Best Cheesecake EVER
Crust
1 Tbsp Butter
20 Nilla Wafers, Crushed
Filling
4 8oz Packages Cream Cheese, Softened
1 Cup Sugar
1 tsp Vanilla Bean Paste (or Extract)
4 Egg Whites, Whipped
Topping
1 Pint (2 Cups) Sour Cream
2 Tbsp Sugar
1 tsp Vanilla Bean Paste (or Extract)
How to make it :
Butter springform pan thoroughly and coat with cookie crumbs.
Using whisk attachment, mix cream cheese, sugar and vanilla well.
Add whipped egg whites and mix in completely.
Pour cream cheese mixture in springform pan and bake at 350 degrees for 30 minutes.
Remove from oven and increase temperature to 425.
Mix sour cream, sugar and vanilla then spread over the top of the baked cake.
Return to oven for 5 minutes to set.
Cool on counter for an hour then refrigerate for at least 6 hours or overnight.
Slice and enjoy!
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BROCCOLI CHEDDAR STUFFED POTATOES
4 medium russet potatoes, washed well and dried
1 teaspoon olive oil
3 tablespoons salted butter, very soft
1/2 cup non-fat Greek yogurt
3 tablespoons buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried onion flakes
1/2 teaspoon dried dill weed
1/2 teaspoon paprika
1 and 1/2 cups cooked broccoli, chopped, divided
1 cup cheddar cheese, shredded, divided
Preheat oven to 400 degrees (F).
Line a small baking sheet with parchment paper; set aside.
Place potatoes in a small baking dish and bake for 45-60 minutes, or until soft.
Once the potatoes are cool enough to safely handle, slice each one in half, lengthwise.
Scoop out the potato pulp and place it into a large bowl, being careful to leave the skins intact.
Rub the outsides of the potato skins with a little olive oil.
Place the skins on the prepared baking sheet and set aside.
Add the butter to the potato pulp and mash - using an electric mixer or a potato masher - until fairly smooth; add Greek yogurt, buttermilk, salt, pepper, chives, garlic powder, onion powder, dried onion flakes, dill weed, paprika, broccoli and 3/4 cup of the cheese.
Divide the filling evenly among the potato shells then top with remaining cheese.
Bake for 20-25 minutes or until the cheese is melted and the potatoes are heated through.
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Homemade lemon Pound Cake with lemon glaze.
For the Cake
3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
2 tablespoons fresh lemon juice
For the Syrup
1/3 cup water
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
For the Glaze
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest, packed
1 teaspoon unsalted butter, melted
How to make it :
Preheat the oven to 325°F and set an oven rack in the middle position.
Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.
Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl again.
In another bowl, combine the buttermilk, lemon zest and lemon juice.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.
Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture.
Finally, beat in the remaining flour mixture.
Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.
Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
Cool the cake in the pan for ten minutes on a rack.
Meanwhile, make the syrup.
Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack.
Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze.
Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed).
Allow the cake to cool completely, about one hour.
When the cake is cool, make the glaze.
Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.
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Delicious Chicken Pot Pie
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)
How to make it :
Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells.
Bake 30-40 minutes or until crust is golden and flaky
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OMG Best Chocolate chip cookies EVER.
3 stick real butter
1 c sugar
1 c packed brown sugar
3 eggs
2 tsp vanilla extract
3 c flour
1 1/2 tsp baking soda
3/4 tsp salt
4 c semi-sweet chocolate chips
walnut pieces i use.. up to you..
How to make it :
Heat oven 375..In large bowl mix butter and both sugars till they are creamy..Add eggs and vanilla and beat till light and fluffy.
Mix flour ,salt and baking soda. Then gradually add flour mixture. Then add chips and nuts. I use a small cookie scoop.Cook 8- to ten minutes. untill lightly brown.
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Chicken and Dumplings
1 Rotisserie Chicken
2 small cans of Pillsbury Buttermilk biscuits (any except flaky)
1 can Cream of Chicken Soup
1 32oz box of chicken stock
1 1/2 cups of milk
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 stick butter
Thickener Ingredients
1/4 cup flour
3/4 cup milk
How to make it :
Remove all chicken from the bones and dice. Set chicken aside.
Cut biscuits into 1/2″ pieces (roll each biscuit between your hands forming a long tube; then cut into half inch pieces.
Set cut up biscuits on a cookie sheet and keep them separated. Place in refrigerator.
In a large pot, combine chicken stock, cream of chicken soup and milk, whisking together until soup is dissolved. Add Poultry seasoning and black pepper.
Bring to full boil and then add real butter; reducing the heat to medium so that the liquid continues to simmer not boil.
When the butter has melted, start dropping the biscuits into the boiling liquid. Stir occasionally reducing heat to medium or low.
Once all the biscuits have been added to the liquid, let them boil lightly as you prepare a thickener. To make a thickener, combine 1/4 cup of flour, 3/4 cup of milk; thoroughly stir together.
Slowly add thickener to the liquid and biscuits stirring constantly. This will slightly thicken the liquid.
Once liquid begins to thicken, add diced chicken. Let this mixture cook, covered, for approximately 20 minutes, stirring occasionally. When the biscuits are no longer doughy but firm, it is ready to be served.
If you have leftover dough roll little balls and sprinkle with cinnamon and sugar. Bake for dessert!
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