Showing posts with label Strawberry shortcake cheesecake. Show all posts
Showing posts with label Strawberry shortcake cheesecake. Show all posts

Tuesday, February 13, 2018

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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    Thursday, January 11, 2018

    homemade Cinnamon Bites



    • 1 roll of small canned biscuits
    • 1/4 cup sugar
    • 1 teaspoon cinnamon
    • 1/2 stick butter (1/4 cup)
    • Icing:
    • powdered sugar (maybe a 1/2 cup-ish?)
    • couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)
    • drop of vanilla


    How to Make It

  • Heat oven to 350 degrees
  • Put butter in a pie plate in the oven as it heats and remove when the butter is melted
  • Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors)
  • Mix together sugar and cinnamon and sprinkle over top
  • Bake for 15 minutes
  • While baking, mix together icing ingredients
  • After removing from oven, drizzle immediately with icing, and serve
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    Thursday, March 23, 2017

    RICE KRISPIE TREAT NO-BAKE CHEESECAKE



      FOR CRUST:

    • 6 cups Rice Krispies cereal
    • ¼ cup salted butter
    • 1 pkg miniature marshmallows

      • FOR FILLING:

    • 1 (8 oz) pkg cream cheese, softened
    • ½ cup sugar
    • 1 tsp vanilla extract
    • 1 (7 oz) jar marshmallow creme/fluff
    • 1 (8 oz) pkg Cool Whip, thawed

      • FOR GARNISH:

    • Whipped cream
    • Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box)


    How to Make It

  • Liberally grease a 9" or 10" springform pan with cooking spray. Set aside.
  • In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes.
  • While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined.
  • Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
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    Tuesday, February 28, 2017

    Honey Garlic Shrimp



    • 1/3 cup honey
    • 1/4 cup soy sauce (I use reduced sodium)
    • 1 Tablespoon minced garlic
    • 1 teaspoon minced fresh ginger
    • 1 lb medium tail-on shrimp, peeled & deveined
    • 2 teaspoons olive oil
    • chopped green onion for garnish


    How to Make It

  • Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  • Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  • Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  • Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
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    Wednesday, February 15, 2017

    Strawberry shortcake cheesecake



      Bottom crust

    • 22 Golden Oreos Crushed
    • 5 Tbsp Melted butter

      • Filling

    • 4 8oz packages cream cheese
    • 1 2/3 cups sugar
    • 1/4 cup corn starch
    • 1 Tbsp Pure Vanilla Extract
    • 2 Large Eggs
    • 3/4 Cup Heavy Whipping Cream
    • Jar of smuckers strawberry ice cream topping

      • Topping

    • 12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
    • 1 1/2 Tsp Softened Butter
    • 3 Tbsp from a small package of strawberry gelatin


    How to Make It

  • Preheat oven to 350 degrees.
  • Line the outer perimeter of your pan with aluminum foil and generously apply butter to the inside to prevent sticking.
  • Crust - crush the Oreo's & incorporate the butter, press into the bottom of your springform pan.
  • Filling - Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl.
  • Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of the cream cheese. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla.
  • Blend in the eggs, one at a time, beating the batter well after each one.
  • Blend in heavy cream.
  • At this point mix the filling only until completely blended. Be careful not to overmix the batter.
  • Gently spoon 1/2 of the cheese filling on top of the prepared crust. spoon plops 1/2 the jar of strawberry topping here and there. Drag a butterknife through the strawberries to marblize the cheese/straberries. Spoon in the other half of the batter and the repeat the strawberry process on top. Bake for 1 hour or until there is only a slight jiggle when shook gently.
  • crumb topping - In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together. Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together. Add more softened butter if needed for mixture to stick to the cake.
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    Tuesday, October 25, 2016

    Chicken Ever






    • 4 boneless, skinless chicken breats
    • 1 packet ranch dressing mix
    • ¾ Cups Panko bread crumbs
    • ¾ Cups Parmesan cheese
    • ½ Cups Melted smart balance spread
    • Or your choice of butter product
    • 1 Greased baking dish( or 2)
    • 2 medium bowls


    How to Make It


  • Supplies. In a medium bowl, mix ranch packet, bread crumbs & Parmesan cheese. Set aside.
  • Boneless, skinless chicken breasts.
  • Preheat oven to 350.
  • Clean & rinse chicken. Cut each piece in half, the long way.
  • Use a paper towel to pat chicken dry.
  • Melt smart balance spread ( or butter) in medium microwave bowl.
  • Dip each piece of chicken into melted butter. Cover both sides.
  • Then press each side of the chicken into the breading mix.
  • Place in greased baking pan. Do this for each piece. I lined my baking dish with foil, which I sprayed with Pam to keep the chicken from sticking. And for easy clean up!
  • I had lots of mix left over so I sprinkled the rest all over the top of the chicken. I also melted a little more smart balance & drizzled it over each piece.
  • Now kick your feet up ( or clean up the mess you made) & let the chicken cook for 45 minutes. WARNING: the kitchen is starting to smell real good!!!
  • The finished dish! I was so excited to taste this best chicken ever that you can see where I cut a piece in the bottom left hand corner!!
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