Howdy! Here is a cake I made 2 weeks ago! It was a farewell cake! It was yummy and SUPER heavy!
Howdy! Here’s the dessert I made this week! DEWBERRY CHEESECAKE!! Oh heavens it was yummy! I’m not typically a cheesecake eater but this was DIVINE! It only made it 2 days before it disappeared! Try it out!
Dewberries were hand picked by my father in law!
*Note: If you don’t have dewberries you can use black berries or raspberries.*
Recipe adapted from The Pioneer Woman
- 1/2 heaping cup of finely chopped Pecans
- 1 whole box of Vanilla Wafers (you can sneak a few for yourself, I won’t tell)
- 1/2 cup of melted Butter
- 3, 8oz packages of Cream Cheese
- 1 & 1/2 cup Sugar
- 4 Eggs
- 1/2 cup Sour Cream
- 2 cups of Berries
- 1/2 cup of Sugar
- 2 tbsp Water
- Heat oven to 350*F.
- Use a food processor to chop the vanilla wafers and pecans.
- Add in melted butter to the processor and pulse to fully combined.
- Pressed mixture into a 10 inch spring form pan. *NOTE: I always wrap the outside bottom of the pan to prevent leaks. Better safe than sorry.
- In a large mixing bowl, beat cream cheese and sugar until combined. Add eggs in while beating. Add sour cream.
- Add filling into pan. Smooth top over if necessary.
- Bake for 1 hr. Turn oven off and let set for 15 minutes with the oven door open.
- In a sauce pan bring the berries, sugar, and water to a boil and cook for 5 minutes and set aside.
- Pour topping onto cheesecake after removing it from the oven. Let cheesecake cool then refrigerate for 2-3 hours before serving.
Adapted from The Pioneer Woman
Katy from http://www.redbirdrecipes.com
All photos are the private property of Katy at http://www.redbirdrecipes.com
Happy Mardi Gras everyone! Here are the cookies I sold this year for Fat Tuesday!
Howdy! Here’s what I’m whipping up for the Super Bowl this Sunday! Jalapeno Cream Cheese Sliders! Make these in small or large batches! This is expert pub grub right here! I was inspired by a burger I had here in town at Harvey Washbangers. It’s safe to say I have surpassed their burger with this slider! 😀 ::toots own horn::
Try it out! Let me know what you think!
Jalapeno Cream Cheese Sliders
- 6 Slider Buns
- 1 Lb Ground Beef
- Worcester Sauce
- Chili Powder
- Garlic Powder
- Sriracha Mayo (Mayo with desired amount of Sriracha)
- 1 whole Vidalia Onion, diced
- 4 oz Cream Cheese
- 1-2 large Jalapenos
- Spinach Leaves
- Butter (for toasting buns)
- Form beef into 6 small patties.
- Season patties with salt, pepper, chili powder, and garlic powder.
- Cook patties in skillet until done. Set aside wrapped in foil to stay warm.
- Toast buns in a skillet using butter. Set aside.
- Caramalize onions: Cook on medium high heat for 15 minutes uncovered. Stir onions then cover and cook for another 10 minutes. Uncover onions and add 3 tbsp water and cook for another 5 minutes or until water is cooked out.
- Melt cream cheese in a covered container using the microwave. It will only take about 15 seconds. Be careful or it will explode if you microwave it too long.
- Put Sriracha mayo in a zip lock bag and clip corner.
- Build the burger in the following order: meat, dollop of cream cheese, scoop of onions, 2 jalapeno slices, a drizzle of Sriracha mayo, and finally 2 spinach leaves.
- Serve immediately!
Katy from http://www.redbirdrecipes.com
Howdy! Keeping it short and simple today. Here is an easy, affordable treat for the winter months! Peppermint sticks to stir your hot chocolate! Yum! I gave these out in little treat bags this year and they were a hit! This is also a great activity in the kitchen for little helping hands! Enjoy!
Hot Chocolate Peppermint Sticks
- Bob’s Peppermint Sticks (I found them at Walgreens for under $2)
- Almond Bark, vanilla flavored
- Jet Puffed Mallow Bites
- Heat 2-3 almond bark squares in a glass bowl using a microwave as directed.
- Spoon in melted vanilla bark into a tall shot glass.
- Dip each peppermint stick into the shot glass half way.
- Lay dipped peppermint sticks onto a sheet of parchment paper.
- Sprinkle Marshmallow Bits onto dipped peppermint sticks.
- Let sticks set for 20 minutes.
Katy at http://www.redbirdrecipes.com