Archive for the ‘Foodie Friday’ Category

Mmmm…a quick and easy twist on cheesecake!

Prep time 15 Min
Total time 4 Hr 10 Min
Crust

1 1/2 cups graham cracker crumbs (24 squares)
3 tablespoons packed brown sugar6 tablespoons butter, melted

Filling
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 eggs
1/2 cup flaked coconut
1/2 cup chopped pecans, toasted
Additional chopped pecans, toasted, if desired

Heat oven to 350°F. Line bottom and sides of 13×9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan.

In large bowl, beat cream cheese, granulated sugar and eggs with electric mixer on medium speed 30 seconds. Beat on high speed 1 minute or until smooth. Stir in coconut and 1/2 cup pecans. Carefully spread filling over crust.
Bake 25 minutes or until set. Cool in pan on cooling rack 30 minutes. Refrigerate at least 3 hours or overnight. Use foil to lift out of pan. Cut into 6 rows by 4 rows. Sprinkle with additional chopped pecans.
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Okay, so here is the promised “Foodie Friday Part Dos”. Sit back, drink your Orange Margaritas and wait on this to slow cook to perfection. A great way to spend your Cinco de Mayo.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

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It’s been awhile since I’ve done a “Foodie Friday” post but this morning I had a request for a “Mexican Favorite for Cinco De Mayo tomorrow”. I LOVE to hear from our readers and if you request it, I’ll do what I can to bring it to you. Hmmm…maybe I’ll even find a “Foodie Friday part dos” later!

Today’s Foodie is an Orange Margarita. My darling co-author is having a rough day, so I’m thinking maybe she could use it. Gin, put away the wine for the day & let’s drink some tequila!

 Orange Margarita

Ingredients

• 2 cups limeade prepared from concentrate
• 1/2 cup pineapple juice
• 1/2 cup orange juice
• 2 fluid ounces tequila
• 1 fluid ounce orange liqueur

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I’ve followed along with some fellow bloggers to bring you “Foodie Friday”. Each Friday, we’ll bring you a great recipe to try! Be sure to visit the other blogs at the bottom of the post to get some other new recipes.

This is not a recipe I’ve tried just yet. Not because it’s something I wouldn’t like, but because the rest of my family is picky and won’t eat good stuff!

Sweet and Sour Chicken

Ingredients

• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves – cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch piece

Directions

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Enjoy! Please let us know if you make this recipe and like it! Or even if you don’t.  And don’t forget to stop by these other blogs!

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