Birthday Cake 'Cake Batter' Waffles

January 7, 2022 Amanda Plott

To say that these waffles were a hit this week would be a vast understatement. I had originally made these waffles some years ago and just this week decided that it was high time to revisit them with my new waffle maker, and I was not disappointed - and neither was my daughter. She’s been a bit of a waffle fiend lately, and being as she’s one of the most picky eaters I’ve ever known, I was a little concerned that she would turn her nose up at these. But, she didn’t!

These waffles turn out light and fluffy and perfectly soft. The batter makes quite a few waffles, even with using a full cup of batter for these with my giant Belgian waffles, I got 7 of these bad boys…

Peanut Butter Cup Snack Mix

January 4, 2022 Amanda Plott

Back to school with the kiddo today after the two weeks off for the holidays. And going back to school always means a tighter schedule so it’s always nice to have snacks on hand. This Peanut Butter Cup Snack Mix is one that the whole family can enjoy. There’s a little bit of sweet and a little bit of salty in there, along with varying textures of soft and crunchy; all things that I love about a good snack mix.

One of my favorite things about this Peanut Butter Cup Snack Mix is that it stays good and is shelf stable for a good long time. It would happily sit on the shelf for a good week or two without changing at all, and maybe for even longer than that…

Instant Pot Pot Roast

January 1, 2022 Amanda Plott

Pot Roast at it’s finest! This pot roast is made in no time at all in a pressure cooker and the homemade gravy is the best of the best! I love to cook this ahead of time to have ready and waiting to finish up and pile on the plates at dinner time for a hearty and well rounded meal. It doesn’t get any better than this for a filling meal during the cooler winter months.

I like to serve my roast over some mashed potatoes, but if you don’t want to take it the extra few steps, you could always leave the potatoes in their quartered form. No matter which way you go with it, everyone is sure to enjoy it.

This pot roast is as simple as they get. The homemade gravy is the most complicated part, and making it in the instant pot makes it almost fool proof. The only thing that is a little different is that the potatoes are more of a yellow color after being cooked in all that dripping goodness. But, that also makes them taste that much better.

This makes a nice big pot of food that can feed the crowed and keep them full and happy!

Instant Pot Pot Roast

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A traditional pot roast with potatoes and carrots made in little time at all in the Instant Pot and topped off with a homemade gravy!

Ingredients

3 Lbs. Chuck Pot Roast, Cut into 6 Pieces
Salt & Pepper
1 Tbsp. Olive Oil
1 Medium Yellow Onion, Chopped
2 Tsp. Minced Garlic
1 Tbsp. Tomato Paste
1/4 C. Red Wine
1 1/2 C. Reduced Sodium Beef Stock
2 Tbsp. Worcestershire
5 Large Carrots, Cut into 2” Pieces
1 1/2 Lb. Potatoes, Quartered
1 Tsp. Rosemary
1 Tsp. Thyme
2 Whole Bay Leaves
2 Tbsp. Butter
1/4 C. All-Purpose Flour

Instructions

Season the pieces of roast with the salt and pepper.
Heat the 1 Tbsp. of oil in the base of an instant pot and place the pieces of meat into the hot base to brown on all sides for 2-3 minutes.
Remove the meat to set aside.
Add the 1 chopped yellow onion to the instant pot and sautee for 2-3 minutes.
Stir in the 2 Tsp. Minced Garlic and 1 Tbsp. Tomato Paste to cook for about a minute or two or until fragrant.
Add in the 1/4 C. red wine and scrape down the bottom of the instant pot of all it's crispy browned bits.
Turn the instant pot off and stir in the 1 1/2 C. broth, 2 Tbsp. Worcestershire, and chopped carrots.
Top the carrots with the browned chunks of meat.
Top the meat with the potatoes and sprinkle the 1 Tsp. Rosemary, 1 Tsp. Thyme, and 2 Whole Bay Leaves.
Secure the lid, set the steam valve to sealed, and cook on high pressure for 35 minutes.
Once done, allow the steam to release naturally.
Set the potatoes aside in a bowl.
Remove the meat and carrots to set aside on a plate and cover with foil to keep warm.
Beat the mashed potatoes with a splash of unsweetened almond milk and season with salt and pepper to taste; set aside and cover to keep warm as well.
Strain the beef drippings through a fine mesh strainer, reserving 2 C. of the broth.
Whisk together the 2 Tbsp. butter and 1/4 C. flour in the base of the instant pot and set it to sauté to make your roux.
Slowly add the 2 C. reserved drippings, whisking constantly until the gravy has reached your desired thickness then remove from heat. Season with salt and pepper to taste.
Plate accordingly and enjoy right away!

Nutrition Facts

Calories

572.60

Fat (grams)

30.88

Sat. Fat (grams)

12.94

Carbs (grams)

27.10

Fiber (grams)

3.28

Net carbs

23.83

Sugar (grams)

3.44

Protein (grams)

45.98

Sodium (milligrams)

313.58

Cholesterol (grams)

148.81

Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free

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Slow Cooker Lightened Up Baked Potato Soup

December 29, 2021 Amanda Plott

To celebrate this Winter season a bit more, I decided that even though it was still 70 degrees out, I was going to make some baked potato soup. Not just your average baked potato soup either. But the loaded kind. The kind that warms not only your stomach, but your heart too!

I've had a BUNCH of leftover potatoes from the holidays, and what better way to use those up than in a potato soup? For this soup, it really doesn't matter what kind of potato you use, but I went with russet. I kept the peels on about half of them and removed them from the other half. That's because I like the peels, but too much is too much and I didn’t want the soup to be brown. I lightened this soup up simply, by using reduced fat evaporated milk and cheese…

Christmas Cake Roll

December 22, 2021 Amanda Plott

With Christmas just a few days away now, I thought I would try my hand at making a dessert to have on hand that was not only festive, but tasty too! I really enjoy roll cakes, even though they aren’t the easiest of cakes to make, they are always super impressive. Especially when you make them colorful and halfway homemade; which is exactly what this Christmas Cake Roll is!

I started off with a simple box mix that I whipped together, colored, baked, and then filled with a homemade buttercream frosting. The frosting here is always the best part, that’s because it’s homemade and not out of a can. Although, I will say that everything has its place. Even canned frosting…

Caramel Popcorn (Instant Pot)

December 16, 2021 Amanda Plott

Sometimes, a girl just needs some caramel corn.

Way back in the day there was this amazing microwavable caramel corn that was my most favorite movie night treat in all the world. And… then it disappeared off store shelves to never be seen again. What’s a girl to do? Well, apparently it’s not enjoy warm gooey caramel popcorn for years and years until they stumble across the notion that they can just make it themself.

This caramel corn takes it a step further. It’s able to be homemade with all your own ingredients and with little time and effort. And let me just tell you, this stuff is delicious!…