Friday, 13 February 2015

Neapolitan Cheesecake Cake

Sweet layers of cake and a cheesecake center all wrapped in chocolate buttercream frosting. Because the recipe uses boxed cake makes two cakes. Luckily the cake freezes beautifully and can be eaten at a later date. Thank you Shugary Sweets

Neapolitan Cheesecake Cake: a layer of chocolate cake and a layer of strawberry cake with a cheesecake center. All wrapped in a fluffy chocolate buttercream frosting!

For the cheesecake layer:
2 package (8 oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 large eggs
2/3 cup sour cream
1 tsp vanilla extract
For the chocolate cake layer:
1 boxed mix for chocolate cake (with ingredients according to package)
For the strawberry cake layer:
1 boxed mix for strawberry cake (with ingredients according to package)
For the frosting:
1 cup unsalted butter, softened
4 cup powdered sugar
1/4 cup unsweetened cocoa powder
2 Tbsp chocolate syrup
3 Tbsp milk
  • Start with the cheesecake layer:
  • Preheat oven to 325 degrees.
  • Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
  • Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan.
  • Tighten the ring and set aside.
  • Beat cream cheese with granulated sugar for 2-3 minutes until creamy.
  • Add in salt and eggs, one at a time, beating well after each addition.
  • Beat in sour cream and vanilla extract.
  • Pour into prepared 9-inch springform pan.
  • Place in preheated oven on middle rack.
  • Bake cheesecake for about 50 minutes, until beginning to brown.
  • Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes.
  • Remove from oven and cool completely on counter.
  • When cooled, using a butter knife to run along the edges of the pan and release the cheesecake.
  • Cover the cheesecake with plastic wrap and freeze until ready to use.
  • Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans.
  • You will only need one layer of each cake for this recipe, so store the extra cake in the freezer for a later date.
  • For the frosting, beat butter for 2-3 minutes until pale yellow.
  • Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.
  • To assemble place the chocolate layer cake on the cake platter first.
  • Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer,
  • Remove the springform pan plate and peel off the parchment paper from the cheesecake.
  • Top with the layer of strawberry cake.
  • Cover in chocolate frosting
  • Dip fresh strawberries in melted dipping chocolate to use as a garnish.

Thursday, 12 February 2015

Slow Cooker Meatloaf

Quick and easy to throw together. Making in the slow cooker guarantees it doesn’t get dried out..and keeps its shape for slicing. Thank you Recipe Chatter

Magic Slow Cooker Meatloaf Vertical How to Make Meatloaf in Your Slow Cooker + Hamilton Beach Giveaway!

2 pounds ground beef
1/2 cup chopped green peppers
1/2 cup chopped onions
2 eggs
1 1/2 teaspoon salt
1 cup Ritz cracker crumbs
1 1/2 cup ketchup, divided
1 teaspoon yellow mustard
1/4 cup brown sugar
  • In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup.
  • Use a spoon or your hands to incorporate the mixture.
  • Line your slow cooker with aluminum foil and spray with non-stick spray.
  • Shape the meat mixture into a loaf and place in slow cooker.
  • Cook on LOW for 6-8 hours.
  • In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf.
  • Let cook for remaining 15 minutes.
  • Let cool, slice and serve.

Wednesday, 11 February 2015

Layered Banana Split

Easy and delicious. Thank you Recipe Chatter

banana split lasagna 5 New Test Kitchen Creation: Banana Split Lasagna

2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional, but encouraged!)
Nuts (optional)

  • Grease a 9×13-inch baking dish; set aside.
  • In a medium bowl, combine the graham cracker crumbs and melted butter.
  • Stir the mixture until it’s evenly moist.
  • Dump the crumbs into your baking dish and press them into an even layer.
  • Place the baking dish into your refrigerator until you’ve prepared your next layer.
  • In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed.
  • Mix together until fluffy and light.
  • Using a rubber spatula, completely mix in 8 ounces of the Cool Whip.
  • Once combined, remove your baking dish from your refrigerator
  • Evenly spread the cream cheese mixture on top of the graham cracker crust.
  • Pour drained strawberries and pineapple on top of the cream cheese mixture and spread evenly.
  • It doesn’t matter which fruit you put in first.
  • Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk.
  • Whisk for a few minutes until the pudding starts to thicken.
  • Use a rubber spatula to spread the pudding over the fruit layer.
  • Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
  • Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible.
  • Drizzle the chocolate syrup on top of the Cool Whip layer.
  • Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight

Tuesday, 10 February 2015

Slow Cooker Cheesy Bacon Ranch Potatoes

All of the flavors combine to create these delicious potatoes.  A delicious side for any meal. Thank you The Recipe Critic


4 Medium sized potatoes or 6-8 small red or yellow potatoes
1 large onion, thinly sliced
½ pound bacon, 1 pound makes it that much better :)
2½ cups shredded cheddar cheese
1 package dry ranch seasoning packet
2 T butter
½ cup sliced green onions
  • Cook the bacon until it is just done but not too crisp.
  • Line your slow cooker with aluminum foil.
  • Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
  • Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom.
  • Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese.
  • Repeat the layers and top with cheese reserving ½ cup.
  • Cover the potatoes with remaining foil. This helps them to steam and cook perfectly.
  • Cook on low for 4-6 hours in your slow cooker.
  • Once finished, top with remaining ½ cup cheese and let melt on the top.
  • Garnish with fresh green onions if desired.

Monday, 9 February 2015

KFC Coleslaw Copycat

This dressing tastes almost identical to the original thanks to one key ingredient. Use Miracle Whip not DOES make a difference. Thank you Centre Cut Cook

Kfc coleslaw copycat 2

1 cup miracle whip (not mayo)
1/2 cup sugar
3 tablespoons vegetable oil
3 teaspoons apple cider vinegar
1/2 teaspoon celery salt
8 cups finely chopped cabbage
2 medium carrots medium carrots, shredded
1/4 cup very finely chopped onion
  • In a large bowl combine oil, vinegar and sugar.
  • Add in onions and celery salt.
  • Stir in miracle whip.
  • Toss the cabbage and carrots together.
  • Pour the dressing over the cabbage and carrots, stir well.
  • Cover and refrigerate for 24 hours before serving for the best result.

Tuesday, 3 February 2015

Giant Beef Empanadas

This recipe was recommended by Jerralea at Jearraleas Journey. I cant wait to try it. Thank you Christy Jordan's Southern Plate

1 pound lean ground beef
1 cup onion, chopped
1 cup green pepper, chopped
1 can (14.5oz) Diced Tomatoes, undrained
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon pepper
2 cups of grated cheddar cheese
2 refrigerated ready made pie crusts (Karen uses Pillsbury)
1 egg yolk mixed with 1 Tablespoon water (Optional)
  • Cook beef, onions & green pepper in skillet until meat is no longer pink
  • Drain.
  • Return beef mixture to skillet and stir in tomatoes, chili powder, cumin, salt, & pepper.
  • Simmer uncovered stirring occasionally for 20-25 minutes until mixture thickens and most of tomato juice is absorbed.
  • Place one unrolled pie crust at one end of greased cookie sheet.
  • If baking both giant empanadas on same cookie sheet think ahead about placement. Once beef is added you can not move empanada)
  • Place half of beef mixture on half of pastry  like half moon shape ‘D’, leaving one inch border around edges.
  • Sprinkle with about ½ of cheese being careful not to over fill with either beef or cheese
  • Carefully pull remaining dough over, covering meat and cheese meeting the edge of bottom crusts. Crimp edges with fork to seal all around.
  • Brush top with yolk mixture. (You should have a half moon shape)
  • Repeat above with remaining pastry.
  • Bake at 400 for 20 – 30 minutes or until golden brown.
  • Serve with shredded lettuce, chopped tomatoes, sour cream and guacamole

Monday, 2 February 2015

Green Chilli Cheese Bread

Absolutely delicious..Thank you My Turn for Us

6 cups flour
2 Tbsp sugar
2 tsp. salt
2 Tbsp butter
2 cups of milk
2 pkgs yeast
3 cups of chopped green chilli
2 cups of shredded cheddar cheese

  • Dissolve yeast in 1/4 cups of warm water. 
  • Add milk, butter, salt and sugar. 
  • Stir until well blended
  • Sprinkle 3 cups of flour into this mixture, add the green chilli and cheese, stir until combined.
  • Add remaining flour to make a soft dough. 
  • Place dough in a greased bowl and let rise for 1 1/2 hours.
  • Remove from bowl and shape into round loafs or put into loaf pans
  • Cover and let rise in a warm place for about 45 minutes
  • Bake at 475 degrees for about 45 minutes.