Red Velvet Cheesecake

 

Ingredients:

RED VELVET LAYER

Butter, for cake pan

Flour, for cake pan

1 box red velvet cake mix, plus ingredients called for on the box

CHEESECAKE LAYER

2 8-oz. packages cream cheese, softened

2/3 c. sugar

2 large eggs

1/3 c. sour cream

1 tbsp. flour

1 tsp. vanilla extract

1/4 tsp. kosher salt

WHIPPED LAYER

2 cups heavy cream

4 tbsps powdered sugar

2 tsp vanilla

Instructions:

Red Velvet cake layer:

Preheat oven to 350F

flour one springform 9" cake pan.

Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.

Bake for 30 to 32 minutes.

Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.

Make the cheesecake layer:

In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.

Add eggs, one a time, until combined.

Add sour cream, flour, vanilla, and salt and beat until combined.

Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.

Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.

NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.

Make whipped frosting:

Add all the ingredients to a mixing bowl.

Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.

You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.

Be careful not to overdo the whisking –

Top the Red Velvet cake with the cheesecake layer carefully.

Then spread the whipped cream over the top of the cheesecake.

Use a decorators pastry tip to create whipped dollops on the edge.

Garnish with red velvet cake crumbs and serve.

ENJOY!

Grilled boneless chicken breast

 

Hey y’all, This is a 7 layer salad I made a couple of months ago! So easy and delicious

Grilled boneless chicken breast
Baby spinach
Tomatoes

Avacado
Red onion
Boiled eggs
Bacon
Shredded cheese
Prep the Layer your ingredients leaving some of each to top the salad for presentation

Directions :

Prep the Layer your ingredients leaving some of each to top the salad for presentation

Avacado ranch dressing:

I mashed up an avacado, squeezed a little lime juice on it, stirred in a about a 1/3 cup of mayo, 1/4 cup of sour cream, 1/3 cup buttermilk, a splash of red wine vinegar. Add a dash of salt, a healthy pinch of black pepper, 1/8 tsp fresh chopped dill, 1/4 tsp garlic and onion powder and a tablespoon of fresh chopped parsley. Shake vigorously in a mason jar. Chill and serve. It is delish😉 My measurements are not exact in that I believe every good cook should rely more on taste to determine how much of a spice to add. I am a true home cook and that means a teaspoon to me is to cup my hand a pour til the groove is filled. Give it a try! It’s actually a teaspoon.

ENJOY

CAJUN SHRIMP AND STEAK ALFREDO PASTA

 

INGREDIENTS

STEAK:

1 Ib. steak, cut into cubes (you can use Ribeye or Sirloin)

1/2 cup + 1 Tbsp extra virgin olive oil, divided

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1 Tbsp garlic powder

1 Tbsp Cajun seasoning

1 Tbsp hot sauce

1 Tbsp brown sugar

1 tsp ground black pepper

2 Tbsp butter

2 garlic cloves, minced

1/8 – 1/4 tsp crushed red chili pepper flakes (optional)

PASTA:

½ tsp salt

1 Tbsp olive oil

1 Ib. Penne Pasta

SHRIMP:

10 oz shrimp, peeled and deveined (if frozen, thawed)

1 Tbsp olive oil

1 Tbsp cajun seasoning

Pinch of Salt

Pinch of freshly ground black pepper

ALFREDO SAUCE:

½ cup unsalted butter

4 oz. cream cheese softened to room temperature

2 cups (1 pint) heavy cream

1 Tbsp Cajun seasoning

1/2 tsp salt, or to taste

1/2 tsp freshly ground black pepper, or to taste

1 and ½ cups freshly grated Parmesan

INSTRUCTIONS

Place the steak pieces inside of a Ziploc bag. Set aside.

Combine 1/2 cup extra virgin olive oil, soy sauce, Worcestershire sauce, garlic powder, Cajun seasoning, hot sauce, brown sugar, and ground black pepper in a small bowl.

Pour the marinade inside of the Ziploc bag, covering the meat. Seal tightly and refrigerate for 6-8 hours or preferably overnight.

FOR THE PASTA:

Fill a large pot with water and add ½ teaspoon of salt and 1 tablespoon of olive oil. Bring to a boil.

Add the pasta to the boiling water and cook according to package directions. Drain the pasta water and set the noodles aside.

FOR THE SHRIMP:

In a medium bowl, add shrimp, olive oil, cajun seasoning, and a pinch of salt and pepper and toss to combine and coat the shrimp.

Add shrimp to hot skillet and cook, stirring constantly until shrimp is pink. Scrape shrimp into a separate bowl and set aside.

FOR THE STEAK:

Heat 1 tablespoon of olive oil in the hot skillet.

Remove steak marinade from the refrigerator. Remove the steak chunks from the marinade and place them in the same skillet in a single layer.

Cook for 2-4 minutes, stirring occasionally until golden brown.

 

Add butter, minced garlic, and crushed red pepper flakes and continue to cook for 1-2 minutes, stirring and tossing to coat the steak. Scrape into a separate bowl and set aside.

FOR THE ALFREDO SAUCE:

In the same skillet, melt the butter over medium-low heat. Once the butter is melted, add the cream cheese and heat until softened.

Pour in heavy cream and season with Cajun spice, salt, and pepper. Whisk to combine.

Bring to a low boil. Once boiling, decrease the heat to low and allow the sauce to simmer for 8-10 minutes, whisking occasionally. The sauce should be thick enough to coat a spoon.

Once the sauce has thickened, turn off the heat and add the parmesan. Stir until cheese is melted and combined. Taste the sauce and adjust the seasonings to your preference.

Add the pasta and toss it around to coat in the Alfredo. Toss in the steak, and shrimp and stir to combine. Serve and enjoy!

Blooming Quesadilla Ring

 

Ingredients:

for 20 servings

• Large flour tortilla
• Sour cream (optional) 
• Steak (your choice of cut) cut into strips
• Chicken breast (large) cut into bite size chunks 
• 2 Green bell peppers 
• 2 medium size onions
• Spices blend of your choice 
• Cheese of your choice 
• Olive oil 

Preparation:

Mix together your meat, peppers and onions in a bag (or bowl) with your choice of seasoning and add a little olive oil. I let marinade for 2 hours. 




Heat up your pan and put a layer of olive oil on the bottom, add your fajita mix. Cook until meat is done (it varies based on size of pieces, portions, etc.) and your peppers and onions should be done before the meat, So stir and flip frequently with your spatula. 




For the actual quesadilla: Get your large flour tortilla, cut half way up directly in the middle of the tortilla. Start from the bottom left section, I added sour cream and cheese there. Move up to the top left section and add your fajita blend (it will be more on the inside when placing this way) for the top right section, I added more cheese 🧀 (yes, I love cheese 😅) and some more onions from the fajitas (my personal preference, you can add whatever and in whatever order you like.) and a little more sour cream to the bottom right. 




After you have finished placing all of your toppings, start from the bottom left corner of your tortilla, and fold directly up onto the top left. Now fold all of that over onto the top right of the tortilla, and finally, fold all of that down onto the bottom left. 




Whenever you have made as many as you would like, and this is optional, place them onto a press and cook until Golden (or to the crisp of your liking) 

This also gives the cheese a chance to fully melt. 

Serve as is, or with sauces, dips, whatever you choose! 

Enjoy!

Slow Cooker Honey Apple Pork Loin

Garlic Butter Chicken

 

Ingredients :

2x 9oz/250g Chicken Breasts, brought close to room temp

1/4 cup / 40g Plain / All Purpose Flour

1/2 cup / 120ml Chicken Stock

6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (see notes)

2 cloves of Garlic, minced/finely diced

1 tbsp finely diced Fresh Parsley

1 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Salt, plus more to taste

1/2 tsp Black Pepper, plus more to taste

1 Lemon, divided into 4 wedges (to serve)

Instructions:

In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.

Butterfly your chicken breasts right through the centre to make 4 even sized breasts. One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.

Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. Approx 3-5mins each side depending on thickness. Place to one side.

Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper.

Allow to simmer for a few mins to thicken, then turn down heat to low and add back in chicken. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste.

ENJOY!

CROCK POT PORK ROAST

 

Ingredients:

1/3 cup Soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried minced garlic

Preparation:

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat.

Cover, and refrigerate for up to 8 hours. Cook meat as desired.