* the ingredients :

* the ingredients :

Cheesecake factory red velvet cheesecake cake !

Cream Cheese Cookies

Ingredients :

1/4 Cup butter ( softened)

1 (8 oz.) pkg. cream cheese

1 egg yolk

1/4 tsp. vanilla

1 pkg. yellow cake mix
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Directions :

Cream butter and cream cheese, blend in egg yolk and vanilla.

Add cake mix (dry) 1/3 at a time mixing well after each addition.

Cover and chill 30 minutes. Drop by rounded teaspoonfuls on ungreased cookie sheet.

Bake for 8-10 minutes at 375.

Ruth's Chris Sweet Potato Casserole

Ingredients :

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/2 cup butter (melted)

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs (well beaten)

1/4 cup butter, melted (1/2 cup)
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Directions :

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

Pour mixture into buttered baking dish.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

AMAZING GARLIC & LEMON CHICKEN

 Ingredients :

2 tablespoons butter

3 skinless, boneless chicken breast halves

1 1/2 teaspoons salt

1 1/2 teaspoons ground black pepper

2 tablespoons garlic powder

1 lemon, juiced

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Directions :

Melt butter in a skillet over medium-high heat.

Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes.

Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Caramel Apple Dump Cake

Ingredients :

•2 cans of apple pie filling (you can also use cherry, blueberry, etc.)

•1 box of yellow cake mix

•2 sticks of butter, melted (1 cup)

•1/2 cup caramel sauce (like you would put on ice cream)

•1/2 tsp cinnamon (optional)

•1/2 cup chopped pecans (optional)

•Whipped cream for garnish (optional)
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Directions :

1.In a greased 9x13 dish, mix apple pie filling and caramel sauce.

2.You may add in the 1/2 tsp cinnamon if desired.

3.Spread evenly in pan.

4.Pour dry cake mix directly on top of the pie filing and spread evenly.

5.Top with melted butter and pecans (optional).

6.Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.

7.Serve with ice cream or whipped cream

 

Honey Buttermilk Bread Recipe

Ingredients :

1 envelope yeast

1 teaspoon sugar

1/4 cup warm water

pinch of ginger (helps activate the yeast)

2 cups warm buttermilk

1/3 cup honey

1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.

1 teaspoon salt

3/4 teaspoon baking soda

6 cups white bread flour
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Directions :

Mix the ginger, sugar, yeast, and water and set aside for five minutes.

Mix buttermilk, honey, salt, baking soda in with the yeast mixture.

Add three cups of flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.

Mix in butter until it is totally incorporated into batter.

Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.

When dough pulls from the sides of the bowl remove it from the mixer to a floured surface and knead until elastic and smooth.

Place in greased bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.

Punch down and form into two loaves. Place in greased loaf pans and grease tops.

Cover, and allow to rise for 45 minutes.

Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.

Remove loaves from oven and brush with melted butter.

Allow to cool in pans for 10 minutes.

Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.

STRAWBERRY CREAM CHEESE ICEBOX CAKE

Ingredients :

2 lb. strawberries

2 sleeves graham crackers

1 -8 oz. pkg. cream cheese, room temperature

1 -14 oz. can sweetened condensed milk

2- 3.4 oz. pkg. instant cheesecake flavored pudding

3 cu. milk

1- 12 oz. carton whipped topping, divided
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Directions :

Wash, cut tops off of strawberries and slice them 1/4 inch thick then set aside. Line bottom of a 3-quart 13×9 baking dish with graham crackers and set aside. Combine cream cheese and sweetened condensed milk in a large bowl and beat with a mixer until smooth and creamy. Add pudding mixes and milk then continue mixing on low for 4-5 minutes or until mixture starts to thicken. Fold in 2 cups whipped topping until smooth. Pour half of the cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture. Top cream cheese mixture with another layer of strawberries.

Cover and refrigerate for 6-8 hours. When serving, top with remaining whipped topping. Crush remaining graham crackers and sprinkle crumbs over the top.