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🍰✨ Strawberry Crunch Cheesecake Delight ✨🍰

Gather Your Ingredients: 🛒

For the Crunchy Cookie Layer:

36 vanilla sandwich cookies, crushed into chunky bits

A 3-ounce box of strawberry gelatin for that berry burst

4 tablespoons of unsalted butter, melted, for binding

A dash of red food color gel for that perfect pink

Strawberry Cake Layers:

1 box (16.5-ounce) of Strawberry Supreme cake mix

3 eggs, bringing it all together

½ cup of unsalted butter, melted, for richness

1 cup of whole milk for moisture

Another 3-ounce box of strawberry gelatin for double the flavor

Cheesecake Centerpiece:

¾ cup of sugar for sweetness

¼ cup of cornstarch for the perfect set

16 ounces of cream cheese, softened, for creaminess

¼ cup of heavy cream for indulgence

2 teaspoons of pure vanilla extract for that aroma

3 eggs, to bind the joy

For the Frosting:

8 ounces of cream cheese, softened, for smoothness

½ cup of heavy cream, for fluffiness

½ cup of unsalted butter, softened, for spreadability

1 teaspoon of vanilla extract for flavor

2 cups of powdered sugar for sweetness

Substitutions & Additions: 🔄

Swap gel for liquid food coloring if needed, just adjust the quantity.

Can't find strawberry cake mix? Vanilla or lemon mixes are fabulous alternatives!

Crafting Your Masterpiece: 🎨

Cookie Crumble Prep: Crush those cookies, mix with gelatin, butter, and color, then bake to crispy perfection.

Cake Creation: Blend cake ingredients, pour into pans, and bake until a toothpick comes out clean.

Cheesecake Magic: Mix sugar, cornstarch, cream cheese, cream, vanilla, and eggs, then bake and chill.

Frosting Whipping: Beat cream cheese, cream, butter, vanilla, and sugar until fluffy.

Assembly Art: Layer cake, spread frosting, add cheesecake, more frosting, then another cake layer. Finish with frosting and sprinkle with your cookie crumble.

Serving Suggestion: Pair with a scoop of vanilla ice cream or fresh strawberries for extra delight.

Storing Your Creation: 📦

Fridge: Keep covered for up to 3 days.

Freezer: Frosted cakes are best enjoyed fresh, so freezing isn't recommended.

This Strawberry Crunch Cheesecake Cake is not just a dessert; it's a celebration in every slice! Perfect for special occasions or when you want to sprinkle some extra joy into your day. 🎉🍓

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Bourbon Bacon Jam 🥓🍔 Juicy Lucy

Ingredients:

● 2 lbs Ground chuck 80/20

● Seasoned salt

● Garlic powder

● Brioche buns

● White American cheese

● Colby jack cheese

● Lettuce

● Tomatoes

Bacon Bourbon Jam:

● 6-8 Strips of hickory bacon

● 2 tbsp Bourbon

● 2 tbsp Honey

● 1 tbsp Maple vinegar (Red wine vinegar as a substitute)

2 tbsp Brown sugar

● ½ cup Onion, diced

● 3 cloves Minced garlic

Burger Sauce:

● 1 cup Mayo

● 2 tbsp Sweet relish

● 2 tbsp Ketchup

● 1 tbsp Hot sauce

● 2 tsp Garlic paste

Directions:

1️⃣ Prepare the Bourbon Bacon Jam: Start by prepping all your ingredients for the bourbon bacon jam. Heat a cast iron skillet over medium heat and add the bacon (cut into cubes for easier cooking). Cook until crisp, then remove the bacon. Add the onions to the skillet and cook for 3-4 minutes before adding the garlic. Cook for another 5 minutes, then add the bourbon, honey, maple vinegar, and brown sugar. Whisk together and allow it to thicken for about 6-8 minutes, or a bit longer if needed, until it reaches a jam consistency. Transfer the jam to a bowl and let it cool.

2️⃣ Form the Patties: Create 3-4 ounce balls of ground chuck and smash them down into patties. Place a tablespoon of the bacon jam and a slice of Colby jack cheese in the center of one patty. Cover with another patty and seal the edges to form a single thick patty. Repeat this process with the remaining meat. Chill the patties in the fridge for 20 minutes.

3️⃣ Prepare the Burger Sauce: In a small bowl, mix together the mayo, ketchup, sweet relish, hot sauce, and garlic paste. Refrigerate until needed.

4️⃣ Grill the Juicy Lucys: Preheat the grill for direct grilling. Grill the patties for 5-6 minutes on one side, then flip and grill for another 5-6 minutes, turning them 90 degrees halfway through for even grill marks. Move the patties to an indirect heat zone and close the grill lid, cooking for an additional 15 minutes or until the internal temperature reaches 160°F. Add a slice of White American cheese on top of each patty to melt.

5️⃣ Assemble the Burgers: Toast the brioche buns and spread the prepared burger sauce on both the top and bottom buns. Build the burger in the following order: lettuce, the Juicy Lucy patty, and a tomato slice on top. Season the tomato with a little salt.

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Almond Joy Magic Cookie Bars

- **Cookie Crust:**

- 1/2 cup unsalted butter, room temperature

- 3/4 cup light brown sugar, packed

- 1 tsp. vanilla

- 1 egg

- 1 cup all-purpose flour

- 1 cup chocolate graham cracker crumbs (about 9 full-sheet crackers)

- 1/2 tsp. baking powder

- 1/4 tsp. salt

- 1/2 cup semi-sweet chocolate chips

- **Layers:**

- 3/4 cup mini semi-sweet chocolate chips

- 1 3/4 cups shredded sweetened coconut

- 1/2 cup sliced almonds

- About 12 oz. sweetened condensed milk (just shy of one can)

Instructions:

1. Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, spray with cooking spray.

2. Cream butter and brown sugar until smooth. Mix in vanilla and egg. Add flour, graham cracker crumbs, baking powder, salt, and chocolate chips. Press into the bottom of the pan. Bake for 5 minutes.

3. Remove from oven, sprinkle mini chocolate chips, coconut, and almonds. Drizzle with sweetened condensed milk, sprinkle reserved mini chocolate chips.

4. Bake for 25-30 minutes until set. Tent with aluminum foil halfway through to prevent browning. Cool in the fridge before cutting into squares.

Enjoy it and follow us for more recipes.

#cookiebars #dessertrecipes #almondjoy #baking #RecipesbyPadma

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After eating this, I'm never having salmon any other way!

Ingredients:

4 (6-ounce) salmon fillets

Salt and pepper, to taste

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

2 tablespoons honey

1 tablespoon lime juice

Zest of 1 lime

2 tablespoons freshly chopped parsley, for garnish

Lime wedges, for serving

Directions:

Preheat the oven to 375°F. Line a baking sheet with foil or parchment paper for an easy cleanup.

Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.

In a small bowl, mix the melted butter, garlic, honey, lime juice, and zest.

Evenly drizzle the mixture over the salmon fillets.

Bake for 15-18 minutes, or until the salmon easily flakes with a fork. For a golden finish, broil for the last 2-3 minutes, watching carefully to avoid burning.

Sprinkle with parsley, add a squeeze of lime, and serve hot.

Variations & Tips:

For a spicy twist, include red pepper flakes or a touch of sriracha in the butter mix.

Bottled lime juice can substitute for fresh in a pinch, though fresh lime offers unmatched zest.

Make extra sauce for an easy meal prep solution—it's delicious on chicken or roasted vegetables.

Transform leftovers into a new meal by flaking the salmon over a salad or mixing it into pasta.

Don't forget the parsley garnish for a touch of elegance and a pop of color.

🚨If you are interested in my recipes, don't forget to join my second group to keep getting my recipes...🍝🥘⬇️⬇️

📌 Easy Crockpot Recipes

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Shepherd Pie

Ingredients:

1 lb of browned and seasoned ground beef

2 cups of hot mashed potatoes (pre-made)

½ package of cream cheese (4 ounces)

1 cup of shredded cheddar cheese

2 cloves of garlic (minced)

4 cups of frozen vegetables (thawed)

1 cup of beef gravy (jarred)

Directions:

Preheat oven to 375°F.

In a bowl, mix mashed potatoes, cream cheese, garlic, and half of the shredded cheese.

In another bowl, combine the vegetables, gravy, and browned beef.

Spread the vegetable, beef, and gravy mixture in a 9-inch square baking dish.

Cover this with the mashed potato mixture.

Sprinkle the remaining cheese over the potatoes.

Bake uncovered for 20 minutes.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Kcal: 350 kcal | Servings: 4

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Seven Layer Salad

Ingredients

Salad:

1 pound bacon

1 large head iceberg lettuce - rinsed, dried, and chopped

1 red onion, chopped

1 (10 ounce) package frozen green peas, thawed

10 ounces shredded Cheddar cheese

1 cup chopped cauliflower

tomato

boiled eggs

Dressing:

1 ¼ cups mayonnaise

⅔ cup grated Parmesan cheese

2 tablespoons white sugar

Directions

For the salad: Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.

Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.

For the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth. Drizzle over salad and refrigerate until chilled.

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