Easy College Student Stew

INGREDIENTS:

1/2 pound stew beef, or round steak cut in cubes
1 can carrots, drained
2 small potatoes, quartered
4 cubes beef bouillon or beef flavor granules or base
1 tablespoon Italian herbs
2 cups water

PREPARATION:

Put all ingredients in the slow cooker/Crock Pot. Add water and turn on Crock Pot on LOW for 8 to 9 hours. Thicken with a mixture of flour and a little cold water, if desired. Taste and adjust seasonings. Serve with biscuits or a crusty bread. Makes about 3 to 4 servings.

Crockpot Beef Stew

INGREDIENTS:

10 small new potatoes, halved, unpeeled
12 small whole white onions, peeled, fresh or frozen, thawed
30 baby carrots, 8 ounces
1 red or green bell pepper, seeded, cut into 1-inch pieces
1 1/2 pounds beef stew meat, cut into 1-inch cubes
2 cups beef broth
1/2 teaspoon dried leaf oregano
1/4 teaspoon paprika
1 tablespoon fresh parsley, chopped, or 1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water

PREPARATION:

Place potatoes, onions, and baby carrots in slow cooker. Add bell pepper and beef. In small bowl, combine broth, oregano, paprika, parsley, Worcestershire sauce, salt, and pepper. Pour over meat and vegetables.Cover and cook on LOW 9 to 10 hrs. Turn pot on HIGH. In small bowl, dissolve cornstarch in water; stir into cooked stew mixture. Cover and cook on HIGH 15 to 20 mins. or until thickened, stirring occasionally.

Some Seasoning Blends

Pumpkin Pie Spice

Use this in pumpkin and sweet potato pies, sweet potato casseroles, custards, and other desserts---like a pumpkin pie cheesecake.
INGREDIENTS:

1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Blackened Seasoning for Fish or Chicken

Recipe for blackened seasoning for fish or chicken.

INGREDIENTS:

2 teaspoons ground paprika
4 teaspoons dried leaf thyme
2 teaspoons onion powder
2 teaspoons garlic powder
1 tablespoon granulated sugar
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon ground cayenne pepper, or to your taste
1 teaspoon dried leaf oregano
3/4 teaspoon ground cumin
1/2 teaspoon ground nutmeg

Poultry Seasoning

Here's an easy homemade poultry seasoning for stuffings, casseroles, stews, and other recipes.
INGREDIENTS:

3/4 teaspoon sage, crumbled
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon pepper
dash marjoram
dash cloves, optional

How To Make a Taco Seasoning Blend

If your recipe calls for taco seasoning and you don't have a package handy, use this easy-to-make substitute.
Difficulty: Easy

Time Required: 5 minutes

Here's How:
1. Spoon 1 tablespoon of minced dried onions in a small bowl or cup.
2. Add 2 teaspoons of chili powder.
3. Add 1 1/2 teaspoons of salt.
4. Add 1 teaspoon of garlic powder.
5. Add 1 teaspoon of cornstarch.

Veal Roast with Herb Crust

INGREDIENTS
1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 tablespoon water
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 teaspoon dried basil, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon coarsely ground pepper
1 cup beef broth
2 tablespoon all-purpose flour
1/4 cup light dairy sour cream

DIRECTIONS
1. Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2. Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3. For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.

Golden Sparklers

INGREDIENTS

12 thin wedges of orange, lemon, or lime
3 cups orange juice, chilled
3 cups apricot nectar, chilled
2 cups ice cubes
1 750-ml bottle champagne, sparkling white wine, or sparkling water, chilled

DIRECTIONS
1. Place a thin wedge of orange, lemon, or lime in each compartment of an ice cube tray, with one end of the wedge extending above the tray about 3/4-inch. Fill tray with water and freeze for 2 hours or until firm.
2. Pour orange juice and apricot nectar over ice in a large (11-cup) glass pitcher or punch bowl. Add champagne, wine, or sparkling water, stirring gently. Place a Citrus Ice Cube in each champagne glass or punch cup. Pour or ladle over ice. Makes about 20 1/2-cup servings).

Herb-Roasted Cornish Hens with Root Vegetables

INGREDIENTS

2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-inch lengths
4 medium parsnips, peeled and cut into 2-inch lengths
2 small turnips, peeled and cut into wedges
1 medium onion, cut into wedges
3 tablespoon olive oil or cooking oil
1 clove garlic, minced
2 teaspoon dried rosemary, crushed
2 teaspoon dried oregano, crushed
1/2 teaspoon salt

DIRECTIONS
1. Skewer neck skin of hens to back; tie legs to tail. Twist wings under back. Place hens, breast up, on a rack in a large shallow roasting pan. Place carrots, parsnips, turnips, and onions around hens in pan. Combine oil, garlic, rosemary, oregano, and salt; brush onto hens and vegetables.
2. Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until hens are no longer pink and the drumsticks move easily in their sockets.(Internal temperature should be 180 degrees F with an instant-read thermometer.) During roasting, turn vegetables occasionally. Transfer hens from roasting pan to serving platter. Cover and keep warm. Remove rack from roasting pan. Stir vegetables. Increase oven temperature to 450 degrees F. Continue roasting vegetables for 15 to 20 minutes more or until tender and browned.
3. To serve, using a slotted spoon, spoon vegetables around hens on platter. Makes 4 servings.

Cherry Dot Cookies

INGREDIENTS:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine or butter, softened
1 cup sugar
2 eggs
2 tablespoons fat-free milk
1 teaspoon vanilla
1 cup chopped nuts
1 cup finely chopped, pitted dates
1/3 cup finely chopped maraschino cherries
1 1/3 cups crushed Kellogg's Corn Flakes® cereal
15 maraschino cherries, cut into quarters

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DIRECTIONS:
In mixing bowl, stir together flour, baking powder and salt. Set aside.
In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.
Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2-inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.
Bake at 350 degrees F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.

Snickerdoodles

Ingredients:

2 eggs
2/3 cup oil
2 tsp. vanilla
3/4 cup sugar
2 cups flour, sifted
2 t. baking powder
1/2 tsp. salt
1 tsp cinnamon or 2 tsp grated lemon rind
1/2 cup sugar

Preheat oven to 400.

Beat eggs with fork, stir in oil, vanilla and lemon rind (if using). Blend in 3/4 cup sugar until mixture thickens.

Blend flour, baking powder, and salt; add to mixture.

Roll into 1 inch balls. Mix 1/2 cup sugar and cinnamon. Roll balls in sugar mixture.

Place on baking sheet, criss cross with fork. Place 2 inches apart on ungreased baking sheet.

Bake 8-10 minutes. Remove immediately from baking sheet.

Variations: You may omit cinnamon and use 2 tsp lemon rind in batter, roll in sugar and bake.

Chocolate Truffles

Ganache
20 oz semisweet or bittersweet chocolate chips, chopped fine
2.5 cups heavy cream

Coating
1.5 cups cocoa powder

Place the chocolate chips in a bowl. Heat the cream in a heavy saucepan over medium heat, just to a boil. Pour the hot cream over the chocolate. Let mixture stand for 2-3 minutes, and then gently stir with a rubber spatula until the chocolate is completely melted and the ganache is smooth. Cool the ganache to room temperature, then cover and refrigerate until firm, at least 8 hours and up to two weeks.

Sift cocoa into a bowl and set aside for later use. Line two baking sheets with parchment or waxed paper and sprinkle with cocoa. Scoop the ganache using a 1" diameter melon baller or very small ice-cream scoop onto the prepared pans. Roll the truffles into round balls and drop each ball into the bowl of cocoa. Roll each truffle in cocoa to coat. Chill until firm. (If you find this too bitter, mix some powder sugar in with the cocoa. You can also roll the truffles in crushed walnuts.)

Transfer the truffles to airtight storage containers and seperate the layers with parchment or waxed paper. Store in the refrigerator for up to two weeks, or in the freezer for several weeks. Truffles are best served at room temperature.

Roast Beef with Garlic and Thyme

INGREDIENTS:

1 tablespoon butter, room temperature
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic cut in half
2 to 3 pounds beef roast - eye of round or rump roast
thinly sliced red onion and tomato slices for garnish

PREPARATION:

In a small bowl combine butter, lemon peel, thyme, salt, and pepper. Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan. Roast at 450°, uncovered, for 20 minutes. Reduce temperature to 300°; roast beef about 20 minutes longer for medium well. A meat thermometer should register about 140°. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately. Roast beef serves 6 to 8.

Applebee's Mashed Potatoes

2 lbs red potatoes
1/2 cup milk
1/4 cup heavy cream
3 tablespoons butter
salt and black pepper, to taste
1/4 cup garlic (whole cloves)

1. Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and wrap tightly.

2. Roast in 400F degree preheated oven for approximately 45 minutes or until soft.

3. Unwrap and let cool until touchable.

4. Peel cloves and mash with potatoes when they are ready.

5. Wash and rinse potatoes under cold water.

6. It is not necessary to peel potatoes, unless you desire.

7. In large sauce pan (or pot), bring red potatoes to a slow boil for approximately 20 minutes.

8. Remove from heat and drain in colander.

9. In pan or bowl, combine potatoes, peeled and roasted garlic cloves, and all other ingredients and mash with a potato masher.

10. Keep warm.

Slow Cooker BBQ

INGREDIENTS:
• 3 pound beef chuck roast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 18 oz bottle bbq sauce
• salt and pepper

METHOD:
1. Put roast into slow cooker, cutting as necessary to fit. Sprinkle with seasonings; pour bbq sauce over top. 2. Cook on low for 10 to 12 hours until very tender. 3. Remove meat, shred, return to slow cooker and cook for one more hour.

Witches Brew

INGREDIENTS:
• 1 (10 ounce) package frozen raspberries, thawed
• 2 1/2 cups cranberry juice
• 2 envelopes unflavored gelatin
• 2 liters ginger ale
• 2 liters sparkling apple cider (non-alcoholic)
• 6 gummi snakes candy


METHOD:
To make the frozen hand: Wash and rinse the outside of a latex dish-washing glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible. To serve: Carefully cut latex glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

Baked Spaghetti

1 med. onion
1 lb. ground beef
3 tbsp. olive oil
3 (8 oz.) cans tomato sauce
1 c. Burgundy wine
1/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. marjoram
1/4 tsp. basil
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
Dash of garlic salt

Brown onion and ground beef; add all other ingredients. Cook for 1 hour. Cook 1/2 pound spaghetti until tender. Drain. Add sauce. Pour in baking dish, sprinkle with 1 cup grated cheese. Bake at 350 degrees, covered for 15 minutes and uncovered for 20 minutes more. Serves 4 to 6.

Apple Gingerbread Muffins

2 cups flour
¼ cup brown sugar
1 tsp baking soda
1 tsp cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp allspice
½ cup light molasses
¼ cup milk
4 T melted butter
1 egg
2 medium apples (sweet rather than tart), cored, peeled & finely chopped


Combine flour, sugar, soda, and spices. In a separate bowl, beat together molasses, milk, butter, and egg. Slowly add wet mixture to dry (batter will be lumpy). Stir in apples. Spoon into prepared muffin cups and bake at 400° for 20-25 minutes, until toothpick inserted comes out clean.

5 Ingredients or less

Mexicali Soup

3 5-ounce cans of chicken
2 14.5-ounce cans of chicken broth
2 15-ounce cans of hominy, undrained
1 16-ounce jar of picante sauce
1 T cumin

Combine ingredients in pot and bring to a boil. Reduce heat, cook for 20 minutes, and serve.

Garlic Cheese Biscuits

3 T butter, melted
1/4 tsp celery seed
2 cloves garlic, minced
1 12-ounce can of biscuits
2 T Parmesan cheese

Coat bottom of a 9-inch pan with butter. Add celery seed and garlic. Slice each biscuit in quarters; arrange on top of butter mixture. Sprinkle with Parmesan cheese and bake at 425 degrees for 12 to 15 minutes. Invert on plate before serving.

Baked Parmesan Dip

2 8-ounce packages of cream cheese, softened
1/2 cup of mayo
2 cups grated Parmesan cheese
2/3 cup onions, diced

Mix ingredients together. Spread into an ungreased 8x8 baking pan. Bake at 400 degrees for 20 minutes or until bubbly. Serve with your favorite tortilla chips.

September Apple Crisp

8 to 10 apples, cored, peeled, and sliced
3/4 cup packed brown sugar
3/4 cup Bisquik baking mix
1/4 cup melted butter
1 T cinnamon

Layer apples in the bottom of a slightly greased 13x9 casserole dish, set aside. Combine sugar, baking mix, butter and cinnamon; crumble mixture over apples. Bake at 350 degrees for 30 minutes. Cool 5 minutes and serve.

Egg Noodle Stroganoff

1 lb of Ground beef or turkey
3 strips of bacon
1/4 cup chopped onions
1 tablespoon flour
1/4 teaspoon paperkia
1/4 teaspoon black pepper
3/4 teaspoon salt
1 can cream of mushroom soup
8 0z Sour Cream
4 Cups Egg Noodles

Slice bacon into small pieces;
Cook Bacon and Onions in a skillet;
add Ground Beef or Turkey to the Bacon & Onion mixture cook until done;
add the flour, paperkia, pepper, salt, and cream of Mushroom Soup
turn heat down to med-low and let simmer for about 20 minutes, stirring frequently
while the above is simmering start boiling the noodles
after the mixture has simmered for 20 minutes add the Sour Cream and heat until hot
drain noodles and serve with the soup mixture

Easy Speedy Omelet

2 large eggs
2 tablespoons water
1 tablespoon butter or margarine
1/2 cup filling (1/2 to 1 cup)


1. For each omelet, beat together 2 large egs and 2 tablespoons of water.

2. In 7-10" omelet pan or skillet, over medium heat, heat 1 tablespoon butter or margarine until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges.

3. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface.

4. While drawing cooked portions toward center, tilt pan and move cooked portions as necessary.

5. While top is still moist and creamy-looking, spoon about 1/2 to 1 cup filling on one side of omelet. With pancake turner, fold unfilled side of omelet over filling. Don't worry if it tears. When flipped onto plate, tears won't be visible.

6. Slide omelet from pan onto plate or invert onto plate with a quick flip of the wrist.

Grilled Steaks and Tomatoes w/Basil Garlic Bread

32 ounces T-bone or Porterhouse steaks, cut 1 inch thick
3 tablespoons olive oil
1 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 8 ounce loaf loaf French bread
6 slices tomato, 3/4 inch thick
2 tablespoons Parmesan cheese, grated


1. Combine oil, basil and garlic powder; reserve.

2. Place beef steaks on grid over medium coals. Grill steaks 10 to 17 minutes for rare (140ºF) to medium (160ºF), turning once.

3. Season with salt and pepper, if desired. Meanwhile cut bread in half lengthwise; brush 1 1/2 tablespoons basil mixture evenly on cut side of bread. Brush remaining basil mixture on one side of each tomato slice.

4. About five minutes before steaks are done, place bread, cut-side down, and tomatoes on grid with steaks; grill 2 to 3 minutes. Turn bread and tomatoes over; sprinkle with Parmesan cheese.

5. Continue grilling 1 to 3 minutes or until bread is golden brown and tomatoes are just heated through.

6. Cut bread diagonally into slices. Carve steaks into thick slices.

7. Serve with bread and tomato slices.

Nonfried "Fried" Chicken Breasts w/Mustard and Tarragon

4 chicken breasts, boneless skinless
1 cup bread crumbs
2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large egg
3 tablespoons Dijon mustard
3/4 cup flour
1/4 cup olive oil
4 fresh tarragon sprigs


Place chicken between two pieces plastic wrap and pound gently to even thickness. Line baking sheet with wax paper. In shallow dish, mix together bread crumbs, garlic, parsley, tarragon, salt and pepper. In another dish, beat egg with mustard. Place flour in third dish. Dredge each chicken breast in flour; dip in egg and then bread crumb mixture, covering completely and patting so crumbs adhere. Place on baking sheet (can be prepared ahead, covered with plastic wrap and refrigerated several hours or overnight). Place oil in large nonstick ovenproof fry pan; heat over medium high heat. Add chicken and brown well on both sides. Remove to 350F. oven and bake just until chicken is cooked through, about 7 minutes, turning once. Transfer to serving plates; garnish each with tarragon sprig.

Turkey Focaccia Sandwich with Basil Salsa

SALSA
2 large plum tomatoes, seeded and diced
1 large cucumber, peeled, seeded and diced
1/2 cup fresh basil, chopped
1 tablespoon green onion, chopped
1 tablespoon olive oil
1 teaspoon garlic, minced
1/4 teaspoon pepper
1 tablespoon lemon juice
Zest of one lemon

SANDWICH
6 pieces sandwich size focaccia
OR
1 large focaccia, cut into 6 pieces
6 lettuce leaves
12 1-ounce smoked turkey slices (3/4 pound)
6 Provolone cheese slices

1. In medium bowl, combine tomato, cucumber, green onion, basil, zest, lemon juice, oil, garlic and pepper. Cover and allow to stand at room temperature 1 hour.

2. Slice focaccia pieces in half. For each sandwich, arrange lettuce on bottom half, top each with approximately 2 slices turkey and one slice cheese. Top with salsa, dividing equally among sandwiches. Cover with top half of focaccia.

Herb Cheese Focaccia

4 cups all-purpose flour
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1 1/2 cups water
4 tablespoons olive oil, divided
2 large cloves garlic, minced
6 ounces Asiago cheese, finely shredded
1 teaspoon rosemary leaves, crumbled
1 teaspoon thyme leaves, crumbled


1. In large bowl combine 3 cups flour, undissolved yeast and salt. Heat water and 2 tablespoons oil until very warm (125º to 130ºF). Stir hot liquids into dry ingredients. Mix in enough remaining flour to make soft dough.

2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Press dough evenly into greased 10- × 15-inch baking sheet. Cover; let rise in warm, draft-free place until almost doubled, about 30 minutes. Press fingertips or wooden spoon handle into dough at 1/2-inch intervals.

3. In small bowl mix garlic with remaining oil; brush over surface of dough. Sprinkle evenly with cheese and herbs.

4. Bake at 400ºF for 25 to 30 minutes or until done. Remove from pan and cool on wire rack. Serve warm or at room temperature.

Garlic Oven Potatoes

Servings: 6

Notes: May be cooked over the grill. Wrap potato mixture in heavy-duty foil that has been sprayed with nonstick cooking spray-—seal edges thoroughly. Place on grill and cook for 30 minutes then turn foil 'package' over and cook 15 minutes more.

4 medium potatoes, quartered and sliced
1 onion, peeled and sliced
2 tablespoons olive oil
1 1/2 teaspoons Lawry's Garlic Salt
1/2 teaspoon Lawry's Seasoned Pepper

In large resealable plastic bag, shake together all ingredients until evenly coated. Spray baking sheet with nonstick cooking spray; spread potato mixture out on baking sheet. Bake in preheated 400ºF oven for 45 minutes, stirring after 30 minutes.

Pork Chops with Caramelized Onions and Peppers

Servings: 2
Preparation Time: 20 minutes

2 boneless pork chops, 3/4-inch thick
Olive oil
Garlic pepper
1 medium onion, sliced
1/2 teaspoon sugar
1 clove garlic, minced
1 7-ounce jar roasted sweet red peppers, drained and cut into strips
2 teaspoons balsamic vinegar

1. Heat a heavy skillet over medium-high heat. Brush chops lightly with oil and generously sprinkle both sides of chops with garlic pepper. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides. Remove chops to a serving platter; keep warm.

2. Add onion, sugar and garlic to skillet. Cook and stir over medium-high heat until onion is lightly browned. Stir in roasted peppers and vinegar; heat through. Serve onion mixture over chops.

Angela's Cheesecake

Servings: 16
Preparation Time: 30 minutes
Start to finish: 2 hours 30 minutes
Chill Time: 4 hours

Notes: All items should be at room temperature to prevent cheese cake from cracking.

Make crust first, then set aside while you prepare cheesecake batter. For an extra delight, after making crust, sprinkle with chocolate chips, pie filling, or anything else that tickles your fancy. Pour your batter over this. I have gotten rave reviews when using pie filling on top of the crust, esp blueberry filling. It gives a wonderful visual...layers of color that ooze out onto the plate. Fresh fruit does not tend to hold up well through the baking process.

2 cups graham cracker crumbs
1 cup sugar
1 stick butter
3 8 oz packages Cream Cheese, I recommend Philadelphia for best taste
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice

1. Preheat oven to 250 degrees.
Line a springform pan with parchment paper. Lightly coat with a non-stick cooking spray.

2. For the CRUST:
In a large bowl, combine the graham cracker crumbs, 1 cup sugar, and 1 stick of butter. Mix until you have a consistency of wet sand. Press the mixture into the bottom of the springform pan. For a more finished look, also press up onto the sides of the pan. Set aside.

3. For the BATTER:
ALL INGREDIENTS NEED TO BE AT ROOM TEMPERATURE TO PREVENT CRACKING. DO NOT OVERMIX INGREDIENTS, AS THIS WILL INTRODUCE AIR INTO THE MIXTURE AND CREATE CRACKING. CHEESECAKES ARE VERY DELICATE, YOU WILL NEED TO PRACTICE A LOT--which isn't so bad, if you love cheesecake.

4. Using a mixer on low speed, combine 1 8oz package of cream cheese with 1/3 cup of sugar. Repeat, using all cream cheese and sugar. Next, still on low speed, blend in eggs one at a time. Add in vanilla, then add in lemon juice.

5. Pour mixture on top of crust. Bake for one hour at 250F. Then, turn the oven off, open the oven door and let cheesecake set in the oven for another hour.

6. Remove cheesecake from oven and place it in the refrigerator for at least 4 hours.

7. To remove cake from pan, wrap a warm, wet cloth around the outside of the pan for a minute, then pop the spring slowly.

8. Serve plain or with your choice of fruit.

Chocolate Fondue---for Michelle!!

1/4 cup Sue Bee Honey
1/2 cup half and half
9 ounces chocolate bar, broken into pieces
1 teaspoon vanilla extract
1/4 cup chopped toasted almonds

1. Heat Sue Bee Honey and half and half in fondue pot over direct heat.

2. Reduce heat, add chocolate and stir constantly until melted.

3. Add remaining ingredients. Serve with fruit slices, strawberries, marshmallows, cookies or pieces of cake.

Baked Manicotti

8 ounces Manicotti, uncooked
1 15-ounce container part-skim Ricotta cheese, whipped until smooth
1/2 cup grated Parmesan cheese
1 egg, beaten
1/4 cup sliced scallions
2 teaspoons parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1 26-ounce jar spaghetti sauce
Grated Parmesan cheese, for topping


Prepare pasta according to package directions; drain. In medium bowl, blend Ricotta, Parmesan, egg and scallions. Stir in parsley, salt and pepper. Stuff pasta with cheese mixture. Arrange in a 13 × 9-inch baking dish. Pour spaghetti sauce evenly over pasta. Sprinkle with additional Parmesan cheese. Cover. Bake in a 350ºF oven until hot, about 35 minutes.

the First post

ok, so I was talking to Bobbie, and came up with this idea. You can ask for ideas or peruse the recipes that are posted. Give the titles simple thoughts, like Request!: Need something new for Pork, or Idea!: Chicken, Pork, Veggie, For the grill, Cheesecake, etc.

My first request is for Michael Breaux's Gumbo recipe. And you have tell us how you make your black eyed peas.

I'll post my cheesecake recipe in a bit. Much love to all!!