Tuesday, March 20, 2018
The ultimate cheesecake is New York Style Cheesecake, this is my recipe I use to make the best cheesecake ever.
Remember to make sure your cream cheese is at room temp, to be sure it is warm enough I would zap it in the microwave until it is for sure creamy, be careful don't over zap. Start with a minute or two, I leave my cream cheese and eggs out the night before making, take out the rest in the morning, be sure items are room temp for best cheesecakes. and no lumps.
Top this with cherry pie filling and you're in cherry cheesecake heaven.
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
* because this cheesecake is crustless, I don't remove it from the lower part of the cake pan.
* be sure to use 10 inch springform pan. Cake will raise while baking and will spill over in smaller cake pan.
Kids love mac and cheese, lots of grown ups do too, well to get kids to eat the veggies why not add some to your homemade mac and cheese? That's what I did here and they eat it up, I told my toddlers that broccoli were trees and if they wanted to grow up strong and tall like a tree they needed to eat it, and of course I added cheese. My family loved it this way and I still make it.
What you need:
1/2 of the 1 lb. package elbow macaroni, cooked to al dente
4 T. butter or margarine
1 cup cubed velveeta
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded colby(or other cheese you like)
2-3 cups cooked broccoli, you can chopped it if you like(frozen can be used)
1/2 tsp dry mustard
2 eggs, beaten
1 c. milk
1 tsp. salt
pepper to taste
Bread crumbs to cover dish if you like
How to make it:
Drain cooked macaroni and add butter or margarine, stirring until melted. Add cheese, then eggs and milk and salt. Cook and stir 3 minutes over medium heat. Stir in broccoli then Pour into greased casserole dish and bake uncovered @ 350° for 20 minutes.
Monday, March 19, 2018
This French toast recipe is different because it uses flour and cinnamon, We like it better
1/4 cup all-purpose flour
1 cup milk
1 pinch salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon white sugar
12 thick slices bread
How to make it:
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.
Heat a lightly oiled griddle or frying pan over medium heat.
Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Saturday, March 17, 2018
Tender juicy beef brisket classic for St Patrick's Day! That's what Corned Beef is that has been marinated for a few days in a brine and spices. Delicious
If you buy the corned beef in the packet that has the red juice and spice packet
then omit the spices below and just add the packet, otherwise follow the directions.
SERVING: 4 - 6
WHAT YOU NEED:
2 pounds corned beef, 1.5 inches in thickness
3 cups cold water
1 medium onion, quartered
4 garlic cloves, crushed
Pickling Spices Seasoning:
1 teaspoon yellow mustard seeds
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
½ teaspoon whole allspice
3 whole cloves
3 bay leaves
Optional: ½ teaspoon ground ginger
6 carrots, peeled, cut to large chunks
4 red potatoes, quartered
1 cabbage, cut into 8 wedges
Rinse Corned Beef: Rinse corned beef under cold tap water. Let air dry a few
Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed
garlic cloves, pickling spices seasoning, and 3 cups cold water into the pressure
cooker. Close lid and pressure cook at High Pressure for 70 minutes let it Natural Pressure Release. Open lid carefully.
Prepare Vegetables: While the pressure cooker is natural releasing, prepare the
vegetables as described.
Pressure Cook Vegetables: Set aside cooked corned beef and 3 cups of the hot
liquid in a large serving bowl. There should be about 1.5 - 2 cups of liquid left
in the pressure cooker. Add quartered red potatoes, carrots, and cabbage wedges
in the pressure cooker. Close lid and pressure cook at High Pressure for 2 – 3
minutes and Quick Release. Open the lid carefully.
Let sit for 10 minutes On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots.
Corned Beef Cooking Time: If your corned beef is thicker than 1.5 inch, adjust
the pressure cooking time by adding 5 - 6 minutes High Pressure Cooking Time for
every additional ½ inch.
Vegetables Pressure Cooking Time: the optimal pressure cooking time will depend
on the size of your cabbage. The going up to pressure time may differ, so keep
this in mind & adjust accordingly to avoid overcooking.
Monday, March 12, 2018
Being a lover of tater tot casserole you need to try this recipe, it has bacon, lots of bubbly good cheese and the best part is it gets topped with bacon then baked then before serving add pickles and walla it's oh so good.
2 lbs of ground beef
½ onion, chopped
⅛ cup of Worcestershire sauce
1 tablespoon steak Seasoning
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 tsp garlic powder
1 bag of tator tots (32 oz)
8 oz of shredded Monterey jack cheese
8 oz of shredded Cheddar Cheese
1 (10.75-ounce) can condensed cheddar cheese soup
2 cups sour cream
Bread and butter pickles, for topping
3-4 strips of bacon cooked and crumbled for topping(optional)
green onion sliced (optional)
How to make it:
Preheat oven to 350 degrees. Prepare a 9x13 baking dish with nonstick spray.
In a large pan, brown ground beef, then add onions and cook another 2 minutes
drain any excess grease.
Mix browned beef, cheese, cheese soup, and sour cream in a
large mixing bowl until well-combined. Evenly spread mixture into baking dish, top with
tater tots and then top with bacon then bake 45-50 minutes, or until bubbly.
Serve immediately with pickles, if desired. Enjoy!
Wednesday, March 7, 2018
A pound cake is butterying rich and this one has vanilla and almond flavors so makes for a great dessert. You can frost it or leave it and top it with strawberries like we did
Ingredients for cake:
1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature
How to make it:
Cream butter and add sugar, beating until light and smooth. Add vanilla and almond extracts. Add eggs one at a time, beating at medium speed after each addition. Add flour and heavy cream alternately, mixing well. Pour batter into a greased and floured 10-inch tube or Bundt pan. Place in a cold oven and immediately turn heat to 350 degrees. Bake 1-1/4 hours. Cool on wire rack before icing OR topping with your favorite fruit or whipped cream
Optional Chocolate Icing
Ingredients for Chocolate Icing:
2 (1-ounce) squares Baker's Unsweetened Chocolate
1/2 cup water
1 egg white
1-1/2 (16-ounce) boxes confectioners' sugar
1/3 cup milk
Optional: chopped pecans, to taste
How to make it:To prepare icing, melt chocolate and butter in top of double boiler. Beat egg white until stiff and add to chocolate mixture. Remove from heat and add confectioners' sugar. Gradually add milk while beating to a creamy consistency. Stir in optional pecans. Frost cooled cake.
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
For easier peeling, use eggs that are 7 to 10 days old. Pack hard-boiled eggs for lunch. Slice or cut into wedges for tossed salad. Dice for egg salad. Color and decorate for Easter.
Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.
Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
High altitude cooking: It’s almost impossible to hard-cook eggs above 10,000 feet.