The Philadelphia Classic Cheesecake

The Philadelphia Classic Cheesecake

from kraftrecipes.com

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/3 cup butter or margarine, melted

(4) 8 oz. packages cream cheese

1 cup sugar

1 teaspoon vanilla

4 eggs

Preheat oven to 325 degrees. Mix crumbs, sugar, and butter, press onto the bottom of a 9-inch springform pan. Beat cream cheese, sugar and vanilla with a mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each until blended. Pour over crust. Bake for 55 minutes or until center is almost set. Loosen cake from rim of pan before removing rim after letting it cool. Refrigerate 4 hours.

When I bought my salt and pepper shakers, I also bought a springform pan, so obviously I had to make a cheesecake as soon as possible! My batter was a little lumpy because instead of adding the eggs one at a time, I dumped everything in the bowl and started mixing. I need to get better at reading recipes! I'll blame it on the fact that I have to go back and forth between the table where my computer is and the kitchen counter. I've been lucky so far not to have any disasters! I heard a tip that if you let the cream cheese sit at room temp for a while it's easier to mix. Also, I need some tips about not having my cheesecake look like the Grand Canyon with a huge crack in the middle. Anyone have any pointers?

Tuna Burgers

Tuna Burgers
serves 4

from allrecipes.com

1 can of tuna, drained

1 egg

1/2 cup Italian seasoned bread crumbs

1/3 cup minced onion

1/4 cup minced celery

1 minced small green bell pepper

1/4 cup mayonnaise

1/2 teaspoon dried dill weed

1/4 teaspoon salt

1/8 teaspoon pepper

4 hamburger buns

Combine all ingredients (except the buns) in a bowl until thoroughly combined. Shape into 4 patties. Optional: refrigerate patties about 30 minutes so that they become easier to handle.

Coat a non-stick skillet with cooking spray; fry tuna patties for about 3-4 minutes per side, or until cooked thoroughly. Serve on buns with delicious leftover honey balsamic bean salad.

These are a great alternative to a traditional hamburger. They are really light and are super easy to make!

Honey Balsamic Bean Salad

Honey Balsamic Bean Salad

from 101cookbooks.com
1 (15 oz) can each of Black, Garbanzo and Pinto beans
1 bag of Romaine lettuce
2/3 cup slivered almonds, toasted
3 stalks green onion
4 teaspoons extra virgin olive oil
3 tablespoons honey
4 tablespoons balsamic vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon dried thyme

Combine the beans, lettuce, almonds, and green onion in a large salad bowl. Set aside. Make the dressing by whisking the olive oil, honey, balsamic vinegar, lemon juice, and sea salt in a small container. Add to the salad bowl along with a good amount of the dressing. Toss well, and add more dressing if you like.

I never knew I like beans until now! This would be a great recipe to bring to a barbeque or a picnic. I double the original recipe because otherwise I'd have 3 cans of beans that are half full sitting around. As a result, it made a lot of beans, thus, you should share your beans :)

Iced Coffee

So, I made this before I realized that I didn’t have any ice, which is apparently a main ingredient in iced coffee. Without the ice, it was way too strong. :( At least it looked good!

Crispy Rosemary Chicken and Fries with Carrots

Crispy Rosemary Chicken and FriesFrom allrecipes.com

8 chicken thighs
6 small red potatoes, quartered
½ cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary*
1 ½ teaspoons chopped fresh oregano*
1 ½ teaspoons garlic powder
Salt and pepper to taste

Preheat the oven to 375 degrees
Place chicken and potatoes into a large bowl. Pour olive oil over them, and stir to coat. Scatter the chicken and potato pieces in a large baking dish, or cookie sheet with sides. Sprinkle with rosemary, oregano, garlic powder, salt and pepper.
Bake for 1 hour in the preheated oven, uncovered. Baste during the last 15 minutes for extra crispness.
*One can use 1/3 the amount of dried herbs instead of fresh

For some reason, I had “boneless, skinless chicken” in my head so when I unwrapped the chicken, which was with bone and skin, I took off the skin but left the bone. I need to start reading recipes more carefully! But, it still turned out great! My husband said it’s now one of his fav meals!




Cooked Carrots
12ish baby carrots
1 can veggie broth
1 teaspoon dried thyme
Few dashes of pepper

Put carrots, broth, thyme and pepper in a sauce pan over medium high heat stirring occasionally for about 15 minutes or until fork tender. Serve hot.

I bought carrots specifically for this recipe. Unfortunately, I couldn’t find this recipe so I winged it! Next time, I’ll add more herbs/spices after they are removed from the broth since the carrots didn’t turn out as flavorful as I had hoped. But, it was a successful cooking method!

Coke Bottle S & P Shakers

Best impulse buy ever. I heart Bed, Bath, and Beyond.

Mom's Chocolate Chip Cookies

Mom's Chocolate Chip Cookies

1 1/2 cups combined butter and shortening
2 eggs
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla
4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 package milk chocolate chips

Preheat oven to 360 degrees. Cream together butter, shortening, sugar, brown sugar, vanilla and eggs in a large bowl. In a medium bowl, combine flour, baking soda, and salt then add them to the large bowl in 2 or 3 batches. Fold in chocolate chips. Make golf ball size cookies and bake 16-18 minutes.


Who doesn't love Mom's chocolate chip cookies???