Slow Cooker Rotisserie Chicken

 Slow Cooker Rotisserie Chicken

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 teaspoon chili powder

3 teaspoons smoked paprika

1 teaspoon garlic powder

2 teaspoons dried parsley

1 teaspoon dried thyme

½ teaspoon freshly ground black pepper

1 teaspoon salt (more or less-to taste)

Instructions

Spray slow cooker with cooking spray. Roll 4 balls of aluminum foil and place on the bottom of greased slow cooker (to use as rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

Remove neck and goblet from the chicken, rinse the chicken with water and pat dry with paper towels.

In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for 7-7.5 hours, or on high for 4-4.5 hours until the chicken is cooked through and reaches an internal temperature of 165 F.

Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).

Serve the chicken as desired.

If you want crispier skin, place the chicken on a baking sheet and broil for 3-5 minutes.

Giant Reese’s Peanut Butter Cup Pie

 Giant Reese's Peanut Butter Cup Pie 

Ingredients

For the Crust:

2 cups graham cracker crumbs 

1/4 cup cocoa powder 

1/2 cup unsalted butter, melted 

For the Filling:

1 cup creamy peanut butter 

1/2 cup powdered sugar 

8 oz cream cheese, softened 

1/2 cup heavy cream 

For the Topping:

1 cup semi-sweet chocolate chips 

1/2 cup heavy cream 

Instructions

1️⃣ Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, cocoa powder, and melted butter. Press the mixture into the bottom of a pie pan. Bake for 10 minutes, then let cool. 

2️⃣ Prepare the Filling: In a large bowl, beat together peanut butter, powdered sugar, and cream cheese until smooth. Gradually add the heavy cream and continue beating until fluffy. Spread the peanut butter mixture into the cooled crust. 

3️⃣ Make the Topping: Heat the heavy cream in a saucepan until simmering, then remove from heat. Add the chocolate chips and stir until smooth. Let cool slightly, then pour over the peanut butter filling.

4️⃣ Chill: Refrigerate the pie for at least 2 hours to set.

5️⃣ Serve: Slice and enjoy this rich, giant peanut butter cup-inspired pie!

Kcal: 450 kcal per slice

Servings: 8 slices

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Salisbury Steak with Onion Gravy

 

ONLY ACTIVE MEMBERS WILL SAY YUMMY ON THIS ONE 

Salisbury Steak with Onion Gravy

INGREDIENTS:

• 1 pound ground beef

• ⅓ cup bread crumbs

• 2 teaspoons ketchup

• 1 teaspoon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder – optional, use if not doing onion in gravy

Gravy:

• 1 onion – small

• 1 teaspoon oil

• 2 cups beef broth

• 4 tablespoons flour

• 1 teaspoon ketchup

• ½ teaspoons Worcestershire sauce

DIRECTIONS:

1. If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.

2. Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.

3. Divide one pound of hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle will help prevent puffing up of the patties and make cooking evener.

4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.

5. Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent.

Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.

6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt to taste.

7. Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.

8. Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish

Banana Cream Cheesecake

 Banana Pudding Cheesecake

Craving a dessert that combines the creamy richness of cheesecake with the classic flavors of banana pudding? This Banana Pudding Cheesecake is a perfect blend of both, offering a luscious, banana-filled treat with a crunchy cookie crust. It’s an indulgent twist on a beloved classic!

Ingredients:

For the Crust:

1 1/2 cups vanilla wafer crumbs (about 40-45 wafers, crushed)

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Banana Pudding Cheesecake Filling:

4 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

1/4 cup all-purpose flour

4 large eggs

1 cup heavy cream

1/2 cup banana pudding mix (instant)

1 tsp vanilla extract

2 ripe bananas, mashed

For the Whipped Cream Topping:

1 cup heavy cream

2 tbsp granulated sugar

1 tsp vanilla extract

Sliced bananas and extra vanilla wafers for garnish

Directions:

1. Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake for 8-10 minutes, then remove from the oven and let cool.

2. Make the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Mix in the sour cream and flour until well combined.

Add the eggs one at a time, beating on low speed after each addition until just combined.

Stir in the banana pudding mix and vanilla extract.

Fold in the mashed bananas.

Pour the cheesecake batter over the cooled crust in the springform pan.

3. Bake the Cheesecake:

Place the springform pan in the preheated oven and bake at 325°F (163°C) for 50-60 minutes, or until the center is set and the edges are slightly puffed.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, or overnight.

4. Prepare the Whipped Cream Topping:

In a medium bowl, beat the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.

5. Finish and Serve:

Once the cheesecake is chilled and set, remove it from the springform pan.

Spread or pipe the whipped cream over the top of the cheesecake.

Garnish with sliced bananas and extra vanilla wafers for a classic touch.

Slice and enjoy!

This Banana Pudding Cheesecake combines the best of both worlds—creamy, dreamy cheesecake with the comforting flavor of banana pudding. It’s sure to be a hit with anyone who loves a classic dessert with a twist! 

Classic roast with vegetables

 

Classic Pot Roast with Vegetables 

Ingredients:

3-4 lbs beef chuck roast

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

4 large carrots, peeled and cut into large chunks

4 potatoes, peeled and quartered

3 celery stalks, chopped

2 cups beef broth

1 cup red wine (optional; can substitute with more beef broth)

2 tbsp tomato paste

2 tsp Worcestershire sauce

2 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Beef:

Season the beef chuck roast generously with salt and pepper on all sides.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.

Sauté the Aromatics:

In the same pot, add the chopped onion and cook until softened, about 3-4 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.

Deglaze the Pot:

Pour in the red wine (if using) and stir, scraping up any browned bits from the bottom of the pot.

Let the wine reduce by half, then add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.

Add the Vegetables:

Return the seared beef to the pot, nestling it among the vegetables (carrots, potatoes, and celery).

Bring the mixture to a simmer, then cover with a lid.

Slow Cook the Roast:

Preheat your oven to 300°F (150°C).

Transfer the pot to the oven and cook for 3-4 hours, or until the beef is fork-tender and the vegetables are soft.

Alternatively, you can cook the pot roast on the stovetop over low heat or in a slow cooker on low for 8 hours.

Serve:

Remove the pot roast from the oven. Discard the thyme, rosemary, and bay leaves.

Slice the beef or shred it with a fork, and arrange it on a serving platter with the vegetables.

Spoon the rich gravy over the top and garnish with freshly chopped parsley.

Notes:

For a thicker gravy, remove the meat and vegetables, then simmer the remaining liquid on the stovetop until reduced, or stir in a cornstarch slurry.

This dish is perfect served with crusty bread or mashed potatoes to soak up the delicious gravy.

Prep Time: 20 mins | Cooking Time: 3-4 hrs | Total Time: 4 hrs 20 mins | Kcal: ~600 per serving (depending on portion size) | Servings: 6-8

Oven Fried Chicken Legs

 

Oven Fried Chicken Legs

 INGREDIENTS :

• 1 pkg. ranch salad dressing mix

• 1/2 tsp. cayenne pepper

• 4-5 dashes of hot sauce

• 1/2 C. all purpose flour

• 1 tsp. cornstarch

• 5-6 chicken legs

• 1/2 tsp. paprika

• 1 T. pickle juice

• 1 C. buttermilk

• 1 T. veg. oil

• 1 T. butter

 INSTRUCTIONS:

Whisk together the buttermilk, pickle juice and hot sauce. Place the chicken in a leak proof container and pour the buttermilk mixture over the chicken and place in the fridge for 2 hours. Using a ziploc bag combine the flour, ranch mix and seasonings. Place the oil and butter in the bottom of a large iron skillet and place in the oven. Preheat the oven to 425 degrees allowing the oil and butter to heat up as the oven preheats. Once the oil is good and hot remove the skillet and take each chicken leg and shake it in the flour mixture and using tongs to remove, shake off excess flour and place in the skillet. You will here it sizzle a little, repeat with remaining chicken. Place back in the oven for 35-45 minutes, rotating the chicken about every 10 minutes to brown on all sides. Cooking time will depend on the size of the chicken legs you are using, just check with a meat thermometer to reach 160 degrees. Remove the chicken to a paper sack or towel lined plate. Let rest 5 minutes before serving.

Enjoy

The Inspiration Behind Lemon Cheesecake Mousse

 

Ingredients:

• Crust:
  3/4 cup crushed graham crackers (6 full sheets)
• 2 Tbsp (26g) granulated sugar
• 3 Tbsp (42g) salted butter, melted

Mousse:

• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp water
• 1 1/2 tsp unflavored gelatin powder
• 1 1/2 cups (355ml) heavy cream
• 1 cup (110g) powdered sugar, divided
• Yellow food coloring (optional)
• 12 oz (340g) cream cheese, softened
• 1 (10 oz) jar lemon curd (tested with Dickenson’s)
• Sweetened whipped cream , lemon wedges, blueberries and mint for garnish (optional)

Instructions:

1. In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
2. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
3. Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
4. In a separate large mixing bowl whip cream cheese until smooth and fluffy. Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
5. Heat rested gelatin mixture in the microwave on high power for 30 seconds. Whisk for 1 minute to thoroughly dissolve gelatin, then let cool 3 minutes (no longer or it may start to set then you could end up with little lumps in the mousse).
6. While mixing cream cheese mixture with hand mixer, slowly pour in gelatin mixture then blend until thoroughly combined.
7. Gently fold 1/3 of the whipped cream mixture into the cream cheese mixture to lighten, then add remaining whipped cream and gently fold until combined.
8. Spoon or pipe mixture into dessert cups over graham cracker layer. Cover and refrigerate 2 hours (or up to 1 day ahead if desired) to set. Garnish as desired. Serve cold.

enjoy