The Best Cheesecake

This recipe is time consuming, but well worth it! The texture and flavor are perfect. Make it with or without the topping. (Picture above is without the topping.)

Crust

40 single graham crackers, finely crushed or 11oz. of graham cracker crumbs
8 Tablespoons sugar
3/4 cup butter, melted

Mix all ingredients. Press and pat into bottom and two inches up the sides of a 9-inch springform pan. (A measuring cup works well to press mixture into springform pan.) Refrigerate.

Filling

3 - 8 ounce packages cream cheese at room temperature (very important or your cheesecake will be lumpy!)
1 1/2 cups sugar
4 eggs
1 Tablespoon vanilla

Cream sugar and cream cheese until light. Add eggs and vanilla. Beat at low speed in an electric mixer for 30 minutes. If beating time is shortened and sped up, the cheesecake will not be smooth. Bake at 350 degrees for 1 hour. (Tip: Use a cookie sheet or foil underneath to prevent melted butter from dripping onto bottom of oven.) If no topping, bake an additional 15 minutes. If topping, remove from oven and cool for 20 minutes.

Topping:

1 1/2 cups sour cream (3/4 pint)
3 Tablespoons sugar
1 Tablespoon vanilla

Mix ingredients thoroughly and spread on cake. Bake at 300 degrees for 10 minutes. Cool and refrigerate for at least 12 hours.

Serve with your favorite fruit topping or plain. It is delicious either way!

Apple Fritters

We still have lots of apples left over from our apple picking trip and I have been experimenting with apple recipes.  This was an extremely popular recipe with all of the kids (and myself)!  Goes great with breakfast or as a snack.

Ingredients:
2 cups flour
1/2 cup and 3 Tablespoons sugar
2 1/4 teaspoons baking powder
1 1/4 teaspoon salt
2 teaspoons ground cinnamon
2 whole large eggs
3/4 cups milk
2 teaspoons vanilla extract
2 Tablespoons melted butter
2 whole Granny Smith apples, peeled and diced

(Optional)
Powdered sugar for dusting

OR

Glaze:
1 1/2 cup powdered sugar
1/4 teaspoon vanilla
1/4 cup milk

Instructions:
In a mixing bowl, combine the dry ingredients (first 5 ingredients listed).  In a separate bowl, add eggs, milk, vanilla extract, and melted butter.  Once each bowls are mixed, gently fold the wet ingredients into the dry ingredients.  Fold in apples.

Heat a couple of inches of canola oil over medium heat.  When the oil is hot, drop batter by scoopful into the oil.  They will sink at first, but as they cook they will rise.

Flip over to cook on the other side.  They should be nicely browned.

Remove and place on a plate lined with a paper towel to absorb excess oil.  You may either dust with powdered sugar or dip the warm fritters into the glaze.

Serve warm!  These are so yummy they will not last very long.


~Nicole~

The BEST Homemade Caramel

For my husband and I, caramel is an absolute favorite.  We had an idea to make some and once we tasted what we made, there was no going back to store bought caramel.  I will warn you however, this caramel is highly addicting!  Yes, it's that good!  But you don't have to take my word for it.  With this recipe, it is so easy to make.  Perfect for gift-giving also.

Ingredients:
1 cup butter
2 1/4 cup brown sugar
1 cup light corn syrup
1-14 oz. can sweetened condensed milk
1 tsp vanilla
(We usually double the recipe.)

You will need a candy thermometer and a heavy duty stock pot.  When done cooking, we pour ours into a 13 x 9 pan (or two) lined with parchment paper.  You will want to prepare this before starting the cooking process.  If you plan on dipping apples, prepare those in advance as well.

Cut butter into smaller pieces and melt over low heat.  Carefully add brown sugar to the center of the pan, stirring constantly until combined with butter.  Add light corn syrup and sweetened condensed milk.  Increase to medium heat for 1 minute, stirring constantly.  Then increase to medium-high heat until boiling.  Once boiling, clip on candy thermometer making sure it is not touching the bottom of your pan.  Reduce heat to medium, keeping a steady boil and stirring constantly.  Watch candy thermometer closely.  We take ours off the heat when it reaches 235-240 degrees.  This makes a nice soft, chewy caramel.  Add vanilla.  If dipping, start immediately.  Otherwise pour into prepared pan and allow to set.  Be careful though because this is HOT!

We let ours set overnight, then cut and wrap in waxed paper.

 
Are you ready to go make some now?

~Nicole~

Chicken Tortilla Soup

*This recipe yields enough to completely fill my 8 quart stockpot.  Great to make when having company over or to freeze some for later.

Ingredients:
Chicken (4 large skinless, boneless chicken breasts)
6 quarts chicken broth
1 onion, diced
3 carrots, diced
2 potatoes, diced
6 oz. can of tomato paste
2 cloves of garlic, chopped
1 tsp. chipotle chile en adobo, pureed
1 pickled jalapeno chile seeded, chopped
2 tsp. oregano
1/4 tsp. cumin
salt & pepper, to taste
2-3 zucchini, cut bite-sized
2-3 yellow squash, cut bite-sized
1 red bell pepper
avocado, sliced
cilantro, chopped
Jack cheese, shredded
Tortilla chips

Preparation:
Boil chicken breasts in simmering chicken broth (only use 1/2 of the broth for this) until done.  Remove chicken and let cool.  Once chicken is cool, cut into bite-sized pieces (I use my mix 'n chop from Pampered Chef and it's super easy!).  Combine chicken, rest of broth, onion, carrots, potatoes, tomato paste, garlic, chipotle and jalapeno chiles, oregano, cumin, salt and pepper in 8 quart stockpot.  Bring to a boil, then reduce heat and simmer for 20 minutes.  Add zucchini, squash and red bell pepper.  Bring to boil again, reduce heat and simmer 15 minutes.  Correct seasoning if necessary.

Ladle soup into bowl and garnish with avocado slice, jack cheese, cilantro, and tortilla chips.

This soup is very filling and so delicious!  Enjoy!

~Nicole~

Easy Pizza Dough

Easy Pizza Dough

1/4 ounce pkg dry active yeast

1 teaspoon salt

1 tablespoon sugar

2/3 cups water, warmed to 110-115 degrees (F)

1/4 cup canola oil

2 cups all-purpose flour

We made this in our Ninja Kitchen System we purchased from Costco.  We used the 40 oz. pitcher and dough blade.  We made 2 batches for our family and it made 7-8 individual pizzas.  Place the yeast, salt, sugar and water in the bowl.  Pulse on level 1 for 10 seconds.  Add the oil and flour, 1 cup at a time, pulsing on level 1 until the dough is smooth and no lumps remain.  Transfer the dough to a lightly-oiled bowl and cover.  Let rise for about 1 hour.  Spread the dough onto a pizza pan or baking sheet that has been lightly coated with cooking spray.  Add sauce and toppings as preferred and bake at 425 degrees (F) for 25-30 minutes, or until the crust is lightly browned and the toppings and cheese are hot. I would start checking the pizza around 18 minutes depending on how your oven cooks.

Banana (Nut) Bread

This is a recipe I make quite often.  Our children prefer their bananas with no brown on them (including spots) so I usually have bananas that need to be used or tossed.

2 1/2 cups all-purpose flour (I prefer to use 1 cup whole wheat flour and 1 1/2 cups all-purpose flour)

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 1/2 tsp baking powder

1 tsp salt

3 Tbsp oil (I use Canola)

1/3 cup milk (I have used cow's milk or almond milk without changing the flavor)

1 egg

1 1/4 cups mashed bananas (~3 medium)

(Walnuts optional) I prefer no nuts, but my husband likes nuts so I alternate.

Heat oven to 350 degrees.  Grease bottom of loaf pan.  Mix all ingredients and beat for 30 seconds.  Pour into pan.  Bake until toothpick inserted in center comes out clean (my oven takes 65 minutes).  Cool slightly.  Loosen sides of loaf from pan and remove.  Cool completely on cooling rack before slicing.  Store in airtight container for up to 1 week.

*I have also made this recipe into mini-muffins.  Follow same recipe but use mini-muffin pan and bake at 400 degrees for approx 13 minutes.  Makes a handy snack.    

Chicken Salad

This is a family favorite for lunch and very simple.  I boil the chicken (seasoned with fresh onion and garlic powder).  Let it cool, then mash with our Pampered Chef Mix 'n Chop.  Chop celery and dill (or sweet) pickles.  Add mayonnaise and mix.  Serve with Wheat Thins, on a salad, or as a sandwich. Enjoy!

Recipe: Peanut Butter Balls

Here is a recipe for a quick & healthy snack that your children are sure to love!

Peanut Butter Balls

Use equal parts of the following ingredients (I use 2 cups of each):

Peanut Butter

Honey

Oats (quick oats are smaller pieces, old fashioned oats work as well)

Powdered milk (you can use nonfat or whole)   

Mix ingredients (I use my hands and if you wear non-latex type gloves, it cuts down on the stickiness).
Roll into balls and place on cookie sheet. Refrigerate. Enjoy!