Easy Chicken Turnovers

If you're looking for an easy and quick dinner that your family will LOVE, then look no further.  I kind of made these on a whim and boy, are they tasty!!


You'll need :
I can refrigerated biscuits. ( I didn't use the large "grand" size, but think I'll try that next time)
1 (2.5 ounce) can of chicken
1 can cream of chicken soup
1 cup (approx) of shredded cheese ( I used nacho and taco mix, but you could use cheddar, also)
In a bowl, mix the chicken and the soup.
Pop open the biscuits and using flour and a rolling pin, roll them as big as you can without getting them too thin.  I think mine were about 5 inches in diameter.
Place about a tablespoonful of the chicken mixture on the biscuits, add a little shredded  cheese, fold over and crimp with a fork.  Some of the mixture will ooze out during the baking, but that's ok.
Bake at 350 degrees for 17-20 minutes or until top is slightly brown. If you have any extra filling, warm it slightly and pour it on top then all a dollop of sour cream (See picture #2)
Enjoy!!

Pressure Cooker Chocolate Peanut Butter Cheesecake

Pressure Cooker Chocolate Peanut Butter Cheesecake

You'll need: 6 qt Electric Pressure Cooker
7 inch springform pan
16 oz cream cheese at room temperature
2 large eggs also at room temperature
1/2 cup sugar
1/4 cup sour cream
1/2 cup chocolate PB2(powdered peanut butter)
1 1/2 tsp vanilla
for crust: 3/4 cup graham cracker crumbs (about 5 crackers if you're crushing them yourself)
3Tablespoons melted butter
1 Tablespoon sugar

My husband and I purchased an electric pressure cooker a few weeks ago and I must say, I'm in love.  The thing has, quite literally, replaced the Keurig on the kitchen counter.  I'll be posting more pressure cooker recipes once I adapt them, but here's the first one.

It's important that the cream cheese and eggs are at room temperature because it will facilitate greater blending.  Also, the 7 inch springform pan is for the 6 qt cooker.  If you have a larger one, you may be able to have a larger pan, but make sure there is a little distance between the pan and the insert.

For the crust: Mix the graham cracker crumbs and the sugar.  Add the melted butter. Using a drinking glass,  Press the crumbs into the pan on the bottom and part way up the sides.  Place the pan in the freezer while you make the filling.
For the filling:  Mix the cream cheese an 1/2 cup sugar until well blended.  Add the sour cream, the PB2 and the vanilla.  Add the eggs one at a time being careful to mix just until blended as to not overwork the batter.
Pour over the crust.
In the bottom of your pressure cooker insert, place 1 cup of water and the wire rack/trivet.  If your rack does not have handles you will have to make an aluminum sling to go under the pan.  Just fold the foil in a strip and place under the pan so the ends go up the sides providing you with something to grab.  Put the cheesecake in the pot and cook on high pressure for 20 minutes.  Let the pressure release naturally for 10 minutes then quick release any remaining pressure.  Take the lid off carefully as there will be a great amount of moisture that you want to avoid getting onto the top of the cheesecake.  If there is any water collected on the top of the cake, carefully blot with a paper towel.  Chill the cheesecake for a few hours, top with chocolate syrup and enjoy!!!

It makes 8 very small pieces, but they are very rich and filling!