Cheesecake (Aunt Terri's Secret Recipe)

As I was digging through my piles and piles of papers trying to get organized, I found a recipe I thought I had lost forever.  I was like a kid on Christmas morning when I discovered this most prized recipe.  This cheesecake has to be one of the creamiest, best tasting one I have ever had.  And trust me, living in NY I have had plenty to compare with. How I originally obtained this recipe is a secret too.  SHHHH!!!!!

Cheesecake (Aunt Terri's Secret Recipe)

3 - 8 oz. packages cream cheese, softened
12 oz. sour cream
1 1/4 c. sugar
3 eggs
1 tsp. vanilla
3 T. flour
1/2 c. + 1 T. milk
1/8 t. salt

Preheat oven to 350 degrees.  Prepare a spring form pan by greasing and flouring bottom and sides of pan.   In a mixer with a paddle attachment, beat sour cream and cream cheese until smooth.  Add sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.

Add eggs, vanilla, flour, milk and salt and beat until smooth, scraping sides to ensure all are incorporated.  Pour into pan and place in oven and bake for 1 hour.  Turn the oven off and open the door for one minute. Close the door for one more hour.

Remove from oven and refrigerate until completely cooled, approximately 6 hours.  Unmold cake before serving.  To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.

Toasted Marshmallow Cupcakes

Oh my golly gee whiz!  Nothing is better than homemade cupcakes made from scratch.  Duncan Hines in a box just doesn't cut it.  These are reminiscent of a smore-type cupcake with the toasted marshmallow "frosting" on top.  Get your kids to help on this one.  They will have a blast.

Toasted Marshmallow Cupcakes

FOR THE CUPCAKES
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
3/4 cup warm water
1/2 cup whole milk
1/4 cup sour cream
1/3 cup unsalted butter, melted
3/4 teaspoon pure vanilla extract
18 cupcake liners
FOR THE TOPPING
1 bag of jumbo marshmallows 

Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.


Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.

Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.

Let cake cool slightly and change the oven to broil.

Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.

When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

Toasted Marshmallow Cupcakes - Martha Stewart Recipes

Mini Spicy Buffalo Chicken Balls

As I said before, my husband LOVES buffalo wings.  This gives you all the flavor but none of the mess.  This is an awesome appetizer and perfect for any party.

Mini Spicy Buffalo Chicken Balls


2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot hot sauce, plus more for serving
2 pounds ground chicken, preferably thigh meat
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Bleu Cheese Dressing, (see recipe below)
Celery sticks, for serving

Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks.



Bleu Cheese Dressing

1/3 c. Mayonaise
1/2 c. sour cream
1/2 c. heavy cream
6 oz. bleu cheese, softened
1 t. worcestershire sauce
juice from half a lemon
salt and pepper to taste


Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt and pepper.


Thank you Martha Stewart for the Meatball Show!

Uncle Wilson's Stuffed Bell Peppers

This one came from my cousin Katie who posted her pics of it on Facebook.  My mouth immediately started watering urging me to make a mad dash to the store for provisions.  Thank you Katie and especially to Trisha Yearwood for sharing her recipe!   This serves 6 and we are a family of 3 so I took the extra four that wouldn't fit in my pan and prepared it to the point of putting it in the oven.  I then put that dish in the freezer for us to have when I don't feel up to cooking.

Uncle Wilson's Stuffed Bell Peppers

6 large red or green bell peppers
2½ cups long-grain white rice (or rice of your choice)
2 lbs lean ground beef
½ medium-size sweet onion, diced
2 garlic cloves, finely chopped
1 14.5-oz can diced tomatoes, with their juices
1 10-oz can Rotel diced tomatoes and green chiles
16 oz sharp cheddar cheese, grated (about 4 cups)
½ tsp pepper
1 tsp salt


Preheat the oven to 400°F.

Cut the bell peppers in half, top to bottom. Remove the seeds and the ribs. Set aside. In a medium saucepan, cook the rice according to package directions. In a medium skillet, brown the ground beef, onion, and garlic. Drain the meat. In a medium saucepan, bring the tomatoes to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat. In a large bowl, combine the ground beef, rice, tomatoes, pepper, and salt and mix until blended.

In a 9×13×2-inch pan, place the bell peppers skin side down. Evenly divide the beef mixture among the pepper halves. Cover the pan with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the cheese on the top. Return the pan to the oven, uncovered, for about 5 minutes, until the cheese melts.

Note from Gwen: Before using, wilt the pepper halves in boiling water for about 5 minutes. This will reduce the cooking time from 40 minutes to 15. Serves 6.

Not sure who Gwen is but she has a great tip!

Trisha Yearwood's article in Redbook

Sloppy Buffalo Joes

Who doesn't love buffalo wings?  Well, I can't think of anyone.  These are regulars in our house since my husband LOVES hot wings.  This recipe takes all the amazing flavors of buffalo wings but makes it a burger and about half the calories as an order of hot wings.  Serve this to your hot wing fans and they will be begging you for more. 

Sloppy Buffalo Joes

2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce (recommended: Frank's Red Hot)
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup bleu cheese crumbles

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with bleu cheese.

Thanks Rachael Ray!

White Chocolate Cookies

I'm always making the traditional chocolate chip cookies.  I decided to change things up a bit and make these yummy chocolate cookies with white chocolate chips.  Soooo good!

White Chocolate Cookies

2 1/4 cups all-purpose flour

2/3 cup Ghirardelli Cocoa Powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter or margarine, softened

3/4 cup granulated sugar

2/3 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 (12 ounce) package white chocolate chips

Preheat oven to 350 degrees F.  Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Penne alla Vodka

This is one of those quick easy recipes that will make your toes curl with utter delight.  Try this, you won't be disappointed.

Penne alla Vodka

1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
¾ cups (to 1 Cup) Vodka
1 can (About 14 Oz.) Tomato Puree
1 cup Heavy Cream
1 pinch Red Pepper Flakes
¼ teaspoons (to 1/2 Teaspoon) Salt
Freshly Ground Black Pepper, To Taste
1 cup Grated Parmesan Cheese
4 Basil Leaves, julienned

Cook pasta according to package directions, being careful not to overcook.  In a large skillet over medium heat, add olive oil and butter. When butter is melted, add in chopped onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato puree and stir.  Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.  Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.  Pour mixture into large serving bowl. Garnish with more Parmesan cheese and basil.

From the Pioneer Woman:
Pasta alla Vodka

Caldo de Camaron (Spicy Shrimp Soup)

 

This is one of my husband's favorite soup recipes.  This is a very common dish served throughout Mexico.  Most grocery stores including Walmart sell dried chiles.  If you have problems finding them you can substitute with 3 canned chipotles, just make sure you remove the seeds to reduce the heat.

Caldo de Camaron (Spicy Shrimp Soup)

2 chipotle chiles, dried

2 guajillo chiles, dried

1 onion, chopped and divided

4 cloves garlic

2 14 oz cans fire-roasted tomatoes

1 carrot, sliced

2 medium potatoes, cubed

2 cubes Knorr chicken bouillon 

1 lb Shrimp, peeled and deveined

salt and pepper

cilantro

lime

In small saucepan, add enough water to cover chiles and bring to simmer over medium low heat to reconstitute.  Meanwhile, in a large pot, fill halfway with water (approximately 6 cups) and add carrot, potatoes and chicken bouillon.  Once chiles have softened, remove stem, seeds and membrane.  Add chiles, half onion, garlic, and 1 can tomatoes to blender and blend until smooth. Add chile mixture, remaining onion and other can of tomatoes to pot.  Cook over medium heat until potatoes are fork tender then add shrimp and cook 3-5 minutes more.  Be careful not to overcook the shrimp as this will toughen them. Salt and pepper to taste.  Garnish with chopped cilantro and a squeeze of lime.

New England Clam Chowder

This was one of the recipes I acquired while in cooking school at college.  It's one of my favorites and so easy to make.

New England Clam Chowder

6 T. butter
1 onion, diced
4 cans minced clams, drain and reserve liquid
3 med potatoes, peeled and diced
1 c. heavy cream
1 T. corn starch, dissolved in 2 T. cold water
salt and pepper, to taste

Melt butter in medium saucepan and add onion.  Cook until translucent.  Add reserved clam liquid and add enough water to equal 2 cups.  Add potatoes and boil over medium heat until fork tender.  Add in clams, heavy cream, salt, pepper and corn starch slurry and cook an additional 10 minutes until thickened.  Serve with oyster crackers and warm crusty bread.

Amy's Beef Stew

As I woke up to -5 degrees wind chill this morning, I knew I had to make something that warmed your bones.  This stew did exactly that.  It's my version of a little French, a little American and oh so good.  As you can tell from the pics, we licked the bowl clean.

Amy's Beef Stew

3 slices thick-cut bacon, cut into 1/4" slices 

1 1/2 pounds cubed beef stew meat

1/4 cup all-purpose flour

2 tablespoons vegetable oil

1 cup red wine

1 (14.5 ounce) cans Italian-style diced tomatoes

2 tablespoons tomato paste

1 quart beef broth

4 carrots, chopped

1 onion, coarsely chopped

10 oz. sliced mushrooms

6 stems of fresh thyme

1 bay leaf

1/4 cup parsley

1 tablespoons Dijon-style prepared mustard

salt and pepper to taste

In a heavy dutch oven, brown bacon and reserve in dish with a slotted spoon.  Place stew meat in bowl and pour flour over, stirring to coat each piece thoroughly.  Add oil to bacon fat and transfer meat to pot in one layer.  Try not to overcrowd pot as this will not allow meat to brown properly.  Once meat is browned on all sides, deglaze pot by adding wine.  Cook and stir until reduced by half.  Add reserved bacon, mushrooms, carrots, onions, tomatoes, tomato paste and beef broth to pot.  Take a small piece of cheesecloth and place bay leaf, parsley and thyme and secure by tying up corners making a bouquet garni and add to pot.  Salt and pepper to taste and cook for 1 hour or until meat is tender and soup has started to thicken.  Stir in mustard and cook 5 minutes more.  Remove bouquet garni and serve with hot, crusty bread.

Spanish Chorizo Corn Soup

This is our pre-snow storm dinner.  I hit the store this afternoon to stock up on provisions to cook my way through this storm.  Stay tuned for more!

Spanish Chorizo Corn Soup

1 pound Spanish chorizo, chopped
2 tablespoons Extra Virgin Olive Oil
1 large potato, peeled and diced
6 ears of corn, kernels removed or 3 to 4 cups frozen corn
1 red bell pepper, chopped
1 medium onion, chopped
3 large cloves garlic, chopped
4 to 5 sprigs thyme, leaves removed and chopped
1 fresh or dry bay leaf
1 28-ounce can fire-roasted tomatoes
1 quart chicken stock

Place a large pot over medium-high heat with olive oil. Add the chorizo and cook stirring every now and then for 2-3 minutes. Add the potatoes and corn, and brown that up a little bit, then add bell pepper, onions, garlic, thyme, bay leaf, salt and pepper, and cook for 5 minutes.  Pour in the tomatoes and chicken stock, and bring up to a bubble. Simmer for 5 minutes. Garnish soup with parsley or cilantro

Carnitas and Margaritas

I am sure I don't need to remind you all how much I LOVE Mexican food.  This is a tribute to some of the many recipes I adore.

Carnitias (Lighter Version)

2 pounds boneless pork shoulder, cut into 1-inch pieces
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed
Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving

In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.

In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.

Salsa Verde

6 Tomatillos
1 serrano chile
1/4 c. cilantro, chopped
1/4. c. onion, chopped
1 clove garlic, minced
1-2 t. salt to taste
1 t. agave syrup

Boil tomatillos in water in a medium saucepan for 15 minutes.  Combine tomatillos and remaining ingredients in blender or food processor until combined.

Margaritas (straight up)

2 shots tequila

1 shot triple sec

juice of 1 lime

ice

Fill shaker halfway with ice and add ingredients.  Shake until too cold to handle then pour into a salted martini glass.  Garnish with 3 spanish olives. 

Orange Julius

Just got a personal request for this.  Brings back memories of cruising the mall as a teenager.  Those were the days.  Smells of Aquanet, Polo cologne and cherry lip gloss in the air.  The original has raw egg whites in them but this is an easier version.

Orange Julius Drink Recipe

1/3 cup orange juice concentrate
1/2 cup water
1/2 cup milk
1/2 teaspoon vanilla
5 or 6 ice cubes

Mix in blender on high

Chicken Soup for the Snow

It snowed about 5" up here yesterday so after shoveling and clearing paths, this chicken soup was my solace.  Sorry Papi, no tacos.  Maybe next time. I managed 4 meals out of the roast chicken (salad gave me 2 lunches).  What a deal!

Chicken Soup for the Snow

2 T. butter
3 carrots, sliced
2 celery stalks, diced
1 onion, chopped
1 T. garlic, chopped
1 tsp. thyme
4 c. water
1 T. heaping chicken base
10-12 oz cooked chicken, diced
pepper
parsley, garnish

Melt butter in medium saucepan and saute vegetables for approx. 3 min until onion softens a little.  Add thyme, water, chicken base, chicken, pepper and stir till combined. Cook for appox. 15 min.  Garnish with fresh chopped parsley.

How to Truss a Chicken

This is something I just recently mastered.  It makes all the difference in the world, ensuring an evenly cooked bird and a beautiful presentation.

Click here to watch video

Curried Chicken Salad

This is what I made with some of my leftover roast chicken.  The remainder chicken will probably be tacos just for you PKP.  LOL!

Curried Chicken Salad

10-12 ounces cooked chicken, diced (Approximately one large breast)
2 celery sticks, diced
1/4 cup cilantro, minced
1/3 cup dried cranberries
1 apple, deseeded and diced
1/4 cup extra virgin olive oil
2 tbsp. apple cider vinegar
2 tbsp. mayonnaise
1 1/2 tsp. curry powder
1/2 tsp. sea salt
Black pepper to taste
Whole grain bread

Combine cooked chicken, celery, cilantro, cranberries, and apple in a mixing bowl.  Whisk olive oil, apple cider vinegar, mayonnaise, curry powder and sea salt. Pour dressing onto chicken salad and mix. Season with fresh black pepper and more sea salt if needed.

Herb Roasted Chicken & Sweet Potato Gratin

Herb Roasted Chicken

4-5 lb. Whole Chicken
1 large onion
1 lemon
6 sprigs of thyme
3 T. fresh rosemary plus one full stem
2 T. fresh marjoram
2 T. fresh parsley
2 T. olive oil
2 T. orange or lemon juice
salt
pepper
18" cotton twine

Preheat oven to 425 degrees.  Wash and completely dry chicken and set aside.  Slice onion and line bottom of roasting pan.  Chop fresh herbs and place in bowl reserving 2 sprigs of thyme and one stem of rosemary.  Add 1 tsp. salt, olive oil and orange or lemon juice to herbs and mix till combined.  Take lemon and pierce with fork several times.  Salt and pepper chicken cavity and stuff with rosemary, thyme, 3 T. herb mixture and lemon.  Rub entire chicken lightly with olive oil, herb mixture then salt and pepper.  Place chicken, breast side up on top of onions, and tuck wings under. Truss the chicken with kitchen twine.  Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about an hour and a half. Let chicken rest for 10 minutes before serving.

Sweet Potato Gratin

2  cups heavy cream
1 tablespoon chipotle puree (prepare by taking 1 small can of chipotles in adobo and puree till smooth)
3 medium sweet potatoes, peeled and sliced thin approx 1/8"
Salt and freshly ground pepper

Preheat oven to 350 degrees.  Combine the heavy cream and chipotle puree in a small bowl. In an 8 by 8-inch baking dish, arrange a layer of the sweet potatoes. Season to taste with salt and pepper and pour a several spoonfuls of the cream over it. Repeat with the remaining potatoes and cream, forming 6-7 layers.  Bake for 1 hour or until the cream has been absorbed and the potatoes are browned. Remove from the oven and let sit 10 minutes before serving.