Recipe Corner

Whether passed down from family, or ones we have come across and enjoy. Feel free to try them out for yourself! :)

[recipecorner]

Fathead Crackers

Ingredients

1 ¾ cups shredded/grated cheese mozzarella is the best or Edam/mild cheese (170g)

3/4 cup almond meal/flour  (85g)

2 tbsp cream cheese

1 egg

salt to taste to taste

½ tsp flavourings of choice optional

Instructions

Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.

Stir then microwave on HIGH for another 30 seconds.

Add the egg, salt, and flavourings, mix gently.

Place in between 2 layers of parchment paper and roll thinly.

Remove the top sheet. *If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.

Cut the dough into small bite size pieces. Place each one on a parchment lined baking tray.

Bake at 220C/425F for 5 minutes on each side, or until browned on both side and crisp.

Cool on a wire rack and keep in an airtight container in the fridge. IF the weather is cool, you may store the container on your pantry for up to 3 days.

Notes:

*Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.

http://www.ditchthecarbs.com/2016/01/29/fathead-crackers/

[recipecorner]

Crock Pot Baked Potatoes

Ingredients:

4–6 russet baking potatoes

2–3 teaspoons olive oil (1/2 teaspoon per potato)

1–1 1/2 teaspoons kosher salt (1/4 teaspoon per potato)

Aluminum foil

Toppings: Freshly grated Roundy’s Cheese (I used extra-sharp cheddar), chopped chives, cooked and crumbled bacon; Roudy’s Non-Fat Plain Greek Yogurt

Directions:

Scrub the potatoes and dry completely. For each potato: tear off a piece of aluminum foil large enough to wrap around the potato completely. Prick the potato all over with a fork, then place in the center of the foil. Drizzle with 1/2 teaspoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Rub the salt and oil over the surface of the potato, then wrap tightly with the foil sheet. Place in your slow cooker.

Cook the potatoes on high for 4 to 5 hours or low for 8 to 10 hours, until soft. Do not over cook, or the potatoes may become soggy. Remove and carefully unwrap (the potatoes will be hot). Split and top with cheese, chives, bacon, and Greek yogurt as desired.

http://www.wellplated.com/crock-pot-baked-potatoes/

[recipecorner]

SLOW-COOKED BEEF SHORT RIBS

Ingredients:

Olive oil, for frying

6 thick-cut meaty beef short ribs

1 large head of garlic, cut in half horizontally

1 heaped tbsp tomato purée

1 x 750ml bottle red wine*

1 litre beef stock

150g pancetta lardons

250g small chestnut mushrooms, trimmed and halved

Sea salt and freshly ground black pepper

Chopped flat leaf parsley, to garnish

Instructions:

Preheat the oven to 170°C/Gas 3.

Heat a deep-sided roasting tray on the stove top and add a glug of olive oil. Season the short ribs thoroughly, then fry for 10–15 minutes to brown really well on all sides.

Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large). Bring to the boil again, basting the ribs with the juices.

Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.

About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.

When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 minutes more after straining.)

Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.

*Don’t use an expensive bottle of red wine. There is no need.

https://www.facebook.com/luxuryfoodlondon/videos/1267411546650637/

https://www.gordonramsay.com/gr/recipes/slow-cooked-beef-short-ribs/

[recipecorner]

Baby Back Ribs

Ingredients:

1 rack baby back ribs, membrane removed (this is essential for de-boning)

Dry Rub

2 tablespoons paprika

1 tablespoon pepper

2 tablespoons brown sugar

2 teaspoons salt

1 teaspoons garlic powder

1 teaspoons onion powder

1 teaspoons cumin

1 teaspoons chili powder

Glaze

1 cup barbecue sauce

¼ cup honey

Procedure:

1. Preheat oven to 300°F/150°C.

2. Lay the ribs on a long sheet of aluminum foil.

3. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.

4. Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.

5. Bake the ribs for 3 to 3½ hours, until tender.

6. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal.

7. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender.

8. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. 

https://www.buzzfeed.com/alvinzhou/this-giant-bbq-sandwich-is-everything-youve-ever-wanted-in?utm_term=.ndOqeD7Gla#.jtn1Qe2rpj

[recipecorner]

Parmesan Crusted Chicken with Bacon

Ingredients:

1/2 tsp salt

1-1 1/2 cups shredded Asiago cheese – for melting on top

3-4 slices bacon – cooked and crumbled (can leave slightly under-done, it will finish cooking under broiler)

1 egg beaten

1 tablespoon water

Oil for frying – about 1/2 – 3/4 cup depending on size of skillet

4 boneless skinless chicken breasts – about 4-5 oz each

1 cup grated Parmesan cheese

1/4 tsp garlic powder

1/4 tsp pepper

Instructions:

Preheat oven to 350 degrees 

In a small shallow bowl, mix egg and water

In another shallow bowl, mix Parmesan cheese, pepper, salt and garlic

Heat oil over medium-high heat

Dip each chicken breast first in egg mixture then in cheese

Fry in hot oil until crust is golden brown

Prepare a baking pan by covering with foil and placing wire rack on top

Place chicken on rack and bake about 20 minutes or until juices run clear

Time will depend on thickness of chicken

Remove from oven and turn oven to broil

Top each piece of chicken with Asiago cheese and bacon and place under broiler to melt cheese

*Note:  If oil isn’t hot enough your crust may stick to the bottom of the pan and you’ll lose it all*

http://otasteandseeblog.com/parmesan-crusted-chicken-with-bacon/

[recipecorner]

Peanut Asian Chicken Lettuce Wraps

Ingredients

1 fully cooked rotisserie chicken shredded

⅓ c soy sauce* gluten free

3 Tbsp peanut butter smooth

3 Tbsp honey

1 Tbsp rice wine vinegar

2 Tbsp olive oil

1 tsp sriracha

¼ tsp pepper

¼ tsp garlic powder

Lettuce for wraps

½ c roasted peanuts

1 bunch green onions

Instructions

Shred pre-cooked rotisserie chicken (I like to buy mine already cooked at the grocery store and get the “natural” flavor so there is no hidden gluten and no extra flavors.) Hint: chicken shreds easiest when it is still warm.

Serve chicken mixture in a lettuce wrap and top with peanuts and green onions to serve.

Place all ingredients from soy sauce to garlic powder together in a large bowl and whisk until well mixed.  Add shredded chicken and toss to coat.

Store chicken and lettuce separately between servings.

http://glutenfreewithlb.com/peanut-asian-chicken-lettuce-wraps/

[recipecorner]

Slow Cooker Lasagna

Ingredients

1/2 pound ground beef 1/2 pound Italian sausage (I use hot) 1 1/2 tsp salt 1/2 tsp pepper 1 large onion, chopped* 1 tsp Italian seasoning 2 Tbsp parsley 2 tsp garlic powder 2 Tbsp Worcestershire sauce 1 6 oz(178ml) can tomato paste 1 29 oz(858ml) can tomato sauce 2 Tbsp granulated sugar 1 1/4 cups water 1 (8 oz) package regular lasagna noodles, uncooked 4 cups shredded mozzarella cheese 1 1/2 cups cottage cheese 1/2 cup grated Parmesan cheese

instructions

In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)

Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.

Cover and cook on low for about 4-5 hours or until noodles are tender.

notes

*You could substitute 1-2 Tbsp dried minced onion

http://tastesbetterfromscratch.com/slow-cooker-lasagna/

[roachpatrol]

i should make a low-effort cookbook

like you get those ‘i hate to cook! 101: easy meals for the kitchen novice!’ and it still wants you to make a three-cheese spinach casserole

mine would be like

did you know you can put chocolate chips on a spoonful of peanut butter and obtain the perfect snack

did you know if you crack some eggs into your pasta sauce and stir there’s more protein in it so you can go longer without having to make another goddamn meal

did you know you can mix a cup of cooked rice to any condensed soup instead of water and now you have dinner and breakfast

also put cheese on it

put cheese on fucking everything

and finally here’s a list of things you can microwave in a short enough time that you won’t walk out of the kitchen, go back to bed, fall asleep for four hours, and totally forget you attempted a lunch

[isozyme]

frozen pizza is expensive but!  biscuits in a can + last dregs of jar of tomato sauce + some shredded mozzarella cheese = EIGHT MINIPIZZAS

dump all your chinese delivery into a hot pan and crack two eggs into it, stir, now it is soft and good

if you add a kraft single to mac and cheese from the box it’s magically more delicious (and if you also add hot sauce then it’s spicy)

nachos: chips + shredded cheese + salsa + rummage in fridge in case there’s other things?  and then under the broiler for a minute or two.  if it’s hot it counts as a meal!  works good on stale chips.

an incomplete list of vegetables that won’t instantly rot on you: anything frozen, cauliflower, cherry tomatoes (they get wrinkly but u can still eat them), carrots, onions…i throw away a lot of veggies that have gone soft :(

i love parchment paper.  $4 for a roll but lay it down on ur baking sheet and know you’ll never have to scrub cheese or cookie crumbs off it again.  perfect for cooking with low spoons.  nothing sticks to it!

[mhyinblogs]

THIS IS SO IMPORTANT

[ursavorpalis]

also: mug cakes also also: if you cook rice you might as well dump some canned tomatos and canned beans in it. TADA NUTRITIONALLY COMPLETE MEALS in the list of foods that last: apples. apples can last an entire fucking winter. also also also: cottage cheese + bell peppers + crackers = what I ate for dinner for like a year

[leahazel]

1. You cook the rice in a pot. No spices, no nothing, just water oil and rice. 

2. Just before it’s ready, when there’s about a pinkie fingernail’s worth of water on the top, add in a tablespoon of peanut butter. 

3. Stir. Cook the rest of the way. 

4. It’s a meal! It has carbs and protein, it’s filling, it tastes good and it looks and feels like a legitimate dish, which is great for lifting the spirits a bit. 

5. If you feel fancy, add a teaspoon of honey or a handful of crushed peanuts. 

[hagar-972]

Alt., mix the rice with lentils. Cereal (rice, wheat) + legume (lentils, beans) = complete protein. Most people’s bodies will accept that in lieu of animal products.

Since no-one explained how to cook rice: (1) put bit of oil in pot, heat up on medium flame, (2) add 1-1.5 cup rice, mix up and add a bit of salt (you may need to reduce flame), (3) while you’re doing that, boil water in an electric pot, (4) add 2 cup water for each 1 cup rice; reduce flame a few seconds before you do that and mind the steam won’t hit you, (5) cover and set a 20min timer.

Pasta: (1) boil water, lots of water (covered pot goes fast; you can also use an electric pot for a shortcut and bring to a full boil on the stove - experiment), (2) up to 100 gr pasta per 1L water will work, but the more water per pasta the better, (3) reduce flame to medium (light bubbling), add pasta, set time to 10min, (4) check and add time as necessary - you may not need to.

Egg or bean noodled cook faster than pasta - like, half the time.

Easiest pasta sauce: 20-50gr of butter, melt; 1-2tbs lemon juice, homogenize; dump in pasta (and possibly peas, boiled from frozen). Taken 5min or under and will liven up pasta that’s been sitting in the fridge.

Easiest cream sauce: 1 standard (250ml) cream carton, 1 tsp shredded cheese (keeps well in freezer) or more, 1 tbs cottage cheese, spices to taste. Heat in a small pot on a small-to-medium flame while stirring constantly (if it’s too hot to stick a finger in, it’s too hot). Takes maybe 5-10min. Will keep in fridge up to 1 week.

Rice freezes well. Pasta doesn’t. Plain pasta (and most noodles) will last for up to a month in the fridge, though, and just dump it in the pan with some ketchup/tomato paste(+oil + water) and you’re good.

…nobody said that dry onion lasts? Dry onion lasts. Fried onion freezes well and keeps forever. So does diced garlic. If you like ‘em but worried about them going bad/don’t always have the time or spoons to deal with ‘em, there you go.

Fresh bread freezes well. Keep emergency bread in your freezer, sliced. It’ll thaw in the fridge/on the counter overnight, or you can stick a slice as-is in the toaster (just turn it up 1 notch relative to your usual preference).

Potatoes in their peel are the single most nutritious food. (You can, actually, survive on mashed potatoes.) A boiled potato will stay good in the fridge for a couple days. Boil partway (should still somewhat resist a fork), turn over/toaster oven on 150C (350F) or higher while you do the rest, slice potato(s), spread like deck of cards, brush oil over (with the sort of silicone brush one uses for eggs - costs next to nothing and you’ll be glad you got it), bit of salt, stick into oven and come back 20-40min later. Will re-heat well.

All of the following are good in eggs, just (1) dump them in the pan before the eggs, (2) the more you fluff up the eggs the betters: cubed semi-boiled potatoes, sliced/cubed tomatoes, tinned garbanzo beans (<-legume), tinned/frozen corn. Tinned and frozen stuff lasts forever. A pre-boiled potato and a couple eggs will save your ass on a cold, miserable morning.

3 shortbread cookies + 2 glasses of milk = 500kcal balanced dinner. Or breakfast.

1 cup cooked pasta + couple fluffed up eggs + shredded cheese (from frozen) to taste, in a stove-top pan or in the oven for ~20min = full meal.

Black lentils, cooked, will last nicely in the fridge - and unlike other legumes, they don’t need a pre-soak and only take 20min to cook. ½ bowl + 3 tbs oil + 2 tsp lemon juice + ¼ onion = dinner so nutritious you won’t believe it.

Cottage cheese and honey. No really. You only need a couple tsp honey for 250gr cottage tub.

1tbs peanut butter (flat as you can make it) + 3 tbs soy + 2 tbs maple/honey + 1 tsp vinegar = marinade for ~500gr of whatever. Takes ~5min to mix, 20min-2hr to soak, 5-10min to fry (non-stick pan and you don’t need oil). This + pot of rice (<-make while chicken/meat soaks) = lunch for a week. (Or dinner, if dinner’s your main meal.)

A tin of mayonnaise will last for months in the fridge. Hardboiled eggs last a nice while, too. 3 hardboiled eggs, chopped + 1tbs mayo + 1/3 onion chopped = 5min of work and egg salad for a few highly nutritious meals.

Ever make yourself hot chocolate? Make it with milk instead of water, for fuck’s sake. A large cup of hot chocolate is a legit small meal.

[m-winnike]

Buy broccoli and green beans frozen. For a couple dollars you can get a big enough bag of either to get at least 8-10 servings out of it and it keep for at least 6 months if you keep the bag closed. Buy a jar of chopped garlic in olive oil as well. That’ll keep in your fridge for months and adding a little bit to a handful of broccoli or green beans and sauteing(lightly browning them in a pan or pot on the stove) them together until everything is warm is a cheap, easy way to have a flavorful snack or meal. 

Also, ramen, drop an egg and a handful of some kind of frozen veggie(the previously mentioned ones or even some mixed carrots and peas) it adds a lot of nutritional value to your ramen, makes it so much more filling, and makes it have way better flavor than plain ramen. 

Buy a jar of Better than Bouillon. Amazon has them for as cheep as $2.99 a jar and one jar has enough in it to make a couple gallons of broth. Just one teaspoon of this stuff added to 1 cup of water will give you a deliciously broth for soup. Pick your flavor and drop whatever veggies or noodles you’ve got leftover in the fridge and you’ve got dinner. It’s also great to add to the water you’re cooking your rice in to give it some flavor as well. 

Don’t buy boxed Kraft mac and cheese. It may seem like an easy approach but there is a cheaper approach. A 3 lb bag of macaroni noodles is only a couple dollars and you can get a 1 lb bag of the powdered cheese just like in Kraft for $10 on Amazon. I bought a bag of cheese powder that size and it lasted me more than a year and I made mac and cheese once a week. You can also mix it with milk and broccoli and you’ve got a great dinner of broccoli cheese soup. 

My biggest tip for saving money on food is to make things that will freeze well. Say you make a pot of spaghetti. You could get 5 or 6 servings out of a full pot easily, if not more, but you’ll get tired of spaghetti before it’s gone. Stick servings in plastic baggies(which are fine to rinse and reuse!) and freeze them! Then you’ll be able to take out just the amount to eat for a meal and have some back up meals for when you’re loaded down with work, homework, etc and have no time to make a meal. 

[cynicalcrow]

I… Really, reeeeally wish I’d seen this about 5 months ago. So rebloggin now so I can find it again.

[do-not-touch-my-food]

S’mores Bars

[do-not-touch-my-food]

Crab Rangoon Grilled Cheese

[recipecorner]

Pumpkin Pie Bites

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature 1/2 cup sugar 1 cup canned pumpkin 3 eggs 1 teaspoon vanilla 1 teaspoon pumpkin pie spice Pumpkin-shaped cookie cutter

Optional 1/2 cup chocolate morsels vegetable oil re-sealable plastic bags

Preheat oven to 350 degrees. Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Apply egg whites from one egg to the top edges of each pie. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice

[recipecorner]

No Boil Mac And Cheese

Ingredients: 2 Cup Macaroni, uncooked 4 Cup Milk (2% or higher) 4 Tbsp Salted butter, melted 1 Tsp salt 8 oz Velveeta cheese, cubed or shredded 4 Cup Shredded Cheese (2 cup cheddar, 2 cup mixed cheeses) 1 Tsp Dry mustard powder

Directions: Preheat oven to 350F spray a 9x13 baking dish with nonstick cooking spray cut up Velveeta into small half inch cubes In a medium bowl combine milk with melted butter Add in salt and dry mustard powder Pour in uncooked macaroni Followed by the cubed Velveeta Add in 2 cups of shredded mixed cheeses(cheddar, mozzarella, monterey jack) Stir and then pour into baking dish. Cover with aluminium foil Bake for 50-60 minutes, until macaroni is cooked and most of the liquid has been absorbed. *Wouldnt hurt to stir it a couple times while cooking *Check it around the 40 minute mark as oven times vary

Take out of oven, remove foil, and top with the 2 cups of cheddar cheese. Return it to oven, uncovered for another 10-15 minutes until cheese is melted, bubbling, and golden.

[recipecorner]

Fry Bread

Ingredients 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups warm water Oil, for frying

Directions Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour. Heat oil to 350 degrees in a frying pan or pot. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough. After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.

[recipecorner]

Parker House Rolls

Ingredients 1 1/2 cups milk 1 stick unsalted butter, cut into pieces, plus more for brushing 1/2 cup sugar 1 package active dry yeast 1/2 cup warm water 3 large eggs, lightly beaten 1 1/2 teaspoons salt 6 cups all-purpose flour

Directions Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes. Preheat the oven 350 degrees F. Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

[recipecorner]

Peanut Butter Cup Banana Bread

Ingredients

3 very ripe bananas, mashed

½ cup peanut butter

¼ cup Canola or Vegetable oil

1 egg

½ cup granulated sugar

¼ cup brown sugar

1½ cups of all purpose flour

½ tsp baking soda

1½ tsp baking powder

½ tsp salt

8 oz bag of Reese’s Mini cups

Instructions

Preheat oven to 350

Grease your loaf pan (I used an 8 x 4 pan) with butter or shortening.

In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.

In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.

Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy. DO NOT OVER-STIR.

Fold in your Reese’s Mini cups and spread batter into prepared pan.

Bake for approx 1 hour or until toothpick inserted into center comes out clean.

Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Notes

I bake my breads in a stone loaf pan, but certainly you don’t have to. BUT if you notice the bread browning too fast, lower the temperature down to 325° and loosely tent it with foil. *Also, if you over-stir the batter the texture will be crumbly, so make sure not to over-stir!

[recipecorner]

Strawberry Cheesecake Icecream

Ingredients

Ice-cream 2 cups of heavy cream (whip cream) 1 14-oz can of sweetened condensed milk 1 tsp. vanilla extract

Strawberry Cheesecake 1 ½ cups of cut up strawberries ½ brick of softened cream cheese approx. 125g Sugar to sweeten (optional)

Directions

Use an electric mixer to beat together the heavy cream, vanilla and condensed milk until think for about 3 – 5 minutes. This will not fluff up like regular whip cream instead it will just become thick.

Pour the mixture into a loaf pan or a freezer safe container. Cover and freeze for 2 hours. (If you want just great vanilla ice-cream leave for the full 8 – 9 hours)

In a microwave safe bowl, add cut up fruit and heat on high for 1 minute or until soft. Mix with cream cheese and sugar (optional). Beat with mixer until creamy.

Remove ice-cream and add spoonful’s of strawberry mixture in different spots.

Drag a knife through the strawberry mixture to create swirls.

Cover and return to freezer for another 6-7 hours.

[recipecorner]

Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake

Ingredients for Crust: 1½ cups chocolate cookie crumbs crumbled Oreo cookies (filling removed) 1/3 cup butter, melted

Ingredients for Filling: ½ cup raspberry preserves ¼ cup water 4 (8 ounce) packages cream cheese 1¼ cups granulated sugar ½ cup sour cream 2 teaspoons vanilla extract 5 eggs 4 ounces white chocolate, chopped into chunks

Optional Garnish 2 ounces shaved white chocolate (optional)

Directions: 1.Preheat oven to 475 degrees. 2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats. 3. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool. 4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. 5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. 6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs. 7. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. 8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust. 9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. 10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours. 11. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate.