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Recipes
Red Velvet Cheesecake Cake-Cheesecake Factory
By CheeseDiva
1. Prepare the cheesecake layer: Preheat oven to 325 degrees F
- 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
- RED VELVET CAKE:
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder (not Dutch process)
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable or canola oil
- 1 cup buttermilk
- 1/4 cup (two 1-ounce bottles) red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- CREAM CHEESE FROSTING:
- 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
- Two (8-ounce) packages cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Nutmeg Cookie Logs
By CheeseDiva
1 Preheat oven to 350 F. Cream softened butter with the flavorings
- 1 cup butter, softened
- 2 teaspoon vanilla
- 2 tsp. rum flavoring
- 3/4 cup sugar
- 1 egg
- 3 cup sifted flour
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- Rum Frosting
- 1/3 cup soft butter
- 1 teaspoon vanilla
- 2 teaspoon rum flavoring
- 2 cup confectioner’s sugar
- 2 tablespoons milk
Gluten-Free Peanut Butter Cookie Cups
By CheeseDiva
1 Heat oven to 375°F. Place mini paper baking cup in each of 24 mini muffin cups
- 1 box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
- 1 egg
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1/2 cup creamy peanut butter
- 60 miniature chocolate-covered peanut butter cup candies, unwrapped
Spinach au Roquefort in Tart Shell
By CheeseDiva
Saute garlic in butter til golden
- 2 pkgs. chopped froz.spinach,thawed, squeezed dry
- 1/4 c. butter
- 1 clove garlic
- 1/4 c. flour
- 1 c. heavy cream
- 1/4 c. firmly packed crumbled Roquefort
- 6 baked Pepperidge Farm tart shells, warm.
Scrambled Eggs with CottageCheese
By CheeseDiva
Melt the butter over low-medium heat
- 4 eggs, beaten
- 1/4 cup cottage cheese
- Black pepper and spices
- 1 tablespoon butter
Poppy Seed Pasta Salad with Chicken
By CheeseDiva
Chicken Poppy Seed Pasta Salad is an easy, make-ahead dinner that's perfect for hot summer nights when you don't fe...
- CREAMY POPPY SEED DRESSING:
- 2/3 2/3 2/3 cup mayonnaise
- 1/2 1/2 1/2 cup half-and-half
- 1/4 1/4 1/4 cup granulated sugar
- 2 2 2 Tablespoons apple cider vinegar
- 1 1 1 Tablespoon grated white onion
- 1 1 1 Tablespoon poppy seeds
- PASTA SALAD:
- 1 1 1 lb. bow tie pasta
- 2 2 2 cups chopped cooked chicken
- 1 1 1 cup sliced green grapes
- 6 6 package 6 oz. package Craisins
- 1/3 1/3 1/3 cup slivered almonds, toasted
- 6 6 6 green onions, green and white parts sliced thin
Baby Crab Cakes Recipe - Ricky Eisen
By CheeseDiva
Preheat oven 350°. In a large bowl, combine the crabmeat, 1 tablespoon of panko breadcrumbs, whole grain and Dijo...
- 1 pound lump crabmeat (picked free of shells)
- 1 pint panko breadcrumbs
- 3 Tbsp. egg whites
- 1 Tbsp. whole grain mustard
- 1 Tbsp. Dijon mustard
- 1 Tbsp. mayonnaise
- 1 tsp. salt
Shepherd’s-Style Rigatoni with Ricotta and Sausage
By CheeseDiva
Chef Rosetta Costantino, an Italian expatriate, says that Calabrian shepherds, including her father, make this rust...
- Kosher salt, to taste
- 1 lb. rigatoni
- 1 lb. hot Italian sausage, removed from casing
- 2 tbsp. extra-virgin olive oil
- 1 lb. cows' milk or sheep's milk ricotta
- Freshly ground black pepper, to taste
- 2 tbsp. roughly chopped parsley
- 1/4 cup torn basil leaves
- 1/2 cup grated pecorino cheese, to garnish
Bacon Caprese Salad
By CheeseDiva
Make the vinaigrette: In a large food processor, process 1⁄2 lb
- 3 ⁄4 lb. bacon, diced and crisped, fat reserved
- 1 ⁄2 cup chopped celery
- 1 ⁄2 cup honey
- 1 ⁄2 cup rice vinegar
- 1 ⁄2 cup sliced shallots
- 1 ⁄4 cup roasted garlic
- 1 1⁄4 tbsp. lemon juice
- 1 ⁄2 tbsp. dijon mustard
- 1 ⁄4 cup canola oil
- Kosher salt and freshly ground black pepper, to taste
- FOR THE SALAD
- 1 lb. fresh mozzarella, halved crosswise and thinly sliced
- 4 heirloom tomatoes, cut into wedges
- 1 tbsp. fresh marjoram leaves
Crispy Smashed Roasted Potatoes
By CheeseDiva
Boil the potatoes:Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of...
- 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
- 2-3/4 tsp. kosher salt
- 1/2 cup extra-virgin olive oil