Food & Recipes With Cherokee

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01 Thank you so much for being a subscriber. We appreciate you 🥰❤️ & hope you enjoy the recipes Have a peaceful restful night 🌙🌙🌙 @FoodAndRecipesWithCherokee🦉	35	1	Loading...
02 Classic Tiramisu • 5 large egg yolks • ½ cup + 2 Tbsp (125g) Sugar • 1 2/3 cups (400ml) Heavy cream, cold • 14 oz (425g) Mascarpone cheese, room temperature • 1 teaspoon Vanilla extract • 1½ cups brewed espresso • 36-40 Savoiardi biscuits (Ladyfingers) • 2-3 tablespoons coffee liqueur/marsala/brandy • Cocoa for dusting DIRECTIONS 1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool. 2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool. 3. Add the mascarpone, vanilla extract and whisk until smooth. 4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside. 5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 pan. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate the tiramisu for at least 6 hours. 6. Just before serving, dust with cocoa powder. @FoodAndRecipesWithCherokee🦉	59	5	Loading...
03 Amalfi Lemon Cake INGREDIENTS 1 lemon (preferably seedless) 1 cup (250ml) extra virgin olive oil 4 eggs 250g caster sugar 3 cups (300g) almond meal 1/2 cup (75g) self-raising flour, sifted 600ml double cream, whisked to stiff peaks LEMON SYRUP 1/2 cup (110g) caster sugar Juice of 2 lemons METHOD 1. Place lemon in a deep saucepan, cover with cold water and place a small plate on top to keep lemon submerged. Bring to a rapid simmer over medium heat. Cook for 20 minutes or until lemon is just soft, topping up water if needed, then drain and cool completely. Cut into quarters and remove seeds. Place in a blender with oil and whiz until smooth and emulsified. Set aside 2. Preheat oven to 170°C. Grease a 20cm-round cake pan and line the base and side with baking paper. 3. Place eggs and sugar in a bowl and whisk to combine, then whisk in lemon puree, almond meal and flour. Spread into prepared pan and bake for 55-65 minutes until the top is just firm and a skewer inserted in the centre comes out clean. Cool in pan for 1 hour, then invert onto a wire rack and cool completely. 4. For syrup, combine sugar and juice of 1 1/2 lemons in a small saucepan over medium-low heat, stirring to dissolve the sugar. Bring to a simmer and cook for 6-8 minutes until thickened and starting to caramelise. Cool syrup, then mix in remaining juice of 1/2 lemon until combined. Cool completely to room temperature. Top cake with cream and drizzle with syrup to serve. @FoodAndRecipesWithCherokee🦉	93	3	Loading...
04 FULL DAY OF MEALS from the 1940s 🍽️ Joy of Cooking recipes from 1943 @FoodAndRecipesWithCherokee 🦉	83	0	Loading...
05 Potato 🧺 INGREDIENTS: 1 large potato. 1 tablespoon of potato starch. 1 onion. 1 carrot. 1 pepper. 3 small tomatoes. A bunch of spring onions. 1 egg. 150 grams of cheese /5.3 oz. 3 cloves of garlic. 2 slices of ham (optional). salt, black pepper. sunflower oil. @FoodAndRecipesWithCherokee 🦉	95	2	Loading...
06 20 Famous Dinners That Have FADED Into History! @FoodAndRecipesWithCherokee 🦉	105	2	Loading...
07 Media files	114	2	Loading...
08 Quiche Outdoors @FoodAndRecipesWithCherokee🦉	121	2	Loading...
09 3 Delicious Breakfast Recipes \| Gordon Ramsay @FoodAndRecipesWithCherokee 🦉	128	1	Loading...
10 6 Egg Cracking Breakfast Recipes You Have to Try! @FoodAndRecipesWithCherokee 🦉	138	2	Loading...
11 Good Morning 🌞 ☕️ @FoodAndRecipesWithCherokee 🦉	151	2	Loading...
12 Thank you so much for being a subscriber. We appreciate you 🥰❤️ & hope you enjoy the recipes Have a peaceful restful night 🌙🌙🌙 @FoodAndRecipesWithCherokee🦉	150	0	Loading...
13 The BEST Southern Tea Cakes You'll Ever Have \| Easy Tea Cake Recipe \| Southern Living @FoodAndRecipesWithCherokee 🦉	154	8	Loading...
14 How to Make Old Fashioned Gingerbread \| South's Best Recipes \| Southern Living @FoodAndRecipesWithCherokee 🦉	150	5	Loading...
15 7 Tasty Casserole Recipes For Those “What Can I Bring?” Moments \| Hey Y’all \| Southern Living @FoodAndRecipesWithCherokee 🦉	151	6	Loading...
16 30 Foods Only Southerners Eat \| Southern Living @FoodAndRecipesWithCherokee 🦉	153	4	Loading...
17 Full Day of 1980s Meals 🍽️ Southern Living recipes from 1982 @FoodAndRecipesWithCherokee 🦉	153	6	Loading...
18 German Pasta Ingredients: ● Oil for frying - 2 tbsp ● Onion - 1 pc ● Mushrooms - 0.5 lb ● Smoked sausage - 1 lb ● 3 cloves of garlic ● Pasta - 0.5 lb ● Tomato - 2 pcs ● Chicken broth - 2 cups ● Heavy cream - 0.5 cups ● Salt, Black Pepper, Oregano ● Cheddar Cheese - 4 oz ● parsley (optional) @FoodAndRecipesWithCherokee 🦉	154	8	Loading...
19 Chicken Francaise @FoodAndRecipesWithCherokee 🦉	153	6	Loading...
20 Mini Potato Dauphinoise (Gratin Stacks) Ingredients • Oil spray • 1.2 kg / 2.4 lb starchy potatoes , large long ones • 30g /2 tbsp butter , unsalted • 2 garlic cloves , finely minced • 1/2 cup heavy / thickened cream • 1 tsp fresh thyme leaves (or 3/4 tsp dried) • 1/2 tsp salt • Black pepper • 75g / 2.5 oz gruyere cheese sliced into 12 squares to fit into muffin tin (or other melting cheese) • 3/4 cup gruyere cheese (or other melting cheese), shredded Instructions • Preheat oven to 350°F/180°C (all oven types). • Brush muffin tin with butter: Melt butter in a saucepan over medium heat then use what you need to lightly brush the muffin tin holes with butter. (Remaining butter is for the cream sauce) • Cream sauce: Into the remaining butter, add garlic and cook for 20 seconds. Add cream and salt then bring to a simmer. Simmer for 30 seconds, then remove from stove and keep warm. • Slice potato: Peel potatoes. Trim base so it stands upright. Then cut into cylinder shapes that fit the muffin tin. Cut into 2mm/ 1/10" slices using a mandolin or sharp knife. • Assemble stacks: Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks. • Cream: Drizzle each potato stack with 1 tsp of cream mixture - use 1/2 of the mixture. • Cheese slice: Top with cheese slice. • Top with potato, cream then thyme: Top each stack with remaining potato slices so the height is about 1cm / 1/3" above the rim of the muffin tin (they sink once baked). Drizzle with remaining cream mixture and sprinkle with most of the thyme (reserve some for topping). • Baked 40 minutes: Cover loosely with foil and bake for 40 minutes or until potato is cooked through. A small sharp knife should go through without any resistance. • Top with cheese, bake 10 minutes: Remove from oven, sprinkle with shredded cheese and bake without foil for 10 minutes or until golden. • Garnish with thyme: Sprinkle with remaining thyme. • Stand 5 minutes then remove to serve. Use a tablespoon or butter knife to help scope them out. (Note 3) • To Serve: Dinner - serve as a side. Finger food - serve warm as is. Breakfast - serve with eggs and bacon. @FoodAndRecipesWithCherokee 🦉	153	5	Loading...
21 Butternut Squash Frittata Ingredients • 3 tablespoons butter • 2 cups cubed butternut squash (½ to 1-inch cubes) • kosher salt and pepper • 1/2 red onion, diced • 2 garlic cloves, minced • 6 large eggs • 3 tablespoons heavy cream or half and half • 1/4 cup chopped fresh sage and parsley • ⅔ cup freshly grated parmesan cheese • 3 to 4 cups arugula • 1 teaspoon olive oil • ¼ cup shaved parmesan cheese Instructions • Preheat the oven to 400 degrees F. • Heat a 10-inch oven-safe skillet over medium heat and 2 tablespoons of the butter. Stir in the butternut squash with a big pinch of salt and pepper. Cook for 5 to 6 minutes. Add the other tablespoon of butter. Stir in the diced onion and garlic and cook for 5 minutes more, stirring often. The squash should be tender at his point - if not, cook for a few more minutes until fork tender. Turn off the heat. • In a large bowl, stir together the eggs, cream, herbs and parmesan cheese. Stir in a pinch of salt and pepper. Whisk until combined. • Pour the mixture into the skillet with the squash. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again. • In a bowl, toss the arugula with the olive oil and a pinch of salt and pepper. • Remove it from the oven and top with the arugula and shaved parmesan. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too. 💎If You see any recipe I post on @FoodAndRecipesWithCherokee on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee	135	3	Loading...
22 Buttermilk Biscuits Ingredients • 6 Tbsp unsalted butter • 2 c all purpose flour • 1 Tbsp sugar • 1/4 tsp baking soda • 1 Tbsp baking powder • 1 tsp salt • 1 c buttermilk Instructions • Cut butter into small cubes. Place butter on a plate & place in freezer while you mix dry ingredients. The butter should be very cold. • Preheat oven to 450°F & line a baking sheet with parchment paper or nonstick foil. Set aside. • In a food processor (or large bowl), add flour, sugar, baking soda, baking powder & salt. Pulse a time or two to combine (or whisk if you're using a bowl). • Add butter to the food processor & pulse to combine, until it looks like coarse crumbs (you could also use a pastry cutter or 2 forks in a large bowl). • Add butter & flour mixture to a bowl & make a well in the middle. Add cold buttermilk. Stir until dough is mixed & combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour! • Turn out dough onto a floured surface & pat into a rectangle about 8-9” long. • Gently fold the right side towards middle, then fold the left side in towards middle. It should look like a trifold paper. • Rotate dough a quarter turn (it should be horizontal), then pat down into a 8-9” long rectangle again. Repeat folding technique at least 1 more time, & up to 2 more times.The more folding you do, the more layers you'll have. • Pat dough down into a rectangle again, about 1” thick. • With a 2.5” round biscuit cutter, push down to cut dough & pull straight up (remember not to twist!). Leftover scraps can be combined & cut again – but no more than 2 or 3 more times. • Place biscuits on prepared baking sheet, almost touching each other, & bake at 450°F for 12-15 minutes until browned & cooked through. • After the biscuits are baked, brush tops with melted butter. 💎If You see any recipe I post on @FoodAndRecipesWithCherokee on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee	139	7	Loading...
23 @FoodAndRecipesWithCherokee 🦉	158	0	Loading...
24 Good Morning 🌞 ☕️ @FoodAndRecipesWithCherokee🦉	156	0	Loading...
25 Thank you so much for being a subscriber. We appreciate you 🥰❤️ & hope you enjoy the recipes Have a peaceful restful night 🌙🌙🌙 @FoodAndRecipesWithCherokee🦉	156	0	Loading...
26 Lane Cake Ingredients cake 3 1/2 c cake flour 2 tsp cream of tartar 2 tsp baking soda 1/4 tsp salt 1 c milk, room temperature 1 tsp pure vanilla extract 2 sticks unsalted butter, softened 2 c sugar 8 large egg whites, room temperature filling 12 large egg yolks 1 1/2 c sugar 1 1/2 sticks unsalted butter, melted & cooled 1 1/2 c finely chopped pecans 1 1/2 c finely chopped raisins 1 1/2 c grated coconut 1/2 c bourbon 1 1/2 tsp pure vanilla extract 1/4 tsp salt Directions 1 Preheat oven to 325°. Butter three 9” round cake pans & line with parchment paper. Butter paper & dust with flour. 2 Sift flour, cream of tartar, baking soda & salt into a bowl. In a small pitcher, combine milk & vanilla. In a bowl, beat butter on med speed until creamy. Slowly add sugar & beat until light & fluffy. On low speed, alternately add dry ingredients & milk in 3 batches. Beat until smooth. 3 In a bowl, beat egg whites until they form soft peaks. Stir one-third of egg whites into cake batter. fold in remaining egg whites until no white streaks remain. 4 Pour batter into cake pans. Tap pans lightly to release air. Bake cakes for about 30 minutes, until a toothpick inserted in center comes out clean. Let cool in pans for 5 minutes, then invert cakes to cool. Peel off paper. 5 In a saucepan, combine egg yolks & sugar stirring until smooth. Add melted butter & cook over med heat, stirring, until thickened about 6 minutes; do not let boil. Stir in pecans, raisins & coconut; cook for about 1 minute. Add bourbon, vanilla & salt & let cool to lukewarm. 6 Place a cake layer on a serving plate, right side up, & spread with 1 1/4 c of filling. Repeat with a second cake layer & another 1 1/4 c of filling. Top with last cake layer & frost cake with remaining filling. Let the cake cool before serving. 💎 If You see any recipe I post at @FoodAndRecipesWithCherokee on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee 🦉	147	6	Loading...
27 Church Cake Ingredients • 3 c all-purpose flour • 2 tsp baking soda • 1 tsp salt • 1/2 tsp cinnamon • 2 c granulated sugar • 3 eggs • 1 c vegetable oil • 2 tsp vanilla bean paste or vanilla extract • 1 20- oz can crushed pineapple with juice • 1 1/2 c finely chopped walnuts divided • 1 c flaked sweetened coconut • CREAM CHEESE FROSTING: • 8 oz pkg cream cheese softened • 1/2 c butter softened • 1 tsp vanilla bean paste or vanilla extract • 2-4 Tbsp heavy cream (start with 2 & go from there) • 2 c powdered sugar sifted Instructions • Preheat oven to 350 degrees F. Spray a 13x9" baking pan with non-stick spray & set aside. • In a mixing bowl, whisk together dry ingredients (flour, baking soda, salt & cinnamon). • In a larger mixing bowl, combine granulated sugar, eggs, vegetable oil & vanilla. Mixture will be creamy. • Sprinkle in dry ingredients & stir together until incorporated. Mixture will be very dry & sticky. • Add in crushed pineapple, walnuts & coconut - mix until combined. • Pour batter into prepared pan & bake for 45-50 minutes. When done, a toothpick inserted into the center comes out clean or with a few moist crumbs. • Set cake pan on a cooling rack & cool in the pan, until completely cool. • MAKE FROSTING: • In a large mixing bowl, add cream cheese, butter & vanilla & beat with electric mixer until light & fluffy. • Alternate drizzling heavy cream & adding powdered sugar, whisking/beating after each addition, until all sugar is incorporated into the frosting. If frosting is a little thick, add a bit more cream. If frosting is too thin, add a bit more powdered sugar. • Use an offset spatula to spread frosting over the top of the cake. • Sprinkle with remaining 1/2 cup walnuts & a bit of flaked coconut if desired. 💎If You see any recipe I post at @FoodAndRecipesWithCherokee on @yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee	139	7	Loading...
28 @FoodAndRecipesWithCherokee 🦉	148	1	Loading...
29 The famous French chicken recipe, cooked in just a few minutes! Ingredients: vegetable oil: 10 ml (0.3 fl oz) potatoes: 300 g (11 oz) red bell pepper: 1 pc chicken breast: 300 g (11 oz) black pepper: 5 g (0.2 oz) salt: 10 g (0.4 oz) onion: 2 pc carrot: 1 pc black pepper: 5 g (0.2 oz) salt: 10 g (0.4 oz) pickled cucumbers: 100 g (3.5 oz) sour cream: 10 g (0.4 oz) mozzarella: 100 g (3.5 oz) cucumbers: 2 pc feta cheese: 100 g (3.5 oz) sour cream: 100 g (3.5 oz) dill: 20 g (0.7 oz) green onion: 10 g (0.4 oz) black pepper: 5 g (0.2 oz) salt: 10 g (0.4 oz) @FoodAndRecipesWithCherokee 🦉	148	9	Loading...
30 Here's What People Ate To Survive During WWII @FoodAndRecipesWithCherokee🦉	142	1	Loading...
31 Boba Tea Ingredients For the tapioca pearls • 3 1/2 cups water 1 cup dried tapioca pearls For the tea • 8 bags of black tea, like Ceylon, Assam, or English Breakfast 4 cups boiling water 1/2 cup milk, whole or non-dairy, plus more to taste Ice For the brown sugar simple syrup • 1/2 cup brown sugar 1/2 cup water Method Cook the tapioca pearls: Add the water to a medium saucepan and bring to a rolling boil. Carefully add the dried tapioca pearls to the hot water. Be cautious as you add them as they can be fragile. Gently stir the balls, making sure they don’t stick to the bottom of the pan or each other. Once the water comes back to a boil, reduce the heat so it’s gently boiling and let the tapioca pearls cook for 15 minutes, uncovered. They’ll start to change color but won’t all turn completely black; that’s okay. Occasionally stir the pearls to ensure they don’t stick. After 15 minutes, scoop out one of the balls, let it cool slightly, and carefully bite into it. If they’re still hard or not soft enough for your taste, continue to cook them for up to 15 minutes longer, checking periodically for texture. Once they’re cooked to your liking, remove them from the heat, cover the pan, and let them sit in their liquid for 20 minutes or up to an hour. If you’re using quick-cook tapioca balls, follow the instructions on the package. Meanwhile, make the tea: While the tapioca pearls are cooking, brew the tea by boiling the water, then placing the bags of black tea in the hot water. Remove from the heat and steep for 5 minutes. Tip Don’t over-steep the bags; over-steeping the tea will cause more tannins to be released, which will create bitterness. Make the simple syrup: Meanwhile, make the simple syrup by combining the sugar and water in a small saucepan. Heat the water over medium heat, stirring frequently, until the sugar has completely dissolved. Set aside to cool. Assemble the boba tea: Once the tapioca pearls are ready, assemble the milk tea by scooping out the boba pearls from the hot water with a slotted spoon and placing them in 4 glasses. Add 1 cup of tea and 2 to 3 tablespoons of milk. Add 1 to 2 tablespoons of the simple syrup to taste and top with ice. Stir together and taste. Add more syrup or milk to your taste and serve. @FoodAndRecipesWithCherokee 🦉	142	2	Loading...
32 Baked Crispy Cauliflower Ingredients: 1kg cauliflower 150g panko breadcrumbs 1 clove of garlic 100g flour 3 eggs 5 tablespoons olive oil 1 teaspoon Italian herbs Some parsley. 100 g Parmesan cheese A little bit of salt Black pepper Sauce (optional): 200 g sour cream 100g yogurt Parsley Salt Pepper lemon juice @FoodAndRecipesWithCherokee 🦉	143	6	Loading...
33 Cheese Biscuits Ingredients 3 1/2 cups minus 1 teaspoon all-purpose flour, plus more for shaping 2 tablespoons baking powder 2 1/2 teaspoons kosher salt 9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content) 2 cups grated sharp cheddar cheese 1 3/4 cups buttermilk 1 large egg Directions Combine the flour, baking powder and salt in a bowl and put it in the fridge for 20 to 30 minutes. In the meantime, cut the butter into chunks and leave out at room temperature (you want it malleable, but not soft). Position a rack in the center of the oven and heat it to 400 degrees. Line two baking sheets with parchment paper. Combine the chilled dry ingredients, the cheese and the butter in the bowl of a standing mixer fitted with a paddle attachment. Mix on low speed for a few minutes, until the chunks of butter are no bigger than a large pea – or a small bean. (In the oven, the water in the chunks of butter creates steam, which in turn will creates lovely pockets of air within the biscuits.) Add the buttermilk to the bowl and mix on low just until the dough comes together. Turn the dough out onto a floured board, dust your fingers with flour and gently knead it a few times. Quickly and carefully pat the dough into a large rectangle about 1/2 an inch thick. Dip a 3-inch round cutter with sharp edges in flour and then cut the biscuits using an even downward motion, without twisting the cutter. Transfer the rounds of dough to the baking sheets, leaving an inch or two of space between them. When you’ve cut the first batch of biscuits, gently pat the dough into another rectangle and cut a few more -- discard the dough or add the funky leftover shapes to the baking sheets after the second batch is cut (if you shape the dough a third time, the biscuits will be tough). Beat the egg with a splash of water (if you’re feeling fancy, you can then pass it through a fine mesh sieve to get rid of any clumps of egg white that might burn). Brush the tops of the biscuits lightly with egg wash and bake for about 20 minutes, rotating halfway through, until the biscuits are a deep golden brown. Cool for a few minutes on the baking sheets but serve them while still warm! @FoodAndRecipesWithCherokee 🦉	133	9	Loading...
34 Delicious Weekend Dinner Recipes \| Nigella Bites \| Tonic @FoodAndRecipesWithCherokee 🦉	154	3	Loading...
35 Turkish Kabob Wrap @FoodAndRecipesWithCherokee 🦉	160	3	Loading...
36 Good Morning 🌞 ☕️ @FoodAndRecipesWithCherokee	166	0	Loading...
37 Thank you so much for being a subscriber. We appreciate you 🥰❤️ & hope you enjoy the recipes Have a peaceful restful night 🌙🌙🌙 @FoodAndRecipesWithCherokee	166	0	Loading...
38 Buckeye Bars Ingredients CRUST • 2 c. finely crushed Oreos (from about 22 cookies) • 6 Tbsp. unsalted butter, melted CHEESECAKE • 2 (8-oz.) blocks cream cheese, softened • 1 c. creamy peanut butter • 1 c. (115 g.) confectioners' sugar • 1 tsp. pure vanilla extract TOPPING • 3/4 c. semisweet chocolate chips Directions • CRUST Step 1 Line a 9"x9" pan with parchment, leaving a 2" overhang on 2 opposite sides. Step 2 In a medium bowl, mix Oreos and butter until combined. Pour into prepared pan and spread in an even layer, pressing with a measuring cup or spoon. Refrigerate until ready to use. • CHEESECAKE Step 1 In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and peanut butter until smooth. Add confectioners' sugar and vanilla and beat until combined. Step 2 Spoon over crust and spread in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight. • TOPPING Step 1 In a small heatproof bowl, microwave chips in 30-second increments, stirring between each, until melted and smooth. Step 2 Pour chocolate over cheesecake and spread in an even layer, working quickly so chocolate doesn’t harden. Refrigerate until chocolate is hardened, about 30 minutes. Step 3 Using parchment overhang, remove cheesecake from pan and cut into squares. @FoodAndRecipesWithCherokee 🦉	159	13	Loading...
39 Pina Colada Delight 🍒 Ingredients • 2 c. graham cracker crumbs • 3 Tbsp. granulated sugar • 1 c. toasted coconut flakes, divided • 3/4 tsp. kosher salt, divided • 1/2 c. (1 stick) unsalted butter, melted • 2 (8-oz.) blocks cream cheese, room temperature • 1 c. sweetened cream of coconut • 3/4 c. confectioners’ sugar • 1/4 c. sour cream • 1/4 c. fresh lime juice • 1 (1/4-oz.) packet unflavored gelatin • 8 3/4 oz. small square shortbread cookies (such as Lorna Doone; about 35 cookies) • 1 1/4 c. pineapple juice • 1 (3-oz.) box pineapple Jell-O • 1 (20-oz.) can crushed pineapple • 8 oz. store-bought whipped topping or homemade whipped cream • Maraschino cherries, for serving Directions Step 1 In a large bowl, combine graham cracker crumbs, granulated sugar, 1/2 cup coconut, and 1/2 teaspoon salt. Drizzle in butter and stir until combined. Press crumb mixture into the bottom of a 13"x9" baking dish and freeze until set, about 20 minutes. Step 2 Meanwhile, in a large bowl, whisk cream cheese, cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon salt until smooth. Step 3 In a small heatproof bowl, microwave lime juice until warmed through, about 30 seconds. Sprinkle gelatin over lime juice, whisking until gelatin is dissolved. Whisk into cream cheese mixture until blended. Pour lime mixture over frozen crust and refrigerate until layer is set, 1 1/2 to 2 hours. Step 4 Top coconut-lime layer with an even layer of shortbread cookies; it’s okay if there’s some space between the cookies. Step 5 In a large heatproof bowl, microwave pineapple juice until warmed through, about 30 seconds. Whisk Jell-O powder into juice until dissolved. Add crushed pineapple and stir to combine. Pour pineapple mixture over cookies and refrigerate until set, about 1 hour, 30 minutes. Step 6 Top pineapple layer with whipped topping, sprinkle with remaining 1/2 cup coconut, and garnish with cherries. 🍒 @FoodAndRecipesWithCherokee 🦉	138	8	Loading...
40 Beef Meatball Kabobs INGREDIENTS: 1 pound ground beef (93% lean or leaner) 1/4 cup dry breadcrumbs 2 egg whites or 1 whole egg 2 tablespoons chopped fresh parsley 2 tablespoons water 2 teaspoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 4 flatbreads (such as naan, lavash or pita bread) Toppings (optional): Chopped tomatoes, chopped cucumber, chopped red onion, chopped fresh parsley, Tzatziki sauce COOKING: 1 Heat oven to 400°F. Combine Ground Beef, breadcrumbs, egg whites, parsley, water, garlic, cumin, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 12, 2-inch meatballs. 2 Thread meatballs onto 4. 10-inch skewers. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes. 3 Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness. 4 Remove meatballs from skewers. Serve in flatbreads. Garnish with Toppings, as desired. @FoodAndRecipesWithCherokee 🦉	145	7	Loading...