MEXICAN APPETIZER CHEESECAKE

 This is a savory cheesecake served as an appetizer.  It’s really easy to make and absolutely delicious.

Mexican Appetizer Cheesecake

Preheat oven to 350°.

Crust:

• 2 cups finely-crushed Fritos corn chips
• 1 stick of butter, melted

Combine crushed chips and butter and spoon into the bottom of a spring form pan, pressing slightly. Bake for 10 minutes.

Filling:

• 3 8-oz. pkg. of cream cheese, softened
• 2 eggs, room temperature
• 1 envelope of taco seasoning mix
• 1 small can of chopped green chiles
• 2 cups of shredded Monterey Jack cheese

Beat cream cheese until smooth. Add eggs one at a time, beating at low speed – just until combined. Add taco seasoning – beat until combined. Using a large spoon, fold chiles and cheese into the cream cheese mixture. Once combined, spoon the mixture onto the corn chip crust. Tap spring form pan on the counter to release any air bubbles. Bake for 30 minutes. Remove from oven and allow to come to room temperature. Run a sharp knife around the edge of the cheesecake to help loosen. Open the spring form pan sides and remove. Slide cheesecake onto a serving plate. Place in refrigerator and chill for 4 hours or overnight.

Garnish:

• Salsa
• Sour cream
• Chopped or sliced black olives
• Chopped green onions
• Shredded Monterey Jack cheese

Garnish as desired. Slice into serving sizes and serve with corn chips.

Well Duh #1:  This does not have to be cold when served.  It is great at room temperature, too.

Well Duh #2:  I usually serve it with Fritos Scoops.  Tortilla chips are a little too thin to stand up to the cheesecakey texture.

Well Duh #3:  You can garnish any way you want.  I’ve listed my favorite way to garnish it, but you can certainly change it up.

Well Duh #4:  This recipe will make one standard-sized cheesecake, but in the picture shown, I used it to make two 6-inch cheesecakes.  I actually froze one – ungarnished – for later.  If you are serving this at a party, you’ll want to make the bigger one.  Trust me.  It will be a big hit!

CREOLE SHRIMP AND CRAB CHEESECAKE

Creole Shrimp & Crab Cheesecake

We live on the beach and love to eat seafood. A stay-at-home mom, I also love to experiment in the kitchen. I came up with this savory spread as a special appetizer.—Christy Hughes, Sunset Beach, North Carolina

TOTAL TIME: Prep: 30 min. Bake: 1 hour + chilling YIELD: 24 servings.

Ingredients

3/4 cup dry bread crumbs

1/4 cup grated Parmesan cheese

1/2 teaspoon dill weed

2 tablespoons butter, melted

CHEESECAKE:

2 tablespoons butter

1 medium sweet red pepper, finely chopped

1 small onion, finely chopped

1 medium carrot, finely chopped

1/2 teaspoon dill weed

1/2 teaspoon Creole seasoning

1/4 teaspoon salt

1/4 teaspoon pepper

3 packages (8 ounces each) cream cheese, softened

1/2 cup heavy whipping cream

1 tablespoon sherry or additional cream

4 large eggs, lightly beaten

1 pound peeled and deveined cooked shrimp, chopped

2 cans (6 ounces each) lump crabmeat, drained

1 cup shredded Gouda cheese

SAUCE:

1 cup mayonnaise

2 tablespoons Dijon mustard

1/2 teaspoon Creole seasoning

Assorted crackers

Directions

• 1. Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet.

• 2. For cheesecake, in a large skillet, heat butter over medium-high heat. Add red pepper, onion and carrot; cook and stir until tender. Stir in seasonings. Cool slightly.

• 3. In a large bowl, beat cream cheese, cream and sherry until smooth. Add eggs; beat on low just until combined. Fold in vegetable mixture, shrimp, crab and Gouda cheese. Pour over crust.

• 4. Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

• 5. In a small bowl, mix mayonnaise, mustard and Creole seasoning. Remove rim from springform pan. Serve cheesecake with sauce and crackers.

© 2019 RDA Enthusiast Brands, LLC

  

OL KENTUCKY BOURBON MARINADE

Old Kentucky Bourbon Marinade 

This is the little black dress of marinades--sophisticated yet simple. It works with beef, pork, or chicken, and will see you through endless seasons of backyard grilling and entertaining. From Splendor in the Bluegrass by the Junior League of Louisville.

Yields: Makes about 2 cups

Ingredients

3/4 cup soy sauce

1/2 cup bourbon

1/4 cup canola or corn oil

1/4 cup Worcestershire sauce

3 tablespoons coarsely ground black pepper

2 tablespoons light brown sugar

1 tablespoon spicy brown mustard

4 garlic cloves, minced

1 teaspoon ground white pepper

1/2 teaspoon ground ginger

How to Make It

Whisk together all ingredients and 1/4 cup water in a bowl.

Note: We tested with Old Forester Kentucky Straight Bourbon Whisky.

PINEAPPLE CHEESE CASSEROLE

pineapple cheese casserole

INGREDIENTS

1 cup sugar

1 cup flour

1 can crushed pineapple (with the juice)

1 cup shredded cheddar cheese

1 sleeve Ritz crackers

1 tablespoon butter, melted

INSTRUCTIONS

1 Preheat oven to 350˚

2 Combine sugar, flour, pineapple, and cheese in large bowl.

3 Pour into greased 9×9″ casserole dish.

4 Bake at 350˚ until gold and bubbly. {20+ minutes, y’all! Watch the crackers so they don’t burn!}

CINDERELLA CHEESECAKE

Cinderella Cheesecake

BON APPÉTIT FEBRUARY 1991

YIELD: Serves 12 INGREDIENTS

Brownie Crust

3 ounces unsweetened chocolate chopped

1/4 cup (1/2 stick) unsalted butter, cut into small pieces

1/2 cup sifted all purpose flour

1/8 teaspoon salt

1/8 teaspoon baking powder

2 large eggs

1 cup firmly packed golden brown sugar

1 1/2 teaspoons vanilla extract

1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Filling

12 ounces cream cheese, room temperature 1 cup firmly packed golden brown sugar

3 large eggs

1/2 cup sour cream

1 1/3 cups creamy peanut butter (do not use old-fashioned or freshly ground), about 12 ounces

Topping

3/4 cup sour cream

2 teaspoons sugar

1/2 cup creamy peanut butter

PREPARATION

For crust:

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pa lightly with flour, tap out excess.

Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool. Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape down sides

of bowl. Beat in melted chocolate mixture, vanilla and chopped chocolate. Add dry ingredients and mix until just blended; do not over beat.

Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.

Meanwhile, prepare filling:

Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut butter using on/off turns.

Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a 1-inch-wide ring around filling, about 30 minutes.

For topping:

Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge. Bake cheesecake 1 more minute.

Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes. Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)

Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and serve.

FROZEN MOCHA SOUFFLÉ

Frozen Mocha Soufflé

Description:  Sandy D'Amato learned to make a mean frozen soufflé as the first American apprentice in Le Veau D'Or's French kitchen in New York City. This recipe is his variation of the raspberry and Grand Marnier frozen soufflés served there. They are quite doable, even at the apprentice level. 

Related Story:  When life gives you fish, make soufflé

Makes:  6 servings

Ingredients:

5 ounces semi-sweet 60% chocolate, chopped into small pieces

3 ounces unsweetened chocolate, chopped into small pieces

5 egg yolks

¼ cup sugar

¼ teaspoon kosher salt

2 tablespoons instant coffee dissolved in 2 tablespoons boiling water

¼ cup Tia Maria

3 cups heavy whipping cream

Extra whipped cream and chocolate-covered espresso beans (optional)

Preparation:

Surround each of six (1½- to 2-ounce) soufflé dishes with a parchment paper collar that extends at least 3 inches above the rim. Secure papers around dishes with string, and paper-clip the open seam at the top if necessary.

Place both chocolates in a bowl over a simmering pot of water and heat until chocolate is smooth and just melted.

Place egg yolks in a stainless bowl and whisk to break up. Add sugar and salt and whip in. Add instant coffee and Tia Maria, blending in.

Meanwhile, in separate bowl, whip cream to medium peaks.

Place bowl with egg mixture over a pot of simmering water without bottom of bowl touching the water. Whisk with a whip continuously to cook eggs as for sabayon, which is whisking the whole bottom of the bowl while whisking down the sides with the whisk until the yolks get very light and slightly thick. If they are starting to stick to the bottom of the bowl, remove bowl for a few seconds and keep whipping to keep mixture smooth; mixture should resemble lightly whipped cream when done.

Remove from heat. Whisk in melted chocolate and, when mixture is almost room temperature but still fluid, whisk in one third of the whipped cream so that the mixture is smooth. Fold in remaining whipped cream and immediately ladle (or use small ice cream scoop) into prepared soufflé dishes. Level tops with the back of a small spoon.

Place dishes in freezer, preferably overnight, until solid. To serve, temper soufflés in refrigerator 10 to 15 minutes before serving. Remove paper collars and garnish, if desired, with whipped cream and a chocolate-covered coffee bean.

ROSEMARY COOKIES

Rosemary Cookies

Summary: Savory, light cookie that’s great for summer

  

Ingredients

½ cup butter, softened

½ cup shortening

1 ½ cups sugar, plus some for finishing

2 eggs

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt

2 teaspoons fresh rosemary, chopped

   

Instructions

Preheat oven to 400 degrees F.

Cream the butter, shortening and sugar in a mixing bowl until light and fluffy.

Beat in the eggs.

Sift the flour into the mixture and mix well.

Mix in the cream of tartar, baking soda and salt.

Add the rosemary and mix well.

Shape into small balls and place on an ungreased cookie sheet.

Dip the bottom of a drinking glass in the cookie dough bowl, then in additional sugar and press the cookies to flatten.

Bake for 8 minutes.

Loosen from the cookie sheet immediately and move to cooling rack.