No-bake cherry cheesecake recipe

No-bake cherry cheesecake recipe

Crust ingredients:

2 1/2 cups graham cracker crumbs
6 tablespoons sugar
2/3 cup butter, melted

Spread the graham cracker mixture in a pie dish. Press the crust firmly into the dish. I use the bottom of a measuring cup to flatten it and pack it down. Cover and refrigerate while you prepare the filling

Cheesecake filling ingredients:

4 oz. cream cheese
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 cup whipping cream
1 small can cherry pie filling

In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together. In a separate bowl, whip the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese and evenly pour into pie shell. Pour cherry filling over the cream cheese mixture and keep chilled until ready to serve.

Brownie Refrigerator Cake (Chocolate Lush)

Brownie Refrigerator Cake (Chocolate Lush)

1 brownie mix made in 9 x 13 pan size *
1 extra large egg 
1 (8oz) pkg cream cheese, softened (8 oz) 
1 cup powdered sugar 
2 (8oz) containers whipped topping
1 (3oz) pkg chocolate instant pudding
1 (3oz) pkg vanilla instant pudding
3 1/2 cups milk
1 Hershey's Chocolate bar for shaving

Mix brownie mixes according to directions. Add egg. 3
Bake (according to directions) in 9×13 inch greased and floured cake pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies.

For a thicker cake like bottom, use two boxes of brownie mix and pour into a 9x13 pan. Make sure you put a cookie sheet under it to catch any overflow.

Blend puddings and milk together and put on top of the cream cheese mixture. Spread 2nd container of whipped topping on top of pudding mixture. Shave layers of chocolate from bar and garshish top.efrigerate until ready to serve.

Scalloped Hasselback Potatoes

Scalloped Hasselback Potatoes

Ingredients:

2 russet potatoes, scrubbed
2 tablespoons unsalted butter, very thinly sliced (freezing it first helps)
small wedge Parmesan cheese, thinly sliced
1/8 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/4 cup heavy cream
1/4 cup shredded cheddar cheese
sour cream and chives for garnish (optional)

Instructions:

Preheat oven to 400 F.
Place the potatoes with their flattest side down - if necessary, you can take a small slice from the bottom so the potatoes are stable. Use a sharp knife to slice the potatoes at about 1/4-inch intervals - take care not to slice all the way through. Place the potatoes on a rimmed baking sheet.

Stuff the potatoes with the thinly sliced pieces of butter and Parmesan cheese, alternating between the two. Season the potatoes with the garlic powder and salt, then drizzle the olive oil over them.

Bake for 45 minutes to 1 hour, or until the potatoes are tender. Remove from the oven and drizzle the heavy cream over the potatoes, and top them with the cheddar cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and browned. Serve garnished with sour cream and chives, if desired.

Brownie Pizza

Banana Split Brownie Pizza

Ingredients

1 box (1 lb 2.4 oz) brownie mix 
Water, vegetable oil and eggs as called for on brownie mix box 
1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired

1 Heat oven to 350° F. Make brownies as directed in medium bar pan (or large bar pan if using Family Size Brownies.
2. Prepare toppings - Slice strawberries and Bananas using Egg Slicer, Wedge Pineapple with Pineapple Wedger and then Chop with Food Chopper, Chop Pecans with Food Chopper.
3. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.
4. 3 Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.

Spinach and Feta Quesadillas

Spinach and Feta Quesadillas

Ingredients

1/2 cup packed spinach, steamed and squeezed to drain
1 tablespoon herbs (a combination of mint, dill and parsley), chopped
1 green onion, sliced
2 tablespoons feta, crumbled
2 (8 inch) tortillas
1 cup handfuls kasseri or mozzarella, shredded


Directions


Mix the spinach, herbs, green onions and feta in a bowl.
Melt a touch of butter in a pan.
Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
Sprinkle half of the cheese on the tortilla followed by the filling, the remaining cheese and finally the other tortilla.
Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. (Tip: To easily flip the quesadilla place a plate onto the quesadilla in the pan and flip it from the pan to the plate and then slide it back into the pan.)

Bean Curry (kidney Beans)

 

Bean Curry

Ingredients:

1.5 Cups of Cooked  Kidney Beans

1 Small Green Bell Pepper (Capsicum)

1 Medium Onion, Finely Chopped (About 1/2 Cup)

2 Medium Garlic Cloves, Minced

1 Tsp of Fresh Ginger, Minced

1/2 Tsp of Turmeric Powder

2 Medium Size Tomatoes, Finely Chopped

1.5 Tsp of Red Chilly Powder / Cayenne Pepper

1/2 Tsp of Garam Masala

Salt to taste

1/4 Cup of Cilantro (Coriander Leaves), Finely Chopped

1/2 Tsp of Cumin (Jeera)

2 Tsp of Vegetable Oil

Directions:

Heat the oil in a skillet or a pan over medium heat.

When the oil is hot, add the cumin seeds and fry until the

lightly browned and fragrant, about 5 seconds.

Stir in the onion, garlic, ginger and turmeric powder and

cook, stirring occasionally, until the onion is soft, about 5

mins.

Add the tomatoes, bell pepper, garam masala, red chilly 

powder and salt, cook until the tomatoes and bell peppers

are soft, about 5 mins.

Add the Kidney beans and 1 cup of water and bring the

mixture to a boil. Reduce the heat to medium low, cover the

pan and cook, stirring from time to time, until the mixture

thickens and a sauce forms, about 10 mins.

Add more water if prefer a thinner sauce. Transfer the

beans to a serving dish, sprinkle with chopped cilantro and 

onion, and serve hot with chapati or naan, Tortilla or pita.

helpful Tips/Tricks

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