Pressure Cooker Cheesecake

Posted on January 12, 2016 by admin
Pressure Cooker Cheesecake
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Crust
  1. Non-stick oil spray
  2. ½ cup graham cracker crumbs
  3. 2 tablespoons butter, melted
Filling
  1. 16 ounces softened cream cheese
  2. 3 tablespoons sour cream
  3. 2 and ½ tablespoons granulated sugar
  4. 4 eggs
  5. 1 teaspoon vanilla extract
  6. Zest of 1 orange
Instructions
  1. Add 3 cups water, place an interior rack down into the water. Use an 8-inch spring form pan wrapped with aluminum foil.
  2. Spray the spring form pan with the non-stick oil spray. Combine the butter and graham cracker crumbs, place in the bottom on the pan.
  3. Using a mixer blend the cream cheese, sour cream, sugar and orange zest together.
  4. One by one add the eggs, stir in the vanilla extract. Pour the filling on top of the graham cracker crumbs, cover the top with foil.
  5. Lower the cheesecake into the pressure cooker with a wire or piece of foil, carefully. Close and lock. Bring to pressure on high. Lower heat to medium and cook for 20 minutes at high pressure.
  6. Release pressure using natural release method. Carefully remove the pan, being very careful remove foil; there will be a lot of steam. Cool the cheesecake in the fridge.
Notes
  1. Recipe Courtesy of Fagor America, Inc.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Dark Chocolate Spiralized Sweet Potato Waffles

Posted on January 7, 2016 by admin
Dark Chocolate Spiralized Sweet Potato Waffles
Serves 2
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 large sweet potato, peeled, Blade D, noodles trimmed
  2. salt, to taste
  3. ½ teaspoon cinnamon
  4. 1 large egg, beaten
  5. 2 tablespoons chopped dark chocolate (I used two rectangle pieces from ALOHA’s Superfood Dark Chocolate)
  6. cooking spray
  7. optional, to top: maple syrup, blueberries, pecans, etc.
Instructions
  1. Preheat a Belgian waffle iron.
  2. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potatoes and season with salt and cinnamon. Toss and cook for about 10 minutes or until noodles are cooked through. You can cover to cook more quickly.
  3. Transfer the noodles to a large mixing bowl and add in the egg and chocolate. Toss to combine.
  4. Spray the preheated waffle iron with cooking spray and pack in the noodles carefully. You may have to play around with the noodles to get them to fit in all of the grooves.
  5. Cook the waffle according to your iron’s settings.
  6. When done, carefully remove the waffles and transfer to plates. Top with any toppings you’d like, but don’t forget the maple syrup.
Notes
  1. Copyright © · 2016 Inspiralized, LLC
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Cranberry-Orange Smoothie

Posted on January 7, 2016 by admin
Cranberry-Orange Smoothie
This simple smoothie recipe offers a slight tartness from the fresh cranberries.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 3/4 cup orange juice
  2. 1 cup fresh cranberries
  3. 1 cup low-fat vanilla yogurt
  4. 1 tsp vanilla extract
  5. 2 banana, quartered and frozen
  6. 1 cup ice cubes
Instructions
  1. Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.
  2. Select "Smoothie" or blend on a Low speed for 10 seconds, then a Medium to Medium-Low speed for 10 seconds, then Medium to Medium-High speed for 40 seconds
Notes
  1. VARIATIONS
  2. Add ½ tablespoon flaxseed oil for a nutty flavor and an omega-3 boost.
  3. Recipe courtesy of Blendtec
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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