Tasty Grove

Tasty Grove 🍽️ Free & Easy Daily Recipes 🥘 - Discover delightful home-style cooking with us! 🎉 We take pleasure in crafting accessible meals suitable for a wide audience.

Our commitment is to simplify every recipe, ensuring ease of preparation. Our culinary repertoire encompasses a diverse array of cuisines, featuring revamped classics, cherished family favorites, and time-honored recipes passed down through generations. Comfort foods and effortless culinary creations consistently take center stage in our repertoire.

03/12/2024

The Spice of Life: Black pepper, often called the "king of spices," was once so valuable that it was used as currency. In ancient times, it was a luxury item, affordable only by the wealthy, and was even used in dowries and as a form of rent.

03/11/2024

The Secret History of Carrots:

Did you know that carrots were originally purple, not orange? Orange carrots were developed in the Netherlands in the 17th century as a tribute to William of Orange. Before this, carrots were purple, white, yellow, and red.

03/11/2024
Old Charleston-Style Shrimp and GritsIngredients3 cups water2 teaspoons salt1 cup coarsely ground grits2 cups half-and-h...
02/16/2024

Old Charleston-Style Shrimp and Grits

Ingredients
3 cups water
2 teaspoons salt
1 cup coarsely ground grits

2 cups half-and-half

2 pounds uncooked shrimp, peeled and deveined

salt to taste

1 pinch cayenne pepper, or to taste

1 medium lemon, juiced

1 pound andouille sausage, cut into 1/4-inch slices

5 slices bacon

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup chopped onion

1 teaspoon minced garlic

¼ cup butter

¼ cup all-purpose flour

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 cup shredded sharp Cheddar cheese

Directions
Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.

Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.

Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.

Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Pour the roux over the sausage, shrimp, and vegetables.

Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.

Spoon grits onto plates and serve shrimp mixture over top.

Shrimp Scampi with PastaIngredients1 (16 ounce) package linguine pasta2 tablespoons butter2 tablespoons extra-virgin oli...
02/15/2024

Shrimp Scampi with Pasta

Ingredients
1 (16 ounce) package linguine pasta

2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced

2 cloves garlic, minced

1 pinch red pepper flakes (Optional)

1 pound shrimp, peeled and deveined

1 pinch kosher salt and freshly ground pepper

½ cup dry white wine

1 lemon, juiced

2 tablespoons butter

2 tablespoons extra-virgin olive oil

¼ cup finely chopped fresh parsley leaves

1 teaspoon extra-virgin olive oil, or to taste

Directions
Gather ingredients.

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Serve hot and enjoy!

Crunchy Fried ShrimpIngredients⅓ cup all-purpose flour¾ teaspoon salt½ teaspoon ground black pepper3 large eggs1 ½ cups ...
02/15/2024

Crunchy Fried Shrimp

Ingredients
⅓ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper

3 large eggs

1 ½ cups Kikkoman Panko Bread Crumbs

1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact

1 cup vegetable oil for frying, or as needed

Directions
Mix flour, salt, and pepper in a medium bowl. Beat eggs in a second medium bowl until frothy. Place bread crumbs in a third bowl.

Dredge shrimp in the flour mixture, then shake off excess. Dip shrimp into beaten eggs, then press shrimp into bread crumbs, turning to coat both sides.

Heat 2 inches oil in a large, heavy pot to 350 degrees F (175 degrees C).

Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to a paper towel-lined plate to drain. Repeat to cook remaining shrimp.

Arrange shrimp on a platter to serve.

Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Grilled Marinated ShrimpIngredients1 cup olive oil¼ cup chopped fresh parsley1 lemon, juiced2 tablespoons hot pepper sau...
02/15/2024

Grilled Marinated Shrimp

Ingredients
1 cup olive oil

¼ cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

6 skewers

Directions
Whisk olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and black pepper together in a mixing bowl. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag; add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

Preheat a grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil the grill grate. Cook shrimp until opaque, about 5 minutes per side, basting frequently with reserved marinade.

Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Grilled Garlic and Herb ShrimpIngredients2 teaspoons ground paprika2 tablespoons fresh minced garlic2 teaspoons Italian ...
02/15/2024

Grilled Garlic and Herb Shrimp

Ingredients
2 teaspoons ground paprika

2 tablespoons fresh minced garlic

2 teaspoons Italian seasoning, or to taste

2 tablespoons fresh lemon juice
¼ cup olive oil
½ teaspoon ground black pepper

2 teaspoons dried basil leaves

2 tablespoons brown sugar, packed

2 pounds large shrimp (21-25 per pound), peeled and deveined

Directions
Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended.

Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.

Remove shrimp from marinade, drain excess, and discard marinade.

Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Spicy Grilled ShrimpIngredients1 large clove garlic1 teaspoon coarse salt1 teaspoon paprika½ teaspoon cayenne pepper2 ta...
02/15/2024

Spicy Grilled Shrimp

Ingredients
1 large clove garlic
1 teaspoon coarse salt
1 teaspoon paprika

½ teaspoon cayenne pepper

2 tablespoons olive oil

2 teaspoons lemon juice

2 pounds large shrimp, peeled and deveined

8 wedges lemon, for garnish

Directions
Preheat a grill for medium heat.

Crush garlic and salt together in a small bowl with a fork. Mix in paprika and cayenne. Stir in olive oil and lemon juice to form a paste.

Combine garlic paste and shrimp in a large bowl and toss until shrimp are evenly coated.

Lightly oil the grill grate. Grill shrimp until opaque, 2 to 3 minutes per side.

Note:
The salt amount has been reduced based on review feedback. The original recipe called for 1 tablespoon.

Crunchy Fried ShrimpIngredients⅓ cup all-purpose flour¾ teaspoon salt½ teaspoon ground black pepper3 large eggs1 ½ cups ...
02/15/2024

Crunchy Fried Shrimp

Ingredients
⅓ cup all-purpose flour

¾ teaspoon salt

½ teaspoon ground black pepper

3 large eggs

1 ½ cups Kikkoman Panko Bread Crumbs

1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact

1 cup vegetable oil for frying, or as needed

Directions
Mix flour, salt, and pepper in a medium bowl. Beat eggs in a second medium bowl until frothy. Place bread crumbs in a third bowl.

Dredge shrimp in the flour mixture, then shake off excess. Dip shrimp into beaten eggs, then press shrimp into bread crumbs, turning to coat both sides.

Heat 2 inches oil in a large, heavy pot to 350 degrees F (175 degrees C).

Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to a paper towel-lined plate to drain. Repeat to cook remaining shrimp.

Arrange shrimp on a platter to serve.

Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Chef John's Crème FraîcheIngredients2 cups heavy cream3 tablespoons cultured buttermilkDirectionsCombine cream and butte...
02/15/2024

Chef John's Crème Fraîche

Ingredients
2 cups heavy cream
3 tablespoons cultured buttermilk

Directions
Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.

Stir mixture, then screw on the lid. Refrigerate for 24 hours before using.

Bourbon Cream Cheese FrostingIngredients1 cup butter, softened5 tablespoons premium bourbon2 (16 ounce) boxes confection...
02/15/2024

Bourbon Cream Cheese Frosting

Ingredients
1 cup butter, softened
5 tablespoons premium bourbon
2 (16 ounce) boxes confectioners' sugar
1 (8 ounce) package cream cheese, softened

Directions
Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy.

Add confectioners' sugar and bourbon. Beat until frosting is smooth and spreadable.

To Use:
Frost the desired cake and refrigerate. Remove it from the refrigerator about 45 minutes before serving.

Classic Waldorf Red CakeIngredientsCake:2 ¼ cups all-purpose flour1 ½ cups granulated sugar1 ¼ cups vegetable oil2 table...
02/15/2024

Classic Waldorf Red Cake
Ingredients
Cake:

2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
1 ¼ cups vegetable oil
2 tablespoons unsweetened cocoa powder

3 teaspoons baking soda

¾ cup Almond Breeze Original almondmilk

3 eggs

1 (1 ounce) bottle liquid red food color

1 teaspoon vanilla extract

1 tablespoon vinegar

Frosting:

⅓ cup all-purpose flour

1 cup Almond Breeze Original almondmilk

1 cup vegan buttery sticks, softened

1 cup granulated sugar

2 teaspoons vanilla

Directions
Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.

In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.

Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.

In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.

In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.

Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

Tips
Nutritional Analysis per serving: Calories 610, Calories from Fat 350, Total Fat 39g (60% DV), Saturated Fat 7g (35% DV), Trans Fat 3.5g, Cholesterol 45mg (15% DV), Sodium 510mg (21% DV), Carbohydrates 63g (21% DV), Dietary Fiber 1g (4% DV), Sugars 43g, Protein 4g, Vitamin A 2%, Vitamin C 0%, Calcium 8%, Iron 8%.

Red Velvet Chocolate Chip CookiesIngredients1 ½ cups all-purpose flour⅓ cup unsweetened cocoa powder1 teaspoon baking so...
02/15/2024

Red Velvet Chocolate Chip Cookies

Ingredients
1 ½ cups all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt
½ cup butter, softened
¾ cup brown sugar

¼ cup white sugar

1 egg

1 ½ tablespoons milk

1 ½ teaspoons vanilla extract

2 tablespoons red food coloring

1 cup dark chocolate chips, or as needed

Directions
Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a bowl.

Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 1 minute. Beat egg, milk, and vanilla extract into butter mixture; beat in food coloring until uniformly colored.

Stir flour mixture into butter mixture gradually with electric mixer on low speed until combined; stir in 1 cup chocolate chips. Cover bowl with plastic wrap; place in the refrigerator for 1 hour or up to overnight.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.

Roll dough into 2-inch balls; place on prepared baking sheets and flatten slightly.

Bake in the preheated oven until edges are lightly browned, about 10 minutes. Sprinkle cookies with a few additional chocolate chips; allow to cool completely.

Cook's Note:
Chilling the dough is highly recommended; it really does make a difference in the texture of this cookie. You can substitute white chocolate for the dark chocolate chips, for a nice contrast in color. If chilled overnight, remove dough from refrigerator about 30 minutes before working with it.

Red Velvet PancakesIngredients½ cup mascarpone cheese¼ cup creme fraiche2 tablespoons white sugar½ teaspoon vanilla extr...
02/15/2024

Red Velvet Pancakes

Ingredients
½ cup mascarpone cheese
¼ cup creme fraiche
2 tablespoons white sugar

½ teaspoon vanilla extract

½ teaspoon lemon zest

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

3 tablespoons white sugar

2 tablespoons unsweetened cocoa powder

1 large egg

¾ cup buttermilk

¼ cup creme fraiche

1 tablespoon red food coloring

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted

Directions
Prepare the mascarpone glaze by whisking together the mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons white sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.

Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoon sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone glaze to serve.

Dawn's Easy Red Velvet Sandwich CookiesIngredients1 (18.25 ounce) box red velvet cake mix2 eggs, lightly beaten½ cup veg...
02/15/2024

Dawn's Easy Red Velvet Sandwich Cookies

Ingredients
1 (18.25 ounce) box red velvet cake mix

2 eggs, lightly beaten
½ cup vegetable oil
1 tablespoon bourbon

Icing

1 (8 ounce) package cream cheese, softened

¼ cup butter, softened

2 teaspoons ev***rated milk

1 teaspoon vanilla

½ cup flaked coconut

4 cups confectioners' sugar

½ cup chopped pecans

Directions
Preheat the oven to 375 degrees F (190 degrees C).

Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.

Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

In a large bowl combine cream cheese, butter, ev***rated milk, vanilla, and coconut. Add the confectioners' sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.

Place the chopped pecans in a bowl. Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Roll the edges of the sandwich cookies in the chopped pecans. Repeat with the remaining cookies.

Tips

You will likely have extra icing after building your sandwich cookies. It will keep it for up to 2 weeks covered tightly in the refrigerator.

Moist Red Velvet CupcakesIngredients1 ½ cups white sugar½ cup butter2 large eggs1 cup buttermilk1 fluid ounce red food c...
02/15/2024

Moist Red Velvet Cupcakes

Ingredients
1 ½ cups white sugar
½ cup butter
2 large eggs
1 cup buttermilk

1 fluid ounce red food coloring

1 teaspoon vanilla extract

1 ½ teaspoons baking soda

1 tablespoon distilled white vinegar

2 cups all-purpose flour

⅓ cup unsweetened cocoa powder

1 teaspoon salt

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 20 paper baking cups.

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Red Velvet Cheesecake BrowniesIngredientsRed Velvet Brownies:1 cup white sugar½ cup unsalted butter, melted1 ounce red f...
02/15/2024

Red Velvet Cheesecake Brownies

Ingredients
Red Velvet Brownies:

1 cup white sugar
½ cup unsalted butter, melted
1 ounce red food coloring
¼ cup unsweetened cocoa powder

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

¼ teaspoon salt

2 large eggs, slightly beaten

¾ cup all-purpose flour

Cheesecake Filling:

1 (8 ounce) package cream cheese at room temperature

¼ cup white sugar

1 large egg

¼ teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.

For the red velvet brownies: Whisk 1 cup sugar and melted butter in a large mixing bowl; stir in cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt, one at a time, mixing well after each addition to avoid lumps. Mix in 2 eggs until thoroughly combined.

Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.

For the cheesecake filling: Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy. Add 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract; continue to beat until well blended and only small lumps remain, 3 to 4 minutes.

Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Eggnog CheesecakeIngredientsCrust:1 cup graham cracker crumbs3 tablespoons melted butter2 tablespoons white sugarFilling...
02/15/2024

Eggnog Cheesecake

Ingredients
Crust:

1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons white sugar

Filling:

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3/4 cup eggnog

3 tablespoons all-purpose flour

2 large eggs

2 tablespoons rum

1 pinch ground nutmeg

Directions
Preheat the oven to 325 degrees F (165 degrees C).

Make the crust: Mix graham cracker crumbs, melted butter, and sugar together in a medium bowl until well combined.

Press graham mixture into the bottom of a 9-inch springform pan.

Bake in the preheated oven for 10 minutes; transfer the pan to a wire rack and allow crust to cool. Increase the oven temperature to 425 degrees F (220 degrees C).

While the crust is cooling, make the filling: Combine cream cheese, sugar, eggnog, and flour in a food processor; process until smooth. Blend in eggs, rum, and nutmeg.

Pour eggnog mixture into cooled crust.

Bake in the preheated oven for 10 minutes. Reduce the heat to 250 degrees F (120 degrees C) and continue to bake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes. Loosen the sides of the springform pan; let cheesecake cool before removing the rim completely.

Enjoy!

Sopapilla Cheesecake PieIngredientscooking spray2 (8 ounce) packages cream cheese, softened1 ¾ cups white sugar, divided...
02/15/2024

Sopapilla Cheesecake Pie

Ingredients
cooking spray

2 (8 ounce) packages cream cheese, softened

1 ¾ cups white sugar, divided
1 teaspoon Mexican vanilla extract
1 teaspoon ground cinnamon
2 (8 ounce) cans refrigerated crescent rolls

½ cup butter, room temperature

¼ cup honey

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Beat cream cheese, 1 cup sugar, and vanilla extract in a bowl until smooth.

Unroll crescent roll dough, and use a rolling pin to shape each sheet into a 9x13-inch rectangle. Press one piece into the bottom of the prepared baking dish. Evenly spread cream cheese mixture on top, then cover with remaining piece of crescent dough.

Mash remaining 3/4 cup sugar, butter, and cinnamon with a fork until combined. Dot mixture over top of dough.

Bake in the preheated oven until crescent dough has puffed and turned golden brown, about 30 minutes.

Remove from the oven and drizzle with honey. Cool completely in the pan for about 2 hours before cutting into 12 squares.

Oreo CheesecakeIngredients24 Oreo Cookies, divided3 tablespoons butter, melted1 teaspoon vanilla3 (8 ounce) packages Phi...
02/15/2024

Oreo Cheesecake

Ingredients
24 Oreo Cookies, divided
3 tablespoons butter, melted
1 teaspoon vanilla
3 (8 ounce) packages Philadelphia Cream Cheese, softened
¾ cup sugar
3 large eggs

Directions
Preheat the oven to 350 degrees F (175 degrees C).

Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crushed cookies in a bowl. Add melted butter; mix well. Press mixture firmly onto bottom of a 9-inch springform pan.

Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle remaining chopped cookies on top.

Bake in the preheated oven until center is just set, about 45 minutes.

Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.

Strawberry CheesecakeIngredientsCrust:1 ¼ cups graham cracker crumbs⅓ cup butter, melted¼ cup white sugar2 teaspoons gro...
02/15/2024

Strawberry Cheesecake

Ingredients
Crust:

1 ¼ cups graham cracker crumbs
⅓ cup butter, melted
¼ cup white sugar

2 teaspoons ground cinnamon

Filling:

2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained

1 tablespoon cornstarch

3 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

¼ cup lemon juice

½ teaspoon vanilla extract

3 eggs

1 tablespoon water (Optional)

Directions
Make crust: Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes.

Preheat the oven to 300 degrees F (150 degrees C).

Make filling: Place strawberries and cornstarch into a blender. Cover and puree until smooth.

Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.

Pour 1/2 of the cream cheese mixture over crust; drop 1/2 of the reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through the top layer only with a knife to swirl strawberry sauce.

Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate at least 4 hours to overnight before serving.

Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.

The Best Chocolate CheesecakeIngredients1 ½ cups chocolate cookie crumbs¼ cup butter, melted2 tablespoons white sugar¼ c...
02/15/2024

The Best Chocolate Cheesecake

Ingredients
1 ½ cups chocolate cookie crumbs

¼ cup butter, melted
2 tablespoons white sugar
¼ cup semisweet chocolate chips

¼ cup heavy whipping cream

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

⅓ cup unsweetened cocoa powder

3 eggs

1 teaspoon vanilla extract

1 ½ cups semisweet chocolate chips

¼ cup heavy whipping cream

1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F ( 175 degrees C). Lightly grease a 9-inch springform pan.

To make the crust: Mix 1 1/2 cups chocolate wafer crumbs, melted butter, and 2 tablespoons sugar together in a small bowl until well combined; press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake in the preheated oven for 10 minutes; allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C).

To make the filling: Heat 1/4 cup whipping cream and 1/4 cup chocolate chips in a small saucepan, stirring constantly, until chips are melted. Remove from heat and set aside.

Beat cream cheese and 1 cup of sugar with an electric mixer in a large bowl until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and melted chocolate-cream mixture until blended; pour filling over crust.

Bake cheesecake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 to 50 minutes. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature.

To make the chocolate topping: Place 1 1/2 cups chocolate chips in a medium bowl. Heat 1/4 cup whipping cream and 1 teaspoon vanilla in a small saucepan, stirring continuously, until just before boiling; pour hot cream over chocolate chips and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate for at least 4 hours to overnight.

Best No-Bake Cherry CheesecakeIngredientsGraham Cracker Crust1 ¼ cups graham cracker crumbs¼ cup unsalted butter, melted...
02/15/2024

Best No-Bake Cherry Cheesecake

Ingredients
Graham Cracker Crust
1 ¼ cups graham cracker crumbs
¼ cup unsalted butter, melted

¼ cup white sugar

Filling

1 (8 ounce) package cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 (12.5 ounce) can cherry pie filling (or other filling of your choice)

Directions
Mix together graham cracker crumbs, margarine, and sugar for crust in a bowl until well incorporated and crumbly. Press mixture into a 9-inch pie plate, going up the sides as much as possible.

Beat cream cheese, powdered sugar, and vanilla for filling in a bowl with an electric mixer until smooth and spreadable.

Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold into cream cheese mixture until smooth.

Pour filling into the prepared crust, and smooth the top with a spatula. Refrigerate until firm, about 2 to 3 hours.

Spread cherry pie filling over the chilled cheesecake. Serve immediately or refrigerate until serving.

Enjoy!

Banana Bread Cake with Cream Cheese FrostingYou’ll Need :Banana Cake½ cup (1 stick) butter softened1½ cups granulated su...
02/15/2024

Banana Bread Cake with Cream Cheese Frosting
You’ll Need :
Banana Cake
½ cup (1 stick) butter softened
1½ cups granulated sugar
2 large eggs
1 cup sour cream full-fat is best
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup mashed bananas about 3 bananas
Cream Cheese Frosting :
½ cup (1 stick) butter softened
1 bar (8 oz) cream cheese full-fat is best
1 teaspoon vanilla extract
3 cups powdered sugar
2 tablespoons heavy whipping cream
INSTRUCTIONS :
Heat oven to 350°. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
In a large bowl with a hand mixer, or use a stand mixer with a paddle attachment, cream butter and sugar together until light and fluffy.
The mixture will look crumbled but beat it for a couple minuntes and it will start to look fluffy.
Add eggs, sour cream, and vanilla. Blend together until combined and creamy.
Add flour, baking soda, and salt. Blend on low speed just until combined.
Add mashed banana and gently stir together. Dump batter into the baking dish and spread out evenly.
Cook for 25-35 minutes or until toothpick inserted in middle comes out with moist crumbs or nothing at all. If a toothpick comes out with wet batter then you need to cook it slightly longer. The edges and top will be light browned.
Let cake cool completely before frosting.
Once cake is cooled you can either frost it right away and serve OR cover it tightly with tin foil and let it sit at room temperature overnight and then frost it before serving.
Make Cream Cheese Frosting :
In a large bowl, beat butter and cream cheese together until combined. Add in vanilla extract, powdered sugar, and heavy cream. Beat together, starting on low speed and increase as needed, until frosting forms.
Add more powdered sugar and/or milk until desired frosting consistencey is reached. I never have to add more milk or powdered sugar than what’s called for. You want the frosting really thick so it will cut nice.

New York-Style CheesecakeIngredients18 graham crackers, crushed3 tablespoons melted butter1 cup sour cream¼ cup all-purp...
02/15/2024

New York-Style Cheesecake

Ingredients
18 graham crackers, crushed
3 tablespoons melted butter
1 cup sour cream

¼ cup all-purpose flour

1 tablespoon vanilla extract

4 (8 ounce) packages cream cheese

1 ½ cups white sugar

⅔ cup milk

4 large eggs

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan.

Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2 inch up the sides of the springform pan.

Whisk sour cream, flour, and vanilla extract together in a bowl; set aside.

Stir cream cheese and sugar together with a wooden spoon in a separate bowl until evenly incorporated, 3 to 5 minutes; add milk and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan.

Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.

When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

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Houston, TX
77084

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