1 package graham crackers
3/4 cube butter
3 packages cream cheese (8 oz. each)
1 C sugar
1 1/2 C sour cream (12 oz.)
1 t. vanilla
4 eggs
Crush or blend graham crackers. Place in spring form pan. Mix in butter and press into pan. Bake at 350 degrees for 8 minutes.
Beat together cream cheese, sugar, sour cream, and vanilla. Add eggs one at a time, mixing in between each addition. Put in pan with graham cracker crust. Bake at 350 degrees for 45 minutes.
Serve with your favorite cheesecake toppings.
Showing posts with label Valerie. Show all posts
Showing posts with label Valerie. Show all posts
April 3, 2008
February 6, 2008
June's Homemade Scones
(I got this recipe on the internet)
2 pkgs. dry yeast
1/2 c. warm (not hot) water
1 tsp. sugar
1 c. mashed potatoes
3 tbsp. sugar
1 stick butter
1 tsp. salt
2 c. scalded milk (cool to lukewarm)
2 eggs, beaten
7 c. flour
Deep hot fat for frying
Soften yeast in 1/2 cup warm water and 1 teaspoon sugar.
In large bowl, combine mashed potatoes, 3 tablespoons sugar, butter, salt, milk, eggs, softened yeast and 2 cups flour. Mix thoroughly and let rise 1 hour.
Stir mixture down and add remainder flour, about 5 cups. Knead for several minutes. Place in greased bowl. Cover and let rise 1 hour.
Roll out on lightly floured surface to 3/4 inch thickness. Cut into strips, squares or rounds; let rise until light and fluffy, about 20 minutes. Fry in hot deep fat at 375 degrees until golden brown on both sides.
Amazing Syrup!
2 C. Butter (Margarine does not work as well)
2 C. Sugar
1 C. Buttermilk (Add a little bit of vinegar to regular milk)
2 T. Karo Syrup
2 t. vanilla
1 t. baking soda
Bring butter, sugar, buttermilk and Karo syrup to a boil for 5 minutes. Cool for 5 minutes. Then add vanilla and baking soda. Use a large pan as it will foam up. This recipe makes a lot of syrup.
Note: It's hard to go back to regular maple syrup after using this delisiously, buttery syrup. It is especially delicious on buttermilk pancakes and Belgian waffles. And scones too, especially after the syrup has been refrigerated, because it becomes hardened but spreadable.
2 C. Sugar
1 C. Buttermilk (Add a little bit of vinegar to regular milk)
2 T. Karo Syrup
2 t. vanilla
1 t. baking soda
Bring butter, sugar, buttermilk and Karo syrup to a boil for 5 minutes. Cool for 5 minutes. Then add vanilla and baking soda. Use a large pan as it will foam up. This recipe makes a lot of syrup.
Note: It's hard to go back to regular maple syrup after using this delisiously, buttery syrup. It is especially delicious on buttermilk pancakes and Belgian waffles. And scones too, especially after the syrup has been refrigerated, because it becomes hardened but spreadable.
Fluffy Mashed Potatoes
(See picture attached to Chicken Roll recipe)
Potatoes, peeled
Milk
Salt
I love these potatoes because they taste so good and they don't have to have butter in them. I think they're so fluffy because they don't have butter in them. Here's how I do it.
1. Peel as many potatoes as your family will eat (and more--I'm making scones today with leftover mashed potatoes and will post the recipe if they turn out yummy.)
2. Steam or boil them until a fork pokes through them easily. Steaming takes about 20 minutes. They will steam faster if you cut the potatoes into quarters or thirds.
3. Pour steamed/(drained) potatoes into an electric mixing bowl. Add salt to taste and pour a little bit of milk in.
4. Whip the potatoes, adding milk as necessary until they become fluffy. Unless you've overcooked your potatoes, you cannot overmix them.
Sorry there's no measurements, but that's what makes this recipe easy and flexible.
Potatoes, peeled
Milk
Salt
I love these potatoes because they taste so good and they don't have to have butter in them. I think they're so fluffy because they don't have butter in them. Here's how I do it.
1. Peel as many potatoes as your family will eat (and more--I'm making scones today with leftover mashed potatoes and will post the recipe if they turn out yummy.)
2. Steam or boil them until a fork pokes through them easily. Steaming takes about 20 minutes. They will steam faster if you cut the potatoes into quarters or thirds.
3. Pour steamed/(drained) potatoes into an electric mixing bowl. Add salt to taste and pour a little bit of milk in.
4. Whip the potatoes, adding milk as necessary until they become fluffy. Unless you've overcooked your potatoes, you cannot overmix them.
Sorry there's no measurements, but that's what makes this recipe easy and flexible.
Chicken Rolls
Makes 16 rolls
2 C. cooked chicken, shredded or cubed
1 package cream cheese, 8 oz.
4 oz. mushrooms, drained (I left these out because my kids don't like them)
1 t. sage or poultry seasoning
2 pkgs. Pillsbury crescent rolls
1/4 C. butter, melted
1/4-1/2 C. bread crumbs
Mix first 4 ingredients together. Put walnut size scoops on opened up crescent rolls. Roll up into balls and seal edges. Dip in melted butter, then in bread crumbs. Place on cookie sheet. (I spray cookie sheet with Pam.) Bake 350 degrees for about 20 minutes or until golden brown.
January 30, 2008
Black Bean Salsa
Makes 3 cups
1 can black beans, drained and rinsed (15 oz.)
1 C tomatoes, seeded, diced
1/2 C red onion, diced
1/2 C fresh cilantro, minced
2 T. jalapeno, seeded, minced
2 T. fresh lime juice
1 T. olive oil
Salt and pepper
Combine all ingredients in a bowl, tossing well to coat. Chill salsa until ready to serve.
1 can black beans, drained and rinsed (15 oz.)
1 C tomatoes, seeded, diced
1/2 C red onion, diced
1/2 C fresh cilantro, minced
2 T. jalapeno, seeded, minced
2 T. fresh lime juice
1 T. olive oil
Salt and pepper
Combine all ingredients in a bowl, tossing well to coat. Chill salsa until ready to serve.
Chicken Tortilla Soup
Makes 8 cups
2 T. olive oil
1 1/2 C. chopped Onion
2 T. minced garlic
3 corn tortillas (6" size) cut into 1" pieces
1 can diced tomatoes with green chilies (10 1/2 oz.)
4 C. chicken broth
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1/4 t. cayenne
2 C. cooked turkey or chicken, shredded or cubed
1 1/2 C. frozen corn kernels (or a can of corn)
1/2 C. heavy cream
1 C. monterey jack cheese, shredded
2 T. fresh lime juice
Salt and pepper
Black Bean Salsa
Sour Cream
Avacado
Tortilla chips
Heat oil in a large saucepan or soup pot over medium-high; add onions and garlic, and saute 3 minutes. Stir in the tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth, and spices, and bring to a boil. Remove from heat, let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth. Return soup to pot.
Add turkey or chicken, corn, and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste. Serve with Black Bean Salsa (see recipe posted), sour cream, avacado, and/or chips.
2 T. olive oil
1 1/2 C. chopped Onion
2 T. minced garlic
3 corn tortillas (6" size) cut into 1" pieces
1 can diced tomatoes with green chilies (10 1/2 oz.)
4 C. chicken broth
1 t. ground cumin
1 t. ground coriander
1 t. dried oregano
1/4 t. cayenne
2 C. cooked turkey or chicken, shredded or cubed
1 1/2 C. frozen corn kernels (or a can of corn)
1/2 C. heavy cream
1 C. monterey jack cheese, shredded
2 T. fresh lime juice
Salt and pepper
Black Bean Salsa
Sour Cream
Avacado
Tortilla chips
Heat oil in a large saucepan or soup pot over medium-high; add onions and garlic, and saute 3 minutes. Stir in the tortilla pieces and saute until they are no longer crisp. Add tomatoes, broth, and spices, and bring to a boil. Remove from heat, let cool 5 minutes, then puree soup base in batches in a blender or food processor until smooth. Return soup to pot.
Add turkey or chicken, corn, and cream. Bring to a boil and simmer 5 minutes, or until beginning to thicken. Reduce heat to medium, sprinkle in cheese, and stir until melted. Add lime juice and season with salt and pepper to taste. Serve with Black Bean Salsa (see recipe posted), sour cream, avacado, and/or chips.
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