Instant Pot Penne Pasta with Meatballs

Instant Pot Penne Pasta with Meatballs

This is one of the very first hinge I made in my Instant Pot, and it continues to be my kids favorite.  

I love the super easy dump and go ability.  It’s a one pot meal that’s easy to assemble and easy to clean up. 

Ingredients:

1lb penne pasta

Frozen meatballs

1 jar favorite pasta sauce

I put about 20 or so frozen meatballs in the bottom of the Instant Pot cook pot.  Then dump 1 pound of penne pasta on top of the meatballs.  Add 5 cups of water.  Then put 1 jar of pasta sauce over the top of the uncooked pasta, trying to cover as much as possible.  

Close the lid, make sure the steam valve is closed to allow it to get pressurized, and turn it on to 6 minutes.  Once it is done, qpr (quick pressure release) so the pasta doesn’t overcook.  I do this slowly, using a long wooden spoon or by turnjng the steam release just enough to slowly let the steam out.  

**If you’ve made pasta before, you know that turning it all the way causes it to spit foam and pasta starchy liquid EVERYWHERE!  

DON’T cover the steam release as this can cause the pressure to not release properly.  Just go a little slower.**

Once the pressure valve has dropped, open and stir up your dish!  Super easy.  Super fast.  Perfect for those last minute meals.  

Pineapple Pie

Pineapple pie

This pie is so easy to make and it tastes amazing.  With the coconut added it tastes like a piña colada pie.  

Makes 1 pie 

1 sleeve graham crackers

1 stick butter

Toasted coconut - 1 bag coconut toasted in oven

1 can crushed pineapple, drained

2 vanilla pudding boxes (4 serving boxes)

1 cup sour cream

1 container Cool Whip or can of whipped cream

Spread coconut out on baking sheet and broil, stirring often, until toasted.  Watch closely as it burns quickly. 

Crush graham crackers and mix with butter and 1/2 cup toasted coconut. 

Press into pie pan. 

Mix pineapple, sour cream, and powdered pudding mix together. 

**Do not make the pudding.  You add it dry.**

Pour into crust and chill at least 1 hour. 

Top with Cool Whip or whipped cream and sprinkle with toasted coconut. 

Grandma Beulah’s Zucchini Crumb Pie

This recipe tastes just like apple pie and, if you don't tell, they won't know the difference. We found it best to use the overly large zucchini from your garden or grocery store because they are the same size and shape as apple slices. This recipe is from my Grandmother Beulah Menne. 

 

Beulah's Zucchini Crumb Pie

Amanda Hartman

 

Crust:

1 3/4 cup flour

1/2 tsp salt

6 Tb chilled butter, small pieces

5 Tb chilled shortening, small pieces

2 Tb ice water

 

Filling:

3 3/4 lb large zucchini (3-4) peeled, cored; thick slices - they look just like apple slices

1 Tb lemon juice

2 1/2 Tb butter

2 Tb apple cider (or apple butter)

1 1/2 Tb cornstarch

1/2 cup apple sauce

1 cup sugar

2 tsp cinnamon

 

Topping:

3/4 cup flour

1/4 cup golden brown sugar

1/2 cup sugar

1/4 tsp salt

6 Tb butter, small pieces

3/4 cup chopped walnuts

 

Crust:

1) Mix in food processor flour and salt. Add butter until it looks like course meal. Drizzle ice water until it clumps up. It will be light and soft but will not fall apart when squeezed together. Try not to add too much water or it will stick real bad. Form in disc shape and wrap in plastic wrap. Chill in fridge. 

 

Preheat oven to 350 deg.

 

2) Roll out crust and place into buttered 10 inch pie pan. Freeze for 15 minutes.

 

3) Line with foil and add pie weights (beans or rice will do). You may want to spray nonstick spray on foil touching crust to avoid tearing crust when removing foil. Bake 15 minutes. Remove foil and bake another 10 minutes. Let cool completely.

 

Filling:

1) Toss zucchini and lemon. Melt butter in large skillet on med-high temperature. Stir in sugar and cinnamon. Add zucchini and saute about 5 minutes. 

 

2) Whisk apple cider with cornstarch in bowl (if using apple butter you can use water or apple juice). Add to zucchini. Boil, stirring constantly. Transfer zucchini to large bowl. Add applesauce. Cool completely.

 

Topping:

1) Using fingertips, rub all ingredients in bowl until moist clumps form. 

 

Preheat oven to 350 deg

 

Place filling in the crust. Sprinkle topping over zucchini. Bake until topping golden about 40 minutes. 

 

Serves 8

Holiday Fruit Punch

I was at church for a potluck years ago and one of the ladies brought a punch that we all loved!  We were all asking for the recipe, and she was hesitant to give it out because of the sugar content.  However, I did get it from her, and it really is amazing. 

Holiday Fruit Punch

About - 23 oz. Grapefruit juice  (1/2 can - not frozen concentrate - in juice section)

About - 23 oz. Pineapple juice  (1/2 can - not frozen concentrate - in juice section)

5 bananas (mashed)

4 cups sugar

1 cup lemon juice

1 - 12 oz. Can frozen Orange Juice concentrate

8 cups water

 

Blend together.  Freeze in 16 oz. Plastic cups.

 

When ready to serve - place as many frozen cups as you want to use in punch bowl.  Mash frozen parts with potato masher to blend, or use a hand held stick blender/mixer if you have one.  Add 7-up or ginger ale to the consistency you like.  Blend and serve.   

Cafe Rio Copycat Recipes

Cafe Rio Chicken

3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing 
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic

Cook for about 4 hours in a crock pot. Shred chicken with a fork.


Cafe Rio Pork Barbacoa

Pork Roast: Put it in a crock pot with a little water and cook until very tender (about 8 hours on low). 

Shred pork and add:
1 can enchilada sauce
2 cloves minced garlic
1 small can diced green chilies
1 can Coke (not diet coke)
1 cup brown sugar
salt to taste

Cook for one more hour.

 

 

Creamy Tomatillo Dressing

1 package Ranch Buttermilk Dressing mix
1/3 cup buttermilk
1 cup Mayonnaise (I use half mayo and half sour cream)
3 fresh tomatillos
1 cup fresh cilantro
2 cloves garlic
¼ tsp cayenne pepper

Just put everything in a blender and puree.
Refrigerate for a couple of hours and if you need to, adjust the thickness by adding more buttermilk to thin it out, or sour cream to make it thicker

Bran Muffins

I recently discovered my kids love bran muffins.  I made them for them to snack on, an they devoured them.  

Here's the recipe.  It's super easy. 

3 cups bran

1 cup water

1 stick butter

1 cup brown sugar

2 1/2 cups flour

2 tsp baking soda

1 tsp salt

2 eggs (beaten)

2 cups buttermilk

Boil water and add 1 cup bran.  Stir and set as side to cool for about 3-5 minutes. Add butter to melt.  Mix in brown sugar.  Mix in eggs. 

Mix flour, 2 cups bran, salt, and baking soda together in a bowl.  Add buttermilk (don't stir). 

Combine wet bran mix, with flour/milk ingredients. 

Put in muffin cups and bake 400° for 15 minutes.

Makes 35-40 muffins (depending on the size)

Sour Cream Biscuits

We found this recipe when watching Paula Deen, and fell in love with it.  It's great for filling people up quickly.  It's a basic delicious and disgustingly rich side.  

Ingredients

• 2 cups self-rising flour
• 1 cup (2 sticks) butter, at room temperature
• 1 cup sour cream

Directions

• Preheat the oven to 400 degrees F. Grease miniature muffin pans.

• Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes.

Recipe courtesy of Paula Deen