Chocolate Chip Cookie Tray

Pecan Crusted Salmon w/ Teriyaki

Favorite Things: Electric Chafer

My Mom bought me 2 electric chafers as early Christmas gifts and I fell in love with them! They keep food HOT without the worry of a lit sterno. I would definitely recommend them for anyone entertaining at home.

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Sweet Potato Cheesecake

Servings: 10 – 12

Prep Time: 90 minutes

Cook Time: 60 minutes

Things you’ll need:

9 inch Springform Pan

Mixer

Ingredients:

Sweet Potato Filling

1 small sweet potato

2 tbsp butter

¼ cup sugar

½ tsp nutmeg

½ tsp cinnamon

1 tsp vanilla

1 egg

Crust

2 cups cookie or graham cracker crumbs

1 tbsp sugar

3 tbsp melted butter

Cheesecake Filling:

2  8oz Cream Cheese softened

1 14oz can of Sweetened Condensed Milk

2 eggs

2 tsp  Pure Vanilla Extract

1 tsp Lemon Extract

Place sweet potato in a large sauce pan and cover with water

Boil over medium high heat for about 45 minutes or until a spoon easily pierces the skin

Remove potato from water and wrap in 3 or 4 paper towels.

Squeeze potato to get as much water out of it as possible

Remove potato’s skin and place in large mixing bowl.

Mix on high stopping ever minute to remove and strings from mixer paddle

Mix in butter. Then mix in the next 5 ingredients. Set aside.

Preheat oven to 325˚

In a medium bowl mix cookie crumbs and sugar. Then stir in butter. The mixture should be crumbly.

Press into bottom and up 1 inch on the sides of a 9 inch springform pan.

Place in oven and bake crust for 10 minutes.

Remove from oven and wrap bottom of pan with aluminum foil. Place pan on a cookie sheet and set aside.

In a large bowl beat cream cheese until smooth

Add condensed milk to bowl and blend until smooth

Add in eggs, vanilla and lemons extract and beat until smooth

Pour 1/3 of cream cheese mixture into hot crust

Layer with sweet potato mixture

Top with remaining cream cheese mixture

With a butter knife place in cheesecake being careful not to touch crust. With knife make swirls to create a marble effect.

Bake for 1 hour.

Remove from oven and let cool completely.

Refrigerate for 6 – 8 hours

Beef Wellington

Typically Beef Wellington is a combination of beef tenderloin, foie gras & duxelles pate' & prosciutto wrapped and baked in pastry. That’s just a fancy way to say a prime cut of beef with a duck or goose liver and mushroom pate with ham. Since I am grossed out, for lack of a better term, by liver of any kind I have chosen to substitute foie gras pate' with a mixture of pesto mashed potatoes.

Ingredients

2 – 6 to 8 oz Filet Mignon, 1 ½ to 2 inches thick

½ cup Worcestershire

½ cup Cabernet

2 tbsp olive oil

1 ½ cups mashed potatoes mixed with ½ cup pesto, cooled

4 slices Prosciutto

4  sheets puff pastry or Phyllo Dough

1 egg, beaten mixed with ¼ cup water

Salt & Pepper

Place steak in a shallow baking dish

Mix Worcestershire with cabernet and pour over steak. Cover and refrigerate for a ½ hour.

Heat oil in a medium skillet over medium heat.

Sear steaks on both sides until brown. Brush with mustard and set aside

Place a 10 x 10 piece of plastic wrap on counter top layer with 2 slices of Prosciutto, ½ of potato mixture, and 1 filet

Roll up ingredients until beef is completely covered.

Wrap tightly with plastic wrap and refrigerate for a ½ hour.

Repeat for second filet.

On a lightly floured surface, unroll 2 sheets of pastry on a floured surface.  Place steak roll in center. Brush all uncovered areas of dough with egg wash. Fold dough over steak roll.

Grease and flour a shallow baking dish. Place wellington seam side down.

Baste top of pastry with egg wash and refrigerate for a ½ hour.

Remove from fridge and bake for a ½ hour or until a golden brown, for a steak cooked medium.

7UP POUND CAKE

When I was about 13 I remember going to Peoples Gas with my Mom and noticing that near the exit there were various pamphlets about this & that. But one read Soul Food Recipes. I brought it home and tried every recipe. There were many that needed a little extra something here and there. But this recipe is PERFECT. It never disappoints. 

Serves: 15 - 20

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Ingredients

1 1/2 cup unsalted butter, softened (Do NOT use margarine)

3 cups sugar

5 large eggs

3 cups sifted flour

3/4 cup 7up (room temperature and unopened)

1 tsp pure vanilla extract

2 tsp pure lemon extract

• Preheat oven to 325 degrees
• Butter and flour a 9 inch bundt pan
• In a large bowl beat butter and gradually add sugar
• Scrape down sides of bowl
• Beat again until well mixed
• Beat in one egg at a time
• Alternately beat in flour and 7up, beginning and ending with flour. Scape down sides of bowl before each addition
• Add extracts and stir
• Pour in to pan
• Bake for 1 hour & 20 minutes 
• Remove from oven and let stand for about 20 minutes
• Turn onto cake plate
• Serve ice cream, and fresh berries.

ENJOY!!!!

Deep Dish Pizza with Chicken Sausage

Serving Size: 1 slice

Number of Servings: 8

Prep time: 1 1/2 hours

Cook Time: 30 minutes

11/2 cups warm water (about 110 degrees F)

1 (1/4-ounce) packages active dry yeast

1 teaspoon sugar

3 1/2 cups all-purpose flour

1/2 cup semolina flour

1/2 cup plus 1 tbsp unsalted butter melted

1 tbsp olive oil

1 teaspoon salt

8 oz fresh mozzarella cut into ¼ inch thick circles

             1 lb Chicken Sausage partially cooked (see my recipe)

             Diced onions, bell pepper, and or sliced mushrooms, optional

             12 oz shredded mozzarella

             1 tbsp Italian seasoning

              2 cups of your favorite marinara or see my recipe for homemade marinara

              Grated Parmesan (optional)

              Red Pepper Flakes (optional)

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

With a fork, mix in 2 ½ cups of the flour, the semolina & salt. Then, with a fork, mix in butter until mixture is smooth and sticky.

Turn the dough out onto a lightly floured surface and knead about until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Preheat oven to 475˚

With Rolling pin, roll dough to a thickness of ½ inch and a diameter of 14 inches.

Oil a springform pan with olive oil on the bottom & up the sides 2 inches

Place dough in pan. Baste bottom with egg white

Layer fresh mozzarella

Layer partially cooked chicken sausage

Top with vegetables, optional

Sprinkle shredded cheese evenly

Sprinkle with Italian Seasoning

Ladle 2 cups of marinara over cheese

Bake for about ½ hour or until crust is golden brown and a thermometer reads 165˚.

Remove from over and let sit for 10 minutes prior to slicing

Serve with Parmesan and red pepper flakes and a salad made of fresh greens

Marinara aka Gravy

Yield: 4 cups

Prep Time: 20 minutes

Cook Time:  1 ½ hours

1 cup thinly sliced mushrooms

1 cup dry white wine

2 tbsp Olive oil

1 large yellow onion, diced

1 bell pepper, diced

20 large tomatoes, with skin & seeds removed, coarsely chopped

1, 14-16oz can of tomato sauce

4 cloves garlic, minced

1 tsp thyme

1 tsp oregano

1 tsp parsley

½ tsp paprika

2 Bay Leaves

Sea Salt

Black Pepper

1 cup Parmesan Cheese

1 cup Fresh Basil leaves

Place mushrooms in a small bowl. Pour in wine and set aside for about 20 minutes.

Preheat olive oil over medium heat in a large sauté pan with 4 inch high sides (or a French skillet).

Add onion, & bell pepper to pan. Sauté for 4 minutes

Pour mushrooms and wine into pan and sauté another 2 or 3 minutes.

Add tomatoes to pan with the next 9 ingredients and stir. Bring to a boil. Cover, reduce heat and simmer for about 1 hour, stirring occasionally.

Add parmesan & fresh basil. Stir and simmer for another 20 minutes

Suggestions:

Use gravy in Lasagna or any other pasta dishes.

TO FREEZE- Let gravy cool completely. Separate into 4, 8 oz portions. (I use sandwich bags) and place individual bags into a 1 gallon freezer bag. Freeze for up to 3 months

DIPS - Mix ¼ cup gravy with 8 oz sour cream. Serve with fresh vegetables, warm pita bread or tortilla chips

OR

Mix ¼ cup gravy with 8 oz melted cheese.

Homemade Chicken Sausage

The great thing about homemade sausage is that you can put whatever you like in it. Do you like it sweet, spicy, with vegetables, cheese, fruit? Throw it into your sausage!  I prefer a combination of flavors. My favorite thing to make with this recipe is my version of Chicago deep dish pizza.

Yield: 1 ¼ pound of sausage/  8 – 2.5 oz patties

Prep Time: 8 hours

Cook Time: 10 minutes

Ingredients:

1 lb Boneless, Skinless Chicken Thighs

2 tbsp Fennel

1 tbsp of each of the following: Garlic Powder, Paprika, Chili Powder, minced onion, minced celery, minced bell pepper

1 tsp of each of the following: nutmeg, sage, oregano, thyme, salt, black pepper, cumin

¼ tsp cayenne pepper

1 cup fresh basil leaves

3 tbsp maple syrup

¼ cup Olive Oil

1 cup Asiago cheese

In a food processor place 2 pieces of chicken & pulse until ground. Repeat until all chicken is ground. Set aside.

Process basil and stir into ground chicken.

In a medium bowl, whisk oil, syrup & all seasonings together. Add mixture to chicken & stir.

Cover and refrigerate for 8 hours

Form into patties. Separate each patty with waxed paper.

Refrigerate for up to a week or freeze for up to 3 months.

Preheat a large pan over medium low heat. Spray with nonstick cooking spray. Cook patties about 5 minutes on each side.

Look for my Chicago Style Deep Dish Pizza recipe!!!!

Smoked Steak Sandwiches

Servings: 4

Prep Time: 30 minutes

Cook Time: 40 minutes

Ingredients:

1 lb Sirloin Sandwich Steak

½ cup Worcestershire

Nonstick cooking spray

1 onion, quartered

2 bell peppers, quartered

Smoked Sea Salt

Black Pepper

4, 6 inch French bread, or Kaiser Rolls

Smoked Gouda

4 tbsp Mayo

4 to 6 fresh basil leaves

½ tsp garlic powder

1. Place steak in a shallow baking dish
2. Pour Worcestershire on top of steak. Cover dish and refrigerate for a ½ hour.
3. Preheat large nonstick skillet over medium heat. Spray with cooking spray
4. Add onions and peppers to pan. Cook, stirring occasionally, until vegetables are tender, about 15 minutes.
5. Remove vegetables from pan
6. Spray pan with cooking spray
7. Sprinkle steak with salt and pepper
8. Sauté the steak for 3 minutes on each side.
9. Toast bread of your choice
10. Process basil in food processor until it forms a paste, about 4 pulses
11. Whisk mayo, garlic powder and basil in a small bowl
12. Spread 1 tbsp of mayo on each roll
13. Cut steak into thick slices. Divide evenly between rolls.
14. Add vegetables & cheese.

ENJOY!!!!!

Lamb & Mushroom Ragu with Parmesan Polenta

Servings: 4 – 6

Prep Time: 20 minutes

Cook Time:  2 hours

Lamb Ragu Ingredients

½ lb ground lamb

½ lb ground sirloin

½ cup Worchestershire

2 tsp fennel seed

Sea Salt

Black Pepper

1 tbsp garlic powder

1 cup thinly sliced mushrooms

1 cup dry white wine

½ tsp paprika

2 tbsp Olive oil

1 large yellow onion, diced

1 bell pepper, diced

20 large tomatoes, with skin & seeds removed, coarsely chopped

1, 14-16oz can of tomato sauce

4 cloves garlic, minced

1 tsp thyme

1 tsp oregano

1 tsp parsley

2 Bay Leaves

Sea Salt

Black Pepper

1 cup Parmesan Cheese

1 cup Fresh Basil leaves

Parmesan Polenta Ingredients:

1 cup instant Polenta

1 tsp salt

1 tsp garlic powder

¼ cup parmesan cheese

1 tbsp butter

Ragu

Place mushroom in a small bowl. Pour wine over mushrooms and set aside

In a large bowl stir together lamb, sirloin, worchestershire, fennel, sea salt, black pepper, garlic powder and paprika.

Preheat olive oil over medium heat in a large sauté pan with 4 inch high sides (or a French skillet).

Add lamb mixture to pan & brown for about 10 minutes or until cooked through

Remove lamb mixture from pan, leaving pan drippings in pan

Add onion, & bell pepper to pan. Sauté until tender

Add mushrooms, wine & tomatoes to pan with the next 8 ingredients and stir. Bring to a boil. Cover, reduce heat and simmer for about 1 hour, stirring occasionally

Add parmesan & fresh basil. Stir and simmer for another 20 minutes

Add reserved lamb mixture. Stir and continue to simmer for another ½ hour.

Polenta

Bring 3 cups of water to a boil

Add salt, garlic to boiling water

While stirring constantly slowly pour polenta into boiling water.Continue to stir constantly for 5 minutes & remove from heat.

Add parmesan and butter to polenta & stir

Spread evenly in a 10 inch round or square baking dish

Let cool completely

Cut into circles or squares 

Place 3 pieces of polenta in a shallow bowl

Ladle a cup of hot ragu on top of Polenta and serve

Enjoy!

Tuna Melts

I love tuna, every way! These tuna melts are great on a pretzel roll with a thick slice of tomato and a 

basil infused mayo. YUM!!!!!

Servings: 2 – 3

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients

2 – 6 oz cans of tuna, drained

1 Tbsp minced onion

1 Tbsp minced bell pepper

2 Tsp minced celery

1/2 cup organic baby spinach

1 medium egg, beaten

½ cup cheddar cheese crumbles

Sea Salt

Black pepper

1 Tsp Mustard, optional

In a medium bowl, mix all ingredients

Form into patties

Spray sauté pan or grill with nonstick cooking spray

Preheat pan or grill

Gently place patties in pan or on grill

Cook about 5 minutes on medium heat or until browned

Gently flip patties and cover for about 5 minutes

Serve with your choice of bread and ENJOY!!!!!

Chocolate Chip Cookie Ice Cream Sandwiches

The next time you bake cookies, try turning them into ice cream sandwiches. Use two cookies at room temperature, and a scoop of ice cream. With a spatula, gently spread evenly over cookie. Wrap Ice cream sandwich with plastic wrap and place in the freezer until ready to serve.

WINGS, WINGS, WINGS!!!!

Buffalo, Regular & Tiger :)

Smoked Gouda & Mushroom Risotto

Risotto, if made correctly can be a special treat! It’s delicious BUT labor intensive. That’s probably the reason why it isn’t served in every Italian restaurant like ever so popular lasagna. This recipe requires constant stirring. I suggest turning on your Mp3 player and getting your stirring arm ready. The least you can do for yourself is get your groove on while putting in so much work. (I’m serious)

Prep Time: 5 minutes

Cook Time: 45- 55 minutes

Ingredients

1 cup chopped mushrooms

½ cup chopped onion

1 Tbsp minced garlic

2 cups Risotto

4 Tbsp unsalted butter

1 Tbsp Olive Oil

5 cups chicken broth or vegetable broth, hot

½ cup freshly grated parmesan

1/4 cup smoked gouda shredded

½ cup dry white wine

Smoked Sea Salt

Black Pepper

In a medium saucepan, sauté mushrooms, onion, garlic, butter & olive oil over medium heat for about 3minutes

Add rice and stir constantly until it glistens

Stir in a ½ cup hot broth & reduce heat.

Simmer until stock is absorbed, stirring frequently

Repeat steps 3 & 4 until rice is tender but firm & creamy.

Add wine and simmer until absorbed

Add cheeses. Stir in salt, if needed  & pepper to taste

ENJOY!

9/11

Everyone remembers where they were and what they were doing on 9/11. I was at work daydreaming about what I was gonna cook for my cousin Evelyn's birthday party. Then I received word that a plane flew into one of the towers. I immediately thought that the pilot was drunk or fell asleep. Never did I think that someone would purposefully do something so horrific. Then the second plane hit....WOW. I screamed out loud. At that moment I knew that the only thing that mattered was that I get home to see my family.

I was an emotional wreck while waiting 45 minutes in the car garage trying to head home. I was a mess driving to get home. You could see it in everyone's eyes. We were all overcome with emotion and anger and worry and sadness and disparity. I just kept peaking at the Sears Tower through my rear view mirror while heading South on the Dan Ryan. When I finally got home, my initial reaction was to sit on my Mom's lap like I did as a child. Instead, I stood close watching and listening while she called family members to check on their whereabouts.

9/11 changed my perception about people and life in general. I realized at that moment what truly mattered in life. I grew up that day. In my head I was no longer the little girl that my parents adored. In my head, I was an adult who was about to make sure that my loved ones knew that I loved them. I was an adult who was about to "trim the fat" out of my life. I stopped entertaining conversations from negative people. Life is too short. I stopped being judgmental. Who was I to judge anyone? I stopped trying to please everyone. I became more of an individual. I started paying attention to the things that we take for granted. When I woke up in the morning, I looked at the sky to see the sun coming up. On my way to work I noticed how magnificent the Sears Tower really is. At that time I really noticed how beautiful Chicago's skyline really is. When driving home, I no longer became aggravated at the sun for being so bright. I would instead think about how beautiful the sun looked while setting.  I realized that I'm not in control of other peoples actions. I no longer felt the  need to debate other people's points of view. Instead, I began asking more questions in an effort to understand why people felt the way that they did. I also began cooking more.  My Mom always said that knowing what flavors  to pair together was my gift from GOD. I realized on 9/11 that if I don't use my gifts from GOD, that  I may never have the chance to. The future is not promised. I realized that life is short and that EVERY DAY I need to do the best that I can.

Granola Bars

Granola bars are a great snack because they are portable and customizable. Make them with your favorite proteins, like pine nuts or flaxseeds. Add dried fruit or even substitute the sugar for Splenda. It's completely up to you.

Makes: 20 bars
Prep Time: 10
Cook Time: 20 - 23 minutes

Things You'll Need:
Mixer
13x9 inch baking dish with tight fitting lid

Ingredients:

• 4c Oats
• 1c Whole Wheat Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 2/3 c butter or margarine softened
• 1/2 c Honey
• 1/3 c Brown Sugar (for use with Splenda, mix 1/3c Splenda with 3tbsp Molasses)
• 1 tsp Vanilla
• 2 c Miniature Semi-Sweet Chocolate Chips
• 1/4c Flaxseeds

               

1. Preheat conventional oven to 325 degrees
2. Grease a 13x9 inch baking dish
3. In a medium bowl, combine Oats, Flour & Baking Soda. Set aside.
4. In a large bowl mix butter and sugar. Mix Well
5. Mix in Honey
6. Mix in Vanilla
7. Add flour mixture to butter mixture
8. Mix in chocolate chips & flaxseeds
9. Spread evenly into prepared baking dish
10. Bake for 20 - 23 minutes
11. Remove from oven and let cool completely.
12. Cover for at least 4 hours or until granola hardens.
13. Cut into bars & keep in container with airtight lid

Serve with our favorite yogurt and fruit. Enjoy!

No Sugar Added Peach Cobbler

I substitute Splenda for the sugar in this recipe for all of my borderline and diabetic loved ones. It easily passes the sweet tooth test.

 



 

 

Servings: 6
Prep Time: 30 minutes
Cook Time: 35 minutes

 

Things You'll Need:
9in deep dish pie pan
Cookie Sheet
Medium sauce pan
basting brush

 

Ingredients:

   3     15oz cans of sliced peaches in heavy syrup

  2      Refrigerated pie crust
  1      stick of butter
1c      Splenda
1tsp   Cinnamon
1tsp   Pure Vanilla Extract
1       Egg with yolk & white separated
1tbsp Corn starch
3tbsp ice cold water
1tbsp melted butter
1tsp   Lemon Juice

1. Preheat conventional oven to 350 degrees
2. Unroll pie crust and press onto the bottom and up sides of baking dish
3. Whisk egg white. baste bottoms and sides of pie crust being careful not to pierce crust. This creates a barrier between the hot pie filling and crust so that your finished product isn't mushy.
4. In a medium sauce pan over medium heat add peaches. Bring to a boil.
5. Add butter and gently stir until completely melted
6. Mix Splenda and cinnamon. Add to peaches stirring gently.
7. Reduce heat to low. 
8. In a small bowl stir cornstarch and water. Pour into peach mixture
9. Continue cooking for about 10 minutes
10. Remove from heat.
11. Spoon peaches into pie crust with a large slotted spoon. Then add enough of the peach syrup to cover peaches. The sides of pie crust should be about a half inch above pie filling
12. Unroll 2nd pie crust. Spread atop baking dish. Press into sides off bottom pie crust.
13. With your thumb press side of crust so that it looks like the photo & cut any extra dough.
14. Cut 3 slits into top of crust 
15. Bake for minutes
16. Beat remaining egg yolk, 1 tablespoon of butter and lemon juice. Carefully baste crust.
17. Bake for an additional 5 minutes or until golden brown.

 Serve with your favorite icecream and enjoy!

 

 



Spinach Balls

I am always looking for tasty, meatless hors d'oeuvres. This easy to make dish tastes so good that even carnivores enjoy & come back for seconds!



Serves: 20 (3 Pieces per guest)
Prep Time: 10 minutes
Cook Time: 10 minutes for each cookie sheet

Ingredients:
2        10 oz packages of Frozen Chopped Spinach, thawed and drained
3.5c    Herb Seasoned Stuffing Mix or Seasoned Bread Crumbs
6         Large Eggs - beaten
1         small onion, diced
1c       grated Parmesan Cheese
1/2c    Butter, softened
1tsp    Garlic Powder
1tsp    Ground Black Pepper

1.  Preheat conventional oven to 400 degrees. Spray 2 large cookie sheets with non stick spray
2.  In a large bowl mix stuffing mix, butter, Parmesan, pepper, garlic & onion
3.  Then mix in beaten eggs
4.  Stir in spinach
5.  With a tablespoon, scoop mixture into palm of hand and roll into balls & place on prepared cookie sheet.
6.  Spinach balls should not touch. They don't spread like dough so they can be placed very close to each other.
7. Bake for 10 minutes or until they are firm to touch
ENJOY!

Keep these on hand! Make this recipe and freeze spinach balls for up to a month. Pop in the microwave for 10-15 seconds per spinach ball.

Use this recipe as a stuffing for boneless chicken breasts or the fish of your choice. Follow steps 1 - 4 & place in an air tight container for up to 3 days.

No Sugar Added Key Lime Cheesecake

I was sitting at my desk last week trying to think of an Easter dessert that hadn't been served at every family function. I wanted to make something new AND light where regular sugar could be substituted with Splenda. My first thought was Key Lime Pie. But since I stocked up on cream cheese a few weeks ago, I decided cheesecake was the most economical dessert.  Then I thought I could make a Key Lime Cheesecake. I was so excited because I thought I created something new....until I went on a recipe site and saw it listed there as a crowd pleaser. **balloons deflating** Anyway, their cheesecake was made with regular sugar and based on their beautiful, well proportioned, cake they used fewer graham cracker crumbs for the crust LOL.

Serves: 10 - 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Refrigeration Time : At least 8 hours

Things You'll Need:
8 inch Springform Pan
Aluminum Foil
Food Processor

Ingredients:

Crust
2 cups (about 14 whole graham crackers)
1/2 cup (1 stick) unsalted butter
1/4 cup Splenda
1/2 tsp Salt

Lime Custard
6 tbsp Lime Juice
6 Large Egg Yolks
3/4 cup Splenda
1 tsp grated lime peel

Filling
2 (8 oz) packages of cream cheese, room temperature
2/3 cup plus 3 tbsp Splenda
2 large eggs
3 tbsp lime juice
1 tbsp grated lime peel

Topping
16 oz Sour Cream
3 tbsp Splenda
Lime slices for garnish


Lime Custard
Pour all ingredients in a heavy small saucepan
Whisk over medium heat until until custard thickens about 8 minutes
Cool to room temperature & set aside

Crust
Preheat conventional oven to 350 degrees.
Wrap 3 layers of aluminum foil around bottom of springform pan. 
Butter pan
Stir crumbs, salt & sugar until well mixed
Mix in butter until mixture is moist
Press mixture evenly onto to bottom and up 1.5 inches up sides of pan (You should have extra crust. It can be used as garnish)
Bake for 5 minutes
Let cool


Filling
Place all ingredients in food processor and blend well

Assembly
Spoon custard into crust & smooth with back of spoon
Carefully pour filling over custard
Place cheesecake in a large baking pan. Add enough hot water to pan to come 1 inch up sides of cheesecake ( This is why you needed to wrap pan in foil. This way no water gets into pan)
Bake until set, about 45 minutes

Topping
While cake is baking, mix sour cream & sugar
After cake has baked for 45 minutes. Remove cake from oven and spoon topping over cake. Spread gently with spatula or back of spoon
Bake for an additional 10 minutes
Remove cake from oven
After 10 minutes run knife around edges of pan to loosen. DO NOT OPEN OR REMOVE SIDES OF PAN YET!!!!
Let cake cool completely. Then refrigerate for at least 8 hours
Remove sides of pan
Garnish & Enjoy!

Vegetable Lasagna

Vegetable Lasagna

Servings: 6
Prep Time: 30 minutes
Cook Time: 45 - 50 Minutes

Things You'll Need:
9x13 inch Baking Dish with 4 inch sides
1 Large Mixing Bowl
(5) 2 cup Prep Bowls
Aluminum Foil

Ingredients:
1lb package of Barilla No-Boil Lasagna
36 oz of your favorite Marinara Sauce
1-10oz package Frozen Chopped Spinach - thawed and drained
1-10oz package Frozen Chopped Broccoli - thawed and drained
4 - large Portabella Mushrooms (4 inches in diameter) Julienned thinly
1- Large Red Onion - Diced
2 - Medium Red Bell Peppers Diced
4c Shredded, Low Moisture Mozzarella Cheese
16oz Whole Milk Ricotta Cheese
2c Freshly Grated Parmesan Cheese
1 Large Egg - beaten
2tsp minced garlic
2 tsp Ground Black Pepper
4tbsp Italian Seasoning
1 tsp Salt
1tbsp Garlic Powder
2 oz Fresh Basil Chopped
1 tbsp butter, softened
Fresh Parsley for garnish

1. Preheat conventional oven to 375 degrees
2. Grease bottom and sides of baking dish with butter & set aside
3. Add beaten egg to large bowl and pour in ricotta. Mix well until ricotta is spreadable
4. Add minced garlic, black pepper, Italian Seasoning, salt & basil to ricotta mixture and mix well
5. Add Parmesan cheese and 1 cup of mozzarella cheese to ricotta mixture and stir. Set ricotta mixture aside.
6.  Pour 1.5 cups of marinara into baking dish. Make sure that the bottom of the dish is completely covered.
7. Place four pieces of lasagna into baking dish. The pasta should not overlap.
8. Gently spread half of ricotta mixture onto pasta.
9. Place place half of  mushrooms on top of ricotta mixture
10. Sprinkle half of the broccoli, spinach, peppers, evenly across mushrooms
11. Sprinkle mozzarella evenly over vegetables.
12. Repeat steps 6-11
13. Place 4 pieces of lasagna on top of cheese, as in step #7
14. Pour remaining marinara on top covering pasta.
15. Cover with aluminum foil and bake for 45 minutes.
16. Remove foil, sprinkle with remaining mozzarella and bake until cheese melts, about 5 minutes
17. Let sit for 10 minutes and cut into 4x3inch portions
18. Serve with a salad of fresh greens and French bread. ENJOY!

Recipe Variation:
For an "Alfredo Style" Lasagna, substitute the Marinara Sauce for a quality Alfredo Sauce

Sirloin Burger

Sirloin Burger with Baby Spinach & Goat Cheese

Makes (4) 1/4lb, (3) 1/3lb or (2) 1/2lb Burgers

Prep Time: 10 minutes

Cook Time: about 10 minutes for Medium Well

Things You'll Need:

Food Processor

12 inch Skillet w/Lid

Ingredients:

1 lb high quality Sirloin
1 Small Onion quartered
2 Garlic Cloves
2 to 4 tbsp Olive Oil

1 tsp Black Pepper

1 tsp Salt
1 tsp Garlic Powder
2tbsp Goat Cheese per Burger
1/2 cup fresh Organic Baby Spinach per Burger
Beefsteak Tomato - Sliced
Bread of your choice. The picture below shows the Sirloin Burger
on wheat pita bread

To Make 4 Quarter Pound Sirloin Burgers follow these instructions:

1. Trim any fat from edges of sirloin, rinse in cold water & pat dry

2. Cut sirloin into 2 inch chunks

3. Add sirloin, onion & cloves of garlic to food processor. Pulse 4 or 5

times, or until it resembles photo to the right.

4. Remove from processor and place on clean surface.

5. Sprinkle with seasoning and knead gently until well mixed

6. Preheat skillet, medium  heat add oil to pan(do not allow oil to overheat)

7. Make desired number of burger patties

8. Place patties in hot skillet and cook on 1 side for about 3 minutes

9. Flip burgers, place lid on skillet and reduce heat to medium low

10. Cook for another 3  minutes or until cooked to desired temperature.

11. Toast your bread, add spinach, tomato, goat cheese and any additional condiments. ENJOY!

Recipe Variations:

• Add 1/2 cup Teriyaki sauce instead of seasonings & serve on Hawaiian bread with grilled pineapple & a thick slice of Swiss Cheese
• Add a 1/2 cup of Jerk Marinade instead of seasonings & serve on a toasted roll w/ Cheddar & Fried Plantains

BANANA CAKE

If you're like me, you purchase bananas while they're still a little green. I always think that I will eat them before they get too ripe. This never happens. The following cake recipe makes a fluffy & moist banana cake, great for overly ripe bananas.

Ingredients:

3 Ripe Bananas
1/2c Vegetable Oil
1c Sugar
1c All Purpose Flour
2 eggs
1 1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Vanilla
1c Walnuts or Pecans
1c Dried Cranberries (Optional)

1.  Preheat conventional oven to 350 degrees. Grease 9x13 inch baking dish
2.  Place peeled bananas in mixing bowl & beat on medium for about 30 seconds
3.  Add Sugar & Oil. Beat until well blended
4.  Beat in eggs
5.  In a separate bowl mix flour, salt, baking soda, and cinnamon
6. Add flour mixture to banana mixture and mix until just blended
7. Stir in Vanilla
8. Stir in Nuts & Cranberries
9. Pour into prepared pan & bake for 25 - 30 minutes

Breakfast On The Go - Bacon & Egg English Muffin

Breakfast is the most important meal of the day,  especially for those watching their weight. Skipping breakfast can increase your body's insulin response, which in turn increases fat storage and weight gain. Eating breakfast helps reduce your hunger later in the day (1 Mayo Clinic) I know first hand. So, in an effort to "get my life together," I have begun to make small lifestyle changes that will have a big impact.One of those changes is to plan my meals. The following easy to prepare breakfast sandwich can be made ahead of time and frozen .

Bacon & Egg English Muffin
*Serves:  6
Prep Time: 10 minutes
Cook Time: 10 minutes

Things You'll Need:
Ex-Large Muffin Pan - 6 muffins per pan
Saute Pan

Ingredients:
6 Large Eggs
6 Slices of  Bacon (I use the thick cut turkey bacon made from turkey thighs)
6 Wheat English Muffins toasted slightly
Salt & Pepper
Non-Stick Cooking Spray
Cheese - Optional
Butter - Optional
Jam- Optional

1. Preheat conventional oven to 350 degrees
2. Spray Muffin Pan with cooking spray
3. In a small bowl crack open 1 egg , add a dash of salt and pepper, beat with whisk, pour into one muffin cup (Or crack open egg, pour directly into muffin cup and the add salt & pepper)
4. Repeat 5 more times
5. Bake for 10 minutes
6. In the meantime, prepare bacon according to package directions
7. Layer English Muffin with condiment(s) of your choice, egg, cheese and bacon
8. Enjoy!

You can substitute the bacon with sausage, ham, steak, spinach, eggplant, mushrooms, peppers....Your options are endless.

To freeze: Let each sandwich cool completely, wrap in plastic wrap, then place in a freezer storage bag or container for up to one month.

* To make and individual sandwich use a mini baking dish or cook one egg in a saute pan

Green Beans w/Roasted Potatoes & Peppers

Nowadays with so many people giving up meat, when entertaining, you should try to have a few options for your Vegetarian guests. (Something other than a veggie tray!!!) This dish can be a hearty main coarse or a yummy side dish.

Serves: 4 main course/8 sides
Prep Time: 10 minutes
Cook Time: 40 minutes

Things You'll Need:
1 Cookie Sheet with 1/2 inch sides
Aluminum Foil
1 Saute Pan or Wok
Medium Sauce Pan w/ Lid
1 Large Serving Bowl or Platter

Ingredients:
1lb Whole Green Beans
1 Yellow Bell Pepper, sliced*
1 Red Bell Pepper, sliced*
1 Large Red Onion, sliced*
2 Russet Potatoes cut into 1 inch cubes
Italian Seasoning
3/4c Olive Oil
Sea Salt
Black Pepper
Garlic Powder
1tbsp Country Crock

1.   Preheat Conventional oven to 425 degrees
2.   Toss cubed potatoes in 1/2c olive oil
3.   Sprinkle with Italian Seasoning, garlic powder, sea salt & black pepper
4.   Arrange potatoes, in a single layer on baking sheet w/ foil and bake for 35 - 40 minutes, or until golden brown
5.   Meanwhile, heat remaining olive oil on medium heat
6.   Add peppers & onions to pan and saute until onions are translucent
7.   Prepare green beans according to package directions, drain
8.   Place green beans platter and add Country Crock
9.   Mix in peppers & sprinkle with Italian Seasoning
10. Add potatoes and stir gently

ENJOY!


*Your grocer may carry a stir fry containing the peppers & onions that I use for this recipe. Feel free to make the substitution in order to save time. However, sometimes we must pay for convenience. The prepackaged vegetables may be more expensive than just purchasing fresh peppers and onion. 

Chocolate Cranberry Cheesecake Bars

I found this recipe on  the label of a can of Eagle Brand Sweetended Condensed Milk. My family and friends LOVE IT & you will too!

Servings: 20 sqaures
Prep Time: 20 minutes
Cook Time: 45 minutes

ThingsYou'll Need:
13x9 inch Baking Dish
Mixer

Ingredients:
1c Butter
1c Brown Sugar
2 1/4c Cake Flour
1 1/2c Oats
1c Walnuts
1c Cream Cheese, softened
1 can Sweetened Condensed Milk
1tsp Vanilla
1c Dried Cranberries
2c Chocolate Chips

1. Preheat conventional oven to 350 degrees
2. Butter & Flour a 13x9in baking dish
3. Beat butter & brown sugar
4. Gradually beat in flour & oats until crumbly
5. Stir in chocolate chips & walnuts
6. Set aside 2 cups
7. Press remaining mixture into pan
8. Bake 10-15 minutes
9. Beat cream cheese
10. Gradually beat in condensed milk & vanilla
11. Fold in dried cranberries
12. Pour over hot crust
13. Sprinkle remaining flour mixture on top
14. Bake for an additional 25-30 minutes
15. Let cool, then refridgerate
16. Cut into bars & serve*

*After these bars have been cut, they can be wrapped individually and frozen. Pack a frozen one in your kid(s) lunch bag(s). They will be thawed by lunch and ready to eat.