PW's Make ahead muffin melts

No words can describe how good these were, see them? on the left of that photo? yes...that's how good these are. I didn't come up with it, it's all thanks to this awesome woman I look up to, I follow her blog night and day! The Pioneer Woman.

For the recipe click below, I cannot wait for you to try these!
Make Ahead Muffin Melts


HUGS!
Delfi

Last minute BBQ

So my dear husband decided to BBQ last minute on Sunday, we are all excited but wait what should we throw on the grill, well I had some frozen ground beef so I proceeded to make burgers, for salad I had no greens but I had tomatoes and corn, and a lot of chicken breast so this is what we came up with.

For the salad, chop tomatoes about 3-4 and 1 can of whole kernel corn, add a little salt and pepper.

 For the grill, I have no idea what my husband did to this chicken but it was so juicy and soooo GOOD, my husband never cooks but when he does he is the best! In other words I can only offer a photo of the chicken maybe one day he will give me his secret.

And well ok, I ate this burger. I grabbed whole grain bread, just 1 slice cut in half, topped it with mozzarella cheese and added some of that tomato salad :)

And dessert of course was the cheesecake I made yesterday.

We had fun and good and simple food that tasted delicious and was healthy too, well except for the cheesecake part....

Delfi's cheesecake, you will not regret this (easy way)

This super creamy delicious recipe has been in my house for a few years now, I have decided to share this recipe with all my friends because it truly would be a shame to miss out on this one!
I hope you enjoy it :)
Oh yes, this one is called (easy way) because I decided not to make the crust this time, one of these days I will post the recipe for the crust as well :)

Ingredients
for the filling
1 lb of cream cheese at room temperature
8 oz of sour cream
3 eggs
1 lemon, zested
1 teaspoon of vanilla extract
1 cup of sugar
1 pie crust :)

for the sauce

1 pint of fresh strawberries, chopped into small pieces
the juice from 1 lemon
1 1/2 tablespoons of sugar

Preheat oven to 325
In a kitchen aid mixer or a similar mixer, beat the cream cheese at low speed until its smooth and free of lumps.

Add the eggs, one at a time and continue to beat until its all well combined.

Add the sugar little by little until creamy, beat 1-2 minutes at low speed.

Zest your lemon while the sugar is getting all beat up.

Now add your sour cream

Lemon zest

And vanilla extract

Continue mixing at low speed, then stop the mixer and scrape down the sides of the bowl to avoid lumps. Beat for another minute or so and you are ready for the next step.

I am using a crust from the store, this is the one I like when Im feeling lazy and I dont make the crust.

Pour the mix in the crust.

Place the cheesecake in a pan.

Boil some water to cover up at least half of the cheesecake, the part that is covered up by the aluminum foil of course. I suggest you place your cheesecake in the oven and then you pour the water so you don't burn yourself when you move the pan to the oven, that's what works for me.

You can't see the water but I did cover it up half way.
Cook cheesecake for 46 minutes. Remove from oven and let it rest there for 30 minutes. Place cheesecake in the refrigerator for at least 4 hours.

When you decide it's time to eat it you are going to proceed to make the sauce.

Prepare ingredients, be sure your strawberries are all chopped up.

Cook strawberries in a pot for 5 minutes on medium high heat.

Add lemon juice and sugar, mix and let it cook for another 5 minutes.

Remove and let sauce cool

Serve while the sauce its still warm!!!
Mmm enjoy....

Delfi