Perfect Instant Pot Hard-Boiled Eggs

Ingredients

4-12 eggs

1-2 c water

1-2 L water for chilling the hard-boiled eggs in a water bath

Instructions

1. Put the triffet in the Instant Pot and add 1-2 cups of water.
2. For older models, press the manual button and enter 8 minutes at high pressure. Newer models have an "Egg" button; modify the time to 8 minutes.
3. Put lid on the Instant Pot and make sure the valve is sealed.
4. Allow the Instant Pot to come up to temperature and pressure and begin the 8-minute countdown. 
5. After 8 minutes, release the pressure and carefully move the eggs to the water bath. I recommend not handling the eggs with your hands; use tongs or silicon gloves that resist heat.
6. Once the eggs have chilled for 5 minutes, you can shell them in the water for easy shell removal.

Notes

Using pressure to make hard-boiled eggs will result in some broken shells. So, if you use this process to color Easter eggs, you will be disappointed.

Rattlesnake Pasta

Ingredients

1 lb penne pasta

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 tbsp olive oil, divided

1 1⁄2 tsp Cajun seasoning

1 red bell pepper, sliced

1 green bell pepper, sliced

1⁄2 red onion, sliced

3 cloves garlic, minced

2-3 jalapeño peppers, sliced (remove seeds for less heat)

4 tbsp butter

1⁄4 cup all-purpose flour

2 cups milk or half-and-half

1 cup grated Parmesan cheese

1⁄2 tsp salt

1⁄4 tsp black pepper

1⁄4 cup chopped fresh parsley

Instructions

1. Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, season the chicken pieces with the Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, for about 5-7 minutes. Transfer to a plate.
3. Add the remaining 1 tbsp olive oil to the skillet. Add the bell peppers, onion, garlic and jalapeños. Sauté until the vegetables are tender-crisp, about 5 minutes. Remove from the skillet.
4. Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth.
5. Bring the sauce to a simmer and cook until it starts to thicken, about 2-3 minutes. Stir in the Parmesan cheese, salt, and pepper until melted and smooth.
6. Add the cooked pasta, chicken, and sautéed vegetables to the skillet with the sauce. Toss gently until everything is well coated.
7. Serve the rattlesnake pasta hot, garnished with chopped parsley. Enjoy the creamy, spicy flavors!

Notes

Homemade Cleaning Spray

Ingredients

1 part vinegar

1 part filtered water

1 tsp (estimated) dish soap

10 drops of essential oil

Instructions

1. Add ingredients to a spray bottle and shake.

Notes

Homemade Cleaning Spray is not just practical—it's safe, natural, and eco-friendly. Perfect for those who care about what they use in their homes and on their surfaces.

Why Choose Our Homemade Cleaning Spray?

• Natural Ingredients: Made from simple, all-natural ingredients like white vinegar, essential oils, and water. No toxins, no harsh chemicals—just pure, nature-derived cleaning power.

• Effective Cleaning: Our spray cuts through grease, grime, and dirt with ease. It’s perfect for countertops, bathrooms, kitchens, and even glass surfaces. Plus, it leaves no residue behind, just a streak-free shine.

• Safe for the Whole Family: Because our spray is free from harmful chemicals, it’s safe to use around children, pets, and food-prep areas. You can clean confidently, knowing you’re protecting your loved ones.

• Eco-Friendly: Our cleaning spray is kind to the environment. Choosing our homemade solution reduces your carbon footprint and avoids contributing to the plastic waste crisis.

How to Use

1. Shake Well: Before each use, give the bottle a good shake to ensure the ingredients are well-mixed.
2. Spray: Spray directly onto the surface you wish to clean.
3. Wipe: Wipe with a clean, damp cloth or paper towel. For tough spots, allow the spray to sit for a few minutes before wiping.

Ingredients

• White Vinegar: Naturally antibacterial, it helps dissolve dirt and grime.
• Water: Dilutes the vinegar for safe use on various surfaces.
• Essential Oils: Adds a pleasant scent and extra antibacterial properties.

Customizable Scents

Choose from our range of essential oils to create a perfect scent for your home. Whether you prefer the calming aroma of lavender, the refreshing scent of citrus, or the invigorating touch of eucalyptus.

Pat's Potato Salad

Grandma Pat’s Potato Salad

6-7 Russet potatoes

5-6 eggs, hard-boiled

1 tbsp red onion to taste, chopped

1 c Mayonnaise

2 tbsp c mustard

¾ c milk

1 tbsp sugar (optional)

Hungarian paprika (or sweet paprika)

Salt & pepper, to taste (optional)

Instructions

1. Boil potatoes until they are soft. Set aside to cool.

2. Cut potatoes and hard-boiled eggs into ½ inch squares. Finely chop the onion.

3. Combine mayonnaise, mustard, milk, and sugar in a small bowl or mason jar and mix thoroughly. 

4. Stir mayonnaise sauce into potatoes, eggs, & onion.

5. Sprinkle paprika liberally on top of potato salad. In addition to paprika, you may season with a little salt and pepper to taste.

6. Chill in the fridge before serving. 

Notes

Peanut Butter Sauce

Ingredients

1/2 cup smooth no-stir peanut butter

1/2 cup heavy whipping cream

2 tablespoons light corn syrup

1/4 cup light brown sugar, packed

Ice cream, pound cake, cheesecake, or another dessert, for serving

Steps

1. Combine all ingredients in small, heavy saucepan set over medium heat.  Bring to a boil, whisking constantly.  Once it reaches a boil, immediately reduce to simmer.  Simmer and whisk for 5 minutes.
2. Remove from heat and let cool to warm or lukewarm before serving.
3. Keeps well in sealed container in fridge.

Gadgets, Appliances, & Tools

• Food Processor
• Mixing bowl

Notes

• ...

Hot Fudge Chocolate Sauce

Yield: (approx. 1 cup)

Ingredients

3 oz semi sweet chocolate

1/2 cup heavy cream

6 TB brown sugar

2 TB unsweetened cocoa powder

1 TB regular salted butter

1 tsp vanilla extract

small pinch kosher salt

Steps

1. Combine all ingredients in small, heavy saucepan set over medium heat.  Bring to a boil, whisking constantly.  Once it reaches a boil, immediately reduce to simmer.  Simmer and whisk for 5 minutes.
2. Remove from heat and let cool to warm or lukewarm before serving.
3. Keeps well in sealed container in fridge.

Gadgets, Appliances, & Tools

• Food Processor
• Mixing bowl

Notes

• ...

Graham Cracker Crust

Ingredients

1 ½ cups (170 g) graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor)

2 Tablespoons sugar

1 Tablespoons brown sugar packed

7 Tablespoons (100 g) butter melted

Steps

1. Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
2. 1 ½ cups (170 g) graham cracker crumbs
3. Stir together graham cracker crumbs and sugars in a medium-sized bowl.  Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.
4. 2 Tablespoons sugar,1 Tablespoons brown sugar,7 Tablespoons (100 g) butter
5. Pour mixture into pie plate or springform pan.  Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides.  Use your fingers to pack crumbs tightly into the sides of the pie pan.
6. If the crust needs to be pre-baked, bake on 375F for 7-10 minutes. If using this crust as part of a different recipe, bake according to your recipe’s instructions.  If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.

Gadgets, Appliances, & Tools

• Food Processor
• Mixing bowl

Notes

• ...