Re-intro

For those of you who have been following my blog from the beginning, thanks. Life has taken over and has taken some turns, one being without a proper oven for about a year. Now that I have an oven that works and the holiday season is coming on I'll be posting a bunch more recipes, so stay tuned. Just a note, Handful is no longer with me this makes me sad. However I know she's doing fine in Santa Barbara.

Cranberry Cheesecake Brownies

I have been a little lazy lately, because money has been tight. I found a bag of frozen cranberries in the back of the freezer so I thought I'd make chicken with cranberry BBQ sauce as an experiment, but what to do with the leftover cranberries? This is what I came up with....

Cranberry Cheesecake Brownies

CRUST: One package cake style brownies, follow the directions.

TOPPING:
1 8 oz package cream cheese
1 tsp lemon juice
1 sm package instant vanilla pudding
1/2 cup sugar
1/2 lb frozen cranberries
1/4 cup milk or cream

1. In the food processor combine frozen cranberries, sugar and lemon juice, puree
2. add cream cheese, pudding and milk
3. pure until it is almost sorbet consistency, refrigerate until brownies have cooled
4. spread cranberry mixture on brownies, then serve with whipped cream or whipped topping.

See wasn't that easy?

My cranberry BBQ sauce was just as easy, I added some pureed cranberries & sugar to a sweet BBQ sauce, a little lemon, Worcestershire sauce, lemon juice, catchup, a little garlic powder, and anise seed and heated it all up then served it with my George Foreman grilled chicken, yum :)

Westphalian Cheesecake

Westphalia is a provence of Germany. I had to look it up :)

Westphalian Cheesecake

1-1/2 cups cottage cheese, small curd
1/4 cup sugar. granulated
4 each eggs; large, separated
1/2 teaspoon vanilla extract
8 ounces cream cheese
1 teaspoon cornstarch
6 tablespoon butter

• Preheat the oven to 325 degrees F.
• Press the cottage cheese through a sieve.
• In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla.
• Blend until the mixture is light and fluffy.
• Add the cream cheese, cottage cheese and cornstarch and blend well.
• In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter.
• Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown.
• Leave the cake in the oven to cool for 2 hours then chill.

Spanish Cheesecake

Spanish Cheesecake

1 pound cream cheese
1-1/2 cups sugar, granulated
2 each eggs, large
1/2 teaspoon cinnamon, ground
1 teaspoon lemon rind, grated
1/4 cup unbleached flour
1/2 teaspoon salt
Confectioners sugar
3 tablespoon butter

• Preheat the oven to 400 degrees F.
• In a large mixing bowl, cream the cheese, 1 T of the butter and the sugar.
• Do not beat.
• Stir in the eggs, one at a time, beating well after each addition.
• Add the cinnamon, lemon rind, flour, and salt; blend well.
• Butter the pan with the remaining 2 T of butter, using your fingers to spread the butter completely.
• Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees,
• then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes.
• The knife should come out clean.
• Cool the cake to room temperature, then sprinkle with confectioners' sugar.

Caramelized Onion & Chevre Cheesecake

Caramelized Onion & Chevre Cheesecake

1 slice light rye bread
3 oz. walnuts
2 oz. butter
12 oz. mild yellow onion (1 large)
2 oz. vegetable oil
1 lb. cream cheese
1/2 lb. chevre cheese
3 eggs
2 cloves garlic
2 sprigs thyme

salt and white pepper, to taste

• Remove crust from the rye bread and dry in a 200°F oven.
• Crumble into breadcrumbs.
  Toast walnuts in a 325°F oven for about 20 minutes.
• Once cool, chop nuts finely and toss with breadcrumbs.
• Butter a 9-inch springform pan and coat the inside with the crumb mixture.
  
• Peel and thinly slice onions.
• Heat oil in a sauté pan.
• Cook onions over medium heat stirring constantly until the onions turn a rich caramel brown color.
• Allow onions to cool.
  
• In a mixing bowl, combine the cream cheese and chevre cheese together until smooth.
• Do not overwhip the cheese or the cake will crack.
• Add eggs, one at a time, mixing each egg into the cheese mixture until thoroughly incorporated.
  
• Mince the garlic and thyme and stir into the cheese mixture.
• Season with salt and pepper.
• Pour cheesecake mixture into the prepared pan and arrange the onions on top.
• Bake approximately 75 minutes in a 310°F oven.
• When cooled slightly, remove the sides of the pan and cut the cake into portions.
• Serve warm with crackers, chips, or fresh vegetables.

Lemon Swirl Cheesecake

Lemon Swirl Cheesecake

16 ounces cream cheese
1/2 cup granulated sugar
1/2 teaspoon pure lemon extract
2 eggs
1 (9-inch) graham cracker crust
1 (15 ounce) can lemon pie filling, divided
Mint leaves or lemon twists (optional)
Whipped cream

• Mix together cream cheese, sugar and lemon extract until smooth and creamy.
• Add eggs and mix well.
• Pour into prepared crust.
• Spoon about 1/2 can pie filling on top and gently swirl with a wooden pick or knife.
• Bake at 350 degrees F for 40 minutes or until center is set.
• Cool to room temperature and refrigerate.
• Garnish with mint leaves or lemon twists if desired.
  
• Serve with remaining pie filling and whipped cream.

Kalamata Olive Cheesecake

Kalamata Olive Cheesecake

1 1/4 cups Italian-seasoned breadcrumbs
1/2 cup very finely chopped pecans
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened1
(8-ounce) carton sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg1 egg yolk
1/2 cup kalamata olives, pitted and sliced or chopped
1 tablespoon chopped fresh rosemary
Garnishes: fresh rosemary sprigs, kalamata olives

• Combine first 3 ingredients; stir well.
• Press crumb mixture firmly into a lightly greased, foil-lined 9" square pan.
• Bake at 350° for 12 minutes.
• Set aside to cool.
• Beat cream cheese, sour cream, flour, and seasonings at medium speed of an electric mixer until smooth.
• Add egg and egg yolk, one at a time, beating just until blended.
• Stir in sliced olives and chopped rosemary; pour filling into baked crust.
• Bake at 350° for 20 minutes or just until firm.
• Cool to room temperature on a wire rack.
• Cover and chill.
• To serve, lift foil out of pan, and cut cheesecake into squares.

Crawdad Cheesecake with Caramelized Onions

One of my most favortie summer activities used to be catching crawdads in the local creek. I found this recipe and it brought me back to the time I was a skinned knee, toe head with pigtails & freckles. You could probably substitute lobster for the crawdad, but where is the fun in that? Enjoy :)

Crawdad Cheesecake with Caramelized Onions

1 cup dried breadcrumbs
2 tsp. butter
2 cups chopped onions
1 cup finely chopped red and yellow peppers
1 tsp. chopped garlic
2 lbs. cream cheese
6 large eggs
3/4 cup heavy whipping cream
1/4 cup green onion
1 tsp. salt
2 tsp. Louisiana Hot Sauce
1 tsp. chopped dill
1/2 tsp. chopped thyme
1 lb. cooked crawfish

• Mix breadcrumbs and butter.
• Form a crust in a 9 1/2-inch springform pan.
• Bake for ten minutes or until golden brown.
• Sauté onion in butter until caramelized.
• Add peppers, garlic, green onion, dill, thyme, and crawfish.
• Cook until tender then allow to cool.
• Process cream cheese until smooth.
• Add one egg at a time then add heavy cream.
• Mix in sautéed vegetables, seasoning, and Louisiana Hot Sauce.
• Pour into crust and spread evenly.
• Bake at 350° until cheese sets, about one hour.
• Place baked cheesecake in refrigerator over night and serve chilled.

Goat Cheese Tartlets with Caramelized Onion and Figs

Goat Cheese Tartlets with Caramelized Onion and Figs

Caramelized Onions:
1 tablespoon extra-virgin olive oil
1 large sweet yellow onion, halved and thinly sliced
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper, to taste

Almond Crust:
2 cups whole-wheat bread crumbs
1/2 cup grated Parmigiano-Reggiano cheese
4 tablespoons unsalted butter, melted
1/4 cup almonds, blanched and finely chopped
Salt and freshly ground black pepper, to taste

Cheesecake Filling:
12 ounces fresh goat cheese, softened1
2 ounces cream cheese, softened
Zest of 1 lemon, grated
4 large eggs
1 cup heavy cream
12 fresh figs, quartered

• Preheat the oven to 450° F.
• To caramelize the onions, heat the oil in a large sauté pan over medium heat.
• Add the onions and thyme.
• Season with salt and pepper.
• Stir until the onions are coated.
• Continue cooking, stirring only occasionally, until the onions are a deep amber color.
• Remove from the pan and set aside to cool.
  
• To make the crust, combine bread crumbs, cheese, butter and almonds in a medium bowl of a food processor until combined.
• Season with salt and pepper.
  
• For the filling, in a seperate bowl, blend the cheeses until smooth.
• Add the zest and the eggs, one at a time, blending until smooth again.
• Then add the heavy cream, blending until smooth.
  
• Grease mini muffin cups and place in a 24-cup mini muffin pan.
• Press a tablespoon on the crumb mixture evenly into each cup, and then fill two-thirds of the way up with the cheese batter.
• Distribute the caramelized onions evenly atop the filling.
• Transfer the pan to the oven and immediately reduce the heat to 350 degrees.
• Bake until the filling has set, 15 to 20 minutes.
• Serve slightly warm or at room temperature with figs.

Yogurt Cheesecake with Caramelized Onions

Yogurt Cheesecake with Caramelized Onions

1 (32-ounce) carton plain yogurt
1/2 cup (4 ounces) block-style cream cheese, softened
1 cup ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

Onions:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme

• To prepare filling, place colander in a 2-quart glass measure or medium bowl.
• Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
• Spoon yogurt into colander.
• Cover loosely with plastic wrap; refrigerate 12 hours.
• Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid.
• Place cream cheese in a bowl; beat with a mixer at medium speed until smooth.
• Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk.
• Beat at low speed just until blended.
  
• Preheat oven to 350º.
  
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined.
• Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal.
• With processor on, add ice water through food chute, processing just until moist (do not form a ball).
• Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray.
• Bake at 350º for 15 minutes or until lightly browned.
• Cool on a wire rack.
  
• To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat.
• Add the onion; cook 15 minutes, stirring occasionally.
• Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook 25 minutes or until browned and tender, stirring occasionally.
• Stir in thyme.
  
• Spread the yogurt mixture into prepared crust.
• Bake at 350º for 35 minutes or until almost set.
• Cool on a wire rack. (Cheesecake will continue to set as it cools.)
• Serve at room temperature.
• Cut cheesecake into wedges, and serve with onions.
• Serve with crackers or toasted baguette slices.

Smoked Salmon And Onion Cheesecake

Smoked Salmon And Onion Cheesecake

5 T Parmesan Cheese - fresh grated
28 oz Cream cheese - room temp.
2 T Bread crumbs - fine dry
4 Eggs - large
3 T Butter
1/2 C Whipping cream
1 C Onions - chopped
1/2 lb smoked salmon - chopped
1 C Green pepper - chopped
1/2 C Gruyere cheese - grated

• Preheat oven to 300 degrees.
• Butter 8" diameter springform pan with 2 1/2" sides.
• Mix 2 tablespoons Parmesan with bread crumbs.
• Sprinkle into prepared pan.
• Turn pan coating with crumb mixture.
• Wrap foil around bottom and 2" up the side of pan.
• Melt butter in a heave skillet over medium heat.
• Add onion and bell pepper and saute until tender, about 5 minutes.
• Cool.
• Using an electric mixer, beat the cream cheese, eggs, and cream in a large bowl.
• Fold in the onion mix, salmon, Gruyere and remaining 3 tablespoons Parmesan.
• Season with salt and pepper.
• Pour batter into prepared pan.
• Place cheesecake in a large baking pan.
• Add enough boiling water to the large pan to come 2" up the side of the cheesecake.
• Bake until firm to touch, about 1 hour 40 minutes.
• Remove cheesecake from water bath.
• Turn oven off.
• Return cheesecake to oven and let stand 1 hour.
• Transfer cake to rack and cool at least 2 hours.
• Serve slightly warm or at room temp.

Lemon Chiffon Cheesecake

Lemon Chiffon Cheesecake
1 graham cracker crust
1 cup chopped pecans
4 Tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 cup sugar
4 eggs
1 can prepared lemon pie filling
8 oz. sour cream
1 tsp. lemon zest
Fresh raspberries & blueberries

• Crumble the pie crust into a mixing bowl and combine with pecans and butter.
• Press into a springform pan and bake at 350 degrees for 5 minutes.
• In a bowl, combine the cream cheese and sugar and beatuntil fluffy.
• Add eggs one at a time.
• Reserve 1/2 cup of the lemon pie filling and add the rest to the cream cheese mixture along with the sour cream and lemon zest.
• Blend and pour into crust.
• Bake at350 degrees for 60 to 70 minutes, adding a pan of water to the oven to minimize cracking.
• Remove cheesecake from the oven; run a knife gently around the sides of the pan.
• Cool and refrigerate covered overnight.
• Before serving, spread reserved 1/2 cup lemon pie filling over top of cheesecake.
• Serve with fresh berries.

Sweet Potato Cheesecake

Sweet Potato Cheesecake

Graham Cracker-Pecan Crust:
2 cups graham cracker crumbs fine
1/2 cup butter melted
1/4 cup pecans finely chopped
Filling:
24 ounces cream cheese softened
1 cup granulated sugar
4 large eggs3 egg yolks
3 tablespoons flour
2 teaspoons cinnamon
1 teaspoon ginger
1 cup whipping cream
1-1/2 cups sweet potatoes, mashed

• Preheat oven to 425 degrees F.
  
• Combine crust ingredients well and press into a 10-inch springform pan.
  
• Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon and ginger.
• Beat cream and well-mashed sweet potatoes in on medium speed of a hand held mixer just until well-combined.
• Pour the filling into the prepared crust.
  
• Bake at 425 degrees F for 15 minutes; reduce heat to 275 degrees F and bake 1 hour more.
• Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack.
  
• Serve with sweetened whipped cream or caramel topping.

Tiny Cherry Cheesecakes

Tiny Cherry Cheesecakes

1 cup all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tablespoons cold water
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 egg, lightly beaten
1 can (21 ounces) cherry or strawberry pie filling

• In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly.
• Gradually add water, tossing with a fork until dough forms a ball.
• Shape into 24 balls.
• Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
• In a large mixing bowl, beat cream cheese and sugar until smooth.
• Beat in milk and vanilla.
• Add egg; beat on low just until combined.
• Spoon about 1 tablespoonful into each cup.
• Bake at 325° for 15-18 minutes or until set.
• Cool on a wire rack for 30 minutes.
• Carefully remove from pans to cool completely.
• Top with pie filling.
• Store in the refrigerator.

Coffee Cheesecake

Coffee Cheesecake

CRUST:
1/2 C graham cracker crumbs
1/2 C chocolate cooking crumbs
1/2 C ground hazelnuts
3 T sugar
1/4 C butter melted

FILLING:
3 8 oz pk cream cheese
1 C sugar
3 T flour
1 tsp vanilla
3 eggs, slightly beaten
1/4 C coffee liqueur or cooled espresso

• Preheat oven to 375 F
• grease bottom & sides of 8 in spring form pan
• in small bowl combine cracker crumbs, cookie crumbs, hazelnuts, & 3 T sugar
• stir in melted butter
• press mixture in bottom and 2 inches up side of pan
• in large bowl combine cream cheese, 1 cup sugar, flour, & vanilla
• Beat with electric mixer on medium speed until smooth
• stir in eggs and liqueur
• pour mixture into crust lined pan
• place pan in shallow baking pan
• bake for 45-50 minutes or until center is nearly set
• cool on wire rack for 30 minutes
• remove side of pan
• cool cheesecake
• cover & chill overnight

Taco Cheesecake

Taco Cheesecake

3 teaspoons cornmeal
3 packages (8 ounces each) cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) chopped green chilies, drained
1/2 cup chopped ripe olives
TOPPING:1 cup (8 ounces) sour cream
1/4 cup sliced ripe olives
1/4 cup sliced green onions
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced
Assorted crackers

• Sprinkle bottom of greased 9-in. springform pan with cornmeal; set aside.
• In mixing bowl, beat cream cheese until smooth.
• Add the taco seasoning, sour cream and salsa.
• Stir in the eggs, pepper Jack cheese and chilies.
• Fold in olives.
• Pour over cornmeal.
• Place pan on a baking sheet.
• Bake at 350° for 30-35 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan.
• Spread sour cream over top and sides of cheesecake.
• Arrange olives, onions, tomato slices and jalapeno slices on top.
• Serve with crackers.
• Yield: 18-20 servings.

STRAWBERRY CHEESECAKE IN A GLASS

STRAWBERRY CHEESECAKE IN A GLASS

1 pint basket strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons sugar
1 cup light whipped topping
1 cup graham cracker crumbs

• In bowl, toss strawberries with jelly; cover and set aside.
• In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping.
• Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses;
• top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally.
• Serve immediately or cover and refrigerate up to 6 hours.
• Makes 4 servings

Santa Fe Cheesecake

Santa Fe Cheesecake

1 cup crushed tortilla chips
3 tablespoons butter, melted
2 packages (8 ounces each) cream cheese, softened
2 eggs, lightly beaten
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
1 cup (8 ounces) sour cream
1 cup chopped sweet yellow pepper
1/2 cup chopped green onions
1/3 cup chopped tomato

• In a small bowl, combine tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
• Place on a baking sheet.
• Bake at 325° for 15 minutes.
• In a large mixing bowl, beat the cream cheese and eggs on low speed just until combined.
• Stir in Monterey Jack cheese and chilies; pour over crust.
• Bake for 30-35 minutes or until center is almost set.
• Place pan on a wire rack. Spread sour cream over cheesecake.
• Carefully run a knife around edge of pan to loosen; cool for 1 hour.
• Refrigerate overnight.
• Remove sides of pan just before serving.
• Garnish with yellow pepper, onions and tomato.
• Refrigerate leftovers.
• Yield: 16-20 servings.

Savory Vegetable Cheesecake

Savory Vegetable Cheesecake

3 cups grated zucchini
3 tablespoons butter
1 cup minced onion
3 cloves garlic, crushed
1/2 teaspoon salt
1 cup grated carrot
3 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup freshly minced parsley
1 tablespoon lemon juice
3 cups ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
4 large eggs
fresh ground black pepper
2 medium tomatoes, halved, then sliced
3-4 tablespoons breadcrumbs

• Preheat oven to 375 degrees F.
• Butter a 10" springform pan and sprinkle with breadcrumbs, set aside.
• Put the grated zucchini into a colander.
• Salt lightly, and let it set about 15 minutes, then squeeze out any excess moisture.
• Saute the onions in butter with a 1/2 tsp salt.
• When they start to turn translucent, add the carrots, garlic, zucchini, flour, basil and oregano.
• Keep stirring and cook over medium heat for about 8 minutes.
• Remove from the heat and stir in the parsley and lemon.
• Beat the cheeses and eggs together until well blended.
• When the cheese and egg mixture is nice and fluffy, fold in the veggies.
• Season to taste with black pepper.
• Pour the mixture into the springform pan.
• Bake uncovered for 30 minutes,
• remove from oven.
• Dredge slaced in the breadcrumbs and decorate the top of the cheesecake with them in a spiral pattern.
• Reduce the oven heat to 350 degrees, and bake another 30 minutes.
• Turn off the oven and just let the cheesecake sit in there for another 15 minutes.
• Take the cheesecake out of the oven and let it cool about 10 more minutes before cutting and serving.

Lovely Lavender Cheesecake

I love herbs, this one sounds like a nice addition to an herbal tea party.

Lovely Lavender Cheesecake

2 (8 ounces) packages cream cheese
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 prepared graham cracker crust
1-2 tablespoon lavender flowers

• 
  Whip cream cheese with eggs and sugar and vanilla.
• Add 1 to 2 tbl lavender buds and pour into the crust.
• Bake 350 dgrees F 40 minutes.
• Cool and refrigerate.