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Post a Recipe & Win Black Friday T-Shirts [Winners Posted]


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#1 Brad  OFFLINE  

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Posted Oct 25, 2017 - 8:04 am

This was a popular contest a couple of years so we'll bring it back. And with more people on the forum let's increase the prize pool to 15 shirts!

 

How to enter: reply to this thread and post a one more more recipes for your favorite holiday foods. Whether it's Christmas cookies, stuffing for Thanksgiving or anything else you'd like, share the recipe with everyone here.

Hopefully it's something you've made every year that you love, or if you are "baking-challenged", find a recipe that sounds good and post that one. Feel free to tell everyone why it's so good and/or include pics to make everyone hungry.

Entries will be accepted until 9pm ET on Wednesday, November 1st. At that point I'll randomly select 15 winners from all eligible entries and they will each win a Black Friday t-shirt!

 

If you've already won a shirt, you can't win another but feel free to share your recipes if you'd like. Good luck to everyone :)

 

And don't forget that if you want to order more Black Friday shirts, for the next couple weeks you can still do that here.

contestshirts.png



#2 Kanyon71  OFFLINE  

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Posted Oct 25, 2017 - 8:21 am

This has now become a holiday appetizer go to in our house. Will be making them again for Thanksgiving and most likely Christmas.

 

Cheeseburger Meatballs:

 

Ingredients
1½ lb. ground beef
1 egg
1 package (2 oz.) Lipton Onion Soup Mix
3 T. ketchup
1 T. dijon mustard
3 T. sweet relish (Can sub Dill Relish)
½ c. bread crumbs
2 c. shredded cheddar cheese
1 T. worcestershire sauce
Thousand Island dressing for dipping

 

Instructions
1. Preheat the oven to 400º.
2. Add all the ingredients except the dressing to a large bowl and mix well.
3. Roll into meatballs roughly the size of a golf ball. You can use a 1½ T. scoop to make them even.
4. Place the meatballs on a parchment lined baking sheet and bake for 15 minutes.
5. Serve with thousand Island dressing for dipping.



#3 smurfgirl  OFFLINE  

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Posted Oct 25, 2017 - 8:21 am

Pistachio Salad

1 package Instant Pistachio jello
1 can crushed pineapple
1 container Cool whip

Mix all 3 together and refrigerate before serving.

This is my daughter's favorite thing for every holiday.


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#4 mcwalker  OFFLINE  

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Posted Oct 25, 2017 - 8:54 am

Homemade Cranberry Sauce

This is probably my favorite dish at Thanksgiving and Christmas, in part because I rarely eat it at other times.

This recipe and photo are from a cooking web site.

 

Ingredients

2/3 cup sugar

1/2 cup of orange juice

1/4 teaspoon ground cinnamon

1/8 teaspoon kosher salt

One 12-ounce bag cranberries

 

Directions

Combine the sugar, orange juice, 1/2 cup water, the cinnamon, salt and cranberries in a medium saucepan. Bring up to a simmer over medium heat and cook for 15 minutes. Let cool completely before serving.

 

Yum!

1371609919166.jpeg


Edited by mcwalker, Oct 25, 2017 - 8:56 am.


#5 Sassoon17  OFFLINE  

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Posted Oct 25, 2017 - 9:01 am

[I already won a t-shirt but I love this thread and baking and eating...]

 

I've made this for Thanksgiving before and it was a nice snack. I love cinnamon recipes for the fall!

 

Cinnamon Churro Chex Mix

 

9 cups rice Chex cereal
3 cups cinnamon chips
1/2 cup powdered sugar
1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

Pour Chex cereal into a bowl. Set aside. Combine sugars and cinnamon in another small bowl. Set aside.

In a microwavable bowl, melt the cinnamon chips. Heat for 1 minute then stir. Heat for an additional 30 seconds. Stir. Continue with additional 30 seconds until completely melted. Pour melted cinnamon chips over the cereal. Stir until cereal is well coated.

Sprinkle with half of the cinnamon sugar mixture. Toss to coat. Pour out the cereal onto a cookie sheet. Continue to sprinkle and toss the cereal with the rest of the cinnamon sugar mixture.



#6 AuntieJul  OFFLINE  

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Posted Oct 25, 2017 - 9:51 am

Well, I hope I'm able to post a recipe that doesn't involve baking... here's a drink recipe for a new favorite for the holidays!

 

Caramel Apple Sangria

makes about 1 gallon

 

1 750-mL bottle of pinot grigio

1 cup caramel-flavored vodka

6 cups apple cider

Chopped or slice apples for garnish

A splash of ginger ale, if desired

 

Mix together the wine, vodka, cider, and apple slices in a large serving container.  Stir in a little bit of ginger ale for bubbly effect when serving.  

I like using a fruity wine and spiced apple cider (from Trader Joe's), and chilling everything in the fridge before mixing together.

 

Enjoy!


Bargains, baking, and Black Friday! :holiday08 :holiday07

#7 ilikefree  OFFLINE  

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Posted Oct 25, 2017 - 10:53 am

Pistachio Salad

1 package Instant Pistachio jello
1 can crushed pineapple
1 container Cool whip

Mix all 3 together and refrigerate before serving.

This is my daughter's favorite thing for every holiday.


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We make this too, but we add a cup of mini marshmallows to it then let it set overnight. We've always called it Watergate Salad, but I'm not sure where the name came from. Always a favorite!



#8 Bopeep  OFFLINE  

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Posted Oct 25, 2017 - 11:07 am

This candied snack mix always goes over well:

 

Heat oven to 250°

 

Combine into 9x13 pan and set aside: 

  • (1) 16 oz box of Quaker Oat Squares (honestly, I'm not sure they still make these. The last few times I've made it I've used Quaker Oatmeal Squares. Not the same thing, but they work fine)
  • (2) cups pecans
  •  

Combine in a microwavable bowl:

  • 1/2 cup white corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup margarine

Heat on High 1.5 minutes, stir, and heat another 1.5 minutes.  Stir in 1 tsp vanilla, and 1 tsp baking soda. 

 

Pour over cereal mix, and stir to coat.  Bake 1 hour, stirring every 20 minutes.  Pour out over wax paper and separate to dry. 

 

**You can pour in to bowl, or leave in baking dish, but you need to be sure to stir and break apart pieces constantly or you'll have one big block of candied cereal.



#9 qtpie  OFFLINE  

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Posted Oct 25, 2017 - 11:33 am

Pistachio Cake

 

1 box instant pistachio pudding

1 box golden butter cake mix

1/2 cup oil

1 cup buttermilk

 

Put into mixing bowl mix well above ingredients.

 

Filling:  Mix 3 tablespoons brown sugar, 2 tablespoons cinnamon and 1/2 cup chopped nuts.  Put half of batter into greased bundt pan.  Sprinkle half of sugar and nut mixture onto batter in bundt pan then pour rest of batter in the bundt pan sprinkle rest of sugar and nut mixture on top.  We use pecans but whatever type of nuts you like can be used.

 

Bake 45 to 50 minuets at 350. 

 

Got this recipe from a coworker and my family loves it.



#10 jendeere  OFFLINE  

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Posted Oct 25, 2017 - 12:53 pm

My family loves potatoes and these sound delicious! 

Three Cheese Garlic Scalloped Potatoes

 

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes, thinly sliced
  • 2 tablespoons butter, divided
  • 1 pint heavy cream
  • 2 cloves garlic, thinly sliced
  • salt and pepper to taste
  • 2 cups shredded Cheddar cheese
  • 4 slices provolone cheese
  • 1/2 cup grated Parmesan or Romano cheese

Directions

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.

Edited by jendeere, Oct 25, 2017 - 12:54 pm.


#11 tbarry1974  OFFLINE  

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Posted Oct 25, 2017 - 3:06 pm

Grandma Smith's Noodles
Always a crowd pleaser 😁

1 egg, beaten
1/2 teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
2 quarts broth

Combine egg, salt, milk. Add flour. Separate into two balls. Roll out dough, and let stand for 20 minutes. Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours. Drop into hot broth-cook for about 10 minutes. The noodles will absorb quite a bit of broth so have extra ready if necessary for a gravy like consistency.

ENJOY!!


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While visions of sugar plums danced in the heads........ :holiday07 :holiday08


#12 len_mullen  OFFLINE  

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Posted Oct 25, 2017 - 4:32 pm

All I can do here is collect the great recipes.



#13 Kash  OFFLINE  

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Posted Oct 25, 2017 - 5:01 pm

Passed down from my Grandmother great for all family get togethers.

981245ebf92435660fb4c54dcaa70b8d.jpg



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#14 HanShotFirst  OFFLINE  

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Posted Oct 25, 2017 - 5:11 pm

Yum!  I love cream puffs. 

 

You know a recipe is an oldie and goodie when it calls for "oleo".   



#15 speeddiva  ONLINE  

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Posted Oct 25, 2017 - 5:16 pm

BAILEYS IRISH CREAM AND PISTACHIO FUDGE

YIELD: 40 PIECES
INGREDIENTS:
36 oz white chocolate chips, Ghirardelli brand, 3 bags
1 14 oz can sweetened condensed milk, unsweetened is best
1/2 cup Irish cream liquor, more if you like
1/2 cup raw pistachios, chopped, more if you like



DIRECTIONS:
Lined a square pan, I used an 8x8 square baking pan, with foil paper and lightly grease it.

In a sauce pan, at low heat, pour all of the ingredients except pistachios. Stir constantly until chocolate has almost melted.

Turn off heat and continue stirring until chocolate is completely melted. Add pistachios and pour evenly onto prepared pan. Let cool until set. Remove fudge from pan and peal off the foil paper. Cut fudge into small squares.

Store fudge in a airtight glass container.

#16 HanShotFirst  OFFLINE  

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Posted Oct 25, 2017 - 5:36 pm

I've already won a shirt but I love recipes.  This one is great for holiday parties.

 

 

Pineapple Ham Sandwiches

 

3 cans of deviled ham   (4.25 oz cans)

1 can crushed pineapple, drained     (15.25 oz can or bigger if you like)

3 tbsp brown sugar

1 rounded tsp of mayo   (or more depending on consistency)

ground cloves to taste

 

 

Mix all ingredients until well-blended the chill for a few hours

 

Spread on bread (whatever you like) to make sandwiches and cut into finger-food sized pieces.  



#17 Love4Fashion  OFFLINE  

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Posted Oct 26, 2017 - 5:10 am

SNICKERS CARAMEL APPLE SALAD

Ingredients:

6 Snickers candy bars, chilled and chopped
6 apples (cored and chopped into bite size pieces) - Granny Smith or Red Delicious
1 (12 ounce)container of Cool Whip
1 (5 ounce) box Vanilla Instant Pudding (USE DRY DO NOT PREPARE)

Garnish:

1/2 cup caramel ice cream topping
1/2 cup chopped nuts (optional)

Directions:

Mix Cool Whip and dry pudding mix together

Next add chopped apples and snickers and mix together

Last slightly warm caramel topping to where it can drizzle and drizzle over the salad

Add chopped peanuts if you like

Chill in the fridge for an hour!

My aunt brings this to every holiday gathering - Enjoy!

#18 Bopeep  OFFLINE  

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Posted Oct 26, 2017 - 7:22 am

I take Snickers salad to our family dinners (and get in trouble if I don't, lol), but I use cream cheese instead of pudding mix.  I wonder what a difference it would make.  I might have to try it that way, just to see.



#19 cjdav  OFFLINE  

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Posted Oct 26, 2017 - 8:09 am

SPINACH AND LEMON ORZO SOUP

 

2 Tbs. olive oil

2 cloves garlic, minced
1 large onion, chopped
1 tsp. red pepper flakes
2 cups packed fresh spinach leaves
1 1/2 cups orzo pasta
8 cups chicken broth (or vegetable broth)
1 lemon, zested and juiced
Freshly grated Parmesan cheese

 

DIRECTIONS:

Heat the oil in a large heavy pot or stock pot. Add the onion and garlic and cook for 3-4 minutes. Add the lemon zest, and red pepper flakes and cook another 3 minutes until the onions are tender and translucent. Turn the heat to medium and add the spinach and orzo. Cook for 1 minute and then add the broth and lemon juice.

Bring to a light simmer and cook for 15-18 minutes until the orzo is tender.

Serve immediately garnished with freshly grated Parmesan.

 

Don't omit the red pepper flakes - they really make this soup great.

 

#20 jesusluvu  OFFLINE  

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Posted Oct 26, 2017 - 8:48 am

None of the recipes count unless I get a taste sample. PM for address -LOL, but seriously send them 😂

#21 MariahA  OFFLINE  

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Posted Oct 26, 2017 - 10:38 am

Pistachio Cake
 
1 box instant pistachio pudding
1 box golden butter cake mix
1/2 cup oil
1 cup buttermilk
 
Put into mixing bowl mix well above ingredients.
 
Filling:  Mix 3 tablespoons brown sugar, 2 tablespoons cinnamon and 1/2 cup chopped nuts.  Put half of batter into greased bundt pan.  Sprinkle half of sugar and nut mixture onto batter in bundt pan then pour rest of batter in the bundt pan sprinkle rest of sugar and nut mixture on top.  We use pecans but whatever type of nuts you like can be used.
 
Bake 45 to 50 minuets at 350. 
 
Got this recipe from a coworker and my family loves it.



This sounds nummy, may need to try it. I've never seen butter cake mix though, where do you get it?

#22 qtpie  OFFLINE  

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Posted Oct 26, 2017 - 2:10 pm

This sounds nummy, may need to try it. I've never seen butter cake mix though, where do you get it?

 

 

I use Duncan Hines Classic Golden Butter Cake Mix or Pillsbury Moist Supreme Golden Butter Recipe Flavored Premium Cake Mix.  I usually get it at Walmart or Kroger.



#23 speeddiva  ONLINE  

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Posted Oct 26, 2017 - 2:57 pm

This sounds nummy, may need to try it. I've never seen butter cake mix though, where do you get it?


Look for yellow cake with butter. Not every brand calls it the same.

#24 MariahA  OFFLINE  

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Posted Oct 26, 2017 - 4:06 pm

I'll have to look for it, never noticed it before but I usually go straight for the chocolate cake mix so not sure I'd have seen it anyway. Thanks!

#25 ogadoga  OFFLINE  

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Posted Oct 26, 2017 - 9:30 pm

This has always been a favorite with my family.  We also pass it out to neighbors as a gift.

 

Christmas Caramels

 

1 C. butter

1 C. white sugar

1 C. brown sugar

1 C. light corn syrup

1 (14oz) can sweetened condensed milk

dash of salt

 

Combine ingredients in heavy pan.  Cook over medium heat, stirring constantly with wooden spoon.

Keep at rolling boil and cook till soft ball forms in cold water about 15 minutes.  Pour into buttered

7x11 pan.  Cool, then cut into squares and wrap each piece in wax paper.  Makes about 75 pieces.



#26 stewarta4  OFFLINE  

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Posted Oct 26, 2017 - 10:27 pm

Corn pudding! (The name sounds so vile to me and because of that, I refused to try it for years...boy was I missing out...absolutely the most delicious thing ever!) I make it every year at Thanksgiving and Christmas and it is always a hit! A delicious comfort food. I usually double this recipe and use a larger baking dish.

 

1 can of creamed corn

1 can whole kernel corn

1/4 pound of butter softened 

1 package Jiffy cornbread mix

8 oz of sour cream

 

Preheat oven to 350 degrees F. Put butter in 2 quart casserole dish, place in oven until melted.

 

Remove casserole dish and add creamed corn, kernel corn, corn muffin mix and sour cream. Mix well, bake uncovered approximately 30 minutes.


` :holiday07  :holiday04  :holiday07


#27 jade2002  OFFLINE  

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Posted Oct 27, 2017 - 6:26 am

A very easy and yummy dessert

 

Dump Cake

1 box of yellow cake mix

1 can of cherry pie filling

1 can of crushed pineapples

2 sticks of melted butter

 

Dump the can of cherry pie filling on bottom of cake pan. Dump the pineapples(juice an all) on top of that and then pour the dry cake mix over the pineapples. Pour the melted butter over top of the cake mix. Bake at 350 for around 30 - 45 minutes or until golden brown. Can use any variations of pie filling, canned fruit. We've tried it with many and their all delicious. This is always a hit at my house.



#28 wittenlover  OFFLINE  

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Posted Oct 27, 2017 - 6:27 am

Already won a shirt (thanks Brad!) but... I make this every year at Christmas and always get requests (demands?) for more. Ha. 

 

Layered Chocolate Mint Fudge (taken from allrecipes.com)

 

- 2 Cups semisweet chocolate chips

- 1 (14 oz) can sweetened condensed milk

- 2 tsp vanilla extract

- 6 oz white confectioners' coating (think vanilla bark you often see sold by lb-size blocks in store) or premium white choc chips

- 1 Tbsp peppermint extract (I usually double this, but I'm a huge mint fan)

- A few drops of food coloring (optional) 

 

1. In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

 

2. In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional). [Note: I use a second pan to melt the white coating, leaving the chocolate in the first pan for remelt purposes.) 

 

3. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.

 

4. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

 

My notes: 

- I use silicone spatulas to stir my melting candy. Makes for easier cleanup after. 

- I have yet to have any of my layers take only 10 minutes to firm up. It usually takes a few minutes longer. (YMMV)

- I typically use the tiny bottles of candy making oils instead of extract to limit the amount of liquid I'm adding into the middle layer, though both work just fine. (Fair warning - I "mint" myself out of the kitchen for a minute when I add the peppermint oil to the hot candy if I forget to turn on my hood fan. lol)

- I have adapted this recipe to use pretty much any flavor for the middle layer, as the top and bottom have only chocolate. My best "alternative" results so far: Strawberry, cherry, raspberry (though I needed more raspberry flavoring to make that flavor stand out - middle layer took extra time to really firm up). I've considered (but not made yet) orange, butterscotch, and a couple of others.

- I've also considered (but not tried yet) using dark chocolate chips instead of semisweet. 

- Food coloring can be fun. One of the first times I made this, I swirled blue and pink in just enough to get streaks to create a marbled effect. Looked pretty cool when I cut it apart. 

- I have (accidentally) made this without the vanilla with no ill effects. 

 

ETA: Makes about 64 pieces, depending on how you cut it. 

 

Enjoy! :)


Edited by wittenlover, Oct 27, 2017 - 6:29 am.

For those curious: Kitty in my pic is current furbaby, Mew, curled up in a box far too small for her. Ha! "If I fits, I sleeps!"

 

NASCAR fan (particularly JGR pit crews - many friends there), diehard UM Wolverine fan, animal lover, car girl, cookie baker, singer, bargain hunter. Yep. That about covers it. lol :cool:

 


#29 kiarad  OFFLINE  

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Posted Oct 27, 2017 - 11:31 am

Banana Pudding

Our family favorite desert, holidays or not lol.

1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
1 (14 oz) can sweetened condensed milk
1 (8 oz) package cream cheese, softened
2 cups milk
1 (5 oz) box instant French vanilla pudding mix
6 to 8 bananas, sliced
2 bags chessmen cookies
Preparation
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

#30 Gator Pam  OFFLINE  

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Posted Oct 27, 2017 - 11:34 am

This recipe is from thisoldgal.com.

Pressure Cooker Bourbon Pumpkin Pie Cheesecake (Pake)
is a rich smooth dessert, which is slightly firmer than Pumpkin Pie, yet not as dense as NY Cheesecake.

Crust
• 3/4 cup Cinnamon Graham Crackers crumbs (plain or chocolate work well too)
• 1/4 cup Pecans finely chopped
• 1/4 teaspoon Ground Ginger
• 1/8 cup Light Brown Sugar
• 1/8 cup White Sugar
• 2 Tablespoons Unsalted Butter melted

Filling
• 16 oz Philadelphia Cream Cheese room temperature
• 2 Whole Eggs large, room temperature
• 1 Egg Yolk room temperature
• 3/4 cup Pure Pumpkin Puree (or Homemade Pumpkin Puree
• 1/4 cup White Sugar
• 1/4 cup Light Brown Sugar packed
• 1/2 teaspoon Vanilla extract
• 1.5 Tablespoons Bourbon
• 1 Tablespoon Tapioca Starch or cornstarch
• 1.5 teaspoons Ground Cinnamon
• 1/4 teaspoon Nutmeg freshly grated
• 1/4 teaspoon Ground Ginger
• 1/2 teaspoon Sea Salt
• 1/4 cup Heavy Cream

Topping
• 1 cup Sour Cream or Greek Yogurt (I use homemade Greek yogurt, also made in the Instant Pot)
• 1 Tablespoon White Sugar
• 1/2 Tablespoon Bourbon

Other
• 1.5 cups water

Instructions
1. Please read This Old Gal's article Perfect Pressure Cooker Cheesecake Tips & Guide, before proceeding. {the article does have affiliate links in it, so if the link needs to be disabled, I understand)

Crust
1. Add cookies, sugar and pecans to the bowl of food processor and pulse a couple of times, until small crumbs form.
2. Melt butter in microwave or on stove top and add to graham cracker mixture. Pulse until just combined.
3. Pour cookie mixture into bottom of greased 6-inch cheesecake pan and press the mixture firmly into the bottom of the pan and one inch up along the sides.
4. Place pan with crust into freezer for 15 minutes.

Filling
1. Blend together cream cheese, sugar, pumpkin, Tapioca, cinnamon, nutmeg, ginger, salt, Bourbon and vanilla extract until smooth.
2. Add eggs and yolk, one at a time, mixing until just combined. Do not over mix the eggs.
3. Hand blend in cream thoroughly.
4. Pour filling into the pan, on top of the graham cracker crust.

Cook
1. Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
2. Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
3. Place cheesecake into pressure cooker using a sling.
4. Lock on lid and close Pressure Valve. Cook at High Pressure for 40 minutes. Allow a 15 minute natural release.
5. After all pressure has been released, open pressure cooker and gently remove the pan. Remove the foil and paper towel and dab off any liquid that may have accumulated.
6. The center should be slightly soft, but don't worry. The heat that is trapped inside will continue to cook the center while the cheesecake cools.

Topping
1. Mix together the sour cream, sugar and Bourbon and then spread on the hot cheesecake.
2. Let cool on wire rack for one hour.
3. Lightly cover and place in refrigerator overnight. Remove Cheesecake from pan and serve.

Recipe Notes
If you do not have cinnamon, ginger and nutmeg, substitute with 2 teaspoons of Pumpkin Pie Spice or Allspice.

If you use a 7 inch pan, cut the cooking time to 35 minutes. For an 8 or 9 inch pan, using an 8 quart pressure cooker or larger, double the recipe. Cook time is 35 minutes.

For Single Serving Jar Cheesecake
8 oz Glass Jar - cook 7 minutes
4 oz Glass Jar - cook 4 minutes
16 oz Glass Jars - DON'T DO IT!
15 minute Natural Pressure Release

I wanted a taller cheesecake in my 7" push pan, so I made 1.5 of the recipe and cooked for 45 minutes, followed by 15 minutes of Natural Pressure release before releasing the rest of the pressure.

Bourbon Pumpkin Cheesecake.jpg
Bourbon Pumpkin Cheesecake Side.jpg




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