pumpkin lately, so I decided to get to work and make this cheesecake. It’s simple to make as well!
Caramel Pumpkin Pecan Cheesecake
- 3/4 Cups Ginger Snaps (About 20 Cookies)
- 2 Tbs Pecans
- 2 Tbs Butter, Melted
- 2 – 8oz. Packages of Cream Cheese, at Room Temp.
- 1/2 Cup Granulated Sugar
- 1/2 Cup Pumpkin Puree
- 1.5 Tsp. Pumpkin Pie Spice
- 1/2 Tsp. Vanilla Extract
- 2 Large Eggs
- In a blender or food processor, combine cookies and pecans. Pulse until finely chopped. In a small bowl combine crumbs and melted butter and stir until well combined.
- Use your fingers and press firmly into bottom and sides of springform pan (I used a 6″ in this case). Place pan in freezer until your ready for it.
- In large mixing bowl combine Cream Cheese and Sugar until smooth. Add pumpkin, pumpkin pie spice, and vanilla and mix well. Add in eggs one at a time and make sure to not overwork the batter.
- Pour mixture on top of cookie crust in springform pan.
- Pour 1 cup of water in bottom of Instant Pot.
- Add in trivet with springform pan into the pressure cooker and cook on high pressure for 25 minutes. Quick release.
- Remove from cooker and allow to cool, then refridgerate until ready to serve. Top with caramel and pecans.
So I started taking a look back and seeing what posts I may have missed over the last year, and this was a BIG one on my list for multiple reasons.
Anyone that knows us, knows that we like to enjoy many evenings outside. Well in our current home there was no deck built on when we moved in, the only area to really spend outside was in front by our garage or our small entryway patio area. So we took on a big project and built a deck. Many HUGE thanks to Derek’s dad Noel for all his crazy hard work helping two guys that have never built anything really before accomplish this beautiful deck. We enjoy it almost daily now. Here’s just a few photos from the build to enjoy.
Derek and I never seem to rest! I seem to have got quite good at installing new light fixtures with this home. So far we’ve replaced all exterior lighting and now we’ve moved onto the inside. This time replacing the chandelier in our dining room. What do you think? We’ve been eying this light fixture for quite some time now, so I’m happy to have it finally.
Here’s another photo of the whole dining room now. 🙂
And of course, I have to try and get creative with the camera. Close up of the bulbs that are in it.
Yummy! That’s my description of this SUPER simple easy meal. Who doesn’t love some tasty ribs?
Instant Pot Baby Back Ribs
- 2.5 lbs. Baby Back Ribs
- 2.5 tsp dry rub*
- 1 cup water
- 1/2 cup BBQ sauce
* for the dry rub I used Montreal Steak Seasoning.
- Rub the dry seasoning on the ribs. Recommended you let it sit in the fridge with the rub on them for awhile (I didn’t this time).
- Place the trivet in the bottom of the instant pot and add water.
- Coil the ribs around the inside of the pot.
- Set on manual pressure for 30 minutes, when time expires let naturally pressure release for 25 minutes.
- Remove the ribs from the instant pot and place on cookie sheet. Cover the ribs on both sides with bbq sauce, then place in oven on broil until desired texture is reached.
Derek and I got out last night and enjoyed a little late summer concert at the Bluestem Amphitheater in Moorhead. Although the artist wasnt probably our first choice, some free tickets and a date that actually worked with our schedules made the decision an easy one.
Now dont get me wrong. I enjoy his music and have listened to it for a few years, and I can now say honestly he is a VERY talented musician. If you get the chance, go see him. Here’s a few photos to enjoy. (I really should have taken one of us and Derek together there as well.)
I also just have to say how awesome and unique this venue is. So beautiful! Perfect for a show like this.
Anyone that knows me already knows how much I love my Instant Pot. What you may not know is one of my favorite things to cook in it is chicken. It’s amazing how easy it is and how juicy the chicken comes out. This was a super simple recipe that was a hit for us! 🙂
Creamy Italian Instant Pot Chicken
- 3 boneless skinless chicken breasts
- 2 cups low sodium chicken broth
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2/3 cup heavy cream
- 2 tablespoons corn starch (mixed with a tad of water before adding)
- Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper.
- Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure, and set the timer to 8 minutes.
- Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.
- Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute.
- Stir together cream and corn starch and add to the pot. Whisk and cook for 3-4 minutes, until thickened.
- I served ours with angel hair pasta on the bottom, cut up chicken and topped with the sauce. (You could use rice or a different type of pasta, or even mashed potatoes?)
This was a fantastic and super easy meal to make. Highly suggest this one.
Instant Pot Lasagna Soup
- ⅔ cups cook Ground Beef
- ⅓ cups dice Onion
- 18 2/3 ounces Diced Tomatoes, Canned
- 4 ounces Tomato Paste
- 2 ⅔ teaspoons mince Garlic, Cloves
- 2 teaspoons Parsley, Dried
- 2 teaspoons Basil, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 cups Beef Bone Broth/Stock
- 5 ⅓ fluid ounces Vegetable Juice
- 2 cups Water
- 5 ⅓ ounces Elbows
- Add all ingredients to the Instant Pot, making sure noodles are covered in liquid.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes, then release any remaining pressure.
Original recipe found at: https://onceamonthmeals.com/recipes/instant-pot-lasagna-soup-traditional-version/