- 1 1/2 c Graham Cracker Crumbs; *
- 1/4 c Brown Sugar; Firmly Packed
- 1/3 c Butter or Margarine; Melted
- 8 oz Cream Cheese; Softened, PLUS
- 3 oz Cream Cheese; Softened
- 1/2 c Sugar
- 1/2 ts Vanilla
- 2 ea Egg Whites; Stiffly Beaten
- 16 oz Cherries; Pie, In Water
- 1 x Red Food Coloring
- 1/4 c Sugar
- 1 tb Cornstarch
*20 Graham crackers, crushed, should give you this amount of crumbs.
- Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate.
- Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set.
- Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly.
- Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
- Serve cold.
The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix. It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.
- 2 lbs chicken breasts, cut into 1½-inch chunks
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 (29 oz.) can of tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon Garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup / 250 ml heavy cream
- 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
- Juice of ½ lemon
- Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
- Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
- Finally add lemon juice and gently stir to incorporate.
- Serve warm.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- 3/4 cup apple juice
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Swiss cheese
- 1 tablespoon cornstarch
- 1/8 teaspoon pepper
- pinch of nutmeg
- 1 clove garlic, peeled
- 1 loaf of fresh French bread, cubed
- Rub inside of large saucepan with the clove of garlic.
- Bring the apple juice to a boil over medium heat…then reduce to low heat.
- Toss the cheeses with the cornstarch, pepper and nutmeg…stir into the juice.
- Cook and stir constantly for 3-4 minutes…or until cheese is melted.
- Transfer to a fondue pot to keep warm.
- Serve with cubed bread for dipping.
Make a meal of it by dipping raw vegetable pieces and cooked chicken strips as well as the usual cubes of bread.