Monday, January 28, 2013

Boysenberry Cheesecake & Mini Cheesecakes

Boysenberry Cheesecake - SERVES 12

1 1/4 c.  crushed cinnamon graham crackers (regular graham crackers can be substituted)
 ¼ cup sugar
5 Tbsp. melted butter or margarine

Preheat oven to 350° F. Mix crust ingredients and pat firmly into bottom &3 up the sides of a 10-inch pie pan. Bake 20 minutes. Let cool 15 minutes.

3 (8 oz.) packages cream cheese, softened
1 tsp. grated lemon peel
1 tsp. vanilla
1 cup sugar
2 Tbsp. All-purpose flour
¼ tsp. salt
4 eggs
¾ cup whipping cream
1 c. Smuckers Boysenberry Preserves
  • Beat cream cheese until creamy; mix in lemon peel and vanilla.
  • In separate bowl combine sugar, flour and salt.
  • Add gradually to cream cheese mixture.
  • Add eggs one at a time beating after each addition just until blended.
  • Stir in whipping cream.
  • Pour all but 3/4 cup cheese filling into already baked crust.
  • Mix 2 Tablespoons preserves with remaining ½ cup filling & slowly drizzle back & forth across the top of cheesecake.
  • Using a blunt knife, gently cut through batter of the cheesecake.
  • Bake at 350° F 35 to 45 minutes or until knife comes out clean when inserted into the cheesecake.
  • Remove from oven; let cool 30 minutes.
  • Stir remaining preserves and spread evenly over cheesecake.
  • Refrigerate overnight.
Mini Cheesecakes - use remaining batter to make cheesecakes to share
  • Line 10 cupcake liners into a muffin tin.
  • Add one Nilla Vanilla wafer into each liner...flat side down.
  • Pour remaining batter into liners.
  • Drizzle on the boysenberry cheesecake topping.
  • Using a blunt knife, gently cut through the batter.
  • Bake for about 17 - 20 minutes.
  • Remove from the oven; let cool for 30 minutes.
  • Spread boysenberry preserves over the top of the mini cheesecakes.
  • Refrigerate overnight.
Share these with your neighbors or friends.

Friday, January 18, 2013

French Onion Soup for Two

Do any of you ever have cravings from restaurants where you used to live, but none from where you currently live? My cravings this week come from Le Madeleine in Washington, D.C., thousands of miles away from Seattle. Their French Onion soup has been on my mind all week... ahhhh.... it's SO GOOD. And it's the perfect dish when it's cold and foggy outside.  

I realize Britt already posted a recipe for French Onion soup a while back, but this recipe is more up my alley. I am all about easy recipes. Her's looked intimidating (really, it just had ingredients I didn't have). This recipe is revised from several recipes to accommodate my lack of certain ingredients, but even better... it's revised to feed just TWO people.  Which I know you all basically cook for two, since your children eat like birds.  

So, here we have it. It was amazing. I just wish I had those little bowls/cups to eat it in. I had to resort to a big bowl, which was just fine, because that meant I got to eat more. 


3 cups beef broth
1 large onion, sliced thin
3 tablespoon butter, divided (or olive oil, if you insist on being healthy)
1/2 teaspoon sugar
1 minced garlic clove 
1 teaspoon Worcestershire sauce
Dash of nutmeg
Several slices of Gruyere cheese (or Swiss)
1/4 cup shredded parmesan cheese 
2 slices French bread (it must be noted that my grocery store here sells mini baguettes... perfect for this recipe )

In a large saucepan, saute onions in 2 TBS butter (or oil) until golden brown. About ten minutes in, add the sugar to help caramelize. When onions are soft and golden, stir in the garlic and dash of nutmeg. Saute about one minute, then add the beef broth and Worcestershire sauce. Bring to a boil.

Meanwhile, in a large skillet, melt 1 TBS butter; add sliced bread. Cook until golden brown on both sides. 

Ladle soup into two-oven proof bowls, leaving room at the top. Place sliced bread on top of bowl, cover with slices of Gruyere, and sprinkle parmesan cheese on top. 

Place bowls in oven at 400 degrees for 10 minutes or until cheese is bubbly and brown. 


Healthy Black Bean Salsa

Today I took two different kinds of salsa's to work and asked my co-workers to taste them and let me know what they thought.  This salsa won the taste test.  Everyone seemed to love it.  (I know the photo isn't great...and don't you just love the container?) 

Try it and let me know what you think.

Healthy Black Bean Salsa

1/2 can of corn
1/2 can of tomato pieces 
1/2 can black beans
1/4 bunch of cilantro, cut into little pieces
1 or 2 green onions cut into small slices
1/4 cup red onion, diced
1/2 juiced lime
1 T. olive oil

Mix all the ingredients together and enjoy with your favorite tortilla chip. 

Tuesday, January 15, 2013

Coconut Syrup

Coconut Syrup - it's rich and divine!

     1 cube of butter (no not use margarine) 
Melt butter in a sauce pan, then add:
                           1 cup sugar
                           1/2 cup buttermilk
Boil for 1 minute - no longer!  Stir into the mixture:
                            1/2 tsp. baking soda
                            1 tsp. coconut flavoring

BEWARE  - The baking soda will expand the syrup.  
Serve warm

Yummy on waffles, pancakes and french toast!

Wednesday, January 2, 2013

Simply Delicious Dumplings

I had turkey left over from a holiday meal so the other day I made turkey and dumplings.   My older sister use to make chicken and dumplings when my parents would go out of town and last week I was thinking that I've never made a dumpling. 

This recipe is so easy and they taste delicious. Try them, you'll like them!

This recipe would also be good with a thicker beef stew.

1 c. flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 T. butter
1/2 c. milk

Stir together the flour, baking powder, sugar and salt.  Cut the butter into the dry ingredients until crumbly.  Stir in the milk until the flour is absorbed.  Drop by spoonfuls into the hot stew.  Cover and simmer for 15 minutes without lifting the lid.  Serve hot.