ULTIMATE DEVILED EGGS RECIPES

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ULTIMATE HOMEMADE CHEESECAKE RECIPE - BETTYCRO…



Ultimate Homemade Cheesecake Recipe - BettyCro… image

Why wait until you're dining out to enjoy rich, creamy cheesecake? This "ultimate homemade" recipe is the perfect finish to any meal.

Provided by Arlene Cummings

Total Time 6 hours 45 minutes

Prep Time 30 minutes

Yield 16

Number Of Ingredients 17

1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons butter, melted
2 packages (8 oz each) cream cheese, softened
2 containers (8 oz each) whipped cream cheese spread, softened
1 1/4 cups sugar
2 teaspoons vanilla
2 tablespoons lemon juice
5 eggs
2 tablespoons Gold Medal™ all-purpose flour
1 pint (2 cups) sour cream
1/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon lemon juice
Sliced fresh strawberries
Strawberry sundae syrup
Whipped cream

Steps:

  • Heat oven to 325°F. In small bowl, mix crust ingredients; press in bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool 3 to 5 minutes.
  • Meanwhile, in large bowl, beat both kinds of cream cheese, 1 1/4 cups sugar, 2 teaspoons vanilla and 2 tablespoons lemon juice with electric mixer on medium speed until smooth and well blended. On low speed, add eggs 1 at a time, beating well after each addition until blended. Add flour; beat until smooth.
  • Pour filling over crust. Bake 55 minutes. Cool on cooling rack 10 minutes. Meanwhile, in small bowl, mix sour cream layer ingredients.
  • Spoon and spread sour cream mixture evenly over top of cheesecake. Bake 10 minutes longer. Run knife around edge of pan to loosen cheesecake. Cool completely on cooling rack, about 2 hours. Cover; refrigerate at least 3 hours or overnight.
  • Before serving, remove side of pan. Garnish each serving with fresh strawberries and a drizzle of strawberry sundae syrup and a dollop of whipped cream. Store in refrigerator.

Nutrition Facts : ServingSize 1 Serving

COLCANNON RECIPE - FOOD NETWORK



Colcannon Recipe - Food Network image

Provided by Food Network

Total Time 2 hours 0 minutes

Prep Time 15 minutes

Cook Time 1 hours 45 minutes

Yield 6 servings

Number Of Ingredients 8

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steps:

  • Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
  • Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
  • Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
  • Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
  • Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

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