CREAMY SET SETTING CREAM RECIPES

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PERFECTLY CREAMY CHEESECAKE - RECIPES | PAMPERED CHEF US SITE



Perfectly Creamy Cheesecake - Recipes | Pampered Chef US Site image

This cheesecake’s deliciously creamy filling makes it a dessert worth sharing.

Provided by PAMPEREDCHEF.COM

Yield 12 servings of 1 wedge, excluding optional ingredient

Number Of Ingredients 11

8 graham crackers, broken into pieces
1 tbsp(15 mL) sugar
¼ cup (60 mL) butter or margarine, melted
3 pkgs (8 oz/250 g each) cream cheese, softened
1 cup (250 mL) sugar
¼ cup (60 mL) all-purpose flour
3 eggs, room temperature
½ cup (125 mL) sour cream
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) vanilla
Optional: 1 can (19 oz./540 mL) cherry or blueberry pie filling

Steps:

  • Preheat the oven to 300°F (150°C).For the crust, place the graham crackers and sugar in the Flex Food Processor Bowl fitted with the multiuse blade. Process until finely chopped. Add the butter and pulse until moist. Press the crumb mixture into the bottom of 9" (23-cm) Springform Pan. Bake for 10 minutes. Remove from the oven and place on a cooling rack.For the filling, beat the cream cheese, sugar, and flour using the Flex Hand Mixer attachment on medium speed until smooth. Add the eggs, one at a time. Mix at a low speed until just blended. Stir in the sour cream, lemon juice, and vanilla. Pour the filling into the crust.Bake until the cake’s center appears nearly set when gently shaken (the center will firm as it cools), 55–60 minutes.Remove the pan from the oven and place on a cooling rack. Carefully run a sharp knife around the edges of the cheesecake to loosen it from the pan; cool completely.Cover and refrigerate for at least 4 hours or overnight. Release the collar from the pan. Top with pie filling before serving, if you’d like.

SLOW-COOKER CREAMY GARLIC CHICKEN RECIPE - BETTYCROCKER.COM



Slow-Cooker Creamy Garlic Chicken Recipe - BettyCrocker.com image

This creamy chicken dish (made easy in a slow cooker) is a garlic lover's dream!

Provided by Cindy Rahe

Total Time 4 hours 35 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 13

4 chicken breasts (1 1/2 to 2 lb)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
20 cloves garlic that have been peeled and left whole
1/2 cup dry white wine
1 cup Progresso™ chicken broth (from 32-oz carton)
3 or 4 sprigs fresh thyme
1 tablespoon cornstarch
1 tablespoon water
1/4 cup grated Parmesan cheese
1/4 cup heavy whipping cream
2 tablespoons chopped fresh parsley leaves

Steps:

  • Spray slow cooker with cooking spray.
  • Season chicken breasts with salt and pepper. Heat 10-inch skillet over medium-high heat. Add oil to skillet, and sear chicken breasts on both sides until golden brown; arrange in single layer in bottom of slow cooker.
  • Add garlic to same skillet, and cook until just golden in a few spots; carefully add wine to skillet, and scrape up any browned bits from bottom. Heat to simmering; simmer 1 minute. Pour into slow cooker. Add broth to slow cooker, stirring gently to combine. Add thyme sprigs. Cover; cook on High heat setting 4 to 6 hours.
  • Twenty minutes before serving, with slow cooker still set to High, beat cornstarch and water with whisk to make a slurry; stir the slurry, Parmesan cheese and whipping cream into liquid in slow cooker (if necessary, remove chicken from slow cooker for this step, and add back once mixed).
  • Cover; cook 20 minutes longer to thicken. Serve with parsley and, if desired, additional Parmesan. Serve over pasta, rice or mashed potatoes.

Nutrition Facts : ServingSize 1 Serving

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