No Bake Cherry Cheesecake
Ingredients:
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
One 8-ounce cream cheese, at room temperature
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream
For the Topping:
1 - 21 ounce can cherry pie filling
Directions:
For the Graham Cracker Crust:
In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.
Press onto the bottom and up the sides of a well greased 8-9 inch tart
pan or spring form pan with removable bottom. Press the crumb mixture
onto the bottom and about one inch (2.5 cm) up the sides of the pan.)
Cover with plastic wrap and place in the refrigerator to chill while you
make the filling.
For the Cheesecake Filling:
In the
bowl of your electric mixer, or with a hand mixer, beat the cream cheese
until smooth. Add the sugar and beat until light and fluffy. Scrape
down the sides of the bowl and beat in the vanilla extract.
In a
clean bowl, beat the whipping cream until soft peaks form. (I always
chill the bowl in the freezer before using) Gradually fold or beat the
whipped cream into the cream cheese mixture. Pour the filling over the
chilled graham cracker crust and smooth the top. Cover and place in the
refrigerator for about an hour and then spread the cherry pie filling
over the filling.
Return to the refrigerator to chill for several hours, or even overnight.
Bacon Wrapped Smokies with Brown Sugar and Butter
Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar
Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for
about 5 minutes or longer until the bacon becomes crispy.
Cube Steak
Ingredients:
1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Instructions:
Spray the inside of a 3-5 quart slow
cooker with nonstick cooking spray. Place the sliced onions in the slow
cooker. Combine flour, garlic powder, onion powder and pepper in a
large sealing plastic bag. Add steaks, a few at a time and shake until
completely coated. Heat the oil in a large skillet over medium heat. Add
the steaks, a few at a time, and cook until lightly browned on each
side. Place the browned steaks on top of the onions in the slow cooker.
Pour 2 c. water over all. Cover and cook on Low for 8 hours or until
meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low
for 30 minutes longer
Taco Casserole 2
Ingredients:
2 cups crushed tortilla chips, plus more for topping
2 cups shredded Mexican cheese blend
1 16 oz. can refried beans
4 green onions, chopped
1 large tomato chopped
1 pkg. taco seasoning
1 1lb. ground beef
1 cup chunky salsa
shredded lettuce
Directions:
1. Brown ground beef in a skillet and drain the grease off.
2. Add in the refried beans, taco seasoning and salsa.
3. Cook for 5 minutes and remove from heat.
4. In a 9 x 13 casserole dish spread 2 C. tortilla chips around the bottom.
5. Evenly spread the meat mixture over the top.
6. Top with 1 1/2 cup cheese, 1/2 of the green onions, and 1/2 of the chopped tomatoes.
7. Bake at 350 degrees for 20 minutes.
8. Remove from oven and top with shredded lettuce, remaining green onions, tomatoes, chips and the remaining cheese.
Homemade Dry Rub Seasoning
Ingredients:
6 tablespoons brown sugar, tightly packed
2 tablespoons Kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Directions:
Mix all ingredients in a small bowl until well combined.
Store in a “labeled” airtight container in your pantry.
This is great on a pork shoulder, or any roast, or cut of meat if you
place it in the refrigerator overnight before roasting or grilling.
Jack and Coke Steak
Ingredients:
2 boneless rib eye steaks, 1 1/2” thick
2 cups Coca-Cola
2 ounces Jack Daniel’s Tennessee Whiskey
Salt and pepper
Instructions:
1. The night before you plan to cook, combine the Jack and Coke in a
nonreactive dish. Lay the steaks in the dish, and flip them occasionally
while marinating.
2. Keep the dish covered. Prepare the grill direct and hot.
3. Right before the steaks go on, add some BBQr’s Delight Jack Daniel’s flavored wood pellets, if desired.
4. Remove the steaks from the marinade and pat dry.
5. Season liberally with salt and pepper.
6. Grill to desired doneness. Remove to a platter.
7. Let the steaks rest 2-3 minutes before serving.
Prime Rib Roast
1 (8 pound) prime rib roast
3\4 teaspoon kosher salt
1\4 cup all purpose flour
1\4 cup soy sauce
2\3 cup worcestershire sauce
8 cloves garlic, minced
1 Tablespoons liquid smoke
1\4 cup olive oil
11\2 cup beef broth
1(10 oz.) can pineapple tidbits, with juice
1 Tablespoon of mustard powder
1 teaspoon of ground cloves
1 teaspoon of coriander powder
1 teaspoon onion powder
2 bay leaves
1 teaspoon ground black pepper
1\2 cup brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
In a big bowl mix together the soy sauce,worcestershire sauce,minced
garlic,liquid smoke, olive oil, beef broth, pineapple tidbits with
juice,mustard powder, ground cloves, coriander powder onion powder,bay
leaves, black pepper, brown sugar,thyme and rosemary.
Prick holes all over the roast with a two pronged fork, rub rib roast with salt and flour thoroughly.
In a roasting pan put prime rib and pour marinade over roast. Cover,
and refrigerate for at least 3 hrs, basting at least twice. Pre-heat
oven to 400F
Insert a roasting thermometer into the middle of the roast, make sure the thermometer does not touch any bone.
Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hr in the preheated oven. After the first hour, remove
the aluminum foil. Baste prime rib, reduce heat to 325F and continue
roasting for 1 more hr. The thermometer reading should be at least 140F
for medium rare, and 170F for well done.
Remove roasting pan from oven and let rest for about 30 minutes before slicing.
Use the sauce from the drippings.
