NO-BAKE AVOCADO CHEESECAKE
This easy no-bake dessert relies on the smooth, creamy texture of avocado to form a stiff, custardy base -- no gelatin required. Lime zest and juice add tang.
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
SASSY AVOCADO CHEESECAKE #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry" This savory little cheesecake will be a hit at your next party. The zesty jalapeño and rich cream cheese are a perfect blend of flavors, while the avocado and zesty Pepper Jack completes the already complex taste. I used a pineapple-habanero salsa for added heat and a little sweetness but any salsa will work. The jalapeño pepper can be adjusted to taste or reduced to make the recipe more kid friendly.
Provided by zarlene
Categories Onions
Time 50m
Yield 1 slice, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Spray 8 inch springform pan with cooking spray.
- In a large skillet, over medium heat, sauté garlic, shallots and red pepper in olive oil until tender.
- In a large bowl combine ranch dressing, cream cheese, yogurt and avocado. Mix until combined. Add eggs, flour and lemon juice. Beat just until eggs are incorporated. Fold in cheese, jalapeño and chives. Pour into prepared pan.
- Bake at 350 degrees for 35 minutes or until edges are slightly browned and starting to pull away from the sides of pan. Cool 10 minutes and carefully remove from pan. Serve with salsa and crackers.
Nutrition Facts : Calories 279.3, Fat 25.8, SaturatedFat 11.1, Cholesterol 99.7, Sodium 195.6, Carbohydrate 7, Fiber 2.2, Sugar 2, Protein 6.8
RANCH AND BLUE MAC AND CHEESE CUPCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Creamy Mac and Cheese, Spicy Jalapeño, and Hidden Valley Ranch seasoning mix make these cupcakes a perfect appetizer for grown ups!
Provided by May I Have That Rec
Categories Cheese
Time 47m
Yield 18 cupcakes, 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 462.8, Fat 23.2, SaturatedFat 13.6, Cholesterol 121.6, Sodium 911.5, Carbohydrate 40.1, Fiber 1.8, Sugar 6.1, Protein 22.8
AVOCADO CHEESECAKE
Make and share this Avocado Cheesecake recipe from Food.com.
Provided by sheepdoc
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mash avocados and add remaining ingredients. Beat until smooth. Spoon mixture into baked graham cracker crust & sprinkle with graham cracker crumbs.
- Refrigerate several hours.
Nutrition Facts : Calories 413.9, Fat 28.4, SaturatedFat 9.9, Cholesterol 38.7, Sodium 455.6, Carbohydrate 38.7, Fiber 4.2, Sugar 13.2, Protein 4.4
AVOCADO CHEESECAKE
Make and share this Avocado Cheesecake recipe from Food.com.
Provided by pebbles4ann
Categories Cheesecake
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 734.1, Fat 48.7, SaturatedFat 17, Cholesterol 70.1, Sodium 433.1, Carbohydrate 68.2, Fiber 4.7, Sugar 50.8, Protein 12.1
BBQ CHICKEN MACARONI & CHEESE CORNBREAD CRUMB CUPCAKES #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Party size savory cup cakes perfect for an adult or child themed party. Ooey Gooey macaroni cheese with pulled BBQ spiked cheicken, topped with golden buttery cornbread crumbs. I usually purchase a roast chicken from the deli area at out grocery store, remove the skin and bones and pull the cooked meat, perfect do ahead dish for our parties.
Provided by michaeljwatz
Categories Lunch/Snacks
Time 50m
Yield 3 12 cupcakes, 4 serving(s)
Number Of Ingredients 22
Steps:
- 1. Place the cavatelli pasta into a large pot of boiling water, follow the cooking directions on the package, and cook for 6-8 minutes. Drain the pasta into a colander, cool using cold water, drain well.
- 2. In a sauce pot heat the olive oil using medium heat; to the pot add the shallots, garlic and green onions, saute until the vegetables are fragrant approximately 30 seconds.
- 3. To the pot add the milk, mustard and cornstarch; stirring witha whisk over low heat until the cornstarch has just dissolved and the milk has become warm to the touch.
- 4. Add to the sauce the seasonings, worstershire sauce, and cheddar & Monterey jack cheeses stirring with a whisk, cook until the sauce has thickened and is smooth, approximately 4-5 minutes.
- 5. In a seperate bowl toss the pulled chicken with the BBQ sauce,mixing until the chicken is just coated with sauce.
- 6. In a large mixing bowl combine the cooked pasta, cheddar cheese sauce and pulled BBQ chicken, taking care not to over mix.
- 7. Heavily spray the bottom and sides of a 12 cup muffin pan with nonstick vegetable cooking oil, mix the bread crumbs with the parmesan cheese, and fill each muffin cup with a small quantity of the bread crumb and parmesan mixture, tilt the pan to allow the crumbs to evenly coat the bottom and sides of each muffin cup.
- 8. In a seperate bowl gently toss the cornbread crumbs, melted butter, chives and lemon zest.
- 9. Fill each muffin cup with the macaroni and cheese; tap the muffin pan to even the mixture, spoon 1 tablespoon of the cornbread crumbs over the top of each macaroni and cheese cup cake.
- 10. Bake in a 350 degree oven for approximately 20 minutes or until the cornbread crumbs are lightly browned, and the macaroni and cheese cup cakes are heated. Remove the muffin pan from the oven to cool for about 10 minutes.
- 11. To serve run a rubber spatula around the sides of each cup cake to loosen. Place the cup cakes on a decorative serving platter. Pour the Hidden Valley Original Ranch Dressing into a squirt bottle; attractively drizzle the dressing over the top of each macaroni and cheese cup cake. Garnish the platter with sprigs of green onions.
Nutrition Facts : Calories 1356.5, Fat 93.2, SaturatedFat 36.6, Cholesterol 207.7, Sodium 2317.7, Carbohydrate 82.5, Fiber 5.1, Sugar 14.1, Protein 48.5
AVOCADO CHEESECAKE WITH WALNUT CRUST
Creamy avocados bring color and rich flavor to this delicious cheesecake on a walnut and anise-seed crust.
Provided by Avocados from Mexico
Categories Trusted Brands: Recipes and Tips Avocados from Mexico
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 26.7 g, Cholesterol 2.5 mg, Fat 13 g, Fiber 4.1 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 251.2 mg, Sugar 16.3 g
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