Monday, July 4, 2016

••••HAPPY 4TH OF JULY🎉🌟!!••••

(Source: Pinterest.com & dreams time.com & youngstercorner.com & fourthofjulypics.com & odyssey online.com)

••••HAPPY 4TH OF JULY!!

Sunday, July 3, 2016

••••HAPPY BIRTHDAY TOM CRUISE🎂🍰!!••••

(Source: oldschool4you & photos also & Google+ photos & Google.com & Pinterest.com & freepix.com)

••••HAPPY BIRTHDAY TOM

••••CRUISE!!! HAPPY 54 YEARS!!

••••NO BAKE STRAWBERRY AND WHITE CHEESECAKE PIE🍓🧀!!!••••

(Source: manilaspoon.com & photos also)

••••NO BAKE STRAWBERRY AND

••••WHITE CHEESECAKE PIE!!

No Bake Strawberry and White Chocolate Cheesecake Pie

By: Manila Spoon

Published 06/30/2016

No Bake Strawberry and White Chocolate Cheesecake Pie

Glazed fresh and juicy strawberries and luscious white chocolate cheesecake make up this ultimate summer pie! NO BAKE, easy and delicious recipe that will make everyone happy!

Ingredients

1 Store bought or Homemade Graham Cracker Pie Crust
6-7 oz good quality White Chocolate, broken into pieces
3 Tablespoons, unsalted Butter
1 (8-ounce) package Cream Cheese, room temperature (softened)
1/4 cup caster or super-fine white Sugar
1/3 cup Heavy (or whipping) Cream
5 Tablespoons Strawberry or Raspberry Jam or Preserve, divided
1 teaspoon, pure Vanilla Extract
1 pint Strawberries, cleaned, top removed and halved
1 Tablespoon Maple, Honey or Agave syrup

Instructions

If using a homemade graham cracker crust, prepare it ahead and refrigerate while making the rest of the pie.
In low heat, melt the butter with the white chocolate. Stir frequently until well blended and smooth. Set aside to cool.
In an electric mixer, beat the softened cream cheese, heavy cream and sugar until smooth, roughly 3-4 minutes. Add the vanilla extract and 3 tablespoons Strawberry or Raspberry Jam. Mix just until blended. Stir the cooled chocolate mixture into the cream mixture until smooth. Pour the mixture onto the prepared tin. Refrigerate until fully set. This can be made 2 days ahead and maybe frozen at this point. Thaw the cheesecake thoroughly before you add the sliced strawberries.
Neatly arrange the slice strawberries on top of the cheesecake. Combine the remaining jam with the maple syrup (or your sweetener of choice) in a small skillet and warm up in low heat on the stove top. Using a pastry brush, generously glaze the strawberries with the warmed up jam. Serve immediately or continue to refrigerate.

Yield: 10-12 Servings

Prep Time: 00 hrs. 20 mins.

Cook time: 00 hrs. 00 mins.

Total time: 20 mins.

Tags: Cheesecake. No Bake, Sweets,Desserts, American, Summer, Strawberry,White Chocolate

••••SWEET AND SOUR MEATBALL SKEWERS🍢!!!••••

(Source: tastesndtellblog.com & photos)

••••SWEET AND SOUR MEATBALL

••••SKEWERS!!

Sweet and Sour Meatball Skewers

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

These easy meatball skewers are made with frozen meatballs and sweet peppers and then basted with a simple sweet and sour sauce for a fast weeknight meal.

Serves: 4 servings

Ingredients

32 frozen fully cooked 1-inch meatballs, thawed (1 lb.)
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
¼ cup apricot jam
¼ cup barbecue sauce

Instructions

Heat a grill to medium-high. Thread the peppers and meatballs alternately onto 8 skewers.
Microwave the jam in a small bowl for 15 seconds. Add the barbecue sauce and stir to combine.
Place the meatball skewers on the grill and brush with the sauce. Grill for 8-10 minutes, turning and basting with the sauce occasionally.
Serve warm.

Notes

recipe source: Food and Family Summer 2009

••••RED VELVET ICE CREAM♥️!!!••••

(Source: tinascookings.blogspot.com & photos also)

••••RED VELVET ICE CREAM!!

Ingredients:
200 ml heavy cream
250 ml whole milk
1 tablespoon cocoa powder
200 grams sugar
4 egg yolks
200 grams buttermilk
1 teaspoon vanilla extract
1 ½ teaspoon gel red food colouring

Preparation:

Combine the heavy cream, milk, half of the sugar, and cocoa powder in a large saucepan and heat over medium-high heat, stirring occasionally. Heat it just until warmed through and the sugar has dissolved. In a medium bowl, combine the yolks and the rest of the sugar and whisk vigorously until smooth. Slowly pour in the warmed cream mixture, whisking constantly. You need to temper the yolks without scrambling them. Pour the egg and cream mixture back into the saucepan and return to medium heat.

Cook the mixture, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Pour the custard through a strainer into a large bowl. Stir in the buttermilk, red food colouring, and vanilla. Cover the bowl and let it cool down to room temperature, then transfer it to the fringe and let it chill thoroughly. Freeze the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer it to a container and freeze until firm (about 4-6 hours).