Sunday, July 25, 2010

The perfect cheesecake!

The Perfect Cheesecake!
New York Style Cheesecake that is to die for! I am serious!
3 Cups Honey made Graham Cracker crumbs
1/2 Cup Butter melted
1 1/ 2 cup sugar divided
4 (8oz) Pkg. cream cheese, softened
2 Tsp. Vanilla, divided
1 (16oz) container of sour cream
4 eggs
1. Preheat oven to 325 degrees. Spray a 13x9" pan with cooking spray, OR line with foil (with ends of foil extending over the edge of the pan for easy removing). Mix crumbs, butter, and 4 Tablespoons of sugar in a small bowl until well mixed, and press firmly in the bottom of the pan.
2. Beat cream cheese, 1 Cup & 2 Tbsp of remaining sugar and 1 tsp. of Vanilla in a large bowl, on medium speed with an electric mixer until well blended and smooth. Add 1 cup of sour cream, mix well. Add eggs one at time beating until mixed on low speed after each one. Pour over crust.
3. Bake 40 minutes or until the center is just about set. Mix remaining sugar, sour cream and vanilla in a small bowl until smooth. Gentle smooth over the top of cheese cake. Bake for an additional 15 minutes. Cool for 1 hour, then cover and put into refrigerator. Let cool for an additional 4 hours or over night.
4. When ready to eat, garnish as desired. We like to add a dollup of cool whip and mini chocolate chips! Make for some really yummy dessert!

Thursday, June 10, 2010

Baked Eggs in Ham Crisps

This is my new favorite breakfast! It is easy, and my kids love it! Sure beats having to make omelets for all of them every morning, because they want a cooked breakfast! LOL!

Baked Eggs in Ham Crisps

serves 1

2 thin slices of honey ham, or turkey
2 large eggs
cooking spray
cheese to top it with
salt and pepper to taste

1. Preheat oven to 350 degrees. Spray 2 muffin cups with cooking spray and line with one ham slice each.
2. Crack an egg into each ham cup or scramble in a bowl, and then pour into ham or turkey cup. Bake for 12 - 15 minutes.
3. Top with shredded cheese (i like to use Cheddar) and bake again for 3 minutes or until cheese is melted. '
4. Remove pan from oven and slide the egg filled ham crisps out of the pan and on to a plate. Season with salt and pepper. Serve immediately.

Note: another variation is adding vegetables to it, put them under the egg! Or you can top with salsa! Both are yummy!

Bacon and Swiss Meatloaves with Portebello Mushroom Gravy

Bacon and Swiss Meatloaves with Portebello Mushroom Gravy

makes 6 mini meatloaves

2 tablespoons of butter
1/2 cup diced onion
1/4 cup diced celery
3 cloves of diced garlic
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 and 1/3 pounds ground beef - I like 90%
1 and 1/3 pounds ground pork
2 eggs
1 cup plain bread crumbs
12 slices of bacon cut in half and cooked until just crisp
8 slices of Swiss cheese

for gravy-
2 tablespoons butter
2 portebello mushrooms, diced
2 tablespoons flour
1 to 1 and 1/2 cups beef stock
salt and pepper to taste

For the meatloaves, preheat oven to 350 degrees.

1. Over medium high heat, melt the butter in a large saute pan and add the onions and celery. Saute for about 10 - 12 minutes or until the onions begin to caramelize. Add the garlic and saute for and additional minute. Add the ketchup, Worcestershire sauce, salt, pepper, and nutmeg and stir to combine. Remove from heat and let cool.
2. Meanwhile, place both meats, the eggs, and breadcrumbs in a large bowl. Dice half of the bacon and 5 slices of the cheese and add it to the bowl. Add the onion mixture and gently combine all the ingredients. Form into 6 mini meatloaves and place on a large rimmed baking sheet.
3. Bake for about 30 - 40 minutes or until a thermometer registers about 160 - 165 degrees. Remove from oven and immediately top with the remaining cheese and 2 half slices of bacon.

4. While the meatloaves are baking, prepare the gravy. Melt the butter in a small saucepan over medium high heat. Add the mushrooms and saute for about 5 - 7 minutes or until the mushrooms just begin to get tender. Still in the flour and cook for about a minute. Gradually add the beef stock and stir to combine. Cook the gravy for about 3 - 4 minutes or until thickened. Add more stock depending on how thick or thin you like your gravy. Serve warm over meatloaves.

Note -- the meatloaves can be prepared ahead of time and reheated in the microwave on 70% power for 1 - 2 minutes. Continue heating at 30-second intervals until they are heated through. The meatloaves can also be frozen. Thaw in the refrigerator overnight and heat according to the above directions.

Wednesday, June 9, 2010

Whats for dinner tonight? Chicken?

Mini Fried Chicken
Recipe and picture from "Dinners for a Year" Blog
makes 50 pieces

1 cup flour
1 cup seasoned, fine bread crumbs
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
50 chicken wing segments
canola oil

1. In a large, shallow bowl, combine the flour, breadcrumbs, paprika, cayenne pepper, and salt. Dredge the chicken, a few pieces at a time, in the flour mixture making sure to shake off any excess flour. Place on a large baking sheet and refrigerate for 1 hour. Coat the chicken a second time with the flour mixture before frying.

2. Heat about 3 inches of canola oil in a large, high sided stock pot to 375 degrees. Deep fry about 8 - 10 pieces of chicken at a time for about 12 minutes, turning once. Drain on a wire cooling rack placed in a large baking sheet.

3. Serve immediately or cool completely and store in the refrigerator in a ziploc bag. Serve cold or reheat in a 350 degree oven for 10 minutes

Whats for dinner tonight? Potatoes?

Crispy Parmesan Potatoes

5 medium potatoes, cut in chunks
about 3 - 4 tablespoons olive oil
3/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.

Peanut Butter Bread

Peanut Butter Bread

makes 1 loaf

3/4 cup sugar
1/2 cup Crunchy peanut butter (smooth can be used if you don't want the nuts)
1 teaspoon vanilla
2 eggs, beaten
1 1/2 cups milk
2 1/4 cups flour
4 teaspoons baking powder
1/2 teaspon salt
Chocolate chips or chopped peanuts to top the loaf with

1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray (Pam). Set aside.

2. In a large bowl, cream sugar, peanut butter, and vanilla. Add eggs and milk and mix well.

3. Combine flour, baking powder, and salt and add to the peanut butter mixture. Beat well. Pour into loaf pan, and top with topping.

4. Bake for 50 - 55 minutes until golden brown and a skewer comes out clean. Allow to cool in pan 10 minutes before unmolding.

Cookie Dough Stuffed Cinnamon Rolls

Glazed Cinnamon Rolls Stuffed with Chocolate Chip Cookie Dough


1 package Pillsbury cinnamon rolls with glaze
1 teaspoon chocolate chip cookie dough per cinnamon roll
1/2 Teaspoon cinnamon

1.Preheat the oven to 400.
2.Unwrap the roll of cinnamon rolls until you get that jarring "pop" that means the feast has been unleashed.
3.Separate the rolls, and unroll each one gently.
4.Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.
5.Place the log of dough on top of the unrolled cinnamon roll, and gently re-roll. Repeat with the rest of the rolls.
6.Place the rolls in a lightly greased pie plate (it keeps it all contained) and bake according to the package directions, 15 minutes or so.
7.Once the rolls are out of the oven, gently heat the glaze in the microwave for about 10 seconds, or until pourable. Mix cinnamon with glaze, and liberally pour glaze your cinnamon rolls.