Posts Tagged ‘Recipe’

Cheesecake of the Month – September 2018!

September 15, 2018

Here is a recipe for a Turtle Cheesecake that I ran across the other day . . . I’ve never made this form of “pastry crust” for a cheesecake before and am anxious to see how it turns out.

Turtle Cheesecake

Ingredients
Crust
1 cup of flour
1/3 cup of brown sugar
1/4 cup of finely chopped pecans
6 Tablespoons of cold butter, cubed

Filling
4 packages (8-ounces each) of cream cheese, softened
1 cup of sugar
1/3 cup of brown sugar
1/4 cup, plus 1 teaspoon, of flour, divided
2 Tablespoons of heavy whipping cream
1-1/2 teaspoons of vanilla extract
4 eggs, lightly beaten
1/2 cup of milk chocolate chips, melted and cooled
1/4 cup of caramel ice cream topping
1/3 cup of chopped pecans

Ganache
1/2 cup of milk chocolate chips
1/4 cup of heavy whipping cream
2 Tablespoons of chopped pecans
Additional caramel ice cream topping

Directions
1. Securely wrap the outside and bottom of a greased 9″ springform pan in heavy-duty aluminum foil.

2. In a small bowl, combine the flour, brown sugar and pecans; cut in the butter until crumbly.  Press onto the bottom of your prepared pan.  Place your pan on a baking sheet and bake at 325 degrees for 12-15 minutes or until set.  Cool on a wire rack.

3. In a large bowl, beat the cream cheese and sugars until smooth.  Beat in the 1/4 cup of flour, the cream, and the vanilla.  Add the eggs and beat on low speed just until blended.  Remove one cup of the batter and combine with the melted chocolate.  Pour this mixture over your crust.

4.  In another bowl, mix the caramel topping, remaining flour, and the pecans.  Drop by Tablespoonfuls over the chocolate batter.  Top with the remaining batter.  Place the springform pan in a large baking pan and add an inch of hot water to this larger pan.

5.  Bake at 325 degrees for 1-1/4 to 1-1/2 hours, or until the center is just set and the top appears dull.  Remove the springform pan from your water bath and remove the foil.  Cool the cheesecake on a wire rack for about ten minutes before attempting to loosen the sides of the pan from the cheesecake with a knife.  Cool for one hour longer before refrigerating overnight.

6.  For the ganache, place the milk chocolate chips in a small bowl.  In a small saucepan, bring the cream just to a boil before pouring over the chips; whisk this combination until smooth.  Allow this mixture to cool slightly; continue stirring occasionally.

7.  Remove the sides of your pan.  Spread the ganache over the cheesecake and sprinkle with the pecans.  Refrigerate until set.  Add additional caramel topping (if you so desire) prior to serving.

Enjoy!

Better Chicken Nuggets!

September 4, 2018

I ran across a recipe the other day (courtesy of Natasha’s Kitchen) for chicken fritters that sounded positively delicious.  I’m going to have to give these a try very soon.  Hmm, college football season is upon us and this would make a great “snack” for during games.

Cheesy Chicken Fritters

Ingredients for fritters
1-1/2 pounds of chicken breasts
2 large eggs
1/3 cup of mayonnaise
1/3 cup of all-purpose flour
4 ounces of mozzarella cheese (1-1/3 cups shredded)
1-1/2 Tablespoons of chopped fresh dill
1/2 teaspoon of salt
1/8 teaspoon of black pepper
2 Tablespoons of olive oil

Ingredients for Aioli dip
1/3 cup of mayonnaise
1 garlic clove (pressed)
1/2 Tablespoon of lemon juice
1/4 teaspoon of salt
1/8 teaspoon of black pepper

Directions
1. Dice your chicken breast into 1/3″ piece and place in a large mixing bowl.

2. Add the remaining fritter ingredients (but not the olive oil) and stir until well combined.  Cover and refrigerate for at least 2 hours (or overnight).

3. Heat the olive oil in a large non-stick skillet over medium heat until the oil is hot.  Add the chicken mixture a heaping Tablespoon at a time.  Slightly flatten the fritters and cook uncovered for 3-4 minutes on the first side before flipping and cooking an addition 3 minutes (or so) on the other side, or until the outside is golden brown and the chicken is fully cooked.  Add additional oil as needed while cooking the remaining fritters.

4. To make the aioli dip, combine all of the ingredients in a small bowl and stir together until smooth.

Enjoy!

Source: https://natashakitchen.com

Cheesecake of the Month – August 2018!

August 15, 2018

Are you looking for a different kind of cheesecake (texture and flavor)?  Here’s a recipe that is sure to offer this difference.

Italian Ricotta Cheesecake

Ingredients
1-1/2 cups of pecans, ground
1-1/2 pounds of ricotta cheese, drained
1 cup of sugar
1/4 cup of flour
4 eggs
1 teaspoon of almond extract (can substitute 1 teaspoon of almond liqueur)
1/4 cup of confectioner’s sugar

Directions
1.  Crust: sprinkle (generously and evenly) the bottom of your cheesecake pan with the ground pecans and set aside.

2.  Filling: in a large mixing bowl, beat the ricotta cheese and sugar on medium-high speed for three (3) minutes.  Add the flour and mix for an additional three (3) minutes.  Add the eggs, one at a time, beating after each addition.  Add the almond extract (or liqueur).  Pour the batter over your crust.  Bake for fifty-five (55) to sixty-five (65) minutes or until the top is light brown and the center has a slight jiggle to it.  Cool on a wire rack for two (2) hours.  Cover with plastic wrap and refrigerate for at least six (6) hours before decorating.

3. Decoration: after the cake has chilled, dust the top with a sprinkling of confectioner’s sugar.

Chocolate-Lovers Beware!

August 5, 2018

Happy Sunday!  I ran across this recipe a few weeks ago while perusing our local newspaper and it is certainly a keeper, especially if you enjoy chocolate.

Double-Chocolate Waffles

Ingredients
2 packages of Shawnee Mills Buttermilk Pancake and Waffle mix
4 Tablespoons of cocoa powder
2 Tablespoons of granulated sugar
2 cups of milk
2 eggs, lightly beaten
1 teaspoon of vanilla
1/4 cup of canola oil or melted butter
2 (2-ounces each) dark chocolate bars, chopped
Whipped light cream
Chocolate syrup
Maraschino cherries

Directions
1. In a large bowl, stir together the waffle mix, cocoa powder, and sugar.  Add the milk, eggs, vanilla, and oil or butter, and stir until combined.  Chop up one of the chocolate bars and fold into the mixture.

2.  Heat your waffle iron.  Pour the mixture into the waffle iron, filling to the edges.  Cook until the waffle is set in the center and slightly crisp on the edges.

3. Top each waffle with the whipped cream, chocolate syrup, remaining chopped chocolate, and a maraschino cherry.

Enjoy!

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

 

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!