Quick Cooker Death by Chocolate Cheesecake

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Pampered Chef Pam Ireland Serves 8


Crust
• 20 Double Stuffed Oreo Cookies with filling
Filling:
• 2 packs room temp cream cheese
• ½ cup sour cream
• 6 tbsp sugar
• 2 tbsp unsweetened cocoa powder
• 2 eggs
• 4 oz semi sweet melted chocolate – 1/2 cup Microwave for 30 second intervals until the chips are mostly melted. You can use a double boiler small pot in a larger pot with water
• 1 tsp vanilla

Topping
Ganache for topping:
• ½ cup chocolate chips
• ½ cup heavy whipping cream

How Do I Make an Oreo Crust?
• Prepare your crust by placing your Oreos into a food processor and blend until they form crumbs or Place in gallon size freezer bag and crush with rolling pin
• 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 Quick Cooker with one cup of water, and place your trivet in the bottom of your pot. Put top on and check to see if the pressure valve is closed.

Cook on manual for 35 mins 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.

Pour Ganache over cold cheese cake and garnish with few chocolate chips

Quick Cooker/Pressure Chicken and Dumplings

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serves 8

Ingredients

  • 2 tsp Olive Oil
  • 1 Tbsp Butter
  • 1 small Onion, diced
  • 1 Bay Leaf
  • 1 cup Carrots, chopped (about 2 or 3 carrots)
  • 1 cup Celery, chopped (2 stalks)
  • 3 large cloves Garlic, pressed or minced (about 1 Tbsp)
  • 1 tsp Salt (more to taste)
  • 1/2 tsp Pepper
  • 1/2 tsp thyme, dried I use Fresh
  • 1/2 tsp Sage, dried I use Fresh
  • 1 tsp Rosemary dried & crushed or 1  4″ sprig Fresh Rosemary, (2 tsp leaves, stripped off and minced)
  • 4 cups Chicken Broth, low sodium may need 5 if you use 2 lbs. of fresh chicken
  • 1 large Potato, chopped
  • 1 1/2 – 2 lbs  Chicken Thighs, and/or Breasts, cut in slightly larger than bite sized pieces or Quick 4 cups of rotisserie chicken – bite size adjust cooking time to less
  • 3 tablespoons minced parsley I use fresh

To Finish

  • 1 cup Frozen Peas 
  • 1/2 cup Heavy Cream
  • Choose Dumplings

Quick Dumplings

  • 6 jumbo Canned Buttermilk Refrigerator Biscuits (16 oz pkg contains 8)
  • For the canned biscuits, roll each one flat and cut into 6 equal slices. Do this to all 6 and set aside in a bowl. You can also just cut them and not roll them flat.

Homemade Dumplings

  • 1 1/2 cups Flour
  • 3/4 tsp Salt
  • 2 tsp Baking Powder
  • 3 Tbsp Shortening (such as Crisco) or butter
  • 3/4 cup Whole Milk (or buttermilk)
  • 1/4 cup Chives, finely chopped (fresh or dried) – Optional
  1. Putfirst four ingredients in a bowl and use a pastry cutter or a fork to mix well and incorporate the shortening into the dry ingredients.
  2. Stir the milk (and chives, if using) in and combine, until just moistened. Set aside.

Prepare the Chicken and Sauce

  1. Turn the Quick cooker on to the Sauté setting. When the pot is hot, add the olive oil, butter, onion and bay leaf and saute till translucent. Stir.
  2. Add: carrot, celery, and garlic. Cook for a few minutes, scraping the bottom of the pot to get up any brown bits (deglaze).
  3. : salt, pepper, poultry seasoning, sage, thyme, and rosemary. Cook till fragrant.
  4. Add chicken broth. Put a glass lid on the pot and let the contents warm up to barely a simmer.
  5. Add: potato, parsley & chicken stir.
  6. Add the dumplings. Homemade: Drop heaping teaspoonfulls into the broth (not too large as they need to cook through, and they expand).Biscuits: Add the sliced biscuits into the broth and gently stir to distribute them.
  7. Cancel Sauté function.
  8. Place lid on the pot and lock in place. Turn the steam release knob to the sealing position.
  9. Press the Pressure Cook/Manual button (or dial) and then the + or – button (or dial) to select 7 minutes.
  10. Do a Controlled Quick Release of the steam/pressure. letting the steam out gradually.
  11. When the pin in the lid drops down
  12. Stir in the frozen peas or mixed vegetables. You may need to push the dumplings aside if you made the fluffy kind.
  13. Stir in the heavy cream (if using) and put the glass lid on to let it sit and heat through for 3-5 minutes.
  14. Taste and adjust salt, if needed.

If left over store dumpling separately until warm and add back into the chicken

Can be frozen thaw in fridge overnight reheat on low and add broth as needed

Butternut Squash Bisque

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Ingredients Serves 8

  • 2 medium onions
  • 2 large stalks celery
  • 2 large carrots, peeled
  • ¼ cup olive oil
  • 2 (20 oz) pkgs cubed butternut squash
  • ½ cup dry white wine
  • 2 (32 oz) containers Nature’s Promise Organic Vegetable Broth
  • ½ cup half & half
  • 2 tbsp chopped chives

Steps

  1. Chop the onions and celery. Thinly slice the carrots.
  2. In a 6- to 7-qt pot, heat the oil on medium. Add onions and celery. Season with salt. Cook 8–10 min., until almost tender, stirring often.
  3. Add carrots and the butternut squash. Cook 5 min., stirring occasionally. Add the wine. Heat to a simmer and simmer 2–3 min., until slightly reduced.
  4. Add the broth. Heat to a boil on high. Reduce heat and simmer 20–25 min., until carrots and squash are very tender.
  5. Remove soup from heat. With immersion blender or in batches in regular blender, purée soup until smooth. When ready to serve, heat purée on medium and whisk in the half & half. Season with salt and pepper to taste. Divide among bowls. Garnish with the chives.
  6. UPGRADE: Stir together a bit of sour cream and half & half until slightly runny. Swirl into each bowl of soup before adding chives.

Variations

To serve 4: Halve ingredient amounts. Use 3- or 4-qt pot.

To serve 16: Double ingredient amounts. Use 9- or 10-qt pot.

Kung Pao Chicken

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Serves 8

Chicken

  • 2 pounds boneless chicken breasts(4) cut into 3/4 inch cubes – will cut easier if slightly frozen
  • salt & pepper to taste
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons dry sherry
  • 2 – 4  teaspoons fresh ginger, mince
  • 1 teaspoon granulated sugar
  • 1 tsp corn starch
  • Make marinade in a large mixing bowl Combine: chicken cubes, salt, pepper, soy sauce, dry sherry, sugar, and cornstarch. Set aside for 20 to 30 minutes.

Stir Fry Sauce

  • 2  tablespoons low sodium soy sauce
  • 2  tablespoons dry sherry
  • 2  tablespoons white vinegar or 2 tablespoons rice vinegar + 2 teaspoons red wine vinegar
  • 1/2 cup low sodium chicken broth
  • 2-4 tablespoons hot chili sauce, (Use only if you like your Kung Pao spicy) 1 teaspoon chili paste with garlic (or use sriracha hot sauce with a little minced garlic)
  • 2 tablespoons sugar
  • 4 teaspoons corn starch
  • 2 teaspoons sesame oil
  • In a separate mixing bowl Whisk together: soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, oil and cornstarch. Set aside.
  • 6 tablespoons vegetable oil, divided
  • 1 red bell pepper, cut into thin strips
  • 2-4 green onions chopped
  • 4 cups sugar snap peas
  • 6 cloves garlic, minced

Instructions

  1. Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.
  2. Add chicken to the hot oil in one single layer; cook on all sides until done, about 4 to 5 minutes. Remove chicken from pan/wok and return pan to heat.
  3. Add remaining vegetable oil to the pan and heat over high heat. Stir in peppers and sugar snap peas; cook for 2 to 3 minutes, or until just tender.
  4. Stir in minced garlic and ginger; cook for 30 seconds. Add chicken back into the pan and toss to combine.
  5. Stir in prepared stir fry sauce over chicken and vegetables; toss to coat all ingredients. Cook for 1-2 minutes or until sauce thickens.
  6. Remove from heat. Serve with hot rice.

Allergy Alert : Garnish with a drizzle of peanut oil you can ADD: 1/2 cup dry roasted peanuts stir fry with vegetables till golden brown.

Notes

Add extras vegetables that you have on hand such as bell peppers, broccoli and zucchini!

Chicken Marsala by Cafe Delites

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Chicken:

  • 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets (Italian Scaloppini)
  • 1/2 cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black cracked pepper
  • 2 tablespoons olive oil, divided
  • 4 tablespoons butter, divided

Marsala Sauce: Sicilian Wine

  • 1 tablespoon butter as needed
  • 8 ounces brown or Cremini mushrooms, sliced I doubled this because I like mushrooms
  • 4-5 cloves garlic, minced
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup low-sodium chicken broth (or stock)
  • 3/4 cup heavy cream (evaporated milk or half and half may also be used)**
  • 2 tablespoons fresh chopped parsley
  1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
  2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
  3. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
  4. Add : garlic and cook until fragrant, about 1 minute.
  5. Pour in: Marsala and broth , simmer until reduced by half and starts to thicken, (about 10-15 minutes).
  6. Add :cream and chicken back into the sauce. Cook until the sauce thickens (about 3 minutes).
  7. Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
  8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles

Marsala wine substitutes: Tastessance

  • Madeira wine
  • Port (1/2 cup)
  • Sweet Vermouth (1/2 cup) + Sherry 1/2 cup mixed I used this because I did not have the Marsala wine in the house
  • 2 parts white wine mixed with 1 part brandy and 1/2 teaspoon brown sugar.
  • 3/4 cup of dry white wine mixed with 2-3 teaspoons of brandy

SHRIMP AND BROCCOLI STIR FRY

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  • 1 tablespoon olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 24 ounces broccoli florets* about 5 cups
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

SAUCE:

  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 teaspoon Sriracha, optional

Whisk together:

soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.

Heat: olive oil in a large skillet over medium high heat.

Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes.

Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.

Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.

Garnished with sesame seeds and green onion over rice

Chicken and Broccoli Stir-Fry

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by Skinny taste

  • 0.5 cup low sodium soy sauce 
  • 1 cup chicken broth*
  • 2 tablespoon cornstarch
  • 4 tablespoons mirin
  • 2 tablespoon sugar
  • 4 teaspoons sesame oil
  • 0.5 teaspoon white pepper
  • 2 tablespoon canola oil (divided)
  • 2 tablespoon minced fresh garlic
  • 2 tablespoon minced fresh ginger
  • 2 pound chicken breast (sliced very thinly)
  • 4 cups broccoli florets
  • sesame seeds as garnish (if desired)
  • 1/2 cup of cashews can be added for a change instead of sesame seeds
  1. In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
  2. In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
  3. Repeat with the second half of the chicken and an additional teaspoon of oil.
  4. Remove the chicken to a plate.
  5. Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  6. Stir the garlic and ginger well and add in the sauce, whisking well.
  7. Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
  8. Add in the chicken and stir well to coat.
  9. Garnish with sesame seeds/ cashews if desired.

I really like this sir fry sauce, I have used it for beef and shrimp

White Chicken Chili by Mary Hebst

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8 Servings

3 boneless Chicken Breast Boil in a large pot 30 mins., reserve 1 cup of broth and cut chicken in 1″ cubes

1 onion chopped

3 cloves minced fresh garlic

2 tablespoons of oil

1 14 1/2ounce can chicken broth

1 4.5 ounce can of green chilies

3 15 ounce cans Great Northern Beans rinsed& drained

1 teaspoon cumin

1/4 teaspoon cayenne pepper

1/2 – 1 teaspoon died oregano I used fresh chopped tablespoon not bitter

1 cup sour cream when adding to the chili I will spoon some of the hot broth in the container to help with possible curdling then stir in pot

1 cup shredded Monterey Jack cheese

Salt & pepper

Sauté in oil- chicken pot: onion & garlic till onions are clear

ADD:

Chicken broth, reserved broth, green chilies, beans, red pepper, oregano

SIMMER for 1/2 hour stirring every few minutes cz the cheese sticks

ADD:

Sour cream, chicken and cheese continue to simmer till cheese has melted

Faster version I used all the white meat from a rotisserie chicken and 32 ounces of chicken stock and garnished with the left over cup of 32 ounce cheese then I boil my carcass and make soup broth

Turkey/Beef Chili

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6 quart sauce pan

2 pounds of meat browned in oil if turkey season with salt, pepper, & cumin

ADD:

1 large red pepper sliced thin

1 large orange pepper sliced

1 large yellow pepper sliced thin

1 green pepper sliced thin

1 large onion chopped

(Most stores sell 16 ounce frozen sliced peppers and onions I will use two bags) I keep them in my freezer for emergences, such as a late last minute idea for dinner

2-3 large cloves minced fresh garlic

Brown till golden

ADD:

1 28 oz. can of dice tomatoes ( onion & garlic ) to stretch add 2

1 15 oz. can of diced tomatoes with green chilies can add 2

1 can pinto beans rinsed or two if you like the beans (not Kidney) my original recipe I used two cans for every pound of meat, now I prefer more meat than beans

3 oz. tomato paste which is 1/2 of a small can or Tomato paste in a tube now use (3 tablespoons) or a small can of tomato sauce

Bring to a boil stirring often turn heat to simmer

Stir In:

1/2 teaspoon cayenne pepper

1-2 teaspoons chili powder and more cumin if needed

1/8 teaspoon of cinnamon secret ingredient!

SIMMER on low for one hour or till thick

Garnish with:

Shredded Cheddar cheese

dollop of sour cream

diced chives on top

Nana’s Vegan/Plain Sauce

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Eight-quart pot  

  • Cover bottom of sauce pan with olive oil     good bit 
  • ADD: 
  • Onion    1 cup chopped small     1 medium  
  • Carrots ½ cup chopped small     1-2 carrots this will help sweeten 
  • Celery ½ cup chopped small       1 small celery stick 
  • 4- 5 minced fresh garlic gloves 
  • Brown onion, carrots ,celery and garlic in olive oil till golden  
  • ADD: 
  • 2 – 28 oz crushed tomatoes  
  • 2 – 28 oz diced tomatoes 
  • ½ teaspoon fennel seeds        again I don’t measure but you don’t want it strong just a slight subtle taste 
  • I season the cans separately with salt and pepper and Fresh basil  
  • Bring to a boil then simmer for at least 1 hour