Breads, Muffins, Pizza, Sandwiches..
Scroll down! The recipes follow the last listing! Scroll down!
YOU WILL FIND:
Almond Cherry Bread*, By: Stephanie Foley, February 9, 2018
Almost-A-Meal Corn Muffins*, By: Kathleen Valentine
Apple Cinnamon Loaf, By: Julie Pera
Applesauce Bread
Applesauce Muffins*, (Quaker Oats Bag Mix), By: Gay Munro, May 11, 2014
Bacon & Cheese Bread*, By: Tanya Cameron, February 15, 2015
Bacon Cheese Pull-Aparts*, By: Mary Director
Bacon-Maple Pancake Muffins*, By: Kathleen Valentine, November 29, 2014
Banana Bread*, By: Tammy McCollom - Peanut Butter Banana Bread*, By: Kathy Abraham
Banana Bread with Agave and Applesauce, By: Barbara Bonner, June 28, 2015
Banana Lime Coconut Bread*, By: Sandi Lavoie, September 25, 2014
Banana Nut Bread, Healthier*, By: Novella Sterling Smith, August 4, 2014
Best Banana Bread Ever*, By: Ami Burch, December 31, 2014
Betty Crocker Triple Berry Muffin Mix*, By: Mary Director
Bob's Red Mill 10 Grain Bread Mix*, By: Linda Parker, July 19, 2014
Bread Dough Rising Instructions*, By: Paulette Brown Phillips, April 26, 2015
Breakfast Upside Down Cake*, By: Bonnie Smith, March 20, 2016
Brownie Muffins, By: Barb Ruiz Rizzio-Meyer
Bubble-Up Pizza*, By: Kathleen Valentine, November 7, 2014
Cake Mix Banana Bread*, By: LeAnn Gonsalves Nieves, January 6, 2014
Cake Mix Banana Bread - 2 Versions, By: Beth Pund
Cauliflower Bread - Not Breadsticks*, By: Jenny Behr, January 17, 2017
Cheesy Biscuit Mix*, By: Cherrie Koeppler Christel, February 1, 2016
Chicken Enchilada Pizza*, By: Carol Stowe
Chili-Cheese Corn Muffins (Best Thing Yet), By: Kathleen Valentine
Chocolate Banana Bread, By: Kathleen Valentine, May 29, 2014
Chocolate Chip Banana Bread*, By: Jenn Mueller Venerable
Chocolate Chip Swirl – “Pillsbury Quick Bread”*, By: Claudia C. Davis, July 20, 2016
Ciabatta Bread*, By: Diane French, February 14, 2017
Cinnamon Roll Casserole*, By: Trynia Gates, July 15, 2015
Cinnamon Swirl Quick Bread (From A Box)*, By: Cheryl Bailey Francis
Cocoa-Coconut Muffins*, By: Kathleen Valentine
Coconut Squash Muffins, By: Kathleen Valentine, November 6, 2014
Cornbread*, By: Becky Grissom-Bromley, August 5, 2018
Cornbread Dressing, By: Gael O'Brien
Cranberry Fruit Nut Bread*, By: Bonnie J Adroved, January 7, 2017
Cranberry-Orange Scones, By: Sheila Ann Cowgill, June 16, 2014
Crescent Pizza
Crock’n Pizza*, By: Michelle Nastovski Reiber, July 10, 2014
Date Nut Loaf*, By: Sandra Autry Campbell, February 17, 2015 – Ninja Recipe Book
Deep Dish Pizza – Using Rhodes Frozen Bread Dough*, By Aurelia Dougan McCollom, January 17, 2016
Deep'ish' Dish Pizza*, By: Madeline DiDonato
Dressing, By: Connie Mills, November 24, 2016
Dressing, Slow Cooker, By: Terry L Simmons
Easy Crusty Bread*, By: Bonnie Smith, August 29, 2016
Easy 4 Ingredient Pull Apart Bread*, By: Allana Alla Robinson, January 2, 2016
English Muffin Mini Pizzas*, By: Patrick Priest
Extreme Banana Bread, By: Brian M Almashie
Fat-Free Pumpkin-Spice Muffins*, By: Kathleen Valentine
Filipino Steamed Rice Cakes-Using Bisquick Mix, By: Jessica Conol
Fleischmann’s Simply Homemade Italian Herb Bread Mix*, By: Cathy Doles-Flanagan, September 3, 2014
Flour Tortillas – Warming, By: Kathleen Sanden, August 20, 2014 - Cross Posted in Helpful Hints
Focaccia with Dill and Chives, By: Kathleen Valentine
Focaccia with Rosemary and Olive Oil*, By: Kathleen Valentine
Frozen Bread Dough Instructions*, By: Paulette Brown Phillips, April 26, 2015
Fruit and Nut Bread*, By: Kathleen Valentine
Grand Biscuits*, By: Mandi Sue, December 28, 2014
Grilled Cheese Hot Dog*, By: Michele Austin, May 4, 2016
Grilled Cheese Pepperoni Pizza Sandwich*, By: Aurelia Dougan McCollom, August 27, 2013
Grilled Cheese Sandwiches*, By: Aurelia Dougan McCollom
Grilled Hard Roll for Hamburgers*, By: Brenda Dubay Sartori, April 27, 2014
Ham and Cheese Garlic Bread Thingy*, By: Carrie Montgomery
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Gluten Free
Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Honey Sweet Cornbread*, By: Bonnie Smith, February 26, 2018
Honey Whole Wheat Bread*, By: Novella Sterling Smith, August 3, 2014
Hot Dog Sandwiches*, By: Cheryl Koehler & Kathleen Walter, January 10, 2015
Inside Out Grilled Cheese*, By: Sue McFall
Jalapeno Cornbread Muffins*, By: Cynthia Dobbs, July 26, 2015
Jiffy Corn Bread*, By: Aurelia Dougan McCollom
Lemon Bread*, By: Diana Heemstra, September 24, 2015
Maple Pecan Pull-Apart Bread*, By: Pam Keirstead McLaughlin
Marie Callender's Chicken Pot Pie* By: Aurelia Dougan McCollom
Martha White Blueberry Muffins*, By: Debra Harrelson, June 18, 2014
Mexican Cornbread, By: Sandra Langlinais Mire, December 2, 2014
Monkey Bread*, By: Kerry Keating, December 3, 2015
Monkey Bread*, By: Carrie Montgomery,
Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom
Morning Glory Muffins (Tastes Like Dessert)*, By: Diane Lombardo, August 8, 2014
Muffins*, By: Michele Austin, June 6, 2016
Naan Bread Pizza, By: Tracy L Johnson, July 11, 2015
Ninja Drop Biscuits, By: Gale Willy, August 9, 2018
Oatmeal Chocolate Chip Muffins*, By: Cynthia Dobbs, April 17, 2015
Oatmeal Raisin Mini Loaf*, By: Trish Obrien, November 15, 2014
Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
Pancakes and Sausage, By: Josie Wolfe Anderson
Pancake Muffins*, By: Sandra Autry Campbell, February 20, 2015
Pancake Muffins, By: Cathy Schultz, February 20, 2015
Peanut Butter Bread*, By: Sandra Autry Campbell, February 25, 2015
Pillsbury Buttermilk Biscuits Pizza #1, Created By: Kathleen Valentine
Pillsbury Cinnamon Rolls*, By: Cathy Schultz, September 8, 2014
Pillsbury Cinnamon Rolls*, By: Joni M. Reed, September 8, 2014
Pillsbury Cinnamon Rolls*, By: Tara Kellogg, October 24, 2014
Pillsbury Frozen Biscuits, By: Aurelia Dougan McCollom
Pillsbury Grand Biscuits, By: Cathy Schultz, July 20, 2014
Pillsbury Grands Corn Biscuits*, By: Cathy Schultz, August 19, 2014
Pillsbury Grand Biscuits As A Pizza*, By: Belinda Wall, July 11, 2014
Pillsbury Monkey Bread*, By: Jessica Conol, April 27, 2014
Pillsbury Pumpkin Quick Bread*, By: Carol F Neuman, April 16, 2015
Pillsbury Refrigerator Crust Pizza*, By:Madeline DiDonato
Pillsbury Whole Wheat Pizza*, By: Pamela Rainey, March 30, 2015
Pineapple Zucchini Loaf, By: MaryJo Powell, November 8, 2014
Pizza*, By: Melissa Afshar, (a photo also By: ALu Ska), January 15, 2016
Pizza*, By: Bonnie Smith, June 20, 2015
Pizza*, By: Terry Hackett, May 15, 2015
Pizza*, By: Sky Holzhauer-Lugo, April 11, 2015
Pizza, By: Jean Frederick
Pizza Bake*, By: Trish Obrien, August 8, 2014
Pizza Recipe Adapted from Betty Crocker 4 Ingredient Pizza*, By: Joni M. Reed
Pizza Success*, By: Trish Obrien, October 3, 2014
Pizza Using Naan Pre-packaged Dough, By: Pat Nesbit, March 30, 2015
Pizza Using Pillsbury Crust*, By: Michelle Braverman Pisko, August 14, 2014
Pizza with Trader Joe's Pre-Made Dough*, By: Pam Keirstead McLaughlin
Pumpernickel Raisin Walnut Muffins*, By: Kathleen Valentine, December 4, 2014
Pumpkin & Sweet Potato Scones*, By: Gay Begnell, July 12, 2015
Pumpkin Bread, By: Kathleen Valentine, June 6, 2014
Pumpkin Bread, By: Debra Flanagan
Pumpkin Bread Mix*, By: Taylor Millerr
Pumpkin Cranberry Loaf*, By: Kathleen Sanden, September 18, 2015
Pumpkin Muffins*, By: Amy Cook
Pyramid Mat Pizza Crust*, By: Brian M Almashie, August 6, 2014
Queensland Banana Bread, By: Hana Zavadska, October 1, 2014
Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in Gluten Free
Scones*, By: Tanya Cameron, December 29, 2014
Sister Schubert’s Frozen Yeast Rolls*, By: Aurelia Dougan McCollom
Spiced Maple Corn Muffins, By: Jessica Conol
Sticky Fingers Cherry Scones*, By: Brian M Almashie, May 2, 2014
Strawberry Shortcake Muffins*, By: Allana Alla Robinson, May 15, 2016
Stromboli*, By: Anne Wood Conrad, February 16, 2015
Stuffed Pizza*, By: George Johnson, September 5, 2016
Stuffing, (Dressing), October 5, 2014
Stuffing*, By: Sandy DeSantell, November 30, 2014
Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Stuffing for the Ninja, (Dressing), October 5, 2014
Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Super-Easy Super-Moist Tropical Muffins, By: Kathleen Valentine
Totino's Frozen Party Pizza* By: Aurelia Dougan McCollom
Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Upside-Down Banana Bread*, By: Allana Alla Robinson, June 18, 2016
Whole Wheat Biscuits (Easy Ninja )*, By: Brian M Almashie, June 19,2014
Whole-Wheat Scones, June 17, 2014
Zucchini Banana Bread*, By: Alison Houston Wright, September 15, 2014
Zucchini Bread*, By: Bonnie Smith, August 14, 2019
Zucchini Bread*, By: Sandra Autry Campbell, February 22, 2015
Almond Cherry Bread*, By: Stephanie Foley, February 9, 2018
Ingredients:
¾ cup granulated sugar
½ cup milk
½ cup oil
1 large egg (I used 2 eggs because hens on overproduction
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 jars maraschino cherries (10 ounces each)
Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup maraschino cherry juice
½ teaspoon almond extract
Directions:
1. Turn the Ninja to the Oven setting of 325°F. Preheat the Ninja pot 7-9 minutes.
2. In a medium bowl, stir together the sugar, milk, oil, eggs and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
3. Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
4. Pour the bread batter into a greased 9"x5" bread pan or smaller pans. Place on rack in the Ninja pot. Add the pan or two smaller pans. Bake for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Carefully remove the rack from the Ninja. Allow the bread to cool for 10 minutes.
5. Glaze: To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
6. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!
****
Almost-A-Meal Corn Muffins*, By: Kathleen Valentine
Ingredients:
1 package Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
1 can drained whole kernel corn
½ cup shredded cheddar cheese
¼ cup each roasted red pepper and onion
Directions:
Combine muffin mix, egg, milk, corn, cheese, pepper and onion.
Mix well and spoon into muffin cups. Add 3 cups of water to the pot. Turn your Ninja to Oven setting of 350° and steam bake for 25 minutes. DELICIOUS!!!
****
Apple Cinnamon Loaf, By: Julie Pera
Ingredients:
⅓ cup brown sugar (not packed)
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk
1 apple, peeled and chopped
Directions:
Preheat your Ninja for 5-10 minutes on the Oven setting of 350°. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Pour 3 cups of water into the pot. Place the rack and your loaf pan. Cover. Bake 45 minutes or until inserted toothpick comes out clean. Slightly cool before inserting a knife around the edges and inverting pan to remove.
****
Applesauce Bread
Ingredients
½ cup of softened butter (for Ninja decrease to ¼ cup!) You are Steam baking!
1 large egg
1½ tsp baking soda
3/4 tsp nutmeg
1 cup sugar
1½ cups of flour
1 tsp ground cinnamon
½ tsp kosher salt
1½ cups of applesauce
1 tsp of pure vanilla extract
Directions:
I am going to use Ninja Oven setting of 350°. I will not preheat, (testing). In a large bowl, first blend together the butter, egg, & sugar.
Then add the flour, baking soda, spices, & salt.
After it starts to from a crumbly dough, pour in the applesauce and mix together. Spray pan with Pam or other cooking spray. Pour into the baking pan and pour @ least 4 cups of water into the crock. Place rack and baking pan on rack. Place aluminum foil to plug steam vent. Set timer for 30 minutes. Check for doneness. I will use a toothpick to see if it comes out clean. Check to see if more water is needed. If so, use hot tap, so the temperature won’t drop too drastically.
Ooo they smell soooo good!!
They came out perfectly moist with just the right amount of spice!
****
Applesauce Muffins*, (Quaker Oats Bag Mix), By: Gay Munro, May 11, 2014
These turned out YUMM-O.. See Breads Photo Album for ALL pictures together.
The recipe on the bag calls for just water (I didn't use water). I didn't measure or follow package instructions. I dumped the whole bag of muffin mix in a bowl & dumped in some sugar free apple sauce (to replace the water). Put the batter in these nifty little silicone cups. Turn your Ninja to 350°. Add 4 cups of water and & steam baked for 50 minutes. I got these 8 delicious muffins & I'm right now in the process of experimenting with the rest of the batter. If my experiment turns out I will post the results!
The experiment worked. I took the left over batter from the muffins & put it in a small greased casserole dish. Turn your Ninja to 350°. Add 4 cups of water and & steam baked for an hour & 15 minutes. You may need to add more water. If so, be careful in lifting the lid so the moisture does not drip on the muffins. Always lift straight up, and then tilt when you are away from the pot. It is kind of like a round loaf & is yummy sliced with a bit of butter.
****
Bacon & Cheese Bread*, By: Tanya Cameron, February 15, 2015
For the bread base:
3 cups of Self Rising flour
3 large tablespoons of butter
add a pinch of salt
1 cup milk
Topping:
Sauce, your choice – tomato, pizza, etc.
200 gms (8 oz) Bacon, uncooked and cut into pieces
200 gms (8 oz) Cheese, your flavor choice
Directions:
Mix your flour and butter to make a crumble. Add salt and milk and work into a dough.
Line your Ninja with parchment paper for easy removal.
Flatten with just finger tips to fit in your Ninja. Add tomato sauce to the top. Add a lot of bacon and cheese to cover the sauce. Turn your Ninja to Slow Cook High for 2½ hours.
** Added comment: I've also used barbecue sauce, salami slices and cheese. The toppings are endless. Use seasoning to make it your own! Make it your taste!
****
Bacon Cheese Pull-Aparts*, By: Mary Director
Ingredients:
1 egg
2 Tbs. milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)
Directions:
Turn your Ninja to Oven setting of 350°F.) In large bowl, beat egg and milk with wire whisk until smooth. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions.
Spoon mixture into the main cooking pot for the Ninja. DO NOT pre-spray the pan. As you can see from the photo, it fills it about 3/4 of the way across the pan. Bake at 350°F. for 23 to 28 minutes or until golden brown.
At 21 minutes I checked it ... bottom was brown, so I flipped it over with a wide spatula (was easy to do, no sticking). And let the top brown for 1 minute. I will turn the next batch over @ 18-19 minutes and brown the top. The top browned perfectly @ 1 minute. The photo was taken after I flipped it back over (so it is of the top).
Bread was cooked throughout. A little bit brown on the bottom, but tasted fine. Remember the photo is of the top.
IF making in the main pan, you could easily double the recipe. I think if you use the smaller pan (multi-purpose), it may be a bit too much ingredients but worth a try.
Beautiful and delicious! Cut into squares or pull apart.
****
Bacon-Maple Pancake Muffins*, By: Kathleen Valentine, November 29, 2014
Oh my gosh, I just made something VERY naughty. On Pinterest I saw a recipe for "pancake muffins" (made from buttermilk pancake mix) with Maple-Bacon frosting. I don't like frosting on muffins so I decided to try putting the maple and bacon IN the muffin. They are tooooo delicious!!!
Mix together:
2½ cups buttermilk pancake mix (I used Jiffy)
1 cup Greek yogurt
3 oz. real bacon pieces (I used half a pack of Hormel Real Bacon Bits)
¼ cup real maple syrup
2-3 tablespoons milk (as needed to thin a bit)
Mix well and divide into muffin cups sprayed with cooking spray.
Add 3 cups of water to your Ninja. Add your rack and the muffin cups. Steam bake at 350° for 30 minutes.
I think if I make them again I will add more bacon.
****
Banana Bread*, By: Tammy McCollom
"This banana bread recipe is moist and delicious, with loads of banana flavor. It's wonderful toasted!"
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup butter (original recipe calls for ½ cup butter)
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Directions:
Preheat Ninja 5-10 minutes. Set Oven to 350°. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Add 4 cups of water to the pot. Place loaf pan on wire rack, place lid. Bake 45-60 minutes. Test with toothpick for doneness after about 45 minutes, and also check your water level. Add water as needed. Take rack and bread out of Ninja when done to cool for 10 minutes before turning out onto cooling rack.
**Added comments: Robin Greene**
I made Banana Bread in my Ninja using the recipe from the files and it is delicious! So moist and flavorful! I made a few substitutions.... I used white sugar instead of brown sugar, and used 2/3 cup instead of 3/4 cup. I also used gluten free flour. I highly recommend this recipe if you love Banana Bread as much as I do!
**Added comment of an ingredient by: Kathy Abraham - Peanut Butter Banana Bread*, By: Kathy Abraham - ¼ cup peanut butter
****
Banana Bread with Agave and Applesauce, By: Barbara Bonner, June 28, 2015
Ingredients:
2 cups wheat flour
1 tsp baking soda
¼ tsp salt
½ cup sugar free applesauce
¾ cup agave syrup
2 eggs beaten
3 mashed bananas
Directions:
Combine flour, baking soda and salt in large bowl. In another bowl combine applesauce, agave, stir in eggs and mashed banana until blended. Stir into flour mix and stir until just moist. Pour into your greased bread pan. Bake at 350° for 60 minutes. I suggest testing 45-50 minutes to see if it is done. It was very good and agave doesn't spike your blood sugar like regular sugar does.
**I used the Wilton baking spray on the Wilton loaf pan. Use your favorite.
****
Banana Lime Coconut Bread*, By: Sandi Lavoie, September 25, 2014
Hi Everyone. I got my Ninja yesterday and have used it 3 times already. Today I made the Banana Lime Coconut Bread. It is amazing. Here is the recipe:
Ingredients:
Cooking spray
Grated zest and juice of 2 limes
1 cup all-purpose flour
1½ teaspoons baking soda
Pinch salt
4 tablespoons butter
½ cup sugar
1 egg
½ ripe banana, mashed
2/3 cup skim milk
1 teaspoon vanilla extract
4 cups water
1/3 cup chopped toasted pecans
1/3 cup sweetened flaked coconut
¼ cup packed brown sugar
Directions:
Spray multi-purpose pan with cooking spray. Stir flour, baking soda, and salt in a bowl.
Beat 2 tablespoons butter and sugar in another bowl with electric mixer until mixture is creamy. Beat in egg.
Stir banana, milk, half the lime zest, half the lime juice, and vanilla extract in another bowl. Stir half the flour mixture and half the banana mixture into butter mixture. Repeat with remaining flour mixture and butter mixture. Pour batter into pan.
Pour water into pot. Place roasting rack into pot. Place pan on rack. Set Oven to 375°F for 40 minutes. Cover and cook until wooden pick inserted in center comes out clean. Remove pan from pot. Let bread cool in pan on cooling rack 10 minutes.
Remove rack from pot and pour out water. Stir remaining butter, pecans, coconut, brown sugar, lime zest, and lime juice in pot. Set to Stove Top High. Cook uncovered 1 minute or until sugar is dissolved. Spoon coconut mixture over the bread.
****
Banana Nut Bread, Healthier*, By: Novella Sterling Smith, August 4, 2014
Ingredients:
½ cup sugar
5 Tbs. softened butter
2 large eggs - room temperature
1½ cups flour (Can use Whole Wheat)
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1- 6 oz Container Vanilla Low Fat Yogurt
1½ ripe bananas, mashed
¼ tsp vanilla
1 cup chopped pecans or walnuts
Cooking spray
Directions:
Preheat Ninja to Oven setting 350°. Beat butter & sugar. Add eggs 1 at a time. Beat well after each addition. Sift flour, baking soda, salt & spices. Add flour & mix alternating with yogurt & sugar mixture. Fold in bananas, nuts & vanilla. Pour into prepared loaf pan that has been sprayed with Pam & bake on the rack for 1 hour or until toothpick comes out clean. Enjoy!
****
Best Banana Bread Ever*, By: Ami Burch, December 31, 2014
Ingredients:
¼ cup butter
1 cup sugar
2 eggs
1½ cup mashed bananas
2 cup flour
1 tsp baking soda
Directions:
Preheat Ninja at 350° degrees. Grease loaf pan. Cream butter and sugar. Mix eggs then bananas. Add flour and baking soda. Pour into pan. Place pan on rack in Ninja. Add 4 cups of water to the Ninja for steam baking. Bake for 45 minutes and check with a toothpick. Remove from pan and let cool.
**To substitute Truvia for sugar; use 1/3 cup plus 1 ½ Tbs., or 24 packets, of Truvia.
**Also, recipe actually called for margarine, so the choice is yours.
****
Betty Crocker Triple Berry Muffin Mix*, By: Mary Director
Betty Crocker Triple Berry Muffin Mix (6.5 oz) makes 6 standard muffins.
These are the ones in a bag/package not a box and run about $1 each.
Instructions:
Preheat Ninja on the Oven setting of 375° degrees for 5 minutes. Add 2 cups water, with roasting rack in place.
Muffin Mix:
Stir muffin mix with 1/2 cup water until well moistened.
Add to silicone muffin cups until about 1/2 full.
I then put the muffin cups into the multi-purpose pan and stacked it on the roasting rack.
Bake: 18 minutes.
Remove from Ninja and cool on a rack (still in silicone cups) for about 10 minutes. Then remove from the cups.
**Added comment: No browning at all. Kind of looks like vanilla/white cake. Taste is GREAT and Hal really likes them. Mix comes in a couple of other flavors too. Both muffin photos are after they have baked.
Important: When you go to remove the lid, tip it at the end not in the middle. You don't want water on your baked goods.
****
Bob's Red Mill 10 Grain Bread Mix*, By: Linda Parker, July 19, 2014
I have been searching the last few days to see if there was any information on baking bread in the Ninja. Elaine Corwin and I have been discussing the possibilities and how to approach it. I normally don't eat much bread, so just picked up a package of the Bob's Red Mill 10 Grain bread mix. I followed the instructions on the package. Put the loaf in the Ninja with the pyramid mat in the pot. Cover with a towel over the top. I cooked it for 30 minutes, then removed the towel and let it cook 10 more. I think adding another 5 minutes would be better on the end as the top of the middle was just a bit underdone. Here is a picture of the finished product. I gave my neighbors half and they just raved about it.
**Added comment on rising by: Aurelia Dougan McCollom - You can let the bread rise in a warm environment, like the instructions say. Cover. It probably has a towel over it, (that's the way I did it years ago with a t-towel and yes, it sets right on the bread pan and the towel is right on the bread; or you can try this...... in rising.. put it in your Ninja on the pyramid mat, and then take some aluminum foil and push it into the vent to seal it, and let it rise. Then when you go to bake it, take the aluminum foil out of the vent. Put paper towel across from handle to handle and replace the lid. Bake as directed. The paper towel will absorb the liquid when you take off the lid.
****
Bread Dough Rising Instructions*, By: Paulette Brown Phillips, April 26, 2015
Preheat your Ninja on Slow Cook High for 5 minutes. Turn OFF. Spray insert with cooking spray. Put dough in, and turn dough ball over (greased side up) and put the lid on. Let rise in your warm Ninja until double in size.
****
Breakfast Upside Down Cake*, By: Bonnie Smith, March 20, 2016
Ingredients:
1 package blueberry muffin mix (18.9 ounce)
1 package quick rise yeast
1 can (8 ounces) pineapple slices (I used ½ can of the large tidbits)
1 egg beaten
1/3 cup packed brown sugar
¼ cup butter melted
maraschino cherries, halved
Fresh blueberries-optional
Directions:
Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in bowl. Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. Since I used a large can, I didn’t need to add any water and the flavor was great. Pour into a saucepan, heat to 120-130°F. Add to muffin mixture, stir until moistened. Beat in the egg. Cover and let rest for 10 minutes. Now is the time to get your Ninja preheating at 350°F with the rack in the pot.
Combine brown sugar and butter. Pour into the multipurpose pan (that comes with Ninja or similar size) that has been greased. If using pineapple slices cut in half arrange over brown sugar mixture or sprinkle the tidbits around. Tuck the cherries into the pineapple. Spoon half of the batter over the pineapple. Sprinkle with the reserved rinsed blueberries. Spread remaining batter over top. Place pan on the rack. I placed a towel over the top and then put the lid on the Ninja. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Upon removing immediately invert onto a plate. Allow to cool. Garnish with fresh blueberries if desired. We ate it while still warm. Husband loved it!
****
Brownie Muffins, By: Barb Ruiz Rizzio-Meyer
Ingredients:
1 box chocolate cake mix
1 can puréed pumpkin
Directions:
Mix thoroughly. It will get really thick, but it's supposed to be that way. Spoon into muffin pan. Add 2 cups of water to your Ninja pot. Turn your Ninja to the Oven setting of 400° and steam for about 20 minutes. They came out really fudgy! My kids have never figured out that these are made from pumpkin and are actually healthier for them.
This is actually a recipe from Hungry Girl for Yum Yum Brownie Muffins. Couldn't be any easier than this!
****
Bubble-Up Pizza*, By: Kathleen Valentine, November 7, 2014
I have been seeing recipes all over the place for "Bubble-Up Pizza" so I decided to make my own and it is DELICIOUS. This is what I did:
1. Open a can of Pillsbury Grands Biscuits and cut them into 4 pieces each. Place them in a bowl and add a little olive oil--just enough to coat, some Italian seasoning, and about ¼ cup parmesan cheese. Toss and set aside.
2. Cook about ½ pound of Italian sausage and slice them. (I used links but you could use bulk sausage and just brown it.) Chop a medium onion.
3. Place the biscuit pieces in the bottom of the Ninja, spreading them evenly. I let mine set about half an hour before putting them in the pot just to let them absorb the seasoning flavor.
4. Distribute the sausage and onion evenly on top.
5. Add 2/3 jar pasta or pizza sauce. I used Francesco Rinaldi Tomato and Basil.
6. Sprinkle over the sauce 2 cups shredded mozzarella/provolone mixture.
7. Place about 3 oz. of pepperoni on top.
Cover and cook on Slow Cook High for 1½ hours.
Delicious.
****
Cake Mix Banana Bread*, By: LeAnn Gonsalves Nieves, January 6, 2014
Ingredients:
1 box Cake Mix
2 Eggs
3-4 Overripe Bananas
½ to 1 cup chocolate chips, nuts, etc. (optional)
Directions:
Smash bananas in a large bowl.
Add remaining ingredients and mix well.
Spray the multipurpose pan with cooking spray with flour.
Pour into the pan. Turn your Ninja to Oven setting of 350° for 45 minutes
(I put everything in my Ninja blender at once and used the Dough setting)
****
Cake Mix Banana Bread - 2 Versions, By: Beth Pund
I just made a cake mix banana bread! Easiest banana bread you will ever make! So moist! Delicious! Cake Mix Banana Bread Recipe
Ingredients:
1 (18 oz.) pkg. cake mix (yellow, white, or butter pecan)
3 eggs
1/3 cup oil (for Ninja use 2 tablespoons + 1½ tsp of oil)
1 cup mashed bananas (about 3 medium bananas)
1 cup chopped nuts (optional)
Directions:
Preheat Ninja. Set to Oven setting of 350°. Mix all ingredients for 2 minutes. Pour into a greased 5.25 x 9 x 2.75 loaf pan. Pour 4 cups of water into crock. Place rack and loaf pan. Place lid. Check after 35 minutes or so to see if more water is needed. (I suggest adding hot water to keep the Ninja from cooling down to fast.-Aurelia) Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Move loaf pan to trivets to cool. Allow to cool for 10 minutes. Then remove from the pan and allow to cool completely. Makes 1 large loaf.
Here is another version:
Ingredients:
1 white or yellow cake mix
3 bananas
2 eggs
¼ cup water
Directions:
**Beth made the second version.
I used Pillsbury Yellow Cake Mix (Moist Supreme)
Steam baked at 350° for 40-45 minutes. Put 4 cups of water in Ninja and I added a teaspoon of vanilla to the water. I also sprayed the loaf pan with butter pam. It did stick in one place. Maybe next time I will use a little cake mix to coat pan.
****
Cauliflower Bread - Not Breadsticks*, By: Jenny Behr, January 17, 2017
Ingredients:
1 head raw cauliflower, riced
½ cup shredded Mozzarella Cheese
½ cup shaved Parmesan Cheese
1 large egg (I added two more in an attempt to have it bind)
½ tablespoon freshly minced garlic (I used garlic paste)
½ tablespoon freshly chopped basil (I didn't have any)
½ tablespoon freshly chopped Italian flat-leaf parsley (I didn't have any)
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup shredded Mozzarella Cheese
Directions:
While preparing the ingredients, turn the Ninja to 425°F, to heat for 10 minutes.
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.
In a large bowl, mix the riced cauliflower, Mozzarella cheese, Parmesan cheese, 1 egg (or more), fresh garlic, fresh basil, fresh parsley, salt, and black pepper until combined and holds together. Press mixture into the Ninja. (Original recipe - Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.}
Bake in the preheated Ninja for 10-12 minutes. (Original recipe -Remove from oven and top with ¾ cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'.)
At this point I saw that it was not going to stick together like bread, so I turned it out onto a cookie sheet, topped with mozzarella and put it in the traditional oven until the cheese melted. It tasted delicious using a fork and knife, but it is definitely not bread like.
Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!
****
Cheesy Biscuit Mix*, By: Cherrie Koeppler Christel, February 1, 2016
Ingredients:
1 package Marie Callender’s Cheesy Biscuit Mix, or your favorite brand
Directions:
Follow the instructions on the package for mixing. Put a tablespoon or so into each mini well. Place the rack and the pan on top. Turn the Ninja to the Oven setting of 400°F. Bake for 10 minutes. Sprinkle paprika on each before baking.
**Added comment – They were small and so perfect as a side. I had 2 with a cold pasta salad. They would be good with or just a snack. Next time I'm going to add a small amount of shredded cheese. The silicone pan it fits perfectly in the rack. There are unlimited possibilities. Next something chocolate!
****
Chicken Enchilada Pizza*, By: Carol Stowe
Ingredients:
2 chicken breast cutlets (about 10 oz. total)
10 oz can of mild enchilada sauce
Pillsbury Gluten Free Thin Crust pizza dough
1- 4 oz can of chopped green chiles (mild)
frozen onions
4 oz Kraft shredded Mexican cheese
Greek yogurt and lettuce shreds (optional)
Directions:
This was entirely experimental because I wanted to try pizza in the Ninja and also because I wanted to try chicken enchiladas so I just combined the two recipes.
First I took 2 chicken breast cutlets (about 10 oz. total) and put them on Slow Cook High with a 10 oz can of mild enchilada sauce. I was anticipating this to take 4 hours to cook on high because the recipe I was going off of was 8 hours on low and my chicken was still partially frozen. It was completely cooked and ready to be shredded up after 2 hours.
I took the chicken out and shredded it up with a fork. I put everything in a bowl with all of the sauce leftover from the pot.
I rinsed the pot out a little bit just to get it so I could touch it without burning my hands.
I took a container of Pillsbury Gluten Free Thin Crust pizza dough and spread it out in the bottom of the pan.
I covered this with the chicken and enchilada sauce mixture, 1 4 oz can of chopped green chiles (mild), and some frozen onions.
I then topped the entire thing with 4 oz of Kraft shredded Mexican cheese.
I put it in for 2 hours on Slow Cook Low
It came out really good although it needed to be eaten with a fork. The pizza dough didn't get at all crispy and stayed soft except for on the very edges. I may have needed to set it to bake for a little bit to get the bottom to cook a little more. My results do make me believe that the pizza thing will be possible with a little tweaking using gluten free dough.
I served it with some plain Greek yogurt and lettuce shreds.
****
Chili-Cheese Corn Muffins (Best Thing Yet), By: Kathleen Valentine
1 pkg. Jiffy Corn Mix,
egg
1/3 cup milk
1 tsp chili powder
1/3 cup shredded cheddar cheese
1-2 Tbs. chopped jalapenos (to taste)
Combine Jiffy Corn Mix, egg, milk, chili powder, shredded cheddar cheese, and chopped jalapenos (to taste) In the Ninja for 25 minutes. at 350° Killer!!!
****
Chocolate Banana Bread, By: Kathleen Valentine, May 29, 2014
I just made this in the Ninja with a few modifications. I cut the recipe in half and used yogurt instead of sour cream. I only used ¼ cup butter, plus I added ½ cup chopped hazelnuts. I steam baked in the pan on a rack for 25 minutes at 350°. It is delicious!!!
Ingredients:
¼ cup butter, softened
½ cup chopped hazelnuts, optional
1 cup white sugar
2 eggs
3 bananas, mashed
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking soda
1/8 cup unsweetened cocoa powder
½ cup yogurt
½ cup semisweet chocolate chips
Directions:
Place 2 cups of water in your Ninja pot. Place the pan on the rack and insert into the Ninja. Place the lid. Turn to Oven setting of 350° and steam bake for 25. It is delicious!!!
****
Ciabatta Bread*, By: Diane French, February 14, 2017
Ingredients:
3 cups bread flour
¼ teaspoon active yeast
1 teaspoon salt
1½ cups warm tap water
Directions:
Add flour to bowl. Make a well. Add the other 3 ingredients mix together. Put cling film over the top of the bowl. Let it rest for 3 hours.
Knead very lightly about 10-12 times.
Line the bread pan with parchment paper. Add the dough mix. Cover with a towel. Let it rest for 35 minutes.
Turn the Ninja to the Oven setting of 425°F. Place the rack in the Ninja. Place the bread pan. It baked about 60 minutes. (I finished off in a regular oven to brown).
*Also, but not necessary I kept adding ice to the bottom of the Ninja pot to steam the bread. A tip from British Chef Loraine Pascale.
****
Chocolate Chip Banana*, By: Jenn Mueller Venerable
I "Ninjafied" my favorite banana bread recipe and it appears to have worked. Enjoy!
Ingredients:
2/3 cup softened butter
2 eggs
½ cup sugar
1 tsp vanilla
Cream together the above ingredients in a large bowl.
Add:
1 tsp baking soda
¾ tsp salt
2 cup flour - I used 1 cup white, 1 cup wheat
½ tsp cinnamon
Beat with electric mixer until well blended. Mixture will be very thick.
Add:
1 cup vanilla yogurt
2 mashed bananas
1 cup chocolate chips
Pour into Ninja pan, floured and greased and set on top of wire rack. Turn your ninja to the Oven setting of 350° for 45-50 minutes. Place 4 cups of water into the pot and steam bake. I checked at 45 minutes and it appeared done, but did 5 extra for good measure.
****
Chocolate Chip Swirl – “Pillsbury Quick Bread”*, By: Claudia C. Davis, July 20, 2016
This was simply incredible. The texture and taste was a cross between the texture of bread and a cake, almost like a coffee cake in texture. It was very good. I will be buying this again. I don’t think it would have come out as moist if I made it in a regular large oven. The reason I say this is because the small amount of condensation from the moisture in the bread/cake seemed to rise up to the glass cover and then dropped down to the cake. It was very little BUT enough to make it a moist cake; this would not have happened in a regular large oven. YOU GUYS MUST TRY THIS. The strip of chocolate in the middle of this cake (included in the box) made it so tasty and it was so moist in that strip as well. (I also added extra chocolate chips to the middle).
Ingredients:
Chocolate Chip Swirl – “Pillsbury Quick Bread” – or flavor of your choice
Directions:
Follow the mixing and baking instructions as stated on the box. Pour into the Ninja multipurpose pan. Place the rack and the pan. This is a dry bake; do not add water for steam. Turn to the Oven setting as stated. Bake 50-55 minutes.
****
Cinnamon Roll Casserole*, By: Trynia Gates, July 15, 2015
Made this tonight and turned out great in the Ninja! Cinnamon roll casserole.
Ingredients:
2 tubes refrigerated cinnamon rolls - (any flavore/brand you like)
3 eggs
½ cup heavy whipping cream
2 tablespoons maple syrup
2 teaspoons vanilla
1 teaspoon cinnamon
Directions:
Whisk all ingredients together except cinnamon rolls. Spray inside of your Ninja with cooking spray. Cut cinnamon rolls into quarters and place one can in the pot. Pour whisked ingredients over quartered cinnamon rolls then place the second can over poured mixture. Turn your Ninja to Stove Top Low for about 1 hour, or until cooked through. Turn off and pour icing that comes with the cinnamon rolls over the top.
****
Cinnamon Swirl Quick Bread (From A Box)*, By: Cheryl Bailey Francis
Cinnamon Swirl Quick Bread (from a box). (Baker's Corner and it came from Aldi Foods.) I used 1/2 the oil required and added 4 cups of water to the Ninja. I set the bread pan on the roasting rack and baked according to instructions on the box. I did put a paper towel over the Ninja and then put the lid on top of that.
****
Cocoa-Coconut Muffins*, By: Kathleen Valentine
Another of my endless muffin creations:
Stir together:
1 ½ cup Bisquick
½ cup coconut flour
1/3 cup coconut palm sugar (or regular sugar if you prefer)
¼ cup organic cocoa powder (unsweetened--could use Hershey's cocoa powder instead)
Add:
1¼ cup all natural apple sauce
1 egg
1 tablespoon coconut oil
Stir together and use a tablespoon or 2 of plain yogurt as needed to make it stir-able.
Add:
¼ -1/3 cup each unsweetened coconut flakes, toasted coconut, organic carob chips
Spoon into muffin cups sprayed with Pam.
Add 2 cups of water to your Ninja pot. Turn your Ninja to 350° and steam bake for 25 minutes. While muffins are still, hot sprinkle on some mini-carob chips.
These have a wonderful chocolaty-flavor but are not "fudgy" and, thanks to the carob and coconut palm sugar, have a lower glycemic index.
****
Coconut Squash Muffins, By: Kathleen Valentine, November 6, 2014
Ingredients:
Duncan Hines Spice Cake Mix
butternut squash (about 1 cup)
1 cup of unsweetened Greek yogurt
1 cup toasted coconut
bakers spray
Directions:
Cut the squash in half, length-wise, scoop out the seeds, and put it face down on the wire rack. Dry baked it at 350° for 45 minutes. Depending on the size, you will probably only use ½ of the squash, which lets you eat the other half.
Scoop the pulp out of a butternut squash (about 1 cup) and mash with 1 cup of unsweetened Greek yogurt. Add 1 cup toasted coconut. Stir in a spice cake mix. No oil, no eggs. Divide into silicone cupcake cups that have been sprayed with bakers spray. Add 2 cups of water to the pot. Place your rack in the Ninja. Steam bake at 350°F for 30 minutes.
I made 6 muffins, but have enough batter left to make 2 more.
Delicious and the yogurt cuts the sweetness of the cake so it is very pleasant.
****
Cornbread*, By: Becky Grissom-Bromley, August 5, 2018
Ingredients:
1 cup corn meal
1 cup flour
1/3 cup sugar
1 tsp. salt
4 tsp. baking powder
2 eggs
¼ cup melted butter
1 cup milk
Directions:
Mix the ingredients and pour into a loaf pan. Place the rack in the Ninja. Add the loaf pan. Turn to the Oven setting and bake at 425°F. for 25 to 30 minutes.
Baked in loaf pan on top of wire rack
* The bottom and the sides browned beautifully the top never browned but the inside was completely cooked for 30 minutes on 425°F.
****
Cornbread Dressing, By: Gael O'Brien
Shredded cooked chicken (I use boneless chicken breast, that I cooked in celery, n onions and a little poultry seasoning. You can also use turkey)
Ingredients:
6 cups cornbread, crumbled
8 slices day old bread
4 eggs
1 medium onion, chopped
½ cup celery, chopped
1½ tablespoons sage
1½ tablespoons poultry seasoning
½ teaspoon black pepper
2 (10½ ounce) cans cream of chicken soup
2 (10½ ounce) cans chicken broth or 2 (10 ½ ounce) cans turkey broth
1/4 cup butter
salt to taste, if needed
Directions:
Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
Crumble the breads.
Add all other ingredients except butter. Adjust seasonings to taste.
Pour into the Ninja pot that was sprayed with PAM. Dot with butter.
Cover and cook on Slow Cook High for 2 hours or Slow Cook Low for 4 hours.
****
Cranberry Fruit Nut Bread*, By: Bonnie J Adroved, January 7, 2017
Ingredients:
1 cup fresh or frozen cranberries, coarsely chopped
½ cup chopped nuts
1 Tbs. grated orange peel
2 cups flour
1 cup sugar
1½ tsp baking powder
1 tsp salt
½ tsp baking soda
2 Tbs. shortening
¾ cups orange juice
1 egg well beaten
Directions:
Turn the Ninja to 350°F to begin preheating while preparing your ingredients. You are dry baking this bread.
Add dry ingredients to a large bowl and whisk together.
Add wet ingredients to the dry ingredients and mix well.
Fold in fruit and nuts.
Grease well a loaf pan.
Spoon dough into the loaf pan. Place onto the rack of the Ninja. Depending on the type of material your baking dish is made of it takes approximately 1 to 1½ hour to bake. Test after 1 hour and every 10 minutes after.
****
Cranberry-Orange Scones, By: Sheila Ann Cowgill, June 16, 2014
Ingredients:
3 cups all purpose flour
1/3 cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon grated orange peel
¾ cup (1½ sticks) chilled unsalted butter, cut into ½ -inch pieces
¾ cup dried cranberries
1 cup chilled buttermilk
Pam
Directions:
While assembling ingredients, turn your Ninja to 400°F. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Spray your baking pan with Pam. Transfer wedges, spacing 2 inches apart. Add 1 cup of water per 10 minutes of cooking time. (3 cups). Place the rack, and add your pan. Place the lid on cooker. Let stand on baking sheet 10 minutes. Serve scones warm, or at room temperature.
**Added comment by: Aurelia Dougan McCollom – The actual recipe calls for the amount of butter listed in the recipe. It was not decreased by the submitter, for steam baking. Follow the amounts given.
****
Crescent Pizza
Ingredients:
Crescent rolls
Pizza sauce
Pepperoni
Shredded cheese
Directions:
Take the crescent rolls and layer them inside a cup cake pan. Then pour in about a tablespoon of traditional Ragu sauce. Place pepperoni slices then 1/2 teaspoon of Ragu sauce. Drizzle cheese on top. Turn your Ninja to Oven setting of 350° and bake for 35 minutes.
****
Crock’n Pizza*, By: Michelle Nastovski Reiber, July 10, 2014
Ingredients:
1 can refrigerated pizza dough
1-2 cups pizza sauce
1-2 cups shredded mozzarella cheese
We like to use Canadian bacon, onion, bell pepper, pineapple... whatever the kiddos choose :)
Directions:
Step One
Spray your Ninja with cooking spray. Unroll the crust dough and place on the bottom of the pot and let it come up on the sides about an inch.
Step Two
Add the desired amount of pizza sauce on top of the dough and add the rest of the toppings you choose.
Step Three
Turn your Ninja to Slow Cook High for about 2 1/2 hours (the sides of the pizza will pull away from your Ninja and begin turning brown) then uncover and let cool for about 20-30 minutes.
Step Four
****
Date Nut Loaf*, By: Sandra Autry Campbell, February 17, 2015 – Ninja Recipe Book
Ingredients:
Cooking spray
2 cups plus 1 tablespoon all-purpose flour
1 cup chopped dried pitted dates
½ cup orange juice
½ teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2/3 cup chopped pecans
2 tablespoons butter, softened
2/3 cup packed brown sugar
1 large egg
Directions:
1. Spray 9x5 loaf pan with cooking spray and coat with 1 tablespoon flour. Stir dates, orange juice, and vanilla extract in bowl.
2. Stir 2 cups flour, baking powder, cinnamon, baking soda, and salt in bowl and add pecans.
3. Beat butter, brown sugar, and egg in bowl with electric mixer until creamy. Stir in date mixture. Gradually add flour mixture, stirring well after each addition. Spoon into loaf pan.
4. Pour 2 cups water into pot. Place rack into pot and place loaf pan on rack. Set Oven to 350°F, and bake for 35 minutes. Cover and cook or until a toothpick inserted in center comes out clean.
5. Remove pan from pot and let cool on rack for 5 minutes. Remove loaf from pan and let cool completely.
Ninja Serving Tip:
For Cream Cheese Icing: Beat ½ of an 8-ounce package of softened cream cheese, ¼ cup softened butter and ½ teaspoon vanilla extract in a bowl with electric mixer until creamy. Gradually add 2½ cups of confectioners’ sugar and beat until smooth.
****
Deep Dish Pizza – Using Rhodes Frozen Bread Dough*, By Aurelia Dougan McCollom, January 17, 2016
Ingredients:
1 frozen Rhodes bread dough – it comes in a package of 3
1- 14 oz jar pizza sauce – your choice
8 oz. sausage – or meat of your choice – (or go all veggies)
Seasonings of choice – fennel, pizza spice, etc., (optional)
¼ cup green pepper, chopped small
¼ cup onion, chopped small
3 fresh mushrooms, sliced
2 cups pizza cheese
Olive oil
Directions:
Follow instructions on the bag for the rising of the bread dough. Mine took 5 hours. (I wasn’t in a hurry to eat). (If I had put it in the small bedroom it would have taken probably 4 hours. There is a space heater in there and it is warm).
When ready, I actually used the bottom of one of my Ninja pots. Put a little olive oil on the bottom and use a paper towel to lightly coat the bottom and part of the side. Put the dough on the pot and stretch with your fingers around the bottom and down the side to form the crust. You can easily remove the stretched dough and place it in your lightly oiled Ninja pot. When you get the desired crust on all sides, cover with some cheese. (The cheese will keep the dough from becoming soggy). Add some sauce and spread. Next add your toppings and seasonings. Sprinkle them on evenly across the pizza. Top with a little more sauce if desired. Finish off with more cheese on all.
Turn the Ninja to Slow Cook High for 1 hour and 30 minutes. It had a nice brown and dough was fully cooked.
Taking the pizza out: It was relatively easy! Take the pot out of the Ninja. Place on the red rack or another heat protective pad on your counter. With the pot level, slip a spatula under the pizza half way. Using protection on the Ninja pot, tip just a little. The pizza will slide out fully intact and no slippage of ingredients.
You must try!! You won’t be disappointed!
**Added comment – Since this was a 1st time for me using the frozen bread dough as a crust, I didn’t realize how much it would rise. I am going to let the bread rise, but when it comes to forming the dough, I am going to try cutting it in half before I form the crust, to see how much coverage I will get. (You can always pinch in more dough). Cooking time will be the same, I am sure.
****
Deep'ish' Dish Pizza*, By: Madeline DiDonato
Deep'ish' dish pizza. Pillsbury wheat pizza dough, tomato sauce, sliced meatballs, shredded mozzarella. Turn your Ninja to the Oven setting of 350° for approx 13 minutes. Keep close watch on bottom.
****
Dressing, By: Connie Mills, November 24, 2016
Living in a motor home, recipes get modified for lack of counter space.
Ingredients:
1 lb reduced fat Jimmy Dean sausage
½ cup of celery, chopped
2 boxes of Stove Top Stuffing - the required water; but I used half of the butter it called for
craisins (reduced sugar) – amount determined by your taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drained off the excess fat. Add the celery, Stove Top Stuffing, water, butter, and craisins. Stir. Cook according to the box on Stove Top High until water is near boiling. Reduce the heat to Stove Top Low. Place paper towels under the lid to absorb any condensation & put the lid on. Stir occasionally to prevent burning. Perfect. My husband said it was as good as his when he made his own bread cubes & it sure beat having bread drying on all the counter tops!
****
Dressing, Slow Cooker, By: Terry L Simmons
Ingredients:
1½ lb ground turkey
1½ cups each celery and diced onion
8 oz sliced mushrooms
3 cups seasoned bread crumbs
1 1/3 cups chicken or turkey broth
4 to 6 tablespoons butter
Directions:
I just made my slow cooker dressing in the Ninja and it came out great. I don't use sausage, but I do use ground turkey. Brown the turkey on Stove Top High. After cooking the meat, throw in the vegetables and mushrooms; cover with the breadcrumbs; and pour the broth over top. Then add about 4 to 6 tablespoons butter (cut up in pats/slices and just lay them on top). Cover and set to Slow cook Low for 3 hours. Stir occasionally - unless you like your dressing browned. This was my first use, by the way and I'm VERY happy how it turned out.
****
Easy Crusty Bread*, By: Bonnie Smith, August 29, 2016
Ingredients:
3 cup flour (plus extra)
1 1/3 cup warm water
1 tablespoon honey
1¼ teaspoon yeast
1 teaspoon salt
Directions:
Mix honey and water. Stir flour and yeast together. Add water mixture to flour mixture. Add salt. Mix with a spoon. Sprinkle flour on top, cover with plastic wrap and let rise in warm place for about an hour.
Preheat the Ninja at 425°F. Sprinkle dough with flour. Shape into 3 small loaves and place one at a time on the Ninja rack covered with nonstick foil that has been sprinkled with flour. Bake at 425°F for 20 minutes. Reduce heat to 325°F and bake an additional 20 plus minutes. It did take a long time to bake and it never got crusty brown on top. Very tasty.
*Original directions say to bake at 430°F in box oven for 15-20 minutes, reduce heat to 320°F cook 10 minutes more.
****
Easy 4 Ingredient Pull Apart Bread*, By: Allana Alla Robinson, January 2, 2016
Ingredients:
8oz - 2% Velveeta cheese (more/less for bigger/smaller loafs with more/less gaps)
1-2 cups cheddar cheese (enough to cover loaf)
8 oz house Italian Dressing (more/less depending on size of loaf)
Loaf of sour dough bread
Prep:
Cut loaf of bread length wise then horizontally to create box-like gaps --- do not cut all the way - stop with about an inch to go
Cut Velveeta cheese into cubes and then put them into the gaps.
Recipe:
1) Place loaf of bread with Velveeta cheese on the pyramid mat then cover it with Italian Dressing. Lastly, top off with cheddar cheese.
2) Set the Ninja to the Oven setting of 375°F and bake for 20 minutes or until cheddar cheese melts.
Serving:
Let it cool down until it turns warm then pull apart & enjoy! (You can also take a fork & knife to it if the bottom crust is too stubborn).
****
English Muffin Mini Pizzas*, By: Patrick Priest
This is probably really silly to post but after watching the Wahlburgers episode about how they get by on inexpensive meals for 9 children, I decided to try one out. Welcome to the English muffin mini pizzas.
Turn your Ninja to the Oven setting of 400° and bake for 10 minutes. My "pizza" had the mini pepperonis, sautéed green pepper, mozzarella and cheese. The oven made the English muffin crunchy - it was quite good. I think I will try Pita shells next.
After seeing the recipes - I am not sure if there are any true limits with the exception of deep frying.
****
Extreme Banana Bread, By: Brian M Almashie
A great thing to make for those lazy weekend mornings. Goes great with coffee. You'll be VERY popular if you serve it as a starter at your next brunch gathering. Or, top it with banana ice cream for an unforgettable dessert. Best served warm.
Ingredients:
½ Stick Unsalted Butter (Room Temperature)
1 Large Egg (Room Temperature)
1/8 cup Granulated Sugar
¼ cup Light Brown Sugar (or Honey)
¼ cup Greek Yogurt (or Sour Cream)
1 Shot Liquid Espresso (or 1 T Instant Coffee) - Optional
1 tsp Pure Vanilla Bean Extract or Vanilla Bean Paste
1 Large Ripe Banana
1 cup All Purpose Flour (or White Whole Wheat Flour)
½ tsp Cinnamon
1 tsp Baking Soda
½ tsp Baking Powder
¼ tsp Salt
½ cup Chocolate Chips (I used a mix of White and Semi Sweet)
¼ cup Walnuts
TOPPING: Quick Oats, Chocolate Chips and Walnuts
Preheat Ninja (see below for water). Beat first 8 ingredients together. Stir in the remaining ingredients. Pour in the utility/baking pan and sprinkle oats and other topping ingredients on top.
Steam Bake at 350° for 40-45 minutes in pan on rack with 5 cups water in pot.
Tip: If you like Cream Cheese, add ½ bar (chilled and cut in pieces) after adding the dry ingredients. For a mild coconut flavor, try steam baking with coconut water.
****
Fat-Free Pumpkin-Spice Muffins*, By: Kathleen Valentine
Ingredients:
Duncan Hines Spice Cake mix
15 oz can Libby's Pumpkin
1 cup of raisins--no oil, no eggs
Directions:
Amazing, easy, fat-free pumpkin-spice muffins made in my Ninja. Just mix together a Duncan Hines Spice Cake mix and a can of Libby's Pumpkin. I added about a cup of raisins--no oil, no eggs. Spoon into muffin cups sprayed with Pam and put on the steamer rack. Steam at 350° for 25 minutes. So moist you wouldn't believe it!!!
**Added comment by Kathleen Valentine** I added about 2 Tbs. of milk because it was a little to thick.
****
Filipino Steamed Rice Cakes-Using Bisquick Mix, By: Jessica Conol
Ingredients:
2 1/3 cup Bisquick
¾ cup white sugar
1 cup whole milk
3 large eggs
Directions:
Blend together pancake mix and sugar.
Slowly add milk and beat in eggs. Blend well.
Line muffin pans with cupcake liners or muffin cups.
Pour batter half way up each lined muffin cup.
Place muffin pans on the wire rack inside the Ninja with 2-3 cups of water
Cover Ninja and turn to Oven setting of 350° and steam bake for 20 minutes or until done.
** Puto is a traditional Filipino rice cake steamed to soft perfection. Below Filipino recipe uses Bisquick mix instead of rice, but the results are still addictively delicious! Masarap pa rin!**
****
Fleischmann’s Simply Homemade Italian Herb Bread Mix*, By: Cathy Doles-Flanagan, September 3, 2014
Follow the instructions on the box. Put the bread dough into your baking insert pan and place on the rack. Turn your Ninja to Oven setting of 400°for 25 minutes, (yes I used the "button" ladies). Delicious.
****
Flour Tortillas – Warming, By: Kathleen Sanden, August 20, 2014 - Cross Posted in Helpful Hints
This is almost too simple to post! Tonight I was making tacos in the Ninja. When I was at the point of just simmering the meat mixture for 10 minutes I decided to warm the flour tortillas. I inverted the rack and fanned out the tortillas on the top of the rack and closed the Ninja lid. After 10 minutes I removed the top carefully so the condensation didn't get on the tortillas and they were perfectly warm and soft. I thought it would work well for those of you using your Ninja on the road.
****
Focaccia with Dill and Chives, By: Kathleen Valentine
I used frozen bread. I rubbed it all over with olive oil and then rolled it in dried chives and dill weed until it was well-coated. I lined the Ninja with parchment and put the herb-coated frozen loaf on it and let it sit overnight. The next morning it had risen to nearly fill the pot! I just turned the Ninja to Slow Cook Highfor 2 hours. After 90 minutes I flipped it over and it flattened out quite a bit. Let it cook the rest of the time and it was DELICIOUS. Crunchy crust and delicious chive-dill favor.
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Focaccia with Rosemary and Olive Oil *, By: Kathleen Valentine
Frozen Bread Dough + Crockpot = Amazing!
I've been blogging a lot about my experiments with my new Ninja 3-in-1 Cooking System and, naturally, I spend way too much time online looking for ideas. On Pinterest (which is highly addictive) I kept seeing recipes for crock pot bread so I got a bright idea. This could not be easier.
What you need is:
Ingredients:
1- 1 lb. loaf of frozen bread dough (they come in bags of 5 loaves)
1/4 cup olive oil
1/4 cup rosemary needles
1 gallon sized zipper bag
2 sheets baking parchment or wax paper
Directions:
There are lots of recipes for the dough but, since I had the frozen dough anyway, it seemed like a logical choice. So, before I went to bed last night I took a zipper lock kitchen bag and put inside a loaf of the frozen bread (still frozen) plus the olive oil and the rosemary. I zipped it shut and massaged it until the bread was coated in oil and rosemary, then put it in a bowl and went to bed.
This morning the bread had risen so high that it stretched the bag to its limits. All I did was line the crock pot with 2 large sheets of wax paper (you are supposed to use parchment but I didn't have any so I took a chance on the wax paper and it was fine.) I dumped the contents of the bag onto the wax paper and spread the rosemary around with my fingers. Put the lid on and turn the Ninja to Slow Cook High for 2 hours.
After 90 mins. I checked it and the bottom was a gorgeous golden brown so, using the wax paper to turn it, I flipped it over, put the lid back on and let it cook for 30 minutes more.
It was steaming hot but I sliced the end off because I couldn't wait to taste it. It is delicious--really great rosemary flavor.
I'm going to try it again soon using sliced garlic and shallots instead of the rosemary. The crust is crunchy and the inside is so tender! And it could not be easier to make.
**Added comments** By: Frana Schulte
I just made the lightest, fluffiest bread using the recipe for rosemary olive oil bread by Kathleen Valentine. I changed the spices to Tastefully Simple Spinach and Herb mix plus a little garlic salt with olive oil. I have a hard time controlling myself around freshly baked bread so I can't make this very often.
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Frozen Bread Dough Instructions*, By: Paulette Brown Phillips, April 26, 2015
Soup, stew, salad or CHILI in a bread bowl!
Place a loaf of frozen bread dough in a greased bread pan. Place 2 cups of water in the pot. Place your rack and the bread pan. Turn your Ninja to the Oven setting of 250°F. If you feel it is too humid, turn your unit to Buffet/Warm setting. The frozen dough will thaw in about 30 minutes. Cut it into four equal pieces. Roll out to be about 8 inches. Shape over greased oven-safe bowls and place on a cookie sheet. (I used Corelle bowls I bought just for this purpose.) Cover and let rise 1 hour. Using your regular oven, bake at 350°F for 30 minutes. When browned, remove and fill with your soup, stew or chili that you have prepared in your Ninja.
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Fruit and Nut Bread*, By: Kathleen Valentine Combine:
Ingredients:
1 1/3 cup baking mix (I used low carb but you can use Bisquick)
1 cup chunky applesauce
1 egg
1/3 cup sugar (I use coconut palm sugar)
1/4 cup oil (I used coconut oil)
1 tablespoon cinnamon
1/3 cup each raisins, dried cranberries, finely chopped pecans, toasted coconut
Directions:
Stir together adding a little milk as needed to make it moist. I used about 1/4 cup.
Spoon into small tea bread pans sprayed with cooking spray (two of them fit nicely on the rack.) Steam bake at 350°for 25 minutes or until toothpick comes out clean.
Unbelievably moist and light.
****
Grand Biscuits*, By: Mandi Sue, December 28, 2014
**Amounts were not given in this recipe. – Aurelia
When I make Monkey bread, I use ½ cup butter, so I suggest that amount or you can increase or decrease to your taste. - Aurelia
Spray your multipurpose pan with Pam. Add melted butter. Sprinkle walnuts, and cinnamon sugar. Place biscuits on top. Add 3 cups of water to the pot. Place your rack and pan. Turn your Ninja to 400° and bake for 20 minutes. Test for doneness. (I use a cake tester – Aurelia)
When done… Invert to a plate and drizzle more butter if desired.. All of the wonderful gooey stuff will be on top.
This is Mandi’s directions: Baked some Grand biscuits in the Ninja at 400° for 20 minutes on top of sugar, butter, cinnamon and walnuts. Can I get an amen? Lol. I need a New Year's resolution. They were yummy. I did drizzle with a little more melted butter, sugar and cinnamon to take it up a notch.
Mandi Sue Hi Aurelia. I used steam. I added the nut mixture first and baked like an upside down cake.
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Grilled Cheese Hot Dog*, By: Michele Austin, May 4, 2016
Tonight we are having grilled cheese hot dogs. I took hot dogs and sliced in half, but not cut through.
Turn the Ninja to Stove Top High and grill the hot dogs on both sides. A sauce was made of mustard, pickle relish and ketchup. Butter the bread and put down hot dogs, using 1 full dog and ½ of another for 3 pieces is plenty, but you can use 2 full hot dogs if desired. Add the sauce and cheese. Top with the top buttered bread. Grill on both sides until golden brown. Yumm-o. This would even be good for leftover hotdogs.
****
Grilled Cheese Pepperoni Pizza Sandwich*, By: Aurelia Dougan McCollom, August 27, 2013
FOUND THIS ON THE WALL!! Totally easy to fix in the Ninja!!
Ingredients:
4 slices bread
butter
4 slices mozzarella
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan cheese (optional)
pizza sauce (for dipping)
Directions:
Turn your Ninja to Stove Top High. Butter each piece of bread on one side. Place a piece of bread butter side down in the pot. Add one slice of cheese and a small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis; (about 8 -10 whole regular pepperonis per sandwich). If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown, flip over carefully. Once both sides are brown remove from the pot. Cut and serve with pizza sauce if desired.
Makes 2 Sandwiches
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Grilled Cheese Sandwiches*, By: Aurelia Dougan McCollom
Stove Top Medium/High. Prepare your sandwich as you would normally. Toast on both sides. Simple easy and really yummy!
****
Grilled Hard Roll for Hamburgers*, By: Brenda Dubay Sartori, April 27, 2014
Perfectly grilled toasted hard roll for my burger. All on Stove Top High. Golden!
****
Ham and Cheese Garlic Bread Thingy*, By: Carrie Montgomery
(Pagnotta is typical of central Italy, a rustic peasant loaf with a hard, deep brown crust and a soft center. In Northern Italy, this bread is made into small round rolls. These make wonderful soup bowls. They can also be used for dips and spreads. This dough can also be used to make pizza crusts, or focaccia. Recipe from Kathy Lehr, "Soup in a Bread Bowl", Cooks Wares, March 2010)
2 loaves of bread
4 eggs
3 tomatoes
500 g of ham = 1 lb
150 g of cheese = 6 oz – (old cheddar & mozzarella)
100 g of butter = 7 Tbs – (garlic butter)
150 g of milk = 2/3 cup
salt and pepper
green onion, chopped
Directions:
I sprayed the pot with oil. Sliced a Pagnotta loaf, buttered each slice on one side with garlic butter, and placed it in a ring in the pot. Add a slice of ham and tomato between each piece of bread. Add chopped green onion over all. Poured egg/milk/salt/pepper mix over the bread and topped with old cheddar and mozzarella. I started cooking it at 325° and turned it down to 300°. It took about 20 minutes. I just tasted it and turned it back on at 325° for a bit. The egg was cooked but I wanted the bread to dry up a little more. It is delicious though.
**added comment** By: Carrie Montgomery - We finished it off right away. Everyone loved it. Personally I found the bread a bit soggy so will try tweaking it a bit next time. And I won't add salt to the eggs. There was enough salt with the ham and cheese.
****
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Gluten Free
Ingredients:
4 cups gluten free flour
¼ cup lard or shortening
1½ Tablespoon baking powder
Pinch of salt
1 cup milk
Directions:
Mix and form biscuits. Or roll out on flour cutting board.
Place formed biscuits in well oiled pan. Plug the vent with aluminum foil, or cork, etc. Place your Pyramid mat or the red silicone rack inside your Ninja. Place the biscuits. Turn your Ninja to 425°F bake for 25 minutes or until done. The tops will not be brown. To get them to brown. Remove the pan and the rack. Place a piece of aluminum foil on the bottom of ninja, flip biscuits on their tops and cook for a few minutes. Not long, you just want them a little brown, so be sure to watch them carefully.
** Added comment by Melissa - If using biscuit mix, use 4 cups mix, and 1 cup milk. Mix and follow as above.
Omit the lard & salt.
****
Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Ingredients:
8½ ounce package of cornbread mix-(Jiffy type) (plus ingredients to make it)
8 slices of day-old bread, torn
4 eggs, beaten
1 onion, chopped
¼ cup of celery, chopped
2 (10.75 ounces each) cans of cream of chicken soup (I used Campbell’s Cream of Chicken w/Herbs)
2 (14½ ounces each) cans of chicken broth
1½ tablespoons of dried sage
1 teaspoon of salt
¼ teaspoon of pepper
2 tablespoons of butter, sliced
Directions:
Prepare the cornbread according to package directions. Cool and crumble. Mix together all other ingredients except the butter in a large bowl. Pour into your Ninja that has been slightly greased. Dot with the butter. Cover and cook on Slow Cook Low for 4 hours or on Slow Cook High for 2 hours. Turn to Buffet to keep warm. Serves 16.
****
Honey Sweet Cornbread*, By: Bonnie Smith, February 26, 2018
Ingredients: (Separated by Directions)
1 2/3 cup flour
¾ cup cornmeal
1 tablespoon baking powder
1 ¼ teaspoon salt
Mix and set aside:
¼ cup melted butter (or dry baking ½ cup)
¾ cup sugar (I would suggest using less unless you really want sweet)
Combine in a large bowl:
½ cup honey (if not big honey fan use less)
2 eggs
1 2/3 cup milk
Directions:
Mix the butter and sugar. Stir in honey, eggs and milk. Combine flour, cornmeal, baking powder and salt. Add to wet mixture. Stir well. Spray the Ninja multipurpose pan with nonstick spray or lightly oil. Add mixture to the multipurpose pan.
Add 4 cups water to Ninja pot. Place the rack. Place the pan. Turn the Ninja to Steam bake temperature of 325°F, for 40 minutes. If toothpick comes out clean it is done.
If you choose to use the dry bake, do not add water. Turn the Ninja to the Oven temperature of 325°F, and bake for 50-60 minutes or till test done.
*The original recipe calls to cream butter and sugar. I didn’t feel like doing it so tried it this way.
****
Honey Whole Wheat Bread*, By: Novella Sterling Smith, August 3, 2014
Ingredients:
2/3 cup powdered milk
1/1/3 cup warm water
2 Tbs. Canola oil
¼ cup honey or brown sugar
¾ tsp salt
1 package Active dry yeast
2½ cups whole wheat flour
1½ cups white flour
Directions:
In a large bowl: mix water and powdered milk together. Stir in yeast and let sit 5 minutes. Mix yeast with honey, oil, salt and one half of the flours with an electric mixer for 2 minutes. Add remaining flour and mix again until well blended. Place dough in a greased loaf pan and cover with greased aluminum foil. Let rest 5 minutes. Place the rack in your Ninja. Set the pan. Turn your Ninja to Slow Cook High and bake 2 ½-3 hours. Remove pan and serve warm. Enjoy!
****
Hot Dog Sandwiches*, By: Cheryl Koehler & Kathleen Walter, January 10, 2015
Simple dinner. ..hot dog sandwiches with mayonnaise, American cheese and pepper jack cheese.
Slice lengthwise and grill the hot dogs on Stove Top High. Add mayonnaise and American cheese to one slice of bread. Add split hot dogs. Top with Pepper Jack cheese and add mayonnaise to top slice. Butter bread and grill on Stove Top High until golden. Turn and grill opposite side.
Kathleen Walter I would make these for my boys. Grilled cheese with cut in half and lengthwise hot dogs. You can use any cheese.
****
Inside Out Grilled Cheese*, By: Sue McFall
O.k. ladies and gentlemen, I made my second meal in the Ninja tonight. I couldn't find the grilled cheese recipe, so I looked it up on you tube and saw the one called inside out grilled cheese.
Add 1 Tbs. butter in the Ninja instead of buttering the bread, and it soaks it up. Cook each side on Stove Top High heat for 1 minute. Lower heat to Stove Top Medium and sprinkle grated cheese of your choice on top of the outer side of the sandwich. Add more butter to the pot, and quickly flip the sandwich. While cooking for 2 minutes on the first side, be sprinkling some cheese to the remaining side. Then flip it over and cook the remaining side for 2 minutes, and Wala! Your done and the butter and cheese and simply wipe out. It did make it taste extra good melting the butter instead of buttering bread. Adding cheese to the top gave it an extra crunch.
****
Jalapeno Cornbread Muffins*, By: Cynthia Dobbs, July 26, 2015
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted
½ cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
¼ cup shredded cheddar cheese
Directions:
Turn your Ninja to 375°F. Lightly coat a 6-cup muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
Scoop the batter evenly into the muffin tin. Place the muffin pan into the Ninja on the wire rack and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.
It makes 12 muffins.
****
Jiffy Corn Bread*, By: Aurelia Dougan McCollom
Ingredients:
Jiffy cornbread muffin mix, (1 box requires:)
1 egg
1/3 cup milk
Directions:
Preheat Ninja, 400°, adding 3 cups of water. Place lid. (I always add extra water.) Mix ingredients and let sit 3-4 minutes. Re-stir. Pour into multi-purpose pan, sprayed with Pam. Place pan on rack and set time for 20 minutes. Place lid. Cooking time is 1 cup of water for every 10 minutes.
****
Lemon Bread*, By: Diana Heemstra, September 24, 2015
Recipe adjusted for ½ loaf (made in 7" round silicone pan)
Ingredients:
¼ cup vegetable oil
½ cup sugar
1 egg
¼ cup milk
½ cup, plus 1/8 cup flour
½ tsp baking powder
¼ tsp salt
½ Tbs. finely grated lemon zest
¼ cup chopped pecans
Lemon syrup:
1/8 cup sugar
1½ Tbs. lemon juice
Directions:
Add 2 cups of water to the Ninja to steam bake. Turn to the Oven setting of 350°F. Place rack in Ninja.
Lightly oil the pan. I used the silicone round pan with rack.
In large bowl combine oil and sugar and beat until blended. Add egg, beating well.
In another bowl, combine flour, baking powder and salt. Add to the oil mixture along with milk and lemon zest, beat until blended and smooth. Stir in pecans.
Steam bake for 30 minutes, or until toothpick comes out clean. (Mine took 30 minutes).
While bread is baking, make lemon syrup. Stir, set aside.
Carefully remove pan from Ninja and place on a wire rack.
Using a fork, poke the top in several places, stir syrup again, then slowly drizzle it over hot bread.
Cool in pan for 15 minutes. Turn out onto a wire rack to cool completely.
Suggestion for serving: spoon fresh berries on top.
**The pan used: K42922 Cook's Essentials 4 pc. Silicone Pressure Cooker Inserts from QVC
****
Maple Pecan Pull-Apart Bread*, By: Pam Keirstead McLaughlin
Ingredients:
1 can of flaky biscuits
4 Tbs. of butter
1/2 cup white sugar
3 Tbs. cinnamon
1/4 cup of real maple syrup
1/4 cup pecans
Directions:
I used one can of flaky biscuits (store brand) and cut each in quarters. I melted the 4Tbs of butter in the microwave. In a separate bowl I had the 1/2 cup of white sugar and 3Tbs cinnamon. Toss the biscuit pieces in the butter to coat, then pour them into the sugar bowl and tossed to cover. Pour all of the biscuits into the Ninja and then drizzled 1/4 cup of real maple syrup on top. Top with 1/4 cup pecans. Turn your Ninja to Slow Cook Low for 1 hour. Flip the biscuits and cook for additional 45 minutes.
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Marie Callender's Chicken Pot Pie*, By: Aurelia Dougan McCollom
I don't always fix big meals in my Ninja and a pot pie is something I like once in awhile. Here is how I fix mine.
Marie Callender's Chicken Pot Pie.
I took some aluminum foil and wrapped it around small enough to plug the vent in the lid. (You don’t usually to plug the vent, I’m a REBEL!) I preheated using the Oven setting 425° for 5 minutes. Placed the pot pie on the wire rack and placed lid. DO NOT ADD WATER! Set the timer for 1 hour. It was hot, and had a flaky crust. Plus, you didn't have to heat up your kitchen! Also, I did not put aluminum foil around the edges to prevent burning, like in the regular oven. It was perfect!
*** Since adding this, I’ve purchased the Pyramid Mat. You can place the pot pie on the mat without using the rack and set it on the bottom of the pot. Works great!
****
Martha White Blueberry Muffins*, By: Debra Harrelson, June 18, 2014
Just baked these in my Ninja. Got 3 more cooking as I post this. Put the paper liner in a custard cup, filled the liners, put 2 cups of water in the Ninja, added the rack, cooked at 425° for 15 minutes. Cool camper. LOL
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Mexican Cornbread, By: Sandra Langlinais Mire, December 2, 2014
Ingredients:
2 boxes of Jiffy cornbread mix
2 eggs
1/3 cup milk
1 can of cream style corn
¼ cup Velveeta cheese cubed
Jalapeños about 10 slices, cut up
¼ chopped onions
Directions:
Spray the bottom of the Ninja pot with non stick cooking spray. Pour mixture into pot. Turn Ninja to the Oven setting of 400°, and bake for 20 minutes. The bottom and sides have a beautiful brown crust.
****
Monkey Bread*, By: Kerry Keating, December 3, 2015
Ingredients:
1 can biscuit dough (like Pillsbury)
¼ cup melted butter
1 cup brown sugar
¼ cup white granulated sugar
1 Tbs. cinnamon
½ -1 cup chopped nuts, your choice of type (optional)
Directions:
Separate biscuits and cut each into 4 pieces.
Mix brown sugar, white sugar and cinnamon in a bowl.
Spray the multipurpose pan with Pam.
Dip each dough piece into melted butter then into the sugar/ cinnamon mixture. Coat each piece generously with sugar mixture. Place each piece of sugared dough into pan, allowing each piece to touch. Cover bottom of pan with all dough pieces. Add nuts to remaining sugar mixture and combine evenly. Pour remaining sugar/ cinnamon/ nut mixture on top of the pan with dough pieces. Bake at 350°F, for 25 minutes- but test it at 20 minutes to make sure it doesn't burn.
****
Monkey Bread*, By: Carrie Montgomery
Ingredients:
1 tube Biscuits, I used Pillsbury Biscuits
1 tsp Cinnamon
1/4 cup Margarine/butter, Melted
1 cup brown sugar
Directions:
I made the monkey bread I mentioned earlier. I used loaf pans (greased), so it made two pans. I just quartered the biscuits, dipped them in melted butter, and coated each piece with brown sugar and cinnamon. One layer in each pan. I sprinkled the brown sugar and cinnamon mixture that was left over on top. Baked for 25 minutes at 350°, with water in the pot. They're pretty darn tasty, and so easy. Next time I'm going to add apple. They fell apart when I flipped them out of the pan.
****
Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom, March 30, 2019 – My “original” recipe from the Ninja Multi-Cooker converted for the Foodi
Ingredients:
10-12 Rhoades Frozen Rolls (or a brand of your choice) – depending on the size of your pan you can increase or decrease the amount of rolls. (In the Ninja Multi-Cooker I normally use 10-12).
1 small box butterscotch pudding (not instant) (You will not use the whole box) – sprinkled over each roll to cover
¾ cup butter - melted
¾ cup brown sugar – sprinkled on top to cover
1 cup chopped nuts – your choice
PAM – non-sticking spray
Directions:
I used a 9” bundt pan.
Spray with PAM or similar non-sticking spray.
Add nuts to the bottom of the pan. Place the frozen rolls on top of the nuts. Layer a couple over the 1st row. Sprinkle with more nuts, if desired. Don’t over fill the pan; they will rise. Sprinkle the pudding over the rolls; just enough to cover each one. Sprinkle the brown sugar over the rolls. Pour the butter overall.
Place the rack in the Foodi in the low position, so the handles are up for you to grab. Place the pan on the rack. Close the Foodi lid.
(Your Foodi is cold. DO NOT TURN ON! Let them rise for 7 hours or longer. I normally do this for an overnight rise and bake in the morning. They have been in as long as 8 hours before baking.)
Select Bake with a temperature of 350°F for 22-24 minutes.
You can test to see if they are baked after 20 minutes. If you tap on the top of the roll and it has a hollow sound, they are done.
Remove carefully. Place a large plate on top of the pan and invert. They will fall right out, with the nuts and sauce dripping all of the wonderful stickiness!
**Pan size is optional. I also have a square 3” tall springform, 3” tall barrel and 2” tall springform.
****
Morning Glory Muffins (Tastes Like Dessert)*, By: Diane Lombardo, August 8, 2014
Ingredients:
1 1/2 cup sugar
1 cup vegetable oil
3 eggs
2 cup flour
1/2 cup raisins
1 apple, cut up ( I used 1/2 can apple pie filling because I didn't have an apple)
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/8 tsp nutmeg
3 cups shredded carrots
1 cup chopped walnuts
Directions:
Preheat Ninja for 10 minutes on bake at 350°. Add 4 cups water to Ninja
Mix sugar, oil and eggs in large bowl. Beat for 1 minute. Stir in remaining ingredients. Spoon into silicone muffin cups. Bake 25 minutes or until toothpick comes out clean. For mini muffins I baked about 12 minutes.
They are really tasty and I would definitely make them again.
****
Muffins*, By: Michele Austin, June 6, 2016
Okay, so today I decided to make muffins in my 4-n-1. My daughter had some silicone muffin cups. I used a box mix. They were baked using the Oven setting of 350°F, for 30 minutes. It says it makes 12 muffins but we only had 8 cups. I over filled them. They did take a little long to bake for that reason. I did have 1 paper liner. I didn't use water placed them directly on the silicone liner and instead of oil in the recipe I used applesauce for my oil.
They were yummy. The house smells like breakfast.
****
Naan Bread Pizza, By: Tracy L Johnson, July 11, 2015
The whole wheat Naan bread is really good. I use it all the time to make pizza. I don't use pizza sauce though because it gives me digestive issues. I just spread some EVOO on the bread and then put on my toppings. Turn your Ninja to the Oven setting of 400°F. I don't know the exact minutes. I just eyeball it until all the cheese is melted.
** Added comment By: Beverly Roberge - Love the Naan bread for pizza. I just discovered it recently and I put on the metal rack. Turn your Ninja to the Oven setting of 375°for 15 minutes.
****
Ninja Drop Biscuits, By: Gale Willy, August 9, 2018
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp sugar
½ tsp salt
8 Tbs. butter, cut into slices
1 cup buttermilk (I use buttermilk powder in the dry ingredients and add plain milk)
Directions:
Add 2 cups water to the Ninja pot. Line the rack with foil and set it inside (this will probably work with a cookie sheet or cake pan but I don't have one that fits in my pan). Turn to the Oven setting of 425°F.
Mix dry ingredients in a bowl. Add the butter and cut in with a pastry blender or two knives. (I like to do it until the clumps are about the size of peas or smaller). Add the milk (or buttermilk if you use the real stuff) and mix in. Don't overmix it; it should be a little lumpy. Place by rounded spoonful’s onto the foil lined rack. I use a large cookie scoop which holds around 3 Tbs., and I overfill it (so a rounded cookie scoopful). The recipe makes about 12 so I do 6 at a time. They stick together at the sides a little, but I don't mind. Put the lid on and steam for about 15 minutes. Remove and put the other 6 in. They will look undercooked but they aren't-you can check them with a toothpick to make sure. They are so tender and fluffy and my husband raves about them every time I make them.
****
Oatmeal Chocolate Chip Muffins*, By: Cynthia Dobbs, April 17, 2015
Well, I was looking through post this morning a ran across one for Oatmeal Chocolate Chip Muffins so I decided to make some, since I love oatmeal, chocolate chips & muffins. So here is the recipe and cooking instructions I used.
Ingredients:
1½ cups of oats (old fashion or quick cook)
2 2/3 cups flour (I used white)
2/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1½ cups milk
½ cup butter, melted
6 oz. chocolate chips (I used semi-sweet)
Directions:
Combine the oats, flour, sugar, baking powder and salt.
In a separate bowl, mix the eggs, milk, & oil.
Stir egg mixture into flour mixture until moistened. Mix the chocolate chips in.
Fix greased or paper-lined muffin cups. Fill 2/3 full with batter. Bake at 400°F for 20 minutes.
I plugged the vent with foil on my lid and preheated for 10 minutes. Place the muffin pan in the pot of my Ninja on the pyramid mat.
I sprinkled cinnamon/sugar on the last two batches.
They turned out pretty good.
****
Oatmeal Raisin Mini Loaf*, By: Trish Obrien, November 15, 2014
Ingredients:
Oatmeal Raisin Mini Loaf
1½ cup of butter
1½ cup brown sugar
1½ cup flour
3 tsp Vanilla
1½ tsp baking powder
¼ cup cinnamon
1½ cup Oatmeal
½ cup milk
4 small boxes raisins
Directions:
I mixed all dry ingredients then melted butter, added vanilla and milk.
Steam bake at 350° (I used pyramid mat just to keep rack from scratching in the bouncing truck)
Made 5 mini loaves
Will keep watching to see how long they take
Yup, super moist!!! Steam baked them 45 minutes, added a little cream cheese frosting.
****
Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
I used Stove Top Medium then turned to Stove Top Low...but went back to Stove Top Medium. (Thought they might be cooking too fast) just used a little bit of butter to grease the pan.
****
Pancakes and Sausage, By: Josie Wolfe Anderson
Made pancakes and sausage this am before everyone got up. Set the ninja to oven setting 250°. Put sausage on one side pancakes. On the other turned to buffet setting until ready to serve.
****
Pancake Muffins*, By: Sandra Autry Campbell, February 20, 2015
Good morning making my kids some pancake muffins.
Mix together instant pancake mix pour into muffin tins ¾ full and put what you want on top. I push them in so they would be inside to bake on Oven setting of 350° for about 15 minutes. (Mini??)
****
Pancake Muffins, By: Cathy Schultz, February 20, 2015
Make batter as directed on pancake batter box. Add fruit or whatever add ins’ you desire. I chose fresh/frozen cranberries for mine. Pour batter into muffin tins. The muffins are done and perfect in 30 minutes at the Oven setting of 350°. (Regular?)
****
Peanut Butter Bread*, By: Sandra Autry Campbell, February 25, 2015
Ingredients:
1 cup fat free milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1 teaspoon kosher salt
1 tablespoon baking powder
1¾ cups all purpose flour
Directions:
While mixing ingredients, turn your Ninja to 350°.
Add milk, eggs, sugar and peanut butter to blender mix until smooth.
Add salt, baking powder and flour. Blend until flour is blended.
Pour batter into greased loaf pan and bake for 50 minutes or until toothpick comes out clean.
****
Pillsbury Buttermilk Biscuits Pizza #1, Created By: Kathleen Valentine
This is my first pizza in my Ninja and it is delicious. All I did was drizzle some olive oil in the bottom, open a package of Pillsbury Buttermilk Biscuits (the kind that come in a roll) and arrange them on the bottom. Then I poured about 2/3rds of a can of Hunts Marinara Sauce over that, sprinkled on a cup and a half of shredded mozzarella, and cover the top with pepperoni. I put it on Slow Cook on High for 2 hours but when I checked it at an hour and a half this is how it looked. It is delicious and it even browned a bit on the bottom.
**Recent Comments**
Tammy Mullin Marsh Bet that would be way good with the Pillsbury croissant dough too! Looks great/
**Added comment** I just discovered something cool. I was making another pizza in my Ninja only this time with crescent roll dough. I made it like the ones I made before and it smelled wonderful and looked done but the bottom of the crust was quite soft. So I switched the dial to Stove top High for about five minutes and the bottom got very crunchy and crispy. I think if I do that again I'll try it on Medium for 8 or so minutes. Nice crunch though.
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Pillsbury Cinnamon Rolls*, By: Cathy Schultz, September 8, 2014
I did them on the rack @ 350° for about 15 minutes then turned them over for another 5 minutes. Be sure you spray the rack.
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Pillsbury Cinnamon Rolls*, By: Joni M. Reed, September 8, 2014
I did them in a sprayed pan, on the rack, using the Oven temperature of 350°, for 23 minutes. Cover with lid, no liquid. Yummy!
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Pillsbury Cinnamon Rolls*, By: Tara Kellogg, October 24, 2014
Spray your rack with PAM and place the rolls. Be sure to take them off the rack as soon as they or done or they will stick to it.
Turn your Ninja to Oven setting of 375°F and bake for about 18-20 minutes
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Pillsbury Frozen Biscuits, By: Aurelia Dougan McCollom
Preheat oven 375° for 10 minutes. Total cooking time was 27 minutes.
You can purchase these at your local Sam's Club or grocery. They are really good. The 1st thing I did was: take a little aluminum foil and wad it up to place it in the vent.
I placed one to test on the wire rack; not the cooking pan, but directly on the rack. It took 20 minutes to brown the bottom, and the top did raise, but did not brown. I then turned it over using tongs and set my timer for 5 minutes. Still needed a little more browning, so 2 minutes longer. Perfect! So total time 27 minutes, and no heating of my kitchen with the big oven. The normal cooking time and temp is 375° in your regular oven for 16-20 minutes, for 1-4 biscuits. I'll take the extra 7 minutes!
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Pillsbury Grand Biscuits, By: Cathy Schultz, July 20, 2014
Preheat the Ninja for about 10 minutes. Oven setting of 350°. Place the Grands Biscuits on the pyramid mat and baked 10 minutes, then turned them over with tongs and baked another 10 minutes. They were perfectly brown & crisp on the outside & soft on the inside.
I having one with sausage gravy that I made in frying pan on my stove while the biscuits were baking.
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Pillsbury Grand Biscuits as a Pizza*, By: Belinda Wall, July 11, 2014
I tried the using one Pillsbury Grand biscuits as a pizza dough base. I followed several different recipes. Grands biscuits, olive oil, marinara sauce, mozzarella, pepperoni, fresh basil leaves, parchment paper. I took the biscuit and spread it out on the parchment paper, teaspoons of sauce, cheese, pepperoni, basil & olive oil. Placed it in bottom of large pot sprinkled with olive oil, *325 oven 15 minutes. It was done, but the bottom burned.
So then I took olive oil and 4 other biscuits spread them out on top of the oil in small black baking pan, placed it on roasting rack, pinching together sides, topped with ingredients. *325 for 20 minutes.
It’s like a mini square deep dish pizza! It is yummy!
**Added comments** - Lori Cafone - When I cook pizza in the Ninja Oven, I use the temperature setting of 250° and timer 20 minutes.
Belinda Wall - Lori Cafone do you place the pizza right on the bottom of the big insert? Do you put a splash of olive oil in it? Is it a pre made dough or a frozen dough? Or even a pre made pizza?
Lori Cafone - I use olive oil on the Ninja pot and add the dough (canned biscuit dough) directly to the pot.
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Pillsbury Grands Corn Biscuits*, By: Cathy Schultz, August 19, 2014
Preheat your Ninja to 350*. Spray rack with Pam and place 4 biscuits. Bake biscuits for 18 minutes.
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Pillsbury Monkey Bread*, By: Jessica Conol, April 27, 2014
Ingredients:
¼ cup sugar
1 teaspoons cinnamon, divided
1 (5 count) cans Pillsbury Grand’s Cinnabon refrigerated cinnamon rolls
½ cup brown sugar
¼ cup butter, melted
cinnamon roll icing
Directions:
Lightly grease loaf pan. (I used the pan that came with Ninja.) (some model Ninja’s come with a loaf pan. A normal size loaf pan will fit on the rack.)
In a plastic food-storage bag, mix sugar and 1/2 teaspoon cinnamon.
Separate cinnamon rolls; cut each into 6 pieces.
Shake in bag to coat.
Arrange in pan.
Mix brown sugar, 1/2 teaspoon of cinnamon, and the butter.
Pour over the cinnamon rolls pieces.
Turn Ninja to Oven 350° degrees.
Place rack in pot, place pan on rack, (you are not steam baking) No Water!
Bake 35 minutes or until no longer doughy in the center. (toothpick)
Cool in pan 10 minutes.
Turn upside down onto serving plate.
Drizzle the icing that came with cinnamon rolls over the bread (microwave briefly if necessary).
Pull apart to eat.
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Pillsbury Pumpkin Quick Bread*, By: Carol F Neuman, April 16, 2015
I followed the instructions on the box; mixture packet, 3 Tbs. of oil, 1 cup of water, and 2 eggs. Mixed it up in a bowl. Then placed the pan on the rack. The box said to bake it at 375°F but I lowered the temperature 25 degrees to 350°F, and baked it 55 minutes. I used a Chicago Metal non stick pan, and I sprayed the bottom with cooking spray as the instructions said. It turned out moist and yummy!
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Pillsbury Refrigerator Crust Pizza*, By:Madeline DiDonato
Pillsbury refrigerator crust pizza dough
Prego pizza sauce
shredded mozzarella
pepperoni
Came out GREAT. My husband said it’s the best pizza I ever made (all other attempts were in regular oven). It did overdo on bottom. Next time I'll cook it at 350° for 15-20 minutes. It was excellent.
Denise Dicus - Must have been a pizza kind of night. Haha Pillsbury whole wheat crust with turkey pepperoni & sausage, red onions and pizza blend cheese. Next time I won't preheat though it cooked a little too fast on bottom so I had to broil top for just a bit. But yummy!
Betty Link Jordan - I've been wanting to do a pizza in my Ninja but haven't figure out - HOW do you get it up out of the Ninja - I don't 'want to cut it in there - don't want to damage it. What did you use to lift it out?
Denise Dicus - I used the plastic spatula that came with mine and another wide flat one I have. I wonder if they sell it on their site, I'd love to buy another one.
Denise Dicus - The Ninja being smaller made for a thick but light crust. Definitely a keeper to play with!
Aurelia Dougan McCollom, - Betty Link Jordan.. I've taken Pizza out two ways, each way the crock was removed from the cooker. One is using two spatulas, (one on each end) and the other way, which was much easier, was to place the crock on hot pads, tip the crock on its side, and slide it out using the spatula to guide it.
Roberta Thompson - I put two long sheets of parchment paper in crock and just lifted pizza out
Denise Dicus - I did! It was on the page earlier this week. The only thing I feel I did wrong was let it heat up on 350° before I was really ready, so with three minutes of the 15 was left it was almost burnt. I'm going to try it again soon. We loved it. I had to scroll past all the new potential recipe's to find it. I love the way the word is spreading. But with such a great admin who could keep it quiet. My eyes hurt, dishes need to be done and all I can do is look at more. Lol
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Pillsbury Whole Wheat Pizza*, By: Pamela Rainey, March 30, 2015
I use the Pillsbury whole wheat pizza dough. On a cutting board, I make an oval with the dough in the shape of the Ninja. I roll a crust around the edges. Then I put the dough on the bottom of the Ninja pot with the Oven on at the temperature it says on the package. I make sure I have my sauce, cheese and toppings ready. After about five minutes, I flip the dough over and very quickly add all the toppings. Then I just peek at it to see when the cheese is melted, usually about another five minutes.
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Pineapple Zucchini Loaf, By: MaryJo Powell, November 8, 2014
Ingredients:
3 eggs beaten lightly
1¾ cup white sugar
1 cup vegetable oil
1¾ cup grated zucchini drained (about 2-3 small zucchini)
1- 10 oz can crushed pineapple drained
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1½ tsp cinnamon
¾ tsp nutmeg
2 cups raisins, and apricots (optional my kids just like raisins)
Directions:
Preheat Ninja to 350°F. Beat eggs lightly with whisk, add sugar and oil. Mix well. Stir in zucchini and pineapple, Mix dry ingredient together. Add to moist ingredients. Mix well. Add raisins (and chopped dried apricots if desired for total fruit of 2 cups). Put parchment paper in bottom of loaf pans). Grease pans and paper. Put batter in pans. Bake in Ninja for 50-60 minutes until loaf is firm and darkened. Makes 2 loaves. Keep an eye on it while baking as baking times will vary depending on how moist the zucchini is. Let cool on rack and then remove loaf. Take off parchment paper. Wrap and store in fridge or freeze.
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Pizza*, By: Melissa Afshar, (a photo also By: ALu Ska), January 15, 2016
Ingredients:
olive oil
8 Pillsbury biscuits
pizza sauce
mozzarella cheese
pepperoni
Directions:
Add olive oil to the Ninja pot, just to lightly coat. Place the biscuits and pinch together to form the crust. Add cheese, sauce and pepperoni, or toppings of your choice. Turn to Slow Cook High for 1½ hours. It was perfectly cooked!
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Pizza*, By: Bonnie Smith, June 20, 2015
Dough Recipe (for one pizza)
1 cup self rising flour
1 cup plain flour
pinch salt
1 teaspoon yeast
1 teaspoon honey
1 cup lukewarm water
1 tablespoon olive oil
extra olive oil for fingers
your favorite pizza toppings
Directions:
For my Ninja’s I mixed in a bowl then dumped into the Ninja. Place a layer of foil across the bottom and up the sides a little. Oil your fingers and press the dough across the bottom and make a crust edge. Place you sauce and toppings. Plug the vent with foil. Cook for about 10 minutes on Stove Top Medium. Remove the plug, and cook about 30 minutes longer. If you don’t have the Stove Top Medium Setting, I suggest using the Oven setting of 325° for 30 minutes. Upon finishing cooking time I put all the pizzas under the broiler to crisp up the tops. If you want a crisper crust, place on a square griddle on your range top.
To crisp the top, you can place the Ninja under the broiler for a few minutes.
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Pizza*, By: Terry Hackett, May 15, 2015
No yeast crust, on small smooth silicone baking mat. (This is not the Pyramid Mat). And on the rack that came with the Ninja.
Turn your Ninja to the Oven setting of 425° while preparing your crust, preheat the Ninja for at least 15 minutes with lid on. Do not add water to the bottom of the Ninja.
My own: crust is 2 cups flour, pinch salt, 1 tsp baking powder. Add 2 Tbs. oil and 2/3 cup hot water, add the water gradually.
Shape crust on your mat and add your favorite pizza ingredients.
Place the mat on the rack.
Cooks in 15 minutes and gets brown on bottom.
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Pizza*, By: Sky Holzhauer-Lugo, April 11, 2015
Made simple "pizzas" using prepackaged Nan bread (I used the garlic flavor,) Olive oil, tomatoes, fresh basil, cheese and Italian seasoning. I baked them directly on the bottom of the Ninja for about 5 minutes each at 375°. The bottoms are nice and crispy.
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Pizza, By: Jean Frederick
Ingredients:
1 Pillsbury thin pizza crust, in the can
4 oz. tomato sauce, I added garlic and oregano
Pancetta or salami
4 oz. shredded mozzarella
Directions:
I placed 2 Tbs. oil in the Ninja, placed the pizza crust in the bottom of the pan and spread it evenly, a little up the side.
Turned Ninja to Oven 400.
Spread on the tomato sauce, top with mozzarella and pancetta.
Baked uncovered about 10 minutes, then covered for 10 minutes more.
It came out crisp on the bottom and cooked through.
Afterthought, bake at 375° and don't leave the lid on so long. Next time I'll get a photo before it's half eaten and I'll use more cheese.
Experimenting is fun!
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Pizza Bake*, By: Trish Obrien, August 8, 2014
This is my 2 thing I made in the Ninja. It was AWESOME
I used a garlic herb flat bread, placed in on the bottom then added pizza sauce. Then added cut up peppers, onions, mushrooms, zucchini, sprinkled with parmesan and mozzarella cheeses. Added another flat bread and same thing with sauce, veggies, & cheeses. I made three layers (could of went 4). I baked it on oven setting 375° for 50 minutes. I think I let it cook too long or I should have used a lower temp. The bottom was a bit dark. But it was delicious. Not bad for a first time experiment. (You can purchase the flat bread at your local grocery.)
*Added comment by: Members… Try the Pyramid Mat to keep it off the bottom of the pot, or reduce the heat to 325° and bake 40 minutes. (It’s a possibility to even try Slow Cook Low for 2-3 hours.)
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Pizza Using Pillsbury Crust*, By: Michelle Braverman Pisko, August 14, 2014
Ninja pizza with onion, spinach, mushrooms, and leftover chicken sausage. I brushed a little olive oil on bottom (though I probably wouldn't have needed to), then flipped my crust after baking at 300° degrees for 5 minutes. I will add cheese on top closer to end so it doesn't burn (I think my Ninja runs hotter than some others). Turn to slow cook Low for 1½ hours.
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Pizza Recipe Adapted from Betty Crocker 4 Ingredient Pizza*, By: Joni M. Reed
Ingredients:
15 oz. Bisquick
1 cup Water
7 to 8 oz of pizza sauce
2 cups Shredded cheese (I used mozzarella & Colby/Jack)
1 small can mushrooms
Italian seasoning
Grated Parmesan
1 bag Morning Star Crumbles
Directions:
Spray pan that will fit on Ninja rack with cooking spray. (I used a 1 1/2 Qt. Corning ware pan)
Heat Crumbles in microwave for 3 minutes.
Mix Bisquick & 1 cup of water until soft dough ball forms.
Spread ½ dough in sprayed pan,
Drizzle ½ pizza sauce on top of dough,
Place ½ crumbles on top of sauce,
Sprinkle with Italian seasoning,
Sprinkle ½ cheese on top of crumbles,
Sprinkle grated Parmesan on top of crumbles (to taste)'
Spread ½ mushrooms on top.
Repeat all ingredients in same order for a second layer.
Pour 2 cups of water in Ninja,
Place rack in Ninja and place pizza pan on rack.
Put on the lid and cover vent (I used an Ove Glove)
Bake on Oven setting at 375° for 30 minutes.
Do not tilt lid when removing to avoid steam droplets dropping into pizza.
Use Ove Gloves to remove pan from Ninja.
Let set for a few minutes. To firm up and ENJOY!
This is easy and turned out exceptionally well.
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Pizza Success*, By: Trish Obrien, October 3, 2014
I'm calling it a success.
Crust made from: 1 bag of frozen cauliflower steamed and then minced in a food processor with the equivalent to one egg (I use egg substitute) 1/2 cup low fat mozzarella cheese, a small amount of garlic and Italian seasoning. Half of mixture for one pizza was still thick enough crust. Cooking spray on foil. Turn your Ninja to Oven setting of 375°.
I baked on foil in pan on rack for 45 min. Took off rack for 10 min. When the bottom got a little crisp I flipped it over on another foil added sauce, toppings, & more low fat mozzarella cheese. My toppings were mushrooms, onion, peppers, & fresh spinach.
Making another with the remainder of crust mix directly pan on the bottom. Should go quicker.
Added comment by Trish Obrien - The crust is good. Doesn't taste like veggie. Taste like a bread. The crust needs some tweaking I think for cooking time or maybe not on the rack at all??? Was a little soft. We used knife and fork. But very good
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Pizza Using Naan Pre-packaged Dough, By: Pat Nesbit, March 30, 2015
I have been making pizzas in my Ninja using something called Naan, pre-packaged pizza bread for crust. I do at oven 375° on rack for about 15 minutes but keep checking to see if done sooner. Do not use foil. Crust gets nice and crisp. I like to use barbecue sauce rather that pizza sauce.
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Pizza Using Pillsbury Crust*, By: Michelle Braverman Pisko, August 14, 2014
Ninja pizza with onion, spinach, mushrooms, and leftover chicken sausage. I brushed a little olive oil on bottom (though I probably wouldn't have needed to), then flipped my crust after baking at 300° degrees for 5 minutes. I will add cheese on top closer to end so it doesn't burn (I think my Ninja runs hotter than some others). Turn to slow cook Low for 1 ½ hours.
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Pizza with Trader Joe's Pre-Made Dough*, By: Pam Keirstead McLaughlin
Ingredients:
1 pack of Trader Joe's pre-made dough
olive oil
Penzy's pizza spice, (or your favorite spice)
½ cup Dom Pepino pizza sauce
1½ cup grated mozzarella
¼ cup/or to taste pepperoni
¼ cup of banana peppers
Directions:
I used 1 pack of Trader Joe's pre-made dough. I preheated the Ninja to 325°. I fit the dough into the Ninja insert and brushed on olive oil and Penzy's pizza spice. Cooked the dough (covered) for 10 minutes.
Then I added ½ cup Dom Pepino pizza sauce, 1 ½ cups of grated mozzarella, ¼ cup/or to taste pepperoni and ¼ cup of banana peppers. Cook on 325° (covered) for 15 minutes. I will reduce the amount of sauce next time.
(I rolled out the dough into a rough oval shape and then fit it into the Ninja insert. The dough comes in the shape of a ball so it needs to be rolled or stretched out to fit.)
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Pumpernickel Raisin Walnut Muffins*, By: Kathleen Valentine, December 4, 2014
I am trying to devise recipes for "muffins" that are healthy, low in carbohydrates, high in protein and fiber. This is my first attempt and it turned out delicious.
Ingredients:
1 cup organic pumpernickel-rye meal
¾ cup flour
¾ cup walnut meal
3 tsp. baking powder
¼ cup dark brown sugar
2 tablespoons unsweetened cocoa powder
½ tsp. sea salt
1¼ cup buttermilk
¼ cup olive oil
1 egg
½ cup raisins
½ cup chopped dates, or to taste
2 tablespoons chia seeds
Directions:
Mix together: pumpernickel-rye meal, flour, walnut meal, baking powder, dark brown sugar, unsweetened cocoa powder, and sea salt. Blend in buttermilk, olive oil, egg. Mix in the raisins, chopped dates, and chia seeds. Divide into greased cups and bake at 400° degree oven for 30 minutes or Steam Bake in the Ninja at 375° for 35 minutes.
Turned out delicious and made 12 generous muffins.
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Pumpkin & Sweet Potato Scones*, By: Gay Begnell, July 12, 2015
Ingredients:
1 can pumpkin
1 can sweet potato soup (you can use just pumpkin soup as well)
1 cup of self raising flour for every 100 grams of soup
Directions:
Fold soup and pumpkin into flour. Roll out on floured board. Cut out to size you want. Place on baking paper in the Ninja pot.
Cook on Slow Cook High for approximately 2 hours. Place a tea towel or paper towel under the lid, from handle to handle.
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Pumpkin Bread, By: Kathleen Valentine, June 6, 2014
Ingredients:
1 can of pumpkin puree
1 Duncan Hines Spice Cake mix
1 cup of golden raisins
Directions:
Mix. Pour 1 cup of water in the Ninja pot. Place backing pan on rack. Turn your Ninja to Oven setting of 350° and Steam bake for 30 minutes. Best pumpkin bread I ever made!
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Pumpkin Bread, By: Debra Flanagan
*NINJA BAKING PAN RECIPE*
Ingredients:
1 3/4 cups four
1 cup pumpkin
½ cup nuts
1¼ cups sugar
½ cup oil
1 tsp. soda
1/3 cup water
½ tsp. salt
2 large eggs
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground cloves
½ tsp. ground allspice
Directions:
Turn the dial to Oven. No water in the bottom. Set it at 350°. In the bowl of my Ninja mixer I put the dry ingredients in and pulsed it 3 or 4 times to mix. Then I added the wet and mixed it all till it was mixed well. Last add the chopped nuts by just stirring them in with a big spoon. Spray and flour your two bread pans. This makes 2 loaves. I just halved it for one. And I used the Ninja loaf pan. Bake for 1 hour and check it. I had to add 10 minutes more. Let cool in the pan and run a plastic knife around edges and it comes right out. I also put a pot holder over the whole. Don't know if I needed to or not but I did any way. Let me know if you like it. I've taken this to a lot of pitch in’s and everyone loved it.
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Pumpkin Bread Mix*, By: Taylor Millerr
I'm trying to steam bake now. I put in a box of Pumpkin Bread mix with 1/2 the oil and I put 4 1/2 cups of water for the steaming at 375°. I wasn't sure what time to set it for, but I saw that someone suggested to set it toward the higher time, so I put 50 minutes (the box stated 40-55 mins). Use a toothpick to check for doneness. (1 cup water/10 minutes of baking time.) Add more water if needed.
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Pumpkin Cranberry Loaf*, By: Kathleen Sanden, September 18, 2015
Cooked in the Ninja loaf pan
Ingredients:
1 stick butter, room temperature
1½ cup sugar. (I used one cup Truvia)
1 tsp vanilla
3 eggs, room temperature
1 can pumpkin
1/3 cup milk
Dry ingredients
1¾ cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup Craisins
1 cup pecans or walnuts, chopped
Directions:
Beat the butter and sugar and add the eggs one at a time blending between. Add the vanilla and pumpkin and 1/3 cup of milk. Beat at a slow speed for two minutes. It will look lumpy and that’s ok. Mix the dry ingredients together and add slowly by cups. Finally add the Craisins and nuts.
Put the mixture in the Ninja loaf pan (or your loaf pan), which has been greased. Put the rack in the dry Ninja and bake on the Oven setting 350°F for one hour. Check to make sure it is done. (When knife inserted in the center and comes out clean).
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Pumpkin Muffins*, By: Amy Cook
Ingredients:
15 oz can pumpkin
Spice cake mix
Two options: Add 1 c. raisins, and, 2 Tbs milk if you find the batter too thick.
I love these muffins from the Ninja.
Steam Bake 350°, 20-25 minutes. Insert toothpick. Done when comes out clean. Make 6 muffins @ a time. (regular muffin tray) The recipe makes 12 large muffins. Enjoy!!
(1 cup water/10 minutes of cooking time, for steam baking)
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Pyramid Mat Pizza Crust*, By: Brian M Almashie, August 6, 2014
I used the pyramid mat to make pizza so the crust wouldn't burn. Here is what I did in case you want to try it.
Roll out dough and cover it over a cut to size mat. Place dough covered mat in pre-heated 300° degree Ninja. After 25 minutes or so flip it then cover with olive oil and add whatever cheese and toppings you want. I did heirloom tomatoes, bacon, garlic and fresh oregano, thyme and basil. Once you add the cheese and toppings bake another 45 minutes or so. I used oven setting 300° since it runs hot. Baking times will vary depending on how thick your crust is so just watch it. It smells so good in here. I love summer when the farmers markets have all this yummy produce.
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Queensland Banana Bread, By: Hana Zavadska, October 1, 2014
Ingredients:
1/4 cup butter
1 egg
3/4 cup sugar
2 bananas, peeled and cut in half
3 Tbs. milk
1/2 tsp. baking soda
1/2 tsp. baking powder
2 cups all-purpose flour
1/2 cup macadamia nuts, chopped
Directions:
Turn your Ninja to preheat the oven 350° while mixing the ingredients.
(Ninja Blender - Fit the dough paddle into the Processor Bowl. Place the butter, egg, sugar, bananas and milk inside and pulse until combined.) Use a mixer if you do not own a blender.
Add the powder, soda, flour and macadamias and pulse again briefly.
Lightly coat a loaf pan with cooking spray and spoon the bread into the pan.
Bake for 70-80 minutes, or until a toothpick comes out clean in the middle.
The only difference is that I used cranberries and chopped walnuts instead of macadamia nuts. - See more at:
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Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in WW
Saskatoon Muffins made from a mix. The mix was gluten free. I omitted the oil & used sugar free applesauce. I used frozen Saskatoons that I had in the freezer! Steam baked in the Ninja at 350º for 30 minutes & they are yummy!!
**Added comments:** Cathy Schultz - Saskatoon berries (Amelanchier alnifolia Nutt.), commonly known as Saskatoons, are purplish-blue berries that grow on a bush. Interestingly, other names used to describe this fruit were Serviceberries, June berries, Shadberries, Sugar pear and Indian pear previously. Saskatoon Berries look similar to blueberries with variation in color and size. Saskatoon berries are purple-coloured, and the size of berries varies due to different cultivars.
They are NOT blueberries. They are Saskatoons. They taste nothing like blueberries. They have a smoky taste to them. They grow wild. And they make awesome pie! They are sweet!
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Scones*, By: Tanya Cameron, December 29, 2014
Ingredients:
4 cups of self rising flour
2 Tbs. butter
Parchment paper
Directions:
Mix flour and butter until crumbly. Stir in milk. Add parchment paper to Ninja pot and add shaped scones. Turn your Ninja to Slow Cook High for 1 hour.
When cooked cut in half put jam and cream on top and serve either hot or cold
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Sister Schubert’s Frozen Yeast Rolls*, By: Aurelia Dougan McCollom
I preheated oven 375° for 10 minutes, but it’s not necessary for that long. Place the rack and add the rolls. Lid On! Total cooking time was 10-15 minutes. You can find them in your freezer section of your grocery, or Sam's Club. I fixed 4 frozen rolls.
I sprayed the rack with Pam and placed the 4 frozen rolls, spaced a little apart. Place lid. I set my timer for 10 minutes and check the rolls. They hadn’t browned on the bottom, so I set my timer for 5 more minutes. They were perfectly browned on top and bottom after the 15 minutes! I then turned to Buffet setting to hold them. Just before taking them out, I put a bit of butter on the tops, and replaced the lid for a minute. They were absolutely wonderful. Like the biscuits, they took an extra few minutes than regular baking time. But… for 5 minutes and not heating up my kitchen… that works for me!
**I also use the pyramid mat instead of the rack and they come out just the same. Use tongs to check the bottom. I haven’t burned any, yet! You could probably use the Oven setting of 350°F and go straight to the pot, but you would need to watch for burning.
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Spiced Maple Corn Muffins for Ninja Cooking System, By: Jessica Conol
Prep Time: 5 minsTotal Time: 20 minsServes: 6, Yield: 6 muffins
About This Recipe
"Tried this method of steam cooking in my NCS and they turned out great, only makes 6 at a time but they come out so moist and cook in a short time. I did add 1/4 cup of bacon to mine as the kids love bacon and it made a nice twist. I froze them wrapped individually and now the kids have them whenever they want for a quick breakfast."
Ingredients:
cooking spray
6 1/2 ounces cornbread muffins, mix
2 egg whites
1/4 cup nonfat milk
1 cup pure maple syrup
1 teaspoon ground cinnamon
2 cups water
Directions:
Spray 6 cup muffin pan with cooking spray.
Stir muffin mix, egg whites, milk, syrup and cinnamon in bowl.
Spoon batter into muffin pan cups.
Pour water into pot.
Place roasting rack into pot.
Place pan onto rack.
Set Oven to 400° for 15 minutes.
Cover and bake until wooden pick inserted in centers comes out clean.
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Sticky Fingers Cherry Scones*, By: Brian M Almashie, May 2, 2014
Who says you can't bake in this beast!
Start with a package of Sticky Fingers scone mix (any flavor) I got mine from Cost Plus World Market
Note... I DIDN'T follow the instructions on the package--it says just to add ¾ cup water.
Here is what I did: Added
¾ cup fresh apple cider (or use any juice instead of water)
¼ cup white whole wheat flour
1 egg
1 tsp cinnamon
2 tsp vanilla
Directions:
Mix together just until combined and divide the dough in two and place into baking pans. Then top them with oats. Steam bake for 25-30 minutes with 4 cups water at 375°. I DID NOT preheat the Ninja so if you preheat it, it may take less time. It's done when a toothpick comes out clean so check it after 20 minutes. I will top it off tonight with homemade cherry jam. Or you can use butter, whipped cream or ice cream. Do whatever floats your boat. Slice and serve once cool.
Serves 1 (oops... I mean 4).
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Strawberry Shortcake Muffins*, By: Allana Alla Robinson, May 15, 2016
I found this recipe on the Yummly app and just had to Ninjafy it!
**Batter based on 1 dozen muffins
**Bake 6 at a time
Ingredients:
4 ounces cream cheese
1 Tbs. lemon juice
2 tsp vanilla extract
2 eggs
1½ tsp baking powder
½ tsp baking soda
dash of salt
½ cup milk
4 Tbs. unsalted butter, melted
2 cups flour
2 cups strawberries (can use frozen or fresh. If frozen, thaw beforehand)
1 tsp sugar on top of each muffin
½ cup sugar into batter
Cupcake liners
Hershey Kiss - optional
Additional appliance needed: hand blender or electric blender
Batter:
In a blender, mix cream cheese with vanilla extract and lemon juice until smooth. Add in the eggs, mix lightly. Next, mix milk and melted butter. Mix in flour, sugar, baking powder, baking soda, and a dash of salt. Lastly, mix in the chopped strawberries. Mix until well combined.
Recipe:
You are dry Oven baking. Add the rack to the Ninja. Place the muffin tin on top - line each cup with a cupcake liner (easier cleanup). Spoon the batter in until 80% full then sprinkle each muffin with 1 tsp of sugar. Set the Ninja to the Oven setting of 350°F, and bake for 40 minutes, or until they pass the toothpick test.
**I added in white chocolate Hershey Kiss into 3 of them after they were done baking – optional
****
Stromboli*, By: Anne Wood Conrad, February 16, 2015
Ingredients:
1 pound mild bulk sausage
1 pound hot Italian sausage
1 large onion, diced
2 cloves garlic, minced
14 oz. jar pizza sauce
1 package mini pepperonis
8 oz shredded mozzarella
Red pepper flakes to taste
6 deli type rolls (I used Hoagie)
6 sheets of aluminum foil
Directions:
Brown the sausages and onions in Ninja, using Stove Top High. Drain any fat from the pan. Add the garlic and pepperoni when the sausage is browned. Add the pizza sauce and red pepper flakes. Stir until thoroughly mixed and heated through. Remove to covered dish and keep warm.
Put the sliced deli roll in the middle of a piece of foil, fill with sausage mixture. Add generous amount of cheese. Wrap loosely in foil.
When all the rolls have been filled and wrapped, place them 2-3 at a time on rack in the Ninja. Turn to the Oven setting of 400°F for 30 minutes or until heated and cheese is melted.
Note: when served on Hoagie rolls this makes 12 or more. I usually freeze the extra meat to use later.
****
Stuffed Pizza*, By: George Johnson, September 5, 2016
Ingredients:
1 sheet cresent roll
Pizza sauce
Italian sausage
½ green pepper
½ onion
Pepperoni
Mozzarella cheese
Pizza sauce
Garlic powder – to taste
Italian seasoning – to taste
Oregeno – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage, peppers and onions. Remove and let drain on a paper towel.
Unroll the cresent roll and cut off a third and save for the top crust.
Using a bread pan, stretch out the larger roll to make the sides and bottom.
Layer with sauce, sausage, cheese, sauce, pepperoni, cheese, sauce, sausage, cheese, and top with leftover roll.
Top with garlic powder and Italian seasoning.
Place the pyramid mat in the pot of the Ninja. Place the bread pan.
Turn the Ninja to the Oven setting of 350°F for 2 hours. Then top with sauce, cheese, and oregano and heat ½ an hour. Let rest to firm before cutting. Serve & enjoy!
****
Stuffing, (Dressing), October 5, 2014
Ingredients:
12 cups dry bread cubes*
2 cups chopped celery (about 4 stalks)
1 cup finely chopped onion (about 1 large)
½ cup chopped fresh parsley
2 tsp. dried sage
1 tsp. poultry seasoning
½ tsp. dried thyme
½ tsp. salt
¼ tsp. black pepper
1¾ cups chicken broth (about a 14.5 oz. can)
1/3 cup butter, melted
Directions:
Combine dry bread cubes, chopped celery, onion, parsley, sage, thyme, salt, and pepper in a large mixing bowl. Pour chicken broth and melted butter over the bread mixture; toss to mix well.
Place mixture in your Ninja. Cover and set to Slow Cook Low for 4 to 5 hours. Stir occasionally. Check to see if more liquid may be needed to keep from burning. If vegetables are tender, and time is not up, turn to Buffet setting to hold.
* To make the dry bread cubes, cut bread slices into 1/2-inch cubes (it'll take approximately 18 slices of bread). Spread cubes on a rimmed baking sheet or large roasting pan and bake at 300 degrees for about 15 minutes or until dry, stirring two or three times during baking. I then turn my oven off and leave the bread cubes in the warm oven for about another 30 minutes. I used all whole wheat bread, but you can use any variety you choose, or a mixture of different breads.
****
Stuffing*, By: Sandy DeSantell, November 30, 2014
Ingredients:
1 cup butter
2 cups onion, chopped
2 cups celery, chopped
1 container fresh sliced mushrooms
2 large apples
2 cups dried cranberries
1½ cups pecans, chopped
1 cup fresh parsley cut-up
13 cups dried bread cubes
1½ tsp. poultry seasoning
1½ tsp. salt
1½ tsp. sage
1½ tsp. dried thyme
pepper to taste
2- 14 oz. cans chicken broth
2 eggs beaten
Directions:
Melt butter in Ninja and sauté onion, celery, apple, mushrooms, nuts & cranberries. While this is being done place bread cubes in a large bowl. Pour the sauté mixture over the bread cubes. Wipe out your Ninja. Add all of your seasonings and toss it all together. Pour in chicken broth & eggs and mix together well. I did spray my Ninja with cooking spray. Pack your stuffing mix lightly in your Ninja. This makes a "big" recipe and I could not get it all in my Ninja so I baked a little in a baking dish in the oven or you could freeze it for another time. Cook on Slow Cook high approximately 45 minutes and then turn to Slow Cook Low and cook 2-3 hours. Turn to Buffet setting to hold. Mine got done quite fast so just keep your eye on it. I must say it was wonderful. (-:
****
Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Ingredients:
1 package Pepperidge Farms Herb Seasoned Stuffing mix. (2 loaves of bread dry bread crumbs may be used)
5 eggs
1 medium onion, diced
4 stalks celery, diced
1 cup chicken broth
½ stick of butter
I added rubbed sage (just because my mom always does)
Directions:
Turn your Ninja to Stove Top High. Melt butter. Saute the onion and celery.
In large bowl add other ingredients. Pour the butter, celery and onions into the bowl. Mix all together to combine well. Grab a handful of mixture and form into golf ball size or a little larger. Place them in the Ninja pot.
Turn your Ninja to Slow Cook Low and cook for 4-5 hours.
Makes 15-20 stuffing balls.
****
Stuffing for the Ninja, (Dressing), October 5, 2014
Ingredients:
1 cup chopped onion
1 cup chopped celery
¼ cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
½ teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 eggs, beaten
Directions:
Turn your Ninja to Stove Top High and saute onion and celery in butter until tender. Remove, but you do not need to wipe your Ninja.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
Transfer to your Ninja, (coated with cooking spray, optional). Cover and
cook on Slow Cook Low for 3-4 hours or until a thermometer reads 160°.
Yield: 10 servings.
****
Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Ingredients:
1 cup butter or margarine
2 cups onion
2 cups celery
¼ cup fresh parsley
12 ounces mushrooms (I omit these)
12 cups dry bread cubes – 2 pre-packaged seasoned bags (Oroweat, Pepperidge Farms, etc.)
1 teaspoon poultry seasoning
1 teaspoon dried thyme
½ teaspoon dried marjoram
1½ teaspoons salt
1½ teaspoons dried sage
½ teaspoon ground black pepper
4½ cups chicken broth, or as needed
2 eggs, beaten (I omit these)
Directions:
Chop the onions, celery, and parsley and slice the mushrooms.
Melt butter or margarine in the Ninja. Add onion, celery, mushroom, and parsley, stirring frequently until cooked.
Pour vegetables over bread cubes in a large bowl. Sprinkle on seasonings to taste.
Pour in chicken broth and add in eggs. Mix thoroughly.
Place mixture in your Ninja and cover.
Slow Cook High 30 minutes. Then reduce to Slow Cook Low 2-3 hours. Stir occasionally.
**Added comment – because we ran out.. (14 people) I will be using 2½ bags of the bread crumbs.
****
Super-Easy Super-Moist Tropical Muffins, By: Kathleen Valentine
Ingredients:
1 box Jiffy Banana Muffin Mix,
1 20 oz can Dole Crushed Pineapple in Natural Juice, (do not drain)
1/2 cup unsweetened coconut flakes
Directions:
Mix together 1 box Jiffy Banana Muffin Mix, 1 can Dole Crushed Pineapple in Natural Juice, 1/2 cup unsweetened coconut flakes. Spoon into muffin pan. Steam Bake @ 350° for 25 minutes.
****
Totino's Frozen Party Pizza*, By: Aurelia Dougan McCollom
I did not preheat. The pizza fits perfectly inside the pot. It is sitting on the bottom. I seasoned my pizza with McCormick's Italian Herb Seasoning, "GRINDER." Place pizza. Turn your Ninja to OVEN setting 350°. Place lid. It took 28 minutes.
If I had fixed it in the oven, it would have been 10 minutes to preheat to 450°, and bake for 14-17 minutes. So, basically the same amount of time, lower temp, and no heating of the kitchen. It had an awesome crispy crust!!! I'll continue fixing it in the Ninja!
****
Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Turn Ninja to Oven setting 375°. Bake for 26-28 minutes. I did not preheat. I did use a cut sheet of the “Pyramid Pan Cooking Mat” that is in the photos in “Helpful hints.” I didn’t want them sitting directly on the crock. Perfect!
****
Upside-Down Banana Bread*, By: Allana Alla Robinson, June 18, 2016
** I saw this recipe on buzzfeed and just had to Ninjafy it.
I rarely do dry bakes, but this was so worth it!
Ingredients:
The bread:
4 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
2 cups flour
Caramel Sauce:
½ cup unsalted butter
1 cup light brown sugar
Fruit:
3 bananas - sliced into circles
Prep:
Cut 3 bananas into circles - set to the side.
Make the caramel sauce: Set the Ninja to Stove Top Low. In the Ninja pot, melt the half cup of unsalted butter. Once melted, stir in 1 cup of light brown sugar. Once dissolved, switch to Stove Top High and bring to a bubble. Once brought to a bubble, remove from the Ninja. Set to the side, and clean out the pot.
Make the bread batter: In a large bowl or in a blender, mash 4 ripe bananas. Mix in 3 eggs, ½ cup oil, and ½ cup sugar. Mix until well blended. Add 2 cups flour. Mix until well blended then set to the side.
Prepare the all purpose pan or similar oven proof pan that fits in the Ninja. Spray the pan with cooking spray. Add in the caramel sauce. Layer in the banana slices - evenly layer them (create two layers if needed). Add the bread mixture. Evenly spread the mixture over the sliced bananas and caramel sauce.
Recipe:
1) Place the wire rack in the Ninja pot. Add the pan with the mixture. Turn the Ninja to the Oven setting of 350°F and bake for 50 minutes.
Serving:
Allow to cool for about 15-20 minutes then flip it on a plate. It should slide easily (Just place a big plate over the pan; hold it tightly and flip it over. You may need to lightly shake it a few times.)
Eat it plain or with ice cream
****
Whole Wheat Biscuits (Easy Ninja )*, By: Brian M Almashie, June 19,2014
Note: I try to avoid using white flour and sugar whenever possible. Feel free to use it if you don't have what I used below.
Ingredients:
2 cups white whole wheat flour, (I like the King Arthur brand)
4 tsp baking powder
1/2 tsp salt
1 stick plus 2 Tbs. unsalted butter (10 Tbs. total) COLD
2 tsp honey
1 cups 2% Milk (or Buttermilk) I used 2%.
Directions:
Turn your Ninja to the Oven setting of 425°. DO NOT add any liquid. Place roasting rack in UPSIDE DOWN. You will set the baking sheet on top of it.
In a food processor process the flour, baking powder and salt for about 5 seconds. Cut COLD butter (I put mine in the freezer for 10 minutes prior to use) into small chunks and add to flour mixture and process until it looks like coarse pea-sized chunks. Add the honey and milk and process again until mixed-- it will be a wet, sticky dough. Place dough on floured board or non-stick mat. Roll out or use your hands (I wear disposable surgical gloves) and shape into a rectangle. You might have to add flour on the top too. Cut into 8 equal squares.
Transfer 4 squares to a small baking sheet and bake for 9-12 minutes or until a toothpick comes out clean. The tops should be slightly brown. Remove and do the same thing with the other 4. Serve warm with butter, honey or jam. Makes 8.
Note: Using a glass lid helps you to see when they are done without opening the lid which can impact the baking temperature.
****
Whole-Wheat Scones, June 17, 2014
Instructions:
4 cups whole-wheat flour, plus more if needed
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
1 cup packed light brown sugar
1 cup raisins
1 1/2 cups buttermilk, plus more if needed
Jam (optional), for serving
Directions:
Turn your Ninja to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
Spray your Ninja baking pan with Pam, or lightly oil. Fold each square of dough in half diagonally to form a triangle, and lay it in the pan.
Add 1 cup of water per 10 minutes of cooking time to your pot. (3 cups). Place the rack, and add your pan. Place the lid on cooker. Bake the scones about 30 minutes. Serve warm, with jam.
**Added comments by: Aurelia Dougan McCollom – Since this recipe is a conversion, and has not been made at as of yet, the baking time may need adjustment. If you choose to fix this recipe, please note your time, so adjustments to the recipe can be made. Thanks..
****
Zucchini Banana Bread*, By: Alison Houston Wright, September 15, 2014
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas (I used 4 small over ripe bananas)
1/4 cup canola oil
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts (I used raisins)
Directions:
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
Put into a greased loaf pan. Add 6 cups water to the pot of the Ninja. Put the loaf pan on the rack. Place your lid and turn to Oven setting of 350°. Bake for one hour. Test center to be sure it has cooked through. A little more time may be needed.
****
Zucchini Bread*, By: Bonnie Smith, August 14, 2019
I made no changes to this recipe other than bake temp/time. This recipe is over 40 years old.
Ingredients:
¾ cup sugar
½ cup unsweetened applesauce
2 eggs
1 teaspoon lemon peel, grated
½ teaspoon orange extract
1½ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon nutmeg and ginger
1 cup or more of grated unpeeled zucchini
½ cup chopped nuts, optional
Directions:
Turn the Ninja to 350°F while preparing your ingredients, to begin preheating at least 10 minutes. The breads were made in the 3-in-1 and 4-in-1 muti-cookers.
Beat sugar, applesauce, eggs, lemon peel and orange extract. Combine flour, baking powder, baking soda, salt, nutmeg and ginger. Add flour mixture and zucchini to wet ingredients. Stir in nuts. Pour into greased loaf pan.
Add about 4 cups of water to your Ninja pot. You will be steam baking the loaves.
Turn the Ninja to the Oven/Bake setting with a temperature of 350°F. Baking can take up to 50 minutes.
*My loaves varied from 25 to 40 minutes. Check after 20 minutes with a toothpick or cake tester for doneness.
Some loaves had nuts, some didn't.
****
Zucchini Bread*, By: Sandra Autry Campbell, February 22, 2015
This make 2 loaves.
Ingredients:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbs. cinnamon
3 eggs
1 cup canola oil or vegetable oil
2¼ cups sugar
1 Tbs. vanilla
3½ cups zucchini grated
Directions:
Grease and flour 2 loaf pans preheat to oven 325°
Sift flour salt baking powder soda and cinnamon in a bowl
Beat eggs oil vanilla and sugar together in a bowl
Add the dry ingredients to the mixture and stir until combined add zucchini and mix well. Divide batter into loaf pans.
Bake for 50 to 60 minutes or until toothpick comes out clean.
You can only fit on pan in the Ninja at a time.
**Added comment by: Aurelia Dougan McCollom - You can use your multi-purpose pan for any bread recipe.
****
YOU WILL FIND:
Almond Cherry Bread*, By: Stephanie Foley, February 9, 2018
Almost-A-Meal Corn Muffins*, By: Kathleen Valentine
Apple Cinnamon Loaf, By: Julie Pera
Applesauce Bread
Applesauce Muffins*, (Quaker Oats Bag Mix), By: Gay Munro, May 11, 2014
Bacon & Cheese Bread*, By: Tanya Cameron, February 15, 2015
Bacon Cheese Pull-Aparts*, By: Mary Director
Bacon-Maple Pancake Muffins*, By: Kathleen Valentine, November 29, 2014
Banana Bread*, By: Tammy McCollom - Peanut Butter Banana Bread*, By: Kathy Abraham
Banana Bread with Agave and Applesauce, By: Barbara Bonner, June 28, 2015
Banana Lime Coconut Bread*, By: Sandi Lavoie, September 25, 2014
Banana Nut Bread, Healthier*, By: Novella Sterling Smith, August 4, 2014
Best Banana Bread Ever*, By: Ami Burch, December 31, 2014
Betty Crocker Triple Berry Muffin Mix*, By: Mary Director
Bob's Red Mill 10 Grain Bread Mix*, By: Linda Parker, July 19, 2014
Bread Dough Rising Instructions*, By: Paulette Brown Phillips, April 26, 2015
Breakfast Upside Down Cake*, By: Bonnie Smith, March 20, 2016
Brownie Muffins, By: Barb Ruiz Rizzio-Meyer
Bubble-Up Pizza*, By: Kathleen Valentine, November 7, 2014
Cake Mix Banana Bread*, By: LeAnn Gonsalves Nieves, January 6, 2014
Cake Mix Banana Bread - 2 Versions, By: Beth Pund
Cauliflower Bread - Not Breadsticks*, By: Jenny Behr, January 17, 2017
Cheesy Biscuit Mix*, By: Cherrie Koeppler Christel, February 1, 2016
Chicken Enchilada Pizza*, By: Carol Stowe
Chili-Cheese Corn Muffins (Best Thing Yet), By: Kathleen Valentine
Chocolate Banana Bread, By: Kathleen Valentine, May 29, 2014
Chocolate Chip Banana Bread*, By: Jenn Mueller Venerable
Chocolate Chip Swirl – “Pillsbury Quick Bread”*, By: Claudia C. Davis, July 20, 2016
Ciabatta Bread*, By: Diane French, February 14, 2017
Cinnamon Roll Casserole*, By: Trynia Gates, July 15, 2015
Cinnamon Swirl Quick Bread (From A Box)*, By: Cheryl Bailey Francis
Cocoa-Coconut Muffins*, By: Kathleen Valentine
Coconut Squash Muffins, By: Kathleen Valentine, November 6, 2014
Cornbread*, By: Becky Grissom-Bromley, August 5, 2018
Cornbread Dressing, By: Gael O'Brien
Cranberry Fruit Nut Bread*, By: Bonnie J Adroved, January 7, 2017
Cranberry-Orange Scones, By: Sheila Ann Cowgill, June 16, 2014
Crescent Pizza
Crock’n Pizza*, By: Michelle Nastovski Reiber, July 10, 2014
Date Nut Loaf*, By: Sandra Autry Campbell, February 17, 2015 – Ninja Recipe Book
Deep Dish Pizza – Using Rhodes Frozen Bread Dough*, By Aurelia Dougan McCollom, January 17, 2016
Deep'ish' Dish Pizza*, By: Madeline DiDonato
Dressing, By: Connie Mills, November 24, 2016
Dressing, Slow Cooker, By: Terry L Simmons
Easy Crusty Bread*, By: Bonnie Smith, August 29, 2016
Easy 4 Ingredient Pull Apart Bread*, By: Allana Alla Robinson, January 2, 2016
English Muffin Mini Pizzas*, By: Patrick Priest
Extreme Banana Bread, By: Brian M Almashie
Fat-Free Pumpkin-Spice Muffins*, By: Kathleen Valentine
Filipino Steamed Rice Cakes-Using Bisquick Mix, By: Jessica Conol
Fleischmann’s Simply Homemade Italian Herb Bread Mix*, By: Cathy Doles-Flanagan, September 3, 2014
Flour Tortillas – Warming, By: Kathleen Sanden, August 20, 2014 - Cross Posted in Helpful Hints
Focaccia with Dill and Chives, By: Kathleen Valentine
Focaccia with Rosemary and Olive Oil*, By: Kathleen Valentine
Frozen Bread Dough Instructions*, By: Paulette Brown Phillips, April 26, 2015
Fruit and Nut Bread*, By: Kathleen Valentine
Grand Biscuits*, By: Mandi Sue, December 28, 2014
Grilled Cheese Hot Dog*, By: Michele Austin, May 4, 2016
Grilled Cheese Pepperoni Pizza Sandwich*, By: Aurelia Dougan McCollom, August 27, 2013
Grilled Cheese Sandwiches*, By: Aurelia Dougan McCollom
Grilled Hard Roll for Hamburgers*, By: Brenda Dubay Sartori, April 27, 2014
Ham and Cheese Garlic Bread Thingy*, By: Carrie Montgomery
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Gluten Free
Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Honey Sweet Cornbread*, By: Bonnie Smith, February 26, 2018
Honey Whole Wheat Bread*, By: Novella Sterling Smith, August 3, 2014
Hot Dog Sandwiches*, By: Cheryl Koehler & Kathleen Walter, January 10, 2015
Inside Out Grilled Cheese*, By: Sue McFall
Jalapeno Cornbread Muffins*, By: Cynthia Dobbs, July 26, 2015
Jiffy Corn Bread*, By: Aurelia Dougan McCollom
Lemon Bread*, By: Diana Heemstra, September 24, 2015
Maple Pecan Pull-Apart Bread*, By: Pam Keirstead McLaughlin
Marie Callender's Chicken Pot Pie* By: Aurelia Dougan McCollom
Martha White Blueberry Muffins*, By: Debra Harrelson, June 18, 2014
Mexican Cornbread, By: Sandra Langlinais Mire, December 2, 2014
Monkey Bread*, By: Kerry Keating, December 3, 2015
Monkey Bread*, By: Carrie Montgomery,
Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom
Morning Glory Muffins (Tastes Like Dessert)*, By: Diane Lombardo, August 8, 2014
Muffins*, By: Michele Austin, June 6, 2016
Naan Bread Pizza, By: Tracy L Johnson, July 11, 2015
Ninja Drop Biscuits, By: Gale Willy, August 9, 2018
Oatmeal Chocolate Chip Muffins*, By: Cynthia Dobbs, April 17, 2015
Oatmeal Raisin Mini Loaf*, By: Trish Obrien, November 15, 2014
Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
Pancakes and Sausage, By: Josie Wolfe Anderson
Pancake Muffins*, By: Sandra Autry Campbell, February 20, 2015
Pancake Muffins, By: Cathy Schultz, February 20, 2015
Peanut Butter Bread*, By: Sandra Autry Campbell, February 25, 2015
Pillsbury Buttermilk Biscuits Pizza #1, Created By: Kathleen Valentine
Pillsbury Cinnamon Rolls*, By: Cathy Schultz, September 8, 2014
Pillsbury Cinnamon Rolls*, By: Joni M. Reed, September 8, 2014
Pillsbury Cinnamon Rolls*, By: Tara Kellogg, October 24, 2014
Pillsbury Frozen Biscuits, By: Aurelia Dougan McCollom
Pillsbury Grand Biscuits, By: Cathy Schultz, July 20, 2014
Pillsbury Grands Corn Biscuits*, By: Cathy Schultz, August 19, 2014
Pillsbury Grand Biscuits As A Pizza*, By: Belinda Wall, July 11, 2014
Pillsbury Monkey Bread*, By: Jessica Conol, April 27, 2014
Pillsbury Pumpkin Quick Bread*, By: Carol F Neuman, April 16, 2015
Pillsbury Refrigerator Crust Pizza*, By:Madeline DiDonato
Pillsbury Whole Wheat Pizza*, By: Pamela Rainey, March 30, 2015
Pineapple Zucchini Loaf, By: MaryJo Powell, November 8, 2014
Pizza*, By: Melissa Afshar, (a photo also By: ALu Ska), January 15, 2016
Pizza*, By: Bonnie Smith, June 20, 2015
Pizza*, By: Terry Hackett, May 15, 2015
Pizza*, By: Sky Holzhauer-Lugo, April 11, 2015
Pizza, By: Jean Frederick
Pizza Bake*, By: Trish Obrien, August 8, 2014
Pizza Recipe Adapted from Betty Crocker 4 Ingredient Pizza*, By: Joni M. Reed
Pizza Success*, By: Trish Obrien, October 3, 2014
Pizza Using Naan Pre-packaged Dough, By: Pat Nesbit, March 30, 2015
Pizza Using Pillsbury Crust*, By: Michelle Braverman Pisko, August 14, 2014
Pizza with Trader Joe's Pre-Made Dough*, By: Pam Keirstead McLaughlin
Pumpernickel Raisin Walnut Muffins*, By: Kathleen Valentine, December 4, 2014
Pumpkin & Sweet Potato Scones*, By: Gay Begnell, July 12, 2015
Pumpkin Bread, By: Kathleen Valentine, June 6, 2014
Pumpkin Bread, By: Debra Flanagan
Pumpkin Bread Mix*, By: Taylor Millerr
Pumpkin Cranberry Loaf*, By: Kathleen Sanden, September 18, 2015
Pumpkin Muffins*, By: Amy Cook
Pyramid Mat Pizza Crust*, By: Brian M Almashie, August 6, 2014
Queensland Banana Bread, By: Hana Zavadska, October 1, 2014
Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in Gluten Free
Scones*, By: Tanya Cameron, December 29, 2014
Sister Schubert’s Frozen Yeast Rolls*, By: Aurelia Dougan McCollom
Spiced Maple Corn Muffins, By: Jessica Conol
Sticky Fingers Cherry Scones*, By: Brian M Almashie, May 2, 2014
Strawberry Shortcake Muffins*, By: Allana Alla Robinson, May 15, 2016
Stromboli*, By: Anne Wood Conrad, February 16, 2015
Stuffed Pizza*, By: George Johnson, September 5, 2016
Stuffing, (Dressing), October 5, 2014
Stuffing*, By: Sandy DeSantell, November 30, 2014
Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Stuffing for the Ninja, (Dressing), October 5, 2014
Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Super-Easy Super-Moist Tropical Muffins, By: Kathleen Valentine
Totino's Frozen Party Pizza* By: Aurelia Dougan McCollom
Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Upside-Down Banana Bread*, By: Allana Alla Robinson, June 18, 2016
Whole Wheat Biscuits (Easy Ninja )*, By: Brian M Almashie, June 19,2014
Whole-Wheat Scones, June 17, 2014
Zucchini Banana Bread*, By: Alison Houston Wright, September 15, 2014
Zucchini Bread*, By: Bonnie Smith, August 14, 2019
Zucchini Bread*, By: Sandra Autry Campbell, February 22, 2015
Almond Cherry Bread*, By: Stephanie Foley, February 9, 2018
Ingredients:
¾ cup granulated sugar
½ cup milk
½ cup oil
1 large egg (I used 2 eggs because hens on overproduction
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 jars maraschino cherries (10 ounces each)
Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup maraschino cherry juice
½ teaspoon almond extract
Directions:
1. Turn the Ninja to the Oven setting of 325°F. Preheat the Ninja pot 7-9 minutes.
2. In a medium bowl, stir together the sugar, milk, oil, eggs and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
3. Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
4. Pour the bread batter into a greased 9"x5" bread pan or smaller pans. Place on rack in the Ninja pot. Add the pan or two smaller pans. Bake for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Carefully remove the rack from the Ninja. Allow the bread to cool for 10 minutes.
5. Glaze: To make the glaze, combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
6. Once the bread is cool, spread the glaze on top of the bread. Slice and serve. Freezes well!
****
Almost-A-Meal Corn Muffins*, By: Kathleen Valentine
Ingredients:
1 package Jiffy Corn Muffin Mix
1 egg
1/3 cup milk
1 can drained whole kernel corn
½ cup shredded cheddar cheese
¼ cup each roasted red pepper and onion
Directions:
Combine muffin mix, egg, milk, corn, cheese, pepper and onion.
Mix well and spoon into muffin cups. Add 3 cups of water to the pot. Turn your Ninja to Oven setting of 350° and steam bake for 25 minutes. DELICIOUS!!!
****
Apple Cinnamon Loaf, By: Julie Pera
Ingredients:
⅓ cup brown sugar (not packed)
1 teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter, softened
2 eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1¾ teaspoons baking powder
½ cup milk
1 apple, peeled and chopped
Directions:
Preheat your Ninja for 5-10 minutes on the Oven setting of 350°. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Pour 3 cups of water into the pot. Place the rack and your loaf pan. Cover. Bake 45 minutes or until inserted toothpick comes out clean. Slightly cool before inserting a knife around the edges and inverting pan to remove.
****
Applesauce Bread
Ingredients
½ cup of softened butter (for Ninja decrease to ¼ cup!) You are Steam baking!
1 large egg
1½ tsp baking soda
3/4 tsp nutmeg
1 cup sugar
1½ cups of flour
1 tsp ground cinnamon
½ tsp kosher salt
1½ cups of applesauce
1 tsp of pure vanilla extract
Directions:
I am going to use Ninja Oven setting of 350°. I will not preheat, (testing). In a large bowl, first blend together the butter, egg, & sugar.
Then add the flour, baking soda, spices, & salt.
After it starts to from a crumbly dough, pour in the applesauce and mix together. Spray pan with Pam or other cooking spray. Pour into the baking pan and pour @ least 4 cups of water into the crock. Place rack and baking pan on rack. Place aluminum foil to plug steam vent. Set timer for 30 minutes. Check for doneness. I will use a toothpick to see if it comes out clean. Check to see if more water is needed. If so, use hot tap, so the temperature won’t drop too drastically.
Ooo they smell soooo good!!
They came out perfectly moist with just the right amount of spice!
****
Applesauce Muffins*, (Quaker Oats Bag Mix), By: Gay Munro, May 11, 2014
These turned out YUMM-O.. See Breads Photo Album for ALL pictures together.
The recipe on the bag calls for just water (I didn't use water). I didn't measure or follow package instructions. I dumped the whole bag of muffin mix in a bowl & dumped in some sugar free apple sauce (to replace the water). Put the batter in these nifty little silicone cups. Turn your Ninja to 350°. Add 4 cups of water and & steam baked for 50 minutes. I got these 8 delicious muffins & I'm right now in the process of experimenting with the rest of the batter. If my experiment turns out I will post the results!
The experiment worked. I took the left over batter from the muffins & put it in a small greased casserole dish. Turn your Ninja to 350°. Add 4 cups of water and & steam baked for an hour & 15 minutes. You may need to add more water. If so, be careful in lifting the lid so the moisture does not drip on the muffins. Always lift straight up, and then tilt when you are away from the pot. It is kind of like a round loaf & is yummy sliced with a bit of butter.
****
Bacon & Cheese Bread*, By: Tanya Cameron, February 15, 2015
For the bread base:
3 cups of Self Rising flour
3 large tablespoons of butter
add a pinch of salt
1 cup milk
Topping:
Sauce, your choice – tomato, pizza, etc.
200 gms (8 oz) Bacon, uncooked and cut into pieces
200 gms (8 oz) Cheese, your flavor choice
Directions:
Mix your flour and butter to make a crumble. Add salt and milk and work into a dough.
Line your Ninja with parchment paper for easy removal.
Flatten with just finger tips to fit in your Ninja. Add tomato sauce to the top. Add a lot of bacon and cheese to cover the sauce. Turn your Ninja to Slow Cook High for 2½ hours.
** Added comment: I've also used barbecue sauce, salami slices and cheese. The toppings are endless. Use seasoning to make it your own! Make it your taste!
****
Bacon Cheese Pull-Aparts*, By: Mary Director
Ingredients:
1 egg
2 Tbs. milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)
Directions:
Turn your Ninja to Oven setting of 350°F.) In large bowl, beat egg and milk with wire whisk until smooth. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions.
Spoon mixture into the main cooking pot for the Ninja. DO NOT pre-spray the pan. As you can see from the photo, it fills it about 3/4 of the way across the pan. Bake at 350°F. for 23 to 28 minutes or until golden brown.
At 21 minutes I checked it ... bottom was brown, so I flipped it over with a wide spatula (was easy to do, no sticking). And let the top brown for 1 minute. I will turn the next batch over @ 18-19 minutes and brown the top. The top browned perfectly @ 1 minute. The photo was taken after I flipped it back over (so it is of the top).
Bread was cooked throughout. A little bit brown on the bottom, but tasted fine. Remember the photo is of the top.
IF making in the main pan, you could easily double the recipe. I think if you use the smaller pan (multi-purpose), it may be a bit too much ingredients but worth a try.
Beautiful and delicious! Cut into squares or pull apart.
****
Bacon-Maple Pancake Muffins*, By: Kathleen Valentine, November 29, 2014
Oh my gosh, I just made something VERY naughty. On Pinterest I saw a recipe for "pancake muffins" (made from buttermilk pancake mix) with Maple-Bacon frosting. I don't like frosting on muffins so I decided to try putting the maple and bacon IN the muffin. They are tooooo delicious!!!
Mix together:
2½ cups buttermilk pancake mix (I used Jiffy)
1 cup Greek yogurt
3 oz. real bacon pieces (I used half a pack of Hormel Real Bacon Bits)
¼ cup real maple syrup
2-3 tablespoons milk (as needed to thin a bit)
Mix well and divide into muffin cups sprayed with cooking spray.
Add 3 cups of water to your Ninja. Add your rack and the muffin cups. Steam bake at 350° for 30 minutes.
I think if I make them again I will add more bacon.
****
Banana Bread*, By: Tammy McCollom
"This banana bread recipe is moist and delicious, with loads of banana flavor. It's wonderful toasted!"
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cup butter (original recipe calls for ½ cup butter)
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Directions:
Preheat Ninja 5-10 minutes. Set Oven to 350°. Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Add 4 cups of water to the pot. Place loaf pan on wire rack, place lid. Bake 45-60 minutes. Test with toothpick for doneness after about 45 minutes, and also check your water level. Add water as needed. Take rack and bread out of Ninja when done to cool for 10 minutes before turning out onto cooling rack.
**Added comments: Robin Greene**
I made Banana Bread in my Ninja using the recipe from the files and it is delicious! So moist and flavorful! I made a few substitutions.... I used white sugar instead of brown sugar, and used 2/3 cup instead of 3/4 cup. I also used gluten free flour. I highly recommend this recipe if you love Banana Bread as much as I do!
**Added comment of an ingredient by: Kathy Abraham - Peanut Butter Banana Bread*, By: Kathy Abraham - ¼ cup peanut butter
****
Banana Bread with Agave and Applesauce, By: Barbara Bonner, June 28, 2015
Ingredients:
2 cups wheat flour
1 tsp baking soda
¼ tsp salt
½ cup sugar free applesauce
¾ cup agave syrup
2 eggs beaten
3 mashed bananas
Directions:
Combine flour, baking soda and salt in large bowl. In another bowl combine applesauce, agave, stir in eggs and mashed banana until blended. Stir into flour mix and stir until just moist. Pour into your greased bread pan. Bake at 350° for 60 minutes. I suggest testing 45-50 minutes to see if it is done. It was very good and agave doesn't spike your blood sugar like regular sugar does.
**I used the Wilton baking spray on the Wilton loaf pan. Use your favorite.
****
Banana Lime Coconut Bread*, By: Sandi Lavoie, September 25, 2014
Hi Everyone. I got my Ninja yesterday and have used it 3 times already. Today I made the Banana Lime Coconut Bread. It is amazing. Here is the recipe:
Ingredients:
Cooking spray
Grated zest and juice of 2 limes
1 cup all-purpose flour
1½ teaspoons baking soda
Pinch salt
4 tablespoons butter
½ cup sugar
1 egg
½ ripe banana, mashed
2/3 cup skim milk
1 teaspoon vanilla extract
4 cups water
1/3 cup chopped toasted pecans
1/3 cup sweetened flaked coconut
¼ cup packed brown sugar
Directions:
Spray multi-purpose pan with cooking spray. Stir flour, baking soda, and salt in a bowl.
Beat 2 tablespoons butter and sugar in another bowl with electric mixer until mixture is creamy. Beat in egg.
Stir banana, milk, half the lime zest, half the lime juice, and vanilla extract in another bowl. Stir half the flour mixture and half the banana mixture into butter mixture. Repeat with remaining flour mixture and butter mixture. Pour batter into pan.
Pour water into pot. Place roasting rack into pot. Place pan on rack. Set Oven to 375°F for 40 minutes. Cover and cook until wooden pick inserted in center comes out clean. Remove pan from pot. Let bread cool in pan on cooling rack 10 minutes.
Remove rack from pot and pour out water. Stir remaining butter, pecans, coconut, brown sugar, lime zest, and lime juice in pot. Set to Stove Top High. Cook uncovered 1 minute or until sugar is dissolved. Spoon coconut mixture over the bread.
****
Banana Nut Bread, Healthier*, By: Novella Sterling Smith, August 4, 2014
Ingredients:
½ cup sugar
5 Tbs. softened butter
2 large eggs - room temperature
1½ cups flour (Can use Whole Wheat)
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1- 6 oz Container Vanilla Low Fat Yogurt
1½ ripe bananas, mashed
¼ tsp vanilla
1 cup chopped pecans or walnuts
Cooking spray
Directions:
Preheat Ninja to Oven setting 350°. Beat butter & sugar. Add eggs 1 at a time. Beat well after each addition. Sift flour, baking soda, salt & spices. Add flour & mix alternating with yogurt & sugar mixture. Fold in bananas, nuts & vanilla. Pour into prepared loaf pan that has been sprayed with Pam & bake on the rack for 1 hour or until toothpick comes out clean. Enjoy!
****
Best Banana Bread Ever*, By: Ami Burch, December 31, 2014
Ingredients:
¼ cup butter
1 cup sugar
2 eggs
1½ cup mashed bananas
2 cup flour
1 tsp baking soda
Directions:
Preheat Ninja at 350° degrees. Grease loaf pan. Cream butter and sugar. Mix eggs then bananas. Add flour and baking soda. Pour into pan. Place pan on rack in Ninja. Add 4 cups of water to the Ninja for steam baking. Bake for 45 minutes and check with a toothpick. Remove from pan and let cool.
**To substitute Truvia for sugar; use 1/3 cup plus 1 ½ Tbs., or 24 packets, of Truvia.
**Also, recipe actually called for margarine, so the choice is yours.
****
Betty Crocker Triple Berry Muffin Mix*, By: Mary Director
Betty Crocker Triple Berry Muffin Mix (6.5 oz) makes 6 standard muffins.
These are the ones in a bag/package not a box and run about $1 each.
Instructions:
Preheat Ninja on the Oven setting of 375° degrees for 5 minutes. Add 2 cups water, with roasting rack in place.
Muffin Mix:
Stir muffin mix with 1/2 cup water until well moistened.
Add to silicone muffin cups until about 1/2 full.
I then put the muffin cups into the multi-purpose pan and stacked it on the roasting rack.
Bake: 18 minutes.
Remove from Ninja and cool on a rack (still in silicone cups) for about 10 minutes. Then remove from the cups.
**Added comment: No browning at all. Kind of looks like vanilla/white cake. Taste is GREAT and Hal really likes them. Mix comes in a couple of other flavors too. Both muffin photos are after they have baked.
Important: When you go to remove the lid, tip it at the end not in the middle. You don't want water on your baked goods.
****
Bob's Red Mill 10 Grain Bread Mix*, By: Linda Parker, July 19, 2014
I have been searching the last few days to see if there was any information on baking bread in the Ninja. Elaine Corwin and I have been discussing the possibilities and how to approach it. I normally don't eat much bread, so just picked up a package of the Bob's Red Mill 10 Grain bread mix. I followed the instructions on the package. Put the loaf in the Ninja with the pyramid mat in the pot. Cover with a towel over the top. I cooked it for 30 minutes, then removed the towel and let it cook 10 more. I think adding another 5 minutes would be better on the end as the top of the middle was just a bit underdone. Here is a picture of the finished product. I gave my neighbors half and they just raved about it.
**Added comment on rising by: Aurelia Dougan McCollom - You can let the bread rise in a warm environment, like the instructions say. Cover. It probably has a towel over it, (that's the way I did it years ago with a t-towel and yes, it sets right on the bread pan and the towel is right on the bread; or you can try this...... in rising.. put it in your Ninja on the pyramid mat, and then take some aluminum foil and push it into the vent to seal it, and let it rise. Then when you go to bake it, take the aluminum foil out of the vent. Put paper towel across from handle to handle and replace the lid. Bake as directed. The paper towel will absorb the liquid when you take off the lid.
****
Bread Dough Rising Instructions*, By: Paulette Brown Phillips, April 26, 2015
Preheat your Ninja on Slow Cook High for 5 minutes. Turn OFF. Spray insert with cooking spray. Put dough in, and turn dough ball over (greased side up) and put the lid on. Let rise in your warm Ninja until double in size.
****
Breakfast Upside Down Cake*, By: Bonnie Smith, March 20, 2016
Ingredients:
1 package blueberry muffin mix (18.9 ounce)
1 package quick rise yeast
1 can (8 ounces) pineapple slices (I used ½ can of the large tidbits)
1 egg beaten
1/3 cup packed brown sugar
¼ cup butter melted
maraschino cherries, halved
Fresh blueberries-optional
Directions:
Rinse and drain blueberries from muffin mix; set aside. Place muffin mix and yeast in bowl. Drain pineapple, reserving juice in a measuring cup. Set pineapple aside. Add enough water to juice to measure 2/3 cup. Since I used a large can, I didn’t need to add any water and the flavor was great. Pour into a saucepan, heat to 120-130°F. Add to muffin mixture, stir until moistened. Beat in the egg. Cover and let rest for 10 minutes. Now is the time to get your Ninja preheating at 350°F with the rack in the pot.
Combine brown sugar and butter. Pour into the multipurpose pan (that comes with Ninja or similar size) that has been greased. If using pineapple slices cut in half arrange over brown sugar mixture or sprinkle the tidbits around. Tuck the cherries into the pineapple. Spoon half of the batter over the pineapple. Sprinkle with the reserved rinsed blueberries. Spread remaining batter over top. Place pan on the rack. I placed a towel over the top and then put the lid on the Ninja. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Upon removing immediately invert onto a plate. Allow to cool. Garnish with fresh blueberries if desired. We ate it while still warm. Husband loved it!
****
Brownie Muffins, By: Barb Ruiz Rizzio-Meyer
Ingredients:
1 box chocolate cake mix
1 can puréed pumpkin
Directions:
Mix thoroughly. It will get really thick, but it's supposed to be that way. Spoon into muffin pan. Add 2 cups of water to your Ninja pot. Turn your Ninja to the Oven setting of 400° and steam for about 20 minutes. They came out really fudgy! My kids have never figured out that these are made from pumpkin and are actually healthier for them.
This is actually a recipe from Hungry Girl for Yum Yum Brownie Muffins. Couldn't be any easier than this!
****
Bubble-Up Pizza*, By: Kathleen Valentine, November 7, 2014
I have been seeing recipes all over the place for "Bubble-Up Pizza" so I decided to make my own and it is DELICIOUS. This is what I did:
1. Open a can of Pillsbury Grands Biscuits and cut them into 4 pieces each. Place them in a bowl and add a little olive oil--just enough to coat, some Italian seasoning, and about ¼ cup parmesan cheese. Toss and set aside.
2. Cook about ½ pound of Italian sausage and slice them. (I used links but you could use bulk sausage and just brown it.) Chop a medium onion.
3. Place the biscuit pieces in the bottom of the Ninja, spreading them evenly. I let mine set about half an hour before putting them in the pot just to let them absorb the seasoning flavor.
4. Distribute the sausage and onion evenly on top.
5. Add 2/3 jar pasta or pizza sauce. I used Francesco Rinaldi Tomato and Basil.
6. Sprinkle over the sauce 2 cups shredded mozzarella/provolone mixture.
7. Place about 3 oz. of pepperoni on top.
Cover and cook on Slow Cook High for 1½ hours.
Delicious.
****
Cake Mix Banana Bread*, By: LeAnn Gonsalves Nieves, January 6, 2014
Ingredients:
1 box Cake Mix
2 Eggs
3-4 Overripe Bananas
½ to 1 cup chocolate chips, nuts, etc. (optional)
Directions:
Smash bananas in a large bowl.
Add remaining ingredients and mix well.
Spray the multipurpose pan with cooking spray with flour.
Pour into the pan. Turn your Ninja to Oven setting of 350° for 45 minutes
(I put everything in my Ninja blender at once and used the Dough setting)
****
Cake Mix Banana Bread - 2 Versions, By: Beth Pund
I just made a cake mix banana bread! Easiest banana bread you will ever make! So moist! Delicious! Cake Mix Banana Bread Recipe
Ingredients:
1 (18 oz.) pkg. cake mix (yellow, white, or butter pecan)
3 eggs
1/3 cup oil (for Ninja use 2 tablespoons + 1½ tsp of oil)
1 cup mashed bananas (about 3 medium bananas)
1 cup chopped nuts (optional)
Directions:
Preheat Ninja. Set to Oven setting of 350°. Mix all ingredients for 2 minutes. Pour into a greased 5.25 x 9 x 2.75 loaf pan. Pour 4 cups of water into crock. Place rack and loaf pan. Place lid. Check after 35 minutes or so to see if more water is needed. (I suggest adding hot water to keep the Ninja from cooling down to fast.-Aurelia) Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Move loaf pan to trivets to cool. Allow to cool for 10 minutes. Then remove from the pan and allow to cool completely. Makes 1 large loaf.
Here is another version:
Ingredients:
1 white or yellow cake mix
3 bananas
2 eggs
¼ cup water
Directions:
**Beth made the second version.
I used Pillsbury Yellow Cake Mix (Moist Supreme)
Steam baked at 350° for 40-45 minutes. Put 4 cups of water in Ninja and I added a teaspoon of vanilla to the water. I also sprayed the loaf pan with butter pam. It did stick in one place. Maybe next time I will use a little cake mix to coat pan.
****
Cauliflower Bread - Not Breadsticks*, By: Jenny Behr, January 17, 2017
Ingredients:
1 head raw cauliflower, riced
½ cup shredded Mozzarella Cheese
½ cup shaved Parmesan Cheese
1 large egg (I added two more in an attempt to have it bind)
½ tablespoon freshly minced garlic (I used garlic paste)
½ tablespoon freshly chopped basil (I didn't have any)
½ tablespoon freshly chopped Italian flat-leaf parsley (I didn't have any)
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup shredded Mozzarella Cheese
Directions:
While preparing the ingredients, turn the Ninja to 425°F, to heat for 10 minutes.
To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.
In a large bowl, mix the riced cauliflower, Mozzarella cheese, Parmesan cheese, 1 egg (or more), fresh garlic, fresh basil, fresh parsley, salt, and black pepper until combined and holds together. Press mixture into the Ninja. (Original recipe - Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.}
Bake in the preheated Ninja for 10-12 minutes. (Original recipe -Remove from oven and top with ¾ cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'.)
At this point I saw that it was not going to stick together like bread, so I turned it out onto a cookie sheet, topped with mozzarella and put it in the traditional oven until the cheese melted. It tasted delicious using a fork and knife, but it is definitely not bread like.
Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!
****
Cheesy Biscuit Mix*, By: Cherrie Koeppler Christel, February 1, 2016
Ingredients:
1 package Marie Callender’s Cheesy Biscuit Mix, or your favorite brand
Directions:
Follow the instructions on the package for mixing. Put a tablespoon or so into each mini well. Place the rack and the pan on top. Turn the Ninja to the Oven setting of 400°F. Bake for 10 minutes. Sprinkle paprika on each before baking.
**Added comment – They were small and so perfect as a side. I had 2 with a cold pasta salad. They would be good with or just a snack. Next time I'm going to add a small amount of shredded cheese. The silicone pan it fits perfectly in the rack. There are unlimited possibilities. Next something chocolate!
****
Chicken Enchilada Pizza*, By: Carol Stowe
Ingredients:
2 chicken breast cutlets (about 10 oz. total)
10 oz can of mild enchilada sauce
Pillsbury Gluten Free Thin Crust pizza dough
1- 4 oz can of chopped green chiles (mild)
frozen onions
4 oz Kraft shredded Mexican cheese
Greek yogurt and lettuce shreds (optional)
Directions:
This was entirely experimental because I wanted to try pizza in the Ninja and also because I wanted to try chicken enchiladas so I just combined the two recipes.
First I took 2 chicken breast cutlets (about 10 oz. total) and put them on Slow Cook High with a 10 oz can of mild enchilada sauce. I was anticipating this to take 4 hours to cook on high because the recipe I was going off of was 8 hours on low and my chicken was still partially frozen. It was completely cooked and ready to be shredded up after 2 hours.
I took the chicken out and shredded it up with a fork. I put everything in a bowl with all of the sauce leftover from the pot.
I rinsed the pot out a little bit just to get it so I could touch it without burning my hands.
I took a container of Pillsbury Gluten Free Thin Crust pizza dough and spread it out in the bottom of the pan.
I covered this with the chicken and enchilada sauce mixture, 1 4 oz can of chopped green chiles (mild), and some frozen onions.
I then topped the entire thing with 4 oz of Kraft shredded Mexican cheese.
I put it in for 2 hours on Slow Cook Low
It came out really good although it needed to be eaten with a fork. The pizza dough didn't get at all crispy and stayed soft except for on the very edges. I may have needed to set it to bake for a little bit to get the bottom to cook a little more. My results do make me believe that the pizza thing will be possible with a little tweaking using gluten free dough.
I served it with some plain Greek yogurt and lettuce shreds.
****
Chili-Cheese Corn Muffins (Best Thing Yet), By: Kathleen Valentine
1 pkg. Jiffy Corn Mix,
egg
1/3 cup milk
1 tsp chili powder
1/3 cup shredded cheddar cheese
1-2 Tbs. chopped jalapenos (to taste)
Combine Jiffy Corn Mix, egg, milk, chili powder, shredded cheddar cheese, and chopped jalapenos (to taste) In the Ninja for 25 minutes. at 350° Killer!!!
****
Chocolate Banana Bread, By: Kathleen Valentine, May 29, 2014
I just made this in the Ninja with a few modifications. I cut the recipe in half and used yogurt instead of sour cream. I only used ¼ cup butter, plus I added ½ cup chopped hazelnuts. I steam baked in the pan on a rack for 25 minutes at 350°. It is delicious!!!
Ingredients:
¼ cup butter, softened
½ cup chopped hazelnuts, optional
1 cup white sugar
2 eggs
3 bananas, mashed
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking soda
1/8 cup unsweetened cocoa powder
½ cup yogurt
½ cup semisweet chocolate chips
Directions:
Place 2 cups of water in your Ninja pot. Place the pan on the rack and insert into the Ninja. Place the lid. Turn to Oven setting of 350° and steam bake for 25. It is delicious!!!
****
Ciabatta Bread*, By: Diane French, February 14, 2017
Ingredients:
3 cups bread flour
¼ teaspoon active yeast
1 teaspoon salt
1½ cups warm tap water
Directions:
Add flour to bowl. Make a well. Add the other 3 ingredients mix together. Put cling film over the top of the bowl. Let it rest for 3 hours.
Knead very lightly about 10-12 times.
Line the bread pan with parchment paper. Add the dough mix. Cover with a towel. Let it rest for 35 minutes.
Turn the Ninja to the Oven setting of 425°F. Place the rack in the Ninja. Place the bread pan. It baked about 60 minutes. (I finished off in a regular oven to brown).
*Also, but not necessary I kept adding ice to the bottom of the Ninja pot to steam the bread. A tip from British Chef Loraine Pascale.
****
Chocolate Chip Banana*, By: Jenn Mueller Venerable
I "Ninjafied" my favorite banana bread recipe and it appears to have worked. Enjoy!
Ingredients:
2/3 cup softened butter
2 eggs
½ cup sugar
1 tsp vanilla
Cream together the above ingredients in a large bowl.
Add:
1 tsp baking soda
¾ tsp salt
2 cup flour - I used 1 cup white, 1 cup wheat
½ tsp cinnamon
Beat with electric mixer until well blended. Mixture will be very thick.
Add:
1 cup vanilla yogurt
2 mashed bananas
1 cup chocolate chips
Pour into Ninja pan, floured and greased and set on top of wire rack. Turn your ninja to the Oven setting of 350° for 45-50 minutes. Place 4 cups of water into the pot and steam bake. I checked at 45 minutes and it appeared done, but did 5 extra for good measure.
****
Chocolate Chip Swirl – “Pillsbury Quick Bread”*, By: Claudia C. Davis, July 20, 2016
This was simply incredible. The texture and taste was a cross between the texture of bread and a cake, almost like a coffee cake in texture. It was very good. I will be buying this again. I don’t think it would have come out as moist if I made it in a regular large oven. The reason I say this is because the small amount of condensation from the moisture in the bread/cake seemed to rise up to the glass cover and then dropped down to the cake. It was very little BUT enough to make it a moist cake; this would not have happened in a regular large oven. YOU GUYS MUST TRY THIS. The strip of chocolate in the middle of this cake (included in the box) made it so tasty and it was so moist in that strip as well. (I also added extra chocolate chips to the middle).
Ingredients:
Chocolate Chip Swirl – “Pillsbury Quick Bread” – or flavor of your choice
Directions:
Follow the mixing and baking instructions as stated on the box. Pour into the Ninja multipurpose pan. Place the rack and the pan. This is a dry bake; do not add water for steam. Turn to the Oven setting as stated. Bake 50-55 minutes.
****
Cinnamon Roll Casserole*, By: Trynia Gates, July 15, 2015
Made this tonight and turned out great in the Ninja! Cinnamon roll casserole.
Ingredients:
2 tubes refrigerated cinnamon rolls - (any flavore/brand you like)
3 eggs
½ cup heavy whipping cream
2 tablespoons maple syrup
2 teaspoons vanilla
1 teaspoon cinnamon
Directions:
Whisk all ingredients together except cinnamon rolls. Spray inside of your Ninja with cooking spray. Cut cinnamon rolls into quarters and place one can in the pot. Pour whisked ingredients over quartered cinnamon rolls then place the second can over poured mixture. Turn your Ninja to Stove Top Low for about 1 hour, or until cooked through. Turn off and pour icing that comes with the cinnamon rolls over the top.
****
Cinnamon Swirl Quick Bread (From A Box)*, By: Cheryl Bailey Francis
Cinnamon Swirl Quick Bread (from a box). (Baker's Corner and it came from Aldi Foods.) I used 1/2 the oil required and added 4 cups of water to the Ninja. I set the bread pan on the roasting rack and baked according to instructions on the box. I did put a paper towel over the Ninja and then put the lid on top of that.
****
Cocoa-Coconut Muffins*, By: Kathleen Valentine
Another of my endless muffin creations:
Stir together:
1 ½ cup Bisquick
½ cup coconut flour
1/3 cup coconut palm sugar (or regular sugar if you prefer)
¼ cup organic cocoa powder (unsweetened--could use Hershey's cocoa powder instead)
Add:
1¼ cup all natural apple sauce
1 egg
1 tablespoon coconut oil
Stir together and use a tablespoon or 2 of plain yogurt as needed to make it stir-able.
Add:
¼ -1/3 cup each unsweetened coconut flakes, toasted coconut, organic carob chips
Spoon into muffin cups sprayed with Pam.
Add 2 cups of water to your Ninja pot. Turn your Ninja to 350° and steam bake for 25 minutes. While muffins are still, hot sprinkle on some mini-carob chips.
These have a wonderful chocolaty-flavor but are not "fudgy" and, thanks to the carob and coconut palm sugar, have a lower glycemic index.
****
Coconut Squash Muffins, By: Kathleen Valentine, November 6, 2014
Ingredients:
Duncan Hines Spice Cake Mix
butternut squash (about 1 cup)
1 cup of unsweetened Greek yogurt
1 cup toasted coconut
bakers spray
Directions:
Cut the squash in half, length-wise, scoop out the seeds, and put it face down on the wire rack. Dry baked it at 350° for 45 minutes. Depending on the size, you will probably only use ½ of the squash, which lets you eat the other half.
Scoop the pulp out of a butternut squash (about 1 cup) and mash with 1 cup of unsweetened Greek yogurt. Add 1 cup toasted coconut. Stir in a spice cake mix. No oil, no eggs. Divide into silicone cupcake cups that have been sprayed with bakers spray. Add 2 cups of water to the pot. Place your rack in the Ninja. Steam bake at 350°F for 30 minutes.
I made 6 muffins, but have enough batter left to make 2 more.
Delicious and the yogurt cuts the sweetness of the cake so it is very pleasant.
****
Cornbread*, By: Becky Grissom-Bromley, August 5, 2018
Ingredients:
1 cup corn meal
1 cup flour
1/3 cup sugar
1 tsp. salt
4 tsp. baking powder
2 eggs
¼ cup melted butter
1 cup milk
Directions:
Mix the ingredients and pour into a loaf pan. Place the rack in the Ninja. Add the loaf pan. Turn to the Oven setting and bake at 425°F. for 25 to 30 minutes.
Baked in loaf pan on top of wire rack
* The bottom and the sides browned beautifully the top never browned but the inside was completely cooked for 30 minutes on 425°F.
****
Cornbread Dressing, By: Gael O'Brien
Shredded cooked chicken (I use boneless chicken breast, that I cooked in celery, n onions and a little poultry seasoning. You can also use turkey)
Ingredients:
6 cups cornbread, crumbled
8 slices day old bread
4 eggs
1 medium onion, chopped
½ cup celery, chopped
1½ tablespoons sage
1½ tablespoons poultry seasoning
½ teaspoon black pepper
2 (10½ ounce) cans cream of chicken soup
2 (10½ ounce) cans chicken broth or 2 (10 ½ ounce) cans turkey broth
1/4 cup butter
salt to taste, if needed
Directions:
Lay your bread out on the counter the night before you prepare the dressing so that it will dry.
Crumble the breads.
Add all other ingredients except butter. Adjust seasonings to taste.
Pour into the Ninja pot that was sprayed with PAM. Dot with butter.
Cover and cook on Slow Cook High for 2 hours or Slow Cook Low for 4 hours.
****
Cranberry Fruit Nut Bread*, By: Bonnie J Adroved, January 7, 2017
Ingredients:
1 cup fresh or frozen cranberries, coarsely chopped
½ cup chopped nuts
1 Tbs. grated orange peel
2 cups flour
1 cup sugar
1½ tsp baking powder
1 tsp salt
½ tsp baking soda
2 Tbs. shortening
¾ cups orange juice
1 egg well beaten
Directions:
Turn the Ninja to 350°F to begin preheating while preparing your ingredients. You are dry baking this bread.
Add dry ingredients to a large bowl and whisk together.
Add wet ingredients to the dry ingredients and mix well.
Fold in fruit and nuts.
Grease well a loaf pan.
Spoon dough into the loaf pan. Place onto the rack of the Ninja. Depending on the type of material your baking dish is made of it takes approximately 1 to 1½ hour to bake. Test after 1 hour and every 10 minutes after.
****
Cranberry-Orange Scones, By: Sheila Ann Cowgill, June 16, 2014
Ingredients:
3 cups all purpose flour
1/3 cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon grated orange peel
¾ cup (1½ sticks) chilled unsalted butter, cut into ½ -inch pieces
¾ cup dried cranberries
1 cup chilled buttermilk
Pam
Directions:
While assembling ingredients, turn your Ninja to 400°F. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Spray your baking pan with Pam. Transfer wedges, spacing 2 inches apart. Add 1 cup of water per 10 minutes of cooking time. (3 cups). Place the rack, and add your pan. Place the lid on cooker. Let stand on baking sheet 10 minutes. Serve scones warm, or at room temperature.
**Added comment by: Aurelia Dougan McCollom – The actual recipe calls for the amount of butter listed in the recipe. It was not decreased by the submitter, for steam baking. Follow the amounts given.
****
Crescent Pizza
Ingredients:
Crescent rolls
Pizza sauce
Pepperoni
Shredded cheese
Directions:
Take the crescent rolls and layer them inside a cup cake pan. Then pour in about a tablespoon of traditional Ragu sauce. Place pepperoni slices then 1/2 teaspoon of Ragu sauce. Drizzle cheese on top. Turn your Ninja to Oven setting of 350° and bake for 35 minutes.
****
Crock’n Pizza*, By: Michelle Nastovski Reiber, July 10, 2014
Ingredients:
1 can refrigerated pizza dough
1-2 cups pizza sauce
1-2 cups shredded mozzarella cheese
We like to use Canadian bacon, onion, bell pepper, pineapple... whatever the kiddos choose :)
Directions:
Step One
Spray your Ninja with cooking spray. Unroll the crust dough and place on the bottom of the pot and let it come up on the sides about an inch.
Step Two
Add the desired amount of pizza sauce on top of the dough and add the rest of the toppings you choose.
Step Three
Turn your Ninja to Slow Cook High for about 2 1/2 hours (the sides of the pizza will pull away from your Ninja and begin turning brown) then uncover and let cool for about 20-30 minutes.
Step Four
****
Date Nut Loaf*, By: Sandra Autry Campbell, February 17, 2015 – Ninja Recipe Book
Ingredients:
Cooking spray
2 cups plus 1 tablespoon all-purpose flour
1 cup chopped dried pitted dates
½ cup orange juice
½ teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2/3 cup chopped pecans
2 tablespoons butter, softened
2/3 cup packed brown sugar
1 large egg
Directions:
1. Spray 9x5 loaf pan with cooking spray and coat with 1 tablespoon flour. Stir dates, orange juice, and vanilla extract in bowl.
2. Stir 2 cups flour, baking powder, cinnamon, baking soda, and salt in bowl and add pecans.
3. Beat butter, brown sugar, and egg in bowl with electric mixer until creamy. Stir in date mixture. Gradually add flour mixture, stirring well after each addition. Spoon into loaf pan.
4. Pour 2 cups water into pot. Place rack into pot and place loaf pan on rack. Set Oven to 350°F, and bake for 35 minutes. Cover and cook or until a toothpick inserted in center comes out clean.
5. Remove pan from pot and let cool on rack for 5 minutes. Remove loaf from pan and let cool completely.
Ninja Serving Tip:
For Cream Cheese Icing: Beat ½ of an 8-ounce package of softened cream cheese, ¼ cup softened butter and ½ teaspoon vanilla extract in a bowl with electric mixer until creamy. Gradually add 2½ cups of confectioners’ sugar and beat until smooth.
****
Deep Dish Pizza – Using Rhodes Frozen Bread Dough*, By Aurelia Dougan McCollom, January 17, 2016
Ingredients:
1 frozen Rhodes bread dough – it comes in a package of 3
1- 14 oz jar pizza sauce – your choice
8 oz. sausage – or meat of your choice – (or go all veggies)
Seasonings of choice – fennel, pizza spice, etc., (optional)
¼ cup green pepper, chopped small
¼ cup onion, chopped small
3 fresh mushrooms, sliced
2 cups pizza cheese
Olive oil
Directions:
Follow instructions on the bag for the rising of the bread dough. Mine took 5 hours. (I wasn’t in a hurry to eat). (If I had put it in the small bedroom it would have taken probably 4 hours. There is a space heater in there and it is warm).
When ready, I actually used the bottom of one of my Ninja pots. Put a little olive oil on the bottom and use a paper towel to lightly coat the bottom and part of the side. Put the dough on the pot and stretch with your fingers around the bottom and down the side to form the crust. You can easily remove the stretched dough and place it in your lightly oiled Ninja pot. When you get the desired crust on all sides, cover with some cheese. (The cheese will keep the dough from becoming soggy). Add some sauce and spread. Next add your toppings and seasonings. Sprinkle them on evenly across the pizza. Top with a little more sauce if desired. Finish off with more cheese on all.
Turn the Ninja to Slow Cook High for 1 hour and 30 minutes. It had a nice brown and dough was fully cooked.
Taking the pizza out: It was relatively easy! Take the pot out of the Ninja. Place on the red rack or another heat protective pad on your counter. With the pot level, slip a spatula under the pizza half way. Using protection on the Ninja pot, tip just a little. The pizza will slide out fully intact and no slippage of ingredients.
You must try!! You won’t be disappointed!
**Added comment – Since this was a 1st time for me using the frozen bread dough as a crust, I didn’t realize how much it would rise. I am going to let the bread rise, but when it comes to forming the dough, I am going to try cutting it in half before I form the crust, to see how much coverage I will get. (You can always pinch in more dough). Cooking time will be the same, I am sure.
****
Deep'ish' Dish Pizza*, By: Madeline DiDonato
Deep'ish' dish pizza. Pillsbury wheat pizza dough, tomato sauce, sliced meatballs, shredded mozzarella. Turn your Ninja to the Oven setting of 350° for approx 13 minutes. Keep close watch on bottom.
****
Dressing, By: Connie Mills, November 24, 2016
Living in a motor home, recipes get modified for lack of counter space.
Ingredients:
1 lb reduced fat Jimmy Dean sausage
½ cup of celery, chopped
2 boxes of Stove Top Stuffing - the required water; but I used half of the butter it called for
craisins (reduced sugar) – amount determined by your taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage. Drained off the excess fat. Add the celery, Stove Top Stuffing, water, butter, and craisins. Stir. Cook according to the box on Stove Top High until water is near boiling. Reduce the heat to Stove Top Low. Place paper towels under the lid to absorb any condensation & put the lid on. Stir occasionally to prevent burning. Perfect. My husband said it was as good as his when he made his own bread cubes & it sure beat having bread drying on all the counter tops!
****
Dressing, Slow Cooker, By: Terry L Simmons
Ingredients:
1½ lb ground turkey
1½ cups each celery and diced onion
8 oz sliced mushrooms
3 cups seasoned bread crumbs
1 1/3 cups chicken or turkey broth
4 to 6 tablespoons butter
Directions:
I just made my slow cooker dressing in the Ninja and it came out great. I don't use sausage, but I do use ground turkey. Brown the turkey on Stove Top High. After cooking the meat, throw in the vegetables and mushrooms; cover with the breadcrumbs; and pour the broth over top. Then add about 4 to 6 tablespoons butter (cut up in pats/slices and just lay them on top). Cover and set to Slow cook Low for 3 hours. Stir occasionally - unless you like your dressing browned. This was my first use, by the way and I'm VERY happy how it turned out.
****
Easy Crusty Bread*, By: Bonnie Smith, August 29, 2016
Ingredients:
3 cup flour (plus extra)
1 1/3 cup warm water
1 tablespoon honey
1¼ teaspoon yeast
1 teaspoon salt
Directions:
Mix honey and water. Stir flour and yeast together. Add water mixture to flour mixture. Add salt. Mix with a spoon. Sprinkle flour on top, cover with plastic wrap and let rise in warm place for about an hour.
Preheat the Ninja at 425°F. Sprinkle dough with flour. Shape into 3 small loaves and place one at a time on the Ninja rack covered with nonstick foil that has been sprinkled with flour. Bake at 425°F for 20 minutes. Reduce heat to 325°F and bake an additional 20 plus minutes. It did take a long time to bake and it never got crusty brown on top. Very tasty.
*Original directions say to bake at 430°F in box oven for 15-20 minutes, reduce heat to 320°F cook 10 minutes more.
****
Easy 4 Ingredient Pull Apart Bread*, By: Allana Alla Robinson, January 2, 2016
Ingredients:
8oz - 2% Velveeta cheese (more/less for bigger/smaller loafs with more/less gaps)
1-2 cups cheddar cheese (enough to cover loaf)
8 oz house Italian Dressing (more/less depending on size of loaf)
Loaf of sour dough bread
Prep:
Cut loaf of bread length wise then horizontally to create box-like gaps --- do not cut all the way - stop with about an inch to go
Cut Velveeta cheese into cubes and then put them into the gaps.
Recipe:
1) Place loaf of bread with Velveeta cheese on the pyramid mat then cover it with Italian Dressing. Lastly, top off with cheddar cheese.
2) Set the Ninja to the Oven setting of 375°F and bake for 20 minutes or until cheddar cheese melts.
Serving:
Let it cool down until it turns warm then pull apart & enjoy! (You can also take a fork & knife to it if the bottom crust is too stubborn).
****
English Muffin Mini Pizzas*, By: Patrick Priest
This is probably really silly to post but after watching the Wahlburgers episode about how they get by on inexpensive meals for 9 children, I decided to try one out. Welcome to the English muffin mini pizzas.
Turn your Ninja to the Oven setting of 400° and bake for 10 minutes. My "pizza" had the mini pepperonis, sautéed green pepper, mozzarella and cheese. The oven made the English muffin crunchy - it was quite good. I think I will try Pita shells next.
After seeing the recipes - I am not sure if there are any true limits with the exception of deep frying.
****
Extreme Banana Bread, By: Brian M Almashie
A great thing to make for those lazy weekend mornings. Goes great with coffee. You'll be VERY popular if you serve it as a starter at your next brunch gathering. Or, top it with banana ice cream for an unforgettable dessert. Best served warm.
Ingredients:
½ Stick Unsalted Butter (Room Temperature)
1 Large Egg (Room Temperature)
1/8 cup Granulated Sugar
¼ cup Light Brown Sugar (or Honey)
¼ cup Greek Yogurt (or Sour Cream)
1 Shot Liquid Espresso (or 1 T Instant Coffee) - Optional
1 tsp Pure Vanilla Bean Extract or Vanilla Bean Paste
1 Large Ripe Banana
1 cup All Purpose Flour (or White Whole Wheat Flour)
½ tsp Cinnamon
1 tsp Baking Soda
½ tsp Baking Powder
¼ tsp Salt
½ cup Chocolate Chips (I used a mix of White and Semi Sweet)
¼ cup Walnuts
TOPPING: Quick Oats, Chocolate Chips and Walnuts
Preheat Ninja (see below for water). Beat first 8 ingredients together. Stir in the remaining ingredients. Pour in the utility/baking pan and sprinkle oats and other topping ingredients on top.
Steam Bake at 350° for 40-45 minutes in pan on rack with 5 cups water in pot.
Tip: If you like Cream Cheese, add ½ bar (chilled and cut in pieces) after adding the dry ingredients. For a mild coconut flavor, try steam baking with coconut water.
****
Fat-Free Pumpkin-Spice Muffins*, By: Kathleen Valentine
Ingredients:
Duncan Hines Spice Cake mix
15 oz can Libby's Pumpkin
1 cup of raisins--no oil, no eggs
Directions:
Amazing, easy, fat-free pumpkin-spice muffins made in my Ninja. Just mix together a Duncan Hines Spice Cake mix and a can of Libby's Pumpkin. I added about a cup of raisins--no oil, no eggs. Spoon into muffin cups sprayed with Pam and put on the steamer rack. Steam at 350° for 25 minutes. So moist you wouldn't believe it!!!
**Added comment by Kathleen Valentine** I added about 2 Tbs. of milk because it was a little to thick.
****
Filipino Steamed Rice Cakes-Using Bisquick Mix, By: Jessica Conol
Ingredients:
2 1/3 cup Bisquick
¾ cup white sugar
1 cup whole milk
3 large eggs
Directions:
Blend together pancake mix and sugar.
Slowly add milk and beat in eggs. Blend well.
Line muffin pans with cupcake liners or muffin cups.
Pour batter half way up each lined muffin cup.
Place muffin pans on the wire rack inside the Ninja with 2-3 cups of water
Cover Ninja and turn to Oven setting of 350° and steam bake for 20 minutes or until done.
** Puto is a traditional Filipino rice cake steamed to soft perfection. Below Filipino recipe uses Bisquick mix instead of rice, but the results are still addictively delicious! Masarap pa rin!**
****
Fleischmann’s Simply Homemade Italian Herb Bread Mix*, By: Cathy Doles-Flanagan, September 3, 2014
Follow the instructions on the box. Put the bread dough into your baking insert pan and place on the rack. Turn your Ninja to Oven setting of 400°for 25 minutes, (yes I used the "button" ladies). Delicious.
****
Flour Tortillas – Warming, By: Kathleen Sanden, August 20, 2014 - Cross Posted in Helpful Hints
This is almost too simple to post! Tonight I was making tacos in the Ninja. When I was at the point of just simmering the meat mixture for 10 minutes I decided to warm the flour tortillas. I inverted the rack and fanned out the tortillas on the top of the rack and closed the Ninja lid. After 10 minutes I removed the top carefully so the condensation didn't get on the tortillas and they were perfectly warm and soft. I thought it would work well for those of you using your Ninja on the road.
****
Focaccia with Dill and Chives, By: Kathleen Valentine
I used frozen bread. I rubbed it all over with olive oil and then rolled it in dried chives and dill weed until it was well-coated. I lined the Ninja with parchment and put the herb-coated frozen loaf on it and let it sit overnight. The next morning it had risen to nearly fill the pot! I just turned the Ninja to Slow Cook Highfor 2 hours. After 90 minutes I flipped it over and it flattened out quite a bit. Let it cook the rest of the time and it was DELICIOUS. Crunchy crust and delicious chive-dill favor.
****
Focaccia with Rosemary and Olive Oil *, By: Kathleen Valentine
Frozen Bread Dough + Crockpot = Amazing!
I've been blogging a lot about my experiments with my new Ninja 3-in-1 Cooking System and, naturally, I spend way too much time online looking for ideas. On Pinterest (which is highly addictive) I kept seeing recipes for crock pot bread so I got a bright idea. This could not be easier.
What you need is:
Ingredients:
1- 1 lb. loaf of frozen bread dough (they come in bags of 5 loaves)
1/4 cup olive oil
1/4 cup rosemary needles
1 gallon sized zipper bag
2 sheets baking parchment or wax paper
Directions:
There are lots of recipes for the dough but, since I had the frozen dough anyway, it seemed like a logical choice. So, before I went to bed last night I took a zipper lock kitchen bag and put inside a loaf of the frozen bread (still frozen) plus the olive oil and the rosemary. I zipped it shut and massaged it until the bread was coated in oil and rosemary, then put it in a bowl and went to bed.
This morning the bread had risen so high that it stretched the bag to its limits. All I did was line the crock pot with 2 large sheets of wax paper (you are supposed to use parchment but I didn't have any so I took a chance on the wax paper and it was fine.) I dumped the contents of the bag onto the wax paper and spread the rosemary around with my fingers. Put the lid on and turn the Ninja to Slow Cook High for 2 hours.
After 90 mins. I checked it and the bottom was a gorgeous golden brown so, using the wax paper to turn it, I flipped it over, put the lid back on and let it cook for 30 minutes more.
It was steaming hot but I sliced the end off because I couldn't wait to taste it. It is delicious--really great rosemary flavor.
I'm going to try it again soon using sliced garlic and shallots instead of the rosemary. The crust is crunchy and the inside is so tender! And it could not be easier to make.
**Added comments** By: Frana Schulte
I just made the lightest, fluffiest bread using the recipe for rosemary olive oil bread by Kathleen Valentine. I changed the spices to Tastefully Simple Spinach and Herb mix plus a little garlic salt with olive oil. I have a hard time controlling myself around freshly baked bread so I can't make this very often.
****
Frozen Bread Dough Instructions*, By: Paulette Brown Phillips, April 26, 2015
Soup, stew, salad or CHILI in a bread bowl!
Place a loaf of frozen bread dough in a greased bread pan. Place 2 cups of water in the pot. Place your rack and the bread pan. Turn your Ninja to the Oven setting of 250°F. If you feel it is too humid, turn your unit to Buffet/Warm setting. The frozen dough will thaw in about 30 minutes. Cut it into four equal pieces. Roll out to be about 8 inches. Shape over greased oven-safe bowls and place on a cookie sheet. (I used Corelle bowls I bought just for this purpose.) Cover and let rise 1 hour. Using your regular oven, bake at 350°F for 30 minutes. When browned, remove and fill with your soup, stew or chili that you have prepared in your Ninja.
****
Fruit and Nut Bread*, By: Kathleen Valentine Combine:
Ingredients:
1 1/3 cup baking mix (I used low carb but you can use Bisquick)
1 cup chunky applesauce
1 egg
1/3 cup sugar (I use coconut palm sugar)
1/4 cup oil (I used coconut oil)
1 tablespoon cinnamon
1/3 cup each raisins, dried cranberries, finely chopped pecans, toasted coconut
Directions:
Stir together adding a little milk as needed to make it moist. I used about 1/4 cup.
Spoon into small tea bread pans sprayed with cooking spray (two of them fit nicely on the rack.) Steam bake at 350°for 25 minutes or until toothpick comes out clean.
Unbelievably moist and light.
****
Grand Biscuits*, By: Mandi Sue, December 28, 2014
**Amounts were not given in this recipe. – Aurelia
When I make Monkey bread, I use ½ cup butter, so I suggest that amount or you can increase or decrease to your taste. - Aurelia
Spray your multipurpose pan with Pam. Add melted butter. Sprinkle walnuts, and cinnamon sugar. Place biscuits on top. Add 3 cups of water to the pot. Place your rack and pan. Turn your Ninja to 400° and bake for 20 minutes. Test for doneness. (I use a cake tester – Aurelia)
When done… Invert to a plate and drizzle more butter if desired.. All of the wonderful gooey stuff will be on top.
This is Mandi’s directions: Baked some Grand biscuits in the Ninja at 400° for 20 minutes on top of sugar, butter, cinnamon and walnuts. Can I get an amen? Lol. I need a New Year's resolution. They were yummy. I did drizzle with a little more melted butter, sugar and cinnamon to take it up a notch.
Mandi Sue Hi Aurelia. I used steam. I added the nut mixture first and baked like an upside down cake.
****
Grilled Cheese Hot Dog*, By: Michele Austin, May 4, 2016
Tonight we are having grilled cheese hot dogs. I took hot dogs and sliced in half, but not cut through.
Turn the Ninja to Stove Top High and grill the hot dogs on both sides. A sauce was made of mustard, pickle relish and ketchup. Butter the bread and put down hot dogs, using 1 full dog and ½ of another for 3 pieces is plenty, but you can use 2 full hot dogs if desired. Add the sauce and cheese. Top with the top buttered bread. Grill on both sides until golden brown. Yumm-o. This would even be good for leftover hotdogs.
****
Grilled Cheese Pepperoni Pizza Sandwich*, By: Aurelia Dougan McCollom, August 27, 2013
FOUND THIS ON THE WALL!! Totally easy to fix in the Ninja!!
Ingredients:
4 slices bread
butter
4 slices mozzarella
pepperoni (cut in half or mini)
Italian seasoning or basil
Parmesan cheese (optional)
pizza sauce (for dipping)
Directions:
Turn your Ninja to Stove Top High. Butter each piece of bread on one side. Place a piece of bread butter side down in the pot. Add one slice of cheese and a small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis; (about 8 -10 whole regular pepperonis per sandwich). If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown, flip over carefully. Once both sides are brown remove from the pot. Cut and serve with pizza sauce if desired.
Makes 2 Sandwiches
****
Grilled Cheese Sandwiches*, By: Aurelia Dougan McCollom
Stove Top Medium/High. Prepare your sandwich as you would normally. Toast on both sides. Simple easy and really yummy!
****
Grilled Hard Roll for Hamburgers*, By: Brenda Dubay Sartori, April 27, 2014
Perfectly grilled toasted hard roll for my burger. All on Stove Top High. Golden!
****
Ham and Cheese Garlic Bread Thingy*, By: Carrie Montgomery
(Pagnotta is typical of central Italy, a rustic peasant loaf with a hard, deep brown crust and a soft center. In Northern Italy, this bread is made into small round rolls. These make wonderful soup bowls. They can also be used for dips and spreads. This dough can also be used to make pizza crusts, or focaccia. Recipe from Kathy Lehr, "Soup in a Bread Bowl", Cooks Wares, March 2010)
2 loaves of bread
4 eggs
3 tomatoes
500 g of ham = 1 lb
150 g of cheese = 6 oz – (old cheddar & mozzarella)
100 g of butter = 7 Tbs – (garlic butter)
150 g of milk = 2/3 cup
salt and pepper
green onion, chopped
Directions:
I sprayed the pot with oil. Sliced a Pagnotta loaf, buttered each slice on one side with garlic butter, and placed it in a ring in the pot. Add a slice of ham and tomato between each piece of bread. Add chopped green onion over all. Poured egg/milk/salt/pepper mix over the bread and topped with old cheddar and mozzarella. I started cooking it at 325° and turned it down to 300°. It took about 20 minutes. I just tasted it and turned it back on at 325° for a bit. The egg was cooked but I wanted the bread to dry up a little more. It is delicious though.
**added comment** By: Carrie Montgomery - We finished it off right away. Everyone loved it. Personally I found the bread a bit soggy so will try tweaking it a bit next time. And I won't add salt to the eggs. There was enough salt with the ham and cheese.
****
Homemade Biscuits Baked in the Ninja on A Semi Truck*, By: Melissa Cooper, June 7, 2015 – Cross Posted in Gluten Free
Ingredients:
4 cups gluten free flour
¼ cup lard or shortening
1½ Tablespoon baking powder
Pinch of salt
1 cup milk
Directions:
Mix and form biscuits. Or roll out on flour cutting board.
Place formed biscuits in well oiled pan. Plug the vent with aluminum foil, or cork, etc. Place your Pyramid mat or the red silicone rack inside your Ninja. Place the biscuits. Turn your Ninja to 425°F bake for 25 minutes or until done. The tops will not be brown. To get them to brown. Remove the pan and the rack. Place a piece of aluminum foil on the bottom of ninja, flip biscuits on their tops and cook for a few minutes. Not long, you just want them a little brown, so be sure to watch them carefully.
** Added comment by Melissa - If using biscuit mix, use 4 cups mix, and 1 cup milk. Mix and follow as above.
Omit the lard & salt.
****
Homestyle Cornbread Stuffing, By: Jennifer Gotshall Smith, November 30, 2014
Ingredients:
8½ ounce package of cornbread mix-(Jiffy type) (plus ingredients to make it)
8 slices of day-old bread, torn
4 eggs, beaten
1 onion, chopped
¼ cup of celery, chopped
2 (10.75 ounces each) cans of cream of chicken soup (I used Campbell’s Cream of Chicken w/Herbs)
2 (14½ ounces each) cans of chicken broth
1½ tablespoons of dried sage
1 teaspoon of salt
¼ teaspoon of pepper
2 tablespoons of butter, sliced
Directions:
Prepare the cornbread according to package directions. Cool and crumble. Mix together all other ingredients except the butter in a large bowl. Pour into your Ninja that has been slightly greased. Dot with the butter. Cover and cook on Slow Cook Low for 4 hours or on Slow Cook High for 2 hours. Turn to Buffet to keep warm. Serves 16.
****
Honey Sweet Cornbread*, By: Bonnie Smith, February 26, 2018
Ingredients: (Separated by Directions)
1 2/3 cup flour
¾ cup cornmeal
1 tablespoon baking powder
1 ¼ teaspoon salt
Mix and set aside:
¼ cup melted butter (or dry baking ½ cup)
¾ cup sugar (I would suggest using less unless you really want sweet)
Combine in a large bowl:
½ cup honey (if not big honey fan use less)
2 eggs
1 2/3 cup milk
Directions:
Mix the butter and sugar. Stir in honey, eggs and milk. Combine flour, cornmeal, baking powder and salt. Add to wet mixture. Stir well. Spray the Ninja multipurpose pan with nonstick spray or lightly oil. Add mixture to the multipurpose pan.
Add 4 cups water to Ninja pot. Place the rack. Place the pan. Turn the Ninja to Steam bake temperature of 325°F, for 40 minutes. If toothpick comes out clean it is done.
If you choose to use the dry bake, do not add water. Turn the Ninja to the Oven temperature of 325°F, and bake for 50-60 minutes or till test done.
*The original recipe calls to cream butter and sugar. I didn’t feel like doing it so tried it this way.
****
Honey Whole Wheat Bread*, By: Novella Sterling Smith, August 3, 2014
Ingredients:
2/3 cup powdered milk
1/1/3 cup warm water
2 Tbs. Canola oil
¼ cup honey or brown sugar
¾ tsp salt
1 package Active dry yeast
2½ cups whole wheat flour
1½ cups white flour
Directions:
In a large bowl: mix water and powdered milk together. Stir in yeast and let sit 5 minutes. Mix yeast with honey, oil, salt and one half of the flours with an electric mixer for 2 minutes. Add remaining flour and mix again until well blended. Place dough in a greased loaf pan and cover with greased aluminum foil. Let rest 5 minutes. Place the rack in your Ninja. Set the pan. Turn your Ninja to Slow Cook High and bake 2 ½-3 hours. Remove pan and serve warm. Enjoy!
****
Hot Dog Sandwiches*, By: Cheryl Koehler & Kathleen Walter, January 10, 2015
Simple dinner. ..hot dog sandwiches with mayonnaise, American cheese and pepper jack cheese.
Slice lengthwise and grill the hot dogs on Stove Top High. Add mayonnaise and American cheese to one slice of bread. Add split hot dogs. Top with Pepper Jack cheese and add mayonnaise to top slice. Butter bread and grill on Stove Top High until golden. Turn and grill opposite side.
Kathleen Walter I would make these for my boys. Grilled cheese with cut in half and lengthwise hot dogs. You can use any cheese.
****
Inside Out Grilled Cheese*, By: Sue McFall
O.k. ladies and gentlemen, I made my second meal in the Ninja tonight. I couldn't find the grilled cheese recipe, so I looked it up on you tube and saw the one called inside out grilled cheese.
Add 1 Tbs. butter in the Ninja instead of buttering the bread, and it soaks it up. Cook each side on Stove Top High heat for 1 minute. Lower heat to Stove Top Medium and sprinkle grated cheese of your choice on top of the outer side of the sandwich. Add more butter to the pot, and quickly flip the sandwich. While cooking for 2 minutes on the first side, be sprinkling some cheese to the remaining side. Then flip it over and cook the remaining side for 2 minutes, and Wala! Your done and the butter and cheese and simply wipe out. It did make it taste extra good melting the butter instead of buttering bread. Adding cheese to the top gave it an extra crunch.
****
Jalapeno Cornbread Muffins*, By: Cynthia Dobbs, July 26, 2015
Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted
½ cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
¼ cup shredded cheddar cheese
Directions:
Turn your Ninja to 375°F. Lightly coat a 6-cup muffin tin with nonstick spray; set aside.
In a large bowl, combine flour, cornmeal, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine.
Scoop the batter evenly into the muffin tin. Place the muffin pan into the Ninja on the wire rack and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.
It makes 12 muffins.
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Jiffy Corn Bread*, By: Aurelia Dougan McCollom
Ingredients:
Jiffy cornbread muffin mix, (1 box requires:)
1 egg
1/3 cup milk
Directions:
Preheat Ninja, 400°, adding 3 cups of water. Place lid. (I always add extra water.) Mix ingredients and let sit 3-4 minutes. Re-stir. Pour into multi-purpose pan, sprayed with Pam. Place pan on rack and set time for 20 minutes. Place lid. Cooking time is 1 cup of water for every 10 minutes.
****
Lemon Bread*, By: Diana Heemstra, September 24, 2015
Recipe adjusted for ½ loaf (made in 7" round silicone pan)
Ingredients:
¼ cup vegetable oil
½ cup sugar
1 egg
¼ cup milk
½ cup, plus 1/8 cup flour
½ tsp baking powder
¼ tsp salt
½ Tbs. finely grated lemon zest
¼ cup chopped pecans
Lemon syrup:
1/8 cup sugar
1½ Tbs. lemon juice
Directions:
Add 2 cups of water to the Ninja to steam bake. Turn to the Oven setting of 350°F. Place rack in Ninja.
Lightly oil the pan. I used the silicone round pan with rack.
In large bowl combine oil and sugar and beat until blended. Add egg, beating well.
In another bowl, combine flour, baking powder and salt. Add to the oil mixture along with milk and lemon zest, beat until blended and smooth. Stir in pecans.
Steam bake for 30 minutes, or until toothpick comes out clean. (Mine took 30 minutes).
While bread is baking, make lemon syrup. Stir, set aside.
Carefully remove pan from Ninja and place on a wire rack.
Using a fork, poke the top in several places, stir syrup again, then slowly drizzle it over hot bread.
Cool in pan for 15 minutes. Turn out onto a wire rack to cool completely.
Suggestion for serving: spoon fresh berries on top.
**The pan used: K42922 Cook's Essentials 4 pc. Silicone Pressure Cooker Inserts from QVC
****
Maple Pecan Pull-Apart Bread*, By: Pam Keirstead McLaughlin
Ingredients:
1 can of flaky biscuits
4 Tbs. of butter
1/2 cup white sugar
3 Tbs. cinnamon
1/4 cup of real maple syrup
1/4 cup pecans
Directions:
I used one can of flaky biscuits (store brand) and cut each in quarters. I melted the 4Tbs of butter in the microwave. In a separate bowl I had the 1/2 cup of white sugar and 3Tbs cinnamon. Toss the biscuit pieces in the butter to coat, then pour them into the sugar bowl and tossed to cover. Pour all of the biscuits into the Ninja and then drizzled 1/4 cup of real maple syrup on top. Top with 1/4 cup pecans. Turn your Ninja to Slow Cook Low for 1 hour. Flip the biscuits and cook for additional 45 minutes.
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Marie Callender's Chicken Pot Pie*, By: Aurelia Dougan McCollom
I don't always fix big meals in my Ninja and a pot pie is something I like once in awhile. Here is how I fix mine.
Marie Callender's Chicken Pot Pie.
I took some aluminum foil and wrapped it around small enough to plug the vent in the lid. (You don’t usually to plug the vent, I’m a REBEL!) I preheated using the Oven setting 425° for 5 minutes. Placed the pot pie on the wire rack and placed lid. DO NOT ADD WATER! Set the timer for 1 hour. It was hot, and had a flaky crust. Plus, you didn't have to heat up your kitchen! Also, I did not put aluminum foil around the edges to prevent burning, like in the regular oven. It was perfect!
*** Since adding this, I’ve purchased the Pyramid Mat. You can place the pot pie on the mat without using the rack and set it on the bottom of the pot. Works great!
****
Martha White Blueberry Muffins*, By: Debra Harrelson, June 18, 2014
Just baked these in my Ninja. Got 3 more cooking as I post this. Put the paper liner in a custard cup, filled the liners, put 2 cups of water in the Ninja, added the rack, cooked at 425° for 15 minutes. Cool camper. LOL
****
Mexican Cornbread, By: Sandra Langlinais Mire, December 2, 2014
Ingredients:
2 boxes of Jiffy cornbread mix
2 eggs
1/3 cup milk
1 can of cream style corn
¼ cup Velveeta cheese cubed
Jalapeños about 10 slices, cut up
¼ chopped onions
Directions:
Spray the bottom of the Ninja pot with non stick cooking spray. Pour mixture into pot. Turn Ninja to the Oven setting of 400°, and bake for 20 minutes. The bottom and sides have a beautiful brown crust.
****
Monkey Bread*, By: Kerry Keating, December 3, 2015
Ingredients:
1 can biscuit dough (like Pillsbury)
¼ cup melted butter
1 cup brown sugar
¼ cup white granulated sugar
1 Tbs. cinnamon
½ -1 cup chopped nuts, your choice of type (optional)
Directions:
Separate biscuits and cut each into 4 pieces.
Mix brown sugar, white sugar and cinnamon in a bowl.
Spray the multipurpose pan with Pam.
Dip each dough piece into melted butter then into the sugar/ cinnamon mixture. Coat each piece generously with sugar mixture. Place each piece of sugared dough into pan, allowing each piece to touch. Cover bottom of pan with all dough pieces. Add nuts to remaining sugar mixture and combine evenly. Pour remaining sugar/ cinnamon/ nut mixture on top of the pan with dough pieces. Bake at 350°F, for 25 minutes- but test it at 20 minutes to make sure it doesn't burn.
****
Monkey Bread*, By: Carrie Montgomery
Ingredients:
1 tube Biscuits, I used Pillsbury Biscuits
1 tsp Cinnamon
1/4 cup Margarine/butter, Melted
1 cup brown sugar
Directions:
I made the monkey bread I mentioned earlier. I used loaf pans (greased), so it made two pans. I just quartered the biscuits, dipped them in melted butter, and coated each piece with brown sugar and cinnamon. One layer in each pan. I sprinkled the brown sugar and cinnamon mixture that was left over on top. Baked for 25 minutes at 350°, with water in the pot. They're pretty darn tasty, and so easy. Next time I'm going to add apple. They fell apart when I flipped them out of the pan.
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Monkey Bread – Rhoades Rolls*, By: Aurelia Dougan McCollom, March 30, 2019 – My “original” recipe from the Ninja Multi-Cooker converted for the Foodi
Ingredients:
10-12 Rhoades Frozen Rolls (or a brand of your choice) – depending on the size of your pan you can increase or decrease the amount of rolls. (In the Ninja Multi-Cooker I normally use 10-12).
1 small box butterscotch pudding (not instant) (You will not use the whole box) – sprinkled over each roll to cover
¾ cup butter - melted
¾ cup brown sugar – sprinkled on top to cover
1 cup chopped nuts – your choice
PAM – non-sticking spray
Directions:
I used a 9” bundt pan.
Spray with PAM or similar non-sticking spray.
Add nuts to the bottom of the pan. Place the frozen rolls on top of the nuts. Layer a couple over the 1st row. Sprinkle with more nuts, if desired. Don’t over fill the pan; they will rise. Sprinkle the pudding over the rolls; just enough to cover each one. Sprinkle the brown sugar over the rolls. Pour the butter overall.
Place the rack in the Foodi in the low position, so the handles are up for you to grab. Place the pan on the rack. Close the Foodi lid.
(Your Foodi is cold. DO NOT TURN ON! Let them rise for 7 hours or longer. I normally do this for an overnight rise and bake in the morning. They have been in as long as 8 hours before baking.)
Select Bake with a temperature of 350°F for 22-24 minutes.
You can test to see if they are baked after 20 minutes. If you tap on the top of the roll and it has a hollow sound, they are done.
Remove carefully. Place a large plate on top of the pan and invert. They will fall right out, with the nuts and sauce dripping all of the wonderful stickiness!
**Pan size is optional. I also have a square 3” tall springform, 3” tall barrel and 2” tall springform.
****
Morning Glory Muffins (Tastes Like Dessert)*, By: Diane Lombardo, August 8, 2014
Ingredients:
1 1/2 cup sugar
1 cup vegetable oil
3 eggs
2 cup flour
1/2 cup raisins
1 apple, cut up ( I used 1/2 can apple pie filling because I didn't have an apple)
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/8 tsp nutmeg
3 cups shredded carrots
1 cup chopped walnuts
Directions:
Preheat Ninja for 10 minutes on bake at 350°. Add 4 cups water to Ninja
Mix sugar, oil and eggs in large bowl. Beat for 1 minute. Stir in remaining ingredients. Spoon into silicone muffin cups. Bake 25 minutes or until toothpick comes out clean. For mini muffins I baked about 12 minutes.
They are really tasty and I would definitely make them again.
****
Muffins*, By: Michele Austin, June 6, 2016
Okay, so today I decided to make muffins in my 4-n-1. My daughter had some silicone muffin cups. I used a box mix. They were baked using the Oven setting of 350°F, for 30 minutes. It says it makes 12 muffins but we only had 8 cups. I over filled them. They did take a little long to bake for that reason. I did have 1 paper liner. I didn't use water placed them directly on the silicone liner and instead of oil in the recipe I used applesauce for my oil.
They were yummy. The house smells like breakfast.
****
Naan Bread Pizza, By: Tracy L Johnson, July 11, 2015
The whole wheat Naan bread is really good. I use it all the time to make pizza. I don't use pizza sauce though because it gives me digestive issues. I just spread some EVOO on the bread and then put on my toppings. Turn your Ninja to the Oven setting of 400°F. I don't know the exact minutes. I just eyeball it until all the cheese is melted.
** Added comment By: Beverly Roberge - Love the Naan bread for pizza. I just discovered it recently and I put on the metal rack. Turn your Ninja to the Oven setting of 375°for 15 minutes.
****
Ninja Drop Biscuits, By: Gale Willy, August 9, 2018
Ingredients:
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp sugar
½ tsp salt
8 Tbs. butter, cut into slices
1 cup buttermilk (I use buttermilk powder in the dry ingredients and add plain milk)
Directions:
Add 2 cups water to the Ninja pot. Line the rack with foil and set it inside (this will probably work with a cookie sheet or cake pan but I don't have one that fits in my pan). Turn to the Oven setting of 425°F.
Mix dry ingredients in a bowl. Add the butter and cut in with a pastry blender or two knives. (I like to do it until the clumps are about the size of peas or smaller). Add the milk (or buttermilk if you use the real stuff) and mix in. Don't overmix it; it should be a little lumpy. Place by rounded spoonful’s onto the foil lined rack. I use a large cookie scoop which holds around 3 Tbs., and I overfill it (so a rounded cookie scoopful). The recipe makes about 12 so I do 6 at a time. They stick together at the sides a little, but I don't mind. Put the lid on and steam for about 15 minutes. Remove and put the other 6 in. They will look undercooked but they aren't-you can check them with a toothpick to make sure. They are so tender and fluffy and my husband raves about them every time I make them.
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Oatmeal Chocolate Chip Muffins*, By: Cynthia Dobbs, April 17, 2015
Well, I was looking through post this morning a ran across one for Oatmeal Chocolate Chip Muffins so I decided to make some, since I love oatmeal, chocolate chips & muffins. So here is the recipe and cooking instructions I used.
Ingredients:
1½ cups of oats (old fashion or quick cook)
2 2/3 cups flour (I used white)
2/3 cup sugar
4 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
1½ cups milk
½ cup butter, melted
6 oz. chocolate chips (I used semi-sweet)
Directions:
Combine the oats, flour, sugar, baking powder and salt.
In a separate bowl, mix the eggs, milk, & oil.
Stir egg mixture into flour mixture until moistened. Mix the chocolate chips in.
Fix greased or paper-lined muffin cups. Fill 2/3 full with batter. Bake at 400°F for 20 minutes.
I plugged the vent with foil on my lid and preheated for 10 minutes. Place the muffin pan in the pot of my Ninja on the pyramid mat.
I sprinkled cinnamon/sugar on the last two batches.
They turned out pretty good.
****
Oatmeal Raisin Mini Loaf*, By: Trish Obrien, November 15, 2014
Ingredients:
Oatmeal Raisin Mini Loaf
1½ cup of butter
1½ cup brown sugar
1½ cup flour
3 tsp Vanilla
1½ tsp baking powder
¼ cup cinnamon
1½ cup Oatmeal
½ cup milk
4 small boxes raisins
Directions:
I mixed all dry ingredients then melted butter, added vanilla and milk.
Steam bake at 350° (I used pyramid mat just to keep rack from scratching in the bouncing truck)
Made 5 mini loaves
Will keep watching to see how long they take
Yup, super moist!!! Steam baked them 45 minutes, added a little cream cheese frosting.
****
Pancakes – Hungry Jack Easy Pack Mix*, By: Brenda Dubay Sartori
I used Stove Top Medium then turned to Stove Top Low...but went back to Stove Top Medium. (Thought they might be cooking too fast) just used a little bit of butter to grease the pan.
****
Pancakes and Sausage, By: Josie Wolfe Anderson
Made pancakes and sausage this am before everyone got up. Set the ninja to oven setting 250°. Put sausage on one side pancakes. On the other turned to buffet setting until ready to serve.
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Pancake Muffins*, By: Sandra Autry Campbell, February 20, 2015
Good morning making my kids some pancake muffins.
Mix together instant pancake mix pour into muffin tins ¾ full and put what you want on top. I push them in so they would be inside to bake on Oven setting of 350° for about 15 minutes. (Mini??)
****
Pancake Muffins, By: Cathy Schultz, February 20, 2015
Make batter as directed on pancake batter box. Add fruit or whatever add ins’ you desire. I chose fresh/frozen cranberries for mine. Pour batter into muffin tins. The muffins are done and perfect in 30 minutes at the Oven setting of 350°. (Regular?)
****
Peanut Butter Bread*, By: Sandra Autry Campbell, February 25, 2015
Ingredients:
1 cup fat free milk
2 large eggs
2/3 cup sugar
1 cup peanut butter
1 teaspoon kosher salt
1 tablespoon baking powder
1¾ cups all purpose flour
Directions:
While mixing ingredients, turn your Ninja to 350°.
Add milk, eggs, sugar and peanut butter to blender mix until smooth.
Add salt, baking powder and flour. Blend until flour is blended.
Pour batter into greased loaf pan and bake for 50 minutes or until toothpick comes out clean.
****
Pillsbury Buttermilk Biscuits Pizza #1, Created By: Kathleen Valentine
This is my first pizza in my Ninja and it is delicious. All I did was drizzle some olive oil in the bottom, open a package of Pillsbury Buttermilk Biscuits (the kind that come in a roll) and arrange them on the bottom. Then I poured about 2/3rds of a can of Hunts Marinara Sauce over that, sprinkled on a cup and a half of shredded mozzarella, and cover the top with pepperoni. I put it on Slow Cook on High for 2 hours but when I checked it at an hour and a half this is how it looked. It is delicious and it even browned a bit on the bottom.
**Recent Comments**
Tammy Mullin Marsh Bet that would be way good with the Pillsbury croissant dough too! Looks great/
**Added comment** I just discovered something cool. I was making another pizza in my Ninja only this time with crescent roll dough. I made it like the ones I made before and it smelled wonderful and looked done but the bottom of the crust was quite soft. So I switched the dial to Stove top High for about five minutes and the bottom got very crunchy and crispy. I think if I do that again I'll try it on Medium for 8 or so minutes. Nice crunch though.
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Pillsbury Cinnamon Rolls*, By: Cathy Schultz, September 8, 2014
I did them on the rack @ 350° for about 15 minutes then turned them over for another 5 minutes. Be sure you spray the rack.
****
Pillsbury Cinnamon Rolls*, By: Joni M. Reed, September 8, 2014
I did them in a sprayed pan, on the rack, using the Oven temperature of 350°, for 23 minutes. Cover with lid, no liquid. Yummy!
****
Pillsbury Cinnamon Rolls*, By: Tara Kellogg, October 24, 2014
Spray your rack with PAM and place the rolls. Be sure to take them off the rack as soon as they or done or they will stick to it.
Turn your Ninja to Oven setting of 375°F and bake for about 18-20 minutes
****
Pillsbury Frozen Biscuits, By: Aurelia Dougan McCollom
Preheat oven 375° for 10 minutes. Total cooking time was 27 minutes.
You can purchase these at your local Sam's Club or grocery. They are really good. The 1st thing I did was: take a little aluminum foil and wad it up to place it in the vent.
I placed one to test on the wire rack; not the cooking pan, but directly on the rack. It took 20 minutes to brown the bottom, and the top did raise, but did not brown. I then turned it over using tongs and set my timer for 5 minutes. Still needed a little more browning, so 2 minutes longer. Perfect! So total time 27 minutes, and no heating of my kitchen with the big oven. The normal cooking time and temp is 375° in your regular oven for 16-20 minutes, for 1-4 biscuits. I'll take the extra 7 minutes!
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Pillsbury Grand Biscuits, By: Cathy Schultz, July 20, 2014
Preheat the Ninja for about 10 minutes. Oven setting of 350°. Place the Grands Biscuits on the pyramid mat and baked 10 minutes, then turned them over with tongs and baked another 10 minutes. They were perfectly brown & crisp on the outside & soft on the inside.
I having one with sausage gravy that I made in frying pan on my stove while the biscuits were baking.
****
Pillsbury Grand Biscuits as a Pizza*, By: Belinda Wall, July 11, 2014
I tried the using one Pillsbury Grand biscuits as a pizza dough base. I followed several different recipes. Grands biscuits, olive oil, marinara sauce, mozzarella, pepperoni, fresh basil leaves, parchment paper. I took the biscuit and spread it out on the parchment paper, teaspoons of sauce, cheese, pepperoni, basil & olive oil. Placed it in bottom of large pot sprinkled with olive oil, *325 oven 15 minutes. It was done, but the bottom burned.
So then I took olive oil and 4 other biscuits spread them out on top of the oil in small black baking pan, placed it on roasting rack, pinching together sides, topped with ingredients. *325 for 20 minutes.
It’s like a mini square deep dish pizza! It is yummy!
**Added comments** - Lori Cafone - When I cook pizza in the Ninja Oven, I use the temperature setting of 250° and timer 20 minutes.
Belinda Wall - Lori Cafone do you place the pizza right on the bottom of the big insert? Do you put a splash of olive oil in it? Is it a pre made dough or a frozen dough? Or even a pre made pizza?
Lori Cafone - I use olive oil on the Ninja pot and add the dough (canned biscuit dough) directly to the pot.
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Pillsbury Grands Corn Biscuits*, By: Cathy Schultz, August 19, 2014
Preheat your Ninja to 350*. Spray rack with Pam and place 4 biscuits. Bake biscuits for 18 minutes.
****
Pillsbury Monkey Bread*, By: Jessica Conol, April 27, 2014
Ingredients:
¼ cup sugar
1 teaspoons cinnamon, divided
1 (5 count) cans Pillsbury Grand’s Cinnabon refrigerated cinnamon rolls
½ cup brown sugar
¼ cup butter, melted
cinnamon roll icing
Directions:
Lightly grease loaf pan. (I used the pan that came with Ninja.) (some model Ninja’s come with a loaf pan. A normal size loaf pan will fit on the rack.)
In a plastic food-storage bag, mix sugar and 1/2 teaspoon cinnamon.
Separate cinnamon rolls; cut each into 6 pieces.
Shake in bag to coat.
Arrange in pan.
Mix brown sugar, 1/2 teaspoon of cinnamon, and the butter.
Pour over the cinnamon rolls pieces.
Turn Ninja to Oven 350° degrees.
Place rack in pot, place pan on rack, (you are not steam baking) No Water!
Bake 35 minutes or until no longer doughy in the center. (toothpick)
Cool in pan 10 minutes.
Turn upside down onto serving plate.
Drizzle the icing that came with cinnamon rolls over the bread (microwave briefly if necessary).
Pull apart to eat.
****
Pillsbury Pumpkin Quick Bread*, By: Carol F Neuman, April 16, 2015
I followed the instructions on the box; mixture packet, 3 Tbs. of oil, 1 cup of water, and 2 eggs. Mixed it up in a bowl. Then placed the pan on the rack. The box said to bake it at 375°F but I lowered the temperature 25 degrees to 350°F, and baked it 55 minutes. I used a Chicago Metal non stick pan, and I sprayed the bottom with cooking spray as the instructions said. It turned out moist and yummy!
****
Pillsbury Refrigerator Crust Pizza*, By:Madeline DiDonato
Pillsbury refrigerator crust pizza dough
Prego pizza sauce
shredded mozzarella
pepperoni
Came out GREAT. My husband said it’s the best pizza I ever made (all other attempts were in regular oven). It did overdo on bottom. Next time I'll cook it at 350° for 15-20 minutes. It was excellent.
Denise Dicus - Must have been a pizza kind of night. Haha Pillsbury whole wheat crust with turkey pepperoni & sausage, red onions and pizza blend cheese. Next time I won't preheat though it cooked a little too fast on bottom so I had to broil top for just a bit. But yummy!
Betty Link Jordan - I've been wanting to do a pizza in my Ninja but haven't figure out - HOW do you get it up out of the Ninja - I don't 'want to cut it in there - don't want to damage it. What did you use to lift it out?
Denise Dicus - I used the plastic spatula that came with mine and another wide flat one I have. I wonder if they sell it on their site, I'd love to buy another one.
Denise Dicus - The Ninja being smaller made for a thick but light crust. Definitely a keeper to play with!
Aurelia Dougan McCollom, - Betty Link Jordan.. I've taken Pizza out two ways, each way the crock was removed from the cooker. One is using two spatulas, (one on each end) and the other way, which was much easier, was to place the crock on hot pads, tip the crock on its side, and slide it out using the spatula to guide it.
Roberta Thompson - I put two long sheets of parchment paper in crock and just lifted pizza out
Denise Dicus - I did! It was on the page earlier this week. The only thing I feel I did wrong was let it heat up on 350° before I was really ready, so with three minutes of the 15 was left it was almost burnt. I'm going to try it again soon. We loved it. I had to scroll past all the new potential recipe's to find it. I love the way the word is spreading. But with such a great admin who could keep it quiet. My eyes hurt, dishes need to be done and all I can do is look at more. Lol
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Pillsbury Whole Wheat Pizza*, By: Pamela Rainey, March 30, 2015
I use the Pillsbury whole wheat pizza dough. On a cutting board, I make an oval with the dough in the shape of the Ninja. I roll a crust around the edges. Then I put the dough on the bottom of the Ninja pot with the Oven on at the temperature it says on the package. I make sure I have my sauce, cheese and toppings ready. After about five minutes, I flip the dough over and very quickly add all the toppings. Then I just peek at it to see when the cheese is melted, usually about another five minutes.
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Pineapple Zucchini Loaf, By: MaryJo Powell, November 8, 2014
Ingredients:
3 eggs beaten lightly
1¾ cup white sugar
1 cup vegetable oil
1¾ cup grated zucchini drained (about 2-3 small zucchini)
1- 10 oz can crushed pineapple drained
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1½ tsp cinnamon
¾ tsp nutmeg
2 cups raisins, and apricots (optional my kids just like raisins)
Directions:
Preheat Ninja to 350°F. Beat eggs lightly with whisk, add sugar and oil. Mix well. Stir in zucchini and pineapple, Mix dry ingredient together. Add to moist ingredients. Mix well. Add raisins (and chopped dried apricots if desired for total fruit of 2 cups). Put parchment paper in bottom of loaf pans). Grease pans and paper. Put batter in pans. Bake in Ninja for 50-60 minutes until loaf is firm and darkened. Makes 2 loaves. Keep an eye on it while baking as baking times will vary depending on how moist the zucchini is. Let cool on rack and then remove loaf. Take off parchment paper. Wrap and store in fridge or freeze.
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Pizza*, By: Melissa Afshar, (a photo also By: ALu Ska), January 15, 2016
Ingredients:
olive oil
8 Pillsbury biscuits
pizza sauce
mozzarella cheese
pepperoni
Directions:
Add olive oil to the Ninja pot, just to lightly coat. Place the biscuits and pinch together to form the crust. Add cheese, sauce and pepperoni, or toppings of your choice. Turn to Slow Cook High for 1½ hours. It was perfectly cooked!
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Pizza*, By: Bonnie Smith, June 20, 2015
Dough Recipe (for one pizza)
1 cup self rising flour
1 cup plain flour
pinch salt
1 teaspoon yeast
1 teaspoon honey
1 cup lukewarm water
1 tablespoon olive oil
extra olive oil for fingers
your favorite pizza toppings
Directions:
For my Ninja’s I mixed in a bowl then dumped into the Ninja. Place a layer of foil across the bottom and up the sides a little. Oil your fingers and press the dough across the bottom and make a crust edge. Place you sauce and toppings. Plug the vent with foil. Cook for about 10 minutes on Stove Top Medium. Remove the plug, and cook about 30 minutes longer. If you don’t have the Stove Top Medium Setting, I suggest using the Oven setting of 325° for 30 minutes. Upon finishing cooking time I put all the pizzas under the broiler to crisp up the tops. If you want a crisper crust, place on a square griddle on your range top.
To crisp the top, you can place the Ninja under the broiler for a few minutes.
****
Pizza*, By: Terry Hackett, May 15, 2015
No yeast crust, on small smooth silicone baking mat. (This is not the Pyramid Mat). And on the rack that came with the Ninja.
Turn your Ninja to the Oven setting of 425° while preparing your crust, preheat the Ninja for at least 15 minutes with lid on. Do not add water to the bottom of the Ninja.
My own: crust is 2 cups flour, pinch salt, 1 tsp baking powder. Add 2 Tbs. oil and 2/3 cup hot water, add the water gradually.
Shape crust on your mat and add your favorite pizza ingredients.
Place the mat on the rack.
Cooks in 15 minutes and gets brown on bottom.
****
Pizza*, By: Sky Holzhauer-Lugo, April 11, 2015
Made simple "pizzas" using prepackaged Nan bread (I used the garlic flavor,) Olive oil, tomatoes, fresh basil, cheese and Italian seasoning. I baked them directly on the bottom of the Ninja for about 5 minutes each at 375°. The bottoms are nice and crispy.
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Pizza, By: Jean Frederick
Ingredients:
1 Pillsbury thin pizza crust, in the can
4 oz. tomato sauce, I added garlic and oregano
Pancetta or salami
4 oz. shredded mozzarella
Directions:
I placed 2 Tbs. oil in the Ninja, placed the pizza crust in the bottom of the pan and spread it evenly, a little up the side.
Turned Ninja to Oven 400.
Spread on the tomato sauce, top with mozzarella and pancetta.
Baked uncovered about 10 minutes, then covered for 10 minutes more.
It came out crisp on the bottom and cooked through.
Afterthought, bake at 375° and don't leave the lid on so long. Next time I'll get a photo before it's half eaten and I'll use more cheese.
Experimenting is fun!
****
Pizza Bake*, By: Trish Obrien, August 8, 2014
This is my 2 thing I made in the Ninja. It was AWESOME
I used a garlic herb flat bread, placed in on the bottom then added pizza sauce. Then added cut up peppers, onions, mushrooms, zucchini, sprinkled with parmesan and mozzarella cheeses. Added another flat bread and same thing with sauce, veggies, & cheeses. I made three layers (could of went 4). I baked it on oven setting 375° for 50 minutes. I think I let it cook too long or I should have used a lower temp. The bottom was a bit dark. But it was delicious. Not bad for a first time experiment. (You can purchase the flat bread at your local grocery.)
*Added comment by: Members… Try the Pyramid Mat to keep it off the bottom of the pot, or reduce the heat to 325° and bake 40 minutes. (It’s a possibility to even try Slow Cook Low for 2-3 hours.)
****
Pizza Using Pillsbury Crust*, By: Michelle Braverman Pisko, August 14, 2014
Ninja pizza with onion, spinach, mushrooms, and leftover chicken sausage. I brushed a little olive oil on bottom (though I probably wouldn't have needed to), then flipped my crust after baking at 300° degrees for 5 minutes. I will add cheese on top closer to end so it doesn't burn (I think my Ninja runs hotter than some others). Turn to slow cook Low for 1½ hours.
****
Pizza Recipe Adapted from Betty Crocker 4 Ingredient Pizza*, By: Joni M. Reed
Ingredients:
15 oz. Bisquick
1 cup Water
7 to 8 oz of pizza sauce
2 cups Shredded cheese (I used mozzarella & Colby/Jack)
1 small can mushrooms
Italian seasoning
Grated Parmesan
1 bag Morning Star Crumbles
Directions:
Spray pan that will fit on Ninja rack with cooking spray. (I used a 1 1/2 Qt. Corning ware pan)
Heat Crumbles in microwave for 3 minutes.
Mix Bisquick & 1 cup of water until soft dough ball forms.
Spread ½ dough in sprayed pan,
Drizzle ½ pizza sauce on top of dough,
Place ½ crumbles on top of sauce,
Sprinkle with Italian seasoning,
Sprinkle ½ cheese on top of crumbles,
Sprinkle grated Parmesan on top of crumbles (to taste)'
Spread ½ mushrooms on top.
Repeat all ingredients in same order for a second layer.
Pour 2 cups of water in Ninja,
Place rack in Ninja and place pizza pan on rack.
Put on the lid and cover vent (I used an Ove Glove)
Bake on Oven setting at 375° for 30 minutes.
Do not tilt lid when removing to avoid steam droplets dropping into pizza.
Use Ove Gloves to remove pan from Ninja.
Let set for a few minutes. To firm up and ENJOY!
This is easy and turned out exceptionally well.
****
Pizza Success*, By: Trish Obrien, October 3, 2014
I'm calling it a success.
Crust made from: 1 bag of frozen cauliflower steamed and then minced in a food processor with the equivalent to one egg (I use egg substitute) 1/2 cup low fat mozzarella cheese, a small amount of garlic and Italian seasoning. Half of mixture for one pizza was still thick enough crust. Cooking spray on foil. Turn your Ninja to Oven setting of 375°.
I baked on foil in pan on rack for 45 min. Took off rack for 10 min. When the bottom got a little crisp I flipped it over on another foil added sauce, toppings, & more low fat mozzarella cheese. My toppings were mushrooms, onion, peppers, & fresh spinach.
Making another with the remainder of crust mix directly pan on the bottom. Should go quicker.
Added comment by Trish Obrien - The crust is good. Doesn't taste like veggie. Taste like a bread. The crust needs some tweaking I think for cooking time or maybe not on the rack at all??? Was a little soft. We used knife and fork. But very good
****
Pizza Using Naan Pre-packaged Dough, By: Pat Nesbit, March 30, 2015
I have been making pizzas in my Ninja using something called Naan, pre-packaged pizza bread for crust. I do at oven 375° on rack for about 15 minutes but keep checking to see if done sooner. Do not use foil. Crust gets nice and crisp. I like to use barbecue sauce rather that pizza sauce.
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Pizza Using Pillsbury Crust*, By: Michelle Braverman Pisko, August 14, 2014
Ninja pizza with onion, spinach, mushrooms, and leftover chicken sausage. I brushed a little olive oil on bottom (though I probably wouldn't have needed to), then flipped my crust after baking at 300° degrees for 5 minutes. I will add cheese on top closer to end so it doesn't burn (I think my Ninja runs hotter than some others). Turn to slow cook Low for 1 ½ hours.
****
Pizza with Trader Joe's Pre-Made Dough*, By: Pam Keirstead McLaughlin
Ingredients:
1 pack of Trader Joe's pre-made dough
olive oil
Penzy's pizza spice, (or your favorite spice)
½ cup Dom Pepino pizza sauce
1½ cup grated mozzarella
¼ cup/or to taste pepperoni
¼ cup of banana peppers
Directions:
I used 1 pack of Trader Joe's pre-made dough. I preheated the Ninja to 325°. I fit the dough into the Ninja insert and brushed on olive oil and Penzy's pizza spice. Cooked the dough (covered) for 10 minutes.
Then I added ½ cup Dom Pepino pizza sauce, 1 ½ cups of grated mozzarella, ¼ cup/or to taste pepperoni and ¼ cup of banana peppers. Cook on 325° (covered) for 15 minutes. I will reduce the amount of sauce next time.
(I rolled out the dough into a rough oval shape and then fit it into the Ninja insert. The dough comes in the shape of a ball so it needs to be rolled or stretched out to fit.)
****
Pumpernickel Raisin Walnut Muffins*, By: Kathleen Valentine, December 4, 2014
I am trying to devise recipes for "muffins" that are healthy, low in carbohydrates, high in protein and fiber. This is my first attempt and it turned out delicious.
Ingredients:
1 cup organic pumpernickel-rye meal
¾ cup flour
¾ cup walnut meal
3 tsp. baking powder
¼ cup dark brown sugar
2 tablespoons unsweetened cocoa powder
½ tsp. sea salt
1¼ cup buttermilk
¼ cup olive oil
1 egg
½ cup raisins
½ cup chopped dates, or to taste
2 tablespoons chia seeds
Directions:
Mix together: pumpernickel-rye meal, flour, walnut meal, baking powder, dark brown sugar, unsweetened cocoa powder, and sea salt. Blend in buttermilk, olive oil, egg. Mix in the raisins, chopped dates, and chia seeds. Divide into greased cups and bake at 400° degree oven for 30 minutes or Steam Bake in the Ninja at 375° for 35 minutes.
Turned out delicious and made 12 generous muffins.
****
Pumpkin & Sweet Potato Scones*, By: Gay Begnell, July 12, 2015
Ingredients:
1 can pumpkin
1 can sweet potato soup (you can use just pumpkin soup as well)
1 cup of self raising flour for every 100 grams of soup
Directions:
Fold soup and pumpkin into flour. Roll out on floured board. Cut out to size you want. Place on baking paper in the Ninja pot.
Cook on Slow Cook High for approximately 2 hours. Place a tea towel or paper towel under the lid, from handle to handle.
****
Pumpkin Bread, By: Kathleen Valentine, June 6, 2014
Ingredients:
1 can of pumpkin puree
1 Duncan Hines Spice Cake mix
1 cup of golden raisins
Directions:
Mix. Pour 1 cup of water in the Ninja pot. Place backing pan on rack. Turn your Ninja to Oven setting of 350° and Steam bake for 30 minutes. Best pumpkin bread I ever made!
****
Pumpkin Bread, By: Debra Flanagan
*NINJA BAKING PAN RECIPE*
Ingredients:
1 3/4 cups four
1 cup pumpkin
½ cup nuts
1¼ cups sugar
½ cup oil
1 tsp. soda
1/3 cup water
½ tsp. salt
2 large eggs
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground cloves
½ tsp. ground allspice
Directions:
Turn the dial to Oven. No water in the bottom. Set it at 350°. In the bowl of my Ninja mixer I put the dry ingredients in and pulsed it 3 or 4 times to mix. Then I added the wet and mixed it all till it was mixed well. Last add the chopped nuts by just stirring them in with a big spoon. Spray and flour your two bread pans. This makes 2 loaves. I just halved it for one. And I used the Ninja loaf pan. Bake for 1 hour and check it. I had to add 10 minutes more. Let cool in the pan and run a plastic knife around edges and it comes right out. I also put a pot holder over the whole. Don't know if I needed to or not but I did any way. Let me know if you like it. I've taken this to a lot of pitch in’s and everyone loved it.
****
Pumpkin Bread Mix*, By: Taylor Millerr
I'm trying to steam bake now. I put in a box of Pumpkin Bread mix with 1/2 the oil and I put 4 1/2 cups of water for the steaming at 375°. I wasn't sure what time to set it for, but I saw that someone suggested to set it toward the higher time, so I put 50 minutes (the box stated 40-55 mins). Use a toothpick to check for doneness. (1 cup water/10 minutes of baking time.) Add more water if needed.
****
Pumpkin Cranberry Loaf*, By: Kathleen Sanden, September 18, 2015
Cooked in the Ninja loaf pan
Ingredients:
1 stick butter, room temperature
1½ cup sugar. (I used one cup Truvia)
1 tsp vanilla
3 eggs, room temperature
1 can pumpkin
1/3 cup milk
Dry ingredients
1¾ cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup Craisins
1 cup pecans or walnuts, chopped
Directions:
Beat the butter and sugar and add the eggs one at a time blending between. Add the vanilla and pumpkin and 1/3 cup of milk. Beat at a slow speed for two minutes. It will look lumpy and that’s ok. Mix the dry ingredients together and add slowly by cups. Finally add the Craisins and nuts.
Put the mixture in the Ninja loaf pan (or your loaf pan), which has been greased. Put the rack in the dry Ninja and bake on the Oven setting 350°F for one hour. Check to make sure it is done. (When knife inserted in the center and comes out clean).
****
Pumpkin Muffins*, By: Amy Cook
Ingredients:
15 oz can pumpkin
Spice cake mix
Two options: Add 1 c. raisins, and, 2 Tbs milk if you find the batter too thick.
I love these muffins from the Ninja.
Steam Bake 350°, 20-25 minutes. Insert toothpick. Done when comes out clean. Make 6 muffins @ a time. (regular muffin tray) The recipe makes 12 large muffins. Enjoy!!
(1 cup water/10 minutes of cooking time, for steam baking)
****
Pyramid Mat Pizza Crust*, By: Brian M Almashie, August 6, 2014
I used the pyramid mat to make pizza so the crust wouldn't burn. Here is what I did in case you want to try it.
Roll out dough and cover it over a cut to size mat. Place dough covered mat in pre-heated 300° degree Ninja. After 25 minutes or so flip it then cover with olive oil and add whatever cheese and toppings you want. I did heirloom tomatoes, bacon, garlic and fresh oregano, thyme and basil. Once you add the cheese and toppings bake another 45 minutes or so. I used oven setting 300° since it runs hot. Baking times will vary depending on how thick your crust is so just watch it. It smells so good in here. I love summer when the farmers markets have all this yummy produce.
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Queensland Banana Bread, By: Hana Zavadska, October 1, 2014
Ingredients:
1/4 cup butter
1 egg
3/4 cup sugar
2 bananas, peeled and cut in half
3 Tbs. milk
1/2 tsp. baking soda
1/2 tsp. baking powder
2 cups all-purpose flour
1/2 cup macadamia nuts, chopped
Directions:
Turn your Ninja to preheat the oven 350° while mixing the ingredients.
(Ninja Blender - Fit the dough paddle into the Processor Bowl. Place the butter, egg, sugar, bananas and milk inside and pulse until combined.) Use a mixer if you do not own a blender.
Add the powder, soda, flour and macadamias and pulse again briefly.
Lightly coat a loaf pan with cooking spray and spoon the bread into the pan.
Bake for 70-80 minutes, or until a toothpick comes out clean in the middle.
The only difference is that I used cranberries and chopped walnuts instead of macadamia nuts. - See more at:
****
Saskatoon Muffins*, By: Gay Munro, July 23, 2014, Cross Posted in WW
Saskatoon Muffins made from a mix. The mix was gluten free. I omitted the oil & used sugar free applesauce. I used frozen Saskatoons that I had in the freezer! Steam baked in the Ninja at 350º for 30 minutes & they are yummy!!
**Added comments:** Cathy Schultz - Saskatoon berries (Amelanchier alnifolia Nutt.), commonly known as Saskatoons, are purplish-blue berries that grow on a bush. Interestingly, other names used to describe this fruit were Serviceberries, June berries, Shadberries, Sugar pear and Indian pear previously. Saskatoon Berries look similar to blueberries with variation in color and size. Saskatoon berries are purple-coloured, and the size of berries varies due to different cultivars.
They are NOT blueberries. They are Saskatoons. They taste nothing like blueberries. They have a smoky taste to them. They grow wild. And they make awesome pie! They are sweet!
****
Scones*, By: Tanya Cameron, December 29, 2014
Ingredients:
4 cups of self rising flour
2 Tbs. butter
Parchment paper
Directions:
Mix flour and butter until crumbly. Stir in milk. Add parchment paper to Ninja pot and add shaped scones. Turn your Ninja to Slow Cook High for 1 hour.
When cooked cut in half put jam and cream on top and serve either hot or cold
****
Sister Schubert’s Frozen Yeast Rolls*, By: Aurelia Dougan McCollom
I preheated oven 375° for 10 minutes, but it’s not necessary for that long. Place the rack and add the rolls. Lid On! Total cooking time was 10-15 minutes. You can find them in your freezer section of your grocery, or Sam's Club. I fixed 4 frozen rolls.
I sprayed the rack with Pam and placed the 4 frozen rolls, spaced a little apart. Place lid. I set my timer for 10 minutes and check the rolls. They hadn’t browned on the bottom, so I set my timer for 5 more minutes. They were perfectly browned on top and bottom after the 15 minutes! I then turned to Buffet setting to hold them. Just before taking them out, I put a bit of butter on the tops, and replaced the lid for a minute. They were absolutely wonderful. Like the biscuits, they took an extra few minutes than regular baking time. But… for 5 minutes and not heating up my kitchen… that works for me!
**I also use the pyramid mat instead of the rack and they come out just the same. Use tongs to check the bottom. I haven’t burned any, yet! You could probably use the Oven setting of 350°F and go straight to the pot, but you would need to watch for burning.
****
Spiced Maple Corn Muffins for Ninja Cooking System, By: Jessica Conol
Prep Time: 5 minsTotal Time: 20 minsServes: 6, Yield: 6 muffins
About This Recipe
"Tried this method of steam cooking in my NCS and they turned out great, only makes 6 at a time but they come out so moist and cook in a short time. I did add 1/4 cup of bacon to mine as the kids love bacon and it made a nice twist. I froze them wrapped individually and now the kids have them whenever they want for a quick breakfast."
Ingredients:
cooking spray
6 1/2 ounces cornbread muffins, mix
2 egg whites
1/4 cup nonfat milk
1 cup pure maple syrup
1 teaspoon ground cinnamon
2 cups water
Directions:
Spray 6 cup muffin pan with cooking spray.
Stir muffin mix, egg whites, milk, syrup and cinnamon in bowl.
Spoon batter into muffin pan cups.
Pour water into pot.
Place roasting rack into pot.
Place pan onto rack.
Set Oven to 400° for 15 minutes.
Cover and bake until wooden pick inserted in centers comes out clean.
****
Sticky Fingers Cherry Scones*, By: Brian M Almashie, May 2, 2014
Who says you can't bake in this beast!
Start with a package of Sticky Fingers scone mix (any flavor) I got mine from Cost Plus World Market
Note... I DIDN'T follow the instructions on the package--it says just to add ¾ cup water.
Here is what I did: Added
¾ cup fresh apple cider (or use any juice instead of water)
¼ cup white whole wheat flour
1 egg
1 tsp cinnamon
2 tsp vanilla
Directions:
Mix together just until combined and divide the dough in two and place into baking pans. Then top them with oats. Steam bake for 25-30 minutes with 4 cups water at 375°. I DID NOT preheat the Ninja so if you preheat it, it may take less time. It's done when a toothpick comes out clean so check it after 20 minutes. I will top it off tonight with homemade cherry jam. Or you can use butter, whipped cream or ice cream. Do whatever floats your boat. Slice and serve once cool.
Serves 1 (oops... I mean 4).
****
Strawberry Shortcake Muffins*, By: Allana Alla Robinson, May 15, 2016
I found this recipe on the Yummly app and just had to Ninjafy it!
**Batter based on 1 dozen muffins
**Bake 6 at a time
Ingredients:
4 ounces cream cheese
1 Tbs. lemon juice
2 tsp vanilla extract
2 eggs
1½ tsp baking powder
½ tsp baking soda
dash of salt
½ cup milk
4 Tbs. unsalted butter, melted
2 cups flour
2 cups strawberries (can use frozen or fresh. If frozen, thaw beforehand)
1 tsp sugar on top of each muffin
½ cup sugar into batter
Cupcake liners
Hershey Kiss - optional
Additional appliance needed: hand blender or electric blender
Batter:
In a blender, mix cream cheese with vanilla extract and lemon juice until smooth. Add in the eggs, mix lightly. Next, mix milk and melted butter. Mix in flour, sugar, baking powder, baking soda, and a dash of salt. Lastly, mix in the chopped strawberries. Mix until well combined.
Recipe:
You are dry Oven baking. Add the rack to the Ninja. Place the muffin tin on top - line each cup with a cupcake liner (easier cleanup). Spoon the batter in until 80% full then sprinkle each muffin with 1 tsp of sugar. Set the Ninja to the Oven setting of 350°F, and bake for 40 minutes, or until they pass the toothpick test.
**I added in white chocolate Hershey Kiss into 3 of them after they were done baking – optional
****
Stromboli*, By: Anne Wood Conrad, February 16, 2015
Ingredients:
1 pound mild bulk sausage
1 pound hot Italian sausage
1 large onion, diced
2 cloves garlic, minced
14 oz. jar pizza sauce
1 package mini pepperonis
8 oz shredded mozzarella
Red pepper flakes to taste
6 deli type rolls (I used Hoagie)
6 sheets of aluminum foil
Directions:
Brown the sausages and onions in Ninja, using Stove Top High. Drain any fat from the pan. Add the garlic and pepperoni when the sausage is browned. Add the pizza sauce and red pepper flakes. Stir until thoroughly mixed and heated through. Remove to covered dish and keep warm.
Put the sliced deli roll in the middle of a piece of foil, fill with sausage mixture. Add generous amount of cheese. Wrap loosely in foil.
When all the rolls have been filled and wrapped, place them 2-3 at a time on rack in the Ninja. Turn to the Oven setting of 400°F for 30 minutes or until heated and cheese is melted.
Note: when served on Hoagie rolls this makes 12 or more. I usually freeze the extra meat to use later.
****
Stuffed Pizza*, By: George Johnson, September 5, 2016
Ingredients:
1 sheet cresent roll
Pizza sauce
Italian sausage
½ green pepper
½ onion
Pepperoni
Mozzarella cheese
Pizza sauce
Garlic powder – to taste
Italian seasoning – to taste
Oregeno – to taste
Directions:
Turn the Ninja to Stove Top High. Brown the sausage, peppers and onions. Remove and let drain on a paper towel.
Unroll the cresent roll and cut off a third and save for the top crust.
Using a bread pan, stretch out the larger roll to make the sides and bottom.
Layer with sauce, sausage, cheese, sauce, pepperoni, cheese, sauce, sausage, cheese, and top with leftover roll.
Top with garlic powder and Italian seasoning.
Place the pyramid mat in the pot of the Ninja. Place the bread pan.
Turn the Ninja to the Oven setting of 350°F for 2 hours. Then top with sauce, cheese, and oregano and heat ½ an hour. Let rest to firm before cutting. Serve & enjoy!
****
Stuffing, (Dressing), October 5, 2014
Ingredients:
12 cups dry bread cubes*
2 cups chopped celery (about 4 stalks)
1 cup finely chopped onion (about 1 large)
½ cup chopped fresh parsley
2 tsp. dried sage
1 tsp. poultry seasoning
½ tsp. dried thyme
½ tsp. salt
¼ tsp. black pepper
1¾ cups chicken broth (about a 14.5 oz. can)
1/3 cup butter, melted
Directions:
Combine dry bread cubes, chopped celery, onion, parsley, sage, thyme, salt, and pepper in a large mixing bowl. Pour chicken broth and melted butter over the bread mixture; toss to mix well.
Place mixture in your Ninja. Cover and set to Slow Cook Low for 4 to 5 hours. Stir occasionally. Check to see if more liquid may be needed to keep from burning. If vegetables are tender, and time is not up, turn to Buffet setting to hold.
* To make the dry bread cubes, cut bread slices into 1/2-inch cubes (it'll take approximately 18 slices of bread). Spread cubes on a rimmed baking sheet or large roasting pan and bake at 300 degrees for about 15 minutes or until dry, stirring two or three times during baking. I then turn my oven off and leave the bread cubes in the warm oven for about another 30 minutes. I used all whole wheat bread, but you can use any variety you choose, or a mixture of different breads.
****
Stuffing*, By: Sandy DeSantell, November 30, 2014
Ingredients:
1 cup butter
2 cups onion, chopped
2 cups celery, chopped
1 container fresh sliced mushrooms
2 large apples
2 cups dried cranberries
1½ cups pecans, chopped
1 cup fresh parsley cut-up
13 cups dried bread cubes
1½ tsp. poultry seasoning
1½ tsp. salt
1½ tsp. sage
1½ tsp. dried thyme
pepper to taste
2- 14 oz. cans chicken broth
2 eggs beaten
Directions:
Melt butter in Ninja and sauté onion, celery, apple, mushrooms, nuts & cranberries. While this is being done place bread cubes in a large bowl. Pour the sauté mixture over the bread cubes. Wipe out your Ninja. Add all of your seasonings and toss it all together. Pour in chicken broth & eggs and mix together well. I did spray my Ninja with cooking spray. Pack your stuffing mix lightly in your Ninja. This makes a "big" recipe and I could not get it all in my Ninja so I baked a little in a baking dish in the oven or you could freeze it for another time. Cook on Slow Cook high approximately 45 minutes and then turn to Slow Cook Low and cook 2-3 hours. Turn to Buffet setting to hold. Mine got done quite fast so just keep your eye on it. I must say it was wonderful. (-:
****
Stuffing Balls*, By: Tammy Ullrich, November 30, 2015
Ingredients:
1 package Pepperidge Farms Herb Seasoned Stuffing mix. (2 loaves of bread dry bread crumbs may be used)
5 eggs
1 medium onion, diced
4 stalks celery, diced
1 cup chicken broth
½ stick of butter
I added rubbed sage (just because my mom always does)
Directions:
Turn your Ninja to Stove Top High. Melt butter. Saute the onion and celery.
In large bowl add other ingredients. Pour the butter, celery and onions into the bowl. Mix all together to combine well. Grab a handful of mixture and form into golf ball size or a little larger. Place them in the Ninja pot.
Turn your Ninja to Slow Cook Low and cook for 4-5 hours.
Makes 15-20 stuffing balls.
****
Stuffing for the Ninja, (Dressing), October 5, 2014
Ingredients:
1 cup chopped onion
1 cup chopped celery
¼ cup butter
6 cups cubed day-old white bread
6 cups cubed day-old whole wheat bread
1 teaspoon salt
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
½ teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 eggs, beaten
Directions:
Turn your Ninja to Stove Top High and saute onion and celery in butter until tender. Remove, but you do not need to wipe your Ninja.
In a large bowl, combine the bread cubes, salt, poultry seasoning, sage and pepper. Stir in onion mixture. Combine broth and eggs; add to bread mixture and toss to coat.
Transfer to your Ninja, (coated with cooking spray, optional). Cover and
cook on Slow Cook Low for 3-4 hours or until a thermometer reads 160°.
Yield: 10 servings.
****
Stuffing Recipe – Bread Cubes, By: Aurelia Dougan McCollom
Ingredients:
1 cup butter or margarine
2 cups onion
2 cups celery
¼ cup fresh parsley
12 ounces mushrooms (I omit these)
12 cups dry bread cubes – 2 pre-packaged seasoned bags (Oroweat, Pepperidge Farms, etc.)
1 teaspoon poultry seasoning
1 teaspoon dried thyme
½ teaspoon dried marjoram
1½ teaspoons salt
1½ teaspoons dried sage
½ teaspoon ground black pepper
4½ cups chicken broth, or as needed
2 eggs, beaten (I omit these)
Directions:
Chop the onions, celery, and parsley and slice the mushrooms.
Melt butter or margarine in the Ninja. Add onion, celery, mushroom, and parsley, stirring frequently until cooked.
Pour vegetables over bread cubes in a large bowl. Sprinkle on seasonings to taste.
Pour in chicken broth and add in eggs. Mix thoroughly.
Place mixture in your Ninja and cover.
Slow Cook High 30 minutes. Then reduce to Slow Cook Low 2-3 hours. Stir occasionally.
**Added comment – because we ran out.. (14 people) I will be using 2½ bags of the bread crumbs.
****
Super-Easy Super-Moist Tropical Muffins, By: Kathleen Valentine
Ingredients:
1 box Jiffy Banana Muffin Mix,
1 20 oz can Dole Crushed Pineapple in Natural Juice, (do not drain)
1/2 cup unsweetened coconut flakes
Directions:
Mix together 1 box Jiffy Banana Muffin Mix, 1 can Dole Crushed Pineapple in Natural Juice, 1/2 cup unsweetened coconut flakes. Spoon into muffin pan. Steam Bake @ 350° for 25 minutes.
****
Totino's Frozen Party Pizza*, By: Aurelia Dougan McCollom
I did not preheat. The pizza fits perfectly inside the pot. It is sitting on the bottom. I seasoned my pizza with McCormick's Italian Herb Seasoning, "GRINDER." Place pizza. Turn your Ninja to OVEN setting 350°. Place lid. It took 28 minutes.
If I had fixed it in the oven, it would have been 10 minutes to preheat to 450°, and bake for 14-17 minutes. So, basically the same amount of time, lower temp, and no heating of the kitchen. It had an awesome crispy crust!!! I'll continue fixing it in the Ninja!
****
Totino’s Frozen Pizza Rolls*, By: Aurelia Dougan McCollom
Turn Ninja to Oven setting 375°. Bake for 26-28 minutes. I did not preheat. I did use a cut sheet of the “Pyramid Pan Cooking Mat” that is in the photos in “Helpful hints.” I didn’t want them sitting directly on the crock. Perfect!
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Upside-Down Banana Bread*, By: Allana Alla Robinson, June 18, 2016
** I saw this recipe on buzzfeed and just had to Ninjafy it.
I rarely do dry bakes, but this was so worth it!
Ingredients:
The bread:
4 ripe bananas
3 eggs
½ cup oil
½ cup granulated sugar
2 cups flour
Caramel Sauce:
½ cup unsalted butter
1 cup light brown sugar
Fruit:
3 bananas - sliced into circles
Prep:
Cut 3 bananas into circles - set to the side.
Make the caramel sauce: Set the Ninja to Stove Top Low. In the Ninja pot, melt the half cup of unsalted butter. Once melted, stir in 1 cup of light brown sugar. Once dissolved, switch to Stove Top High and bring to a bubble. Once brought to a bubble, remove from the Ninja. Set to the side, and clean out the pot.
Make the bread batter: In a large bowl or in a blender, mash 4 ripe bananas. Mix in 3 eggs, ½ cup oil, and ½ cup sugar. Mix until well blended. Add 2 cups flour. Mix until well blended then set to the side.
Prepare the all purpose pan or similar oven proof pan that fits in the Ninja. Spray the pan with cooking spray. Add in the caramel sauce. Layer in the banana slices - evenly layer them (create two layers if needed). Add the bread mixture. Evenly spread the mixture over the sliced bananas and caramel sauce.
Recipe:
1) Place the wire rack in the Ninja pot. Add the pan with the mixture. Turn the Ninja to the Oven setting of 350°F and bake for 50 minutes.
Serving:
Allow to cool for about 15-20 minutes then flip it on a plate. It should slide easily (Just place a big plate over the pan; hold it tightly and flip it over. You may need to lightly shake it a few times.)
Eat it plain or with ice cream
****
Whole Wheat Biscuits (Easy Ninja )*, By: Brian M Almashie, June 19,2014
Note: I try to avoid using white flour and sugar whenever possible. Feel free to use it if you don't have what I used below.
Ingredients:
2 cups white whole wheat flour, (I like the King Arthur brand)
4 tsp baking powder
1/2 tsp salt
1 stick plus 2 Tbs. unsalted butter (10 Tbs. total) COLD
2 tsp honey
1 cups 2% Milk (or Buttermilk) I used 2%.
Directions:
Turn your Ninja to the Oven setting of 425°. DO NOT add any liquid. Place roasting rack in UPSIDE DOWN. You will set the baking sheet on top of it.
In a food processor process the flour, baking powder and salt for about 5 seconds. Cut COLD butter (I put mine in the freezer for 10 minutes prior to use) into small chunks and add to flour mixture and process until it looks like coarse pea-sized chunks. Add the honey and milk and process again until mixed-- it will be a wet, sticky dough. Place dough on floured board or non-stick mat. Roll out or use your hands (I wear disposable surgical gloves) and shape into a rectangle. You might have to add flour on the top too. Cut into 8 equal squares.
Transfer 4 squares to a small baking sheet and bake for 9-12 minutes or until a toothpick comes out clean. The tops should be slightly brown. Remove and do the same thing with the other 4. Serve warm with butter, honey or jam. Makes 8.
Note: Using a glass lid helps you to see when they are done without opening the lid which can impact the baking temperature.
****
Whole-Wheat Scones, June 17, 2014
Instructions:
4 cups whole-wheat flour, plus more if needed
2 tablespoons baking powder
1 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces
1 cup packed light brown sugar
1 cup raisins
1 1/2 cups buttermilk, plus more if needed
Jam (optional), for serving
Directions:
Turn your Ninja to 325°F. Mix the flour, baking powder, and salt together in a large bowl. Add the butter and use your fingers to pinch the butter and the flour mixture together; when it's all combined, it will resemble large bread crumbs.
Use a wooden spoon to mix in the brown sugar and raisins, and then add the buttermilk. If the dough is quite sticky, add more flour, 1 tablespoon at a time, until the dough has the texture of modeling clay. If it's too dry, add more buttermilk, 1 tablespoon at a time, until it's wet enough.
Turn the dough out onto a floured work surface and roll it out into a rectangle 1/4 inch thick. Cut the dough into 12 (3-inch) squares. Leftover scraps can be rerolled to make more scones.
Spray your Ninja baking pan with Pam, or lightly oil. Fold each square of dough in half diagonally to form a triangle, and lay it in the pan.
Add 1 cup of water per 10 minutes of cooking time to your pot. (3 cups). Place the rack, and add your pan. Place the lid on cooker. Bake the scones about 30 minutes. Serve warm, with jam.
**Added comments by: Aurelia Dougan McCollom – Since this recipe is a conversion, and has not been made at as of yet, the baking time may need adjustment. If you choose to fix this recipe, please note your time, so adjustments to the recipe can be made. Thanks..
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Zucchini Banana Bread*, By: Alison Houston Wright, September 15, 2014
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup mashed ripe bananas (I used 4 small over ripe bananas)
1/4 cup canola oil
1/2 teaspoon vanilla extract
1 cup shredded zucchini
1/2 cup chopped walnuts (I used raisins)
Directions:
In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, bananas, oil and extracts. Stir into dry ingredients just until moistened. Fold in zucchini and walnuts.
Put into a greased loaf pan. Add 6 cups water to the pot of the Ninja. Put the loaf pan on the rack. Place your lid and turn to Oven setting of 350°. Bake for one hour. Test center to be sure it has cooked through. A little more time may be needed.
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Zucchini Bread*, By: Bonnie Smith, August 14, 2019
I made no changes to this recipe other than bake temp/time. This recipe is over 40 years old.
Ingredients:
¾ cup sugar
½ cup unsweetened applesauce
2 eggs
1 teaspoon lemon peel, grated
½ teaspoon orange extract
1½ cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/8 teaspoon nutmeg and ginger
1 cup or more of grated unpeeled zucchini
½ cup chopped nuts, optional
Directions:
Turn the Ninja to 350°F while preparing your ingredients, to begin preheating at least 10 minutes. The breads were made in the 3-in-1 and 4-in-1 muti-cookers.
Beat sugar, applesauce, eggs, lemon peel and orange extract. Combine flour, baking powder, baking soda, salt, nutmeg and ginger. Add flour mixture and zucchini to wet ingredients. Stir in nuts. Pour into greased loaf pan.
Add about 4 cups of water to your Ninja pot. You will be steam baking the loaves.
Turn the Ninja to the Oven/Bake setting with a temperature of 350°F. Baking can take up to 50 minutes.
*My loaves varied from 25 to 40 minutes. Check after 20 minutes with a toothpick or cake tester for doneness.
Some loaves had nuts, some didn't.
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Zucchini Bread*, By: Sandra Autry Campbell, February 22, 2015
This make 2 loaves.
Ingredients:
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbs. cinnamon
3 eggs
1 cup canola oil or vegetable oil
2¼ cups sugar
1 Tbs. vanilla
3½ cups zucchini grated
Directions:
Grease and flour 2 loaf pans preheat to oven 325°
Sift flour salt baking powder soda and cinnamon in a bowl
Beat eggs oil vanilla and sugar together in a bowl
Add the dry ingredients to the mixture and stir until combined add zucchini and mix well. Divide batter into loaf pans.
Bake for 50 to 60 minutes or until toothpick comes out clean.
You can only fit on pan in the Ninja at a time.
**Added comment by: Aurelia Dougan McCollom - You can use your multi-purpose pan for any bread recipe.
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