My go to Cheesecake

This cheesecake is THE BOMB! Everytime I make it, people rave. It’s easy too! I HIGHLY recommend making it the day before you need it. Cheesecake is always better after it sits a day anyways. I got the Recipe from here, I’ve used this recipe before here.

1 3/4 or more cups graham cracker crumbs ( add about 2 cups as I like a thicker crust)
1/3 cup unsalted butter, melted
pinch of salt
1 1/4 cups sugar, divided
3 (8-ounce) cream cheese, softened
1 cup Greek yogurt
2 tsp. vanilla extract
3 eggs
Preheat your oven to 350 degrees

pray or grease a 9-inch springform pan.

mix together graham cracker crumbs, butter, salt and 1/4 cup of the sugar in a medium bowl until combined.

Then Press the graham cracker mixture firmly into the bottom of the pan, and up the sides.

Bake the crust for 10 minutes, then remove and let cool.

Reduce oven heat to 325 degrees

Once the pan has cooled, wrap the outside of the pan in 2- or more layers (I did several layers to make sure the water did noy seep in) of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through.

Grab a roasting pan and place sprigform pan inside roasting pan, to create a water bath for the cheesecake,

Using an electric mixer, beat cream cheese on medium speed for 3 minutes until nice and smooth.

Add the remaining 1 cup sugar and beat for an additional minute until well blended, then add in the Greek yogurt and vanilla, and beat for an additional minute, then stop the mixer and scrape the sides and the bottom of the bowl with a spatula.

Then add in the eggs, one at a time, beating on low-speed after each addition just until blended. Do not overbeat the batter! Pour into the prepared crust.

Boil a pot, or tea kettle of water, when it comes to a boil set aside for a minute.

Then place the double pans in the oven. Very carefully pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.

place in the oven and close door and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.)

Then turn the oven off, and open the oven door slightly. Let cheesecake set in oven 1 hour.

When the hour is up remove the cheesecake from oven, and place in refrigerator to chill overnight. If you don’t have time to let it chill overnight then refrigerate for at least 4 hours. When you are ready to eat the cheesecake carefully run a knife around the edges of the cake and remove springform rim, and top cheesecake with strawberries, or desired topping just before serving.

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Fajita Chicken Marinade

This marinade is so good! It is my go to Fajita marinade! So easy and YUMMY! Got the recipe from here

recipe is for 1 pound of chicken breasts,

1/4 cup olive oil

1/3 cup lime juice
1 tsp. sugar

1/2 tsp. salt
1/4 tsp. cumin
3 cloves garlic, minced
1/4 cup vinegar (maybe less, my hubby said the vinegar was strong) maybe add 2 tbsp.

1 tsp. oregano

1/2 tsp. pepper

1/2 tbsp. smoked paprika

1 1/2 tsp onion powder
2 tsp chili powder

Combine all ingredients in a bowl,

stir everything together

and make sure any lumps of dry ingredients get incorporated into the liquid.

Then grab a dish for the chicken breasts and marinade to both fit in
cut 2-3 chicken breasts into strips, (I used 2)

then place them into dish

Then pour the marinade over the chicken

and let the chicken marinate in the fridge for a couple of hours, or overnight. I made my chicken in the morning and let it marinade all day long till dinnertime.

My go to Pot Roast with mashed potatoes and mushroom gravy

It’s Monday, oh fun!
Motivation Monday                                                       …

I haven’t posted in forever, so I figured I would do a post right now! Why not? Today is cold and gloomy here in Colorado, so what goes well with cold gloomy weather? Pot Roast!

So here are a few of my favorite recipes I have made in the past:

CIPOLLINI ONION AND FENNEL POT ROASTDSC_0118-1

JAMIE POT ROAST
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PERFECT POT ROAST
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1 (2 1/2-3 pound) chuck pot Roast

vegetable oil
Kosher salt and freshly ground black pepper, to taste
better than bouillon, beef flavor
8oz (or more) button mushrooms (I used 16oz, but I LOVE mushrooms)

For the Roast preheat your oven to 350 degrees

Season the beef with salt and pepper.

Grab an oven safe pot or dutch oven (always works the best) and turn the burner to med-high heat, then coat the bottom of the pan with a very thin layer of vegetable oil.

Now add the roast.
Sear the beef on medium high heat on all sides.

Turn the heat off.
Now add in enough water to come up almost to the top of the roast, now add in better than bouillon beef flavor,
or you could use beef broth. (But I HIGHLY recommend the better than bouillon because (I feel) it adds SO much more flavor).

How to know how much to add, just read the back of the jar and it will tell you. (I always add a little extra, because I feel more is better).

Now place a lid on the pot

and place in oven

I bake my roast for a total of 3 1/2 hours. So I start with 2 hours, and then I add in the mushrooms, then bake another hour and a 1/2.

So while the roast is baking, I wash and trim the stems on the mushrooms, and cut them in quarters.

So after the roast has baked for two hours, I pulled the pot out of the oven and placed the chopped mushrooms around the beef. (Told you I love a LOT of mushrooms).

*If you want to add potatoes and carrots and celery to your pot roast you could add them at this point instead of the mushrooms. (I do mashed potatoes on the side instead)

Then I placed the pot back in the oven with the lid on and baked for another hour and a 1/2

Once the time is up, the roast is ready. Pull it out of the oven and remove the lid.

Then pull the meat out and put it on a plate and cover it with foil and let it rest while you make the gravy

To make the gravy: place the pot to used to cook the roast on a large burner and turn heat to medium low.

Then grab a measuring cup and add about 3/4 cup flour and then add about 1 1/2 cups of the broth from the roast, then whisk that together so it’s like a thick paste and there are no lumps. Then add that back to the pot with the rest of the brother and mushrooms and whisk it all together.

If the gravy is not thick enough then add in 1/2 a cup of flour to measuring cup and add about a cup of broth/gravy and whisk together until a thick, smooth paste, then add it back to the gravy and whisk and the gravy should thicken. Keep repeating this process until you get the desired thickness of gravy.

To serve, slice the roast up

and place desired amount to eat on a plate, with mashed potatoes

and add desired amount of gravy and mushrooms over the meat and potatoes 

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Potato Macaroni Salad

Got the recipe from here

5 large russet potatoes, peeled
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1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
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Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.
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Add the rest of the ingredients

Eggs
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Carrots
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onion
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Salt & Pepper
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mayonnaise
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Mix everything together, really well
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Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

This salad is so yummy! I LOVE IT!

Serve with HAWAIIAN HULI HULI CHICKEN

Here is the recipe again:

5 large russet potatoes, peeled
1 – 1/2 cups small elbow macaroni (follow directions on box on how to cook)
1 Large carrot, finely shredded/grated (soak in water and squeeze out excess juice)
1 tablespoon finely minced onion (I add extra, as I LOVE onion)
6 hard boiled eggs, finely chopped
Salt and pepper to taste
1 1/2 Cups Best Foods mayonnaise (you may need to add more)

(I highly recommend making this salad the day before, as it sits and chill the better it tastes)

boil the potatoes the night before, drain them thoroughly, and then chill in the refrigerator overnight.

The next day, cut the potatoes into bite size cubes

Cook the macaroni by following package directions, once they are cooked, rinse them with cold water until they are nice and cool. Drain completely. The Macaroni needs to be cooled completely before adding to the salad.

Once you have cubed the potatoes and the macaroni is nice and cool.

Add the rest of the ingredients: Egg, Carrots, onion, Salt & Pepper, mayonnaise

Mix everything together, really well

Taste salad after you mix everything together. I felt mine was little dry so I added mayonnaise, and added a little more salt & pepper.

HAWAIIAN HULI HULI CHICKEN

Got the recipe from here

1 1/2 pounds boneless/skinless chicken thighs (mine was a little under)
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½ cup packed brown sugar
½ cup ketchup
½ cup soy sauce
¼ cup sherry
2 tsp fresh ginger, minced
4 cloves garlic, minced
¼ tsp freshly ground black pepper

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Use a paper towel to pat the chicken dry

In a bowl, combine the Brown sugar
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ketchup
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soy sauce
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sherry
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fresh ginger
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garlic
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Pepper
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Reserve ⅔ cup of the marinade for a basting sauce.
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Pour the rest of the marinade over chicken pieces in a zip log bag
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chill the chicken overnight, or at least 8 hours. (I highly recommend overnight) Turn once or twice over night to ensure even marinating.

Drain/discard used marinade from chicken pieces. prepare grill. Grill the chicken 4-5 minutes per side,
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or just until center is no longer pink. Baste with the reserved sauce during the last few minutes of grilling.

Serve up nice and hot!

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SO GOOD!

Serve with Potato Macaroni Salad

Bruschetta with Tomato and Basil

3 ripe Tomatoes, cored and chopped
1 cloves garlic, minced
1 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 tablespoon freeze-dried basil (wasn’t able to find fresh basil at the time so that’s why picked freeze-dried)
kosher salt, to taste
freshly ground black pepper, to taste
1 loaf of Italian bread
extra olive oil for coating pan to toast bread
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grab a medium bowl. And add the chopped tomatoes to bowl
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add minced garlic
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season tomatoes with salt and pepper, to taste
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Then add freeze-dried basil
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then add Olive oil and balsamic vinegar
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and stir everything together
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Heat a large cast iron skillet to medium heat and coat the bottom of the pan with olive oil
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Slice the Italian bread
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Add bread to the skillet and toast, both sides
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once bread is toasted (be careful and watch bread, I didn’t watch my closely and I burned it a little)
then add desired about of tomatoes on top
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Here’s the recipe for you:
3 ripe Tomatoes, cored and chopped
1 cloves garlic, minced
1 Tbsp extra virgin olive oil
3 Tbsp balsamic vinegar
1 tablespoon freeze-dried basil (wasn’t able to find fresh basil at the time so that’s why picked freeze-dried)
kosher salt, to taste
freshly ground black pepper, to taste
1 loaf of Italian bread
extra olive oil for coating pan to toast bread

grab a medium bowl. And add the chopped tomatoes to bowl
add minced garlic
season tomatoes with salt and pepper, to taste
Then add freeze-dried basil
then add Olive oil and balsamic vinegar
and stir everything together
Heat a large cast iron skillet to medium heat and coat the bottom of the pan with olive oil
Slice the Italian bread
Add bread to the skillet and toast, both sides
once bread is toasted (be careful and watch bread, I didn’t watch my closely and I burned it a little)
then add desired about of tomatoes on top

Things I like Monday…

Hey there guys, Happy Monday to you all! Figured I would do a Things I like Monday  since I haven’t done one in a while…So here we are 2017! Damn last year FLEW by!

Check out my year here

So here are my findings on the inter-webs that I wanted to share with you all…

First things first….

So I joined Scentsy September 23rd! I love Scentsy! Love smelly good stuffs and I am in LOVE with alllllll things Scentsy!
https://jamiecreek.scentsy.us/

I have an obsession now! If you love Scentsy like I do, go to my site and check it out!
Scentsy LOVE #scentsbykris:
Image result for stargaze warmer scentsy
 :

I made this Crock Pot Beef Stew last year (minus the peas) and it was SO yummy! Perfect for this time of year!
Crock Pot Beef Stew is easy, hearty, and comforting. Toss everything into the crock pot at night then pop into the base and cook the next day! #glutenfree | iowagirleats.com

Holy YUM! EASY TACO STUFFED SWEET POTATOES
Aiming to eat more veggies? Load up on the good stuff by topping baked sweet potatoes with all your favorite taco ingredients. Bonus points for sneaking veggies into the taco filling too! These bad boys are naturally gluten free and easily made vegan, vegetarian, or paleo -- enjoy! :: Taco Stuffed Sweet Potatoes

This salad looks SO yummy! TRADITIONAL GREEK SALAD RECIPE
Traditional Greek Salad Recipe | The Mediterranean Dish. Simple, authentic Greek salad with juicy tomatoes, cucumbers, green peppers, creamy feta cheese and olives. Seasoned with oregano and dressed in extra virgin olive oil. A must try from TheMediterraneanDish.com

Perfection! BLT Lettuce Wraps
Bacon-lettuce-tomato-wrap-BLT-jackie-alpers-7

Normy and I have SO many coffee cups, We need to do something like this to free up some room in our cabinets!
6 Ways to Upgrade Your Apartment on a Budget | Her Campus:

This looks so yummy! AND I love this blog! TASTY THAI CHILI PORK STIR FRY
Tasty Thai Chili Pork Stir Fry

18 weeks of menu planning! 126 lightened up meals for 2017
Perfect for anyone who is being healthier in 2017
126 Lightened Up Meals for 2017. 18 weeks of Menu Planning! I howsweeteats.com

Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Bacon Goodness!
Bacon Wrapped BBQ Chicken Stuffed Chile Peppers Recipe- shredded chicken tossed in your choice of BBQ sauce and sharp cheddar cheese, stuffed into a large chile, wrapped in bacon and slow grilled. As seen on Fox News!

Yum! Sweet and Sour Sticky Ribs
Talk about finger lickin’ good, these Slow Cooker Sweet and Sour Sticky Ribs are fall off the bone tender and coated in a spectacular Asian inspired sweet and sour sauce. www.keviniscooking.com

Yummy breakfast! Spicy Honey Breakfast Waffle Nachos
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Always looking for new Salmon recipes! Baked Lemon & Herb Salmon
Baked Lemon and Herb Salmon - Juicy and delicious and ready in less than 20 minutes!

And those are my findings for this week! Happy Monday, and Happy 2017!

Zucchini Bread

Got the recipe from here 

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour

In a medium sized bowl, sift together flour,

salt,

baking soda,

baking powder

and cinnamon.

Gentley whisk

the dry ingredients together

Now shred the zucchini

and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs,

apple sauce,

oil,

sugar

and vanilla,

together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!


 

Here is that recipe for you again:

Crisco and flour for preparing baking pans
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
4 tsp ground cinnamon
3½ cups grated zucchini (you can use 2 cups to 4 cups) I used 3 cups
3 eggs
½ cup apple sauce
½ cup vegetable oil
2¼ cups granulated sugar
4 tsp vanilla extract

Preheat your oven to 350 degrees. Get your loaf pans all prepared by greasing them with Crisco and lightly with flour
In a medium sized bowl, sift together flour, salt, baking soda, baking powder and cinnamon.

Gently whisk the dry ingredients together

Now shred the zucchini and pack it down in your measuring cup, I did heaping cupfuls.

In a bowl, or you can use a stand mixer, mix the eggs, apple sauce, oil, sugar and vanilla, together. mix well.

Now slowly add in the dry ingredients and mix all together until fully combined.

Then add in the shredded zucchini to the batter and mix well.

Split the batter between the two Greased loaf pans (I used smaller loaf pans)

Bake the zucchini bread 45-60 minutes or until a toothpick comes out clean when inserted in bread. (The bake time vary’s on how much zucchini you added to the batter) (Since I used the smaller loaf pans, I baked mine 30-45 minutes)

When all baked remove from oven and let cool and eat!

How to make the perfect baked potato

when I do baked potatoes, I just use a Russet potato. I start by washing the potato and then rub olive oil on the outside and sprinkle garlic salt on the skin as well, and then wrap the potato in foil. Bake for about an hour (depending on the size of the potato) When I eat a baked potato I eat the skin as well as the potato. I know some peeps don’t really care for the skin, (I used to not). But now I love it!

So now toppings for baked potato are next. Gotta add bacon!

Source

Grab 2 strips of bacon (or more)

Chop the bacon up into bacon bits

Throw the chopped bacon in a skillet heated to medium high heat and cook until nice and crispy, stirring occasionally so it doesn’t burn

while the bacon is cooking away, grab some extra sharp cheddar cheese and grate desired amount (a lot)

once your bacon is cooked and nice and crisp, drain it on some paper towels

Once potato is done baking cut it in half, but not all the way in half, just enough to open the potato. Then add 1 tbsp of butter (or more) Season the inside of the potato with salt & pepper then add the cheese and top with bacon

I also add sour cream (LOTS) I took a picture of a normal amount that normal people would add. Then when it’s time to eat the potato I add even more!. It’s crazy how much sour cream I love on my potato…

(you could also add chives or green onions)

So there you have it, The perfect way to have a baked potato. Well the perfect way **I**like to have a baked potato…