Desserts - Sweets A-L
Scroll down! The recipes follow the last listing! Scroll down!
BUTTER TO APPLESAUCE: USE EQUAL AMOUNTS IN SUBSTITUTION
If you want to DRY BAKE: Time is usually 55-75 minutes. Check every 5 minutes after 55 minutes. Ingredients are not decreased.
YOU WILL FIND:
3 Egg Cake*, By: Cindy Transou, May 17, 2015
3 Ingredient Apple Spice Cake + Extra’s*, By: Patrick Priest, October 28, 2015
3 Ingredient Blue Berry Cobbler, By: Jessica Conol
3 Ingredient Cookie*, By: Diana Heemstra, April 20, 2015
5 Ingredients Pumpkin Cake, By: Cathy Schultz, December 5, 2014
A Box Cake & Soda*, By: Angela Strickland Branch, August 22, 2015
Angel Food Cake Mix (Betty Crocker)
Apple Cake*, By: Beverly Huffman Allen, April 11, 2015
Apple Cobbler, By: Lollis Fam, October 11, 2014
Apple Crisp*, By: Lisa Glisson-DeVinney, March 23, 2015
Apple Crumble*, By: Christina Stadler, October 20, 2016
Apple Dump Cake*, By: LeAnn Gonsalves Nieves, June 10, 2015
Apple Dumplings*, By: Joanna Tuttle Hatten, Recipe By: Garrick Stolz, May 1, 2015
Apple Loaf Cake*, By: Sherry Pierce Henry, April 11, 2015
Apple Tarts*, By: Randall McGouirk, May 31, 2016
Baked Apples*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Fruits
Baked Cinnamon Apples, By: Aurelia Dougan McCollom,- Cross Posted in Fruits
Baked Custard For Two*, By: Sue Horn Reardon, September 17, 2014
Baked Drunken Apples*
Baked Rice Pudding*, By: Ellen Vilet
Banana Cupcakes; 2 Ingredients*, By: LeAnn Gonsalves Nieves, December 2, 2014
Betty Crocker Salted Caramel Cookies*, By: Susan Graeber Lopezarreola, March 15, 2015
Black Bean Brownies #1*, By: Dixie Upchurch
Black Bean Brownies #2, By: Barb Ruiz Rizzio-Meyer
Black Bean Brownies #3*, By: Belinda Wall, June 4, 2014
Blueberry-Lemon Cake, By: Kathleen Valentine, June 6, 2014
Blueberry-Lemon Cake*, By: Belinda Wall, June 10, 2014
Blueberry Lemon Thyme Crisp*, By: Randall McGouirk, August 11, 2015
Blueberry Oatmeal Bake*, By: Sandra Autry Campbell, January 31, 2015
Blueberry Oatmeal Bars *, By: Mary Director
Bread Pudding*, By: Eileen L Kanter-Pena, April 20, 2015
Bread Pudding, By: Brandi Gray
Bread Pudding*, By: Trinnette Washington, January 26, 2015
Bread Pudding with Vanilla Sauce*, By: Connie Eastman Lewis, April 9, 2015
Brownie Brittle Yellow Cake*, By: Vicki Snyder Catlin, April 11, 2015
Brownie Cupcakes with Peanut Butter Oreo Centers*, By: Ron Jefferson – Cooking On The Truck, September 13, 2014
Brownies*, By: Lauren Scerbak, April 21, 2020
Brownies *, By: Aurelia Dougan McCollom
Brownies from Scratch*, By: Gina Groznik Steiner, June 19, 2015
Brownies (2 Ingredients & Ooey Gooey), By: Cathy Schultz, July 24, 2018
Butterscotch Blondies*, By: Jill Silvius, March 27, 2015
Cake Mixes - Betty Crocker, Duncan Hines, etc., By: Aurelia Dougan McCollom
Can A Whole Box Cake Mix be used in the Ninja?
Caramel Apple Crisp, By: Cathy Schultz, October 15, 2014
Caramel Baked Apples*, By: Scott Schroeder, - Ninja Recipe Book - Cross Posted in Fruits
Caramel Sauce*, By: Allana Robinson, February 3, 2019
Caramel Sauce*
Carnival Funnel Cake*, By: Jennifer Parker, June 23, 2015
Carrot Cake Minis*, By: Randall McGouirk, March 24, 2015
Carrot Cake
Cheesecake, Ninja Recipe Book
Cheesecake Brownies*, By: Allana Alla Robinson, June 26, 2016
Cherry Dump Cake, By: Jennifer Hoehn, March 11, 2016
Cherry Dump Cake*, By: Andi Brown, February 7, 2016
Chocolate Banana Cake, By: Cathy Schultz, May 1, 2014
Chocolate Cake with Crumb Topping*, By: Bonnie Smith, June 24, 2015
Chocolate Chip Cookies*, By: Brenda Dubay Sartori
Chocolate Chip Cookies [and/or] "Cookie Brownie" Recipe*, By: Brian M Almashie
Chocolate Chip Cookie Dough Cheesecake Bars, By: Mary Director
Chocolate Chip Crater Coffee Cake*, By: Bonnie Smith, March 26, 2017
Chocolate Chip with Walnuts Cookie*, By: Brian M Almashie, November 18, 2018
Chocolate Cobbler, By: Jane Jackson, September 28, 2015
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Gluten Free
Chocolate Lava Cake – Slow Cook*, By: Debra Laurie Surman, August 14, 2016
Chocolate Lava Cake; Slow Cook, By: Leslie Fasulo, November 23, 2014
Chocolate Magic Custard Cake*, By: Bonnie Smith, July 29, 2016
Chocolate Meets Banana Bread; It’s A Dessert*, By: Allana Alla Sverbil, October 3, 2015
Chocolate Molten Lava Cake*, By: Randall McGouirk, October 2, 2015
Chocolate Peanut Butter Brownies*, By: Bonnie Smith, October 23, 2016
Chocolate Peanut Butter Cake*, By: Linda Jackson, January 29, 2018
Chocolate Peanut Butter Swirl Cake*, By: Genevieve Levangie, June 25, 2016
Christmas Crack - (Crock Pot Christmas Crack)*, By: Sharon Guieb Crissinger, December 14, 2016 - Photo also By: Susan Whalen
Christmas Nut Clusters*, By: Cynthia Dobbs, December 21, 2015
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014, - Cross Posted in Fruits
Coconut Blueberry Coffee*, By: Cake Bonnie Smith, May 31, 2015
Corn Pudding, By: Jane Walker Osborn, August 3, 2014 – Cross Posted in Vegetables
Cranberry Banana Cake*, By: Photo By: Sandra Autry Campbell, - Recipe By: Cathy Schultz - February 2, 2015
Crazy Cake, By: Michelle Mobley, November 27, 2016
Crazy Pie*, By Mary Director
Crème Brûlée*, By: Annette Kam
Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Low Carb
Cupcakes*, By: Granny Witthoft, May 29, 2016
Date-Filled Baked Apple*, By: Bonnie Smith, February 18, 2020
Divine Boxed Brownies, By: Amanda Lutterman, August 21, 2015
Double Chocolate Snack Cake*, By: Bonnie Smith, August 23, 2015
Dulce De Leche Cake*, By: Celia Costa, February 24, 2019
Dump Cake*, By: Diane Lombardo, August 3, 2014
Dump Cake-Apple, By: Cheryl Steiner- Spicer, August 3, 2014
Dump Cake-Apple Spice, By: Becky Sutton, October 12, 2015
Dump Cake-Fresh Blueberries, By: Susan Hunter Willard, August 3, 2014
Duncan Hines Classic Devils Food Cake-(Pot)*, By: Aurelia Dougan McCollom
Duncan Hines Perfect Size Cake*, By: Diane Zajicek, May 7, 2016
Duncan Hines Perfect Size Cake*, By: Cindy Transou, September 1, 2015
Duncan Hines Red Velvet Cake*, By: Gay Munro
Eggless Chocolate Cake*, By: Aurelia Dougan McCollom, December 1, 2016
F(udge)-M(arshmallow)-O(reo) Brownies*, By: Allana Alla Sverbil, October 31, 2015
Funfetti Cupcakes*, By: Jessica Conol
Glazed Lemon Bars*, By: Bonnie Smith, March 12, 2017
Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Grandmothers Pound Cake*, By: Cynthia Dobbs, May 2, 2015
Half A Cake
Impossible French Apple Pie with A Butterscotch Pudding *, By: Jessica Conol
Impossible French Peach Pie*, By: Bobbi Yothers, July 26, 2015
Krispy Kreme Bread Pudding*, By: Randall McGouirk, May 15, 2016
Lemon Brownie*, By: Liz Madrid de Baca
Lemon Cake with Vanilla Pudding, By: Bonnie Martin, August 29, 2015
Lemon Cranberry Cake with A Whiskey Brown Sugar Demiglaze*, By: Randall McGouirk, March 15, 2015
Lemon Loaf*, By: Cynthia DobbsJune 12, 2015
Light Kiwi Lime Angel Food Cupcakes – Ninja Recipe Book Pamphlet
Lily Giant Doggie-Face Cupcakes*, By: Kelli Austin, July 4, 2016
3 Egg Cake*, By: Cindy Transou, May 17, 2015
Ingredients:
1 cake mix
1 can pie filling
3 eggs
Directions:
Mix together. Spray multipurpose pan with nonstick spray. Turn your Ninja to 350°F and bake on rack for 1 hour 15 minutes.
Cool and eat.
** Duncan Hines butter cake and cherry pie filling is what I used.
****
3 Ingredient Apple Spice Cake + Extra’s*, By: Patrick Priest, October 28, 2015
Yum! I made the 3 ingredient apple spice cake in the ninja (I added cinnamon and chopped cook bacon). Super easy and super good.
Ingredients:
2 cans of 20 oz apple pie filling
1 box of spice cake mix
8 oz of butter
1 tsp cinnamon
Cooked bacon (2 slices) to taste, crumbled
Directions:
Layer all pie filling (bottom), sprinkle cinnamon and chopped bacon, add cake mix (on top of pie filling/middle layer) and top with butter.
Turn your Ninja to Slow Cook High for 2.5 hours.
****
3 Ingredient Blue Berry Cobbler, By: Jessica Conol
Slow cooker recipe
Ingredients:
1 stick of butter, melted
1 box of yellow cake mix (do not mix this according to the box, you only want the dry mixture in the
box)
(2) 21 oz cans of blueberry pie filling
Directions:
1. Spray the inside of your Ninja pot with non-stick cooking spray.
2. Pour the blueberry pie filling into the pot.
3. Top the blueberry pie filling with the dry cake mix.
4. DO NOT STIR.
5. Top with melted butter.
6. Cook on Slow Cook High 2-3 hours; (this is a slow cook recipe, not Ninja. I would suggest Slow Cook Low 2-3 hours for a test. It has not been fixed in the Ninja).
7. You can also leave the lid off for about 30 minutes to make the top more crisp.
8. Enjoy!
****
3 Ingredient Cookie*, By: Diana Heemstra, April 20, 2015
Here is an easy and healthy cookie
Makes 12 cookies
Ingredients:
1 ripe banana
1 cup quick oats
A handful of raisins, cranberries, nuts, mini chocolate chips...your choice of one or more of these.
Directions:
Turn Ninja to the Oven setting of 350°F.
In a bowl mix banana and oats by squishing together with your hand. Then add fruit or nuts (I used mini chocolate chips; granddaughters choice).
Drop by spoonfuls onto mini cookie sheet. Place rack in Ninja and cookie sheet on rack.
Bake for 15 minutes. Place on rack to cool. I baked 6 at a time.
Very good and very healthy!
*Added comment By: Aurelia Dougan McCollom – You can purchase a Toaster Oven Cookware set through Wal-Mart or Amazon. The 8 pieces fit perfectly in the Ninja.
****
5 Ingredients Pumpkin Cake, By: Cathy Schultz, December 5, 2014
Ingredients:
1 yellow cake mix
1 Tbs. pumpkin pie spice
1 can pumpkin
1 cup dried cranberries
½ bag dark chocolate chips
Directions:
Mix all together. Add the batter to the Ninja multipurpose pan. Place on the rack. Turn your Ninja Oven setting to 350°. Do not add water. Bake for about 50 minutes.
****
A Box Cake & Soda*, By: Angela Strickland Branch, August 22, 2015
Ingredients:
1 box cake mix
12 oz of soda (diet cherry wine was used in this recipe - but you can use coke, sun drop, 7 up, or any flavor soda)
½ tub chocolate frosting
Directions:
Mix the cake mix and soda together. Do not add any other ingredients. Grease and flour the Ninja multipurpose pan. Pour in the batter. To your Ninja pot, add 4 cups of water. Place your rack and the pan. Turn the Ninja to the Oven setting of 325°F. Set the time for 35-40 minutes. Cool, then frost. It was delicious. The cake was so good and moist.
**Next time I will just use powdered sugar or Cool Whip to lighten it up instead of frosting.
****
Angel Food Cake Mix (Betty Crocker)
This came from a member: (She only poured ½ of the batter into the Ninja baking pan)
Ingredients:
Angel Food cake mix (Betty Crocker)
20 oz can of Dole Crushed Pineapple with all juices
Pam
350° for 30 minutes
Directions:
Preheat Ninja while mixing ingredients. Take a box of Angel Food cake mix. DON'T follow cooking instructions on back. Put dry cake mix in large bowl and one, 20 oz can of Dole Crushed Pineapple with all juices. Stir slowly by hand (I used a spatula). Watch it start to expand! Make sure all dry mix is combined. Place 4 cups of water into the Ninja pot, wire rack and baking pan on the rack. Place lid. Use a toothpick to check for doneness. She stated it was very sweet and moist. She also stated: The Ninja did not turn it brown, but cooked it and it was amazingly moist and sweet with the crushed pineapple.
****
Apple Cake*, By: Beverly Huffman Allen, April 11, 2015
Ingredients:
2 eggs
1¾ cups sugar
2 heaping tsp. cinnamon
½ cup oil
6 medium apples
2 cups flour
2 tsp baking power
Directions:
Preheat oven to 350°. Mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl. Mix flour and baking powder and add to the bowl. Mix well until all the flour is absorbed. Pour into your multipurpose pan and place on the rack in the Ninja. Bake on Oven setting of 325° for 2hours. I used the dry bake method. Yes, it took 2 hours. Lol
**Added comment by: Louise Moore* Yum! Thanks for the recipe. I steam baked your recipe with 4 cups of water in the bottom and it took just over an hour. * Louise also has a photo*
****
Apple Cobbler, By: Lollis Fam, October 11, 2014
Ingredients:
2 cups of apples, diced
2 cups of milk
2 cups of sugar
2 cups of flour
2 tablespoons of butter, melted
A little cinnamon and vanilla
Directions:
Mix ingredients, (except apples) and pour into the multi purpose pan. Push apples into the mixture. Turn the Ninja to Oven setting, 350°F for 25 minutes. It was very moist.
Added comment - Also you may not need 2 cups of sugar. It seems like a lot but I haven't tried or with less. You can do the same with Peaches except maybe not the cinnamon.
****
Apple Crisp*, By: Lisa Glisson-DeVinney, March 23, 2015
Ingredients:
2 cans apple pie filling
½ cup melted butter
1 box yellow cake mix
4 Tbs. sugar
2 Tbs. cinnamon
Directions:
Spread apple filling on bottom of Ninja. Mix dry ingredients and butter together. Place crumbly mixture on top of pie filling. Plug steam vent with Reynolds wrap and bake on Oven setting of 300° for 30 minutes. (plugging the vent made it crunchy when cooled with the lid off for 10 minutes. It turned out great:)
****
Apple Crumble*, By: Christina Stadler, October 20, 2016
Worked perfectly fine!!
Ingredients:
4 apples, peeled and chopped
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
Crumble:
1 cup flour
1 cup oats
1 cup brown sugar
½ cup butter
1 teaspoon cinnamon
dark chocolate sprinkles
Directions:
Mix the apples, brown sugar, flour, and cinnamon together. Add to the Ninja pot. Mix the crumble and sprinkle on top. Turn the Ninja to Slow Cook High for 2 hours.
****
Apple Dump Cake*, By: LeAnn Gonsalves Nieves, June 10, 2015
*1 can Apple pie filling –or use fresh apple instructions
1 box yellow cake mix
1 stick butter, melted
*Apples in microwave:
4-5 cups of sliced apples
2/3 cup sugar or sweetener of your choice
½ teaspoon ground cinnamon
2 tablespoons flour
Soak apples while you are peeling. Drain the apples and stir in sweetener, cinnamon and flour. Stir to coat. Cook uncovered in microwave for five minutes.
Directions:
Place the canned or cooked fresh apples in the multipurpose pan.
Top with dry cake mix. Pour melted butter over top, making sure to cover top with butter as much as you can. Place your rack and the cake on the rack. Turn your Ninja to the Oven setting of 350°F. for 1 hour. You are dry baking.
****
Apple Dumplings*, By: Joanna Tuttle Hatten, Recipe By: Garrick Stolz, May 1, 2015
Ingredients:
2 whole Granny Smith Apples
2- 8 oz. cans Crescent Rolls
2 sticks butter
1½ cup sugar
1 teaspoon vanilla
cinnamon, to taste
1- 12 oz. can Mountain Dew Soda – or Sprite
Directions:
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in your buttered multipurpose pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew or Sprite around the edges of the pan. Sprinkle with cinnamon. Place the Pyramid mat in the pot. Add your pan. (if you do not have a pyramid mat, place on the rack). Turn your Ninja to the Oven setting of 350°F and bake for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
I wanted the tops crispy so I did used my regular oven on broil for 2 minutes at the very end!!! They were delicious!!! Served warm with vanilla ice cream!!
WARNING: Prepare this dish at your own risk. It is beyond imaginable.
****
Apple Loaf Cake*, By: Sherry Pierce Henry, April 11, 2015
As a new Ninja owner I thought this turned out well. It is an Apple Loaf Cake. Recipe: Preheat Ninja to 300°F Oven setting. Butter pan (I use real butter to do this since mine was not a non stick loaf pan) I used a silicone rack to set pan on. While Ninja is heating beat 2 eggs with 1½ cups sugar. Add ½ cup (any kind) applesauce with 1 Tbs. olive oil. Add 3 apples. (I used Fuji) peeled and chopped fine. Add 1½ tsp cinnamon with a pinch of apple pie spice (optional). Mix in 2 cups self rising flour and a pinch of baking powder. Mix well. It should be a bit thicker than cake batter. I did this without a mixer. You can add ½ cup chopped pecans or raisins but they are optional. I dry cooked on 300°F for 2 hours. Take out and put on a rack to cool. Let cool a bit before slicing, makes it easier.
****
Apple Tarts*, By: Randall McGouirk, May 31, 2016
Ingredients:
1 frozen box puff pastry
4 apples, cored and sliced
1/3 cup sugar with cinnamon
Half lemon, squeezed
caramel sauce, optional
Directions:
Let puff pastry thaw out. Use one piece cut in half. Mix sliced apples, lemon juice and cinnamon sugar into bowl coating apples fully. Arrange apples on puff pastry. Put 1 pastry in the Ninja on the Oven setting of 400°F, for 20 minutes. Remove and cool. Optional: Drizzle warm caramel sauce over pastry.
****
Baked Apples*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Fruits
All I did was cut up apples, sprinkled brown sugar to cover all apples, then sprinkled with cinnamon to cover brown sugar. Oven 400° for 30 minutes in the multi purpose pan on rack with 3 cups of water under the rack. It may cook quicker but I kept lifting the lid to stir it to check if it was done...mainly because it smelled so yummy and I was hoping it was done:
****
Baked Cinnamon Apples, By: Aurelia Dougan McCollom, - Cross Posted in Fruits
This simple spiced apples recipe is great for breakfast, a warm and yummy side, or served a top pork. If you can't find McIntosh apples, substitute another baking apple such as Rome or Gala, or try a crisp, tart green apple such as Granny Smith.
Ingredients:
4 McIntosh apples, peeled and sliced (about 2 lb.)
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons water
1 tablespoon butter
Toss together first 4 ingredients in a large zip-top plastic bag, or a sealed bowl, tossing to coat apples.
Cook apple mixture, 2 Tbs. water, and 1 Tbs. butter in your Ninja on Stove Top Medium, stirring occasionally, until apples are tender.
** If you would like more juice, increase your mixing ingredients.**
****
Baked Custard For Two*, By: Sue Horn Reardon, September 17, 2014
Ingredients:
1 Egg
1 cup of Milk
3 tablespoons Sugar
¾ teaspoon Vanilla Extract
1/8 teaspoon Salt
1/8 teaspoon Ground Nutmeg
Directions:
In a bowl, lightly beat egg. Add milk, sugar, vanilla and salt. Pour into an ungreased dish (I used a 24 oz French White Corelle dish). Sprinkle with nutmeg. Set Ninja on Oven setting at 350° degrees and place custard dish on a low rack, the Ninja rack, or the Pyramid mat, and add hot water to just ½ inch up the side of the dish. Cook for 40 minutes. The water may boil and splash into the custard a little, but that is ok. Cool and refrigerate! Delicious!!
This recipe is a definite keeper.
****
Baked Drunken Apples*, By: Randall McGouirk, October 31, 2018
Ingredients:
7 medium sized apples cored halfway (doesn’t matter type of apple)
1 cup ginger ale soda
1 cup brown sugar
1/3 cup raisins
1/3 cup walnuts (chopped)
½ cup whiskey
Cinnamon - to taste
Directions:
Core apples half thru not all the way.
Poach apples in the Ninja.
Mix brown sugar, raisins and walnuts together: stuff into the apples (use leftovers for sauce.)
Pour whiskey and ginger ale together. Add remaining sugar, raisin & walnut mixture and mix.
Pour over the apples.
Sprinkle the apples with cinnamon
Turn the Ninja to Slow Cook Low. Cook for 5.5 hours
House will smell delicious and your apples will be perfect.
****
Baked Rice Pudding, By: Ellen Vliet
Here's a Great Rice Pudding Recipe for the Ninja 3-in-1
Walp’s Family Restaurant Cookbook - Yields 12 Servings
Ingredients:
½ cup Raisins, pit in cool water to soak
1 cup Uncooked Carolina Rice
1½ cups Sugar
2 quarts, + 1 pint of milk (I used a less)
1 pinch Nutmeg
1/8 tsp Salt
Directions:
Combine above ingredients and “bake” uncovered in 250° degree, for about 1 hour (to desired thickness). Stir every 10 to 15 minutes to prevent rice from sticking to bottom of Ninja and from scorching on top.
¾ cup Milk
2 Eggs
cinnamon
Mix and stir into above rice mixture for last 10 minutes of baking. After removing rice pudding. Sprinkle with cinnamon. Drain the raisins that have been soaking and add them to the rice pudding. Cool to room temperature and refrigerate. Serve with whipped cream topping.
Note: Raisins are optional
ENJOY!
****
Banana Cupcakes; 2 Ingredients*, By: LeAnn Gonsalves Nieves, December 2, 2014
Ingredients:
3 large bananas, or 4-5 small ones
1 box of cake mix, (yellow or any flavor)
Optional additions:
½ teaspoon cinnamon
Nuts
Directions:
Set your Ninja to temperature stated on cake mix box. Usually 350°F. (I let it preheat while I was mixing the batter)
Mash the bananas. Add the cake mix. (No other ingredients)
Stir. (Batter will be thick like a dough I used my Ninja blender). Pour into cupcake pan, ¾ full. Place on rack. Place the lid and bake 20 minutes. Makes 18 cupcakes.
****
Betty Crocker Salted Caramel Cookies*, By: Susan Graeber Lopezarreola, March 15, 2015
I made cookies in the Ninja. Instructions were followed as directed on package for mixing. I adjusted the temperature to 350°F, instead of the 375°. Then baked about 12 minutes and turned out wonderful!
****
Black Bean Brownies #1, By: Dixie Upchurch
There is really not that many black beans in this but when I saw it on America Now I knew I had to try it....
4 Points Plus, Serves: 24
Ingredients:
½ cup canned black beans, rinsed and drained
¼ cup black coffee, strong
½ cup unsalted butter
4 oz bittersweet chocolate
4 large eggs
1¼ cups sugar
1 tsp vanilla extract
1/8 tsp table salt
1 cup all-purpose flour
Directions:
Preheat Ninja to 350ºF. Coat the Ninja pan with cooking spray; & plug the vent w/foil. In a blender or mini food processor, process beans with coffee until smooth; set aside. Melt butter and chocolate in microwave on half power stirring often.
Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed. Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean. I baked for 20 minutes then unplugged for 10 minutes before removing to a cooling rack. Original recipe called for 9x13 pan but these came out a nice thickness. Try topping w/vanilla ice cream.
****
Black Bean Brownies #2, By: Barb Ruiz Rizzio-Meyer
Ingredients:
15 oz can undrained black beans
1 box brownie mix
Directions:
The recipe I had called for one 15 oz can undrained black beans, (Puréed the whole can, no draining,) and 1 box brownie mix; follow the directions for baking on the brownie box. Not Steam Baked. My recipe was from snack girl for undrained beans.
****
Black Bean Brownies #3*, By: Belinda Wall, June 4, 2014
Ingredients:
1 box brownie mix
1- 15 oz can of black beans
Directions:
Well its way too easy. All you do is buy a brownie mix and a can of black beans. You rinse black beans and put them back in the can. Add water to just cover beans and put them in a food processor. When Pureed, add to brownie mix and bake. I did the Steam Bake with 2½ cups of water for 25 minutes. WARNING: these are chewy brownies, not cake like. That’s all there is, nothing else!
It's 350° for metal or glass. And grease the pan. You can use the sugar free brownie mix also, then its only 103 calories per brownie.
****
Blueberry-Lemon Cake*, By: Belinda Wall, June 10, 2014
Ingredients:
pint of fresh blueberries
2 Tbs. Lemon juice
2 Tbs. Grated lemon peel
1/3 cup Splenda Brown sugar
2 eggs
2 Tbs. coconut oil (or any cooking oil)
1 tsp. baking powder
1 cup Chobani non fat plain Greek yogurt
1 teaspoon of vanilla
2 cups Bisquick baking mix
PAM cooking spray
Splenda
Directions:
In a bowl combine the pint of fresh blueberries, Lemon juice, lemon peel, and brown sugar. Stir and let sit.
Add the eggs, coconut oil (or any cooking oil), baking powder, yogurt, vanilla, and Bisquick. Pour into pan sprayed with cooking spray. Pour 4 cups of water into the pot. Turn your Ninja to Oven setting of 350° and steam bake on rack for 30-40 minutes. Test for doneness. When done I took some regular Splenda white sugar, and put it in a bullet to grind to powder and sprinkled it on top. This was easy, very moist, yummy and rose very high! Thank you, Kathleen Valentine Great recipe! — feeling proud. So light and fluffy it is amazing!
****
Blueberry-Lemon Cake, By: Kathleen Valentine, June 6, 2014
Ingredients:
pint of fresh blueberries
2 Tbs. Lemon juice
2 Tbs. Grated lemon peel
1/3 cup brown sugar
2 eggs
2 Tbs. coconut oil (or any cooking oil)
1 tsp. baking powder
1 cup vanilla Greek yogurt
1 cup low carb baking mix (or regular), (Bisquick, or Jiffy, type mixes)
1 cup buttermilk baking mix
PAM cooking spray
Directions:
I have to write this down before I forget it because it was FABULOUS!!!
In a bowl combine the pint of fresh blueberries, lemon juice, lemon peel, and brown sugar. Stir and let sit.
Add the eggs, coconut oil (or any cooking oil), baking powder, yogurt, baking mix (or regular), and buttermilk baking mix (you can use all baking mix if you prefer.) Pour into pan sprayed with cooking spray. Pour 1 cup of water into the pot. Turn your Ninja to Oven setting of 350° and steam bake on rack for 30 minutes. So light and fluffy it is amazing!
**Added comments by: Kathleen Valentine - The buttermilk baking mix that I used came in a gift box that I got for Christmas (Pioneer Brand) but I've seen Jiffy Buttermilk Biscuit Mix in the store here. You can also buy dried buttermilk in a can to add to regular baking mix. I love that buttermilk taste so I always have a can of Saco Buttermilk on hand.
Mary Jane Trombino Corey I must be living in a cave. I always buy fresh buttermilk when baking..the dried buttermilk would be so much easier.
Kathleen Valentine - Mary Jane, I like it because I never need a whole quart of it so it goes bad before I use the rest. The Saco brand is very, very good.
**Added comment on baking by: Lisa Parker - It WAS fabulous! Thank you Kathleen, Aurelia -- I "dry baked" it for the first 15minutes by mistake, then "steamed" for another 20minutes. I flipped it over, sprinkled w/ powdered sugar and cinnamon, and served with vanilla bean. Yummm!
****
Blueberry Lemon Thyme Crisp*, By: Randall McGouirk, August 11, 2015
Ingredients:
1 cup of fresh blueberries
5 tsp Sugar
1 lemon
5 tsp Thyme
Corn starch
Pre-packaged Blueberry granola
Directions:
Combine blueberries, sugar and thyme into a small saucepan. Cook until well combined. Add corn starch to thicken. Spray baking pan or oven safe baking dish with Pam and pour in the ingredients. Place granola into a bowl and add 5 pieces of butter. Combine with hand completely until crumbly. Pour over blueberries. Place in the Ninja on the Oven setting of 350°F, for 40 minutes. Serve with ice cream.
****
Blueberry Oatmeal Bake*, By: Sandra Autry Campbell, January 31, 2015
Ingredients:
Cooking spray
¼ cup butter melted
½ cup packed brown sugar
1 medium egg
1 tsp vanilla extract
¾ cup quick oats
½ cup all purpose flour
1/8 tsp salt
¾ cup fresh or frozen blueberries – (I was out; I used blackberries)
2 cups water for steaming in Ninja
Directions:
1. Spray multi-purpose pan with cooking spray and set aside. Stir butter, brown sugar, egg, and vanilla in bowl. Now add your oats, flour, salt, and blueberries. Stir until well combined
2. Pour into pan next add your 2 cups water to your Ninja and set on rack
3. Set oven at 400°F for 40-45 minutes cover and cook till set in center and lightly browned at edges
This is my first time making this so if you want to tweak it go ahead.
****
Blueberry Oatmeal Bars, By: Mary Director
This Ninja is proving me wrong that healthy can taste good. With a low amount of sugar, flour and fat these bars are for the purist at heart. They are delicious bites of oats & blueberries; pure & wholesome of the goods inside. :-) These are NOT a sweet bar, but for more for those who are eating healthy and want to cut back on calories, sugar and fat. I look forward to making them again and adding some spice, along with trying it with different berries too. Recipe is from my Ninja Cooking System cookbook. I do not know how this would turn out in the oven as it is steam baked.
Cook time: 45 Min Prep time: 10 Min Serves: 6
Ingredients:
cooking spray
¼ cup butter, melted
½ cup packed brown sugar
1 medium egg
1 tsp vanilla extract
¾ cup quick oats
½ cup all purpose flour
1/8 tsp salt
¾ cup fresh or frozen blueberries, mine were thawed out
2 cup water for steaming baking in ninja
Directions:
1 Ninja Cooking System to steam bake your bars.
2. Spray multipurpose pan with cooking spray and set aside. Stir butter, brown sugar, egg, and vanilla in a medium bowl. Now add your oats, flour, salt and blueberries. Stir till well combined.
3. Pour into pan. Next, add your 2 cups of water to your Ninja and set the rack down inside. Place your multipurpose pan on the rack.
4. Set to Oven at 400° F. for 40 - 45 minutes. Cover & cook till set in center & lightly browned at edges. ~~~Steam cooked bars to perfection.~~~~
5. Remove pan from Ninja, place on a cooling rack for about 10 minutes or so.
****
Bread Pudding*, By: Eileen L Kanter-Pena, April 20, 2015
Made my Grandmother's bread pudding recipe. Cannot wait to try this.
Ingredients:
3 cups milk
¼ tsp salt
2 cups soft bread crumbs
3 or 4 eggs, beaten
1 Tbs. butter
1 tsp vanilla
½ cup sugar
½ cup raisins, cherries or cranberries
Directions:
On your range top or microwave, heat the milk until hot; but not boiling. To a bowl, add day old bread cubes and butter. In another bowl add sugar and salt to beaten eggs. Pour over bread. Gradually add heated milk. Stir gently. Add raisins or cherries and vanilla. Stir gently. Pour mixture into a greased 2 qt. baking dish. (I used a bread pan). Add 3-4 cups water to the pot. Place the rack and turn your Ninja to Oven setting of 350°F for 1 hour, or until set. It was so good. My mother would serve it with sweet cherries on top.
****
Bread Pudding*, By: Trinnette Washington, January 26, 2015
Ingredients:
6 slices of day old bread or cinnamon raisin bread (toasted)
4 eggs, beaten
2 cups of milk
2 Tbs. butter or margarine, melted
1 tsp cinnamon
1 tsp vanilla extract
¾ cup sugar
½ cup raisins (optional if you used the cinnamon raisin bread)
Directions:
1. Preheat on oven setting to 350°F
2. In a bowl break up the bread into small pieces and drizzle the melted butter over the bread and set aside. You can add the raisins to the bread at this time if needed.
3. In another bowl, combine the remaining ingredients and mix well.
4. Dump the bread and butter into the crock and pour the well mixed liquid over the bread until well saturated.
5. Bake for 45 minutes at 350°F or until the bread has a sponge-like consistency.
I used 4 -10.5 oz ramekin cups but only 3 could fit in the crock on the wire rack at a time and there was some settling once it cooled but if you're baking it in the crock itself, it should turn out great as well. Bon appetite!!
****
Bread Pudding, By: Brandi Gray
Ingredients:
5 eggs, beaten
3½ cups milk
2 teaspoons vanilla
2 Tablespoons (yes!) ground cinnamon
½ teaspoon salt
6 cups plain bread crumbs (or more to make mixture as thick as cooked oatmeal when mixed with all ingredients)
¾ cup packed brown sugar
1 Tablespoon butter or margarine, melted
½ cup raisins (optional)
One mashed or sliced banana (optional)
Directions:
Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal. Place mixture in your generously greased Ninja. Cook on high for 4 to 5 hours, (I would check @ 4 hours) or until a knife inserted in center comes out fairly clean.
(This recipe is for a Slow Cooker, but since the Ninja has a vent, you probably don’t need to “crack” it. Use your own judgment. NOTE: For the last ½ hour of cooking, lift the lid a "crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.)
****
Pudding with Vanilla Sauce*, By: Connie Eastman Lewis, April 9, 2015
Ingredients:
2 eggs, slightly beaten
2¼ cups milk
3 cups of 1" day old bread cut into cubes. (I had made a loaf of bread a few days ago and it worked great for this.)
½ cup brown sugar
½ tsp. cinnamon
1 tsp. vanilla
¼ tsp. salt
½ cup seedless raisins
Directions:
Beat 2 eggs slightly and add milk. Pour this over day old bread. Stir in brown sugar, cinnamon, vanilla, salt and seedless raisins. Pour into the multipurpose pan. Place the rack in your Ninja and place the multipurpose pan. Bake on Oven setting 350° degrees. Do Not Add Water. Bake for 50-55 minutes. Vanilla Sauce:
½ cups sugar
1 Tbs. cornstarch
1 cup of boiling water
2 Tbs. butter, few grains of salt, and 1 tsp. vanilla
Combine sugar with cornstarch in a pan. Add boiling water gradually, stirring constantly. Boil 5 minutes stirring often. Remove from the stove and add butter, salt and vanilla. Makes 1 cup.
****
Brownie Brittle Yellow Cake*, By: Vicki Snyder Catlin, April 11, 2015
Just finished up my first regular cake in my Ninja!!
Yellow cake mix. Mix as directed, but since I am using the steam bake method, decrease the oil by ½. Pour almost ½ of the batter into the multipurpose pan. Next, a layer of the brownie brittle (from Sam’s Club), then pour the remainder of the mix. I used Chocolate Fudge Frosting. I can't wait to dig in!
I used the steam baking method. Place the multipurpose pan on the rack and place in the Ninja. Bake using the Oven temperature state on the box, 30-40 minutes. It was really good!!
****
Brownie Cupcakes with Peanut Butter Oreo Centers*, By: Ron Jefferson – Cooking On The Truck, September 13, 2014
Ingredients:
Oreos
Peanut Butter
Box of Brownie Mix
Directions:
Turn your Ninja to Oven setting of 350° and let it preheat while you are making the brownies and assembling the cookies.
Make brownie mix according to box. (If using the steam bake method, decrease oil by one half, if oil or fats are needed.)
Take two Oreos and stack them with peanut butter (A layer in the middle and on top). Place the stack in a silicone cupcake cup. Pour brownie mix over each cookie stack. Add 2 cups of water to the Ninja or you can cook with heat only; your preference. Place your rack. Place cupcake cups on the rack and bake for 20 minutes or until cooked. (If using Betty Crocker Fudgy, be sure not to over-cook!) Remove and set to cool. Enjoy!
****
Brownies*, By: Lauren Scerbak, April 21, 2020
Ingredients:
1 boxed brownie mix
4 cups water, for the pot
only us ½ oil stated on the box
Directions:
Follow the brownie directions as stated, escept use only half the oil when mixing. Pour the batter into the prepared multipurpose pan.
Add 4 cups of water to the Ninja pot. Place the roasting rack in the Ninja. Add the multipurpose pan.Used the rack and the pan.
Select Oven with a temperature of 325°F for about 35 minutes.
Served best warm with ice cream!!
****
Brownies*, By: Aurelia Dougan McCollom
You need to use ½ of the amount of oil and you steam oven bake... the temp on the box, 325°F. Be sure to put in 4 cups of water to start. (It’s 1 cup water for every 10 minutes of baking). You may need to add more water towards the end. I think they bake for about 25-35 minutes. Test for doneness as directed on box. They come out very moist and really, really good!
**Use the temperature for a “dark” pan. It is usually 325°F.
*Added comment and photos* by: Tracy McCollom Giles - I wanted to share my alteration to the brownie ingredients.
I put the 2 eggs in the bowl and the brownie mix, I went to put oil and I didn't have any, it calls for 2/3 cup on box but you’re supposed to half it, so I put 1/3 cup water in replace of oil and the ¼ cup water the box calls for. I baked at 350°F., for 25 minutes. Add 4 cups of water to the pot.
I've used name brand brownie mixes, but the Aldi brand believe it or not comes out really moist and yummy, it's cheaper also. It came out so moist you almost couldn't tell it didn't have oil. Plus, it is healthier for you.
Don't forget your glass of milk!
****
Brownies from Scratch*, By: Gina Groznik Steiner, June 19, 2015
I didn't see any recipe for brownies made from scratch so here it is! My kids said they were the best ever!
¼ cup oil
1 cup white sugar
1 tsp. Vanilla
2 eggs
½ cup all-purpose flour
1/3 cup cocoa powder
¼ tsp. baking powder
¼ tsp. salt
½ cup chocolate chips (optional but awesome!)
Directions:
As you assemble your ingredients, add 3 cups water to your Ninja & and turn to the Oven setting of 325°F. Grease the multipurpose pan.
In a medium mixing bowl, mix oil, sugar, & vanilla. Beat in eggs. Combine flour, cocoa, baking powder, & salt in small bowl & gradually stir into mixture until blended. Stir in chocolate chips then spread into pan. Place your rack and the pan. Bake 20-25 minutes. Let cool & enjoy!!!
****
Brownies (2 Ingredients & Ooey Gooey), By: Cathy Schultz, July 24, 2018
Ingredients:
1 can (15 oz.) sliced fruit in light syrup
1 box brownie mix – any brand (I used a store brand)
Directions:
Add the juice and fruit into a bowl. Using a whisk, break up your fruit. (I used pears.) Add the brownie mix and stir with spatula until mix is wet. Spray or grease the Ninja multipurpose pan, or similar size oven safe pan or dish. Pour in the batter and smooth it out evenly.
Turn your Ninja to the Oven setting of 350°F and bake for 1 hour.
Added comment - It was fantastic super-rich dessert. You may want to watch your portions. Due to moisture content I would suggest that it be refrigerated so it doesn't mold.
****
Butterscotch Blondies*, By: Jill Silvius, March 27, 2015
Ingredients:
1 cup all-purpose flour
1¼ cups packed brown sugar
1 teaspoons baking powder
¼ teaspoon salt
5 tablespoons unsalted butter
3 large egg whites
Directions:
1. Place the butter in pot over Stove Top Medium/High heat. Cook 6 minutes or until lightly browned, stirring often. Pour into a small bowl and let cool. Wipe out pot.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the egg whites to the butter and whisk together (make sure the butter is not hot or it will cook the egg whites!!) Pour the butter mixture into the flour mixture and stir just until everything is all combined.
4. Spread the batter evenly into the multipurpose pan. Heat the Ninja on Oven mode to 325 degrees F. I used my Pyramid Pan to elevate and prevent burning.
5. Bake 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Cool, then slice and EAT.
**added comment by: Aurelia Dougan McCollom – The pan was set into the pot on the Pyramid mat, not the rack. Place the pan on the rack if you do not have the Pyramid mat.
****
Cake Mixes - Betty Crocker, Duncan Hines, etc., By: Aurelia Dougan McCollom
Follow the instructions on the box in mixing, except if Steam Baking, decrease oil or fats by ½. If you with to just oven bake, do not decrease. Prepare the multipurpose pan as directed on the box. For Steam Baking, pour 3-4 cups of water into pot. Place your rack and multipurpose pan on the rack. Place lid. Turn your Ninja to 325°, about 35-40 minutes. Test for doneness and adjust your time. Cake mixes are all different.
*****
Can A Whole Box Cake Mix be used in the Ninja?
Yes. I make box cakes all the time. You only have to use half the amount of butter or oil it asks for. For a box cake just follow the recipe of the box. Half of one third of a cup is one sixth of a cup. There are two easy ways to get one sixth of a cup: you can either fill a one third cup measure halfway, or you can measure out two and two thirds of a tablespoon. Be sure to add 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. It’s usually 4 cups of water. Turn your Ninja to 325°, about 35-40 minutes. Test for doneness and adjust your time. Cake mixes are all different.
****
Can't Leave Alone Bars*, By: Bonnie Smith, August 18, 2015
Ingredients:
1 package white cake mix - (yellow was used in this recipe)
2 eggs
1/3 cup oil
1 can sweetened condensed milk
1 cup chocolate chips
¼ cup butter or margarine, cubed
Directions:
Turn your Ninja to 325°F while you are preparing the ingredients, to heat it up. Combine dry cake mix, eggs and oil. With floured hands, press ¼ of the mix in one Ninja multipurpose pan that has been sprayed with PAM. Pour another ¼ into another multipurpose or similar size oven proof baking dish. Set aside.
In a microwave safe bowl, combine the condensed milk, chocolate chips and the butter. Microwave on high 45 seconds. Stir and continue to microwave until smooth. Pour half into each pan to cover crust. Drop teaspoons of the remaining batter on top evenly between the two pans.
Place your rack in the Ninja pot and place the pan. Bake for 30-35 minutes. Test. Cool before cutting.
This may fit in one pan, but I was worried the chocolate would be too thick. Plus using two pans gives you more servings, lol.
****
Caramel Apple Crisp, By: Cathy Schultz, October 15, 2014
Prep Time 20 min • Total Time 1 hr 10 min • Servings 12
Ingredients:
1 pouch Betty Crocker™ Oatmeal Cookie Mix
½ cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Directions:
Heat oven to 350°F. Spray bottom and sides of the multi-purpose pan with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, ½ cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining ½ cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm
**Basically the recipe will make 2 of the multi-purpose pans.
It was too big for either of the dishes I have for the Ninja so I split it ½ and baking it @ 350* for 45 minutes. Changed the recipe a little didn't use the caramel sauce, add ½ cup dried cranberries that I had soaked in water and the oatmeal cookie mix had chocolate chips in it. Right now the Corelle dish is sitting on the pyramid mat in the Ninja, so we will see.
I don't think this really needed the extra sweetness of the caramel sauce. I baked for 1 hour and it is delicious.
****
Caramel Baked Apples*, By: Scott Schroeder, - Ninja Recipe Book - Cross Posted in Fruits
Ingredients:
6 medium apples (about 3 pounds), cored
12 vanilla wafer cookies, finely crushed
¼ cup butter, melted
3 Tbs. raisins
½ tsp. ground cinnamon
2 cups water
¼ cup packed dark brown sugar
18 caramels, unwrapped
Directions:
Remove 1 strip of apple peel about 1 inch from the top of each apple. Stir cookie crumbs, 2 Tbs. butter, raisins, and cinnamon in bowl. Stuff about 1 Tbs. cookie crumb mixture into each apple.
Stir water, brown sugar, and remaining butter in crock. Place roasting rack into crock. Place stuffed apples on rack. Set Oven to 350° for 30 minutes. Cover and cook until apple are tender, checking for doneness after 10 minutes of cooking time.
Carefully remove apples and rack from crock. Add caramels to liquid in crock. Set to Stove Top Medium. Cook uncovered 5 minutes or until caramels are melted and mixture is smooth, stirring constantly with wooden spoon. Drizzle 2 Tbs. caramel sauce over each apple.
****
Caramel Sauce*, By: Allana Robinson, February 3, 2019
Ingredients:
1 cup butter
4 cups granulated sugar
2 cups light corn syrup
2 cans (24 ounces in total) evaporated milk
1 teaspoon vanilla extract
Other things needed:
2.75 quart container (with lid)
Parchment paper (can heavily butter down the container instead)
Candy thermometer
Recipe:
Add 2 sticks butter, sugar, and corn syrup and cook on low heat.
Stir until mixture begins to boil (5-15 minutes).
Gradually add the evaporated milk, one can at a time (each can takes 10-20 minutes) - you must slowly add it, while stirring constantly + the mixture must maintain a constant boil.
Stir the mixture constantly, scraping the sides of the Ninja occasionally until it reaches a firm ball stage (about 238°F on a candy thermometer). Alternate way to check consistency: Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
Once the caramel sauce reaches 238°F or the firm ball stage, remove the Ninja pot from the cooking element & stir in vanilla.
Into a container that is either heavily buttered or lined with parchment paper, pour in the caramel sauce.
Refrigerate overnight or until hardened.
If you like your caramel soft, prior to consuming, let caramel sit at room for a few minutes.
****
Caramel Sauce*
Been doing this for years! My mother taught it to me! Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this!
Another version by: Bonnie Smith I put cans in cover completely with water put cover on, turned to Stove Top High. Bring to boil, turn to Stove Top Low 3 hours. Check them periodically to be sure they stay covered with water. Add water if needed. Turn off the Ninja. Remove carefully.
****
Carnival Funnel Cake*, By: Jennifer Parker, June 23, 2015
Ingredients:
3 eggs
¼ cup sugar
2 cups milk
3 2/3 cups flour
½ tsp salt
2 tsp baking powder
Vegetable oil, for frying
Directions:
Beat the eggs & sugar together. Slowly add the milk. Beat. Add the dry ingredients. Beat until smooth & creamy.
Pour batter into a funnel, covering the hole with your finger. In your Ninja add 2" of oil. Turn your Ninja to Stove Top High and heat.
When the oil becomes hot, move your hand over the pot & slowly release your finger so the batter can start cooking. Move the funnel around to make designs.
Brown both sides, (about 2 minutes per side). Immediately remove and drain on paper towels.
Top with confectioner’s sugar and serve.
****
Carrot Cake Minis*, By: Randall McGouirk, March 24, 2015
Ingredients:
1 box Carrot cake mix
4 carrots (chopped finely)
Directions:
Follow instructions on cake box (instead of using 1/3 cup oil, use 1 small single serve container applesauce). Mix in chopped up carrots. Spray Pans with Pam. Pour 4 cups water into Ninja and place the rack inside. Fill mini pans with carrot cake mix and place into Ninja on the rack. Set to Ocen temperature of 350°F and bake for 1:15 hours/minutes. Once done, take out of Ninja and place onto plate. Grate carrot over cake and sprinkle with powdered sugar. Serve.
****
Carrot Cake, Ninja Recipe Book
I just finished making a carrot cake... steam bake... delish...
Duncan Hines carrot cake mix....
3 eggs /should have used 2...
¼ cup unsweetened applesauce
1 cup hot water to soak the carrot and raisin mixture (directions on box just different amounts) and
¼ cup chopped walnuts ...
mix by hand spray cake pan with baking spray... set oven for 350° for 35 minutes... 4 cups water in the bottom of pan....
soooooooooooo moist... debating on whether to add the cream cheese frosting... it tastes great plain.. I should have made them muffins instead of cake. The frosting is
8 oz cream cheese softened
½ cup buttered soften and
about 4 cups of confectioner’s sugar(powdered sugar) beat cheese and butter until fluffy then add sugar gradually until desired consistency... taste and then spread on cooled cake...
****
Cheesecake, Ninja Recipe Book
Prep time: 15 minutes
Cook time: 55 minutes
Serves 8 - 10
What you will need:
Ingredients:
½ cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon of sugar
¼ cup sugar
1½ 8-ounce packages cream cheese (12 oz total), softened
2 eggs
½ cup of sour cream
1 teaspoon vanilla extract
4 cups water
The recipe calls for a 6 inch round pan but I didn't have one so I used a loaf pan.
Direction:
Stir graham cracker crumbs, butter, and 1 tablespoon sugar in bowl. Press mixture into bottom and sides of pan. Use your fingers, it’s easier!
Beat cream cheese with ¼ cup sugar in bowl with electric mixer until smooth.
Beat in 1 whole egg and the whites from the second egg and 1 teaspoon of vanilla extract.
Mix in ½ cup of sour cream.
Pour batter into prepared pan.
Pour 4 cups water into pot.
Place roasting rack into pot and place filled cake pan on rack and cover with lid.
Set Oven to 325°F for 55 minutes. Do not lift lid during cooking.
Check center of cake after 50. If done, turn the Ninja off. If not, let it cook for 5 more minutes.
Remove pan from pot, let cool.
Cover and refrigerate at least 4 hours or overnight.
Top with favorite fruit topping and enjoy!!
****
Cheesecake Brownies*, By: Allana Alla Robinson, June 26, 2016
**I found this recipe on the food network website and was amazed at how yummy and easy it was to make.
**this is a dry bake recipe
Cheesecake Ingredients:
8 ounces reduced-fat cream cheese
1/3 cup sugar
½ teaspoon vanilla extract
1 large egg
Brownie Ingredients:
2 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter
2 tablespoons canola oil
1 cup all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon salt
¾ cup packed dark brown sugar
¼ cup granulated sugar
½ cup low fat buttermilk
2 large egg whites
2 teaspoons vanilla extract
Additional Ingredients:
Cooking Spray
Aluminum foil
Prep:
Cheesecake mixture: In a medium bowl and using an electric mixer or automatic mixer, beat the cream cheese until smooth and creamy. Beat in the sugar and the vanilla until very smooth. Beat in the egg until well blended - Set aside.
Brownie mixture: ** need microwave for this step -- Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 30 second increments - stir after each increment - repeat this step until melted and smooth - set to the side.
Combine the flour, cocoa powder, baking powder, and salt in bowl.
Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears - set to the side
Reserve ½ cup brownie batter - set aside.
Line the Ninja multipurpose pan with aluminum foil. Spray it with cooking spray. Layer in the Brownie Mixture - even out. Next, layer in the the Cheesecake Mixture - even out. Lastly, gently add the ½ cup brownie mixture and using a spoon, GENTLY whisk it around - DO NOT APPLY TOO MUCH PRESSURE - KEEP THIS TO THE TOP CHEESECAKE LAYER.
Recipe:
1) Preheat the Ninja on the Oven setting of 350°F, for 10 minutes.
2) After preheating for 10 minutes, into the main pot, add the wire rack and place the multipurpose pan containing the mixture on top of the wire rack. Put lid on and allow to bake for 45 minutes.
Post baking:
Once ready, remove from the Ninja and allow for it to cool down to room temperature. Once at room temperature, put it into the refrigerator to chill for 20 minutes.
Serve:
As is or with ice cream
****
Cherry Dump Cake, By: Jennifer Hoehn, March 11, 2016
Ingredients:
1 box yellow cake mix
2- 21 oz cans cherry pie filling
1 stick melted butter
Directions:
Pour the cans of cherries into the Ninja. In a bowl combine cake mix and melted butter and pour batter over cherries. Place a paper towel or towel between the lid and the pot. Turn to the Slow Cook High setting for 2 hours. Check for doneness at 1½ hours. The top should be golden brown. Scoop into bowls and add ice cream.
Enjoy!
**Added comment by: Aurelia Dougan McCollom – We have other dump cake recipes in our files suggesting to lightly oil or spray the pot with PAM. Also, some members place a paper towel or dish towel between the lid and the pot. What the towel does, is when lifting the lid, if you do not lift straight up and away, moisture droplets can fall onto the cake.
****
Cherry Dump Cake*, By: Andi Brown, February 7, 2016
Ingredients:
1 can (21 oz) can cherry pie filling or any kind of fruit
1 box yellow or butter cake mix
1 stick salted butter
Directions:
Spray the Ninja pot with Pam. Pour in the pie filling. Sprinkle the cake mix evenly across the top. Add with butter pats across the mix. Turn to the Oven setting of 275°F for about 35 minutes or until brown on top.
****
Chocolate Banana Cake, By: Cathy Schultz, May 1, 2014
Ingredients:
5 overripe bananas
1 chocolate cake mix
I've also added:
½ tsp of peanut butter dotted through it
chocolate chips
Directions & Comments:
Just mix together and bake, with the Ninja I'm not sure how long, so I'm shooting for 30 minutes but will check sooner
steam baking & 350°
Cathy Schultz - I'm using an 8" round pan on the rack for the first one then I will do muffin tin with dry bake that holds 8 muffins
Shirley Housman - can't wait to see which one will come out the best steam or dry
Cathy Schultz - the steamed came out like a fudgy pudding at 30 minutes, I'm waiting now on the dry baked muffins, I have a timer set for 10 minutes and will check then
Cathy Schultz - definitely like the dry baking method much better, it is way quicker than a conventional oven & the muffins rose twice as high as the ones baked in a regular oven 16 minutes for 8 1" muffins
**Added comments by: Gay Munro** - I steam bake for an hour at 350° to get cake like texture. I find 30 minutes is not long enough.
**Aurelia Dougan McCollom** - Cathy Schultz.. did you only use ½ the oil for the cake mix?
**Cathy Schultz** - no oil Aurelia, just the bananas & cake mix
**Gay Munro** - I do the same thing as Cathy....when I use pumpkin or bananas I omit the oil & eggs & only use pumpkin or bananas.
**Aurelia Dougan McCollom** - ok Gay Munro thanks.. I didn't know about omitting both the oil and eggs. I'll note it in the directions.
**Cathy Schultz** - I have a lot of recipes that use just the cake mixes, and either fruit or pie filling only no oil or eggs
****
Chocolate Cake with Crumb Topping*, By: Bonnie Smith, June 24, 2015
Was craving something chocolate today and it was too hot to heat up the house. I made chocolate cake with crumb topping. It is easy and moist.
Crumb Topping
In small mixing bowl combine ½ cup graham cracker crumbs, ¼ cup chopped nuts and 2 tablespoons melted margarine. Stir in ½ cup chocolate chips. Set aside.
Cake
1½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
¼ cup oil
1 tablespoon vinegar
1 teaspoon vanilla
whipped topping or ice cream (optional)
Preheat the Ninja at 350°F while preparing your cake. Prepare the multipurpose pan or similar pan by spraying or grease with oil. Flour. In mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Mix until batter is smooth and well blended-I just use a spoon. Pour batter into the pan. Sprinkle topping. Bake almost 50 minutes on the rack at 350° or until toothpick comes out clean. Cool in pan and serve with whipped topping or ice cream if desired. (Original recipe says to bake only 35 minutes but it wasn’t done. I added another 15 minutes and it was done).
****
Chocolate Chip Cookies*, By: Brenda Dubay Sartori
Well, after several adjustments, it can be done. I started with 2 right on the bottom of the pot on parchment paper, with the Oven setting of 350° for about 8 minutes. The bottoms burnt. So I put them on the parchment paper on the wire rack for about 15 minutes. I think the only non positive thing is that you can't fit too many and they take longer. I tried them on regular bake. Oven bake 350° with the lid on. On the rack.
****
Chocolate Chip Cookies [and/or] "Cookie Brownie" Recipe*, By: Brian M Almashie
NOTE: Photo shows just the cookie brownie topped with homemade dark chocolate ice cream. I ate the cookies (for testing purposes only of course!) Gulp.
I try and use healthier ingredients when baking and I don't like overly sweet treats. I'm not really a baker but I was curious to see if I could make a cookie in "the Ninj". If you saw my other post from today, you'll notice that I tried several different methods. I think I've come up with something that works.
The beauty of baking in "the Ninja" is its flexibility. You can freeze the dough in small balls and bake the cookies only as you need them. It's much better than baking an entire batch and eating them all! Plus, it's really handy when kids come over and you only need a few cookies as a special treat. Cookies are best served warm. You can freeze the dough (in balls) or keep it chilled in the fridge for about a week.
Disclaimer: I made the recipe below without the substitutions I've mentioned. If anyone has suggestions or does modifications, please let the group know. You can find the coconut palm sugar and white whole wheat flour I reference below in your local health food store if your grocer doesn't have it. Or try substituting and see how it works.
The Recipe:
1 Stick Unsalted Butter (Room Temperature)
1/3 cup Coconut Palm Sugar - Substitute Raw Sugar, Agave or White Sugar
1/3 cup + 1 Tbs. Dark Brown Sugar - Substitute Light Brown Sugar
½ t Salt
¼ tsp Baking Soda
½ tsp Baking Powder
¼ tsp Cinnamon
1 Tbs. Vanilla (I love vanilla and I use a lot!)
1 Large Egg (Room Temperature)
¾ cup WHITE Whole Wheat Flour - Substitute Unbleached White Flour
¾ cup Quick Oats (Grind in the Food Processor for a Classic Cookie)
2 Tbs. Apple Juice or Cider (My Grandma did this but I don't know why!)
½ cup Dark Chocolate Chips - Substitute White or Semi-Sweet
½ cup Walnuts (Optional; or Macadamia Nut if using White Choc Chips)
Beat together butter, sugars, egg, salt, baking soda, baking powder, cinnamon, apple juice/cider and vanilla until combined.
Put white whole wheat flour and oats in food processor and process until a fine powder. Add to wet mix but don't over mix. Add mix-ins (chocolate chips and nuts) and stir just enough to combine.
Freeze dough for at least 90 minutes or chill overnight in the refrigerator.
For crispier cookies (Use the Ninja oven setting/NO water):
Set Ninja to 325° and put the metal rack in. Scoop cookies in 1½ inch balls and put on cookie sheet (2 at a time) and place sheet on top of metal roasting rack. Do not set cookies on bottom of pan or they will burn.
Use a small baking sheet on the roasting rack.
Bake for 15 minutes or until done. Dunk warm in milk (it will fall apart tho!)
For gooier cookies (Use the Ninja oven setting with water):
Set Ninja to 325° and put the metal rack in. Add 2 cups water to pan. Scoop cookies in 1½ inch balls and put on cookie sheet (2 at a time) and place sheet on top of rack. Bake for 16 minutes or until done to your liking. Let cookie cool for at least an hour so it sets (since it will be really moist).
For a large cookie-like brownie (Use the Ninja oven setting with water; serves 4):
I used a small circular pan and put about ½ the dough in it (I made cookies with the other half). I filled the Ninja pan with 6 cups of water and set the circular pan on top the roasting rack. I recommend using the rack.
Bake at 300° for 40-45 minutes or until a tooth pick comes out clean. Make sure you put the tooth pick all the way to the bottom as you want to ensure it is done to the bottom. Slice brownie cookie in quarters and put a scoop of ice cream on top of each warm slice. I personally like a "gooey" brownie so I baked it for just 35 minutes.
I encourage you to experiment with this recipe and come up with something that works for you. If you want to make a lot of single cookies, use your regular oven as it would take forever in "the Ninj". For just a few cookies now and then, it works well. If you want to bake the cookie brownie-- I'd use "the Ninj" because it is really moist. Just make sure you bake it long enough or you will have uncooked dough.
Other ideas to try:
Add whole oats and raisins and make oatmeal raisin cookies. Add a ripe banana to the mix along with dark chocolate chips. Mix different chocolate chips together instead of using just one kind. Add chocolate covered cherries instead of chocolate chips. Break up a bar of chili chocolate and add that instead of chocolate chips to give it a kick. Enjoy.
****
Chocolate Chip Cookies taste test starting Brian M Almashie
BAKING RESULTS!
SAME recipe and used a small ice cream scoop to get the same size - same temperature of 375° for all 3 tests. Placed sheet on top of metal roasting rack. Might not use the rack next time since it was high up (see first image).
** Brian M Almashie Wow all different tasting and all good in their own unique way. If you like crispy then traditional oven method is best. If you like gooey then steam bake... as you might be able to see by the picture it was a bet "wet". That said, if I had left it sit for a while it might have been perfect. So, if I can restrain myself I might try and let one sit. The dry bake was kinda of a mix of the two (my least favorite). I'll try cooking on the baking sheet lower and also directly on the pan at a lower temperature. Still have some experimenting to do.
FYI -- The oven one was by far the best if you like to dunk your cookies in milk! Much dryer than "the Ninj".
****
Left one in Photos - Ninja dry bake 15 minutes
Middle one in Photos - Ninja steam bake (2 cups water) 16 minutes
Right one in Photos - oven 11 minutes
****
Chocolate Chip Cookie Dough Cheesecake Bars, By: Mary Director
Recipe adapted from Pillsbury.
Ingredients:
1 (16 ounce) ready-to-bake chocolate chip cookies (24 cookies in a package)
8 ounces cream cheese, softened
½ cup sugar
1 egg
1 tsp. vanilla
Directions:
Preheat oven to 350° degrees; grease an 8" square pan.
Press 16 cookies onto the bottom of the greased pan.
Cream together the cream cheese, sugar, egg and vanilla.
Pour on top of the raw cookie dough.
Break the remaining 8 cookies into tiny pieces and sprinkle on top.
Bake for 30-35 minutes; until golden brown around the edges.
Allow to cool in the fridge for two hours. Slice, serve and enjoy!
Mary’s Added Comments.. I made this tonight in the regular oven. The cheesecake part stays white and the edges are just slightly browned. It would be fine in the Ninja I'm sure. It's in the fridge cooling right now. My FB friend made them tonight too and said her family is raving about them. They were easy to make AND oh my gosh does the house smell wonderful .... Teriyaki Chicken and these cookies.
****
Chocolate Chip Crater Coffee Cake*, By: Bonnie Smith, March 26, 2017
Cake Ingredients:
2 cups baking mix (like Bisquick)
¼ cup sugar
2/3 cup milk
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips
Topping Ingredients:
¼ cup sugar
¼ cup packed brown sugar
¼ cup baking mix
¼ cup butter softened (I melt mine)
1 teaspoon cinnamon
Directions:
In a bowl mix all cake ingredients except for chocolate chips until smooth. Pour half of the batter into the Ninja multipurpose pan (or similar size). Sprinkle the chips over batter. Top with the remaining batter to the cover chips completely. (Before when I’ve done in box oven I mixed chips in with batter and it still came out).
In a small bowl combine topping ingredients and sprinkle evenly over the batter. Turn the Ninja to the Oven setting of 350°F. Place 3 cups of water into the pot. Steam bake for 30 minutes; although next time I would do only 25 minutes. Remove. Cool some and enjoy while warm.
****
Chocolate Chip with Walnuts Cookie*, By: Brian M Almashie, November 18, 2018
Take your favorite cookie recipe and put it mini pie pans (got these at TJ Maxx. They are a little over ½ cup each; ceramic)
Steam bake for about 20 minutes at 350°F with about 3 cups water. Serve immediately and top with vanilla ice cream.
So delicious. These were chocolate chip/walnut and so moist.
****
Chocolate Cobbler, By: Jane Jackson, September 28, 2015
Ingredients
¾ cup butter, melted
½ cup milk
3 Cups sugar, divided
1 ½ cups self rising flour
½ cup plus tablespoon baking cocoa, divided
2 teaspoon vanilla extract
2½ cups boiling water
Instructions
In a large bowl, mix together 1½ cups of the sugar, flour, milk, 2 tablespoons of the cocoa and vanilla and pour over butter.
In a small bowl, mix together remaining sugar and cocoa and sprinkle over the batter.
Pour boiling water over the top and DO NOT MIX.
Place the lid on the Ninja and cook on Slow Cook Low for 3-4 hours
Serves: 6-8
****
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Gluten Free
I found this gluten free box mix (at Big Lots) that had the cake mix and frosting mix in it made by Goldbaums.
I added 1tsp of vanilla and ¼ cup of coco powder (to give it a richer, homemade flavor) to the mix along with the oil and eggs called for. I didn't have 3 extra large eggs like the directions called for so I used four large eggs. I cut the oil from ½ cup to ¼ cup. I added the four cups of water to steam bake in the Ninja. Turn to the Oven setting of 350° for 35 minutes. It puffed up in the middle a lot. I flipped it over on a cooling rack so I could frost the flat side.
The frosting mix had you add 1 Tbs. of boiling water and 1 Tbs. of oil, I used butter. It didn’t make nearly enough to cover the cake so I added 1/3 cup powdered sugar, 2 Tbs. of coco powder and 2-3 Tbsp of butter. It didn’t change the good flavor of the frosting mix just made enough to cover the top and sides. It’s more glaze like and would be very good on my favorite dessert Boston cream pie!
****
Chocolate Lava Cake – Slow Cook*, By: Debra Laurie Surman, August 14, 2016
Ingredients:
Cake:
1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
1¼ cups milk
½ cup vegetable oil
3 eggs
Topping:
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)
Directions:
1. Spray the Ninja with a cooking spray. In large bowl, beat cake ingredients with electric mixer as directed on cake mix box. Pour into the Ninja pot.
2. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into Ninja over the cake batter. Do not mix. Sprinkle chocolate chips over top.
3. Place the lid. Cook on Slow Cook Low for 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.
****
Chocolate Lava Cake; Slow Cook, By: Leslie Fasulo, November 23, 2014
Made this yesterday. Sorry to totally forgot to take photos. The original recipe is from the Betty Crocker site, but I have made a few amendments based on how it went for me.
Cake:
1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
1¼ cups water
½ cup vegetable oil
3 eggs
Topping:
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)
Directions:
1 Spray Ninja with cooking spray. In large bowl, beat cake ingredients with electric mixer as directed on cake mix box. Pour into your Ninja pot.
2 In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Once it is mostly set, pour into your Ninja over the cake batter. Do not mix. Sprinkle chocolate chips over top.
3 Cover; turn to Slow Cook Low heat setting for @ 3 hours.
** Added comment - Original recipe says it is done when the pudding starts to bubble up, but I found it did not do that for me, but was definitely its own layer at the bottom. If you put it in before it sets, I think you will have a gooey mess. I actually had solid cake with the pudding on the bottom. It was delish!
****
Chocolate Magic Custard Cake*, By: Bonnie Smith, July 29, 2016
I tried a chocolate magic custard cake in the Ninja today. The changes I made or will try next time are in the parenthesis. It was delicious.
Ingredients:
4 eggs, at room temperature
1 teaspoon vanilla extract
1¼ cup sugar
½ cup, butter melted
½ cup all purpose flour
1/3 cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting
Directions:
1. Preheat oven to 320°F (I did 300°F, but will try 325°F, next time)
2. Grease 9x9 inch baking pan (use the Ninja multipurpose pan) and line it with parchment paper. (Next time I will try without the paper. It sticks to the bottom of the cake)
3. Separate egg whites and yolks.
4. Beat egg whites in a bowl until stiff and put aside.
5. Whisk egg yolks, vanilla and sugar until creamy.
6. Add melted butter and mix for half a minute.
7. Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well. (I just used my hand mixer)
8. Pour the milk gradually and continue beating.
9. Add in the egg whites, one third at a time and gently stir with a spatula. Don't over mix, just stir a few times. (I used my mixer to mix it all in – it wasn’t working with spatula)
10. Pour the liquidy batter into the baking pan and bake for 60 minutes. (Since my temp was lower; I went for about 75 minutes). (Place the rack and add the multipurpose pan. DO NOT ADD WATER)
11. Let it cool. When it comes to room temperature, chill for an hour.
12. Slice it in the size you like and dust with powdered sugar right before serving.
13. Keep refrigerated until finished.
****
Chocolate Meets Banana Bread; It’s A Dessert*, By: Allana Alla Sverbil, October 3, 2015
Ingredients:
1 cup all purpose flour
3/8th cup olive oil (we used olive oil and it tasted yummy, but you can use vegetable oil if you wish - original recipe calls for it)
½ cup cocoa powder
1 tsp baking soda
¼ tsp salt
2 ripe bananas (the riper, the better)
¾ cup light brown sugar (can use normal brown sugar if you wish)
1 large egg
1 tsp vanilla extract
1 cup milk chocolate morsels
5 oz dark chocolate morsels
5 oz heavy cream
Prep:
The banana bread mixture:
Mix together mashed bananas (no need to mash if you have an automatic mixer), oil, light brown sugar, egg, and vanilla extract. Once mixed well, add in flour, cocoa powder, baking soda, and salt - mix until it combines well and then mix in the 1 cup of milk chocolate morsels.
Prep for ganache (do as the bread bakes):
Grind 5 ounces of dark chocolate morsels (again, having an automatic cutter is handy here, but can chop by hand as well). Bring heavy cream to a bare simmer then mix together chopped morsels and heavy cream. Cover and let it stand until ready to use (if you have two Ninjas, cook the heavy cream on Stove Top Low and monitor it or you can cheat and do it in a pot on a actual stove too).
Recipe:
Oil down the multipurpose pan which comes with the Ninja and pour the banana bread mixture into it. In the main pot of the Ninja, pour 3 cups of water into it then place the metal rack which comes with the Ninja and then place the multipurpose pan with the mixture on top of it. Set the Ninja to oven mode 350°F and bake for 20-25 mixtures or until it passes the tooth pick test.
Once it is ready, take the pan with the bread out of the Ninja and allow for it to stop steaming. Once it cools enough, pour the ganache over it and allow for it to absorb into the banana bread for 5-10 minutes.
Comments:
I found this recipe online and just had to Ninjafy it! This recipe is THE recipe for those who love bananas and chocolate. It is a true flavor explosion in the mouth because it stays true to the typical banana bread flavor but with enough of a heaping of chocolate where it does not overpower the banana flavor which is true to banana bread. The steam from the steam baking makes it super moist! A keeper no doubt!!
****
Chocolate Molten Lava Cake*, By: Randall McGouirk, October 2, 2015
Ingredients:
1 package devil's food cake mix (regular size)
1-2/3 cups water
3 eggs
1/3 cup canola oil
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2 cups (12 ounces) semisweet chocolate chips
Directions:
In a large bowl, following the instructions as stated on the box, combining the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Again, following the directions on the pudding box; whisk milk and pudding in a bowl. Mix for 2 minutes. Let stand for 2 minutes or until soft-set. Lightly grease the Ninja pot. Pour the cake mix into the pot. Spoon the pudding mix over cake batter; sprinkle with chocolate chips. Do not stir. Cover and cook on Slow Cook High for 2½ hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm. Yield: 12 servings.
****
Chocolate Peanut Butter Brownies*, By: Bonnie Smith, October 23, 2016
Ingredients:
2 ounces of unsweetened chocolate (squares or cocoa powder with oil)
½ cup butter
2 eggs
1 cup sugar (I used splenda…not sure on that)
½ cup flour
Filling:
1½ cups powdered sugar
½ cup creamy peanut butter
¼ cup butter softened
2-3 tablespoons light cream or milk
Glaze:
1 ounce semisweet chocolate
1 tablespoon butter
Directions:
Melt unsweetened chocolate and butter, set aside. Beat eggs and sugar until light and pale colored. Add flour and melted chocolate mixture. Stir well. Grease or spray the multipurpose pan. Pour the mixture carefully. (Original recipes says use 9 inch square pan).
(Original directions say to bake at 350°F for 25 minutes or until brownies test done).
Turn the Ninja to the Oven setting of 350°F. This recipe was steam baked for about 17 minutes. Test for doneness.
Cool.
For the filling beat the powdered sugar, peanut butter and butter in a bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies, cover and chill until firm. For glaze, melt chocolate and butter, stir until smooth. Drizzle over the filling. Chill before cutting. Store in the refrigerator.
****
Chocolate Peanut Butter Cake*, By: Linda Jackson, January 29, 2018
Ingredients:
1 box chocolate cake mix (I used Devil's Food)
1 cup water
3 eggs
½ cup creamy peanut butter
⅓ cup butter, softened
For the peanut butter glaze:
¼ cup creamy peanut butter
¼ cup milk
1 cup powdered sugar
For the topping: (any and all are optional)
¼ cup chocolate fudge sauce
30 mini Reese’s peanut butter cups, chopped
Semi-sweet chocolate chips - as desired
Directions:
Grease the Ninja pot with oil (I chose peanut oil).
In a mixing bowl, beat together the cake mix, water, eggs, ½ cup peanut butter, and softened butter with a hand mixer until well-combined. Scrape down the sides of the bowl if need be.
Pour cake batter into the pot, Cover with the lid. Turn the Ninja to Slow Cook High for 2-3 hours. Test cake after 1 hour, 30 minutes. When done, carefully remove the Ninja pot and set on a cooling rack for about 15 minutes.
Meanwhile, to make the glaze, in a medium bowl, mix together the peanut butter, milk, and powdered sugar, then spread evenly on top of the cake.
Slice the cake carefully using a non-scratch type knife or spatula. Best served warm, as is, or topped with chocolate chips, fudge sauce and/or chopped Reese’s miniatures.
Enjoy!
****
Chocolate Peanut Butter Swirl Cake*, By: Genevieve Levangie, June 25, 2016
Ingredients:
3 eggs
Pillsbury moist yellow cake
1 cup water
1/3 cup butter
**
2 Tbs. Hershey’s chocolate syrup – plus extra for drizzle
Reese’s mini peanut butter cups - topping
Directions:
Mix well.
Take out 2/3 cup of the cake mix. Mix with Hershey’s chocolate syrup...up to you how chocolate you want it. (Maybe 2 Tbs.)
Layer straight into Ninja pot...yellow cake, chocolate cake mix, yellow cake.
Turn to Slow Cook High. Cook for 4 hours.
Frosting:
3 Tbs. peanut butter
1 cup powdered sugar
3 Tbs. milk
When done, frost and drizzle with Hershey chocolate syrup. Drop Reese’s mini peanut butter cups....as desired. Store in the refrigerator.
****
Christmas Crack - (Crock Pot Christmas Crack)*, By: Sharon Guieb Crissinger, December 14, 2016
Ingredients:
16 ounces unsalted peanuts
16 ounces salted peanuts
12 ounces semi-sweet chocolate chips
12 ounces milk chocolate chips
12 ounces peanut butter chips
1 package (24 oz) white almond bark
Directions:
Layer all ingredients in the Ninja pot. (I made two layers, using half of everything twice. Put the peanuts in first. Do not stir.
Cover. Turn the Ninja to Slow Cook Low for 2 hours. (Total cooking time will be 2½ hours).
Remove the lid. Stir to combine.
Replace the lid. Continue cooking for another 30 minutes. Turn of the Ninja after the end cooking time.
Stir. Spoon mixture onto wax paper or parchment paper. Allow to harden for at least 6 hrs.
*Added comment By: Susan Whalen - Line pan with wax or parchment paper. Spread out candy mixture. When cooled, break apart or hit with mallet or similar utensil. They are very good. Reminds you of eating a Mr. Goodbar. This is just a quicker method instead of dropping by spoonfuls.
****
Christmas Nut Clusters*, By: Cynthia Dobbs, December 21, 2015
Ingredients:
1 - 16 oz jar unsalted peanuts
1 - 16 oz jar salted peanuts
1 - 12 oz package semi-sweet chocolate chips
1 - 12 oz package milk chocolate chips
2 - 10 oz packages of peanut butter chips
2 - 1 lb. packages of white almond bark
Layer in to bottom of the Ninja pot starting with the nuts first.
Turn to Slow Cook Low with lid on. Cook 2 hours. Remove lid and stir.
Drop spoonfuls on wax paper and let it set. Enjoy!
You could us whatever kind of nuts you like.
****
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014,- Cross Posted in Fruits
Put about an inch of water (do not touch the rack).
Cut apples in half, cut out seeds, sprinkle cinnamon and sugar on top
Turn your Ninja to Oven setting of 350° and preheat for about 15 minutes. Bake the apples for 15 minutes. Drizzle caramel on top and bake for 5 minutes more. Serve with or without a scoop of vanilla ice cream, but WITH is so much better!
****
Coconut Blueberry Coffee*, By: Cake Bonnie Smith, May 31, 2015
Made Coconut Blueberry Coffee Cake this morning for breakfast.
Ingredients:
2 cups flour
1 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 cup milk
½ cup oil
1½ cups blueberries (if frozen don't thaw)
1 cup coconut
Directions:
Preheat Ninja for 10 minutes on the Oven temp of 375° while preparing mix. Combine flour, sugar, baking powder and salt. In another bowl beat eggs, milk and oil; stir into dry ingredients until moistened. Fold in blueberries. Transfer to your multipurpose pan. (If you have 2 Ninjas, you can divide and use 2 pans. Sprinkle with coconut. (Divide if using 2 pans). Place your rack in the Ninja and add your pan. Cover with the lid. Bake until toothpick inserted comes out clean. This took about 30 minutes. Cool on wire rack.
Lemon Sauce:
Ingredients:
½ cup sugar
4½ teaspoons cornstarch
1 teaspoon grated lemon peel
1 cup water
1 tablespoon butter
2 tablespoons lemon juice
Directions:
In a small saucepan (or in the Ninja (Stove Top High) while cakes are cooling) combine sugar, cornstarch, lemon peel and gradually add the water until blended. Bring to a boil, cook and (whisk) stir until thickened. Remove from heat. (If using Ninja, remove pot to trivet). Stir in the butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
I figure about 6 servings per pan.
I actually had both Ninjas going to do both pans at once-put one in the living room to cook. LOL
Daughter says it taste heavenly!
****
Corn Pudding, By: Jane Walker Osborn, August 3, 2014 – Cross Posted in Vegetables
Ingredients:
2 eggs or ½ cup Egg beaters
1 Tbs. flour
2 Tbs. sugar
1- 14 oz can whole corn, drained
1- 14 oz can creamed corn
Directions:
Mix all ingredients. Spray Ninja baking pan with butter flavored cooking spray. Pour ingredients into pan. Turn Ninja Oven to 400°. Add 3 cups water to Ninja pot. Put pan on rack. Steam for 30 minutes. Fluffy and delicious! Half the time of oven baking.
****
Cranberry Banana Cake*, By: Photo By: Sandra Autry Campbell, - Recipe By: Cathy Schultz - February 2, 2015
Ingredients:
1 cake mix, your choice of flavor
4 to 5 over ripe bananas, smashed
½ cup rehydrated cranberries
Directions:
Mix together. Spray mini pans. Divide batter into pans. Place on rack and bake at 350°F for 50 minutes or until done. I do not add anything other than what I've listed & dry bake. Do not steam.
****
Crazy Cake, By: Michelle Mobley, November 27, 2016
"This cake was popular during the depression, and does not have eggs in it."
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Directions:
Sift flour, sugar, salt, soda, and cocoa together. Pour into your ungreased multipurpose pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with silicone wisk or silicone fork.
Add 3 cups of water to the pot. Place the rack in the Ninja and add your pan.
Turn the Ninja to the Oven setting of 350°and bake for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
****
Crazy Pie*, By: Mary Director
1 Cup Flour
2 Tbs. Sugar (Splenda or Sugar Twin)
1 tsp Baking Powder
½ tsp Salt
¾ cup Water
2/3 cup margarine or shortening (maybe use fat free sour cream instead)
1 egg (or 2 egg whites)
Filling:
1 can Cherry Pie Filling (either 20 or 21 ounce works fine)
Crust: No need to shift flour. Combine all in small mixing bowl at low speed. Beat 2 minutes at medium speed. Spread batter in 10 inch or 9 inch deep dish pie pan. Carefully spoon filling into center of batter. Do not stir. Bake at 425° for 40 - 45 minutes until crust is golden brown.
Baking a Crazy Pie in the Ninja .... Low Sugar Recipe. The recipe below works in a regular oven too. I used Splenda and No Sugar Added Pie Filling. Have made this before and was a hit. Tonight I'm trying it in the Ninja for the first time. With the Ninja, I put it in the multi-purpose pan on the roasting rack. Am not steam baking it in the Ninja, just using the OVEN feature. Fingers crossed it will be good too. In the Ninja, only the parts that touch the pan (bottom and side) will brown. Top will remain white.
Crazy Pie
NOTES: DO NOT open the lid during the baking cycle. It is a cake and could fall. Wait till the end to check. Also a reminder to tip the lid to the side when you open so the moisture doesn't fall into the cake/pie.
Perfect .... now to let it cool. Here's the finished Crazy Pie. If you make it, you could add cool whip, whipped cream, ice cream or even it plain. I am going to store the leftovers in the fridge. Even in the Ninja the top browned a bit because of the butter. When you test this with a toothpick, go into the corners as there is more cake to test. Also because I didn't add water to the base pot/main cooking pot, there was no steam on the lid to worry about. This comes out of the oven sizzling and I mean sizzling .... be extremely careful when you remove it.
Hubby just gave it a thumbs up. He had some that was warm, not hot. The sides and bottom are a golden brown. 40 minutes was perfect.
I didn't have any last night, so decided to have a piece for breakfast (milk, eggs, flour, fruit - perfect combo - LOL). Reheated a piece in the micro for 15 seconds just to warm it a bit as it had been in the fridge all night. YUMMMMM.
Any flavor will work with this. I wanted to keep it No Sugar Added so Cherry is my only option as apple has cinnamon in it. I wish they offered a canned no sugar added version for blueberry.
****
Crème Brûlée*, By: Annette Kam
GOT A WINNER!! Persistence paid off. My creme brulee is heavenly! This is the recipe that I have and converted it to the Ninja. Keep in mind that I actually cut this recipe down by ¼ this am to test it and it is perfect. My ¼ of a recipe filled up one custard cup almost to the top. I use custard cups because I have a torch to caramelize the sugar topping (they cannot be use in the broiler). Ramekins might be heavier than the custard cups so you may possibly need to make some adjustments if you have no torch. Ingredients:
1 pint whipping cream
4 egg yolks
½ cup granulated sugar
1 Tablespoon vanilla extract
granulated sugar (for topping)
Directions:
Pour cream into microwavable bowl. Microwave on high for 3 minutes. Whisk in sugar until sugar is dissolved. Slowly whisk 1/3 of the warm cream into the egg yolks in another bowl. Whisk yolk mixture back into remaining cream mixture. Stir in vanilla extract. Pour cream mixture into 4 ramekins. Place ramekins directly into the Ninja crock. Add enough water so the level is covering ½ the side of the ramekins (I used 5 cups water when making just one serving. This may need to be adjusted or you may need to add more water during the cooking time). Turn oven on. Set to 325° and bake 1 hour or until mixture sets. Remove and refrigerate till chilled.
Sprinkle each ramekin with 2 tsp granulated sugar. Using the torch, brown the tops of each until medium brown; or may broil till tops to medium brown. Chill before serving.
**Added comment** I found another ½ cup whipping cream in my icebox and just threw together in minutes another round. This time, the ¼ recipe is making 2 ramekins. My hubby took one taste of the one I had made and just had a happy face and took few more bites! Definitely not enough for the both of us.
It should be a creamy and smooth the custard and the topping should be a thin crunchy layer..Yum!
***btw... I meant to add to the crème brûlée recipe that when it is done, there may be a tiny bit of condensation on the tops of the custard but it can be gently dabbed off with a paper towel or the ramekin can be tilted gently to drain it off. Did not affect the texture or taste at all.
****
Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Low Carb
This is for low carb diets and topped with Reddi Whip and pecans you’ll never miss the crust.
Ingredients:
1 can (15 ounces) pumpkin (NOT pumpkin pie mix)
½ cup milk
4 large eggs, beaten
2 tsp. vanilla
¼ cup Splenda
½ tsp. salt
2 tsp. pumpkin pie spice
pecans, chopped – for topping
Reddi Whip or fat-free or low-fat frozen whipped topping, thawed
Directions:
Turn the Ninja to 350°F and preheat for 7-10 minutes.
Spray your multi-purpose pan with oil or a non stick cooking spray.
In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
Spread the mixture evenly in the pan.
You will be steam baking. Add 2 cups of water to the pot. Place the Ninja rack with multi-purpose pan in the pot.
Bake for 30 minutes or until a knife inserted into the center comes out clean.
****
Cupcakes*, By: Granny Witthoft, May 29, 2016
Cupcakes were made using regular box devil food cake mix put 1½ cups water in bottom of the Ninja pot. Add the wire rack and a 6 cupcake pan using liners. Bake at 350° for 20 minutes. Let cool. Using a can of white icing mix with a little chocolate syrup. Decorate by sprinkling candy crushed over the top very. Very moist cupcakes. Love this Ninja!
****
Date-Filled Baked Apple*, By: Bonnie Smith, February 18, 2020
Ingredients:
4½ teaspoons brown sugar, divided
1 tablespoon chopped dates
1 ½ teaspoons chopped walnuts (I used pecans)
1/8 teaspoon cinnamon
1 large tart apple (I used granny smith)
¼ cup water
Directions:
Combine 1½ teaspoons brown sugar, dates, nuts, and cinnamon. Peel top half of apple and remove core. Place in the Ninja multipurpose pan, or any oven safe baking pan that fits on the rack. Fill with date mixture. Combine water and remaining brown sugar. Pour the mixture over the apple. Cover.
Place the rack in the Ninja Multi-Cooker. Place the baking pan. Turn to Bake with a temperature of 400-425°F for 40 minutes or until tender. Baste occasionally.
*Since I made 4 it took close to an hour to bake. Serve warm. Top with whipped cream if desired.
Serves one.
****
Divine Boxed Brownies, By: Amanda Lutterman, August 21, 2015
It's more of a pudding cake than regular brownies, but I've heard zero complaints from my family.
Ingredients:
1 box brownie mix
PAM
1 cup of chocolate syrup
1 cup of water
nuts and chocolate chips
Directions:
Mix the boxed brownies per direction, Pour into a well nonstick sprayed Ninja pot. Sprinkle on top of your brownie mixture, nuts and chocolate chips.
In a 2 cup measuring cup add chocolate syrup and water. Stir it to mix well. Slowly pour the syrup water mixture on top of the nuts and chocolate chips. . Turn your Ninja to Slow Cook High for 2-3 hours or until firmly set. We serve with ice cream or whipped cream.
****
Double Chocolate Snack Cake*, By: Bonnie Smith, August 23, 2015
Ingredients:
1 2/3 cup flour
1 cup packed brown sugar
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
¾ teaspoon vanilla extract
½ cup chocolate chips
Directions:
While preparing your cake, turn your Ninja to 350°F to preheat. Spray the Ninja multipurpose pan, set aside. In small bowl combine flour, sugar, cocoa powder, baking soda and salt. Add water, oil, vinegar and vanilla and beat until smooth. Pour into the prepared pan. Sprinkle with chips or stir into the mix before pouring into pan. Place the rack in the Ninja, Add the pan to the rack. Place the lid. Bake 45-50 minutes, or until toothpick inserted at center comes out clean. Cool. Serve with a sprinkle of sifted powdered sugar or a dollop of whipped cream. Enjoy! It is very moist.
Note: There are NO eggs in this recipe
****
Dulce De Leche Cake*, By: Celia Costa, February 24, 2019
Ingredients:
1 (15.25 ounces) packaged yellow butter cake mix
4 cups water
½ cup caramel sauce
½ cup heavy cream
2 cups mixed fresh berries – (strawberries, raspberries, blueberries)
Whipped cream
Directions:
Prepare cake mix batter according to package directions. Pour batter into multi-purpose pan.
Pour water into pot. Place roasting rack into the pot and place the multi-purpose pan on the rack. Set Oven to 350°F for 30 minutes. Cover and cook until toothpick comes out clean; remove pan and rack from pot, empty water.
Add caramel sauce and heavy cream to pot. Set to Stove Top Medium or Low if your Ninja does not have the Medium setting. Stir constantly until sauce is warmed and fully incorporated. Keep sauce warm.
Poke holes all over cake using a straw or skewer, making sure to poke through to bottom of cake. Pour warm caramel mixture slowly all over the cake so that it soaks into the cake. Refrigerate cake 4 hours or overnight. Serve with berries and whipped cream.
Tip: You can follow reduced fat directions on cake mix package to prepare cake batter, if you prefer.
Serves 8
****
Dump Cake*, By: Diane Lombardo, August 3, 2014
Ingredients:
1 box yellow cake mix
1 can Apple pie filing (or any flavor I like blueberry too)
1 stick of real butter
Directions:
Put pie filling in bottom of Ninja and sprinkle box of cake mix on top. For my own taste I only use ½ a box
Slice butter into pats and place on top of cake mix.
Slow Cook on High for 2 hours
Serve warm with ice cream
****
Dump Cake-Apple, By: Cheryl Steiner- Spicer August 3, 2014
Ingredients:
5-7 Granny Smith Apples
¼ cup granulated sugar
1½ teaspoons cinnamon, divided
1 box yellow cake mix
½ cup oatmeal (quick cook or old-fashioned)
1 stick (½ cup) butter, sliced
Directions:
Peel, core, and slice your apples. I used 7 because mine were small. If you’re using large, you can use less. Apples should be thin and bite sized.
Place apples in the bottom of your Ninja. Sprinkle with sugar and ½ teaspoon of cinnamon.
Place the cake mix in a large bowl. Add the oatmeal and 1 teaspoon cinnamon. Stir, then sprinkle over the top of the apples. Drop slices of the butter over the top of the cake mix.
Cover and cook on Slow Cook High for 3-4 hours. Serve with ice cream or whipped cream.
****
Dump Cake-Apple Spice, By: Becky Sutton, October 12, 2015
A friend shared this recipe with me...I tried it today and it is awesome!
It's called 3-Ingredient Slow Cooker Apple Spice Cake.
Ingredients:
2- 20 oz cans of Apple Pie Filling
1- box of Spice cake mix
2 sticks of butter
Directions:
Pour the pie filling in the pot. Sprinkle the box of cake mix on top. Cut up the butter and spread over top of cake mix.
Turn your Ninja to Slow Cook High for 2½ hours.
Super easy and very tasty!
** We have different recipes using a different cake mixes in our files. They are all “Dump Cakes”.
****
Dump Cake-Fresh Blueberries, By: Susan Hunter Willard, August 3, 2014
3 cups fresh blueberries,
1 can crushed pineapple (20 oz) undrained,
½ cup brown sugar sprinkled on top of fruit,
1 butter cake mix (or your choosing), dry crumbled on top of fruit,
1 stick of melted butter on top of cake mix
Very good with Bluebell Homemade Vanilla on top!
You can add ½ cup more brown sugar when you add the butter on top but I didn't. Slow Cook High for 2 hours.
**Added Comment by: Susan Hunter Willard - I have done this with cherry pie filling, blueberry pie filling, blackberry pie filling, fresh blackberries, just about any combination of fruit or pie filling with the crushed pineapple.
****
Duncan Hines Classic Devils Food Cake-(Pot)*, By: Aurelia Dougan McCollom
I fixed a Duncan Hines Classic Devils Food Cake. I followed the instructions on the box. I baked this cake directly in the pot; not the multipurpose baking pan. Do not decrease the oil! I did not preheat. I sprayed the pot with the "PAM/Flour" mixture; (Bakers Joy), and baked 30 minutes. The steam vent was plugged with aluminum foil. The bottom got a little burnt, so on the next one I will definitely reduce the heat to 325°. On the box it said for dark pans to reduce heat, so I guess I should have listened. I took the pot out of the base to cool. I let it cool 15 minutes on trivets before we turned it out. It fell right out of the pan. It took my husband to turn it onto the cutting board. (I’m really short, and just couldn’t get a good grip on the crock.) I'm patiently waiting for it to cool so I can put frosting on it.
OMG!!! This is so moist!!! Now, not even an 1/8" on the bottom was burnt. I scraped it when it was on the plate and it came right off. Next time I will lower the temp to 325° and test it there. Once it was scraped, you could not taste the burnt part, and not all of the bottom was burnt. (Wonder if that means my Ninja cooks unevenly?) hmmmm.
****
Duncan Hines Perfect Size Cake*, By: Diane Zajicek, May 7, 2016
My first cake baked in the Ninja. The Duncan Hines Perfect Size; came out perfect. Bake as instructed. Place on the rack with 4 cups of water in the Ninja pot.
****
Duncan Hines Perfect Size Cake*, By: Cindy Transou, September 1, 2015
I made the chocolate cake tonight using the instructions as stated on the box. It was cooked it in its pan. Place the rack and pan in the Ninja on the rack. Do not steam bake. Use the dry Oven with temperature setting as stated on the box. Bake for 40 minutes. (By the way, it took 2 teaspoons of water for the frosting).
****
Duncan Hines Red Velvet Cake*, By: Gay Munro
Ohhhhhh, yumm-o
I needed a quick dessert for company so created one from a Duncan Hines Red Velvet cake mix.
Ingredients:
Red Velvet cake mix
1 can pumpkin (I used the plain one with no spices)
½ tsp pumpkin pie spice
½ tsp vanilla bean paste (vanilla could be used)
Directions:
Mix all together & pour into sprayed Ninja pan & I steam baked with 4 cups of water at 350° for one hour with paper towel placed under Ninja lid.
Very light & moist & excellent served with ice cream or whipped cream. It was a hit for something I just threw together with what I had on hand.
****
Eggless Chocolate Cake*, By: Aurelia Dougan McCollom, December 1, 2016
This recipe makes 2 multipurpose pan cakes. I used 2 Ninja’s for this recipe. You can make half of this recipe very easily.
I will not be using a box chocolate cake again. This will be my go to recipe; it is that good!
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water – (I added ice cubes to the water in a measuring cup and removed the unmelted ice and measured)
½ cup-1 cup of walnuts, (optional)
Directions:
I whisked together the flour, sugar, salt, soda, and cocoa to fully incorporate in a large mixing bowl. You can sift together if you wish, but I haven’t sifted anything for years! When the water was measured correctly, I added the vinegar to it. I measured out the oil in a separate cup and added the vanilla. I poured the two mixtures into the flour mixture and stirred with a silicone stirring spoon. (You can use your choice of utensil). When well incorporated, pour into 2 ungreased Ninja multipurpose pans, or pan of choice that fits the Ninja.
Add 3 cups of water to the Ninja pot. Place the rack in the Ninja and add your pan. Place the lid.
Turn the Ninja to the Oven setting of 325°and bake for 30-35 minutes, or until tooth pick inserted comes out clean. (Mine was done just under 35 minutes). Allow to cool 10-15 minutes. Run a silicone type knofe or scraper around the four edges. Gently shake pan to loosen. Invert onto serving cake plate. Completely cool before frosting.
*I did not add the walnuts on this cake. If I had thought of it sooner, I would have. If you want to add the walnuts, stir them in just before you are ready to pour into the pan. This cake is very rich and chocolaty. It reminds me of a brownie.
****
F(udge)-M(arshmallow)-O(reo) Brownies*, By: Allana Alla Sverbil, October 31, 2015
Ingredients:
10 Oreos, divided
About 5-6 oz mini marshmallows
1 box of Chocolate Fudge Cake Mix
1 egg
¼ cup unsalted butter - room temperature
8 oz cream cheese - room temperature
Prep:
In a mixer, mix cream cheese and butter. Once mixed, add in egg - mix until well blended. Mix in cake mix little by little - mix until blended well. Crush by hand, 5 Oreos. Fold in, mixing well.
*Warning: This mixture is super sticky!
Spray the multipurpose pan with cooking spray. Cover the bottom with mini marshmallows. (I would buy a 10 oz bag - we used about half of a 10 oz bag). Evenly spread out the marshmallows. Layer the cake mixture on top. Spread it out evenly to the best of your ability so that it covers the marshmallow layer. Using your hands, crush the remaining 5 Oreos and add them evenly across the top.
Recipe:
1) Place 3 cups of water in the Ninja pot. Place the rack in the pot. Add the pan on top of the rack. Set the Ninja to the Oven setting of 350° and bake for 30 minutes or until it passes the tooth pick test -- it will be very gooey and moist so do not be alarmed.
****
Funfetti Cupcakes*, By: Jessica Conol
Funfetti cupcake (ingredients are adapted to Ninja)
Ingredients:
2/3 cup water
1/8 cup oil
2 egg whites
1 8.25 Funfetti Cupcake and Cake Mix (12 cupcakes)
Directions:
Set Ninja to Oven 350°F. Using a 6 cup muffin pan, put cupcake liners in. Combine cake mix, water, oil, and egg whites in a large bowl; mix until moistened. Beat with mixer on medium speed for two minutes. Pour batter into each muffin cup filling 2/3 full.
Pour 2½ cups water in Ninja pot. Place rack in pot. Place muffin pan on rack. Put Paper towel between pot and lid to collect moisture.
Bake around 350°F 20-25 minutes. At the 20 minute mark insert toothpick in center, if comes out clean, the cake is done. Repeat directions for the remaining batter. Cool cupcakes before frosting. Store loosely covered.
****
Glazed Lemon Bars*, By: Bonnie Smith, March 12, 2017
Ingredients:
1 cup Bisquick (any baking mix)
2 tablespoons powdered sugar
2 tablespoons cold butter
¾ cup granulated sugar
2 eggs
1 tablespoon Bisquick (any baking mix)
2 teaspoons lemon peel
2 tablespoons lemon juice
Glaze: ¾ cup or so powdered sugar and up to 1½ tablespoons lemon juice - stir until smooth
Directions:
Turn to the Oven setting of 350°F. Preheat Ninja for 8-10 minutes with rack while mixing up dough. Stir together 1 cup Bisquick and powdered sugar. Cut in the cold butter until fine crumbs. Press mixture to bottom of the Ninja multipurpose pan or one similar in size. Have the mixture come up the sides about ½ inch. Bake 10 minutes. (Think I did mine for about 12 minutes). While baking, mix the granulated sugar, eggs, Bisquick, lemon peel and lemon juice. Leaving the pan in the Ninja, remove the lid and pour over the crust. Spread the filling around using a spatula, if needed. Replace the lid and bake for another 25-27 minutes. Remove the pan to a cooling rack. While still warm loosen edges from pan. Spread with Glaze. Cool completely.
****
Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Ingredients:
3½ tablespoons unsalted butter, melted
1¾ ounces dark or bittersweet chocolate, melted
2 large eggs
¼ cup cane sugar
½ teaspoon gluten-free vanilla
2 tablespoons buckwheat flour
2 tablespoons almond flour
2 teaspoons honey
1½ tablespoons water
¼ cup sliced almonds
Directions:
1. In a small bowl, combine melted butter and melted chocolate. Stir to combine. In an electric mixer, beat the eggs with the sugar and sea salt on medium until pale in color and the batter has doubled in volume. Gently fold in the vanilla and chocolate mixture. Sprinkle the buckwheat flour and almond meal into the batter, and fold gently to combine.
2. Pour the batter into non-stick sprayed silicone petite muffin tray. Pour 2 cups of water into the pot, and set the roasting rack in the pot and the tray on the rack. Set the Oven to 350°F for 15 minutes. Cook for 12 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
3. Remove water from the pot used for steam baking. Set the unit to Stove Top High and add honey and water; stir to combine. Add almonds and cook until honey water is concentrated and absorbed in nuts and no liquid remains. Top chocolate cakes with honeyed almonds.
****
Grandmothers Pound Cake*, By: Cynthia Dobbs, May 2, 2015
Ingredients:
1 cup Crisco (I used 1 of the baking sticks)
2 cups sugar
5 eggs
2 cups flour
1/3 cup orange juice concentrate (frozen, undiluted)
1 teaspoon vanilla
½ teaspoon lemon extract
¼ teaspoon salt
Directions:
Cream together Crisco and sugar, add eggs 1 at a time and beat with your mixer between each one
Blend in 1 cup flour with orange juice and beat
Add second cup flour, beat well.
Add vanilla, lemon extract and salt
Directions:
Pour mixture into your bundt pan. Add your pyramid mat to the Ninja pot. Place your pan on the mat. Turn your Ninja to the Oven setting of 325°F, for 1 hour and 50 minutes. I just watched it and since it didn't get brown on top I checked it with a toothpick till it came out clean. I also plugged the vent with aluminum foil.
****
Half A Cake
Ingredients:
1¾ cups mix from 18-ounce box of cake mix
2/3 cup liquid
¼ cup oil
1 egg
Directions:
Spray the multipurpose pan, or an 8” pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Pour 3-4 cups of water into the pot. Turn your Ninja to the Oven setting of 325° and bake for 33 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar.
****
Impossible French Apple Pie, By: Jessica Conol
Ingredients:
2 large Granny Smith apples, peeled, cored, and thinly sliced
1∕3 cup granulated sugar
1 teaspoon ground cinnamon
Cooking spray
1 1∕3 cups all-purpose baking mix
¾ cup milk
2 eggs, beaten
¼ cup butter, softened
¼ cup packed brown sugar
½ cup chopped walnuts
Directions:
1. Stir apples, granulated sugar, and cinnamon in bowl. Spray multi-purpose pan with cooking spray. Place apple mixture into pan.
2. Stir 2/3 cup baking mix, milk, and eggs in bowl. Pour batter over apple mixture.
3. Stir butter, brown sugar, remaining baking mix, and walnuts in bowl. Spoon walnut mixture over batter. Place roasting rack into pot and place multi-purpose pan onto rack. Set OVEN to 400°F for 55 minutes. Cover and cook until top springs back when lightly touched.
**Added comment:* Vickie Voight Harbin
Left over cranberry relish. I used the leftover relish in place of the apples in Impossible French apple Pie recipe in the book. Was excellent. No need to add sugar or spices as it already had it in there. Just serve with Blue Bell homemade Vanilla ice cream
Butterscotch Pudding to Serve Over the Impossible French Apple Pie By: Carolyn Ann
Mary, it would be my pleasure. This is a not an ice cream butterscotch, more like a Crème Anglaise. If I confuse anyone, just tap me on the shoulder, & I will clear it up! Not Butterscotch Pudding Sauce This recipe started as a lactose free recipe, but since I am the butterscotch person in the family, I tweaked it into a lower carb version, & then discovered that I could finish it off in a slow cooker on my buffet table for holidays. The color deepens, giving the space a richer flavor to serve over the Impossible French Apple Pie recipe (which we also tweaked) & a dollop f whipped cream. I will also say, I normally cut the cornstarch to 1 Tbs. as the yolks actually thicken the pudding/sauce
¾ cup packed brown sugar/ Splenda Brown
¼ cup cornstarch
¼ teaspoon salt
2½ cups Milk 2% or 1¼ heavy cream + 1¼ water
3 beaten egg yolks
2 tablespoons butter, sliced
2 teaspoons vanilla
Directions:
In a medium saucepan combine the brown sugar, cornstarch, and salt. Stir in milk or cream & water (not both milk & cream & water!). Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. *Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Keep warm.
*at this point, when all is combined, I put the pudding/sauce in a slow cooker on med to low, depending on your settings. It will continue to cook slowly, creating that creamy good sauce, but don't let it go beyond 2½ hours at a medium setting.
****
Impossible French Peach Pie*, By: Bobbi Yothers, July 26, 2015
Ingredients:
2-3 large fresh peaches, thinly sliced
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Cooking spray
11/3 cups all-purpose baking mix
¾ cup milk
2 eggs, beaten
¼ cup butter, softened
¼ cup packed brown sugar
½ cup chopped pecans
Directions:
1. Stir peaches, granulated sugar, and cinnamon in bowl. Spray multi-purpose pan with cooking spray. Place apple mixture into pan.
2. Stir 2/3 cup baking mix, milk, and eggs in bowl. Pour batter over apple mixture.
3. Stir butter, brown sugar, remaining baking mix, and walnuts in bowl. Spoon the pecan mixture over the batter. Place roasting rack into pot and place multi-purpose pan onto rack. Set Oven to 400°F for 55 minutes. Cover and cook until top springs back when lightly touched.
****
Krispy Kreme Bread Pudding*, By: Randall McGouirk, May 15, 2016
Ingredients:
1 dozen Krispy Kreme Donuts (or any glazed donut)
½ cup whole milk
1 small can sweetened condensed milk
2 tsp cinnamon
3 eggs
2 tsp vanilla extract
½ tsp salt
Vanilla ice cream
Directions:
Cut up donuts into six pieces and put into a large bowl. In another bowl, beat the three eggs and add the sweetened condensed milk, whole milk, cinnamon and vanilla extract. Pour over cut-up donuts, pressing donuts down into the liquid. Let the donuts soak up most of the liquid. It will take about 10 minutes. Spray the Ninja multipurpose pan with Pam. Pour in the mixture and even out. Turn the Ninja to the Oven setting of 350°F, for 1 hour and 15 minutes. Remove and let set for 10 minutes. Serve with vanilla ice cream.
****
Lemon Brownie*, By: Liz Madrid de Baca
I modified this lemon brownie recipe for the Ninja. I just made them and they came out pretty god. This recipe is the perfect size for the pan that comes with the Ninja. I'll post the original link so they get credit here my modified recipe:
Ingredients:
¾ cup flour
¾ cup sugar
¼ teaspoon salt
¼ cup softened butter
2 eggs
2 Tbs. lemon zest- I used dry zest and ½ Tbs. of it
2 Tbs. lemon juice
For the glaze:
1 cup powdered sugar
8 Tbs. lemon zest- again I used dried zest 2tbs
4 Tbs. lemon juice
Directions:
1. Grease the Ninja baking pan with butter and set aside. Put 3 cups of water in the Ninja, and place the rack.
2. Zest and juice two lemons and set aside.
3. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
5. Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.
6. Pour into the Ninja baking pan and bake for 30-35 minutes.
7. Allow to cool completely before glazing.
8. Spread the glaze over the brownies with a rubber spatula and let glaze set.
9. Cut into bars and serve.
**added comment** By: Aurelia Dougan McCollom – I would test this using a toothpick.
****
Lemon Cake with Vanilla Pudding, By: Bonnie Martin, August 29, 2015
Ingredients:
1 Duncan Hines lemon cake mix
1 box vanilla instant pudding
Powdered sugar
Directions:
Add the cake mix and pudding to a bowl and mix well. Divide out evenly. Using a kitchen scale would be the easiest and most accurate. (You will have enough for 2 cakes). You can store the unused mix in an air tight bowl or zip-lock bag.
Using the directions on the box, divide the ingredients for the cake.
Mix as directed. Pour into your prepared multipurpose pan. Place the rack in your Ninja and place the cake. Turn to the Oven setting of 350°F for 50 minutes. This is dry baking. It was perfect for just 2 people and was delicious. Sprinkle with powdered sugar.
****
Lemon Cranberry Cake with A Whiskey Brown Sugar Demiglaze*, By: Randall McGouirk, March 15, 2015
Ingredients:
1 box Duncan Hines lemon cake mix
2 lemons
1 tsp lemon flavoring extract
3 eggs
2 tsp oil
1 cup water
1 handful dried cranberries
1/3 cup brown sugar
Directions:
Mix ingredients per cake mix box and add lemon flavor. Spray the baking pan with Pam and sprinkle brown sugar on the bottom of the pan. Sprinkle cranberries on top of the brown sugar. Add 3slices of a lemon. Pour in the prepared cake mix. Bake according to instructions on box. Place 4 cups of water in the Ninja pot. Place the rack and the multipurpose pan on top. Turn the Oven to 350°F and bake for 1:15 minutes.
Glaze: ½ cup whiskey 1/3 cup cranberries, 1/3 cup sugar. Cook until it reduces and you can spread over cake or serve on the side.
****
Lemon Loaf*, By: Cynthia DobbsJune 12, 2015
I made a Lemon Loaf in my Ninja this morning and it is yummy... I love lemon...
Ingredients:
3 large eggs
¾ cup of sugar
1 cup sour cream
½ cup canola oil
2 tablespoons lemon zest
2 tablespoons lemon extract (not lemon juice)
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
Lemon Glaze:
1 cup confectioners’ sugar
3 tablespoons lemon juice
Directions:
Preheat your Ninja for 10-15 minutes turned to 350°.
Spray 9x5 loaf pan with floured cooking spray.
To a large bowl add eggs, sugar, sour cream and whisk till smooth.
Drizzle in oil while whisking to combine.
Add lemon zest, lemon extract and whisk to combine.
Add flour, baking soda and salt. Stir until combined.
Some lumps will be present but that's okay, don't over mix.
Put the batter in prepared loaf pan. Place the rack in your Ninja and place your loaf pan.
Bake for 60 minutes until top is domed and toothpick comes out clean.
Take out of pot and let it cool 30 minutes.
Turn out on your dish and pour glaze on top.
It will keep 5 days in airtight container or you can freeze it for up to 6 months.
Don't put it in refrigerator or it will dry out.
You are dry baking.
****
Light Kiwi Lime Angel Food Cupcakes – Ninja Recipe Book Pamphlet
Ingredients:
¼ cup cake flour (or all-purpose flour), sifted
3 tablespoons sugar
3 egg whites
2 teaspoons lime zest
2 tablespoons lime juice
¼ teaspoon cream of tartar
¼ teaspoon vanilla
pinch salt
4 tablespoons powdered sugar
1 kiwi, peeled, thinly sliced, and cut into quarters (pie-shaped)
Directions:
1. In a small bowl, combine cake flour with 1 tablespoon sugar.
2. With an electric mixer set to high, beat egg whites, vanilla, salt and cream of tartar until soft peaks prom. Add 1 teaspoon lime zest, and 1 tablespoon lime juice. Gradually add remaining 2 tablespoons sugar. Beat on high until mixture is fully incorporated, glossy, and stiff peaks are formed.
3. Fold by hand the flour and sugar mixture in thirds until fluffy incorporated, keeping batter as voluminous as possible.
4. Fill silicone petite mini-muffin tray with 1 tablespoon batter each. Pour 2 cups of water into the pot. Place roasting rack in the pot and tray on top. Set the Oven to 325°F for 15 minutes, checking after 12 minutes, and cook until cake rises and a toothpick inserted in the center comes out clean. Remove mini cupcakes and let cool.
5. Stir together 1 teaspoon lime zest, 1 teaspoon lime juice, and powdered sugar and frost the tops of the cakes. Top with kiwi.
****
Lily Giant Doggie-Face Cupcakes*, By: Kelli Austin, July 4, 2016
I just use the Duncan Hines Butter Cake box mix, and fix according to directions and dry bake at 300°F instead of 350°F in the Ninja. I didn't even make the frosting this year, just bought Pillsbury white and Pillsbury chocolate. I didn't use a standard cupcake wrapper but ones I bought a year ago at Marshalls that are double that size. I fill them slightly more than half full and bake on the rack. Because of the unusual size of the wrappers, I don't use a pan, just the wrapper itself. After I decorate with frosting, I put on the ears that are shaped out of chocolate caramels.
****
BUTTER TO APPLESAUCE: USE EQUAL AMOUNTS IN SUBSTITUTION
If you want to DRY BAKE: Time is usually 55-75 minutes. Check every 5 minutes after 55 minutes. Ingredients are not decreased.
YOU WILL FIND:
3 Egg Cake*, By: Cindy Transou, May 17, 2015
3 Ingredient Apple Spice Cake + Extra’s*, By: Patrick Priest, October 28, 2015
3 Ingredient Blue Berry Cobbler, By: Jessica Conol
3 Ingredient Cookie*, By: Diana Heemstra, April 20, 2015
5 Ingredients Pumpkin Cake, By: Cathy Schultz, December 5, 2014
A Box Cake & Soda*, By: Angela Strickland Branch, August 22, 2015
Angel Food Cake Mix (Betty Crocker)
Apple Cake*, By: Beverly Huffman Allen, April 11, 2015
Apple Cobbler, By: Lollis Fam, October 11, 2014
Apple Crisp*, By: Lisa Glisson-DeVinney, March 23, 2015
Apple Crumble*, By: Christina Stadler, October 20, 2016
Apple Dump Cake*, By: LeAnn Gonsalves Nieves, June 10, 2015
Apple Dumplings*, By: Joanna Tuttle Hatten, Recipe By: Garrick Stolz, May 1, 2015
Apple Loaf Cake*, By: Sherry Pierce Henry, April 11, 2015
Apple Tarts*, By: Randall McGouirk, May 31, 2016
Baked Apples*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Fruits
Baked Cinnamon Apples, By: Aurelia Dougan McCollom,- Cross Posted in Fruits
Baked Custard For Two*, By: Sue Horn Reardon, September 17, 2014
Baked Drunken Apples*
Baked Rice Pudding*, By: Ellen Vilet
Banana Cupcakes; 2 Ingredients*, By: LeAnn Gonsalves Nieves, December 2, 2014
Betty Crocker Salted Caramel Cookies*, By: Susan Graeber Lopezarreola, March 15, 2015
Black Bean Brownies #1*, By: Dixie Upchurch
Black Bean Brownies #2, By: Barb Ruiz Rizzio-Meyer
Black Bean Brownies #3*, By: Belinda Wall, June 4, 2014
Blueberry-Lemon Cake, By: Kathleen Valentine, June 6, 2014
Blueberry-Lemon Cake*, By: Belinda Wall, June 10, 2014
Blueberry Lemon Thyme Crisp*, By: Randall McGouirk, August 11, 2015
Blueberry Oatmeal Bake*, By: Sandra Autry Campbell, January 31, 2015
Blueberry Oatmeal Bars *, By: Mary Director
Bread Pudding*, By: Eileen L Kanter-Pena, April 20, 2015
Bread Pudding, By: Brandi Gray
Bread Pudding*, By: Trinnette Washington, January 26, 2015
Bread Pudding with Vanilla Sauce*, By: Connie Eastman Lewis, April 9, 2015
Brownie Brittle Yellow Cake*, By: Vicki Snyder Catlin, April 11, 2015
Brownie Cupcakes with Peanut Butter Oreo Centers*, By: Ron Jefferson – Cooking On The Truck, September 13, 2014
Brownies*, By: Lauren Scerbak, April 21, 2020
Brownies *, By: Aurelia Dougan McCollom
Brownies from Scratch*, By: Gina Groznik Steiner, June 19, 2015
Brownies (2 Ingredients & Ooey Gooey), By: Cathy Schultz, July 24, 2018
Butterscotch Blondies*, By: Jill Silvius, March 27, 2015
Cake Mixes - Betty Crocker, Duncan Hines, etc., By: Aurelia Dougan McCollom
Can A Whole Box Cake Mix be used in the Ninja?
Caramel Apple Crisp, By: Cathy Schultz, October 15, 2014
Caramel Baked Apples*, By: Scott Schroeder, - Ninja Recipe Book - Cross Posted in Fruits
Caramel Sauce*, By: Allana Robinson, February 3, 2019
Caramel Sauce*
Carnival Funnel Cake*, By: Jennifer Parker, June 23, 2015
Carrot Cake Minis*, By: Randall McGouirk, March 24, 2015
Carrot Cake
Cheesecake, Ninja Recipe Book
Cheesecake Brownies*, By: Allana Alla Robinson, June 26, 2016
Cherry Dump Cake, By: Jennifer Hoehn, March 11, 2016
Cherry Dump Cake*, By: Andi Brown, February 7, 2016
Chocolate Banana Cake, By: Cathy Schultz, May 1, 2014
Chocolate Cake with Crumb Topping*, By: Bonnie Smith, June 24, 2015
Chocolate Chip Cookies*, By: Brenda Dubay Sartori
Chocolate Chip Cookies [and/or] "Cookie Brownie" Recipe*, By: Brian M Almashie
Chocolate Chip Cookie Dough Cheesecake Bars, By: Mary Director
Chocolate Chip Crater Coffee Cake*, By: Bonnie Smith, March 26, 2017
Chocolate Chip with Walnuts Cookie*, By: Brian M Almashie, November 18, 2018
Chocolate Cobbler, By: Jane Jackson, September 28, 2015
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Gluten Free
Chocolate Lava Cake – Slow Cook*, By: Debra Laurie Surman, August 14, 2016
Chocolate Lava Cake; Slow Cook, By: Leslie Fasulo, November 23, 2014
Chocolate Magic Custard Cake*, By: Bonnie Smith, July 29, 2016
Chocolate Meets Banana Bread; It’s A Dessert*, By: Allana Alla Sverbil, October 3, 2015
Chocolate Molten Lava Cake*, By: Randall McGouirk, October 2, 2015
Chocolate Peanut Butter Brownies*, By: Bonnie Smith, October 23, 2016
Chocolate Peanut Butter Cake*, By: Linda Jackson, January 29, 2018
Chocolate Peanut Butter Swirl Cake*, By: Genevieve Levangie, June 25, 2016
Christmas Crack - (Crock Pot Christmas Crack)*, By: Sharon Guieb Crissinger, December 14, 2016 - Photo also By: Susan Whalen
Christmas Nut Clusters*, By: Cynthia Dobbs, December 21, 2015
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014, - Cross Posted in Fruits
Coconut Blueberry Coffee*, By: Cake Bonnie Smith, May 31, 2015
Corn Pudding, By: Jane Walker Osborn, August 3, 2014 – Cross Posted in Vegetables
Cranberry Banana Cake*, By: Photo By: Sandra Autry Campbell, - Recipe By: Cathy Schultz - February 2, 2015
Crazy Cake, By: Michelle Mobley, November 27, 2016
Crazy Pie*, By Mary Director
Crème Brûlée*, By: Annette Kam
Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Low Carb
Cupcakes*, By: Granny Witthoft, May 29, 2016
Date-Filled Baked Apple*, By: Bonnie Smith, February 18, 2020
Divine Boxed Brownies, By: Amanda Lutterman, August 21, 2015
Double Chocolate Snack Cake*, By: Bonnie Smith, August 23, 2015
Dulce De Leche Cake*, By: Celia Costa, February 24, 2019
Dump Cake*, By: Diane Lombardo, August 3, 2014
Dump Cake-Apple, By: Cheryl Steiner- Spicer, August 3, 2014
Dump Cake-Apple Spice, By: Becky Sutton, October 12, 2015
Dump Cake-Fresh Blueberries, By: Susan Hunter Willard, August 3, 2014
Duncan Hines Classic Devils Food Cake-(Pot)*, By: Aurelia Dougan McCollom
Duncan Hines Perfect Size Cake*, By: Diane Zajicek, May 7, 2016
Duncan Hines Perfect Size Cake*, By: Cindy Transou, September 1, 2015
Duncan Hines Red Velvet Cake*, By: Gay Munro
Eggless Chocolate Cake*, By: Aurelia Dougan McCollom, December 1, 2016
F(udge)-M(arshmallow)-O(reo) Brownies*, By: Allana Alla Sverbil, October 31, 2015
Funfetti Cupcakes*, By: Jessica Conol
Glazed Lemon Bars*, By: Bonnie Smith, March 12, 2017
Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Grandmothers Pound Cake*, By: Cynthia Dobbs, May 2, 2015
Half A Cake
Impossible French Apple Pie with A Butterscotch Pudding *, By: Jessica Conol
Impossible French Peach Pie*, By: Bobbi Yothers, July 26, 2015
Krispy Kreme Bread Pudding*, By: Randall McGouirk, May 15, 2016
Lemon Brownie*, By: Liz Madrid de Baca
Lemon Cake with Vanilla Pudding, By: Bonnie Martin, August 29, 2015
Lemon Cranberry Cake with A Whiskey Brown Sugar Demiglaze*, By: Randall McGouirk, March 15, 2015
Lemon Loaf*, By: Cynthia DobbsJune 12, 2015
Light Kiwi Lime Angel Food Cupcakes – Ninja Recipe Book Pamphlet
Lily Giant Doggie-Face Cupcakes*, By: Kelli Austin, July 4, 2016
3 Egg Cake*, By: Cindy Transou, May 17, 2015
Ingredients:
1 cake mix
1 can pie filling
3 eggs
Directions:
Mix together. Spray multipurpose pan with nonstick spray. Turn your Ninja to 350°F and bake on rack for 1 hour 15 minutes.
Cool and eat.
** Duncan Hines butter cake and cherry pie filling is what I used.
****
3 Ingredient Apple Spice Cake + Extra’s*, By: Patrick Priest, October 28, 2015
Yum! I made the 3 ingredient apple spice cake in the ninja (I added cinnamon and chopped cook bacon). Super easy and super good.
Ingredients:
2 cans of 20 oz apple pie filling
1 box of spice cake mix
8 oz of butter
1 tsp cinnamon
Cooked bacon (2 slices) to taste, crumbled
Directions:
Layer all pie filling (bottom), sprinkle cinnamon and chopped bacon, add cake mix (on top of pie filling/middle layer) and top with butter.
Turn your Ninja to Slow Cook High for 2.5 hours.
****
3 Ingredient Blue Berry Cobbler, By: Jessica Conol
Slow cooker recipe
Ingredients:
1 stick of butter, melted
1 box of yellow cake mix (do not mix this according to the box, you only want the dry mixture in the
box)
(2) 21 oz cans of blueberry pie filling
Directions:
1. Spray the inside of your Ninja pot with non-stick cooking spray.
2. Pour the blueberry pie filling into the pot.
3. Top the blueberry pie filling with the dry cake mix.
4. DO NOT STIR.
5. Top with melted butter.
6. Cook on Slow Cook High 2-3 hours; (this is a slow cook recipe, not Ninja. I would suggest Slow Cook Low 2-3 hours for a test. It has not been fixed in the Ninja).
7. You can also leave the lid off for about 30 minutes to make the top more crisp.
8. Enjoy!
****
3 Ingredient Cookie*, By: Diana Heemstra, April 20, 2015
Here is an easy and healthy cookie
Makes 12 cookies
Ingredients:
1 ripe banana
1 cup quick oats
A handful of raisins, cranberries, nuts, mini chocolate chips...your choice of one or more of these.
Directions:
Turn Ninja to the Oven setting of 350°F.
In a bowl mix banana and oats by squishing together with your hand. Then add fruit or nuts (I used mini chocolate chips; granddaughters choice).
Drop by spoonfuls onto mini cookie sheet. Place rack in Ninja and cookie sheet on rack.
Bake for 15 minutes. Place on rack to cool. I baked 6 at a time.
Very good and very healthy!
*Added comment By: Aurelia Dougan McCollom – You can purchase a Toaster Oven Cookware set through Wal-Mart or Amazon. The 8 pieces fit perfectly in the Ninja.
****
5 Ingredients Pumpkin Cake, By: Cathy Schultz, December 5, 2014
Ingredients:
1 yellow cake mix
1 Tbs. pumpkin pie spice
1 can pumpkin
1 cup dried cranberries
½ bag dark chocolate chips
Directions:
Mix all together. Add the batter to the Ninja multipurpose pan. Place on the rack. Turn your Ninja Oven setting to 350°. Do not add water. Bake for about 50 minutes.
****
A Box Cake & Soda*, By: Angela Strickland Branch, August 22, 2015
Ingredients:
1 box cake mix
12 oz of soda (diet cherry wine was used in this recipe - but you can use coke, sun drop, 7 up, or any flavor soda)
½ tub chocolate frosting
Directions:
Mix the cake mix and soda together. Do not add any other ingredients. Grease and flour the Ninja multipurpose pan. Pour in the batter. To your Ninja pot, add 4 cups of water. Place your rack and the pan. Turn the Ninja to the Oven setting of 325°F. Set the time for 35-40 minutes. Cool, then frost. It was delicious. The cake was so good and moist.
**Next time I will just use powdered sugar or Cool Whip to lighten it up instead of frosting.
****
Angel Food Cake Mix (Betty Crocker)
This came from a member: (She only poured ½ of the batter into the Ninja baking pan)
Ingredients:
Angel Food cake mix (Betty Crocker)
20 oz can of Dole Crushed Pineapple with all juices
Pam
350° for 30 minutes
Directions:
Preheat Ninja while mixing ingredients. Take a box of Angel Food cake mix. DON'T follow cooking instructions on back. Put dry cake mix in large bowl and one, 20 oz can of Dole Crushed Pineapple with all juices. Stir slowly by hand (I used a spatula). Watch it start to expand! Make sure all dry mix is combined. Place 4 cups of water into the Ninja pot, wire rack and baking pan on the rack. Place lid. Use a toothpick to check for doneness. She stated it was very sweet and moist. She also stated: The Ninja did not turn it brown, but cooked it and it was amazingly moist and sweet with the crushed pineapple.
****
Apple Cake*, By: Beverly Huffman Allen, April 11, 2015
Ingredients:
2 eggs
1¾ cups sugar
2 heaping tsp. cinnamon
½ cup oil
6 medium apples
2 cups flour
2 tsp baking power
Directions:
Preheat oven to 350°. Mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl. Mix flour and baking powder and add to the bowl. Mix well until all the flour is absorbed. Pour into your multipurpose pan and place on the rack in the Ninja. Bake on Oven setting of 325° for 2hours. I used the dry bake method. Yes, it took 2 hours. Lol
**Added comment by: Louise Moore* Yum! Thanks for the recipe. I steam baked your recipe with 4 cups of water in the bottom and it took just over an hour. * Louise also has a photo*
****
Apple Cobbler, By: Lollis Fam, October 11, 2014
Ingredients:
2 cups of apples, diced
2 cups of milk
2 cups of sugar
2 cups of flour
2 tablespoons of butter, melted
A little cinnamon and vanilla
Directions:
Mix ingredients, (except apples) and pour into the multi purpose pan. Push apples into the mixture. Turn the Ninja to Oven setting, 350°F for 25 minutes. It was very moist.
Added comment - Also you may not need 2 cups of sugar. It seems like a lot but I haven't tried or with less. You can do the same with Peaches except maybe not the cinnamon.
****
Apple Crisp*, By: Lisa Glisson-DeVinney, March 23, 2015
Ingredients:
2 cans apple pie filling
½ cup melted butter
1 box yellow cake mix
4 Tbs. sugar
2 Tbs. cinnamon
Directions:
Spread apple filling on bottom of Ninja. Mix dry ingredients and butter together. Place crumbly mixture on top of pie filling. Plug steam vent with Reynolds wrap and bake on Oven setting of 300° for 30 minutes. (plugging the vent made it crunchy when cooled with the lid off for 10 minutes. It turned out great:)
****
Apple Crumble*, By: Christina Stadler, October 20, 2016
Worked perfectly fine!!
Ingredients:
4 apples, peeled and chopped
1 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
Crumble:
1 cup flour
1 cup oats
1 cup brown sugar
½ cup butter
1 teaspoon cinnamon
dark chocolate sprinkles
Directions:
Mix the apples, brown sugar, flour, and cinnamon together. Add to the Ninja pot. Mix the crumble and sprinkle on top. Turn the Ninja to Slow Cook High for 2 hours.
****
Apple Dump Cake*, By: LeAnn Gonsalves Nieves, June 10, 2015
*1 can Apple pie filling –or use fresh apple instructions
1 box yellow cake mix
1 stick butter, melted
*Apples in microwave:
4-5 cups of sliced apples
2/3 cup sugar or sweetener of your choice
½ teaspoon ground cinnamon
2 tablespoons flour
Soak apples while you are peeling. Drain the apples and stir in sweetener, cinnamon and flour. Stir to coat. Cook uncovered in microwave for five minutes.
Directions:
Place the canned or cooked fresh apples in the multipurpose pan.
Top with dry cake mix. Pour melted butter over top, making sure to cover top with butter as much as you can. Place your rack and the cake on the rack. Turn your Ninja to the Oven setting of 350°F. for 1 hour. You are dry baking.
****
Apple Dumplings*, By: Joanna Tuttle Hatten, Recipe By: Garrick Stolz, May 1, 2015
Ingredients:
2 whole Granny Smith Apples
2- 8 oz. cans Crescent Rolls
2 sticks butter
1½ cup sugar
1 teaspoon vanilla
cinnamon, to taste
1- 12 oz. can Mountain Dew Soda – or Sprite
Directions:
Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in your buttered multipurpose pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew or Sprite around the edges of the pan. Sprinkle with cinnamon. Place the Pyramid mat in the pot. Add your pan. (if you do not have a pyramid mat, place on the rack). Turn your Ninja to the Oven setting of 350°F and bake for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
I wanted the tops crispy so I did used my regular oven on broil for 2 minutes at the very end!!! They were delicious!!! Served warm with vanilla ice cream!!
WARNING: Prepare this dish at your own risk. It is beyond imaginable.
****
Apple Loaf Cake*, By: Sherry Pierce Henry, April 11, 2015
As a new Ninja owner I thought this turned out well. It is an Apple Loaf Cake. Recipe: Preheat Ninja to 300°F Oven setting. Butter pan (I use real butter to do this since mine was not a non stick loaf pan) I used a silicone rack to set pan on. While Ninja is heating beat 2 eggs with 1½ cups sugar. Add ½ cup (any kind) applesauce with 1 Tbs. olive oil. Add 3 apples. (I used Fuji) peeled and chopped fine. Add 1½ tsp cinnamon with a pinch of apple pie spice (optional). Mix in 2 cups self rising flour and a pinch of baking powder. Mix well. It should be a bit thicker than cake batter. I did this without a mixer. You can add ½ cup chopped pecans or raisins but they are optional. I dry cooked on 300°F for 2 hours. Take out and put on a rack to cool. Let cool a bit before slicing, makes it easier.
****
Apple Tarts*, By: Randall McGouirk, May 31, 2016
Ingredients:
1 frozen box puff pastry
4 apples, cored and sliced
1/3 cup sugar with cinnamon
Half lemon, squeezed
caramel sauce, optional
Directions:
Let puff pastry thaw out. Use one piece cut in half. Mix sliced apples, lemon juice and cinnamon sugar into bowl coating apples fully. Arrange apples on puff pastry. Put 1 pastry in the Ninja on the Oven setting of 400°F, for 20 minutes. Remove and cool. Optional: Drizzle warm caramel sauce over pastry.
****
Baked Apples*, By: Dawn Marie Schneider-Malecek, - Cross Posted in Fruits
All I did was cut up apples, sprinkled brown sugar to cover all apples, then sprinkled with cinnamon to cover brown sugar. Oven 400° for 30 minutes in the multi purpose pan on rack with 3 cups of water under the rack. It may cook quicker but I kept lifting the lid to stir it to check if it was done...mainly because it smelled so yummy and I was hoping it was done:
****
Baked Cinnamon Apples, By: Aurelia Dougan McCollom, - Cross Posted in Fruits
This simple spiced apples recipe is great for breakfast, a warm and yummy side, or served a top pork. If you can't find McIntosh apples, substitute another baking apple such as Rome or Gala, or try a crisp, tart green apple such as Granny Smith.
Ingredients:
4 McIntosh apples, peeled and sliced (about 2 lb.)
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons water
1 tablespoon butter
Toss together first 4 ingredients in a large zip-top plastic bag, or a sealed bowl, tossing to coat apples.
Cook apple mixture, 2 Tbs. water, and 1 Tbs. butter in your Ninja on Stove Top Medium, stirring occasionally, until apples are tender.
** If you would like more juice, increase your mixing ingredients.**
****
Baked Custard For Two*, By: Sue Horn Reardon, September 17, 2014
Ingredients:
1 Egg
1 cup of Milk
3 tablespoons Sugar
¾ teaspoon Vanilla Extract
1/8 teaspoon Salt
1/8 teaspoon Ground Nutmeg
Directions:
In a bowl, lightly beat egg. Add milk, sugar, vanilla and salt. Pour into an ungreased dish (I used a 24 oz French White Corelle dish). Sprinkle with nutmeg. Set Ninja on Oven setting at 350° degrees and place custard dish on a low rack, the Ninja rack, or the Pyramid mat, and add hot water to just ½ inch up the side of the dish. Cook for 40 minutes. The water may boil and splash into the custard a little, but that is ok. Cool and refrigerate! Delicious!!
This recipe is a definite keeper.
****
Baked Drunken Apples*, By: Randall McGouirk, October 31, 2018
Ingredients:
7 medium sized apples cored halfway (doesn’t matter type of apple)
1 cup ginger ale soda
1 cup brown sugar
1/3 cup raisins
1/3 cup walnuts (chopped)
½ cup whiskey
Cinnamon - to taste
Directions:
Core apples half thru not all the way.
Poach apples in the Ninja.
Mix brown sugar, raisins and walnuts together: stuff into the apples (use leftovers for sauce.)
Pour whiskey and ginger ale together. Add remaining sugar, raisin & walnut mixture and mix.
Pour over the apples.
Sprinkle the apples with cinnamon
Turn the Ninja to Slow Cook Low. Cook for 5.5 hours
House will smell delicious and your apples will be perfect.
****
Baked Rice Pudding, By: Ellen Vliet
Here's a Great Rice Pudding Recipe for the Ninja 3-in-1
Walp’s Family Restaurant Cookbook - Yields 12 Servings
Ingredients:
½ cup Raisins, pit in cool water to soak
1 cup Uncooked Carolina Rice
1½ cups Sugar
2 quarts, + 1 pint of milk (I used a less)
1 pinch Nutmeg
1/8 tsp Salt
Directions:
Combine above ingredients and “bake” uncovered in 250° degree, for about 1 hour (to desired thickness). Stir every 10 to 15 minutes to prevent rice from sticking to bottom of Ninja and from scorching on top.
¾ cup Milk
2 Eggs
cinnamon
Mix and stir into above rice mixture for last 10 minutes of baking. After removing rice pudding. Sprinkle with cinnamon. Drain the raisins that have been soaking and add them to the rice pudding. Cool to room temperature and refrigerate. Serve with whipped cream topping.
Note: Raisins are optional
ENJOY!
****
Banana Cupcakes; 2 Ingredients*, By: LeAnn Gonsalves Nieves, December 2, 2014
Ingredients:
3 large bananas, or 4-5 small ones
1 box of cake mix, (yellow or any flavor)
Optional additions:
½ teaspoon cinnamon
Nuts
Directions:
Set your Ninja to temperature stated on cake mix box. Usually 350°F. (I let it preheat while I was mixing the batter)
Mash the bananas. Add the cake mix. (No other ingredients)
Stir. (Batter will be thick like a dough I used my Ninja blender). Pour into cupcake pan, ¾ full. Place on rack. Place the lid and bake 20 minutes. Makes 18 cupcakes.
****
Betty Crocker Salted Caramel Cookies*, By: Susan Graeber Lopezarreola, March 15, 2015
I made cookies in the Ninja. Instructions were followed as directed on package for mixing. I adjusted the temperature to 350°F, instead of the 375°. Then baked about 12 minutes and turned out wonderful!
****
Black Bean Brownies #1, By: Dixie Upchurch
There is really not that many black beans in this but when I saw it on America Now I knew I had to try it....
4 Points Plus, Serves: 24
Ingredients:
½ cup canned black beans, rinsed and drained
¼ cup black coffee, strong
½ cup unsalted butter
4 oz bittersweet chocolate
4 large eggs
1¼ cups sugar
1 tsp vanilla extract
1/8 tsp table salt
1 cup all-purpose flour
Directions:
Preheat Ninja to 350ºF. Coat the Ninja pan with cooking spray; & plug the vent w/foil. In a blender or mini food processor, process beans with coffee until smooth; set aside. Melt butter and chocolate in microwave on half power stirring often.
Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed. Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean. I baked for 20 minutes then unplugged for 10 minutes before removing to a cooling rack. Original recipe called for 9x13 pan but these came out a nice thickness. Try topping w/vanilla ice cream.
****
Black Bean Brownies #2, By: Barb Ruiz Rizzio-Meyer
Ingredients:
15 oz can undrained black beans
1 box brownie mix
Directions:
The recipe I had called for one 15 oz can undrained black beans, (Puréed the whole can, no draining,) and 1 box brownie mix; follow the directions for baking on the brownie box. Not Steam Baked. My recipe was from snack girl for undrained beans.
****
Black Bean Brownies #3*, By: Belinda Wall, June 4, 2014
Ingredients:
1 box brownie mix
1- 15 oz can of black beans
Directions:
Well its way too easy. All you do is buy a brownie mix and a can of black beans. You rinse black beans and put them back in the can. Add water to just cover beans and put them in a food processor. When Pureed, add to brownie mix and bake. I did the Steam Bake with 2½ cups of water for 25 minutes. WARNING: these are chewy brownies, not cake like. That’s all there is, nothing else!
It's 350° for metal or glass. And grease the pan. You can use the sugar free brownie mix also, then its only 103 calories per brownie.
****
Blueberry-Lemon Cake*, By: Belinda Wall, June 10, 2014
Ingredients:
pint of fresh blueberries
2 Tbs. Lemon juice
2 Tbs. Grated lemon peel
1/3 cup Splenda Brown sugar
2 eggs
2 Tbs. coconut oil (or any cooking oil)
1 tsp. baking powder
1 cup Chobani non fat plain Greek yogurt
1 teaspoon of vanilla
2 cups Bisquick baking mix
PAM cooking spray
Splenda
Directions:
In a bowl combine the pint of fresh blueberries, Lemon juice, lemon peel, and brown sugar. Stir and let sit.
Add the eggs, coconut oil (or any cooking oil), baking powder, yogurt, vanilla, and Bisquick. Pour into pan sprayed with cooking spray. Pour 4 cups of water into the pot. Turn your Ninja to Oven setting of 350° and steam bake on rack for 30-40 minutes. Test for doneness. When done I took some regular Splenda white sugar, and put it in a bullet to grind to powder and sprinkled it on top. This was easy, very moist, yummy and rose very high! Thank you, Kathleen Valentine Great recipe! — feeling proud. So light and fluffy it is amazing!
****
Blueberry-Lemon Cake, By: Kathleen Valentine, June 6, 2014
Ingredients:
pint of fresh blueberries
2 Tbs. Lemon juice
2 Tbs. Grated lemon peel
1/3 cup brown sugar
2 eggs
2 Tbs. coconut oil (or any cooking oil)
1 tsp. baking powder
1 cup vanilla Greek yogurt
1 cup low carb baking mix (or regular), (Bisquick, or Jiffy, type mixes)
1 cup buttermilk baking mix
PAM cooking spray
Directions:
I have to write this down before I forget it because it was FABULOUS!!!
In a bowl combine the pint of fresh blueberries, lemon juice, lemon peel, and brown sugar. Stir and let sit.
Add the eggs, coconut oil (or any cooking oil), baking powder, yogurt, baking mix (or regular), and buttermilk baking mix (you can use all baking mix if you prefer.) Pour into pan sprayed with cooking spray. Pour 1 cup of water into the pot. Turn your Ninja to Oven setting of 350° and steam bake on rack for 30 minutes. So light and fluffy it is amazing!
**Added comments by: Kathleen Valentine - The buttermilk baking mix that I used came in a gift box that I got for Christmas (Pioneer Brand) but I've seen Jiffy Buttermilk Biscuit Mix in the store here. You can also buy dried buttermilk in a can to add to regular baking mix. I love that buttermilk taste so I always have a can of Saco Buttermilk on hand.
Mary Jane Trombino Corey I must be living in a cave. I always buy fresh buttermilk when baking..the dried buttermilk would be so much easier.
Kathleen Valentine - Mary Jane, I like it because I never need a whole quart of it so it goes bad before I use the rest. The Saco brand is very, very good.
**Added comment on baking by: Lisa Parker - It WAS fabulous! Thank you Kathleen, Aurelia -- I "dry baked" it for the first 15minutes by mistake, then "steamed" for another 20minutes. I flipped it over, sprinkled w/ powdered sugar and cinnamon, and served with vanilla bean. Yummm!
****
Blueberry Lemon Thyme Crisp*, By: Randall McGouirk, August 11, 2015
Ingredients:
1 cup of fresh blueberries
5 tsp Sugar
1 lemon
5 tsp Thyme
Corn starch
Pre-packaged Blueberry granola
Directions:
Combine blueberries, sugar and thyme into a small saucepan. Cook until well combined. Add corn starch to thicken. Spray baking pan or oven safe baking dish with Pam and pour in the ingredients. Place granola into a bowl and add 5 pieces of butter. Combine with hand completely until crumbly. Pour over blueberries. Place in the Ninja on the Oven setting of 350°F, for 40 minutes. Serve with ice cream.
****
Blueberry Oatmeal Bake*, By: Sandra Autry Campbell, January 31, 2015
Ingredients:
Cooking spray
¼ cup butter melted
½ cup packed brown sugar
1 medium egg
1 tsp vanilla extract
¾ cup quick oats
½ cup all purpose flour
1/8 tsp salt
¾ cup fresh or frozen blueberries – (I was out; I used blackberries)
2 cups water for steaming in Ninja
Directions:
1. Spray multi-purpose pan with cooking spray and set aside. Stir butter, brown sugar, egg, and vanilla in bowl. Now add your oats, flour, salt, and blueberries. Stir until well combined
2. Pour into pan next add your 2 cups water to your Ninja and set on rack
3. Set oven at 400°F for 40-45 minutes cover and cook till set in center and lightly browned at edges
This is my first time making this so if you want to tweak it go ahead.
****
Blueberry Oatmeal Bars, By: Mary Director
This Ninja is proving me wrong that healthy can taste good. With a low amount of sugar, flour and fat these bars are for the purist at heart. They are delicious bites of oats & blueberries; pure & wholesome of the goods inside. :-) These are NOT a sweet bar, but for more for those who are eating healthy and want to cut back on calories, sugar and fat. I look forward to making them again and adding some spice, along with trying it with different berries too. Recipe is from my Ninja Cooking System cookbook. I do not know how this would turn out in the oven as it is steam baked.
Cook time: 45 Min Prep time: 10 Min Serves: 6
Ingredients:
cooking spray
¼ cup butter, melted
½ cup packed brown sugar
1 medium egg
1 tsp vanilla extract
¾ cup quick oats
½ cup all purpose flour
1/8 tsp salt
¾ cup fresh or frozen blueberries, mine were thawed out
2 cup water for steaming baking in ninja
Directions:
1 Ninja Cooking System to steam bake your bars.
2. Spray multipurpose pan with cooking spray and set aside. Stir butter, brown sugar, egg, and vanilla in a medium bowl. Now add your oats, flour, salt and blueberries. Stir till well combined.
3. Pour into pan. Next, add your 2 cups of water to your Ninja and set the rack down inside. Place your multipurpose pan on the rack.
4. Set to Oven at 400° F. for 40 - 45 minutes. Cover & cook till set in center & lightly browned at edges. ~~~Steam cooked bars to perfection.~~~~
5. Remove pan from Ninja, place on a cooling rack for about 10 minutes or so.
****
Bread Pudding*, By: Eileen L Kanter-Pena, April 20, 2015
Made my Grandmother's bread pudding recipe. Cannot wait to try this.
Ingredients:
3 cups milk
¼ tsp salt
2 cups soft bread crumbs
3 or 4 eggs, beaten
1 Tbs. butter
1 tsp vanilla
½ cup sugar
½ cup raisins, cherries or cranberries
Directions:
On your range top or microwave, heat the milk until hot; but not boiling. To a bowl, add day old bread cubes and butter. In another bowl add sugar and salt to beaten eggs. Pour over bread. Gradually add heated milk. Stir gently. Add raisins or cherries and vanilla. Stir gently. Pour mixture into a greased 2 qt. baking dish. (I used a bread pan). Add 3-4 cups water to the pot. Place the rack and turn your Ninja to Oven setting of 350°F for 1 hour, or until set. It was so good. My mother would serve it with sweet cherries on top.
****
Bread Pudding*, By: Trinnette Washington, January 26, 2015
Ingredients:
6 slices of day old bread or cinnamon raisin bread (toasted)
4 eggs, beaten
2 cups of milk
2 Tbs. butter or margarine, melted
1 tsp cinnamon
1 tsp vanilla extract
¾ cup sugar
½ cup raisins (optional if you used the cinnamon raisin bread)
Directions:
1. Preheat on oven setting to 350°F
2. In a bowl break up the bread into small pieces and drizzle the melted butter over the bread and set aside. You can add the raisins to the bread at this time if needed.
3. In another bowl, combine the remaining ingredients and mix well.
4. Dump the bread and butter into the crock and pour the well mixed liquid over the bread until well saturated.
5. Bake for 45 minutes at 350°F or until the bread has a sponge-like consistency.
I used 4 -10.5 oz ramekin cups but only 3 could fit in the crock on the wire rack at a time and there was some settling once it cooled but if you're baking it in the crock itself, it should turn out great as well. Bon appetite!!
****
Bread Pudding, By: Brandi Gray
Ingredients:
5 eggs, beaten
3½ cups milk
2 teaspoons vanilla
2 Tablespoons (yes!) ground cinnamon
½ teaspoon salt
6 cups plain bread crumbs (or more to make mixture as thick as cooked oatmeal when mixed with all ingredients)
¾ cup packed brown sugar
1 Tablespoon butter or margarine, melted
½ cup raisins (optional)
One mashed or sliced banana (optional)
Directions:
Mix all ingredients together until bread crumbs are thoroughly wet, and mixture is smooth like thick oatmeal. Place mixture in your generously greased Ninja. Cook on high for 4 to 5 hours, (I would check @ 4 hours) or until a knife inserted in center comes out fairly clean.
(This recipe is for a Slow Cooker, but since the Ninja has a vent, you probably don’t need to “crack” it. Use your own judgment. NOTE: For the last ½ hour of cooking, lift the lid a "crack" by putting a spoon or fork between it and the pot, to let the excess moisture escape; otherwise you will have a clear liquid all around the bread pudding.)
****
Pudding with Vanilla Sauce*, By: Connie Eastman Lewis, April 9, 2015
Ingredients:
2 eggs, slightly beaten
2¼ cups milk
3 cups of 1" day old bread cut into cubes. (I had made a loaf of bread a few days ago and it worked great for this.)
½ cup brown sugar
½ tsp. cinnamon
1 tsp. vanilla
¼ tsp. salt
½ cup seedless raisins
Directions:
Beat 2 eggs slightly and add milk. Pour this over day old bread. Stir in brown sugar, cinnamon, vanilla, salt and seedless raisins. Pour into the multipurpose pan. Place the rack in your Ninja and place the multipurpose pan. Bake on Oven setting 350° degrees. Do Not Add Water. Bake for 50-55 minutes. Vanilla Sauce:
½ cups sugar
1 Tbs. cornstarch
1 cup of boiling water
2 Tbs. butter, few grains of salt, and 1 tsp. vanilla
Combine sugar with cornstarch in a pan. Add boiling water gradually, stirring constantly. Boil 5 minutes stirring often. Remove from the stove and add butter, salt and vanilla. Makes 1 cup.
****
Brownie Brittle Yellow Cake*, By: Vicki Snyder Catlin, April 11, 2015
Just finished up my first regular cake in my Ninja!!
Yellow cake mix. Mix as directed, but since I am using the steam bake method, decrease the oil by ½. Pour almost ½ of the batter into the multipurpose pan. Next, a layer of the brownie brittle (from Sam’s Club), then pour the remainder of the mix. I used Chocolate Fudge Frosting. I can't wait to dig in!
I used the steam baking method. Place the multipurpose pan on the rack and place in the Ninja. Bake using the Oven temperature state on the box, 30-40 minutes. It was really good!!
****
Brownie Cupcakes with Peanut Butter Oreo Centers*, By: Ron Jefferson – Cooking On The Truck, September 13, 2014
Ingredients:
Oreos
Peanut Butter
Box of Brownie Mix
Directions:
Turn your Ninja to Oven setting of 350° and let it preheat while you are making the brownies and assembling the cookies.
Make brownie mix according to box. (If using the steam bake method, decrease oil by one half, if oil or fats are needed.)
Take two Oreos and stack them with peanut butter (A layer in the middle and on top). Place the stack in a silicone cupcake cup. Pour brownie mix over each cookie stack. Add 2 cups of water to the Ninja or you can cook with heat only; your preference. Place your rack. Place cupcake cups on the rack and bake for 20 minutes or until cooked. (If using Betty Crocker Fudgy, be sure not to over-cook!) Remove and set to cool. Enjoy!
****
Brownies*, By: Lauren Scerbak, April 21, 2020
Ingredients:
1 boxed brownie mix
4 cups water, for the pot
only us ½ oil stated on the box
Directions:
Follow the brownie directions as stated, escept use only half the oil when mixing. Pour the batter into the prepared multipurpose pan.
Add 4 cups of water to the Ninja pot. Place the roasting rack in the Ninja. Add the multipurpose pan.Used the rack and the pan.
Select Oven with a temperature of 325°F for about 35 minutes.
Served best warm with ice cream!!
****
Brownies*, By: Aurelia Dougan McCollom
You need to use ½ of the amount of oil and you steam oven bake... the temp on the box, 325°F. Be sure to put in 4 cups of water to start. (It’s 1 cup water for every 10 minutes of baking). You may need to add more water towards the end. I think they bake for about 25-35 minutes. Test for doneness as directed on box. They come out very moist and really, really good!
**Use the temperature for a “dark” pan. It is usually 325°F.
*Added comment and photos* by: Tracy McCollom Giles - I wanted to share my alteration to the brownie ingredients.
I put the 2 eggs in the bowl and the brownie mix, I went to put oil and I didn't have any, it calls for 2/3 cup on box but you’re supposed to half it, so I put 1/3 cup water in replace of oil and the ¼ cup water the box calls for. I baked at 350°F., for 25 minutes. Add 4 cups of water to the pot.
I've used name brand brownie mixes, but the Aldi brand believe it or not comes out really moist and yummy, it's cheaper also. It came out so moist you almost couldn't tell it didn't have oil. Plus, it is healthier for you.
Don't forget your glass of milk!
****
Brownies from Scratch*, By: Gina Groznik Steiner, June 19, 2015
I didn't see any recipe for brownies made from scratch so here it is! My kids said they were the best ever!
¼ cup oil
1 cup white sugar
1 tsp. Vanilla
2 eggs
½ cup all-purpose flour
1/3 cup cocoa powder
¼ tsp. baking powder
¼ tsp. salt
½ cup chocolate chips (optional but awesome!)
Directions:
As you assemble your ingredients, add 3 cups water to your Ninja & and turn to the Oven setting of 325°F. Grease the multipurpose pan.
In a medium mixing bowl, mix oil, sugar, & vanilla. Beat in eggs. Combine flour, cocoa, baking powder, & salt in small bowl & gradually stir into mixture until blended. Stir in chocolate chips then spread into pan. Place your rack and the pan. Bake 20-25 minutes. Let cool & enjoy!!!
****
Brownies (2 Ingredients & Ooey Gooey), By: Cathy Schultz, July 24, 2018
Ingredients:
1 can (15 oz.) sliced fruit in light syrup
1 box brownie mix – any brand (I used a store brand)
Directions:
Add the juice and fruit into a bowl. Using a whisk, break up your fruit. (I used pears.) Add the brownie mix and stir with spatula until mix is wet. Spray or grease the Ninja multipurpose pan, or similar size oven safe pan or dish. Pour in the batter and smooth it out evenly.
Turn your Ninja to the Oven setting of 350°F and bake for 1 hour.
Added comment - It was fantastic super-rich dessert. You may want to watch your portions. Due to moisture content I would suggest that it be refrigerated so it doesn't mold.
****
Butterscotch Blondies*, By: Jill Silvius, March 27, 2015
Ingredients:
1 cup all-purpose flour
1¼ cups packed brown sugar
1 teaspoons baking powder
¼ teaspoon salt
5 tablespoons unsalted butter
3 large egg whites
Directions:
1. Place the butter in pot over Stove Top Medium/High heat. Cook 6 minutes or until lightly browned, stirring often. Pour into a small bowl and let cool. Wipe out pot.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add the egg whites to the butter and whisk together (make sure the butter is not hot or it will cook the egg whites!!) Pour the butter mixture into the flour mixture and stir just until everything is all combined.
4. Spread the batter evenly into the multipurpose pan. Heat the Ninja on Oven mode to 325 degrees F. I used my Pyramid Pan to elevate and prevent burning.
5. Bake 45-50 minutes, or until a toothpick inserted into the middle comes out clean. Cool, then slice and EAT.
**added comment by: Aurelia Dougan McCollom – The pan was set into the pot on the Pyramid mat, not the rack. Place the pan on the rack if you do not have the Pyramid mat.
****
Cake Mixes - Betty Crocker, Duncan Hines, etc., By: Aurelia Dougan McCollom
Follow the instructions on the box in mixing, except if Steam Baking, decrease oil or fats by ½. If you with to just oven bake, do not decrease. Prepare the multipurpose pan as directed on the box. For Steam Baking, pour 3-4 cups of water into pot. Place your rack and multipurpose pan on the rack. Place lid. Turn your Ninja to 325°, about 35-40 minutes. Test for doneness and adjust your time. Cake mixes are all different.
*****
Can A Whole Box Cake Mix be used in the Ninja?
Yes. I make box cakes all the time. You only have to use half the amount of butter or oil it asks for. For a box cake just follow the recipe of the box. Half of one third of a cup is one sixth of a cup. There are two easy ways to get one sixth of a cup: you can either fill a one third cup measure halfway, or you can measure out two and two thirds of a tablespoon. Be sure to add 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. It’s usually 4 cups of water. Turn your Ninja to 325°, about 35-40 minutes. Test for doneness and adjust your time. Cake mixes are all different.
****
Can't Leave Alone Bars*, By: Bonnie Smith, August 18, 2015
Ingredients:
1 package white cake mix - (yellow was used in this recipe)
2 eggs
1/3 cup oil
1 can sweetened condensed milk
1 cup chocolate chips
¼ cup butter or margarine, cubed
Directions:
Turn your Ninja to 325°F while you are preparing the ingredients, to heat it up. Combine dry cake mix, eggs and oil. With floured hands, press ¼ of the mix in one Ninja multipurpose pan that has been sprayed with PAM. Pour another ¼ into another multipurpose or similar size oven proof baking dish. Set aside.
In a microwave safe bowl, combine the condensed milk, chocolate chips and the butter. Microwave on high 45 seconds. Stir and continue to microwave until smooth. Pour half into each pan to cover crust. Drop teaspoons of the remaining batter on top evenly between the two pans.
Place your rack in the Ninja pot and place the pan. Bake for 30-35 minutes. Test. Cool before cutting.
This may fit in one pan, but I was worried the chocolate would be too thick. Plus using two pans gives you more servings, lol.
****
Caramel Apple Crisp, By: Cathy Schultz, October 15, 2014
Prep Time 20 min • Total Time 1 hr 10 min • Servings 12
Ingredients:
1 pouch Betty Crocker™ Oatmeal Cookie Mix
½ cup butter or margarine, melted
5 to 6 large apples, peeled, coarsely chopped (about 6 cups)
1 cup caramel topping
2 teaspoons ground cinnamon
Directions:
Heat oven to 350°F. Spray bottom and sides of the multi-purpose pan with cooking spray.
In large bowl, stir cookie mix and melted butter until crumbly; set aside.
In another large bowl, toss apples, ½ cup of the caramel topping and the cinnamon. Spoon into baking dish; sprinkle with cookie mixture.
Bake 35 to 40 minutes or until topping is golden brown and apples are tender. In small microwavable dish, microwave remaining ½ cup caramel topping uncovered on High 20 seconds. Drizzle over crisp. Serve warm
**Basically the recipe will make 2 of the multi-purpose pans.
It was too big for either of the dishes I have for the Ninja so I split it ½ and baking it @ 350* for 45 minutes. Changed the recipe a little didn't use the caramel sauce, add ½ cup dried cranberries that I had soaked in water and the oatmeal cookie mix had chocolate chips in it. Right now the Corelle dish is sitting on the pyramid mat in the Ninja, so we will see.
I don't think this really needed the extra sweetness of the caramel sauce. I baked for 1 hour and it is delicious.
****
Caramel Baked Apples*, By: Scott Schroeder, - Ninja Recipe Book - Cross Posted in Fruits
Ingredients:
6 medium apples (about 3 pounds), cored
12 vanilla wafer cookies, finely crushed
¼ cup butter, melted
3 Tbs. raisins
½ tsp. ground cinnamon
2 cups water
¼ cup packed dark brown sugar
18 caramels, unwrapped
Directions:
Remove 1 strip of apple peel about 1 inch from the top of each apple. Stir cookie crumbs, 2 Tbs. butter, raisins, and cinnamon in bowl. Stuff about 1 Tbs. cookie crumb mixture into each apple.
Stir water, brown sugar, and remaining butter in crock. Place roasting rack into crock. Place stuffed apples on rack. Set Oven to 350° for 30 minutes. Cover and cook until apple are tender, checking for doneness after 10 minutes of cooking time.
Carefully remove apples and rack from crock. Add caramels to liquid in crock. Set to Stove Top Medium. Cook uncovered 5 minutes or until caramels are melted and mixture is smooth, stirring constantly with wooden spoon. Drizzle 2 Tbs. caramel sauce over each apple.
****
Caramel Sauce*, By: Allana Robinson, February 3, 2019
Ingredients:
1 cup butter
4 cups granulated sugar
2 cups light corn syrup
2 cans (24 ounces in total) evaporated milk
1 teaspoon vanilla extract
Other things needed:
2.75 quart container (with lid)
Parchment paper (can heavily butter down the container instead)
Candy thermometer
Recipe:
Add 2 sticks butter, sugar, and corn syrup and cook on low heat.
Stir until mixture begins to boil (5-15 minutes).
Gradually add the evaporated milk, one can at a time (each can takes 10-20 minutes) - you must slowly add it, while stirring constantly + the mixture must maintain a constant boil.
Stir the mixture constantly, scraping the sides of the Ninja occasionally until it reaches a firm ball stage (about 238°F on a candy thermometer). Alternate way to check consistency: Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
Once the caramel sauce reaches 238°F or the firm ball stage, remove the Ninja pot from the cooking element & stir in vanilla.
Into a container that is either heavily buttered or lined with parchment paper, pour in the caramel sauce.
Refrigerate overnight or until hardened.
If you like your caramel soft, prior to consuming, let caramel sit at room for a few minutes.
****
Caramel Sauce*
Been doing this for years! My mother taught it to me! Unopened can of sweetened condensed milk + 3 hours on low (completely submerged in water) in the crock pot + cool down in the fridge = Caramel! This is the best caramel I've ever had, let alone made! It's so easy! Need to try this!
Another version by: Bonnie Smith I put cans in cover completely with water put cover on, turned to Stove Top High. Bring to boil, turn to Stove Top Low 3 hours. Check them periodically to be sure they stay covered with water. Add water if needed. Turn off the Ninja. Remove carefully.
****
Carnival Funnel Cake*, By: Jennifer Parker, June 23, 2015
Ingredients:
3 eggs
¼ cup sugar
2 cups milk
3 2/3 cups flour
½ tsp salt
2 tsp baking powder
Vegetable oil, for frying
Directions:
Beat the eggs & sugar together. Slowly add the milk. Beat. Add the dry ingredients. Beat until smooth & creamy.
Pour batter into a funnel, covering the hole with your finger. In your Ninja add 2" of oil. Turn your Ninja to Stove Top High and heat.
When the oil becomes hot, move your hand over the pot & slowly release your finger so the batter can start cooking. Move the funnel around to make designs.
Brown both sides, (about 2 minutes per side). Immediately remove and drain on paper towels.
Top with confectioner’s sugar and serve.
****
Carrot Cake Minis*, By: Randall McGouirk, March 24, 2015
Ingredients:
1 box Carrot cake mix
4 carrots (chopped finely)
Directions:
Follow instructions on cake box (instead of using 1/3 cup oil, use 1 small single serve container applesauce). Mix in chopped up carrots. Spray Pans with Pam. Pour 4 cups water into Ninja and place the rack inside. Fill mini pans with carrot cake mix and place into Ninja on the rack. Set to Ocen temperature of 350°F and bake for 1:15 hours/minutes. Once done, take out of Ninja and place onto plate. Grate carrot over cake and sprinkle with powdered sugar. Serve.
****
Carrot Cake, Ninja Recipe Book
I just finished making a carrot cake... steam bake... delish...
Duncan Hines carrot cake mix....
3 eggs /should have used 2...
¼ cup unsweetened applesauce
1 cup hot water to soak the carrot and raisin mixture (directions on box just different amounts) and
¼ cup chopped walnuts ...
mix by hand spray cake pan with baking spray... set oven for 350° for 35 minutes... 4 cups water in the bottom of pan....
soooooooooooo moist... debating on whether to add the cream cheese frosting... it tastes great plain.. I should have made them muffins instead of cake. The frosting is
8 oz cream cheese softened
½ cup buttered soften and
about 4 cups of confectioner’s sugar(powdered sugar) beat cheese and butter until fluffy then add sugar gradually until desired consistency... taste and then spread on cooled cake...
****
Cheesecake, Ninja Recipe Book
Prep time: 15 minutes
Cook time: 55 minutes
Serves 8 - 10
What you will need:
Ingredients:
½ cup graham cracker crumbs
2 tablespoons melted butter
1 tablespoon of sugar
¼ cup sugar
1½ 8-ounce packages cream cheese (12 oz total), softened
2 eggs
½ cup of sour cream
1 teaspoon vanilla extract
4 cups water
The recipe calls for a 6 inch round pan but I didn't have one so I used a loaf pan.
Direction:
Stir graham cracker crumbs, butter, and 1 tablespoon sugar in bowl. Press mixture into bottom and sides of pan. Use your fingers, it’s easier!
Beat cream cheese with ¼ cup sugar in bowl with electric mixer until smooth.
Beat in 1 whole egg and the whites from the second egg and 1 teaspoon of vanilla extract.
Mix in ½ cup of sour cream.
Pour batter into prepared pan.
Pour 4 cups water into pot.
Place roasting rack into pot and place filled cake pan on rack and cover with lid.
Set Oven to 325°F for 55 minutes. Do not lift lid during cooking.
Check center of cake after 50. If done, turn the Ninja off. If not, let it cook for 5 more minutes.
Remove pan from pot, let cool.
Cover and refrigerate at least 4 hours or overnight.
Top with favorite fruit topping and enjoy!!
****
Cheesecake Brownies*, By: Allana Alla Robinson, June 26, 2016
**I found this recipe on the food network website and was amazed at how yummy and easy it was to make.
**this is a dry bake recipe
Cheesecake Ingredients:
8 ounces reduced-fat cream cheese
1/3 cup sugar
½ teaspoon vanilla extract
1 large egg
Brownie Ingredients:
2 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter
2 tablespoons canola oil
1 cup all-purpose flour
½ cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon salt
¾ cup packed dark brown sugar
¼ cup granulated sugar
½ cup low fat buttermilk
2 large egg whites
2 teaspoons vanilla extract
Additional Ingredients:
Cooking Spray
Aluminum foil
Prep:
Cheesecake mixture: In a medium bowl and using an electric mixer or automatic mixer, beat the cream cheese until smooth and creamy. Beat in the sugar and the vanilla until very smooth. Beat in the egg until well blended - Set aside.
Brownie mixture: ** need microwave for this step -- Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 30 second increments - stir after each increment - repeat this step until melted and smooth - set to the side.
Combine the flour, cocoa powder, baking powder, and salt in bowl.
Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears - set to the side
Reserve ½ cup brownie batter - set aside.
Line the Ninja multipurpose pan with aluminum foil. Spray it with cooking spray. Layer in the Brownie Mixture - even out. Next, layer in the the Cheesecake Mixture - even out. Lastly, gently add the ½ cup brownie mixture and using a spoon, GENTLY whisk it around - DO NOT APPLY TOO MUCH PRESSURE - KEEP THIS TO THE TOP CHEESECAKE LAYER.
Recipe:
1) Preheat the Ninja on the Oven setting of 350°F, for 10 minutes.
2) After preheating for 10 minutes, into the main pot, add the wire rack and place the multipurpose pan containing the mixture on top of the wire rack. Put lid on and allow to bake for 45 minutes.
Post baking:
Once ready, remove from the Ninja and allow for it to cool down to room temperature. Once at room temperature, put it into the refrigerator to chill for 20 minutes.
Serve:
As is or with ice cream
****
Cherry Dump Cake, By: Jennifer Hoehn, March 11, 2016
Ingredients:
1 box yellow cake mix
2- 21 oz cans cherry pie filling
1 stick melted butter
Directions:
Pour the cans of cherries into the Ninja. In a bowl combine cake mix and melted butter and pour batter over cherries. Place a paper towel or towel between the lid and the pot. Turn to the Slow Cook High setting for 2 hours. Check for doneness at 1½ hours. The top should be golden brown. Scoop into bowls and add ice cream.
Enjoy!
**Added comment by: Aurelia Dougan McCollom – We have other dump cake recipes in our files suggesting to lightly oil or spray the pot with PAM. Also, some members place a paper towel or dish towel between the lid and the pot. What the towel does, is when lifting the lid, if you do not lift straight up and away, moisture droplets can fall onto the cake.
****
Cherry Dump Cake*, By: Andi Brown, February 7, 2016
Ingredients:
1 can (21 oz) can cherry pie filling or any kind of fruit
1 box yellow or butter cake mix
1 stick salted butter
Directions:
Spray the Ninja pot with Pam. Pour in the pie filling. Sprinkle the cake mix evenly across the top. Add with butter pats across the mix. Turn to the Oven setting of 275°F for about 35 minutes or until brown on top.
****
Chocolate Banana Cake, By: Cathy Schultz, May 1, 2014
Ingredients:
5 overripe bananas
1 chocolate cake mix
I've also added:
½ tsp of peanut butter dotted through it
chocolate chips
Directions & Comments:
Just mix together and bake, with the Ninja I'm not sure how long, so I'm shooting for 30 minutes but will check sooner
steam baking & 350°
Cathy Schultz - I'm using an 8" round pan on the rack for the first one then I will do muffin tin with dry bake that holds 8 muffins
Shirley Housman - can't wait to see which one will come out the best steam or dry
Cathy Schultz - the steamed came out like a fudgy pudding at 30 minutes, I'm waiting now on the dry baked muffins, I have a timer set for 10 minutes and will check then
Cathy Schultz - definitely like the dry baking method much better, it is way quicker than a conventional oven & the muffins rose twice as high as the ones baked in a regular oven 16 minutes for 8 1" muffins
**Added comments by: Gay Munro** - I steam bake for an hour at 350° to get cake like texture. I find 30 minutes is not long enough.
**Aurelia Dougan McCollom** - Cathy Schultz.. did you only use ½ the oil for the cake mix?
**Cathy Schultz** - no oil Aurelia, just the bananas & cake mix
**Gay Munro** - I do the same thing as Cathy....when I use pumpkin or bananas I omit the oil & eggs & only use pumpkin or bananas.
**Aurelia Dougan McCollom** - ok Gay Munro thanks.. I didn't know about omitting both the oil and eggs. I'll note it in the directions.
**Cathy Schultz** - I have a lot of recipes that use just the cake mixes, and either fruit or pie filling only no oil or eggs
****
Chocolate Cake with Crumb Topping*, By: Bonnie Smith, June 24, 2015
Was craving something chocolate today and it was too hot to heat up the house. I made chocolate cake with crumb topping. It is easy and moist.
Crumb Topping
In small mixing bowl combine ½ cup graham cracker crumbs, ¼ cup chopped nuts and 2 tablespoons melted margarine. Stir in ½ cup chocolate chips. Set aside.
Cake
1½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
¼ cup oil
1 tablespoon vinegar
1 teaspoon vanilla
whipped topping or ice cream (optional)
Preheat the Ninja at 350°F while preparing your cake. Prepare the multipurpose pan or similar pan by spraying or grease with oil. Flour. In mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Mix until batter is smooth and well blended-I just use a spoon. Pour batter into the pan. Sprinkle topping. Bake almost 50 minutes on the rack at 350° or until toothpick comes out clean. Cool in pan and serve with whipped topping or ice cream if desired. (Original recipe says to bake only 35 minutes but it wasn’t done. I added another 15 minutes and it was done).
****
Chocolate Chip Cookies*, By: Brenda Dubay Sartori
Well, after several adjustments, it can be done. I started with 2 right on the bottom of the pot on parchment paper, with the Oven setting of 350° for about 8 minutes. The bottoms burnt. So I put them on the parchment paper on the wire rack for about 15 minutes. I think the only non positive thing is that you can't fit too many and they take longer. I tried them on regular bake. Oven bake 350° with the lid on. On the rack.
****
Chocolate Chip Cookies [and/or] "Cookie Brownie" Recipe*, By: Brian M Almashie
NOTE: Photo shows just the cookie brownie topped with homemade dark chocolate ice cream. I ate the cookies (for testing purposes only of course!) Gulp.
I try and use healthier ingredients when baking and I don't like overly sweet treats. I'm not really a baker but I was curious to see if I could make a cookie in "the Ninj". If you saw my other post from today, you'll notice that I tried several different methods. I think I've come up with something that works.
The beauty of baking in "the Ninja" is its flexibility. You can freeze the dough in small balls and bake the cookies only as you need them. It's much better than baking an entire batch and eating them all! Plus, it's really handy when kids come over and you only need a few cookies as a special treat. Cookies are best served warm. You can freeze the dough (in balls) or keep it chilled in the fridge for about a week.
Disclaimer: I made the recipe below without the substitutions I've mentioned. If anyone has suggestions or does modifications, please let the group know. You can find the coconut palm sugar and white whole wheat flour I reference below in your local health food store if your grocer doesn't have it. Or try substituting and see how it works.
The Recipe:
1 Stick Unsalted Butter (Room Temperature)
1/3 cup Coconut Palm Sugar - Substitute Raw Sugar, Agave or White Sugar
1/3 cup + 1 Tbs. Dark Brown Sugar - Substitute Light Brown Sugar
½ t Salt
¼ tsp Baking Soda
½ tsp Baking Powder
¼ tsp Cinnamon
1 Tbs. Vanilla (I love vanilla and I use a lot!)
1 Large Egg (Room Temperature)
¾ cup WHITE Whole Wheat Flour - Substitute Unbleached White Flour
¾ cup Quick Oats (Grind in the Food Processor for a Classic Cookie)
2 Tbs. Apple Juice or Cider (My Grandma did this but I don't know why!)
½ cup Dark Chocolate Chips - Substitute White or Semi-Sweet
½ cup Walnuts (Optional; or Macadamia Nut if using White Choc Chips)
Beat together butter, sugars, egg, salt, baking soda, baking powder, cinnamon, apple juice/cider and vanilla until combined.
Put white whole wheat flour and oats in food processor and process until a fine powder. Add to wet mix but don't over mix. Add mix-ins (chocolate chips and nuts) and stir just enough to combine.
Freeze dough for at least 90 minutes or chill overnight in the refrigerator.
For crispier cookies (Use the Ninja oven setting/NO water):
Set Ninja to 325° and put the metal rack in. Scoop cookies in 1½ inch balls and put on cookie sheet (2 at a time) and place sheet on top of metal roasting rack. Do not set cookies on bottom of pan or they will burn.
Use a small baking sheet on the roasting rack.
Bake for 15 minutes or until done. Dunk warm in milk (it will fall apart tho!)
For gooier cookies (Use the Ninja oven setting with water):
Set Ninja to 325° and put the metal rack in. Add 2 cups water to pan. Scoop cookies in 1½ inch balls and put on cookie sheet (2 at a time) and place sheet on top of rack. Bake for 16 minutes or until done to your liking. Let cookie cool for at least an hour so it sets (since it will be really moist).
For a large cookie-like brownie (Use the Ninja oven setting with water; serves 4):
I used a small circular pan and put about ½ the dough in it (I made cookies with the other half). I filled the Ninja pan with 6 cups of water and set the circular pan on top the roasting rack. I recommend using the rack.
Bake at 300° for 40-45 minutes or until a tooth pick comes out clean. Make sure you put the tooth pick all the way to the bottom as you want to ensure it is done to the bottom. Slice brownie cookie in quarters and put a scoop of ice cream on top of each warm slice. I personally like a "gooey" brownie so I baked it for just 35 minutes.
I encourage you to experiment with this recipe and come up with something that works for you. If you want to make a lot of single cookies, use your regular oven as it would take forever in "the Ninj". For just a few cookies now and then, it works well. If you want to bake the cookie brownie-- I'd use "the Ninj" because it is really moist. Just make sure you bake it long enough or you will have uncooked dough.
Other ideas to try:
Add whole oats and raisins and make oatmeal raisin cookies. Add a ripe banana to the mix along with dark chocolate chips. Mix different chocolate chips together instead of using just one kind. Add chocolate covered cherries instead of chocolate chips. Break up a bar of chili chocolate and add that instead of chocolate chips to give it a kick. Enjoy.
****
Chocolate Chip Cookies taste test starting Brian M Almashie
BAKING RESULTS!
SAME recipe and used a small ice cream scoop to get the same size - same temperature of 375° for all 3 tests. Placed sheet on top of metal roasting rack. Might not use the rack next time since it was high up (see first image).
** Brian M Almashie Wow all different tasting and all good in their own unique way. If you like crispy then traditional oven method is best. If you like gooey then steam bake... as you might be able to see by the picture it was a bet "wet". That said, if I had left it sit for a while it might have been perfect. So, if I can restrain myself I might try and let one sit. The dry bake was kinda of a mix of the two (my least favorite). I'll try cooking on the baking sheet lower and also directly on the pan at a lower temperature. Still have some experimenting to do.
FYI -- The oven one was by far the best if you like to dunk your cookies in milk! Much dryer than "the Ninj".
****
Left one in Photos - Ninja dry bake 15 minutes
Middle one in Photos - Ninja steam bake (2 cups water) 16 minutes
Right one in Photos - oven 11 minutes
****
Chocolate Chip Cookie Dough Cheesecake Bars, By: Mary Director
Recipe adapted from Pillsbury.
Ingredients:
1 (16 ounce) ready-to-bake chocolate chip cookies (24 cookies in a package)
8 ounces cream cheese, softened
½ cup sugar
1 egg
1 tsp. vanilla
Directions:
Preheat oven to 350° degrees; grease an 8" square pan.
Press 16 cookies onto the bottom of the greased pan.
Cream together the cream cheese, sugar, egg and vanilla.
Pour on top of the raw cookie dough.
Break the remaining 8 cookies into tiny pieces and sprinkle on top.
Bake for 30-35 minutes; until golden brown around the edges.
Allow to cool in the fridge for two hours. Slice, serve and enjoy!
Mary’s Added Comments.. I made this tonight in the regular oven. The cheesecake part stays white and the edges are just slightly browned. It would be fine in the Ninja I'm sure. It's in the fridge cooling right now. My FB friend made them tonight too and said her family is raving about them. They were easy to make AND oh my gosh does the house smell wonderful .... Teriyaki Chicken and these cookies.
****
Chocolate Chip Crater Coffee Cake*, By: Bonnie Smith, March 26, 2017
Cake Ingredients:
2 cups baking mix (like Bisquick)
¼ cup sugar
2/3 cup milk
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips
Topping Ingredients:
¼ cup sugar
¼ cup packed brown sugar
¼ cup baking mix
¼ cup butter softened (I melt mine)
1 teaspoon cinnamon
Directions:
In a bowl mix all cake ingredients except for chocolate chips until smooth. Pour half of the batter into the Ninja multipurpose pan (or similar size). Sprinkle the chips over batter. Top with the remaining batter to the cover chips completely. (Before when I’ve done in box oven I mixed chips in with batter and it still came out).
In a small bowl combine topping ingredients and sprinkle evenly over the batter. Turn the Ninja to the Oven setting of 350°F. Place 3 cups of water into the pot. Steam bake for 30 minutes; although next time I would do only 25 minutes. Remove. Cool some and enjoy while warm.
****
Chocolate Chip with Walnuts Cookie*, By: Brian M Almashie, November 18, 2018
Take your favorite cookie recipe and put it mini pie pans (got these at TJ Maxx. They are a little over ½ cup each; ceramic)
Steam bake for about 20 minutes at 350°F with about 3 cups water. Serve immediately and top with vanilla ice cream.
So delicious. These were chocolate chip/walnut and so moist.
****
Chocolate Cobbler, By: Jane Jackson, September 28, 2015
Ingredients
¾ cup butter, melted
½ cup milk
3 Cups sugar, divided
1 ½ cups self rising flour
½ cup plus tablespoon baking cocoa, divided
2 teaspoon vanilla extract
2½ cups boiling water
Instructions
In a large bowl, mix together 1½ cups of the sugar, flour, milk, 2 tablespoons of the cocoa and vanilla and pour over butter.
In a small bowl, mix together remaining sugar and cocoa and sprinkle over the batter.
Pour boiling water over the top and DO NOT MIX.
Place the lid on the Ninja and cook on Slow Cook Low for 3-4 hours
Serves: 6-8
****
Chocolate Gluten Free Cake & Frosting*, By: Michelle Painter Williams, April 16, 2016 – Cross Posted in Gluten Free
I found this gluten free box mix (at Big Lots) that had the cake mix and frosting mix in it made by Goldbaums.
I added 1tsp of vanilla and ¼ cup of coco powder (to give it a richer, homemade flavor) to the mix along with the oil and eggs called for. I didn't have 3 extra large eggs like the directions called for so I used four large eggs. I cut the oil from ½ cup to ¼ cup. I added the four cups of water to steam bake in the Ninja. Turn to the Oven setting of 350° for 35 minutes. It puffed up in the middle a lot. I flipped it over on a cooling rack so I could frost the flat side.
The frosting mix had you add 1 Tbs. of boiling water and 1 Tbs. of oil, I used butter. It didn’t make nearly enough to cover the cake so I added 1/3 cup powdered sugar, 2 Tbs. of coco powder and 2-3 Tbsp of butter. It didn’t change the good flavor of the frosting mix just made enough to cover the top and sides. It’s more glaze like and would be very good on my favorite dessert Boston cream pie!
****
Chocolate Lava Cake – Slow Cook*, By: Debra Laurie Surman, August 14, 2016
Ingredients:
Cake:
1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
1¼ cups milk
½ cup vegetable oil
3 eggs
Topping:
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)
Directions:
1. Spray the Ninja with a cooking spray. In large bowl, beat cake ingredients with electric mixer as directed on cake mix box. Pour into the Ninja pot.
2. In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Pour into Ninja over the cake batter. Do not mix. Sprinkle chocolate chips over top.
3. Place the lid. Cook on Slow Cook Low for 2 hours 30 minutes to 3 hours or until cake is set and pudding is beginning to bubble out of cake.
****
Chocolate Lava Cake; Slow Cook, By: Leslie Fasulo, November 23, 2014
Made this yesterday. Sorry to totally forgot to take photos. The original recipe is from the Betty Crocker site, but I have made a few amendments based on how it went for me.
Cake:
1 box Betty Crocker™ SuperMoist™ triple chocolate fudge cake mix
1¼ cups water
½ cup vegetable oil
3 eggs
Topping:
1 box (4-serving size) instant chocolate pudding and pie filling mix
2 cups milk
1 bag (12 oz) milk chocolate chips (2 cups)
Directions:
1 Spray Ninja with cooking spray. In large bowl, beat cake ingredients with electric mixer as directed on cake mix box. Pour into your Ninja pot.
2 In medium bowl, beat pudding mix and 2 cups milk with whisk as directed on box. Once it is mostly set, pour into your Ninja over the cake batter. Do not mix. Sprinkle chocolate chips over top.
3 Cover; turn to Slow Cook Low heat setting for @ 3 hours.
** Added comment - Original recipe says it is done when the pudding starts to bubble up, but I found it did not do that for me, but was definitely its own layer at the bottom. If you put it in before it sets, I think you will have a gooey mess. I actually had solid cake with the pudding on the bottom. It was delish!
****
Chocolate Magic Custard Cake*, By: Bonnie Smith, July 29, 2016
I tried a chocolate magic custard cake in the Ninja today. The changes I made or will try next time are in the parenthesis. It was delicious.
Ingredients:
4 eggs, at room temperature
1 teaspoon vanilla extract
1¼ cup sugar
½ cup, butter melted
½ cup all purpose flour
1/3 cup unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting
Directions:
1. Preheat oven to 320°F (I did 300°F, but will try 325°F, next time)
2. Grease 9x9 inch baking pan (use the Ninja multipurpose pan) and line it with parchment paper. (Next time I will try without the paper. It sticks to the bottom of the cake)
3. Separate egg whites and yolks.
4. Beat egg whites in a bowl until stiff and put aside.
5. Whisk egg yolks, vanilla and sugar until creamy.
6. Add melted butter and mix for half a minute.
7. Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well. (I just used my hand mixer)
8. Pour the milk gradually and continue beating.
9. Add in the egg whites, one third at a time and gently stir with a spatula. Don't over mix, just stir a few times. (I used my mixer to mix it all in – it wasn’t working with spatula)
10. Pour the liquidy batter into the baking pan and bake for 60 minutes. (Since my temp was lower; I went for about 75 minutes). (Place the rack and add the multipurpose pan. DO NOT ADD WATER)
11. Let it cool. When it comes to room temperature, chill for an hour.
12. Slice it in the size you like and dust with powdered sugar right before serving.
13. Keep refrigerated until finished.
****
Chocolate Meets Banana Bread; It’s A Dessert*, By: Allana Alla Sverbil, October 3, 2015
Ingredients:
1 cup all purpose flour
3/8th cup olive oil (we used olive oil and it tasted yummy, but you can use vegetable oil if you wish - original recipe calls for it)
½ cup cocoa powder
1 tsp baking soda
¼ tsp salt
2 ripe bananas (the riper, the better)
¾ cup light brown sugar (can use normal brown sugar if you wish)
1 large egg
1 tsp vanilla extract
1 cup milk chocolate morsels
5 oz dark chocolate morsels
5 oz heavy cream
Prep:
The banana bread mixture:
Mix together mashed bananas (no need to mash if you have an automatic mixer), oil, light brown sugar, egg, and vanilla extract. Once mixed well, add in flour, cocoa powder, baking soda, and salt - mix until it combines well and then mix in the 1 cup of milk chocolate morsels.
Prep for ganache (do as the bread bakes):
Grind 5 ounces of dark chocolate morsels (again, having an automatic cutter is handy here, but can chop by hand as well). Bring heavy cream to a bare simmer then mix together chopped morsels and heavy cream. Cover and let it stand until ready to use (if you have two Ninjas, cook the heavy cream on Stove Top Low and monitor it or you can cheat and do it in a pot on a actual stove too).
Recipe:
Oil down the multipurpose pan which comes with the Ninja and pour the banana bread mixture into it. In the main pot of the Ninja, pour 3 cups of water into it then place the metal rack which comes with the Ninja and then place the multipurpose pan with the mixture on top of it. Set the Ninja to oven mode 350°F and bake for 20-25 mixtures or until it passes the tooth pick test.
Once it is ready, take the pan with the bread out of the Ninja and allow for it to stop steaming. Once it cools enough, pour the ganache over it and allow for it to absorb into the banana bread for 5-10 minutes.
Comments:
I found this recipe online and just had to Ninjafy it! This recipe is THE recipe for those who love bananas and chocolate. It is a true flavor explosion in the mouth because it stays true to the typical banana bread flavor but with enough of a heaping of chocolate where it does not overpower the banana flavor which is true to banana bread. The steam from the steam baking makes it super moist! A keeper no doubt!!
****
Chocolate Molten Lava Cake*, By: Randall McGouirk, October 2, 2015
Ingredients:
1 package devil's food cake mix (regular size)
1-2/3 cups water
3 eggs
1/3 cup canola oil
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2 cups (12 ounces) semisweet chocolate chips
Directions:
In a large bowl, following the instructions as stated on the box, combining the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Again, following the directions on the pudding box; whisk milk and pudding in a bowl. Mix for 2 minutes. Let stand for 2 minutes or until soft-set. Lightly grease the Ninja pot. Pour the cake mix into the pot. Spoon the pudding mix over cake batter; sprinkle with chocolate chips. Do not stir. Cover and cook on Slow Cook High for 2½ hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm. Yield: 12 servings.
****
Chocolate Peanut Butter Brownies*, By: Bonnie Smith, October 23, 2016
Ingredients:
2 ounces of unsweetened chocolate (squares or cocoa powder with oil)
½ cup butter
2 eggs
1 cup sugar (I used splenda…not sure on that)
½ cup flour
Filling:
1½ cups powdered sugar
½ cup creamy peanut butter
¼ cup butter softened
2-3 tablespoons light cream or milk
Glaze:
1 ounce semisweet chocolate
1 tablespoon butter
Directions:
Melt unsweetened chocolate and butter, set aside. Beat eggs and sugar until light and pale colored. Add flour and melted chocolate mixture. Stir well. Grease or spray the multipurpose pan. Pour the mixture carefully. (Original recipes says use 9 inch square pan).
(Original directions say to bake at 350°F for 25 minutes or until brownies test done).
Turn the Ninja to the Oven setting of 350°F. This recipe was steam baked for about 17 minutes. Test for doneness.
Cool.
For the filling beat the powdered sugar, peanut butter and butter in a bowl. Stir in cream or milk until mixture reaches desired spreading consistency. Spread over cooled brownies, cover and chill until firm. For glaze, melt chocolate and butter, stir until smooth. Drizzle over the filling. Chill before cutting. Store in the refrigerator.
****
Chocolate Peanut Butter Cake*, By: Linda Jackson, January 29, 2018
Ingredients:
1 box chocolate cake mix (I used Devil's Food)
1 cup water
3 eggs
½ cup creamy peanut butter
⅓ cup butter, softened
For the peanut butter glaze:
¼ cup creamy peanut butter
¼ cup milk
1 cup powdered sugar
For the topping: (any and all are optional)
¼ cup chocolate fudge sauce
30 mini Reese’s peanut butter cups, chopped
Semi-sweet chocolate chips - as desired
Directions:
Grease the Ninja pot with oil (I chose peanut oil).
In a mixing bowl, beat together the cake mix, water, eggs, ½ cup peanut butter, and softened butter with a hand mixer until well-combined. Scrape down the sides of the bowl if need be.
Pour cake batter into the pot, Cover with the lid. Turn the Ninja to Slow Cook High for 2-3 hours. Test cake after 1 hour, 30 minutes. When done, carefully remove the Ninja pot and set on a cooling rack for about 15 minutes.
Meanwhile, to make the glaze, in a medium bowl, mix together the peanut butter, milk, and powdered sugar, then spread evenly on top of the cake.
Slice the cake carefully using a non-scratch type knife or spatula. Best served warm, as is, or topped with chocolate chips, fudge sauce and/or chopped Reese’s miniatures.
Enjoy!
****
Chocolate Peanut Butter Swirl Cake*, By: Genevieve Levangie, June 25, 2016
Ingredients:
3 eggs
Pillsbury moist yellow cake
1 cup water
1/3 cup butter
**
2 Tbs. Hershey’s chocolate syrup – plus extra for drizzle
Reese’s mini peanut butter cups - topping
Directions:
Mix well.
Take out 2/3 cup of the cake mix. Mix with Hershey’s chocolate syrup...up to you how chocolate you want it. (Maybe 2 Tbs.)
Layer straight into Ninja pot...yellow cake, chocolate cake mix, yellow cake.
Turn to Slow Cook High. Cook for 4 hours.
Frosting:
3 Tbs. peanut butter
1 cup powdered sugar
3 Tbs. milk
When done, frost and drizzle with Hershey chocolate syrup. Drop Reese’s mini peanut butter cups....as desired. Store in the refrigerator.
****
Christmas Crack - (Crock Pot Christmas Crack)*, By: Sharon Guieb Crissinger, December 14, 2016
Ingredients:
16 ounces unsalted peanuts
16 ounces salted peanuts
12 ounces semi-sweet chocolate chips
12 ounces milk chocolate chips
12 ounces peanut butter chips
1 package (24 oz) white almond bark
Directions:
Layer all ingredients in the Ninja pot. (I made two layers, using half of everything twice. Put the peanuts in first. Do not stir.
Cover. Turn the Ninja to Slow Cook Low for 2 hours. (Total cooking time will be 2½ hours).
Remove the lid. Stir to combine.
Replace the lid. Continue cooking for another 30 minutes. Turn of the Ninja after the end cooking time.
Stir. Spoon mixture onto wax paper or parchment paper. Allow to harden for at least 6 hrs.
*Added comment By: Susan Whalen - Line pan with wax or parchment paper. Spread out candy mixture. When cooled, break apart or hit with mallet or similar utensil. They are very good. Reminds you of eating a Mr. Goodbar. This is just a quicker method instead of dropping by spoonfuls.
****
Christmas Nut Clusters*, By: Cynthia Dobbs, December 21, 2015
Ingredients:
1 - 16 oz jar unsalted peanuts
1 - 16 oz jar salted peanuts
1 - 12 oz package semi-sweet chocolate chips
1 - 12 oz package milk chocolate chips
2 - 10 oz packages of peanut butter chips
2 - 1 lb. packages of white almond bark
Layer in to bottom of the Ninja pot starting with the nuts first.
Turn to Slow Cook Low with lid on. Cook 2 hours. Remove lid and stir.
Drop spoonfuls on wax paper and let it set. Enjoy!
You could us whatever kind of nuts you like.
****
Cinnamon Caramel Apples*, By: Trish Obrien, August 28, 2014,- Cross Posted in Fruits
Put about an inch of water (do not touch the rack).
Cut apples in half, cut out seeds, sprinkle cinnamon and sugar on top
Turn your Ninja to Oven setting of 350° and preheat for about 15 minutes. Bake the apples for 15 minutes. Drizzle caramel on top and bake for 5 minutes more. Serve with or without a scoop of vanilla ice cream, but WITH is so much better!
****
Coconut Blueberry Coffee*, By: Cake Bonnie Smith, May 31, 2015
Made Coconut Blueberry Coffee Cake this morning for breakfast.
Ingredients:
2 cups flour
1 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 cup milk
½ cup oil
1½ cups blueberries (if frozen don't thaw)
1 cup coconut
Directions:
Preheat Ninja for 10 minutes on the Oven temp of 375° while preparing mix. Combine flour, sugar, baking powder and salt. In another bowl beat eggs, milk and oil; stir into dry ingredients until moistened. Fold in blueberries. Transfer to your multipurpose pan. (If you have 2 Ninjas, you can divide and use 2 pans. Sprinkle with coconut. (Divide if using 2 pans). Place your rack in the Ninja and add your pan. Cover with the lid. Bake until toothpick inserted comes out clean. This took about 30 minutes. Cool on wire rack.
Lemon Sauce:
Ingredients:
½ cup sugar
4½ teaspoons cornstarch
1 teaspoon grated lemon peel
1 cup water
1 tablespoon butter
2 tablespoons lemon juice
Directions:
In a small saucepan (or in the Ninja (Stove Top High) while cakes are cooling) combine sugar, cornstarch, lemon peel and gradually add the water until blended. Bring to a boil, cook and (whisk) stir until thickened. Remove from heat. (If using Ninja, remove pot to trivet). Stir in the butter and lemon juice. Cut cake into squares; drizzle with lemon sauce.
I figure about 6 servings per pan.
I actually had both Ninjas going to do both pans at once-put one in the living room to cook. LOL
Daughter says it taste heavenly!
****
Corn Pudding, By: Jane Walker Osborn, August 3, 2014 – Cross Posted in Vegetables
Ingredients:
2 eggs or ½ cup Egg beaters
1 Tbs. flour
2 Tbs. sugar
1- 14 oz can whole corn, drained
1- 14 oz can creamed corn
Directions:
Mix all ingredients. Spray Ninja baking pan with butter flavored cooking spray. Pour ingredients into pan. Turn Ninja Oven to 400°. Add 3 cups water to Ninja pot. Put pan on rack. Steam for 30 minutes. Fluffy and delicious! Half the time of oven baking.
****
Cranberry Banana Cake*, By: Photo By: Sandra Autry Campbell, - Recipe By: Cathy Schultz - February 2, 2015
Ingredients:
1 cake mix, your choice of flavor
4 to 5 over ripe bananas, smashed
½ cup rehydrated cranberries
Directions:
Mix together. Spray mini pans. Divide batter into pans. Place on rack and bake at 350°F for 50 minutes or until done. I do not add anything other than what I've listed & dry bake. Do not steam.
****
Crazy Cake, By: Michelle Mobley, November 27, 2016
"This cake was popular during the depression, and does not have eggs in it."
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Directions:
Sift flour, sugar, salt, soda, and cocoa together. Pour into your ungreased multipurpose pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with silicone wisk or silicone fork.
Add 3 cups of water to the pot. Place the rack in the Ninja and add your pan.
Turn the Ninja to the Oven setting of 350°and bake for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
****
Crazy Pie*, By: Mary Director
1 Cup Flour
2 Tbs. Sugar (Splenda or Sugar Twin)
1 tsp Baking Powder
½ tsp Salt
¾ cup Water
2/3 cup margarine or shortening (maybe use fat free sour cream instead)
1 egg (or 2 egg whites)
Filling:
1 can Cherry Pie Filling (either 20 or 21 ounce works fine)
Crust: No need to shift flour. Combine all in small mixing bowl at low speed. Beat 2 minutes at medium speed. Spread batter in 10 inch or 9 inch deep dish pie pan. Carefully spoon filling into center of batter. Do not stir. Bake at 425° for 40 - 45 minutes until crust is golden brown.
Baking a Crazy Pie in the Ninja .... Low Sugar Recipe. The recipe below works in a regular oven too. I used Splenda and No Sugar Added Pie Filling. Have made this before and was a hit. Tonight I'm trying it in the Ninja for the first time. With the Ninja, I put it in the multi-purpose pan on the roasting rack. Am not steam baking it in the Ninja, just using the OVEN feature. Fingers crossed it will be good too. In the Ninja, only the parts that touch the pan (bottom and side) will brown. Top will remain white.
Crazy Pie
NOTES: DO NOT open the lid during the baking cycle. It is a cake and could fall. Wait till the end to check. Also a reminder to tip the lid to the side when you open so the moisture doesn't fall into the cake/pie.
Perfect .... now to let it cool. Here's the finished Crazy Pie. If you make it, you could add cool whip, whipped cream, ice cream or even it plain. I am going to store the leftovers in the fridge. Even in the Ninja the top browned a bit because of the butter. When you test this with a toothpick, go into the corners as there is more cake to test. Also because I didn't add water to the base pot/main cooking pot, there was no steam on the lid to worry about. This comes out of the oven sizzling and I mean sizzling .... be extremely careful when you remove it.
Hubby just gave it a thumbs up. He had some that was warm, not hot. The sides and bottom are a golden brown. 40 minutes was perfect.
I didn't have any last night, so decided to have a piece for breakfast (milk, eggs, flour, fruit - perfect combo - LOL). Reheated a piece in the micro for 15 seconds just to warm it a bit as it had been in the fridge all night. YUMMMMM.
Any flavor will work with this. I wanted to keep it No Sugar Added so Cherry is my only option as apple has cinnamon in it. I wish they offered a canned no sugar added version for blueberry.
****
Crème Brûlée*, By: Annette Kam
GOT A WINNER!! Persistence paid off. My creme brulee is heavenly! This is the recipe that I have and converted it to the Ninja. Keep in mind that I actually cut this recipe down by ¼ this am to test it and it is perfect. My ¼ of a recipe filled up one custard cup almost to the top. I use custard cups because I have a torch to caramelize the sugar topping (they cannot be use in the broiler). Ramekins might be heavier than the custard cups so you may possibly need to make some adjustments if you have no torch. Ingredients:
1 pint whipping cream
4 egg yolks
½ cup granulated sugar
1 Tablespoon vanilla extract
granulated sugar (for topping)
Directions:
Pour cream into microwavable bowl. Microwave on high for 3 minutes. Whisk in sugar until sugar is dissolved. Slowly whisk 1/3 of the warm cream into the egg yolks in another bowl. Whisk yolk mixture back into remaining cream mixture. Stir in vanilla extract. Pour cream mixture into 4 ramekins. Place ramekins directly into the Ninja crock. Add enough water so the level is covering ½ the side of the ramekins (I used 5 cups water when making just one serving. This may need to be adjusted or you may need to add more water during the cooking time). Turn oven on. Set to 325° and bake 1 hour or until mixture sets. Remove and refrigerate till chilled.
Sprinkle each ramekin with 2 tsp granulated sugar. Using the torch, brown the tops of each until medium brown; or may broil till tops to medium brown. Chill before serving.
**Added comment** I found another ½ cup whipping cream in my icebox and just threw together in minutes another round. This time, the ¼ recipe is making 2 ramekins. My hubby took one taste of the one I had made and just had a happy face and took few more bites! Definitely not enough for the both of us.
It should be a creamy and smooth the custard and the topping should be a thin crunchy layer..Yum!
***btw... I meant to add to the crème brûlée recipe that when it is done, there may be a tiny bit of condensation on the tops of the custard but it can be gently dabbed off with a paper towel or the ramekin can be tilted gently to drain it off. Did not affect the texture or taste at all.
****
Crustless Low Carb Pumpkin Pie*, By: Karen Linville Weston, February 17, 2018 – Cross-posted in Low Carb
This is for low carb diets and topped with Reddi Whip and pecans you’ll never miss the crust.
Ingredients:
1 can (15 ounces) pumpkin (NOT pumpkin pie mix)
½ cup milk
4 large eggs, beaten
2 tsp. vanilla
¼ cup Splenda
½ tsp. salt
2 tsp. pumpkin pie spice
pecans, chopped – for topping
Reddi Whip or fat-free or low-fat frozen whipped topping, thawed
Directions:
Turn the Ninja to 350°F and preheat for 7-10 minutes.
Spray your multi-purpose pan with oil or a non stick cooking spray.
In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
Spread the mixture evenly in the pan.
You will be steam baking. Add 2 cups of water to the pot. Place the Ninja rack with multi-purpose pan in the pot.
Bake for 30 minutes or until a knife inserted into the center comes out clean.
****
Cupcakes*, By: Granny Witthoft, May 29, 2016
Cupcakes were made using regular box devil food cake mix put 1½ cups water in bottom of the Ninja pot. Add the wire rack and a 6 cupcake pan using liners. Bake at 350° for 20 minutes. Let cool. Using a can of white icing mix with a little chocolate syrup. Decorate by sprinkling candy crushed over the top very. Very moist cupcakes. Love this Ninja!
****
Date-Filled Baked Apple*, By: Bonnie Smith, February 18, 2020
Ingredients:
4½ teaspoons brown sugar, divided
1 tablespoon chopped dates
1 ½ teaspoons chopped walnuts (I used pecans)
1/8 teaspoon cinnamon
1 large tart apple (I used granny smith)
¼ cup water
Directions:
Combine 1½ teaspoons brown sugar, dates, nuts, and cinnamon. Peel top half of apple and remove core. Place in the Ninja multipurpose pan, or any oven safe baking pan that fits on the rack. Fill with date mixture. Combine water and remaining brown sugar. Pour the mixture over the apple. Cover.
Place the rack in the Ninja Multi-Cooker. Place the baking pan. Turn to Bake with a temperature of 400-425°F for 40 minutes or until tender. Baste occasionally.
*Since I made 4 it took close to an hour to bake. Serve warm. Top with whipped cream if desired.
Serves one.
****
Divine Boxed Brownies, By: Amanda Lutterman, August 21, 2015
It's more of a pudding cake than regular brownies, but I've heard zero complaints from my family.
Ingredients:
1 box brownie mix
PAM
1 cup of chocolate syrup
1 cup of water
nuts and chocolate chips
Directions:
Mix the boxed brownies per direction, Pour into a well nonstick sprayed Ninja pot. Sprinkle on top of your brownie mixture, nuts and chocolate chips.
In a 2 cup measuring cup add chocolate syrup and water. Stir it to mix well. Slowly pour the syrup water mixture on top of the nuts and chocolate chips. . Turn your Ninja to Slow Cook High for 2-3 hours or until firmly set. We serve with ice cream or whipped cream.
****
Double Chocolate Snack Cake*, By: Bonnie Smith, August 23, 2015
Ingredients:
1 2/3 cup flour
1 cup packed brown sugar
¼ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup water
1/3 cup oil
1 teaspoon vinegar
¾ teaspoon vanilla extract
½ cup chocolate chips
Directions:
While preparing your cake, turn your Ninja to 350°F to preheat. Spray the Ninja multipurpose pan, set aside. In small bowl combine flour, sugar, cocoa powder, baking soda and salt. Add water, oil, vinegar and vanilla and beat until smooth. Pour into the prepared pan. Sprinkle with chips or stir into the mix before pouring into pan. Place the rack in the Ninja, Add the pan to the rack. Place the lid. Bake 45-50 minutes, or until toothpick inserted at center comes out clean. Cool. Serve with a sprinkle of sifted powdered sugar or a dollop of whipped cream. Enjoy! It is very moist.
Note: There are NO eggs in this recipe
****
Dulce De Leche Cake*, By: Celia Costa, February 24, 2019
Ingredients:
1 (15.25 ounces) packaged yellow butter cake mix
4 cups water
½ cup caramel sauce
½ cup heavy cream
2 cups mixed fresh berries – (strawberries, raspberries, blueberries)
Whipped cream
Directions:
Prepare cake mix batter according to package directions. Pour batter into multi-purpose pan.
Pour water into pot. Place roasting rack into the pot and place the multi-purpose pan on the rack. Set Oven to 350°F for 30 minutes. Cover and cook until toothpick comes out clean; remove pan and rack from pot, empty water.
Add caramel sauce and heavy cream to pot. Set to Stove Top Medium or Low if your Ninja does not have the Medium setting. Stir constantly until sauce is warmed and fully incorporated. Keep sauce warm.
Poke holes all over cake using a straw or skewer, making sure to poke through to bottom of cake. Pour warm caramel mixture slowly all over the cake so that it soaks into the cake. Refrigerate cake 4 hours or overnight. Serve with berries and whipped cream.
Tip: You can follow reduced fat directions on cake mix package to prepare cake batter, if you prefer.
Serves 8
****
Dump Cake*, By: Diane Lombardo, August 3, 2014
Ingredients:
1 box yellow cake mix
1 can Apple pie filing (or any flavor I like blueberry too)
1 stick of real butter
Directions:
Put pie filling in bottom of Ninja and sprinkle box of cake mix on top. For my own taste I only use ½ a box
Slice butter into pats and place on top of cake mix.
Slow Cook on High for 2 hours
Serve warm with ice cream
****
Dump Cake-Apple, By: Cheryl Steiner- Spicer August 3, 2014
Ingredients:
5-7 Granny Smith Apples
¼ cup granulated sugar
1½ teaspoons cinnamon, divided
1 box yellow cake mix
½ cup oatmeal (quick cook or old-fashioned)
1 stick (½ cup) butter, sliced
Directions:
Peel, core, and slice your apples. I used 7 because mine were small. If you’re using large, you can use less. Apples should be thin and bite sized.
Place apples in the bottom of your Ninja. Sprinkle with sugar and ½ teaspoon of cinnamon.
Place the cake mix in a large bowl. Add the oatmeal and 1 teaspoon cinnamon. Stir, then sprinkle over the top of the apples. Drop slices of the butter over the top of the cake mix.
Cover and cook on Slow Cook High for 3-4 hours. Serve with ice cream or whipped cream.
****
Dump Cake-Apple Spice, By: Becky Sutton, October 12, 2015
A friend shared this recipe with me...I tried it today and it is awesome!
It's called 3-Ingredient Slow Cooker Apple Spice Cake.
Ingredients:
2- 20 oz cans of Apple Pie Filling
1- box of Spice cake mix
2 sticks of butter
Directions:
Pour the pie filling in the pot. Sprinkle the box of cake mix on top. Cut up the butter and spread over top of cake mix.
Turn your Ninja to Slow Cook High for 2½ hours.
Super easy and very tasty!
** We have different recipes using a different cake mixes in our files. They are all “Dump Cakes”.
****
Dump Cake-Fresh Blueberries, By: Susan Hunter Willard, August 3, 2014
3 cups fresh blueberries,
1 can crushed pineapple (20 oz) undrained,
½ cup brown sugar sprinkled on top of fruit,
1 butter cake mix (or your choosing), dry crumbled on top of fruit,
1 stick of melted butter on top of cake mix
Very good with Bluebell Homemade Vanilla on top!
You can add ½ cup more brown sugar when you add the butter on top but I didn't. Slow Cook High for 2 hours.
**Added Comment by: Susan Hunter Willard - I have done this with cherry pie filling, blueberry pie filling, blackberry pie filling, fresh blackberries, just about any combination of fruit or pie filling with the crushed pineapple.
****
Duncan Hines Classic Devils Food Cake-(Pot)*, By: Aurelia Dougan McCollom
I fixed a Duncan Hines Classic Devils Food Cake. I followed the instructions on the box. I baked this cake directly in the pot; not the multipurpose baking pan. Do not decrease the oil! I did not preheat. I sprayed the pot with the "PAM/Flour" mixture; (Bakers Joy), and baked 30 minutes. The steam vent was plugged with aluminum foil. The bottom got a little burnt, so on the next one I will definitely reduce the heat to 325°. On the box it said for dark pans to reduce heat, so I guess I should have listened. I took the pot out of the base to cool. I let it cool 15 minutes on trivets before we turned it out. It fell right out of the pan. It took my husband to turn it onto the cutting board. (I’m really short, and just couldn’t get a good grip on the crock.) I'm patiently waiting for it to cool so I can put frosting on it.
OMG!!! This is so moist!!! Now, not even an 1/8" on the bottom was burnt. I scraped it when it was on the plate and it came right off. Next time I will lower the temp to 325° and test it there. Once it was scraped, you could not taste the burnt part, and not all of the bottom was burnt. (Wonder if that means my Ninja cooks unevenly?) hmmmm.
****
Duncan Hines Perfect Size Cake*, By: Diane Zajicek, May 7, 2016
My first cake baked in the Ninja. The Duncan Hines Perfect Size; came out perfect. Bake as instructed. Place on the rack with 4 cups of water in the Ninja pot.
****
Duncan Hines Perfect Size Cake*, By: Cindy Transou, September 1, 2015
I made the chocolate cake tonight using the instructions as stated on the box. It was cooked it in its pan. Place the rack and pan in the Ninja on the rack. Do not steam bake. Use the dry Oven with temperature setting as stated on the box. Bake for 40 minutes. (By the way, it took 2 teaspoons of water for the frosting).
****
Duncan Hines Red Velvet Cake*, By: Gay Munro
Ohhhhhh, yumm-o
I needed a quick dessert for company so created one from a Duncan Hines Red Velvet cake mix.
Ingredients:
Red Velvet cake mix
1 can pumpkin (I used the plain one with no spices)
½ tsp pumpkin pie spice
½ tsp vanilla bean paste (vanilla could be used)
Directions:
Mix all together & pour into sprayed Ninja pan & I steam baked with 4 cups of water at 350° for one hour with paper towel placed under Ninja lid.
Very light & moist & excellent served with ice cream or whipped cream. It was a hit for something I just threw together with what I had on hand.
****
Eggless Chocolate Cake*, By: Aurelia Dougan McCollom, December 1, 2016
This recipe makes 2 multipurpose pan cakes. I used 2 Ninja’s for this recipe. You can make half of this recipe very easily.
I will not be using a box chocolate cake again. This will be my go to recipe; it is that good!
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
½ cup unsweetened cocoa powder
¾ cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water – (I added ice cubes to the water in a measuring cup and removed the unmelted ice and measured)
½ cup-1 cup of walnuts, (optional)
Directions:
I whisked together the flour, sugar, salt, soda, and cocoa to fully incorporate in a large mixing bowl. You can sift together if you wish, but I haven’t sifted anything for years! When the water was measured correctly, I added the vinegar to it. I measured out the oil in a separate cup and added the vanilla. I poured the two mixtures into the flour mixture and stirred with a silicone stirring spoon. (You can use your choice of utensil). When well incorporated, pour into 2 ungreased Ninja multipurpose pans, or pan of choice that fits the Ninja.
Add 3 cups of water to the Ninja pot. Place the rack in the Ninja and add your pan. Place the lid.
Turn the Ninja to the Oven setting of 325°and bake for 30-35 minutes, or until tooth pick inserted comes out clean. (Mine was done just under 35 minutes). Allow to cool 10-15 minutes. Run a silicone type knofe or scraper around the four edges. Gently shake pan to loosen. Invert onto serving cake plate. Completely cool before frosting.
*I did not add the walnuts on this cake. If I had thought of it sooner, I would have. If you want to add the walnuts, stir them in just before you are ready to pour into the pan. This cake is very rich and chocolaty. It reminds me of a brownie.
****
F(udge)-M(arshmallow)-O(reo) Brownies*, By: Allana Alla Sverbil, October 31, 2015
Ingredients:
10 Oreos, divided
About 5-6 oz mini marshmallows
1 box of Chocolate Fudge Cake Mix
1 egg
¼ cup unsalted butter - room temperature
8 oz cream cheese - room temperature
Prep:
In a mixer, mix cream cheese and butter. Once mixed, add in egg - mix until well blended. Mix in cake mix little by little - mix until blended well. Crush by hand, 5 Oreos. Fold in, mixing well.
*Warning: This mixture is super sticky!
Spray the multipurpose pan with cooking spray. Cover the bottom with mini marshmallows. (I would buy a 10 oz bag - we used about half of a 10 oz bag). Evenly spread out the marshmallows. Layer the cake mixture on top. Spread it out evenly to the best of your ability so that it covers the marshmallow layer. Using your hands, crush the remaining 5 Oreos and add them evenly across the top.
Recipe:
1) Place 3 cups of water in the Ninja pot. Place the rack in the pot. Add the pan on top of the rack. Set the Ninja to the Oven setting of 350° and bake for 30 minutes or until it passes the tooth pick test -- it will be very gooey and moist so do not be alarmed.
****
Funfetti Cupcakes*, By: Jessica Conol
Funfetti cupcake (ingredients are adapted to Ninja)
Ingredients:
2/3 cup water
1/8 cup oil
2 egg whites
1 8.25 Funfetti Cupcake and Cake Mix (12 cupcakes)
Directions:
Set Ninja to Oven 350°F. Using a 6 cup muffin pan, put cupcake liners in. Combine cake mix, water, oil, and egg whites in a large bowl; mix until moistened. Beat with mixer on medium speed for two minutes. Pour batter into each muffin cup filling 2/3 full.
Pour 2½ cups water in Ninja pot. Place rack in pot. Place muffin pan on rack. Put Paper towel between pot and lid to collect moisture.
Bake around 350°F 20-25 minutes. At the 20 minute mark insert toothpick in center, if comes out clean, the cake is done. Repeat directions for the remaining batter. Cool cupcakes before frosting. Store loosely covered.
****
Glazed Lemon Bars*, By: Bonnie Smith, March 12, 2017
Ingredients:
1 cup Bisquick (any baking mix)
2 tablespoons powdered sugar
2 tablespoons cold butter
¾ cup granulated sugar
2 eggs
1 tablespoon Bisquick (any baking mix)
2 teaspoons lemon peel
2 tablespoons lemon juice
Glaze: ¾ cup or so powdered sugar and up to 1½ tablespoons lemon juice - stir until smooth
Directions:
Turn to the Oven setting of 350°F. Preheat Ninja for 8-10 minutes with rack while mixing up dough. Stir together 1 cup Bisquick and powdered sugar. Cut in the cold butter until fine crumbs. Press mixture to bottom of the Ninja multipurpose pan or one similar in size. Have the mixture come up the sides about ½ inch. Bake 10 minutes. (Think I did mine for about 12 minutes). While baking, mix the granulated sugar, eggs, Bisquick, lemon peel and lemon juice. Leaving the pan in the Ninja, remove the lid and pour over the crust. Spread the filling around using a spatula, if needed. Replace the lid and bake for another 25-27 minutes. Remove the pan to a cooling rack. While still warm loosen edges from pan. Spread with Glaze. Cool completely.
****
Gluten-Free Chocolate Almond Mini-Cupcakes – Ninja Recipe Book Pamphlet
Ingredients:
3½ tablespoons unsalted butter, melted
1¾ ounces dark or bittersweet chocolate, melted
2 large eggs
¼ cup cane sugar
½ teaspoon gluten-free vanilla
2 tablespoons buckwheat flour
2 tablespoons almond flour
2 teaspoons honey
1½ tablespoons water
¼ cup sliced almonds
Directions:
1. In a small bowl, combine melted butter and melted chocolate. Stir to combine. In an electric mixer, beat the eggs with the sugar and sea salt on medium until pale in color and the batter has doubled in volume. Gently fold in the vanilla and chocolate mixture. Sprinkle the buckwheat flour and almond meal into the batter, and fold gently to combine.
2. Pour the batter into non-stick sprayed silicone petite muffin tray. Pour 2 cups of water into the pot, and set the roasting rack in the pot and the tray on the rack. Set the Oven to 350°F for 15 minutes. Cook for 12 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
3. Remove water from the pot used for steam baking. Set the unit to Stove Top High and add honey and water; stir to combine. Add almonds and cook until honey water is concentrated and absorbed in nuts and no liquid remains. Top chocolate cakes with honeyed almonds.
****
Grandmothers Pound Cake*, By: Cynthia Dobbs, May 2, 2015
Ingredients:
1 cup Crisco (I used 1 of the baking sticks)
2 cups sugar
5 eggs
2 cups flour
1/3 cup orange juice concentrate (frozen, undiluted)
1 teaspoon vanilla
½ teaspoon lemon extract
¼ teaspoon salt
Directions:
Cream together Crisco and sugar, add eggs 1 at a time and beat with your mixer between each one
Blend in 1 cup flour with orange juice and beat
Add second cup flour, beat well.
Add vanilla, lemon extract and salt
Directions:
Pour mixture into your bundt pan. Add your pyramid mat to the Ninja pot. Place your pan on the mat. Turn your Ninja to the Oven setting of 325°F, for 1 hour and 50 minutes. I just watched it and since it didn't get brown on top I checked it with a toothpick till it came out clean. I also plugged the vent with aluminum foil.
****
Half A Cake
Ingredients:
1¾ cups mix from 18-ounce box of cake mix
2/3 cup liquid
¼ cup oil
1 egg
Directions:
Spray the multipurpose pan, or an 8” pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Pour 3-4 cups of water into the pot. Turn your Ninja to the Oven setting of 325° and bake for 33 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar.
****
Impossible French Apple Pie, By: Jessica Conol
Ingredients:
2 large Granny Smith apples, peeled, cored, and thinly sliced
1∕3 cup granulated sugar
1 teaspoon ground cinnamon
Cooking spray
1 1∕3 cups all-purpose baking mix
¾ cup milk
2 eggs, beaten
¼ cup butter, softened
¼ cup packed brown sugar
½ cup chopped walnuts
Directions:
1. Stir apples, granulated sugar, and cinnamon in bowl. Spray multi-purpose pan with cooking spray. Place apple mixture into pan.
2. Stir 2/3 cup baking mix, milk, and eggs in bowl. Pour batter over apple mixture.
3. Stir butter, brown sugar, remaining baking mix, and walnuts in bowl. Spoon walnut mixture over batter. Place roasting rack into pot and place multi-purpose pan onto rack. Set OVEN to 400°F for 55 minutes. Cover and cook until top springs back when lightly touched.
**Added comment:* Vickie Voight Harbin
Left over cranberry relish. I used the leftover relish in place of the apples in Impossible French apple Pie recipe in the book. Was excellent. No need to add sugar or spices as it already had it in there. Just serve with Blue Bell homemade Vanilla ice cream
Butterscotch Pudding to Serve Over the Impossible French Apple Pie By: Carolyn Ann
Mary, it would be my pleasure. This is a not an ice cream butterscotch, more like a Crème Anglaise. If I confuse anyone, just tap me on the shoulder, & I will clear it up! Not Butterscotch Pudding Sauce This recipe started as a lactose free recipe, but since I am the butterscotch person in the family, I tweaked it into a lower carb version, & then discovered that I could finish it off in a slow cooker on my buffet table for holidays. The color deepens, giving the space a richer flavor to serve over the Impossible French Apple Pie recipe (which we also tweaked) & a dollop f whipped cream. I will also say, I normally cut the cornstarch to 1 Tbs. as the yolks actually thicken the pudding/sauce
¾ cup packed brown sugar/ Splenda Brown
¼ cup cornstarch
¼ teaspoon salt
2½ cups Milk 2% or 1¼ heavy cream + 1¼ water
3 beaten egg yolks
2 tablespoons butter, sliced
2 teaspoons vanilla
Directions:
In a medium saucepan combine the brown sugar, cornstarch, and salt. Stir in milk or cream & water (not both milk & cream & water!). Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. *Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Keep warm.
*at this point, when all is combined, I put the pudding/sauce in a slow cooker on med to low, depending on your settings. It will continue to cook slowly, creating that creamy good sauce, but don't let it go beyond 2½ hours at a medium setting.
****
Impossible French Peach Pie*, By: Bobbi Yothers, July 26, 2015
Ingredients:
2-3 large fresh peaches, thinly sliced
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Cooking spray
11/3 cups all-purpose baking mix
¾ cup milk
2 eggs, beaten
¼ cup butter, softened
¼ cup packed brown sugar
½ cup chopped pecans
Directions:
1. Stir peaches, granulated sugar, and cinnamon in bowl. Spray multi-purpose pan with cooking spray. Place apple mixture into pan.
2. Stir 2/3 cup baking mix, milk, and eggs in bowl. Pour batter over apple mixture.
3. Stir butter, brown sugar, remaining baking mix, and walnuts in bowl. Spoon the pecan mixture over the batter. Place roasting rack into pot and place multi-purpose pan onto rack. Set Oven to 400°F for 55 minutes. Cover and cook until top springs back when lightly touched.
****
Krispy Kreme Bread Pudding*, By: Randall McGouirk, May 15, 2016
Ingredients:
1 dozen Krispy Kreme Donuts (or any glazed donut)
½ cup whole milk
1 small can sweetened condensed milk
2 tsp cinnamon
3 eggs
2 tsp vanilla extract
½ tsp salt
Vanilla ice cream
Directions:
Cut up donuts into six pieces and put into a large bowl. In another bowl, beat the three eggs and add the sweetened condensed milk, whole milk, cinnamon and vanilla extract. Pour over cut-up donuts, pressing donuts down into the liquid. Let the donuts soak up most of the liquid. It will take about 10 minutes. Spray the Ninja multipurpose pan with Pam. Pour in the mixture and even out. Turn the Ninja to the Oven setting of 350°F, for 1 hour and 15 minutes. Remove and let set for 10 minutes. Serve with vanilla ice cream.
****
Lemon Brownie*, By: Liz Madrid de Baca
I modified this lemon brownie recipe for the Ninja. I just made them and they came out pretty god. This recipe is the perfect size for the pan that comes with the Ninja. I'll post the original link so they get credit here my modified recipe:
Ingredients:
¾ cup flour
¾ cup sugar
¼ teaspoon salt
¼ cup softened butter
2 eggs
2 Tbs. lemon zest- I used dry zest and ½ Tbs. of it
2 Tbs. lemon juice
For the glaze:
1 cup powdered sugar
8 Tbs. lemon zest- again I used dried zest 2tbs
4 Tbs. lemon juice
Directions:
1. Grease the Ninja baking pan with butter and set aside. Put 3 cups of water in the Ninja, and place the rack.
2. Zest and juice two lemons and set aside.
3. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
4. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
5. Pour it into the flour mixture and beat for 2 minutes at medium speed until smooth and creamy.
6. Pour into the Ninja baking pan and bake for 30-35 minutes.
7. Allow to cool completely before glazing.
8. Spread the glaze over the brownies with a rubber spatula and let glaze set.
9. Cut into bars and serve.
**added comment** By: Aurelia Dougan McCollom – I would test this using a toothpick.
****
Lemon Cake with Vanilla Pudding, By: Bonnie Martin, August 29, 2015
Ingredients:
1 Duncan Hines lemon cake mix
1 box vanilla instant pudding
Powdered sugar
Directions:
Add the cake mix and pudding to a bowl and mix well. Divide out evenly. Using a kitchen scale would be the easiest and most accurate. (You will have enough for 2 cakes). You can store the unused mix in an air tight bowl or zip-lock bag.
Using the directions on the box, divide the ingredients for the cake.
Mix as directed. Pour into your prepared multipurpose pan. Place the rack in your Ninja and place the cake. Turn to the Oven setting of 350°F for 50 minutes. This is dry baking. It was perfect for just 2 people and was delicious. Sprinkle with powdered sugar.
****
Lemon Cranberry Cake with A Whiskey Brown Sugar Demiglaze*, By: Randall McGouirk, March 15, 2015
Ingredients:
1 box Duncan Hines lemon cake mix
2 lemons
1 tsp lemon flavoring extract
3 eggs
2 tsp oil
1 cup water
1 handful dried cranberries
1/3 cup brown sugar
Directions:
Mix ingredients per cake mix box and add lemon flavor. Spray the baking pan with Pam and sprinkle brown sugar on the bottom of the pan. Sprinkle cranberries on top of the brown sugar. Add 3slices of a lemon. Pour in the prepared cake mix. Bake according to instructions on box. Place 4 cups of water in the Ninja pot. Place the rack and the multipurpose pan on top. Turn the Oven to 350°F and bake for 1:15 minutes.
Glaze: ½ cup whiskey 1/3 cup cranberries, 1/3 cup sugar. Cook until it reduces and you can spread over cake or serve on the side.
****
Lemon Loaf*, By: Cynthia DobbsJune 12, 2015
I made a Lemon Loaf in my Ninja this morning and it is yummy... I love lemon...
Ingredients:
3 large eggs
¾ cup of sugar
1 cup sour cream
½ cup canola oil
2 tablespoons lemon zest
2 tablespoons lemon extract (not lemon juice)
1½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
Lemon Glaze:
1 cup confectioners’ sugar
3 tablespoons lemon juice
Directions:
Preheat your Ninja for 10-15 minutes turned to 350°.
Spray 9x5 loaf pan with floured cooking spray.
To a large bowl add eggs, sugar, sour cream and whisk till smooth.
Drizzle in oil while whisking to combine.
Add lemon zest, lemon extract and whisk to combine.
Add flour, baking soda and salt. Stir until combined.
Some lumps will be present but that's okay, don't over mix.
Put the batter in prepared loaf pan. Place the rack in your Ninja and place your loaf pan.
Bake for 60 minutes until top is domed and toothpick comes out clean.
Take out of pot and let it cool 30 minutes.
Turn out on your dish and pour glaze on top.
It will keep 5 days in airtight container or you can freeze it for up to 6 months.
Don't put it in refrigerator or it will dry out.
You are dry baking.
****
Light Kiwi Lime Angel Food Cupcakes – Ninja Recipe Book Pamphlet
Ingredients:
¼ cup cake flour (or all-purpose flour), sifted
3 tablespoons sugar
3 egg whites
2 teaspoons lime zest
2 tablespoons lime juice
¼ teaspoon cream of tartar
¼ teaspoon vanilla
pinch salt
4 tablespoons powdered sugar
1 kiwi, peeled, thinly sliced, and cut into quarters (pie-shaped)
Directions:
1. In a small bowl, combine cake flour with 1 tablespoon sugar.
2. With an electric mixer set to high, beat egg whites, vanilla, salt and cream of tartar until soft peaks prom. Add 1 teaspoon lime zest, and 1 tablespoon lime juice. Gradually add remaining 2 tablespoons sugar. Beat on high until mixture is fully incorporated, glossy, and stiff peaks are formed.
3. Fold by hand the flour and sugar mixture in thirds until fluffy incorporated, keeping batter as voluminous as possible.
4. Fill silicone petite mini-muffin tray with 1 tablespoon batter each. Pour 2 cups of water into the pot. Place roasting rack in the pot and tray on top. Set the Oven to 325°F for 15 minutes, checking after 12 minutes, and cook until cake rises and a toothpick inserted in the center comes out clean. Remove mini cupcakes and let cool.
5. Stir together 1 teaspoon lime zest, 1 teaspoon lime juice, and powdered sugar and frost the tops of the cakes. Top with kiwi.
****
Lily Giant Doggie-Face Cupcakes*, By: Kelli Austin, July 4, 2016
I just use the Duncan Hines Butter Cake box mix, and fix according to directions and dry bake at 300°F instead of 350°F in the Ninja. I didn't even make the frosting this year, just bought Pillsbury white and Pillsbury chocolate. I didn't use a standard cupcake wrapper but ones I bought a year ago at Marshalls that are double that size. I fill them slightly more than half full and bake on the rack. Because of the unusual size of the wrappers, I don't use a pan, just the wrapper itself. After I decorate with frosting, I put on the ears that are shaped out of chocolate caramels.
****