Brenda Gantt Printable Food

TURTLE CHEESECAKE

Steps:

• PREHEAT oven to 300 degrees F.
• Grease 9-inch springform pan.
• COMBINE crumbs and butter in medium bowl.
• Press onto bottom and 1 inch up side of prepared pan.
• BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth.
• Add sugar, eggs, lime juice and vanilla extract; beat until combined.
• Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.
• Morsels may retain some of their shape.
• If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
• Stir 2 cups of cheesecake batter into melted morsels; mix well.
• Alternately spoon batters into crust, beginning and ending with yellow batter.
• BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.
• Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake.
• Cool completely.
• Drizzle Nesquik™ and caramel syrup over cheesecake.
• Sprinkle with pecans and mini morsels.
• Refrigerate for several hours or overnight.
• Remove side of pan.

BRENDA'S POTATO SOUP

Steps:

• 1. Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
• 2. Fry bacon. Remove from pan.
• 3. Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
• 4. Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
• 5. Add 8 cups milk a little at a time and thicken.
• 6. Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
• 7. Add bacon, onions and celery plus grease left in bowl.
• 8. Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
• 9. Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.

BRENDA'S RED, WHITE, AND BLACK CHILI

Steps:

• Heat a 4-quart Dutch oven over medium-high heat. Add beef and cook until well browned, dry, and crumbly, 5 to 7 minutes. Pour in beer, scraping up all the browned bits from the bottom of the pan. Stir in crushed tomatoes, diced tomatoes, and gochujang. Add cannellini beans, chili powder, cumin, oregano, and thyme. Stir until well combined.
• Reduce heat to low and simmer until flavors come together, 60 to 90 minutes. Season with salt during the last 5 or 10 minutes.