Korean BBQ Chicken Marinade

In a Ziplock bag place Chicken breasts

In a bowl combine together

1-1/2 cups apple juice

8 cloves garlic, crushed

2 Tbsp sesame oil

3 Tbsp soy sauce

2 Tbsp brown sugar


1 onion sliced thin

Once combined pour over your chicken breasts into your ziplock bag. Place in fridge for at least four hours to marinate.

When ready BBQ as usual and ENJOY!!:)

Vanilla Brandy Spice Cheesecake

Preheat oven to 325 degrees. Line the bottom of one 9inch springform pan with parchment paper, lightly spray with non stick spray and set on a foil lined baking sheet.


2 cups crushed ginger snap cookies

2 Tbsp sugar

1/2 cup butter, melted

Place crumbs in a medium bowl add sugar and stir till combined. Add melted butter and stir till crumbs are moistened, place in already prepared pan 1/4 inch up the sides and cover the bottom. Place in freezer about 10 minutes while you prepare the cheesecake filling.

For the Cheesecake

32 ounces Cream cheese, room temperature

1-1/3 cups sugar

2 Tbsp corn starch

2 tsp Cinnamon

1/2 tsp Nutmeg

1 tsp Ginger

1/4 tsp Cloves

1/2 tsp Allspice

1 Tbsp vanilla paste

1 Tbsp Brandy

1 cup heavy cream

In bowl of mixer place cream cheese and beat on medium speed till fluffy. Add sugar, cornstarch, spices, vanilla and Brandy, continue to beat on medium until everything is combined well. Turn mixer down to lowest setting (stir) and eggs one at a time mixing just until combined. Stir heavy cream in by hand. Pour mixture into already prepared crust and bake at 325 degrees for 75-80 minutes. 

Once baked remove from oven and place on a cooling rack for 15 minutes. After 15 minutes run knife around edge and then let cool another 45 minutes. After 45 minutes place in fridge overnight.

Pecan Praline Topping 

1/2 cup chopped pecans

2 Tbsp butter

1/2 cup dark brown sugar

1/2 cup heavy cream

2 Tbsp milk

2 Tbsp corn starch

1 Tbsp Brandy

1 tsp vanilla

1 dash salt

Place pecans and butter in a medium sauce pan over medium heat, cook for about 4 minutes or until butter is melted and nuts are toasted, stirring frequently. Add brown sugar and cream stir until smooth. In a small bowl blend milk and cornstarch together and then stir into mixture in sauce pot. Turn heat up to medium high and bring mixture to a boil, stirring constantly. Boil 2 minutes, or until thickened. Remove from heat, stir in Brandy,vanilla and salt. Let cool to room temperature.

Once you cheesecake has set overnight and your praline sauce has cooled to room temperature, remove cheesecake from pan and top with praline sauce. Decorate with whipped cream and extra cookies if you like. Store in fridge until ready to serve and enjoy!!:)