I made an awsome cheesecake for Thanksgiving. A coworker of mine wanted teh recipie, so i'm putting it here.
Carmel nut cheese cake.
Crust:
2 cups grahm cracker crumbs.
1/4 cup sugar
1/2 cup crushed peanuts
1 stick of butter, melted (8 tablespoons)
Mix ingredents together and press into a FOIL LINED 13 x 9 baking pan.
Bake for 10 minutes at 350.
Filling and topping:
4 8 ounce bars of cream cheese, softened
2 teaspoons vanilla
1 c. sugar
1 c. sour cream
4 eggs
1 jar carmel ice cream topping.
1/2 c nuts
Mix cream cheese, vanilla and sugar until well blended.
Add sour cream. Mix until well blended.
Add eggs, one at a time, just until blended.
Pour into pan, bake for about 35 minutes at 350.
A cooked cheesecake should still jiggle in the center when its done. I had to bake mine for 40 minutes.
Let cool completely, then put in the refigerator for 4 hours.
Once set, pour carmel topping on cake, add nuts. Although, you could top with anything you like -- next time i'm going to use strawberrys. I still recomend the nuts in the crust though, it gave it a good flavor.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, November 29, 2009
Tuesday, December 9, 2008
Beef Barley Soup
Yes, well, when I created this blog, I had no intentions of posting recipes. However, last night I accidentally made a soup that turned out so good that I figure I just have to share it.
Beef Barley Soup
1 pound round, skirt or flank steak cut into half inch cubes.
2 Tbl of flour
1/2 tsp pepper
1/2 tsp minced garlic
1 med onion diced
meat tenderizer
Soup ingredients
32 ounces (4 cups) beef broth
1 can diced tomatoes drained
1 1/2 cup water
1 cup diced carrots
1 beef bullion cube
*1 tbl oregano
*1 tbl basil
*1 tsp garlic salt
*1/2 tsp pepper
1 cup quick cook barley
1 cup frozen peas
[*NOTE: spices are approx. estimates. I don't cook with actual measurements, but this is about how much I use. Taste the broth after it simmers for about 30 minutes to see if you need to add more]
Spray dutch oven with cooking spray or spread enough vegetable oil to cover bottom of pan.
Add beef, cover with meat tenderizer.
Cover with flour, pepper and minced garlic and onion. Mix well. Cook until beef is cooked through.
When beef is thoroughly cooked add all the soup ingredients EXCEPT quick-cook barley and peas. Bring to boil. Reduce heat, cover and let simmer for 30 minutes stirring occasionally.
Add barley and peas. Cover and let simmer for 25 minutes.
Serve with a hearty bread. Yumm!
Beef Barley Soup
1 pound round, skirt or flank steak cut into half inch cubes.
2 Tbl of flour
1/2 tsp pepper
1/2 tsp minced garlic
1 med onion diced
meat tenderizer
Soup ingredients
32 ounces (4 cups) beef broth
1 can diced tomatoes drained
1 1/2 cup water
1 cup diced carrots
1 beef bullion cube
*1 tbl oregano
*1 tbl basil
*1 tsp garlic salt
*1/2 tsp pepper
1 cup quick cook barley
1 cup frozen peas
[*NOTE: spices are approx. estimates. I don't cook with actual measurements, but this is about how much I use. Taste the broth after it simmers for about 30 minutes to see if you need to add more]
Spray dutch oven with cooking spray or spread enough vegetable oil to cover bottom of pan.
Add beef, cover with meat tenderizer.
Cover with flour, pepper and minced garlic and onion. Mix well. Cook until beef is cooked through.
When beef is thoroughly cooked add all the soup ingredients EXCEPT quick-cook barley and peas. Bring to boil. Reduce heat, cover and let simmer for 30 minutes stirring occasionally.
Add barley and peas. Cover and let simmer for 25 minutes.
Serve with a hearty bread. Yumm!
Thursday, November 27, 2008
Happy Thanksgiving!
Happy Thanksgiving all!
Hope everyone and their families are well!
Normally we go to my sister’s house for Thanksgiving. This year will no different. Since I have no desire to cook a big turkey, I figure I’ll share one of my recipes that isn’t traditional Thanksgiving fare.
Chicken Lasagna
3 chicken breasts cubed into one inch pieces
1 medium onion diced
1 small green pepper diced
4 cloves garlic crushed
Sauce:
3 14 0z. cans tomato sauce
2 14 oz cans diced tomatoes drained. (Or about 3 cups fresh)
Garlic salt
Basil
Oregano
½ tsp crushed fennel seed
½ tsp salt
1 tsp pepper
12 lasagna noodles
10 slices of muenster cheese
2 cups of mozzarella cheese
Parmesan cheese
(I don’t normally use a ricotta cheese mixture, but if you do you need a 16 oz container of ricotta or cottage cheese, 2 eggs and a tablespoon of parsley. Mix together.)
Cook chicken, onion, green pepper and garlic until chicken is cooked through. When chicken is almost fully cooked, you can chop it further with a spatula, which I recommend.
While chicken is cooking, add sauce ingredients to dutch oven. I don’t have all the measurements of the spices, but I use quite a bit. At least a tablespoon or two of the garlic salt, basil and oregano. Mix well. Add cooked chicken to pot. Let simmer about two hours.
Cook noodles according to pkg. directions. When done, drain and rinse noodle. Layer noodles on paper towels to dry. It’s important that the noodles are dry before you assemble the lasagna or you will have a runny dinner. Yuck!
Using an 11 X 9 deep baking dish assemble lasagna.
Start with sauce on the bottom. Just enough to cover the bottom of the pan.
Layer with 4 noodles.
Thin layer of sauce.
(Ricotta cheese mixture, if necessary)
5 slices of muenster cheese
Very thin layer of mozzarella and parmesan cheese.
Repeat layers (you only have enough muenster cheese for two layers)
Bake in oven at 350 for about 25 minutes.
Let stand for 10 minutes.
Hope everyone and their families are well!
Normally we go to my sister’s house for Thanksgiving. This year will no different. Since I have no desire to cook a big turkey, I figure I’ll share one of my recipes that isn’t traditional Thanksgiving fare.
Chicken Lasagna
3 chicken breasts cubed into one inch pieces
1 medium onion diced
1 small green pepper diced
4 cloves garlic crushed
Sauce:
3 14 0z. cans tomato sauce
2 14 oz cans diced tomatoes drained. (Or about 3 cups fresh)
Garlic salt
Basil
Oregano
½ tsp crushed fennel seed
½ tsp salt
1 tsp pepper
12 lasagna noodles
10 slices of muenster cheese
2 cups of mozzarella cheese
Parmesan cheese
(I don’t normally use a ricotta cheese mixture, but if you do you need a 16 oz container of ricotta or cottage cheese, 2 eggs and a tablespoon of parsley. Mix together.)
Cook chicken, onion, green pepper and garlic until chicken is cooked through. When chicken is almost fully cooked, you can chop it further with a spatula, which I recommend.
While chicken is cooking, add sauce ingredients to dutch oven. I don’t have all the measurements of the spices, but I use quite a bit. At least a tablespoon or two of the garlic salt, basil and oregano. Mix well. Add cooked chicken to pot. Let simmer about two hours.
Cook noodles according to pkg. directions. When done, drain and rinse noodle. Layer noodles on paper towels to dry. It’s important that the noodles are dry before you assemble the lasagna or you will have a runny dinner. Yuck!
Using an 11 X 9 deep baking dish assemble lasagna.
Start with sauce on the bottom. Just enough to cover the bottom of the pan.
Layer with 4 noodles.
Thin layer of sauce.
(Ricotta cheese mixture, if necessary)
5 slices of muenster cheese
Very thin layer of mozzarella and parmesan cheese.
Repeat layers (you only have enough muenster cheese for two layers)
Bake in oven at 350 for about 25 minutes.
Let stand for 10 minutes.
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