Peach Cobbler Cheesecake

 

Ingredients :

PEACH FILLING AND TOPPING:

• 8 large peaches pitted, peeled and sliced 1/3-½ inch thick
• ½ cup Brown sugar
• ½ cup sugar
• 1 Tablespoon lemon juice
• 2 Tablespoons corn starch
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg

GRAHAM CRACKER CRUST:

• 3 cups graham cracker crumbs
• ¾ cup unsalted butter-melted

CHEESECAKE LAYER:

• 3 (8 oz.) packages cream cheese-softened
• ¾ cup sugar
• 2 teaspoons vanilla extract
• 1/3 cup sour cream
• 4 large eggs-slightly beaten
• 2 Tablespoons corn starch

COBBLER TOPPING:

• 1 cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1/3 cup unsalted butter-cold and cut into small pieces
• ¼ cup boiling water

Instructions :

PEACH FILLING AND TOPPING:

1. In a large pot place sliced peaches and lemon juice. Add mixture of sugar, brown sugar, corn starch, cinnamon and nutmeg. Stir with a wooden spoon and cook over medium high heat 8-10 minutes or until the peaches become soft. Set aside to cool.

GRAHAM CRACKER CRUST:

1. Line the bottom of 9 X 3 inches springform pan with parchment paper and spray lightly with non-stick spray. Then, wrap the springform pan with 2 large sheets of heavy- duty aluminum foil to make sure no water leaks in the pan during the baking in water bath. Set aside.
2. Preheat the oven to 425 F.
3. To make the crust, using a fork whisk together graham cracker crumbs and melted butter until all evenly moistened. Then press the mixture in the bottom of springform pan and place in the fridge or freezer while making the filling.

CHEESECAKE FILLING:

1. Beat together softened cream cheese with sugar and vanilla, until smooth and creamy. Next, mix in sour cream and corn starch. Then add slightly beaten eggs and mix on low just to combine, do not overmix the batter.
2. Pour half of the mixture (about 2 ½ cups) over the crust and smooth the top. Place springform pan in large roasting pan, then pour hot water into the roasting pan, until it reaches halfway up the springform pan and bake 13-15 minutes, until the top is set.
3. Turn down the oven temperature to 350 F.
4. Remove the pan from the oven and arrange thin layer of peaches over cheesecake layer. Save leftovers of the peaches and sauce for serving.
5. Spoon remaining cheesecake layer over the peaches, smooth the top and place back in the oven. Bake about 40-45 minutes at 350 F, until the cheesecake is just slightly jiggly in the center.

COBBLER TOPPING:

1. While the cheesecake is baking, prepare cobbler topping. Stir together flour, brown sugar, sugar and baking powder. Cut in cold butter with a fork. Add boiling water and stir, then set aside.
2. When the cheesecake is almost baked (the top is set ) remove it from the oven. Arrange layer of peaches on top, dollop the cobbler in lumps on top of the peaches and place back in the oven for 20-25 minutes until the cobbler topping gets nice golden-brown color.
3. Turn off the oven and leave the cheesecake in the oven with the door crack open for one hour. Then, remove it from water bath and place to a cooling rack to cool to room temperature. Chill in the refrigerator 4-6 hours or overnight.
4. When the cheesecake is cooled in the fridge, run a thin knife around the cake and release the ring from springform pan, then transfer the cake on a serving plate.
5. When ready to serve top the cake with remaining peaches and sauce. You can reheat the sauce before drizzling over the cake.
6. Store in the fridge.

Cheese Steak Tacos With Buffalo Fries

 

Ingredients

• 22 oz bag of waffle fries
• 1/2 lb beef
• 1 packet of taco seasoning
• 1/2 yellow onion
• 2 tbsp oil
• 3/4 cup shredded cheddar
• 3/4 cup shredded Monterrey Jack cheese
• 1 large tomato seeds taken out and diced
• 1 ripe avocado diced
• 1/2 cup chopped scallion

Optional: soured cream for topping

Instructions

1. Preheat oven to 400, spread waffles fries on an outsized , greased cooking utensil .
2. confirm that fries is spread in one layer. Bake until golden and crispy.
3. While fries is baking: Heat up oil during a medium pan , over medium heat, and saute diced yellow onions until translucent. Add beef, breaking in up finely, and taco seasoning. Mix well and cook until beef is fully done.

Crispy Shredded Chicken

 

Ingredients

Main Ingredients
▢250 g Boneless chicken thigh/breast
▢1 Egg white
▢1 cup Corn/potato flour
▢½ Bell pepper
▢3-4 Spring onions
▢3 Cloves Garlic
▢Oil for frying

▢1 tbsp Light soy sauce

▢1 tsp Garlic paste
▢1 tsp Sesame oil
▢½ tsp Sugar
▢¼ tsp Black pepper
Stir Fry Sauce
▢2 tbsp Light soy sauce
▢1 tsp Dark soy sauce
▢2 tbsp Fresh lemon juice
▢2 tbsp Honey

Instructions

Cut chicken into thin strips. Marinate the chicken strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
Cut bell pepper into thin slices. Cut spring onions into 1″ pieces.
In a small bowl mix all the ingredients from the stir fry sauce list and set aside.
Break one egg white into the the marinated chicken strips. Mix well.
Coat the chicken strips with one cup of corn/potato flour. Make sure all the chicken strips are separated. ( Add more flour if needed ) Toss the excess flour out before frying.
Heat the oil into high heat about 350° F. Add the coated chicken and deep fry for 1-2 mins till crispy golden brown.
Remove from oil and transfer to paper towel or cooling rack.
Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the garlic and stir for few seconds, then add the bell pepper slices and stir for few seconds.
Pour the sauce mix, let it simmer for 5 seconds, add the chicken strips in, add the spring onions. Stir well to combine all ingredients with high heat for 1- 2 mins.
Transfer to serving plate. Serve immediately!
Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savoury snack or starter. Enjoy!

Pan-Seared Ribeye with Garlic Butter

 

Ingredients:

2boneless ribeye steaks 1 inch thick

salt and pepper

2tablespoons canola oil

1tablespoon unsalted butter

2cloves garlic smashed

2sprigs fresh thyme

Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
Once pan is hot, add canola oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
Set a timer and sear first side for 2 minutes and 30 seconds (For a 1 inch steak at medium doneness – see table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest a meat thermometer. You’ll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting. Temperatures are listed in Fahrenheit.
– Rare: 125 degrees

– Medium-rare: 135 degrees

– Medium: 145 degrees

– Medium-well: 150 degrees

– Well done: 160 degrees.

After flipping steak, add butter, smashed garlic cloves, and thyme sprigs to pan. Once melted, spoon butter over steaks while second side cooks.
Once steak is cooked to your desired temperature, remove steaks immediately from pan and transfer to a plate. Rest steaks by covering loosely with foil for five minutes. At this point the garlic and thyme can be discarded from the pan.
Optionally, drizzle extra garlic herb butter over steaks before serving.
Enjoy !!

Mississippi Mud Cake

 

Ingredients

Cake
1 cup butter

1/2 cup cocoa

2 cups sugar

4 large eggs, slightly beaten

1 1/2 cups all-purpose flour

1 dash salt

1 teaspoon vanilla extract

1 1/2 cups pecans(optional)

4 cups mini marshmallows
Chocolate frosting
1 (16 ounce) package powdered sugar, sifted

1/2 cup milk

1/3 cup cocoa

1/4 cup softened butter

Instructions

1 Preheat oven to 350°F.2 Lightly grease a 9×13 inch pan.3 Melt the butter in a medium saucepan.4 Add the cocoa and stir.5 Remove from the heat.6 Pour butter mixture into a mixing bowl and add sugar and eggs.7 Mix until blended.8 Add the vanilla.9 Mix in the flour and salt.10 Stir in the pecans.11 Put batter into prepared pan and cook for 35 minutes or until done.12 Remove from oven and sprinkle with marshmallows.13 Cool in the pan on a wire rack.
For the Frosting
Combine all of the ingredients and mix until smooth. Spread frosting on cooled cake. If your frosting is too thick, add more mil

Caldo de Res – Mexican Beef Soup

 

Ingredients

12 cups water
2 lbs beef shanks with bone
1 bulb of garlic (head of garlic)
2 bay leaves
2 to 3 tablespoons salt
4 white potatoes, chopped into 1 inch cuts
3 Serrano chiles, roughly chopped
1 small white onion, diced
4 carrots, sliced thick
3 ears of corn, cut into 9 pieces
4 cups green cabbage, cut into 1 inch pieces

1/2 cup chopped cilantro
16 corn tortillas, if desired
1 large lime, cut into wedges, if desired

Directions

1 In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.

2 In a blender, add the Serrano chiles, 1/2 teaspoon salt, and 1/4 cup water, blend until smooth, set aside.

3 Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water,taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.

4 When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.

5 Add cabbage and 1/4 cup of cilantro to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.

6 Divide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lemon wedges, cilantro, and Serrano salsa for some added spice.

7 Serve with warm corn tortillas, if desired.

Expert Tips
tip 1
Anytime you prepare a soup recipe with tougher cuts of meat, you could cook the meat in a crockpot overnight, cover with plenty of water. Then the next day finish it on the stove top.

The Best Fresh Strawberry Pie 🍓🍓

 

Ingredients:

1 9-inch pie crust, baked

1 quart fresh strawberries

1 cup white sugar

3 tablespoons cornstarch

3/4 cup water

1/2 cup heavy whipping cream (because you can’t buy whipped cream for a homemade pie!)

2 tablespoons white sugar

Directions:

Step1: Arrange half the strawberries in a baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Step2: Place saucepan over medium heat and bring to a boil, stirring frequently.

Step3: In a small bowl, whisk together cornstarch and water.

Step4: Gradually stir cornstarch mixture into boiling strawberry mixture.

Step5: Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.

Step6: Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip heavy cream and 2 tablespoons sugar until soft peaks form.

Step7: Serve each slice of pie with a dollop of whipped cream.