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Ingredients


For the Crust:


1 cup graham cracker crumbs


1/4 cup sugar


1/4 cup melted butter


For the Cheesecake Filling

24 oz cream cheese, softened


1 cup sugar


1 tsp vanilla extract


4 eggs


For the Blueberry Topping:


2 cups fresh blueberries

1/4 cup sugar


2 tsp cornstarch


Instructions


Preheat Oven:


Preheat your oven to 325°F (160°C).

Prepare the Crust:


In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.


Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.


Make the Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth.


Add the eggs one at a time, beating well after each addition.


Prepare the Blueberry Topping:


In a small saucepan, combine the fresh blueberries, 1/4 cup sugar, and cornstarch.

Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and let it cool slightly.


Assemble the Cheesecake:


Pour the cream cheese mixture over the prepared crust in the springform pan.

Drop spoonfuls of the blueberry mixture over the top of the cream cheese filling.


Use a knife or skewer to swirl the blueberry mixture into the filling, creating a marbled effect.


Bake:


Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the center is almost set (it should jiggle slightly).

Remove from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.

Fresh Blueberry Cheesecake Recipe Recap

 



Ingredients

12 corn tortillas

1 lb ground beef (or shredded chicken)

2 cups red chile sauce (homemade or store-bought)

1 1/2 cups shredded cheddar or Monterey Jack cheese

1/2 small onion, finely chopped

1 clove garlic, minced

1 teaspoon ground cumin

1/2 teaspoon chili powder (optional)

Salt and black pepper, to taste

2 tablespoons vegetable oil (for tortillas)

Instructions

Cook the meat

In a skillet over medium heat, cook the ground beef with chopped onion until browned. Drain excess fat. Add garlic, cumin, chili powder, salt, and pepper. Stir well and cook for 1–2 minutes more. Set aside.

Warm the sauce

Heat the red chile sauce in a small saucepan over low heat. Keep warm.

Soften the tortillas

Lightly fry each corn tortilla in vegetable oil for about 10–15 seconds per side, just until soft and pliable. Drain on paper towels.

Assemble the stacks

Place one tortilla on a plate. Spoon some red chile sauce over it, add a portion of meat, and sprinkle with cheese.

Add a second tortilla and repeat the layers. Finish with a third tortilla, more sauce, and extra cheese on top.

Melt the cheese

Microwave each plate for 30–45 seconds, or place stacks in a warm oven until the cheese is fully melted.

Serve

Top with eggs, green onions, or cilantro if desired. Serve immediately while hot and saucy.

New Mexico Style Stacked Red Enchiladas

 



Ingredients


2 cups all-purpose flour

1 teaspoon baking powder


½ teaspoon baking soda


½ teaspoon salt


1 teaspoon ground cinnamon (optional)


¾ cup unsalted butter, melted


1 cup granulated sugar


½ cup brown sugar

2 large eggs


1½ teaspoons vanilla extract


¾ cup milk or yogurt


1 cup raisins


Powdered sugar for dusting (optional)

Instructions


Preheat the oven to 180°C (350°F)

Line a baking pan with parchment paper


In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon


In another bowl, mix melted butter with granulated and brown sugar


Add eggs and vanilla extract, whisk until smooth


Add milk (or yogurt) and mix well


Gradually fold in the dry ingredients

Gently stir in the raisins


Pour batter into the prepared pan and level the surface


Bake for 30–35 minutes until golden brown


Let cool before cutting into squares

Cake Bars

 


Ingredients

4 boneless, skinless chicken thighs or breasts


2 cups mushrooms, sliced


¼ cup honey


3 tablespoons soy sauce


4 cloves garlic, minced


2 tablespoons olive oil or butter


Salt & pepper, to taste


Optional: fresh parsley or green onions for garnish

Instructions

Season chicken with salt and pepper.


Heat oil in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.


In the same skillet, add mushrooms and cook until softened.


Add garlic, honey, and soy sauce. Stir and simmer 1–2 minutes.


Return chicken to the skillet. Spoon sauce over the top.


Cover and simmer 10–12 minutes, until chicken is cooked through and sauce thickens.


Garnish and serve.

Honey Garlic Chicken with Mushrooms

 



Ingredients


IngredientsCrust/Topping:26 sheets of graham crackers, crushed (approximately 4 cups)¾ cup (1½ sticks / 170 g)


melted butterFilling:½ cup (1 stick / 113 g) butter, at room temperature8 ounces cream cheeseFromage râpé


at room temperature2 cups (250 g) confectioners’ sugar2 cans (20 ounces each) crushed pineapple, drained16 ounces whipped topping (homemade or store-bought)


Instructions


Start by preheating the oven to 350°F (175°C). Then, prepare the graham cracker crust. In a large bowl, mix the crushed graham crackers with melted butter until well combined.


Press this mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer. 

Bake the crust for about 10 minutes or until it’s golden and set. Remove it from the oven and allow it to cool completely.


Next, prepare the filling by combining butter and cream cheese in a large bowl. Using a hand mixer or stand mixer, beat them together until smooth and creamy.


Gradually add in the confectioners’ sugar and continue beating until the mixture is fluffy and well combined. 

Once the filling is smooth, add the drained crushed pineapple, stirring until evenly distributed.


Gently fold in the whipped topping, ensuring everything is well incorporated. The filling should be light and airy, with a nice balance of sweetness and tang.


Spread the filling evenly over the cooled graham cracker crust, smoothing the top with a spatula. Once the filling is spread out, refrigerate the dessert for at least 3 hours, or until it is firm and set.

Before serving, garnish with additional whipped topping or even some extra crushed graham crackers if desired. Slice into squares, and serve chilled for the best flavor and texture.



Pineapple Dessert Recipe

 


Ingredients

1 lb ground beef (or Italian sausage)


1 jar (24 oz) marinara or pasta sauce


1 can (14.5 oz) diced tomatoes (optional, for extra sauce)


1 tsp Italian seasoning


1/2 tsp garlic powder


1/2 tsp salt


1/4 tsp black pepper


1 bag (25 oz) frozen cheese ravioli (no need to thaw)


2 cups shredded mozzarella cheese


1/2 cup grated Parmesan cheese


Fresh basil or parsley (for garnish, optional)

Instructions

Cook the meat:

In a skillet, brown the ground beef over medium heat. Drain excess fat. Stir in marinara sauce, diced tomatoes (if using), and seasonings. Simmer for 5 minutes.


Layer in the crockpot:


Spread a thin layer of meat sauce on the bottom.


Add a single layer of frozen ravioli.


Top with more sauce and a sprinkle of mozzarella and Parmesan.


Repeat layers until all ingredients are used, ending with sauce and cheese on top.

Cook:

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hot and bubbly.


Serve:

Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.

Crockpot Ravioli Lasagna

 



Ingredients


Butter – 2 tablespoons

Large onions, thinly sliced – 2

Granulated sugar – 1 teaspoon

Ground beef – 1 1/2 lbs

Ground pork – 1/2 lb

Breadcrumbs – 1 cup

Eggs – 2

Milk – 1/4 cup

Worcestershire sauce – 1 tablespoon

Salt – 1 teaspoon

Black pepper – 1/2 teaspoon

Dried thyme – 1 teaspoon

Swiss cheese, shredded – 1 cup

Instructions


Step 1: Preheat Oven

Set oven to 350°F (175°C).


Step 2: Caramelize Onions

Melt butter in a large skillet over medium heat. Add the sliced onions and sugar. Cook, stirring occasionally, about 20 minutes until soft and golden brown.


Step 3: Combine Meatloaf Ingredients

In a large bowl, mix together the ground beef, ground pork, breadcrumbs, eggs, milk, Worcestershire sauce, salt, pepper, and thyme. Stir gently until combined, taking care not to overmix

Step 4: Add Onions

Fold most of the caramelized onions into the meat mixture, saving a small amount to top the loaf later.

Step 5: Shape and Bake

Press the mixture into a loaf pan and spread the reserved onions on top. Bake for 45 minutes.


Step 6: Melt the Cheese

Remove the loaf from the oven and sprinkle shredded Swiss cheese over the top. Return to the oven and bake another 15 minutes until the cheese is melted, bubbly, and the internal temperature reaches 160°F.

Step 7: Rest and Serve

Allow the meatloaf to rest for 10 minutes before slicing to keep it juicy and intact.



French Onion Meatloaf with Swiss Cheese

 



Ingredient  

Crab meat Main component Lump or claw meat provides the best flavor

Mayonnaise Adds moisture Helps keep cakes soft

Egg Binding agent Holds the mixture together

Breadcrumbs or crushed crackers Texture & structure Adjust quantity as needed

Old Bay seasoning Signature seasoning Substitute another seafood blend if preferred

Dijon mustard Mild sharpness Adds subtle tang

Worcestershire sauce Depth of flavor Boosts savory notes

Lemon juice Freshness Brightens the taste

Fresh parsley (optional) Color & freshness Use lightly

Instructions 

In a mixing bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice until well blended.

Stir in the seasoning and breadcrumbs.

Carefully fold in the crab meat, leaving large pieces intact. Mix gently to avoid breaking up the crab

Shape the mixture into patties about 3 inches in diameter and 1 inch thick.

Arrange on a parchment-lined tray.

Refrigerate for at least 30 minutes to help them firm up.

Heat a small amount of oil in a skillet over medium heat.

Cook the crab cakes until golden brown on each side.

Baking (lighter approach):


Preheat the oven and place cakes on a lightly greased baking sheet.

Bake until warmed through and lightly browned.

For extra color, briefly broil at the end.

The ideal crab cake is moist and tender with visible chunks of crab.

Too much filler results in a dry, dense texture.

Too little binder can cause the cakes to fall apart.

Remove from heat once golden and heated through to prevent overcooking.

Classic choices: Tartar sauce or remoulade

Lighter options: Lemon aioli or a squeeze of fresh lemon

Side dishes: Coleslaw, seasoned fries, roasted vegetables, or a crisp green salad

Add hot sauce or diced jalapeño for heat

Mix in a small amount of butter for extra richness

Use panko for a lighter bite or crushed crackers for a traditional texture



Homemade Joe’s Crab Shack

 



Ingredients

For the Pound Cake


3 cups all-purpose flour


½ teaspoon baking powder


½ teaspoon salt


1 ½ cups unsalted butter, softened


2 ¾ cups granulated sugar


6 large eggs, room temperature


1 teaspoon vanilla extract


1 cup crushed pineapple, well drained


½ cup coconut milk (or whole milk)


1 cup shredded sweetened coconut

For the Tropical Glaze (Optional)


1 ½ cups powdered sugar


2–3 tablespoons pineapple juice or coconut milk


½ teaspoon vanilla extract

Preparation

Step 1: Prepare the Pan and Oven


Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly, making sure all crevices are coated to prevent sticking.


Step 2: Mix Dry Ingredients


In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar


In a large mixing bowl, beat the butter until creamy. Gradually add the sugar and beat for 4–5 minutes until light, fluffy, and pale. This step is essential for a tall, tender pound cake.


Step 4: Add Eggs and Flavoring


Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Finish the Batter


On low speed, alternate adding the dry ingredients and coconut milk, beginning and ending with the dry ingredients. Gently fold in the crushed pineapple and shredded coconut until just combined.

Piña Colada Pound Cake – Moist Tropical Pound Cake

 



Ingredients


½ cup cottage cheese (full-fat or low-fat)


1 large egg


3 tablespoons oat flour or all-purpose flour


1–2 tablespoons maple syrup or honey (to taste)

¼ teaspoon baking powder


½ teaspoon ground cinnamon


Pinch of salt


¼ cup apple, finely diced (peeled or unpeeled)


Optional: pinch of nutmeg or vanilla extract

Preparation

Step 1: Blend the Base


Add cottage cheese and egg to a blender or food processor. Blend until completely smooth and creamy with no visible curds.

Step 2: Mix the Batter


Pour the blended mixture into a microwave-safe mug. Add flour, sweetener, baking powder, cinnamon, salt, and any optional flavorings. Stir until fully combined and smooth.


Step 3: Add the Apples


Fold in the finely diced apples, distributing them evenly throughout the batter.

Step 4: Microwave the Cake


Microwave on high for 60–90 seconds, depending on your microwave’s power. The cake should rise, look set on top, and be slightly moist in the center.

Apple Cinnamon Cottage Cheese Mug Cake

 



Ingredients


1 bag frozen meatballs

18 oz BBQ sauce

1 cup Coca Cola

(That’s it — only 3 ingredients!)


Preparation

Step 1: Add Meatballs to the Crockpot


Place the frozen meatballs directly into the crockpot. No need to thaw them first. Spread them evenly so they cook uniformly.


Step 2: Pour in the Sauces


Pour the BBQ sauce evenly over the meatballs. Then slowly add the Coca Cola, making sure it distributes throughout the crockpot.

Step 3: Stir to Coat


Gently stir everything together until all the meatballs are well coated in the sauce mixture. This ensures even flavor as they cook.


Step 4: Cook Low and Slow


Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, stirring once or twice if possible. The sauce will thicken and cling to the meatballs as it cooks.

Step 5: Serve Warm


Once fully heated and glazed, switch the crockpot to WARM and serve directly from the slow cooker.

Crockpot Coca Cola Meatballs

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