Category Archives: Recipes

Classic Cheesecake


photo by Ethan Calabrese
8-10 servings

Ingredients

For the Crust

Cooking spray, for pan
9 graham crackers (1 sleeve), finely crushed
6 tbsp. butter, melted
1/4 c. granulated sugar
Pinch kosher salt

For the Filling

4 (8 oz) blocks of cream cheese, softened to room temperature
1 c. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream
2 tbsp. all-purpose flour
1/4 tsp. kosher salt

Directions

Preheat oven to 325F and grease an 8″ or 9″ springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and salt until totally combined. (Mixture should resemble wet sand.) Press into bottom and up sides of prepared pan. Set aside.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Pour mixture over crust.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan.

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour.

Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight.

Author’s note: Letting a cheesecake slowly cool in the oven, with the oven door propped open, after baking will help prevent the top from cracking. The slow, even reduction of heat will also prevent the cheesecake from sinking as it cools.

– Makinze Gore for Delish
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Roasted Beets ‘n’ Sweets


6 servings
This is a great autumn or winter side dish, especially for those who like things sweet and salty.

Ingredients

6 medium beets, peeled and cut into chunks
2 1/2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.

Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

– Allrecipes
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Super Creamy Pasta Alfredo


Yield: Serves 4 to 6
You can use other types of long pasta if you’d like. It would work with spaghetti, linguine, fettuccine, or cavatappi, which is a long spiral pasta.

Ingredients

1 (16 ounce) package spaghetti pasta
1 (8 ounce) package cream cheese, cut into cubes
1/2 cup milk
1/2 cup cream
3 eggs, beaten
1/3 cup grated Parmesan cheese
8 slices bacon, cooked crisp and crumbled

Directions

Bring a large pot of salted water to a boil.

Meanwhile, in a large mixing bowl, combine the cream cheese, milk, and cream.

Microwave on high for 1 minute, then remove from the microwave oven and stir with a wire whisk.

Microwave for 1 minute longer, remove, and stir again until the mixture is creamy and smooth.

Let cool for 5 minutes.

Beat the eggs and 1/3 cup Parmesan cheese into the cream cheese mixture with a wire whisk and set aside.

Cook the pasta when the water comes to a boil until just al dente according to package directions.

Reserve 1/2 cup of the pasta cooking water in a small bowl, then drain the pasta into a colander placed in the sink.

Return the pasta to the hot pot and immediately stir in the cream cheese mixture, adding enough reserved pasta water as needed to make a smooth and creamy sauce.

Stir in the bacon.

Serve immediately, topped with more Parmesan cheese.
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High-Altitude Oatmeal Raisin Cookies


© Kris Wu
Yield: 16 cookies

Ingredients

1/2 c. (1 stick) unsalted butter, room temperature
1/2 c. brown sugar
1/3 c. granulated white sugar
1 large egg
1/2 tsp. vanilla extract
3/4 c. + 2 Tbsp. AP flour
1/2 tsp. salt (I used sea salt)
1/2 tsp. baking soda
1 tsp. cinnamon
1 1/2 c. rolled old-fashioned oats
1 c. raisins
2 Tbsp. water

Note: If you live at an altitude above 7000 ft, add an additional 1½ tsp. of liquid and 1 Tbsp flour to the recipe; for each additional 1000 ft, add another 1½ liquid and 1 Tbsp flour.

Directions

Preheat your oven to 365F.

Line a sheet with Silpat or with parchment paper. If you have neither, be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.

Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).

Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.

Add the egg and vanilla extract, then mix until blended into the batter.

In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.

Combine the oats with the dry mixture and stir until well-mixed.

Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.

Pour the water into the mix and stir slowly until the water has been absorbed by the batter.

Throw the raisins into the batter and stir until the raisins have been evenly distributed.

Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.

Bake for 8-10 minutes – you’re looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don’t worry, the center will continue to bake when you take it out of the oven.

Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully – the cookies will still be very soft.

These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.
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Roasted Broccoli & Cauliflower


8 servings
When we make a time-consuming entree, we also do a quick broccoli and cauliflower side. The veggies are a good fit when you’re watching calories. —Debra Tolbert, Deville, Louisiana

Ingredients

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
10 garlic cloves, peeled and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Preheat oven to 425F.

In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans.

Roast 15-20 minutes or until tender.

– Taste of Home
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Chicken Carbonara


Yield: 4 Servings
Carbonara is the name of an Italian pasta dish made with a sauce of eggs, cheese and cooked bacon. There are no specific rules about what type of pasta although fettuccini or linguine are common choices because the raw egg sauce needs pasta with a large surface area to properly adhere.

Ingredients

Salt
12 ounces pasta, such as fettuccini
4 slices bacon
12 ounces boneless, skinless chicken breasts
1 shallot, peeled and diced
1 clove garlic, peeled and finely minced
4 large eggs
1/4 cup grated Parmesan or Romano cheese, plus more for topping
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

Directions

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Before draining, reserve a cup of the pasta water.

Put the bacon in a large skillet (a braiser-style pan works very well) and cook on medium heat for about 10 minutes or until it is crispy and browned to your liking. Transfer it to a plate lined with a paper towel and set aside.

Season the chicken with 1/4 teaspoon salt and add to same skillet with the drippings. Increase the heat to medium-high and cook the chicken for a few minutes, until it turns opaque. Add the diced shallot and continue cooking for another couple of minutes. Add the minced garlic and continue cooking for an additional minute. Continue cooking until the chicken is cooked through (165 F) and then remove from the heat.

Move the chicken and shallots to a plate and discard all but 2 tablespoons of the remaining oil.

In a large bowl, whisk together the eggs, grated Parmesan or Romano cheese and the black pepper until well combined. Slowly whisk in about 1/4 cup of the reserved pasta water to raise the temperature of the eggs slowly.

When the pasta has cooked, drain and add it to the skillet. On medium-low heat, toss the pasta with 1/4 cup more of the reserved water and then slowly pour the egg mixture into the pan, tossing constantly. Stir in additional pasta water as needed until the sauce has thickened. Crumble the bacon, slice the chicken and add to the pasta. Stir in the chopped parsley and season with additional salt, if needed. Top with additional grated cheese, if desired.
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Sparkling Cranberry White Chocolate Cake


Author: Lindsay
Yield: 12-14 Servings

Ingredients

Sparkling Cranberries

2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup water

Cranberry Cake

3 1/3 cups all purpose flour
2 cups sugar
2 1/2 tsp baking powder
1 1/2 cups salted butter, room temperature
3 eggs
2 tbsp vanilla extract
1 cup sour cream
1 cup milk
3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips
3/4 cup heavy whipping cream
3/4 cup butter, room temperature
8–9 cups powdered sugar

Instructions

Sparkling Cranberries:

1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

Cranberry Cake:

1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing:

1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

To Put the Cake Together:

1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.

Author’s Notes: I think most cakes are best if they are allowed to settle for at least 12-24 hours after icing. It allows to flavors to settle. This cake will stay moist for several days after being iced.

– Life Love and Sugar
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