Cheesecake - Rich And Creamy

When I first started making cheesecakes, I started with a basic recipe and then experimented with different ingredients, amounts, and techniques. You can do the same until you arrive at the perfect combination to suit your tastes. You will need either a spring form pan or my preference, a removable bottom cheesecake pan.

Graham Cracker Crust

1¼C Graham Cracker Crumbs

2T     Sugar

3T     Butter, melted

Preheat oven to 350°. Combine Graham cracker crumbs and sugar. Mix in butter thoroughly. Press mixture into the bottom of your 9" cheesecake pan and press some crust up the sides an inch or two. Bake for 10 minutes. Cool while mixing filling.

Reduce oven temperature to 300°.

Filling

1lb. Cream Cheese, softened

1C  Sugar

8oz Sour Cream

2t    Grated Lemon Peel

¼t   Vanilla

3     Eggs

In a stand mixer, beat cream cheese, gradually adding sugar. Beat until fluffy. Add lemon peel and vanilla. Beat in eggs, one at a time. Scrape down the sides of the mixer several times. Pour into pie shell.

Standard cooking instructions would say to bake for one hour. I use a different technique that is easy and works quite well. By the way, you can use the water bath method if you like, but I do not go to that extra trouble. I simply bake the cheesecake for 45 - 50 minutes and remove from the oven. Take a sharp knife and run it around the edge of the pan to loosen the cake from the sides. As the cheesecake cooks and dries, it shrinks slightly and will crack in the center. By loosening the edges of the cake, you allow the cake to draw up toward the center without cracking.

Put the cheesecake back into the oven immediately and turn it off. Let the cheesecake cool in the oven as it cools and the cake finishes cooking. This will give you a rich, cheesy, creamy cheesecake. You can top it with your favorite pie filling or leave it plain. Maybe just sugar some raspberries ahead of time and spoon some berries and syrup over the slices at your guests' preference.

Aunt Helen's Fancy Cherry Pie

While growing up with an extended family that always gathered at holidays and in between, I always looked forward to a "special" dessert prepared by my aunt. This pie makes such a lovely presentation and it was not until recently that I learned just how easy it is to make. Use it when you want to impress someone; It can complete a special occasion dinner in style. 

CRUST:

1 ¼ C Graham crackers

3 T Butter, melted

2 T Sugar

Combine with your hands until thoroughly mixed and press into 10” pie plate.

CREAM LAYER:

1    8 oz. Package cream cheese, softened

1 Can Eagle Brand Milk. (Sweetened, condensed milk)

⅓ C Lemon juice

1t Vanilla extract

Whip cream cheese in mixer until fluffy. Add Eagle Brand milk gradually until well blended. (Scrape down the sides of the mixing bowl several times during this process.) Blend in lemon juice and vanilla. Pour into pie crust and chill.

Top with 1 can of cherry pie filling.* (Get the bright red kind. It’s prettier.)

Whipped Cream:

8 oz. Heavy cream

2T sugar

Put mixing bowl and wire whisk in freezer until cold. Once chilled, pour the heavy cream in and turn the mixer up gradually so you don’t wear the cream. Add sugar and whip until the cream forms stiff peaks. Spread on top of the pie filling. (You can use store bought whipped cream.)

*Any pie filling will work. I make mine with blueberry pie filling because I grow the blueberries and make my own filling.

Hot Spiced Nuts

This is a very simple recipe, yet it adds a bit of class to an otherwise lackluster bowl of nuts. You can use mixed nuts or, for some real decadence, use fancy cashews.

2T        Fresh Rosemary, minced

2t         Brown Sugar

1T        Kosher Salt

½ - 1 t     Cayenne (This is according to your taste)

1T        Butter

1½ lb.  Cashews

As with most recipes, these quantities are just a suggestion. Tinker with it so it suits your taste!

Heat nuts in a skillet until the oils start to ooze. Empty into a bowl. Combine dry ingredients. Melt butter in the skillet. Add dry ingredients and mix. Then add nuts and mix well. Turn off heat. Spread on a cookie sheet to cool individually so the nuts don't clump.

Brats & Peppers - Appetizer Style

You're having a party, serving a variety of delicious appetizers, some new and different and some old favorites. This is a slight twist on the tried and true bratwurst with peppers and onions. It is a great way to enjoy this classic without stuffing yourself. Remember, there are so many other things to try that you don't want your guests filling up on one main dish.

I don't list any amounts because your quantities will depend on the size of your party.

Bratwursts 
Beer - several cans of a beer that you can do without.
Onions, slivered 
Peppers, red & green, slivered
Dollar rolls, or small buns - any small roll will do.


Saute onions & peppers.Boil the bratwursts in beer just until they change color.* Grill bratwursts and do not let them burst. Allow them to cool enough to handle. Slice into ¼” pieces. Mix together with bratwursts.


Keep hot in crockpot. Have your choice of rolls set up next to the crockpot so your guest can serve themselves.

*I used to think this was a wasted step, but I was wrong! Boiling the bratwursts will remove a bit of grease and will infuse them with moisture that will help with the grilling stage. Don't worry, you won't taste the beer when you eat them, but they will be so much juicier than without this step. Remember, any time a bratwurst bursts on the grill, it makes for a nice sizzle, but that is because some of that wonderfully flavored juiciness is spilling into your fire. Try not to let that happen.

Stuffed Jalapenos

This is a great appetizer that goes especially well with a rowdy occasion such as a football game party. (Some may even say that these snacks go great with beer!)

You can do the preliminary work ahead of time and simply pop them in the oven when it's game time. I will give quantities, but as with most recipes, varying portions won't ruin a dish; it will only affect the taste and texture and since people have different preferences, you can skew things your way.

15 jalapenos, halved lengthwise. (Remove seeds & membranes)
1 - 2 T Cooking oil

¼ C minced onion (I prefer red)

¼ C minced bell pepper (Red for color)

3 T minced garlic

2 Lbs. Bulk Italian sausage

2 C Mascarpone or cream cheese

¼ C grated Parmesan, plus more for garnish

½ C Shredded Mozzarella

Minced chives for garnish

Preheat oven to 300° F. Place jalapenos on cookie sheet and roast for 5 minutes. Remove and allow to cool.

Heat oil in a skillet. Add onions, peppers, and sausage. Cook until sausage is browned. When you have a couple of minutes of cooking time remaining, add the garlic. (Cooking it too long can make it bitter.) Remove from heat and place in a large bowl to cool until you can work with it. 

You might want to use surgical gloves to keep you from wearing that garlic and onion scent for days. They'll also give you a slight heat barrier. Add the mascarpone (or cream cheese) and Parmesan. Mix thoroughly and season with salt and pepper. Fill each jalapeno half and top with Mozzarella, then Parmesan.

Bake for 5 minutes or until cheese has melted. Remove from oven and garnish with chives.

Snacks For The Big Game

For the next couple of weeks, I am going to share some ideas that have worked well for Super Bowl parties that I have had in the past.

Mexican Egg Rolls (Sort of)

Use a package of large wontons. Saute 1½ cups of chicken meat, flavored with Mexican seasonings. (I use dark meat; it is juicier.) Combine with a half cup of sour cream and a third cup shredded Mexican cheese blend. Add a 4 oz. can of green chilis and 2 tablespoons chopped cilantro. Adjust your quantities to get the flavor and texture you want. (I use more cheese than this.)

Place a wonton on a flat work surface with a corner toward you. Put a small amount of filling near the nearest corner of the wrapper. Fold that corner over the mixture toward the center of the wrapper. Tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the open corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "egg rolls" on baking sheet that you have sprayed with cooking spray. Bake 10 to 12 minutes at 400°, until golden brown.

Serve plain or with dipping sauces. You can use salsa or you can combine honey, jalapenos, and vinegar for a sweet/tangy sauce.

Grilled Bananas For Dessert

This is a great way to top off a grilled meal with very little trouble. Slice several bananas crossways and place on aluminum foil. (Quantity will vary depending on how many people you have.) Add a couple of pats of butter, some brown sugar, small amount of cinnamon, and a dash of nutmeg. Wrap your foil into a tight packet - heavy duty foil works best - and place on the grill. There will be enough residual heat as your fire dies to do the job without burning the bananas.

When your meal is finished, dish up some vanilla ice cream. Get your bananas off of the grill and stir just to make sure the ingredients are well mixed. Spoon some of the hot mixture over the ice cream. This is a simple and delicious way to finish a meal prepared outdoors.