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cooking witah Brenda, New York, NY (2026)

08/26/2026

😋🤍🍍 No-Bake Pineapple Heaven Cheesecake Dessert
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
2 cups cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1 can (20 oz) crushed pineapple, drained
1 can (20 oz) pineapple rings, drained
Fresh raspberries for garnish
Whipped cream for topping
Directions:
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9x13 inch baking dish to form the crust.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spread half of the cream cheese mixture over the crust. Evenly distribute the crushed pineapple over the cream cheese layer.
Spread the remaining cream cheese mixture over the pineapple layer.
Arrange the pineapple rings on top and garnish with fresh raspberries.
Add dollops of whipped cream around the pineapple rings for an extra touch.
Refrigerate for at least 4 hours, or until set. Serve chilled.
Prep Time: 20 minutes | Cooking Time: None | Total Time: 4 hours 20 minutes (including chilling time)
Kcal: 320 kcal per serving | Servings: 12 servings

08/26/2026

Layered Fresh Fruit Salad 🍓🥝🫐
🛒 Ingredients
🥝 3 kiwis, sliced and chopped
🍊 3 mandarins, peeled into segments
🍓 2 cups fresh strawberries, halved
🫐 1½ cups fresh blueberries
🍇 2 cups seedless red grapes
🍍 2 cups fresh pineapple chunks
🍏 1 green apple, chopped
🌿 Fresh mint leaves
🍯 Citrus Honey Dressing
🍊 ¼ cup fresh orange juice
🍯 2 tbsp honey
🍋 1 tbsp fresh lemon or lime juice
👩‍🍳 Instructions
🍓 Wash, dry, and prepare all the fresh fruit.
🥝 Layer the kiwi, mandarins, strawberries, blueberries, grapes, pineapple, and apple in a large glass bowl.
🍯 Whisk together orange juice, honey, and lemon juice.
🥣 Drizzle the dressing over the fruit and gently toss.
🌿 Garnish with fresh mint and serve chilled.

08/26/2026

🍓🍌🥭 Creamy Strawberry Banana Mango Fruit Salad
🛒 Ingredients
🍓 2 cups fresh strawberries, sliced
🍌 2 bananas, thickly sliced
🥭 2 ripe mangoes, cubed
🍍 1 cup pineapple or peach chunks
🥣 1 cup Greek yogurt
🍯 2 tbsp honey
🌼 1 tsp vanilla extract
🍋 1 tbsp fresh lemon juice
👩‍🍳 Instructions
🍓 Add the strawberries, bananas, mango, and pineapple to a large bowl.
🥣 Mix Greek yogurt, honey, vanilla, and lemon juice until smooth and creamy.
🍯 Pour the yogurt dressing over the fresh fruit.
🥄 Gently toss until the fruit is lightly coated without crushing it.
❄️ Chill for 15–20 minutes before serving.
😍 Serve cold and enjoy this creamy, fruity treat!

08/26/2026

Crunch Pistachio Raspberry Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
24 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/4 cup all-purpose flour
1 cup fresh raspberries
1/2 cup crushed pistachios
1/2 cup raspberry jam
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh raspberries and crushed pistachios for garnish
1 cup raspberry mousse
Directions:
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and 1 cup of granulated sugar until smooth. Add vanilla extract and mix.
Add eggs one at a time, beating after each addition. Stir in sour cream, 1/2 cup heavy cream, and flour until just combined.
Fold in fresh raspberries and crushed pistachios. Pour the mixture over the crust.
Bake for 55-60 minutes, or until the center is set. Let the cheesecake cool completely.
Spread raspberry mousse over the top of the cooled cheesecake.
In a chilled bowl, whip 1 cup of heavy cream, powdered sugar, and 1 tsp vanilla extract until stiff peaks form. Pipe or spread the whipped cream over the cheesecake.
Garnish with fresh raspberries and crushed pistachios. Chill the cheesecake for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including chilling) | Kcal: 450 kcal per serving | Servings: 12

08/26/2026

Kentucky Sawdust Pie 😋🥧
Treat yourself to a slice of this indulgent Kentucky Sawdust Pie - rich, nutty, and full of caramel flavor! 😋🥧
Ingredients:
1 unbaked pie shell
1 cup sweetened shredded coconut
1 cup chopped pecans
1 cup graham cracker crumbs
1 cup sugar
1/2 cup brown sugar
1/2 cup unsalted butter, melted
1/4 cup milk
1 teaspoon vanilla extract
3 large eggs, beaten
Directions:
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the coconut, pecans, graham cracker crumbs, sugar, and brown sugar.
Add the melted butter, milk, vanilla extract, and beaten eggs to the dry ingredients, mixing until well combined.
Pour the mixture into the unbaked pie shell, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until the filling is set and the top is golden brown.
Allow the pie to cool completely before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 8 servings

08/26/2026

Soya Sauce Chicken Rice

Ingredients
500 g chicken, boneless, cut into small pieces
2 cups cooked rice
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
1 small onion, sliced
½ cup carrots, diced
½ cup bell pepper, diced
2 eggs, optional
2 tbsp spring onions, chopped
2 tbsp cooking oil
½ tsp black pepper
Salt, as needed

Method
Heat oil in a wok or large pan. Add ginger and garlic and stir-fry for 30 seconds.
Add chicken and cook on high heat until lightly browned and cooked through.
Add onion, carrots and bell pepper. Stir-fry for 2–3 minutes.
Push everything to one side and scramble the eggs, if using.
Add the cooked rice and toss well.
Add light soy sauce, dark soy sauce and oyster sauce. Mix thoroughly.

Season with black pepper and a little salt if needed. Stir-fry for another 2–3 minutes.
Finish with spring onions and serve hot.

Tip: For a smoky restaurant-style flavour, cook everything on high heat and avoid overcrowding the wok.

08/26/2026

🍌🍰✨ Creamy Banana Cheesecake ━━━━━━━━━━━━━━━━━━ 🧺 INGREDIENTS (22cm tin) For the base: 250g Speculoos or shortbread biscuits 100g melted butter 🧈 For the filling: 500g cream cheese (Philadelphia or mascarpone) 🧀 3 very ripe bananas 🍌 120g sugar 3 eggs 🥚 200ml double cream 1 tsp vanilla extract For the decoration: 2 bananas 🍌 200ml very cold heavy cream 2 tbsp icing sugar Breadcrumbs Biscuits ━━━━━━━━━━━━━━━━━━ 👩‍🍳 PREPARATION 1. Prepare the base: Crush the biscuits into a fine powder. Add the melted butter and mix. Press the mixture into the bottom of a springform pan. Refrigerate for 30 minutes. 2. Prepare the cheesecake filling: Mash the bananas. Whisk the cream cheese with the sugar. Add the eggs one at a time. Fold in the heavy cream, vanilla, and mashed bananas. Mix until smooth. 3. Bake: Preheat the oven to 160°C (325°F). Pour the filling over the biscuit base. Bake for 50 to 60 minutes. The center should remain slightly wobbly. 4. Cooling: Let cool to room temperature. Refrigerate for at least 6 hours, ideally overnight. 5. Decoration: Whip the heavy cream with the powdered sugar until stiff peaks form. Decorate the cheesecake with rosettes of whipped cream. Add slices of fresh banana. Sprinkle with cookie crumbs. ━━━━━━━━━━━━━━━━━━ 😋 RESULT An ultra-creamy and fragrant banana cheesecake 🍌🍰✨ With its crisp base, smooth cream, and delicious decoration, it's perfect for a family dessert or a special occasion. 💛

08/25/2026

Pecan Pie Layer Cake 🍰
Ingredients:
• 2 cups chopped pecans
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
2. Spread chopped pecans on a baking sheet. Toast in the oven for 5-7 minutes. Let cool.
3. In a bowl, mix flour, baking powder, baking soda, and salt.
4. In another bowl, beat butter, oil, and sugars until creamy. Add eggs one at a time, then vanilla.
5. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients.
6. Fold in toasted pecans.
7. Divide batter evenly among cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Notes:
• Customize with your favorite frosting.
Prep Time: 30 mins | Cooking Time: 30 mins | Total Time: 1 hour | Kcal: 450 | Servings: 12

08/25/2026

Pepper Steak with Crispy Potato Wedges, Broccoli & Eggs 🥦🥩🥔
Now this is a loaded protein plate! Juicy pepper-crusted steak, crispy seasoned potato wedges, bright broccoli, hard-boiled eggs, and a creamy dipping sauce make this one seriously satisfying.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Steak

1 lb sirloin or ribeye steak

1 tbsp olive oil

1 tsp coarse black pepper

½ tsp garlic powder

½ tsp onion powder

½ tsp smoked paprika

½ tsp salt

¼ tsp red pepper flakes

For the Potato Wedges

2 large russet potatoes

1½ tbsp olive oil

½ tsp garlic powder

½ tsp paprika

½ tsp dried herbs

Salt and black pepper, to taste

For the Sides

2 cups broccoli florets

2 large eggs

1 tsp butter

Salt and pepper, to taste

For the Creamy Sauce

¼ cup mayonnaise or Greek yogurt

1 tsp Dijon mustard

1 tsp lemon juice

½ tsp garlic powder

Pinch of paprika

Salt and pepper, to taste

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Heat the oven to 425°F (220°C). Cut the potatoes into long wedges and toss with olive oil, garlic powder, paprika, herbs, salt, and pepper. Roast for 30–35 minutes, flipping halfway, until golden and crispy.

Boil the eggs: Cook the eggs in boiling water for 9–10 minutes. Cool, peel, and cut in half.

Steam the broccoli for 4–5 minutes until bright green and tender-crisp. Toss with butter, salt, and pepper.

Pat the steak dry. Season generously with black pepper, garlic powder, onion powder, paprika, salt, and red pepper flakes.

Heat olive oil in a heavy skillet over medium-high heat. Sear the steak for approximately 3–5 minutes per side, depending on thickness and preferred doneness. Rest for 5–10 minutes before slicing or serving.

Mix the mayonnaise or Greek yogurt, Dijon, lemon juice, garlic powder, paprika, salt, and pepper until smooth and creamy.

Load the plate with peppery steak, crispy potato wedges, broccoli, and two egg halves. Add a big spoonful of creamy dipping sauce on the side. Boom—protein dinner handled!

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: ~720 per serving | Servings: 2

08/25/2026

🎂😍 Salted Caramel Chocolate Chip Cheesecake
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1/2 cup mini chocolate chips
1 cup caramel sauce
1 tsp sea salt
Whipped cream for garnish
Extra mini chocolate chips for garnish
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth. Add the vanilla extract and beat in the eggs one at a time. Mix in the sour cream until well combined.
Fold in the mini chocolate chips and pour the batter over the crust in the springform pan.
Bake in the preheated oven for 50-60 minutes, or until the center is set. Allow to cool completely in the pan.
Once cooled, spread the caramel sauce over the top of the cheesecake and sprinkle with sea salt.
Garnish with whipped cream and extra mini chocolate chips before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 450 kcal per serving | Servings: 12 servings

cooking witah Brenda

08/26/2026

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