Home Made Cherry Cheese Cake

 

This cherry cheesecake requires no cooking and contains a graham cracker base and a layer of cherry pie filling. Because it’s so tasty, it’s sure to make everyone in the family happy. It can be prepared in a flash and with little effort. After trying this cheesecake, my spouse will no longer eat baked cheesecake. 

It’s perfectly OK if you don’t have the time to prepare a traditional baked cherry cheesecake. It is our pleasure to share with you the recipe for the absolutely tastiest no-bake cherry cheesecake that can be found anywhere on the internet. 

Although it requires just a few simple ingredients, the taste is not compromised in any way by this fact. Simply putting the cheesecake in the refrigerator for a longer period of time will allow it to get the desired consistency. If, after the three hours that are recommended by this recipe, the filling for your cheesecake is not thick enough, try placing it in the refrigerator for a few more hours, or even overnight.

INGREDIENTS:

FOR THIS RECIPE YOU’LL NEED: THE GRAHAM CRACKER CRUST INGREDIENTS: 

 1¼ Cups.Of graham cracker crumbs. 

¼ Cup.Of unsalted butter – melted. 

¼ Cup.Of white sugar. 

FOR THE CHERRY FILLING; YOU’LL NEED: 

An 8-oz Pkg.Of cream cheese – softened. 

1 Cup.Of powdered sugar. 

1 Tsp.Of vanilla extract. 

1 Cup.Of heavy whipping cream. 

Canned cherry pie filling; a 12-oz can

DIRECTIONS:

Step 1 – In a bowl, thoroughly combine the graham cracker crumbs, margarine, and sugar for the crust until the mixture takes on a crumbly consistency. Fill a 9-inch pie pan halfway with the mixture, pushing it up the edges as much as possible. 

 Step 2 – In a bowl, use an electric mixer to beat cream cheese, powdered sugar, and vanilla extract for the filling until the mixture is smooth and can be spread. 

 Step 3 – Using an electric mixer and a bowl made of glass or metal that has been cooled, whip cream until it forms soft peaks. 

 Step 4 – Combine the whipped cream and cream cheese in a bowl until you have a smooth consistency. When the crust is ready, pour the filling into it. 

 Step 5 – After you have smoothed the top with a spatula, place it in the refrigerator for at least two hours, preferably three. And then cover the cheesecake that has been refrigerated with the cherry pie filling. 

 Step 6 – Serve immediately, or cover and place in the refrigerator until ready to serve.

ENJOY!

Southern Fried Catfish

 I don't eat Fish, Any kind of Fish, but for those of you who do , I will not deprive you of this Recipe..

INGREDIENTS:

" ⅔ Cup.Of yellow cornmeal.

 ¼ Cup.Of all-purpose flour. 

 1½ Small spoons.Of seasoned salt. 

 ½ Small spoon.Of black pepper. 

 ½ Small spoon.Of cayenne pepper.

 ½ Small spoon.Of lemon juice. 

 ¼ Small spoon.Of paprika. 

 2 large whole eggs. 

 2 Small spoons.Of hot sauce. 

 500 grams.Of catfish fillets.

FOR SERVING,  USE:

lemon wedges.

Tartar sauce.

Hot sauce.

DIRECTIONS:

Step 1: To begin, combine the cornmeal, with flour, salt, black pepper, cayenne pepper, and lemon juice, and smoked paprika in a large brown bag or ziplock bag and shake well to combine. 

 Step 2: In a deep pie dish or large shallow bowl, whisk together the eggs and spicy sauce until well combined. 

 Step 3: After that, you can add each fillet to the beaten eggs and turn to cover both sides, then transfer to the cornmeal breadcrumbs and shake vigorously to coat thoroughly with breadcrumbs. 

 Step 4: And now, place the fillets on the baking sheet that has been sprayed with cooking spray, and repeat the process with each fillet. 

 Step 5: At this step, you need to allow the fish to rest for 10 to 15 minutes in the refrigerator before removing it from the refrigerator. 

 Step 6: Following that, you need to pour approximately 4 inches of oil into a large Dutch oven, saucepan, or deep fryer and heat over medium-high heat until the temperature reaches about 340 degrees. Remove from heat and set aside. 

 Step 7: And finally, fry the fillets in batches until they are golden brown, then remove them from the pan and drain on wire racks or paper towels. 

 Step 8: The final step before serving is letting the fillets rest for 5 to 10 minutes with a squeeze of lemon and a sprinkle of chopped parsley. 

 TAKE PLEASURE IN IT! AND HAVE A GOOD DAY!!

Cheeseburger Subs

I would like to know what creative mind thought this up....I'd like to know...but I'd still try this, just once... For real!

INGREDIENTS: 

Submarine buns; I used 4 for 4 servings. 

 1 Tbsp.Of Olive Oil 1 

½ pounds.Of lean ground beef. 

 2 small diced yellow onions.

 1 Tsp.Of sea salt. 

 1 Tsp.Of freshly ground black pepper. 

 1 Tbsp.Of garlic powder. 

 1 Tbsp.Of Onion powder. 

 ½ Cup.Of water. 

 1 Cup.Of shredded cheddar cheese.

FOR MAKING THE SAUCE, YOU’LL NEED: 

½ Cup.Of mayonnaise. 

¼ Cup.Of sweet relish.

 1 Tbsp.Of yellow mustard. 

 ¼ Tsp.Of black pepper. 

 ¼ Tsp.Of sea salt. 

 ½ Tsp.Of garlic powder. 

 ½ Tsp.Of onion powder.

DIRECTIONS:

1st Step – Set the temperature in the oven to 400 degrees. 

 2nd Step – Mix the mayonnaise, mustard, and relish together in a bowl. Stir well then season with salt and pepper, then stir in the onion and garlic powders. 

 3rd Step – In a pan, melt the olive oil over medium heat, then add the ground beef. 

 4th Step – After the onions have been diced, add them to the steak and mix everything together. Once everything is done cooking, remove any excess grease from the skillet. 

 5th Step – The ground beef should already be in the pan when you add the seasonings (salt, pepper, garlic powder, and onion powder). Bring the water to a boil in the pan. 

 6th Step – Combine all of the ingredients, then continue heating the mixture until there is no more water, then remove the dish away from the heat. 

 7th Step – Spread parchment paper on the bottom of a baking sheet. After that, cut the sub rolls in half lengthwise and lay them open side up on the baking sheet. 

 8th Step – Spread the special sauce over the top side of the roll, and then ladle the ground beef mixture onto the bottom halves of all four rolls in a uniform distribution, and top with the roll tops. 

 9th Step – On top of the ground beef, evenly distribute the cheddar cheese, then set the baking sheet in the oven and continue baking for approximately 6 to 8 minutes, or until the cheese is melted.

Enjoy!

Merry Christmas

 

Super Moist Chocolate Cake

 Here is a super sweet treat for the ages.

INGREDIENTS:

° 1 3/4 cup all-purpose flour 

° 1 3/4 cup sugar 

° 3/4 cup unsweetened cocoa powder 

° 1 1/2 teaspoons baking powder 

° 1 1/2 teaspoon baking soda 

° 1 teaspoon salt 

° 2 eggs 

° 1 cup whole milk or 2% 

° 1/2 cup vegetable oil 

° 2 teaspoons vanilla 

° 1 cup boiling water

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit. 

Grease two loaf pans or two 9-inch cake trays. Mixing dried ingredients in a bowl. 

Add eggs, milk, oil and vanilla; 

Beat for 2-3 minutes. Stir in boiling water. 

The mixture will be thin. 

Pour mixture to prepared pans. 

Bake for 30-35 minutes or until centered and come out clean.

 Cool for 5 minutes. Removing it to pans to Wire Racks. 

Totally cool. + Powdered chocolate: 

° 1 can (12 ounce) evaporated milk 

° 3/4 cup sugar 

° 1/2 cup unsweetened cocoa powder 

° 1/4 cup water 

° 2 tablespoons all-purpose flour 

° 4 tablespoons butter 

++Note: You can adjust the cocoa powder to your preference. +

 Procedure: In a large saucepan, combine all ingredients except the butter. 

Cook over low heat, stirring constantly. 

Cook until thick. 

Turn off the heat. 

Add the butter and stir until the butter melts.

 Cool slightly, then pour over cake until it is completely covered. 

Slice it, serve and enjoy 

Enjoy !

Spanish Omelette

 This Spanish Omlette recipe will conceivably keep you going all day...

Treat yourself to this great mix of chorizo, potatoes, eggs and  Mayonnaise.

INGREDIENTS:

5 eggs 

2 Tbsp.l Mayonnaise 

2 Tbsp. chopped parsley (optional) 

1/8 tsp. ground black pepper (optional) 

1 Tbsp. olive oil 

1/2 cup chopped chorizo 

1 lb. new potatoes or all-purpose potatoes, cooked and sliced 

1 medium onion, finely chopped

DIRECTIONS:

1 Beat eggs,  Mayonnaise, parsley and black pepper in small bowl with wire whisk; set aside. 

2 Heat olive oil in large nonstick skillet and lightly brown chorizo over medium heat, stirring occasionally. Add potatoes and onion and cook, stirring gently, until onions are almost tender, about 5 minutes. 

3 Add egg mixture. Cook over low heat, lifting set edges of omelet with spatula and tilting pan to allow uncooked mixture to flow to bottom. 

4. Cover and cook until omelet is set, about 5 minutes. Garnish, if desired, with additional chopped parsley.

ENJOY!

Caramel Cake

 Hot Caramel Cake...Ummmmm A Nice Tasty treat for early December..

INGREDIENTS:

CAKE INGREDIENTS: 

2+1/2 C.OF sifted all-purpose flour, 

I sifted it before using. 

1/4 TSP.Of Sea salt. 

2 C.OF regular sugar. 

2 sticks unsalted butter. 

1 C.OF water. 

1 TSP.Of baking soda. 

1/2 C.OF buttermilk. 

2 large whole eggs. 

1 TSP.Of vanilla extract. 

FROSTING INGREDIENTS: 

3 C.OF granulated sugar.

 About 1/2 C.Of softened butter. 

1 C.OF heavy cream. 

A pinch.Of sea salt. 

2 TSP.Of vanilla extract.

DIRECTIONS:

How To Make Homemade Caramel Cake 

Step 1- Prepare two 9“ cake pans by greasing them with butter and sprinkle some flour. 

Step 2- In a large mixing bowl, sift 2 cups+ 2 T.Of flour with sea salt. Stir in the sugar and mix till combined. 

Step 3- In a medium saucepan, combine the butter with water. Bring it to a boil, after that add the flour and sugar over it. Whisk before they’re mixed. 

Step 4- Add the baking soda, buttermilk, vanilla extract, and eggs then whisk until smooth and well incorporated. 

Step 5- Spread the mixture into the baking pans. 

Step 6- Bake for around 25 minutes, and after around 15 min, check your cake. When the tester comes out clean, the cake is finished, just be careful not to overcook. 

Step 7- Remove the pans from the oven and allow thirty minutes to cool on the wire rack, then switch the layers onto the racks filled with parchment to cool fully. 

HOW TO MAKE A MAGICAL HOMEMADE CARAMEL FROSTING: 

Step 1- Place 2 cups and half of the granulated sugar, butter, cream, and a sprinkle of salt in a big saucepan. 

Step 2-Cook until almost to a rolling boil on low, then pour in the sugar syrup you produce in another skillet.

 Step 3- Meanwhile, add a half cup of sugar in a small skillet and melt on medium until it becomes an amber color. This sugar is not stirred, so every few minutes you will need to rotate the pan to help spread the sugar. This is the sugar syrup you are going to add to the casserole. 

Step 4- Cook on medium to medium-high as you mix in the syrup, stirring continuously until almost softball level. 

Step 5- Remove from the heat, stir in the vanilla extract, and cool for fifteen minutes or so. 

Step 6- Either switch and beat on medium speed to the big stand mixer or use a hand mixer on medium and whip until frosting consistency becomes around 20 min. Note: You should add a little extra cream if frosting gets too fast or gets too thick.

ENJOY!

Strawberry Cheesecake Tacos

 I don't know if I would actually eat this...But it sure looks good doesn't it?

INGREDIENTS:

1 cup strawberries chopped 

1/4 cup sugar 

2 tsp water 

1 tbsp corn starch 

1 tbsp cold water 

1 cup heavy cream 

1 cup cream cheese softened 

1 tsp lemon zest 

1 tsp vanilla 

1/4 cup powdered sugar

DIRECTIONS:

Pre-heat oven to 400F.

 Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 20 shells. Dip each into melted butter then coat in graham cracker crumbs. 

Flip a muffin tin upside down. 

Place the tortilla pieces in between muffin cups. 

Bake 10 minutes until just golden brown. Let cool in pan. 

Make the strawberry Filling: In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries. 

Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). 

Remove to cool completely. 

Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. 

Chill in the fridge for 30 minutes. Transfer to a piping bag. 

Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. 

Sprinkle with additional graham cracker crumbs, optional!

ENJOY!

Country Apple Fritter Bread

 Country Apple Fritter Bread! Here is a perfect fall dessert for a Saturday Afternoon.

INGREDIENTS:

1/3 Cup Light brown sugar 

1 tsp Ground cinnamon 

2/3 Cup White sugar 

1/2 Cup Butter, softened 

2 Eggs 

1 1/2 tsp Vanilla extract 

1 1/2 CUPS All-purpose flour 

1 3/4 tsp Baking powder 

1/2 Cup Milk 2 Apples, peeled and chopped (any kind) Old-Fashioned Creme Glaze 

1/2 Cup Powdered sugar 

2 Tbsp of milk or cream

DIRECTIONS:

Preheat oven to 350°F. 

Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing. 

Mix brown sugar and cinnamon together in a bowl. Set aside. 

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. 

Beat in eggs, 1 at a time, until blended in; add in vanilla extract. 

Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. 

Mix milk into batter until smooth. 

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture. 

Lightly pat apple mixture into batter. 

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.

 Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon. 

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. 

To make glaze, mix powdered sugar and milk or cream together until well mixed. 

Let cool for about 15 minutes before drizzling with glaze.

ENJOY!

Fried Wing Flats Drizzled With Honey Lemon Pepper

 This is perfect for a Saturday Afternoon get together with friends to watch the game or play cards.

INGREDIENTS:

3 lbs of wings !

 1 tsp adobo ! 

1tsp black pepper ! 

1 tsp cayenne pepper ! 

1/2 tbsp lemon pepper ! 

1/2 tbsp garlic powder ! 

1 tsp Italian seasoning! 

2 eggs! 

3 cups flour

DIRECTIONS:

Wash chicken add to a bowl then add all seasonings above and 2 eggs mix well . 

In another bowl add all purpose flour Dip seasoned chicken into flour mixture then fry in vegetable oil for 6 miniutes per side add glaze to hit hot chicken.

 Serve and enjoy! 

Sauce recipe! 

1 stick butter 

1 tsp black pepper 

1 tsp lemon pepper or more to suit your taste. 

1/4 cup honey 

Juice of 1 lemon 

Melt butter in sauce pan then add lemon juice 

Black pepper, Lemon pepper and Honey bring to a boil then remove from stove. 

Note: melt the butter on like low heat dont let it burn .you need to see the yellow lemon pepper colour when you add it to the chicken wings!

ENJOY!

Happy Thanksgiving

 

Garlic Butter Pork Chops

 Mmmmm this looks good doesn't it?

INGREDIENTS :

2 medium-sized pork chops, heritage breed

2 tbsp of grass-fed butter, melted 

4 cloves of minced garlic 

3 sprigs of thyme tbsp of olive oil salt and pepper to your liking

DIRECTIONS:

Step 1: Prepare the oven. Preheat it to 380 degrees. 

Step 2: Sprinkle the pork chops well with salt and pepper to your liking. 

Step 3: Melt 5 small spoonfuls of butter in a microwave or store to make the butter sauce. Feel free to add more if desired. 

Step 4: Add the thyme and chopped garlic to the melted butter. Stir well and keep this aside to rest. 

Step 5: Heat the olive oil in a cast-iron skillet over medium heat. Add the pork chops to the hot oil and sear for about 4 minutes on each side until golden brown.

Step 6: Pour the garlic butter mixture over the pork chops and transfer the skillet to the oven. Bake the pork chops until the internal temperature reached about 145 to 150 degrees. 

Step 7: Remove the pan from the oven when the pork chops are done. Spoon over the butter sauce left in the pan. Step 8: Serve right away.

 Enjoy!

Lemon Blueberry Loaf

 I don't know if I've posted this before..but it looks tasty and is perfect for this time of year...

INGREDIENTS:

1 ½ cups plus 

1 tbsp all purpose flour 

2 tsp baking powder 

3 large eggs 

1 cup granulated sugar 

1 cup plain yogurt or sour cream 

½ tsp salt 

½ tsp vanilla 

½ cup vegetable oil 

2 tsp lemon zest 

1 ½ cups fresh or frozen blueberries

 Lemon Glaze/Syrup 

2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar

DIRECTIONS-

Preheat the oven to 350* Grease the sides and bottom of a loaf pan Sift together all dry ingredients for the bread In a large bowl, mix together all the moist ingredients 

Slowly add in the dry ingredients In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter Pour the batter into the prepared pan Bake for 50 to 55 minutes. 

If a toothpick comes out clean the bread is done 

Remove from the oven and let cool for 10 minutes 

Remove loaf from pan and allow to cool on a cooling rack In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve.

 Simmer for 3 minutes Using a toothpick, poke holes all over the loaf, top and sides Use a pastry brush to brush the lemon syrup on the top and the sides. 

Let harden for 15 minutes before serving.

ENJOY!

Pineapple Upside Down Cake

 Here's a sweet treat for your pallette- Pineapple Upside Down Cake..

CHECK IT OUT!

INGREDIENTS:

3 eggs 

1/2 cup flour 

3/4 cup sugar 

3/4 cup liquid milk 

2 tsp baking powder 

1/2 tsp vanilla 

100 grams butter 

1 can pineapple, sliced

DIRECTIONS:

To make burnt sugar, put the sugar in a saucepan on the fire until it melts, add water to the amount a cup coffee with a little piece butter, stir for 6 min , and turning off fire. 

To making cake, in an electric mixer, putting butter also sugar, adding eggs, one egg at time, & add flour also liquid milk . 

Grease the sides of the mold with butter and flour to prevent the cake from sticking.

Add the burnt sugar, then round pineapple slices with a little juice, then add the cake mixture. The mold is entered into the oven preheated at 180 degrees for 40 minutes. 

Remove the mold from the oven, leave it to cool down, and then stir.

ENJOY!

Crockpot Pepper Steak.

 Pepper Steak, my second favorite Chinese Food..(Next to General Tso's Chicken) is on the agenda for today.

INGREDIENTS:

* 1 red bell pepper, sliced 

* 1 green bell pepper, sliced 

* 1 white onion, sliced 

* 1 can diced tomatoes 

* 2 pounds of sirloin steak, cut into strips 

* 2 tsp garlic, minced 

* 2 tbsp Olive Oil 

* ⅔ cup hot water 

* 1 cube beef bouillon 

* 3 tbsp Soy Sauce 

* 1 tbsp Cornstarch 

* 1 tbsp brown sugar 

* 2 tsp Worcestershire Sauce 

* Salt and pepper to taste

DIRECTIONS:

FIRST STEP: Heat the Olive oil in a skillet Add the steak to the skillet and saute until it is browned on each side 

SECOND STEP: Dissolve the bouillon in the hot water and pour it into the crockpot Whisk the cornstarch into the bouillon and water 

THIRD STEP: Add the Worcestershire, Soy Sauce and brown sugar to the crockpot Add the diced tomatoes, salt and pepper 

FOURTH STEP: Stir in the beef and the onions Cook on low for 6 to 7 hours, or on high for 3 hours

 FIFTH STEP: Add the sliced peppers and cook for an additional hour Garnish with thinly sliced green onion Serve with a side of rice and a dinner salad

ENJOY!

Old Fashioned Beef Stew

 Here is some comfort food for a cold night in Fall at home.. Check it out-

INGREDIENTS:

2 tablespoons olive oil 

2 pounds cubed beef stew meat 

2 tablespoons all-purpose flour 

4 cups water 

2 cups beef broth 

1/2 teaspoon salt 

1/2 teaspoon ground black pepper 

4 cups cubed potatoes 

2 cups chopped carrots 

1 teaspoons dried rosemary 

1 cup fresh corn kernels 

1 cup fresh green beans, cut into 

1 inch pieces 

1 cup chopped turnip (optional) 

2 cups chopped fresh tomatoes (optional)

DIRECTIONS:

Heat oil in large pot. 

Add beef and flour, stirring to coat beef; brown. 

Add water, broth, salt, and pepper. 

Heat to boiling; reduce heat, and simmer 1 hour. 

Stir in potatoes, carrots (or turnips), and rosemary. 

Simmer 1-2 hours. 

Add corn, green beans, and simmer for 30 minutes longer.

ENJOY!

Doritos Chicken Casserole

 I don't know about you...but this looks delicious! 

Check it Out!

INGREDIENTS:

3 c. shredded cooked chicken 

2 c. shredded Mexican cheese blend (divided) 

1 (10 oz.) can cream of chicken soup 

1/2 c. milk 

1/2 c. sour cream 

1 (10 oz.) can Ro-Tel diced tomatoes with green chilies drained 

1 T. taco seasoning mix 

1 lg. bag Doritos your choice (I use nacho cheese) 

Chopped lettuce for garnish 

Diced tomato for garnish

DIRECTIONS:

Preheat the oven to 350 degrees.

 In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. 

Stir well. Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. 

Add another layer of crushed Doritos, and then add another layer of the chicken mixture. 

Top with remaining 1 cup cheese. 

Cover and bake for 30-35 minutes, until bubbling hot. 

Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

ENJOY!

Good Ole Mac and Cheese

  The picture says it all, the Ultimate in comfort food! Good Ole Mac n Cheese!

INGREDIENTS:

12 oz dry macaroni 

1/4 cup butter 

1/4 cup flour 

1 1/2 cups milk 

1 cup light cream about 10-12% MF 

1/2 teaspoon dry mustard powder 

1 teaspoon onion powder salt & pepper to taste 

1 can condensed cream of cheddar soup optional 

10.75 oz 4 cups sharp cheddar divided 

1/2 cup fresh parmesan cheese

DIRECTIONS:

Preheat oven to 425 degrees. 

Cook macaroni according to package directions. 

Drain and run under cold water. 

Melt butter over medium heat in a large saucepan. 

Whisk in flour and let cook 2 minutes while stirring. 

Slowly whisk in cream, milk, mustard powder onion powder, salt and pepper to taste. 

Cook over medium heat while stirring until thickened. 

Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. 

Add soup if using.

Toss cheese sauce & macaroni noodles together.

 Pour into a greased 9×13 pan. 

Top with remaining cheese. 

Bake 18-24 minutes or until bubbly. 

Do not over cook. 

Cool 10-15 minutes before serving.

ENJOY!

Chocolate Eclairs

 I think this photo speaks for itself...So let's get to the deliciousness...

INGREDIENTS:

4 tablespoons (57 grams) unsalted butter 

1 teaspoon granulated sugar 

½ cup (118 ml) water 

½ cup (74 grams) all-purpose flour 

Small pinch of salt 

2 large eggs, room temperature, beaten 

3/4 cup (177 ml) heavy whipping cream, cold 

1/2 teaspoons powdered sugar 

4 ounces (115 grams) 70 or 72% dark chocolate, broken into pieces

DIRECTIONS:

To a medium saucepan over medium heat add the butter, sugar and water. Stir until the butter and sugar are melted and bring to a boil. Remove from heat, while stirring vigorously with a wooden spoon or whisk, add the flour and salt. Continue stirring and cook until the mix starts to pull away from the sides of the pan and looks like mashed potato. 

Remove from the heat. Add one egg and beat the mix until the egg is incorporated and smooth. Repeat with the other egg until the mix is a shiny, smooth paste. Allow to cool slightly in the pan. Preheat the oven to 400°F/200°C with the rack in the center of the oven. Line a large baking sheet with parchment paper. 

Draw 10, 3-inch lines, 2 inches apart on the paper. Turn the paper over so the pastry is not directly on the ink. Spoon the cooled pastry mixture into a piping bag fitted with a 1/2-inch (13 mm) round nozzle. Pipe 3-inch (7 ½ cm) long pastry lengths onto the baking sheet following the lines, about 1-inch (2 ½ cm) thick.

 Bake for 20 minutes, then turn the oven temperature down to 375°F/190°C and bake for a further 5-6 minutes until puffed and golden brown. Times will vary depending on your oven. Remove from the oven, transfer to a cooling rack to cool completely. 

To a bowl, add the whipping cream (or use a stand mixer). 

Beat the whipped cream until soft peaks start to form. Add the powdered sugar and continue to beat until stiff peaks form. Transfer the cream to a piping bag fitted with a small nozzle.

 Once the pastries are cool, make 2 holes along the underside of the pastries. Pipe cream into each of the holes to fill the cavity of the pastry. 

Do not overfill. You will feel it filling up in your hand. 

Repeat with all. Alternately, you can slice the pastries lengthwise and sandwich the cream between the two. To a wide, microwave-safe glass bowl, add the chocolate. 

Microwave in 15 second increments, stirring between until melted. 

Dip the tops of the pastries into the melted chocolate, allowing excess to drip off and set them on a tray. Refrigerate to cool completely and set the chocolate.

ENJOY!

Slow Cooker Poor Man's Stew

 Now here is an intresting one pot meal to fill your stomach on a fall day... Check it Out!

INGREDIENTS:

500g ground beef

 3 slices of bacon 

1 chopped onion 

4 sliced carrots 

4 small potatoes, cut into chunks 

1 can tomato sauce 

2 cans kidney beans 

1 can chopped tomatoes 

1 cup beef broth 

1 tsp salt 

1 tsp black pepper

DIRECTIONS:

In a large skillet, brown ground beef. Add onion and cook until soft. 

Add kidney beans and bacon pieces and remaining ingredients with 1 cup of warm water. 

Season with salt and black pepper, cook for about 30 minutes, stirring occasionally.

ENJOY!

Cajun Shrimp and Steak Alfredo Pasta

 I have to thank my cousin Rhonda for this tasty recipe.. (Even though I don't eat shrimp) this is still too good a recipe to pass up.. Check it out!

INGREDIENTS:

45 ml (3 tsp) basil oil 

10 ml (2 teaspoons) Cajun seasoning 

1 lb (454 g) boneless, skinless chicken breast 

1 large green or red bell pepper, seeded and cut into quarters 

60 g (12 cups) Andouille or chorizo ​​sausage, chopped 

1 clove minced garlic 

1 chopped tomato (about 250 ml/1 cup) 

250 ml (1 cup) milk 

1 Pack Knorr® Sidekicks® 

Fettuccine Alfredo

DIRECTIONS:

In a medium bowl, mix 30ml (2 tablespoons) Becel® Oil and Cajun seasoning. 

Add chicken and pepper. Toss to coat. 

Roast or grill, flipping once, until chicken is cooked through and vegetables are cooked through, about 6 minutes. 

Cut vegetables and chicken into slices. 

Reservation and heating. 

Heat remaining 15 ml (1 tablespoon) of oil in a medium saucepan over medium heat and cook sausage, stirring frequently, until golden, about 3 minutes.

 Adding garlic & cooking, stir constantly, to fragrant, 30 sec. Add tomatoes and cook, stirring occasionally, until softened, 2 minutes. 

In the same saucepan, add 175 ml (3/4 cup) of water and milk and bring to a boil over high heat. Stir in Knorr® Sidekicks® Fettuccine Alfredo and bring to a boil again. 

Reduce the heat to medium and leave covered, stirring constantly, for 8 minutes, until the pasta is cooked. 

Serve chicken and pepper with pasta.

ENJOY!

Onion Pepper And Sausage Bake

 This looked so interesting....I had to publish it.. It looks yummy!

INGREDIENTS:

2 tbsp Olive Oil

 2 pounds Italian sausage 

¼ cup Olive Oil 4 large potatoes, Russets or Reds, quartered 2 large red peppers, cut into chunks 

2 large white onions, cut into chunks 

2 large green peppers, cut into chunks 

½ cup Chicken Stock 

½ cup white wine 

1 tsp Italian seasoning Salt and pepper to taste

DIRECTIONS:

FIRST STEP: Preheat the oven to 400* Heat 2 tsp of Olive Oil in a skillet 

SECOND STEP: Place chunks of Italian Sausage into the skillet and cook until lightly browned Place the sausage into a baking dish 

THIRD STEP: Pour ¼ cup Olive oil into the skillet and cook the potatoes until browned Use a slotted spoon to remove the potatoes and place into the baking dish with the meat 

FOURTH STEP: In the same skillet, place the vegetables and lightly saute for 5 minutes, until the vegetables begin to soften Place the vegetables into the baking dish 

FIFTH STEP: Pour the chicken stock and white wine over the food Sprinkle with salt and pepper and Italian seasoning 

SIXTH STEP: Gently stir to combine and mix together Bake for 25 to 30 minutes, until hot and bubbling. 

Enjoy!

Louisiana Hot Crab Dip

 

Here is a delicious dip for company...

INGREDIENTS:

1/2 pound jumbo lump crabmeat, free of shells 

1 (8 ounce) package cream cheese 

1/2 cup mayonnaise 

1/4 cup grated Parmesan 

3 tablespoons minced green onions (white and green parts) 

2 large garlic cloves, minced 

2 teaspoons Worcestershire sauce 

2 tablespoons fresh lemon juice 

1 teaspoon hot sauce 

1/2 teaspoon Old Bay seasoning 

Salt and pepper to taste

DIRECTIONS:

Preheat oven to 325 degrees F. 

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed.

 Adjust seasoning to taste. 

Bake for 35 to 40 minutes until lightly golden on top. 

Serve hot. Serve hot, with hot sauce on the side for those who like it spicy. 

Makes about 1 1/2 cups

ENJOY!

Chicken Salad Croisants

 Take My Word for it...This is an excellent lunch time meal.

INGREDIENTS:

4 cups cooked shredded chicken 

1 1/2 cups chopped celery 

1 12 cups red grapes – halves 

2 green onions, finely chopped 

1 cup mayonnaise 

1/4 cup sour cream or ranch dressing 

2 tablespoons chopped fresh dill 

1 teaspoon black pepper 

1 teaspoon salt 

Juice of a small lemon 

8 croissant rolls

DIRECTIONS:

Add the cooked cooked chicken, celery, grapes and green onions in a large bowl. 

Toss to collect. 

Set the bowl aside.

 In a small bowl add mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. 

Whisk together until combined. 

Pour the sauce over the chicken mixture. Stir until combined. 

Cover and place in the refrigerator for at least 4 to 6 hours or overnight.

Cut each croissant roll in half. 

Spread half a cup of chicken salad on the bottom half. Put the other half on top. 

 Serve and enjoy!

Garlic Toast Pizza

 You Definitely have to try this!

INGREDIENTS:

Garlic toast 

Mozzarella Cheese Thick Cut

 Sharp Cheddar Cheese 

Pepperoni (big pack)

 Pizza sauce

DIRECTIONS:

Cook garlic bread as accordingly on the box .. then add pizza sauce , cheese and pepperoni . Put back in the oven until the cheese is melted.

And there you have it...Easy Peazy!

ENJOY!

Pasta Fagioli

 Best way to start October is with a healthy hearty meal!

INGREDIENTS:

2 lbs. of ground beef 

1 onion, chopped 

3 carrots, chopped 

4 stalks of celery, chopped 

2 (28 ounce) cans diced tomato’s, undrained 

1 (16 ounce) can red kidney beans, drained and rinsed 

1 (16 ounce) can white kidney beans, drained and rinsed 

3 (10 ounce) cans of beef stock 

3 tsp. oregano 

2 tsp. pepper 

5 tsp. parsley 

1 tsp. tabasco sauce (optional) 

1 (20 ounce) jar spaghetti sauce 

8 ounces of pasta

DIRECTIONS:

Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta. 

Cook on low for 7-8 hours or on High for 4-5 hours. 

Add the pasta 30 minutes before eating. Serve with crusty warm bread!!! 

Note: if you do not have a large crock pot, cut the recipe in half. 

Pasta Fagioli also freezes wonderfully, so you can make a big batch and freeze the rest!!! 

Enjoy everyone.

Wendy's Chilli

 Another Fast Food Recipe.

INGREDIENTS:

2 pounds fresh ground beef 

1 quart tomato juice 

1 (29-ounce) can tomato purée 

1 (15-ounce) can red kidney beans, drained 

1 (15-ounce) can pinto beans, drained 

1 medium-large onion, chopped (about 1 1/2 cups) 

1/2 cup diced celery 

1/4 cup diced green bell pepper 

1/4 cup chili powder (use less for milder chili) 

1 teaspoon ground cumin (use more for real flavor) 

1 1/2 teaspoons garlic powder 

1 teaspoon salt 

1/2 teaspoon ground black pepper 

1/2 teaspoon dried oregano 

1/2 teaspoon sugar 

1/8 teaspoon cayenne pepper

DIRECTIONS:

In a large skillet, brown the ground beef. 

Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. 

Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. 

You can also cook this in a slow cooker on low for 3 to 4 hours.

ENJOY!

KFC Secret Chicken Recipe

 

This photo speaks for itself...I really don't know if this is the secret recipe...but the end results looks delicious. Check it out!

INGREDIENTS:

1 whole chicken, cut into pieces 

3 beaten eggs 

4 tablespoons oil

 For the coating 

2 cups flour 

4 teaspoons paprika 

1 teaspoons salt 

1 teaspoon pepper 

1 teaspoon poultry seasoning (or chicken stock powder) 

1 teaspoon oregano 

1 teaspoon tarragon 

1 teaspoon parsley 

1/2 teaspoon thyme 

1 teaspoon chives 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 teaspoon celery salt

DIRECTIONS:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag.

 Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. 

Make sure you coat each piece completely with the flour. 

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered.

 Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. 

Place on paper towels to drain out the excess.

ENJOY!

Chicago Deep Dish Pizza

 Can you believe there is a recipe for this? 

INGREDIENTS:

For the Dough: 

3¼ cups all-purpose flour 

½ cup yellow cornmeal 

1½ teaspoons salt 

2 teaspoons sugar 

2¼ teaspoons instant yeast 

1¼ cups water, room temperature 

3 tablespoons unsalted butter, melted 

4 tablespoons unsalted butter, softened 

1 teaspoon + 4 tablespoons olive oil, divided 

For the Sauce: 

2 tablespoons unsalted butter 

¼ cup grated onion 

¼ teaspoon dried oregano 

½ teaspoon salt 

2 garlic cloves, minced 

1 (28-ounce) can crushed tomatoes 

¼ teaspoon sugar 

2 tablespoons coarsely chopped fresh basil 

1 tablespoon olive oil 

Freshly ground black pepper 

For the Toppings: 

1 pound mozzarella cheese, shredded (about 4 cups) 

(Pepperoni) 

¼ cup grated Parmesan cheese

DIRECTIONS:

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. 

Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.) Coat a large bowl with 1 teaspoon olive oil. 

Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes. 

Make the Sauce: 

While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. 

Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. 

Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. 

Off the heat, stir in the basil and olive oil, then season with salt and pepper. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. 

Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. 

With seam side down, flatten the cylinder into an 18×4-inch rectangle. 

Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. 

Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. 

Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F. 

Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. 

Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. 

Lightly press dough into the pan, working into corners and 1-inch upsides. 

If dough resists stretching, let it relax for 5 minutes before trying again. 

Repeat with remaining dough ball. For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) 

Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. 

Bake until crust is golden brown, 20 to 30 minutes. 

Remove pizza from the oven and let rest 10 minutes before slicing and serving. 

ENJOY!

Cajun Shrimp Pasta with Sausage

 I don't eat Shrimp...but this looks delicious....I'll pick the shrimp out!

INGREDIENTS:

½ pound large shrimp, peeled and deveined, tails removed 

1 andouille sausage, about ½ pound, sliced into rounds 

1 – 2 tablespoons cajun/creole spice mix, adjust to your spice/heat level Olive oil 

½ medium yellow onion, thinly sliced 

½ red bell pepper, thinly sliced 

1 teaspoon dried thyme 

1 teaspoon smoked paprika 

1 tablespoon cajun/creole spice mix 

1 teaspoon brown sugar 

1 – 2 cloves garlic, finely chopped (1 large or 2 small) 

½ cup crushed tomatoes 

¾ cup chicken broth 

1 teaspoon Worcestershire sauce 

¾ cup heavy cream, or ½ & ½ (I prefer heavy cream!!) 

12 ounces fettuccine or farfalle (bowties) 

Kosher salt and fresh cracked black pepper 

Grated Parmesan and chopped parsley, for serving.

DIRECTIONS:

Bring large pot of water to boil for pasta. 

Toss shrimp with 1 – 2 tablespoons of cajun seasoning and coat well. 

Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. 

Add shrimp and cook for 2 minutes or so until starting to curl. 

Flip shrimp over and cook another minute or two and then remove to a plate and set aside. 

Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 – 5 minutes. 

Remove to plate, set aside. Add pasta to salted boiling water and cook until al dente, a minute less than package instructions. 

Lower heat to medium and add another good drizzle of olive oil to the pan, add the onion, red bell pepper, thyme, smoked paprika, 1 tablespoon cajun seasoning, brown sugar and a generous pinch of salt.

 Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, chicken broth and Worcestershire sauce and bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes.

 Add cream and stir to combine, bring to a simmer. Once simmering, add cooked pasta and andouille sausage and stir to combine and heat through, 2 – 3 minutes.

 Add more chicken broth or cream if it seems dry or you’d like more sauce (I added ¼ cup of each). 

Salt and pepper to taste and then lastly, add blackened shrimp and combine, or place shrimp on top of pasta. 

Sprinkle with some more freshly cracked black pepper, grated Parmesan and chopped parsley. 

Enjoy!

Fried Potatoes and Onions with Sausage and Peppers

 This is what it claims to be...Some good eating.. Check out the recipe-

INGREDIENTS:

 2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces 

1/2 Tsp Seasoned salt

1/2 Tsp Italian seasoning.

2 Tsp- Olive oil

1 onion, sliced into thick half circles 

1 Red bell pepper, cut into 1-inch pieces 

1 Green Bell Pepper

8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces 

Black pepper to taste

Shredded Parmesan Cheese to garnish (Optional)

8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters

DIRECTIONS:

Step 1: In a large pan, saute the onion in a large spoon of butter over medium heat until the onion is translucent. 

 Step 2: Secondly, cook the onion until it is soft. Take the onion out of the pan and put it aside. 

 Step 3: And in a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil until the butter is melted, and add Combine the potatoes, seasoned salt, Italian seasoning, and pepper. 

 Step 4: After that, cover and simmer, turning occasionally, for 15 minutes, or until the vegetables are somewhat softened. 

 Step 5: Then, cook for another 10 minutes after adding the sausage. Combine the onions and peppers in a large skillet and sauté until the peppers are soft crisp.

Step 6: And finally, If using parmesan cheese, sprinkle it over top. 

 Don't Sweat the Techique: 

 Cook the sausage in a separate pan over medium-high heat until it is crisp, while the potatoes are cooking if you like a crisper sausage.

ENJOY!

Rhubarb Pie

 I've heard this term used on television shows like "The Waltons" and "Matlock" for as long as I can remember and I always thought this was a fictional pie.. I googled it and found out that it is indeed real...There is such a thing as a Rhubarb Pie... And I have a recipe for it.  Enjoy!

INGREDIENTS:

1 cup white sugar

 2 tablespoons all-purpose flour 

 1 egg 

½ teaspoon vanilla extract

 ¾ cup all-purpose flour

 ½ cup brown sugar 

⅓ cup butter, softened 

2 cups 1-inch pieces rhubarb 

1 (9 inch) unbaked pie crust

DIRECTIONS:

Step 1 Preheat the oven to 350 degrees F (175 degrees C). 

 Step 2 Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined. 

 Step 3 Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly. 

 Step 4 Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture. 

 Step 5 Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.

ENJOY!

Butter Rum Pecan Pound Cake

 Another Sweet Treat for the people!

INGREDIENTS:

 2 sticks salted butter soften

 ½ cup canola oil 

3 cups of white sugar 

6 eggs large eggs 

3 ½ cups sifted cake flour 

1 tsp baking powder

 ¼ tsp salt 

1 tsp butter extract 

1 tbsp rum extract 

1 cup of half and half (For best results all ingredients room temperature)

DIRECTIONS:

Blend sugar, butter and oil with mixer about 15-20 minutes, scraping bowl several times until sugar is dissolved and mixture is light and fluffy. 

Add eggs one at a time making sure well blended, add rum and butter extract. Gradually add flour, baking powder and salt (I start with a cup and a half, of flour, mix well, then another cup, mix well, and then last cup). 

Gradually add half and half about ¼ cup at a time blending well and scraping bowl about half way through.

 Pour into a grease tub or Bundt baking pan. Place in a cold oven, set temperature to 300 degree, and timer for 1 hour 30 minutes. Depending on what type of oven it may take 1 hour 45 or a little longer so do check by inserting a tooth pick, (I use shish kabob straws because they are longer), if clean when removed, remove from oven and cool on wire rack for about 20 minutes. 

Gently remove from pan and cool for additional 30 minutes. Glaze 2-3 cups confectioners sugar Bacardi White Rum Sift sugar or loosen with a wire whip in a bowl.

 Gradually add rum until you have a very thick glaze (sorry I don’t measure, but I start with about 2 cups of sugar). 

Using a soup spoon carefully glaze from the outer edge to the center, if your glaze run down too quickly, mix in more confectioners sugar to thicken.

 Lightly or heavy the choice is yours. 

Be creative, place Pecans halves on top before glazing or pecan pieces on top after glazing or if you’re southern both. 

Note: Salted butter will keep several days on counter top so you’re always ready to bake.

 If you forget to take eggs out put in a bowl and run warm water over to take the chill off. 

Swann Down cake flour is my first choice of baking flour. 

Half and half can be warmed in the microwave to take the chill off. 

Use this receipt and change the extract favor and make wonderful lemon, vanilla, orange or whatever flavor pound cake you like. 

Glaze for these cakes use water or milk and same extract you flavored the cake with, 1 tsp.

Yummy!

ENJOY!

Home Made Chocolate Chip Cookies

 Here is something you can make...The next time you decide to NETFLIX and CHILL or HULU and CHILL or PEACOCK and CHILL, or whatever.

INGREDIENTS:

3 eggs 

1 cup of  sugar 

1 cup of packed brown sugar 

3 sticks of  real butter 

3 cups of  flour 

2 tsp vanilla extract 

Walnut pieces (Optional). 

1 1/2 tsp baking soda 

1/4 Tsp Salt

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). 

 In a bowl, cream together the butter, white sugar, and brown sugar until smooth. 

 Add eggs and vanilla and beat till light and fluffy. 

 Dissolve baking soda in hot water, 

Mix flour, salt then add chocolate chips and nuts 

If you want,   USE A SMALL COOKIE SCOOP. 

 Cook 8- to ten minutes, until lightly brown. 

 ENJOY.