Ricotta Cheese in the Instant Pot (hippressurecooking)

1 qt (1L) high quality whole milk
1 lemon, squeezed (about 4 juice)
2 pinches salt (opt)

Add the milk to the Instant Pot, close the lid and set the valve to “vent.” Push the [Yogurt] button and then [Adjust] until the display says the words “boil” in the display– or for the ULTRA choose the [yogurt] program and then select the recommended Temperature under “more” (181°F). Once the program is finished (in 20 – 30 minutes depending on the starting temp and quantity of milk), remove the Instant Pot stainless steel insert and put on a trivet on the counter. Pour in half of the squeezed lemon juice and stir slowly and delicately – the milk should begin to coagulate. If nothing happens after about 2 min, add the rest of the lemon juice and keep stirring slowly. Pour the mix through a fine-mesh strainer, or a regular strainer lined with a fine cheesecloth (or unbleached paper towel, or coffee filter) and sprinkle with salt (if using). Drain from 5 – 15 min (depending on how fine the strainer is) until only the milk solids remain. Using a spatula or spoon, pull the outer edges of the ricotta towards the center to form a small round loaf – lightly pressing and squeezing. Flip the loaf onto a small serving dish or plastic refrigerator container – where it will keep for up to 5 days. Save the strained liquid and use in any pressure cooker recipe in place of stock (for example to make rice) or in place of water for future baking projects. Note: This recipe can be doubled or tripled to make as much ricotta as you like – but we recommend trying the first time with just 1qt/1L of milk to get the hang of the process first.


Cranberry Moonshine (sweetcsdesigns)

2 gal cranberry juice
3 c white sugar
1 pkg cranberries, fresh
1 liter bottle of 190 proof grain alcohol (Everclear)

Bring ingredients EXCEPT Everclear to a boil. Cover and remove from heat. Let cool. Get sterilized jars ready. Mix Everclear into cooled juice mix. Ladle into jars, let sit for 2 weeks or up to 6 months.


Jolly Rancher Moonshine (learntomoonshine)

5 – 1 L Mason Jars
120 Jolly Ranchers ( 24 of each of the 5 flavors)
5 L of Moonshine at 40% abv (You can also use Vodka or Ever clear as substitute)

Remove wrappers and separate all the colors into individual piles. Place 15 Jolly Ranchers of the same color in a small sauce pan and add just enough water to dissolve candy when heated. Place on stove and turn heat on low. The goal is to dissolve the Jolly Ranchers into a syrup. ( Feel free to add more or less depending on the flavor intensity you want.) Once dissolved pour into mason jar. Repeat this for each flavor. You should have five different jars each with a unique flavors in it now. Pour in the moonshine or substitute into each jar. Fill to the bottom ring on the jars. Add a few Jolly Ranchers of the appropriate flavor to each jar for aesthetics. Place lids on Jars give it a good shake and your ready to drink. Like any infusion things get better with time. So let it age a few weeks before drinking if you have the patience. Note: If your using high proof alcohol above 40% abv you will need to dissolve Jolly Ranchers in water first as they will not dissolve on their own. If your simply using Vodka you can get away with adding the Jolly Ranchers directly to the mason jars without dissolving them first in water.

French Silk Pie Brownies (lovebakesgoodcakes)


1 box fudge brownie mix & ingredients to prepare brownies

Prepare and bake the brownies according to the package directions. Remove from the oven and allow to cool completely. Spread the French silk filling over the cooled brownies. Top with remaining whipped topping and garnish with chocolate curls, if using. Refrigerate at least 4 hours, or until set, before cutting into squares.

French Silk Filling

1  4 oz German chocolate bar, finely chopped
4 T unsalted butter, cubed
1 8 oz pkg cream cheese, softened
2 c confectioners’ sugar
1 16 oz tub frozen whipped topping, thawed
chocolate curls or mini chocolate chips, for decorating (opt)

Microwave the German chocolate pieces with the butter in a large microwave-safe bowl on HIGH for 30 seconds. Stir, then melt for another 15 seconds. Stir until smooth and melted. To the melted chocolate mix, beat in the cream cheese and confectioners’ sugar until combined. Fold in half (8 oz) of the whipped topping.

Ginger Liqueur (diyinpdx)

1/3 c peeled ginger root, finely chopped
1/2 c sugar
300 ml Everclear (190 proof)
475 ml water
1 vanilla bean
1 lemon, zested

Peel the ginger and finely chop it. Split the vanilla bean in half lengthwise. Bring ginger, vanilla, sugar and 200 ml water to a boil. Reduce heat to medium-low and simmer until ginger is soft, about 20 min. Let the syrup cool. Do not strain yet. Zest the lemon and place the zest in a glass bottle along with the rest of the water, the cooled syrup and alcohol. Seal and shake, then let this mix steep for 1 day. After 1 day, remove the vanilla bean and let the mix steep for an additional 3 days. Strain mix through a fine mesh strainer into your bottle or jar for storage. Press on the ginger pulp with the back of a spoon to extract all of the liquid. Let the liqueur sit for at least 1 more day before using to let flavors mellow. Note: A great way to peel ginger is with a spoon. It works really well for getting around the bumps and knobs of ginger root.

For this recipe I used Everclear, which is 95% alcohol. They keep that stuff behind the counter at my local liquor store, but I understand that in some states they don’t even sell it, or only a lower proof version that’s 75.5% alcohol. You can use that, or if you can’t find it, vodka. You’ll just want to adjust the amount of water and alcohol you add so your final volume and percent alcohol is approximately the same. Here are some calculations for you:

For 75.5% (151 proof) Everclear: 377 mL alcohol, 397 mL water
For 40% vodka (80 proof): 750 mL alcohol, 200 mL water (your final volume will be higher and your percent alcohol lower with this one.)

Easy Homemade Chapstick (beingfrugalbychoice)

1/4 c cosmetics grades beeswax
2 T shea butter
1/4 c coconut oil
1/2 t honey
2 T sweet almond oil

Pour 2 c water in a medium pot and fit with a double boiler. Place over medium heat on the stove. Add the beeswax and shea butter, and heat until melted. Add the coconut oil, sweet almond oil and honey and stir with a spoon you plan to only use for working with beeswax. Heat until the coconut oil has melted. Pour into your containers of choice, and allow at least 15 min to cool. If you want to “flavor” this, you have 2 options. You can add essential oils to the double boiler when everything is melted, or you can add a few drops of essential oil into your container. If adding them in the containers, you’ll want to stir with a toothpick right after you’ve incorporated the melted mix. For a harder chapstick, you’ll want to go a bit heavy on the beeswax. For a softer chapstick, add a bit more sweet almond oil.

Pina Colada Moonshine (2bluestyle)

3 1/2 c Everclear
2 c Malibu Rum
3 c sugar
3 qts pineapple juice
3 cans Bicardi pina colada, frozen mixer
4 c water

Combine everything, except the Everclear and rum in a large pot. Place on the stove on medium heat. Stir frequently. As soon as it starts to boil take it off the heat and let stand until it is room temp. Add alcohol. Stir really good and put into mason jars. Cover and put in fridge. It is ready to serve as soon as it is chilled.

Trudy’s Mexican Martini Copycat (fivehearthome)

2 oz tequila (decent quality recommended)
2 oz lemon-lime soda (such as Sprite or 7-Up)
1 oz orange liqueur (such as Cointreau or Triple Sec)
1 oz fresh-squeezed lime juice
1 oz fresh-squeezed orange juice
splash of olive juice
coarse salt (such as kosher salt, for rimming the glass)
Pimiento-stuffed green olives (manzanillas), for garnish

Measure tequila, soda, orange liqueur, lime juice, orange juice and olive juice into a shaker filled with ice. Shake and strain into salt-rimmed martini glass. Garnish with a skewer of olives. Note: Spread a thin layer of coarse salt onto a plate. Use a slice of lime to wet the edge of the martini glass, then dip in the salt, turning until well-coated. To add some spice, garnish with gourmet green olives that have been stuffed with jalapenos. Yield: 1 shaker, which yields about 2 martini glassfuls.

Margarita Moonshine (florassippigirl)

2 c sugar
8 c water
2 c Everclear
2 1/2 c freshly squeezed Lemon Juice
1/2 c freshly squeezed Lime Juice
1 1/2 c Margarita Mix
1 T Sea salt

Pour half of the amount of water into a large saucepan. Heat up the water and mix in the sugar until completely dissolved. Remove the pan from the heat and allow it to cool completely. Meanwhile, juice your lemons and limes. (Can get a little pulp in there too, but make sure you remove any seeds.) Stir the now cooled sugar water mix along with the rest of the water, Everclear, lemon, lime, margarita mix and sea salt into a gallon jug. You can now transfer the mix into smaller containers if you like (like quart sized glass jars.) Place the moonshine in the refrigerator and let it rest for at least a week before you drink it. (It will be EXTREMELY strong at first, but will mellow out as it sits.) Shake well before serving. Makes 1 gallon.

Fairy Moonshine (myincrediblerecipes)

1/2 c sugar
1 pkg lime drink mix
3 c Everclear 141
1 c sprite
2 tubes of edible pearl dust
3 – 4 8 oz mason jars

In a large bowl combine the sugar, lime drink mix, everclear and sprite. Scoop some of the moonshine into 8 oz mason jars. Add a half of a tube of edible pearl dust to each mason jar. Tighten on the cap of the mason jars and shake. Watch the pearl dust turn the moonshine into a shimmering fun drink!

Easy One Bowl Gingerbread Cake with Vanilla Bean Icing (thecafesucrefarine)


8 T butter, cut into 1/2″ chunks
1 1/3 c water
1 1/3 c dark brown sugar
1 1/3 c molasses, maple syrup or golden syrup
3 c flour
2 t baking soda
1/2 t salt
1 T ground ginger
2 t ground cinnamon
1/2 t ground cloves
2 large eggs

Preheat oven to 325˚ F. Grease a 13 x 9″ pan with nonstick baking spray. Don’t use cooking spray as it’s not the same. Baking spray is actually shortening and flour mixed together. If you don’t have baking spray, you can get the same results by greasing your pan with softened butter. Then add a tablespoon of flour and rotate pan till it’s completely coated with flour. Discard excess flour and proceed with next step. Place butter pieces and water in a large, microwave-safe bowl. Cook on high power for 1 – 1 1/2 min or until butter is mostly melted (It’s fine if a few little pieces remain.) Remove from microwave, add brown sugar and maple syrup. Stir well. Sprinkle flour over the top of the butter mix. Sprinkle baking soda, salt and spices on top of flour. Whisk slowly until all dry ingredients have been incorporated then whisk vigorously till mix is lump-free. Add eggs and whisk well again until eggs are completely incorporated. Pour into prepared pan and bake for 35 – 40 min or until cake is puffed and feels firm when lightly touched in the center. You can also test the cake for doneness with the sharp end of a toothpick. Insert toothpick into the center of the cake, then remove it. If there is wet batter on the toothpick, the cake needs a bit more time in the oven. If it comes out clean or with just a few crumbs, the cake is done. When cake is done, remove it from oven to a cooling rack to cool completely before icing. Spread icing over cooled cake. Icing will set up if you let it sit for an hour or two but cake can be enjoyed at any time.


1 stick cold butter
2 oz cream cheese or Neufchâtel cheese
5 – 6 T half & half or whole milk
seeds scraped from 1/2 vanilla bean
5 c powdered sugar

Combine butter and cream cheese in the large microwave safe bowl. Cook on high power for 45 – 55 seconds or until butter is about half melted. Watch it carefully, checking every 10 seconds as every microwave is different. Whisk until smooth and creamy then add half and half and vanilla bean seeds and whisk again. Add 2 c powdered sugar and whisk until smooth. Continue adding powdered sugar, 1 c at a time, whisking after each addition until lump free. Icing should be thick but creamy and spreadable. If too thick add a little more half and half. If too thin add a bit more powdered sugar.

Quick and Easy Plum Wine (andhereweare)

5 lbs plums, any kind will work
3 lbs sugar (can use raw sugar/ sucanat)
1 gal water
1 t fresh lemon juice
1 packet cider yeast

Give your plums a good wash in water, discarding any that are overly bruised or moldy. Add them to a sterilized fermentation bucket, and bash them up quite a bit with a potato masher or a (clean) wine bottle. Bring water to the boil and pour over your crushed plums. Put the lid on your bucket, and leave it for a few days (3 – 4) and swirl it around every day. Add the lemon juice and sugar to your fermenting plums and stir to mix. Then sprinkle the yeast on top. After an hour or so, give it a good stir. Cover and leave someplace warm for 4 days, stirring once or twice a day. It’s time to move it to some demijohns. I like to do this by just using a siphon hose in the bucket, with a funnel topped with a small sieve in the mouth of the demijohn. Keep the hose a good inch away from the bottom of the bucket, so you don’t suck up all of the yeasty sediment. Once you have the wine in the demijohn(s) top with an airlock. After 2 weeks, rack the wine by siphoning into newly sterilized demijohns, being careful to leave the sediment in the bottom of the old ones. Taste it after 3 weeks and see how you like it. You can start bottling some of it at this stage, leaving the rest to age and racking again over the next couple of weeks. It is ALL good! The longer you wait to drink it, the drier and more clear it becomes, so it’s really up to you. If you are not planning on drinking it quickly, then leave it in the demijohn longer. What you don’t want is a lot of young, active wine in bottles for a long period of time. They could keep fermenting and build up too much carbonation. So, if you’re in it for the long haul, just keep it in the demijohns for a few months, racking monthly, before bottling. But you can definitely drink this wine young.

Simple Mead (growforagecookferment)

Non chlorinated (filtered) water
2 – 3 lbs honey, depending on how sweet you want the end product to be
about 1 c berries or fruit of any kind, fresh or frozen
1 orange
about 10 raisins
1 pkg champagne yeast

Sanitize everything that will be used in the brewing process. Heat about 1/2 gallon of non chlorinated water in the pot on medium heat. Once it’s warm, but not boiling, add the honey and stir it so it all dissolves. Turn off the heat. Put the berries or other fruit, orange slices (skin and all), and raisins into the one gallon jug. Use the funnel and carefully pour the honey water mix into the jug. Top off the jug with cold (preferably filtered) water, leaving at least 2″ head space on top. Put the lid on the jug and gently mix everything around a bit. Make sure that the temp of the must is below 90° F, then add 1/2 pkg champagne yeast. Put the lid back on tightly and this time shake the jug for a minute or two to distribute the yeast. Put a little water in the airlock to the line, then put the rubber stopper end into the jug. Put the jug in a dark place. It should start bubbling within 12 – 24 hours. After about 6 weeks of fermenting, the mead can be bottled and aged.

Mimi’s Cafe’s Honey Bran Muffin (thelazywifesguide)

Dry Ingredients

1 c flour
1 c wheat bran
4 t dry milk powder
1/4 t baking powder
1 t baking soda
1/4 t salt

“Liquid” Ingredients

1/3 c dark brown sugar
1/4 c honey
2 T molasses
1/4 c vegetable oil
1 egg
1/2 c water
2 t -1 T grated orange, zest to taste


3 T sugar
3 T brown sugar, packed
3 T butter (very soft or slightly melted)
2 T honey
2 t water

Preheat oven to 350 F. Distribute about 1 T of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin. (You can do this just before mixing the wet and dry ingredients so that the glaze is fairly liquid, and spread it evenly between all 12 tins rather than measure.) In a medium bowl (or one with a pour spout) mix all the dry ingredients. In a separate bowl (or just put all the wet ingredients into the middle of the dry ingredients and mixed them all together), mix the “liquid” ingredients. Stir the liquids into the dry ingredients until just moistened. Fill muffin tins 2/3 full, bake for 20 min until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little. Immediately invert the baked muffins onto foil or wax paper to cool. Makes 12 regular sized muffins.

No Knead Crusty Artisan Bread (chefintraining)

3 c four
1 1/2 t salt
1 t yeast
1 1/2 c luke-warm water

Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Dough will look messy and not smooth and that is completely okay. Once combined, cover tightly with plastic wrap and let sit on the counter overnight. Let it rise anywhere from 12 – 18 hours. Dough will be puffed up, appear bubbly and be sticky. It won’t be in a ball shape and that is normal. When dough is done rising and ready to bake, preheat oven to 450 F. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball. Cover lightly with plastic wrap (you can just lay the plastic wrap that you used to cover your large bowl over the top) and let dough rest. While the dough is resting, place your dutch oven into the oven for 30 min to pre-heat. After dutch oven has preheated, place ball of dough in the center of the dutch oven and cover with lid. You can put a piece of parchment under it if your dutch oven doesn’t have an enamel coating. Note handles will be extremely HOT! Remember to use hot pads. Bake at 450 F for 30 min. After 30 mi, remove lid and bake for an additional 15 min until done. Bread will be golden in color.

Lentil Meatloaf (michaelsmith)


2 eggs
1 5.5 oz can (156 mL) tomato paste
2 lbs medium ground beef
1 large onion, finely chopped
1  oatmeal flakes
1  cooked lentils
1 T oregano
1 T sage
1 T thyme
1 t salt

Preheat your oven to 375° F and lightly oil a loaf pan. Lightly whisk eggs in a large bowl. Whisk in tomato paste. Add ground beef, onion, oatmeal, lentils and seasonings. Using your hands, stir and blend the works together until everything is thoroughly and evenly combined. Mound the mix into the prepared loaf pan or freeform a loaf shape on a parchment lined baking tray.


1/4 c brown sugar
1/4 c ketchup
1 T your favourite mustard
1 T horseradish

Whisk together the topping ingredients and brush evenly over the loaf. Bake until the loaf is cooked through, 45 min or so. The meatloaf is done when a thermometer inserted in its thickest part reads 160° F. Serve.

Sweet Korean Lentils (itdoesnttastelikechicken)


2 c water
1/4 c soy sauce
2 – 3 T brown sugar
2 cloves garlic, minced
1″ piece of ginger, minced
1 t sesame oil
1/2 t crushed red pepper flakes


1 T light oil (such as canola, vegetable or peanut oil)
1/2 yellow onion, chopped
1 c red lentils
2 green onions, chopped
1 T sesame seeds
Cooked rice for serving

In a medium bow, mix together all the sauce ingredients. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few min until the onion softens and begins to brown. Add lentils and sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender and most of the liquid is absorbed, about 8 – 10 min. Serve by spooning over rice and garnishing with the green onions and sesame seeds. Serves 4.

Almond Joy Truffles (writtenreality)

14 oz sweetened condensed milk
4 c sweetened flaked coconut
4 c powdered sugar
1 c butter, softened
2 t vanilla
dipping chocolate
toasted almonds

Mix milk, butter, coconut, vanilla and sugar in a large mixing bowl. Shape into 1″ balls and place on wax paper or heavy weight dipping sheets. Gently press one almond to the top of each coconut ball. Refrigerate for about an hour or until firm. Melt dipping chocolate according to package directions. Dip the coconut balls into the chocolate and set on wax paper or dipping sheet. Allow the Almond Joy Truffles about 5 min to harden.

Milkyway Triple Layer Crack Brownie Bars (gringalicious)

Brownie Layer

1 1/4 c sugar
10 T (1 stick+2 T) butter, melted
1/2 c cocoa powder
1/4 t coffee grounds (opt)
1/2 t salt
1/2 t vanilla
1/4 t baking soda
2 eggs
2/3 c flour

Preheat the oven to 350 F and grease an 8 x 8″ baking pan with butter. Whisk together the sugar, butter, cocoa and coffee in a medium mixing bowl until smooth. Add the salt, vanilla, soda, eggs and flour and stir until evenly combined. Pour the batter into the pan and layer the top evenly with ritz crackers then place in oven and bake for 22 – 24 min until a toothpick inserted in center comes out clean. Remove from oven and cool for about 5 min while you prepare the top layer. Use a rubber spatula to scrape the rice crispy mix onto the base layer and gently spread to even out. Sprinkle the remaining 1/4 c marshmallows and 1/4 c milky ways on top and place the pan in the oven for about 2 min allowing the marshmallows to melt onto the top. Remove pan from oven and cool for at least 15 minnbefore covering and placing in refrigerator to chill until set (about 1 hour). Once chilled, cut into squares and enjoy! Yield: 12 – 16 bars.

Rice Crispy Layer

1 small package ritz crackers (about 16)
3 1/2 c rice krispies cereal
1 1/4 c mini marshmallows, divided
3/4 c semi-sweet chocolate chips
1/2 t vanilla
2 T butter
1 1/4 c milky way candy bar cubes (about 15 fun-size), divided

In a double boiler or microwave safe bowl, melt the butter, chocolate chips, and about 1 c milky way bars. (If doing in microwave melt in 30 second intervals, stirring well after each until melted.) Add marshmallows and stir in well and warm a little longer until they melt also. Once the mix  is completely malted together, stir in the vanilla and rice krispies and fold in well.

Ham and Cabbage Soup (twoluckyspoons)

1 meaty hambone
12 c water
1 celery stalk
1 whole carrot
1/2 onion
2 t beef base
1/2 T chili powder
1/2 t salt
1/2 t pepper
1 small onion diced
1 green bell pepper diced
1/2 c shredded carrot
1 small head cabbage cored and shredded
2 medium potatoes peeled and cubed

In a stock pot, submerge the hambone, celery stalk, whole carrot and half onion in the water. Boil for 30 min or until the meat begins to easily fall off the hambone. Remove the hambone and vegetables from the broth. Discard veggies and shred the meat from the bone and set aside. Stir in the beef base, chili powder and salt and pepper to the ham broth and bring to a simmer. Add the diced onion, shredded carrot, bell pepper, cabbage and potatoes and simmer until the cabbage is tender and the potatoes are cooked through. Stir the shredded ham back into the soup to reheat. Serve. Servings 6.