1 package Fudge Brownie mix (9-in x 13-in pan)
2 1/2 cups cold milk
1 (3.4-ounce) package instant cheesecake or vanilla pudding
1 (3.4-ounce) package instant white chocolate pudding mix
1 (8-ounce) frozen whipped topping, thawed
3 large **Heath candy bars, chopped
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 9-in. by 13-in. pan. Cool completely.
In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes (may need a shield for splatters). Fold in whipped topping. Cut the brownies into 1-in. cubes or break up with hands; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding and sprinkle with chopped candy bars. Repeat layers. Refrigerate for at least 2 hours before serving.
**Can use any type of candy bar: Butterfinger, Skor, Twix, etc.
Source: The Pampered Chef
IMPORTANT: when mixing the filling, only use a hand held mixer. Don’t use a Bosch Universal because it is so powerful and whips too much air.
1 cup graham cracker crumbs
4 Tablespoons sugar
4 Tablespoons butter, melted
1 1/2 lbs cream cheese, softened (3 – 8oz packages)
12 oz. Swiss Chalet white chocolate, chopped
1 1/4 cups sugar
3 Tablespoons white flour
1 Tablespoon white vanilla
1 cup heavy whipping cream
Frozen mixed berries
In a double boiler, melt 12oz. chopped Swiss Chalet white chocolate.
Combine graham cracker crumbs, sugar, and butter. Place bake liner or parchment paper circle in the bottom of an 8″ springform pan. Pack crumb mixture in pan. Set aside.
Mix cream cheese, sugar, flour and vanilla with hand held mixer on speed 3 until well blended. Add cream and eggs; mix for approximately 2 minutes or more. Add white chocolate.
Pour onto crust in springform pan. Place second parchment paper circle directly on filling and cover with foil, making sure to crimp the edges well so that no moisture gets into the cheesecake.
Use your turkey lifter chain to place trivet in pressure cooker. Add 1 1/2 cups of water and bring to a boil. Place cheesecake on trivet. Put lid on cooker and bring to the second red ring. Maintain pressure for 40 minutes. Allow pressure to drop on its own. Remove cheesecake and chill for 3 hours or overnight.
Top with berry topping.
1 cup white quinoa- uncooked, rinsed
2 cups water
1 Tbsp coconut cream concentrate
1 whole vanilla bean split in half lengthwise
zest of 1 lemon
2 Tbsp butter
1/2 cup sugar
1/4 to 1/2 cup heavy cream
1 tsp. clear vanilla
2 cups fresh berries (such as raspberries, blackberries, strawberries, or blueberries)
toasted sliced almonds for garnish (optional)
- In 2 1/2 liter waffle bottom pressure cooker, add quinoa, water, coconut cream, vanilla bean, and lemon zest. Bring to a boil, stir and attach pressure lid.
- Pressure at second ring for 5 minutes. Release pressure on it’s own.
- Remove lid, and take out vanilla bean, clean out inside with a knife. Add sugar, butter and 1/4 cup cream. Stir gently and until cool.
- Stir in extra cream if needed, Add fresh berries.
- Serve warm or chilled topped with sliced toasted almonds.
**Recipe can be doubled and made in the 4 Liter waffle bottom pressure cooker (Cadillac)
A classic apple dessert – similar to apple pie, but with a yummy streusel topping.
6 to 8 tart apples (I find that Granny Smith’s work best, but have used Fuji in the past)
1 cup sugar
3 Tblsp. flour
1/4 tsp. salt
1 tsp. cinnamon
- Slice apples as for pie.
- Mix with rest of ingredients.
- Place in 9″ x 12″ baking dish.
- Cover with following topping:
TOPPING: (which I always double for extra goody-ness)
3/4 cup oatmeal (1 1/2 cups)
3/4 cup flour (1 1/2 cups)
3/4 cup brown sugar (1 1/2 cups)
1/4 tsp. baking soda (1/2 tsp.)
1/4 tsp. baking powder (1/2 tsp.)
1/2 cup melted butter (1 cup or 2 cubes)
1 cup chopped walnuts (I don’t double this)
- Mix all together, adding the butter last. Stir until well incorporated.
- Spread on top of apple filling.
- Bake for 30-40 minutes at 350 Degrees.
- Serve with whipped cream or ice cream
Source: Leta Smith
Mmmm… a yummy comfort food with flavors of real vanilla bean, cinnamon stick, orange, fresh nutmeg and cranberries. This is made in a pressure cooker.
1 cup white basmati rice
2 1/4 cups water
1/2 tsp. orange oil (optional)
1 (2 inch) piece of orange pee
1 cinnamon stick
1/2 tsp. salt
1/8 tsp. freshly ground nutmeg
1/2 whole vanilla bean (optional)
3/4 cup half and half
3 large egg yokes
2 Tbsp butter
1/4 cup honey
1/2 cup sugar
1/2 cup dried cranberries
1/2 tsp. vanilla
In a waffle bottom pressure cooker, add rice, water, orange oil, orange peel, cinnamon stick, salt, nutmeg and vanilla bean. Bring mixture to a boil, secure lid. Bring to the second red ring of pressure cooker and maintain pressure for 3-5 minutes. Drop pressure under cold water around the outer rim only. Remove lid.
In a medium bowl, mix together half & half with egg yolks. Add butter, honey, sugar and egg mixture to the rice in pressure cooker. Stir gently. Remove cinnamon stick, orange peel and vanilla bean.
Continue to cook over medium-high heat for 3 minutes (cooking the eggs) until mixture comes to a simmer; stir constantly. Stir in cranberries and vanilla. Spoon pudding into individual dishes and enjoy!
*Note: you can try something new by adding almond extract, maple extract, etc.
Source: Shar Lomax