Month: December 2017

Mashed potatoes are a great side dish, particularly to grilled meats such as Steaks, Roast Pork and Lamp Chops.

However, its preparation can require a lot of time and energy which we working moms don’t have quite a lot of, do we?

I came across a recipe for crock pot mashed potatoes on Pinterest and I decided to try it out.

I’m happy to discover that the slow cooker does take out the tedious part of making mashed potatoes: boiling the spuds in water and waiting for them to get soft enough to mash. With the slow cooker, you just dump the potatoes along with some broth and butter, then leave them for a few hours.

After adding cream and mik, you get smooth and creamy mashed potatoes.

This recipe is slightly tweaked from the recipe I found on Pinterest due to availability of ingredients.

Ingredients:

• 2 k potatoes, peeled and cut into 1 1/2 in pcs
• 1 cup chicken broth
• 3 cloves garlic, minced
• 1/3 c butter, diced
• Pinch of salt
• 1/2 c milk
• 1/3 c all purpose cream
• Pepper to taste

Procedure:

• Place potatoes, garlic, broth and butter into the slow cooker. Season with salt, mix together and cover with lid. Cook on HIGH setting for 4 hours or low setting for 8 hours until potatoes are soft.
• Mash the potatoes and stir in milk and cream until well combined and creamy. Season with pepper.
• Keep in the slow cooker on WARM until ready to serve.

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Cheesecakes are a decadent pleasure. Rich, creamy and delightfully sinful, cheesecakes have been around probably for as long as the phrase “the land of milk and honey” have been in use.

For my DIY desserts, I gravitated towards mini cheesecakes since baking time is shorter and there is less chance for uneven cooking of the filling.

Here is a tried-and-tested recipe of Mini Blueberry Cheesecake that I prepared for my family last New Year.

Ingredients:

For the crust:

• 2 cups crushed graham crackers
• 1 stick of butter, melted
• 3 tbsp white sugar

For the filling:

• 2 225g bars of Magnolia Cream Cheese at room temperature
• 1 cup white sugar
• 2 large eggs
• 1 cup all purpose cream
• 2 tsp vanilla extract
• 1/2 tsp fine salt
• 1 595g blueberry filling

Procedure:

• Pre-heat oven to 175-deg C and line muffin pans with paper cups

To make the crust:

• In a bowl, combine graham cracker crumbs, sugar and melted butter.
• Press 1/2 tbsp of the crumb mixture onto the bottom of the muffin cups. Set aside.

To make the filling:

• Beat cream cheese at lowest setting until smooth and fluffy.
• Gradually add sugar and salt while beating.
• Add eggs one at a time until incorporated then add vanilla extract and cream. Mix well.
• Allow cheesecake batter to rest for 10 minutes to remove air bubbles formed during the mixing process.
• Scoop cheesecake batter into prepared crust and bake for 20-25 minutes or until sides are firm but center is slightly jiggly.
• Remove cheesecakes from the oven, let them cool then refrigerate overnight.
• Serve with chilled blueberry filling.

Note: You can replace the blueberry filling with red cherry filling.

Want to try this recipe today? There’s no need to leave home to shop for ingredients.  With Honestbee, just order your groceries online and you’ll get them delivered right at your doorstep at your preferred time. Use this referral link and get Php500 off for a minimum spend of Php2,500.  You can download the Honestbee app on iTunes or Google Play.

If you’re in the US and an Amazon Prime member, sign up for a free trial of Amazon Fresh to get your groceries delivered to you.