Your Tomato Sauce Might Be Fake, Here’s How To Tell If It’s The Real Deal

In my childhood home, our cupboards were stocked to the brim with canned San Marzano Tomatoes.

A staple in our household, my mother used this brand in all of her famous tomato-esque recipes, including spaghetti, soup, and salsa to our family’s delight.

Imported all the way from the base of Mount Vesuvius in Italy, these plum tomatoes are grown “in rich volcanic soil.” They taste sweet and tangy, and are less acidic than their Roma counterparts. These particular tomatoes are so pristine, they’re the only kind used for a traditional Neapolitan pizza.

However, for tomatoes to be classified in the San Marzano brand, they must be grown in the Agro Sarnese-Nocerino region of Italy, and must have a Protected Designation of Origin (or better known as DOP) label on the packaging to symbolize its authenticity.

However, this is where things get tricky.

Unlike the Italy, the organic produce in the United States isn’t regulated, nor do they note the DOP markings either. This means that companies can slap on the label on any can of tomatoes and say they’re authentic San Marzano products.

But, how many of these canned tomatoes are real? Well, back in 2011 the President of Consorzio San Marzano told Italian importing company, Gustiamo, that 95% of the canned tomatoes sold in America are fake.

So, now that you know there are an overwhelming amount of knockoffs how can you tell if your canned San Marzano Tomatoes are authentic?

Here’s a new twist on two of our classic favorites!

Kraft macaroni & cheese, hot dog, PIZZA!  That’s right – we’ve taken two of almost every child’s favorite dishes and merged it together to make one epic pizza! The ultimate comfort meal. Give it a try tonight!

Your picky eater won’t stand a chance against this pizza!

  • 1 box Kraft Macaroni & Cheese
  • pre-baked pizza crust
  • 4 hot dogs cut into slices
  • ¾ cup ketchup
  • ¾ cup cheddar cheese
  • olive oil
  1. Preheat oven to 425 degrees.
  2. Prepare boxed Kraft Macaroni & Cheese with cheese. Set aside
  3. Spread ketchup on the crust to act as the pizza sauce.
  4. Brush the crust with olive oil.
  5. Pour prepared macaroni and cheese over top of the pizza.
  6. Top with sliced hot dogs.
  7. Sprinkle cheddar cheese over the top and then bake for 10 -12 minutes.
  8. Crust should be golden brown and cheese melted. Enjoy!

Ooey Gooey Cheesy Bite Size Lasagna Rolls!

Is there anything better than a slice of cheesy, meaty lasagna? The answer to that is YES! Bite size lasagna rolls are here and probably about to turn into one of your favorite pasta dishes. Give them a try tonight, I promise you won’t regret it!

  • Cooked lasagna noodles
  • 1 ½ cups shredded mozzarella
  • 1-2 cups bolognese sauce
  • ¼ cup shredded parmesan
  • 1 cup bechamel sauce
  • 1 tablespoon chopped parsley
  1. Heat oven to 375.
  2. Spray a nonstick mini muffin tin, and in each space sprinkle some cheese on the bottom.
  3. Lay out your cooked lasagna noodles and slice it in half length-wise, and then again half width-wise, so that you are left with individual strips.
  4. Starting with your first strip, spread a layer of bolognese sauce across, then a layer of bechamel sauce, and then a sprinkle of parmesan cheese.
  5. Roll up the strip tightly and place into a prepared greased mini muffin tin on top of the cheese (the cheese will help to keep the noodles rolled up together during baking).
  6. Repeat this process with the remaining noodle strips.
  7. One all the roll ups are in the muffin tin, sprinkle the top with mozzarella and the remaining parmesan cheese.
  8. Bake for 30 mins.
  9. Allow to cool for 5-10 minutes, and then remove from tin and sprinkle with fresh parsley.

Woman Preparing Food By Chewing It In Her Mouth First Has Us Wanting To Say Goodbye To Food Forever

People feel queasy when someone vomits, and that’s for good reason. Food should only go down, not up. That’s just the way the world works, literally. It’s called gravity, and one woman is defying it on purpose.

Riva Godrey, a YouTube personality, is garnering a lot of attention for preparing food by chewing it in her mouth first. So far she has two episodes on her page called “Cooking With Your Mouth,” where she teaches people how to make delicious recipes (that don’t become so delicious anymore) “by using the safety and comfort of your own mouth.”

She doesn’t have a care in the world about what it is that she chews. If it’s part of the recipe, she will prepare it in her mouth. That includes raw meat…

What’s her secret ingredient you may ask? It’s her spit. (We’re joking of course.)

5 Food Myths That We Are All Guilty Of Believing

It seems like we all have a bunch of so-called facts about food preparation and eating that have been passed down to us like they are the wisdom of some kind of cooking wizard. However, it turns out that a lot of the things that our grandmothers and mothers have been telling us aren’t exactly true.

These 5 myths are often thought to be valid, but they are actually not based on any true facts. While they may have been habits we have formed over the years, these myths aren’t actually true at all.

People often think that by using a plastic cutting board they will be able to stop a lot of the bacterial build-up that can get into the grains of a wooden cutting board, however scientists have proved this isn’t true.

In a research study done by Dean O. Cliver Ph.D, he found that even plastic cutting boards are prone to bacteria build up.

“Although the bacteria that have disappeared from the wood surfaces are found alive inside the wood for some time after application, they evidently do not multiply, and they gradually die. They can be detected only by splitting or gouging the wood or by forcing water completely through from one surface to the other. If a sharp knife is used to cut into the work surfaces after used plastic or wood has been contaminated with bacteria and cleaned manually, more bacteria are recovered from a used plastic surface than from a used wood surface.”

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The fact of the matter is that while salt water technically has a different boiling point than regular water, there is no way that the amount of salt you add will make any kind of difference. If you were going to add enough salt to alter the boiling point, the water would become basically inedible.

Those aren’t the only myths that we have been fooled by…

Maple French Toast Casserole Will Change The Way You Make Breakfast

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Get ready for the most delicious breakfast recipe…ever! This Maple French Toast Casserole will get you excited about the first – and most important – meal of the day. Not only is it super tasty, but you cook the whole thing in your Instant Pot. Just set it and forget it and let this handy kitchen gadget do all the hard work for you!

  • Cooking Spray
  • 12 slices sandwich bread cut into 1 inch pieces, can use gluten free bread
  • 4 eggs lightly beaten
  • 1/2 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg grated
  • 1/8 teaspoon cloves ground
  • 2 cups milk reduced fat 2%
  • 1 teaspoon powdered sugar
  1. Coat the inner pot of the Instant Pot with cooking spray.
  2. Place cubed bread in the pot
  3. Combine eggs, maple syrup, cinnamon, salt, cloves and nutmeg in a large bowl.
  4. Add milk, stirring with a whisk until blended. Pour milk mixture over bread in the pot, pressing gently with a spoon to coat all bread pieces.
  5. Tear off a 10 1/2 inch long piece of alluminum foil; lay foil on top of inner pot, gently smoothing it down the side of the pot. trim pointed corners even with rest of the foil, and tightly tuck it under the rim
  6. Cut 2 (1 1/4 inch long) slit in the foil about one inch from the edge with a thin sharp knife. Cut a second slit parallel to and about 1 inch to the inside of the first. Repeat this procedure 3 times, creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9 o’clock.
  7. Set inner pot inside cooker. Close and lock the lid of the Instant Pot. Turn steam release handle to Venting. Select the Slow Cook function and adjust time to 90 minutes cooking time.
  8. Serve warm sprinkled with powdered sugar. Enjoy!

Recipe Credit: Time Inc.

Get Dinner On The Table Quick With This Easy Pasta Dish

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Can dinner get any easier than this? I don’t think so! This Cheddar Fontina Penne is going to be your new go-to weekday meal when you’re just too tired and busy to make anything. Not only is this recipe quick and easy, but it’s delicious and will please your whole family, so grab your Instant Pot and get ready to make some dinner magic!

  • 1 1/3 tablespoon extra-virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 3 3/4 cups Water
  • 1 package multigrain penne 14.5-ounces
  • 2/3 cup evaporated milk low fat
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper ground
  • 2 teaspoons all-purpose flour
  • 3 ounces sharp white cheddar cheese shredded,about 3/4 cup
  • 3 ounces fontina cheese shredded, about 3⁄4 cup
  • 1 cup grape tomatoes halved
  • 1/4 cup scallions finely chopped
  1. Remove lid from a 6-quart Instant Pot. Press [Sauté]; use [Adjust] to select “Normal” mode. When the word “Hot” appears, swirl in 1 tablespoon of the oil.
  2. Add panko; cook, stirring constantly, 1 minute or until golden brown. Turn cooker off. Remove panko from inner pot; set aside. Wipe inner pot with a paper towel.
  3. Add 3 1/2 cups of the water and pasta to cooker. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 3 minutes pressure cooking time. Open the cooker using Quick Pressure Release.
  4. Remove pasta with a slotted spoon; place in a medium bowl. Add milk, garlic powder, salt, black pepper and red pepper to cooking liquid. Combine remaining 1/4 cup water and flour in a small bowl; gradually add to milk mixture, stirring with a whisk.
  5. With lid off, press [Sauté], and use [Adjust] to select “More” mode. Bring to a boil; cook 5 minutes or until slightly thick. Turn cooker off.
  6. Add cheeses, stirring until cheeses melt. Stir in cooked pasta, tossing gently to coat.
  7. Heat a medium non-stick skillet over medium-high heat. Add remaining 1/3 tablespoon oil to pan; swirl to coat. Add tomatoes; sauté 2 minutes or until soft.
  8. Top pasta mixture with tomatoes and scallions; sprinkle with panko.
  9. Note: For a smooth sauce, be sure to combine the flour and water before adding it to the pot.

Recipe Credit: Time Inc.

10 Common Cooking Mistakes You’re Still Making

The amount of trial and error that goes into making a perfect meal is exhausting – but essential.

There isn’t always a right or wrong answer when it comes to cooking, but there are some common myths that are seriously affecting the quality of your meal.

The next time you step in the kitchen, take these 10 tips into consideration.

1. Flipping your steak once does not make you a grilling master.

Flipping your steak multiple times will make sure that the meat is evenly cooked, and it won’t affect the flavor or the texture.

2. Rolled oats are just as nutritious as steel cut oats.

It doesn’t matter which one you eat, only that you eat at least one of them! Oats are loaded with protein, fiber, zinc, biotin, and a bunch of other essential nutrients.

3. Microwaving water for tea is not a good idea.

Tea requires a certain temperature, which is why tea kettles are designed to heat water to a certain temperature. When water is heated in a microwave, it’s heated unevenly. Also, if water is overheated, it may cause it to violently boil and “explode.”

4. Softening butter in the microwave will change the quality of your baked good.

Overheating butter will break the emulsion and affect its composition. Try grating your butter if you want to soften it quickly, or leave it out to soften before you add it in.

5. Stale bread makes better French toast.

No one wants to consume anything that’s not fresh, but in the case of French toast, stale or dried out bread will actually make a better breakfast meal. The soggy, eggy solution that you dip the toast in will hold better, so if you don’t have stale bread, dry it out in the oven for a few minutes.

You probably had no idea about these next ones!

Perfect Your Banana Bread Recipe By Using These Bountiful Tips

There’s no doubt that your mother’s recipe for banana bread is far superior than the store-bought variety. After all, it’s been a hit at every potluck, birthday, church function, and bake sale.

Maybe, though, there’s one element you’d like to get just right, or even if only to mix things up a little.

Here are some quick and easy tips for perfecting this a-peel-ing bakery item that every kitchen needs!

Okay! For the first step in making the perfect banana bread, you will have to choose the ripest and darkest bananas you can. Ideally, they will have no green what-so-ever and already have a wide spread of freckles appearing over the yellow skin.

Take these, and slip them right into the freezer. This way, they ripen faster, last longer, and when you remove them and let them thaw, they will already be in a mushy consistency.

You may have spent your whole life using real butter when baking banana bread, and I’m here to tell you that this needs to change. It sounds like a strange substitution, but in actuality, most recipes call for an oil because of the high fat content, which is what makes the bread rich and moist!

However, many liquid oils add too much heaviness to the final loaf, so try using coconut oil! It adds the moistness of oil while tasting closer to butter. A win-win!

But what about the toppings?

Sweet & Sticky Sriracha Ribs Are Fall-Off-The-Bone Good!

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These ribs are so, so yummy! They’re the perfect dinner to make when you’re short on time, but don’t want to sacrifice any delicious flavor. These Sticky & Sweet Sriracha Ribs were made in an Instant Pot and they only had to cook for 35 minutes! They come out perfectly tender, juicy, and the meat just falls off the bone. YUM!

Buy your own Instant Pot HERE with the coupon code SHAREDFOOD.

  • 1/2 cup White vinegar
  • 1/4 cup dark brown sugar packed
  • 1 teaspoon chili powder
  • 1 teaspoon paprika preferably smoked
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 4 pounds baby back ribs cut into individual ribs
  • 3 tablespoons apricot jam
  • 1-2 tablespoons sriracha hot sauce
  1. Insert the steam rack into the Instant Pot and add the vinegar.
  2. In a small bowl, combine the brown sugar, chili powder, paprika, cumin, salt, and pepper to make the rub.
  3. Put the ribs into a large bowl, sprinkle with the rub, and toss to coat evenly. Stack the ribs on the steam rack.
  4. Lock the lid. Press Manual and cook on high pressure for 20 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Line a rimmed baking sheet with aluminum foil and transfer the ribs to it. Remove the steam rack from the Instant Pot.
  6. Press Cancel, then press Sauté. Whisk the jam and sriracha into the sauce, and simmer until thickened, about 10 minutes. Skim off and discard as much fat as you can from the sauce.
  7. Preheat broiler.
  8. Spoon half of the sauce over the ribs. Broil until slightly charred, 2 to 3 minutes. Flip the ribs, spoon over the remaining sauce, and broil 2 to 3 minutes more. Serve immediately.

Recipe Credit: Sara Quessenberry and Kate Merker by Instant Pot

Tater Tot Chicken Pot Pie is Anything but Boring!

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This recipe is definitely a winner! I hate to admit it, but I might actually like it more than the traditional pot pie I grew up on (don’t tell my Mom!). The Tater Tot crust is so delicious and full of flavor, and the whole meal is super quick and easy to make. Serve this for dinner tonight and your whole family will be begging for seconds.

  • 2 cups mixed veggies
  • 10.5 ounce can cream of chicken soup
  • ¼ cup milk
  • 1 teaspoon onion, finely diced
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 bag frozen tater tots
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, mixed veggies, soup, milk, onion, and spices, then spread evenly into a baking dish or cast-iron skillet.
  3. Cover the mixture with a layer or tater tots.
  4. Bake 25-30 minutes, or until the filling is hot and bubbly, and the tater tots are cooked through and golden brown. Let sit 5 minutes, then serve. Enjoy!

This Is The Holiday Dish You Never Knew You Needed

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Sometimes the most unexpected combinations can make for the most delicious recipes. As it turns out, Cheetos and turkey go together perfectly! The Cheetos make the perfect crunchy, crispy crust with just the right amount of heat. Are you brave enough to try this?

  • 1 bag Flaming hot cheetos
  • 4 Turkey legs
  • 3 cups buttermilk
  • 1 cup pickle brine
  • 1 head garlic, smashed
  • 6 tablespoons kosher salt, separated
  • 2-3 turns with a pepper grinder
  • 3 cups flour
  • 2 cups Flamin’ Hot Cheetos
  • 2 tablespoons paprika
  • 2 tablespoons cayenne
  • 2 tablespoons garlic powder
  1. Mix buttermilk, pickle brine, garlic and 3 tablespoons kosher salt in a large bowl. Add Turkey and stir to coat.
  2. Cover and let Turkey brine in the fridge for at least 2-4 hours to overnight. Remove Turkey from fridge, and as it comes to room temperature prepare your coating.
  3. Place Hot Cheetos into a food processor and pulse until there are no chunks left.
  4. Mix together the flour, Hot Cheeto dust, 3 tablespoons kosher salt, paprika, cayenne and garlic powder.
  5. Heat oil in a heavy-bottomed pan with high sides. Place a thermometer on the side of your pan so you can keep the oil temperature around 375 degrees.
  6. When your oil is heated, take the turkey piece by piece from the brine and dredge it in the flour mixture.
  7. Fry each piece until golden brown, usually between 14-16 minutes per side, depending on the size of the Turkey pieces, taking care not to crowd the pan while frying. Let cool on a wire rack.

Have You Ever Made Gumbo Like This Before?

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This is a meal everyone in your family will love! This Chicken, Shrimp and Vegetable Gumbo is full of flavor and is so easy to make.

This entire recipe is made in an Instant Pot. If you haven’t heard of these nifty kitchen gadgets, you need to get one…they will seriously change your life. They are basically pressure cookies, but on steroids! You can use it as a slow cooker, rice cooker, yogurt maker, steamer, or even a saute pan.

  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 1/2 cups green bell pepper diced
  • 1 cup onion diced
  • 1 cup celery chopped
  • 1 clove garlic chopped
  • 3 cups Water
  • 1 tablespoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 cans stewed tomatoes undrained,14.5-ounce cans
  • 1 1/2 pounds chicken thighs skinless, boneless, cut into 1-inch pieces
  • 4 bay leaves
  • 1 tablespoon hot sauce
  • 1 pound okra cut into 1-inch pieces
  • 1 pound medium shrimp peeled and deveined
  1. Lightly spoon flour into a dry measuring cup; level with a knife. With lid off a 6-quart Instant Pot, press [Sauté], and use [Adjust] to select “Normal” mode.
  2. Combine flour and oil in cooker; cook 5 minutes, stirring constantly with a flat spatula until dark brown.
  3. Add bell pepper,onion, celery, and garlic; cook 3 minutes, stirring frequently. Stir in 3 cups water, Old Bay, garlic powder, salt, tomatoes, chicken, and bay leaves . Turn cooker off.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure,” and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release.
  5. Stir in hot sauce and okra. Press [Sauté], and use [Adjust] to select “More” mode. Cook, uncovered, 5 minutes, stirring occasionally.
  6. Add shrimp; cook 5 minutes or until done and okra is tender. Remove and discard bay leaves.

Recipe Source: Time Inc.

Sweet Potatoes Are Actually Way Better For You Than You Thought

If you haven’t already had the chance to try sweet potatoes in any of their wonderful forms, then I really feel for you. These inexpensive and delicious treats are amazing to throw into almost any recipe, and what’s more, they have numerous health benefits all in one cozy orange package!

Sweet potatoes are full of the vitamin B6, which is an essential nutrient that keeps your heart healthy by reducing the number of harmful chemicals present in your blood stream.

Ever notice how good you feel after having some sweet potato fries? That’s probably because of the magnesium found in them! It relaxes you and helps to keep your muscles and nerves happy!

Thanks to all the vitamin D in these sweeter root vegetables, your bones with strengthen the more you eat! It also helps with your mood and energy levels, so you can combat the winter blues!

But there is so much more that these incredibly tasty potatoes can do!

Crockpot Meatloaf Is A Dinner That Your Whole Family Will Love

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My whole family loves meatloaf, but sometimes I dread turning on the oven and want to pull out my trusty crockpot instead.

This Crockpot Meatloaf is so simple to make in the slow cooker, and it’s just as moist and delicious as the classic you know and love. Serve this with your favorite fixin’s for a meal full of flavor.

  • 2 tablespoons olive oil
  • 2 cups onions, diced
  • 2 teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 2 tablespoons tomato paste
  • ⅓ cup chicken broth
  • 3 tablespoons soy sauce
  • 3 pounds lean ground beef
  • ½ cup fresh parsley, finely chopped
  • 2 eggs
  • ½ cup breadcrumbs
  • 1 cup ketchup
  1. In a medium pan over medium heat, heat up the olive oil, then saute the onions until soft but not yet browned. Season with salt and pepper, then mix in the chicken broth, soy sauce, and tomato paste until well-combined. Set aside.
  2. In a large mixing bowl, mix together the ground beef, sauteed onion mixture, parsley, eggs, and breadcrumbs until just combined – do not overmix.
  3. Prepare your slow cooker with a lining of 3 sheets of foil, directly on top of each other. Fold the sides over to create a handle you can later use to remove the meatloaf.
  4. Add the meatloaf mixture to the slow cooker on top of the foil and form into a loaf. Evenly spread ketchup on top, then cover and cook meatloaf on low about 4 hours, or until it reaches 160 degrees.
  5. When meatloaf is cooked, carefully remove from the slow cooker using the foil handles. If desired, broil the meatloaf in the oven 2-5 minutes, or until the ketchup has caramelized. Enjoy!

Breakfast Is Extra Delicious With This Sticky Bun Oatmeal

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For a special treat in the morning, you have to try this Sticky Bun Oatmeal. With a classic oatmeal base that’s got apples and walnuts, the topping is where this breakfast gets extra delicious.

Before baking you’ll top this off with refrigerated cinnamon rolls, then pop it in the oven for a treat that’ll satisfy any sweet tooth. If you want to take things up a notch, drizzle over some glaze! Either way, you’ll love this.

  • 2 cups rolled oats
  • 1/2 cup walnut pieces, toasted and chopped
  • 1/3 cup caramel sauce
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • Pinch of salt
  • 2 cups milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons vanilla extract
  • 1 1/2 cups apples, grated
  • 1 tube cinnamon rolls
  1. Preheat the oven to 375 degrees with a rack in the top third of the oven. Butter the inside of an 8 inch square baking dish.
  2. In a bowl, mix together the oats, half the walnuts, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the caramel, milk, egg, half of the butter and the vanilla.
  4. Arrange the grated apple in a single layer in the bottom of the prepared baking dish. Cover the apples with the oat mixture. Slowly drizzle the milk mixture over the oats. Tear cinnamon buns up; scatter and remaining walnuts across the top.
  5. Bake for 35-40 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Drizzle with glaze from cinnamon buns.

For Only $75, You Can Get The Pot That Everyone Has Been Talking About

Let’s face it, we can’t do everything. What with all the cleaning, the errands, looking after the family, and somehow finding time to be chef of the year, it can be trying.

So anything that can make life more efficient is definitely a win in our books. That’s why this Instant Pot is your top choice this Cyber Monday!

If you’re not familiar then prepare to be amazed because this is going to be the life-saving device for your kitchen in 2018!

The Instant Pot is a multi-use programmable pressure cooker, slow cooker, rice maker, yogurt maker, egg cooker, saute unit, steamer, warmer, sterilizer, and it even makes cake, so you can celebrate your awesome purchase with a party!

You’re going to want to check out this deal in particular, because the savings are off the charts. Normally you would be spending over $100 or more on a hyper-functional device such as this one, but with 38% off of the price tag there’s no reason to wait and every reason to hurry up and catch this deal! Get your Instant Pot here!

$74.95 for an Instant Pot is pretty amazing, but when you see the sort of recipes you can make with this device, you’ll be cashing out your cart faster than you can say Spicy Sausage Cheese Dip!

Did You Know You Can Make This Delicious Dessert In An Instant Pot?

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Have you ever made a cake like this before? This Slow Cook Spiced Carrot Cake is SO GOOD…and it’s all made in a nifty Instant Pot.

If you haven’t heard of these amazing gadgets, well let me be the first to tell you that they’re a lifesaver in the kitchen. They’re basically a slow cooker on steroids that cuts down cook times for dishes that would take hours to make. It’s a definite must have for your kitchen.

Buy one for your kitchen here.

  • 1 cup all-purpose flour
  • Cooking Spray
  • 1/3 cup golden raisins
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg grated whole
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 1 1/2 cups carrot finely shredded
  • 1 cup Water

Frosting:

  • 3 ounces cream cheese softened, 1/3-less-fat
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  1. To make the cake: Lightly spoon flour into a dry measuring cup; level with a knife.
  2. Coat an 8-inch round (thin-rimmed) cake pan with cooking spray. Line cake pan with parchment paper; coat parchment paper with cooking spray, and dust with 1 tablespoon of the flour.
  3. Combine raisins and a second tablespoon of the flour in a small bowl; toss well.
  4. Combine remaining flour, granulated sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves and allspice in a large bowl; stir with a whisk.
  5. Combine oil, vanilla, and eggs in a small bowl; add to flour mixture, stirring until blended. Stir in carrot and raisins. Pour batter into prepared pan.
  6. Remove inner pot from a 6-quart Instant Pot. Place steam rack in inner pot; fold handles under rack. Pour 1 cup water into pot, and place prepared pan on rack.
  7. Tear off a 10 1/2-inch-long piece of aluminum foil; lay foil on top of inner pot, gently smoothing it down the side of the pot. Trim pointed corners even with the rest of the foil, and tightly tuck it in under the rim.
  8. Cut 1 (1 1/4-inch-long) slit in foil about 1 inch from edge with a thin, sharp knife. Cut a second 1 1/4-inch-long slit parallel to and about 1 inch to the inside of the first. Repeat this procedure 3 times, creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9 o’clock. Set inner pot inside cooker.
  9. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes cook time. (Cook additional time, if necessary, until a wooden pick inserted in center comes out clean.)
  10. Carefully remove lid from Instant Pot. Blot any water that has collected on top of foil with a towel. Carefully remove foil from inner pot, so as to keep condensation from dripping onto cake.
  11. Transfer pan to a wire rack. Lightly blot top of cake with a paper towel, if necessary, to remove any collected moisture. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
  12. To make the frosting: Beat cream cheese with a mixer at medium speed until smooth; add powdered sugar and vanilla, beating until smooth. Garnish slices of cake with frosting.

Recipe Credit: Instant Pot by Time Inc.

Carson Daly Turned Thanksgiving Dinner Into The Perfect Tribute To His Late Mother

Thanksgiving is all about food, family and spending some quality time with loved ones. Whether you’re thankful for all the fortune in your life or happy to put 2017 behind you and start a new year fresh, Thanksgiving is an important time for reflection.

Many of us will sit back to think about those who will not be joining us at Thanksgiving dinner, making for a bittersweet event.

Carson Daly’s mother passed away in September at her home in Palm Desert, California after suffering from a heart attack.

“There are no words for the loss of mom. Thank u for the incredible outpouring of love. It helps. Please hug the ones you love most tonight,” he tweeted.

Daly’s collegues from Today announced her passing in a statement just a day after The Voice won the 2017 Emmy for outstanding reality competition.

Matt Lauer read a statement from Daly, saying, “It is with heavy hearts that we announce the passing of our mother, wife, grandmother, Pattie Daly Caruso.”

“She passed away peacefully on Sunday, Sept. 17. Kiki, as she was known to her grandchildren and many others, touched so many lives with her kindness, her giant spirit and her love of life. She’ll be terribly missed by her family and the world, but her spark will shine for eternity.”

Just five weeks after his mom passed away, Daly’s stepfather, Richard Caruso, also died after battling bone cancer.

While his mother may be gone, she has not been forgotten this Thanksgiving.

The Voice and Today Show host shared a glimpse into his Thanksgiving meal that he was cooking in memory of his late mom and we can’t help but get emotional.

Khloe Kardashian Reveals What’s On Her Thanksgiving Menu This Year

Thanksgiving is less than a week away, and as we prepare the decor for our house, think about what we are going to make and go out and do the shopping, we can’t help but get excited.

Khloe Kardashian is giving her fans some inspiration for this holiday by revealing what is on the menu at her house this year.

“Are you hosting Thanksgiving this year? I am and I feel like I’ve been planning this out since last November, LOL,” she wrote.

People

The avid cook and kitchen organizer is in charge of the Thanksgiving menu and you can bet everyone should be excited.

While she had a great lineup of dishes last year, she was worried about one thing in particular. On her menu last year, she revealed that she was nervous about making the stuffing.

“I’ve never made stuffing before but someone asked about it, which means now I have to make it!” the reality star wrote in an entry on her website titled “What I’m Afraid to Cook.” She continues: “I just don’t really get stuffing. I mean why would I eat wet, stale bread? LOL. All of the recipes I Googled have bacon in them though so, since I don’t eat pork, I’m going to have to do some tweaks. So I don’t know how it’s going to turn out!”

So what does she have planned for this year?