We're baaaack! Hope you all enjoyed a long and relaxing holiday weekend. Although Labor Day weekend is the unofficial end to Summer... we have a small stretch of sunny days ahead of us still and we'll soak up every minute of it.
So to celebrate our sunny days here is a yummy recipe!
Lime Cheesecake with Blackberry Sauce
Yield: 1 9-inch cheesecake or 6 4-inch cheesecakes Ingredients:
For the crust:
2 cups graham cracker crumbs
6 tbsp. sugar
6 tbsp. unsalted butter, melted
For the cheesecake:
3 (8 oz.) packages cream cheese
1 cup sugar
3 large eggs
Juice of 2 limes
Zest of 2 limes
For the blackberry sauce:
6 oz. blackberries, rinsed and drained
2 tbsp. sugar
1½ tsp. cornstarch
1½ tsp. cold water
Directions:
To make the cheesecake, preheat the oven to 325 ˚F. Combine the graham cracker crumbs, sugar and butter in a medium bowl. Stir together until well combined and moistened. Press the crumbs into the bottom of a 9-inch springform pan (or 6 4-inch mini springforms). In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth. Gradually mix in the sugar. Blend in the eggs one at a time, beating well after each addition. Beat in the lime juice and lime zest until well combined. Pour the filling over the graham cracker crust.
To minimize cracking, place a shallow pan half full of hot water on the bottom rack of the oven during baking. Bake for 55-65 minutes or until the center is set (25-33 minutes for mini springforms). Turn the oven off and prop the door open about 4 inches. Let the cheesecake stand 30 minutes. Remove from the oven and transfer to a wire rack. Let cool 10 minutes. Carefully remove the sides of the pan and let cool to room temperature on the rack. Cover and refrigerate for at least 8 hours before slicing and serving.
To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat. Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering. Combine the cornstarch and water in a small bowl; whisk until smooth. Add the cornstarch mixture to the blackberries and mix well. Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly. Remove from the heat and press the mixture through a fine mesh sieve to remove the seeds. The sauce will thicken slightly as it cools.
Drizzle the blackberry sauce over the cheesecake before serving.
Just two more days until a long holiday weekend, wooohooo! Here is a wonderful recipe for you to take home and try. It will come in handy for those football parties right around the corner too.
Cheesy Bacon Oven Chips
1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
cooking spray
3/4 C. shredded colby jack or cheddar cheese
salt & pepper to taste
2 T. crumbled bacon (about 2 slices) - I used real bacon bits
chopped parsley or chives, for garnish (optional)
Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.
Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2.
*You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer.
Chipotle Ranch Dipping Sauce
1 T. ranch dressing
3 T. sour cream
1/4 t. chipotle chili powder
1/8 t. cayenne (adjust more or less depending on how spicy you want).
1/8 t. salt
1/8 t. garlic powder
Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.
Today we are sharing some amazing recipes that replicate some of your favorite restaurant favorites! My favorite thing about re-creating a recipe myself is that I can control what does or does not go in it. I can change or add things and make it healthier.
Enjoy!
Chili's Copycat Queso
Here's what you'll need:
- 1 can Hormel Chili (no beans)
- 16 oz. box Velveeta cheese
- 1 cup milk
- 2 teaspoons paprika
- 1/2 teaspoon ground cayenne pepper
- 4 teaspoons chili powder
- 1 tablespoon lime juice
- 1/2 teaspoon ground cumin
You can make this in a pan on the stove or in a crockpot. Mix all spices and the can of chili in pan/crockpot. Next add cheese and lime juice. Cut the cheese up so that it will melt quicker. You will add the milk in last as this determines the thickness. Put in as much or as little milk as you would like. Keep in mind that it will thicken more as it cools. Put in a serving bowl and enjoy!
- 1 large egg, beaten
- 2 tablespoons of flour
- 5 tablespoons Italian seasoned bread crumbs
- 5 tablespoons panko crumbs
- 2 teaspoons parmesan cheese
- 1 tablespoon dried parsley
- 1 can olive oil cooking spray
Directions:
Cut cheese sticks into halves to give you 24 pieces. Place cheese in the freezer until cheese is frozen. In a small bowl, whisk the egg. In a separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley. Dip the frozen sticks in flour, shaking off the excess, then into the egg, then coat with the crumbs. Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).
When ready to bake preheat oven to 400 F. Line a baking sheet with aluminum foil and lightly spray with oil. Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake and additional 4 to 5 minutes watching them closely so they don't melt.
This week's Wedding Wednesday features the top trends for Fall 2012 in the bridal world. For those of you planning a small get together or a big bash here are all the things you need to know for your special day.
Without further adieu, here are your
Top 10 Wedding Trends for Fall 2012
1. Ritzy Ranch Weddings
More and more we are seeing ranches and old venues used for ceremonies and receptions. Plain barns are brought to life through floral, lighting, and decor.
2. Long Sleeves & Lace
As we have all seen lace has made a giant step back into the world of fashion. As well as long sleeves with the trend of vintage. Strapless still lines dress stores but expect to see more coverage but with a twist. Like, sexy sheer backs. Lace is popping up on everything from cakes to decor!
3. Enchanting Flowers
With magical settings of fantasy movies like Twilight and Snow White, brides have much inspiration to work with. Think: soft and decadent floral. Whites and Neutrals are in big this season!
4. Watercolor Designs
Watercolor touches are being used on everything. Like dresses, invitations, and seating cards. Watercolors give weddings the perfect creative touch with a soft and whimsy look. Pastels like pink, and violet along with nudes are the "it" colors for this season.
5. Bombshell Brides
Playing up your best features is what will bring your inner and outer beauty. This season it is all about the brides (hasn't is always been?). Whether it's the shapely dress you choose, your hair, eyes, or pouty lips, work it and everyone won't be able to stop staring!
6. The Panoramic Wedding Portrait
Following the trend of vintage inspired weddings, are the classic portraits. Some photographers are going for the more classic photo ops. Why not a panoramic photo of everyone at the wedding? Express the ideas and details you want captured with your photographer ahead of time.
7. Snow White Wedding Dresses
Brides are opting out of the traditional white wedding dresses and going for a more mysterious and sexy vibe. Inspired by the films Snow White and The Huntsman and Mirror Mirror are giving bride's the idea of wearing a light and airy dress in different colors.
8. Bachelor & Bachelorette Parties
Soon-to-be Brides and Grooms are opting of the party like events that usually consist of going out, booze, feather boas. Couples are having fun with friends doing awesome "activities". They boys are taking up race care driving, rock climbing, and even cattle herding! While the girls choose from an array of things from shopping & pedis to kick boxing.
9. Wedding Videos
Couples are adding more to their videos rather that just "The Day Of." They are adding in snippets of personal trips, bridals, parties, etc. We are seeing more and more videos becoming more movie like as well. Forget that Plain Jane type wedding video and turn your special day into one romantic movie!
This is so cute!
10. Mega-Moons
Couples are opting on longer and more exotic Honeymoons. Bets are this is a better option! Sure, the price may be a little hefty, but you'll come back to the real world way too soon so make time to enjoy each other!
