No Bake Cherry Cheesecake Recipe

Ingredients-
For the Base:
28 lemons oreo, crushed into crumbs (2 cups' worth)
2 tablespoons butter, melted
1 teaspoon granulated sugar, optional

For the Cherry Chip Filling:
1 cup heavy cream
1/2 cup confectioners sugar
4 ounces cream cheese, softened
12 maraschino cherries, chopped as finely as possible
2 teaspoons maraschino cherry juice
1 teaspoon pure almond extract
pinch of salt

For the Chocolate Chip Filling:
1 cup heavy cream
1/2 cup confectioners sugar
4 ounces cream cheese, softened
2 ounces semisweet chocolate, melted
1 teaspoon pure vanilla extract
pinch of salt
2 ounces milk chocolate, grated

Optional Garnishes:
whipped cream
grated chocolate
maraschino cherries

Directions-
For the Base:
Place your graham crumbs in a small mixing bowl. Add the sugar if desired. Mix well.

In another small bowl melt your butter, then pour it over the graham crumb mix. Stir with a fork until well combined.

Set the bowl aside until ready to assemble the cheesecakes.

For the Cherry Chip Filling:
In a stand mixer whip the heavy cream until it's fluffy. Set the bowl aside.

Now in another bowl mix the cream cheese until it's smooth as silk. Add the powdered sugar and mix again till smooth. Add the cherries, cherry liquid, almond extract and a dash of salt. Mix again until combined.

Now slowly fold the whipping cream you made from the heavy cream into the cream cheese mixture. Keep on folding in until it's combined perfectly.

Set this bowl aside, or if you like being fancy you can transfer the mixture to a piping bag and place in the fridge until you're ready to layer the dessert.

For the Chocolate Chip Filling:
In a stand mixer whip the heavy cream until it's fluffy. Set the bowl aside.

In a double bowler melt the chocolate until it's smooth. If you are unsure how to do that all you do is place a heat proof bowl over top of a saucepan with water, but don't let the bottom of the bowl touch the water. Heat the pan over medium heat. Keep the bowl of chocolate over the hot water until you need it so the chocolate stays smooth and melted.

Now in another bowl mix the cream cheese until it's smooth as silk. Add the powdered sugar and mix again till smooth. Now you can add the melted chocolate, vanilla and dash of salt to the cream cheese mix. Mix until well combined.

Now slowly fold the whipping cream you made from the heavy cream into the cream cheese mixture. Keep on folding in until it's combined perfectly. Now you can add the grated pieces of chocolate. Fold in briefly. You want the pieces to say intact and not blend too well.

Set this bowl aside, or if you like being fancy you can transfer the mixture to a piping bag and place in the fridge until you're ready to layer the dessert.

Putting it all together:
Put about a teaspoon of graham crumbs in each serving glass. You can tamp it down with the blunt end of a knife, or if you have a honey dipper they work super well for pressing down graham crumbs in small dishes. Keep at it until all the glasses are filled about 1/3 of the way.

Now pipe, or spoon in the chocolate chip filling, you want to fill each glass so it's 2/3 of the way up the sides.

Now pipe, or spoon in the cherry chip filling so it fills each glass.

You can garnish with whipped cream, grated chocolate and maraschino cherries.

Serve with a big old cherry and chocolate loving smile!

Turkey with Cornbread-Stuffing Waffles

Ingredients-
a waffle iron
leftover stuffing
non-stick cooking spray (such as Pam)
leftover turkey, sliced
cranberry sauce
gravy

Directions-
Get your waffle iron nice and hot. When it's heated, spray it with vegetable spray and place a desired amount of stuffing into the iron. You may need to press it down with your fingers so that it's evenly spread.

Close the waffle iron and let the stuffing-waffle warm thru and crisp up, about 3-6 minutes, depending on your preferences.

Top with juicy turkey, gravy, cranberry sauce, or mashed potatoes. Serve and enjoy.

Chicken Pot Pie Crescent Ring


Ingredients-
1 bag (10 oz) frozen microwavable mixed vegetables
2 cups shredded cooked chicken
1 can (10.75 oz) condensed cream of chicken soup
1 tablespoon milk
1 teaspoon salt
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Directions-
Place oven rack in center position. Heat oven to 375°F.

Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.

Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.

Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.

Carefully spoon chicken mixture around center of dough; shape into a ring leaving about 1/2 inch of dough in the center.

Pull overhanging dough from outer edge towards center and over filling. Tuck and pinch dough under middle.

Bake 20 to 22 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.

Chicken Cordon Bleu
Yield: Serves 4

Ingredients-
1 lb chicken cutlets (I had 5)
1/4 cup flour
1 egg, whisked
1 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp dried thyme
1/4 tsp salt
salt and pepper
about 2 tbsp olive oil, for drizzling
1/3 lb thinly sliced black forest ham
1/3 lb thinly sliced Swiss or Gruyere cheese (or you can do grated cheese instead)

Directions-
Preheat the oven to 350 degrees F. Set a wire rack on top of a baking sheet.

Set up your breading stations by placing the flour in the first bowl, the egg in the second, and the panko in the third. Season the panko by adding the garlic powder, onion powder, paprika, dried thyme, and salt.

Lay out your chicken cutlets on a cutting board and gather up some toothpicks, about 2 or 3 per cutlet (or you can tie it up with kitchen twine if you prefer that). Season both sides of the chicken cutlets with salt and pepper, and drizzle on a little bit of olive oil. Place a single layer of both ham and cheese on each cutlet, and roll it up tightly. Secure with the toothpicks or tie it up with twine to keep it closed up.

Dip the rolled chicken slices first in the flour, then in the egg, then in the panko breadcrumbs, shaking off the excess coating every step of the way (if you don't do this, your breading will want to fall off later). Place on the wire rack.

Baking time will vary depending on how big your chicken cutlets are, but 30-35 minutes should be about right. I bake the chicken until it's about 152 degrees F inside (rises to about 155-157 during resting), to make sure it doesn't overcook. Let the chicken rest for about 5-10 minutes out of the oven so the juices don't run out, and remove the toothpicks or kitchen twine before serving. Enjoy!

Note- I would cook this with Gouda cheese and have a pasta as a side.....

That looks delicious. I think I will try it.

why you dont add rather something from your national cuisines.

f. e. robocop83 some typical bulgarian dish ;)

why do I always end up hungry when I come here

it's a mystery

*runs to fridge*

Panagyurski Eggs (Eggs Panagyurski Style)

Ingredients

3 eggs
1 cup strained yogurt
1 tsp oil
a pinch of paprika
salt to taste
2 tbsp of vinegar
1 clove garlic, crushed (optional)
1/4 gallon water
Preparation

Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Mix the yogurt together with the crushed garlic and very little salt. Put the eggs on top of that mixture. Heat the oil and add the paprika very carefully not to burn it (it takes 10 seconds or less to burn so be careful). Immediately pour the curried oil over the eggs and the yogurt mixture and serve.

Now this is my kind of necro! :D
I gotta remember not to come into this thread when I'm hungry. :P

Koeksisters

Ingredients

For the syrup:
800 ml water
1,5 kg sugar
12,5 ml cream of tartar
40 ml lemon juice
for frying, sunflower oil

For the dough:

4 x 250ml (500g) cake flour
25ml baking powder
20ml margarine
1/2 large beaten egg
245ml water
Method

For the syrup:

Place the water, sugar and cream of tartar in a saucepan and bring to the boil. Once the syrup starts to boil, add the lemon juice and continue to simmer for 10 minutes.

Cool the syrup to room temperature. Pour half of the syrup into a bowl and keep over ice to cool rapidly. Place the remaining syrup in the fridge to cool.

For the dough:

Sift the flour and baking powder together in a bowl and then rub in the margarine with your fingertips.

Add the beaten ½ egg to the water and whisk to incorporate.

Make a well in the centre of the fl our mixture. Pour in the water mixture and then start to mix until a smooth dough has formed. Knead thoroughly.

Cover with clingfilm and leave to rest for at least 15 minutes or up to 5 hours. Heat the oil to 160 °C.

Using an oiled rolling pin, roll out the dough on an oiled surface to a thickness of 5 mm. Cut the dough into rectangles of 6 x 15 cm. Cut each rectangle lengthways into 3 strips, leaving one side uncut. Plait the 3 strips and press the cut ends together firmly.

Fry in batches of 6 in the hot oil for 6–7 minutes, or until dark golden brown. Drain them for a few seconds on paper towels. Keep the rest of the koeksisters covered to prevent them from drying out.

Dip the koeksisters into the ice-cold syrup while they are still hot. Remove from the syrup with a slotted spoon and place on a wire rack. The syrup will gradually become hot with use, so when you have done about half of the koeksisters take the remaining syrup from the fridge and use this for the balance.

Top tip: For a yummy flavour, add a piece of dried ginger and a stick of cinnamon to the syrup when the lemon juice is added. The colder the syrup the better! Make it the day before and place in the fridge to ensure it is ice cold.

I came up with this one today for lunch. Sometimes new ideas work, sometimes they don't. This one is mighty tasty.

Emob's sausage link tortilla wrap

1 hardwood smoked or jalapeno cheese jacks links sausage link
2 corn tortilla (lightly buttered)
1 hash brown patty
handful of cheddar cheese
handful of sliced onions

Grill the has brown patty, sausage link and onions together. Slice the the sausage link down the middle and fill the 2 tortillas with the hash browns, onions, and sausage link. Lightly sprinkle with cheese or cover in hot sauce and enjoy.

Eggs in Hash Brown Nests

Servings:
12 Servings

Ingredients-
6 whole Medium Russet Potatoes (6 To 8)
Salt And Pepper, to taste
24 whole Large Eggs
Non-stick Cooking Spray

Instructions-
Preheat the oven to 400 degrees.

Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

INCREASE OVEN TEMP TO 425 DEGREES.

Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don't press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they're not browning, kick up the temp to 450.) Remove when the nests are golden brown.

Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don't be concerned if some whites bake differently; no two nests will look alike!

Remove from the muffin pan with a spoon or fork and serve.

Baked Flan

Ingredients-
2/3 cup white sugar
1 (14 ounce) can sweetened condensed milk
2 cups heavy cream
1 cup milk
5 eggs
2 teaspoons vanilla extract

Directions-

Preheat oven to 350 degrees F (175 degrees C).

In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly.

In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar.

Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes, or until set.