Pina Colada Cheesecake Delight

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 135:5

    [5] For I know that the LORD is great,

        and that our Lord is above all gods.

An ej original recipe! 

Pineapple compote(make and cool completely)

1 20 oz can Pineapple chunks plus juice

2 T lime juice

1/4 c sugar

1 t vanilla extract 

1 t lime zest

1/4 t Almond extract 

2 T cornstarch whisk with 1 t water

Heat pineapple and juice, zest and seasonings 5 minutes on medium heat then simmer 5 on low

Remove from heat

Add extracts and cornstarch slurry and stir

Cool completely in fridge 

Crust:

16 whole graham cracker (Crush in a ziplock and leave coarse) 

1/4 c granulated sugar

3/4 c butter, melted

Preheat Air Fryer to 350°

Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.

In a large bowl, mix crushed Graham crackers with melted butter and granulated sugar

Press into the prepared baking dish

Air fry in preheated oven until crust edges are golden, 10-12 minutes 

Cool completely

Cream cheese layer

1 16 oz spreadable cream cheese

1/4 c sour cream

8-oz tub Cool Whip, thawed 

3/4 c confectioners sugar

2 t vanilla extract

In a large mixing bowl, cream together cream cheese and sour cream with an electric mixer until combined

Add the confectioner's sugar and vanilla and beat for 1 minutes

Gently fold in the Cool whip until well combined

Spread the cream cheese mixture over the cooled crust

Refrigerate overnight

To serve, add cooled pineapple Compote 

Toppings

Compote

Toasted coconut 

Toasted slivered almonds 

Beef Pot Roast with Leek Caper Cilantro Topping

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 136:1

    [1] Give thanks to the LORD, for he is good,

        for his steadfast love endures forever.

2-1/2 lb. beef chuck roast, split into 2 and tied 

Kosher salt and freshly cracked black pepper 

Let sit out for 1 hour

1/4 c olive oil 

1/4 c all-purpose flour 

2 t baking soda

4 carrots, peeled and cut into large chunks 

4 medium Yukon Gold potatoes, peeled and cut into large chunks 

1 onion, cut into large chunks

2 T  tomato paste 

3 T roasted garlic

3 t thyme 

2 T sage

1/2 c red wine ( I use a French Rhone)

2 c chicken stock 

Topping

2  T  clarified butter, in small skillet 

Fry these ingredients in butter and set aside

1/4 c leeks

1/4 c fresh chopped Cilantro 

1/8 c capers, drained

1 t sugar

Season the beef roast liberally with salt and pepper 

Let sit out uncovered 1 hour

Preheat the oven to 325 degrees F.

In a large Dutch oven, heat the olive oil over medium-high heat. 

Dust the beef roast with soda and flour. 

Sear on all sides, browning the meat evenly, 4 to 6 minutes per side. 

Remove the roast to a plate, then add the carrots, potatoes and onion to the pot. Lower the heat to medium and cook, stirring occasionally, until the vegetables are caramelized, 6 to 8 minutes. 

Stir in the tomato paste, garlic, thyme and sage and cook another 2 minutes.

Add the roast back to the pot, then add the wine and chicken stock. 

Nestle the roast down among the vegetables so that it is mostly submerged in the liquid. Bring to a simmer. 

Cover, leaving the lid slightly ajar, and place in the oven to cook under very tender, 2 hours, testing with a small knife for tenderness after 2 hours.

Roast should be around 180 degrees.

Remove strings.

Cut into chunks.

Nestle in gravy. 

Cook an additional 30 minutes. 

Meanwhile, heat the butter in skillet over medium-low heat, add the capers, leeks, sugar and cilantro. 

Sauté and set aside.

If you'd like the sauce thicker, place the Dutch oven back on the stove and bring to a simmer over medium-high heat. 

Simmer, stirring occasionally, until the liquid is reduced to the desired thickness (you're looking for a rich and smooth sauce).

Top with the fried toppings.

 

Ranch Cucumber Chicken Salad

 

 

 

 

 

Psalm 135:5

    [5] For I know that the LORD is great,

        and that our Lord is above all gods.

1 English cucumbers, sliced thin

1/2 c creamy ranch dressing

1/2 c Hoop cheese, shredded

1/4 c crispy bacon, crumbled

2 T green onions, chopped

Seasonings

½ t garlic powder

½ t dried dill weed

1/2 c chopped chicken 

fresh black pepper to taste

Taste and salt if necessary 

Toppings 

Crispy croutons 

Bama Style White Sauce Fried Chicken Hoagie

 

 

 

 

Job 10:14

    [14] If I sin, you watch me

        and do not acquit me of my iniquity.

6 Fried chicken tenders, chopped and tossed in white sauce( I used Raising Cane's)

Butter Toasted Hoagie buns

Bama White Sauce

1 c Mayo 

1 T Apple cider vinegar 

1 t Dijon

1 T brown sugar 

1 t horseradish 

1 t lime juice

1 t Worcestershire sauce

1 t Cholula 

1/2 t each garlic granules and onion powder

Salt and pepper to taste

Toppings

Chopped Lettuce

Chopped dill pickles 

Chopped onions

Bread Machine Dough for Hoagie Roll

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 130:3-4

    [3] If you, O LORD, should mark iniquities,

        O Lord, who could stand? 

    [4] But with you there is forgiveness,

        that you may be feared.

1 c water (110-115 degrees)

2 t sugar

4 t oil

1 t salt

2 3⁄4 c all-purpose flour

2 1⁄4 t instant yeast

Spray inside of bread machine with non stick 

Place ingredients in order into the bread machine

Use dough cycle (mine's 1 1/2 hours).

Before cycle is done I lay out a piece of waxed paper with flour on it

When cycle is done, "punch" dough.

Grease hands or spray with Pam as dough is very "sticky"

Remove dough from bread machine and place on floured parchment paper

Cut the dough into 6 equal pieces 

Place dough pieces evenly spaced apart on a parchment lined cookie sheet

Shape each piece of dough into an oval shape

With kitchen scissors, make a "snip" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep

Cover and let rise 20 minutes (I do this on the top of my stove as I have my oven preheated to 400 degrees already -- works well for me)

Bake at 400 degrees about 20 to 25 minutes