The Firelands Kitchen

The Firelands Kitchen by Erin Howarth

Recipes For New Kitchen Gadgets



If you are even the slightest bit interested in the new electric pressure cookers, I say go for it! I myself finally went for it and used some birthday money to buy one. Wow! What a fun appliance to play with in the kitchen! I hope you don’t mind seeing some recipes featuring the electric pressure cookers and any tips I learn along the way. (And a big sigh of relief . . . so far, my fear of blowing something up hasn’t happened).

Have a great week, everyone!

Maple Fudge
Submitted by Lizzie Gingerich, Applecreek, Ohio

1 cup sugar

2 cups maple syrup

1/4 cup light Karo syrup

1/2 cup milk or cream

1 Tbsp. flour

1 Tbsp. butter

Mix all ingredients except butter. Cook to soft ball stage or 232 degrees on candy thermometer. Drop in butter; remove from heat. Cool to lukewarm without stirring. Bean until color changes and turns lighter. Pour into buttered pans. Cut into pieces when cold.

CoConut Bonbons
Submitted by Lizzie Gingerich, Applecreek, Ohio

1 cup Karo syrup

1 cup water

1 cup sugar

3 egg whites, stiffly beaten


Melted chocolate

Cook Karo, water, sugar, and vanilla to a soft ball. Let cool to room temperature. Beat egg whites stiff. Stir in egg whites until mixed. Add enough coconut to make it stiff. Roll into balls and dip into melted chocolate.


Peanut Butter Swirl Bars
Submitted by Jeffery Oberholtzer, Shiloh, Ohio

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1 cup flour

1/3 cup peanut butter

1 tsp. baking powder

1/2 cup butter

12 oz. chocolate chips

Mix sugars and eggs. Add peanut butter and butter then mix in flour and baking powder. Pour into a jelly roll pan. Put chocolate chips on top and bake for 5 minutes, swirl, then bake for 30 minutes.

Oatmeal Chocolate Chip Cookies with Peanut Butter Swirl
Submitted by Jeffery Oberholtzer, Shiloh, Ohio

1/2 cup butter

1/2 cup sugar

1 egg, beaten

1/3 cup peanut butter

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. vanilla

1 cup flour

1 cup oatmeal

1 cup chocolate chips


1/2 cup powdered sugar

2-4 Tbsp. milk or cream

1/4 cup peanut butter

Bake cookies for 10 minutes at 350 degrees. Swirl glaze over top.

Brown Butter and Toffee
Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup (packed) dark brown sugar

1/3 cup granulated sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 1.4-oz. chocolate toffee bars (preferably Skor), chopped into 1/4-inch pieces

11/2 cups chocolate wafers preferably 72% cacao)

Flaky sea salt

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Scrape into a large bowl and let cool slightly.

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first but will thicken as it sits.

Place a rack in middle of oven; preheat to 375 degrees. Using a 11/2-oz. ice cream scoop, portion out 10 balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong-sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9-11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

Instant Pot Potato Soup

5 pound bag of potatoes peeled and cubed (I used Yukon gold)

1 large shallot minced or 3 tablespoons minced onion (I used a shallot)

6 cups reduced sodium chicken broth

4 Tablespoons butter

1/3 cup softened cream cheese

1/3 cup sour cream

2 cups shredded cheddar cheese

1/2 teaspoon salt

1/8 teaspoon pepper

1-2 cups milk depending on how thin you want your soup (I didn't use any)

1/2 cup real bacon bits heated (optional)

1 green onion chopped for garnish, optional

Add the minced shallots and potatoes to an Instant Pot. Pour enough chicken broth in the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.

Once the timer goes off, turn the valve from sealing to venting to release the pressure.

Remove the lid and gently mash the potatoes with a potato masher or large fork. You can also cut through them with a knife for chunkier pieces of potatoes.

Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, and blend to the consistency you like best. Add milk to the soup and stir enough in until you get your desired soup thickness. Add more salt and pepper if needed.

Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy. Mix all of bacon bits into the potato soup or use as a topping. Serve with the toppings of your choice.

Instant Pot Shredded Chicken Sandwiches

2 lbs. chicken breasts

1 cup water

8 ounces cream cheese cubed

8 ounces shredded cheddar cheese

1-2 tablespoons hot sauce

8 burger buns

salt & pepper

Place chicken breasts into Instant Pot and add 1 cup water. Close the lid of the instant pot, close the pressure release valve and set the instant pot on Manual, High Pressure, for 9 minutes. (It took 12 minutes to come to pressure).

Once cooking is complete, let set for 3 minutes and quickly release pressure.

Remove chicken from pan with tongs and discard the juices. Return chicken back to pan, one at a time, and shred with two forks.

Place cream cheese, shredded cheese and hot sauce into the pan and mix well. If you want the traditional ranch flavor, you can add a packet of powder ranch dressing as well.

Shred the chicken using a couple of forks and add remaining ingredients. This will keep the pan warm and help melt the cheese.

If the pan cools and you are having a hard time mixing the cheeses, turn your instant pot on warm and let it heat up, but be careful not to burn the cheeses.

Season with salt and pepper. Serve chicken on buns.

Instant Pot Cheeseburger Macaroni

1 lb. ground beef

3 tsp. minced garlic

2 15-ounce cans tomato sauce

1 28 oz. can diced tomatoes

1/2 Tbsp. seasoning salt

Pepper to taste

1 Tbsp. Italian seasoning

2 cups elbow macaroni, uncooked

1 cup shredded cheddar cheese

3 cups beef broth

1 onion chopped

1/2 tsp. basil

Press saute on the instant pot and allow to heat about 3 minutes. Add ground beef and onion and using a chopper crumble meat as it cooks. Cook until no pink is left. Do not drain. Add garlic, basil, Italian seasoning, and seasoning salt and saute for 5 more minutes.

Pour in broth, tomato sauce, and diced tomatoes. Add dry macaroni and stir well.

Place on the lid and turn to lock, cook manual high pressure for 4 minutes (took 24 minutes to come to pressure).

When finished cooking, quick release all pressure.

Remove lid, stir in cheese. and serve.

Mary’s Macaroni & Cheese

1/4 cup butter or margarine, cut into small pieces

1 pkg. (16 oz.) elbow macaroni, cooked al dente

1/2 lb. (8 oz.) Velveeta, cut into 1/2-inch cubes

1 pkg. (8 oz.) shredded cheddar cheese

1 egg

2 1/2 cups milk


Heat oven to 350 degrees. Place butter in 13x9-inch baking dish; cover with layers of half each of the macaroni, VELVEETA and cheddar.

Whisk egg and milk until blended; pour half over ingredients in baking dish. Repeat with all remaining ingredients except paprika.

Bake 15 min; stir until blended. Bake 15 min. or until macaroni mixture is heated through and top is golden brown. Sprinkle with paprika.

Oven Scrambled Eggs

1/2 cup butter or margarine, melted

24 eggs

2 1/4 tsp. salt

2 1/2 cups milk

Preheat the oven to 350 degrees. Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.

Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

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