Red Velvet Cheesecake!

 

Ingredients

• RED VELVET LAYER
• Butter, for cake pan
• Flour, for cake pan
• 1 box red velvet cake mix, plus ingredients called for on the box
• CHEESECAKE LAYER
• 2 8-oz. packages cream cheese, softened
• 2/3 c. sugar
• 2 large eggs
• 1/3 c. sour cream
• 1 tbsp. flour
• 1 tsp. vanilla extract
• 1/4 tsp. kosher salt
• WHIPPED LAYER
• 2 cups heavy cream
• 4 tbsps powdered sugar
• 2 tsp vanilla

Instructions

Red Velvet cake layer:
Preheat oven to 350F
flour one springform 9″ cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
Make the cheesecake layer:
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9′ springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
You’ll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
Be careful not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then spread the whipped cream over the top of the cheesecake.
Use a decorators pastry tip to create whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.
ENJOY!

Crispy Roast Pork Belly

 

INGREDIENTS

• 1 pound pork belly
• 3 teaspoons kosher salt
• 1.5 teaspoon freshly cracked black pepper
• 2 teaspoons brown sugar
• 1 tablespoon dried herb mix (dried basil, thyme, rosemary)

PREPARATION

Score skin of pork belly with a sharp knife, taking care to not cut too deeply into the meat. Season with salt, black pepper, sugar, and dried herbs. Set aside.
Line a baking sheet with aluminum foil. Set a wire rack on top of the baking sheet. Place pork belly on top of wire rack.
Preheat oven to 450°F.
Place tray into oven and roast pork belly for 25-30 minutes. Reduce temperature to 325°F. Continue roasting for 20-25 minutes.
Remove from oven and cover with foil. Rest pork belly for 25-30 minutes.
Carve meat and serve.

Even Better Broccoli Salad

 

NGREDIENTS

• 1 cup mayonnaise
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon salt
• 6 cups broccoli florets (about 1 1/2 pounds), chopped
• 6 slices bacon, cooked and crumbled
• 1/2 a red onion, finely chopped
• 1 cup cheddar cheese, grated

PREPARATION

Fill a large bowl with ice water and set aside.
Bring a large pot of water to a boil and cook broccoli very briefly, 1-2 minutes, until broccoli is bright green and still crisp.
Drain broccoli and put into bowl of ice water to stop the cooking, then drain again and set aside.
In a large bowl, combine mayonnaise, vinegar, honey and salt and whisk to combine.
Add the broccoli, cheddar cheese, and onions and toss to coat with dressing.
Cover and refrigerate until thoroughly chilled.
Before serving, add bacon crumbles and toss again until everything is thoroughly incorporated. Enjoy!

Easy Sweet And Sour Chicken

 

INGREDIENTS

• 1 ½ pounds chicken breast, pounded to even thickness
• 2 eggs
• 2 tablespoons water
• ½ cup corn starch
• ¼ cup all-purpose flour
• ½ cup crushed pineapple
• 1 chili pepper, seeded and finely diced OR 1 bell pepper, seeded and diced
• ½ yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• ½ cup apple cider vinegar
• 3 tablespoons honey
• ⅓ cup brown sugar
• ¼ cup low-sodium soy sauce
• 3 tablespoons ketchup
• 1 teaspoon red pepper flakes, optional
• 3 tablespoons cooking oil
• 1 tablespoon finely chopped cilantro, garnish

PREPARATION

Whisk honey, brown sugar, apple cider vinegar, ketchup, honey, soy sauce, ginger, garlic, and crushed pineapple in a small bowl and set aside.
Combine corn starch and flour in a large plastic bag. Set aside.
In a shallow dish, beat eggs with 2 tablespoons water. Dredge chicken breasts in the egg mixture. Transfer to the plastic bag and shake until well coated with flour mixture.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook chicken breasts, 4 minutes on each side, until golden brown. Remove from skillet and set aside.
In the same skillet, heat 1 tablespoon oil. Sauté chili pepper (or bell pepper, if using) and onion until softened. Pour in soy sauce mixture and stir until just thickened. Add red pepper flakes, if using, and stir to combine.
Return chicken to skillet and toss with sauce.
Slice into thin strips and serve over top of rice or noodles, spooning extra sauce over top of the chicken to serve.

Italian Meatball Soup

 

INGREDIENTS

• 1 (20 oz) package frozen meatballs
• 1 (24 oz) jar marinara
• 4-5 red or new potatoes, quartered
• 2 carrots, sliced into ½-inch rounds
• 1 cup frozen peas
• 5 cups low-sodium beef broth
• 3 tablespoons garlic, minced
• 1 dried thyme seasoning
• 1 teaspoon crushed red pepper
• 8 oz spaghetti noodles, broken in half
• Fresh thyme, for garnish
• Kosher salt and black pepper, to taste

PREPARATION

In a large stockpot or Dutch oven, heat marinara, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper over medium-high heat until sauce reaches a low boil, about 10 minutes.
Add meatballs to stockpot and cook for 15-20 minutes before adding pasta.
Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes.
Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs.
To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired.

Grilled Cheeseburger Wraps

 

Ingredients:

• 1 lb ground beef
• 1 tablespoon Worcestershire sauce (I used a little more to taste)
• 1 tablespoon ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 5 flour tortillas (the larger ones)
• shredded cheddar cheese
• sliced tomatoes
• yellow mustard

How to Make It:

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Mom’s Swedish Meatballs Recipe

 

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