cooker

A decadent dessert, perfect for any occasion.

INSTANT POT DEATH BY CHOCOLATE CHEESECAKE RECIPE

Double Stuffed Oreo Cookies (with filling)

packs room temp cream cheese

sour cream

tbsp sugar

tbsp unsweetened cocoa powder

eggs

oz semi sweet melted chocolate

vanilla

Ganache

chocolate chips

heavy whipping cream

½ cup chocolate chips

½ cup heavy whipping cream

Ganache for topping:

Prepare your crust by placing your oreos into a food processor and blend until they form crumbs.

Place your oreos in a 6” springform pan, and pack down with your hand or a measuring cup.

Place in the freezer until the filling is ready.

To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.

Add in your sugar and mix until just combined.

Add in sour cream and mix until just combined, being careful not to overmix.

Add in the melted chocolate, cocoa powder, and vanilla and mix until combined.

Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.

Pour your filling into your prepared crust, and cover the top of your pan with tin foil. If you would like to take it a step further, you can cover the bottom of the pan as well.

Prepare your instant pot with one cup of water, and place your trivet in the bottom of your pot.

TIP: Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!

Place your pan in your pot, and place the lid on, and make sure it is sealed.

Place on high pressure for 35 minutes.

After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY! After it cools completely, place it in the fridge overnight.

Once your cheesecake has set overnight. Make your ganache by combining the chocolate and cream into a microwave safe bowl. Microwave for 30 second intervals until the chocolate is mostly melted. Stir the chocolate until all is melted and it thickens slightly and pour onto your cheesecake.

Serve and enjoy!

How Do I Make an Oreo Crust?

Smoky baked beans

800 g Cherry tomatoes, chopped into large pieces

Red onion,

Garlic,

Tbsp organic cold pressed olive oil

Tbsp Red wine vinegar

butter

½ tsp Smoked paprika, (add more to taste)

Tbsp organic molasses

½ tsp Sea salt flakes

Use a large glass baking dish or alternatively line a baking tray with baking paper, place the tomatoes, capsicum, onion and garlic on the tray and drizzle with olive oil and red wine vinegar. Bake for 15-20 minutes until they are brown and starting to caramelise. Add the remaining ingredients, turn down the heat to 190C and cook for another10 minutes.

Remove from the heat and taste, adding additional smoked paprika and salt as needed. If you find anything needs more cooking, place everything in a medium-sized pot and cook on a low heat until ready.

Serve on toast or sourdough bread and top with fresh herbs like parsley or basil with a little fresh oregano.

This Slow Cooker Sausage Casserole is a slimming-friendly, hearty meal to pop in the slow cooker and have ready for dinner - perfect for calorie counting or plans like Weight Watchers!

Slow Cooker Sausage Casserole | Slimming &amp; Weight Watchers Friendly

chicken sausages

onions (diced)

peppers (any colour - diced)

carrots

potatoes

tomatoes

tomato puree

250 ml chicken stock (made up with 1 stock cube)

garlic (crushed)

oregano

thyme

parsley (chopped)

tin butter beans (drained)

beef stock pot

Worcestershire sauce

bay leaf

Put all the ingredients except the sausages, butter beans and stock pot into the slow cooker. Stir well.

Add the sausages and give another quick stir.

Cook

Cook on High for 5 hours, or Low to Medium for 6-8 hours.

Stir

Check to make sure all the veg is cooked through. Stir in the butter beans and stock pot. Check the seasoning and add some salt and freshly ground black pepper if needed.

Allow to cook for another 20-30 minutes to heat up the butter beans, then serve

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Put all the ingredients except the sausages, butter beans and stock pot.

Add the sausages.

Stir in the butter beans and stock pot once veg is cooked through.

cook for another 20-30 minutes then serve.

Slow Cooker Sausage Casserole - Pinch of Nom

Reader recipe: Family sized slow cooked brisket stew

Brisket,

Tbsp Extra virgin olive oil

Onions, quartered (you want these big and chunky)

Carrots, chopped in big chunks

tins Canned tomatoes

Tbsp Smoked paprika

Tbsp Wine vinegar, Red wine

You can chop, mix and stir all the ingredients into your slow cooker the night before or in the morning (if you're a morning person), just turn it on to low as you walk out the door on your way to work.

Serve with mash potato, rice or bagette for a super easy and tasty family meal.

Slow Cooker BBQ Pulled Pork

pork shoulder

chicken stock

For the dry rub seasoning blend:

Splenda® Sugar Blend

chili powder

black pepper

salt

garlic powder

onion powder

dry mustard

cumin

cayenne pepper

For the ketchup:

tomato paste

water

mustard

cloves

allspice

white wine vinegar

Kicking cowboy bbq sauce:

tomato ketchup

black coffee

onions, diced

cider vinegar

garlic, chopped

jalapeno

In a medium size mixing bowl, combine all ingredients.

In a medium size mixing bowl, combine all ingredients and mix well.

In a large saucepan, combine all ingredients (dry rub seasoning blend and ketchup) and bring to a simmer and cook for 25 minutes.

Blend with a immersion blender or food processor until smooth.

Rub pork shoulder with ⅓ cup of dry rub seasoning blend and place in a slow cooker with 2 cups of chicken stock; cook on low for at least 8-10 hours.

Drain excess liquid and set aside to cool.

Pull meat apart with a fork and pour bbq sauce over pulled pork.

Put back in slow cooker on low for 30 minutes before serving.

Notes:

Don't be afraid to make these ahead of time, as they continue to develop more flavor as the beans sit in their cooking liquid.
Olive oil is something I always add to my slow-cooker cooked beans (see here). I think it adds flavor, especially once the beans finish cooking and are cooling in the flavorful cooking liquid. Feel free to omit if you wish.
Pepper flakes: if you like a little bit of spice, add the the chili flakes; if you don't, omit or use less. 1 teaspoon will not make for especially spicy beans, but there will be a nice kick.
To make these in the Instant Pot, into the Instant Pot add all of the ingredients listed below along with 6 cups of water. Start with 2 teaspoons kosher salt. Turn the valve to sealing. Set the IP to Manual, High Pressure, 30 minutes. Let it release naturally for at least 20 minutes. Uncover. Taste. Add more salt (I often add 1 to 2 more teaspoons of salt) to taste.


Simplest Slow Cooker Black Beans

lb. dried black beans, no need to soak

garlic clove,

kosher salt,

red pepper flakes, optional

olive oil, optional

Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark — all slow cookers are different and times might vary, too, depending on the age of your beans.

Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.

Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.

This is a great recipe.   Super easy.   Super delicious.

This Quick and Easy Creamy Keto Taco Soup Recipe with Mexican flavors made on the stove will be a big part of your Hearty Comfort Food. Fully Gluten-Free, Grain-Free, Low-Carb, Keto, and Diabetic friendly, our Low-Carb Mexican Soup will be your go-to from all the Keto Soup Recipes there are.

Quick and Easy Creamy Keto Taco Soup Recipe

Cup (60 grams) Onions

Tablespoons Garlic

& 1/2 Cup (250 grams) Ground Beef

Tablespoons (4 grams) Taco Seasoning

Tablespoons (14 grams) Jalapeño

Cup (60 grams) Tomatoes

Cup (25 grams) Green Pepper

Water

Cup (60 grams) Greek Yogurt or Sour Cream

Cilantro

First, prepare all ingredients you will use to...

First, prepare all ingredients you will use to cook this delicious creamy keto taco soup. 

Chop all the vegetables into smaller pieces. The...

Chop all the vegetables into smaller pieces. The size depends on how big you like them in the soup.

Take out the Greek yogurt or sour cream...

Take out the Greek yogurt or sour cream from the fridge to be at room temperature when being used. 

Start heating your cooking pot over medium heat...

Start heating your cooking pot over medium heat with a tiny bit of olive oil.

Add onion and garlic and cook until caramelized. 

Once your onion and garlic caramelize, add ground...

Once your onion and garlic caramelize, add ground beef and cook it until it browns up. It should take approximately 5 to 10 minutes. 

Once your ground beef browns, switch the heat...

Once your ground beef browns, switch the heat and add taco seasoning. If you do not have taco seasoning packets, you can use our keto taco seasoning recipe, done in less than 5 minutes. 

Mix it all until all the Mexican seasoning...

Mix it all until all the Mexican seasoning is fully incorporated. 

Once your ground beef is seasoned and browned,...

Once your ground beef is seasoned and browned, switch the heat back to medium-high, add remaining vegetables, and mix.

Add liquid such as water, bone broth, or...

Add liquid such as water, bone broth, or chicken stock and cook for an additional 20 minutes. 

Once all cooked, switch the heat off and...

Once all cooked, switch the heat off and add room temperature Greek yogurt or sour cream. 

You can add grated cheddar cheese or hard...

You can add grated cheddar cheese or hard cheese of your choice for extra creaminess. 

Garnish with chopped fresh cilantro, avocado slices, lemon,...

Garnish with chopped fresh cilantro, avocado slices, lemon, or grated cheddar cheese.

https://mediavine-res.cloudinary.com/video/upload/ztzamfy4gmqododpkleb.mp4

Instant Pot Bacon Egg and Cheese Bites are the perfect breakfast. They are delicious, loaded with protein and easy to transport!

Instant Pot Bacon Egg and Cheese Bites

unsweetened CashewMilk (almond, coconut, 2%

bacon

cheddar cheese (divided)

Add the eggs, milk, 3/4 cup of grated cheese, and pepper to a blender and blend until smooth.

Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the cups.

Top each section with chopped bacon and remaining grated cheese. Gently press the bacon and cheese into the egg mixture.

Wrap with foil or place the plastic lid on top of the silicone egg mold. Do not completely secure the lid, just lay it on top.

Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet.

Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8  minutes using the + and – buttons.

When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove  the Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .

Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.

Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.

Slow cooked pork shoulder with a spicy Carolina vinegar sauce served with spicy mayo coleslaw

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