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Recipes
Red, White and Blue Cheesecake Cake
By KitchenGnome
Prepare the cheesecake layer: Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with water
- Cheesecake:
- Two 8-ounce packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Cake:
- 1 stick (1/2 cup) unsalted butter, softened, plus more for cake pans and parchment
- 2 cups All Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 cups granulated white sugar
- 3 large eggs, at room temperature
- 1 cup whole milk
- 1 teaspoon vanilla extract
- concentrated gel paste- classic red and royal blue (*SEE TIPS BELOW)
- Frosting:
- 1 stick (1/2 cup) unsalted butter, softened
- 4 ounces cream cheese, at room temperature
- 5 cups powdered sugar
- 1/4 teaspoon fine salt
- 3 to 4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- sprinkles, optional
Weight Watchers Taco Soup
By KitchenGnome
In a large stockpot, brown together the ground turkey, and diced onion
- 16 ounces Extra-Lean (99%) Ground Turkey
- 1 medium yellow onion, diced
- 1-ounce pkg dry taco seasoning
- 1-ounce pkg dry ranch seasoning
- 15-ounce can black beans, rinsed and drained
- 15-ounce can kidney or red beans, rinsed and drained
- 15-ounce can corn, drained
- 15-ounce can petite diced tomatoes
- 10-ounce can Rotel tomatoes and green chilies
- 14.5-ounce can chicken broth
Cherry Cream Cheese Bake
By KitchenGnome
Preheat the oven to 375 degrees
- 1 can cherry pie filling
- 8 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1 tube crescent rolls
- 1/2 stick of butter
- 2 tsp vanilla
- 1/2 cup granulated sugar
Honey Sesame Chicken
By KitchenGnome
Instructions Dip chicken into cornstarch mixed with salt and pepper, then in beaten eggs a piece at a time
- SAUCE:
- 3 pounds boneless chicken breasts or thighs
- 1 cup cornstarch
- 1 1 /2 teaspoons salt
- 1 /4 teaspoon pepper
- 3 eggs, beaten
- 1 /4 cup oil
- 3 /4 cup honey
- 1 /2 cup ketchup
- 1 /2 cup vinegar
- 1 /2 cup brown sugar
- 1 /4 cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
Bakery Cake
By KitchenGnome
Makes a box cake mix, taste like a bakery cake
- box cake mix
- 1-2 more eggs
- Melted butter instead of oil, double the amount
- Milk instead of water
- 2 tsp. vanilla
Crock Pot Ham, Green Beans & Potatoes
By KitchenGnome
Old recipe that my mother made when I was a kid but she did hers in the pressure cooker
- 2 lbs of fresh green beans
- 2 lbs of ham
- 4 baking potatoes
- 1 Large onion
Homemade Spezi (Cola + Orange)
By KitchenGnome
Instructions Measure out a ratio of 2 parts Cola and 1 part Sanpellegrino Aranciata
- Cola of your choosing
- Sanpellegrino Aranciata
Spinach & Artichoke Dip
By KitchenGnome
Whip up this creamy and delicious Spinach and Artichoke Dip recipe in your slow-cooker for ease and convenience or ...
- 2 (8-ounce) packages cream cheese
- 2/3 cup heavy cream
- 1/3 cup grated parmesan cheese
- 1/4 teaspoon garlic powder
- 1 (16-ounce) package frozen spinach, thawed and well drained
- 1 (13.75-ounce) can artichoke hearts, rinsed and well drained
- 2/3 cup shredded Monterey Jack Cheese
Bananas Foster
By KitchenGnome
Serves: 2 In a large skillet, melt the butter over medium-low heat
- 4 4 4 tablespoons unsalted butter
- 4 4 4 tablespoons unsalted butter
- 4 4 4 tablespoons unsalted butter
- 1/2 1/2 1/2 cup dark brown sugar, packed 1/2 teaspoon ground nutmeg
- 1/2 1/2 1/2 cup dark brown sugar, packed 1/2 teaspoon ground nutmeg
- 1/2 1/2 1/2 cup dark brown sugar, packed 1/2 teaspoon ground nutmeg
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon kosher salt
- 4 4 1/2 ripe bananas, peeled and halved 1/2 cup dark rum
- 4 4 1/2 ripe bananas, peeled and halved 1/2 cup dark rum
- 4 4 1/2 ripe bananas, peeled and halved 1/2 cup dark rum
- 1 Zest of 1 orange
- 1 Zest of 1 orange
- 1 Zest of 1 orange
- Vanilla ice cream, for serving
- Vanilla ice cream, for serving
- Vanilla ice cream, for serving
Chicken Noodle Soup
By KitchenGnome
In a large saucepan, bring water and bouillon to a boil
- 2 quarts water
- 8 teaspoons chicken bouillon granules
- 6-1/2 cups uncooked wide egg noodles
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 3 cups cubed cooked chicken
- 1 cup (8 ounces) sour cream
- Minced fresh parsley