Strawberry cheesecake

This is the best and easy No Bake strawberry  cheesecake. I have always made the ready mix cheesecake.But this time thought of doing it from scratch  and believe me it's the most easiest desserts. It's creamy, rich cheesecake is infused with sweet Oreo crumbs, cream cheese & topped with a strawberries and cool whip for decor. Paradise is only a bite away.

Ingredients

Crust

2 cups Oreo crumbs crushed

1/4 cup butter

2 tbsp sprinkles (optional for decor)

Cheesecake

24 oz (three 8-oz packages) cream cheese, room temperature

1/2 cup sugar

1 tsp vanilla essence

1/2 cup strawberry Nesquik powder mix (or similar strawberry milk powder)

1 tbsp milk

8 oz cool whip (or homemade whipped cream)

additional Cool Whip for topping

sprinkles for topping

Instructions

1. Combine Oreo crumbs, melted butter .

2. Press into the bottom and halfway up the sides of a 9 inch spring form pan. Set in refrigerator to firm.

3. Mix cream cheese, sugar, vanilla, strawberry Nesquik mix and milk together in a large bowl until smooth and well combined.

4. Gently stir in Cool Whip .

5. Pour filling into crust and smooth the top.

6. Refrigerate for about 5 hours or until firm.

7. Once firm, remove cheesecake from spring form pan and decorate with additional Cool Whip and sprinkles.

8. Store in refrigerator until ready to serve.

9. Decorate with some cool whip and strawberries.

Variation : You can substitute Oat and Graham crackers mix instead of Oreo crumbs if you want less sweet. 

Yes I said that....it will be delicious.(trust me).Let me know when you try the variation and please do share your pics and tips.

Mexican Veggie Lasagna

INGREDIENTS:

• 1 (15 oz.) can black beans, drained and rinsed (or 1½ cups cooked black beans)
• 1½ cups fresh or frozen corn kernels         
•  ½ cup chopped bell peppers
• ½ cup onions, chopped or sliced
• ½ cup chopped cilantro
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• ¾ tsp. salt
• ½ tsp. cumin powder
• 2 tsp taco seasoning
• 1 (28 oz.) can crushed tomatoes
• 9-12 no-boiled lasagna noodles or (no boil noodles)
• 8 oz. shredded Mexican blend cheese or cheddar cheese or pepper jack cheese                                                                                                                   

DIRECTIONS:

• Preheat the oven to 400˚ F.  Have a 9 x 9-inch baking dish ready.

• In a pan, add 1 tsp oil and add the green bell peppers, onions, black beans, corn, oregano, garlic powder, cumin powder, and salt, chili flakes and taco seasoning and cook them until the veggies are slightly tender. Add the tomato puree and cook for 3 minutes.

• Spread a thin layer of tomato sauce over the bottom of the baking so that the lasagna does not stick to the bottom of the pan. Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture. Sprinkle with one quarter of the cheese.

• Repeat the layering process two times more (noodles, beans mixture, cheese, noodles, beans mixture, cheese).  The last layer will be noodles, tomatoes, and cheese.  Cover the pan tightly with aluminum foil.  Bake 35-45 minutes, or until noodles are tender and cooked through.  Remove the foil from the top and bake 5 minutes more, until the cheese is melted.  Remove from the oven and let stand at least 10 minutes before slicing and serving

Baked Mexican Rice

Ingredients:

• 1 tsp of olive oil
• 3 cloves of garlic minced
• 1 tsp chili powder
• 1 tsp dried cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 11/2 tsp salt (as per your taste)
• 1 tsp crushed red pepper flakes (depends upon your taste)
• 1 1/2 cups of cooked white rice or brown rice
• 1/2 onion diced
• 1 can of black beans, drained and rinsed or 1 cup soaked and cooked beans 
• 1 cup tomatoes diced
• 1 cup corn kernels
• 1 tsp jalapenos
• 3 to 4 tbsp. fresh cilantro, chopped
• 1-2 cups of shredded cheddar cheese
• 8 – 10 strands of cooked noodles.

Garnish:
Sour cream

Salsa

Guacamole

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare rice. While the rice is cooking heat the olive oil in a large pan over medium heat.
3. Once the pan is add the diced onion and all of the seasonings.
4. Add the minced garlic and cook, stirring constantly for an additional 60 seconds.
5. Add the cooked rice, black beans, tomatoes, corn and a bit of cilantro (reserving some for garnishing) to the mixture.
6. Finally add the noodles. Mix the ingredients thoroughly, taste and re-season if needed. Increase spice level for your taste.
7. Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Sprinkle the top with cheddar cheese.
8. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil.
9. Bake for an additional 5 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before serving.
10. Top with a dollop of sour cream and side dish of Salsa and Guacamole.

Tip: Add your choice of vegetables (Red bell pepper, Broccoli, etc.)

Corn Methi Masala Curry

Ingredients:

·         1 Cup Fresh Fenugreek Leaves or Fresh Methi), chopped

·         1 Cup Frozen or fresh  Corn

·         2 Tbsp Cashew Nut – soaked in water

·         1 inch piece Ginger

        1piece garlic

·         2 Green Chilies (optional)

·         1 Tomato, chopped

·         1/2 Tsp Cumin Seeds (Jeera)

·         1 Tsp Red Chili Powder

·         1/2 Tsp Turmeric Powder

·         1/2 Tsp Garam Masala Powder

·         Salt to Taste

·         1 Tsp Sugar (optional)

·         2 Tbsp Oil / Ghee

Method:

1.       In small bowl soak cashew nut in 1/4 cup warm water for 30 minutes.

2.       Grind together cashew nuts, ginger, garlic, green chili and tomato, into smooth paste.

3.       Heat nonstick pan on medium heat, add oil or ghee.

4.       Add cumin seeds, until seeds crackle.

5.       Add cashew paste cook until oil separates, stirring occasionally.

6.       Add chopped methi leaves and stir fry for 2 minutes.

7.       Add red chili powder, turmeric powder, garam masala powder, sugar and salt, mix well.

8.       Add corn with 1/2 cup of water, cook for 5 minutes or until thick.

9.       Serve hot with roti, chappati, paratha or rice.

Spicy Pepper Popper

Ingredients:

·         8 each – bell pepper, mini
·         1/2 cup (8 fl oz) – yogurt, plain, low-fat
·         1/2 cup – cream cheese
·         ¼ cup corn kernel

Directions

1.      Slice bell peppers and remove seeds.

2.      Mix together cream cheese and yogurt.

3.      Fill peppers with cheese/yogurt mixture.

4.      Sprinkle corn top of peppers

5.      Bake at 375 degrees F for 12-15 minutes.

6.      Serve warm.