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Bisquick Apple Coffee Cake
Ingredients
Cake:
• 2 cups baking mix, such as Bisquick
2/3 cup milk or water
2 tablespoons sugar
1 large egg
1 tart green apple, cored, peeled, sliced
Topping:
• 1/3 cup baking mix, such as Bisquick
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, thinly sliced
Method
Preheat the oven and prepare the pan:
Preheat the oven to 400°F. Grease an 8" square pan or a 9" round pan.
Mix the ingredients:
In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.
Make the topping:
In a medium bowl, combine the 1/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Cake:
• 2 cups baking mix, such as Bisquick
2/3 cup milk or water
2 tablespoons sugar
1 large egg
1 tart green apple, cored, peeled, sliced
Topping:
• 1/3 cup baking mix, such as Bisquick
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, thinly sliced
Method
Preheat the oven and prepare the pan:
Preheat the oven to 400°F. Grease an 8" square pan or a 9" round pan.
Mix the ingredients:
In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.
Make the topping:
In a medium bowl, combine the 1/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.
@FoodAndRecipesWithCherokee 🦉
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Eggs Benedict Pastry
Ingredients
1 tube of crescent rolls
4 eggs (use the medium sized eggs to prevent spill over, but large will do if that's all you have and you're careful
6 slices of deli ham off the bone or any variety you prefer
Salt
Pepper
Herbs of You Choice, I used Herbs De Provence, you can also use dill or any dried savory herbs you prefer
Cayenne Pepper
1 Packet of McCormick Brand Hollandaise Sauce + the ingredients it lists on the packet to make it. My packet called for 1/2 stick of butter and water.
Instructions
Unroll the the crescent rolls. They are typically in four sections and each section is two triangles together as a rectangle with a perforation at an angle. You want to add these four "rectangles" to a cookie sheet sprayed with non stick spray.
Seal the perforation making a complete rectangle, seal this the best you can but a small hole or two will be ok. Roll the edges of each rectangle slightly, to make an edge all around the crescent rectangle so your egg can be cracked into each one.
Crack and egg into each one carefully trying to keep the yolk intact unless you prefer the yolk broken. It is ok if a little of the egg white spills out, but try to keep the eggs inside the crescent rectangle.
Finely dice up your deli ham. Add the ham to each rectangle.
Season with salt, pepper, dried herbs of your choice and a pinch of cayenne for color and spice.
Use a pastry brush and brush the edges of the crescent rolls with some of the egg whites that are in each pastry triangle. Or use the excess that spilled over to brush them.
Bake in the center of the oven at 350 degrees for about 20 minutes. Remember that every oven bakes differently so check on them at the 12 and 15 minute mark. They will be golden brown when done on the edges and the egg whites will be solid white.
Make the hollandaise sauce according to the package directions. Drizzle on each pastry before serving and or serve the sauce as a dipping sauce. Top with some black pepper.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 tube of crescent rolls
4 eggs (use the medium sized eggs to prevent spill over, but large will do if that's all you have and you're careful
6 slices of deli ham off the bone or any variety you prefer
Salt
Pepper
Herbs of You Choice, I used Herbs De Provence, you can also use dill or any dried savory herbs you prefer
Cayenne Pepper
1 Packet of McCormick Brand Hollandaise Sauce + the ingredients it lists on the packet to make it. My packet called for 1/2 stick of butter and water.
Instructions
Unroll the the crescent rolls. They are typically in four sections and each section is two triangles together as a rectangle with a perforation at an angle. You want to add these four "rectangles" to a cookie sheet sprayed with non stick spray.
Seal the perforation making a complete rectangle, seal this the best you can but a small hole or two will be ok. Roll the edges of each rectangle slightly, to make an edge all around the crescent rectangle so your egg can be cracked into each one.
Crack and egg into each one carefully trying to keep the yolk intact unless you prefer the yolk broken. It is ok if a little of the egg white spills out, but try to keep the eggs inside the crescent rectangle.
Finely dice up your deli ham. Add the ham to each rectangle.
Season with salt, pepper, dried herbs of your choice and a pinch of cayenne for color and spice.
Use a pastry brush and brush the edges of the crescent rolls with some of the egg whites that are in each pastry triangle. Or use the excess that spilled over to brush them.
Bake in the center of the oven at 350 degrees for about 20 minutes. Remember that every oven bakes differently so check on them at the 12 and 15 minute mark. They will be golden brown when done on the edges and the egg whites will be solid white.
Make the hollandaise sauce according to the package directions. Drizzle on each pastry before serving and or serve the sauce as a dipping sauce. Top with some black pepper.
@FoodAndRecipesWithCherokee 🦉
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Cheesy Potato Taco Skillet
Ingredients
For the potatoes:
4 large russet potatoes, peeled and diced small
3 tbsp olive oil
1½ tsp salt
1½ tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
For the taco beef:
1 Ib ground beef
1 taco seasoning packet
For the queso:
1 container cheese sauce (I used
Gordo's Homestyle)
For the pico:
2 large tomatoes, diced
1 jalapeño, finely diced ½ yellow onion, diced 1 bunch cilantro, chopped
Juice of 1 lime
Salt to taste
Toppings:
Taco Bell mild sauce
Fresh pico
Guacamole
Directions
Preheat oven to 400°F.
Dice potatoes into small, even pieces. In a bowl, toss with olive oil, salt, paprika, garlic powder, onion powder, and pepper.
Spread onto a greased baking sheet in a single layer. Bake 20 minutes, flip, then bake another 20-25 minutes until golden and crispy. Taste and add more salt if needed.
While potatoes finish baking, brown ground beef in a large skillet. Drain excess grease if needed. Add taco seasoning and cook according to packet
instructions.
Mix together tomatoes, jalapeño, onion, cilantro, lime juice, and salt to make fresh pico. Set aside.
Once potatoes are done, add them straight into the skillet with the taco meat. Stir gently to combine.
Pour warm queso over the top. Finish with pico, mild sauce, and guacamole.
Serve straight from the skillet with chips or tortillas, or just eat it as is.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the potatoes:
4 large russet potatoes, peeled and diced small
3 tbsp olive oil
1½ tsp salt
1½ tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
For the taco beef:
1 Ib ground beef
1 taco seasoning packet
For the queso:
1 container cheese sauce (I used
Gordo's Homestyle)
For the pico:
2 large tomatoes, diced
1 jalapeño, finely diced ½ yellow onion, diced 1 bunch cilantro, chopped
Juice of 1 lime
Salt to taste
Toppings:
Taco Bell mild sauce
Fresh pico
Guacamole
Directions
Preheat oven to 400°F.
Dice potatoes into small, even pieces. In a bowl, toss with olive oil, salt, paprika, garlic powder, onion powder, and pepper.
Spread onto a greased baking sheet in a single layer. Bake 20 minutes, flip, then bake another 20-25 minutes until golden and crispy. Taste and add more salt if needed.
While potatoes finish baking, brown ground beef in a large skillet. Drain excess grease if needed. Add taco seasoning and cook according to packet
instructions.
Mix together tomatoes, jalapeño, onion, cilantro, lime juice, and salt to make fresh pico. Set aside.
Once potatoes are done, add them straight into the skillet with the taco meat. Stir gently to combine.
Pour warm queso over the top. Finish with pico, mild sauce, and guacamole.
Serve straight from the skillet with chips or tortillas, or just eat it as is.
@FoodAndRecipesWithCherokee 🦉
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Forwarded from Cherokee Owl 🦉
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Crispy Chicken Tacos 🌮
For the chicken marinade:
1.5-2 Ibs boneless skinless chicken thighs
juice of 1 orange juice of 2 limes
2 tbsp soy sauce
1 tbsp Worcestershire
2 tbsp olive oil
6 garlic cloves
1/2 white onion
1 jalapeño
1/2 bunch cilantro
2 tsp smoked paprika
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Blend the marinade until smooth, then pour over the chicken. Marinate for 30 minutes to 8 hours.
In the meantime, make your creamy chipotle aioli, slaw, and salsa.
Chipotle lime crema:
1/2 cup mayo
1/4 cup sour cream or Greek yogurt juice of 1 lime
1 garlic clove, grated
1 heaping tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
optional: hot sauce or sriracha
Mix until smooth.
Purple cabbage slaw:
1/2 head purple cabbage, thinly sliced
1/2 bunch cilantro, chopped
juice of 1 lime
1 tbsp olive oil
1 tsp honey
1/2 tsp salt
Toss together.
Pineapple mango salsa:
1 cup pineapple, diced
1 cup mango, diced
1/4 cup red onion, finely diced
1 jalapeño, finely diced
1/2 bunch cilantro, chopped juice of 1 lime
1/2 tsp salt
optional: 1 tsp sesame oil
Grill the chicken over medium-high heat for about 5-6 minutes per side, or until cooked through and nicely charred. Let rest, chop, then add back to the pan with a little oil and crisp until the edges get golden and crunchy.
To assemble, fry flour tortillas win a little oil with grated cheese directly on top so it melts into the tortilla. Add chicken, purple cabbage slaw, pineapple mango salsa, and lots of creamy chipotle aioli
@FoodAndRecipesWithCherokee 🦉
For the chicken marinade:
1.5-2 Ibs boneless skinless chicken thighs
juice of 1 orange juice of 2 limes
2 tbsp soy sauce
1 tbsp Worcestershire
2 tbsp olive oil
6 garlic cloves
1/2 white onion
1 jalapeño
1/2 bunch cilantro
2 tsp smoked paprika
2 tsp chili powder
1 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp pepper
Blend the marinade until smooth, then pour over the chicken. Marinate for 30 minutes to 8 hours.
In the meantime, make your creamy chipotle aioli, slaw, and salsa.
Chipotle lime crema:
1/2 cup mayo
1/4 cup sour cream or Greek yogurt juice of 1 lime
1 garlic clove, grated
1 heaping tsp smoked paprika
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
optional: hot sauce or sriracha
Mix until smooth.
Purple cabbage slaw:
1/2 head purple cabbage, thinly sliced
1/2 bunch cilantro, chopped
juice of 1 lime
1 tbsp olive oil
1 tsp honey
1/2 tsp salt
Toss together.
Pineapple mango salsa:
1 cup pineapple, diced
1 cup mango, diced
1/4 cup red onion, finely diced
1 jalapeño, finely diced
1/2 bunch cilantro, chopped juice of 1 lime
1/2 tsp salt
optional: 1 tsp sesame oil
Grill the chicken over medium-high heat for about 5-6 minutes per side, or until cooked through and nicely charred. Let rest, chop, then add back to the pan with a little oil and crisp until the edges get golden and crunchy.
To assemble, fry flour tortillas win a little oil with grated cheese directly on top so it melts into the tortilla. Add chicken, purple cabbage slaw, pineapple mango salsa, and lots of creamy chipotle aioli
@FoodAndRecipesWithCherokee 🦉
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Mexican Cucumber Salad
• 1 (16 ounce) can stewed tomatoes, drained and sliced
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 medium cucumber, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon crushed red pepper flakes, or to taste
• ½ teaspoon garlic, minced
• ½ teaspoon cumin
• ¼ teaspoon dried cilantro
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
Directions
1. Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
2. Cover and chill in the refrigerator for at least 30 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (16 ounce) can stewed tomatoes, drained and sliced
• 1 (8.75 ounce) can whole kernel corn, drained
• 1 medium cucumber, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon crushed red pepper flakes, or to taste
• ½ teaspoon garlic, minced
• ½ teaspoon cumin
• ¼ teaspoon dried cilantro
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
Directions
1. Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
2. Cover and chill in the refrigerator for at least 30 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Spinach Whole Wheat Quesadillas
• 2 (10 inch) whole wheat tortillas
• 3 cups fresh spinach leaves
• ⅔ cup shredded Cheddar cheese
• 1 green onion, chopped
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
Directions
1. Heat a large non-stick skillet over medium-high heat Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder Cover with the remaining Cheddar cheese. Place the second tortilla on top
2. Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 2 (10 inch) whole wheat tortillas
• 3 cups fresh spinach leaves
• ⅔ cup shredded Cheddar cheese
• 1 green onion, chopped
• ½ teaspoon garlic powder
• ½ teaspoon chili powder
Directions
1. Heat a large non-stick skillet over medium-high heat Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder Cover with the remaining Cheddar cheese. Place the second tortilla on top
2. Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Best Taco Casserole
• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• ½ cup chopped green onion
• ½ cup chopped fresh tomato
• 2 cups shredded Cheddar cheese
Directions
1. Gather all ingredients.
1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through. Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese. Bake in the preheated oven until hot and bubbly, about 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• ½ cup chopped green onion
• ½ cup chopped fresh tomato
• 2 cups shredded Cheddar cheese
Directions
1. Gather all ingredients.
1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
2. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through. Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese. Bake in the preheated oven until hot and bubbly, about 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Cheesy Taco Soup
1 pound lean ground beef
1 (1 ounce) packet taco seasoning
1 (15½ ounce) can pinto beans, undrained
1 (24 ounce) jar black bean and corn salsa
3/4 cup prepared salsa con queso dip
1 ½ cups water
Crumble ground beef in a soup pot over medium-high heat. Add taco seasoning packet. Cook until beef is no longer pink, about 5 minutes.
Drain grease and add beef mixture back to the pot. Stir in pinto beans, salsa, cheese dip, and water.
Bring to a boil. Reduce heat and simmer for 15 minutes. Ladle into bowls and top with toppings of choice.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 pound lean ground beef
1 (1 ounce) packet taco seasoning
1 (15½ ounce) can pinto beans, undrained
1 (24 ounce) jar black bean and corn salsa
3/4 cup prepared salsa con queso dip
1 ½ cups water
Crumble ground beef in a soup pot over medium-high heat. Add taco seasoning packet. Cook until beef is no longer pink, about 5 minutes.
Drain grease and add beef mixture back to the pot. Stir in pinto beans, salsa, cheese dip, and water.
Bring to a boil. Reduce heat and simmer for 15 minutes. Ladle into bowls and top with toppings of choice.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Tacos Al Pastor
Ingredients
For the Meat & Marinade
3 Ibs pork butt, thinly sliced
1 pineapple (base, top slices, plus extra for tacos)
¾ onion (divided)
1 tbsp neutral oil
4 garlic cloves, smashed
¼ onion
5 dried guajillo chiles, deseeded
2 bay leaves
¼ cup water
¼ cup apple cider vinegar
2 chipotle chiles in adobo (peppers only)
1 tbsp achiote paste (or powder)
1 tbsp salt
1 tsp cumin
1 tsp Mexican oregano
½ tsp black pepper
½ tsp allspice
¼ cup pineapple juice
1 cup chicken stock
5 dried chile de árbol, deseeded (optional)
For Tacos
Warm corn tortillas
Fresh cilantro chopped
Raw white onion, diced
Salsa verde
Instructions
Partially freeze the pork butt for easier slicing, then slice thin and lightly pound to tenderize.
Heat oil in a skillet over medium heat.
Add garlic and onion, cooking until lightly golden and fragrant.
Add guajillo chiles and bay leaves, toasting for 1-2 minutes. If using chile de arbol, add here for extra heat.
Pour in water and apple cider vinegar.
Cover and simmer for about 10 minutes, then cool slightly.
Transfer everything to a blender. Add chipotle chiles, chicken stock, pineapple juice, achiote, salt, cumin, oregano, black pepper, and allspice. Blend until completely smooth.
Strain the marinade through a fine sieve for a silky, restaurant-style texture.
Coat the sliced pork thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
For a trompo-style setup, place a thick pineapple slice at the base of a skewer, stack the marinated pork tightly, and top with another pineapple slice. Roast at 275°F for 2½-3 hours until tender.
In the last 30 minutes, baste with pan juices. Finish under the broiler for 2-3 minutes to caramelize the edges.
Let the pork rest, then slice thinly. For extra flavor, sauté the sliced meat with diced pineapple and onions in its juices.
Warm tortillas and fill with the al pastor, pineapple, cilantro, and onion. Top with salsa and serve immediately.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Meat & Marinade
3 Ibs pork butt, thinly sliced
1 pineapple (base, top slices, plus extra for tacos)
¾ onion (divided)
1 tbsp neutral oil
4 garlic cloves, smashed
¼ onion
5 dried guajillo chiles, deseeded
2 bay leaves
¼ cup water
¼ cup apple cider vinegar
2 chipotle chiles in adobo (peppers only)
1 tbsp achiote paste (or powder)
1 tbsp salt
1 tsp cumin
1 tsp Mexican oregano
½ tsp black pepper
½ tsp allspice
¼ cup pineapple juice
1 cup chicken stock
5 dried chile de árbol, deseeded (optional)
For Tacos
Warm corn tortillas
Fresh cilantro chopped
Raw white onion, diced
Salsa verde
Instructions
Partially freeze the pork butt for easier slicing, then slice thin and lightly pound to tenderize.
Heat oil in a skillet over medium heat.
Add garlic and onion, cooking until lightly golden and fragrant.
Add guajillo chiles and bay leaves, toasting for 1-2 minutes. If using chile de arbol, add here for extra heat.
Pour in water and apple cider vinegar.
Cover and simmer for about 10 minutes, then cool slightly.
Transfer everything to a blender. Add chipotle chiles, chicken stock, pineapple juice, achiote, salt, cumin, oregano, black pepper, and allspice. Blend until completely smooth.
Strain the marinade through a fine sieve for a silky, restaurant-style texture.
Coat the sliced pork thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
For a trompo-style setup, place a thick pineapple slice at the base of a skewer, stack the marinated pork tightly, and top with another pineapple slice. Roast at 275°F for 2½-3 hours until tender.
In the last 30 minutes, baste with pan juices. Finish under the broiler for 2-3 minutes to caramelize the edges.
Let the pork rest, then slice thinly. For extra flavor, sauté the sliced meat with diced pineapple and onions in its juices.
Warm tortillas and fill with the al pastor, pineapple, cilantro, and onion. Top with salsa and serve immediately.
@FoodAndRecipesWithCherokee 🦉
👍5
Decadent Raspberry Cake
Ingredients
• 4 cups whipping cream
• 1 8 oz jar seedless raspberry jam
• Powdered sugar, to taste (to sweeten whipped cream to your liking)
• 1 9 oz package chocolate wafer cookies (use about 2/3)
• 2 cups fresh raspberries
• 1/2 cup hot fudge, softened
• Fresh mint, for garnishing (optional)
Instructions
1 In a large bowl of a standing mixer, add raspberry jam and whipping cream. Whip until stiff peaks form. Taste halfway through whipping and add powdered sugar, to taste, if not sweet enough for you.
2 Line a medium-sized springform pan with saran wrap. Pour 1/3 of the raspberry whipped cream into pan, spreading to the edges. Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside. Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies. Finish with a final layer of whipped cream.
3 Cover "cake" with saran wrap or foil and freeze for at least four hours or overnight.
4 Unmold cake from the pan and carefully remove saran wrap, then place cake on serving plate and top with fresh raspberries. Drizzle with hot fudge (slightly warm is better than hot if drizzling in advance; hot fudge should be added immediately before serving the cake). Garnish with fresh mint leaves, if desired.
5 Serve immediately or allow to thaw slightly then serve.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
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@FoodAndRecipesWithCherokee 🦉
Ingredients
• 4 cups whipping cream
• 1 8 oz jar seedless raspberry jam
• Powdered sugar, to taste (to sweeten whipped cream to your liking)
• 1 9 oz package chocolate wafer cookies (use about 2/3)
• 2 cups fresh raspberries
• 1/2 cup hot fudge, softened
• Fresh mint, for garnishing (optional)
Instructions
1 In a large bowl of a standing mixer, add raspberry jam and whipping cream. Whip until stiff peaks form. Taste halfway through whipping and add powdered sugar, to taste, if not sweet enough for you.
2 Line a medium-sized springform pan with saran wrap. Pour 1/3 of the raspberry whipped cream into pan, spreading to the edges. Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside. Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies. Finish with a final layer of whipped cream.
3 Cover "cake" with saran wrap or foil and freeze for at least four hours or overnight.
4 Unmold cake from the pan and carefully remove saran wrap, then place cake on serving plate and top with fresh raspberries. Drizzle with hot fudge (slightly warm is better than hot if drizzling in advance; hot fudge should be added immediately before serving the cake). Garnish with fresh mint leaves, if desired.
5 Serve immediately or allow to thaw slightly then serve.
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French Silk
Ingredients
BROWNIES:
• 1 box fudge brownie mix
FRENCH SILK TOPPING:
• 4 oz German chocolate bar, finely chopped
• 4 Tbsp unsalted butter cubed
• 8 oz package cream cheese, at room temperature
• 2 cups confectioner's sugar
• 16 oz tub frozen whipped topping (like cool whip) thawed
• chocolate curls or shaved chocolate, for garnish optional
Instructions
• Prepare and bake the brownies according to package directions. Remove from oven and allow to cool completely.
• Microwave the German chocolate pieces and butter together in a large microwave-safe bowl on HIGH for 30 seconds. Stir, and then melt for another 15 seconds. Stir until smooth and melted.
• To the bowl with the chocolate, beat in the cream cheese and confectioner's sugar until combined. Fold in half of the whipped topping (8 oz).
• Spread the French silk filling over the brownies. Top with remaining whipped topping, and garnish with chocolate curls, if using.
• Refrigerate for at least 4 hours, or until set, before cutting into squares.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
Ingredients
BROWNIES:
• 1 box fudge brownie mix
FRENCH SILK TOPPING:
• 4 oz German chocolate bar, finely chopped
• 4 Tbsp unsalted butter cubed
• 8 oz package cream cheese, at room temperature
• 2 cups confectioner's sugar
• 16 oz tub frozen whipped topping (like cool whip) thawed
• chocolate curls or shaved chocolate, for garnish optional
Instructions
• Prepare and bake the brownies according to package directions. Remove from oven and allow to cool completely.
• Microwave the German chocolate pieces and butter together in a large microwave-safe bowl on HIGH for 30 seconds. Stir, and then melt for another 15 seconds. Stir until smooth and melted.
• To the bowl with the chocolate, beat in the cream cheese and confectioner's sugar until combined. Fold in half of the whipped topping (8 oz).
• Spread the French silk filling over the brownies. Top with remaining whipped topping, and garnish with chocolate curls, if using.
• Refrigerate for at least 4 hours, or until set, before cutting into squares.
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Goodnight Foodies
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee
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HashBrown Quiche Cups
Ingredients
1 large egg
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
3 large eggs
1 tablespoon minced fresh chives
1/3 cup shredded Colby-Monterey Jack cheese
1/3 cup fresh baby spinach, thinly sliced
2 bacon strips, cooked and crumbled
Directions
1. Preheat oven to 400°. Grease 8 muffin cups.
2. In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes.
3. For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 large egg
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
3 large eggs
1 tablespoon minced fresh chives
1/3 cup shredded Colby-Monterey Jack cheese
1/3 cup fresh baby spinach, thinly sliced
2 bacon strips, cooked and crumbled
Directions
1. Preheat oven to 400°. Grease 8 muffin cups.
2. In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes.
3. For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes.
@FoodAndRecipesWithCherokee 🦉
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Steak & Eggs Benedict
ngredients
1/4 cup Cabernet Sauvignon
1/4 cup ruby port
2 large egg yolks
1 1/2 sticks unsalted butter, melted
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
Three 1-inch-thick beef tenderloin steaks (6 ounces each)
Olive oil, for brushing
1 dozen large eggs
6 English muffins, split and toasted
Directions
1 In a small saucepan, combine the Cabernet and port and bring to a boil. Simmer over moderate heat until reduced to 2 tablespoons, about 15 minutes. Let cool slightly.
2 Set a medium metal bowl over a pot of simmering water. Put the egg yolks in the bowl and whisk over low heat until thick, about 2 minutes. Very gradually, whisk in the melted butter and whisk constantly until thick and creamy, 4 to 5 minutes. Whisk in the wine reduction and lemon juice in a thin stream and season with salt and pepper. Keep the hollandaise sauce warm over very low heat, stirring occasionally.
3 Heat a grill pan. Brush the steaks lightly with olive oil and season with salt and pepper. Grill the steaks over high heat, turning once or twice, until medium-rare, about 8 minutes. Let the steaks rest for 10 minutes.
4 Meanwhile, bring 2 large, deep skillets of water to a simmer. Crack 6 eggs into each skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
5 Arrange 2 English muffin halves on each plate. Thinly slice the steaks, arrange the meat on the muffins and season lightly with salt and pepper. Top with the poached eggs. Spoon the hollandaise on top and serve right away.
@FoodAndRecipesWithCherokee 🦉
ngredients
1/4 cup Cabernet Sauvignon
1/4 cup ruby port
2 large egg yolks
1 1/2 sticks unsalted butter, melted
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
Three 1-inch-thick beef tenderloin steaks (6 ounces each)
Olive oil, for brushing
1 dozen large eggs
6 English muffins, split and toasted
Directions
1 In a small saucepan, combine the Cabernet and port and bring to a boil. Simmer over moderate heat until reduced to 2 tablespoons, about 15 minutes. Let cool slightly.
2 Set a medium metal bowl over a pot of simmering water. Put the egg yolks in the bowl and whisk over low heat until thick, about 2 minutes. Very gradually, whisk in the melted butter and whisk constantly until thick and creamy, 4 to 5 minutes. Whisk in the wine reduction and lemon juice in a thin stream and season with salt and pepper. Keep the hollandaise sauce warm over very low heat, stirring occasionally.
3 Heat a grill pan. Brush the steaks lightly with olive oil and season with salt and pepper. Grill the steaks over high heat, turning once or twice, until medium-rare, about 8 minutes. Let the steaks rest for 10 minutes.
4 Meanwhile, bring 2 large, deep skillets of water to a simmer. Crack 6 eggs into each skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
5 Arrange 2 English muffin halves on each plate. Thinly slice the steaks, arrange the meat on the muffins and season lightly with salt and pepper. Top with the poached eggs. Spoon the hollandaise on top and serve right away.
@FoodAndRecipesWithCherokee 🦉
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Cheddar Bay Biscuit Bread
Ingredients
• 1 3/4 cups all-purpose flour
• 1 tablespoon white granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon table salt or can use sea salt
• 2 1/2 cups shredded cheddar cheese I shred my own
• 1 egg
• 1 cup milk can use whole milk or 2%
• 4 tablespoons butter melted
Topping:
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon parsley flakes
• 4 tablespoons butter melted
Instructions
Instructions for bread:
• Whisk together flour, sugar, baking powder and salt in a bowl. Stir in shredded cheese, egg, milk and melted butter.
• Spray or grease a 9 x 5 bread pan. Spread batter in pan and bake in a preheated 350 degree oven 35 to 40 minutes until center tests done and bread is brown on top.
• Remove from oven and pour topping over bread while still hot. Let cool in pan for 10 minutes before removing.
Instructions for Topping:
• Combine all topping ingredients and heat in microwave until butter is melted. Mix and pour over bread when comes out of the oven.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 3/4 cups all-purpose flour
• 1 tablespoon white granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon table salt or can use sea salt
• 2 1/2 cups shredded cheddar cheese I shred my own
• 1 egg
• 1 cup milk can use whole milk or 2%
• 4 tablespoons butter melted
Topping:
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon parsley flakes
• 4 tablespoons butter melted
Instructions
Instructions for bread:
• Whisk together flour, sugar, baking powder and salt in a bowl. Stir in shredded cheese, egg, milk and melted butter.
• Spray or grease a 9 x 5 bread pan. Spread batter in pan and bake in a preheated 350 degree oven 35 to 40 minutes until center tests done and bread is brown on top.
• Remove from oven and pour topping over bread while still hot. Let cool in pan for 10 minutes before removing.
Instructions for Topping:
• Combine all topping ingredients and heat in microwave until butter is melted. Mix and pour over bread when comes out of the oven.
@FoodAndRecipesWithCherokee 🦉
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Crack Biscuits
Ingredients:
4oz cream cheese
2 cups shredded mozzarella
2 tsp baking powder
3 large eggs
1 packet dry ranch seasoning
1½ cups superfine almond flour
1 cup shredded cheddar
½ cup cooked bacon, chopped
HOW TO MAKE THEM:
Preheat oven to 400°F.
Microwave cream cheese + mozzarella for 1 minute and stir until smooth.
Mix in baking powder, eggs, ranch seasoning and almond flour.
Fold in cheddar and bacon.
Form into 11-12 balls and arrange in a lightly greased cast-iron skillet.
Refrigerate for 10 minutes, then bake for 20-25 minutes until golden and fluffy.
Optional-but SO GOOD-brush with melted butter and sprinkle with parsley. 🌿
@FoodAndRecipesWithCherokee 🦉
Ingredients:
4oz cream cheese
2 cups shredded mozzarella
2 tsp baking powder
3 large eggs
1 packet dry ranch seasoning
1½ cups superfine almond flour
1 cup shredded cheddar
½ cup cooked bacon, chopped
HOW TO MAKE THEM:
Preheat oven to 400°F.
Microwave cream cheese + mozzarella for 1 minute and stir until smooth.
Mix in baking powder, eggs, ranch seasoning and almond flour.
Fold in cheddar and bacon.
Form into 11-12 balls and arrange in a lightly greased cast-iron skillet.
Refrigerate for 10 minutes, then bake for 20-25 minutes until golden and fluffy.
Optional-but SO GOOD-brush with melted butter and sprinkle with parsley. 🌿
@FoodAndRecipesWithCherokee 🦉
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