Perfect No Bake Cheesecake

Sally's Baking Addiction:

Ingredients:

Graham Cracker Crust

• 2 cups (200g) graham cracker crumbs (about 12-14 full sheet graham crackers)
• 1/3 cup packed light or dark brown sugar
• 1/2 cup (8 Tablespoons) unsalted butter, melted

Cheesecake

• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 Tablespoons (15g) confectioners’ sugar
• 1/4 cup (60g) sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

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Instructions:

Get out cream cheese and sour cream and bring to room temperature.  (Cut cream cheese into cubes and put in a large bowl) for at least an hour.

1. 
   
2. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides.  Freeze for 10-20 minutes as you prepare the filling (or while the cream cheese is coming to room temperature).
3. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes.  Be very careful and check around the 3 minute mark because it quickly turns from peaks to a thicker butter consistency.  You don't want that... you want stiff peaks!  Set aside.
4. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
5. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
6. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
7. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
8. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
9. Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

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Notes

1. Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
2. Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.
3. Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)
4. Toppings: Before serving, decorate with  whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel, or your favorite cheesecake toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake.
5. Can I Make Mini No-Bake Cheesecakes? Yes, see my mini no bake cheesecakes, which are made in a standard muffin pan.

Adapted from All Recipes.

Buttermilk Chicken Tenders

Buttermilk Chicken Tenders

Once Upon A Chef

FOR THE MARINADE

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt

• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper

• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
5. Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
6. Note: Nutritional information was calculated assuming that approximately 1/4 cup of the oil is absorbed into the chicken tenders when frying.
7. Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

Honey, Lime, Sriarcha Chicken Skewers

Honey, Lime, Sriarcha Chicken Skewers
Once Upon A Chef

***These have a Thai flavor to them***. Let people spoon sauce on because it can be spicy for some.  Serve with rice.

INGREDIENTS

• 3 tablespoons soy sauce (use gluten-free if needed)
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)

INSTRUCTIONS

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

Cheesy Ham and Hashbrown Casserole

Ingredients:

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions:

1.  Preheat oven to 375 degrees F 

2.  In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. 3.  3.  Spread evenly into a 9x13 dish. 

4.  Sprinkle with Parmesan cheese.
5.  Bake 1 hour in the preheated oven, or until bubbly and lightly brown. 

Notes:  I did steps 1-3 and put in refrigerator.  Sprinkled parm on and baked in the am to save time.

Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette

INGREDIENTS

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita 
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice 
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

INSTRUCTIONS

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Swim Breakfast Burritos

Swim Breakfast Burritos:

Ingredients:



Pepper Plant Sauce
2-3 tbsp butter
2 - 9.6 oz sausage crumbles
2 - 24 oz mashed potatoes
16 pack of burrito sized tortillas
18 eggs
24 ounces Sharp Shredded Cheese (just buy a large 32 ounce bag)
Foil
Wax Paper

Directions:

1.  Cut out 16 pieces of foil.  Put a sheet of wax paper in the middle of each foil piece.

2.  Heat Potatoes in the microwave.

3.  In a large pot (I use the red one), put in a few tbsp of Butter.  Add in the microwaved potatoes.

4.  Add about 8 ounces of cheese to the potatoes and about 15 drops of pepper plant sauce.  Mix slightly.

5.  Brown sausage in a large skillet and add to potato/cheese mixture  Top with 8 more ounces of shredded cheese.  Add 15 more drops of pepper plant sauce.

6.  Slowly scramble the eggs.  When scrambled, add to the potato/sausage/cheese mixture.

7.  Add rest of cheese and more pepper plant sauce.

8.  Individually heat each tortilla for 20 seconds and then form burritos.

9.  Wrap up each of the burritos in the foil/wax paper and either store in the refrigerator or freeze.

Lime/Rosemary Chicken

Lime/Rosemary Chicken

Ingredients:

4 lbs boneless, skinless chicken thighs
1/2 cup lime juice (5-6 limes)
1/4 Dijon mustard
2 Tbsp light brown sugar
1/2 cup olive oil
4 tsp kosher salt
1 tsp pepper
2 heaping Tbsp chopped rosemary, plus more for garnish

Directions:

Mix all ingredients in a ziploc bag.  Prick chicken thighs.  Marinate for at least 4 hours or overnight.  Grill outside or on a grill pan.

Chicken Picatta

Chicken Picatta
Giada deLaurentiis

Ingredients:

4 Skinless and Boneless Chicken Breasts (cut them in half to make 8 pieces of chicken)
Salt
Pepper
Flour (I put about 1/2 cup into a ziplock)
12 Tbsp. butter
10 Tbsp. olive oil
2/3 cup fresh squeezed lemon juice
2 cups chicken stock
1/2 cup brined capers, rinsed
2/3 cup parsley, chopped

Directions:

Season chicken with salt and pepper

Dredge chicken in flour and shake off excess.

Melt 4 Tablespoons of butter with 6 Tbsp of oil.

When oil and butter start to sizzle, add 4 pieces of chicken and cook chicken for 3 minutes on each side.  Transfer to a plate, melt the remaining butter and oil together until sizzling and cook the rest of the chicken.  When finished, transfer chicken to a plate.

Into the pan add the lemon juice, stock and rinsed capers.

Return to stove and bring to a boil scraping up brown bits from the pan for extra flavor.  Check for seasoning.  Return all chicken to the pan and simmer for 5 minutes.

Remove chicken to a platter.

Add remaining 4 Tablespoons butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

Notes:  

I served with broccoli and dinner rolls and it was yum.

You can easily do most of the work ahead by assembling the flour in the ziplock and then the juice, stock and capers all together in another ziplock (or container) and the parsley in a separate container for quick prep.  Don't forget to defrost the rolls about 5 hours before dinner.

Crock Pot Pot Roast

Crock Pot Pot Roast:
Adapted from All Recipes

Ingredients:

2 cans cream of mushroom soup
1 package dry onion soup mix
1 1/4 cups beef broth
5 1/2 pounds pot roast (I just used the cut labeled at the store)

Directions:

In crock pot, mix cream of mushroom soups, dry onions soup mix and beef broth.  Trim fat off roast and put it in the slow cooker.  Coast pot roast with soup mixture and cook on low for 8 to 9 hours.

Note:  I did not add vegetables to the crock pot (read that it altered the flavor of the meat and gravy).  I did serve it with sour cabbage and the kids really liked the combination.

Grandma June's Overnight Breakfast Casserole

Grandma June's Overnight Breakfast Casserole:

8 slices white bread
2 cups cheddar cheese, grated
8 eggs
3/4 tsp salt
3 cups milk
3/4 teaspoon dry mustard
Dash cayenne pepper
Green onions
Fresh mushrooms
Bacon or Sausage (crumbled)
Butter
Green chiles (optional)

Sauté bacon or sausage.  Drain grease.  Crumble.  In the same pan, briefly sauté mushrooms and then green onions.

Butter bread and cut into 1" cubes.  Place in 9x13 pan.  Sprinkle grated cheese over bread cubes.  Top with bacon, green onions, mushrooms, green chiles.

Beat eggs, milk and spices together and pour over.  Refrigerate, covered, overnight.  Bake, covered at 350 degrees for 1 hour.  Uncover to brown.

Note:  If middle seems a little loose, might need extra cooking time.

Guinness Corned Beef

Guinness Corned Beef:
Allrecipes
Perfect for St. Patrick's Day.  Serve alongside with Sour Cabbage.

4 pounds corned beef
1 cup brown sugar
3-4 bottles of Guinness

Trim fat off corned beef.  Put in crock pot and coat with brown sugar in crock pot (avoids a mess).  Add seasoning packet from Corned beef.  Pour Guinness over meat until meat is fully covered.

Cook on low for 8-10 hours.

Sour Cabbage

Sour Cabbage:

2 packages grated cabbage
1/2 bottle rice wine vinegar
1 pint sour cream
1/2 stick butter
Salt and Pepper

Put cabbage and vinegar in a pot.  Steam on stove until soft. (At least 10 minutes).  Drain in a colander. Put cabbage back in pot.  Add sour cream and butter.  Add salt, pepper, and butter.

Adjust by adding more sour cream or more vinegar, especially to thin in out.

Note:  This tastes the best when done the day before.

Mamie's Sherry Cake

Mamie's Sherry Cake:
My great-grandmother's recipe and my most sentimental recipe.

1 Package Duncan Heinz Yellow Cake Mix
4 Eggs
3/4 cup Sherry Cooking Wine (Reese's)
3/4 cup vegetable oil
1 Small (3.4 oz) Package Vanilla Instant Pudding
1 Teaspoon Nutmeg

Preheat oven to 350.  Grease a Bundt pan.  Mix above ingredients.  Bake in oven for 45 minutes.
Make the day before to allow all the flavors to combine.