ARKANSAS POSSUM PIE RECIPE

July 05, 2019
Arkansas Possum Pie is a creamy, layered chocolate and cream cheese pie in a pecan shortbread crust that is sure to please!

I just needed to encompass this hilariously named Arkansas favourite as a part of my American Eats series.  not only is it fairly famous and found all over the country of Arkansas, however my interest changed into right now piqued by using the name possum pie.  As quickly as I saw this on a list of famous Arkansas recipes i used to be simultaneously repulsed and intrigued.

ARKANSAS POSSUM PIE RECIPE

One theory at the back of the unusual and surprising name is that possum pie is so-named for pretending to be some thing that it’s not – in this example hiding the chocolate filling underneath a layer of whipped cream.  every other principle is that it’s simply known as possum pie because of it’s similar coloring to the handiest marsupial in North the us.

It’s a delicious dessert for all of us who loves chocolate cream pies!  And sincerely, I suppose my favourite part is probably the pecan shortbread crust that tastes more like a pecan sandies cookie than a pie crust.

ARKANSAS POSSUM PIE RECIPE

INGREDIENTS
PECAN SHORTBREAD CRUST

  •  1 cup all-purpose flour
  •  1/2 cup butter
  •  1/4 cup brown sugar
  •  3/4 cup pecans, chopped

CREAM CHEESE LAYER

  •  6 ounces cream cheese, softened
  •  1/2 cup powdered sugar
  •  2 tablespoons heavy cream

PUDDING LAYER

  •  1 cup sugar
  •  1/3 cup cocoa powder
  •  3 tablespoons cornstarch
  •  2 tablespoons all-purpose flour
  •  Pinch of salt
  •  3 egg yolks
  •  2 cups whole milk
  •  2 tablespoons butter
  •  1 teaspoon vanilla

WHIPPED CREAM TOPPING

  •  1/2 cup heavy whipping cream
  •  2 tablespoons powdered sugar
  •  1/2 teaspoon vanilla
  •  1-2 tablespoons chopped pecans
  •  grated chocolate

INSTRUCTIONS
CRUST

  1. Preheat the oven to 350 degrees F.  Melt the butter, then combine the butter, flour, brown sugar and pecans by stirring with a fork.   
  2. Bake for about 15-20 minutes, just until the crust begins to brown around the edges. Remove from oven and cool completely.  

CREAM CHEESE FILLING

  1. In a medium bowl, mix the cream cheese, powdered sugar, and heavy cream using a hand mixer until smooth.  Spread over bottom of the cooled pecan pie crust.

CHOCOLATE LAYER

  1. Combine the sugar, cocoa powder, cornstarch, flour, and salt in a medium saucepan and whisk well. 
  2. In a separate bowl, combine the egg yolks and milk and whisk well, then add to the sugar and cocoa powder mixture in the sauce pan, whisking to combine.  
  3. Cook over medium heat, whisking constantly until pudding begins to thicken and bubble, about 7-10 minutes. Remove from the heat and add the butter and vanilla, stirring just until the butter is melted and combined.  Transfer the chocolate pudding to a shallow bowl and cover with a plastic wrap directly on the surface of the pudding to prevent a skin from forming, then refrigerate for 30 minutes to help the filling cool down.  
  4. When the filling has mostly cooled down, remove the plastic wrap and stir, then spread over the cream cheese layer.  Cover the pie with plastic wrap, then refrigerate for 4 hours until set.  

WHIPPED CREAM TOPPING

  1. Beat the heavy cream with the powdered sugar and vanilla using a hand mixer until whipped cream forms and holds it's shape when betters are removed.  Spread the whipped cream over the top of the chocolate pudding layer and sprinkle with a handful of chopped pecans and chocolate shavings before slicing and serving.

CHEESE PUFFS GOUGERES RECIPE

July 05, 2019
Cheese Puffs - brief and clean Gougeres recipe for puffy, mild and ethereal French tacky puffs. Loaded with mozzarella and parmesan cheese, so appropriate!

CHEESE  PUFFS GOUGERES RECIPE

Gougeres are French cheese puffs made with a choux pastry and loaded with cheese. Gougere is my favourite recipe to bake after I crave for cheesy puffs.

This meal is high-quality served as a aspect dish. They go properly with any essential dishes. do this brief and easy recipe. Make  batches as they will disappear in a rely of mins!

CHEESE  PUFFS GOUGERES RECIPE

Ingredients

  • 3/4 cup water
  • 5 tablespoons unsalted butter (70g)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup plain flour
  • 4 large eggs
  • 3/4 cup grated mozzarella cheese
  • 1/4 teaspoon minced Italian parsley
  • 1/2 cup grated parmesan cheese

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a medium sauce pan, bring the water, butter, salt and ground black pepper to a boil. Add the flour and stir until it forms a dough. Cook another 2 minutes to dry out the dough.
  3. Transfer the dough to a bowl and let it cool slightly. Slowly add the eggs, one at a time and stir until well combined.
  4. Add the mozzarella cheese and parsley, mix well. Using 2 tablespoons to round each ball of dough and drop it onto the prepared parchment paper. Set them 1.5"-2" apart. Sprinkle some grated parmesan cheese on top.
  5. Bake for 10 minutes at 425°F (220°C) and another 20-25 minutes at 380°F (190°C) until golden brown. Serve warm.

CROISSANT OMELET BREAKFAST CASSEROLE RECIPE

July 04, 2019
This croissant breakfast egg casserole is first rate tasty and so smooth to prepare. it's far the best meal to toss inside the oven for breakfast.

This breakfast casserole is certainly one of my favourite things to make for breakfast because it’s continually a hit with my family. 

CROISSANT OMELET BREAKFAST CASSEROLE RECIPE

Are you ready to make an clean breakfast egg casserole a good way to replace all other recipes you could have tried over time? This.Is The.excellent.

That is our go-to recipe and that i make it likely as soon as a month. My husband requests it, and my youngsters constantly devour the whole dish!  And did I mention how clean it's miles to make?

CROISSANT OMELET BREAKFAST CASSEROLE RECIPE

INGREDIENTS

  • 1 can   8 oz. refrigerated crescent dinner rolls
  • 1 1/2 cups thinly sliced ham chopped
  • 1 1/2 cups  cooked sausage crumbles *optional (if you use both meats cut to 3/4 cup of each)
  • 6 eggs
  • 1/2 cup  milk
  • 1/2 tsp.  pepper
  • 1 cup shredded Cheddar Cheese
  • 1  cup shredded Mozzarella Cheese
  • green onions or parsley for garnish, optional

INSTRUCTIONS

  1. Heat oven to 350ºF.
  2. Unroll dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations and seams together to seal.
  3. Top with meat.
  4. In a mixing bowl, whisk eggs, milk and pepper until blended. Pour over meat.
  5. Top with cheeses.
  6. Bake for 25 min. or until center is set.
  7. Sprinkle with parsley & serve!

KETO CHEESEBURGER CASSEROLE

July 04, 2019
This smooth keto cheeseburger casserole is hearty and filling and makes a amazing low carb opportunity to a cheeseburger. You received’t leave out the bun!

This casserole is a amazing option if you follow a keto or a low carb weight loss plan. You get all of the awesome flavors of a cheeseburger, with out the soggy, spongy bun.

KETO CHEESEBURGER CASSEROLE

I absolutely like casseroles. They’re simply so easy. You vicinity some components inside the casserole dish, vicinity it within the oven, and 30-60 mins later, dinner is prepared!

In case you’d like to show this keto cheeseburger casserole right into a whole meal, you can add 1-2 cups of raw riced cauliflower to the meat and onion and prepare dinner the entirety collectively. you may need to growth the olive oil a little in case you do.

KETO CHEESEBURGER CASSEROLE

INGREDIENTS

  • Olive oil spray for the baking dish
  • 2 tablespoons olive oil
  • 2 lb. extra lean ground beef
  • 1 medium onion, finely chopped (6 oz)
  • 2 teaspoons coarse kosher salt (not fine salt)
  • 1/4 teaspoon black pepper
  • 1 tablespoon minced garlic
  • 1/4 cup avocado oil mayonnaise
  • 1/4 cup unsweetened ketchup
  • 1 tablepsoon mustard
  • 1 1/2 cup shredded sharp cheddar, divided (6 oz)

INSTRUCTIONS

  1. Preheat oven to 400 degrees F. Spray a 2-quart baking dish with olive oil. 
  2. Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the beef and the onions. Cook, stirring to break up the beef, until the meat is browned and the onion is soft, about 5 minutes. 
  3. If there are liquids at the bottom of the skillet, drain the mixture and return it to the skillet. 
  4. Stir in the kosher salt, black pepper, and garlic. Cook, stirring, 1 more minute.
  5. Turn the heat off. Stir in the mayonnaise, unsweetened ketchup, mustard, and 1 cup cheddar. 
  6. Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese. 
  7. Bake until the cheese is melted and the casserole is heated through, about 15 minutes. Or, if your baking dish is broiler-safe, broil the casserole 6 inches below the heating element (not directly below) until cheese is melted, 1-2 minutes.

TRIPLE CHOCOLATE OMBRE CAKE

July 04, 2019
Discover ways to make a stunning Triple Chocolate Ombre Cake from scratch! dark chocolate, milk chocolate, and white chocolate blended into one delicious cake.

This time, i was inside the mood for all of the chocolate. darkish, milk, and white. So I needed to discern out the way to combine them in a single dessert however having them as separate flavors. This Triple Chocolate Ombre Cake came to my mind.

TRIPLE CHOCOLATE OMBRE CAKE

For the cake layers, you need three 8″ (20cm) baking pans. cut out 8″ parchment paper circles for the bottoms of the pans. you may lightly grease the perimeters of the pans, but I opt to cut parchment paper stripes for the sides.

For the three chocolate layers we want simply one cake batter and divide it into 3 before including the chocolate. To have three equal quantities of batter I advocate the usage of a kitchen scale. You don’t need to fear then that the cake layers are one of a kind in top, texture, and baking time.

TRIPLE CHOCOLATE OMBRE CAKE

Ingredients
Triple chocolate cake layers

  • 2 1/2 cups all-purpose flour (300g)
  • 1 tsp salt
  • 3 tsp baking powder
  • 1/2 cup butter (113g)
  • 1/2 cup oil (120ml)
  • 1 cup granulated white sugar (200g)
  • 2 large eggs
  • 2 vanilla beans* (or 2 tsp vanilla extract)
  • 1 cup buttermilk (240ml)
  • 1/2 cup dark chocolate, melted and cooled (85g)
  • 1/2 cup milk chocolate, melted and cooled (85g)
  • 1/2 cup white chocolate, melted and cooled (85g)

Triple chocolate buttercream

  • 1 1/2 cups butter, room temperature (339g)
  • 3 cups powdered sugar (360g)
  • 1/3 tsp salt
  • 1/2 cup dark chocolate, melted and cooled (85g)
  • 1/2 cup milk chocolate, melted and cooled (85g)
  • 1/2 cup white chocolate, melted and cooled (85g)

Instructions

  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Lightly grease the sides of the pan with butter or oil that the paper sticks to the pan. Set aside.
  2. In a medium bowl combine flour, salt, and baking powder and stir to combine. Set aside.
  3. Make the triple chocolate cake layers: In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add eggs and vanilla and mix until fully incorporated. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into three bowls equally (use a kitchen scale for accurate results). Add dark chocolate to one batter and stir to combine. Transfer to one prepared baking pan. Repeat with milk and white chocolate.  Bake for 22-25 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
  4. Make the triple chocolate buttercream: Beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Stir in salt to combine. Divide batter into three bowls equally (use a kitchen scale for accurate results). Add dark chocolate to one buttercream and stir until creamy. Repeat with milk and white chocolate. 
  5. Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Place the dark chocolate cake layer on a cake stand, turner, or serving plate. Spread the dark chocolate buttercream evenly on top of the cake. Reserve about 1/4 for the sides. Place milk chocolate layer on top and spread with milk chocolate buttercream. Again, reserve about 1/4 for the sides. Repeat with the white chocolate layer. Frost the outside and the sides of the cake with the remaining frosting. For best results, spread one color after another around the sides with an offset spatula and level with the offset spatula in the end. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.

BUFFALO CHICKEN MAC AND CHEESE

July 04, 2019
This dish is the aggregate of two of our favorite matters on the earth. In each of our instances, but, we've got never certainly observed a recipe or version of this that we’ve actually loved. This recipe for Buffalo fowl Mac and Cheese is the answer to our prayers.

BUFFALO CHICKEN MAC AND CHEESE

A prime motive why we haven’t been able to locate one that we love, is this dish frequently has blue cheese in it, which neither folks are keen on. 

What we got here up with became perfectly cooked smooth elbow noodles and fowl portions blended with a sauce that has brilliant balance inclusive of tang, spice and creaminess – that's exactly what we’ve been seeking out! we will’t get sufficient of this Buffalo hen Mac and Cheese. we're sure you will experience this simply as plenty as we do – supply it a try!

BUFFALO CHICKEN MAC AND CHEESE

Ingredients

  • 2 Cups Cooked Elbow Noodles
  • 1 Cup Cooked, shredded chicken breast this can be bought precooked or you can boil your own chicken
  • 1 tbsp buffalo sauce
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese from a bag
  • 1/2 tsp minced garlic
  • salt and pepper to taste
  • 1 tbsp butter

Instructions

  1. Begin by putting a small saucepan on medium low heat.
  2. Add butter and melt - careful not to burn.
  3. Add minced garlic and cook until fragrant.
  4. Add whipping cream and bring to a low simmer.
  5. Slowly add cheddar cheese while consistently stirring. 
  6. Add buffalo sauce and stir.
  7. In a casserole dish, add elbow noodles and chicken.
  8. Poor over sauce and stir in.
  9. Top with additional cheddar cheese and drizzle with buffalo sauce.
  10. Bake in oven at 400 degrees F for 8 minutes.
  11. Enjoy!

HONEY CINNAMON ICED LATTE

July 02, 2019
I've recreated here for you. because it turned into so top. the only at the espresso keep become a touch too sweet for my flavor however that’s the beauty of creating it at domestic. Make it simply the manner you like.

And what makes the killer bee so extremely good? Honey and cinnamon my buddies. Honey and cinnamon.

HONEY CINNAMON ICED LATTE

However first. We begin with some cold brew espresso listen. and then we pour in some creamy goodness.

And then! We’ll sweeten it up with a honey cinnamon simple syrup so that it will blow. your. mind. before finishing all of it off with a sprinkle of cinnamon.

HONEY CINNAMON ICED LATTE

INGREDIENTS
FOR THE HONEY CINNAMON SIMPLE SYRUP

  • ¾ cup water
  • ¾ cup honey
  • 3 cinnamon sticks
  • 1 ½ teaspoons vanilla extract

FOR SERVING

  • ice cubes
  • cold brew coffee concentrate
  • whole milk (or another milk, half & half, etc.)
  • sprinkle of ground cinnamon

INSTRUCTIONS

  1. To make the simple syrup – add the water, honey and cinnamon sticks to a small saucepan. Set the pan over medium-high heat and cook, stirring frequently, until the honey has completely dissolved into the water. Let the mixture just come to a boil, then turn down the heat and let simmer gently for 5 minutes. Remove from the heat and stir in the vanilla extract. Let the mixture cool completely then remove the cinnamon sticks (and discard). Store the syrup in the refrigerator until ready to use.
  2. To serve – add some ice cubes to a serving glass. Pour in the cold brew coffee. Add in the desired amount of milk and honey cinnamon simple syrup, then mix to combine. Sprinkle the top with a touch of cinnamon. Serve immediately.

STRAWBERRY CHEESECAKE BARS

July 02, 2019
Strawberry Cheesecake Bars, golden Oreo crust with a creamy cheesecake filling, and strawberry sauce.

An implausible, summer time-time dessert, you may make those Strawberry Cheesecake Bars time and again. they've the entirety i really like… Oreos, strawberries, cheesecake all in a bit hand held bar!

STRAWBERRY CHEESECAKE BARS

Yum!!! I realize you're going to love these too, they're sooo ideal for Spring and summer time, I can be making this many many greater times to come back.

They're highly clean too, so score! It’s a hint time ingesting due to the fact everything is made from scratch, however to me, that’s 1/2 the fun. I genuinely love the addition of the Oreos, it is probably my favorite element!

STRAWBERRY CHEESECAKE BARS

Ingredients
For the crust

  • 3 Tbls unsalted butter melted
  • 18 golden Oreos

For the strawberry sauce

  • 1 & 1/2 Cup strawberries medium dice
  • 1 Tbls granulated sugar
  • 1 Tbls water
  • 2 tsp lemon juice fresh squeezed
  • 1/2 tsp cornstarch

For the cheesecake filling

  • 8 oz cream cheese softened
  • 1/3 Cup sour cream
  • 1/3 Cup sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tablespoons all-purpose flour

For the topping

  • 8 golden Oreos crushed

Instructions
For the crust

  1. Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
  2. Press crumbs into an 8-inch baking pan lined with greased foil or parchment paper. Bake in the oven for 5 minutes, take out and let cool on the counter.

For the strawberry sauce

  1. Place strawberries in a saucepot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 5-10 minutes until soft. You should stir this every few minutes.
  2. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in blender and pulse until completely smooth*. Place in a bowl and set aside.

For the cheesecake filling

  1. Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour on top of Oreo crust and smooth out evenly.
  2. Pour the strawberry sauce on top of cheesecake. Bake at 325°F for 36 minutes or until cheesecake is just slightly jiggly.
  3. Take out of the oven and let cool on a wire rack for 10 minutes. Crush remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
  4. Place in a fridge covered and let sit for at least 3 hours until cutting into squares.

OLIVE CHEESE BREAD

July 02, 2019
This Olive Cheese Bread is an clean and delicious appetizer with salty olives, gooey cheese, and crunchy bread. loopy good!

OLIVE CHEESE BREAD

Our family could arise for the holidays and my mother usually put out a bowl of whole olives. we'd vicinity one on every single finger and pretend they have been human beings. Of course. seriously, didn’t each child do that?? Ah, suitable times.

This bread changed into getting made, although. And listening to the moaners and groaners changed into well worth it. And no regrets due to the fact it is incredible. the edges are all crunchy, the olives salty, the cheese all melty.

OLIVE CHEESE BREAD

Ingredients

  • 1 loaf French bread (14-inches long)
  • 1/2 cup mayonnaise
  • 1/2 cup unsalted butter ,softened
  • 1 1/2 teaspoons Sriracha
  • 6 ounces (1 jar) sliced pimiento-stuffed green olives ,drained
  • 2.25 ounces (1 can) sliced black olives ,drained
  • 8 ounces shredded Monterey Jack cheese
  • 2 stalks green onions ,diced

Instructions

  1. Preheat oven to 350 degrees F.
  2. Slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet. 
  3. In a large bowl, mix together the mayonnaise, butter, and Sriracha until combined and smooth. Add in both olives, cheese, and scallions; mix to combine.
  4. Divide and spread the filling evenly between the two bread halves.
  5. Bake for 25-30 minutes or until cheese is melted and browning. 
  6. Cut into 2-inch portions across and serve as an appetizer.

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