Sunday, October 27, 2013

Autumn Apple Cinnamon Cheesecake


I loooove this cheesecake. If you like apple pie and cheesecake, you will adore this dessert!

Ingredients:
1 3/4 cups of graham cracker crumbs
3 Tbs. light brown sugar
1/2 tsp. cinnamon
1 stick of melted butter
Filling:
3 (8oz. packages of cream cheese) softened
1 cup of sugar
3 eggs
1/4 cup of sour cream
1 tsp. vanilla extract
Topping:
4 cups granny smith apples, peeled, cored and thinly sliced
2 Tbs. lemon juice
1/3 cup of sugar
1 tsp. cinnamon
Crumb Topping:
1 cup of brown sugar
1 cup of all-purpose flour
1/4 cup of diced, cold butter

Preparation:
Preheat oven to 350 degrees Fahrenheit. In a medium bowl, stir together the graham cracker crumbs, brown sugar, cinnamon and melted butter. Press into the bottom of a 9 inch spring form pan. Refrigerate while preparing the rest of the ingredients. In a large bowl, mix cream cheese and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla extract and mix until well combined. Pour into the chilled crust. In a medium bowl add the apples and lemon juice. Cover the bowl with plastic wrap and microwave for a couple of minutes, or just until the apple slices are slightly bendable. Add the sugar and cinnamon and toss to coat. Arrange the apples on top of the filling in a circular pattern. In a small bowl, combine brown sugar, flour and cold butter with a fork until it resembles corn meal. Sprinkle this crumb topping on top of the apples. Bake for 70 minutes. Shut the oven off and leave the oven door slightly ajar and let the cheesecake sit in the oven for 45 minutes. Remove the cheesecake out of the oven and run a knife through the sides of the pan to loosen the cheesecake so that when it cools it doesn't crack. Let it cool completely. Refrigerate for at least 4 hours. Remove the sides of the pan and serve the cheesecake with caramel topping or whipped cream if desired. Enjoy!
 

Monday, September 2, 2013

Portuguese Style Linguica Quiche

 
 
I adore any kind of quiche. I know that lots of women say that men don't like quiches. I promise you that this quiche is hardy enough for a man, LOL! This quiche is not made with a pie crust. I use hash brown patties for the crust and there's a whole lot of linguica and cheese in it also. Try it and you will not regret it! Here we go!

Ingredients:
2 Tbs. extra virgin olive oil
2 cups of chopped linguica
1/2 of a medium sized onion, chopped
7 frozen hash brown patties, thawed
8 eggs
1 cup of milk
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. garlic powder
1 cup of shredded Monterey Jack cheese

Preparation:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Crumble the hash brown patties, if you need to warm them up a little bit so they are easy to work with, please do so. Microwave them for about 1 minute. Press the crumble hash brown patties onto the bottom of a 9 inch deep dish pie plate.
  • Place in the oven and bake for 10 minutes. Remove from the oven and set aside. Reduce heat to 350 degrees Fahrenheit.
  • While the crust is baking, place 2 Tbs. of olive oil in a large skillet and heat on medium heat. Add the linguica and chopped onion to the oil and sauté for 10 minutes.
 
  •  Add the linguica and onion onto the top of the crust. Sprinkle 1/2 cup of the shredded cheese on top of the linguica and onion.     
 
 
  •  In a large bowl, beat 8 eggs with a whisk. Add the milk, salt, pepper and garlic powder and  whisk until all combined.
  • Pour the egg mixture over the linguica and cheese. Sprinkle the remaining cheese on top.
 
  • Bake in the oven at 350 degrees Fahrenheit for about 40 minutes or until golden brown and the quiche is set.




Saturday, March 9, 2013

Slow Cooker Shredded Taco Beef


This is a great recipe for those busy weeknights. It's wonderful to be able to walk through your door and smell this delicious beef.
You will need:
1 large vidalia onion, sliced
1 3lb. boneless beef chuck roast, trimmed
2 (14.5 oz.) cans of tomatoes with chilis
1/2 cup beef broth
1/2 cup of cold coffee
3 cloves of garlic, crushed
2 packets of taco seasoning
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
Preparation:
Layer half of the onion rings into the bottom of the slow cooker. Take one of the taco seasoning packets and massage the seasoning into the meat. Place the roast on top of the onion rings. Pour the tomatoes over the meat. In a small bowl, add the beef broth, coffee, garlic, remaining packet of taco seasoning, cumin, pepper and salt. Pour this mixture over the meat and tomatoes. Spread the remaining onion rings over the top. Cover and cook on low for 8- 10 hours. When you arrive home, all that's left to do is remove the meat from the cooker and place in a dish and shredd. Place the meat back into the liquid in the cooker and let it sit until you are ready to serve.When you are ready to serve, you just remove the meat with a slotted spoon. Meanwhile, warm your taco shells, soft or hard and prepare your favorite toppings and you and your family are ready to eat this yummy dinner!