New York Cheesecake

                                   Gotta love my cat in the background....LOL



If I were to publish a cookbook, I bet it would not be hard to guess what it would be filled with....yes, you are right..It would be filled with cakes, cookies, breads, and all sorts of desserts. I wished I could make vegetable dishes and healthy foods taste as good as my desserts. When it comes to making pies though, that is my sister's job. Every Thanksgiving in my home and at Christmas, you will find a New York Style Cheesecake...The real deal!! Here is how I make it:

• 1 package Graham Crackers crushed (I put them in a large Ziploc bag and crush them with the rolling pin.
• 4 Tablespoons butter melted
• 1 Tablespoon granulated sugar
• 1 teaspoon ground cinnamon

Add crushed Graham crackers to a small bowl. Pour melted butter, sugar and cinnamon over the Graham Crackers. Mix well then add to a Cheesecake Pan. Bake the crust at 350 F. for about 7 minutes. Remove crust from oven.
Filling:

• 5 packages softened Philadelphia cream cheese
• 1 cup plus 3 Tablespoons granulated sugar
• 3 Tablespoons flour
• 1 Tablespoon pure vanilla
• 3 eggs
• 1 cup sour cream

In a mixer, combine softened cream cheese, sugar, eggs (one at a time), flour and vanilla. When all of the ingredients are incorporated, turn mixer on low and gently stir in sour cream, just until blended.  Pour over Graham cracker crust and bake for 1 hour at 350 F. The center of the cheesecake will just begin to split when done. For best results let cool for several hours or overnight.

Last but not least, I love a nice Raspberry or Mixed Berry sauce on my Cheesecake, so I take a small bag of either Frozen Raspberries, or Mixed Fruit and put in a small saucepan. I add 1 Tablespoon water and 1/2 cup sugar. I cook the fruit on medium heat stirring occasionally for about 20 minutes, or until sauce thickens. I then pour sauce through a Sieve to remove seeds. Let cool completely before you serve with your cheesecake. Also, this sauce stores nicely in an airtight container for up to 1 week. Last but not least, sauce up your cheesecake anyway you would like, I also love a little fresh mint and whipped cream..

Julie

September Scrap Quilt

September's scrap quilt is more of a "stash" than scrap quilt.  With Halloween just a few weeks away I pulled out the Halloween stash.  Talk about scary -- I had more fabric than I thought.  It was so much fun opening that container, cutting 2 1/2" strips and sewing this project.  I used a pattern from Jaybird Quilts and a new little tool called a lazy angle ruler (it is like a grown up toy for quilters).  Tomorrow it is on its way to a new home and the quilting starts on the next one ... stay tuned. 

Rhonda

Baked Potato Soup

Today was a very cold day in Illinois, at least it felt cold to me.  I started out by trying to stay warm in the house with a comfy, cozy sweatshirt, jeans and slippers.  Later I had to add socks and I was still cold.  Turning on the heat was not an option on September 13th so I decided soup was a must for dinner.  It is potato time in my home state of Idaho, so I decided to try this soup recipe. I also went a step further and made my very own bread bowls.  You see out in the middle of nowhere where I live, Geraldine's bread bowls are no longer an option.

Baked Potato Soup

3 Tbs. butter
2-3 cloves garlic, minced
1/2 c. flour
4 1/2 c. milk (low fat works great)
1 14 oz. can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked
2 c. grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. sour cream (low fat is fine), divided
1/2 c. chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  (If you get to this point and don't have a smooth liquid, save your soup by popping the mixture in the blender -- I had to do this step and it worked wonderfully).  Bring soup  to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up any large clumps.  Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste.  Ladle into bowls and top each serving with the remaining sour cream, onions, cheese and bacon.

(For the record, I didn't have any green onions so I didn't use any in this recipe.  Also, I was a little short on sour cream so I just used the 3/4 cup in the recipe and didn't add any additional sour cream when serving).

Bread Bowls

1 loaf Rhodes bread dough
1 egg white

Let dough thaw on a greased cookie sheet.  While the loaf is still in a cold state cut the loaf  into half, or thirds, depending on the size of bread bowl you desire.  Make a ball out of the dough, brush egg white over the entire ball and let rise until doubled on a greased cookie sheet (I make it easy on myself and just spray it with Pam to prevent sticking).  When the dough has risen to your satisfaction, bake the bread bowls at 350 degrees for 25 minutes.  Remove from oven, let cool, cut off the top, scoop out the soft and scrumptious inside and eat some of it when no one is looking. 

This was a warm and delicious dinner.  I am sure those Idaho Russets would enhance the recipe all the more!  Fall is here, I am sewing and will have quilts to share soon!

Corn Flake Parmesean Chicken

If you love fried chicken, which most of us do, you will love this recipe! This chicken is a healthy version of fried chicken, and it is very moist and delicious. The nice thing about this recipe, is that it only takes a few minutes of prep time. So here is how I do it....
4-5 boneless skinless chicken breasts

2 cups buttermilk
2 cups crushed Corn Flakes
2/3 cup Parmesan cheese
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon chopped parsley

Preheat oven to 375 F.
Place chicken in a large Ziploc bag. Add buttermilk and seal bag tightly. Make sure all of the chicken is covered. Marinate chicken in buttermilk at least 30 minutes or up to 1 day. In a pie plate (they seem to work the best because it has sides) add your crushed corn flakes, Parmesan cheese, salt, pepper and parsley. Mix well. Take the chicken out of the buttermilk and place in the Corn Flake mixture. Coat both sides and then place chicken in a greased 9x13 baking dish. Bake for 30-35 minutes. or until juices run clear. This dish is so versatile, you can serve it with salad, rice, pasta, just about anything. I hope you enjoy it as much as my family does..

Julie

Barbeque Pork Ribs

These ribs are so tender and delicious!! Make sure you have plenty of napkins at the table! These ribs are incredibly easy to make, they just have to cook for several hours. I make the barbecue sauce after the ribs are in the oven and then brush on the sauce after the ribs are already cooked. When I make these ribs, it is usually someones birthday or a family get together. The recipe is large, bur can easily be halved.

Ribs
4 racks of pork or beef ribs
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Heavy Duty Aluminum Foil

Wash ribs thoroughly, then pat dry with paper towel. Rub salt and pepper on both sides of ribs. Wrap tightly in aluminum foil. Place in a large roaster (or a pan that is deep enough so the juices do not overflow into the oven). Bake at 275 F for 4-41/2 hours.

Barbecue Sauce
1 cup ketchup
1 cup apple cider vinegar
1/2 cup dark Karo syrup
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tobasco
1/4 cup brown sugar
Stir all ingredients together in a medium saucepan until boiling. Reduce heat and simmer for 40 minutes or until thick.
Take cooked ribs out of oven and remove foil. Brush barbecue sauce liberally over both sides of the ribs. Cook on charcoal or gas grill just until the top of the ribs are carmelized. Just a little side note......once you make these, your family will beg for them on a regular basis. I try to buy these ribs when they go on sale and you can freeze them for up to six months in a deep freeze. Enjoy!!

Julie

Chocolate Paradise Cake

I have tried many chocolate cakes.. I have made many chocolate cakes.. BUT, I have never made a chocolate cake this good, until now. I stumbled upon this recipe and I instantly fell in love! This cake will make a birthday perfect or any special occasion. This cake is very easy to make and is one of the moistest cakes I have ever had.

Ingredients
2 cups all-purpose flour, plus more for dusting cake pans
2 cups sugar
1/2 cup good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk (shake well)
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee (I am not a coffee drinker, so I just go to a local convenience store to get a cup)

Preheat the oven to 350 F. Butter and flour two 8 x 2-inch round cake pans. Line with parchment paper, then dust with flour.
Sift the flour, sugar, cocoa, baking soda, baking powder and salt into electric mixer bowl. Mix dry ingredients on low speed, slowly add the wet ingredients to the dry. With mixer on low, add the coffee and just stir to combine, scraping down the sides and bottom of bowl with a rubber spatula.  Pour the batter into prepared pans and bake for 35 minutes, or until a toothpick comes out clean. Cool in the pans, then turn them out onto a cooling rack, to ensure they are completely cool.

Chocolate Buttercream Frosting
8 ounces good semisweet chocolate (I use ghirardelli)
2 sticks butter, at room temperature
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioner's sugar
1 Tablespoon freshly brewed coffee

Chop the chocolate and place it in a heat-proof bowl. Set over a pan of simmering water, stir until just melted. Set aside until cooled at room temperature. In mixer, beat the butter on medium speed until light and yellow 2-3 minutes. Add the egg yolks and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the sifted confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until the frosting is smooth and creamy. On low speed, add the chocolate and coffee to the butter mixture and mix just until blended. Spread on the cooled cake. One last thing, hurry and cut a piece for yourself, because this cake will go fast...Enjoy

Julie