Use those gadgets in your kitchen

With the increased popularity of convenience appliances, you will find an abundance of recipes for every appliance you can think of. Instant pots and air fryers have been all the rage the past few years. I frequently remind people that good old pressure cookers have been around a long time, just not as simple to use as the newer electric automatic instant pots.

Many of the recipes today can be altered to conventional methods of cooking by increasing cooking time and temperature. You do not have to have all of the gadgets to prepare many recipes. Have fun experimenting and trying new dishes with whatever cooking method you choose to use.

Air Fryer Mini Cinnobuns

• 2 tablespoons brown sugar, packed
• 2 teaspoons cinnamon
• 8-ounce package refrigerated crescent roll dough
• 1 tablespoon butter, melted
• 2 tablespoons dried cranberries
• 1 tablespoon chopped pecans
• 1 cup powdered sugar
• 1 to 1 1/2 tablespoons orange juice

Combine brown sugar and cinnamon in a small bowl; mix well and set aside.

Unroll dough and separate into two 12-inch-by-4-inch rectangles; firmly press perforations to seal. Brush dough with melted butter and sprinkle with brown sugar mixture. Sprinkle with cranberries and pecans.

Starting with long side, roll up tightly jelly-roll style, pinch seams to seal. Cut each roll crosswise into 12 1-inch slices with a serrated knife.

Preheat air fryer to 370 degrees. Bake in batches for eight to 10 minutes or until golden. Remove to wire rack; cool.

Combine powdered sugar and one tablespoon orange juice in a small bowl; whisk until smooth. Add additional juice, one teaspoon at a time, to reach desired glaze consistency. Drizzle glaze over buns. Makes two dozen.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/07F8586158AEB66385258885004FE512

Instant Pot Chicago Italian Beef

• 1 tablespoon canola oil
• 3 pounds beef rump roast or bottom round roast
• 16-ounce jar pepperoncini or sliced peppers
• 16-ounce jar mild giardiniera mix in oil
• 14-ounce can beef broth
• 1-ounce package Italian salad dressing mix
• 10 to 14 Italian round rolls, split

Choose the "Saute" setting on the electric pressure cooker. Heat oil and brown beef on all sides. Add undrained peppers and remaining ingredients, except rolls, and stir well. Press "Cancel" to reset pot.

Secure the lid and set pressure release to Sealing. Choose the "Manual/Pressure" setting and cook for 40 minutes on high pressure. After cooking time is up, let the pressure release naturally. (This may take up to 30 minutes.)

Carefully open the pot. Remove beef with a slotted spoon. Reserve the liquid. Slice or shred the beef, removing any fat. To serve, top rolls with shredded beef and some of the liquid and vegetables. Serves 10 to 14.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/148FA7B4033BEF1B85258885004FE679

Slow Cooker Beef Tostada

• 1 pound ground beef
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 10-ounce can diced tomatoes with green chiles
• 2 (16-ounce) cans pinto beans, drained and rinsed
• 1/3 cup water
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 (6-inch) flour tortillas
• 8-ounce package shredded Cheddar or Monterey cheese, divided

In a large skillet over medium heat, brown beef with onion and green pepper; drain. Add undrained tomatoes and remaining ingredients except cheese and tortillas; bring to a boil. Reduce heat to low; cover and simmer for 10 minutes. In a 5-quart slow cooker, layer 3/4 cup beef mixture, one tortilla and 1/3 cup cheese. Repeat layers, ending with cheese. Cover and cook on low setting for five to seven hours. Serves four.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/85CC76A0C1D1C8A585258335005CF809

Island Chiller from your Blender

• 10-ounce package frozen strawberries
• 15-ounce can crushed pineapple
• 1-1/2 cups orange juice
• 1-quart bottle club soda or sparkling water, chilled
• Optional: strawberries

In a blender, combine frozen strawberries, pineapple with juice and orange juice. Blend until smooth and frothy. Pour mixture into ice cube trays and freeze.

To serve, put 3 cubes into each of 8 tall glasses; add 1/2 cup club soda or sparkling water to each glass. Let stand until mixture becomes slushy. Garnish each glass with a strawberry, if desired. Makes 8 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d

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Slow Cooker Breakfast Casserole

Here's a breakfast casserole that is very easy on the cook. I can make it the night before and it's ready in the morning. It's the perfect recipe when I have weekend guests

• 1 package (30 ounces) frozen shredded hash brown potatoes
• 1 pound bulk pork sausage, cooked and drained
• 1 medium onion, chopped
• 1 can (4 ounces) chopped green chiles
• 1-1/2 cups shredded cheddar cheese
• 12 large eggs
• 1 cup 2% milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

In a greased 5- or 6-qt. slow cooker, layer half of the potatoes, sausage, onion, chiles and cheese. Repeat layers. In a large bowl, whisk the eggs, milk, salt and pepper; pour over top. Cover and cook on low for 7-9 hours or until eggs are set.

Source: www.tasteofhome.com/recipes/slow-cooker-breakfast-casserole/?_cmp=holiday&_ebid=holiday1062022&_mid=539341&ehid=44C76A2B8B0C507F53318C25776BD00D4D622677&os_ehash=44C76A2B8B0C507F53318C25776BD00D4D622677&_PermHash=26c42d347a716295d58ff36ec50ef386a9d466e5db42de7aae0e17d0c424a8ea&tohMagStatus=NONE

Slow Cooker New England Clam Chowder

• 1/2 cup butter, melted
• 2 tablespoons onion powder
• 2 teaspoons dried thyme
• 2 ribs celery, chopped
• 46-ounce can clam juice
• 2 cubes chicken bouillon
• 2 bay leaves
• 3 (16-ounce) cans whole potatoes, drained and diced
• 3 (10-ounce) cans whole baby clams
• 2 cups light cream
• 2 cups milk
• Salt and pepper to taste

Stir together butter, onion powder, thyme and celery in a slow cooker; cover and cook on high setting for 30 minutes. Add clam juice, bouillon, bay leaves and potatoes.

Cover and continue cooking on high setting for 2 hours. Add clams with juice; reduce heat to low setting. Cover and cook for 2 more hours.

Stir in cream and milk; cover and cook one more hour, or until heated through. Before serving, discard bay leaves; add salt and pepper to taste. Serves 6.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/79509E647B78F3FF85258885004FEC13

Chocolate Waffle Ice Cream Treats using your Waffle Iron

• 1 cup chocolate milk
• 1 egg, beaten
• 2 tablespoons butter, melted
• 2 tablespoons baking cocoa powder
• 1 cup buttermilk biscuit baking mix
• 1/2-gallon peppermint ice cream, softened
• Garnish: sprinkles

Combine milk, egg and butter in a large bowl. Add baking cocoa and baking mix; whisk until smooth. Add batter to waffle iron or 1/3 cup for mini waffle iron to a preheated, greased waffle iron.

Bake according to manufacturer's directions. To serve, top each waffle with ice cream and top with other waffle for top. Roll in sprinkles. Wrap in plastic wrap and freeze until ready to serve. Serves 6.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/03D013F01EB7AE9485258886005037C0

Asparagus and Mushroom Omelet

• 1/2-pound asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons butter, divided
• 1/2-pound sliced mushrooms
• 1 clove garlic, minced
• 4 eggs, lightly beaten
• 2 tablespoons skim milk
• 3/4 teaspoon dried basil or thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

In a saucepan over medium heat, cover asparagus with water. Bring to a boil and cook until crisp-tender, about 4 minutes; drain.

In a skillet over medium heat, melt one tablespoon butter. Saute mushrooms and garlic in butter until tender and moisture has evaporated, 5 to 7 minutes. Add mushroom mixture to asparagus; keep warm.

In a bowl, whisk together eggs, milk and seasonings. Melt remaining butter in skillet, swirl to coat bottom and sides. Add egg mixture. As eggs cook, gently lift edges with a spatula and let uncooked egg run underneath until set. Spoon asparagus mixture onto one half of omelet. Slide omelet onto a plate; fold over. Cut into wedges. Makes 3 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/E0EE4E0E9EF11CEB8525888600503C54

Cider Mill Brisket from the Electric Pressure Cooker

• 4-pound center-cut beef brisket, quartered and fat trimmed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 2 yellow onions, sliced 1/2-inch thick
• 12-ounce bottle hard cider or 1-1/2 cup apple cider
• 1 cup apple cider
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

Creamy Horseradish Sauce:

• 1/2 cup sour cream
• 1 teaspoon cider vinegar
• 1/8 teaspoon sugar
• 2 to 3 tablespoons prepared horseradish

Season brisket all over with salt and pepper; set aside.

In a 6-quart electric pressure cooker, heat oil over medium-high heat until very hot. Working in batches, add one to 2 pieces of brisket to pot and brown, about 3 minutes per side. Transfer browned pieces to a plate until all are done. Add onions to drippings in pot; cook for 2 to 3 minutes. Using a slotted spoon, transfer 2/3 of the onions to a bowl. Stack brisket pieces in pot, spooning some onions in between pieces and spreading remaining onions on top. Add ciders and herbs. Close and lock lid. Set heat to high. When high pressure is reached, reduce heat as low as possible while still on high pressure. Set timer and cook for 60 minutes. Open pressure cooker using quick release method. Transfer brisket pieces to a cutting board; slice across the grain, about 1/3 inch thick.

Arrange slices in a casserole dish, spoon cooking liquid and onions over top and between the slices. Cover and bake at 350 degrees for 30 minutes.

Serve with Creamy Horseradish Sauce.

To prepare Creamy Horseradish Sauce: Combine mayonnaise, vinegar, sugar and horseradish to taste. Cover and chill. Serves 8.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/055A46EEF8C7861D85258335005CF637

Creamy Tomato-Basil Parmesan Soup- Electric Pressure Cooker

• 2 (14-1/2 ounce) cans fire-roasted diced tomatoes
• 4 cups vegetable or chicken broth
• 1 cup celery, chopped
• 3/4 cup carrot, chopped
• 1/2 cup onion, chopped
• 1/4 cup fresh basil, chopped, or 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup grated Parmesan cheese
• 1-1/2 cup half-and-half, warmed
• 1 teaspoon salt
• 1/2 teaspoon pepper

In a 5-quart electric pressure cooker, combine tomatoes with juice, broth, vegetables, basil and seasonings; stir. Close and lock lid; cook on manual high pressure for 25 minutes. Open pressure cooker using natural release method for 10 to 20 minutes.

Using an immersion blender, blend vegetables until smooth. Add Parmesan cheese and half-and-half, blend again until well mixed. Season with salt and pepper. If desired, add a little more basil or oregano to taste. Makes 6 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/C8FCBDEF8F8FD6D985258336004AE538

Easy Electric Skillet Pizza

• 1 1/2 cups buttermilk baking mix
• 3/4 cup milk
• 15-ounce can pizza sauce
• 1/2-pound pepperoni slices
• 2 teaspoons Italian seasoning
• 1 cup sliced mushrooms
• Optional: other favorite pizza toppings
• 1 cup shredded pizza-blend cheese

Combine baking mix and milk in a bowl; stir until a soft dough forms. Grease the bottom and sides of a cold electric skillet, press dough into bottom and sides of skillet. Spread sauce over crust, sprinkle with seasoning. Arrange pepperoni slices, mushrooms and other toppings on crust as desired, sprinkle with cheese.

Set skillet temperature to 325 degrees. Cover and bake for 20 minutes, or until cheese is melted and crust is golden. Cut into wedges. Makes 6 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/5BF72B1F6E8FE1DE85258336004AE308

Mediterranean Chicken

• 4 to 6 chicken thighs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 3 tablespoons butter, divided
• 1/2 onion, minced
• 1/2 cup chicken broth
• 1/4 cup white wine or chicken broth
• 1 lemon, thinly sliced
• 1 cup pitted Kalamata olives
• 1-1/2 teaspoons lemon zest
• 1/4 cup lemon juice

Season chicken with salt and pepper; set aside.

Add oil and one tablespoon butter to a 4-quart pressure cooker. Add chicken, a few pieces at a time; cook for 2 to 3 minutes on each side, until golden. Remove chicken to a plate; add remaining butter, onion, broth and wine or broth. Set timer and cook for 2 to 3 minutes, until liquid cooks down by half. Add remaining ingredients; arrange chicken on top.

Cover and lock lid. Cook on high setting for 20 minutes. Open pressure cooker using quick release method.

Serve chicken topped with sauce from pressure cooker. Makes 4 to 6 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/00BE7DE8BCCC7D1785258335005CF526

Slow Cooker Tropical BBQ Chicken

• 18-ounce bottle barbecue sauce, divided
• 4 boneless, skinless chicken breasts
• 1 teaspoon garlic salt
• Pepper to taste
• 20-ounce can pineapple chunks, drained and divided

Cover the bottom of a 4-quart slow cooker with a thin layer of sauce; add 2 chicken breasts. Sprinkle with seasonings; top with half of pineapple. Repeat layers; add remaining sauce.

Cover and cook on high setting for 5 hours; turn to low setting and cook for 3 hours. Makes 4 servings.

Source: www.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/8731B6CC754369FF85258335005CF705

Have a great week, and until next time, happy cooking.