Desserts – Sweets M-Z
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:
Macchiato Cupcakes*, By: Gay Munro, May, 29, 2014
Maple Syrup & Walnut Cake*, By: Gay Munro
Mini Cheesecakes – Ninja Recipe Book Pamphlet
Mini Cupcakes*, By: Trinnette Washington, August 20, 2014
Mini Pumpkin Pies*, By: Connie Eastman Lewis, December 11, 2015
Mix & Match Cream Cheese Cake Loaf*, By: Allana Alla Sverbil, August 23, 2015
Mixed Berry Cobbler*, By: Evelyn Barton, August 20, 2014
Muesli Cookies*, By: Brian M Almashie, June 24, 2014
Mug Cake Mix*, By: Denise Kerr, February 24, 2015
Old fashioned Rice Pudding*, By: Roxye Milby, March 29, 2015
Ooey Gooey Butter Cake*, By: Bonnie Smith, April 5, 2019
Oreo Banana Cupcakes*, By: Shoba Archie, May 23, 2015
Oreo Goodness Brownie*, By: Allana Alla Sverbil, August 1, 2015
Panda Mini Cake*, By: Tina LeGrand, January 15, 2016
Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Pork
Peach Almond Cobbler Topping, Ninja Recipe Book
Peach Cobbler*, By: Steve Sachs, April 15, 2015
Peach Cobbler*, By: Allana Alla Sverbil, February 28, 2015
Peanut Clusters, By: Sherry Weir, December 25, 2016
Pecan Pie Bars, By: Jessica Conol
Pecan Pie; Slow Cook*, By: Liz Madrid de Baca, November 25, 2014
Pineapple & Cherry Swirl Cake*, By: Shoba Archie, May 19, 2015
Pineapple Upside Down Cake*, By: Randall McGouirk, February 24, 2015
Pumpkin Caramel Brownies*, By: Barbara Bonner, September 15, 2015
Pumpkin Custard, By: Nancy Rothermel, September 20, 2014
Pumpkin Flan*, By: Jose Duran, October 11, 2014
Pumpkin Pie*, By: Trish Obrien, September 19, 2014
Pumpkin Pie Pudding, By: Janis Rightmyer, October 30, 2014
Pumpkin Spice Cake, By: Karen Dee Warren
Raspberry Pie, By: Cheryl Burge, June 3, 2014
Red Velvet Trifle Cake with Berry Pie Filling*, By: Jessica Conol
Reese’s Peanut Butter Cup Swirl Cake*, By: Cake Bonnie Smith, June 15, 2016
Rhubarb & Strawberry Crisp, (Slow Cook), By: Sue Karasek Nottmeier, June 4, 2014
Rice Custard*, By: Suzanne Campbell, November 19, 2018
Rice Krispie Treats, By: Leslie Althoff, June 26, 2014
Rice Krispie Treats - Vanilla Bean*, By: Penny Watts, January 24, 2016
Rice Pudding*, By: Randall McGouirk, July 24, 2018
Salted Caramel Devils’ Food Mini Cupcakes, By: Cheryl Jansen
Sand Castle Brownies (Homemade Mix)*, By:Bonnie Smith, September 8, 2015
Scalloped Pineapple*, By: John Queen, May 30, 2015
Slow Cooker Chocolate Candy, By Aurelia Dougan McCollom
Slow Cooker Chocolate Chip-Brownie Cake-(Pot)*, By: Aurelia Dougan McCollom
Slow Cooker Pineapple Upside Down Cake*, By: Julene Hibberd Dotson Evans
S’mores*, By: Aurelia Dougan McCollom July 19, 2014
S'mores Pockets, By: Jessica Conol
Sour Cream and Apple Coffee Cake*, By: Paula Castelli Tomlinson
Spice Cupcakes*, By: Belinda Wall, February 28, 2015
Spice Pumpkin Cake with Cran-Raisins*, By: Carol F Neuman, September 19, 2015
Steam Baked Upside Down Apple Spice Cake, By: Rebecca Bekka Levey
Strawberry Cheesecake Pudding*, By: Allana Alla Sverbil, April 19, 2015
Sue's Bourbon Apple Pecan Bread Pudding*, By: Sue Van Fossen, January 31, 2014
Sugar-Free Devil's Food Cake with Sugar-Free Frosting*, By: Patti Wagner Johnston, June 15, 2016
Sugar Free Oat Bars, By: Cathy Schultz, June 7, 2015
Sweet Potato Brownies*, By: Peggy Sanders – Cross Posted in Paleo
Toffee Sponges*, By: Hazel Dacombe, September 10, 2014
Tomato Soup Spice Cake*, By: Gay Munro, September 23, 2014
Tropical Fruit & Rice Pudding, By: Jessica Conol - Ninja Recipe Book
Two Ingredient Pumpkin Cake with Apple Cider Glaze
Upside Down Peach Cake*, By: Boyanne Hayden Hart, May 30, 2015
Yam (Sweet Potato) Cupcakes*, By: Jessica Conol
Yellow Cake with Whipped Icing & Coconut with A Mini Mounds Candy Bar* & Milk Chocolate Icing & Three Musketeers Mini Candy Bar*, By: Granny Witthoft, June 25, 2016
Yogurt Cake, (Dr. OZ Recipe)*, By: Marie Spano Remhoff, September 29, 2014
Zucchini Brownies*, By: Bonnie Smith, August 5, 2018
Zucchini Brownies, By: Peggy Miller-Stephens, September 6, 2015
Macchiato Cupcakes*, By: Gay Munro, May, 29, 2014
Ingredients:
white cake mix
¾ cup 1% buttermilk
2 tsp of pure coffee extract
1 can of Duncan Hines cream cheese frosting, (or your favorite brand)
2 tsp of pure coffee extract
Directions:
Mix all together. Place 2 cups of water into the pot. Place the rack and the cupcakes. Steam bake at 350° for 25 minutes. Cool. Add 2 tsp of pure coffee extract to the can of Duncan Hines cream cheese frosting (or your favorite brand), and stir to mix. Frost. These were delish!
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Maple Pumpkin Flan*, By: Jose Duran, October 11, 2014 - Ninja Recipe Book
Ingredients:
½ cup pure maple syrup
3 eggs
¾ cup canned pumpkin
½ cup milk
¼ cup sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
8 cups water
Directions:
1. Place 2 Tbs. syrup in four (6 oz) custard cups.
2. Beat eggs, pumpkin, milk, sugar, spice and vanilla extract. Carefully pour pumpkin mixture into custard cups.
3. Pour water into pot. Place rack into pot. Place custard cups on rack (water should cover about ¼ of the bottom of the custard cups). Set oven to steam setting for 45 minutes. Cover and cook until custards are just set. Remove custard cups from pot. Let flans cool in cups in cooling rack 5 minutes.
4. Cover custard cups and refrigerate at least 4 hours. To serve, loosen edges of flans with a knife. Invert onto dessert plates.
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Maple Syrup & Walnut Cake*, By: Gay Munro
.....this is the modified version for the Ninja
Cake Ingredients:
1 cup pure maple syrup (NOT MAPLE FLAVORED SYRUP!)
1 cup sour cream
30g unsalted butter, melted
1 tsp pure vanilla extract
1 large egg
2½ cups all-purpose/plain flour
1 level tsp baking soda (also known as bicarb soda)
½ cup toasted walnuts, roughly chopped
½ tsp salt (I left out the salt)
Directions:
Mix all together. Spray baking pan lightly with PAM and pour in pan. Bake on oven setting 350° for 50 minutes. I set the pan down in the Ninja on the pyramid mat.
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Mini Cheesecakes – Ninja Recipe Book Pamphlet
Ingredients:
½ cup graham cracker crumbs
2 tablespoons melted butter
1/3 cup sugar
1½ - 8 ounce packages cream cheese, softened – (12 ounces)
1 egg
1 teaspoon vanilla extract
4 cups water
Directions:
1. Cover outside of 2 (4-inch) springform pans with foil.
2. Stir graham cracker crumbs, butter, and 1 tablespoon sugar in a bowl. Press mixture into bottom of pans.
3. Beat cream cheese with remaining sugar in a bowl with electric mixer until smooth. Beat in eggs and vanilla extract. Pour batter into pans.
4. Pour water into pot. Place roasting rack into pot and place filled pans on rack and cover. Set Oven to 325°F for 35 minutes. Do not lift lid during cooking.
5. Remove pans from pot, let cool. Cover and refrigerate at least 4 hours or overnight.
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Mini Cupcakes*, By: Trinnette Washington, August 20, 2014
I made mini cupcakes in my Ninja. Don’t they look happy (but not for long), lol. I used yellow box cake mix and prepared it according to the instructions except I used half the amount of oil called for and I sprayed the silicone molds. I added 2 cups of water to the pan and baked as instructed.
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Mini Pumpkin Pies*, By: Connie Eastman Lewis, December 11, 2015
Ingredients:
2 refrigerated pie crusts (thawed)
1 (15 oz.) can pureed pumpkin
2 eggs
1 (14 oz.) can sweetened condensed milk
1 Tbs. pumpkin pie spice
¼ tsp salt
2 muffin tins (6 cups each)
Directions:
While preparing your ingredients, turn your Ninja to the Oven setting of 400°F.
Roll out the pie crust dough. Using a cutter, bowl or glass cut the dough.
(It said to use a 5" cutter/bowl or glass to cut out the pie crusts. I ended up using a bowl that was between 3½ - 4" in diameter). Spray with non stick cooking spray. Put the dough in each tin and arranged it to fit. In a mixing bowl or measuring cup, whisk together pureed pumpkin, eggs, sweetened condensed milk, pumpkin pie spice and salt. Pour mixture into each crust, leaving room to expand. (Pour almost to the top). Place your pyramid mat, red silicone rack or the rack that came with your Ninja into the pot. (I used the pyramid mat). Carefully place one of the baking tins. Bake at 400°F, for 15 minutes, then lower the temperature to 300°F, and bake another 15-20 minutes. (Mine took the 20 minutes before the knife came out clean). Leave in the tins for at least 15 minutes before removing. This is a really easy and quick recipe.
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Mix & Match Cream Cheese Cake Loaf*, By: Allana Alla Sverbil, August 23, 2015
Ingredients:
1 box cake mix of choice - whichever one your taste buds desire (we used super moist triple chocolate fudge cake mix)
8oz cream cheese - room temperature
1 large egg
¼ cup unsalted butter - room temperature
1 tsp vanilla extract (optional)
Extras: 2/3 cup white chocolate morsels, 1/3 cup dark chocolate morsels, 2/3 cup milk M&Ms --- have fun here and vary it up - you can use whatever your taste buds desire such as nuts, etc.
Prep:
In a mixer, mix cream cheese and butter. Once mixed, add in egg and vanilla extract - mix until well blended. Mix in cake mix little by little - mix until blended well. Mix in extras until blended well.
Put mixture into the all purpose pan that comes with the Ninja.
Recipe:
1) Place 3 cups of water in the main pot of the Ninja then place the rack on top. Add the all purpose pan with the mixture on top of it. Set the Ninja to the Oven setting of 350° and bake for 30-40 minutes or until it passes the tooth pick test.
Verdict:
Warning - the mixture itself is sticky and it may layer clump-like into the all purpose pan - do not get alarmed.
Overall, the beauty of this recipe is that it can be altered to fit anybody’s taste buds. Is if definitely a keeper!
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Mixed Berry Cobbler*, By: Evelyn Barton, August 20, 2014
Ingredients:
¼ cup melted butter
¾ cup sugar
¾ cup flour
¾ cup milk
1 teaspoon baking powder
12 oz bag of frozen mixed berries
1 Tbs. sugar
Directions:
While preparing your batter, turn your Ninja to the Oven setting of 350° to preheat. Using you Ninja insert baking pan, pour in melted butter. Mix sugar, flour, milk and baking powder. Pour the berries over the batter. No stirring. Sprinkle sugar over berries. Put the pan on the rack and bake for 50 minutes.
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Muesli Cookies*, By: Brian M Almashie, June 24, 2014
I love making cookies in the Ninja because I can bake just a few at a time without heating up the oven (and eating them all).
The optional glass lid (available at NinjaKitchen.com) comes in handy for knowing when the cookies are done.
Ingredients:
(Makes about 12 Large 3 inch Cookies)
1 stick unsalted butter OR ½ cup coconut oil
1/3 cup honey OR 1/3 cup dark brown sugar OR 1/3 cup coconut sugar
½ teaspoon cinnamon
½ teaspoon salt
1 Tbs. vanilla extract
1 large egg
1¾ cup muesli (unsweetened; I use the Dorset brand available on Amazon)
½ cup white whole wheat flour
½ teaspoon baking powder
1 Tbs. peanut butter (optional)
Reverse roasting rack and preheat Ninja to oven 400° (no liquid needed).
In a medium pot over low heat or in a microwave on reduced power, melt together the butter and honey (or brown/coconut sugar) until smooth. Remove from heat and use a wooden spoon to stir in the cinnamon, salt and vanilla. Once the mixture has cooled a little, quickly beat in the egg. Add the muesli, flour and baking powder to the pot and stir together until combined.
Using a medium sized ice cream scoop fill with dough and place on cookie sheet (flatten slightly if desired). Repeat with the rest of the dough, spacing the cookies about 1 inch apart. You'll need to do several batches as it makes just two at a time (medium sized) OR you can freeze the dough balls and make them whenever you want.
Put baking sheet on top of inverted rack in the Ninja and reduce temperature to 350°. I do this because I want the temperature to be at 350° but when removing the lid you lose heat. Bake until golden brown; about 16 minutes or so. The actual baking time may vary and depends on the size of the cookies so smaller cookies will bake faster. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days. Change oven temperature back to 400° when taking out the cookies and repeat the process.
Serve warm (with milk!)
Note:
If you don't have any muesli on hand, replace with 1 cup of rolled oats plus ½ cup of dried fruit and ¼ cup of chopped nuts and/or seeds.
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Mug Cake Mix*, By: Denise Kerr, February 24, 2015
For mug cake mix you take a box of angel food cake mix and a box of any flavor cake mix and mix them in a zip-lock bag. To make mug cakes, which are basically individual cakes; that's why I used muffin cups. You take 3 Tbs. cake mix and 2 Tbs. water mix thoroughly and put in muffin cups. Turn your Ninja to 350°F for 20-25 minutes. Test with toothpick for doneness.
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Old fashioned Rice Pudding*, By: Roxye Milby, March 29, 2015
I used an old recipe that I have.
Ingredients:
2 cups instant rice
2 cups milk
½ cup sugar
1 Tablespoon butter
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon nutmeg
Directions:
Combine all together put into a buttered quart baking dish. Place the baking dish on the rack. Bake at 350° for 1 hour. Stirring after 15 minutes and again when pudding is done. Taste to see if you need to stir in more of nutmeg or sugar. Sprinkle a little cinnamon on the top. Pudding will thicken as it cools. Serve it hot or chilled. Some like raisins if so add about ½ cup before baking.
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Ooey Gooey Butter Cake*, By: Bonnie Smith, April 5, 2019
Ingredients:
1 yellow cake mix, boxed
1 egg
1 stick of butter, melted (8 tablespoons)
Spray 2 Ninja size roasting pans. Set aside. Mix cake mix, egg and melted butter. Divide between the two prepared pans and pat down.
Add 3 cups of water to the Ninja pot. Turn to the Oven setting of 350°F. Steam bake 30-40 minutes. Cake should be set but seems little gooey in center. Remove from the Ninja. Cool or can be eaten warm.
Topping:
1- 8 oz. brick cream cheese, softened
2 eggs
1 teaspoon vanilla extract
16 ounces powdered sugar
1 stick of butter, melted
1½-2 cups blueberries
Directions:
Beat cream cheese till smooth, add eggs, vanilla, melted butter and sugar. Divide over cake batter. Sprinkle with blueberries.
*I did one in my 3-1 and the other in the 4-1.
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Oreo Banana Cupcakes*, By: Shoba Archie, May 23, 2015
Ingredients:
2 bananas, (mashed)
10 crushed Oreo’s – using a mini-chopper
1 beaten egg
1 tsp baking powder
1 cup flour
Oreos, whole
Directions”
Mix all of the ingredients, except whole Oreos.
Line a 6 count muffin tin.
Fill 2/3rds full. Add an Oreo on top of each and then more batter on top.
Pour 4 cups water into the Ninja pot, cover.
Turn your Ninja to the Oven setting of 350°F. Steam bake for 18-20 minutes.
This is extremely addictive!
I added no milk to this because I felt it was moist enough with the banana.
I added no butter because I felt the cookie cream cheese filling would replace the butter.
No additional sugar was added.
I made 9 cupcakes. I used Red Velvet Oreos.
***
Oreo Goodness Brownie*, By: Allana Alla Sverbil, August 1, 2015
***enough for two full portions - cut in half for 1 portion
***batter needs to be done ahead of time
Ingredients:
1 cup butter - room temperature
1½ cups sugar
1 tsp vanilla extract
2 eggs
2 cups all purpose flour
½ cup special dark cocoa powder
1 tsp baking soda
¼ tsp salt
1 tsp instant coffee (with caffeine)
1 cup white chocolate morsels
20 double stuffed Oreos - crushed
Prep:
** Do this at least 2 hours before anticipated bake time
**either a hand mixer or automatic mixer is going to be very helpful here (I have a ninja mixer which saves me time).
1) Mix together butter and sugar until it becomes fluffy and light.
2) To that mixture, add eggs and vanilla - mix until it combines well
3) At a slow mix speed, slowly add flour, cocoa powder, baking soda, coffee, and salt.
4) Slowly mix in crushed Oreos and white chocolate morsels until they combine with the rest of the mixture.
------refrigerate for at least 2 hours (longer if you wish)-----
Recipe:
1) In the multipurpose pan which came with the Ninja, spray generously with cooking spray then either make balls from the mixture (if you want to involve the family in making helping) or pour in half the mixture into the pan - the balls melt, but give it a more bubbly appearance.
2) Place rack into the pot of the Ninja then place the all-purpose pan with the mixture on top of it and set ninja to oven 350° for 45 minutes.
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Panda Mini Cake*, By: Tina LeGrand, January 15, 2016
Ingredients:
strawberry Pillsbury cake mix - or brand and flavor of your choice
mini mold
Directions:
Mix cake as directed on the box. Use 1 cup of the batter for the mold. Place pyramid mat or other protection on the base of the pot to prevent scratching. Place the mold. Turn the Ninja to the Oven setting of 350° F, for 25 minutes.
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Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Pork
Ingredients:
Bacon
Pineapple, fresh
Directions:
Cut 6 pieces of bacon into 1/2" long pieces. Fry the bacon on Stove Top High until crisp. Put bacon to the side and put in ½” thick slices of fresh pineapple in the bacon grease with the Ninja still on Stove Top High. Cook until slightly brown on both sides. Serve pineapple with bacon crumbles on top. Nice quick tasty breakfast side or a light meal by itself.
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Peach Almond Cobbler Topping, Ninja Recipe Book
Ingredients:
4 bags - 16 oz each frozen sliced peaches, thawed and drained, juice reserved
2 tablespoons cornstarch
½ cup sugar
2 teaspoons almond extract
1 package (7 ounces) almond or sugar cookies, crushed (About 2 cups crushed)
Sweetened whipped cream
Directions:
Stir reserved peach juice and cornstarch in the pot. Add peaches, Sugar, and almond & stir to coat. Set Oven to 325°F for 30 minutes. Cover and bake until peaches are tender.
Turn off pot. Let peach mixture cool in pot 5 minutes. Sprinkle with cookie crumbs. Serve with whipped cream.
Ninja healthy tip - For healthful twist, try using your favorite Granola or chopped toasted almonds Instead of almond cookies.
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Peach Cobbler*, By: Steve Sachs, April 15, 2015
Ingredients:
2- 16 oz packages frozen peaches, thawed and drained
¾ cup, plus 1 Tbs. sugar, divided
2 tsp cinnamon, divided
¾ cup flour
½ tsp nutmeg
6 Tbs. butter cut into bits
Directions:
Combine peaches, ¾ cup sugar, 1½ teaspoons cinnamon and nutmeg in medium heat resistant bowl, and place into Ninja pot. (I suggest placing your bowl on the pyramid mat to prevent scratching and having direct heat on the bowl. Aurelia)
For topping, combine flour, remaining 1 tablespoon sugar and remaining ½ teaspoon cinnamon in a separate bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over peach mix. Cover and cook on Slow Cook High for 2 hours
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Peach Cobbler*, By: Allana Alla Sverbil, February 28, 2015
Ingredients:
1- 29 ounce can of peach halves or slices, drained and reserved - if you get halves, you can just slice them vertically
1 box of yellow cake mix
1 Stick of butter, cut into tablespoons
Sugar or cinnamon sugar, optional to sprinkle on the top
Directions:
1) While preparing the cobbler, turn your Ninja to Oven setting of 350°F. Put a thin layer of oil in the Ninja multi-purpose pan for nonstick purposes.
2) Layer peaches, (drained) on the bottom of pan. Sprinkle dry yellow cake mix (make sure to level this out evenly), on top. Next, add the butter pieces. Gently pour the juice over all. Sprinkle the sugar across the top.
3) Bake for 30-45 minutes or until ready!
*Make sure all yellow cake mix is dissolved, and no lumps.*
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Peanut Clusters, By: Sherry Weir, December 25, 2016
My husband made peanut clusters in the Ninja last night. Our recipe:
Ingredients:
2 lb. chocolate almond bark
1 lb white almond bark
4 cups semi sweet chips
2 cups milk chocolate chips
4 lbs Spanish peanuts
Directions:
Add the ingredients to the Ninja pot. Turn to Stove Top Low. Heat until all is melted. Spoon out onto wax paper. This recipe made 170 peanut clusters.
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Pecan Pie Bars, By: Jessica Conol
Ingredients:
¼ cup butter melted
½ cup packed brown sugar
¼ cup light corn syrup
1 cup pecan halves
1/3 cup all-purpose baking mix
¾ cup milk
2 eggs
2 cups water
Directions:
Stir butter, brown sugar, corn syrup, and pecan halves in bowl. Spread brown sugar mixture in bottom of multipurpose pan.
Stir baking mix, milk and eggs in bowl. Spread egg mixture over pecan mixture.
Pour water into pot. Place rack in pot and place multipurpose pan on rack. Set oven to 400°F for 45 minutes. Cover and cook until center is set and springs back when lightly touched, and the edges are lightly browned. Let cool 5 minutes, then invert onto a platter and cut into bars.
Ninja serving Tip: Serve with a dollop of whipped cream or low-fat whipped topping.
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Pecan Pie; Slow Cook*, By: Liz Madrid de Baca, November 25, 2014
Made the Rachael Ray slow cooker pecan pie in the Ninja. It came out really good!
Here's the recipe. The only thing I did different from the original recipe was to NOT use aluminum foil. If you use a regular slow cooker, you should definitely use it with cooking spray. It just popped out when it cooled. This is more like a pecan pie bar than pecan pie. We just had a little piece and it was tasty.
For the Crust:
1 stick butter, cubed
1½ cups flour
½ cup dark brown sugar
1 teaspoon salt
Filling:
¾ cup corn syrup
¼ cup sugar
3 eggs
½ teaspoon salt
1½ cup pecans, chopped
Directions:
For the crust, place the butter, flour, brown sugar and salt in a food processor. Pulse a few times until the mixture is well-incorporated.
In a medium mixing bowl, whisk together corn syrup, sugar, eggs, salt and pecans.
Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker and up the sides about a ½ inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.
After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.
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Pineapple & Cherry Swirl Cake*, By: Shoba Archie, May 19, 2015
Ingredients:
1 cup pineapple pie filling
½ cup of cherry pie filling
Classic yellow cupcake mix
eggs
water
oil
Directions:
Prepare cake mix as directed on the box. Pour into your prepared multipurpose pan. Swirl in ½ cup cherry pie filling and 1 cup of the pineapple pie filling. Place the rack in your Ninja and place the pan. Turn to the Oven setting of 350° and bake for 45 minutes. Test for doneness.
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Pineapple Upside Down Cake*, By: Randall McGouirk, February 24, 2015
Ingredients:
1 box pineapple cake mix
substitute pineapple juice for water
PAM
brown sugar
pineapple slices and cherries
3 cups of water for Ninja
Directions:
Fix cake according to box instructions, except use the pineapple juice for the water. Spray pan with PAM and sprinkled brown sugar in bottom of pan. Top with the pineapple slices and cherries. Pour cake mix over the pineapples and cherries in the pan. Pour 3 cups water in bottom of Ninja and put pan on wire rack. Set to Oven setting of 350° for 1:15 minutes.
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Pumpkin Caramel Brownies*, By: Barbara Bonner, September 15, 2015
Ingredients:
19 oz box Ghirardelli caramel turtle brownie mix
1½ cup canned pumpkin 100% pumpkin puree not pumpkin pie filling
1 tsp pumpkin pie spice
Directions:
While preparing your ingredients, turn your Ninja to the Oven setting of 350°F.
Spray your multipurpose pan or oven proof dish with cooking spray. Combine all ingredients until well blended. Follow package instructions on mixing caramel. Pour into prepared pan. Place your rack in the Ninja and place the pan. Bake 35-45 minutes out until done. Do not add water. You are not Steam Baking. Dry baked in the Ninja. .
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Pumpkin Custard, By: Nancy Rothermel, September 20, 2014
Mix ingredients as stated on the can. Pour into you utility/baking pan. Place the rack in the pot and place the pumpkin custard. Place your lid. Turn your Ninja to Oven setting of 375° and bake for 15 minutes. Reduce heat to 350° for 45 minutes. Surprisingly, the bottom of the custard was not even slightly colored. I also sprinkled the top of the custard with cinnamon, and it turned a nice light caramel brown. It was very, very moist.
No crust. Wow, was it ever good! Pumpkin custard, cooked to perfection.
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Pumpkin Pie*, By: Trish Obrien, September 19, 2014
I wanted pumpkin pie in the truck. I figured Ninja could do it.
Ingredients:
1 can pumpkin
¾ cup sugar
1 tsp cinnamon
1 tsp nutmeg
½ tsp ginger
1 can of evaporated milk
the equivalent of 2 eggs (I use egg beaters)
pre made pie crust
Directions:
Mix pumpkin, sugar, cinnamon, nutmeg, ginger, evaporated milk, & the 2 eggs (I use egg beaters).
Cut a pre made pie crust to fit my silicone pan (1 crust made 2). Pour in the filling. Place the rack in your Ninja. Place the pies. Turn your Ninja to Oven setting. Bake on the rack at 375° for 15 minutes. Then reduce to 325° for about 35 minutes.
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Pumpkin Pie Pudding, By: Janis Rightmyer, October 30, 2014
Slow cooker Pumpkin Pie Pudding from TASTE OF HOME
Ingredients:
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
¾ cup sugar
½ cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter, melted
2½ teaspoons pumpkin pie spice
2 teaspoons McCormick® Pure Vanilla Extract
Whipped topping, optional
Directions:
In a large bowl, combine the first eight ingredients.
Transfer to Ninja pot. Slow cook, low for 2 hours. Keep an eye on it after
1½ hours as it goes from not done to overdone pretty quickly.
Tastes great. Just like Pumpkin Pie without the crust.
Serve in bowls with whipped topping or ice cream, if desired.
This turned out great, but you do need to keep an eye on it, so that it doesn't overcook.
Yield: 6 servings Nutritional Facts
1 serving (1 each) equals 229 calories, 9 g fat (5 g saturated fat), 76 mg cholesterol, 187 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein..
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Pumpkin Spice Cake, By: Karen Dee Warren
Ingredients:
1 box pumpkin Spice cake
1- 15 oz can pumpkin
2 eggs
Directions:
Mix using only the ingredients given. Pour the batter into the multipurpose pan. Pour 4 cups of water into the pot. Turn to the Oven setting of 375° for about 30-38 minutes and steam bake.
I frosted it with vanilla icing. The kids ate a lot of it!
Recipe similar to one here with canned pumpkin and chocolate cake mix.
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Raspberry Pie, By: Cheryl Burge, June 3, 2014
Ingredients:
1 pint of black raspberries
1 cup sugar and
3 tablespoons flour
Pillsbury pie crust
Bisquick
Directions:
I used one pint of black raspberries I had frozen last year. To them I added one cup sugar and three tablespoons flour. I used a Pillsbury pie crust in one of my Nordic Ware mini pie pans.
Preheat Ninja on oven 350° degrees. Put pie on top of pyramid silicon mat (which I ordered from Amazon). Dry bake until crust is done, approx 70 minutes. Then I put the rest of the pie filling in the other mini pie pan, dropped on Bisquick mixed for cobbler, (from recipe on box-Bisquick, milk, sugar), bake until set, (approx. 30 minutes). Both turned out great!
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Red Velvet Trifle Cake with Berry Pie Filling*, By: Jessica Conol
Ingredients:
1 box red velvet cake mix (Holiday Velvet)
(eggs ,oil, water needed to make cake)
2- 3 oz boxes instant cheesecake pudding (I can only find in sugar free)
4 cups milk
1- 12 oz container frozen Cool Whip
1 can Comstock Berry Medley (they might not have this in stores because it is limited edition). I’m pretty sure you can use strawberry, blueberry or cherry pie filling.
** When I make these, I usually buy red velvet cake mix but I found the Holiday Velvet cake mix**
Directions:
I did the cake in the Ninja, using half of the oil and steam baking it. 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.
After cakes were done, (I had to do it twice,) I place each cake in a bowl and broke it into pieces. I layered the cake, berry medley, cheesecake pudding mixed with cool whip. Repeating the layers and ended up with the cake on top. When making cool whip desserts, I usually leave some of the cake on the side so I can top it with cake so the foil does not stick to the cool whip.
Original Directions for a 9x13 cake:
1. Cake: Make cake as directed on package in 9x13 pan. Cool.
2. Filling: Meanwhile, prepare instant pudding according to the package directions using 4 cups milk. Allow pudding to set up in the refrigerator for 10 minutes. Using a spatula, gently fold in whipped cream.
3. 1st layer: cut the red velvet cake into 1 inch cubes or crumble. Place half of the cake into the pan. Top with ½ of the pudding mixture. Spoon ½ of the pie filling over the pudding mixture, I use a spatula to spread it around.
4. 2nd layer: Put ½ cup cake crumbs on the side for garnish. Place rest of cake over first layer. Spoon the rest of pie filling over cake. Top with rest of pudding mixture. Garnish top with cake crumbs.
5. You don’t have to top it with the cake crumbs if you don’t want to. I do it so the cool whip won’t stick to the foil.
6. Comstock Berry Medley is a mixture of strawberries, raspberries and blueberries.
****
Reese’s Peanut Butter Cup Swirl Cake*, By: Cake Bonnie Smith, June 15, 2016
Found some hidden Christmas Reese's bells today and had just seen a recipe using peanut butter cups. Just happen to have all ingredients to make this in the Ninja. (I'm awful at hiding candy from my husband and then forgetting where I hid it...inside pans, bowls, etc).
Ingredients:
1 box Super Moist™ yellow cake mix
1 cup water
3 eggs
½ cup creamy peanut butter
1/3 cup butter, softened
½ cup chocolate-flavored syrup
Toppings:
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 Reese's™ peanut butter cups miniatures, unwrapped and cut in half
Directions:
Spray the Ninja pot with cooking spray. In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping the bowl.
Remove 2/3 cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make a chocolate fudge batter.
Spoon ½ of the peanut butter batter into the Ninja pot, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
Cover. Turn the Ninja to Slow Cook High for 1 hour 30 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off the Ninja. Uncover, and remove pot to a cooling rack. Loosen edges, using a non scratch utensil. Let cool 15 minutes. Place a platter over the Ninja pot. Carefully invert to release cake.
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
*** When I made this today, since the Ninja goes in increments of 30 I set it for 1 hour 30 minutes. It was done then. I let my peanut butter glaze be on the thick side since I put it on the cake while it was still warm. I just drizzled the chocolate sauce straight from the bottle-no measuring. Put the chocolate candies on top.
****
Rhubarb & Strawberry Crisp, (Slow Cool), By: Sue Karasek Nottmeier, June 4, 2014
Ingredients:
3 cups rhubarb, chopped into small pieces
1 cup strawberries, sliced
1/3 cup sugar
12 Tsp cinnamon
½ cup All-Purpose Flour
1 tsp baking powder
1/8 tsp salt
4 Tbs. stick butter, softened
2/3 cup brown sugar
2/3 cup quick-cooking Oats
Directions:
1. Combine rhubarb and strawberries in your Ninja.
2. Sprinkle fruit with cinnamon and sugar (mixed).
3. In a separate bowl, combine remaining ingredients mixing butter in until you have smaller crumbs. (this is the crisp portion)
4. Sprinkle crisp mixture over fruit spreading evenly.
5. Cook on Slow Cook Low for 2 hours or until crisp begins to harden.
6. Serve.
(When I can find it I use a strawberries and cream oatmeal mix instead of quick cooking oats.)
**Added comment by: Aurelia Dougan McCollom – This recipe has not been tried in the Ninja and the 2 hour time is the original crock pot time. I would check it @ 1½ hours when you make it the 1st time to get a baseline time.
****
Rice Custard*, By: Suzanne Campbell, November 19, 2018
Ingredients:
3 cups of milk – heated in microwave until “skin” forms on top
3 large eggs
Rounded 1/3rd cup of rice – soaked for ½ hour in hot water to soften
1/3 cup granulated sugar
½ tsp cinnamon
2 tsp vanilla extract
Pinch of salt
½ cup raisins
Sprinkling of nutmeg to finish
Directions:
Beat eggs, sugar, vanilla, cinnamon and salt in a bowl.
Temper the egg mixture with the scalded milk.
Add rice, raisins to the egg/milk mixture.
Pour into 1½ quart dish. Place rack with 1 cup water in the bottom
of the pan. Place casserole dish on the rack. Cover with foil (stops water from the lid condensation from dripping down on the custard).
*Turn the Ninja to the bake/moist mode. Set the temperature to 250°. Cover and bake for 45 minutes, stirring gently twice. When you have 10 minutes left, (still jiggly) sprinkle surface with nutmeg. Continue for the final 10 minutes.
Cool completely before putting in the refrigerator.
*Added comment by: Aurelia Dougan McCollom – Bake /moist is found on the Ninja 4-in-1 iQ. If using a different Ninja, just select Bake.
****
Rice Krispie Treats, By: Leslie Althoff, June 26, 2014
My 6 year old daughter and I made Rice Krispie treats in the Ninja! Who would of thought?!
I just used the Stove Top High and used the ingredients off the back of the Kraft jet puffed marshmallows. Cleanup was great! Usually I have to let the pot soak after we make them on the stove. Doing them in the Ninja, cleanup was way easier. No soaking needed whatsoever!
****
Rice Krispie Treats - Vanilla Bean*, By: Penny Watts, January 24, 2016
Ingredients:
6 cups Kellogg's Rice Krispies
1½ bags of Kraft marshmallows
4½ Tbs. butter
2 tsp vanilla bean paste
Directions:
Turn the Ninja to Stove Top Low. Melt the butter. Add the marshmallows. Stir until all marshmallows are melted. Add 2 tsp vanilla bean paste. Stir in Rice Krispies. Mix well and quickly.
Pour into greased 13x9 dish. Cool.
**Added comment by: Aurelia Dougan McCollom – The easiest way I have found to spread the Rice Krispies going into the cooling pan is… actually having my hands in sandwich baggies that the outside has been sprayed with PAM or use butter. The spatula never worked for me.
****
Rice Pudding*, By: Randall McGouirk, July 24, 2018
Ingredients:
2 cups cooked Rice
1 cup whole milk
1 tsp. Vanilla
1/3 cup Canadian Whiskey
1/3 cup sugar
1 egg
Directions:
Combine the ingredients, (except the egg), in a saucepan. Bring to rolling boil.
Beat the egg and temper before adding to your hot mixture. Pour the mixture in the Ninja multipurpose pan or oven safe baking dish that will fit the Ninja rack. Turn the Ninja to the Oven setting of 350°F. Bake for 35-40 minutes, or until set. Sprinkle with a cinnamon and sugar mixture.
Serve and enjoy!
****
Salted Caramel Devil’s Food Cake Mini Cupcakes, By: Cheryl Jansen
PREP: 20 minutes • COOK: 11 minutes • SERVINGS: 36
Ingredients:
1 cup flour
⅓ cup unsweetened cocoa
1 teaspoon baking soda
⅔ cup sugar
¼ cup butter, softened
½ cup egg substitute
1 teaspoon vanilla
½ cup skim milk
1¼ ounces semi-sweet chocolate, finely chopped
1½ cups water
⅓ (8 oz.) package fat-free cream cheese
⅓ (8 oz.) tub fat-free whipped topping
2 tablespoons + 2 teaspoons caramel sauce, fat-free
2 tablespoons + 2 teaspoons sugar substitute
Directions:
1. In a small bowl, sift together the flour, cocoa, baking soda, and salt.
2. Beat sugar and butter in a bowl at medium speed until combined. Add egg and vanilla, beating well. Add flour mixture and milk alternately to sugar butter mixture, until combined. Fold in chocolate.
3. Add batter into silicone petite muffin tray. Place the roasting rack in pot and set the pan on the rack. Add 1½ cups of water to the pot. Set Oven to 350°F for 15 minutes, checking after 10 minutes. Cover and cook until a toothpick inserted in center comes out clean. Remove tray and let cool.
4. Beat cream cheese and caramel in a mixing bowl until soft. Add whipped topping and gently fold in, scraping down sided till combined. Top each cupcake with 2 tsp of frosting, drizzle of
fat-free caramel sauce (optional), and a pinch of Fleur de Sel.
****
Sand Castle Brownies (Homemade Mix)*, By:Bonnie Smith, September 8, 2015
Ingredients:
1/3 cup chopped nuts
½ cup chocolate chips
1/3 cup flaked coconut
2/3 cup packed brown sugar
¾ cup sugar
1/3 cup baking cocoa
1½ cups flour
If giving as a gift, pack ingredients in order listed in a quart mason jar. Tie with pretty ribbon and attach remainder of ingredients and instructions.
Additional ingredients needed:
2 eggs
1/3 cup oil (if doing in regular oven 2/3 cup oil)
1 teaspoon vanilla
Directions:
While preparing your ingredients, preheat the Ninja for 10 minutes on the Oven setting of 350°F. Mix all ingredients in bowl, batter will be thick. Pour into a greased Ninja multipurpose pan-I used my fingers to pat out. Place on the rack. Cover and bake until it tests done. No water was added. In my Ninja it took 60 minutes. Husband really enjoys the crunchy side pieces, lol. Check at 40 minutes though if yours cooks faster or hotter, maybe even reduce temperature if needed. (Regular oven would be 350 and 30 minutes).
****
Scalloped Pineapple*, By: John Queen, May 30, 2015
Ingredients:
4 cups bread crumbs (no crusts)
1 stick melted butter
½ cup milk
1 cup sugar
1- 20 ounce can crushed pineapple (do not drain)
Directions:
Add all to your Ninja and Slow Cook Low for 2 hours.
****
Slow Cooker Chocolate Candy
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
My neighbor made these and brought over 2 doz. They are absolutely to die for!!!! Aurelia
Prep Time:5 min Inactive Prep Time:20 min Cook Time:3 hr 0 min
Level:
Easy
Serves:
30 to 40 pieces
Ingredients:
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
1- 12-ounce package semisweet chocolate chips (about 2 cups)
2½ pounds white almond bark
Directions:
Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
****
Slow Cooker Chocolate Chip-Brownie Cake-(Pot)*, By: Aurelia Dougan McCollom
Ingredients:
1 box Betty Crocker® fudge brownie mix (18oz) (for 13x9 pan)
Baking spray with flour
½ cup butter, melted
4 eggs
1 pouch Betty Crocker® chocolate chip cookie mix (17.5oz) (makes 3 dozen)
Vanilla ice cream, as desired
1. Spray Ninja with baking spray with flour.
2. In large bowl, mix brownie mix with ¼ cup of the melted butter and 2 of the eggs.
3. In another large bowl, mix chocolate chip cookie mix, remaining ¼ cup melted butter and remaining 2 eggs.
4. Drop alternate spoonfuls (I did about 2 tbls @ a time,) alternating the brownie and chocolate chip cookie batters into Ninja.
5. Cover; Plug the hole with aluminum foil; cook on Ninja Slow Cook High for 1 ½ hours or until cake is set in center. You might need another 15 minutes. Mine was done just under 2 hours. The "Rainbow Chocolate Chip Cookie took 1 hour and 45 minutes.
We didn’t have any ice cream, but we did have whipped topping!!!
ALSO….. THERE ARE DIFFERENT FLAVORS OF THE COOKIE MIX. TRY THEM ALL. Tonight I used “WALNUT CHOCOLATE CHIP” Really good!!!!
****
Slow Cooker Pineapple Upside Down Cake*, By: Julene Hibberd Dotson Evans
Ingredients:
1 cup packed brown sugar
¼ cup butter, melted
1 can (20 oz) pineapple slices in juice, drained, juice reserved
10 maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on the cake mix box
Directions:
Spray your Ninja with Pam. In small bowl, mix brown sugar and melted butter; spread evenly in bottom. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Cook on Slow Cook High for 2½ to 3 hours or until toothpick inserted in center comes out clean. Turn off Ninja; uncover. Remove pot from unit to cooling rack. Cool 15 minutes.
Place heatproof serving plate upside down onto pot; carefully turn plate and pot over. Makes 12 servings
****
S’mores*, By: Aurelia Dougan McCollom July 19, 2014
Ingredients:
Hershey's chocolate square
8 mini marshmallows
2 graham cracker squares
Directions:
Make your S’more. Place the pyramid mat in the pot. Turn to Oven setting of 400°. Put the chocolate side down towards the heat first. When you see it melting, flip it with tongs to finish melting marshmallows. Simple & easy! About 5 minutes total cooking time.
****
S'mores Pockets, By: Jessica Conol
Crescent rolls
Fun size candy bar or chocolate chips. I used nestle crunch.
Small marshmallows
Graham crackers - crushed
Preparation
Lay each crescent roll into a cupcake pan. I used a 6 cup cupcake pan. Place one fun size bar in each crescent, marshmallows, and graham cracker crumbs. Next, fold up the crescent roll over the top. Place pan on rack and bake at 350° for 25-30 minutes.
****
Sour Cream and Apple Coffee Cake*, By: Paula Castelli Tomlinson
Ingredients:
1 cup chopped pecans
2 teaspoons cinnamon
1 cup sugar
1 cup sugar
½ cup butter or ½ cup margarine, (original recipe ingredients, so decrease butter by ½ for the Ninja)
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 medium apple (peeled & thinly sliced)
Directions:
In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
Add Eggs one at a time, beating after each addition.
Add vanilla.
Add flour, baking powder, salt and baking soda, beating well.
Add sour cream; mix well.
Spread ½ of the batter in the multipurpose pan.
Top with all of the slices of apples. Over the top of the apples put ½ of the nut, sugar, cinnamon mixture.
Add remaining batter and then sprinkle remaining nut mixture over all.
Add at least 4 cups water to crock; (watch your time the last few minutes to see if you need more water).Turn Ninja to Oven Setting at 350° for 40 minutes or until knife inserted in center comes out clean.
Set out of oven on wire rack for 30 minutes.
Loosen edges, lift out and let cool.
Servings: 12
****
Spice Cupcakes*, By: Belinda Wall, February 28, 2015
My granddaughter seems to love spice cupcakes. So today I made 3 ingredient spice cupcakes! Super easy!
Ingredients:
1 box Duncan Hines Spice Cake
1 15 oz can of pumpkin
½ cup raisins (optional)
Directions:
Mix ingredients together in a bowl until incorporated. Heat your Ninja to 375°F with 2 cups of water in the pot. Scoop with ice cream scoop into silicone cupcake forms. Place cups on roasting rack. Cover and bake for 18 minutes. Cool & serve.
****
Spice Pumpkin Cake with Cran-Raisins*, By: Carol F Neuman, September 19, 2015
Ingredients:
1 spice cake
1 can of pumpkin
½ cup cran-raisins, or raisins
(do not add the water, oil, and 3 eggs called for on the box, just the pumpkin)
Directions:
While preparing ingredients, turn your Ninja to the Oven setting of 325°F to pre-heat for about 10 minutes. Spray the bottom of your Ninja multipurpose pan. Pour the ingredients into the prepared pan. Set your rack in your Ninja. Place the pan on the rack. You are dry baking. Bake for 55 minutes or until testing comes out clean.
****
Steam Baked Upside Down Apple Spice Cake, By: Rebecca Bekka Levey
(my recipe - first try with the Ninja system)
30 minutes including prep
NOTE: This is not a "flakey" cake. Steam baking this cake comes out tall, thick, dense and luscious, similar in texture to a well made pound cake. If you want a flakey cake do not use the water to steam bake it. Just bake it normally.
Ingredients:
4 apples without skin roughly chopped
1 Tbs. butter
¼ cup brown sugar
1 Apple Spice box cake mix
NO OIL - not even a little
Topping:
Turn Ninja to Stove Top High. Melt butter stir in chopped apples. Stir & cook to slightly soft. Sprinkle in brown sugar until it melts and apple mixture is slightly caramelized.
Turn off your Ninja.. Remove apple mixture and wash out Ninja pot and dry. Put pot back in system, put rack in pot. Add 2½ cups of water in pot - set Oven setting to 325° to start preheat.
Spice Cake:
To dry box cake mix add 3 eggs and 2 1/3 cups of water, and a splash of vanilla. That's it! NO OIL. Whisk or beat until smooth. (I use a hand whisk).
Spray Ninja multipurpose pan (I use Pam) to prevent sticking. Pour apple topping mixture in pan. Make sure it's pretty level. Slowly pour cake mixture over apples. Carefully put on rack to steam bake (It must be on the rack and not sitting directly in the pot). Turn to Oven setting of 325°. Cover and let steam bake for 20 minutes.
When done remove from system. Keep in pan for 10 minutes to cool & settle. Then put a plate on top and flip over. YUM!
****
Strawberry Cheesecake Pudding*, By: Allana Alla Sverbil, April 19, 2015
Strawberry Cheesecake Pudding (warm)
WARNING: it is a sugary overload of a treat
Ingredients:
1 Box Betty Crocker French Vanilla Cake Mix
21 oz Jar Strawberry Filling
1/4 cup melted butter
3 eggs
8 oz (1 package) Plain Philadelphia Cream Cheese
2-3 cups confectioner's sugar
Prep:
1) Melt ¼ cup of butter
2) Blend together the cake mix, butter, and 1 egg until a dough forms. Put 1/3 of a cup of the dough to the side for later use.
3) Blend the cream cheese, 2 eggs and 2-2½ cups confectioner's sugar until well mixed.
4) Scrub down the all purpose pan which comes with the Ninja with butter until all sides are covered.
5) In the pan layer: put in the dough mixture then put in the cream cheese mixture on top of that then layer the strawberry pie filling on top of that ---- MAKE SURE EVERYTHING IS LEVELED OUT.
6) Use the 1/3 cup of leftover dough mixture and break it into little pieces and place it on top of the strawberry pie filling layer.
Cooking:
1) Put 2 bottles of water, (4 cups) in the Ninja pot and put the rack on top then set the pan with the pudding on top of it.
2) Set Ninja to Oven mode 300° and let it bake for 45 minutes.
3) Let it cool for 10-15 minutes just enough to make it warm instead of burning hot and enjoy!
You can sprinkle more sugar on top if your sugar tooth desires to do so!
****
Sue's Bourbon Apple Pecan Bread Pudding*, By: Sue Van Fossen, January 31, 2014
Ingredients:
Bottom Glaze:
2 Tbs. Butter
3 Tbs. Maple Bourbon
½ cup brown sugar
Bread Cube Mixture:
2 Panera bread soup bowls
1 Panera Cinnamon Crunch Bagel
1 cup chopped Pecans
Egg Custard:
4 eggs
1½ cups half and half
2 cups whole milk
2 cups sugar
1 tsp freshly ground nutmeg
Fruit
4 apples peeled, cored and diced (can use peaches or pears)
Top Glaze:
2/3 cups Pancake Syrup
½ cup Butter
Directions:
Put Bottom Glaze ingredients in Ninja. Set to Stove Top setting Medium and stir and cook till bubbly. Turn off Ninja while preparing the other ingredients.
Cut the bread into 1 inch cubes. Place in a very large mixing bowl.
In medium sized mixing bowl, mix the egg custard ingredients till completely blended. Add the fruit.
Pour custard mixture over bread cube mixture and mix thoroughly.
Dump custard and bread cube mixture into Ninja. Cover and turn to the Oven setting of 250°F degrees and bake 1 hour.
Set to Slow Cook Low and cook for 1½ hours. Uncover the last half hour of Slow Cooking.
To make the top glaze, put syrup and butter in 3 quart sauce pan over medium heat. Bring to a feverish boil and allow to boil 3 minutes. Pour glaze on top of the bread pudding. Continue baking at 250° for about 10 more minutes until
the glaze starts to thicken.
Turn off Ninja and allow to cool about ½ hour or until completely cooled.
** You could also probably Slow Cook Low 3 hours instead of baking.
This would be great with vanilla ice cream.
****
Sugar-Free Devil's Food Cake with Sugar-Free Frosting*, By: Patti Wagner Johnston, June 15, 2016
I was so impressed with the steam baked cake in the Ninja; so moist and baked perfectly!! My hubby, Ron, is actually the one who made it and it's his first ever cake!! LOL I saw all of the neat things the ladies are baking and didn't want to be outdone! :) Not fancy but sure was tasty. Just a box mix he found, sugar-free devil's food and sugar-free frosting! I will definitely be steam baking more desserts in the Ninja!!
After mixing, divide between two pans. You are baking one at a time. The pan that came with the Ninja is half the size of a 9" X 13" pan.
Add 2 cups of water to the Ninja pot. Place the rack and one of the multipurpose pans. Turn to the Oven setting of 350°F. Bake for 17 minutes.
****
Sugar Free Oat Bars, By: Cathy Schultz, June 7, 2015
Ingredients:
3 bananas
2 cups quick cook oatmeal
½ cup cranberries
1 tsp cinnamon
Directions:
Mash the bananas. Stir in the oats. Add the cranberries. Spray your multipurpose pan with Pam or your favorite non-stick spray. Spread the mixture evenly. (I used the masher to ensure they were spread evenly). Turn your Ninja to the Oven setting of 350°F for 30 minutes. Let cool. Turn out onto a flat surface & cut into bars.
**You could also add chocolate chips & or nuts but I wanted to share with my sweet fur babies.
**A friend found me a silicone potato masher at a yard sale a few weeks ago & it works great for this & will be very helpful in the Ninja.
****
Sweet Potato Brownies*, By: Peggy Sanders – Cross Posted in Paleo
Ingredients:
1 sweet potato
3 eggs, whisked
¼ cup Gold Label Virgin Coconut Oil, melted
1/3 cup raw honey
½ cup Enjoy Life Chocolate Chips
3 tablespoons Coconut Flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of salt
Directions:
Use small baking Pan and place on wire rack.
I just followed the recipe, 3-4 cups of water in the bottom, baked on 350° for 30 minutes.
Directions:
Turn your Ninja to Oven setting of 425° and place your potato on the Pyramid mat, or the rack. Bake for 45 minutes. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. Turn your Ninja Oven to 350°. Add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
Add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. Mix well to incorporate all that goodness.
Pour into your Ninja utility/baking pan. Bake for 30-35 minutes, or until done.
Let rest to cool a bit.
Serves: 5-8
****
Toffee Sponges*, By: Hazel Dacombe, September 10, 2014
I've just made a batch of toffee sponges, using a Wrights baking mix, I followed the instructions on the packet, but only added half of the recommended quantity of oil, I baked at 180° (I'm in the UK) (350°) for 15 minutes, and then sliced off the tops, and added vanilla butter cream, before putting the halved tops back as wings. Finally sprinkled the tops with vanilla sugar.
****
Tomato Soup Spice Cake*, By: Gay Munro, September 23, 2014
Just 2 ingredients:
spice cake mix
tomato soup
Directions:
Mix together and place in a loaf pan that has been sprayed with PAM or a similar spray. Add 4 cups of water to your Ninja. Place the rack and cake pan on the rack. Place your lid. Turn your Ninja to 350°. Steam bake for 70 minutes.
***Added comment by: Aurelia Dougan McCollom - Add 1 cup of water for every 10 minutes of baking for steam baking. When the water evaporates out, it is optional to add more water. If you do, be careful as not to get any on the cake. Also, when removing the lid, remember to lift straight up and do not tilt until you are away from the cake as not to drip any moisture from the lid onto the cake.
****
Tropical Fruit & Rice Pudding, By: Jessica Conol - Ninja Recipe Book
Prep time: 10 minutes Cook: 45 minutes Servings: 4
Ingredients:
1 cup chopped packaged dried tropical fruit medley
1 cup uncooked Arborio or short-grain rice
3 cups water
¼ tsp salt
2 tablespoons butter, softened
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Sweetened whipped cream or thawed frozen whipped topping
Sweetened flaked coconut, toasted
Directions:
1. Place fruit into bowl and add hot water to cover. Let stand 5 minutes. Drain fruit well in colander.
2. Stir rice, water and salt in pot. Set to Stove Top high. Cover and cook 30 minutes of until rice is tender and liquid is absorbed.
3. Stir butter, condensed milk, vanilla extract, and fruit into pot. Set to Stovetop low. Cover and cook 10 minutes or until liquid is absorbed and mixture is creamy. Serve warm or at room temperature topped with whipped cream and coconut.
Ninja Serving Tip
Omit the whipped cream and coconut and sprinkle with ground cinnamon before serving.
****
Two Ingredient Pumpkin Cake with Apple Cider Glaze
For the Cake:
1 Yellow Cake Mix
1- 15 ounce can of pumpkin puree
For the Glaze:
1½ cups powdered sugar
3 Tablespoons apple cider
¾ teaspoon pumpkin pie spice
Directions:
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Be sure to add 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. Usually 4 cups of water. Oven setting of 350° for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served
****
Upside Down Peach Cake*, By: Boyanne Hayden Hart, May 30, 2015
Ingredients:
1 yellow cake mix (deluxe) follow instructions, but I used peach juice instead of water
1 jar sliced peaches, drained over bowl
6 Tbs. brown sugar
4 Tbs. butter
Directions:
Place rack in Ninja and place greased pan on rack . Add butter to the pan and let melt while unit is preheating on 350°F.
Once melted, mix in brown sugar with melted butter and spread evenly.
Lay sliced peaches in pan, pour batter over peaches.
Dry bake for 55-60 minutes. Cool in pan 15 minutes then turn out.
Because this cake is dry baked, do not decrease the oil. Mix as directed on the box.
I used the Aldi brand of peaches. They came in a jar.
Added comment By: Carolyn Schleupner Just a note, I used canned peaches in their own juice, not the heavy syrup. That's what I had on hand and 2 cans had 1cup of juice after draining, and the cake mix called for 1 cup of water so it worked out great. My hubs has had 2 pieces already! Thanks Boyanne for this recipe, super easy and delicious!
****
Yam (Sweet Potato) Cupcakes*, By: Jessica Conol
Hey all, I made a yam casserole for Thanksgiving. I do not think my family is a big fan of canned yams. Well anyways opened 2 big cans of yams, drained most of the syrup. Added ½ stick of butter with some brown sugar and threw a handful of walnuts. Well anyway I had quite a bit of left over so I mashed up a bag of it. It made maybe 2 cups of mashed yams. I was trying to figure out what to do with it so no waste. So this is what I did in the Ninja. You might have to adjust it a little to your taste. I only have a 6 cupcake pan so I had to do this several times. I made a first batch to see if was good or if I needed to add sugar to sweeten it. But I tasted one and seemed sweet enough so I left it alone.
Ingredients:
1 box yellow cake mix with pudding
Ingredients for cake mix, usually water, eggs, and oil (lessen oil by half)
2 cups mashed yams
1 cup walnuts, chopped
3 eggs
dash of cinnamon
Directions:
Make cake mix as directed on the back of the box; add yams, chopped walnuts, cinnamon. Mix till combined. Using a cupcake pan, put cupcake liners, fill cups maybe ½ way. I used a medium cookie scoop to measure. Add 2 cups of water to ninja pot, place rack in ninja, place your cupcake pan on rack .Set to oven at 350° degrees for 20 minutes
Lol I kind of made the recipe up so let me know if no make sense.
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Yellow Cake with Whipped Icing & Coconut with A Mini Mounds Candy Bar* & Milk Chocolate Icing & Three Musketeers Mini Candy Bar*, By: Granny Witthoft, June 25, 2016
My perfect steamed yellow cake with whipped icing and coconut topped with a mini mounds candy bar. Add 2 cups of water to the Ninja pot. Turn to the Oven setting of 350°F, for 20 minutes. (Add water as needed for each cake). Test with a toothpick. Let rest a few minutes. Turn out carefully. Cool and frost. I use heavy whipping cream and add little powdered sugar. To make a good frosting using a glass or metal bowl I put my bowl and mixer beaters in freezer for a while.
A regular box cake mix makes 3 cakes. Pan size is 6' inches by 2' in round Wilton cake pans number 506-2187 is item number
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Yogurt Cake, (Dr. OZ Recipe)*, By: Marie Spano Remhoff, September 29, 2014
Three Ingredient Low Calorie
Ingredients:
Boxed Cake Mix. I used Dark Chocolate Fudge
1 Cup of Greek Yogurt Unflavored I used Non-Fat
1 cup of Water
1 Greased Ninja Pan I used Pam Baking Spray
Directions:
Turn your Ninja to Oven setting and preheat for 15 minutes to 350° degrees.
Put in mixer and mix for about two minutes at medium. Put into greased Ninja Pan.
Bake about 60 to 65 minutes at 350° degrees. Check with toothpick.
Served with powdered sugar sprinkled and Cool Whip or icing.
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Zucchini Brownies*, By: Bonnie Smith, August 5, 2018
Finally, a day where I had enough energy to actually cook and not just plain ole food. I made cheese stuffed flank steak (recipe in the files), zucchini bread (in the files) and zucchini brownies. I will add that recipe in the comment section. Everything tasted so delicious. Guess my resting up and taking iron pills are starting to work.
(This is the FULL recipe for Zucchini Brownies!) When made, it was cut in half!
Ingredients:
½ cup oil (I used unsweetened applesauce)
1½ cups sugar
2 teaspoons vanilla extract
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped nuts
Directions:
Mix together the oil or applesauce, sugar, and vanilla. Combine the flour cocoa powder, baking soda and salt. Stir into sugar mixture. Fold in the zucchini and nuts. Spread evenly into 2 Ninja multipurpose baking pans or similar size pans that have been greased or sprayed.
Add 2-3 cups of water to the Ninja pot. Turn to 350°F. Steam bake for 25-30 minutes, or until a toothpick comes out clean. Cool and then frost.
*When I made this, I had only 1 cup of zucchini, so I cut the recipe in half and only 1 pan was used. It came out very moist.
(This is the FULL recipe for the Frosting!) When made, it was cut in half!
Frosting
Ingredients:
6 tablespoons unsweetened cocoa powder
¼ cup butter
2 cups powdered sugar
¼ cup milk
½ teaspoon vanilla extract
Directions:
Melt butter with the cocoa powder. Stir, set aside to cool. Blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over the cooled brownies before cutting. Add more milk or powdered sugar to get consistency you want. (I did the frosting in half as well).
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Zucchini Brownies, By: Peggy Miller-Stephens, September 6, 2015
Ingredients:
1 box BC Gluten Free brownie mix (I used Supreme brownie mix w/walnuts)
¼ cup butter
1 eggs
1 cup shredded zucchini
PAM
Directions:
While preparing the brownie mix, turn your Ninja to the Oven setting of 325°F. Spray the bottom of multi-use pan with Pam. Stir brownie mix, butter, eggs and zucchini in bowl until well blended. Batter will be thick. Spread in your pan. Place the pyramid mat on bottom of the pot. Place the pan on the mat. Bake for 45-60minutes, checking after 45 minutes. Set timer for 30 minutes, but actually ended up baking for about 60 minutes. When ready, remove and let rest about 30 minutes. It was very good. My hubby really like them. I will fix this again. The brownies were thick and chewy, and very moist.
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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:
Macchiato Cupcakes*, By: Gay Munro, May, 29, 2014
Maple Syrup & Walnut Cake*, By: Gay Munro
Mini Cheesecakes – Ninja Recipe Book Pamphlet
Mini Cupcakes*, By: Trinnette Washington, August 20, 2014
Mini Pumpkin Pies*, By: Connie Eastman Lewis, December 11, 2015
Mix & Match Cream Cheese Cake Loaf*, By: Allana Alla Sverbil, August 23, 2015
Mixed Berry Cobbler*, By: Evelyn Barton, August 20, 2014
Muesli Cookies*, By: Brian M Almashie, June 24, 2014
Mug Cake Mix*, By: Denise Kerr, February 24, 2015
Old fashioned Rice Pudding*, By: Roxye Milby, March 29, 2015
Ooey Gooey Butter Cake*, By: Bonnie Smith, April 5, 2019
Oreo Banana Cupcakes*, By: Shoba Archie, May 23, 2015
Oreo Goodness Brownie*, By: Allana Alla Sverbil, August 1, 2015
Panda Mini Cake*, By: Tina LeGrand, January 15, 2016
Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Pork
Peach Almond Cobbler Topping, Ninja Recipe Book
Peach Cobbler*, By: Steve Sachs, April 15, 2015
Peach Cobbler*, By: Allana Alla Sverbil, February 28, 2015
Peanut Clusters, By: Sherry Weir, December 25, 2016
Pecan Pie Bars, By: Jessica Conol
Pecan Pie; Slow Cook*, By: Liz Madrid de Baca, November 25, 2014
Pineapple & Cherry Swirl Cake*, By: Shoba Archie, May 19, 2015
Pineapple Upside Down Cake*, By: Randall McGouirk, February 24, 2015
Pumpkin Caramel Brownies*, By: Barbara Bonner, September 15, 2015
Pumpkin Custard, By: Nancy Rothermel, September 20, 2014
Pumpkin Flan*, By: Jose Duran, October 11, 2014
Pumpkin Pie*, By: Trish Obrien, September 19, 2014
Pumpkin Pie Pudding, By: Janis Rightmyer, October 30, 2014
Pumpkin Spice Cake, By: Karen Dee Warren
Raspberry Pie, By: Cheryl Burge, June 3, 2014
Red Velvet Trifle Cake with Berry Pie Filling*, By: Jessica Conol
Reese’s Peanut Butter Cup Swirl Cake*, By: Cake Bonnie Smith, June 15, 2016
Rhubarb & Strawberry Crisp, (Slow Cook), By: Sue Karasek Nottmeier, June 4, 2014
Rice Custard*, By: Suzanne Campbell, November 19, 2018
Rice Krispie Treats, By: Leslie Althoff, June 26, 2014
Rice Krispie Treats - Vanilla Bean*, By: Penny Watts, January 24, 2016
Rice Pudding*, By: Randall McGouirk, July 24, 2018
Salted Caramel Devils’ Food Mini Cupcakes, By: Cheryl Jansen
Sand Castle Brownies (Homemade Mix)*, By:Bonnie Smith, September 8, 2015
Scalloped Pineapple*, By: John Queen, May 30, 2015
Slow Cooker Chocolate Candy, By Aurelia Dougan McCollom
Slow Cooker Chocolate Chip-Brownie Cake-(Pot)*, By: Aurelia Dougan McCollom
Slow Cooker Pineapple Upside Down Cake*, By: Julene Hibberd Dotson Evans
S’mores*, By: Aurelia Dougan McCollom July 19, 2014
S'mores Pockets, By: Jessica Conol
Sour Cream and Apple Coffee Cake*, By: Paula Castelli Tomlinson
Spice Cupcakes*, By: Belinda Wall, February 28, 2015
Spice Pumpkin Cake with Cran-Raisins*, By: Carol F Neuman, September 19, 2015
Steam Baked Upside Down Apple Spice Cake, By: Rebecca Bekka Levey
Strawberry Cheesecake Pudding*, By: Allana Alla Sverbil, April 19, 2015
Sue's Bourbon Apple Pecan Bread Pudding*, By: Sue Van Fossen, January 31, 2014
Sugar-Free Devil's Food Cake with Sugar-Free Frosting*, By: Patti Wagner Johnston, June 15, 2016
Sugar Free Oat Bars, By: Cathy Schultz, June 7, 2015
Sweet Potato Brownies*, By: Peggy Sanders – Cross Posted in Paleo
Toffee Sponges*, By: Hazel Dacombe, September 10, 2014
Tomato Soup Spice Cake*, By: Gay Munro, September 23, 2014
Tropical Fruit & Rice Pudding, By: Jessica Conol - Ninja Recipe Book
Two Ingredient Pumpkin Cake with Apple Cider Glaze
Upside Down Peach Cake*, By: Boyanne Hayden Hart, May 30, 2015
Yam (Sweet Potato) Cupcakes*, By: Jessica Conol
Yellow Cake with Whipped Icing & Coconut with A Mini Mounds Candy Bar* & Milk Chocolate Icing & Three Musketeers Mini Candy Bar*, By: Granny Witthoft, June 25, 2016
Yogurt Cake, (Dr. OZ Recipe)*, By: Marie Spano Remhoff, September 29, 2014
Zucchini Brownies*, By: Bonnie Smith, August 5, 2018
Zucchini Brownies, By: Peggy Miller-Stephens, September 6, 2015
Macchiato Cupcakes*, By: Gay Munro, May, 29, 2014
Ingredients:
white cake mix
¾ cup 1% buttermilk
2 tsp of pure coffee extract
1 can of Duncan Hines cream cheese frosting, (or your favorite brand)
2 tsp of pure coffee extract
Directions:
Mix all together. Place 2 cups of water into the pot. Place the rack and the cupcakes. Steam bake at 350° for 25 minutes. Cool. Add 2 tsp of pure coffee extract to the can of Duncan Hines cream cheese frosting (or your favorite brand), and stir to mix. Frost. These were delish!
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Maple Pumpkin Flan*, By: Jose Duran, October 11, 2014 - Ninja Recipe Book
Ingredients:
½ cup pure maple syrup
3 eggs
¾ cup canned pumpkin
½ cup milk
¼ cup sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
8 cups water
Directions:
1. Place 2 Tbs. syrup in four (6 oz) custard cups.
2. Beat eggs, pumpkin, milk, sugar, spice and vanilla extract. Carefully pour pumpkin mixture into custard cups.
3. Pour water into pot. Place rack into pot. Place custard cups on rack (water should cover about ¼ of the bottom of the custard cups). Set oven to steam setting for 45 minutes. Cover and cook until custards are just set. Remove custard cups from pot. Let flans cool in cups in cooling rack 5 minutes.
4. Cover custard cups and refrigerate at least 4 hours. To serve, loosen edges of flans with a knife. Invert onto dessert plates.
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Maple Syrup & Walnut Cake*, By: Gay Munro
.....this is the modified version for the Ninja
Cake Ingredients:
1 cup pure maple syrup (NOT MAPLE FLAVORED SYRUP!)
1 cup sour cream
30g unsalted butter, melted
1 tsp pure vanilla extract
1 large egg
2½ cups all-purpose/plain flour
1 level tsp baking soda (also known as bicarb soda)
½ cup toasted walnuts, roughly chopped
½ tsp salt (I left out the salt)
Directions:
Mix all together. Spray baking pan lightly with PAM and pour in pan. Bake on oven setting 350° for 50 minutes. I set the pan down in the Ninja on the pyramid mat.
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Mini Cheesecakes – Ninja Recipe Book Pamphlet
Ingredients:
½ cup graham cracker crumbs
2 tablespoons melted butter
1/3 cup sugar
1½ - 8 ounce packages cream cheese, softened – (12 ounces)
1 egg
1 teaspoon vanilla extract
4 cups water
Directions:
1. Cover outside of 2 (4-inch) springform pans with foil.
2. Stir graham cracker crumbs, butter, and 1 tablespoon sugar in a bowl. Press mixture into bottom of pans.
3. Beat cream cheese with remaining sugar in a bowl with electric mixer until smooth. Beat in eggs and vanilla extract. Pour batter into pans.
4. Pour water into pot. Place roasting rack into pot and place filled pans on rack and cover. Set Oven to 325°F for 35 minutes. Do not lift lid during cooking.
5. Remove pans from pot, let cool. Cover and refrigerate at least 4 hours or overnight.
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Mini Cupcakes*, By: Trinnette Washington, August 20, 2014
I made mini cupcakes in my Ninja. Don’t they look happy (but not for long), lol. I used yellow box cake mix and prepared it according to the instructions except I used half the amount of oil called for and I sprayed the silicone molds. I added 2 cups of water to the pan and baked as instructed.
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Mini Pumpkin Pies*, By: Connie Eastman Lewis, December 11, 2015
Ingredients:
2 refrigerated pie crusts (thawed)
1 (15 oz.) can pureed pumpkin
2 eggs
1 (14 oz.) can sweetened condensed milk
1 Tbs. pumpkin pie spice
¼ tsp salt
2 muffin tins (6 cups each)
Directions:
While preparing your ingredients, turn your Ninja to the Oven setting of 400°F.
Roll out the pie crust dough. Using a cutter, bowl or glass cut the dough.
(It said to use a 5" cutter/bowl or glass to cut out the pie crusts. I ended up using a bowl that was between 3½ - 4" in diameter). Spray with non stick cooking spray. Put the dough in each tin and arranged it to fit. In a mixing bowl or measuring cup, whisk together pureed pumpkin, eggs, sweetened condensed milk, pumpkin pie spice and salt. Pour mixture into each crust, leaving room to expand. (Pour almost to the top). Place your pyramid mat, red silicone rack or the rack that came with your Ninja into the pot. (I used the pyramid mat). Carefully place one of the baking tins. Bake at 400°F, for 15 minutes, then lower the temperature to 300°F, and bake another 15-20 minutes. (Mine took the 20 minutes before the knife came out clean). Leave in the tins for at least 15 minutes before removing. This is a really easy and quick recipe.
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Mix & Match Cream Cheese Cake Loaf*, By: Allana Alla Sverbil, August 23, 2015
Ingredients:
1 box cake mix of choice - whichever one your taste buds desire (we used super moist triple chocolate fudge cake mix)
8oz cream cheese - room temperature
1 large egg
¼ cup unsalted butter - room temperature
1 tsp vanilla extract (optional)
Extras: 2/3 cup white chocolate morsels, 1/3 cup dark chocolate morsels, 2/3 cup milk M&Ms --- have fun here and vary it up - you can use whatever your taste buds desire such as nuts, etc.
Prep:
In a mixer, mix cream cheese and butter. Once mixed, add in egg and vanilla extract - mix until well blended. Mix in cake mix little by little - mix until blended well. Mix in extras until blended well.
Put mixture into the all purpose pan that comes with the Ninja.
Recipe:
1) Place 3 cups of water in the main pot of the Ninja then place the rack on top. Add the all purpose pan with the mixture on top of it. Set the Ninja to the Oven setting of 350° and bake for 30-40 minutes or until it passes the tooth pick test.
Verdict:
Warning - the mixture itself is sticky and it may layer clump-like into the all purpose pan - do not get alarmed.
Overall, the beauty of this recipe is that it can be altered to fit anybody’s taste buds. Is if definitely a keeper!
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Mixed Berry Cobbler*, By: Evelyn Barton, August 20, 2014
Ingredients:
¼ cup melted butter
¾ cup sugar
¾ cup flour
¾ cup milk
1 teaspoon baking powder
12 oz bag of frozen mixed berries
1 Tbs. sugar
Directions:
While preparing your batter, turn your Ninja to the Oven setting of 350° to preheat. Using you Ninja insert baking pan, pour in melted butter. Mix sugar, flour, milk and baking powder. Pour the berries over the batter. No stirring. Sprinkle sugar over berries. Put the pan on the rack and bake for 50 minutes.
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Muesli Cookies*, By: Brian M Almashie, June 24, 2014
I love making cookies in the Ninja because I can bake just a few at a time without heating up the oven (and eating them all).
The optional glass lid (available at NinjaKitchen.com) comes in handy for knowing when the cookies are done.
Ingredients:
(Makes about 12 Large 3 inch Cookies)
1 stick unsalted butter OR ½ cup coconut oil
1/3 cup honey OR 1/3 cup dark brown sugar OR 1/3 cup coconut sugar
½ teaspoon cinnamon
½ teaspoon salt
1 Tbs. vanilla extract
1 large egg
1¾ cup muesli (unsweetened; I use the Dorset brand available on Amazon)
½ cup white whole wheat flour
½ teaspoon baking powder
1 Tbs. peanut butter (optional)
Reverse roasting rack and preheat Ninja to oven 400° (no liquid needed).
In a medium pot over low heat or in a microwave on reduced power, melt together the butter and honey (or brown/coconut sugar) until smooth. Remove from heat and use a wooden spoon to stir in the cinnamon, salt and vanilla. Once the mixture has cooled a little, quickly beat in the egg. Add the muesli, flour and baking powder to the pot and stir together until combined.
Using a medium sized ice cream scoop fill with dough and place on cookie sheet (flatten slightly if desired). Repeat with the rest of the dough, spacing the cookies about 1 inch apart. You'll need to do several batches as it makes just two at a time (medium sized) OR you can freeze the dough balls and make them whenever you want.
Put baking sheet on top of inverted rack in the Ninja and reduce temperature to 350°. I do this because I want the temperature to be at 350° but when removing the lid you lose heat. Bake until golden brown; about 16 minutes or so. The actual baking time may vary and depends on the size of the cookies so smaller cookies will bake faster. Transfer the cookies to a wire rack to cool completely, then store in an airtight container for up to 5 days. Change oven temperature back to 400° when taking out the cookies and repeat the process.
Serve warm (with milk!)
Note:
If you don't have any muesli on hand, replace with 1 cup of rolled oats plus ½ cup of dried fruit and ¼ cup of chopped nuts and/or seeds.
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Mug Cake Mix*, By: Denise Kerr, February 24, 2015
For mug cake mix you take a box of angel food cake mix and a box of any flavor cake mix and mix them in a zip-lock bag. To make mug cakes, which are basically individual cakes; that's why I used muffin cups. You take 3 Tbs. cake mix and 2 Tbs. water mix thoroughly and put in muffin cups. Turn your Ninja to 350°F for 20-25 minutes. Test with toothpick for doneness.
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Old fashioned Rice Pudding*, By: Roxye Milby, March 29, 2015
I used an old recipe that I have.
Ingredients:
2 cups instant rice
2 cups milk
½ cup sugar
1 Tablespoon butter
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon nutmeg
Directions:
Combine all together put into a buttered quart baking dish. Place the baking dish on the rack. Bake at 350° for 1 hour. Stirring after 15 minutes and again when pudding is done. Taste to see if you need to stir in more of nutmeg or sugar. Sprinkle a little cinnamon on the top. Pudding will thicken as it cools. Serve it hot or chilled. Some like raisins if so add about ½ cup before baking.
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Ooey Gooey Butter Cake*, By: Bonnie Smith, April 5, 2019
Ingredients:
1 yellow cake mix, boxed
1 egg
1 stick of butter, melted (8 tablespoons)
Spray 2 Ninja size roasting pans. Set aside. Mix cake mix, egg and melted butter. Divide between the two prepared pans and pat down.
Add 3 cups of water to the Ninja pot. Turn to the Oven setting of 350°F. Steam bake 30-40 minutes. Cake should be set but seems little gooey in center. Remove from the Ninja. Cool or can be eaten warm.
Topping:
1- 8 oz. brick cream cheese, softened
2 eggs
1 teaspoon vanilla extract
16 ounces powdered sugar
1 stick of butter, melted
1½-2 cups blueberries
Directions:
Beat cream cheese till smooth, add eggs, vanilla, melted butter and sugar. Divide over cake batter. Sprinkle with blueberries.
*I did one in my 3-1 and the other in the 4-1.
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Oreo Banana Cupcakes*, By: Shoba Archie, May 23, 2015
Ingredients:
2 bananas, (mashed)
10 crushed Oreo’s – using a mini-chopper
1 beaten egg
1 tsp baking powder
1 cup flour
Oreos, whole
Directions”
Mix all of the ingredients, except whole Oreos.
Line a 6 count muffin tin.
Fill 2/3rds full. Add an Oreo on top of each and then more batter on top.
Pour 4 cups water into the Ninja pot, cover.
Turn your Ninja to the Oven setting of 350°F. Steam bake for 18-20 minutes.
This is extremely addictive!
I added no milk to this because I felt it was moist enough with the banana.
I added no butter because I felt the cookie cream cheese filling would replace the butter.
No additional sugar was added.
I made 9 cupcakes. I used Red Velvet Oreos.
***
Oreo Goodness Brownie*, By: Allana Alla Sverbil, August 1, 2015
***enough for two full portions - cut in half for 1 portion
***batter needs to be done ahead of time
Ingredients:
1 cup butter - room temperature
1½ cups sugar
1 tsp vanilla extract
2 eggs
2 cups all purpose flour
½ cup special dark cocoa powder
1 tsp baking soda
¼ tsp salt
1 tsp instant coffee (with caffeine)
1 cup white chocolate morsels
20 double stuffed Oreos - crushed
Prep:
** Do this at least 2 hours before anticipated bake time
**either a hand mixer or automatic mixer is going to be very helpful here (I have a ninja mixer which saves me time).
1) Mix together butter and sugar until it becomes fluffy and light.
2) To that mixture, add eggs and vanilla - mix until it combines well
3) At a slow mix speed, slowly add flour, cocoa powder, baking soda, coffee, and salt.
4) Slowly mix in crushed Oreos and white chocolate morsels until they combine with the rest of the mixture.
------refrigerate for at least 2 hours (longer if you wish)-----
Recipe:
1) In the multipurpose pan which came with the Ninja, spray generously with cooking spray then either make balls from the mixture (if you want to involve the family in making helping) or pour in half the mixture into the pan - the balls melt, but give it a more bubbly appearance.
2) Place rack into the pot of the Ninja then place the all-purpose pan with the mixture on top of it and set ninja to oven 350° for 45 minutes.
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Panda Mini Cake*, By: Tina LeGrand, January 15, 2016
Ingredients:
strawberry Pillsbury cake mix - or brand and flavor of your choice
mini mold
Directions:
Mix cake as directed on the box. Use 1 cup of the batter for the mold. Place pyramid mat or other protection on the base of the pot to prevent scratching. Place the mold. Turn the Ninja to the Oven setting of 350° F, for 25 minutes.
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Papi's Bacon Pineapple*, By: Jimmy Wright, June 14, 2014, - Cross Posted in Pork
Ingredients:
Bacon
Pineapple, fresh
Directions:
Cut 6 pieces of bacon into 1/2" long pieces. Fry the bacon on Stove Top High until crisp. Put bacon to the side and put in ½” thick slices of fresh pineapple in the bacon grease with the Ninja still on Stove Top High. Cook until slightly brown on both sides. Serve pineapple with bacon crumbles on top. Nice quick tasty breakfast side or a light meal by itself.
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Peach Almond Cobbler Topping, Ninja Recipe Book
Ingredients:
4 bags - 16 oz each frozen sliced peaches, thawed and drained, juice reserved
2 tablespoons cornstarch
½ cup sugar
2 teaspoons almond extract
1 package (7 ounces) almond or sugar cookies, crushed (About 2 cups crushed)
Sweetened whipped cream
Directions:
Stir reserved peach juice and cornstarch in the pot. Add peaches, Sugar, and almond & stir to coat. Set Oven to 325°F for 30 minutes. Cover and bake until peaches are tender.
Turn off pot. Let peach mixture cool in pot 5 minutes. Sprinkle with cookie crumbs. Serve with whipped cream.
Ninja healthy tip - For healthful twist, try using your favorite Granola or chopped toasted almonds Instead of almond cookies.
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Peach Cobbler*, By: Steve Sachs, April 15, 2015
Ingredients:
2- 16 oz packages frozen peaches, thawed and drained
¾ cup, plus 1 Tbs. sugar, divided
2 tsp cinnamon, divided
¾ cup flour
½ tsp nutmeg
6 Tbs. butter cut into bits
Directions:
Combine peaches, ¾ cup sugar, 1½ teaspoons cinnamon and nutmeg in medium heat resistant bowl, and place into Ninja pot. (I suggest placing your bowl on the pyramid mat to prevent scratching and having direct heat on the bowl. Aurelia)
For topping, combine flour, remaining 1 tablespoon sugar and remaining ½ teaspoon cinnamon in a separate bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over peach mix. Cover and cook on Slow Cook High for 2 hours
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Peach Cobbler*, By: Allana Alla Sverbil, February 28, 2015
Ingredients:
1- 29 ounce can of peach halves or slices, drained and reserved - if you get halves, you can just slice them vertically
1 box of yellow cake mix
1 Stick of butter, cut into tablespoons
Sugar or cinnamon sugar, optional to sprinkle on the top
Directions:
1) While preparing the cobbler, turn your Ninja to Oven setting of 350°F. Put a thin layer of oil in the Ninja multi-purpose pan for nonstick purposes.
2) Layer peaches, (drained) on the bottom of pan. Sprinkle dry yellow cake mix (make sure to level this out evenly), on top. Next, add the butter pieces. Gently pour the juice over all. Sprinkle the sugar across the top.
3) Bake for 30-45 minutes or until ready!
*Make sure all yellow cake mix is dissolved, and no lumps.*
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Peanut Clusters, By: Sherry Weir, December 25, 2016
My husband made peanut clusters in the Ninja last night. Our recipe:
Ingredients:
2 lb. chocolate almond bark
1 lb white almond bark
4 cups semi sweet chips
2 cups milk chocolate chips
4 lbs Spanish peanuts
Directions:
Add the ingredients to the Ninja pot. Turn to Stove Top Low. Heat until all is melted. Spoon out onto wax paper. This recipe made 170 peanut clusters.
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Pecan Pie Bars, By: Jessica Conol
Ingredients:
¼ cup butter melted
½ cup packed brown sugar
¼ cup light corn syrup
1 cup pecan halves
1/3 cup all-purpose baking mix
¾ cup milk
2 eggs
2 cups water
Directions:
Stir butter, brown sugar, corn syrup, and pecan halves in bowl. Spread brown sugar mixture in bottom of multipurpose pan.
Stir baking mix, milk and eggs in bowl. Spread egg mixture over pecan mixture.
Pour water into pot. Place rack in pot and place multipurpose pan on rack. Set oven to 400°F for 45 minutes. Cover and cook until center is set and springs back when lightly touched, and the edges are lightly browned. Let cool 5 minutes, then invert onto a platter and cut into bars.
Ninja serving Tip: Serve with a dollop of whipped cream or low-fat whipped topping.
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Pecan Pie; Slow Cook*, By: Liz Madrid de Baca, November 25, 2014
Made the Rachael Ray slow cooker pecan pie in the Ninja. It came out really good!
Here's the recipe. The only thing I did different from the original recipe was to NOT use aluminum foil. If you use a regular slow cooker, you should definitely use it with cooking spray. It just popped out when it cooled. This is more like a pecan pie bar than pecan pie. We just had a little piece and it was tasty.
For the Crust:
1 stick butter, cubed
1½ cups flour
½ cup dark brown sugar
1 teaspoon salt
Filling:
¾ cup corn syrup
¼ cup sugar
3 eggs
½ teaspoon salt
1½ cup pecans, chopped
Directions:
For the crust, place the butter, flour, brown sugar and salt in a food processor. Pulse a few times until the mixture is well-incorporated.
In a medium mixing bowl, whisk together corn syrup, sugar, eggs, salt and pecans.
Using the bottom of a glass, press the crumbly dough into the bottom of the slow cooker and up the sides about a ½ inch. Pour the pecan mixture into the crust and cook on high heat for 3 hours.
After 3 hours, turn the heat off and remove the crock from the slow cooker. Let cool completely on a cooling rack. Once completely cool, use the foil to lift the pie out of the crock. Slice and serve.
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Pineapple & Cherry Swirl Cake*, By: Shoba Archie, May 19, 2015
Ingredients:
1 cup pineapple pie filling
½ cup of cherry pie filling
Classic yellow cupcake mix
eggs
water
oil
Directions:
Prepare cake mix as directed on the box. Pour into your prepared multipurpose pan. Swirl in ½ cup cherry pie filling and 1 cup of the pineapple pie filling. Place the rack in your Ninja and place the pan. Turn to the Oven setting of 350° and bake for 45 minutes. Test for doneness.
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Pineapple Upside Down Cake*, By: Randall McGouirk, February 24, 2015
Ingredients:
1 box pineapple cake mix
substitute pineapple juice for water
PAM
brown sugar
pineapple slices and cherries
3 cups of water for Ninja
Directions:
Fix cake according to box instructions, except use the pineapple juice for the water. Spray pan with PAM and sprinkled brown sugar in bottom of pan. Top with the pineapple slices and cherries. Pour cake mix over the pineapples and cherries in the pan. Pour 3 cups water in bottom of Ninja and put pan on wire rack. Set to Oven setting of 350° for 1:15 minutes.
****
Pumpkin Caramel Brownies*, By: Barbara Bonner, September 15, 2015
Ingredients:
19 oz box Ghirardelli caramel turtle brownie mix
1½ cup canned pumpkin 100% pumpkin puree not pumpkin pie filling
1 tsp pumpkin pie spice
Directions:
While preparing your ingredients, turn your Ninja to the Oven setting of 350°F.
Spray your multipurpose pan or oven proof dish with cooking spray. Combine all ingredients until well blended. Follow package instructions on mixing caramel. Pour into prepared pan. Place your rack in the Ninja and place the pan. Bake 35-45 minutes out until done. Do not add water. You are not Steam Baking. Dry baked in the Ninja. .
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Pumpkin Custard, By: Nancy Rothermel, September 20, 2014
Mix ingredients as stated on the can. Pour into you utility/baking pan. Place the rack in the pot and place the pumpkin custard. Place your lid. Turn your Ninja to Oven setting of 375° and bake for 15 minutes. Reduce heat to 350° for 45 minutes. Surprisingly, the bottom of the custard was not even slightly colored. I also sprinkled the top of the custard with cinnamon, and it turned a nice light caramel brown. It was very, very moist.
No crust. Wow, was it ever good! Pumpkin custard, cooked to perfection.
****
Pumpkin Pie*, By: Trish Obrien, September 19, 2014
I wanted pumpkin pie in the truck. I figured Ninja could do it.
Ingredients:
1 can pumpkin
¾ cup sugar
1 tsp cinnamon
1 tsp nutmeg
½ tsp ginger
1 can of evaporated milk
the equivalent of 2 eggs (I use egg beaters)
pre made pie crust
Directions:
Mix pumpkin, sugar, cinnamon, nutmeg, ginger, evaporated milk, & the 2 eggs (I use egg beaters).
Cut a pre made pie crust to fit my silicone pan (1 crust made 2). Pour in the filling. Place the rack in your Ninja. Place the pies. Turn your Ninja to Oven setting. Bake on the rack at 375° for 15 minutes. Then reduce to 325° for about 35 minutes.
****
Pumpkin Pie Pudding, By: Janis Rightmyer, October 30, 2014
Slow cooker Pumpkin Pie Pudding from TASTE OF HOME
Ingredients:
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
¾ cup sugar
½ cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter, melted
2½ teaspoons pumpkin pie spice
2 teaspoons McCormick® Pure Vanilla Extract
Whipped topping, optional
Directions:
In a large bowl, combine the first eight ingredients.
Transfer to Ninja pot. Slow cook, low for 2 hours. Keep an eye on it after
1½ hours as it goes from not done to overdone pretty quickly.
Tastes great. Just like Pumpkin Pie without the crust.
Serve in bowls with whipped topping or ice cream, if desired.
This turned out great, but you do need to keep an eye on it, so that it doesn't overcook.
Yield: 6 servings Nutritional Facts
1 serving (1 each) equals 229 calories, 9 g fat (5 g saturated fat), 76 mg cholesterol, 187 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein..
****
Pumpkin Spice Cake, By: Karen Dee Warren
Ingredients:
1 box pumpkin Spice cake
1- 15 oz can pumpkin
2 eggs
Directions:
Mix using only the ingredients given. Pour the batter into the multipurpose pan. Pour 4 cups of water into the pot. Turn to the Oven setting of 375° for about 30-38 minutes and steam bake.
I frosted it with vanilla icing. The kids ate a lot of it!
Recipe similar to one here with canned pumpkin and chocolate cake mix.
****
Raspberry Pie, By: Cheryl Burge, June 3, 2014
Ingredients:
1 pint of black raspberries
1 cup sugar and
3 tablespoons flour
Pillsbury pie crust
Bisquick
Directions:
I used one pint of black raspberries I had frozen last year. To them I added one cup sugar and three tablespoons flour. I used a Pillsbury pie crust in one of my Nordic Ware mini pie pans.
Preheat Ninja on oven 350° degrees. Put pie on top of pyramid silicon mat (which I ordered from Amazon). Dry bake until crust is done, approx 70 minutes. Then I put the rest of the pie filling in the other mini pie pan, dropped on Bisquick mixed for cobbler, (from recipe on box-Bisquick, milk, sugar), bake until set, (approx. 30 minutes). Both turned out great!
****
Red Velvet Trifle Cake with Berry Pie Filling*, By: Jessica Conol
Ingredients:
1 box red velvet cake mix (Holiday Velvet)
(eggs ,oil, water needed to make cake)
2- 3 oz boxes instant cheesecake pudding (I can only find in sugar free)
4 cups milk
1- 12 oz container frozen Cool Whip
1 can Comstock Berry Medley (they might not have this in stores because it is limited edition). I’m pretty sure you can use strawberry, blueberry or cherry pie filling.
** When I make these, I usually buy red velvet cake mix but I found the Holiday Velvet cake mix**
Directions:
I did the cake in the Ninja, using half of the oil and steam baking it. 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.
After cakes were done, (I had to do it twice,) I place each cake in a bowl and broke it into pieces. I layered the cake, berry medley, cheesecake pudding mixed with cool whip. Repeating the layers and ended up with the cake on top. When making cool whip desserts, I usually leave some of the cake on the side so I can top it with cake so the foil does not stick to the cool whip.
Original Directions for a 9x13 cake:
1. Cake: Make cake as directed on package in 9x13 pan. Cool.
2. Filling: Meanwhile, prepare instant pudding according to the package directions using 4 cups milk. Allow pudding to set up in the refrigerator for 10 minutes. Using a spatula, gently fold in whipped cream.
3. 1st layer: cut the red velvet cake into 1 inch cubes or crumble. Place half of the cake into the pan. Top with ½ of the pudding mixture. Spoon ½ of the pie filling over the pudding mixture, I use a spatula to spread it around.
4. 2nd layer: Put ½ cup cake crumbs on the side for garnish. Place rest of cake over first layer. Spoon the rest of pie filling over cake. Top with rest of pudding mixture. Garnish top with cake crumbs.
5. You don’t have to top it with the cake crumbs if you don’t want to. I do it so the cool whip won’t stick to the foil.
6. Comstock Berry Medley is a mixture of strawberries, raspberries and blueberries.
****
Reese’s Peanut Butter Cup Swirl Cake*, By: Cake Bonnie Smith, June 15, 2016
Found some hidden Christmas Reese's bells today and had just seen a recipe using peanut butter cups. Just happen to have all ingredients to make this in the Ninja. (I'm awful at hiding candy from my husband and then forgetting where I hid it...inside pans, bowls, etc).
Ingredients:
1 box Super Moist™ yellow cake mix
1 cup water
3 eggs
½ cup creamy peanut butter
1/3 cup butter, softened
½ cup chocolate-flavored syrup
Toppings:
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavored syrup
20 Reese's™ peanut butter cups miniatures, unwrapped and cut in half
Directions:
Spray the Ninja pot with cooking spray. In large bowl, beat cake mix, water, eggs, ½ cup peanut butter and the butter with electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping the bowl.
Remove 2/3 cup of the batter to medium bowl; stir in ½ cup chocolate syrup to make a chocolate fudge batter.
Spoon ½ of the peanut butter batter into the Ninja pot, followed by all of the chocolate fudge batter. Top with remaining peanut butter batter. Swirl with a knife in a circular motion.
Cover. Turn the Ninja to Slow Cook High for 1 hour 30 minutes to 2 hours 15 minutes or until toothpick inserted in center of loaf comes out clean. Turn off the Ninja. Uncover, and remove pot to a cooling rack. Loosen edges, using a non scratch utensil. Let cool 15 minutes. Place a platter over the Ninja pot. Carefully invert to release cake.
In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Spread peanut butter glaze over cake; drizzle with the chocolate syrup. Sprinkle peanut butter cups over top of cake.
*** When I made this today, since the Ninja goes in increments of 30 I set it for 1 hour 30 minutes. It was done then. I let my peanut butter glaze be on the thick side since I put it on the cake while it was still warm. I just drizzled the chocolate sauce straight from the bottle-no measuring. Put the chocolate candies on top.
****
Rhubarb & Strawberry Crisp, (Slow Cool), By: Sue Karasek Nottmeier, June 4, 2014
Ingredients:
3 cups rhubarb, chopped into small pieces
1 cup strawberries, sliced
1/3 cup sugar
12 Tsp cinnamon
½ cup All-Purpose Flour
1 tsp baking powder
1/8 tsp salt
4 Tbs. stick butter, softened
2/3 cup brown sugar
2/3 cup quick-cooking Oats
Directions:
1. Combine rhubarb and strawberries in your Ninja.
2. Sprinkle fruit with cinnamon and sugar (mixed).
3. In a separate bowl, combine remaining ingredients mixing butter in until you have smaller crumbs. (this is the crisp portion)
4. Sprinkle crisp mixture over fruit spreading evenly.
5. Cook on Slow Cook Low for 2 hours or until crisp begins to harden.
6. Serve.
(When I can find it I use a strawberries and cream oatmeal mix instead of quick cooking oats.)
**Added comment by: Aurelia Dougan McCollom – This recipe has not been tried in the Ninja and the 2 hour time is the original crock pot time. I would check it @ 1½ hours when you make it the 1st time to get a baseline time.
****
Rice Custard*, By: Suzanne Campbell, November 19, 2018
Ingredients:
3 cups of milk – heated in microwave until “skin” forms on top
3 large eggs
Rounded 1/3rd cup of rice – soaked for ½ hour in hot water to soften
1/3 cup granulated sugar
½ tsp cinnamon
2 tsp vanilla extract
Pinch of salt
½ cup raisins
Sprinkling of nutmeg to finish
Directions:
Beat eggs, sugar, vanilla, cinnamon and salt in a bowl.
Temper the egg mixture with the scalded milk.
Add rice, raisins to the egg/milk mixture.
Pour into 1½ quart dish. Place rack with 1 cup water in the bottom
of the pan. Place casserole dish on the rack. Cover with foil (stops water from the lid condensation from dripping down on the custard).
*Turn the Ninja to the bake/moist mode. Set the temperature to 250°. Cover and bake for 45 minutes, stirring gently twice. When you have 10 minutes left, (still jiggly) sprinkle surface with nutmeg. Continue for the final 10 minutes.
Cool completely before putting in the refrigerator.
*Added comment by: Aurelia Dougan McCollom – Bake /moist is found on the Ninja 4-in-1 iQ. If using a different Ninja, just select Bake.
****
Rice Krispie Treats, By: Leslie Althoff, June 26, 2014
My 6 year old daughter and I made Rice Krispie treats in the Ninja! Who would of thought?!
I just used the Stove Top High and used the ingredients off the back of the Kraft jet puffed marshmallows. Cleanup was great! Usually I have to let the pot soak after we make them on the stove. Doing them in the Ninja, cleanup was way easier. No soaking needed whatsoever!
****
Rice Krispie Treats - Vanilla Bean*, By: Penny Watts, January 24, 2016
Ingredients:
6 cups Kellogg's Rice Krispies
1½ bags of Kraft marshmallows
4½ Tbs. butter
2 tsp vanilla bean paste
Directions:
Turn the Ninja to Stove Top Low. Melt the butter. Add the marshmallows. Stir until all marshmallows are melted. Add 2 tsp vanilla bean paste. Stir in Rice Krispies. Mix well and quickly.
Pour into greased 13x9 dish. Cool.
**Added comment by: Aurelia Dougan McCollom – The easiest way I have found to spread the Rice Krispies going into the cooling pan is… actually having my hands in sandwich baggies that the outside has been sprayed with PAM or use butter. The spatula never worked for me.
****
Rice Pudding*, By: Randall McGouirk, July 24, 2018
Ingredients:
2 cups cooked Rice
1 cup whole milk
1 tsp. Vanilla
1/3 cup Canadian Whiskey
1/3 cup sugar
1 egg
Directions:
Combine the ingredients, (except the egg), in a saucepan. Bring to rolling boil.
Beat the egg and temper before adding to your hot mixture. Pour the mixture in the Ninja multipurpose pan or oven safe baking dish that will fit the Ninja rack. Turn the Ninja to the Oven setting of 350°F. Bake for 35-40 minutes, or until set. Sprinkle with a cinnamon and sugar mixture.
Serve and enjoy!
****
Salted Caramel Devil’s Food Cake Mini Cupcakes, By: Cheryl Jansen
PREP: 20 minutes • COOK: 11 minutes • SERVINGS: 36
Ingredients:
1 cup flour
⅓ cup unsweetened cocoa
1 teaspoon baking soda
⅔ cup sugar
¼ cup butter, softened
½ cup egg substitute
1 teaspoon vanilla
½ cup skim milk
1¼ ounces semi-sweet chocolate, finely chopped
1½ cups water
⅓ (8 oz.) package fat-free cream cheese
⅓ (8 oz.) tub fat-free whipped topping
2 tablespoons + 2 teaspoons caramel sauce, fat-free
2 tablespoons + 2 teaspoons sugar substitute
Directions:
1. In a small bowl, sift together the flour, cocoa, baking soda, and salt.
2. Beat sugar and butter in a bowl at medium speed until combined. Add egg and vanilla, beating well. Add flour mixture and milk alternately to sugar butter mixture, until combined. Fold in chocolate.
3. Add batter into silicone petite muffin tray. Place the roasting rack in pot and set the pan on the rack. Add 1½ cups of water to the pot. Set Oven to 350°F for 15 minutes, checking after 10 minutes. Cover and cook until a toothpick inserted in center comes out clean. Remove tray and let cool.
4. Beat cream cheese and caramel in a mixing bowl until soft. Add whipped topping and gently fold in, scraping down sided till combined. Top each cupcake with 2 tsp of frosting, drizzle of
fat-free caramel sauce (optional), and a pinch of Fleur de Sel.
****
Sand Castle Brownies (Homemade Mix)*, By:Bonnie Smith, September 8, 2015
Ingredients:
1/3 cup chopped nuts
½ cup chocolate chips
1/3 cup flaked coconut
2/3 cup packed brown sugar
¾ cup sugar
1/3 cup baking cocoa
1½ cups flour
If giving as a gift, pack ingredients in order listed in a quart mason jar. Tie with pretty ribbon and attach remainder of ingredients and instructions.
Additional ingredients needed:
2 eggs
1/3 cup oil (if doing in regular oven 2/3 cup oil)
1 teaspoon vanilla
Directions:
While preparing your ingredients, preheat the Ninja for 10 minutes on the Oven setting of 350°F. Mix all ingredients in bowl, batter will be thick. Pour into a greased Ninja multipurpose pan-I used my fingers to pat out. Place on the rack. Cover and bake until it tests done. No water was added. In my Ninja it took 60 minutes. Husband really enjoys the crunchy side pieces, lol. Check at 40 minutes though if yours cooks faster or hotter, maybe even reduce temperature if needed. (Regular oven would be 350 and 30 minutes).
****
Scalloped Pineapple*, By: John Queen, May 30, 2015
Ingredients:
4 cups bread crumbs (no crusts)
1 stick melted butter
½ cup milk
1 cup sugar
1- 20 ounce can crushed pineapple (do not drain)
Directions:
Add all to your Ninja and Slow Cook Low for 2 hours.
****
Slow Cooker Chocolate Candy
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010
My neighbor made these and brought over 2 doz. They are absolutely to die for!!!! Aurelia
Prep Time:5 min Inactive Prep Time:20 min Cook Time:3 hr 0 min
Level:
Easy
Serves:
30 to 40 pieces
Ingredients:
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
1- 12-ounce package semisweet chocolate chips (about 2 cups)
2½ pounds white almond bark
Directions:
Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
****
Slow Cooker Chocolate Chip-Brownie Cake-(Pot)*, By: Aurelia Dougan McCollom
Ingredients:
1 box Betty Crocker® fudge brownie mix (18oz) (for 13x9 pan)
Baking spray with flour
½ cup butter, melted
4 eggs
1 pouch Betty Crocker® chocolate chip cookie mix (17.5oz) (makes 3 dozen)
Vanilla ice cream, as desired
1. Spray Ninja with baking spray with flour.
2. In large bowl, mix brownie mix with ¼ cup of the melted butter and 2 of the eggs.
3. In another large bowl, mix chocolate chip cookie mix, remaining ¼ cup melted butter and remaining 2 eggs.
4. Drop alternate spoonfuls (I did about 2 tbls @ a time,) alternating the brownie and chocolate chip cookie batters into Ninja.
5. Cover; Plug the hole with aluminum foil; cook on Ninja Slow Cook High for 1 ½ hours or until cake is set in center. You might need another 15 minutes. Mine was done just under 2 hours. The "Rainbow Chocolate Chip Cookie took 1 hour and 45 minutes.
We didn’t have any ice cream, but we did have whipped topping!!!
ALSO….. THERE ARE DIFFERENT FLAVORS OF THE COOKIE MIX. TRY THEM ALL. Tonight I used “WALNUT CHOCOLATE CHIP” Really good!!!!
****
Slow Cooker Pineapple Upside Down Cake*, By: Julene Hibberd Dotson Evans
Ingredients:
1 cup packed brown sugar
¼ cup butter, melted
1 can (20 oz) pineapple slices in juice, drained, juice reserved
10 maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix
Vegetable oil and eggs called for on the cake mix box
Directions:
Spray your Ninja with Pam. In small bowl, mix brown sugar and melted butter; spread evenly in bottom. Arrange pineapple slices on brown sugar mixture, cutting as needed to fit in one layer. Place cherry in center of each slice and around slices, as needed.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
Cook on Slow Cook High for 2½ to 3 hours or until toothpick inserted in center comes out clean. Turn off Ninja; uncover. Remove pot from unit to cooling rack. Cool 15 minutes.
Place heatproof serving plate upside down onto pot; carefully turn plate and pot over. Makes 12 servings
****
S’mores*, By: Aurelia Dougan McCollom July 19, 2014
Ingredients:
Hershey's chocolate square
8 mini marshmallows
2 graham cracker squares
Directions:
Make your S’more. Place the pyramid mat in the pot. Turn to Oven setting of 400°. Put the chocolate side down towards the heat first. When you see it melting, flip it with tongs to finish melting marshmallows. Simple & easy! About 5 minutes total cooking time.
****
S'mores Pockets, By: Jessica Conol
Crescent rolls
Fun size candy bar or chocolate chips. I used nestle crunch.
Small marshmallows
Graham crackers - crushed
Preparation
Lay each crescent roll into a cupcake pan. I used a 6 cup cupcake pan. Place one fun size bar in each crescent, marshmallows, and graham cracker crumbs. Next, fold up the crescent roll over the top. Place pan on rack and bake at 350° for 25-30 minutes.
****
Sour Cream and Apple Coffee Cake*, By: Paula Castelli Tomlinson
Ingredients:
1 cup chopped pecans
2 teaspoons cinnamon
1 cup sugar
1 cup sugar
½ cup butter or ½ cup margarine, (original recipe ingredients, so decrease butter by ½ for the Ninja)
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 medium apple (peeled & thinly sliced)
Directions:
In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
Add Eggs one at a time, beating after each addition.
Add vanilla.
Add flour, baking powder, salt and baking soda, beating well.
Add sour cream; mix well.
Spread ½ of the batter in the multipurpose pan.
Top with all of the slices of apples. Over the top of the apples put ½ of the nut, sugar, cinnamon mixture.
Add remaining batter and then sprinkle remaining nut mixture over all.
Add at least 4 cups water to crock; (watch your time the last few minutes to see if you need more water).Turn Ninja to Oven Setting at 350° for 40 minutes or until knife inserted in center comes out clean.
Set out of oven on wire rack for 30 minutes.
Loosen edges, lift out and let cool.
Servings: 12
****
Spice Cupcakes*, By: Belinda Wall, February 28, 2015
My granddaughter seems to love spice cupcakes. So today I made 3 ingredient spice cupcakes! Super easy!
Ingredients:
1 box Duncan Hines Spice Cake
1 15 oz can of pumpkin
½ cup raisins (optional)
Directions:
Mix ingredients together in a bowl until incorporated. Heat your Ninja to 375°F with 2 cups of water in the pot. Scoop with ice cream scoop into silicone cupcake forms. Place cups on roasting rack. Cover and bake for 18 minutes. Cool & serve.
****
Spice Pumpkin Cake with Cran-Raisins*, By: Carol F Neuman, September 19, 2015
Ingredients:
1 spice cake
1 can of pumpkin
½ cup cran-raisins, or raisins
(do not add the water, oil, and 3 eggs called for on the box, just the pumpkin)
Directions:
While preparing ingredients, turn your Ninja to the Oven setting of 325°F to pre-heat for about 10 minutes. Spray the bottom of your Ninja multipurpose pan. Pour the ingredients into the prepared pan. Set your rack in your Ninja. Place the pan on the rack. You are dry baking. Bake for 55 minutes or until testing comes out clean.
****
Steam Baked Upside Down Apple Spice Cake, By: Rebecca Bekka Levey
(my recipe - first try with the Ninja system)
30 minutes including prep
NOTE: This is not a "flakey" cake. Steam baking this cake comes out tall, thick, dense and luscious, similar in texture to a well made pound cake. If you want a flakey cake do not use the water to steam bake it. Just bake it normally.
Ingredients:
4 apples without skin roughly chopped
1 Tbs. butter
¼ cup brown sugar
1 Apple Spice box cake mix
NO OIL - not even a little
Topping:
Turn Ninja to Stove Top High. Melt butter stir in chopped apples. Stir & cook to slightly soft. Sprinkle in brown sugar until it melts and apple mixture is slightly caramelized.
Turn off your Ninja.. Remove apple mixture and wash out Ninja pot and dry. Put pot back in system, put rack in pot. Add 2½ cups of water in pot - set Oven setting to 325° to start preheat.
Spice Cake:
To dry box cake mix add 3 eggs and 2 1/3 cups of water, and a splash of vanilla. That's it! NO OIL. Whisk or beat until smooth. (I use a hand whisk).
Spray Ninja multipurpose pan (I use Pam) to prevent sticking. Pour apple topping mixture in pan. Make sure it's pretty level. Slowly pour cake mixture over apples. Carefully put on rack to steam bake (It must be on the rack and not sitting directly in the pot). Turn to Oven setting of 325°. Cover and let steam bake for 20 minutes.
When done remove from system. Keep in pan for 10 minutes to cool & settle. Then put a plate on top and flip over. YUM!
****
Strawberry Cheesecake Pudding*, By: Allana Alla Sverbil, April 19, 2015
Strawberry Cheesecake Pudding (warm)
WARNING: it is a sugary overload of a treat
Ingredients:
1 Box Betty Crocker French Vanilla Cake Mix
21 oz Jar Strawberry Filling
1/4 cup melted butter
3 eggs
8 oz (1 package) Plain Philadelphia Cream Cheese
2-3 cups confectioner's sugar
Prep:
1) Melt ¼ cup of butter
2) Blend together the cake mix, butter, and 1 egg until a dough forms. Put 1/3 of a cup of the dough to the side for later use.
3) Blend the cream cheese, 2 eggs and 2-2½ cups confectioner's sugar until well mixed.
4) Scrub down the all purpose pan which comes with the Ninja with butter until all sides are covered.
5) In the pan layer: put in the dough mixture then put in the cream cheese mixture on top of that then layer the strawberry pie filling on top of that ---- MAKE SURE EVERYTHING IS LEVELED OUT.
6) Use the 1/3 cup of leftover dough mixture and break it into little pieces and place it on top of the strawberry pie filling layer.
Cooking:
1) Put 2 bottles of water, (4 cups) in the Ninja pot and put the rack on top then set the pan with the pudding on top of it.
2) Set Ninja to Oven mode 300° and let it bake for 45 minutes.
3) Let it cool for 10-15 minutes just enough to make it warm instead of burning hot and enjoy!
You can sprinkle more sugar on top if your sugar tooth desires to do so!
****
Sue's Bourbon Apple Pecan Bread Pudding*, By: Sue Van Fossen, January 31, 2014
Ingredients:
Bottom Glaze:
2 Tbs. Butter
3 Tbs. Maple Bourbon
½ cup brown sugar
Bread Cube Mixture:
2 Panera bread soup bowls
1 Panera Cinnamon Crunch Bagel
1 cup chopped Pecans
Egg Custard:
4 eggs
1½ cups half and half
2 cups whole milk
2 cups sugar
1 tsp freshly ground nutmeg
Fruit
4 apples peeled, cored and diced (can use peaches or pears)
Top Glaze:
2/3 cups Pancake Syrup
½ cup Butter
Directions:
Put Bottom Glaze ingredients in Ninja. Set to Stove Top setting Medium and stir and cook till bubbly. Turn off Ninja while preparing the other ingredients.
Cut the bread into 1 inch cubes. Place in a very large mixing bowl.
In medium sized mixing bowl, mix the egg custard ingredients till completely blended. Add the fruit.
Pour custard mixture over bread cube mixture and mix thoroughly.
Dump custard and bread cube mixture into Ninja. Cover and turn to the Oven setting of 250°F degrees and bake 1 hour.
Set to Slow Cook Low and cook for 1½ hours. Uncover the last half hour of Slow Cooking.
To make the top glaze, put syrup and butter in 3 quart sauce pan over medium heat. Bring to a feverish boil and allow to boil 3 minutes. Pour glaze on top of the bread pudding. Continue baking at 250° for about 10 more minutes until
the glaze starts to thicken.
Turn off Ninja and allow to cool about ½ hour or until completely cooled.
** You could also probably Slow Cook Low 3 hours instead of baking.
This would be great with vanilla ice cream.
****
Sugar-Free Devil's Food Cake with Sugar-Free Frosting*, By: Patti Wagner Johnston, June 15, 2016
I was so impressed with the steam baked cake in the Ninja; so moist and baked perfectly!! My hubby, Ron, is actually the one who made it and it's his first ever cake!! LOL I saw all of the neat things the ladies are baking and didn't want to be outdone! :) Not fancy but sure was tasty. Just a box mix he found, sugar-free devil's food and sugar-free frosting! I will definitely be steam baking more desserts in the Ninja!!
After mixing, divide between two pans. You are baking one at a time. The pan that came with the Ninja is half the size of a 9" X 13" pan.
Add 2 cups of water to the Ninja pot. Place the rack and one of the multipurpose pans. Turn to the Oven setting of 350°F. Bake for 17 minutes.
****
Sugar Free Oat Bars, By: Cathy Schultz, June 7, 2015
Ingredients:
3 bananas
2 cups quick cook oatmeal
½ cup cranberries
1 tsp cinnamon
Directions:
Mash the bananas. Stir in the oats. Add the cranberries. Spray your multipurpose pan with Pam or your favorite non-stick spray. Spread the mixture evenly. (I used the masher to ensure they were spread evenly). Turn your Ninja to the Oven setting of 350°F for 30 minutes. Let cool. Turn out onto a flat surface & cut into bars.
**You could also add chocolate chips & or nuts but I wanted to share with my sweet fur babies.
**A friend found me a silicone potato masher at a yard sale a few weeks ago & it works great for this & will be very helpful in the Ninja.
****
Sweet Potato Brownies*, By: Peggy Sanders – Cross Posted in Paleo
Ingredients:
1 sweet potato
3 eggs, whisked
¼ cup Gold Label Virgin Coconut Oil, melted
1/3 cup raw honey
½ cup Enjoy Life Chocolate Chips
3 tablespoons Coconut Flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch of salt
Directions:
Use small baking Pan and place on wire rack.
I just followed the recipe, 3-4 cups of water in the bottom, baked on 350° for 30 minutes.
Directions:
Turn your Ninja to Oven setting of 425° and place your potato on the Pyramid mat, or the rack. Bake for 45 minutes. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. Turn your Ninja Oven to 350°. Add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
Add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips. Mix well to incorporate all that goodness.
Pour into your Ninja utility/baking pan. Bake for 30-35 minutes, or until done.
Let rest to cool a bit.
Serves: 5-8
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Toffee Sponges*, By: Hazel Dacombe, September 10, 2014
I've just made a batch of toffee sponges, using a Wrights baking mix, I followed the instructions on the packet, but only added half of the recommended quantity of oil, I baked at 180° (I'm in the UK) (350°) for 15 minutes, and then sliced off the tops, and added vanilla butter cream, before putting the halved tops back as wings. Finally sprinkled the tops with vanilla sugar.
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Tomato Soup Spice Cake*, By: Gay Munro, September 23, 2014
Just 2 ingredients:
spice cake mix
tomato soup
Directions:
Mix together and place in a loaf pan that has been sprayed with PAM or a similar spray. Add 4 cups of water to your Ninja. Place the rack and cake pan on the rack. Place your lid. Turn your Ninja to 350°. Steam bake for 70 minutes.
***Added comment by: Aurelia Dougan McCollom - Add 1 cup of water for every 10 minutes of baking for steam baking. When the water evaporates out, it is optional to add more water. If you do, be careful as not to get any on the cake. Also, when removing the lid, remember to lift straight up and do not tilt until you are away from the cake as not to drip any moisture from the lid onto the cake.
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Tropical Fruit & Rice Pudding, By: Jessica Conol - Ninja Recipe Book
Prep time: 10 minutes Cook: 45 minutes Servings: 4
Ingredients:
1 cup chopped packaged dried tropical fruit medley
1 cup uncooked Arborio or short-grain rice
3 cups water
¼ tsp salt
2 tablespoons butter, softened
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
Sweetened whipped cream or thawed frozen whipped topping
Sweetened flaked coconut, toasted
Directions:
1. Place fruit into bowl and add hot water to cover. Let stand 5 minutes. Drain fruit well in colander.
2. Stir rice, water and salt in pot. Set to Stove Top high. Cover and cook 30 minutes of until rice is tender and liquid is absorbed.
3. Stir butter, condensed milk, vanilla extract, and fruit into pot. Set to Stovetop low. Cover and cook 10 minutes or until liquid is absorbed and mixture is creamy. Serve warm or at room temperature topped with whipped cream and coconut.
Ninja Serving Tip
Omit the whipped cream and coconut and sprinkle with ground cinnamon before serving.
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Two Ingredient Pumpkin Cake with Apple Cider Glaze
For the Cake:
1 Yellow Cake Mix
1- 15 ounce can of pumpkin puree
For the Glaze:
1½ cups powdered sugar
3 Tablespoons apple cider
¾ teaspoon pumpkin pie spice
Directions:
Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.
Pour batter into a greased 7 x 11 X 2 pan. This is the small, rectangular-sized pan from your Pyrex set. You know the set you had to have when you got married and rarely ever used all the pieces. Finally, you have a use for it.
Be sure to add 1 cup of water/10 minutes of cooking time. Place baking pan on wire rack. Usually 4 cups of water. Oven setting of 350° for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.
Let cool for 5-10 minutes in the pan, then flip onto a platter.
Make the glaze while you're waiting.
Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served
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Upside Down Peach Cake*, By: Boyanne Hayden Hart, May 30, 2015
Ingredients:
1 yellow cake mix (deluxe) follow instructions, but I used peach juice instead of water
1 jar sliced peaches, drained over bowl
6 Tbs. brown sugar
4 Tbs. butter
Directions:
Place rack in Ninja and place greased pan on rack . Add butter to the pan and let melt while unit is preheating on 350°F.
Once melted, mix in brown sugar with melted butter and spread evenly.
Lay sliced peaches in pan, pour batter over peaches.
Dry bake for 55-60 minutes. Cool in pan 15 minutes then turn out.
Because this cake is dry baked, do not decrease the oil. Mix as directed on the box.
I used the Aldi brand of peaches. They came in a jar.
Added comment By: Carolyn Schleupner Just a note, I used canned peaches in their own juice, not the heavy syrup. That's what I had on hand and 2 cans had 1cup of juice after draining, and the cake mix called for 1 cup of water so it worked out great. My hubs has had 2 pieces already! Thanks Boyanne for this recipe, super easy and delicious!
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Yam (Sweet Potato) Cupcakes*, By: Jessica Conol
Hey all, I made a yam casserole for Thanksgiving. I do not think my family is a big fan of canned yams. Well anyways opened 2 big cans of yams, drained most of the syrup. Added ½ stick of butter with some brown sugar and threw a handful of walnuts. Well anyway I had quite a bit of left over so I mashed up a bag of it. It made maybe 2 cups of mashed yams. I was trying to figure out what to do with it so no waste. So this is what I did in the Ninja. You might have to adjust it a little to your taste. I only have a 6 cupcake pan so I had to do this several times. I made a first batch to see if was good or if I needed to add sugar to sweeten it. But I tasted one and seemed sweet enough so I left it alone.
Ingredients:
1 box yellow cake mix with pudding
Ingredients for cake mix, usually water, eggs, and oil (lessen oil by half)
2 cups mashed yams
1 cup walnuts, chopped
3 eggs
dash of cinnamon
Directions:
Make cake mix as directed on the back of the box; add yams, chopped walnuts, cinnamon. Mix till combined. Using a cupcake pan, put cupcake liners, fill cups maybe ½ way. I used a medium cookie scoop to measure. Add 2 cups of water to ninja pot, place rack in ninja, place your cupcake pan on rack .Set to oven at 350° degrees for 20 minutes
Lol I kind of made the recipe up so let me know if no make sense.
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Yellow Cake with Whipped Icing & Coconut with A Mini Mounds Candy Bar* & Milk Chocolate Icing & Three Musketeers Mini Candy Bar*, By: Granny Witthoft, June 25, 2016
My perfect steamed yellow cake with whipped icing and coconut topped with a mini mounds candy bar. Add 2 cups of water to the Ninja pot. Turn to the Oven setting of 350°F, for 20 minutes. (Add water as needed for each cake). Test with a toothpick. Let rest a few minutes. Turn out carefully. Cool and frost. I use heavy whipping cream and add little powdered sugar. To make a good frosting using a glass or metal bowl I put my bowl and mixer beaters in freezer for a while.
A regular box cake mix makes 3 cakes. Pan size is 6' inches by 2' in round Wilton cake pans number 506-2187 is item number
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Yogurt Cake, (Dr. OZ Recipe)*, By: Marie Spano Remhoff, September 29, 2014
Three Ingredient Low Calorie
Ingredients:
Boxed Cake Mix. I used Dark Chocolate Fudge
1 Cup of Greek Yogurt Unflavored I used Non-Fat
1 cup of Water
1 Greased Ninja Pan I used Pam Baking Spray
Directions:
Turn your Ninja to Oven setting and preheat for 15 minutes to 350° degrees.
Put in mixer and mix for about two minutes at medium. Put into greased Ninja Pan.
Bake about 60 to 65 minutes at 350° degrees. Check with toothpick.
Served with powdered sugar sprinkled and Cool Whip or icing.
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Zucchini Brownies*, By: Bonnie Smith, August 5, 2018
Finally, a day where I had enough energy to actually cook and not just plain ole food. I made cheese stuffed flank steak (recipe in the files), zucchini bread (in the files) and zucchini brownies. I will add that recipe in the comment section. Everything tasted so delicious. Guess my resting up and taking iron pills are starting to work.
(This is the FULL recipe for Zucchini Brownies!) When made, it was cut in half!
Ingredients:
½ cup oil (I used unsweetened applesauce)
1½ cups sugar
2 teaspoons vanilla extract
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
½ cup chopped nuts
Directions:
Mix together the oil or applesauce, sugar, and vanilla. Combine the flour cocoa powder, baking soda and salt. Stir into sugar mixture. Fold in the zucchini and nuts. Spread evenly into 2 Ninja multipurpose baking pans or similar size pans that have been greased or sprayed.
Add 2-3 cups of water to the Ninja pot. Turn to 350°F. Steam bake for 25-30 minutes, or until a toothpick comes out clean. Cool and then frost.
*When I made this, I had only 1 cup of zucchini, so I cut the recipe in half and only 1 pan was used. It came out very moist.
(This is the FULL recipe for the Frosting!) When made, it was cut in half!
Frosting
Ingredients:
6 tablespoons unsweetened cocoa powder
¼ cup butter
2 cups powdered sugar
¼ cup milk
½ teaspoon vanilla extract
Directions:
Melt butter with the cocoa powder. Stir, set aside to cool. Blend together the powdered sugar, milk and vanilla. Stir in the cocoa mixture. Spread over the cooled brownies before cutting. Add more milk or powdered sugar to get consistency you want. (I did the frosting in half as well).
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Zucchini Brownies, By: Peggy Miller-Stephens, September 6, 2015
Ingredients:
1 box BC Gluten Free brownie mix (I used Supreme brownie mix w/walnuts)
¼ cup butter
1 eggs
1 cup shredded zucchini
PAM
Directions:
While preparing the brownie mix, turn your Ninja to the Oven setting of 325°F. Spray the bottom of multi-use pan with Pam. Stir brownie mix, butter, eggs and zucchini in bowl until well blended. Batter will be thick. Spread in your pan. Place the pyramid mat on bottom of the pot. Place the pan on the mat. Bake for 45-60minutes, checking after 45 minutes. Set timer for 30 minutes, but actually ended up baking for about 60 minutes. When ready, remove and let rest about 30 minutes. It was very good. My hubby really like them. I will fix this again. The brownies were thick and chewy, and very moist.
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