Thursday, August 27, 2015

Eggplant Hummus Recipe



A healthy appetizer that taste great with no matter what you dip in it vegetables, crackers or pita bread this has an amazing taste. See the special ingredients that makes this so delicious!





Eggplant Hummus Recipe

1 large eggplant roasted in oven ( poke holes with fork or knife to the whole eggplant and roast for 45 minutes on a piece of greased foil and cook until it flattens in oven at 400 degree hot oven.) Cool and remove pulp inside of eggplant. I personally don't like the skin it's too bitter to me

Place in food processor:

Cooled eggplant pulp
3 tablespoon tahini paste
2 tablespoon lemon juice
3 or more tablespoons water for desired consistency
1/4 teaspoon cumin
4 cloves garlic or more 
1 teaspoon salt or more to taste I add pepper to mine also to taste
1 -15 ounce can chickpeas drained
Pulse until this is nice and smooth. Serve with crackers, carrot sticks or other raw cut up vegetables. Great with pita bread also toasted made into points. Makes around 3 cups. Store in airtight container in the refrigerator if you have any leftovers.

Tip on Tahini Paste: I store mine in the refrigerator as it does go rancid if you leave it out and not use often enough.

Tuesday, August 25, 2015

Slow Cooker Cheesecake Recipe



I would have never thought you could make such a creamy dense perfect cheesecake in a slow cooker in 2 hours. This is by far something that totally amazed me as a cook and baker. I just loved how simple this is. I totally adapted it to our taste using just the same amount of eggs and cream cheese a normal recipe for cheese cake would be.  The recipe was flawless. You are going to be so proud of yourself when you see these results. 
Seriously just amazed me!


I can't tell you how pleased I was this came out so good!



Really nothing to even wash!



Slow Cooker Cheesecake Recipe

3 eggs
3 - 8 ounce packages of cream cheese room temperature
1 fresh grated lemon peel about 1 1/2 tablespoons
1 tablespoon lemon juice
1 teaspoon pure vanilla extract
2/3 cups sugar

Sandwich cookies filled of choice, you at least need 18 cookies you can use chocolate, vanilla, duplex. You choose what you like. I used vanilla sandwich cookies. 

Garnish:
Top of  your choice I used fresh sliced strawberries with strawberry ice cream topping.

Other options for fruits: peaches and peach warmed jam, blueberries with blueberry warmed jam. Raspberries with seedless raspberry warmed jam. Pineapple with pineapple ice cream topping.

Beat with an electric mixer until smooth and creamy around 10 to 15 minutes till fluffy and smooth.

Line the slow cooker with parchment paper cross way ( you can use foil but I prefer parchment as it's easier to handle) and spray lightly with cooking oil. Add the full sandwich cookies to line the bottom of the slow cooker on parchment paper. Pour the filling cheesecake mixture over the cookies. Cover.  Place the slow cooker on high and cook for 1 hour and 55 minutes or 2 hours depending on size of cooker. I use a 7 quart slow cooker and it took 1 hour 45 minutes. Just make sure the middle is set.

Place the whole slow cooker insert in the refrigerator until totally cooled off. You can leave the parchment paper on or pick it up and slide onto a plate. I left mine on the paper.  Place whatever fruit on top with your coordinating warmed jam or ice cream topping for sweetening. The best way to use fresh fruits is to mix with the same flavored ice cream topping or jam warmed and mix together. I hope you and your family love this as much as I did.

I will be experimenting with marble, chocolate,  peanut butter,  pumpkin using ginger snap cookies and Amaretto using almond cookies. The skies the limit get creative this is a basic recipe that will be a starter to many flavors your family loves.