Strawberry Shortcake Cheesecake Cake (Best cake EVER)

NOT YO’ MAMA’S BANANA PUDDING

NOT YO’ MAMA’S BANANA PUDDING

A new twist on an old favorite. Delicious and Pretty too!

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1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip
1 14-ounce can sweetened condensed milk
1 8-ounce package cream cheese, softened
2 cup milk
1 5-ounce box instant French vanilla pudding
6-8 bananas, sliced
2 bags Pepperidge Farm Chessmen cookies

Directions
Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

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Curry OXTAILS

The goal here will be to create the perfect curry sauce to slowly braise the pieces of oxtails in, until the meat is falling off the bones with delicious goodness.

 

You’ll Need…

4 lbs oxtails cut and trimmed
1 teaspoon salt
pinch of black pepper
2 tablespoon curry powder
2 tablespoon veg oil
1 heaping tablespoon Caribbean Green Seasoning
1 tomato (diced)
1 onion (diced)
5 cloves garlic (diced fine or crushed)
1 scotch bonnet pepper
4 allspice (pimento) berries
4 sprigs thyme
5 cups water
2 tablespoon chopped shado beni (or cilantro)
1 tablespoon ketchup
1 cup diced celery
thick slice of ginger – optional

 

Trim off as much fat as you can off the oxtail pieces, wash and drain. Then season with salt, black pepper, Caribbean Green Seasoning, tomato and ketchup. Mix well and let marinate in the fridge for a few hours.

Heat the oil in a heavy/deep pot on medium heat, then add the diced onion and garlic. Turn the heat down to low and cook for about 3-4 minutes. Now add the curry powder (heat still on low) and toast for another 3-4 minutes. This step will awaken the spices which makes up the curry blend.

Add a bit more oil if it’s overly dry. The curry will go darker and grainy – that’s natural. Raise the heat to high and go in with the seasoned oxtail pieces. Stir well to coat with that lovely curry goodness we created. The wet pieces of meat will deglaze the pot.

Meanwhile in the same bowl you marinated the oxtail, add the water and move around to pick up any remaining marinade (set aside). Place the lid on the pot and bring to a boil. It will release natural juices.. as it comes to a boil, lower the heat to a simmer, cover the pot and let it go for about 10-15 minutes. Remember to stir. Then remove the lid, turn up the heat and burn off all that natural liquid. We’re infusing the oxtails with that rich curry sauce.

When you start seeing the oil we started with at the bottom of the pan it’s time to go in with the water, thyme, WHOLE scotch bonnet pepper, diced celery and all spice berries. Bring this to a boil, then lower to a simmer and cover the pot. Lets that slowly braise for a couple hours, until tender. This is where you would add it to a pressure cooker (less water though) or slow cooker if you choose to go that route.

Since we started with oil and knowing that oxtails can be VERY fatty, halfway through cooking you’ll need to use a large spoon and skim off some of the fat you’ll see at the surface. No matter how you trim the oxtail pieces, you will get fat. PLEASE remove that.. lets try to do things a little healthy.

After 2.5 to 3 hours (depends on how tough the oxtails you got are), it’s time to remove the lid, bring up the temperature and burn off the liquid until you have a nice thick gravy. Remember to NOT break the scotch bonnet pepper unless you want that raw Caribbean heat. Taste for salt and after you’ve got tender pieces of oxtails in that wicked curry sauce, it’s time to shut the stove off and top with the chopped shado beni (culantro). If you cannot source shado beni, feel free to use cilantro.

Do remember to remove the sprigs of thyme and scotch bonnet before serving and be mindful that the allspice (aka pimento in Jamaica) berries will be in the gravy. This is indeed the ultimate curry oxtail recipe – I assure you. IMPORTANT! If doing this the gluten free way do pay attention to the ingredient list above, especially the ‘curry powder’ as some brands of curry tend to add flour as a filler to their curry blend and will not conform to your gluten free dietary needs.

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Crab and Shrimp Stew

Ingredients

12 large live blue crabs
¼ cup vegetable oil
½ cup all-purpose flour
1¼ cups chopped onion
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
¾ cup chopped celery
2 bay leaves
1 teaspoon salt
½ teaspoon cayenne pepper
6 cups seafood stock
1 pound lump crabmeat, picked free of shells
1½ pounds large fresh shrimp, peeled and deveined
2 tablespoons finely chopped fresh parsley

Instructions

Scald crabs with hot water to stun. Remove the back 
(top shell) from each crab, and clean out gills, lungs, and center of each. Crack crabs in half, and remove claws. Reserve claws for stock. In a large heavy stockpot, combine oil and flour, and heat over medium heat. Stirring slowly, make a dark-brown roux, 15 to 20 minutes. Add onion, bell peppers, and celery. Cook, stirring frequently, until vegetables are soft, about 5 minutes. Add bay leaves, salt, cayenne, and seafood stock. Stir to combine. Bring mixture to a boil over high heat; reduce heat to medium-low, add crabs, and simmer 20 minutes. Add crabmeat and shrimp, and cook 10 minutes. Remove from heat, and add parsley. Serve hot.

By Marcelle Bienvenu

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Why You Should Spiral-Cut Your Wiener - CHOW Tip

CHICKEN ALFREDO LASAGNA ROLLS

CHICKEN ALFREDO LASAGNA ROLLS

9 lasagna noodles
2 ½ cups Alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.) Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. I sometimes broil mine the last 5 minutes to make the cheese toasty on top.

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Auntie Fee's Oatmeal *Super Funny

Cajun Lasagna by Creole Contessa

Cajun Lasagna

Rating: 5

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Serving Size: 6-8

Ingredients

1 lb ground turkey
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
1 cup parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten
extra virgin olive oil

Instructions

Pre heat oven to 375 degrees.

Bring a large pot of salted water to boil. Cook pasta for 6 minutes.
Rinse Pasta with warm water, drain, coat with oil and set aside.
Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside.
In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery.
Saute for about 5 minutes, add garlic and cook 1 minute more.
Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes.
Add tomato paste and mix well, cook for 5 more minutes.
Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well.
Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally.
Add chopped parsley and mix well and allow sauce to cook about 15 more minutes.
Add 1/2 cup of parmigiano reggiano and mix well.

To Assemble Ricotta/Cheese Mixture: Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side.

To Assemble Lasagna:
In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom.
Top with lasagna noodles, slightly overlapping noodles.
Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture.
Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese.
For the last layer top with noodles, pasta sauce and remaining grated cheeses.
Cover casserole with greased foil and bake at 375 degrees for 30 minutes.
Remove foil and cook 20 minutes more.
Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

Notes

If you can't find fresh andouille sausage, smoked sausage can be used and diced into small chunks. Get More Here

Cooking 101: Frying Chicken Wings

HOW - TO COOK REAL JAMAICAN JERK CHICKEN HOT SPICY CARIBBEAN MEAL RECIPE...

Taco Ring

Make a Delicious ‪#‎Taco‬ Ring! (Thanks PAM!)

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)

Directions
1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.

2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.

3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

Members are Reporting back the Original Source of this Delicious Creation is Pampered Chef

Stuffed Bell Pepper

Low-Carb Stuffed Cheesy Peppers! - Exactly what they sound like, Meat, Cheese, and Peppers.... done in 30 minutes

In a skillet cook Onions, Garlic, and Diced Tomatoes for a few minutes. Then stir in ground beef (or turkey) and cook until done. Hollow out the Peppers (simmer for a few minutes in boiling water) and stuff the mixture inside. Bake at 350 for 15 minutes, then top with Cheese and bake for another 5. DONE!

detailed recipe - http://myfridgefood.com/ViewRecipe.aspx?recipe=21319

Cream Cheese Pound Cake

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

KRISPY KREME DONUTS - VIDEO RECIPE

Meatball Sub on a Stick

Meatball Sub on a Stick

Ingredients:
1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

Instructions:
Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.

Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.

Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.

Serve immediately with warm marinara sauce for dipping.

12 Servings
Calories: 198
Fat: 7.7g
Cholesterol: 35.3mg
Sodium: 355.9mg
Carbs: 18.6g
Fiber: 1.3g
Sugar: 4.2g
Protein: 14.4g

BOUNDARY ROAD BRICK CHICKEN AND COLLARD GREENS

BOUNDARY ROAD BRICK CHICKEN AND COLLARD GREENS Boundary Road is a bistro out in Washington D.C. and this mouth-watering dish is just one of the reasons why the locals keep coming back

DETAILS & INGREDIENTS

Chicken & Brine
2 cups kosher salt
2 cups brown sugar
Black pepper
1 handful fresh herbs such as rosemary, thyme or sage

1 head garlic, split horizontally

1 whole hormone-free cage-free vegetarian-fed chicken, cut into quarters, carcass discarded

Salsa Verde

1/3 cup chopped fresh parsley
1 tablespoon chopped capers
1 filet anchovy, chopped
1 clove garlic, finely grated
Zest of 1 lemon
1/2 cup olive oil

Sweet Potato Mash

6 medium red Beauregard (or any other well farmed) sweet potatoes
About 1/2 cup cider vinegar
A couple knobs cold unsalted butter
Salt and freshly ground black pepper

Braised Collard Greens

2 Spanish onions, medium dice
Salt
4 pounds collard greens
1 smoked pigs foot or ham hock
Freshly ground black pepper
Champagne or other fine white vinegar
Canola oil

COOKING STEPS For the chicken and brine: Combine 2 gallons water, the salt, sugar, garlic, herbs and some black pepper in a large pot. Bring to a boil until the salt and sugar are dissolved, and then let cool completely. Submerge the chicken in the brine and let brine in the refrigerator for 4 hours. For the salsa verde: Whisk together the parsley, capers, anchovies, garlic and lemon zest. Slowly stream in the oil while whisking.

For the sweet potato mash: Preheat the oven to 375 degrees F. Roast the sweet potatoes until completely soft, about 1 hour 30 minutes. While still warm, peel the potatoes and add them to a food processor. With the machine running, add the vinegar, butter and salt and pepper to taste. You may need a little water to get the mixture to puree, but don't add too much. Reserve.

For the collard greens: Saute the onions in a large, wide-bottomed pan. Sprinkle with salt, and then add the greens, a bit more salt and about 1/2 cup water. Slowly cook the greens with the smoked pig's foot over low heat for at least 1 hour 30 minutes. The water will evaporate and draw the moisture from the greens. Stir occasionally and let them do their thing. Finish the dish by adjusting seasoning with salt, pepper and vinegar. Turn the oven temperature to 450 to 500 degrees F. Remove the chicken from the brine and let it rest and come to room temperature. Dry, and sprinkle with salt and pepper.

Get your saute pan medium hot; add a good amount of canola oil. Crispy brown skin is the goal here, so mind your heat. Don't burn it, but make sure the pan is hot enough to keep the chicken from sticking. Add your chicken skin-side down and shake the pan to make sure the skin is not sticking. Add a weight of your choice (we use antique bricks we found in our building, hence the name), and then transfer the pan to the oven. Let it roll for about 10 minutes. Carefully flip the chicken over and let it go for another 6 minutes. All ovens are different, so after the chicken rests for 4 to 5 minutes, check the temperature in the leg to make sure it is thoroughly cooked. credits: boundary road brick chicken, cooking channel source: road trip: washington d.c.

Crab Cakes

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS: 1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce
Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard 1 tablespoon minced red onion 1-2 tablespoons lemon juice, to taste Salt and freshly ground black pepper, to taste Directions: Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

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Simply Spectacular

Behind The Scenes: The Wade-Union Holiday Photo Shoot

Behind The Scenes: The Wade-Union Holiday Photo Shoot with April Belle Photos.
Produced & Directed by BrightFame Studios and Elite Media Concepts
Song: "What Christmas Means to Me" by CeeLo Green

My Momma Sweet Potatoe Pie

This is a classic sweet potato pie recipe, made with butter and sweet potatoes, along with vanilla and cinnamon. Ingredients:

4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated or condensed milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 prepared pie shells, unbaked
Preparation:

Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350° oven for about 1 hour, until set. Makes 2 pies.