Lemon-Chicken Bisque & Cinnamon Toffee Cheesecake

Welcome back to The Waking Kitchen! It’s good to be back, we’ve missed sharing great food & desserts with you guys! With the re-launch of The Waking this week, we wanted to share a couple of really delish recipes we’ve made over the hiatus. So on our menu today is: Lemon-Chicken Bisque and Cinnamon Toffee Cheesecake!

Hope you enjoy exploring our new website and I hope you try these yummy new recipes! Bon appetite! 🙂

Lemon-Chicken Bisque


(Recipe found  @ www.justcookalready.com)

If you’re looking for a hot meal to warm you up on a cold winter night, look no further than this tasty Lemon-Chicken Bisque! We made this last week and it was so good! It feels like comfort food, but because of the vegetables in it, it also feels healthy. It’s a little more involved than some of the other recipes we’ve featured, but trust me, it’s so worth it. And for those of you who don’t like soup, this bisque is a nice alternative. Rich and creamy, filled with rice, fresh veggies, shredded chicken, and a touch of lemon. Top it off with a sprinkle of chopped green onions and devour!

Ingredients:

7 cups chicken broth
1 cube chicken bouillon
3/4 cup uncooked regular rice
1/3 cup diced carrots
1/3 cup diced celery
1/3 cup finely chopped onion
1 ½ cups cooked chicken, diced or shredded
2 Tbs butter
2 Tbs flour
3 large eggs
5 Tbs fresh lemon juice
salt and pepper to taste
lemon slices for garnish
sliced green onions for garnish

Directions:

1. In large saucepan, combine chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, or until rice and vegetables are tender. Stir in chicken. Remove from heat and set aside.

2. In small saucepan, melt butter over medium heat. Stir in flour. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in 2 cups of the broth; cook until slightly thickened, stirring constantly. Remove from heat and set aside.

3. In a small bowl, beat eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.

Cinnamon Toffee Cheesecake

Every Thanksgiving my family and I always make a cheesecake for dessert, I don’t know why, but for some reason in my home the Holidays are not complete without at least one yummy cheesecake lol. This Thanksgiving though I (Cecily) was in the mood for something a little different than normal, so after searching the internet and various books for recipes I decided to just come up with my own creation; hence the birth of The Cinnamon Toffee Cheesecake.

I started with a gingersnap crust to add a more authentic holiday spice feel; I used homemade gingersnaps since I already had the dough made up, but if you don’t want to do that, just make sure to get some good softer gingersnaps. For the filling I used my
favorite cheesecake base that always produces a lovely creamy cake, and I added in some cinnamon. I then layered some toffee bits between the cheesecakes filling when pouring in the pan. I topped the cake off with a mixture of sour cream, sugar, vanilla and yes, more cinnamon (oh how I adore the cinnamon!).

I have to say this cheesecake was so heavenly; the tastes of the ginger snap crust and the cinnamon and toffee in the filling really shined! This cheesecake is sure to please any cinnamon fan!

Ingredients:

Crust:
1-3/4 cups crushed gingersnaps
1/4 cup sugar
1/3 cup butter, melted
 
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
1 cup (8 ounces) sour cream
2 Tbs Ground Cinnamon
1/2 teaspoon Vanilla Extract
1 bag of Toffee bits

Topping:
1 Cup of Sour Cream
1 Cup of sugar
1 tsp vanilla
2 tsp cinnamon

Directions:

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in up the sides of a greased 9-in. pan. Place pan on a baking sheet; set aside.

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Add sour cream, cinnamon, and vanilla; beat just until blended. Pour half of batter over crust and sprinkle with Toffee bits (judge the amount you want). Carefully pour remaining batter on top and bake at 350° for 45-55 minutes or until center is almost set.

Mix all ingredients for topping together and spread over cheesecake; bake 8-10 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top cheesecake with toffee bits and drizzled chocolate.

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