Most Amazing Cheesecake recipe EVER!!!

I absolutely LOVE this cheesecake! It works well with other flavors too. Lime, vanilla... I tried Strawberry once. I HIGHLY recommend this! Even if you mess with the flavor of the cheesecake, don't mess with the second layer. Enjoy!!!

Crust
2 1/4 c graham cracker crumbs
6 Tbsp butter, melted
1/4 c brown sugar
1 1/2 tsp cinnamon

Filling layer 1
3 (8 ounce) pks cream cheese, softened
3 eggs
3/4 c sugar
3 Tbsp lemon juice, strained
2 Tbsp flour
1 tsp vanilla extract
1 tsp lemon zest, finely grated

Filling layer 2
1 pint sour cream
3 Tbsp sugar
1 tsp Vanilla

Glaze
1/2 c sugar
4 tsp cornstarch
1/2 c water
2 Tbsp lemon juice

Preheat oven to 350°F.
Using your hands or a fork, mix all crust ingredients in a bowl until well combined.
Press into bottom of an 11 to 12-inch spring form pan. You can use a smaller pan but the actual cheesecake will need to bake longer.
Bake crust for 5 minutes.
Let cool; refrigerate until needed.

For first layer, using an electric mixer, beat cream cheese at high speed until completely smooth.
Add eggs one at a time, beating until smooth after each addition.
Beat at medium speed as you gradually add the sugar, then flour, lemon juice and vanilla, mixing until well blended.
Stir in lemon zest.
Pour into crust; bake for 35 minutes.

For second layer, blend sour cream, vanilla, and sugar; set mixture in warm place.
Remove cake from oven, and gently spread sour cream mixture on top.
Return to oven and bake for another 12 minutes.
Cool on rack for 30 minutes.
Refrigerate until topping is cool, but not completely chilled.

NOTE: I do not use the glaze, but you can. The first time I made it with the glaze and ended up pealing it off. Some like it, some don't. :)
Combine all glaze ingredients and blend until smooth.
Bring to a boil, stirring constantly until thickened.
Chill until cool, but not set.
Spread on top of cheesecake.

Chill overnight. The longer you let it chill, the better it is!!!

Russian Tea

This was given to me by my Grammie. I love this tea! I don't add the sugar because i use pre-sweetened lemonade.

2 cups Tang
1 1/2 c sugar (optional)
1/2 c instant tea
1 pkg(1/2 c) lemonade
1 t cinnamon
1/2 t ground cloves
Combine in container. Add 2 t per cup of water, or to taste, and enjoy!

My Family's Mexican Flan

This is my Great Grandfather's recipe. I haven't tried it yet but when I do, there will be an update posted at the bottom of this blog. My Grammie says it's wonderful. I might try it this evening actually. :) I will probably do it in smaller dishes though. I'll see what I can find at the dollar store.



Burnt Sugar:
1 cup sugar, browned in pan or skillet, no water
Spread on bottom of baking dish

Blend in mixer for 7 minutes:
3 eggs + 3 yolks
2 t cream cheese
1 1/2 T Vanilla
1 Can sweetened condensed milk

Bake in a glass baking dish (like pie pan)
350 for 70 minutes (in waterbath)

Cheesy Chicken Enchiladas

I pulled this directly from it's original recipe on myrecipes.com It is by far the best next to my dad's and I recommend it to anyone!

2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
1 tablespoon canola oil
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions

Preheat oven to 350°.
Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Wine note: Just as a crunchy green salad with mango will complement Cheesy Chicken Enchiladas, so too will a crisp, tropical fruit-filled California chardonnay, like Kali Hart Vineyard Chardonnay 2007 ($17). With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. A shot of citrus flavor and a nice bit of lingering sweetness also give it the ability to balance spicy chiles. —Jeffery Lindenmuth

Note:

Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.

Beef Stroganoff

So... A friend of mine asked for my recipe. I dont exactly have one but I can estimate for you.

1/2 small onion
1/2 T. Garlic, minced
1 small can mushrooms
1/2 C. Butter
1/2 C. Flour
1 lb steak, cut in small strips
2 C. Beef broth
1 C. Sour cream

Saute first 3 until onions are soft. Add butter and flour to make a roux (equal parts, thickener). Add steak and cook until almost done. Slowly add broth and allow to thicken. Should be a gravy consistency. Add sour cream. Serve over noodles or rice.
Salt and pepper to taste. Occasionally I add extra beef base for enhanced flavor.

Current Recipe Review

I have posted updates on some of the recipes that I have made but I am afraid they aren't being read. I'll re-post them here and review any recipes that I have not yet reviewed.

Lemon Poppy Seed Bundt Cake

UPDATE: 5/29/12
So after serving this beautiful cake at the Memorial Day Party, everyone loved it! It wasn't too lemony or

sweet or anything. It was just perfect. I did have to bake it longer than the recipe calls for. Just cook it until you can insert a toothpick and it comes out clean. My dad loved it so much he wants me to make it again. He and my grandma fought over who was keeping the left overs! If you try it, let me know what you think!

Strawberry-Rhubarb Crisp

UPDATE: 5/29/12
This was a good crisp. It wasn't my favorite though. It was to orange tasting. If you make this I would recommend not using the orange juice. I have a better recipe that I'm going to try from a family member. However, I don't think this was awful. If you like a bit of orange, it's amazing. I ate most of it because I love fruit crisp in general. If you are looking to have just that strawberry rhubarb flavor, you won't be completely satisfied.

Cocktail Meatballs Recipe #1

My sister makes these all the time. She has two other recipes that are even better. As soon as I get them I will definitely post them! As for this one, it's quick, easy and quite satisfying!

Chocolate Cherry Cheesecake

This recipe, I kind of used a different recipe and tweaked it to my liking. It turned out almost perfect. The only thing I would change about it is adding something with more cherry flavor to enhance it if you prefer a stronger cherry flavor. I'm going to try it again with a cherry liquor in the mix. I am also going to try it with a cherry flavored ganache. Keep looking for an update.

Cheesecake Factory's Carrot Cake Cheesecake

Perfect for the Cheesecake and Carrot Cake lover! My mother-in-law absolutely loved it! She is always saying that my cooking makes her fat and she sends most of what I make home with me. This time, she basically ate at least half of it herself. It was for her birthday after all. She prefers it with her coffee. I might try thickening the cheesecake next time so it will drop through the carrot cake better. Nothing but amazingness in this recipe tho!

Reviewed at time of post:
Strawberry-Rhubarb Cheesecake
Strawberry-Rhubarb Trifle
Nutella Truffle Brownies
Buttermilk French Toast w/Strawberry Compote
Applebee's Fiesta Lime Chicken (copycat)
Chicken with Pineapple Marinade

Fresh Corn Casserole w/Red Bell Peppers and Jalapenos

So... Momma aka my Mom-in-law is trying out this recipe for a party we are going to tonight. I'll let you know how it turns out, but I just thought I would post it now so that I wouldn't forget. :)

Fresh Corn Casserole w/Red Bell Peppers and Jalapenos

8 ears corn
2 red bell peppers, diced
2 jalapenos, diced
1 c heavy cream
1/2 c milk
salt and pepper to taste
1 stick salted butter, cut in pieces

Preheat oven to 350 F.
Remove corn from husks with sharp knife. Be sure to scrape the husk with the back of the knife to remove all corn and flavoring.
Add remaining ingredients and mix well. Pour into 9 x 13 in baking dish. Bake 30-45 minutes.