FEELING GOOD, MY NEW BOOK, and NO-BAKE CHEESECAKE

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I'm back from Memphis and I'm feeleing WHITE, RED, and BLUE!!!! To celebrate I made some cheesecake, again, but this way the quicker, shortcut way.

I usually do everything the traditional way. But since my life became busy and hectic I'm trying to find ways to make delicious dessert recipes easier and quicker to make. Sometimes there is no way you can skip baking, but with cheesecake it simple- the secret is in INSTANT PUDDING MIX! I found this recipe on eHow Food and adjusted it a bit.
Instant pudding mixes come in so many different flavors, so it is easy to to make the perfect cheesecake for every occasion!


No-Bake Cheesecake My Way

Here are some photos on the way to Memphis:


The great Tenneessee River with the sun going down
Clear sky promising all the best
Looks like the doorway to heaven, doesn't it?
And an angel looking over us...  And here are some photos from the way back home:
Great Tenneessee river in the morning
Junk food and green results, yuck!!!
My boy was excited to being chased by "monster" truck
Spring is coloring trees in all beautiful bright colors
And yet another surprise was waiting for me in the mail box! Thank you Elisabeth @Food and Thrift Finds, my book arrived today! I will spend a relaxing aftrnoon reading and browsing the pages and admiring all the wonderful photos:


NO-BAKE CHEESECAKE(for printable recipe click here)

Ingredients:
2 (8 oz.) packages cream cheese, soft
3 cups milk
2 small packages vanilla instant pudding18 Graham crackers (approximately 9 oz.)1 stick butter (1/2 cup)2 tbsp sugar
Directions: Preheat oven to 325*F. Cover a 9 by 13'' baking pan with aluminum foil and set aside.In a food processor, pulse graham crackers until finely ground. Melt the butter and mix all together until all crackers are moistened. If you feel that the crackers are too dry, just add 1 or 2 tbsp milk and mix thoroughly. Press into the baking pan and bake for 8 - 10 minutes. Let cool completely. Blend cream cheese with 1 cup milk until smooth. Add 2 cups of milk and both pudding mixes. Beat with electric mixer until the cream cheese mix becomes thick, about 2 - 3 minute. Do not over beat. Pour over graham cracker crust. Chill for one hour covered with plastic foil.Cut into rectangles or squares and serve topped with whipping cream and strawberries or garnish up to your taste! 

WHEN VANILLA MET CHOCOLATE

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How to make sure your cake will be moist? The answer is simple, put instant pudding mix into the batter. Yes, it's that simple! All of you have probably seen the ready cake mix with big print "SUPER MOIST- WITH PUDDING in the MIX". And the most wonderful thing about instant pudding mix is that it comes in so many different flavors. What is also so wonderful about instant pudding mix is that they come in all the beautiful colors of rainbow, too. I chose vanilla and chocolate because they are the most popular in our house. But hey, wouldn't  it be great to make a pistachio and banana cake?


Vanilla Met Chocolate Cake

VANILLA MET CHOCOLATE CAKE
(for printable recipe click here)

Ingredients:
4 eggs
4 dL sugar
6 dL all-purpose flour
4 tsp baking powder
4 tsp vanilla
2 dL milk
6 tbsp unsalted butter, melted (you can use olive or vegetable oil)
1 small packet vanilla instant pudding mix
1 small packet chocolate instant pudding mix
1/2 cup cocoa powder, sifted


Directions:
Preheat oven to 350*F. Oil and flour dust an angel food cake form.

With an electric mixer, mix eggs and sugar until white and fluffy. Mix flour with baking powder and add the mix to the egg mixture. Add melted butter and fold. Divide the cake batter into two equal portions. Add vanilla instant pudding mix to one part and chocolate instant pudding mix and cocoa powder to the other half.
Pour chocolate batter into angel food cake form first, than carefully spread the vanilla batter over it.

Bake on the middle rack for 40 - 50 minutes. I always check my cake after 30 minutes, so I can cover it with aluminum foil  to prevent over browning.

After the cake is done, let it cool for10 minutes, take it out if the cake form, and let it cool completely on a cookie rack.

Garnish and serve in your preferred way and enjoy with a cup of coffee or tea.

POTATOES with SAUERKRAUT and CRUNCHED SMOKED TURKEY HAM

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The part of Slovenia where I come from is called Brkini. This region has that kind of soil that is perfect for harvesting the best potatoes in quantities that last for a year, as well as cabbage that is turned into sauerkraut and stored to last through the winter too.

"Krompir v zevenci" or potato cooked with sauerkraut is a traditional dish that was usually served for dinner in those past days when food was not as abundant as today, and is served today for special occasions as delicacy and a staple of the region. What gives potato in this dish that special "aha"moment is the sauerkraut pickling liquid that kind of hardens the potatoes' outer layer and prevents potatoes from overcooking and mushing. Traditionally hot pig fat with crunched sausage is poured over the top to bring the dish together; but as I don't consume pork I always use olive oil and smoked turkey ham.


Potatoes With Sauerkraut and Crunched Smoked Turkey Ham

POTATOES with SAUERKRAUT and CRUNCHED SMOKED TURKEY HAM (for 2 persons)
(for printable recipe click here)

Ingredients:
6 small potatoes, peeled and cut in half
14 oz. sauerkraut with pickling liquid, about 2 cups
1/2 tsp salt
1/4 tsp black pepper
water, enough to cover the potatoes in the pot
1 cup cubed smoked turkey ham
1/4 cup olive oil
1 garlic clove, finely chopped

Directions:
Into a big enough pot, put potatoes, salt, and black pepper. Cover with water and bring to a boil over high heat. Add sauerkraut with pickling liquid, bring to a boil again, lower heat to medium, and cook until potatoes are soft, approximately 15 minutes. Drain the liquid, cover the pot, and set aside.


Into a hot skillet over medium heat, pour olive oil and add cubed smoked turkey ham. Cook until ham becomes browned and crunchy. Don't forget to add garlic to ham 2-3 minutes before ham is done.


Onto each plate arrange 6 potato halves, half of the sauerkraut, and pour over hot olive oil with crunched turkey ham. For those who are not meat fans, just olive oil and garlic will give the same delicious tasty results!


Hope you enjoyed being accounted to one more of my home country traditional meals!

INSTANT VANILLA-CHOCOLATE TIRAMISU

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On a busy day when you still wanna treat your dear ones with something special and delicious instant pudding and lady fingers come to the rescue. I love LOVE shortcuts, they make our life so much easier! My first post was Always a star at dinner table- TIRAMISU and I made it from scratch, but these days it feels like I'm living in a vortex, so come on in shortcuts, you don't even have to knock on the door, it is already open!


Instant Vanilla-Chocolate Tiramisu

INSTANT VANILLA-CHOCOLATE TIRAMISU
(for printable recipe click here)

Ingredients:
14 lady fingers
1 small package instant chocolate pudding prepared with only 1 cup milk
1 small package instant French vanilla pudding prepared with only 1 cup milk
1 cup unsweetened cocoa (2 tsp cocoa powder mixed with 1 cup hot milk)
1/2 cup sweetened shredded coconut

Directions:
Layer bread loaf pan with plastic wrap. Evenly distribute shredded coconut on the bottom of the pan. Evenly spread chocolate pudding. Dip 6 lady fingers into unsweetened cocoa. Arrange them over the chocolate pudding. Spread the French vanilla pudding over the lady fingers. Dip the remaining 8 lady fingers into the cocoa and arrange them over vanilla pudding. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.
Remove the plastic wrap and invert the instant vanilla-chocolate tiramisu on a serving plate, drizzle with melted white and dark chocolate, and indulge!

PICKLED CAULIFLOWER AND CARROTS

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It was far too long since I last posted, visited my foodie friends blogs, and even buzzed someone on FoodBuzz. Though that doesn't mean I wasn't being busy in the kitchen, I just didn't have time to take photos of my creations and write about them.

Since my daughter is a senior this year and off to college in the autumn and my youngest son is off to the high school in autumn, I decided to go back to school. But to my surprise, I finished all my classes, graduated, passed my state exam for CNA, find work, and started working in a much shorter time than I expected.
This is the reason I didn't manage to have enough time for my foodie friends and my blog.

Does it happen to you too that you just can't resist but buy that extra head of so beautiful looking cauliflower or that extra bag or two of carrots that look so bright orange and fresh? It does? Than you are just like me. And than that pour vegetable is sitting on the counter and waiting to be transformed into something delicious... This time, my extra veggies found their way into a pickling jar.


Pickled Cauliflower And Carrots- My Way

PICKLED CAULIFLOWER AND CARROTS
(for printable recipe click here)

Ingredients:
1 cup white distilled vinegar
3 cups water
1 cauliflower head, cut into florets
6 carrots, peeled and cut into 1 inch pieces
1 tbsp salt
1 tsp sugar
1/4 tsp crushed chili peppers
1/4 tsp cumin seeds
1 tsp coriander seeds
1 tsp mustard seeds
7 garlic cloves

Directions:
In a pot, bring to boil water, white distilled vinegar, salt, and sugar. Let it cool down completely. I usually do this the evening before I decide to make pickled something.

In a big enough pot, bring to boil water with some salt. Boil cauliflower florets first, just for 3 minutes. Remove cauliflower and immediately rinse under cold water. Put in carrots and boil them for around 3 minutes, too. Carrots too, should be immediately rinsed under cold water.


Layer cauliflower and carrots into a big enough clean dry jar. Through in garlic cloves and all the spices, and pour over the cooled pickling liquid. 


Pickled cauliflower and carrots will be ready in 3 weeks to enjoy.

PHILLY CHEESE STEAK SANDWICHES SMOTHERED WITH SPICY CHEESE SAUCE

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It's been a while, but I'm still cooking every day!

Now it’s time to build your Philly cheese steak smothered with spicy cheese sauce! Open the hoagies, drizzle some spicy cheese sauce, add plenty of meat, caramelized onion, more spicy cheese sauce, two slices of tomato, sprinkle of black pepper, and indulge! Doesn't it look yummy?

Philly Cheese Steak Sandwiches Smothered With Spicy Cheese Sauce

PHILLY CHEESE STEAK SANDWICHES SMOTHERED WITH SPICY CHEESE SAUCE

MEAT PART:Ingredients:1 pound thinly sliced chuck roast½ tsp salt (or to your taste)½ tsp black pepper½ tsp garlic powder½ tsp onion powder½ tsp paprika
Directions:Brown the meat in a very hot skillet until the juice evaporates. Add salt, black pepper, garlic powder, onion powder, and paprika, stir well. Remove meat to a plate and set aside.

CARAMELIZED ONIONS PART:Ingredients:3 large onions, sliced¼ tsp salt1 tsp sugar½ tsp mustard seeds¼ tsp black pepper2 tbsp olive oil
Directions:Into the same skillet add olive oil and place the skillet over medium heat. Add onions and all the other ingreadients. Sweat the onions until golden brown, caramelized, and delicious. Stir the onions frequently for even caramelization. Remove from skillet to a plate and set aside.


BREAD PART:4 12” hoagies cut in half than lengthwise

SPICY CHEESE SAUCE PART:Ingredients:2 cups shredded mozzarella¼ cup ricotta cheese1 ½ cup skim milk1/8 cup olive oil¼ cup all-purpose floursalt to taste¼ tsp black pepper1/8 tsp nutmeg½ tsp crushed chili peppers1 tbsp of your favorite hot sauce
Directions:Warm the milk in the same skillet as you caramelized the onions, so the milk will absorb all the beautiful oniony flavors. Add nutmeg and set aside.

Into a saucepan over medium heat, add olive oil and crushed chili peppers. Add all-purpose flour and stir with a hand whisk for about 3-4 minutes. Do not let the flour brown! Add milk and hot sauce and stir vigorously to prevent clumps from forming. Use a wooden spoon and stir constantly while adding ricotta and mozzarella cheese, and until both cheeses melt completely and sauce is smooth. At the end add salt and black pepper.