Sassy Avocado Cheesecake Rsc Recipes

Steps:

• Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
• Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
• Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
• Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

Steps:

• Heat oven to 350 degrees F. In food processor, pulse walnuts until finely ground. Add graham cracker crumbs, 1 tablespoon sugar, anise seeds and salt; pulse just until combined. Add 2 tablespoons water; pulse until ingredients are thoroughly combined and resemble wet sand. Press into bottom of an 8 1/2-inch springform pan. Bake 20 minutes; cool completely.
• In measuring cup or small bowl, combine gelatin with 2 tablespoons water; let stand for 5 minutes. With vegetable peeler, remove strips of lemon zest (yellow portion only). In saucepan, combine milk, 1/2 cup sugar, vanilla and lemon zest; bring to boil. Add gelatin; simmer until gelatin has completely dissolved, about 1 minute; strain and discard lemon zest.
• In food processor, combine avocados and cream cheese. Pour hot milk mixture into processor; process until very smooth. Pour into baked crust; cover and refrigerate at least 2 hours or until set. Remove side of pan; cut cheesecake into 10 slices. Serve with raspberry sauce, if desired.

Steps:

• Preheat the over to 375°F Line 18 muffin cups with foil liners. Spray with cooking spay.
• Cook pasta al dente, according to instructions on the package. Drain well, transfer to a large bowl and set aside.
• Melt butter in a medium size saucepan. Add flour and let it cook at medium heat for about a minute and a half, stirring constantly.
• Slowly pour in the milk, whisking constantly to break up any lumps. Add Hidden Valley Ranch Seasoning Mix. Cook at medium low heat until it starts to thicken. Add shredded cheese, stir well and cook until the cheese is completely melted.
• Pour cheese sauce into drained pasta and mix well. Add beaten eggs, crumbled blue cheese and diced jalapeno peppers and stir until well incorporated. Set aside.
• To prepare the breadcrumb topping, combine breadcrumbs, salt, lemon zest and smoked paprika in a small bowl.
• Spoon about ¼ cup pasta into each cupcake liner. Top each one with approximately 1 ½ teaspoons of seasoned breadcrumbs and 1 ½ teaspoons grated parmesan cheese.
• Bake at 375F for about 25 minutes until golden brown.

Steps:

• Preheat the oven to 350°F (180°C). Lightly butter the inside of a 9-inch (23-cm) springform pan.
• Make the crust: Crumble the crackers and cookies into a medium bowl. Use a pestle or the bottom of a heavy bottle to crush them into fine crumbs. Add ⅓ cup (75 ml) of the condensed milk and stir until very well combined. (You can grind the crumbled graham crackers and mix them with the condensed milk in a food processor if you prefer.) Press the crumb mixture firmly and evenly into the bottom of the pan. Bake until the crust looks a little darker and smells sweet and toasty, 12 to 15 minutes. Cool the crust in the pan on a wire rack.
• One at a time, cut an avocado in half lengthwise. Twist the halves to separate them. Hold the half with the pit in one hand. Holding the knife in your other hand, rap the knife blade into the pit to lodge it there. Twist the knife to loosen and remove the pit. Use a large spoon to scoop the avocado flesh onto a chopping board, discarding the skins. Coarsely chop the avocados.
• Add the chopped avocados, cream cheese, remaining condensed milk, and salt to a food processor. (You can combine the filling in a blender instead but you may need to work in batches.) Grate the zest of 1 lemon and set aside. Squeeze the zested lemon and the limes (you should have about ⅓ cup/75 ml lemon), reserving the remaining lemon for garnish. Add the juice to the avocados and process the mixture until smooth, scraping down the sides of the bowl as needed.
• Spread the filling in the cooled crust and sprinkle with the grated lemon zest. Cover the pan and freeze until the filling is firm, at least 6 hours or preferably overnight.
• Let the frozen cake stand at room temperature for 15 to 30 minutes before slicing. Dipping a thin knife into hot water between each cut, slice the cake into wedges and serve, topping each serving with freshly grated lemon zest.

Steps:

• Combine crushed tortilla chips and 1/4 cup softened butter, and press into bottom of a lightly greased 9-inch springform pan.
• Bake at 350° for 12 minutes. Cool in pan on a wire rack.
• Beat cream cheese, shredded cheese, and salt at medium speed with an electric mixer 3 minutes or until fluffy. Add 1 container sour cream, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in salsa and chiles. Pour over prepared crust.
• Bake at 350° for 40 minutes or until center is almost set. Remove pan from oven; let stand 10 minutes on a wire rack. Gently run a knife around edge of pan to loosen sides. Remove sides of pan; let cheesecake cool completely.
• Stir together remaining 2 containers sour cream until smooth; spread evenly over top of cooled cheesecake. Cover and chill at least 3 hours or up to 1 day. Spread evenly with guacamole; sprinkle with diced tomatoes before serving. Serve with tortilla chips.

Steps:

• Heat cream in a small saucepan until small bubbles appear around edges. Remove from heat and stir sugar into cream until it dissolves. Transfer to a medium bowl and allow to cool.
• Combine avocado and cream cheese in a food processor and blend until smooth. Add lime juice and process until smooth; whisk into the cooled cream mixture.
• Fill an ice cream maker with the avocado mixture, and freeze according to the manufacturer's instructions for making ice cream.
• Spoon avocado mixture into the prepared pie crust; smooth surface with a spatula. Freeze until solid, at least 2 hours. Let cheesecake sit at room temperature until slightly softened yet firm enough to slice before serving, 10 to 15 minutes.

Steps:

• Blend together until smooth: the avocado,cream cheese, milk, and lemon juice.
• Pour into crust.
• Chill 1 hour before serving.
• Top with nuts and whipped cream.

Steps:

• In a small bowl, combine all ingredients for spice mix, set aside.
• Peel and de-vein thawed shrimp, then chop very fine or use a food processor to grind to similar consistency of the ground pork. In a large bowl, combine the ground pork and shrimp. Reserve 1 Tablespoon of spice mix, and pour the rest into the pork/shrimp mixture, along with 2 Tablespoons of the lime juice and 1 1/2 Tablespoons of the oil. Stir to combine, cover, and place in the fridge to marinate for an hour.
• Remove pork/shrimp from fridge. Using a large skillet (preferably a cast iron skillet) saute the pork/shrimp mixture over medium heat, stirring frequently, until cooked through and lightly browned (about 15 minutes). Place cooked mixture in another large bowl, set aside, and return skillet to heat. Add the other 1 1/2 tablespoon of oil to skillet, along with the shallots and garlic, saute about 2 minutes, until slightly softened. Add the frozen corn kernels and continue to saute, another 2 minutes, then add the bell peppers, poblano pepper, black beans, and reserved Tablespoon of spice mix and continue to cook until all the veggies are cooked through (about another 15 minutes). Remove pan from heat and combine the veggie mixture with the shrimp/pork mixture in bowl and add the other 2 Tablespoons of lime juice. Set this aside & let cool to about room temperature. Once cooled, add the shredded cheese, mix well, & set aside while you make the pupusa dough. Rinse & wipe skillet clean to use again.
• In another large bowl, combine the first 6 ingredients for the pupusa dough. Add the water, about a half cup at a time, until the dough forms a large, easy to handle ball. Form the dough into 32 equal sized balls (a little larger than a golf ball), cover with a damp cloth/paper towel & let rest 30 minutes.
• Preheat oven to 250`F.
• Place 2 pupusa balls about 6" apart between 2 sheets of parchment paper. Press each ball flat using a 6" skillet or plate or whatever you have on hand, to make 2 equal sized rounds. Top one round with 1 - 2 Tablespoons of the filling mixture, then place the other round on top. Press the edges together to enclose the filling and then LIGHTLY press to flatten/even out the thickness of the pupusa, doing your best not to crack the dough or blow out the filling. Perfection is not necessary -- they will still be delicious even if they are "bulging" a little, trust me, we found that out :).
• Put your skillet back over medium heat. Brush one side of the filled pupusa with oil and place, oil side down, in skillet. Cook about 2 minutes (until brown spots begin to form), brush the other side of the pupusa with oil, flip and cook another 2 minutes until browned on that side. Place the pupusa on a cookie sheet in oven to keep warm. Continue this process until all the pupusas are done.
• Serve these with cilantro, sour cream, lime wedges, and Hidden Valley Original Ranch dressing for dipping!
• Note: we had a nice little assembly line going, cooking 2 pupusas at a time in the skillet. Some were brushing with oil and flipping, while others were pressing and forming. Tons O' Fun! FYI, if you have a little filling left over, freeze for later or stuff in some taco shells, super yummy!

Steps:

• Heat half the oil over medium-high heat until just shimmering. Toss the shrimp with ½ teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; transfer shrimp to a plate. Reduce heat to medium. Add remaining oil, curry powder and shallots to pan; cook 30 seconds or until shallots begin to soften. Stir in broth and Hidden Valley seasoning mix; bring to a boil. Add pasta and shrimp; cook 3 minutes or until pasta is al dente. Stir in corn, coconut milk and chives; heat through. Ladle into serving bowls. Garnish with chives.