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Food

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Queso!

Queso is surprisingly easy to make from real cheese. This comfort food makes great nachos!

tomatosoup

Tomato Soup

This warm and quick soup will pair well with your favorite grilled cheese!

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Keto Cheesecake

Ingredients

For the crust

For the filling

  • 6 8 ounces pkg. full fat cream cheese, room temperature
  • 2 C Confectioners Swerve, or reduced-calorie sweetener of choice
  • 5 large Eggs room temperature
  • 8 oz. Sour Cream room temperature
  • 1 TBS Vanilla extract

Instructions

  • Pre-heat oven to 325F. Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl.  Mix in the butter.  Pour the crust mixture into a 9-inch x 3.5-inch springform pan and press halfway up the sides using your fingers. Refrigerate while you make the filling.
  • In a large mixing bowl, beat the room temperature cream cheese with a mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
  • Add in the sweetener a little at a time (about 1/3).
  • Add in the room temperature eggs one at a time and beat until well incorporated.
  • Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
  • Pour the cheesecake mixture into the crust and even out the top.  Bake in the preheated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
  • Turn off the oven and crack the door.  Let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn’t stick.  Do not remove the springform). Let sit on the counter for 1 hour.
  • Cover loosely with plastic wrap and refrigerate for at least 8 hours.
  • Remove the springform pan sides, decorate the top, and serve.
2018-12-30

Instant Pot Mac N Cheese

INGREDIENTS
1 lb. macaroni or pasta of choice
4 c. water
4 tbsp. butter
1 tsp. kosher salt
1/2 tsp. ground mustard
1 (5-oz.) can evaporated milk
3 c. sharp cheddar
2 c. irish cheddar or fontina
1/2 c. freshly grated Parmesan
salt & Freshly ground black pepper to taste

 DIRECTIONS

  1. Add macaroni, water, butter, salt, mustard, and to the bowl of your Instant Pot. Secure lid, and set to manual on high pressure. Cook for 1/2 time directed by pasta instructions minutes.
  2. Follow manufacturer’s guide for quick release, making sure to wait until the cycle is complete before unlocking and removing lid. Stir in evaporated milk and cheeses and stir until melted and fully combined. Season with salt and pepper before serving.