Monthly Archives: March 2011

RICOTTA CHEESECAKE WITH FRESH SEASONAL FRUIT

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2 cups crushed vanilla oreos OR vanilla wafers
1 3/4 cups sugar
1/4 cup melted butter
1 pound cream cheese
1 pound ricotta cheese
2 cups sour cream
1/2 cup flour
6 eggs
1 teaspoon freshly grated lemon zest
1 tablespoon vanilla extract
fresh fruit mixture (see recipe below)

preheat oven to 350°. grease a 10″ springform pan.

to make the crust, combine crushed cookies, 1/4 cup sugar, and melted butter in a food processor. this will make a thick crust; if you want less crust, halve the recipe.

press mixture down flat into prepared springform pan.

bake crust for 12 minutes. set aside. reduce oven heat to 325°.

cream the cheeses on medium speed until soft and blended. add the remaining sugar and mix well, about 3 minutes.

add the sour cream and mix for another minute. reduce speed to low and add flour.

add eggs one at a time, scraping down the bowl after each addition. add lemon zest and vanilla extract.

pour batter into prepared pan. wrap the bottom and sides of the springform pan in aluminum foil to prevent any leaks, then bake in a water bath for 1 hour and 15 minutes. check cheesecake after 1 hour.

when cake is removed from oven, remove it from the water bath. let cool on a wire rack for 20 minutes. refrigerate for at least 4 hours; overnight works best.

FRESH FRUIT MIXTURE:

3 cups diced strawberries OR fresh fruit
juice of 1 lime
1/3 cup sugar

mix together and let macerate overnight. place on top of cheesecake when ready to serve.

6 servings

TACO CHILI

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1 1/2-2 pounds lean ground beef
1 medium onion, chopped
1 package (1 1/4 oz) taco seasoning mix
2 (14 1/2 oz) cans diced tomatoes
1 (10 oz) diced tomatoes with green chilies
1 (16 oz) can pinto bean, rinsed and drained
1 (15 oz) can chili beans in sauce
1 cup frozen whole kernel corn
shredded cheese (mozzarella, cheddar, or monterey jack)
tortilla chips

in a large skillet, cook ground beef and onion, one-half at a time, until the meat is browned and the onion is tender.

drain off fat and transfer to a medium-sized slow cooker.

stir in dry taco seasoning mix, diced tomatoes, diced tomatoes with green chiles, pinto beans, chili beans in chili sauce, and corn.

cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

sprinkle each serving with some of the shredded cheese and tortilla chips.

8 servings

OREO BALLS

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8 ounces softened cream cheese OR whipped cream cheese
1 (18 oz) package oreo cookies, crushed
2 cups semisweet OR milk chocolate chips
1 tablespoon shortening

mix cream cheese with electric mixer until fluffy. add the crushed oreos and beat on high speed until well mixed. chill for at least 2 hours in the freezer.

roll oreo cookie mixture into 1″ balls.

next, melt the chocolate chips and shortening in a double boiler or in the microwave.

dip the oreo balls completely into the melted chocolate using tongs or a toothpick.

put on wax paper. after the oreo balls harden, keep them in the refrigerator.

make about 3 or 4 dozen oreo balls, depending on the size

ENCHILADA CASSEROLE

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1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 (8″) flour tortillas
3/4 cup sour cream
1 cup (4 oz) shredded mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in the salsa, beans, dressing, taco seasoning and cumin. place three tortillas in a 2 qt baking dish coated with pam. layer with half of the meat mixture, sour cream and cheese. repeat layers.

cover and bake at 400° for 25 minutes. uncover; bake 5-10 minutes longer or until heated through. let stand for 5 minutes before topping with lettuce, tomato and cilantro.

8 servings

VEGGIE CHEESE SOUP

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1 medium onion, chopped
1 rib celery, chopped
2 small red potatoes, cut into 1/2″ cubes
2 3/4 cups water
2 teaspoons chicken bouillon granules
1 tablespoon cornstarch
1/4 cup cold water
1 can cream of chicken soup
3 cups frozen california-blend vegetables, thawed
1/2 cup chopped fully cooked lean ham
8 ounces velveeta cheese, cubed

in a large nonstick saucepan coated with pam, cook onion and celery over medium heat until onion is tender. stir in the potatoes, 2 3/4 cups water and bouillon. bring to a boil. reduce heat; cover and simmer for 10 minutes.

combine cornstarch and 1/4 cup cold water until smooth; gradually stir into soup. return to a boil. cook and stir for 1-2 minutes or until slightly thickened. stit in cream of chicken soup until blended.

reduce heat; add veggies and ham. cook and stir until veggies or tender. stir in cheese until melted.

9 servings

LEMON CUSTARD CAKE

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1 prepared angel food cake (10″)
1 package (3.4 oz) instant lemon pudding
1 1/2 cups cold milk
1 cup (8 oz) sour cream
1 can (21 oz) cherry OR strawberry pie filling

tear the angel food cake into bite-size pieces. place in a 13″x9″x2″ pan. in a mixing bowl combine the pudding mix, milk and sour cream. beat until thickened, about 2 minutes. spread over cake. spoon pie filling on top. chill until serving time.

12-16 servings

PEANUT BUTTER COOKIES

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1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup margarine OR butter, softened
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

mix sugars, peanut butter, shortening and egg. stir in remaining ingredients. cover and refrigerate at least 3 hours. heat oven to 375°. shape dough into 1 1/4″ balls. place about 3″ apart on ungreased cookie sheet. flatten in crisscross pattern with fork dipped in flour. bake until light brown, 9-10 minutes. cool 2 minutes. remove from cookie sheet.

CRANBERRY GELATIN SALAD

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1 package (6 oz) cherry jello
1 1/2 cups boiling water
1 can (20 oz) crushed pineapple, undrained
1 can (16 oz) whole-berry cranberry sauce
1 1/2 cups seedless red grapes, halved
1/4 cups chopped walnuts OR pecans

in a large bowl, dissolve jello in boiling water. stir in pineapple and cranberry sauce. refrigerate for 30 minutes. stir in grapes and nuts. pour into a 2 quart serving bowl or mold. refrigerator until firm.

8-10 (1/2 cup) servings

CHEESECAKE WITH SOUR CREAM TOPPING

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1 cup sugar
4 eggs
4 (8 oz) packages cream cheese
2 teaspoons lemon juice
1 teaspoon vanilla

mix sugar and eggs together. add softened cream cheese, lemon juice and vanilla. mix well.

for crust: 14 full graham crackers, crushed fine; add 2 tablespoons sugar and 3 tablespoons melted butter. mix well. press into pie pan.

pour cheese mixture into crust. bake at 375° for 40 minutes. let cool for 1 hour.

for topping: mix 1/2 pint sour cream in which 1 tablespoon sugar has been added. put on top of cheesecake and put it back in the oven at 400° for 15 minutes.

when you bake the cheesecake at the first step, it will be soft in the center.

TANGY HAM STEAK

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1/3 cup spicy brown mustard
1/4 cup honey
1/2 teaspoon grated orange peel
1 fully cooked ham steak (about 2 lbs)

in a small bowl, combine mustard, honey and orange peel. brush over one side of ham. broil or grill, uncovered, over medium-hot heat for 7 minutes. turn; brush with mustard mixture. cook until well glazed and heated through, about 7 minutes.

6-8 servings