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Instant Pot Potato Salad

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Have you ever committed to bringing something to a party or cookout and then completely forgotten about it? *Raises hand* I have done this several times. In those moments when I’m in a pinch, I need one thing — an easy AND delicious cookout side I can throw together in a hurry. This Instant Pot Potato Salad recipe is both easy and delicious.

Instant Pot Potato Salad

Why use the Instant Pot?

I get asked this question a lot. For me, the Instant Pot serves a dual purpose. First, they are quick. Second, you can use an Instant Pot for almost anything! In this particular scenario, the Instant Pot comes in handy because the entire dish takes about 20 minutes to cook. So even if you’re not bringing the potato salad to a last minute picnic, it’s perfect for busy weeknights when you need to throw something together in a pinch. If you haven’t purchased an Instant Pot, you can find my favorite here.

Instant Pot Potato Salad

What you’ll need to make Instant Pot Potato Salad

Besides your Instant Pot (or other electric pressure cooker, like a Chef IQ), you’ll need the following ingredients:

  • 8 potatoes
  • water
  • salt
  • 4 eggs
  • white onion
  • mayo
  • mustard
  • pepper
  • paprika
  • dill

That’s it! As I mention in the recipe below, you may want to add more paprika, dill, and salt at the end. My kids prefer the potato salad a little more bland, as where I prefer a lot of paprika and dill.

Instant Pot Potato Salad

How to make Instant Pot Potato Salad

Yield: 8

Instant Pot Potato Salad

Instant Pot Potato Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 potatoes, peeled and cubed
  • 4 cups of water
  • 1 tablespoon of salt
  • 4 eggs
  • ½ white onion
  • 1.5 cup of mayo
  • 1 tablespoon of mustard
  • 1/2 teaspoon of pepper
  • 1 teaspoon of paprika
  • 2 tablespoon of dill

Instructions

INGREDIENTS -

  1. Peel and cube potatoes into 1-2 inch cubes.
  2. Place the potatoes in the instant pot. Add enough water to cover the potatoes. Add salt. 
  3. Place the eggs in the instant pot on top of potatoes and close the lid. Make sure the pressure value is set to close.
  4. Set the instant pot to pressure cook for zero minutes on high pressure.
  5. Chop onion to desired size.
  6. Mix onions, mayonnaise, mustard, pepper, and paprika to combine.

  7. Once the instant pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
  8. Remove the eggs and soak in ice water. Peel and chop the eggs once cooled (after about 5 minutes of ice water soak).
  9. Drain the potatoes from the water and place back into instant pot. 
  10. Add eggs, mayonnaise mixture, and dill to the potatoes in Instant Pot.
  11. Mix until combined.
  12. Add salt to taste.
  13. ENJOY!
    Instant Pot Potato Salad

Notes

I prefer a bit more paprika and dill, but I make it this way because of my kids' preference. So add more paprika and/or dill as you'd like!

© Rachel

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Copycat Hostess Cupcakes Recipe

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Have you ever had a snack that reminded you of your childhood? We didn’t have a lot of packaged foods in my house growing up. In fact, we rarely had any snacks other than tortilla chips and salsa. True story! Don’t get me wrong; I wasn’t a sheltered child. Hardly! Even if my mom didn’t buy those types of snacks, I had them at my friends houses. And that’s how Hostess Cupcakes became one of my favorite childhood ‘special’ snacks. So making this Copycat Hostess Cupcakes Recipe was a bit of nostalgia with a dash of delicious! And you absolutely must try them for yourself.

Copycat Hostess Cupcakes Recipe

Why I Made This Copycat Recipe

Don’t get me wrong — there is nothing wrong with the OG Hostess packaged cupcakes. NOTHING! But if you’ve never had the chance to recreate a favorite recipe, you’re missing out. Sure, the packaged stuff has something we can’t recreate (a little staleness that is, IMO, part of its appeal). But this copycat recipe has homemade ganache!

What you’ll need for this recipe

First things first — do not be intimidated by the amount of ingredients in this recipe. Sure, it seems like a lot. But it is truly easier than it looks.

Here are the ingredients you’ll want to have on-hand:

  • flour
  • sugar
  • cocoa powder
  • baking soda
  • salt
  • 1 egg
  • milk
  • vegetable oil
  • vanilla extract
  • water
  • butter
  • powdered sugar
  • marshmallow creme
  • semi-sweet chocolate chips
  • heavy whipping cream
Copycat Hostess Cupcakes Recipe

Be sure to check the recipe below for the the exact amounts needed. Some of these ingredients are used in several stages of the recipe. But the only special tool you may need is a cupcake corer, which you can find here. If you don’t have a cupcake corer, you can use a small teaspoon to scoop out the top of the cupcake. Additionally, if you do not have a piping bag, you can use a sandwich bag and cut the corner for that step of the process.

Copycat Hostess Cupcakes Recipe

Yield: 18

Copycat Hostess Cupcakes

Copycat Hostess Cupcakes Recipe

This copycat recipe is equal parts nostalgia and delicious!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

Cupcake Ingredients

  • 1 cup of flour
  • 1 cup of sugar
  • 6 Tablespoon of cocoa powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 large egg
  • ½ cup of milk
  • ½ cup of vegetable oil
  • ¾ teaspoon of vanilla
  • ½ cup of hot water

Marshmallow Cream Filling Ingredients

  • ¼ cup of butter, softened
  • ½ cup of powdered sugar
  • 5 ounces of marshmallow creme

Chocolate Ganache Ingredients

  • 4 ounces of semi-sweet chocolate chips
  • 6 tablespoon of heavy whipping cream

Vanilla Icing Ingredients

  • 2 tablespoon of unsalted butter, softened
  • ½ cup of powdered sugar
  • 1 tablespoon of milk
  • ½ teaspoon of vanilla extract

Instructions

Ingredients

  1. Set oven to 300°F and ready a cupcake pan with liners.
  2. In a large bowl, combine and mix the flour, cocoa powder, salt and baking soda. Then set aside.
  3. In a separate bowl, mix egg, milk, oil, sugar and vanilla.
  4. Mix wet ingredients into dry ones until fully combined.
  5. Add water and mix well until the batter is thin.
  6. Fill the cupcake liners a little more than halfway and bake for 18-23 mins (or until a toothpick comes out with only a few wet crumbs).
  7. Cool for 2 minutes in the pan and then move to a wire rack to fully cool.
  8. Start the marshmallow cream in a separate bowl: Beat ¼ cup of butter until smooth. Then add half of powdered sugar and mix until smooth.
  9. Add the remaining sugar and mix until smooth.
  10. Blend in the marshmallow creme.
  11. Once the cupcakes have cooled, cut the cupcake centers using a cupcake corer or small spoon.
  12. Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part of the cupcake.

  13. To make the ganache: Add chocolate chips and heavy whipping cream to a small bowl, microwave for 30 seconds, then let sit for 1 minute before mixing together to form the ganache frosting.

  14. Dip the top of the cupcakes into the ganache once, letting it drip, and then dip and drip for a second time to coat the top of the cupcake. Set the cupcake aside to allow the ganache to firm.
  15. While the ganache firms, make vanilla icing in a separate bowl: Beat 2 tablespoons of butter until smooth. Add the powdered sugar to the bowl and mix until lumpy.
  16. Add the milk and vanilla to the butter/powdered sugar mixture. Mix until smooth and firm.
  17. Add the frosting to a piping bag with a small hole.
  18. Practice piping loops onto an extra cupcake or onto a flat surface.Pipe icing loops on top of cupcakes. Refrigerate before serving.
  19. ENJOY!
© Rachel

If you’re looking for more incredible copycat recipes, check out this kid-approved Copycat McDonald’s Chicken Nuggets recipe and this Copycat Starbucks Vanilla Sweet Cream recipe.

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Copycat Nothing Bundt Cakes Carrot Cake

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I have a confession to make. I’ve made several of these weird foodie confessions before, but the two that remain the most shocking for folks are: 1. I don’t like chocolate. And 2. I am not a fan of cake. Sure, I absolutely love to bake cakes. I’ll bake them, taste them, and then I’ll give away the cake as treats to friends, coworkers… basically anyone who has a sweet tooth. There is one exception — Nothing Bundt Cakes. Unlike other types of cakes, their cakes are so incredibly moist. And the frosting? Don’t even get me started on the cream cheese frosting! It’s the only time I’ll take globs of frosting. This Copycat Nothing Bundt Cakes Carrot Cake recipe will blow your mind just as much.

Copycat Nothing Bundt Cakes

What you’ll need

First and foremost, you’re going to need a bundt cake pan. This is the one I use, but there are plenty of other options. This pan is a traditional bundt shape. If a different bundt shape is your jam, check out this one. Another tool that you’ll need (but likely not think about until it’s time to ice the cake), is having the right size piping bag tip. For those signature Nothing Bundt Cakes thick frosting lines, you’ll want to use an extra large tip. It’s a 1A tip size if you’re looking for specifics.

Copycat Nothing Bundt Cakes

Here are the other ingredients you’ll need:

  • butter
  • eggs
  • sugar
  • milk
  • all-purpose flour
  • baking soda
  • baking powder
  • cinnamon
  • nutmeg
  • carrots
  • cream cheese
  • powdered sugar
  • vanilla extract
  • and chopped pecans!
Copycat Nothing Bundt Cakes

With all of that, you’ll get the exact replica of a Nothing Bundt Cakes Carrot Cake!

Copycat Nothing Bundt Cakes Carrot Cake

Copycat Nothing Bundt Cakes Carrot Cake

Copycat Nothing Bundt Cakes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

Cake

  • 1 stick of butter, softened
  • 1½ cups of granulated sugar
  • 4 large eggs
  • 1 cup of whole milk
  • 3 cups of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • ¾ teaspoon of baking powder
  • ¾ teaspoon of baking soda
  • 2¼ cups of finely shredded carrots

Frosting

  • 8 ounces of cream cheese, softened
  • 4 tablespoons of butter, softened
  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • chopped pecans (optional)

Instructions

INGREDIENTS -

  1. Add the butter and sugar to an electric mixing bowl and whip until a creamy gritty mixture forms. 
  2. Add the eggs and milk, then mix until fully incorporated. 
  3. Add flour, cinnamon, nutmeg, baking powder, and baking soda, then start on mixing on low speed, increasing speed as needed until no flour pockets remain. 

  4. Gently fold in the shredded carrots by hand, using a wooden spoon or spatula, until evenly distributed throughout the batter. 

  5. Prepare the bundt pan by greasing it liberally. You can use cooking spray or shortening. 
  6. Pour the batter into the prepared bundt pan and smooth out the top. Drop the pan from 2” on a flat surface to shake any bubbles out.
  7. Bake for 45-55 minutes or until the cake is done and a toothpick inserted into the middle comes out clean. 
  8. Let cool for 10-15 minutes in the bundt pan before flipping onto a plate, cooling rack, or serving platter to cool completely. 
  9. To make the frosting, beat together the cream cheese, vanilla and butter until creamy and combined well. Gradually add in the powdered sugar and whisk until combined and creamy. 


  10. Add the frosting to a piping bag to frost the bundt cake. Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side.

    Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake. 
  11. Top with chopped pecans (optional!).
  12. ENJOY!
    Copycat Nothing Bundt Cakes
© Rachel

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Sourdough Copycat Goldfish Crackers

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Raise your hand if you’ve been personally victimized by the cost of Goldfish Crackers! *Raises both hands* What is it about those delicious little fish crackers that collectively make all kids go nuts? Regardless of the reason, it’s easy to break the bank with near daily Target runs for endless bags of goldfish. I have a solution — why not make your own? These sourdough copycat goldfish crackers save time, money, and are, undoubtedly, a better-for-you choice. Bonus? You can use some of that sourdough discard you’ve been holding on to.

Sourdough Copycat Goldfish Crackers

What you’ll need for this recipe

For this recipe you’ll need a healthy sourdough starter. When you’re feeding your starter, hang on to just two tablespoons of discard. That’s all you’ll need to make a puffy, crunchy, little cracker. To give them the authentic shape, you can use these cookie cutters or something similar.

Sourdough Copycat Goldfish Crackers

Other than that, the recipe calls for a few simple ingredients:

  • shredded cheddar
  • unsalted butter
  • all-purpose flour
  • kosher salt
  • garlic powder
  • onion powder
  • and your sourdough discard!

Pretty straightforward, right? It is!

Sourdough Copycat Goldfish Crackers

The only other thing you’ll need (besides your oven) is a food processor. If you have a Vitamix, that will work just as well; just be sure to use your dry blade for this particular recipe.

How to make Sourdough Copycat Goldfish Crackers

Yield: 8 cups

Sourdough Copycat Goldfish Crackers

Sourdough Copycat Goldfish Crackers
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 20 minutes
Total Time 47 minutes

Ingredients

  • 8 ounces of cheddar cheese, shredded
  • 1/2 stick of cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup of all-purpose flour
  • 3/4 teaspoon of kosher salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 2 tablespoons of sourdough discard
  • Coarse kosher salt for topping, optional

Instructions

INGREDIENTS -

  1. In a food processor, blend cheese, butter, flour, salt, garlic powder and onion powder. Continue this process until the mixture takes on the consistency of rough sand.
  2. Continue to blend while gradually adding the sourdough discard to form a dough.
  3. Remove the dough from the food processor and shape it into a disk, then cover it tightly in plastic wrap and chill it for at least 20 minutes or if time allows, you can leave it for up to one day.

  4. While dough chills, preheat the oven to 350°F and prepare a baking sheet with parchment paper.
  5. Next, on a surface lightly dusted with flour, roll the dough until it's 1/4-inch thick.
  6. Using a small goldfish shaped cookie cutter, cut out your crackers from the dough.
  7. In each cracker, poke a "eye" hole using a toothpick, repeat this If there are any remaining scraps, re-roll once to get more crackers. 
  8. Arrange the crackers on the previously prepared baking sheet leaving 1/4-1/2 inch between each. If you wish, you can sprinkle kosher salt over the crackers prior to baking. 
  9. Bake the crackers for 11 to 13 minutes until they become golden and puff up. Allow the crackers to cool completely on the baking sheet.
  10. Enjoy! They can be stored in an airtight container for up to a week.
    Sourdough Copycat Goldfish Crackers
© Rachel

If you’re looking for more copycat recipes, check out these McD’s Nuggets and this Starbucks Pink Drink recipe.

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Easy Sausage Corn Dog Bites

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Well it’s officially Fall. And our schedules aren’t any less busy than they were a few months ago. Heck, at this point, I am certain our schedules will never be less busy. Well, not at least until these kiddos are grown. So for now we will do all of the easy meals. These easy sausage corn dog bites check all of the boxes for our busy (and picky!) family.

Easy Sausage Corn Dog Bites

Why use an air fryer?

The two greatest culinary inventions (well, at least for busy parents) are the Instant Pot and the air fryer. I know some folks will disagree and say that the crockpot or slow cooker reigns supreme, but a slow cooker can’t make dinner in minutes. And that’s why these two cooking gadgets win the prize.

Time is a hot commodity for everyone. I would argue that it’s especially true for parents. Between working, school work, extracurriculars, and whatever else families have going on, they need dinner as quickly as possible.

What you’ll need

My alternate title to this recipe would be “Four Ingredient Kid-Friendly Dinner.” This super easy, super delicious recipe consists of four simple ingredients. All you’ll need is the following:

  • 2 boxes of jiffy cornbread mix
  • 2 eggs
  • 1 cup of milk
  • 1 – 13 ounce package of sausage: andouille or kielbasa

That’s it. Easy peasy. And truly an ‘in-a-pinch’ recipe you can throw together on a busy weeknight.

Easy Sausage Corn Dog Bites Recipe

Yield: 12

Sausage Corn Dog Bites

Sausage Corn Dog Bites
Prep Time 3 hours 10 minutes
Cook Time 10 minutes
Total Time 3 hours 20 minutes

Ingredients

  • 2 boxes of jiffy cornbread mix
  • 2 eggs
  • 1 cup of milk
  • 1 - 13 ounce package of sausage: andouille or kielbasa

Instructions

INGREDIENTS -

  1. In a mixing bowl, add the jiffy mix, eggs, and milk. Mix well until the batter is smooth. 

    While the box mix lists 1/3 cup milk per box, I like to add a little extra as it creates a less dense result.  
  2. Slice the sausage into 1” pieces.  
  3. Place each sausage piece into a cupcake liner.
  4. Pour cornbread mix into the liner until sausage is just barely covered.  
  5. Place liners in air fryer basket and cook at 325°f for 10 minutes.  
  6. Remove and let cool before serving.
      
  7. ENJOY!
© Rachel

If you’re looking for more easy recipes, head to my “easy recipes” tab. Kid-approved, mom on a time crunch friendly, and ALL are delicious.

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Caramel Apple Air Fryer Dessert Pizza

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Summer has flown by. Before we know it, Autumn will be here. Truthfully, Autumn has always been my favorite season. I love the crisp air, the turning leaves, and most of all, the delicious apple foods! But this caramel apple air fryer dessert pizza is perfect for any season. It’s crispy, gooey, and oh-so-flavorful!

Caramel Apple Air Fryer Dessert Pizza

Why the air fryer?

As someone who creates a lot of Instant Pot and air fryer meals, I get this question a lot. Honestly, both of these kitchen gadgets have been a game changer for me. Not only are they easy to use, but they create less mess, and a faster cook time. And I know busy parents can relate to that! These gadgets are truly a lifesaver. And that’s why I use the air fryer for this recipe.

Caramel Apple Air Fryer Dessert Pizza

What you’ll need

Listen, this recipe is lengthy. Both as far as ingredients and steps. But I need to tell you — give it a shot. It’s much, much easier than you would expect. With homemade pizza crust, you’ll need the following ingredients:

  • warm water
  • sugar
  • dry yeast
  • all-purpose flour
  • olive oil
  • salt
  • cornmeal
Caramel Apple Air Fryer Dessert Pizza

The pizza dough crust ingredients are so simple. The caramelized apples and cream cheese frosting are even more simple. Here’s what else you’ll need to have on hand:

  • salted butter
  • brown sugar
  • water
  • 2 large apples
  • ground cinnamon
  • cream cheese
  • powdered sugar
  • vanilla

Pro tip: The apples you get should be of the tart variety. Tart apple varieties include Pink Lady, McIntosh, and Cortland apples!

Caramel Apple Air Fryer Dessert Pizza Recipe

Yield: 4

Caramel Apple Air Fryer Dessert Pizza

Caramel Apple Air Fryer Dessert Pizza
Prep Time 20 minutes
Cook Time 8 minutes
Additional Time 1 hour 15 minutes
Total Time 1 hour 43 minutes

Ingredients

Pizza Dough

  • 1 ½ cups of warm water (110 degrees F)
  • 2 teaspoons of sugar
  • 2 ¼ teaspoons of dry yeast
  • 3 ½ cups of all-purpose flour
  • 2 tablespoons of olive oil
  • 2 teaspoons of salt
  • 1/2 cup of cornmeal

Caramelized Apples

  • 2 tablespoons of salted butter
  • ⅓ cup of brown sugar
  • 1 tablespoon of water
  • 2 large apples
  • 1 teaspoon of ground cinnamon

Pizza Assembly

  • Caramelized apples
  • 3 tablespoons of butter softened
  • 1/4 cup of brown sugar

Cream Cheese Frosting

  • 4 ounces of cream cheese softened
  • 6 tablespoons of butter, softened
  • 1 cup of powdered sugar
  • 2 teaspoons of vanilla

Instructions

Ingredients:

Pizza Dough

  1. In a large bowl, add your warm water and yeast. Stir and mix. Allow your yeast to proof for about five minutes.
  2. After five minutes, add in your sugar, flour, olive oil, and salt. Mix until fully incorporated. 
  3. If using a stand mixer, knead with the dough hook for about five minutes on medium speed. If using your hands, transfer the dough ball to a lightly floured flat surface and knead for about 10 minutes.
  4. Transfer your dough ball to a lightly oiled bowl. Cover with a clean towel for 1 hour, or until it's doubled in size.

Caramelizing Onions

  1. Peel and dice the apples into small pieces.

  2. In a medium saucepan melt the butter over medium high heat.
  3. When the butter is melted, add the sugar, water, and apples. Stir and cook until the sugar is melted. 3 minutes.
  4. Lower the heat to medium-low and consistently stir while cooking for 8 minutes.
  5. Add the cinnamon and cook/stir for 1 minute.
  6. Remove from heat and let cool for 20 minutes. Place in a jar and cool for 1 hour. 

Pizza Assembly

  1. Preheat your air fryer to 380°
  2. Once your dough has doubled in size, remove your dough ball to a lightly floured surface.
  3. Divide your ball into 4 sections.
  4. Roll your dough using a rolling pin until it is 8 inches in diameter. 
  5. Dust the air fryer pan with the cornmeal and transfer your pizza dough to your pan. Press to flatten down on the bottom of the pan.
  6. Once your air fryer is heated, cook your dough for 4 minutes. 
  7. In a mixing bowl, add and mix the caramelized apples, 3 tablespoons of melted butter, and 1/4 cup of brown sugar. 

  8. Remove the cooked dough and then top it with 1/4 of the caramel apple sauce from the mixing bowl. Cook for another 4 minutes.
  9. Repeat the steps for each pizza.
  10. While the pizza is cooking, add the frosting ingredients to a bowl and mix to combine.
  11. Once the pizza is cooked and cooled, pipe or drizzle the frosting onto the pizzas.
     
  12. Serve and enjoy! Use any extra frosting as a dipping sauce. 
    © Rachel

    Truly this recipe is so easy. If you’re looking for other Fall recipes, check out these adorable Mummy Jalapeño Poppers!

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