Banana Cheesecake

This cheesecake was a lot different from your normal cheesecake.  It has a very strong banana taste.

• 2 Large Ripe Bananas and 3 Small Red Bananas (or 3 large regular bananas if red bananas aren't available)
• 1 1/2 Cups Vanilla Wafers
• 1/2 Cup Macadamia Nuts
• 1/2 Cup Dark Brown Sugar
• 5 Tablespoons Unsalted Butter, Melted
• 24 Ounces Cream Cheese ( 3 - 8 oz. Packages) soft
• 3/4 Cup White Sugar
• 5 Large Eggs
• 1 Tablespoon Dark Rum  
• 1 Teaspoon Vanilla Extract

Preheat oven to 400 degrees and have a 10-inch springform pan ready. Put the bananas (unpeeled) on a baking sheet and roast in oven until they turn black (about 15 minutes). Take out of oven and let cool. Peel and set aside.

Turn oven down to 325 degrees.

Put macadamia nuts in a food processor and give one or two short pulses. Add the vanilla wafers and brown sugar. Using short pulses, chop the ingredients until they are a uniform texture. It's ok if you have some big pieces left. Put mixture in a large bowl. Use a fork to mix in the melted butter. Press wet mixture into the bottom of the springform pan. You want an even layer across the bottom for your crust.

Using a hand or stand mixer, cream together the cream cheese and sugar in a large bowl until smooth. Add eggs one at a time, mixing well after each egg. Add the roasted bananas, the vanilla, and rum. Beat until smooth.

Pour the filling into the springform pan over the crust you pressed in earlier. Smooth the top. Place pan on a baking sheet and put in the oven. Bake for approximately 1 1/2 hours. When done, the cheesecake will be a light golden brown on top and will pull slightly away from the sides of the pan.

Cool cheesecake in pan at room temperature for about 15 minutes and then place in refrigerator. Keep the cheesecake in the springform pan and cool for at least 4 hours, preferably overnight. When you are ready to serve, remove springform pan and cut with a hot knife.

I topped mine with homemade whip cream.  Pour heavy whipping cream in a bowl and beat with hand mixer.  Add sugar and vanilla until it has a desired taste.  Gradually beat in 1/2 bag of gelatin.

BBQ Nachos

Nachos are my favorite food, and on the BBQ they are even better.  It gives them a smoky BBQ flavor that is very unique.  Serves 4-6









Ingredients:

1 chicken breast

1 cup BBQ sauce
1 1/2 cups of cheese, your choice.  I used a mixture of pepper jack, mozzarella, and cheddar

1/4 onion diced

1 small tomato

1 can black beans, drained

1 small can of corn kernels, drained

2 tablespoons cilantro, diced

1/2 bag of tortilla chips, about 3 large handfuls

1/2 cup nacho jalapenos, optional

Cook your chicken breast in a crock pot with the BBQ sauce, you want to cook until it shreds easily.  This can be accomplished at a high temperature (250) for around an hour, or a low temperature (170) for a couple of hours.  Shred the chicken and set aside.

I use a charcoal BBQ and let it heat up for around 30 minutes, while I am preparing the nachos.

Take a baking sheet, round pizza pan, whatever you would like to place your nachos on and fits in your BBQ with the lid on.  I have a platter that I  received as a gift from Williams Sonoma.  Cover this with foil.

Place 1 1/2 large handfuls of tortilla chips on your tray.  First top with cheese, if you start with your other ingredients, your nachos will be soggy.  Then begin to add other ingredients, in whatever fashion you would like.  At this point only add half.  Repeat by adding the second layer of chips, and the rest of your ingredients.  Top with a handful of cheese and cilantro.  (The photo to the right used half of the ingredients that I put above, I only cook for two and did not need that amount of food)

Place the pan on your BBQ, directly over your coals.  Place lid down, with vents closed.  It will take 30-40 minutes and your nachos will be complete.  Serve with salsa, sour cream and guacamole.  This is an excellent appetizer, or use it as a dinner.

It is also incredibly easy, but different from your typical nacho flavor.  Enjoy!

*karisa*

New York Style Cheesecake with Chocolate Ganache Frosting:

This recipe was adapted from Smitten Kitchen.

I made some changes to this recipe. The biggest change being the flavor.  Whenever I thought of making a cheesecake, I had imagined a lot of work and a difficult task.  I couldn't have been more wrong.  This cheesecake turned out excellent and I don't think I would have changed anything.

Graham Cracker Crust:

2 packages of graham crackers, finely crushed

9 tablespoons unsalted butter, melted

1/2 cup sugar

1/4 teaspoon salt