Divine Cheesecake

Ingredients:

  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 3 tablespoons butter, melted
  • 3 packages cream cheese, room temperature
  • 2 teaspoons grated lemon peel
  • 5 eggs
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups sour cream
  • 2 tablespoon sugar
  • 1/2 teaspoon vanilla

Directions:

  1. Combine cracker crumbs, sugar and cinnamon in a bowl.
  2. Pour melted butter over and stir until mixture comes together.
  3. Lightly grease sides and bottom of a nine inch springform pan.
  4. Press crumbs on bottom and two inches of sides of the pan.
  5. In a mixer, combine cream cheese, lemon peel, eggs, sugar and salt and beat until blended.
  6. Once blended beat the mixture for 10 minutes until mixture is smooth, creamy and pale.
  7. Pour into prepared pan.
  8. Cook 50 minutes in an oven heated to 350 degrees until cake is set and top feels firm.
  9. Let cake sit in pan on a wire rack for 20 minutes.
  10. The cake will continue to set and may crack on top.
  11. While the cake is cooling mix together the sour cream, sugar and vanilla until well blended.
  12. Pour topping over the cheesecake and bake another 10-12 minutes.
  13. Refrigerate until cold.

Cream Puffs

Ingredients:

  • 1 cup water
  • 1 stick unsalted butter
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons sugar
  • 1 cup flour
  • 3-4 eggs
  • 1 1/2 teaspoons water
  • 1 egg

Directions:

  1. Preheat oven to 425 degrees.
  2. Combine the water, butter, salt and sugar in a sauce pan.
  3. When the mixture is fully incorporated, add flour.
  4. Stir until the mixture forms into a ball and cook some of the moisture out.
  5. Place in a stand mixer with a paddle attachment.
  6. Let beat for a minute to let the dough cool slightly.
  7. Add eggs one at a time until you get a shiny dough.
  8. Using a piping bag, pipe dough into small mounds on parchment paper.
  9. Combine the remaining egg and water to make an egg wash.
  10. Brush the egg wash onto the dough and knock down any tips there maybe.
  11. Bake at 425 degress for 15 minutes.
  12. Lower the oven temperature to 375 degrees and bake another 20 minutes until the cream puffs are puffed up and golden brown.
  13. Take out of the oven and poke a hole in the side to let out excess steam.
  14. Move to a cooling rack.
  15. When cooled fill with your favorite filling.

Source:  http://www.foodnetwork.com/recipes/cream-puffs-recipe-1940672

Peach Cobbler

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup flour
  • 2 cups sugar, divided
  • 1 tablespoon baking powder
  • 1 cup milk
  • 4 cups peaches, sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg

Directions:

  1. Melt the butter and pour into a 9×13 baking dish.
  2. In a bowl, mix the flour, 1 cup of sugar, baking powder, cinnamon and nutmeg.
  3. Add the milk and stir just until the dry ingredients are moist.
  4. Pour the batter into the pan, but don’t mix.
  5. Slice peaches and sprinkle 1 cup of sugar on them plus the lemon juice.
  6. Pour the peaches into the pan, but don’t mix.
  7. Bake at 375 for 40 minutes.

Source:  http://www.myrecipes.com/recipe/easy-peach-cobbler

Peach Pound Cake

Ingredients:

  • 3 sticks butter, at room temperature
  • 3 cups sugar
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 8 ounce container sour cream
  • 2 teaspoon vanilla
  • 2 cups fresh peaches, diced

Directions:

  1. Cream the butter in a stand mixer.
  2. Add the sugar and beat until fluffy, about 5 minutes.
  3. Add the eggs in one at a time, until the yolks are combined.
  4. In a bowl, whisk together the flour, salt and baking soda.
  5. Add half of the flour mixture to the mixer.
  6. Add the sour cream and vanilla.
  7. Add the rest of the flour mixer.
  8. Stir in the peaches,
  9. Grease and flour a bundt pan.
  10. Pour batter into the pan.
  11. Bake at 325 for about 1 hour 30 minutes (start checking about 1 hour 20 minutes).
  12. Let cool in the pan 15 minutes.
  13. Turn out on a cake plate and let cool completely.

Source:  http://www.gonnawantseconds.com/2015/07/peach-pound-cake/

Peanut Butter Buttercream

Ingredients:

  • 1 cup sugar
  • 1 stick butter (at room temperature)
  • 8 ounces cream cheese (at room temperature)
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla

Directions:

  1. In a stand mixer, whip together the sugar and the butter.
  2. Add in the cream cheese and whip together for about 5 minutes or until light and fluffy.
  3. Add the vanilla and peanut butter and whip together for another 1-3 minutes.

Source:  http://leelabeanbakes.com/blog/frosting-filling/smooth-lush-cream-cheese-frosting/

Ginger Lime Chicken

Ingredients:

  • 1 whole chicken or chicken parts
  • 1 cup rice wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 2 teaspoons garlic, finely minced
  • 1/2 cup brown sugar
  • 2 tablespoons ground ginger
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 1/2 stick of butter, softened
  • 3 tablespoons fresh grated ginger
  • 1 lime, zest and juice
  • 2 teaspoons black pepper
  • 1 teaspoon salt

Directions:

  1. Clean excess fat off the chicken but do not remove the skin and pat dry.
  2. In a bowl, combine the vinegar, oil, lime juice, garlic, sugar, ginger, red pepper and salt.
  3. Whisk to combine.
  4. Put your chicken in a large container or bag to marinade and pour the marinade over it.
  5. Let sit in the refridgerator for a few hours to overnight turning at least once.
  6. Prepare the butter by combining the butter, cilantro, ginger, lime zest and juice in a bowl.
  7. Set aside in the refrigerator to firm up.
  8. When you are ready to grill your chicken, remove the meat from the marinade and shake dry.
  9. Season the chicken inside and out with salt and pepper.
  10. Stuff the butter under the skin.
  11. Cook according to your grill instructions.

Source: My kitchen

Magic Custard Cake

Ingredients:

  • 4 eggs, separated, at room temp
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 1 stick butter, melted
  • 3/4 cup all purpose flour
  • 2 cups milk, lukewarm
  • powdered sugar for dusting cake

Directions:

  1. Preheat oven to 325.
  2. Grease and line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs.
  4. Add the egg whites to a mixer and to stiff peaks and set aside.
  5. Beat the egg yolks and sugar until light.
  6. Add butter and vanilla and beat for two mins.
  7. Add the flour and mix it in until fully incorporated.
  8. Slowly start adding the milk and beat until everything is well mixed.
  9. Add the egg whites, a third at a time, gently folding them in using a spatula.
  10. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
  11. Cool and dust heavily with powdered sugar.

Source:  http://hugsandcookiesxoxo.com/2014/04/magic-custard-cake.html

Pecan Sour Cream Pound Cake

Ingredients:

  • 1/4 cup chopped pecans
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup confectioners’ sugar
  • 3 tablespoons orange juice
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 300.
  2. Grease and flour a 10 inch Bundt or tube pan.
  3. Sprinkle pecans on bottom of pan; set aside.
  4. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  5. In a large bowl, cream butter and white sugar until light and fluffy.
  6. Beat in eggs one at a time, then stir in vanilla.
  7. Add flour mixture alternately with sour cream.
  8. Pour batter over pecans in prepared pan.
  9. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  11. To prepare the glaze: In a small bowl, combine confectioners’ sugar, orange juice and 1 teaspoon vanilla.
  12. Drizzle over cake while still warm.

Source:  http://allrecipes.com/recipe/pecan-sour-cream-pound-cake/detail.aspx

 

Salmon With Lime Butter

Ingredients:

  • 2 salmon fillets
  • 2 tablespoons butter, melted
  • 1/2 tablespoon lime juice
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried minced parsley or 1/2 tablespoon chopped fresh parsley
  • 2 garlic cloves, minced

Directions:

  1. Tear a large square of heavy-duty aluminum foil and place the salmon in the center.
  2. Combine the remaining ingredients in a small bowl.
  3. Brush the fish liberally with this mixture.
  4. Bring up two sides of the foil until they meet in the middle. Fold over the top 1″ of the foil, then keep folding over until the foil is flush against the top of the fish. Roll one open end over the same way.
  5. Pour the remaining butter in the other open end, then roll over to seal. Poke 2-3 holes in the top of the foil with the tip of a knife or a skewer.
  6. Place the packet on a cookie sheet.
  7. Bake in an oven set to 350 for about 30 minutes.

Source: http://www.food.com/recipe/salmon-with-lime-butter-437016

No Bake Peanut Butter Bars

Ingredients:

  • 1 cup butter melted
  • 2 cups graham cracker crumbs, finely crushed
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter + 4 tablespoons peanut butter
  • 1½ cup semi sweet or milk chocolate chips

Directions:

  1. Combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter.
  2. Spread in a 9×13 inch pan.
  3. In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn.
  4. Spread on top of the peanut butter layer.
  5. Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

Source: http://therecipecritic.com/2014/01/reeses-bake-peanut-butter-bars/