Cheesecake

Half Recipe

(6-8 Individual Cheesecakes or 30 mini Cheeseccakes)

2 8oz Bars of Cream Cheese

1/3 and 1/2 Cup Sugar

1/8 Cup Corn Starch

1/8 Cup and 1/4 Cup Heavy Whipping Cream

1.5Tsp Vanilla Extract

1 Egg

In a food processor or mixer combine 1 Bar of Cream Cheese, 1/3 Cup Sugar and 1/8 Corn Starch until combined. Add 1 more Bar of cream cheese and combine. Add Heavy Whipping Cream, 1/2 cup Sugarand Vanilla Extract and combine. Finally add 1 Egg and combine. Pour mixture into individual graham cracker crusts and bake in a water bath for 25-30min in a 350degree oven. Or pour batter into a mini muffin tin lined with paper cups and some graham cracker crust and bake for 10-15minutes,

Full Recipe

(8-9inch Spring Form Pan)

4 8oz Bars of Cream Cheese

2/3 and 1 Cup Sugar

1/4 Cup Corn Starch

3/4 Cup Heavy Whipping Cream

1 Tbs Vanilla Extract

2 Eggs

In a food processor or mixer place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch and combine. Then beat in the remaining 3 packages of cream cheese. Next add 1 1/3 cups of the sugar, the vanilla extract and heavy cream and combine. Blend in the eggs, one at a time, beating the bating only until completely blended. For an 8inch spring form cake bake about 1hr-1:15hr at 350 in a water bath.

Gluten-Free: Skip the graham cracker crust for a great gluten free dessert. Add some ground nuts to the top of the cheesecake if you still want a little crunch.

 

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Chicken Marsala

RECIPE:

2 Tbs Olive Oil

2 Tbs Butter (divided)

2 Chicken Breasts (pounded thin) or 8 Chicken Tenders

1/4 Cup Flour, 1 tsp dried Oregano and Salt

10 Oz Baby Portobello Mushrooms

1 tsp fresh Thyme

1 tsp fresh Rosemary

2 Garlic Cloves

3/4 Cup Marsala Wine

3/4 Cup Chicken stock

1 Tbs Heavy Cream

Salt + Pepper

Combine Flour, oregano, salt and pepper and coat each side of chicken with flour mixture. Heat Oil and 1 Tbs butter, Sear Chicken breast on both sides, chicken doesn't need to be cooked through. Set chicken aside. Add Mushrooms to pan, cook for 4 minutes, add garlic, herbs and salt, cook 4 more minutes till mushrooms are brown. Add Wine and reduce by half, add stock and chicken back to pan and cook till reduced again by half, add cream and more salt if needed. Serves 2.

 

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S'more Fudge

Recipe:

1 14oz can Sweetened Condensed Milk

1 12oz-14oz bag semi sweet chocolate chips

1 Bag mini marshmallows

6-8 Graham Crackers

In a small sauce pan melt chocolate and sweetened condensed milk together till almost boiling and completely melted. Pour into a bowl and add marshmallows half at a time. Pour over a pan that is lined with graham crackers. Pat down with hands that are slightly greased. Top with another layer of graham crackers or graham cracker crumbles. Push the top layer down firmly so it sticks. Let chill for at least 2hrs till firm. ENJOY!!

 

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Cilantro Pesto

RECIPE:

2 cups packed cilantro leaves

½ cup parmesan cheese

¼ cup pine nuts, toasted

1 teaspoon kosher salt

1 jalapeno, roasted, seeds + ribs removed

Juice of 1 lime

3 cloves garlic

½ cup olive oil

Put all ingredients in a food processor except for the olive oil.  Process till finely chopped.  Stream in olive oil while the food processor is on and allow everything to mix till well combined.

Makes 1 and 1/4cup

 

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Roasted Garlic

"Obsession" is a word I don’t throw around too often. But there is one thing in my life that I will easily admit I am obsessed with...

...One thing that has found its way into my heart...

...And stomach:

GARLIC.

I. LOVE. GARLIC.

And I when I say I love garlic, I love it in all its forms. Most definitely its sweeter, softer cousin--roasted garlic.

But before you can enjoy this garlicky goodness you need to make it, and here’s how...

Roasted Garlic

servings: 1 bulb

Ingredients:

• 1 garlic bulb
• 1 tablespoon olive oil
• Kosher salt
• Ground black pepper

Directions:

1. Preheat the oven to 400°F. Cut off the top third of the garlic bulb, exposing all the cloves on the remainder; discard the top and place the remainder cut-side-up on a square of aluminum foil. Drizzle the oil over the cut surface and then sprinkle the salt and pepper over the top. Wrap the foil around the garlic, making sure it doesn't touch the cut surface, and seal tightly. Roast the garlic until it is golden brown and soft--45 to 60 minutes.

Notes:

• Find more info on roasted garlic at CookNovel.com.

: @NikkiDinki

: @NikkiDinkiCooking

 

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Green Sauce

RECIPE:

1/4cup olive oil

4-5 Garlic Cloves

12oz bag frozen shelled Edamame, defrosted

¼ Cup or about 3 Scallions, greens and whites

16oz Frozen Spinach, thawed and slightly drained

½ Cup Parmesan

½ cup Fresh Parsley, un-chopped

1Tbs Hot Sauce

1 lime, juice

1tsp Garlic Powder

1.5tsp Salt

Combine everything in a food processor and puree until smooth.  Stream in water to thin out and get the consistency you want, about ½ cup.  Saute in a pan for 5-7 minutes, add more water if necessary. Leave thicker if using a spread for sandwiches and wraps or thin it out to put over pasta, toss with rice or serve over Chicken, Shrimp or Beef.  Enjoy!!

 Makes 3.5 - 4cups

NOTES:

• Leave out oil to make this extra low calorie and add more water instead

 

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Dill Hummus

Poor dill.

I used to say that mint was an underappreciated herb, but dill, he might just take the cake on that one.

What do I really use dill in? There is creamy dill dip! Now that’s delicious. My sister brings one over every Christmas Eve and with some pumpernickel bread it sure does hit that Christmas eve spot in my tummy.

I always think of this dill dip fondly as it starts off the festivities. And of course it makes sure there is a little cushion in my stomach for my second favorite thing on that day...Christmas Eve wine ;) 

What else has dill??

Cucumbers and Dill! It's delightfully refreshing thats true, but  where do we go from there??

Well, why not hummus...yes, a dill flavored hummus with accents of coriander and cumin to round out the dills bright notes. Hmmmm, a new dill dish staple perhaps??? You tell me…

RECIPE:

1 15oz can Garbanzo beans (aka Chickpeas)

¼ cup Tahini

1 tsp cumin

1 tsp coriander

1 tsp Salt

¼ cup dill

3 garlic cloves

1 lemon (juice)

1/8-1/4 cup olive oil

Combine all ingredients except oil in a food processor.  Drizzle in olive oil until it’s the consistency that you want. Serve and ENJOY!

Notes:

• If you want to use less oil and have a thinner hummus just add a little water
• The longer the hummus sits the more the flavors come out, especially the dill
• The Tahini can be optional but you will find it in most big grocery stores in the international isle.

 

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How to Bread Chicken

RECIPE:

5 sliced thin cutlets, about 1lbs

1 egg

3 cups Plain Bread Crumbs

1/2 cup Flour

Salt and Pepper

In a bowl scramble egg with 1 tbs water. In another bowl put the bread crumbs. And in another bowl put the flour. Add 1/4tsp salt and 1/8tsp pepper to each dish and stir to combine. Take the cutlet and coat in the flour, then dunk in the egg until coated, then put it into the bread crumbs and press the crumbs onto the cutlet. 

Bake at 450 for 8-10minutes or until the center is 165 degrees

 

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Brownie Bites with Caramel Centers

RECIPE:

1 Package Brownie Mix

24 Frozen Rolos

Prepare the brownie mix to packages instructions. Grease a mini muffin pan and fill each cup 3/4 of the way full with batter. Insert an unwrapped frozen rolo into the center of each cup and cover with batter. Bake at 350 for 10-12 minutes. Let cool completely in the pan and remove by inserting a knife into the cup, on the side and pop out the brownie bite. Enjoy!!

NOTES:

• WATCH THE VIDEO, THERE ARE SOME SUBTELTIES THAT MAKE THIS PROCESS EASIER

 

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Peanut Butter Cookies

RECIPE:

2 C flour

1/2 tsp baking soda

1/4 tsp salt

1&1/4 C Dark brown sugar (packed)

1&1/4 C sugar

2 sticks (1 Cup) Salted butter, softened

3 Large eggs

1 C Creamy Peanut Butter

2 tsp Vanilla

Whisk together dry ingredients in medium bowl. Than in large bowl combine sugars, and butter and cream with a mixer.  Continue by adding eggs, PB, and vanilla a mix until mixture is light and fluffy. Add flour mixture at a low speed, mix until combined but do not over mix. Drop rounded spoonful’s onto a parchment lined cookie sheet. Use a wet fork to make crisscross pattern on the cookies and bake at 300 for 15-22min, don't over bake! Let cool, serve and ENJOY!

NOTES:

• For thicker cookies, refrigerate dough for a minimum of 1 hr.

 

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Grandma Bea’s Peanut Butter Pie

RECIPE:

1 GrahamCracker Crust

½ cup Peanut Butter

4oz Cream Cheese

1 Cup Powdered Sugar

1 8oz container Whip Topping

Combine peanut butter, cream cheese and sugar together with a mixer or food processor.  Gentle fold this mixture into the whip topping until smooth and completely combined.  Put in pie crust, level filling with a spatula and let chill at least 2hrs in the fridge.  The longer the better though!  Serve straight out of the fridge and ENJOY!!

 

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Pomegranate Goat Cheese Spread

RECIPE:

8oz Goat Cheese - softened

4oz Cream Cheese – softened

½ tsp Salt

1 Tbs + 1tsp Fresh Thyme (Finely Chopped)

1 Tbs + 1tsp Lemon Zest

1/2 cup Pomegranate Seeds

1/2 Cup Dried Cranberries

Mix Cheeses, Salt, Thyme and the lemon zest together until well combined. Add the Pomegranate Seeds and Cranberries and stir gently until well incorporated.  Top with extra cranberries, seeds and zest. Enjoy!!

 

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Banana Bread Recipe

RECIPE:

1/2 cup Buttermilk

2/3 cup Melted Butter

2 Eggs

1.5 tsp Vanilla Extract

1.5 Cups Mashed Bananas

1 tsp Salt

1+1/3 Cup Sugar

2+2/3 Cup Flour

2 tsp Baking Powder

1.5 tsp Baking Soda

Mix together buttermilk, butter, eggs, vanilla extract and bananas in a bowl. In a separate bowl combine salt, sugar, flour, baking powder and baking soda. Mix the wet and the dry ingredients together and stir untill just combined. Pour into a loaf pan that has been sprayed with cooking spray. Bake on 350 for 50-60minutes, until a tooth pick comes out clean from the center of the loaf. Remove from pan and let cool on a cooling rack. Enjoy! 

** For muffins, pour batter into a muffin pan that has been sprayed with cooking spray. Bake at 350 for 25-35 minutes. Remove and let cool on a cooling rack. Enjoy!!

 

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Chewy Coco Pebble Bars

RECIPE:

1 11oz box of Coco Pebbles

¾ cup light corn syrup

3 Tbs Butter

1 12oz bag semi sweet chocolate chips

1 10oz bag Peanut Butter Chips

1 10.5oz bag Mini Marshmellows

Bring corn syrup, butter and chocolate to a boil in a small sauce pan.  Once it starts to boil immediately remove from heat and add to Coco Pebbles.  Stir until combined and add Marshmallows, once those are combined add peanut butter chips and mix till everything is distributed evenly.  Spread into a greased 9 by 13 dish and pat down to condense.  Let sit for 2 hrs at room temp or 1 hr in the fridge.  Cut into bars and ENJOY!!

 

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Fresh Pasta

RECIPE:

3+1/3 cup Semolina Flour

4 large eggs (7/8 cup)

1/2 tsp Salt

1 Tbs Olive Oil

2 Tbs Water

Mix together with you mixer paddle for 30 seconds. Change to a dough hook and mix 2 minute. Kneed for 2-3minutes. Dough is ready to put through your pasta maker. When using a kitchen aid mixer with pasta attachment you want to work your way thinner until the setting is set to "6", this will give you the best thickness for ravioli. Whatever dough your not using at the moment wrap in plastic wrap or seal in a plastic storage bag to keep moist.

**Watch the video**

 

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Berry Keylime "Cheesecake"

A cheesecake with no cheese?! 

Now that's just silly talk...

Or is it?

While developing recipes for Dannon's Oikos Greek Yogurt I played around with the idea of making something sweet instead of savory out of the yogurt. But experimenting in the baking world usually means I end up frustrated, covered in flour, downing my 3rd glass of wine....

Well not this time!! This time (and maybe only this time) I am a genius! Or at least I created something edible ;)

RECIPE:

Crust:

9 Graham Crackers

2Tbs Sugar

4Tbs Butter, melted

Filling:

2 containers Oikos Key Lime Greek Yogurt

2 containers Oikos Strawberry or Raspberry Greek Yogurt

4 eggs

1 can sweetened condensed milk

4Tbs All Purpose Flour

Pulse graham crackers, sugar and butter in a food processor. Pat mixture into the bottom of a 9inch spring form pan. Set aside. In a bowl combine 2 containers of Key Lime Greek Yogurt, 2 eggs, 2 Tbs flour and half of the sweetened condensed milk. In a separate bowl combine the Berry Greek Yogurt with the remaining eggs, flour and sweetened condensed milk.  Add red food coloring to the Berry mixture and green to the Key Lime mixture if desired.  Pour Berry mixture on top of the crust, then slowly pour the Key Lime mixture on top of that. Bake at 350 for 35-40 until the center is set and edges are fully cooked. Refrigerate for at least 3 hour or over-night. Serve and enjoy!!

 

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Cheese Ravioli

RECIPE:

Homemade Pasta Dough - Click here for fresh pasta recipe + how-to video

1 cup Ricotta

1.5 cups Parmesan

2 cups Gruyere

4 Garlic Cloves

1/2tsp salt

1 egg

Combine all ingredients in a bowl. Spoon 1Tbs of filling into each ravioli. Cook ravioli and enojy!!

Makes 45 raviloi

 

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Sweet Potato Souffle

"We're NUMBER ONE! We're NUMBER ONE!"

This is the chant of sweet potatoes everywhere...

What the heck does this mean? It means that the CSPI ranked all vegetables giving them points for things like Vitamin A and fiber and deducting points for saturated fats and refined sugars. And the sweet potato ranked NUMBER ONE with a score of 184!!

It outscored the next highest vegetable by more than 100 points!!

But when you smother this nutritional dense vegetable with butter and sugar it turns a once all-star food into something not quite so good for you. So...why not add just a touch of sugar, some super vibrant spices and some greek yogurt for creaminess?!

Sounds pretty good doesn't it? ;)

RECIPE:

5 lbs sweet potatoes

1 tsp cinnamon

1/4tsp nutmeg

1/8tsp cloves

2tsp Salt

1/4 cup honey

2Tbs Dark brown sugar

2 egg

2 container Oiko Greek Yogurt - Plain

Pecans and dried cranberries to top

Cut sweet potatoes into 1/2inch to 1inch cubes. Steam until soft, about 15minutes and mash or puree potatoes. Add spices, salt, honey, sugar, eggs and greek yogurt, and stir to combine.  Pour mixture into a baking pan and bake for 40-50minutes at 350 until top is slightly brown. Top with pecans and cranberries and bake for another 5 minutes. Serve hot and ENJOY!

 

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How to Make Lean Cuisines

RECIPE:   WATCH THE VIDEO!!!!  :)

 

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4 Cheese Mac + Cheese

HALF RECIPE:

1/2 Lbs Macaroni Pasta

2 Tbs Unsalted Butter

1/2 Large Onion

2 Cloves of Garlic

2 Tbs All Purpose Flour

3/4 Cup Whole Milk

4 Cups Cheese, Gruyere, Parmesan, Fontina, Cheddar

Salt

Cook Pasta 1 to 2 minutes shy of packaged directions.  In the meantime, Melt butter and saute onions and garlic until soft and translucent.  Add Flour and cook for 1 to 2 minutes.  Add milk and stir/whisk till it is combined in mixture.  Bring to a boil and reduce to a simmer, let simmer until thick, about 5 minutes.  Add in 3 cups of cheeses and stir until combined.  Combined cheese sauce with pasta and transfer to a baking dish.  Top with the remaining cup of cheese and broil till the top is crusty and brown.  ENJOY!

FULL RECIPE:

1 Lbs Macaroni Pasta

4 Tbs Unsalted Butter

1 Large Onion

4 Cloves of Garlic

4 Tbs All Purpose Flour

1.5 Cup Whole Milk

8 Cups Cheese, Gruyere, Parmesan, Fontina, Cheddar

Salt

Cook Pasta 1 to 2 minutes shy of packaged directions.  In the meantime, Melt butter and saute onions and garlic until soft and translucent.  Add Flour and cook for 1 to 2 minutes.  Add milk and stir/whisk till it is combined in mixture.  Bring to a boil and reduce to a simmer, let simmer until thick, about 5 minutes.  Add in 6 cups of cheeses and stir until combined.  Combined cheese sauce with pasta and transfer to a baking dish.  Top with the remaining 2 cups of cheese and broil till the top is crusty and brown.  ENJOY!

 

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