Posts Tagged ‘food’

….And who doesn’t love a Crunchy Cheesecake! One of our favorite restaurants that moved into Lexington, Ky around 1998 was –Up The Creek- This was the first time my husband and I eaten a dessert of Fried Cheesecake. We immediately fell in love with it! They also had a sandwich that was Fried Green Tomato Sandwich. Oh my, every night this was what I ate for weeks!

 

 

Fried Cheesecake

• 3 -8 oz. Cream Cheese
• 2/3 c. sugar
• 2 tsp. vanilla extract
• 3 1/2 c. vegetable oil
• 1 stick butter, melted
• 15-20 small flour tortillas
• 1/2 c. sugar
• 1 tsp. cinnamon
• SAUCE
• 1 lb. strawberries, diced
• 1/4 c. sugar
• 1/8 c. water
• 1/8 c. strawberry preserves

cheesecakechimichanguasDirections:
1. For the sauce: In a medium sauce pan, add the strawberries, sugar, water, and place on low to medium heat and allow to simmer for 10 minutes. Using a potato smasher, smash the strawberries while in the sauce pan. Add the strawberry preserves and allow to simmer for approximately 5-7 minutes OR until sauce thickens. Remove from heat.
2. In a large bowl, cream the cream cheese; add the sugar, and vanilla. Take a flour tortilla and add about a spoonful and a half of the cream cheese mixture and spread in the middle of the tortilla. Begin to roll the tortilla away from you; half way through tuck in the sides; and roll to the end of the other side of the tortilla making a roll. Complete the process until all of the cream cheese mixture is gone.
3. In a large sauce pan on medium heat (make sure it isn’t too high) heat the vegetable oil. Add a couple of the tortillas to the pan seam side up. Allow to fry for 1 minute on each side. Using a slotted spoon remove from oil once it is golden brown on both sides. Repeat until all tortillas are cooked.
4. Using a pastry brush swipe each tortilla with butter, sprinkle with cinnamon sugar mixture, and allow to cool before serving. Use the strawberry sauce for dipping.
Please note: Allow to cool before serving. The tortilla will remain crunchy even after cooled.  I prefer the cinnamon be left out of the recipe but that is a personal choice.  Enjoy!

 

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L.5This would be an awesome Gluten Free dish also!  Only change would be to find Gluten Free Lasagna Noodles.  They are not readily available in our area yet.  Anxiously awaiting the time they make their arrival.  Until then…I will post this recipe I found on McCormick’s site.  It looks AWESOME! (more…)

In Ky these use to be a common stable found on the table at every meal. Not so much anymore. :-(  I remember trying to teach my sister how to cook these fritters. It was such a disaster the first time. She ended up with either raw centers or burned edges…oh she was a toughie. They are wonderful discs of crispy fried onions and corny perfection! We actually use whatever onions we have at the time, green onions, vidalia, red onions, sweet…what ever is available! You can also finely chop up green/ red peppers or banana peppers/pepperonicini’s for variety. (more…)

This was given to us by an elderly friend and was honestly some of the best Banana Nut Bread that I’ve ever had. She added that it she believes it’s because of the cream cheese in the batter. The cream cheese adds so much to this recipe. Plus, she stressed not to skip roasting the pecans! The roasted pecans are the perfect addition. Roasting the nuts brings adds so much flavor! To roast them,  place the pecans on a cookie sheet in a single layer and bake at 350 degrees for a few minutes lightly toasted. She sprinkled a few pecans over the top of the batter before baking. She also left a small chunks of banana in the batter.  Mmmmmm! Mmmmmm!  It makes 2 loaves = 1 for the freezer! (more…)

The carrots were amazing!  They roasted 2 pounds of baby carrots in the oven at 400 degrees for about 20 minutes with some seasoning (Weber makes a good pre-mixed one or use what you have) and a little olive oil.  They were pulled out of the oven and drizzled with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar.  Pop them back into the oven for about 5 more minutes.  They were still a little crunchy, roasted to perfection & tasted wonderful!

Found this on pinterest! Just a picture and text.  The recipe does sound great and I love carrots!

I must say I do love elegant finger food!  And I really like brussel sprouts. You either love ‘em or hate ‘em. I happen to have almost an obsession with them!

Being from the hollers of Ky, I had no idea what Prosciutto was.  We just call it fancy ham around here. Well, that’s basically what it is. Prosciutto is a salt cured, dry aged Italian ham. Prosciutto has a delicate, buttery texture and is often served thinly sliced. So there you have it. (more…)

Pumpkin Cream Cheese Swirl Bread

For a little piece of Roman advice, “Never get up from the table without thinking you have eaten something more”  Ah!  Instead of devouring this whole loaf, I will spare the limits of gluttony and share.  Hope you enjoy this fall recipe as much as I do. (more…)

This Amish Cake is not like the other Amish Apple Cakes that I have tasted in the past.  When I was searching the internet for recipes, I did not find this one.  No wonder it was so amazing! Thanks Vera for this recipe 🙂 (more…)

Kentucky has been steaming hot this year and so has the grill!  Since one family member is on a gluten free diet now, I have been trying new recipes…or adjusting old ones. (more…)

Being from Ky. I just automatically thought everyone knew what transparent pie, burgoo, Ale-8 and hot browns were.  The biggest difference between a classic chess pie and a transparent pie is the addition of cream to the latter. Chess pie will also sometimes have vinegar added, to cut the sweetness, but I don’t think it makes a difference (except to add a little extra wang). Chess pie is basically cheesecake pie. I’ve seen chess pie with meringue, too, which should not (in my opinion) go on transparent pie.

Friendly Note: People in Ky. may call meringue – ‘Calf slobbers!’ Oh my, you never know about Ky. slang. (more…)