Lava Cakes - Pressure Cooker

Lava Cakes
1/2 c butter
1 c chocolate chips
1 c powdered sugar
3 whole eggs + 1 yolk
1 T vanilla
6 T flour


1. Place butter and chocolate chips in a medium bowl and microwave for 2 minutes; stir.
2. Mix in powdered sugar, then eggs, then vanilla and flour, stirring after each addition.
3. Grease 4 ramekins with butter and divide the batter between the ramekins.
4. Place trivet in pressure cooker, add 1 cup of water, and place ramekins in trivet.
5. Cook on manual for 9 minutes; release the steam. Remove from pressure cooker and invert on to a plate.

Wild Rice Soup - Pressure Cooker

Wild Rice Soup
5 carrots, chopped
5 ribs celery, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 c uncooked wild rice (do not use blended rice)
8 oz fresh mushrooms
4 c chicken broth
1 t salt
1 t sage
1/2 t thyme
1/2 t rosemary
6 T butter
1/2 c flour
1 1/2 c milk

1. Put everything from the carrots to the rosemary in the pressure cooker and cook on manual for 45 minutes; release the steam.
2. Melt the butter in a small pot; whisk in the flour. Let the roux cook for a few minutes; whisk in the milk a little at a time.
3. Stir milk mixture into soup and serve hot.

BLT Dip

BLT Dip
1 lb bacon, cooked and chopped
8 oz cream cheese, softened
1/4 c mayonnaise
1/4 c sour cream
1 c Cheddar cheese
1 t onion powder
1 t garlic salt
1 t paprika
1 c chopped lettuce
1 c chopped tomatoes


1. Mix about 1/3 of the bacon with the cream cheese, mayonnaise, sour cream, cheese, and seasonings; spread in a deep pie dish.
2. Sprinkle with lettuce, tomatoes, and remaining bacon.
Serve with sliced vegetables, or crackers.

Cookie Truffles

Cookie Truffles
2 c crumbled cookies
1/2 c powdered sugar
4 oz cream cheese, softened
2 T Nutella
Toppings such as coconut, crushed pretzels, etc, opt

1. Mix the cookie crumbs, sugar, cream cheese, and Nutella in a medium bowl.
2. Quickly shape into balls and roll in desired toppings; refrigerate at least 30 minutes before serving.

I used oat-based cookies, and did not roll in a topping.

Cauliflower Chowder

Cauliflower Chowder
1 T butter
1/2 c diced onion
5 cloves garlic, minced
4 carrots, diced
1 head cauliflower, chopped
1 1/2 c chicken broth
1/2 t oregano
salt and pepper, to taste
1 c water
8 oz cream cheese, softened
olive oil, opt
bacon, chopped, opt

1. In a large pot, heat butter, onions, and garlic; saute until onions are soft.
2. Add carrots, cauliflower, chicken broth, oregano, salt, and pepper; bring to a boil and reduce to simmer. Cook for 15 minutes, until cauliflower is soft.
3. Using an immersion blender, blend soup to desired consistency. Stir in water and cream cheese.
4. Simmer for 5-10 minutes; top with olive oil and bacon.

Sun-Dried Tomato Dip

Sun-Dried Tomato Dip
1/4 c sun-dried tomatoes in oil, drained and chopped
8 oz cream cheese, softened
1/2 c sour cream
1/2 c mayonnaise
10-15 dashes Tabasco sauce
1 t salt
1/2 t pepper
2 green onions, thinly sliced

1. Blend everything except the green onions in a food processor; add green onions and pulse a few times. Serve at room temperature.

Chicken Caprese Flatbread

Chicken Caprese Flatbread
6 large flatbreads
olive oil
2 chicken breasts, cooked and shredded
4 oz pesto
4 c mozzarella cheese
5-6 roma tomatoes, chopped
1 c Parmesan cheese
1 c fresh basil, sliced
balsamic vinegar, opt

1. Preheat oven to 500* and line two sheet pans with foil or parchment paper.
2. Brush olive oil on flatbreads. Toss chicken in pesto.
3. Layer flatbreads with mozzarella, tomatoes, chicken, and Parmesan.
4. Bake for 10-12 minutes, until cheese is golden brown.
5. Top with basil and balsamic vinegar before serving.