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Instant Pot Soup with Pork, Smoked Sausage and Beans

Don’t wait hours for soup to be ready!  This recipe Instant Pot Soup with Pork, Smoked Sausage and Beans is ready in 45 minutes and is the perfect dinner on a cozy fall night! 

I don’t know about you, but on a week night I loathe cooking dinner.  By the time 5:30 pm rolls around, I’m tired, the kids are tired and my husband isn’t even home from work yet but dinner has to be started! 

With just a few ingredients and 45 minutes, this recipe for 
Instant Pot Soup is the best solution for those nights you just don’t want to cook!

One of my favorite parts about this Instant Pot Soup is that the pork is precooked and the tomatoes and beans come ready in a can.

All I need to do to prep this meal is saute the veggies and dump the rest in the Instant Pot! 

A few minutes of prep and only 30 minutes of cook time, this Instant Post Soup with Pork, Smoked Sausage and Beans is my go-to dinner on a cold Fall night! 

The pork, smoked sausage and beans are hearty and the broth is full of flavor.  I love taking a big piece of crusty bread and soaking up the broth. 

So yum! 

Instant Pot Soup with Pork, Smoked Sausage and Beans | The JavaCupcake Blog https://javacupcake.com

To be honest though, this is the first Instant Pot Soup recipe I’ve ever tried.  In fact, this is the first Instant Pot recipe I’ve ever made period!  

I know, crazy, right?!  How I have survived this long without an Instant Pot? 

Must Try Instant Pot Recipes

What are some of your favorite Instant Pot recipes?  Here are a few I’m dying to try…

Shredded beef filling for tacos 
From Taste of Home: “Create a taco or burrito bar! For a variation, I make beef and bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling.—Hope Wasylenki, Gahanna, Ohio”

Pressure Cooker Shredded Beef Burrito Filling

Faux Rotisserie Chicken
From Cooking with Curls: ”
Do you ever find yourself at the grocery store buying a week’s worth of food, then reach for a rotisserie chicken because you no long have the energy to go home and cook what you just purchased? I admit it, I am guilty. But have you ever looked at the ingredients label on that chicken? Yikes! My Instant Pot Faux-tisserie Chicken is pure goodness…..”

Your family is going to love this Instant Pot Faux-tisserie Chicken just as much as the ones you buy in the store, but you get to control the ingredients | cookingwithcurls.com

Sweet Potatoes
From Add a Pinch: “Instant Pot Sweet Potatoes Recipe – Cooking sweet potatoes in an Instant Pot or other electric pressure cooker makes cooking sweet potatoes so quick and easy! Perfect for enjoying as baked sweet potatoes as a side dish or for cooking to use in sweet potato casserole and so many other dishes!”

Instant Pot Sweet Potatoes Recipe - Cooking sweet potatoes in an Instant Pot or other electric pressure cooker makes cooking sweet potatoes so quick and easy! Perfect for enjoying as baked sweet potatoes as a side dish or for cooking to use in sweet potato casserole and so many other dishes! // addapinch.com


TJCB recipes to try as Instant Pot Soup!

Now that I have this Instant Pot, I think I need to reinvent my favorite JavaCupcake soup recipes to make in the Instant Pot! 

Instant Pot Soup

Below you’ll find my recipe for Instant Pot Soup with Pork, Smoked Sausage and Beans.  Let me know if you try it… I’d love to hear what you think! 

Easy Monday Night Spaghetti with Meat Sauce for OXO by The JavaCupcake Blog

Easy Monday Night Spaghetti with Meat Sauce

After a relaxing weekend, getting back into the swing of a new week can sometimes be difficult.  This Easy Monday Night Spaghetti with Meat Sauce is the perfect way to simply and deliciously start your week!

Easy Monday Night Spaghetti-0224-1

OXO provided me with the products mentioned in this post, but the opinions are all mine.  

I have been wanting to try out a ground meat tool for about 10 years now but just have not gotten around to buying one.  My sister has one and when I saw her using it for the first time I was intrigued by how well it worked to cook ground meat.

When OXO asked if I wanted to try out their Ground Meat Chopper and Turner to create a recipe for them, I jumped at the chance!  Just after I moved to Fort Belvoir, VA from Bavaria, Germany, the package from OXO arrived with the Meat Chopper along with a Vegetable Chopper and Silicon Ladle and I knew it would be the perfect time to make my families favorite spaghetti with meat sauce.

(PS… None of my household goods had arrived at this time either, so please pardon the photographs not being up to my typical standard!  Living out of a suitcase has proven to be a difficult transition for my blog!)

Easy Monday Night Spaghetti with Meat Sauce for OXO by The JavaCupcake Blog

This recipe is easy because it combines store-bought and fresh ingredients and is very flexible.   You can use any type of meat, sauce, canned tomatoes, or pasta with this recipe.  Onion and garlic are added for extra flavor but nothing else is needed!

In the picture above, you can see how well the OXO Ground Meat Chopper works to break up the meat into chunks.  I love a chunky meat sauce, but you can cook the meat to any size you prefer.

Easy Monday Night Spaghetti with Meat Sauce for OXO by The JavaCupcake Blog Easy Monday Night Spaghetti with Meat Sauce for OXO by The JavaCupcake Blog

The OXO Vegetable Chopper with Easy Pour Opening is one of my favorite tools.  I’ve always loved a good veggie chopper, but my favorite thing about this tool is the opening in the back of the bowl.  This pour opening makes it so easy to chop then dump into the pan to cook!

Whatever can alleviate a few steps in the kitchen while I’m cooking… I’m all for it!

Easy Monday Night Spaghetti with Meat Sauce for OXO by The JavaCupcake Blog

Finally, the OXO Silicone Ladle is the perfect size to scoop the finished sauce over the noodles.  Whether you’re making individual plates for your family or you’re serving the sauce at a potluck, the ladle is the perfect tool for the job.

Easy Monday Night Spaghetti with Meat Sauce for OXO by The JavaCupcake Blog

So, next Monday when you’re needing something simple and delicious for your family, try out our families favorite spaghetti and meat sauce!

And make sure to get the OXO tools to help you do it!

OXO provided me with the products mentioned in this post, but the opinions are all mine.  

Easy Monday Night Spaghetti with Meat Sauce

Easy Monday Night Spaghetti with Meat Sauce

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1lb ground hamburger, sausage, turkey or meat of your choice
  • 1 large sweet onion
  • 2-3 cloves of garlic, minced
  • 1 large jar of your favorite spaghetti sauce
  • 1 large can of tomatoes (stewed, diced, sliced - whatever is your favorite)
  • salt/pepper to taste
  • parmesan cheese
  • 1 box or package of your favorite pasta
  • OXO Ground Meat Tool
  • OXO Vegetable Chopper with easy pour opening
  • OXO Silicone Ladle

Instructions

Meat Sauce

  1. Over high heat, add ground meat to a large pot. Add salt and pepper to taste. Use the OXO Ground Meat Tool to break up the meat into very chunks. Cook the meat until there is no more pink in the meat.
  2. Use the OXO Vegetable Chopper to dice the onion. Add the onion to the cooked meat and stir. Cook until the onion becomes translucent in color. Add the minced garlic and stir to combine.
  3. Add the canned tomatoes and jar of pasta sauce and mix to combine. Bring the sauce to a light simmer and cook for 10 minutes. Do not boil, you don't want to reduce the sauce.
  4. While the sauce is simmering, prepare the pasta according to the directions on the package. Strain the pasta when ready.
  5. Place a scoop of pasta onto your plate then spoon the sauce over the top using the OXO Silicone Ladle. Garnish with parmesian cheese.

 

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

White Chocolate Cranberry Fudge

Quick white chocolate cranberry fudge with hints of orange is a delicious addition to holiday party trays, or package it up for a festive homemade gift!

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

Hi! I’m Coleen, and I blog over at The Redhead Baker. I share family friendly recipes for home cooks of all skill levels. I like to make baking easy, sharing the “why” behind the recipe. I’ve been blogging for six years, and my fiance and I live with our four-year-old son and two rescue dogs.

Christmas is my favorite time of year, and in addition to nearly a dozen kinds of Christmas cookies, I love making different flavors of fudge. My quick fudge starts with two ingredients: condensed milk and chocolate, then can be varied with different additions. In this version, I use orange zest and dried cranberries.

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

White chocolate burns at a much lower temperature than milk or dark chocolate, so keep your oven burner on the lowest flame, and stir constantly to avoid scorching. Also, chopping your chocolate finely will help it melt evenly and avoid scorching.

Once thoroughly chilled, cut the fudge with a chef’s knife. If serving on a dessert tray, place the pieces on flatted cupcake liners. If giving away as a gift, place a few pieces of fudge in a cellophane treat bag and tie with a festive ribbon!

This is a very soft fudge, so keep it chilled as much as possible to keep its shape. If you want firmer fudge, reduce the amount of sweetened condensed milk to half a can (about 3/4 of a cup).

White Chocolate Cranberry Fudge by The RedHead Baker for JavaCupcake.com

An original recipe by The Redhead Baker

Get more recipes from The Redhead Baker on Facebook, Twitter, Instagram and Pinterest!

White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

Yield: 64 squares

Ingredients

  • 12 oz good-quality white chocolate, chopped finely
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup dried cranberries
  • 1 tbsp freshly grated orange zest

Instructions

  1. Line an 9-inch by 9-inch baking pan with wax paper, leaving about 3 inches of wax paper hanging over the edges of two sides.
  2. Place the condensed milk and chopped white chocolate in a saucepan set over low heat. Stir constantly until the white chocolate is melted and the mixture is smooth.
  3. Remove the saucepan from the heat, and stir in the orange zest and cranberries.
  4. Pour the mixture into the prepared pan. Cool to room temperature, then chill in the refrigerator until the mixture is firm. Cut into 1 1/2-inch by 1 1/2-inch squares.

 

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

Easy Buttercream Baseball Cookies

Spring is here and that means BASEBALL has begun!  I am a HUGE baseball fan and have been a lover of the Seattle Mariners my entire life!  GO M’s!  But can you believe that this is the first time I’ve ever made baseball cookies?

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

I have been a baseball fan since birth.  My older brother Robert used to take me to Seattle Mariners games on the local city bus all throughout my childhood.  He’d teach me the ins and outs of the games, the line ups and I loved every minute of it.  We’d play catch out in our front yard where he’d quiz me on the Seattle Mariner players, their positions and numbers.  It’s really one of my fondest childhood memories.  I thought of Robert when I made these cookies… and I was happy.  Did you know that I threw out the Ceremonial First Pitch at a Mariners game back in 2008?  Probably one of the coolest things I’ve ever done in my life!

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

When I decided I wanted to make these cookies, I looked online for examples of other peoples work and I found everyone makes baseball cookies using royal icing.  I am not a fan of royal icing.  In fact, I don’t like the way it tastes so much that I refuse to really even learn to work with it.  I mean, what’s the point of making it if I’m never going to eat it?

I started these cookies with my go-to recipe for sugar cookies.  You’ve seen this recipe a dozen times before on my blog and I’ll probably use it a dozen more times.  It really is that wonderful.  And for the frosting, I used my traditional buttercream frosting.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

I posted a picture of these cookies on my Facebook page and on Instagram and got some feedback that they looked sloppy and homemade.  The person also said that people prefer royal icing because it looks more professional.  Well, I tried not to comment negatively on Facebook to this womans feedback… but I feel like I want to say something here.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

I am a home baker.  I am not a professional.  I am a blogger who loves to bake, try new things in the kitchen and share my results with my readers!  I am not striving for perfections or to look like every other store-bought cookie-cutter cookie or cupcake out there.  I truly enjoy that the things I bake look like I made them from home.  That truly is the entire point of my blog… to show that anyone at home can make things that are not only delicious, but beautiful.  So yeah.  thanks for pointing out that it looks homemade… cause that’s what I was going for.  🙂

Anyways… back to the cookies.  I really LOVE how these baseball cookies turned out.  I only wish I lived closer to my brother so I could share them with him.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

Easy Buttercream Baseball Cookies

Step One – Frost the Cookie

Spread an even layer of buttercream on the cookie.  Make sure you create a flat top and sides creating a disc of frosting.  Using the flat side of the spatula or a bench scraper works well for this.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

Step Two – Create the Stitching Pattern

Using the cookie cutter, press the side gently into the buttercrea creating a patter to pipe the stiching of the baseball.  Do this on both sides of the cookie.  NOTE: Press gently into the buttercream, you only want a faint pattern, not one that goes deep into the buttercream.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

 Step Three – Pipe the Stitching

Using the red buttercream in a piping bag fitted with the Wilton #1 tip, pipe the stitches onto the cookies.  Using the pattern you pressed into buttercream, frost a “V” shape along the line making sure the tip of the “V” lands on the pattern line.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

Flip the cookie over and recipe the sticthing on the other side making sure the stitches so in the opposite direction.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

Step Five – Allow Frosting to Set

Allow the cookies to sit out for a couple hours until the frosting has firmed and set before putting away or serving.  You don’t want the red frosting to smear all over the place.

Easy Buttercream Baseball Cookies - A step-by-step tutorial! | JavaCupcake.com

 

Easy Buttercream Baseball Cookies

Easy Buttercream Baseball Cookies

Ingredients

Cookies

  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt

Buttercream Frosting

  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 tsp vanilla
  • pinch of salt
  • up to 1/2 cup heavy cream
  • red gel food coloring
  • Wilton #1 piping tip
  • Disposable piping bag

Instructions

Cookies

  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about ⅛" thick. Cut out 3" circles with a cutter and place on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.

Buttercream

  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to ½ cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate 1/3 cup of frosting out and color it red with the food coloring gel. Place this red buttercream in a piping bag fitted with a Wilton #1 small round tip.

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