Mr. Skele

Light and Fluffy Japanese Cotton Cheesecake
Japanese cotton cheesecake, also known as Japanese soufflé cheesecake, is a delightful dessert that combines the creaminess of traditional cheesecake with the light and airy texture of a soufflé.
Ingredients;
250g cream cheese, softened
60g unsalted butter
100ml whole milk
6 large eggs, separated
140g granulated sugar
60g cake flour
20g cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ teaspoon cream of tartar (optional)
A pinch of salt
Powdered sugar for dusting (optional)

Melt-in-Your-Mouth Garlic
Parmesan Chicken Meatloaf 🧄🧀🍗

🛒 Ingredients:

2 lbs ground chicken

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 large eggs

1/2 cup milk

4 cloves garlic, minced

1 small onion, finely diced

1 tsp Italian seasoning

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

2 tbsp fresh parsley, chopped (for garnish)

👩‍🍳 Directions:

Preheat oven to 375°F (190°C). Grease a loaf pan or line with parchment paper.

Cook onion and garlic in olive oil until softened and fragrant. Let cool slightly.

Mix ground chicken, breadcrumbs, Parmesan, mozzarella, eggs, milk, Italian seasoning, salt, pepper, and the sautéed onion/garlic in a large bowl until well combined.

Shape mixture into a loaf and place in prepared pan.

Bake uncovered for 45–55 minutes, until cooked through (internal temp 165°F / 74°C).

Rest for 5–10 minutes before slicing. Garnish with parsley and extra Parmesan if desired.

Serve with mashed potatoes, roasted veggies, or pasta for a hearty meal!

My dinner party guests always go nuts over this dish..

Hearty, comforting, and ready with just 10 minutes of prep!

Prep Time: 10 minutes

Cook Time: 40–45 minutes

Total Time: ~50 minutes

Servings: 6

Ingredients

1 lb lean ground beef (or ground turkey)

1 medium onion, chopped

4–5 medium potatoes, thinly sliced

1 cup beef broth

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

1 cup shredded cheese (optional)

Optional Add-Ins:

Bell peppers, carrots, mushrooms

Fresh thyme, parsley, or rosemary

Instructions

Preheat Oven – Set to 375°F (190°C).

Brown the Beef – In a skillet over medium heat, cook ground beef until no longer pink. Drain excess fat.

Slice Potatoes – While beef cooks, thinly slice potatoes so they bake evenly.

Layer the Dish – Grease a 9x13-inch baking dish. Spread potatoes evenly on the bottom. Top with browned beef and onions.

Season & Add Broth – Sprinkle salt, pepper, and garlic powder. Pour beef broth evenly over the dish.

Bake Covered – Cover with foil and bake 30 minutes.

Bake Uncovered – Remove foil and bake an additional 10–15 minutes until potatoes are tender and lightly golden.

Add Cheese (Optional) – Sprinkle cheese on top for the last few minutes of baking until melted and bubbly.

Serving Ideas:

Pair with steamed vegetables, a side salad, or garlic bread. Garnish with fresh herbs or a dollop of sour cream.

Storage:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 15–20 minutes or microwave individual portions.