Berrylicious Strawberry Crunch Cheesecake

 

Ingredients

For the Crust:

2 cups crushed graham crackers (or vanilla wafer cookies for extra flavor!)

½ cup melted butter (to bind the crust together)

For the Cheesecake Filling:

2 cups whipped cream (homemade or store-bought like Cool Whip)

1 cup cream cheese, softened (room temperature for smooth blending)

½ cup powdered sugar (for just the right sweetness)

1 tsp vanilla extract (adds warmth and flavor)

For the Strawberry Crunch Topping:

1 cup crushed Golden Oreos (or vanilla wafers)

½ cup freeze-dried strawberries, crushed (for intense strawberry flavor)

3 tbsp melted butter (to bind the topping together)

For the Strawberry Topping:

1 cup fresh strawberries, diced (or strawberry pie filling for a shortcut!)

¼ cup granulated sugar (to macerate the berries for a syrupy effect)

½ tsp lemon juice (enhances the natural sweetness of the strawberries)

 Instructions

Prepare the Crust

In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of a 9-inch springform pan or pie dish.

Place in the refrigerator to set for at least 15 minutes while preparing the filling.

2. Make the Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy.

Add the powdered sugar and vanilla extract, and mix until well combined.

Gently fold in the whipped cream using a spatula until fully incorporated.

3. Assemble the Cheesecake

Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.

Refrigerate for at least 2 hours, or until set. (For best results, chill overnight!)

4. Prepare the Strawberry Crunch Topping

In a small bowl, mix together the crushed Golden Oreos and freeze-dried strawberries.

Drizzle in the melted butter and toss to coat evenly.

Set aside until ready to use.

5. Prepare the Strawberry Topping (Optional but highly recommended!)

In a bowl, combine diced strawberries, sugar, and lemon juice.

Let sit for 10–15 minutes, allowing the strawberries to release their natural juices.

6. Decorate and Serve!

Remove the cheesecake from the fridge and sprinkle the strawberry crunch topping evenly over the top.

Spoon the strawberry topping over the cheesecake, or serve on the side for extra freshness.

Slice and serve cold!

How To Make Icebox Pickles

 

Ingredients:

6 cups sliced, unpeeled cucumbers

1 cup sliced red onion

1 cup sliced green bell pepper

1 Tablespoon celery seed

1 Tablespoon salt

2 cups white sugar

1 cup white vinegar

How to make it:

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.

Spinach And Feta Cheese Muffins

 

INGREDIENTS

½ pound frozen spinach, thawed and drained

1 (8 oz) package feta cheese, crumbled or cubed

2 eggs, beaten

⅓ cup olive oil

1 ⅓ cup milk

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

PREPARATION

Preheat oven to 350°F. Line muffin tin with cups or grease with cooking spray.

Place thawed spinach into a dish towel or paper towels and squeeze out excess water.

Cut feta cheese into cubes, or crumble with a fork for smaller chunks.

Mix flour, baking powder, and salt in a bowl.

In a separate bowl, combine eggs, milk, oil and spinach. Gently mix in feta cheese.

Slowly add dry ingredients into wet.

Divide batter evenly into baking cups. Bake for 18-20 minutes.

Cool slightly before removing muffins from baking tin. Serve warm and enjoy!

BAKED GARLIC PARMESAN POTATO WEDGES

 

INGREDIENTS

3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup shredded parmesan cheese

optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Buffalo Brussels Sprouts

 

INGREDIENTS

1 lb. Brussels sprouts, trimmed

2 large Eggs, beaten

1 c. all-purpose flour

2 c. panko bread crumbs

Canola oil, for frying

kosher salt

Freshly ground black pepper

Buffalo sauce, for serving

DIRECTIONS

In a large pot of salted boiling water, boil Brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.

Arrange egg and flour in two shallow bowls and place panko bread crumbs in a large Ziploc.

Dredge Brussels sprouts: Dip in egg, then toss in flour, then add to panko bag. Shake in batches until fully coated.

Meanwhile, fill a skillet with enough canola oil to reach 2″ high and heat over medium-high heat until shiny. Add dredged Brussels sprout to oil and fry until golden and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt and pepper.

Serve with buffalo sauce.

Easy Taco Bake Recipe

 

Ingredients 

1 lb Ground Beef

1 pkg Taco Seasoning

 Cup Water

Chili Cheese Corn Chips- to taste

1 Can Cheddar Cheese Soup

½ Cup Milk

8 to 12 oz Shredded Mozzarella

Toppings as desired

How to make it :

Brown ground beef and prepare as taco meat according to the seasoning package (using water).

Pour enough fritos into a 9 x9 pan to cover the bottom.

Top with taco meat.

Combine soup and milk in a sauce pan and heat through until smooth.

Top taco meat with cheese sauce.

Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes until bubbly.

Serve over lettuce and with desired topics.

ONE POT MEXICAN RICE CASSEROLE

 

Ingredients

1 Pound Ground Beef

1 Small Onion, Diced

Salt & Pepper, To Taste

2 Tablespoons Taco Seasoning

1 Teaspoon Garlic Powder

1 Cup Long Grain White Rice

1 1/2 Cups Beef Broth

1 15 Ounce Can Corn, Drained

8 Ounces Tomato Sauce

1/2 Cup Salsa

1 Cup Shredded Cheese

How To Make ONE POT MEXICAN RICE CASSEROLE

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.

Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce, and salsa.

Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.

Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.