Gluten Free Cheese Cake

I love cheesecake! I would even marry it…. Okay maybe not but, I do really love it. I love being gluten-free and dairy free because I don’t get my usual headaches and tummy aches all the time. One thing I don’t appreciate about cheesecake is that it is dairy. So I can only have a little tiny piece. :( Though there is always a bright side to it. I’m not eating a big piece of cheesecake everyday until it’s gone.

So here’s my take on gluten free cheesecake! Have fun and good luck! :)

Ingredients:

Crust:

  • 4 cups of gluten free rice chexs
  • 1/2 tsp of pumpkin spice
  • 2 tbsp of agave nectar (any sweetener works)
  • 4 tbsp of butter
Cheesecake Batter:
  • 1 (8 oz) pkg. cream cheese (softened)
  • 1 tbsp lemon juice
  • 1/2 cup sugar
  • 1/4 cup milk
  • pinch of salt
  • 1 tsp. vanilla
  • 2 eggs

To begin add all of the crust ingredients to the blender except for the butter and agave nectar and blend until powder. (You should decide how you want the crust to be, before you blend it.) Dump the crust mixture into a 8 x 8 square pan (pie pan will do) and put aside. Get out a small sauce pan and put in the butter and agave nectar. Melt. Pour butter mixture into crust mixture and fully mix. Then press until completely covered.  Yahoo your this far! :)  Preheat the oven for 325 degrees.

Cheesecake batter: In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla. Add eggs, 1 at a time, mixing well after each time. Pour filling into crust!  Bake for 25 to 30 minutes or until set. Take it out and jump up and down saying I did it… Hehe! You don’t have to do the last part if you don’t want to. Chill for 3-4 hours or more before serving. Eat within 1 week! Bon appetite!  Stay tune for more gluten free deliciousness!

Butternut Squash Hash-Brown Patties

I am truly sorry I haven’t been posting in a while…

But I have so many new recipes to share with you and I am going to share one with you right now. So this recipe is soooo EASY and only requires three ingredient. Why are you still here on my website go try the recipe, oh I remember now, you need my recipe! :)

Things that I use for this recipe are a potato peeler, a cheese grater (if you have an electric grater that’s awesome), a griddle ( I love my family’s griddle!) or a skillet would work too.

Okay here is the list of ingredients you will need:

  • 1 whole butternut squash (peeled and rinsed)
  • 2 eggs
  • a tsp of salt (you can add less or more depending how salty you like it)
  • and a drizzle of olive oil for the griddle or skillet

Okay you want to start with the butter squash because that takes the most time out of the recipe. (You want to cut the butter squash it to five pieces just so its not so huge). Having a electric grated would be great but if you don’t you can go the “old fashion way”, you could just use a regular cheese grater. I have a regular cheese grated to so don’t be ashamed. It works! (when your done grating all of that you are awesome) After you grate all of the butternut squash, beat in the two eggs, and salt so that everything is mixed in. Next drizzle the olive oil on the griddle or skillet and wait till the is medium warm. I use a 1/4 cup to measure how much *batter I want to use. So just start adding the batter to which ever appliance you have. You want to wait about 3-5 minutes (3-5 minutes on each side) before you flip them. Once they are done cooking enjoy that’s all I can say. Actually never mind, it tastes good with ketchup too. And that’s way uh-uh uh-uh I like it. Thanks for the support and have a Great DAY! I will post soon….. Make sure to comment below, it helps! :)

To purchase my book click HERE! A portion of  the money goes to kids with cancer! So please purchase the book it helps a ton.    

Want to Try Something Yummy and Help Someone Too? Sweet Treats and Bake Sale Secrets is HERE!

This time last year, I was “patiently” waiting for my book to be FINISHED the design and editing process! I am grateful to all of my supporters who helped me to raise over $400 for Kids with Cancer.

(Read this article for more information on how I raised over $300 in one day for kids with cancer!!! I got so excited after that day that I want to do more!)

Will you help me sell another 30 books at the county fair in Sacramento ?

You can order my cookbook for only $10 by clicking the link below:

** If you are in the Greater Sacramento Area and want to pick up the cookbook you will save the $3 that it costs to ship it. 😉

 

Here’s what’s inside by book, Cooking With CC, Sweet Treats and Bake Sale Secrets:

  • 48 Yummy Sweet Treats Recipes
  • 21 Bake Sale Secrets
  • My TOP 7 Kitchen Tips

I also left room for you to make notes and write in your own tips for future reference!

If you are willing to help me reach my goal even faster you can contact my business adviser (Mom) for discounts on bulk orders of 10 or more. support@RaisingCEOKids.com

Here are some reasons you might want to get more than one copy:

  1. Learn how to make awesome treats and sweets
  2. Gifts for women you visit in ministry work
  3. Gifts for your kids or grandchildren that want to cook or that like to cook
  4. A gift for someone you know who has cancer
  5. Teacher Appreciation gifts
  6. Just-Because-I-Am-Thinking-Of-You gifts

Looks like you will be needing at least 10 copies! 😉

Thanks so much for stopping by my site and for your support of me as a young entrepreneur!

– CC

PS – I want to give a special shout out to Melissa Breau of http://www.jargonwriter.com Melissa is the creative designer and editor for my book.  If it weren’t for Melissa, I would never have been able to get the project finished and raise so much money for kids with cancer. Melissa does great work and she has a wonderful heart!

I also want to give a special shout out to Mrs. O’Neill who coached my mom on how to help me go about getting my book finished.  Mrs. O’Neill’s son, Jason is the founder of Pencil Bugs!  I love Pencil Bugs!

Another shout out goes to Picture Me Cooking!  They recently spotlighted me for my efforts in the kitchen! It was such an honor to be chosen as a Junior Chef and very fun to receive the $50 Barnes and Noble gift card!  Their website is so cool!

I wouldn’t want to miss giving a shout out to Kids Are Heroes! They also spotlighted me on their site for my contributions to charity and in serving others! Be sure to check out the other amazing kids on their site!

Caesar Salad

Learn how to make a wonderful

Ingredients:
6 cloves garlic, peeled
3/4 cup mayonnaise
1 head romaine lettuce, torn into bite-size pieces
5 anchovy fillets, minced
4 cups day-old bread, cubed
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
salt and pepper to taste
1/4 cup olive oil

Directions
1. Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
3. Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Photo Credit

International Yumminess Dessert

A awesome dessert……

Ingredients :

2 tablespoons Semolina
2 tablespoons oil
4 tablespoons sugar
1/2 cup water
seeds of 3 small Cardamoms
Directions
1. First put the Semolina and oil in a pot along with the Cardamom seeds and fry on very low heat until slightly brown.
2. Then combine sugar and water to make syrup, (Or just buy some at your nearest grocery store).
3. Next add this to the Semolina mixture taking care not to burn yourself and cook on low heat to desired thick consistency.

Serve warm.

Potato Salad

Lemon and Garlic Potato Salad – Egypt

Ingredients:

2-1/2 pounds red potatoes
1/2 cup chopped parsley
1 clove garlic, minced
The juice of 2 lemons
1 Tablespoon vegetable oil
Salt and pepper to taste

Directions:
First  boil the potatoes and allow to cool. Then cut into tiny square pieces.

Combine the potatoes, parsley, garlic, lemon juice, vegetable oil and salt and pepper.

Mix well and serve.

Sweet Pie

Sweet Pie

Here is what you need to make the crust:

18 sugar cones crushed

½ teaspoon coarse salt

2 tablespoons granulated sugar

6 tablespoons of butter melted and cooled

  1. In a food processor, combine cones, salt and sugar; process until fine crumbs form.

With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with removable bottom. Bake at 375* until crust is golden brown or 25 minutes.

Let cool completely in a pan on a wire rack.

2. Filling and crust: 1/3 cups of peeled raw hazelnuts, ¼ cups granulated sugar, ¼ teaspoon coarse salt, 1 3/4 cups heavy cream, 5 oz bittersweet chocolate, (coarsely chopped) 2 Tsp confectioners’ sugar

3.  Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and ¼ cup of water. Bring to boil; cook 1 minute. Strain hazelnuts and spread in a single layer on parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.

4.  To make the filling: In a medium saucepan, bring ¾ cup whipped cream to simmer; remove from heat and add chocolate. Let stand 5 minutes and whisk to combine, then let cool in room temperature. In a large bowl,  add 1 cup of  confections’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled completely set.

Serve on top with the hazelnuts!