Cinnamon Roll Honeybun Cheesecake Recipe

 

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs 

¼ cup granulated sugar 

½ cup melted butter 

For the Cinnamon Roll Filling:

½ cup brown sugar 

2 tbsp ground cinnamon 

¼ cup unsalted butter, melted 

For the Cheesecake Filling:

16 oz cream cheese, softened 

1 cup granulated sugar 

1 tsp vanilla extract 

3 large eggs 

1 cup sour cream 

1 cup heavy cream 

For the Honeybun Topping:

½ cup powdered sugar 

2 tbsp milk 

1 tsp vanilla extract 

Directions

Prepare the Crust:

Preheat your oven to 325°F (163°C). 🔥

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.

Press the mixture evenly into the bottom of a 9-inch springform pan. Set aside.

Prepare the Cinnamon Roll Filling:

In a small bowl, combine the brown sugar and ground cinnamon.

Stir in the melted butter until the mixture forms a crumbly texture. Set aside.

Prepare the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the vanilla extract and mix well.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream and heavy cream until fully incorporated.

Add the Cinnamon Roll Swirl:

Pour half of the cheesecake filling over the prepared crust.

Spoon half of the cinnamon roll filling mixture in dollops over the cheesecake layer.

Use a knife or toothpick to swirl the cinnamon filling into the cheesecake batter.

Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining cinnamon roll mixture.

Bake the Cheesecake:

Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set and the edges are lightly golden. The center may still jiggle slightly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight.

Prepare the Honeybun Topping:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the chilled cheesecake just before serving.

Tips:

To avoid cracks in your cheesecake, ensure that all ingredients are at room temperature before mixing.

For an extra touch, you can garnish with additional cinnamon roll crumbs or a sprinkle of cinnamon before serving.

Enjoy! 

Bacon Mushroom Swiss Cheese Meatloaf

 

Ingredients:

1 pound ground beef

1/2 pound ground pork

1 cup breadcrumbs

1/2 cup milk

1/2 cup grated Parmesan cheese

1/2 cup finely chopped onions

1 cup finely chopped mushrooms

4 slices bacon, cooked and crumbled

1 cup shredded Swiss cheese

2 large eggs

1 tablespoon Worcestershire sauce

1 tablespoon ketchup

1 teaspoon garlic powder

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup ketchup (for topping)

Directions:

Preheat Oven:

Preheat your oven to 375°F (190°C).

Prepare Ingredients:

In a skillet, cook the bacon until crispy, then crumble it. Sauté the chopped onions and mushrooms in the same skillet until the mushrooms are tender and the onions are translucent. Set aside to cool.

Mix Meatloaf:

In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms. Add the eggs, Worcestershire sauce, ketchup, garlic powder, dried thyme, salt, and black pepper. Mix everything together until well combined, but be careful not to overmix.

Shape and Bake:

Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet. Spread the additional 1/2 cup of ketchup evenly over the top of the meatloaf.

Bake:

Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.

Rest and Serve:

Allow the meatloaf to rest for 10 minutes before slicing. This helps the juices redistribute and makes slicing easier.

Serve:

Serve warm with your favorite side dishes!

Prep Time: 20 minutes�Cook Time: 60-70 minutes�Total Time: 1 hour 30 minutes�Servings: 6

Chicken Spaghetti Casserole

 

Ingredients:

3 C. Shredded chicken

8 oz. Spaghetti noodles cooked

⅔ C. Chopped celery

1 C. Chopped onions

1 C. Chopped bell pepper

1 C. Chicken broth

2 Cans Cream of chicken soup

1 C. Shredded cheddar cheese

Salt and pepper to taste

Methods:

Preheat the oven to 350 degrees.

Mix together the shredded chicken, cooked spaghetti noodles, celery, onions and peppers in a large mixing bowl.

Combine the broth, cream of chicken soups and salt and pepper to taste in a separate bowl.

Pour the soup mixture over the chicken mixture and toss to combine.

Layer the mixture into a 9×13 baking dish and top with the shredded cheddar cheese.

Cover with aluminum foil and bake for 35 minutes. Uncover and bake for 10 minutes more.

Pumpkin Caramel Cheesecake

 

Ingredients:

For the Crust:

2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cream Cheese Layer:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Pumpkin Cheesecake Mixture Layer:

16 oz cream cheese, softened

1 cup pumpkin puree

3/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

For the Topping:

1 cup caramel sauce

Whipped cream, for garnish

Directions:

Prepare the Crust:

Preheat your oven to 325°F (165°C).

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Make the Cream Cheese Layer:

In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, and mix until fully incorporated.

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Prepare the Pumpkin Cheesecake Mixture Layer:

In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, and cloves, and mix until well combined.

Gently pour the pumpkin cheesecake mixture over the cream cheese layer.

Bake the Cheesecake:

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.

Add the Topping:

Before serving, drizzle the caramel sauce over the top of the cheesecake.

Garnish with a generous swirl of whipped cream.

Prep Time: 25 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 5 hours 35 minutes (including chilling)

Kcal: 480 kcal per slice | Servings: 12 slices

German Egg Salad

Ingredients :

6 boiled eggs, peeled and cut into pieces

100 grams of pickles cut into pieces

1 onion, finely chopped

2 tablespoons of Dijon mustard

100 grams of mayonnaise

1 tablespoon of cider vinegar

1 teaspoon of sugar

Salt and pepper to taste

Fresh chopped parsley for garnish

Minced Chive (optional)

Instructions:

Preparation of eggs:

Cook the eggs until hardy, then peel and cut into medium sized pieces.

Preparation of the sauce:

In a bowl, mix mayonnaise, mustard, cider vinegar, sugar, salt and pepper. Whisk well until the mixture is homogeneous.

Assembling the salad:

In a large salad bowl, combine boiled egg pieces, pickles and chopped onion.

Pour the sauce over the eggs and mix gently to coat all the ingredients well.

Serve :

Top with fresh parsley and chopped chives if desired. Serve fresh German egg salad with rye bread or potatoes.

Prep time: 15 minutes | Total time: 15 minutes

Kcal: 300 kcal | Portions: 4 

Healthier Chocolate Pudding

 

It is 1 cup whipped cottage cheese, 

2 tps sugar free chocolate pudding mix, 

1 tbs dark cacao powder 

2 tbs PBFit powder. 

 It makes 2 servings and it is so filling and hits that sweet craving. 

 It is about.....

143 calories, 

17g protein 

and 15 carbs.

Sriracha Sauce

 

https://therecipecritic.com/sriracha-sauce/

2 cups Thai Chili peppers* (or hot chili pepper of choice) chopped

1 tablespoon fresh lemon juice, or lime juice

1/4 cup white vinegar, or apple cider vinegar

3 garlic cloves

3 tablespoons brown sugar

2 teaspoons salt

Remove the stems and chop the chiles including the seeds.

Add the chilies, lemon juice, garlic, brown sugar, salt, and vinegar to your food processor and or blender and blend until smooth.

Strain the sriracha sauce into a saucepan. Bring to a boil and simmer for 15 minutes. The sauce will thicken as it cools.

Store in an airtight container in the refrigerator for up to one month.

Dakota Fire Hole Pit

 

The Dakota fire hole system was named after the Dakota Native American people who developed the technology centuries ago. The system originated in today's North and South Dakota, Wisconsin and Minnesota. 

It was designed to combat the constant wind that blew over the Plains, and to prevent prairie fires which would scare off the bison. 

The Dakota fire pit was made up of two holes, a bigger and a smaller one which were connected by a tunnel. 

The fire was lit in the bigger hole, and the tunnel provided a constant feed of fresh oxygen into the fire, making for an almost smokeless fire. Since the fire was underground and protected from the elements, it was concealed and burned much hotter, making it ideal for stealth camping and cooking. This is why the U.S. army has been teaching its soldiers how to build a Dakota fire hole since the Vietnam war, where it was first used by U.S. soldiers to stay hidden from the Viet-Cong in the Vietnamese jungles. 

The only downside to the Dakota fire pit is that it needs to be built on rich and firm soil, as it is almost impossible to make one in frozen, sandy or heavy soil. The Dakota had the benefit of living in the grassy North American Plains, where the soil was ideal for the Dakota fire pit.

https://www.facebook.com/rhys.lloyd.35/posts/pfbid0atJejppGM9HQpQki63Tc5Wye6AgSPoauExx7R6ko8wW1uQAbCg9kzamXJiWiiwUMl

No-Bake Peanut Butter Cheesecake

 

Ingredients:

For the crust:

2 cups graham cracker crumbs

1/2 cup melted butter

1/4 cup granulated sugar

For the filling:

2 cups heavy cream

16 oz cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1 tsp vanilla extract

1 cup mini chocolate chips

1 cup Reese's Pieces candy

For the topping:

1 cup heavy cream, whipped

1/4 cup powdered sugar

1/2 cup mini chocolate chips

1/2 cup Reese's Pieces candy

1/2 cup assorted mini chocolate candies

Chocolate syrup for drizzling

Instructions:

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Place the crust in the refrigerator to chill while you prepare the filling.

Prepare the Filling:

In a large mixing bowl, whip the heavy cream until stiff peaks form. Set aside.

In another large bowl, beat the cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the peanut butter mixture until well combined.

Fold in the mini chocolate chips and Reese's Pieces candy.

Pour the filling over the chilled crust and spread evenly.

Add the Topping:

In a medium bowl, whip the heavy cream with the powdered sugar until stiff peaks form.

Spread or pipe the whipped cream over the top of the cheesecake filling.

Sprinkle the mini chocolate chips, Reese's Pieces candy, and assorted mini chocolate candies on top.

Drizzle with chocolate syrup.

Chill and Serve:

Place the cheesecake in the refrigerator for at least 4 hours or overnight to set.

Before serving, remove the sides of the springform pan.

Slice and enjoy!