1/2 cup water
2 cans beef broth
2 1/2 tsp worcestershire sauce
1/4 lb butter
3 med onions
shredded mozzarella cheese
toasted french bread, sliced
cook onion in butter until soft. add broth, worcestershire sauce and water. simmer, covered, for 25 minutes. put soup in oven-proof dishes. put toasted french bread (buttered or not) and mozzarella cheese on top. broil until cheese is melted.
4 lg baking potatoes
1 med sweet onion
1 tsp seasoned salt
freshly ground black pepper
2 tbs butter, melted
1 1/2 cups sliced fresh mushrooms
4 slices bacon, cooked crisp
parmesan cheese
sour cream, optional
scrub potatoes well. slit at 1/4″ intervals but do not cut all the way through.
thinly slice the onion crosswise and insert a slice of onion in each slit.
sprinkle with seasoned salt and pepper. sprinkle melted butter into each slit.
cut four squares of aluminum foil. place one stuffed potato on top of each square. top potatoes with fresh mushrooms.
fold foil into a packet, enclosing vegetables.
grill over hot, direct heat for 55-60 minutes, or, bake at 400° for 55-60 minutes.
to serve, open packet. top each potato with cooked, crumbled bacon, parmesan cheese and sour cream, if desired.
TIP: Foil wrapped veggies cook most evenly on a covered grill. If you use an open grill, turn packet frequently to cook evenly. It may require 25% more time to cook.
24 large marshmallows
1/2 cup milk
21 oreo cookies, finely crushed
3 tbs butter, melted
1/3 cup coffee liqueur OR strong black coffee, chilled
2 cups whipped cream OR whipped topping
chocolate curls (optional)
in a medium saucepan, combine the marshmallows and milk; cook over low heat until the marshmallow melt, stirring constantly. let cool in the pan for 15 minutes.
meanwhile, in a medium bowl, combine the cookie crumbs and butter; mix well. press the mixture firmly over the bottom and sides of s 9″ pie plate. freeze for 15 minutes, or until firm.
place the whipped cream in a large bowl. stir the liqueur (or coffee) into the marshmallow mixture , then gently fold the mixture into the whipped cream. spoon into the crust, then cover loosely.
freeze the pie for 8 hours, or until firm. just before serving, garnish with chocolate curls, if desired.
6 servings
2 slices mixed grain bread
2 tbs marinara sauce
1/4 cup (low moisture, part skim) mozzarella cheese
1 teaspoon shredded parmesan cheese
pepper, to taste
spread 1 tbs of marinara sauce on each piece of bread. place mozzarella cheese on one piece of the bread (on the side with sauce on it). sprinkle parmesan cheese over mozzarella. top with second piece of bread, sauce side down. place in a heated pan and cook until cheese inside is melted and the outside is golden brown.
1 serving
3 tbs shortening
3 tbs butter OR margarine
1/3 cup flour
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp pepper
1/3 cup honey
1/3 cup chili sauce
1/3 cup soy sauce
1/2 tsp ground ginger
preheat oven to 425°. heat shortening and butter in a 13″x9″x2″ baking dish in oven until melted. mix flour, salt, 1/2 tsp ginger and the pepper. coat chicken pieces thoroughly with flour mixture. place chicken, skin-sides down, in baking dish. bake, uncovered, 30 minutes. turn chicken. bake 15 minutes. remove chicken. drain fat. line dish with aluminum foil. return chicken to dish. mix remaining ingredients. pour over chicken. bake 15 minutes, spooning honey mixture onto chicken every 5 minutes.
In honor of National Cheesecake Day, what better thing to talk about than Cheesecake! Raise your hand if you love to eat cheesecake! Now, raise your hand if you love to BAKE cheesecake. Yeah, that’s what I thought. (Incidentally, my hand didn’t go up either).
I know firsthand how it feels to watch your beautiful, flawless masterpiece of cheesy YumOliciousness turn into an unappealing cracked mess. Well my friends, with a few tips and techniques and ALOT of patience, you will not only be able to CREATE your masterpiece, you will be able to SHOW OFF your FLAWLESS masterpiece! Imagine hearing all of the “oohs” and “ahhs” when you present your masterpiece to your family and/or guests!
TIP #1 – Mix your cheesecake batter well, eliminating all possible lumps of cream cheese BEFORE adding the eggs. Simple, right?
TIP #2 – Bake the cheesecake in a water bath to keep the moisture high and the heat gentle.
TIP #3 -DO NOT overbake the cheesecake! When perfectly done, there will be a 2″-3″ soft spot in the middle of the cheesecake that will smooth out as it cools.
TIP #4 – Cheesecakes shrink as they cool. If you generously grease the baking pan before baking, it will allow the cheesecake to pull away from the PAN as it shrinks instead of pulling from the middle.
And most importantly, cook slowly and gently and BE PATIENT!
Below is a recipe for my all-time favorite dessert done Cheesecake Style.
Love and best dishes from my nest to yours. See y’all next time!
TIRAMISU CHEESECAKE
2 (8 oz) pkgs cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
2 tbs brandy
12 ladyfingers, split
1/2 cup strong black coffee
1 cup cool whip, thawed
1 square semi-sweet chocolate, shaved
mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. add eggs; mix until blended. blend in brandy. arrange ladyfingers on bottom and sides of a 9″ pie plate; drizzle with coffee.
pour cream cheese mixture into prepared pie plate.
bake at 350° for 40 minutes, or until center is almost set. cool. refrigerate 3 hours or overnight. garnish with cool whip (pipe it on if you can) and shaved chocolate just before serving. (I also sprinkle a little bit of cocoa powder on it too).
8 servings
1 cup chopped green onions
1 cup chopped celery
1 small green OR sweet red pepper, chopped
1/2 cup shredded carrots
2 cloves garlic, minced
2 tbs vegetable oil
2 cups cubed cooked chicken
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded mozzarella cheese
1/2 cup mayo
1 tbs minced fresh parsley OR 1 tsp dried parsley flakes
14 slices day-old whole wheat bread, cubed
4 eggs
2 cups milk
1 can cream of chicken soup
1 tbs worcestershire sauce
paprika
in a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. transfer to a large bowl; add chicken, cheeses, mayo and parsley. place half of the bread cubes in a greased 13″x9″x2″ baking dish. top with chicken mixture and remaining bread cubes. in a bowl, beat eggs; add milk, soup and worcestershire sauce. pour over casserole. sprinkle with paprika. bake, uncovered, at 350° for 1 hour and 10 minutes, or until a knife inserted near the center comes out clean.
12-16 servings
1 lb fresh sugar snap OR snow peas
1 tbs vegetable oil
1/2 cup finely chopped, fully cooked ham
1 clove garlic, minced
1/2 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
cook peas in a small amount of water until crisp-tender, about 3-4 minutes. heat oil in a large skillet; add ham, garlic and thyme. cook and stir for 2 minutes. drain peas; add to skillet and saute for 2 minutes. season with salt and pepper.
8 servings
DEGLAZE – To swirl a liquid in a saute pan, roast pan, or other pan to dissolve cooked particles of food remaining on the bottom.
DRY-HEAT COOKING METHODS – Methods in which heat is conducted to foods without the use of moisture.
GLAZE – To give shine to the surface of a food, by applying a sauce, aspic, sugar, or icing, and/or by browning or melting under a broiler or salamander or in an oven.
MOIST-HEAT COOKING METHODS – Methods in which heat is conducted to foods by water or other liquid (except fat) or by steam.
PARBOIL – To cook partially in a boiling or simmering liquid.
PARCOOK – To cook partially by any method.
POACH – To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F-180°F.
REDUCE – To cook by simmering or boiling until the quantity of liquid is decreased, often done to concentrate flavors.
SEAR – To brown the surface of a food quickly at a high temperature.
STEW – To simmer a food or foods in a small amount of liquid, which is usually served with the food as a sauce.
SWEAT – To cook slowly in fat without browning, sometimes under a cover.
1 lb ground beef
1 small onion, chopped
1/8 tsp garlic powder
oil, if needed
1 (8 oz) can tomato sauce
1/3 cup chopped black olives
1 (4 oz) can sliced mushrooms, drained
1 (8 oz) container sour cream
1 (8 oz) container cottage cheese
1 (4 1/4 oz) can chopped green chilies, drained
1 (12 oz) pkg tortilla chips, divided
8 oz monterey jack cheese, grated, divided
brown ground beef, onions, and garlic powder in a skillet (in oil, if needed). stir frequently to break up clumps. continue cooking until no pink remains in meat. drain off fat.
add tomato sauce, olives, and mushrooms to meat in skillet.
in a separate bowl, combine sour cream, cottage cheese, and green chilies.
in a slow cooker, layer in 1/3 of the chips, followed by 1/2 of the ground beef mixture.
follow with a layer of half the sour cream mixture and half the shredded cheese.
repeat all layers, except reserve the last third of the chips to add just before serving.
cover, cook on LOW 2-3 hours.
10 minutes before serving, scatter the reserved chips over top and continue cooking, uncovered.
