Posts Tagged ‘Recipe’

Cheesecake of the Month – July 2018!

July 15, 2018

Last year I discovered a cheesecake recipe that used a brownie as the base (Kahlua/coffee filling) and it was positively delicious.  There was another recipe making the rounds on social media a few weeks back that swapped out the Kahlua/coffee filling with a peanut butter filling.  Mmm, yummy.

Brownie Bottom Peanut Butter Cheesecake

Ingredients
(for the brownie bottom)

  • 6 Tablespoons of butter, melted
  • 2 eggs
  • 1 cup  plus 2 Tablespoons of flour
  • 1/4 cup of cocoa
  • 1-1/2 cups of sugar
  • 1 Tablespoon of vanilla
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of peanut butter chips
  • 6 whole peanut butter cups (Reese’s), cut in half
  • 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt

(for the cheesecake filling)

  • 4 8-ounce packages of cream cheese, softened
  • 5 eggs
  • 1-1/2 cups of brown sugar, packed
  • 1 cup of peanut butter
  • 1/2 cup of whipping cream
  • 1 Tablespoon of vanilla extract

(for the topping

  • peanut butter cups, cut in half

Directions

  1.  Pre-heat your oven to 350 degrees.  Grease a 9-inch springform pan and wrap with aluminum foil.
  2. In a large bowl, mix together butter, sugar and vanilla.  Add in the eggs one at a time until fully incorporated.  Stir in the flour, cocoa, baking powder and salt, mix well.  Spread the mixture into your springform pan and bake for 25 to 30 minutes or until toothpick comes out clean.  Reduce heat to 325 degrees.
  3. Immediately after removing brownie bottom from your oven, sprinkle (as evenly as you can) the chocolate chips, peanut butter chips and peanut butter cups over the brownie.
  4. In a large bowl or Mixer, beat the cream cheese until smooth.  Add in the eggs, one at a time, mixing well after each addition.  Add the sugar, peanut butter and cream and beat until smooth.  Stir in vanilla extract.
  5. Pour the cheesecake filling into prepared brownie bottom crust.
  6. Place the batter-filled springform pan into a larger baking pan.
  7. Pour hot water into the larger pan so that the water comes to about 1 inch up the sides of the springform pan.
  8. Bake at 325F for one (1) to one-and-a-half (1-1/2) hours or until firm and lightly browned.
  9. Remove the cheesecake from the oven and  allow to cool on a wire rack for at least one hour.
  10. Use a knife along the edge of the cheesecake to loosen it from the pan as best as possible.
  11. Refrigerate for at least 4 hours, overnight is best.

(for the garnish)

  1. Add peanut butter cup halves around the edge of the cake and drizzle melted chocolate over the top

 

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Not Your Standard Meatball!

July 5, 2018

Are you tired of the same, old, boring meatball recipe (ground beef, salt, pepper, egg, bread crumbs, parsley . . . )?  Then have I got a treat for you!  I found this divine recipe that will really shake up (spice up?) how you look at meatballs.

Lamb Meatballs

Ingredients
1 large egg
1/2 cup of panko crumbs (Japanese breadcrumbs)
1/2 teaspoon of ground cumin
1/2 teaspoon of crushed red pepper flakes
1/4 teaspoon of ground tumeric
1/4 cup of finely chopped parsley (plus 1 cup of parsley leaves with stems)
2 Tablespoons plus 1 cup of olive oil
1-1/2 teaspoons of salt
2 cloves of garlic, divided
1 pound of ground lamb
2 cups of mint leaves
3 Tablespoons of golden raisins
Plain whole-milk Greek yogurt (for serving)

Directions
1. Place a rack in the upper third of your oven and preheat the oven to 425 degrees.  In a large bowl, combine the egg, panko, cumin, red pepper flakes, tumeric, parsley (finely chopped), 2 Tablespoons of oil, and 1-1/2 teaspoons of salt.  Finely grate 1 garlic clove into the bowl and then add the lamb and mix thoroughly with your hands.

2.  Gently roll the lamb mixture into small balls (about the size of a golf ball — 1-1/2″ diameter).  Place the meatballs on a rimmed baking sheet  (space them evenly apart) and bake them until they are browned and cooked through (about 8-10 minutes).

3.  While the meatballs are cooking, in your blender, purée the mint, raisins, parsley leaves and stems, remaining garlic clove, remaining 1/2 cup of the oil, and a big pinch of salt to create your pesto.  Taste the pesto and add more salt (if required).

4.  Spread the yogurt on the plates and divide the pesto and meatballs on top of the yogurt.

Enjoy!

Cheesecake of the Month — June 2018!

June 16, 2018

This month I discovered a really easy sounding mini-cheesecake recipe that does not require a springform pan.  You make these in your standard muffin cups (paper-lined of course) to create the perfect individual-sized servings.  Enjoy!

Lemon-White Chocolate Mini Cheesecakes

Ingredients
1 package (4-ounce) of Baker’s white chocolate, divided
28 square shortbread cookies (1-1/2 inch), divided
2 Tablespoons of butter, melted
1/2 cup (plus 2 Tablespoons) of sugar, divided
2 packages (8-ounce each), cream cheese, softened
1 teaspoon of vanilla
1 teaspoon of lemon zest
1/4 cup of lemon juice
2 eggs

Directions
1. Preheat your oven to 325 degrees.

2. Melt  two (2) ounces of chocolate and set aside for use later.

3. Grind sixteen (16) cookies in food processor until finely crushed and place in a medium-sized bowl.  To this bowl, add the butter and two (2) Tablespoons of sugar; mix well.  Press about 1 Tablespoon-full of this mixture onto the bottoms of your 12 paper-lined muffin cups

4.  Beat the cream cheese, vanilla, and remaining sugar in a large bowl. until blended.    Add the lemon zest, the lemon juice, and the melted chocolate and mix well.  Add the eggs (one at a time) and mix on low speed just until blended (do not overbeat).  Then simply spoon this mixture over the prepared crusts.

5.  Bake for 17-20 minutes (or until the centers are almost set) then cool completely.

6.  Melt the remaining chocolate and chop (coarsely) the remaining cookies.  Sprinkle the cookie pieces over the cheesecakes and drizzle with the melted chocolate.

Hasselback Your Chicken!

June 5, 2018

Here is an amazing recipe that I ran across the other day . . . sheer genius, and delicious to boot!

Jalapeño Popper Hasselback Chicken

Ingredients
1 cup of cream cheese
6 jalapeño peppers, finely diced
1 cup each of shredded mozzarella & shredded cheddar cheese
1 Tablespoon of salt
1 Tablespoon of pepper
3/4 cup of heavy cream
4 chicken breasts (boneless and skinless)
Sliced cheddar cheese
Narrow strips of thinly cut bacon (cooked until crisp)
Salt
Pepper

Directions
1. In a large bowl, mix together the cream cheese, diced jalapeños, two cheeses, salt, pepper, and cream.  Set aside.

2. Cut parallel slit down the length of each chicken breast and place in a greased skillet (or heavy-duty, oven-ready pan) and insert into the slits the cheese slices and the bacon strips (alternate between the two).

3.  Season with the salt and pepper and then spoon over the tops, your cheesy popper mixture.  Bake for 40-50 minutes (or until the sauce is bubbling and the chicken has been cooked through).

Enjoy!

Time for a Quiche!

May 20, 2018

Happy Sunday!  Being a lover of all things bacon, I have long been a fan of Quiche Lorraine.  Well, did you know that today is National Quiche Lorraine Day?  I guess that means I will have to make this for dinner tonight, alas, the sacrifices we make day in and day out.  lol

And, if you are needing the recipe, here is the recipe I posted a couple of years ago.

Cheesecake of the Month – May 2018!

May 15, 2018

I was surfing the web the other day and came across the most wonderful blog . . . sprinkles for breakfast (Lindsay Nathanson).  I’ve done a lavender cheesecake before (with white chocolate and blueberries), but Lindsay uses honey with hers and it sounds amazing!  I can’t wait to try it.

Honey Lavender Cheesecake

Enjoy!

 

Satisfy Your Sweet Tooth!

May 6, 2018

If you are looking for a quick, easy, and no-bake cookie that is out of this world, then give this a try.  A friend of mine introduce me to this sweet treat and they were awesome!

Ingredients
4 cups of Rice Krispies cereal
1 cup of light corn syrup
1 cup of sugar
1-1/4 ups of peanut butter
5 regular-sized Reece’s Peanut Butter Cups
1/2 cup of milk chocolate chips

Directions
1. Line a baking sheet with parchment paper and set aside.
2. Pour the Rice Krispies into a large bowl.
3. In a large microwave-safe bowl, combine the corn syrup, sugar, and peanut butter and cook on high heat for 2-3 minutes, stirring occasionally, until the mixture is evenly combined.
4. Pour this peanut butter mixture over the Rice Krispies and mix together.
5. Now mix in your chocolate chips.
6.  Wait a couple of minutes then add in your crushed Reese’s Peanut Butter Cups (you don’t want them to fully melt).
7.  Drop spoonfuls onto your lined baking sheet and allow cool.

Enjoy!

Don’t Knock It Until You’ve Tried It!

April 5, 2018

I will be the first to admit that when I heard of this soup recipe, I was a bit reluctant to give it a try.  But following the glowing reviews from friends who had had the opportunity to taste it, I was glad I kept an open mind.  This is a super easy and quick to prepare recipe that I plan to keep handy throughout the soup season known as winter. And this recipe makes a lot, so be prepared to eat soup a lot . . . or freeze the leftovers.  Enjoy!

Sauerkraut Soup

Ingredients
1 pound of smoked Polish sausage, cut into pieces
5 medium potatoes, peeled and cubed
1 large onion, chopped
2 large carrots, sliced
3 cans (14-1/2-ounces each) of chicken broth
1 or 2 cans of sauerkraut (24-36 ounces) drained and rinsed
2 cans (11-1/2-ounces each) of V8 juice

Directions
In a large soup opt, combine the sausage, potatoes onions, carrots, and chicken broth.  Bring to a boil then reduce the heat and cook until the potatoes are tender.  Add the sauerkraut and the V8.  Return to a boil to heat through.

Cheesecake of the Month – March 2018!

March 15, 2018

This month’s recipe is your basic or standard cheesecake recipe with a fun twist — the use of food coloring to create a multi-colored rainbow-esque dessert that is sure to please.

Rainbow Cheesecake

Ingredients
1-1/2 cups of graham cracker crumbs
2 Tablespoons of sugar
1./2 teaspoon of ground cinnamon
Pinch of salt
6 Tablespoons of butter, melted
4 packages (8-ounce each) of cream cheese, softened
I cup of sugar
2 Tablespoons of flour
2 teaspoons of vanilla
1 cup of sour cream
4 eggs
1 each of liquid food colors (red, orange, yellow, green, blue and purple)

Directions
1.  Preheat oven 325°F. Before you get started with the crust, wrap a 9-inch springform pan in a few layers of foil to make sure the pan stays watertight during baking. Be careful not to rip the foil, or water will get into the pan and ruin your cheesecake.

2. Mix graham cracker crumbs, sugar, cinnamon and pinch of salt together in a bowl. Add butter and mix with clean fingers until pea-sized crumbs form. Press all of the graham cracker mixture into the prepared springform pan.

3. Bake the crust for 10 minutes. Remove from the oven, and allow it to cool completely before adding the filling.

4. To make the filling, beat the cream cheese in a large mixing bowl smooth. Add the 1 cup of sugar, and continue to beat until smooth. Next, add the vanilla, flour, and sour cream and beat until smooth. Add the eggs, one at a time, beating briefly between each egg.

5. Measure about 1-3/4 cups of the batter into a separate bowl and tint with red food coloring. Measure 1-1/2 cups of the remaining batter into another separate bowl and tint with orange food coloring. Continue to divide remaining batter into 4 additional bowls, decreasing the measure of batter in each bowl by an additional 1/4 cup as you work your way down to the last bowl which should have only about 1/2 cup of batter. Tint each of the remaining plain batters with a different color food coloring (in order listed in ingredient list).

6. Pour the red batter over the center of the crust. Repeat with the remaining batters, one color at a time, starting with the batter with the most volume and working your way down to the batter with the least volume, and always pouring the batters over the batter in the center of the pan.

7. Bake 1 hour to 1 hour 5 min. or until the center is almost set.

8. Turn off oven and open the oven door slightly.  Let the cheesecake stand in the oven for 1 hour. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate until you are ready to serve.

Yummy Casserole!

March 6, 2018

It never hurts to have a few quick and easy casserole recipes at your disposal (or prepared and in your freezer) for those times when you just need a quick and easy meal. Here’s one with wild rice that you can make with chicken (regular or Cajun-spiced) or shrimp.  Enjoy!

Chicken and Wild Rice Casserole

Ingredients
1 package (2-1/4-ounce) of sliced almonds
2 boxes (6.2-ounce each) of fast-cooking long-grain and wild rice
1/4 cup of butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups of cooked chicken, diced
2 cans (10-3/4-ounce each) of cream of mushroom soup
2 cans (8-ounce each) chopped water chestnuts (drained)
1 container (8-ounce) sour cream
1 cup of milk
1/2 teaspoon of salt
1/2 teaspoon of pepper
4 cups (16-ounces) of shredded cheddar cheese, divided
2 cups of breadcrumbs

Directions
1.  Preheat your oven to 350 degrees.  Bake the almonds in a single layer in a shallow pan for 4-6 minutes or until toasted and fragrant (stir occasionally).

2.  Prepare your rice according to the directions on the package.

3.  While rice is cooking, melt the butter in a large skillet over medium heat; add the celery and onions and saute for 10 minutes (or until tender).  Stir in the chicken and the next six ingredients, the rice, and 3 cups of the cheese.  Spoon this mixture into a lightly greased 15×10 baking dish and top with the breadcrumbs.

4.  Bake at 350 degrees for 35 minutes.  Sprinkle with the remaining cheese and top with the toasted almonds before returning to the oven for an additional five minutes.

To Make Ahead
Follow steps 2 and 3 above then cover with aluminum foil and freeze for up to one month.  Remove from freezer and allow to stand at room temperature for one hour.  Toast your almonds as directed in step 1, then bake your casserole (covered) at 350 degrees for 30 minutes.  Uncover and continue baking for 55-75 minutes (or until thoroughly heated.  Sprinkle with 1 cup (4-ounces) of shredded cheddar cheese and toasted almonds and bake an additional 5 minutes.

Or you can try these tasty variation:

Shrimp and Wild Rice Casserole
Substitute 2 pounds of peeled and deveined , medium-sized raw shrimp (41/50 count) for the chicken; 2 cups (8-ounces) of shredded Monterrey Jack cheese and 2 cups (8-ounces) of grated Parmesan cheese for the cheddar cheese; and 1 cup of dry white wine for the milk.

Cajun Chicken and Wild Rice Casserole
Omit the salt and the pepper.  Reduce the chicken to 2-1/2 cups.  Prepare as directed, sauteing 1 pound of chopped andouille sausage, 1 diced green bell pepper, with the celery in step 3.   Stir in 1 can (15-ounce) of black-eyed peas (drained) and 1 teaspoon of Cajun seasoning into the rice mixture.