Three bite Oreo cheesecake mini

...yes that's right 3 bites and its over until you grab the next one. Big pleasure comes in small sizes so be careful and share...

Let me start by saying a big "THANK YOU" to the folks at 'tablefortwoblog.com' for sharing their delicious recipe for Oreo cheesecake bar.

I was a little bit hesitant on making these because of the pre-warning of "everything must be at room temperature" or now I see it as great advice and the fact that I'm not good at following directions to the 'T', but I did and look what happened...

(the whipped cream topping is not needed trust me, i only added it for that extra added POP)

This recipe is not complicated, very easy and all you'll need other than the ingredients, is to make sure your primary ingredients are at room temperature... Ok, ok

THE CRUST

any changes or tweaks will be noted with an *

-Preheat oven at 325°, foil line a 8 by 8 baking pan with enough foil to be folded over the sides to be used to lift the mini bits out when cooled.

-Now, leaving the middle filling inside of 23 Oreo cookies ** I used 22 because I eat one sorry, pulse into a grind using a food processor, then add 2TBSP of melted unsalted butter into the food processor just until combined.

-Now pour the buttery crumbs into the foiled lined pan and press down into an even layer. I used a spoon at first then switched to my icing spatula, once done bake the crust for 10 minutes, remove from oven set aside and leave oven at same temperature.

now....THE FILLING

-this recipe is enough for 12 squares

-12 oz of room temperature cream cheese

-6 TBSP of room temperature sour cream

-6 TBSP white sugar

-1/2 teaspoon vanilla extract

                   **I used alcohol free vanilla

-1/4 teaspoon table salt

-1 whole large egg + 1yoke of a large egg

**both at room temperature

-12 whole Oero cookies broken into fine chunk

           **I placed 11cookies (because I ate one)

into a plastic ziplock and used a cup to break into desired chunks

cont..

-Now, using the paddle attachment on a standing mixer beat the cream cheese on medium high until smooth for 2 minutes, then pour in sugar and mix just until incorporated (combined).

-Then, blend in vanilla, sour cream, and salt scape down side with rubber spatula

-Now blend in eggs until combined but don't over mix the batter

-Remove mixing bowl from stand, fold in the cookie chunks into batter, don't over mix

Now...

-Pour this creamy chunky goodness into the baking pan using a spoon or spatula to smooth batter out evenly, bake on middle rack for 40 minutes at this point the cheesecake edges should be set and the middle should be a little jiggly,

-don't worry, this will set as the cake cools at room temperature for 1hour on a rack

-after an hour cover cheesecake and allow to chill in refrigerator at least 3 hours or overnight **I waited 6 hours

-when ready remove cake from pan using the foil overhang, cut into desired size or 12bite sizes, keep refrigerated until ready to serve, will keep well up to one week in an airtight container

ENJOY!!!!!!

Double Decker Cheddar cheese cheeseburger

Making this burger has been on my brain for weeks now after buying a box of 100% Angus beef patties from the local Walmart at a good price of course. I really didn't want a deep flavored rub on it I wanted something different, so I used...

a coffee & garlic rub from Trader's Joe

extra garlic powder, cracked black pepper, chili peppers and garlic infused EVOO, and dash of salt on both sides, allowed them to marinate at room temperature for 30-45 minutes wrapped in plastic

While the rub and spices attacked the meats (F.Y.I...the patty at the lower end of plate is an Jenny O turkey burger), I pan toasted the freshly made hamburger buns I got from Walmart in EVOO, sliced the vine ripened tomato, sliced a red onion, and washed and dried a few leafs of iceberg lettuce. My guess requested tomato pesto on their turkey burger so...

Heat a medium skillet over medium heat, drizzle with EVOO place thawed beef patties in allow to cook roughly 2-3 minutes ( i wanted mines medium well) on the first side then flip cook additional 2 minutes check for desired doneness by using a meat thermometer or by the color of the juice flow. Remove from heat place skillet on rack let meat rest a minute or two, place cheese on top l, then begin to build your 'tower of power'...

ENJOY!!!!!

Blueberry dump cake

                   Easy as 1, 2, 3, 4, 5... really!

No really, I couldn't believe how easy this sweet thang was to make I would've doubled the ingredients and made a 13x9 pan so let's get to. My curiosity lead me to two different sites but I had some ingredients for one but not enough for the other so this is what I ended up with and I'm proud to say, "I did it"!!

                                    I USED...

- 1 18oz box of yellow cake mix

- 4 cups fresh blueberries

- 3 TBSP white sugar

- 1/2 cup butter melted

- 1 can or more of 7up soda (you might need more to cover any dry spots)

- 1 teaspoon of cinnamon or to desired taste

- 1/2 teaspoon fresh lemon juice

                                   Now.....

- Preheat the oven to 350° and butter a 8x8 baking pan, I suggest a glass dish

.....then melt the 1/2 cup butter set aside

-NOW

season the blueberries with the cinnamon, lemon and sugar fold and toss them all together...

 

-take the seasoned berries and pour them into the prepared butter pan

-Next...

pour the cake mix over the berries then pour the melted butter over the cake mix and then...

-Now...

take the 7up and pour slowly over cakecmix DO NOT STIR, making sure not to leave any dry spots but don't over moisten it. The soda will give you the delicious crust 

Now...

place in oven on middle rack and bake for 30-35 minutes (max 40 minutes) and then to desired color...

Serve piping hot topped with ice cream or warm with whipped topping or as is when cold

ENJOY!!!

Brie & spinach pinwheels

These were made using Flap steak not with the normal Flank steak but they turned out dee-lish-ious, I served them red smashed potato, steamed green beans and a bottle of red wine. My birthday dinner was AWESOME

Grilled tuna sandwich on garlic sourdough bread with tomato pesto

Peach turnovers... my first batch

PEACH TURNOVERS





 

This recipe is so easy and fun I found it on www.seriouseats.com  but I added a few changes using what I had on hand in the cabinets.

 

Here's what you'll need to make these flaky treats

 

1) 14.5oz can of peaches halved, drained and diced (reserved the juices for your smoothies or juices)

2) 3 tsp. brown sugar

3) 4 tsp. sugar (divided)

4)2 tsp. tapioca flour (the recipe called for 2 tsp. of instant tapioca)

*******I mixed the tapioca with 1tsp of the reserve juices for the peaches sit aside 

5)1/2 tsp salt

6) 1/2 tsp. cinnamon

7) 1/4 tsp lemon (I also added 1/8 tsp. fresh lemon zest)

8) 1 egg, lightly beaten with 1 tsp water (use this for the egg wash on the turnovers)

9) 1 pk. of Pepperidge Farm puff pastry UNTHAWED

10) 1/8 tsp ground ginger (or to your taste)

11) 1/8 tsp. of nutmeg (or to your taste)

 

NOW...

Adjust the oven rack to the lower middle and lower upper position and preheat oven to 375, line two cookies sheets with parchment paper...

 

NOW...

Add the peaches to a good size bowl and using a potato masher crush the peaches yet leaving them chunky, now add the brown sugar, 2 tsp. of the sugar, nutmeg, ground ginger, tapioca mixture, salt, cinnamon, lemon juice and zest, stir to combine and allow to sit for 10 -20 minutes



 

 

MEANWHILE...

 On  a clean lightly dusted with flour, unfold the first sheet of puff pastry and cut into (4) four rectangles square-ish shapes

 NOW...

top each of the squares with the peach filling (approx. 1 TBSP...I eyeballed my amount) and the fold one opposite corner to the other corner and press the air out

 

 NOW...

Press the edges together using a fork to secure the edges, now brush the turnover with the egg wash and sprinkle them with the remaining sugar, now cut slit on top to allow, now place on the cookies sheet place on lower rack and bake for 10-15 minutes then move to top rack and continue to bake until golden done (total cooking time 20 minutes)

 

 NOW...

when the turnover was done place on cooling rack until cool or serve hot topped with vanilla ice cream



 

ENJOY!!!  

  

  

Cayenne & mango juice

Sweet & spicey

Ginger, strawberries & banana smoothie

I started with 1/2 frozen bananas, 1/4 cup of unsweetened almond milk, and ginger root approx my thumbnail size, 6 medium frozen strawberries, 2TBSP plain Greek yogurt
In my handy food processor I blended the first 3 items until fluffy then blended in the last 2 items leaving strawberries still chunky.......ENJOY!!!

Joseph V. Bell

As of June 30, 2015 our family at 'Eat This'! and 'newjoyofeating.blogspot.com is celebrating the life of my friend, my kids dad, and uncle to many....Joe Bell you will be remembered