Cheesecake Factory’s(™) Santorini Farro Salad

Today I have a secret recipe for a healthy dish served at The Cheesecake Factory.  The Santorino farro salad is a light and fresh combination of farro, cucumbers, tomatoes, beets, red onion, feta cheese.  This salad is tossed in a light vinaigrette and served with tzatziki sauce on the side.

Enjoy!

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New Secret Recipe
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Cheesecake Factory’s(™) Santorini Farro Salad
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

For Santorini Farro Salad:
2 cups Cooked Farro
1/2 English Cucumber washed
1 cup Halved Grape Cherry and/or Yellow Tomatoes
2 Cooked Beets large dice
1/4 cup Thin Sliced Red Onion
1/4 cup Crumbled Feta Cheese
1 tbsp Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Kosher Salt & Black Pepper as desired
Tzatziki Sauce see recipe below

For Tzatziki Sauce:
1 1/2 cups Nonfat Greek Plain Yogurt I used Fage
1/2 cup Grated English Cucumber
2 Cloves Garlic minced
1 tsp Fresh Dill chopped
1 tsp Fresh Mint chopped
1 tsp Salt

For Santorini Farro Salad:

Line a platter with the cooked farro.

In a bowl, combine the cucumbers, tomatoes, beets, onion, feta, vinegar and oil; mix well and place on top of the farro.

Serve with Tazatziki Sauce on the side.

For Tazatziki Sauce:

Combine all ingredients in a bowl and mix well. Keep chilled in refrigerator until ready to use. Can be made up to two days beforehand.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Cheesecake Factory(™) Loaded Chicken Farfalle

Today I have a secret recipe for a hearty pasta dish served at The Cheesecake Factory.  Bow tie pasta is tossed with chicken, bacon, mushrooms and sun dried tomatoes in a rich and creamy sauce.  This flavorful dish is guaranteed to a be a hit at your dinner table.

You can always find more secret recipes from The Cheesecake Factory in our Secret Recipe Archive: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) Loaded Chicken Farfalle
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 head roasted garlic, cloves removed
2 chicken breasts, boneless skinless
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 pound bow tie pasta (aka farfalle), cooked and drained -but not rinsed
12 ounces center cut bacon, cut into strips
8 ounces crimini mushrooms, quartered
1/2 yellow onion, chopped
1/2 cup sun dried tomatoes, reserve the oil and chop roughly
3/4 cup white wine
1 cup heavy cream
3/4 cup Parmesan cheese

If you haven’t cooked the pasta, cook it now according to the directions on the box.

Cut the chicken into 1″ cubes and season with kosher salt and black pepper.

To a cast iron skillet add the olive oil on high heat.

Cook the chicken until browned on both sides, about 2-3 minutes on each side.

Remove from the pan, reduce the heat to medium-high heat and add in the bacon.

Cook until crisp and remove the bacon (leave the fat).

Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.

Remove the mushrooms and onions from the pan to where the chicken and bacon are.

Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.

Add in the heavy cream, roasted garlic, chicken and vegetables.

Add in most of the Parmesan cheese leaving just a garnishing amount.

Stir well, then add in the pasta and bacon and combine everything.

Garnish with remaining Parmesan cheese.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Cheesecake Factory(™) Celebration Cheesecake

Today I have a secret recipe for a yummy new cheesecake serve at The Cheesecake Factory.  If you love Funfetti cake, then this new cheesecake is going to blow your mind.  Aptly named the Celebration Cheesecake, this colorful cake features layers of Funfetti cake, cheesecake, and multicolored layers of buttercream frosting.  This cake is perfect for a birthday or any celebration.

You can always find more cheesecake recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) Celebration Cheesecake  
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Cake:
8 tablespoons unsalted butter, room temp
3/4 cup sugar
1/4 cup light brown sugar
1 egg
3/4 cup milk
1/4 cup sour cream
1 tablespoon vanilla
2/3 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup rainbow sprinkles

Cheesecake:
8 tablespoons unsalted butter, room temp
1/2 cup sugar
16 ounces cream cheese, room temp
1 1/2 ounce Cook and Serve vanilla pudding
2 eggs
1 teaspoon baking powder

Buttercream Frosting:
1 pound unsalted butter, room temp
6 cups confectioners’ sugar
1/2 cup heavy cream
food coloring

Heat oven to 350 degrees. Grease 2 9-inch baking pans then line with parchment paper.

In the bowl of a stand mixer beat the butter, sugar and brown sugar until creamy.

Add the egg, milk and sour cream and mix well. Add the vanilla and mix.

Add the flour, baking powder, baking soda and salt and mix until blended in.

Gently fold in the sprinkles.

Divide the batter between the 2 cake pans.

Bake for 30-35 minutes until cakes are golden and done when a wooden skewer inserted in the middle of the cake comes out clean.

Let cakes cool in the pans for 10-15 minutes then carefully invert to a cooling rack to fully cool.

For the cheesecake layer, lower the oven to 325. Grease a 9-inch cake pan then line with parchment paper.

Lightly grease the parchment paper.

In the bowl of a stand mixer cream the butter with the sugar using the paddle attachment.

Add in the cream cheese a bit at a time until fully incorporated and smooth.

Add the eggs one a time. Mix in the pudding and baking powder until blended in.

Pour the batter into the prepared cake pan.

Bake for 55-60 minutes until the top is set and golden.

Let the cheesecake cool then cover the cake pan with plastic wrap and foil and place in the freezer until frozen.

When the cheesecake is ready to assemble prepare the buttercream.

In the bowl of a stand mixer beat the butter with the whisk attachment until light and fluffy.

Add the confectioner’ sugar a bit at a time until incorporated.

Add the cream and beat until fluffy.

Evenly divide the buttercream into 3 bowls.

Tint one pink, tint one blue and leave one white.

Place one cake layer on a cake stand or plate. Frost with the blue buttercream.

Remove the cheesecake from the freezer and remove from the cake pan.

Place the cheesecake layer on top of the cake layer and frost with the pink buttercream.

Add the second cake layer on top and frost with the white buttercream.

Top with more rainbow sprinkles.

Keep cake chilled and bring to room temp to serve.

Makes 1 cake.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Cheesecake Factory(™) White Chocolate Raspberry Truffle Cheesecake

Today I have a secret recipe for a luscious cheesecake served at The Cheesecake Factory.  Creamy cheesecake is swirled with white chocolate and raspberry on top of a chocolate graham cracker crust.  After one bite I think you’ll agree this is the best cheesecake ever.

Make sure you take a moment to browse all of the cheesecake recipes we have on our forum: Go Here

Enjoy!

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New Secret Recipe
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Cheesecake Factory(™) White Chocolate Raspberry Truffle Cheesecake
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Crust
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted

Filling
1/2 cup raspberry preserves
1/4 cup water
32 oz 1/3 Less Fat Philadelphia cream cheese, softened
1 1/4 cups sugar
1/2 cup sour cream
2 tsp vanilla extract
5 eggs
4 oz white chocolate chunks

1. Preheat oven to 475. Create a water bath by placing a large pan filled with about a half a cup of water into the oven while it preheats. Before you do this, though, make sure your springform pan fits into the water bath pan. Otherwise you’ll be in for a fun surprise in a few steps.

2. Combine the raspberry preserves with a 1/4 cup water in a microwave safe bowl and microwave for 1 1/2 minutes. Stir until smooth. Strain to remove the raspberry seeds, then let cool.

3. Measure 1 1/2 cups of chocolate cookie crumbs into a bowl. Pour the melted butter into this bowl and mix. Press the crumbs into a 10-inch springform pan. Wrap a large piece of foil around the bottom of the pan. Put the crust in your freezer until the filling is done.

4. Use an electric mixer to combine the sugar with the cream cheese, sour cream, and vanilla. Mix until smooth and creamy. Scrape down the sides of the bowl. In a separate bowl, whisk together the eggs and then add them to the cream cheese mixture. Blend until just incorporated.

5. Remove the crust from the freezer and sprinkle the white chocolate chunks on top of it. Pour the cream cheese filling into the crust. Pour dollops of the raspberry preserves around the crust in a circle. Drag a toothpick through them in order to get the swirl shown above.

6. Carefully place the cheesecake into the water bath. Bake for 12 minutes. Then, lower the oven to 350 and bake for 60-90 minutes or until the top of the cheesecake turns a light brown or tan color.

7. Remove from the oven to cool. When cool, put in the refrigerator for at least four hours or overnight.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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PPS- Forward this email to a friend or tell them to sign up here.

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