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!