New York Cheesecake

15 graham crackers, crushed (this will give you a thick crust)
5 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup heavy whipping cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

Preheat oven to 325, the picture above was cooked at 350 and so I recommend turning it down so it doesn't brown so much. Grease a 9 inch springform pan.

Mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Cook with a bowl of water under the cheesecake. Bake in preheated oven for 1 hr-1hr 20 mins. Turn the oven off, and let it cool in oven with the door slightly open; this prevents cracking. I like to then move it to the counter for 30 mins before I move it into the fridge to prevent cracking. Chill in refrigerator until serving, needs to set for about 8 hrs.

Mini Pretzel Bites

These are yummy treats!

Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water

Topping:
1/2 cup (4 ounces) warm water
2 tablespoons baking soda
Coarse salt (optional)
3 tablespoons butter, melted

Mix water, sugar and yeast to proof. Add flour and salt.Mix to just combine. Mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough for about 5 minutes, until it is soft and slightly sticky. Lightly flour the dough and place it in a plastic bag; close the bag and let it rest for 30 minutes.

Preheat your oven to 500°F. This is what will help those pretzels stay soft on the inside. Prepare two baking sheets by lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup. It might not dissolve so just stir in every couple of dips.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. Dip each pretzel bite in the baking soda solution, and place them on the baking sheets. Sprinkle them lightly with coarse, don't over salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7-8 minutes or until they’re golden brown. I went on the longer side cause I was nervous they would be raw, but they were fully cooked. Next time I will only bake them for 7 mins.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter.

I got this recipe from Mel's Kitchen Cafe.

Homemade Potato Chips

Okay this is a super fast way to make your own Potato Chip:

1 potato
2 Tablespoons oil (this was a guess as to how much I used)
1/2 teaspoon salt/seasoning

Cut potato into thin slices. Place in a plastic bag and toss with oil, make sure you don't put too much oil in. Add in seasonings, I used BBQ seasoning. Lightly oil a ceramic/glass plate and microwave for 3-4 minutes. You have a cute little snack.

Philly Cheesestakes

I made my own loafs of bread and they turned out great. Here's the recipe I used for the dough:

2 1/4 cup warm water

2 Tablespoons sugar

1 Tablespoon yeast

1 Tablespoon salt

2 Tablespoons oil

5 1/2 -6 cups flour

Dissolve sugar and yeast in the warm water. Let this proof. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and should be slightly sticky. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down for just a couple of seconds. Repeat a couple of times. Then turn dough onto a floured surface and divide into six equal parts. Roll each ball into a long strip don't worry about getting it too thin, it will rise quite a bit. Pinch the bottom of the loaf puling the top and sides tight, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal or lightly oil, allowing room for them to rise. With a sharp knife, cut 3 gashes at an angle on the top of each. Allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). Bake for 15-20 minutes at 375 degrees.

2 tablespoons butter
1 onion, halved and sliced into thin half moons
2 garlic cloves, finely minced
1/4 teaspoon dried oregano
2 tablespoons A-1 steak sauce
1 pound deli roast beef, cut into 2-inch strips
Salt and pepper
4 (6-inch) sub rolls, split partially open lengthwise
8 slices provolone/swiss cheese

In a large skillet, melt the butter, add the onion and cook until softened and golden. Stir in the garlic and oregano and cook for a minute. Add the A-1 sauce and the beef, stirring well to coat the beef with the sauce and onion/butter mixture. Cook until the meat is heated through, about 2 minutes. Season with salt and pepper. You can add the cheese in the pan or place them on after you put the meat on.

Place the sliced rolls on a rimmed baking sheet. Divide the beef mixture among the rolls. Top with the cheese and broil until the cheese is melted, about 2 minutes.

I got both of these recipes from Mel's kitchen cafe.

Chicken Cordon Bleu

25 Ritz crackers

6 tablespoons

butter, melted

1 Cup Bread crumbs (I didn't measure so just add a little at a time until you get the desired result)

8 thin slices deli ham

2 cups shredded mozzarella

4 thick boneless, skinless chicken breasts

Salt

3 large eggs

1 teaspoon mustard

1 cup all-purpose flour

Preheat the oven to 450 degrees. Crush crackers and drizzle in the melted butter and mix. Add bread crumbs until desired consistency. Lightly brown crumbs on a baking sheet for 3 to 5 minutes.

Top each ham slice with shredded cheese. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal. Season with salt. Refrigerate the stuffed chicken, while you prepare the next step.

Beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. You can make these ahead and store then for one day in the fridge.

Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.

I changed this a little bit, but found the recipe on Mel's Kitchen Cafe.

Grilled Shrimp

10 large shrimp
1 T olive oil
3 cloves garlic, minced
4 T butter
1/2 t dried oregano

Heat oil and lightly saute garlic. Then add the remaining ingredients and cook until shrimp is done. You can use raw or frozen shrimp.

Grilled Steak

1/4 cup soy sauce
1/4 cup olive oil
2 T water
2 cloves garlic

Marinate in fridge for 4 hours. You can grill this or cook in on the stove top med-high for 5-7 mins on each side.

Maple Salmon

1/4 cup maple syrup (regular pancake syrup)
2 T soy sauce
1 clove garlic
1/4 t garlic salt
1/8 black pepper

Bake at 400 for 20 mins

I pour all the ingredients into a zip lock bag and marinate (at least 30 mins) in the bag. This also freezes well. I also make a bowl out of foil so that the sauce stays close to the salmon while it bakes.

7 Layer Dip

I like it in this order (bottom of pan to top):

refried beans
cheese
beef or turkey (cooked0
sour cream
guacamole
lettuce
salsa
cheese (mexican mix)

Lime Rice

2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
6 2/3 cups water
8 t chicken bullion
1/2 bunch cilantro
2 t cumin
2 small cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice

In a pan saute butter, onion and garlic. Then add the rest and boil for about 20 mins. Whenever I cook it on the stove top the bottom seams to burn so you may want to stir it a few times. It turns out great in my rice steamer though.

Breakfast Quiche

1 can pillsbury biscuits (flaky crust)

3 eggs

1 1/2 cups milk

1/4 t salt

1 1/2 cup cheese

1 T flour

6 pieces bacon

Bake at 375 for 20-25 mins

Mix eggs, milk and salt. Then in a separate bowl mix cheese, and flour. Mix both together and then add the bacon.

Place dough into the bottom of a muffin pan and pour batter on top and bake.

Over Roasted Potatoes

1 1/2 pounds red potatoes, scrubbed and dried

1/4 cup olive oil

4-6 garlic cloves

1 T fresh OR 1 t dried rosemary

Bake at 350 for 40 mins.

Pico De Gallo

4 tomatoes, chopped

1 white onion, chopped

1/4 bunch cilantro, chopped

2 gloves garlic, minced

1/2 t lime juice

1 t salt

1/2 t pepper

Cafe Rio Pork

2 lbs pork roast

10 oz salsa

8 oz cola

1 1/3 cup brown sugar

water

I get those plastic bags made for crock pots so it makes clean up easier. Put pot roast in crock pot and fill half way with water. Cook on high for 5 hours.

While that is cooking puree salsa and stir in coke and brown sugar.

Drain water, and chop up pork into smaller pieces. Pour salsa on top and cook for another 3 hours on high.

When it's done you can shred with a fork.

German Pancakes

1 cup flour

1 cup milk

6 eggs

1/4 cup butter

Bake at 350 for 30 mins.

Put butter in pan and melt while the oven is pre heating. Blend until there aren't any more lumps, pour into a 9x13 and bake.

Cafe Rio Fire Grilled Chicken

2 1/2 lbs chicken

1/2 bottle zesty Italian dressing

1/2 T chili powder

1/2 T cumin

1/2 clove of garlic, minced

Marinate and grill.

Cafe Rio Salad Dressing

1 package hidden valley ranch

1 cup mayo

1 cup cilantro, chopped

2 gloves garlic, chopped

3 tomatillos, peel off paper and chop

1/3-1/2 cup buttermilk (to consistency you want)

1/4 t cayenne pepper (optional)

Put in blender and mix.

Peach Dump Cake

This is the easiest dessert ever and it's so good:

2 cans of peaches

1 yellow cake mix

1 cube melted butter

Bake at 350 for 20 mins.

Dump the peaches into the bottom of a 9x13 pan, then dump the cake mix on top, and melt the butter and drizzle over the top.

French Dressing

This is my mom's recipe for french dressing:

1/2 cups sugar

1/2 cup ketchup

1 cup salad oil

1/2 cup vinegar

1 t salt

1 T grated onion

1 t paprika

Blend and pour.

Mini Cheesecakes

Crust:

1 cup graham crackers

1 T white sugar

4 T butter, melted

Filling:

2 (8oz) cream cheese- room temp.

2/3 cup white sugar

2 large eggs

1 t vanilla

1/2 cup sour cream OR heavy whipping cream

Topping sauce:

1 (10oz) bag of frozen raspberries

2 T sugar

2 t cornstarch

1/2 cup water

Bake at 300 for 18-20 mins.

Mix ingredients for crust and press into the bottom of a muffin tin.

Beat cream cheese at low speed, just a little bit. If you over beat the cream cheese it will make the center collapse when cooking. Add sugar until combined. Then add one egg at a time. Finally you can add the vanilla and cream. Pour into muffin tin and bake.

While that is baking you can make to sauce by throwing in the frozen raspberries, sugar, cornstarch, water and bring to a boil. Boil for about 5 mins or until sauce gets a little thicker then strain the seeds.

Sour cream doesn't effect the flavor that much, but heavy whipping cream does make it a bit sweeter.

If you like more of a cake texture then you can a a little flour, about a tablespoon.

In order to prevent the center from collapsing there are a couple of things you can do:

Don't over beat the cheesecake

Bake in a water bath (place the muffin tin on a pan of water, this helps regulate the temp)

Gradually change the temperature (from the oven, to counter to fridge)

Finally the cheesecake will need to set for a couple of hours (the large sets for 8hrs, I don't know how long the little ones need, I just left them over night) in the fridge so plan ahead.

Carmel Popcorn

This is my mom's carmel popcorn recipe:

1 cube butter

3/4 cup sugar

1/4 cup karo syrup

1/2 t vanilla

Stir and bring to boil. Then pour over popcorn.

Snickerdoodles

This recipe is from my sister Sheri:

3 1/2 cup flour

1 T baking powder

2 t salt

1/4 t cinnamon

1 cup butter

2 cups sugar

2 eggs

1 T corn syrup

2 1/2 t vanilla

Topping:

3 T sugar

1/2 t cinnamon

Bake at 375 for 8 mins

Mix together dry ingredients, then add the wet ones. Roll into a ball and then cover with the topping mixture and place on cook sheet. Give enough room for them to expand. These are really easy to over bake so be careful, take them out when they still look like they could go a couple more minutes.

Crepes

This recipe is from my brother-in-law Martell:

3 eggs

1/4 cup milk

1 t vanilla

1 cup flour

Beat in eggs, milk and vanilla. Then blend in the flour. Pour onto skillet and cook each side until it is a light golden brown. These are really thin, so don't pour too much.

Top with anything you like, whipping cream, fruit, jam, syrup, powder sugar, lemon.

Chip Beef on toast

We used to have this for breakfast growing up:

1/4 cup butter
1/2 cup flour
1 1/2 cups milk
2 ounces ham, thinly sliced
4 eggs

Boil eggs for 10 mins and then let sit in cold water.

Cut ham into squares and rise off salt. Throw butter and ham into skillet.

Add flour, then add milk slowly until it is your desired consistency.

Cook for low-mid for 5 mins until it thickens. Cut eggs and stir in then put on toast.

Cake Pops

1 Box cake mix (plus ingredients listed on box)

Frosting (i use my own cream cheese frosting recipe):
1/4 stick of butter
1/4 (8oz) package cream cheese
1 3/4 cup powdered sugar
1 t vanilla extract

2 bags chocolate candy melts
candy sticks
shortening

Bake the cake, follow directions as indicated on box. Then crumble into a bowl.

Mix the frosting together and then add two or three spoon fulls to the cake mix. i usually have about 1/2 of the frosting left over. You just need enough to help the cake stick together.

Then roll into balls and chill.

Melt the chocolate, you can add the shortening if you need to thin it out. Dip the candy sticks into the chocolate and then stick into the cake pops. Make sure you push the stick most of the way through but not out the top. The by the time you are done the chocolate should have hardened and you can dip your cake pops in the chocolate. I usually take another color of chocolate and make a cute design on top. They only need to cool until the chocolate hardens.

One cake mix makes about 50-60 pops.

Judy's chili

1 lbs hamburger or ground turkey
1/2 cup onion, chopped
1/2 cup celery, chopped
1 can stewed tomatoes
1 can chili beans
1 T brown sugar (optional)
2 T chili seasoning
dash of garlic salt

I use ground turkey cause it is healthier. Brown turkey and drain. I also use 1 can of chili instead of chili beans. Add everything into pot and simmer for 10-15 mins.

I also buy the Marie Calendar's cornbread mix and out this in the oven while I cook the chili. This mix only requires water and it's really good.

Curried Coconut Chicken

2 lbs chicken, 1/2 in chunks
1 t salt & pepper
1 1/2 T oil
2 T curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14oz) can coconut milk
1 (8 oz) can tomato sauce
3 T sugar
3 large potatoes, cubed

Cut and season chicken with salt and pepper.

Heat oil and curry on mid-high for 2 mins. Then add onions and garlic for 1 min and then add chicken (coat with oil).

Reduce heat to medium and cook 7-10 minutes until chicken is white.

Add coconut milk, tomato sauce, sugar and potatoes. Cover and simmer 30-40 mins until potatoes are soft.

If this is too spicy you don't have to use the full 2 Tablespoons of curry. If you have already added it then you can use milk to cool it down.

Judy's Dinner Rolls

Here is my mom's dinner roll recipe:

3/4 cup warm water (body temperature)
2 T yeast
1/2 cup sugar
2 cups milk (heat)
1/2 cup butter
3 eggs
2 t salt

Bake 325 for 40 mins.

Pour warm water into bowl, sprinkle yeast and sugar (not all of the sugar) and let sit for 10 mins.

Heat milk in the microwave and add butter to it.

Combine all ingredients and knead until well mixed (5 mins). Cover and let rise.

Roll out dough, cut out rolls and fold in half and place on grease cookie sheet. Let rise again and bake.

Banana Muffins

1/2 cup butter
2 eggs
1/2 cup sour cream
3 smashed bananas
2 cups flour
1 t baking powder
1 t baking soda
1 cup sugar
1/2 cup pecans (optional)
1/2 cup chocolate chips (optional)

Bake at 350 for 15-20 mins.

Mix dry ingredients together and then add the wet.

Judy's Banana Nut Bread

This is my mom's Banana nut bread recipe, it is the best:

1/2 cup butter

2 eggs

1/2 cup sour cream

3 smashed bananas

2 cups flour

1 t baking powder

1 t baking soda

1 cup sugar

1/2 cup pecans (optional)

1/2 cup chocolate chips (optional)

Bake at 350 for 1 hr.

Mix dry ingredients together and then mix wet in separate bowl. Add together and bake in greased pan. You can stick a toothpick in it, it will come out clean when it's done.

Butternut squash soup

This is sweet soup, not savory:

6 T chopped onion

4 T butter

6 cups butternut (peeled, cubed)

3 cups water

4 cubes chicken bullion

1 t brown sugar

pinch of nutmeg

pinch of cinnamon

a little bit of heavy whipping cream if desired

Cut squash in half and take out the seeds. Place cut side down on cookie sheet and bake squash at 375 for 45 mins. Then I just take a spoon and scoop out the squash.

Saute onions and butter. Add squash, water, bullion, sugar, nutmeg and cinnamon. Bring to boil and reduce to simmer for 20 mins (until squash is tender).

Puree in blender (wait until it has cooled a little or it will come out the top), or just use a hand held mixer.

Add cream if desired.

Mini Apple Pies

This is the same recipe as my apple pie, but you cook them in a muffin pan:

Apple Mixture:

5 Granny Smith Apples (peeled and sliced)

1 cup sugar

1/2 t nutmeg

1/2 t cinnamon

2 T flour

Crust:

3 cups flour

3 t sugar

2 t salt

1 cup oil

2 T cold milk

Topping:

1/2 cup flour

1/2 cup sugar

1/2 cube butter

Bake for 375 for 35-45 mins.

Peel and slice apples, I would slice them very thin since they don't cook as long. Toss with apple mixture.

Mix crust and press into muffin pan (I use the silicon pan because you can pop them out so easily). Make sure the crust isn't too thick otherwise it will over power the apple mixture. Pour apple mix on top, remember to over fill because the apples will bake down.

Then mix the topping and sprinkle over.

Apple Pie

This recipe is from my sister in law Amy:

Apple mixture:

5 granny smith apples (peeled, and sliced)

1 cup sugar

1/2 t nutmeg

1/2 t cinnamon

2 T flour

Crust:

1 1/2 cup flour

1 1/2 t sugar

1 t salt

1/2 cup oil

2 T cold milk

Topping:

1/2 cup flour

1/2 cup sugar

1/2 cube butter

Bake at 350 for 1hr 45 mins. (let cool before serving)

I peel and slice the apples and put them in a bowl with a little salt (this helps them not to brown). Then I mix the apples mixture and toss the sliced apples until they are coated.

Then mix the crust (I just use a fork) and press into pan. Pour apple mixture on top, you will want the apple to overflow a bit since they will cook down.

Mix the topping and sprinkle over the top. You then place it in a brown paper bag and roll up the open edge.

Toffee

My Aunt Velma used to send us toffee every Christmas, this is her recipe:

3/4 cup water
2 cups sugar
1 pound salted butter
1 3/4 cups whole almonds
Chocolate
Chopped nuts

In a heavy pot attach your candy thermometer and butter the sides. Add the water and sugar on medium heat. Mix occasionally until dissolved (if you start boiling before the sugar dissolves the toffee will be grainy).

Increase temp and add butter. Boil until light brown (10 mins). You will want to stir to make sure the bottom doesn't burn, but you don't want to continually stir. I've noticed that it takes a while for the color to change but once it does it changes fast, so keep an eye on it.

Increase the temp and add almonds. As you boil it will change to a caramel color, you want to make sure it reaches 300-305 degrees (that is the hard crack stage). If you let it go over then it will burn.

Pour toffee onto a buttered cookie sheet to let cool. After about 2-5 mins I wipe off the excess butter and then put my chocolate on to melt (it's still hot enough that it will melt your chocolate for you). You can use a chocolate bar or even chocolate chips. Then you can toss on chopped up almonds or pecans.

To take the toffee off the pan I just pop it off the cookie sheet like you do with an ice tray. Then make sure to keep it in an air tight container. This recipe makes 2lbs (large batch).

Fruit PIzza

This is one of our families favorites. It takes about an hour for the whole process, but very worth it. This recipe makes 2 fruit pizzas.

Crust
2 cup flour
1 cup butter
1/2 cup powdered sugar

Take the crust mixture and press it onto a pizza pan (remember there's enough for 2 pizza's). Then bake. Let it cool before you put the spread on (we typically put it in the fridge until it's cool to the touch).

Bake at 325 for 10-15mins (until it doesn't stick when you touch it)

Spread
8oz cream cheese
1/3 cup powdered sugar
1 teaspoon Vanilla

This acts as the "pizza sauce", spread it on as thick as you like ( I do a thin layer and then if there's extra use it for a fruit dip later).
As for the fruit you can use anything you would like. Some of our favorites are strawberries, kiwi, blueberries, raspberries, bananas (put them on right before you serve so they don't brown), peaches, pineapple, and grapes (I cut them in half just so they don't roll all over). After you have cut the fruit then make a beautiful pizza. Enjoy!!

French Bread

1 1/4 cup warm water
2 1/4 t. yeast
1 T sugar
1 T oil
1 1/2 t salt
3 1/2 cups flour

Pre heat over to 400
Bake at 350 for 25-30 mins

Pour water into a bowl that is warm to the touch (if it's too hot it can kill the yeast). Sprinkle the yeast over the water. Then sprinkle the sugar on top and let it sit for about 10 mins. This will proof the yeast.

Add oil and salt. Then add the flour 1/2 cup at a time. Knead for 5 mins. Then put a little oil in a bowl and toss the dough to cover with oil.

Let the dough rise for 1 hr (I put it in the oven with a pan of hot water under to help it rise).

Fold or punch dough to release the built up gases. Roll into the shape that you want and cut slits on the top. Let rise for 30-50 more minutes, then bake.

Judy's Biscuits

This is my mom's biscuit recipe:

4 cups flour

8 teaspoons baking powder

1 cup shortening/butter

1 cup milk/buttermilk

2 Tablespoons sugar

1 teaspoon salt

2 eggs beaten

Mix dry ingredients

cut shortening into dry mix (until size of dime)

beat eggs & milk and add to dry mix

knead dough 10 times

roll out and cut

ungreased cooking sheet

Bake 350 for 10-15 minutes

My mom would make sausage gravy for them, I like butter and syrup, or you can use jam.