Spinach Artichoke Dip

Spinach Artichoke Dip
from Cooking Classy 

• 8 oz. cream cheese, well softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 garlic clove, minced (1 tsp)
• 2/3 cup (76g) finely shredded parmesan cheese
• 1/2 cup (56g) finely shredded mozzarella cheese
• Pepper, to taste
• 1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
• 6 oz. frozen spinach, thawed, squeezed to drain excess liquid

Instructions

• Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
• In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
• Stir in artichokes and spinach.
• Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
• Serve warm with tortilla chips, crackers or toasted baguette slices

Ginger's Sweet Potato Souffle

 Ginger's Sweet Potato Souffle
A Thanksgiving and Easter staple

6 sweet potatoes - bake at 375 for 45 minutes or until soft to mash

Add to mashed sweet potatoes:
2 cups brown sugar
3 eggs
2 tsp cinnamon
1/2 c. evaporated milk

Topping: 
1/2 c. butter
1 c. brown sugar
2 tbsp flour
1 c. chopped pecans

Melt butter and brown sugar and bring to a boil.  Add flour and cook, stirring, for about 2 minutes.  Remove from heat and add pecans. 

Put sweet potato mixture in the bottom of a 9x13 baking pan and pour topping over the top.  Bake at 350 for 30 minutes.

Chicken Doodle Foods

Chicken Doodle Food 
from some guy on facebook
He calls it Cockadoodle Noodles but I can never remember to be that cute.
https://pressureluckcooking.com/wp-json/mv-create/v1/creations/279/print
It's a little heavy on the cream and cheese but sometimes that's what you need.

Ingredients
4 tablespoons (1/2 stick) salted butter
1 1/2 pounds boneless, skinless chicken breasts sliced into 1/4-inch thick cutlets and cut into small bite-size pieces
1 pound baby bella mushrooms, sliced (optional)
1 tablespoon Worcestershire sauce
3 1/2 cups chicken broth
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 (12-ounce) bag egg noodles (or whatever pasta, I like bowties)
20 ounces frozen veggie mix (I use peas)
1 cup heavy cream or half & half
1/4 cup ranch dressing (not mix, but actual dressing)
2 cups shredded cheese blend of your choice (I like Colby Jack)
1/2 cup grated Parmesan cheese
1 (5.2-ounce) package Boursin cheese (any flavor - or make my version) or 4 ounces of a brick of cream cheese, cut into small chunks
1-2 tablespoons hot or buffalo wing sauce (optional)

Instructions
1. Add the butter to the Instant Pot. Hit Sauté and Adjust so it’s on More or High setting. Once melted and bubbling, add the chicken and mushrooms (if using) and sauté for 5 minutes, until the chicken is white in color and the mushrooms are softened and browned. (NOTE: If not using the mushrooms, only add 2 tablespoons of butter)
2. Add the Worcestershire Sauce and deglaze (scrape) the bottom of the pot, getting up any browned bits from the chicken and mushrooms.
3. Add the broth, Italian seasoning, garlic powder, onion powder, and black pepper. Stir well.
4. Layer in the noodles, smoothing down with a spatula, followed by the frozen veggies, but do not stir.
5. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 2 minutes. Allow a 10-minute natural release followed by a quick release (see Jeffrey's Tips).
6. Add the cream, ranch, shredded cheese, Parmesan, garlic herb cheese, hot or wing sauce (if using) and seasoned salt (to taste, if using). Stir until fully melted and serve.