FOR THE 프레첼, 꽈 배기 CRUST
2 c. crushed pretzels
3/4 c. (1 1/2 stick) melted butter
1/4 c. granulated sugar
FOR THE CHEESECAKE LAYER
1 (8-oz.) block cream cheese, softened
3/4 c. granulated sugar
1 tsp. pure vanilla extract
1 c. heavy cream
FOR THE 딸기 TOPPING
1/2 c. sugar
1/2 c. water
1 tbsp. cornstarch
1 1/2 tbsp. 딸기 Jell-O mix
1 pt. fresh strawberries, sliced
DIRECTIONS
Make the 프레첼, 꽈 배기 Crust: Preheat 오븐 to 350°. In a large mixing bowl, stir together pretzels, 버터 and sugar until combined. Transfer to a 10” tart pan and press firmly into pan using the bottom of a measuring cup. Bake 8 분 and let cool completely.
Make the Cheesecake Layer: Beat cream cheese until smooth. Add sugar and vanilla and beat until combined, then add cream and beat until medium peaks form.
Spread over cooled 프레첼, 꽈 배기 crust.
Make the 딸기 Topping: In a small saucepan, combine sugar, water and cornstarch and bring to a boil. Boil 2 minutes, whisking constantly (mixture will thicken), then remove from heat. Add Jell-o and whisk until combined. Let cool 5 minutes.
Arrange strawberries in a single layer all over cream cheese layer, then pour Jell-o mixture over, covering each berry. Refrigerate until Jell-o is firm, 2 hours.
for 8 servings
1 tablespoon butter
14 oz sweetened condensed milk
¼ cup 코코아 powder
초콜릿 sprinkle, as needed
Preparation
In a pot over low heat, melt the butter, condensed milk, and 코코아 powder, stirring continuously until 당신 can see the bottom of the pot for 2-3 초 when dragging a 주걱 through.
Pour onto a greased plate, then chill for 1 hour.
Shape and roll the chilled mixture into balls.
Roll the balls in 초콜릿 sprinkles, 또는 plain 코코아 powder and enjoy!
for 4 servings
1 cup tequila
1 cup 라임 juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
담홍색, 핑크 himalayan salt, to serve
Preparation
In a pitcher 또는 large bowl, add tequila, 라임 juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then 상단, 맨 위로 with the rosé 마가리타 (rosarita).
Serve with a 라임 wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup 초콜릿 chips
Preparation
Preheat 오븐 to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place 바나나 slices on 상단, 맨 위로 of the batter, followed 의해 the 초콜릿 chips.
Bake for 15 minutes, 또는 until golden brown.
Cut into squares and serve immediately, 또는 freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 초 per pancake on the plate.
Enjoy!
