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postheadericon Cooking Crispy Cheesecake

It is true that most cheesecakes have soft and wet texture, which is why many people get intrigued with the idea of a crispy cheesecake. If you are a cheesecake fan, the Crispy Cheesecake recipe by the Wikitalks.com won’t disappoint you. Their version of crispy cheesecake is the one that you can prepare in just within minutes, which make them perfect for breakfast too.

The ingredients you will need are including 0,5 kg of cheese, one egg, three tablespoons of sugar, a pinch of salt, five to six tablespoons of flour, semolina, and vegetable oil. Most of them can be found easily at your pantry so you don’t need to spend too much time to prepare.

The best part of the crispy cheesecake is that you just fry it on the pan and cook it just like pancakes. They taste best with jam or condensed milk, and will definitely become a huge hit in the family.

postheadericon How to Make Edible Photos on Cakes

Special occasions are traditionally celebrated with festivities, a gathering of the people near and dear to your heart and of course lot of delicious food. When it comes to food the highlight is always the cake. Whether it is a birthday, a christening, an anniversary, a wedding, or just about any occasion, the slicing of the cake is always the main event. The best way to make any cake even more special is by personalising it with edible photos.

Edible photos on cakes have started to become very popular in recent years. Putting a personalised touch by adding a photo of the celebrant and a special message has made celebrations more fun and exciting. While you can place orders for these personalised cakes from your favourite bake shop, such as edible photos from Make Bake, it is actually quite easy to make on your own. Here are the simple steps on making your own photo cake:

1.) Make your own butter cream frosting but make sure to make the consistency thicker. You can do this by putting the batter in the mixer and mixing it on high speed for about 5 to 10 minutes.

2.) Print out the picture in reverse like you are looking into a mirror.

3.) Get your wax paper and put it on top of the photo on the cutting board. Tape them both to make sure that they will not slip from each other. Use the black food colouring to trace the outline of the picture onto the wax paper.

4.) Using coloured icing fill the spaces inside of the outline. Make sure to stay inside the line when colouring the picture. Once you are done colouring use the back of a spoon to press gently on the picture.

5.) Put the cutting board in the freezer for about two hours. Get your cake then turn the frozen frosting picture over. Carefully press it onto the cake then remove the wax paper.

You now have a cake that will surely be the talk of the entire party and a cake that will give the celebrant long lasting memories of the celebration.

postheadericon Tropical Fruit Dressings

Salad is a familiar menu for people who are on diet. There are various types of dressings available to add more flavour into your salad menu such as mayonnaise sauce, thousand islands, and many more. However, after repeating those salad sauces and condiments over and over again, you will start to crave for something different and new. You can always experimenting on different sauces combination, but if you can find something more delicious, why bother making them on your own?

Check out the fruit dressing options available at the Natureisletropicalgourmet.com, for example. Just as you can imagine from the website’s name, you will have the chance to enjoy different tropical fruits tastes combined into various delicious salad sauces and condiments. There are lemon sauce and mango cocktail sauces among the options, and they are full of nutrition, making your salads taste more delicious, while improving your creativity in mix-matching your salad combinations.

You can also find a lot of inspirations from the recipes category at the website. If you don’t feel like being a creative chef right now, the products selections which are including BBQ sauces, salad dressings, seasonings, and many more will be able to make you rest assured that your salad and food will taste better and healthier.

postheadericon Picnic Menu and Recipes Suitable For Diabetics

SUMMER HAS ARRIVED! Boy do we know it here in Texas! From the weather maps I have seen, I’m sure many of you are also experiencing some pretty hot summer days. And one of the most popular of summer activities is a picnic. Picnics for lovers, picnics for families, picnics with friends, work picnics, picnics at the beach, etc. Who doesn’t love a picnic?

Diabetics enjoy picnics, too, but they often worry that their dietetic needs won’t be met. There’s nothing like a diabetic arriving at a picnic to discover a meal full of starches and sweets. And, unfortunately, many hosts feel that to meet the diabetics needs, they must have a second menu or extra dishes for the diabetic. Not only can this make the diabetic feel as if they are creating extra work for their hosts, it simply isn’t necessary. If you are planning a picnic, check out this menu below. It is an easy menu that will cater to the diabetics needs and the rest of the crowd won’t even know it. Our menu features Southern Fried Chicken, but you could always pick-up carry-out fried chicken if the picnic isn’t at your home or you don’t want to spend time frying the chicken yourself. Our Blackberry Twist Lemonade is a great summer beverage. But, again, if convenience is a big issue, pick up some diet sodas and ice them down.

So load up the picnic basket and head out for some worry-free fun with our picnic menu of Southern Fried Chicken, No Mayo Bean Salad, Vegetable Tray, Sand Tarts, and Blackberry Twist Lemonade.

SOUTHERN FRIED CHICKEN

2 1/2 lb frying chicken, cut-up

1 cup all-purpose flour

1/2 tsp fresh-ground black pepper

1 tsp salt

1/2 tsp paprika

Wash chicken and pat off excess water. Mix remaining ingredients together and place in a zip-top type plastic bag. In a large skillet, put canola oil to about 1/2-inch depth and heat. Place chicken pieces 1 or 2 at a time into bag with flour mixture. Shake to coat well. Shake off excess flour and add chicken to skillet. Cook chicken over medium heat, turning to brown all sides, for 15 to 20 minutes. Reduce heat, cover tightly, simmer 30 to 40 minutes or until tender and cooked through. Remove the lid from skillet the last 10 minutes of cooking to allow chicken to brown. Remove from skillet and drain on paper toweling. Read the rest of this entry »

postheadericon Easy Healthy Homemade Vegetable Soup

Button Soup, YUMMY!

Pair this yummy soup with a leafy green salad and dinner is READY! Easy, fast, cheap, and the kids LOVE it! My boys (9 and 7) say, “Button Soup tonight? Yum!” My 3 year old daughter says, “Yuck!” until she takes a bite, then it literally disappears in minutes.

Tonight I had broccoli stalks, the core of a cauliflower, rough ends of asparagus and the inside tough stalks from bok choy. I save these items during the week while preparing meals, and then plan a button soup night to use it all up! I chopped a yellow onion and 3-4 gloves of garlic and sautéed them in my soup pot. While they were softening up, I roughly cut up my leftover veggies and added those to the soup pot with enough water to cover them (took 4 cups this time). I do measure the water so I know how many vegetable boullion cubes to add. Let the soup simmer until vegetables soften (not mushy, just soft enough to blend easily – they should still have a vibrant color). When the veges are ready, I scoop it all into my Vitamix, blend, and pour it back into the pot to keep it warm. At this point I add ¼ to ½ tsp of salt and some pepper to taste. At the table we sprinkle nutritional yeast on top.

The first time I made this soup I snuck around in the kitchen, being so careful to keep the kids from seeing what I was making. I mean really, the bulk of ingredients in this soup are often thrown in the garbage! So I made sure the kids were busy in another room while I quickly added ingredients to the pot and covered it to keep them from peeking. When they asked what we were having for dinner, I non-chalantly replied, “Oh, button soup, vegetable soup, you know” and keep right on chopping salad veges. After that first time I didn’t sneak around anymore. My kids need to know that broccoli stalks and leftover vegetables make a yummy, healthy soup. They need to learn to use everything they can! Now they help me save vegetables for button soup. I love that! Read the rest of this entry »

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