Cheesecake - Pecan Pie

Cheesecake - Pecan Pie

 ---Crust---
1-3/4 cups Vanilla Wafers , crumbs
1/4 cup light Brown Sugar
1/3 cup Unsalted Butter melted
---Pecan Filling---
1 cup Sugar
2/3 cup Corn Syrup - Dark
1/3 cup Unsalted Butter melted
2 Eggs beaten
1-1/2 cups Pecans chopped
1 tsp Vanilla
---Cheesecake Filling---
3 pkg Cream Cheese, original - Philadelphia - 8 oz softened
1-1/4 cup light Brown Sugar
2 tbsp Flour (all-purpose)
4 Eggs
2/3 cup Heavy Whipping Cream
1 tsp Vanilla
---Topping---
3-1/2 tbsp Unsalted Butter melted
1/2 cup light Brown Sugar
1 tsp Cinnamon, ground
1/4 cup Heavy Whipping Cream
1 cup Pecans toasted/chopped


TO MAKE THE CRUST:
   1) Line the bottom of 9 inch springform pan with parchment paper and set aside
   2) Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

TO MAKE THE PECAN FILLING:
   1) In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
TO MAKE CHEESECAKE FILLING:
   1) Preheat the oven to 350 degrees F.
   2) Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
   3) Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
   4) Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
   5) Run a knife around edges of cheesecake but don't take out of the pan until completely cooled.

TO MAKE THE TOPPING:
   1) In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
   2) Release the sides of springform pan and spoon the topping over cooled cheesecake.
   3) Store the cake in the fridge.
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Cheesecake - Cookies `n Cream Squares

Cheesecake - Cookies `n Cream Squares

50 Oreo Cookies 

1/4 cup Butter melted

4 pkg Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

1 tsp Vanilla

4 Eggs

Place 30 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Remove from food processor and put in mixing bowl. Add butter, mix well. Press onto bottom of 13 x 9 baking pan.

Chop the remaining 20 cookies in the food processor (not as fine as the crust). Set aside.

Mix cream cheese, sugar and vanilla with electric mixer until well blended. Add eggs; mix well until blended. Gently stir in 1 1/2 cups of the chopped cookies. Pour into crust. Sprinkle with remaining chopped cookies.

  

Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into squares.

TIP: Line pan with foil for easy removal of squares.

Makes: 18          Prep Time: 20 min +refrigerating           Bake Time: 40 min

Cheesecake - Chocolate Swirl

 Cheesecake - Chocolate Swirl

4 squares Semi-Sweet Chocolate Squares

2 pkg Cream Cheese, original - Philadelphia - 8 oz softened, divided

1/2 cup Sugar divided

2 Egg(s) divided

1 Oreo Pie Crust

1/2 tsp Vanilla

1. Heat over to 350.

2. Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min, stirring every 30 sec. Stir until chocolate is completely melted.

3. Add 1 pkg cream cheese, 1/4 cup sugar and 1 egg, beat with whisk until blended. Pour into crust.

4. Beat remaining cream cheese, sugar, egg, and vanilla in same bowl with whisk until well blended. Spoon over chocolate batter; swirl gently with a knife.

5. Bake 40 min or until center is almost set. Cool. Refrigerate 3 hours. Let stand at room temperature for 10 min before serving.

Serves: 8

Chicken and Wild Rice - Crockpot

Ingredients - 

4 Boneless Skinless Chicken Breasts

1 Onion chopped

2 Cream of Mushroom Soup

2 boxes Uncle Ben`s Long Grain and Wild Rice

Instructions - 

Place chicken in bottom of slow cooker. Sprinkle chopped onion over top.

Top with cream soup. Cover and cook on low 7-8 hours. Cook rice according

to package directions*. Before serving, stir rice in. Serve hot.

*Can cook rice the night before and place in refrigerator. Before serving, stir

cold rice in and let cook for another ten minutes or until rice is heated through.

From Southern PlateURLhttp://www.southernplate.com/2010/08/slow-cooker-chicken-and-wild-rice-and-your-cheering-section.html(for original recipe)

(For our family I double the rice and cream of mushroom soup)

 

Cinnamon Roll Cheesecake

Crust:

2 cups Graham Crackers crumbs (about 12 crackers)

4 tbsp light Brown Sugar

1 tsp Cinnamon, ground

6 tbsp Unsalted Butter melted

Cinnamon Crumble:

1 cup light Brown Sugar packed

1 tbsp Cinnamon, ground

6 tbsp Flour (all-purpose)

6 tbsp Unsalted Butter melted

Cheesecake Filling:

4 Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

2 tbsp Flour (all-purpose)

2 tsp Vanilla

5 Eggs at room temperature

3/4 cup Heavy Whipping Cream

Cream Cheese Topping:

1 tbsp Unsalted Butter softened

1 ounce Cream Cheese, original - Philadelphia - 8 oz softened

1/4 tsp Vanilla

3/4 cup Powdered Sugar

1-1/2 tbsp Heavy Whipping Cream

Preheat oven to 350 degrees Fahrenheit. Grease a 9" springform pan with non-stick spray and set aside.

Start with the crust by putting about 12 graham crackers into a food processor. Pulse until you get a fine crumb. Add in the remaining crust ingredients and pulse until well combined.

Pour the curst mixture into the bottom of the prepared springform pan and (using a clean hand or a spatula) press down to form the crust. Be sure to take a little up the sides of the pan as well.

Bake the crust for about 10 minutes on 350 degrees, then set aside.


Cinnamon Crumble:
Combine all the ingredients into a medium size bowl and use a fork to mix them until you have a nice crumble. Set aside.

Cheesecake Filling:
Start by putting your room temperature cream cheese (4) into the bowl of a stand mixer. A paddle attachment would be good for this. Cream until light and fluffy and you do not see any bumps. Add sugar (1 cup) and flour (2 tbsp) and mix for about 1 minute.

While the mixer is on low speed, add vanilla (2 tsp) and each egg (5) one at a time. Allow each egg to combine fully before adding the next.

Once all the eggs are combined, set your mixer to a medium-high speed and mix for 5 minutes. After 5 minutes, add in the heavy whipping cream (3/4 cup) and mix for an additional 1-2 minutes.

Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture, using your fingers to break the crumble into small pieces. Add another layer of cheesecake filling, followed by another 1/3 of the crumble. Add the remaining cheesecake filling, topped with the remaining crumble.

Place the cheesecake in the center of your oven and bake at 350 degrees for 15 minutes, then reduce the heat to 200 degrees F and bake for an additional 1 hour and 30 minutes.

Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes. DO NOT open the oven door.

After the 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Take the cheesecake out of the oven and chill. I prefer to let it chill overnight in the refrigerator.

Cream Cheese Topping:
Add all of the ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth. Put the mix into a piping bag or a sandwich bag with a small hole in one corner. Pipe the topping over the chilled cheesecake and enjoy!

Italian Meatball Soup

 

1 tbsp Avocado Oil

1 medium Onion , diced

3 cloves Garlic , minced

1/2 tsp Oregano

1/2 tsp Basil, dried

1/2 tsp Parsley

1/4 tsp Salt

1/8 tsp Onion Powder

1/8 tsp Garlic Powder

2 cans Fire-roasted Diced Tomatoes

4 cups Chicken Broth

2 pounds Frozen Meatballs

Heat the oil in a large stockpot on medium. Add the onion and garlic and cook until the onion is translucent.

Add everything else to the pot. Raise the temperature to high and bring the soup to a boil, then reduce the heat to medium and simmer until the meatballs are heated through.

Air Fried Philly Cheesesteak Eggrolls

2 tbsp Clarified Butter or Ghee 

1 large Bell Pepper - green - chopped

1 medium Onion - chopped

1 pound Steak - sliced thin, cut small

6 slices Provolone cheese

12 Egg Roll Wrappers

1. In a large pan, melt half of the butter/ghee over medium high head and add the bell pepper and onion. Allow to cook for 3-4 minutes or until softened.

2. Remove the vegetables from the pan, cover to keep warm. Melt the other half of the butter and add the steak to the pan. Add a little salt (to taste). Personal note: I HATE when a recipe says, "to taste."

3. Allow the steak to cook for 3-4 minutes or until browned. Add the bell pepper and onion back into the pan with the steak.

4. For each egg roll: Lay out an egg roll wrapper. I did mine on wax paper to make it easier. Lay it so it is like a diamond. Since I had never rolled an egg roll before, here's my description on how you do it. You are standing at home plate. Place half a slice of cheese on the wrapper, putting it where it just a bit closer to home plate than 2nd base. Do a quick blast of cooking spray from 1st base to 2nd base and then to 3rd base. Put about 3 tablespoons of the filling on the cheese. Fold home plate up over the filling. Roll it up slightly toward 2nd base. Fold 3rd base in toward the pitchers mound. Do the same with 1st base. Now finish rolling up to 2nd base. The cooking spray will help the roll "stick".

5. Put some of your eggrolls in the air fryer. Give them a quick spray with oil or the cooking spray. Cook at 400 degrees for 3 minutes. Turn the eggrolls over, spritz with oil or cooking spray again. Cook for another 3 minutes. That should give you a nice golden brown! Of course, adjust the time accordingly.

Mushrooms - Air Fried

8 oz pkg White Mushrooms

2 tbsp Avocado Oil

1 tsp Soy Sauce Or coconut aminoes

1/2 tsp Garlic Salt

Toss all ingredients in a medium bowl.

Heat air fryer to 380 degrees F.

Cook for 10 minutes, tossing about halfway through.

Eggroll In a Bowl

1 bag (16 oz) Cole Slaw Mix

1 roll (16 oz) Sausage - browned and drained (I use Jimmy Dean mild)

2 tsp minced Garlic

1 tsp ground Ginger

1 tbsp Onion Powder

1 tsp ground White Pepper

2 tbsp Sesame Oil

1/4 cup Soy Sauce (optional)

Brown the sausage. Drain if there is a lot of grease.

Add all of the other ingredients except the soy sauce. When it cooks down to your liking, add the soy sauce.

Healthy Homemade Lemon Garlic Dressing

Healthy Homemade Lemon Garlic Dressing

8 tbsp Extra Virgin Olive Oil 

6 tbsp Lemon Juice

1 tsp Oregano

1 tsp minced Garlic 

1/2 tsp Salt

Combine all of the ingredients in a jar or bottle. Give it a good shaking. Serve.

This dressing should be refrigerated after you make it. You can pull it out about half an hour prior to use to come to room temperature.

NOTE: Also makes a great marinade for chicken.

Healthy Homemade BBQ Sauce

Healthy Homemade BBQ Sauce

15 oz Tomato Sauce

1/2 cup Balsamic Vinegar

2 tbsp Coconut Aminos

1 tbsp Apple Cider Vinegar

2 tsp Dijon Mustard

1-1/2 tsp Salt

1 tsp Garlic Powder

1/2 tsp Black Pepper

1/2 tsp Onion Powder

1/2 tsp Paprika

In a medium saucepan over medium heat, add all ingredients. Bring to a boil then reduce heat to a simmer. Let simmer until thickened, about 20 minutes, stirring often.

Healthy Homemade Ketchup

Healthy Homemade Ketchup

1 cup Tomato Paste

1/2 cup Apple Juice

1/2 cup Apple Cider Vinegar

1 tsp Garlic Powder

1/2 tsp Salt

1/8 tsp ground Cloves

Heat a medium saucepan over medium heat. Add the tomato paste, apple cider, and vinegar. Stir to combine and let the mixture come to a simmer, but do not allow it to boil.

Add the garlic powder, salt, and cloves. Cook, stirring frequently to prevent scorching. You may need to turn the heat down to low or simmer here. Cook until the ketchup has thickened enough to evenly coat the back of a spoon, about 5 to 8 minutes.

Remove from the heat and allow to cool.

Serve when cool or store in an airtight container in the refrigerator for up to 2 weeks.

Healthy Homemade Ranch Dressing

 Healthy Homemade Ranch Dressing

1 cup Healthy Homemade Mayonnaise

1/2 cup Coconut Milk

1 clove Garlic - minced

1/2 tsp Onion Powder

1/4 tsp Black Pepper

1 tsp dried Dill (or 1 tbsp fresh)

1 tbsp fresh Chives - finely chopped

2 tsp Lemon Juice

In a medium bowl, whisk together all the ingredients. Cover with plastic wrap (or put in a bottle) and refrigerate for one hour.

Use immediately or store in an airtight container in the refrigerator for up to a week.

Healthy Homemade Mayonnaise

Healthy Homemade Mayonnaise

1-1/4 cups Extra Virgin Olive Oil 

1 Egg(s)

1/2 tsp Mustard, dry

1/2 tsp Salt

Juice of 1/2 lemon

Place 1/4 cup of the olive oil, the egg, mustard and salt in a blender, food processor, or mixing bowl.

Blend or mix thoroughly.

While the mixer is running, slowly drizzle the remaining 1 cup olive oil until the mayonnaise has emulsified. Add the lemon juice and blend on low or stir to incorporate.

TIP: The key to this emulsion is making sure all the ingredients are at room temperature.

German Apple Cake

 German Apple Cake

2 cups Flour (all-purpose)

2 tsp Cinnamon, ground

1 tsp Baking Soda

1/2 tsp Salt

3 Egg(s)

2 cups Sugar

1 cup Vegetable Oil

1 tsp Vanilla

4 Golden Delicious Apples - peeled, cored, diced

1 cup Pecans - chopped

Cream Cheese Frosting:

1 pkg Cream Cheese, original - Philadelphia - 8 oz - at room temperature

1/2 cup Unsalted Butter - softened

2 cups Confectioners Sugar

1/2 tsp Salt

1 tsp Cinnamon, ground

1/2 cup Pecans - chopped

1 Golden Delicious Apples - thin sliced for garnish

1) Prepare your apples and pecans first. This takes a few minutes.

2) Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray. (To do a half recipe, use one 9-inch round pan!) Set aside.

3) In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

4) In a large bowl, combine the eggs, sugar, oil, and vanilla. Add the flour mixture and mix again until just combined. Fold in the diced apples and chopped pecans. The batter will be thick.

5) Spread the batter into your prepared baking dish. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. (For the 9-inch round pan with 1/2 recipe, bake for about 50 minutes.)

6) Allow the cake to cool on a wire rack.

7) Prepare the frosting: Using a mixer, blend the cream cheese and butter. Add the salt, cinnamon, and pecans and blend well. Slowly add the confectioner's sugar, one cup at a time.

8) Once the cake has cooled, spread the frosting over the cake with a spatula. 

9) Garnish with the apple slices.

NOTES: This makes a generous amount of frosting. Any excess can be stored in an airtight container in the refrigerator. You could use the extra to dip apples, frost cinnamon rolls, or spread on cookies. To prevent your sliced apple garnish from turning brown, toss the apple slices with a bit of lemon juiced before putting them on the cake.