For the meatloaf
2 lb. ground beef (I used an 80% lean ground beef)
1 cup plain breadcrumbs
1/4 cup onion, I used dried onion
2 tsp garlic powder salt
2 tsp dried parsley
1 tsp pepper
1/2 cup bbq sauce or ketchup
For the potatoes
3 lbs yellow potatoes
1 cup chicken broth
1/2 half and half or milk (maybe more if you want them thinner)
Half a stick of butter
Salt and pepper
Cut up the potatoes into cubes and put in the bottom of the instant pot. Pour in the 1 cup of broth. Place the metal steamer rack on top and try to level it out.
Mix the meatloaf ingredients and shape into a circular loaf (that will fit the pot). Put it on heavy duty tin foil and make a boat with it. Make sure the sides are high enough so the oil doesn’t overflow. Then set it on the rack.
Put the lid on and close the vent. Press pressure cook, high pressure, and set to 30 minutes. When it’s done, quick release the vent and open.
Pull the meat out and either let it cool, or stick it on a cookie sheet and put under the broiler for a few minutes while you are making the potatoes and let the top crust a little. Feel free to add any topping, bbq sauce, ketchup or mustard and brown sugar. Whatever you like!
To make the potatoes, just mash directly in the pot and add in all the ingredients, the half and half, butter, salt, and pepper. Top with blue cheese if you want. 🙂
Cream Cheese Cake Mix Cookies
For my brother Devon. Who loves these cookies and always asks for the recipe. Love you, little bro. 💙🍪
1 box of yellow cake mix
8 oz cream cheese, room temperature
1/4 cup of butter, room temperature
1 large egg
1 tsp vanilla extract
Preheat oven to 375 degrees. Cream together butter and cream cheese. Add egg and vanilla and mix until well blended. (I used a mixer for this part only because it is easier.)
Stir in cake mix a little at a time with a wooden spoon until it’s all blended.
Spoon onto parchment lined cookie sheet and bake for 8-10 minutes until edges are brown. Don’t overcook. They are supposed to be soft.
2 Pound Lean Ground Beef
Seasonings (Salt, Garlic Powder, Onion Powder, Italian Seasoning)
1 Pound Spaghetti Noodles (uncooked)
1 (24 Ounce) Jar Spaghetti Sauce
1 cup water
1 (14.5 Ounce) Can Diced Tomatoes
4oz cream cheese
1. Set the Instant Pot to saute’ and add the ground beef. Add the seasonings. Cook the meat and seasonings until it’s completely browned. Turn the Instant Pot off. Drain any extra grease from meat.
2. Break the spaghetti in half and place on top of meat in the Instant Pot. Pour over the spaghetti sauce, diced tomato, and water. Push the spaghetti down to make sure it is completely covered in liquid. Add the cream cheese on top. (Just set the 4oz cube on top)
3. Seal the instant pot and set it to pressure cook, high pressure, 10 minutes cooking time. When the time is up, use manual quick release to open the Instant Pot. Stir the spaghetti well to make sure the cream cheese mixes in.
1.5 cups white sugar
1 stick butter, melted
3-5 tsp cinnamon
Another stick of butter
1 cup brown sugar
Mix the cinnamon and sugar together.
Take each piece of biscuit and dip in the melted butter then toss in the cinnamon sugar mixture and place in a greased bread pan.
Boil 1 stick of butter and about 1 cup brown sugar together until bubbly. Let cool a bit then add a tsp vanilla extract. Pour over the biscuits in the bread pan.
Bake at 350° until biscuits are done, about 20 minutes. Let cool then turn out on a plate.
Optional, doesn’t NEED it but if you want: For a glaze mix powdered sugar with a little milk and vanilla extract and pour over top once it cools a bit.
Bacon – 1/2 pack, cooked crisp
Corn – one can drained
Green onions – 3 or 4, sliced
Celery – one stalk, diced
French’s Fried onions – handful
Mayo – to your liking
Plain Greek yogurt- to your liking
Salt, pepper, natures seasoning and creole
Ham – handful, diced
Lime juice – just a squirt
Ranch dressing – just a squeeze
Italian cheese – just a small handful
Dill relish – two spoonfuls
Rigatoni pasta – 1 lb. cooked and rinsed
Combine all ingredients and chill!
4 heaping tbs AP flour
1/2 tsp salt
3 egg yolks
4 cups milk
2 tsp vanilla extract
1 stick of butter
In a pot combine sugar, flour and salt. Mix with a whisk. Add the egg yolks, vanilla and the milk. Mix together good til u see no chunks of egg. Turn the burner on medium and simmer stirring constantly with the whisk until it’s creamy and warm. Add the stick of butter whole and let it slowly melt. Keep stirring. It will thicken and turn more yellow. It’s done when it coats the back of a wooden spoon and you can draw a line down the spoon with your finger and it stays.
In whatever dish you prefer, line it with bananas and wafers. Cover with pudding and then add more bananas and wafer. Cover again with pudding and then top with wafers. 🙂
Cool on the counter for a bit then cover and refrigerate!
2 cans (10 oz each) Old El Paso enchilada sauce
1 can (4.5 oz) chopped green chiles
1 package flour tortillas for soft tacos
2 cups shredded Cheddar cheese
Black olives, sliced
Heat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. In a nonstick skillet, cook beef and drain. Stir in 1/2 cup of the enchilada sauce, the olives and chiles. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
1 can rotel tomatoes (with juices)
1 lb sausage or hamburger, cooked
Sour cream to thin it out
A splash of milk for creaminess
Combine cheese and rotel in bowl and microwave for 2 minutes and stir. Again two minutes and stir. Repeat until cheese is melted. Then add ur meat, splash of milk then start adding spoons of sour cream until you get the consistency you want.