Recipe of the day. pecan pie cheese cake

Pecan Pie Cheesecake

PREP TIME: 0 hours 25 minutes

TOTAL TIME: 5 hours 55 minutes



Cooking spray, for pan

3 8-oz bars cream cheese, softened

1 cup brown sugar

3 large eggs

1/4 cup sour cream

2 Tbsp. all-purpose flour

1 tsp. pure vanilla extract

1/4 tsp. kosher salt


1 sleeve graham crackers, finely crushed

5 tbsp. melted butter

1/4 cup brown sugar

pinch of kosher salt


4 Tbsp. butter

1/2 cup brown sugar

1/2 tsp. ground cinnamon

1/4 cup heavy cream

1 3/4 cups whole or chopped pecans

pinch of kosher salt


Preheat oven to 325º and grease an 8″ or 9″ springform pan with cooking
spray. Make cheesecake filling: In a large bowl using a hand mixer or in a
stand mixer using the paddle attachment, beat cream cheese and brown sugar.
Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted
butter, brown sugar, and salt. Press mixture into prepared pan.

Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a
baking sheet. (If you want to bake the cheesecake in a water bath, wrap
bottom of pan and place in a deep baking pan. Pour in enough boiling water
to come up halfway in the baking pan.) Bake until center of cheesecake only
slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven
door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and
refrigerate cheesecake in pan until firm, at least 5 hours and up to

Before serving, make pecan pie topping: In a nonstick skillet over low heat,
melt butter and brown sugar until bubbly (keep heat low to avoid burning
butter). Stir in cinnamon, heavy cream, pecans, and salt until completely
coated, then remove from heat and let cool and slightly thicken. (You can
make the topping up to an hour in advance and keep at room temperature;
don’t refrigerate as the butter will solidify.)

Release springform pan from cheesecake and spoon over cooled pecan pie
topping. Serve.


DIY homemade sunscreen

DIY Homemade Sunscreen

Total Time: 30 minutes


10 drops lavender

1 tbsp pomegranate oil

3/4 C coconut oil

2 tbsp Zinc Oxide

2 tbsp shea butter

· Glass Jar


1. Combine all ingredients except zinc oxide in a jar.

2. Place a saucepan with 2 inches of water on stove over medium/low heat.

3. Place jar in saucepan and stir contents until ingredients start to melt.

4. Once all ingredients are combined, add in zinc oxide and stir well. Store in a cool place.


Healthy recipe. Dr. Mercolas ketchup

Dr Mercolas Ketchup


6 oz. organic tomato paste

¼ cup organic honey

1 tsp. fresh lemon juice (a squeeze)

¼ cup water (you can add more if you want it runnier)

¾ tsp. Himalayan salt

¼ tsp. onion powder

1/8 tsp. garlic powder


1. Whisk the ingredients together and add to a small saucepan over medium heat.

2. Reduce heat to a simmer and cook for 20 minutes, stirring often. Let cool.

3. Store in a glass container or jar. Remember that this ketchup doesnt contain preservatives so it wont keep as long. It will keep for up to two weeks in the fridge.


Healthy recipe. Leanne’s salmon cakes

Leannes Salmon Cakes

Serves 4


3 (6-oz.) cans pink salmon, drained and flaked

1 small red onion, peeled and finely chopped

1 red bell pepper, de-seeded, de-ribbed and finely chopped

2 eggs, beaten

1/4 cup finely chopped cilantro

2 teaspoons dried thyme

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1/4 cup almond flour

1 tablespoon olive oil

2 teaspoons dried thyme

2 teaspoons sea salt

2 teaspoons freshly ground black pepper

1 teaspoon garlic powder

1/4 cup almond flour

1 tablespoon olive oil


Place all ingredients in a large bowl; using your very clean hands, blend thoroughly. Form into 4 burgers. Preheat indoor or outdoor grill to MEDIUM-HIGH. Grill salmon patties for 3 to 4 minutes per side.

SERVING SUGGESTION: Steamed green beans and a salad of mixed baby greens and sliced strawberries, tossed with Leannes Basic Vinaigrette.

healthy recipe. Leannes romaine chicken rap with strawberries

Leannes Romaine Chicken Wrap with Strawberries



· CUISINEClassic


· 1 tablespoon dried cranberries

· 1 tablespoon chopped celery

· 1 tablespoon low fat mayonnaise

· 1 tablespoon low fat plain yogurt

· 2 ounces cooked boneless skinless chicken breast meat, leftovers are good here

· 1 Romaine lettuce leaf

· 1 cup sliced strawberries


Combine 1 tablespoon each dried cranberries, chopped celery, low fat mayonnaise, low fat plain yogurt and 2 ounces cooked boneless skinless chicken breast meat. Pile into a Romaine lettuce leaf and enjoy with 1 cup sliced strawberries.


Recipe of the day. Bacon cheese burger biscuit bombs

Bacon Cheeseburger Biscuit Bombs

  • Prep 25 min
  • Total50 min
  • Ingredients8
  • Servings, 8.

Get the best flavors of your favorite cheeseburgerbacon, steak-seasoned ground beef and American cheeseall stuffed in a flaky, buttery biscuit


8oz lean (at least 80%) ground beef

2teaspoons Montreal steak grill seasoning

1/2cup chopped cooked bacon (6 slices)

1 can, (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated Buttermilk biscuits Save $

4 slices (3/4 oz each) American cheese, cut in quarters

1tablespoon butter, melted

1teaspoon sesame seed

Ketchup, mustard and pickle slices, if desired

1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.

· 2. In 10-inch skillet, cook beef and grill seasoning over medium-high heat 4 to 6 minutes, stirring occasionally, until beef is brown; drain. Cool 5 minutes. Stir in bacon.

· 3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming deep pocket. Place 2 quartered pieces of American cheese inside biscuit pocket.

· 4. Holding opened biscuit in hand; place about 1/4 cup of the beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuit will be full.) Repeat for remaining biscuits. Brush melted butter on top of each biscuit; sprinkle tops with sesame seed.

· 5. Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve with remaining ingredients. Expert Tips

  • Be sure beef mixture is inside the split biscuit, and press firmly to seal all sides to keep all the cheesy goodness inside.
  • Replace American cheese with Swiss cheese for a different flavor twist!

Recipe of the day. Cornmeal pancakes

Cornmeal Pancakes

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt, optional

2 cups buttermilk

2 eggs, well-beaten

1/2 cup water

Sift together all dry ingredients. Add buttermilk and eggs. Thin batter with 1/2 cup water. Batter should be thin. Pour a tablespoon of batter onto hot, greased griddle; flip once. These should be the size of silver dollars. Keep stirring batter because cornmeal has a tendency to settle to the bottom of the bowl.

Makes 8 servings. Mamas Corner.