Kyle’s Kitchen
What are you eating for Mother’s Day? We’re going to have our annual shrimp and crab boil that weekend, and we’re all looking forward to it.
Here’s a cheesecake recipe you could make for your mom. This one is cooked in a skillet, but you could use a spring form pan. The result is always best when the ingredients are at room temperature.
Lemon Raspberry Cheesecake
8 oz. Biscoff or gingersnap cookies 1 stick butter 4 large eggs room temperature 1 tsp vanilla 3/4 cup confectioners' sugar divided, plus more for dusting 1-1/2 lb. cream cheese room temperature Zest and juice of 1 lemon (about 1/4 cup juice and 1 tbsp zest) 10 ounces raspberries divided Preheat the oven to 325. In a food processor, blitz the cookies until finely ground.
Melt the butter in an 11-inch oven-proof skillet over low heat. Turn the heat off, tip the cookie crumbs into the skillet, and mix well. Then spread and pat out in an even layer, going slightly up the sides.
Bake until the crust is no longer wet, 5 to 7 minutes. Remove from the oven.
Crack the eggs into the processor (there’s no need to clean it), add the vanilla and all but 1 tablespoon of the confectioners’ sugar, and blitz until pale, about 2 minutes.
Buz z i n the c r e am cheese and lemon zest and juice, then pour evenly over the cookie base.
Mash half the raspberries and the remaining tablespoon of confectioners' sugar with a fork, then swirl it through the top of the cream-cheese batter.
Slide the skillet in the oven and bake for 15 minutes.
Remove the skillet, scatter the remaining raspberries over the top of the cheesecake, and dust with more confectioners' sugar.
Bake the cheesecake until just set in the center, 15 to 20 minutes. Switch the oven to broil, and carefully broil until the top is golden in spots, 2 to 4 minutes more.
Remove the cheesecake from the oven and let it cool to room temperature, then chill in the fridge for 2 hours before serving. —kwc— And if you’re having a crowd over here is a dip that everyone will like.
Crockpot Beef Queso Dip
1 lb. ground beef, seasoned with salt & pepper 8 oz. pepper jack cheese, shredded 8 oz. cheddar cheese, shredded 8 oz. cream cheese, cut into pieces 10 oz. can Rotel 1 jalapeño, diced 1 tbsp chili powder 1 tsp cumin 1/2 tsp salt 1/2 tsp garlic powder 1/4 tsp pepper 1 tbsp oil Salt and pepper Spray the slow cooker generously with cooking spray.
Heat oil in a large skillet over medium-high heat. Season the ground beef with salt and pepper and to the skillet. Cook the beef, crumbling it as it cooks, until it is no longer pink. Drain grease and add the mixture to the greased slow cooker.
Add the pepper jack cheese, cheddar cheese, cream cheese, can of Rotel, jalapeño, chili powder, cumin, garlic powder, salt, and pepper. Stir to mix well.
Cook on High 2-3 hours or on Low 4-6.
Stir well before serving. —kwc— Here is a chocolate pie recipe that I know my mom would like. It sounds ver y similar to one her g r andmot her u s ed to make, although hers had meringue on top instead of whipped cream.
Chocolate Pie
1 whole pie crust, baked and cooled (or can use Oreo or graham cracker crust) 1-1/2 cups sugar 1/4 cup cornstarch 1/4 tsp salt 3 cups whole milk 4 whole egg yolks 6-1/2 oz. weight bittersweet chocolate, chopped finely 2 tsp vanilla extract 2 tbsp butter Whipped cream, for serving Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
Pour in milk and egg yolks, and whisk together.
Stir over medium heat unt il the mixture just barely comes to a boil and becomes thick, about 6 to 8 minutes (maybe less, maybe more; just watch it). The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into the pie crust and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream.
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