by Chris Menahan‚ Information Liberation: Calling for a ceasefire is “antisemitic” and a call for Jewish genocide‚ according to Newsweek opinion writer Hen Mazzig. Mazzig‚ a Zionist LGBTQ+ activist and “former” IDF commander‚ on Sunday attempted to reframe calls to end the Israel-Gaza war as “deeply antisemitic” demands for Jews to “embrace their own genocide.” […]

by Jose Nino‚ Big League Politics: Congress recently passed legislation that would bar any president from withdrawing the United States from NATO without receiving the approval of the Senate or an Act of Congress. This bill was pushed by Virginia Senator Tim Kaine and Florida Senator Marco Rubio and was included in the annual National […]

from AlexandraBruce: TRUTH LIVES on at https://sgtreport.tv/

by John W. Whitehead‚ Rutherford Institute: “When the song of the angels is stilled‚ when the star in the sky is gone‚ when the kings and princes are home‚ when the shepherds are back with their flocks‚ the work of Christmas begins: to find the lost‚ to heal the broken‚ to feed the hungry‚ to […]

by Ron Paul‚ Ron Paul Institute: Just before leaving town for Christmas break‚ the US House gave Americans a last-minute holiday gift: a nearly trillion dollar military spending bill filled with lots of goodies for the special interests and the military-industrial complex. Unfortunately‚ the rest of America got nothing but coal in its stockings. With […]

from AmazingPolly: TRUTH LIVES on at https://sgtreport.tv/

This Mini Cheesecake recipe delivers all the creamy goodness of a traditional cheesecake in a fun‚ bite-sized format. They’re smooth‚ rich‚ decadent‚ and just the right size for popping into your mouth. These little morsels are worthy of any occasion and are a true crowd-pleaser. Rich‚ New York Style Cheesecakes are perfect for sharing and entertaining. In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadCommonly Asked QuestionsMini Cheesecake Recipe (White Chocolate Raspberry) RecipeMore to bake and eat View more Video: Watch Us Make This Recipe Why This Recipe Stands Out A bite of creamy‚ rich cheesecake is always delicious. But when it is a mini cheesecake‚ it is even more fun! Ours are the perfect blend of creamy‚ sweet‚ and tangy flavors. Here’s why you’ll love this mini cheesecake recipe: Simple: The recipe uses simple‚ easy-to-find ingredients‚ making it easy to prepare. Flavorful: The combination of white chocolate and raspberry creates a delightful flavor profile that’s hard to resis‚ like our White Chocolate Raspberry Scones. Perfect Size: The mini size of these cheesecakes makes them perfect for parties‚ gatherings‚ or just a sweet treat for yourself. Freezer-Friendly: Like other easy cheesecake recipes‚ this mini cheesecake recipe freezes beautifully‚ allowing you to enjoy a delicious dessert anytime you want. Creamy: The use of full-fat cream cheese ensures a creamy‚ smooth texture that’s absolutely delightful‚ just like our Pumpkin Cheesecake. Customizable: You can easily switch up the flavors by using different types of cookies for the crust or different fruits for the sauce. Make-Ahead: Many components of this recipe can be prepared ahead of time‚ making it a stress-free dessert option for your next gathering. It’s one of the best plan-ahead recipes.  Key Recipe Ingredients Oreo Cookie Crumbs – The crust of these cheesecake bites is made from finely crushed Oreo cookies‚ providing a rich‚ chocolatey base that perfectly compliments the creamy filling. White Chocolate Chips – The star ingredient of the custard‚ white chocolate chips give the cheesecake its sweet and creamy flavor. Cream Cheese – Full-fat cream cheese is the key to achieving the smooth‚ velvety texture that makes these cheesecake bites so irresistible. Raspberries – Used in the sauce‚ raspberries add a tart‚ fruity contrast to the sweet and creamy cheesecake. They can be fresh or frozen‚ depending on what’s available. Substitutions And Variations The best thing about these mini cheesecake bites is that you can easily tweak the recipe to fit your preferences. Here are some fun variations and substitutions that can add a personal touch to this delightful dessert: Crust: Although the recipe calls for Oreo cookies‚ feel free to substitute them with any other cookie of your choice. Whether it is graham crackers or chocolate chip cookies‚ the crust can be adapted to your preference. Chocolate: If you’re a chocolate lover‚ consider mixing in some cocoa powder with the cream cheese for a delicious chocolate cheesecake bite. Fruit Variations: While we love the tangy sweetness of raspberries‚ you can easily swap them out for other fruits. Try making a strawberry‚ blueberry‚ or even a mango sauce for a tropical twist. Mini Muffin Tin Sizes: Our recipe uses a mini muffin tin‚ but if you prefer a larger bite‚ use a regular muffin tin and increase the baking time accordingly. Or you can simply follow our Raspberry Cheesecake recipe‚ which is the big shareable version of these bites. Step-By-Step Recipe Instructions In a saucepan‚ combine raspberries‚ sugar‚ and fully dissolved cornstarch. Bring the mixture to a boil‚ stirring often until thickened. Melt white chocolate chips with half-and-half on low heat. In a separate large bowl‚ blend cream cheese and sugar. Beat in eggs‚ vanilla‚ and melted white chocolate. Combine cookie crumbs with butter until mixture resembles wet sand. Press slightly rounded teaspoon of this mixture into 48 mini muffin tins. Scoop a rounded tablespoon of the filling into muffin tins. Add a half teaspoon of the raspberry sauce over the custard and lightly swirl with a thin knife. Bake the mini cheesecakes at 325F for 20 minutes‚ or until the tops are puffy. Cool‚ cover‚ and chill in fridge. Serve the mini cheesecakes topped with stabilized whipped cream. How To Prep Ahead This mini cheesecake recipe is already easy to whip up‚ but we have some additional tips to make it even more effortless. Take a look at our favorite prep-ahead ti[s for this delightful dessert: Crust: The Oreo cookie crumbs for the crust can be prepared in advance by crushing and storing the Oreo cookies ahead of time. I like to quickly scrape off the cream filling of the cookies‚ since those aren’t needed and you get a bigger chocolatey flavor in the crust without the center filling. Cookie crumbs keep well in an airtight zipper bag for several days. Raspberry Sauce: The raspberry sauce can be made up to a week ahead of time. It only requires three ingredients and can be stored in an airtight container in the fridge until you’re ready to use it. Cheesecake Filling: Make sure your cream cheese is very soft before using it. This allows it to blend seamlessly into a smooth‚ velvety consistency. If you’re planning to make the cheesecake filling ahead of time‚ remember to soften the cream cheese well in advance. Freeze: These mini cheesecakes freeze beautifully. You can easily make an entire batch‚ bake them‚ and freeze them. Simply defrost at room temperature when you’re ready to serve. Leftovers also freeze nicely‚ so you can enjoy these cheesecakes a little at a time. These cheesecake bites are SUPER popular at any party Commonly Asked Questions What style of cheesecake is this? Given that there are several styles of cheesecakes‚ this one stands out as a classic New York style cheesecake. New York style cheesecake is rich‚ creamy‚ and wonderfully thick. It’s the only way we think cheesecake should be done. What’s the secret to creamy-smooth cheesecake? Be sure the filling ingredients are close to room temperature – the eggs should be taken out of the fridge early‚ and the half and half creamer can be measured out a bit beforehand as well. The biggest tip is to soften the cream cheese until it is almost melted‚ prior to mixing in. What would prevent cheesecake from setting properly? Take care not to over-mix the filling ingredients‚ as that can incorporate too much air and create an overly soft filling. Mix only until the filling mixture is smooth. Be sure to give baked cheesecake adequate chill-time‚ in order to fully set. Can I make cheesecake ahead of time? Absolutely! Cheesecakes are the perfect dessert for making a day or two in advance. Keep them airtight in the fridge until ready to serve. Can I freeze cheesecake? One of the best qualities about cheesecake is how freezer-friendly it is. Let baked cheesecake cool completely at room temperature. Then cover tightly and freeze for 1-2 months. Print Mini Cheesecake Recipe (White Chocolate Raspberry) These White Chocolate Raspberry Cheesecake Bites are perfect for birthdays‚ holidays‚ parties‚ and anytime sharing! They’re dense NY style. Luscious‚ rich‚ smooth‚ creamy cheesecakes strewn with real raspberry and topped with homemade whipped cream. Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 30 minutes minutesCook Time 20 minutes minutes Servings 48 servings Calories 67kcal Author Amy Dong EquipmentMini Muffin Tins 24-cup tins IngredientsFor the Crust:1 ½ cups Oreo cookie crumbs cream centers removed (about 22-23 finely crushed cookies)6 TB salted butter meltedFor the Custard:6 oz white chocolate chips¼ cup half and half dairy creamer12 oz cream cheese plain‚ full-fat‚ softened to almost melted¼ cup sugar2 large eggs1 tsp vanilla extractFor the Raspberry Sauce:5 oz frozen or fresh raspberries1 TB granulated sugar1 ½ tsp cornstarch fully mixed and dissolved in 3 TB water InstructionsMake Crust: In a large bowl‚ mix fine cookie crumbs with butter until well incorporated. Should resemble wet sand. Scoop 1 slightly rounded tsp crumb mixture evenly into 48 lined mini muffin tins. Press down to form bottom crusts.Preheat oven to 325F‚ with rack on lower middle position.Make Raspberry Sauce: Combine raspberries‚ sugar‚ and fully dissolved cornstarch in a saucepan and bring to a boil‚ stirring often. Once mixture is thickened‚ remove from heat and set aside.Make Cheesecake Filling: In heavy saucepan‚ melt white chocolate chips together with half-and-half on low heat‚ stirring often. Remove from heat. In large bowl‚ mix together nearly melted cream cheese and sugar until smooth. Beat in eggs one at a time. Add vanilla and the melted white chocolate mixture.Scoop 1 rounded TB filling evenly into lined mini muffin tins. Dollop 1/2 tsp raspberry sauce over the custard. Gently use a thin knife to lightly swirl.Bake 20 minutes or until tops are puffy and no longer sticky upon light touch. Let cool to room temp and then cover and chill in fridge (overnight is recommended). Top with stabilized whipped cream and serve. Video Notes Dry cookie crumbs can be prepared ahead of time and placed in airtight bag for a few days until ready to use. Raspberry sauce can be made up to a week ahead of time and stored airtight in fridge until ready to use. If using regular sized muffin tins‚ increase bake time to 25 minutes and check for doneness: they should appear puffy on top and no longer feel sticky upon light touch. They’ll settle and firm upon cooling.  Baked cheesecakes can be covered airtight and stored in fridge 2-3 days. They can also be frozen for several weeks in airtight container. Stabilized whipped cream can also be frozen! Join our Free Recipe Club and get our newest‚ best recipes each week!  NutritionServing: 1serving | Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 40mg | Potassium: 25mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 156IU | Vitamin C: 0.03mg | Calcium: 17mg | Iron: 0.1mg More to bake and eat New York Style White Chocolate Raspberry Cheesecake -This is our whole pie‚ grown-up-size version that you can slice up and share. Perfect holiday or birthday dessert for cheesecake lovers. NY Style Pumpkin Cheesecake – This has become a social hit‚ for good reason. It’s great for fall and winter‚ and anytime you want a better-than-the-factory Pumpkin Cheesecake. Perfectly Smooth NY style Cheesecake – This method of cheesecake baking prevents unsightly cracks‚ dips‚ sinking‚ etc. Get a beautifully smooth cheesecake every time. Chocolate Chip Cheesecake Cookie Dough Bars – Simply scrumptious‚ decadent‚ and worth every. single. bite. The post Mini Cheesecake Recipe (White Chocolate Raspberry) appeared first on Chew Out Loud.

This tender Stove Top Pork Roast is rustic‚ simple‚ and supremely delicious. Using an affordable cut of pork shoulder‚ this dish transforms into a savory and guest-worthy meal after a long‚ slow braise. And the best part is‚ you can make it a day or two ahead of time! This Stove Top Pork Ragu is simple‚ tender‚ and rustic and can be made a day or two ahead of time. In This Article Video: Watch Us Make This RecipeWhat is Pork Ragu? Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With StoveTop Pork RaguCommonly Asked QuestionsTender Stovetop Pork Ragu RecipeMore To Cook And Eat View more Video: Watch Us Make This Recipe What is Pork Ragu? Pork ragu is a flavorful Italian dish made with slow-cooked‚ tender pieces of pork‚ typically pork shoulder or pork butt. The pork roast is braised or simmered for an extended period in a savory sauce that usually includes ingredients like tomatoes‚ onions‚ garlic‚ and herbs. This slow cooking process allows the flavors to meld and the pork to become extra succulent and super tender. Why This Recipe Stands Out We all love a hearty‚ comforting meal that’s easy to prepare and packed with flavor. This stove-top pork roast recipe is just that and more. Here’s why we’re raving about it: Affordable: This recipe uses pork shoulder‚ an affordable cut of meat‚ making it budget-friendly without sacrificing flavor or quality. Flavors: The combination of fresh herbs‚ garlic‚ and a full-bodied red wine gives this pork roast an incredibly savory flavor. Make-ahead: This recipe can be made 1-2 days ahead of time‚ making it one of the most perfect meal prep recipes for those busy weekdays. The flavors in this dish gain depth after resting overnight‚ making it even more delicious the next day. Versatile: This stove-top pork roast can be served with crusty bread‚ mashed potatoes‚ or rice‚ making it a versatile dish that can be tailored to your preference. Friends and Family: With its tender‚ savory pork and rich‚ hearty sauce‚ this recipe is sure to impress your people‚ and it’s one of our favorite holiday recipes. Meal Prep: This tender pork ragu can be stored in freezer containers for future meals‚ making it a convenient option for those busy days. It also tastes amazing the next day! Key Recipe Ingredients Boneless Pork Shoulder/Butter – We use 3 pounds of this affordable cut‚ which‚ when slow braised‚ transforms into a supremely tender and savory dish that’s guest-worthy. Tomato Paste and Crushed Tomatoes – These ingredients add a rich tomato flavor and a thick‚ hearty texture to the ragu. Full Bodied Red Wine – Half a cup of this is used to deglaze the pot and add a depth of flavor to the ragu. Fresh Thyme‚ Rosemary‚ and Bay Leaves – These herbs are classic for roasts and anything made in a big pot or Dutch oven‚ and they infuse the ragu with their aromatic flavors. Substitutions And Variations This stovetop pork ragu recipe is hearty and flavorful on its own‚ but there’s always room for personal touches and variations. Here are some ideas to make this dish uniquely yours: The Meat: While we’ve used pork shoulder‚ you can experiment with other cuts of pork‚ or even switch to beef or chicken. Just remember‚ the cooking time might vary depending on your choice of meat. Spices: Feel free to play around with spices. You can add smoked paprika for a smoky flavor‚ or a pinch of red pepper flakes if you prefer a spicy kick. Vegetables: You can add more vegetables to this ragu. Bell peppers‚ carrots‚ or mushrooms would work great like they do in our Chicken Cacciatore. Herbs: If you want to change up the herbs‚ try using basil or oregano instead of thyme and rosemary. Garnishes: This ragu is garnished with fresh herbs‚ but grated parmesan cheese or a dollop of sour cream could add a delicious twist. Step-By-Step Recipe Instructions Towel-dry the pork thoroughly‚ then season it evenly. Heat oil in a Dutch oven over medium heat and brown the pork on all sides. Add onion and garlic to the pot with the remaining oil‚ stirring frequently until the onion caramelizes. Stir in the tomato paste until it darkens slightly in color. Pour in the wine‚ ensuring to scrape up any browned bits from the bottom of the pot. Add the tomatoes along with their juices‚ thyme‚ rosemary‚ and bay leaves to the pot. Stir in water and pork along‚ with accumulated juices. Bring to a boil‚ followed by simmer for 3-4 hours. Shred the pork into bite-sized pieces. Taste the sauce and season with additional salt‚ pepper‚ and herbs as desired. For full list of ingredients and instructions‚ see recipe card below. How To Prep Ahead This stovetop pork roast is a rustic‚ simple‚ and supremely delicious dish that we can make a day or two ahead of time. Take a look at our best prep-ahead tips for this recipe: Prep the Pork: You can cut the pork shoulder into quarters and season it with kosher salt and freshly ground black pepper ahead of time. Just make sure to store it in the fridge until you’re ready to cook. Prep the Ingredients: Finely chop the onion and garlic cloves in advance and store them in the fridge. This will save you some time when you’re ready to start cooking. Make the Sauce: You can also prepare the tomato paste‚ red wine‚ and crushed tomatoes with juices in advance. Add in the fresh thyme‚ rosemary‚ and bay leaves‚ and store the mixture in the fridge. When you’re ready to cook‚ just add the pork and simmer until it is fork-tender. This tender Stove Top Pork Ragu shreds easily and has the perfect savory sauce. What To Serve With StoveTop Pork Ragu Pasta Ragu is the ideal dish to serve over a plate of pasta. A classic choice is tagliatelle or pappardelle‚ but other pasta staples like penne‚ fusilli‚ rotini‚ or even spaghetti are great options. Potatoes A classic side for pork roast is potatoes. We recommend trying these Instant Pot Mashed Potatoes or these Smashed Potatoes. They both pair wonderfully with the savory flavors of the pork roast. If you’re looking for a lighter potato dish‚ try these Garlic Herb Roasted Baby Potatoes. They’re flavorful‚ yet not too heavy‚ making them a perfect complement to the pork roast. Vegetables Vegetables are a great way to balance out the richness of the pork roast. We love serving this dish with our Roasted Brussels Sprouts and Butternut Squash or our Honey Glazed Carrots. Rice  Rice can be a great addition to your pork roast meal. Our perfectly cooked rice is a crowd-pleaser and pairs well with the pork roast. Risotto or polenta are favorite side dishes for ragu; try our Risotto in the Instant Pot. Bread Bread is always a good idea when serving pork roast. Our Homemade Dinner Rolls are soft‚ fluffy‚ and perfect for soaking up the delicious juices from the roast. For a more rustic bread option‚ try our Crusty French Bread. It is crunchy on the outside‚ soft on the inside‚ and pairs perfectly with the pork roast. Commonly Asked Questions What cut of meat should I use for pork ragu? For this recipe‚ we recommend using an affordable boneless pork shoulder or pork butt. This budget-friendly cut is perfect for long‚ slow braising and turns into a savory and guest-worthy dish after ample simmer time. Can I make this recipe ahead of time? Absolutely! This Stove Top Pork Roast can be made up to 2 days in advance. The flavors actually gain depth after resting overnight. Just be sure to cover and cool it at room temp before chilling it in the fridge until you’re ready to reheat. What kind of pot should I use for this recipe? The pork is cooked when it is very fork-tender and the sauce is thickened. This usually takes about 3-4 hours of simmering on the stove. How long does Stove Top Pork Roast keep? It can be kept in the fridge for up to 3-4 days. If you’ve frozen it‚ it can last up to 2-3 months. Just be sure to store it in airtight containers to maintain its freshness and flavor. Print Tender Stovetop Pork Ragu This Tender Stovetop Pork Ragu is rustic‚ simple‚ and supremely delicious. Everything is cooked in one big pot‚ to savory perfection. This fork-tender Pork Ragu is a surefire crowd pleaser. Bonus: it can be made a day or two ahead of time! Course Dinner‚ MainCuisine ItalianDiet Gluten FreeMethod Stovetop Prep Time 15 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 15 minutes minutes Servings 6 Calories 385kcal Author Amy Dong Ingredients3 pounds boneless pork shoulder cut into quarterskosher salt and freshly ground black pepper2 TB olive or canola oil divided1 large onion finely chopped6 garlic cloves finely chopped3 oz tomato paste½ cup red wine full bodied28 oz crushed tomatoes with juices4 sprigs fresh thyme plus extra for garnish2 sprigs fresh rosemary plus extra for garnish2 bay leavesOptional Garnishes: freshly chopped parsley or other fresh herbs InstructionsTowel-dry the pork on all sides. Sprinkle a thin‚ even layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in.Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides‚ 10-12 min. Transfer browned pork to a dish.Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over medium heat until onion is caramelizing‚ 5-10 min. Add tomato paste and stir until slightly darkened in color‚ 1 min.Add wine and cook‚ scraping up any browned bits‚ until mixture is thickened‚ 1 min. Add tomatoes with juices‚ thyme‚ rosemary‚ and bay leaves; stir in 2 cups water. Add pork with accumulated juices.Bring liquid to a boil and reduce to simmer. With lid slightly ajar‚ continue to simmer until pork is very fork-tender and sauce is thickened (thicker than a typical pasta sauce) 3-4 hours.Shred pork or break apart into bite-size pieces. Taste and season with additional kosher salt and black pepper‚ as needed. Garnish with more freshly chopped herbs‚ as desired.  Video Notes For best results‚ make sure to towel-dry the pork before seasoning; this helps the salt and pepper stick better and ensures a nice‚ even crust when browning. Don’t skip browning the pork on all sides; this step adds a deep‚ savory flavor to the ragu that you can’t get any other way. Keep those flavorful pan drippings after browning the pork; they’re packed with flavor and will add richness to the onions and garlic as they caramelize. Use a full-bodied red wine for deglazing the pot; it will contribute to the robust flavor of the sauce and help pick up all those tasty browned bits. Be patient and let the pork simmer with the lid slightly ajar; this allows the sauce to thicken and the pork to become fork-tender‚ creating the perfect ragu texture. Fresh herbs like rosemary and thyme are key to this dish’s rustic charm; they infuse the sauce with aromatic flavors that dried herbs just can’t match. Serve your delicious pork roast with some crusty bread‚ mashed potatoes‚ or rice. Remember‚ this dish tastes even better the next day‚ so don’t hesitate to make it ahead of time; the flavors will meld and deepen‚ making your pork ragu even more delicious. If you enjoyed this recipe‚ please come back and give it a rating. We hearing from you!    Join our Free Recipe Club and get our newest‚ best recipes each week! NutritionCalories: 385kcal | Carbohydrates: 16.3g | Protein: 54.3g | Fat: 11.2g | Saturated Fat: 2.1g | Cholesterol: 165.5mg | Sodium: 358.2mg | Fiber: 3.9g | Sugar: 8.6g More To Cook And Eat Most Tender Pot Roast in a Slow Cooker – This slow cooker pot roast recipe is melt-in-your-mouth tender‚ hearty‚ and full of veggies. Cuban Braised Pork with Mojo Sauce – This alone made us fall in love with Mojo. Fork-tender deliciousness. Slow Cooker Pork Loin – Fabulously tender pork loin with the ease of a slow cooker. Slow Cooker Kalua Pork – Just 5 ingredients for this tender‚ smoky‚ slow-cooker Kalua Pork. It’s perfect for weekly meal prep. The post Tender Pork Ragu appeared first on Chew Out Loud.