🥦 Easy Vegan Cauliflower Honey Buffalo Wings
Peach Cheesecake
This Peach Cheesecake recipe features a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a luscious peach topping. The crust is baked to a golden crisp, while the filling combines cream cheese, sugar, vanilla, eggs, and sour cream for a rich yet balanced flavor. Once baked and cooled, the cheesecake is topped with juicy sliced peaches glazed in apricot preserves for a glossy, fruity finish. Perfect for summer gatherings or any special occasion, this dessert delivers a sweet, tangy, and creamy delight in every bite.
Ingredients
Crust
11/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter butter
Filling
4 packages (8 oz.)
cream cheese, softened
2/3 cup sugar
2 teaspoons vanilla extract
2 eggs
1/3 cup sour cream
Topping
2 cups sliced peaches
2 tablespoons apricot preserves
Instructions
Preheat oven to 325°F.
Combine graham cracker crumbs, sugar and melted butter.
Beat cream cheese and sugar until smooth. Add vanilla and eggs. Add sour cream and mix until smooth. Pour filling over crust.
Bake for 50-60 minutes. Cool on a wire rack for 10 minutes.
Run a knife around edge of pan. Let cool completely. Top with sliced peaches and apricot preserves. Chill for 4 hours.
Shrimp Deviled Eggs (Cajun)
Ingredients:
1 dozen Eggs
2 dozen Fresh Shrimp-medium sized
1 tsp Cooking Oil
1/2 small Lemon
2-3 tb Mayonnaise
1/2-1 tb Hot Sauce-depending on spice level
1 tb Sweet Relish
1-2 tsp Old Bay Seasoning + 2 tsp (for Cajun shrimp)
1/4 tsp Garlic Powder
2 tb Fresh Chopped Dill-+ 2tsp (garnish)
Salt + Pepper To Taste
Directions:
Place eggs in a shallow pot.
Fill with water covering eggs and once eggs begin to boil, turn off heat and cover for 15-20 minutes.
For Cajun Egg Filling
Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.
In the bowl with egg yolks, add listed ingredients beginning with mayo.Taste after each ingredient is added, adjust to your liking and spice level.
Mix until creamy, cover and set aside.
For Cajun Shrimp
In medium sized pan on medium/high heat, add olive oil. Pat shrimp dry with a paper towel.Add Ole Bay, stir until well coated.
Sauté shrimp until done (if raw) or until slightly charred.Half-way through cooking, add about 1 tsp of lemon juice to shrimp.
Sweet Potato Hash Browns
Ingredients:
1 large white potato
1 medium sweet potato
1 tbsp. grated onion
2 tbsp. margarine
1/2 tsp. salt
pepper to taste
1 tbsp. water
Directions:
1. Peel and shred potatoes.
2. Add onion, 1 tablespoon margarine, salt and pepper.
3. Place in a microwave-safe dish.
4. Add water and cover.
5. Cook on High in the microwave for 5 to 6 minutes, rotating dish every 2 minutes. Stir and set aside.
6. When cooled, shape mixture into patties about 2 x 3 inches and 1/2 inch deep.
7. Melt 1 tablespoon margarine in a non-stick pan and fry hashbrowns over medium heat until golden brown on both sides.
Asparagus Casserole
Ingredients:
1 can asparagus (save juice)
1 can cream of mushroom soup
2 slices bread (toasted & crumbled)
Can substitute bread for Ritz Crackers
1 cup of grated cheese (your choice of cheese)
Directions:
1. Place drained asparagus into baking dish.
2. Mix asparagus juice and soup with toasted and crumbled bread.
3. Pour over asparagus and sprinkle cheese over the top.
4. Bake at 350 degrees for 20 to 30 minutes.
Triple Chocolate Peppermint Cookies
Ingredients:
5 peppermint candy canes
15 red & white peppermint chocolate kisses
3- 4 oz white chocolate baking bars, chopped
Pink food coloring gel
For the cookies....
5 cups unbleached all-purpose flour
1/2 cup red Dutch-process unsweetened cocoa
1/2 cup Dutch process cocoa blend
1/2 cup crushed chocolate wafer cookies
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 cups unsalted butter, chilled and cut into 1/2-inch pieces
3 cups granulated sugar
4 oz semisweet chocolate chips, melted and cooled
4 large eggs
1 package semisweet chocolate chips
Directions:
Pulse candy canes and chocolate kisses in a food processor until finely chopped, 10 to 14 times. Set aside. Bring 1 inch of water to a simmer in a medium saucepan over medium. Place chopped white chocolate in a medium heatproof bowl, and place over simmering water, ensuring base of bowl does not touch water. Heat, stirring often, until chocolate is melted and smooth, about 6 minutes.
Remove from heat; stir in candy cane mixture and 1 drop of food coloring gel until incorporated. Pour chocolate mixture onto a parchment paper–lined baking sheet; spread into a 12- x 10-inch rectangle. Freeze, uncovered, until firm and set, about 2 hours. Break or cut bark into 1/2-inch pieces. Store in an airtight container in freezer until ready to use, up to 1 week.
For the cookies....
Stir together flour, red Dutch-process cocoa, cocoa blend, crushed wafer cookies, baking powder, and salt in a large bowl; set aside.
Add butter and sugar to bowl of a heavy-duty stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add melted semisweet chocolate, and beat until combined. Add eggs, one at a time, beating until well combined after each addition. With mixer running on low speed, gradually add flour mixture, beating until just incorporated. Stir in chocolate chips. Wrap dough tightly in plastic wrap, and refrigerate at least 4 hours or up to 3 days.
Preheat oven to 375°F. Using your hands, roll dough into 24 balls (about 3 ounces each). Place six dough balls 2 inches apart on a parchment paper–lined baking sheet (keeping remaining dough balls chilled). Bake in preheated oven until cookies are set but still soft, 12 to 16 minutes. Remove from oven, and immediately top cookies with 6 to 8 peppermint bark pieces, slightly inserting edges of bark into warm cookies to hold in place. Let cookies cool on baking sheet 5 minutes. Serve warm, or transfer to a cooling rack to let cool completely, about 30 minutes. .
(recipes bought to you by foodandwine.com)
Loaded Potato Soup
Ingredients:
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or just enough to cover potatoes
3 tablespoons of butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
optional: (salt & pepper for taste)
Directions:
Gather all your ingredients.
Place bacon in oven or stovetop to cook (medium to high heat), occasionally turning until cooked evenly brown. Drain pieces onto a paper towel to remove access grease.
Cook celery and onion in the leftover bacon grease until onion is soft, stir garlic, and continue cooking for 1 to 2 minutes.
Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return the bacon to the pan and add enough chicken stock to cover the potatoes. Cover and simmer until potatoes are tender.
Melt butter in a separate skillet over medium heat. Whisk in flour, and cook stirring constantly, for 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
Bring cream mixture to a boil, and cook, stirring constantly until it's thickened. Add cream mixture to potato mixture, and stir to combine.
Transfer about 1/2 of the soup to a blender and puree. Return to oven. Adjust seasonings to taste.
Best served hot!
(recipes bought to you by allrecipes.com)