I came up with this one night and my family loves it. I have made it 2 x now and this has become a staple in our house 🙂 I hope y’all enjoy it as much as my guys do. … Continue reading
- 2 lbs ground beef browned
- 2 to 3 pounds red potatoes scrubbed and quartered
- 1 onion chopped
- 1 can 10 ounces tomatoes
- 1 can 15.5 ounces kidney beans, drained and rinsed
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 1/4 cup water plus minimum required by your pressure cooker manufacturer
- Salt and pepper to taste
- 1 cup shredded sharp cheddar
- This recipe requires the pot in pot method. If you do not have a pot to place inside the pressure cooker pot, create a sling/pot using aluminum foil.
- Add one cup of water and a trivet in your pot, Place your pan on the trivet using a foil sling.
- To the sling/pot, place potatoes using salt and pepper to season well. Top with onion, cooked ground beef, beans, tomatoes, and seasonings. Add 1/4 cup water over the top of the casserole.
- Cover the instant pot and set the valve to sealing. Cook on manual or pressure cook setting for 30 minutes. Carefully use the quick release to depressurize the cooker. Stir the casserole.
- Cover with cheese and replace the lid until melted. Serve.
Lisa’s Coconut Squares
Here is another Christmas one that is a must in our house over the holidays
What you need is
1 1/4 Cups Graham Cracker Crumbs
1/2 Cup Butter, melted
1/2 Cup Brown sugar, packed
1/3 Cup Flour
2 Cups Medium unsweetened coconut
1 – 11 Oz. Sweetened condensed milk
2 Cups Icing sugar (confectioner’s sugar)
1/4 cup softened Butter
3 tbsp. Maraschino cherry juice
Preheat oven to 350.
Bottom Layer: Combine first 4 ingredients. Press into 9 X 9 – inch greased pan. Bake in 350 degrees F oven for 10 minutes.
For the filling: in a bowl combine coconut with condensed milk. spread over bottom layer. Bake at 350 for 20 minutes or until a very slight tinge of light brown begins to show on the edges. Allow to cool before frosting.
For the icing: Beat all together, icing sugar, butter, and cherry juice, add a bit more juice if needed to make icing soft enough to spread. Spread over cooled bars. Cover tightly and let stand for at least 6 hours or overnight. Cut into squares
Note: These also freeze very well
Lisa’s Caramel Squares
What you need
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
2 tablespoons corn syrup
1/2 cup sweetened condensed milk
1 1/2 Chocolate Chips
1/4 Cup butter
Preheat oven to 350 degrees F (175 C).
In a medium bowl, mix together 2/3 cup butter, white sugar, and flour until evenly crumbly. Press into a 9 inch square baking pan. Bake for 20 minutes.
In a saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
Place chocolate chips and butter in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely.
Place squares in the fridge and chill. Cut into 1-inch squares. These need to be small because they are so rich.
This is my awesome Nacho Dip everyone always asks for the recipe every I make it lol 🙂 Its so easy and sooo good
Lisa’s Nacho Dip
1 pkg of cream cheese soften
1 lg tub of sour cream
1 pkg of taco seasoning
1 jar salsa
1/2 a bunch of green onions chopped
2 cups of shredded cheese ( I use texmex)
With a mixer beat together cream cheese and sour cream till smooth. Add your taco seasoning, you can use half a pkg if you don’t like it to spicy.
I use my 7x 11 pyrex dish but you can use any size you wish.
Spread cream cheese mixture int he bottom of your dish. Pour jar of salsa over top of cream cheese mixture. Sprinkle with you chopped onions top with cheese. Cover and refrigerate for about an hour. Serve with your favourite nachos. We use scoops
Using muffin pans for portioning out food, doesn’t get any easier than this 🙂 . This recipe makes 12 1/4-pound muffins. Any leftovers will get stored in the freezer! Perfect to pop in the microwave for lunch the next day!
Bacon Wrapped Cheeseburger Muffins
3 pounds ground beef or meat of choice
1 cup Dill Relish
1 small onion minced
1-2 cups oatmeal
3 large eggs
2 cloves minced garlic to taste
1/2 teaspoon ground pepper
12 slices Thick Cut Bacon
1. Mix all ingredients together in a bowl except the bacon. Set aside.
2. Line the muffin cups with 1 slice of bacon. Press a handful of the meat mixture in to each cup, forming
a dome on top.
3. Bake in 375°F oven for 30-45 minutes (place a cookie sheet on the bottom rack to catch grease
4. Remove muffins from the pan and place on a cookie sheet; top with shredded sharp cheddar cheese.
5. Return to oven and cook until cheese is melted.
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☺️ Mmmmm who else has a jar of homemade pumpkin spice creamer in there fridge? How did I make it? Easy Peasy
Lisa’s Pumpkin Spice Creamer
14 oz sweetened condensed milk
1 3/4 cup heavy cream
3 tablespoons pureed pumpkin
1 teaspoon pumpkin pie spice
2 teaspoons maple extract or 4 tablespoons maple syrup
1 teaspoon vanilla extract
Shake jar till all mixed well and refrigerate
Homemade Cheesy Bacon Burgers
These also freeze amazingly too 😀
Makes 14- 1 inch thick burgers
3 lbs hamburger
14 slices of cooked bacon cut into bite size pieces
2 cups of shredded cheese
2 tbsp pepper
3 tbsp garlic plus
2 tsp Worcestershire sauce
Mix all ingredients in a big bowl till mixed well. I just work it all with my hands its much easier that way I have a burger press I got from my Mom but you can use your hands too and make the patties, I like mine thick so I made them all 1 inch thick. Place them on a foil-lined cook sheet (easier cleanup, plus you can use the cooking sheet when cooking them) I put 6 on then put a piece of parchment paper then put the other 6 on top and use a small piece for the 2 that were left. Cover with plastic wrap and place in the fridge for about 2 hrs to let all the spices come together.
When ready Fire up the BBQ to med heat (350) BBQ till done flipping only once.
Strawberry Refrigerator Dessert
3-4 C – Sliced strawberries
12-15 – Whole graham crackers
1 1/2 pints – Heavy Whipping Cream
4-5 T – Sugar (can use artificial) – Taste for sweetness
1 1/2 t – Vanilla
Using mixer – Mix whipping cream, sugar, and vanilla on medium to high speed until stiff peaks form (I keep going until it is thicker but stop mixing before it is “butter”)
*Always best to make sure the heavy cream, mixing bowl and beaters are super cold. Just put bowl and beaters in the fridge for awhile before mixing.
Line 8 X 8 pan with whole graham crackers (You can break some more to fill in any gaps around the edge)
Spread whipped cream on the graham crackers
Top that layer with sliced strawberries
-Repeat this 2 times
Top with remaining strawberries
Put a few whole berries in the middle to make it prettier
*Optional – I drizzle with strawberry sauce and chocolate hard shell sauce (you can use any chocolate sauce)
*You can use Cool Whip. I just like a heavier/sturdier, homemade taste of making it myself.
Chill in fridge approx. 3 hours. Bring it out and say goodbye to it because it will be gone and it will become a memory…until next time.