Pumpkin Dump Cake

• 1 (15 ounce) can pure Pumpkin
• 1 (10 ounce) can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 teaspoons pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

1. Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray and set aside.
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3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine and pour into your prepared pan.

1. Sprinkle the entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
2. 
   
3. Pour your melted butter evenly on top.
4. 
   
5. Bake for 45-50 minutes until center is set and edges are lightly browned.
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7. Serve warm or at room temperature.

Notes:

serve with ice cream or whipped cream

Store airtight in the refrigerator for up to 3 days.

Fried Zucchini Flowers

• 24 male zucchini flowers, females are on top of a baby zucchini and males have a stem
• 1 cup all-purpose flour
• ½ teaspoon salt, to taste
• ½ teaspoon baking powder
• 1 cup soda water, as needed
• 2.5 cups oil, for frying

Best Pizza Dough Recipe

Ingredients:

• 2 1/4 teaspoons (1 packet) active dry yeast

• 1 1/2 cups warm water (about 110°F/45°C)

• 1 tablespoon honey

• 3 1/2 cups all-purpose flour

• 2 tablespoons olive oil

• 1 1/2 teaspoons salt

Instructions:

1. In a small bowl, dissolve the yeast in the warm water and honey. Let it sit for about 5-10 minutes until frothy.

2. In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.

3. Stir the mixture until a dough forms. Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

4. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours until doubled in size.

5. Once the dough has risen, divide it into desired portions for pizzas. Roll out each portion into a thin circle.

6. Preheat your BBQ grill to medium-high heat. Brush one side of each pizza dough round with olive oil.

7. Place the oiled side down on the grill and cook for 2-3 minutes until the dough begins to bubble and grill marks form.

8. Carefully flip the dough over using tongs or a spatula. Brush the uncooked side with olive oil and add your desired toppings.

9. Close the lid of the grill and cook for an additional 5-7 minutes until the crust is cooked through and the toppings are heated.

10. Remove from the grill, slice, and enjoy your BBQ pizza!

Feel free to customize the toppings to your preference, and don’t forget to have fun experimenting with different flavor combinations!

Ricotta Gnocchi

1 lb (450g) whole milk ricotta cheese

1 cup (100g) grated Parmesan cheese

2 large eggs

1 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups (180g) all-purpose flour, plus extra for dusting

1. In a large bowl, mix together the ricotta, Parmesan cheese, eggs, salt, and pepper until well combined.

2.     Gradually add the flour to the mixture, stirring until a soft dough forms. Be careful not to overmix.

3. Dust a clean surface with flour. Take a handful of dough and roll it into a rope about 1/2 inch (1 cm) thick.

4. Use a knife to cut the rope into 1-inch (2.5 cm) pieces. Optionally, you can use the back of a fork to create ridges on the gnocchi.

5. Place the gnocchi on a floured baking sheet while you repeat the process with the remaining dough.

6. Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot.

7. Cook the gnocchi for about 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a serving dish.

8. Serve the ricotta gnocchi with your favorite sauce, such as marinara, pesto, or brown butter sage sauce.

Bacardi Rum Cake

 Cake Mix

1 cup chopped pecans or walnuts
1 x 18 1/2 oz. pkg. yellow cake mix
1 x 3 1/2 oz. pkg. vanilla instant pudding mix
4 eggs
½ cup BACARDI Gold Rum
½ cup vegetable oil
½ cup cold water

Glaze
½ stick of butter
1 cup sugar
¼ cup water
½ cup BACARDI Gold rum

Cake: Preheat oven to 325ºF. Grease and flour 12-cup BUNDT pan or a 10-cup tube pan. Sprinkle nuts over bottom of pan. In a large mixing bowl combine cake mix, pudding mix, eggs, BACARDI rum, oil and water. Using an electric mixer beat at low speed until moistened. Beat at high speed 2 minutes. Pour batter over nuts. Bake 1 hour until a skewer inserted in the cake comes out clean.

Cool 15 minutes, then invert onto a serving plate.

Glaze: Melt butter in saucepan. Stir in sugar, water and BACARDI rum. Boil 5 minutes,stirring constantly. Remove from heat. Prick top of cake with a fork. Spoon and brush glaze evenly over top and sides. Allow cake to absorb the glaze. Repeat until glaze is used up. If you like, decorate the border with whipped cream before serving.

Pauline's Pastina in the Tupperware Pressure Cooker

2 small onions

1 celery stalk

1-2 carrots

Dried parsley

Garlic powder

Salt

Pepper

Oregano

4 tablespoons olive oil

About 1 tablespoon chicken base bouillon powder (optional)

6-7 hot dogs, cut into small pieces

1 cup - 1 1\4 cups pastina

Water to fill up to the line (if you didn't add the chicken base bouillon, add chicken stock)

3 eggs

Parsley 

Parmesan

Pepper

Salt

Garlic powder 

Chop in the Supersonic Chopper separately the onions, celery, and carrots. Put in the Pressure cooker. Add the spices, olive oil, & chicken base bouillon. Mix it up and put the cover. Cook at 80% for 8-10 min. 

Chop hot dogs & add to cooked veggies. Add the pastina and the water. Cook for 20 minutes on 80% power.

Prepare all the ingredients for the egg mixture. Once the pastina is cooked, stir in the egg mixture and serve.

Taco Seasoning

Taco Seasoning

2 Tablespoons chili powder

1.5 Tablespoons garlic powder

1.5 teaspoons onion powder

2 teaspoons crushed red pepper flakes

1.5 teaspoons dried oregano

2 teaspoons paprika

3 teaspoons ground cumin

2 teaspoons salt 

2 teaspoons cracked black pepper

Instant Pot Greek Potatoes

4 large russet potatoes peeled, cut into wedge

1 tbsp olive oil

juice of 1/2 a lemon

1 tsp dried Greek oregano

2 cloves garlic minced

1 tsp sea salt

1/4 tsp ground pepper

1/2 cup chicken or vegetable broth

2 tbsp butter

Instructions

1. Add potato wedges to Instant Pot.
2. In a small bowl whisk together oil, lemon juice, oregano, garlic, salt + pepper.Pour over potatoes and toss to coat.Add broth and give it all a quick stir.
3. Lock on lid and turn pressure valve on lid to SEALING.
4. Press PRESSURE COOK and adjust timer to 6 minutes.
5. When timer is done, press CANCEL and do a quick release of pressure by carefully turning pressure valve on lid to VENTING.
6. Once all pressure is released open lid and using a slotted spoon transfer potato wedges to a serving bowl, leaving liquid in pot.
7. Press SAUTE mode, add butter and cook sauce for a couple of minutes, to reduce it and thicken it.
8. Press CANCEL, then spoon sauce over the potatoes.
9. Drizzle potatoes with a bit more olive oil and another dash salt and serve immediately.
10. (if you wish you may also top the the potatoes with some crumbled feta and a few black olives)

If you're cooking it with the Tupperware pressure cooker, cook for 12 min 80%. Put the potatoes in a bowl and the liquid in a micro pitcher cook on high for 2-3 minutes or until desired thickness

Amy’s Instant Pot Honey Mustard Glazed Ham

¾ cup brown sugar, firmly packed

½ cup honey

¼ cup Dijon mustard

½ cup water

10 cloves

10 lbs spiral cut ham (I used less, keeping the glaze amount the same)

In a small saucepan, add the brown sugar, honey, mustard, water and cloves and bring to a boil, stirring occasionally. Cook for about 5 minutes over medium heat. The glaze should be fragrant from the cloves and mustard.

Place the ham in the instant pot and pour glaze over top.

Place the lid on and cook on high pressure for 7 minutes. Once the Instant Pot cycle is complete, let the natural pressure release cycle complete, 10-15 minutes.