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A little bit creamy, a little bit chunky and a whole lot of delicious! This dessert combines two of America’s favorite desserts into one sweet and nutty dessert to stop the sweet tooth cravings.

You seriously have a Pecan Pie Cheesecake Recipe, but combined with the smooth and creamy flavor of cheesecake. This is to die for!!

Ingredients

• Crust:
•             2 cups graham crackers, crumbed
•             ⅓ cup light brown sugar, packed
•             ½ cup butter, unsalted and melted
• Pecan Filling:
•             ⅓ cup butter, salted
•             1 tsp vanilla
•             2 eggs
•             1 cup light corn syrup
•             1 cup white granulated sugar
•             1 ½ cups of chopped pecans
• Cheesecake:
•             16 ounces cream cheese softened
•             1 cup granulated sugar
•             ¼ tsp salt
•             1 ½ tbsp flour, all purpose
•             1 tbsp vanilla extract
•             3 eggs
•             ½ cup sour cream
• Pecan Topping:
•             ¼ cup butter, salted
•             ⅓ cup light brown sugar
•             ½ tsp vanilla extract
•             ¼ cup heavy cream
•             1 cup chopped pecans

How To Make Pecan Pie Cheesecake Recipe

FIRST STEP:

Preheat the oven to 325*

Line a 9 inch springform pan with parchment paper and spray lightly

Prepare the crust first

Press the crust into the prepared springform pan

Bring the crust part way up the sides of the pan

Place the pan and crust into the freezer to chill while you make the filling

SECOND STEP:

In a saucepan, melt the butter over low heat

Combine the sugar, corn syrup, the eggs, vanilla and pecans( it is best to not add the eggs first, you could end up with breakfast eggs).

Stir continuously to keep the ingredients mixed well.

Reduce the heat and simmer until the mix thickens

Pour this filling into the prepared crust and set to the side

THIRD STEP:

Cream the cream cheese and sugar together and then add in the salt and the flour

Stir in the vanilla and then the eggs, one at a time. Add the sour cream and beat until just mixed, do not over mix

Pour this mix into the pan on top of the pecan filling, using spoonfuls to do this. Do not pour as you will move the filling and pecans

Wrap the bottom of your springform pan tightly on the bottom with aluminum foil. Use a couple of layers of foil.

Place the springform pan into a pan that is larger than the springform pan

Pour water into the outer pan part way up the foil. This is called a water bath

Place the pans into the oven and bake for 1 hour, just until the cheesecake is still slightly jiggly

FOURTH STEP:

Turn the heat off for the oven, leave the cheesecake in the oven for 30 minutes, then crack the door open just slightly and continue to leave the cheesecake in the oven for another 30 minutes to cool

Place the cheesecake on the counter, wrap it tightly in plastic wrap once it is completely cooled. Then place it in the refrigerator overnight to chill.

FIFTH STEP:

The next day, remove the cheesecake from the springform pan and prepare the topping

SIXTH STEP:

Melt the butter and brown sugar together in a pan

Bring to a simmer and cook for 2 to 3 minutes

As it thickens, it will also become a darker color.

Remove from the heat and stir in the heavy cream and the vanilla

Spoon this topping over the top of the cheesecake

Enjoy!

Ingredients

• 1.5 lbs petite boiling potatoes, cut in half
• 3 tablespoons of olive oil, plus some more for frying the tortillas
• 1 petite white onion, sliced finely
• 6 average poblano peppers, charred and skinned
• A pinch of salt
• 8 oz of crumbled Mexican queso fresco or alternatives like goat cheese or feta
• 16 epazote leaves, finely cut (optional)
• 8-12 corn tortillas, crisped lightly in olive oil

How To Make Potato Tacos with Green Chilies

1. Place the potatoes in salted water ensuring they’re submerged. Boil until they soften, roughly 15 minutes.
2. After boiling, allow them to cool under tap water. Once cooled, peel and dice them into small pieces.
3. Pour the oil into a sturdy skillet and heat over a medium flame.
4. Toss in the sliced onions and diced potatoes. Fry while stirring occasionally, ensuring they don’t stick, until they attain a deep brown hue. This should take between 10 to 15 minutes.
5. As the potato mix is frying, deseed the charred poblanos and coarsely cut them.
6. Mix these chopped poblanos with the frying potato mix. If you have epazote, add it now and season the mixture using salt.
7. Switch off the heat and blend in the cheese.
8. In a separate pan, fry the corn tortillas using olive oil on medium heat.
9. Once done, stuff them with the potato mixture, fold, and serve with a sauce of your choice.

Common Questions:

1. Can I switch out the cheese in this recipe?

Certainly! While Mexican queso fresco is recommended, you can also use cheeses like feta or goat cheese. Remember, each cheese variety can alter the taco’s overall taste and consistency.

2. Is epazote a crucial ingredient?

Not really. Epazote, often found in Mexican dishes, is optional here. If unavailable, consider replacing it with herbs like cilantro or oregano to infuse different flavors.

3. Can I char the poblanos ahead of time?

Yes, you can. After roasting the poblanos, store them in a sealed container and refrigerate. Use them when you’re ready to prepare your tacos.

Ingredients

• 1 1/2 lbs beef stew meat
• 2 1/2 Tbsp olive oil, divided
• Salt and freshly ground black pepper
• 1 3/4 cups chopped yellow onion (1 large)
• 1 1/4 cups peeled and chopped carrots (3 medium)
• 1 cup chopped celery (3 medium)
• 1 1/2 Tbsp minced garlic (4 cloves)
• 8 cups low-sodium beef broth or chicken broth
• 2 (14 oz.) cans diced tomatoes
• 1 1/2 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 lb red or yellow potatoes, chopped into 3/4-inch cubes
• 1 1/2 cups (5 oz.) chopped green beans (trim ends first)
• 1 1/2 cups frozen corn
• 1 cup frozen peas
• 1/3 cup chopped fresh parsley

How To Make Vegetable Beef Soup

Heat 1 Tbsp olive oil in a large pot over medium-high heat.

Dab beef dry with paper towels, season with salt and pepper then add half of the beef to pot and brown about 4 minutes, turning halfway through.

Transfer to a plate add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef.

Add another 1 Tbsp oil to now empty pot then add onions, carrots, and celery then saute 3 minutes, add garlic saute 1 minute longer.

Pour in broth, tomatoes, browned beef, basil, oregano, thyme and season with salt and pepper. Bring to a boil then reduce heat to low, cover and simmer, stirring once or twice throughout, for 30 minutes.

Add potatoes then continue to simmer, covered, 20 minutes (you can also add green beans with potatoes if you like them very soft).

Stir in green beans and simmer 15 minutes longer, or until all of the veggies and beef are tender.

Pour in corn and peas and simmer until heated through, about 5 minutes. Stir in parsley and serve warm.

Key Lime Shortbread Bars are one of those citrus fruits that are only sold in grocery stores during certain months.

These little limes get their name from Florida keys, but originally they were known as Mexican limes. After a particularly harsh winter in 1894-95, they were planted to replace the damaged lemon trees. In the 1920s they were largely replaced by the hardier Persian limes and today key limes are quite the treat.

Ingredients

For The Muffin 

• ½ cup softened unsalted butter
• ⅔ cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• ½ cup milk
• ¼ cup sour cream
• 1⅔ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

For Topping:

• 3 tablespoons melted butter
• ⅓ cup granulated sugar
• 2 teaspoons ground cinnamon

How To Make Snickerdoodle Muffins Recipe

For The Muffin

1. Preheat the oven to 375 degrees and grease a standard muffin pan generously with non-stick cooking spray then set aside
2. Add the butter and granulated sugar to a large mixing bowl and cream together for about 2 minutes until the mix is smooth and well combined. Then add egg, vanilla, milk and sour cream and mix until even.
3. To the butter mix, add flour, baking powder, baking soda, cinnamon and salt. Use a rubber spatula to fold in until it just combines. Ensure not to overmix
4. Transfer batter with a spoon into the greased muffin pan, filling each tin to about ⅔ its volume. Insert a toothpick in the center of each batter-filled tin
5. Transfer the muffin pan to the preheated oven and bake for about 25 minutes or until the inserted toothpick comes out clean.
6. After baking, allow the muffins to cool in the muffin tin for 1-2 minutes, then move to a wire cooling rack.

For The Topping:

1. Melt the butter for the topping in a small container. Meanwhile, mix the granulated sugar and cinnamon together in a different container.
2. Once the muffins are out of the oven and have cooled for just a few minutes, use a pastry brush to brush a thin layer of melted butter over each muffin.
3. Generously sprinkle cinnamon-sugar mixture over the butter layer. Serve warm and enjoy

Tips

• The baking powder starts to work as soon as the wet and dry ingredients are blended, so it’s important to have the oven preheated and pans ready before you combine the two.
• If you have any leftovers, you can store them till ready to consume. Allow cooling completely, then freeze in a zip-log bag for up to a month. When ready to use, thaw at room temperature or in the refrigerator or microwave for a few seconds, until warm.

Trying to keep the carbs down is hard, especially on the go. The easiest way to make sure of your crab count is to just make the food yourself. There are bars and baked goods that will help but just in case you are in a skillet mood, Low Carb Crack Slaw Recipe is here. This slaw is in cabbage only, it’s actually predominately meat and seasonings. The cabbage adds the crunch with out the carb numbers. It is unfortunate but must be done to stay on target and on diet. This meal is sure a tasty way to do so here.

Ingredients : (Cut in half for single batch)

• 2 lbs. Ground beef or turkey (your choice on meat)
• 2 bags Dole (or other brand) Classic Cole Slaw Mix
• 4 Green Onion
• 3 tsp minced garlic (I used real garlic and cut up just a few slices, adjust to taste)
• 3 tbsp Soy Sauce (I used light soy sauce to taste, doesn’t have to be exact)
• 2 tbsp sesame oil
• 2 tsp crushed red pepper flakes (optional)
• 2 tsp ground ginger
  *Optional add a single serve packet of splenda. I did not but see that some do.

Instructions:

Ground hamburger in pan as you normally would.

In separate pan I put sesame oil, soy sauce, chopped up green onion and chopped up garlic together and stir fried it until tender. I then added the cabbage (cole slaw mix) , crushed red pepper and ground ginger and cooked until mostly tender, it still had a slight crunch to it which I prefer over super soft cabbage. Once that was done I drained the excess fat off of the hamburger and added it to the pan with the rest of the ingredients and stirred. I did add a touch more soy sauce for flavor but not much. Turned out awesome. The hubby and son loved it. Low carb, moderate fat and moderate protein, perfect!

Nutrition info is approx. based on the brands, type of meat and amounts of foods you use. Our approximate nutritional info is below. Please make sure and do measurements for your particular serving sizes.

Servings: We split the batch up into 10 servings. Below is based on 10 servings of large batch above.

I will be making this again soon and measuring the servings by the cup for more accurate nutrition info and will post an update when I do.

Calories per serving 116.6
Fat Per Serving 13.2g
Carbs Per Serving 2.85g (Net Carbs 1.95g)
Fiber per serving 0.9g
Protein per serving 8.4g

Ingredients

• 1 box yellow cake mix
• 1 box instant lemon pudding
• ⅔ cup oil
• 3 eggs
• ⅔ cup water
• 1 tsp vanilla
• 1 tsp lemon zest
• Glaze:
• 2 cups Powdered sugar
• 2 tbsp butter, unsalted and melted
• 2 tbsp heavy whipping cream
• ¼ cup lemon juice
• Pinch of lemon zest

How To Make Lemon Cake To Die For

1. Preheat the oven to 350* and grease a 9×13 baking pan
2. Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined
3. Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick
4. Set on wire rack to cool slightly
5. In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter. Add more of the lemon juice until desired thickness
6. Pour the glaze over the still warm cake.
7. Let harden slightly before serving.
8. Enjoy!

INGREDIENTS

• 1 9-inch pie crust, unbaked
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup light brown sugar
• 1/4 cup pure maple syrup
• 1 1/2 cups pecans, finely chopped
• 1/4 teaspoon salt

PREPARATION

1. Blind bake crust according to package directions. Let cool completely while you make the filling.
2. In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
3. In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.
4. Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.
5. Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.
6. Enjoy!

Indulging in the delightful flavors of a homemade apple pie is a true pleasure, and what better way to enhance that experience than by preparing your own Homemade Apple Pie Filling? Bursting with the natural sweetness of apples, complemented by a blend of warm spices, this recipe allows you to create a luscious and versatile filling that can be used in a variety of desserts. Whether you’re planning to bake a classic apple pie or explore creative uses for this flavorful concoction, this recipe provides step-by-step instructions to guide you through the process. With just a handful of ingredients and a little time in the kitchen, you’ll have a jar of homemade apple pie filling ready to elevate your baking endeavors to new heights. Let’s dive in and embark on this delicious adventure!

Ingredients:

5 apples, cored, peeled, and sliced
1 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup water
3/4 cup apple juice or apple cider
2 tablespoons lemon juice

Directions:

Prepare the apples by coring, peeling, and slicing them. Set aside and keep them hot.
In a saucepan, combine the sugar, cornstarch, ground cinnamon, ground nutmeg, water, apple juice or cider, and lemon juice.
Bring the mixture to a gentle boil over medium heat, stirring constantly until it reaches the desired thickness for the filling. Be careful not to let it reach a full boil.
Fill hot sterilized quart jars with the apple slices and syrup, alternating layers until the jar is almost full.
Run a knife down the side of the jar to remove any air bubbles.
Add more apple slices and syrup as needed, leaving a little headspace at the top of the jar.
Process the jars in a boiling water bath. Place the jars in a water bath pan or a pan that allows you to cover the jars with water by about 1 inch.
Boil the jars for 25 minutes to ensure proper preservation.

Note: Always follow safe canning practices and refer to your canning equipment’s instructions for precise processing times and safety guidelines.