White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake
This white chocolate raspberry cheesecake is decadent and creamy, swirled with raspberry sauce and baked in a chocolate crust. No water bath needed!

Make crust: Mix together cookie crumbs melted butter and sugar in a medium bowl.

Press mixture into the bottom of a 9-inch springform pan.

Make sauce: Combine raspberries water sugar and cornstarch in a saucepan.

Bring to a boil and continue boiling until sauce is thick about 5 minutes.

Strain through a mesh strainer to remove seeds.

Preheat the oven to 325 degrees F (165 degrees C).

Make cheesecake: Melt white chocolate chips with half-and-half in a metal bowl over a pan of simmering water; stir occasionally until smooth.

Quick and Easy Chicken and Ham Corn Chowder

Quick and Easy Chicken and Ham Corn Chowder

Quick and Easy Chicken and Ham Corn Chowder
This corn chowder with ham, chicken, and potatoes is really quick and easy to make for a tasty, comforting lunch item.

In a 6-quart Dutch oven or stockpot, heat bacon drippings over medium heat.

In hot bacon drippings, cook and stir ham for 5 minutes, or until it begins to brown slightly.

Cook and stir the chicken and potatoes in the pot for about five minutes, or until the potatoes start to soften.

Garlic powder, onion powder, and thyme powder are used to season the ham mixture.

Fill the pot with the cans of whole kernel corn, cream corn, and chicken broth.

Add milk and mix well.

The potatoes should be completely tender after about 10 minutes of simmering the liquid at a simmering temperature after bringing it to a boil.

Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde)

Colorado Green Chili (Chile Verde)
Tender chunks of pork are stewed together with roasted green chiles in this classic stew.

In a Dutch oven or sizable pot, heat the olive oil over medium-high heat.

Place the pork into the hot oil after seasoning with salt and pepper to taste.

Cook for about 7 minutes, or until golden brown on all sides.

The pork should be removed and set aside after browning.

Stir in the onion and garlic after lowering the heat to medium.

Cook and stir the onion for about 5 minutes, or until it softens and becomes translucent.

Add the green chiles, chicken broth, diced tomatoes with juice, tomatillo salsa, and pork back to the pot.

Add clove and oregano for seasoning.

Over medium-high heat, bring to a simmer.

Next, lower the heat to medium-low, cover the pan, and simmer for 20 minutes.

Delicious Vegan Hot Chocolate

Delicious Vegan Hot Chocolate

Delicious Vegan Hot Chocolate
Finally, a vegan hot cocoa recipe that actually tastes good! For best results, use plain soy milk.

Combine soy milk sugar cocoa salt vanilla cinnamon and cayenne pepper in a saucepan; bring to a simmer over medium-high heat.

Remove from heat and whisk until frothy.

Serve hot.

Miso Udon Noodles with Spinach and Tofu

Miso Udon Noodles with Spinach and Tofu

Miso Udon Noodles with Spinach and Tofu
Simple to prepare and ready in 25 minutes, this vegetarian miso noodle recipe can be eaten on its own or served as a side.

Bring a large pot of lightly salted water to a boil.

Cook udon in boiling water stirring occasionally until noodles are partially cooked 5 to 7 minutes.

Meanwhile combine butter miso paste sesame oil and honey in a wok over medium heat and cook until sizzling.

Add garlic and saute until fragrant about 1 minute.

Add tofu and cook for about 1 minute.

Drain udon noodles and add to wok with water.

Cook and stir for 3 minutes.

Add spinach and green onions; mix until spinach has wilted.

Stir in soy sauce.

Ladle into two bowls.

Drizzle with Sriracha and sprinkle sesame seeds on top.

Zucchini Breakfast Quesadilla

Zucchini Breakfast Quesadilla

Zucchini Breakfast Quesadilla
This easy recipe for breakfast quesadillas will please the entire family. Scrambled eggs, zucchini, and Cheddar cheese are tucked inside a crispy, warm tortilla.

Heat a 10-inch skillet over medium-high heat.

Add oil then add zucchini scallions black pepper oregano and pepper flakes.

Saut until vegetables are tender 3 to 4 minutes.

Reduce heat to low cover and cook for 2 more minutes.

Meanwhile crack eggs into a bowl.

Add water and whisk until well combined.

Stir in Cheddar cheese and salt.

Add egg mixture to the skillet and increase the heat to medium.

Stir and scramble until eggs are soft-set 3 to 5 minutes.

Remove egg mixture to a plate and wipe the skillet clean with a paper towel.

Spread 1/4 of the egg mixture onto half of each tortilla.

Fold tortillas in half.

Red Slush Punch

Red Slush Punch

Red Slush Punch
This Red Slush Punch is a party MUST! It is sooo delicious, I make it for almost every occasion!

In a large bowl whisk together the strawberry gelatin mix and 9 cups of boiling water.

Set aside.

In a large pot bring the remaining 9 cups of water to a boil.

Stir in the sugar until dissolved.

Pour the sugar water into the gelatin water then stir in the pineapple juice and lemon juice mixing well.

Pour into four 1-gallon size resealable freezer bags or pretty Bundt pans to freeze.

To make punch place one of the frozen portions into a punch bowl and pour 1 bottle of ginger ale over.

Diamond-Cut Roast Potatoes

Diamond-Cut Roast Potatoes

Diamond-Cut Roast Potatoes
The diamond-shaped pattern sliced into these potatoes before they are roasted allows the seasoned oil to seep deep down into the potatoes, creating a crusty top.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Use parchment paper to cover a baking sheet.

Each potato half should sit flat on a surface with the large flat sides facing up by slicing a small piece off the round portion of each half.

Cutting down approximately 1/2 inch and being careful not to cut all the way through, score the flat sides in a diamond pattern.

Sprinkle half of the paprika, half of the oil, and salt over the diamond-shaped cuts.

Potatoes should be placed on the baking sheet with the seasoned side up.

Apply the remaining oil, paprika, and salt to the other side.

Roast for 30 minutes in the preheated oven.

About 30 more minutes of roasting after flipping the potatoes will be required.

Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast

Creamed Chipped Beef on Toast
Chipped beef is a classic military dish made with dried beef in a thick and creamy white sauce seasoned with cayenne pepper that’s served over toast.

In a small saucepan over low heat, melt the butter.

Stir in the flour until it’s smooth.

Little by little, whisk well after each addition of milk.

Over medium-high heat, bring to a boil, and cook while stirring until thickened.

Roasted Acorn Squash and Crawfish Bisque

Roasted Acorn Squash and Crawfish Bisque

Roasted Acorn Squash and Crawfish Bisque
In this delightfully inventive soup, autumn acorn squash is roasted with a hearty mixture of spices, then finished with fresh basil and crawfish tails.

Preheat an oven to 400 degrees F (200 degrees C).

Line a baking sheet with aluminum foil.

Combine the brown sugar with 1/4 cup butter cinnamon and five spice powder in a microwave safe bowl.

Cook in the microwave on High until the butter has completely melted.

Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.

Bake in the preheated oven until the squash is tender and golden brown about 1 1/2 hours.

Remove from the oven allow to cool and scoop out and reserve the flesh.