Cheesecake Lovers--this is for YOU!

It's REALLY sad that I have had this recipe forever and, have never tried it!  

It is SOOOO DELICIOUS!  It's a nice TALL, creamy, dense cheesecake! (and, it DIDN'T CRACK ON TOP!!) 

It's supposed to be a copycat version of The Cheesecake Factory's Original Cheesecake--probably the ONLY ONE I have never tried there because who wants plain cheesecake when you can have all of those other flavors!!

CHEESECAKE

INGREDIENTS:

crust:

1 1/2 cups graham cracker crumbs

1/4 tsp. cinnamon

1/3 cup melted butter

filling:

4 (8 oz.) packages cream cheese, softened

1 1/4 cups sugar

1/2 cup sour cream (the full fat version!!!)

2 tsp. pure vanilla extract 

5 large eggs

topping:

1/2 cup sour cream

2 tsp. sugar

INSTRUCTIONS:

Place a large pan filled with 1/2" of water into the oven.  (make sure your 9" springform pan fits inside!!!  I thought mine would but, it didn't.  oops.  Transferring hot water from one pan to another was NO FUN!)

Pre-heat oven to 475 degrees.  

Wrap the bottom of a 9" springform pan tightly with foil.

Mix crust ingredients and press into the bottom and up sides (about 1/2 way) of springform pan.

Put cream cheese, sugar, sour cream and vanilla into the mixer and blend until smooth.

Crack the eggs into a small bowl and whisk lightly.  

Scrape down the sides of the bowl and then add the eggs to the mixture--blend ONLY (do NOT over mix!) until the eggs are incorporated.  

Pour the filling into crust and carefully place the cheesecake into the water bath in the oven. 

Bake for 12 minutes, then turn oven temperature to 350 degrees and bake until the top of the cheesecake is golden brown--about 50-60 minutes. (The center will still be a bit "wobbly".) 

Cool on a wire rack.

When cake is completely cooled, combine the topping ingredients and gently spread over the cake.

Cover with foil and refrigerate overnight.  (or at least 6 hours before serving)

Enjoy!

Simple Bacon Wrapped Dates

This is the PERFECT party hors d'oeuvre for your "Bacon Loving" Friends & Family!!

Salty, Sweet, Creamy, Crunchy...this two bite treat covers it all!

Use YOUR favorite cheese or use a variety of cheeses!  






Cheese Stuffed Bacon Wrapped Dates

INGREDIENTS:
1/2 lb. thinly sliced bacon
1 pkg. pitted dates
Your choice of cheese:  feta, goat, parmesan, cream cheese, blue (I used Feta)

INSTRUCTIONS:
Pre-heat the oven to 400 degrees.

Line a baking sheet with aluminum foil.

Cut bacon in half.

Open the dates at the place where the pit was removed and stuff with cheese.

Wrap the dates with bacon and place on the baking sheet with the seam side down.

Bake for 15-25 minutes or until cooked to preference.  (I like mine crunchy and well done!  
But, we did leave some a bit more rare.)

Drain on paper towel.

Add fancy toothpicks for serving!

ENJOY!

I love Gingerbread Cookies!

These little guys are SO cute!  Santa is going to LOVE THEM!  

The cinnamon candy buttons are perfect with this lightly spiced cookie!

• GINGERBREAD COOKIES (kingarthurflour.com)
INGREDIENTS:

3/4 cup unsalted butter

3/4 cup brown sugar, packed
3/4 cup molasses
1 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ground ginger
1/4 teaspoon allspice or cloves (I used allspice)
1 large egg
1 teaspoon baking powder
1/2 teaspoon baking soda
3 1/2 cups King Arthur Unbleached All-Purpose Flour

• INSTRUCTIONS:
• 1. In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.  (I put the butter in the microwave for 1 minute.)

2. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.

3. Whisk the baking powder and soda into the flour, and then stir these dry ingredients into the molasses mixture.

4. Divide the dough in half, and wrap well. Refrigerate for 1 hour or longer.

5. Preheat your oven to 350°F. Get out several baking sheets; there's no need to grease them, though lining with parchment saves effort on cleanup.

6. Once the dough has chilled, take one piece of dough out of the refrigerator, and flour a clean work surface, and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly.   (I rolled mine kind of thick because I like them soft--I baked for 10 minutes.)

7. Use flour under and on top of the dough to keep it from sticking to the table or rolling pin. Alternatively, place the dough on parchment, and put a sheet of plastic wrap over it as you roll, pulling the plastic to eliminate wrinkles as necessary when rolling; this will keep dough from sticking without the need for additional flour. For soft dough, or dough to be rolled extra-thin, you may choose to roll right onto the ungreased back of a baking sheet.

8. Cut out shapes with a cookie cutter, cutting them as close to one another as possible to minimize waste.

9. Transfer the cookies to ungreased cookie sheets (or, if you've rolled right onto the parchment, remove the dough scraps between the cookies). Bake the cookies just until they're slightly brown around the edges 8 to 12 minutes, or until they feel firm. Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough.  

10. Decorate the cookies with Royal Icing or Simple Cookie Glaze and food safe markers.  (I used cinnamon candies for buttons and Royal Icing to decorate.)

I got 3 dozen cookies out of this recipe.

Cranberry Sauce for your Holiday Turkey!

                                                                     everything "p"

Homemade Cranberry Sauce is SIMPLE to make, and tastes SO good!  

There are Cranberry Sauce recipes that have many ingredients and multiple steps but, this one is as easy as "opening up a can"!

So, skip the can and make it FRESH!  




HOMEMADE CRANBERRY SAUCE (foodnetwork.com)

INGREDIENTS:
12 oz. bag fresh cranberries
1 cup sugar
1 strip zest from and Orange or Lemon (I used Lemon)
2 tbsp. water or juice  (I juiced a few cuties!)
salt & pepper (yes, pepper!!) to taste

INSTRUCTIONS:
Empty bag of cranberries into a saucepan.  (If you like whole berries in your sauce, remove about 1/2 a cup of berries to add back at the end.)

Add sugar, zest and liquid to the pan and cook over low heat until the sugar dissolves and the cranberries are soft, about 10 minutes.

Increase the heat to medium and cook until the cranberries burst, then reduce the heat to low and stir in the reserved berries and cook only for a few minutes.

Add salt and pepper.  Taste and then add additional sugar, if necessary (I added an additional tbsp.)

Cool to room temperature.  Serve.  

Store in refrigerator.

Enjoy!!

Our Christmas Dinner...

This is what I am making for our 
Christmas Dinner 2014!
  

I made this recipe for Tenderloin Roast a while back, and we LOVED it!!  I was SO excited when I found it in a stash of old recipes-- I can't wait to taste it again! 

Beef Tenderloin Roast

with Roasted Shallots and Port Wine Sauce

INGREDIENTS:
3/4 lb. shallots, halved and peeled
1 1/2-2 tbsp. olive oil
salt and freshly ground pepper, to taste
3 cups Beef Stock (I like Kitchen Basics)
3/4 cup Port Wine
1 1/2 tsp. tomato paste
2 lbs. Beef Tenderloin Roast, trimmed
1 tsp. dried Thyme
3 sliced bacon, diced
3 tbsp. butter
1 tbsp. all-purpose flour

INSTRUCTIONS:
Pre-heat oven to 375 degrees.

In a medium size baking pan, toss shallots with oil to coat.

Roast shallots until deep brown and very tender, about 30 minutes.

In a large saucepan, combine beef broth and Port Wine.  Bring to a boil.

Cook over HIGH heat until volume has reduced by half, about 30 minutes.

Whisk in tomato paste, set aside.

Sprinkle Tenderloin Roast with thyme, salt and pepper.  

In a large roasting pan/dutch oven (that can go into the oven) over medium heat on stovetop, sauté bacon until crisp.  With a slotted spoon, transfer bacon to paper towel to drain.  Leave bacon fat in pan.

Add the Tenderloin Roast to the pan and brown on all sides over medium-high heat, about 7-8 minutes.

Transfer pan to oven and roast the beef until meat thermometer inserted into the center of the roast reads:

125 degrees for medium rare
135 degrees for medium
(Test the center of the roast in multiple places.)
  
Transfer beef to a large serving platter, tent loosely with aluminum foil--When removed from the oven, the roast will continue to cook and the temperature will rise an additional 5 degrees.

Remove excess fat from the drippings in the roasting pan.  Place on stovetop over high heat, add broth/port mixture and bring to a boil.  Stir and scrape bottom of pan to include browned bits.  

Transfer the mixture to a medium saucepan and bring to a simmer.

Mix 1 1/2 tbsp. butter and flour in a small bowl to make a paste.  Whisk into the broth mixture, simmer until sauce thickens.

Whisk in remaining 1 1/2 tbsp. butter, then stir in shallots and bacon.  Season with salt & pepper.

Cut Tenderloin Roast into slices and spoon sauce over top.  (4, 1/2 lb. servings)

ROASTED BRUSSELS SPROUTS

INGREDIENTS:

1 lb. Brussels Sprouts

Olive oil

Salt and freshly ground Black Pepper

INSTRUCTIONS:

Pre-heat oven to 400 degrees

Cut stems off of Brussel Sprouts and cut in half.  (Discard stems, SAVE any leaves that fall off.)

Put Brussel Sprouts and leaves on a baking sheet.

Drizzle with a small amount of Olive Oil (just enough to coat each piece) and toss to coat.

Sprinkle with salt & pepper.

Roast approximately 1/2 hour, or until browned and tender.

Of course, I will be making homemade dinner rolls too!  Dessert has not yet been decided!

UPDATE:  The meat market didn't have a 2 lb. tenderloin roast (even though I called before I went and they said they did!) So, I used 8 oz. filet mignon steaks--which worked PERFECTLY!  I seared them over high heat for 3 minutes per side then finished them in the oven until they were at the correct temperature.  

The sauce for this is AMAZING!!  I used Hardy's Whiskers Blake Classic Tawny Port.

Christmas Breakfast??

This has to be the BEST French Toast I have EVER HAD!  Do yourself a favor and make it the right way!  Use the BEST ingredients--butter, REAL maple syrup, half & half!!   After this Breakfast you won't be ready to eat again until dinner!!!

Banana Walnut Sauce (calphalon.com)

INGREDIENTS:
1/4 c. butter
1/2 c. brown sugar
1/2 c. real maple syrup
1/2 tsp. cinnamon
1/4 c. chopped walnuts, toasted
2 bananas, sliced


DIRECTIONS:
Melt butter and brown sugar in saucepan over medium heat, stirring occasionally.

Stir in maple syrup, cinnamon, walnuts and banana.

Cook and stir over medium heat until mixture boils; continue for two more minutes.  Remove from heat and serve.

This sauce is amazing!  You could put it over pancakes, ice cream, waffles...etc. Definitely try it on this French Toast!!!

French Toast

INGREDIENTS:
1 egg
3/4 cup half and half
2 tbsp. sugar
1/3 cup flour (this makes it crunchy!)
pinch of salt
1 tsp. real vanilla extract
2 tbsp. melted butter
6 Slices THICK stale bread (Challah or Brioche works--I used homemade Swiss Zopf)

INSTRUCTIONS:
Mix all ingredients.  Soak bread slices on both sides.  Fry in LOTS of BUTTER until crisp!

Re-Run...Buckeyes (with tips!!)

                                                                                              everything "p"

Here's the Buckeye recipe again...  

I made these last night and figured it might be helpful to you if I give you some HELPFUL TIPS & TRICKS to get these looking beautiful! 

PEANUT BUTTER BUCKEYES (jif.com)

(about 5 dozen)

1 1/2 cups Jif® Creamy Peanut Butter
Or 1 1/2 cups Smucker's® Natural Creamy Peanut Butter

1/2 cup butter, softened

1 teaspoon vanilla extract

1/2 teaspoon salt

3 to 4 cups powdered sugar

2 cups semi-sweet chocolate chips

2 tablespoons Crisco® All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

TIPS:  
--Use the FULL 4 cups of powdered sugar.

--To make it easier to roll the balls, refrigerate about an hour, then roll the balls.

--Put rolled balls on a waxed paper lined tray and put them into the freezer until
   VERY firm, about a half an hour.

--Melt chocolate in a DEEP BOWL (this is so you can dip the entire ball into the 
   chocolate) while the peanut butter balls are in the freezer.

--Take out only a few balls at a time.  One at a time, insert toothpick into ball,
   dip quickly into the chocolate, shake, shake, shake over the bowl until ALL
   EXCESS has been removed.  (or they will have a puddle of chocolate under
   them, and you'll run out of chocolate!  Buy extra chocolate just in case!)

--Use a new toothpick for each ball.  I know, seems wasteful but, if you re-use 
   the toothpicks, the oil from the peanut butter makes the toothpicks slick and
   then the next peanut butter ball will not stay on while you dip it into the
   chocolate.

--Put dipped balls (with toothpicks still in them) onto a waxed paper lined
   baking sheet and put into refrigerator (or freezer) until chocolate has set.

--Use a piece of waxed paper to hold the ball (or you will put fingerprints all 
   over them) while you remove the toothpick and smooth over the hole.

--Store in refrigerator, between sheets of waxed paper.

ENJOY!!!

Re-Run...Sugar Cookie Cut-Outs!

                                                      everything "p"

Sugar Cookie Cut-Outs are a must EVERY Christmas!

Decorating Sugar Cookies is a Holiday Tradition that I started with my kids when they were very little. (a Tradition that my Mom started with me when I was little!)

They would be SO careful, decorating each one with all kinds of sugars and sprinkles.  

My kids are all grown up now so, I did these all by myself.  (With Royal Icing)  

It's SO much more fun when the kids help!  I hope it's a tradition they will continue with their own families someday!

  





SUGAR COOKIE CUT-OUTS

INGREDIENTS: 
1 1/2 cups butter, softened but, still cold 
2 cups sugar (I use organic cane sugar)
4 large eggs
1 tsp. pure vanilla extract
5 1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt

INSTRUCTIONS:
Pre-heat oven to 400 degrees F.

In a large bowl, stir together the flour, baking powder, and salt--set aside.

In mixer bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs (one at a time), and the vanilla extract.

Slowly (or your kitchen will be covered with flour!!) add the dry ingredients to the mixer bowl, mix until combined.

Divide the dough into two or three pieces and wrap in plastic wrap, chill for at least 1/2 an hour.

Take a piece of dough out of the refrigerator and open the plastic wrap, put another piece of plastic wrap on top and roll out the dough in between the plastic. (this is the best way to make cut-out cookies!!  No messy flour everywhere or stress trying to scrape the cookie off of the counter!!)  Roll the dough 1/4 to 1/2" thick (want crunchier cookies--roll thinner, want softer cookies--roll thicker).  

Pull back the top piece of plastic wrap and use a cookie cutter to cut out about 4 cookies.  Lift the bottom piece of plastic off of the counter and flip the cookie into your hand, and then onto an ungreased baking sheet.  (those ugly plastic wrap marks on top--don't worry about them, they disappear when you bake the cookies!!!)  Keep cookies about 1" apart on the baking sheet.

HOW ARE YOU DECORATING THE COOKIES?  If using frosting, leave plain and continue with baking.  If using sugars or other sprinkles--put them on the cookies NOW, before baking!

Depending on the thickness, bake the cookies for 6-8 minutes.  The edges should be VERY lightly browned.

Cool on the baking sheet for a few minutes then move to wire racks.  Cool completely, then frost with your favorite frosting.  

I roll my cookies thick, and use a large cookie cutter.  I got 24 BIG cookies out of this recipe.

Enjoy!!!
    

Italian Ricotta Cookies--a new Christmas Tradition!

I came across this recipe while trying to figure out what to do with a tub of Ricotta Cheese.  I never even thought of making COOKIES with Ricotta!  Silly me!!

These little mini tea-cake type cookies are perfect with a cup of coffee!!  The cookie itself isn't very sweet so, a little bit of that sweet, buttery frosting on top is SO perfect!

Meet the newest addition to my Christmas Cookie list! 

ITALIAN RICOTTA COOKIES (tasteofhome.com)

INGREDIENTS:

1 cup butter, softened

2 cups sugar

3 eggs

1 carton (15 ounces) ricotta cheese

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

FROSTING:

1/4 cup butter, softened

3 to 4 cups confectioners' sugar

1/2 teaspoon vanilla extract

3 to 4 tablespoons milk

Colored sprinkles

DIRECTIONS:

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla. Combine flour, salt and baking soda; gradually add to creamed mixture.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

In a large bowl, butter, confectioners’ sugar, vanilla and enough milk to reach spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator. 

Yield: 8-1/2 dozen.

I must have make my cookies WAY too big!!  They seem like the perfect size to me!  I got 48 cookies out of this recipe.  I used my small cookie scoop.  Oh well, I like a 3 bite cookie!

TIP:  Use parchment paper, that way you don't need to grease the baking sheets.  The clean up was a BREEZE!!  

don't ruin your dinner with store bought rolls!

                                                                        everything "p"

You're going to cook a beautiful homemade Christmas dinner but, you're going to buy the rolls?!!!  NOOOOOOOO! Make these!  I just made the rolls in the picture a few days ago and, they were SIMPLE!  (I wanted to eat ALL of them right when they came out of the oven!!!)  

Homemade bread is wonderful!!!  Don't be afraid of yeast!! 

DINNER ROLLS (Fleischmannsyeast.com)

INGREDIENTS:

2 to 2 1/4 cups all purpose flour

2 tablespoons sugar

1 packet Fleischmann’s RapidRise Yeast

1/2 teaspoon salt

1/2 cup milk 

1/4 cup water

2 tablespoons butter

INSTRUCTIONS:

Combine 3/4 cup flour, sugar, dry yeast and salt in a large mixer bowl and stir until blended.

Combine milk, water and butter in a small microwave-safe bowl.  Microwave on HIGH in 15 second increments until very warm but not hot to the touch  (120° to 130°F.  Butter won’t melt completely). Add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add 1/4 cup flour; beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball. 

Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. 

Cover with a towel; let rest for 10 minutes.

Cut dough into 12 equal pieces; shape into balls using your hands.

Place in greased  8-inch round or square pan.  Cover with towel; let rise in warm place  until doubled in size, about 30 minutes .

Bake in preheated 375ºF oven for 20 minutes or until golden brown.

Remove from pan by running a knife around the edges and invert onto wire rack; brush with additional melted butter, if desired. Serve warm.

The only thing I did different from this recipe was-- I only made 8 rolls instead of 12.

Homemade Breakfast Sausage & Gravy

                                                                                                 everything "p"

After reading all of the labels on the breakfast sausage at the grocery store, and finding MSG in the ingredients on EVERY label, I decided I wouldn't ever buy it again!  

I asked the butcher about the seasoned pork sausage that was being sold at the meat counter and, he told me that they add MSG to that too!!  WHAT?!!!!  

No thanks!  I'll make my own!  Especially since it's REALLY simple to make homemade Breakfast Sausage!  

And, EVERYTHING TASTES BETTER WHEN IT'S HOMEMADE! 

INGREDIENTS:

BREAKFAST SAUSAGE:
1 1/2 lbs. ground pork
1 1/2 tsp. rubbed sage
1/2 tsp. thyme
1 tsp. freshly ground black pepper
1 1/2 tsp. salt
1 1/2 tsp. parsley 
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground nutmeg
(I used all dried spices)

INSTRUCTIONS:
Combine all of the spices in a large bowl.

Add ground pork and mix with hands until thoroughly combined.

Cover and refrigerate overnight (or, at least 3 hours to allow flavors to blend).

Cook as usual, or use in your favorite recipe.  

CONTINUE TO MAKE SAUSAGE GRAVY!!!


INGREDIENTS:

SAUSAGE GRAVY:
3/4 lb. breakfast sausage (1/2 of what you made above!)
2 tbsp. butter
2 tbsp. all purpose flour
2 cups milk
Freshly ground black pepper, to taste

INSTRUCTIONS:
Cook sausage, in a large high side skillet, over medium-high heat, until well browned.

Transfer sausage to a plate, leaving any fat/juices/browned bits in the pan.

Add the butter to pan, lower heat to medium, when butter is melted, add the flour to the skillet.

Whisk continuously for 1 minute.

While whisking, add the milk to the skillet and bring to a boil.  

Turn heat to low, continue whisking, and simmer until they gravy has thickened.

Stir the browned sausage into the gravy, heat until sausage is warmed, season with pepper, and serve.

Be sure you have some homemade biscuits to spoon this over!!!

Enjoy!  

Egg Nog Bread!!!

I forgot how DELICIOUS this Eggnog Bread is!!! I haven't had it in forever!!! Well, since I lived in Florida many, many years ago!! Thank you, to my very special Florida friend for sharing the recipe with me!!

Eggnog Bread

INGREDIENTS:

bread ingredients:

2 eggs

1 cup sugar

1 cup eggnog

1/2 cup butter, melted and cooled a few minutes

2 tsp. rum extract

1 tsp. vanilla

2 1/4 cups flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

glaze ingredients: (the glaze is optional)

1 cup powdered sugar

1 tsp. rum extract

1/2 tsp. vanilla extract

2 1/2 tbsp. milk

INSTRUCTIONS:

Heat oven to 350. 

Grease bottom of 9x5 loaf pan. 

Beat eggs. Add sugar, eggnog, butter, rum extract and vanilla; blend well. 

Add flour, baking powder, salt and nutmeg stirring until dry ingredients are moistened. 

Pour into greased pan. 

Bake at 350 for 45-55 minutes, or until toothpick in center comes out clean. 

Cool 10 minutes in pan. Cool completely on rack.

If glazing...wait until bread is cool then mix glaze ingredients in a small bowl. Glaze should be thick but, you should be able to drizzle it from a spoon. If it's too thick, add a tiny bit more milk. Drizzle glaze over bread.

Enjoy!!!

TIP: If you substitute rum for the rum extract, I'd use a dark spiced rum.