Thursday, February 22, 2018

Friday Funny!

Are you enjoying the Olympics?  This is the closest I would ever come to winning any medal!
Thanks to Linda from Simply Linda for posting this one on FB.

Wednesday, February 21, 2018

Cooking Thursday

I'm sharing another instantpot recipe with you.  This one is a dessert, to show you that the instantpot isn't just for main dishes.  This cheesecake is so easy to make, and it's so good - a perfect creamy texture!  It's made in a little 6 inch push pan, so it's not very big - makes about 6 slices, which is enough for the two of us! This recipe is from This Old Gal.

Cookies and Cream Cheesecake
  • 3/4 cup Sandwich Cookies  
  • 2 teaspoons sugar
  • 2 Tablespoons Butter melted
  • 1 pound Cream Cheese room temperature
  • 1/2 cup sugar
  • Tiny pinch sea salt
  • 1 teaspoon vanilla
  • 1/2 cup Heavy Whipping Cream
  • 2 large Eggs room temperature
  • 1 large Egg Yolk room temperature
  • 8-10 Sandwich Cookies  (I used Oreo thins, you can use mint or regular)
  • 1/2 cup Sour Cream
  • 2 teaspoons sugar
  • 8 Sandwich Cookies

  1. Add Sandwich Cookies and sugar to the bowl of food processor and pulse until small crumbs form.  Melt butter and add to cookie mixture. Pulse until just combined.
  2. Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan.  Place pan with crust in freezer for 15 minutes.
  1. Blend together cream cheese, sugar, salt, heavy cream and vanilla extract until smooth.
  2. Add eggs and yolk, one at a time, until just combined. Do not over mix the eggs.
  3. Pour half the filling into the pan and top with cookies and then pour the rest of the filling into the pan.
  1. Add 1.5 cups of water to the bottom of your pressure cooker and place a trivet inside the pot.
  2. Cover the cheesecake first with a paper towel and then with a piece of aluminum foil and secure it around the sides.  Place cheesecake into pressure cooker using a sling. (Fold a strip of foil into thirds, place it under the pan and use it to lift the cheesecake in and out of the pot)
  3. Lock lid in place and close the Pressure Cooker Valve.  Cook at High Pressure for 35 minutes.
  4. When Beep sounds, allow a 12 minute natural release.
  5. After all pressure has been released, open pressure cooker and gently remove the pan.
  6. Remove the foil and paper towel and dab off any liquid that may have accumulated.
  7. The center will be a bit jiggly, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.
  1. Whisk the sour cream and sugar and spread on hot cheesecake.
  2. Cool for one hour, cover and place in refrigerator overnight.
  3. Top with whole or crumbled cookies prior to serving.

Tuesday, February 20, 2018