content type: recipe

This no-bake strawberry cheesecake recipe has a buttery graham cracker crust and a fluffy strawberry-studded cream cheese filling, set up with Jell-O.

No-Bake Strawberry Cheesecake

graham crackers

c. packed light brown sugar

tbsp. salted butter, melted

Nonstick cooking spray

c. heavy cream

vanilla extract

(8-oz.) packages cream cheese,

c. sugar

lemon

lemon juice

(3-oz.) box strawberry gelatin,

water

c. strawberries

For the crust: To a food processor, add the graham crackers and brown sugar. Process until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand.

Spray a 9-inch springform pan with cooking spray. Transfer the graham cracker mixture to the pan. Using a measuring cup, press the mixture into the bottom and about 1 1/2 inches up the sides of the pan. Press firmly to pack and make an evenly thick crust. Place in the freezer for 20 minutes.

For the filling: To the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and vanilla. Mix on medium-high speed until very stiff peaks form, 1 to 2 minutes. Transfer the whipped cream to a mixing bowl.

To the same stand mixer bowl, add the cream cheese. Fit the mixer with the paddle attachment and beat the cream cheese on medium speed until softened and smooth, 1 to 2 minutes. Scrape down the sides of the bowl, and add the granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat to combine on medium speed until smooth, 1 minute.

In a medium bowl, combine the strawberry gelatin with the boiling water. Whisk vigorously for at least 2 minutes to dissolve the gelatin, scraping any sugar from the sides of the bowl as you whisk. Add the gelatin mixture to the cream cheese mixture. Beat on medium speed until very smooth, scraping the sides and bottom of the bowl as needed, about 1 minute. Fold in the strawberries.

Add one-third of the whipped cream to the cream cheese mixture, and gently fold in with a rubber spatula until completely combined. Add the remaining two-thirds of the whipped cream and continue to gently fold until completely combined.

Remove the crust from the freezer and add the filling. Gently push into an even layer and smooth the top with the back of a spoon or an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 12 hours and up to 2 days.

Loosen the cheesecake from the springform pan with a small knife or offset spatula. Transfer the cheesecake to a serving platter or cutting board. Cut slices with a warm knife.

When I was in college, California Pizza Kitchen was the height of awesomeness for my friends and me.

CPK’s BBQ Chicken Pizza

dry yeast

c. warm water

c. all-purpose flour

kosher salt,

olive oil,

chicken breasts

c. bottled BBQ sauce

mozzarella

red onion, thinly sliced

Chopped fresh cilantro, for topping

For the crust:&nbsp;Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine the flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in the yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat the dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

For the toppings: Preheat the oven to 375˚. Put the chicken breasts in a baking dish and top with 1/2 cup BBQ sauce, turning to coat. Bake for 25 minutes, or until the chicken is cooked through. Let cool slightly, then chop.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Top the pizza crust with the mozzarella slices, red onion, and chicken. Drizzle with the remaining 1/2 cup BBQ sauce.&nbsp;&nbsp;Bake for 15 to 17 minutes, or until the crust is golden brown and the toppings are bubbly. Top with the cilantro.

Chipotle Pasta Salad With Mozzarella is the ultimate picnic dish. Here's how to throw it together quickly at home for a fabulous, fuss-free side.

Chipotle Pasta Salad With Mozzarella

rotini

mayonnaise

milk

white vinegar

adobo sauce (from canned chipotle peppers)

Salt and black pepper,

c. red and/or yellow grape or cherry tomatoes, halved

cucumber,

mozzarella (fresh

basil leaves, chopped

Cook the pasta according to the package directions. Drain it, rinse it under cool water, and set it aside in a large bowl.

Combine the mayonnaise and milk in a medium bowl, then add 2 tablespoons of the vinegar and stir until smooth. Add 2 teaspoons adobo sauce, 1⁄2 teaspoon salt, and pepper to taste. Stir the dressing until combined. Give it a taste and add more vinegar if you’d like it to have a little bite. Add more adobo sauce if you’d like it to have a little more heat.

Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir the pasta around, then add the basil and stir until it’s all combined. Taste and adjust the seasonings as needed, then cover the bowl with plastic wrap and chill it in the fridge for at least 2 hours. Taste and season again before serving.

A bright, ginger-orange vinaigrette is the ideal accompaniment to Crispy Striped Bass with Citrus Soba. Say hello to your new favorite feel-good meal!

Crispy Striped Bass with Citrus Soba

soba noodles

sugar

orange orange juice

tbsp. rice vinegar

tsp. grated peeled fresh ginger

Kosher salt and pepper

shallot,

olive oil

Cook soba 2 minutes less than package directions. Add snap peas and cook until crisp-tender, 1 to 2 minutes. Drain soba and snap peas.

Meanwhile, in medium bowl, whisk together orange zest, orange juice, vinegar, ginger, and 1/4 teaspoon salt. Add shallot and let sit 5 minutes. 

Heat oil in large nonstick skillet on medium. Season fish with 1/4 teaspoon each salt and pepper, then cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 2 to 4 minutes more. 

To serve, divide dressing among bowls. Top with soba (rinsing if needed), snap peas, then fish.

Have you tried a paloma cocktail? This recipe is made with fresh grapefruit and lime juices, grapefruit soda, and tequila. It's fizzy and refreshing for summer!

Paloma Cocktail

tequila blanco

lime juice

fresh grapefruit juice

salt

ice,

grapefruit soda,

pink

lime wedges,

Divide the tequila and lime and grapefruit juices among the 3 glasses. Add a pinch of salt to each glass. Fill three-quarters full of ice, then stir to combine. Top with grapefruit soda, then garnish with a slice of grapefruit and a lime wedge.

This easy shrimp and grits comes together in 20 minutes thanks to quick cook grits. Make this Southern recipe for a weeknight family dinner or weekend brunch.

Shrimp and Grits

c. low-sodium chicken stock, divided

c. quick cook grits

c. grated pepper jack cheese

c. grated sharp cheddar

c. mascarpone, softened

Kosher salt and pepper,

0live oil

lb. jumbo shrimp, peeled and deveined

Cajun seasoning

bacon, chopped

onion, chopped

red bell pepper,

jalapeño pepper, seeded and chopped

tomato paste

sauce,

lemon, juiced

green onions, sliced, to serve

In a saucepan, bring 3 cups of the chicken stock to a boil. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, cheddar, and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm.

In a separate saucepan, heat the remaining 2 cups of stock until hot.

Meanwhile, in a large skillet over medium-high heat,&nbsp;heat the oil and remaining 2 tablespoons of butter. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)

Add the bacon, onion, bell pepper, and jalapeño to the skillet and season with a little more&nbsp;salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Season with more salt and pepper.&nbsp;

To serve, spoon the shrimp and sauce over the grits and top with green onion.&nbsp;

Simply flavored with bacon, butter, and a little sugar, these home-style butter beans are a comforting summer side dish.

Butter Beans

bacon

yellow onion, chopped

salted butter

lb. fresh or frozen shelled butterbeans

kosher salt

black pepper

Cook the bacon over medium heat until browned and crispy in a medium saucepan or small Dutch oven, about 7 minutes. Remove from the pan using a slotted spoon and set aside.

Add the onion to the bacon drippings. Cook stirring occasionally, until translucent, about 5 minutes. Add the butter, sugar, and butterbeans to the pan. Cook, stirring to coat the butterbeans.

Add the salt, pepper, and 3 cups hot water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently until the butterbeans are very tender, about 30 minutes.

Top the butterbeans with the reserved bacon just before serving.

This puff pastry apple tart is quick, easy, and so yummy. Use frozen puff pastry to cut down on time, and make sure to serve with vanilla or cinnamon ice cream!

Quick and Easy Apple Tart

puff pastry sheets, thawed, each cut into half or thirds

apples, cored, halved, and sliced very thin

brown sugar

Powdered sugar, caramel sauce,

Place the&nbsp;puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.

Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.

Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

https://streaming.hearstdigitalstudios.com/d32b1399-fac6-40e8-8dd4-827224d20df7/video_rover_16x9_1080p_hd_1692038800_68857.mp4

The Pioneer Woman's Easy Apple Tart Recipe

Easy Apple Tart

Lemon blueberry muffins are an easy morning treat. This breakfast recipe is super lemony and studded with fresh, juicy berries. Plus, it's ready in 45 minutes!

Lemon Blueberry Muffins

lemons,

sour cream

c. (1 stick) salted butter, melted

eggs

yellow gel food coloring

c. self-rising flour

kosher salt

c. fresh blueberries, divided

tbsp. turbinado sugar

For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with large paper liners. Add the granulated sugar and lemon zest to a large bowl and, using clean hands, rub the zest into the sugar to release the oils and flavors. Whisk in the sour cream, butter, eggs, and food coloring until smooth. Fold in the flour and salt until just combined. Fold in 2/3 cup of the blueberries.

Divide the batter evenly among the liners. Top with the remaining 1/3 cup blueberries and sprinkle with the turbinado sugar. Bake until golden, cooked through, and a toothpick inserted in the center comes out with only a few crumbs, 18 to 20 minutes. Remove to a wire rack and let cool completely.

For the glaze: Meanwhile, combine the powdered sugar and 2 tablespoons of lemon juice in a medium bowl until smooth. Once the muffins are cool, drizzle the tops with the glaze. 

Chocolate choux buns: Choux pastry can be difficult to make, so follow this easy chocolate choux bun recipe to ensure success.

Chocolate choux buns

g (2 ounces) butter,

150 mL (1⁄4 pint) sparkling spring water

level tbsp golden caster sugar

65 g (21⁄2 ounces) plain flour,

eggs,

284 mL carton double cream, sugar

200 g (7 ounces) plain chocolate, melted with 75 grams (3 ounces) butter

Melt the butter with the water and caster sugar in a heavy-based pan.&nbsp;

Bring to the boil, turn off the heat and immediately tip in all the flour.

Beat thoroughly with a wooden spoon until the mixture forms a smooth ball in the centre of the pan.

Turn the ball into a bowl and cool for 15min. Preheat the oven to 220°C (190°C fan) mark 7.

Gradually whisk in the eggs a little at a time until the mixture is shiny.

Sprinkle water over a non-stick baking sheet. Put eight large spoonfuls of the mixture on to the baking sheet.&nbsp;

Bake for 30min until risen and golden brown. Turn off the oven.&nbsp;

Pierce each bun. Leave in the oven for 10-15min. Cool on a wire rack.&nbsp;

Halve buns and fill with cream. Top with warm melted chocolate.&nbsp;

Balsamic-Glazed Mini Meatloaves get a two-ingredient balsamic glaze that adds a lovely tang to every tender bite of these cute mini loaves.

Balsamic-Glazed Mini Meatloaves

Worcestershire sauce

c. panko

onion,

garlic, grated

c. flat-leaf parsley leaves, finely chopped

beef

Oil, for brushing (if needed)

c. ketchup

tbsp. balsamic vinegar

Remove insert from air fryer basket. Heat air fryer to 325°F.

In large bowl, whisk together eggs, Worcestershire sauce, 3/4 tsp salt, and 1/2 tsp pepper; stir in panko and let sit 2 minutes. Stir in onion, garlic, and parsley. Add beef and mix until just incorporated.&nbsp;

Shape beef mixture into three 5- by 3-in. loaves and place on air fryer insert. (Note: If using stainless steel air fryer insert, brush lightly with oil before adding meatloaves.) Return insert (with meatloaves) to basket and air-fry 10 minutes.

Meanwhile, in small bowl, stir together ketchup and balsamic vinegar until combined. Transfer 2 tablespoons of mixture to second bowl and set aside. Brush tops and sides of loaves with remaining ketchup mixture, then continue to air-fry until internal temp registers 150°F, 13 to 16 minutes more. Brush with reserved ketchup mixture and let rest at least 5 minutes before slicing.&nbsp;

All you need for this Cinnamon Roll Breakfast Casserole recipe are a few tubes of refrigerated cinnamon roll dough and a few pantry staples.

Cinnamon Roll Breakfast Casserole

salted butter,

12.4-ounce tubes refrigerated cinnamon roll dough (with frosting)

half-and-half

cinnamon

c. packed dark brown sugar

Preheat the oven to 350˚. Generously butter a 9-by-13-inch baking dish. Cut each round of cinnamon roll dough into 4 pieces. Reserve the frosting packets.&nbsp;

Whisk together the eggs, half-and-half, cinnamon and salt in a large bowl. Add the cinnamon roll dough and toss lightly to coat. Pour into the baking dish.&nbsp;

Mix the brown sugar and pecans in a small bowl. Sprinkle on top of the casserole and bake until puffed, golden brown and cooked through, about 35 minutes.&nbsp;

Meanwhile, whisk together the contents of the frosting packets and the sour cream in a medium bowl until smooth. Let the casserole cool for 10 minutes, then drizzle with the frosting.&nbsp;

https://streaming.hearstdigitalstudios.com/a3d5047f-a8c9-4d65-94fb-9e883edd242c/video_rover_16x9_1080p_hd_1669044775_95249.mp4

The Pioneer Woman's Cinnamon Roll Breakfast Casserole Recipe

Hot ham and cheese pinwheels are an easy make-ahead appetizer recipe everyone will love! Customize the filling snack with your favorite meats and melty cheeses.

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