To Wen Tseng

Indulge in a rich and creamy cheesecake made in your crock pot. It's easy to make this slow cooker cheesecake, and the rich dessert is great for any event. Ingredients: 2 packages cream cheese, softened 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1/4 cup sour cream 1/4 cup heavy cream 1 tablespoon all-purpose flour 1/4 teaspoon salt Graham cracker crust Cooking spray Instructions: In a large bowl, beat cream cheese and sugar until smooth Add eggs, one at a time, beating well after each addition Stir in vanilla extract, sour cream, heavy cream, flour, and salt until well combined Spray the slow cooker with cooking spray, then press graham cracker crust into the bottom Pour cream cheese mixture over crust Cover and cook on low for 3-4 hours or until center is almost set Turn off slow cooker and let cheesecake cool in the pot with the lid

Beautiful blush ruffle cupcakes that are delicate and perfect for celebrations or special events. Ingredients: 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1/2 cup whole milk Pink food coloring Buttercream frosting Edible pink pearls or decorations Instructions: Preheat the oven to 350F 175C and line a cupcake pan with liners In a bowl, whisk together flour, baking powder, and salt Set aside In another bowl, cream together the softened butter and sugar until light and fluffy Beat in the eggs one at a time, then stir in the vanilla extract Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk until well combined Add pink food coloring to achieve the desired blush shade Fill each cupcake liner about 2

Macaroni and cheese that is creamy and broccoli florets that are soft make a comforting and filling meal that is great for any event. Ingredients: 8 oz elbow macaroni 2 cups broccoli florets 2 tbsp butter 2 tbsp all-purpose flour 2 cups milk 2 cups shredded cheddar cheese Salt and pepper to taste Instructions: Follow the directions on the package to cook the macaroni For the last two minutes of cooking, add the broccoli Remove the water and set it aside Melt the butter over medium-low heat in a large saucepan Add the flour and stir it in Cook for one to two minutes, until it turns golden brown Slowly whisk in the milk until the mixture is smooth and thick Turn down the heat and add the shredded cheddar cheese Mix it in until it melts and is smooth Add pepper and salt to taste Mix the cooked broccoli and macaroni into the cheese sauce and heat it all t

This Vegan Sriracha Caramel Bacon Popcorn offers a perfect balance of sweet, spicy, and savory flavors. The caramel sauce, infused with sriracha for a kick, coats freshly popped popcorn, while vegan bacon bits add a satisfying crunch. Ingredients: 1/2 cup popcorn kernels 1/2 cup vegan butter 1/2 cup brown sugar 1/4 cup maple syrup 2 tablespoons sriracha sauce 1/2 teaspoon salt 1/2 cup vegan bacon bits Instructions: Choose how you want to pop the popcorn kernels and set them aside Put the vegan butter in a saucepan and melt it over medium-low heat Add the salt, brown sugar, maple syrup, and sriracha sauce and mix them in well Stir the mixture a few times as you bring it to a simmer Then, let it cook for three to four minutes, until it gets a little thicker Take the caramel sauce off the heat and pour it over the popcorn that has been popping Gently stir the popcorn to

A hearty and nutritious vegetable soup filled with colorful vegetables and aromatic herbs. Perfect for a comforting meal on a chilly day. Ingredients: 1 cup carrots, diced 1 cup celery, chopped 1 cup onion, finely chopped 2 cloves garlic, minced 1 can 14 oz diced tomatoes 4 cups vegetable broth 1 cup green beans, cut into 1-inch pieces 1 cup corn kernels 1 cup peas 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper to taste 2 tablespoons olive oil Instructions: In a large pot, heat olive oil over medium heat Add garlic and onion, saut until fragrant and translucent Add carrots and celery, cook for 5 minutes until slightly softened Pour in vegetable broth and diced tomatoes with their juices Stir in green beans, corn, and peas Season with thyme, oregano, salt, and pepper Bring the soup to a boil, then reduce heat and simmer for 20-

The delicious flavors of hummingbird high desserts and baking blog gave me the idea for these cool black tea and peach creamsicles. Adding sweet peach puree to brewed black tea makes a creamy, fruity treat that is great for hot summer days. Ingredients: 1 cup brewed black tea, cooled 1 cup peach puree made from fresh or frozen peaches 1/2 cup heavy cream 1/4 cup condensed milk 1 teaspoon vanilla extract Sliced peaches, for garnish optional Instructions: In a blender, combine the cooled black tea, peach puree, heavy cream, condensed milk, and vanilla extract Blend until smooth Pour the mixture into popsicle molds, leaving a little space at the top for expansion If desired, add a few slices of peach into each mold for extra texture and flavor Insert popsicle sticks and freeze until solid, about 4-6 hours or overnight Once frozen, run the molds under warm water for a few second