The Perfect NY Cheesecake

What do you need:

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
•  
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

What to do:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. 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.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving

 

 

 

Baking cheesecake is kinda hard. It can crack really easily! Heres some detailed steps I follow when I made cheesecake! Source

1. Preheat your oven to the temperature recommended in your cheesecake recipe. To prevent water from seeping into the removable bottom of the springform pan, wrap aluminum foil completely around the bottom and halfway up the sides of the pan. Place the cheesecake into a jellyroll pan (or any baking pan with sides) and place the pans into the oven. Use a teakettle to fill the outer pan with hot water. Cheesecakes usually bake for about 1½ hours, so check the bath after the first hour and refill if necessary.

2. Because cheesecake is very soft, it can be difficult to judge when it's done baking. One way to check for doneness is to take the cake's internal temperature with an instant-read thermometer. The ideal temperature for a cheesecake is around 160 to 165 degrees F (70 to 72 degrees C). You can also insert a small knife into the center of the cake, and if it comes out clean, the cake is done. Some bakers turn off the oven and leave the cheesecake in it for an additional hour to ensure it's completely set.

3. Once the cheesecake has been removed from the oven, it needs to chill thoroughly--preferably overnight. The cake will have pulled away from the edges of the pan. Carefully run a small knife around the edge of the pan to loosen any bits that might stick to the pan.

4. Unclip the clasp at the side of the pan, watching for any areas that stick. Carefully lift the outer ring over the top of the cake. If you used a plain cake pan and don't want to serve dessert in the pan, invert a plate covered with a sheet of waxed paper over the pan. Tip the cake pan over the plate, and remove the pan. Invert a serving plate over the bottom of the cheesecake, and flip it over. Remove the top plate and paper, trying not to peel off the "skin" on the surface of the cheesecake. Any imperfections can be covered by chocolate ganache, a fruit sauce, or a layer of lightly sweetened sour cream.

5. For a seamless look, you can smooth the sides of the cheesecake with a hot, wet knife. Any toppings or garnishes can be added at this point.
 

What a pleasure!

Homemade strawberry lemonade! Refreshing on hot days, needless to say. 

What you need:

3/4 cup sugar
2 large lemons, microwaved for 30 seconds
2 cups water
1 cup of frozen strawberries, microwaved for 1 minute (you could use fresh, but I think the frozen works better here)

What to do:

In a blender squeeze the lemons and add the rest of the lemon, rind and all.  Pour in the water and sugar.  Add the strawberries.  Pulse until everything starts to come together and the rind is starting to be processed.  Remove the blade (or place the entire contents of the blender into a microwavable pitcher) and microwave for another 2 minutes.  You can do all of this on stove top if you’d prefer, but the microwave is easy and quick.  Refrigerate for about 1 hour, then strain into glasses loaded with ice.  Enjoy!

Baked Alaska

This stuff is so fuggin delicious. Its easy to make, but tastes and looks dramatic.

So you want it flambéed? While they are cooking in the oven, put some rum, brandy or your favorite flavored high alcohol content beverage into a sauce pan and set it warming on a burner on medium. The goal is to warm the alcohol so it is very volatile but not to boil off the flammable alcohol. After you pull the browned deserts out of the oven, put them on china plates, I don’t use plastic for flammability reasons. Turn down the illumination and light the pan of alcohol. Pour the flaming alcohol over each person’s Baked Alaska. This is very dramatic and a real party delight. Brownie points if you don’t light the house on fire or injure any of your guests.

Ingredients

• 2 quarts vanilla ice cream, softened (you can use just about any kind of icecream!)
• 1 package white cake mix, or if you want to make it from scratch, feel free. You can even use brownies!
• 1 egg
• 1/2 teaspoon almond extract
• 8 egg whites
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 cup white sugar

Directions

1. Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
2. Preheat oven to 350 degrees F. Grease and flour an 8x8 inch pan.
3. Prepare cake mix with egg and almond extract. Pour into prepared pan.
4. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
5. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
6. Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
7. Preheat oven to 425 degrees F.
8. Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once. 

7 Layer Taco Dip

Why 7 layers?

How many wonders of the world are there? Seven.

What you need:

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

What to do:

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

50 Things to make with Bacon

1. Bacon Guacamole Mash 2 avocados with 1/2 cup each chopped tomato and cilantro, 1/4 cup each chopped onion and crumbled cooked bacon, 1/2 minced jalapeño, some lime juice and salt.

2. Cheesy Bacon Popcorn Drizzle 4 cups hot popcorn with 1 tablespoon bacon drippings. Toss with 3 tablespoons crumbled cooked bacon and 1/4 cup each grated parmesan and cheddar.

3. Warm Bacon Slaw Cook 6 slices thick-cut bacon in 1 tablespoon olive oil; drain and crumble. Add 1/2 sliced red onion, 1/4 cup each cider vinegar and water, 2 tablespoons brown sugar and 1/2 teaspoon celery seeds to the drippings. Toss with 6 cups shredded cabbage and the bacon.

4. Bacon Kraut Cook 8 ounces diced Canadian bacon and 1 chopped onion in olive oil. Add 3/4 cup each beer and water, and 1 pound rinsed drained sauerkraut. Simmer 20 minutes.

5. Bacon Reuben Spread Russian dressing on rye toast. Top with Bacon Kraut (No. 4) and Swiss cheese. Broil until melted.

6. Bacon-Apple Sandwiches Spread a split baguette with honey mustard. Fill with cooked bacon, sliced brie and apple, and lettuce; add salt and pepper. Slice.

7. Cobb Club Spread 3 slices toast with soft blue cheese and mayonnaise. Layer with grilled chicken, cooked bacon, avocado, tomato, romaine and hard-boiled egg to make a double-decker sandwich.

8. Bacon Butter Cook 2 slices bacon in a skillet; drain and chop. Blend 1 stick softened butter with the drippings and 2 tablespoons maple syrup. Stir in the chopped bacon.

9. PB&B Sandwich peanut butter, banana and cooked bacon with white bread. Cook in a buttered skillet.

10. Croque Monsieur Spread dijon mustard on sliced challah; sandwich with Canadian bacon and shredded gruyère. Whisk 1 egg with a bit of milk and nutmeg; dip the sandwiches in the egg mixture and fry in butter.

11. Bacon Quiche Cook 6 ounces diced slab bacon in a skillet; drain. Cook 2 sliced leeks in 3 tablespoons drippings. Spread the leeks, 2/3 cup shredded gruyère and the bacon in a prebaked 9-inch tart crust or pie crust. Whisk 2 whole eggs, 2 yolks, 1 cup cream, and salt and pepper; pour over the cheese. Bake at 375 degrees F, 25 minutes.

12. Clams Casino Mix melted butter with lemon juice, minced garlic and parsley. Drizzle over littleneck clams on the half shell; top with crumbled cooked bacon and breadcrumbs. Broil 4 minutes.

13. Stuffed Mushrooms Mix 1/2 cup each grated parmesan and breadcrumbs, 4 slices crumbled cooked bacon and 2 tablespoons each parsley and olive oil. Stuff into mushroom caps, drizzle with olive oil and bake at 350 degrees F, 20 minutes.

14. Bacon-Wrapped Scallops Wrap bacon around scallops; secure with toothpicks. Broil, turning, until crisp, 8 minutes.

15. Bacon-Wrapped Dates Stuff pitted dates with blue cheese and wrap in bacon. Secure with toothpicks. Broil, turning, until crisp, 5 to 6 minutes.

16. Spaghetti Carbonara Boil 1 pound spaghetti; drain and reserve 1 cup pasta water. Meanwhile, cook 1/2 pound diced pancetta and 3 sliced garlic cloves in olive oil. Whisk 2 eggs, 1 cup grated parmesan, 1/4 cup chopped parsley, 1/2 to 1 cup pasta water and some pepper; toss with the hot spaghetti and pancetta.

17. Pasta Frittata Beat 6 eggs with 1/4 cup milk. Stir in 4 cups leftover Spaghetti Carbonara (No. 16) and 1/2 cup grated parmesan. Cook in an oiled nonstick skillet over medium-low heat until set, 8 minutes per side.

18. BLT Pasta Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.

19. Pasta Amatriciana Cook 4 ounces cubed pancetta in olive oil. Add 1 chopped onion and cook until soft. Add a 28-ounce can whole tomatoes (crushed by hand), a pinch of red pepper flakes and 1 cup water; simmer until thick, 20 minutes. Toss with 1 pound cooked spaghetti.

20. Bacon-Wrapped Trout Stuff whole trout with lemon slices and thyme sprigs; season with salt. Wrap in bacon and cook in a skillet over medium-high heat, 4 minutes per side.

21. Bacon Nuts Beat 1 egg white until frothy; toss with 2 cups mixed nuts, 2 teaspoons Cajun seasoning, 2 tablespoons brown sugar and 4 slices crumbled cooked bacon. Bake at 325 degrees F, 10 minutes.

22. Bacon-Beer Mussels Cook 1/4 pound chopped slab bacon in a pot with 1 sliced onion. Add 3/4 cup beer, some thyme sprigs and 3 pounds mussels. Cover and cook until the mussels open, 5 minutes. Stir in 2 tablespoons each chopped parsley and whole-grain mustard.

23. Bacon Burgers Pulse 1 pound chopped bacon in a food processor. Form into four thin patties; cook in a skillet over medium heat, 10 to 12 minutes per side. Serve on buns.

24. Bacon-Sage Patties Make Bacon Burgers (No. 23), adding 1 tablespoon chopped sage and 1/2 teaspoon pepper to the mix.

25. Bacon Pizza Top a round of pizza dough with tomato sauce, shredded mozzarella, thinly sliced onion, crumbled cooked bacon and salt. Bake at 500 degrees F, 10 minutes. Drizzle with olive oil.

26. Bacon Meatballs Pulse 6 ounces pancetta in a food processor. Add 1 cup breadcrumbs, 1/2 cup each chopped onion, chopped parsley and grated parmesan, 4 garlic cloves, 2 eggs, and salt and pepper; pulse to combine. Form into small balls. Brown in a skillet with olive oil, then simmer in tomato sauce until cooked through.

27. Bacon-Wrapped Steak Rub 1 1/2 pounds beef tenderloin with minced garlic, rosemary, salt and pepper. Wrap with bacon. Sear on all sides in an ovenproof skillet, then roast in a 400 degrees F oven until the meat registers 125 degrees F, 20 minutes.

28. Bacon Fried Rice Cook 1/2 cup chopped bacon in a skillet. Add 1/2 cup chopped scallions and 4 cups cooked rice; stir-fry until hot. Add 3 beaten eggs and 1 teaspoon each sesame oil and grated ginger; stir-fry until the eggs are set.

29. Bacon Buns Mix 1/4 cup each diced ham and crumbled cooked bacon. Place 1 tablespoon in the center of 8 refrigerated biscuit dough rounds; fold over and crimp. Bake at 350 degrees F, 15 minutes.

30. Tomato-Bacon Gravy Cook 6 slices chopped bacon in a skillet; drain. In the drippings, simmer a 28-ounce can whole tomatoes (crushed), 1/4 cup water, 1 1/2 teaspoons sugar, and salt and pepper, 20 minutes. Add the bacon.

31. Hot Bacon-Crab Dip Mix 8 ounces each cream cheese and crabmeat, 1 cup crumbled cooked bacon, 1/2 cup mayonnaise, 3 chopped scallions and the juice of 1 lemon. Spread in a baking dish; top with breadcrumbs. Bake at 350 degrees F until bubbly, 30 minutes.

32. Bacon Muffins Make corn muffin mix as the label directs; add 1/4 cup crumbled cooked bacon and 2 tablespoons chopped chives.

33. Bacon-Corn Sauté Cook 1/2 cup chopped bacon in a skillet; pour off half of the fat. Cook 1/2 each chopped red onion and jalapeño in the skillet until tender. Add 3 cups corn; cook 4 minutes. Add chopped cilantro, lime juice and salt to taste.

34. Bacon Brussels Sprouts Cook 6 ounces diced slab bacon in a skillet; drain. Separate 1 pound Brussels sprouts into leaves; stir-fry in the drippings. Add 1 minced garlic clove, 2 tablespoons each teriyaki sauce and water, a pinch each of sugar and red pepper flakes, and the bacon.

35. Warm Bacon Vinaigrette Cook 4 slices chopped bacon in a skillet; drain and crumble. Whisk 3 tablespoons red wine vinegar and 1 tablespoon whole-grain mustard into the drippings; add salt, pepper and the bacon.

36. Spinach-Bacon Salad Make Warm Bacon Vinaigrette (No. 35). Toss with baby spinach, sliced mushrooms and sliced red onion.

37. Bistro Salad Make Warm Bacon Vinaigrette (No. 35) but cook 2 minced shallots in the skillet before whisking. Toss with frisée and top with a poached egg.

38. Tuna–White Bean Salad Cook 1/4 pound diced pancetta and 1/2 chopped red onion in a skillet until the pancetta is crisp. Stir in 1 can each drained white beans and Italian tuna. Add chopped parsley and red wine vinegar to taste.

39. Pancetta Caprese Arrange fresh mozzarella and sliced tomatoes on a plate. Drizzle with olive oil and white wine vinegar. Sprinkle with salt, pepper, crumbled cooked pancetta and torn basil.

40. Pancetta Chips Sandwich sliced pancetta between 2 baking sheets. Bake at 350 degrees F, 25 minutes.

41. Sweet Bacon Press both sides of bacon slices in brown sugar; place on a rack set on a rimmed baking sheet. Bake at 375 degrees F, flipping once, 18 to 20 minutes.

42. Spicy-Sweet Bacon Make Sweet Bacon (No. 41) but sprinkle with ancho chile powder before pressing in sugar.

43. Bacon Grits Simmer 2 cups each milk and water with 1 teaspoon salt in a saucepan. Stir in 1 cup grits; simmer until tender, about 35 minutes. Stir in 2 tablespoons butter and 1 cup each grated cheddar and crumbled cooked bacon. Top with chopped chives.

44. Bacon Quesadillas Cook 1/2 cup sliced mushrooms and 1/4 cup chopped onion in butter until soft. Add 2 slices chopped Spicy-Sweet Bacon (No. 42). Spread on tortillas with grated cheddar, then fold in half and cook in a skillet.

45. Bacon-Apple Pancakes Mix 1 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, 1 egg, 1 grated apple and 1/2 cup crumbled cooked bacon. Cook in a hot buttered skillet.

46. Bacon Banana Bread Stir 1/2 cup crumbled cooked bacon into your favorite banana bread batter before baking.

47. Bacon-Potato Pancake Cook 2 slices bacon; drain and crumble. Shred 2 peeled russet potatoes; squeeze dry. Mix with 1/4 grated onion, the bacon, and salt and pepper. Cook in the drippings until crisp, 8 minutes per side.

48. Bacon-Egg Sandwich Fry 2 slices bacon, then fry 2 tomato slices and an egg in the drippings. Sandwich with buttered crumpets, adding a slice of cheddar.

49. Bacon Oatmeal Stir 2 tablespoons each maple syrup and crumbled cooked bacon into 2 cups cooked oatmeal.

50. Bacon Brittle Boil 2 cups sugar and 1 cup water in a saucepan, without stirring, until 340 degrees F, 8 to 10 minutes. Stir in 1 cup peanuts, 5 slices crumbled cooked bacon, 1 tablespoon butter and a pinch each of cayenne and cinnamon. Spread on a greased baking sheet to harden.

Bloomin Zukes!

Summers coming! Today, I'm sharing my favorite summer time food! Baked Zucchini Sticks and Sweet Onion Dip!

First, we’re going to examine our zucchini facts:

•Zucchini is always at the end of any A-to-Z food list;

•Zucchini and fruitcake are the undeserving targets of many a joke;

•The zucchini plant literally grows like a weed, making it absolutely ubiquitous in vegetable gardens across America;

•And for that reason, enterprising cooks have discovered ways to turn it into muffins, and cake, and pancakes, and… Baked Zucchini Sticks.

First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. That won’t be hard in the summer. Don’t be tempted to use those baseball-bat-sized zucchini though; you want small, slim zucchini for this recipe!

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zuke into 9 sticks lengthwise, then cutting into 3″ lengths, works well.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip.

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat.

Place the following in a small food processor or blender:

all of the caramelized onions

2 tablespoons cider vinegar

2 tablespoons honey

1 tablespoon prepared mustard

Process until fairly smooth.

Remove from the processor, and stir in 1 cup mayonnaise.

The resulting 1 1/2 cups dip can be used not only for these zucchini sticks, but as a tasty sandwich condiment.

Note that I’ve purposely not added any salt to the dip. I find that the zucchini sticks themselves, with the salt you added to drain them and the addition of Pizza Seasoning, are plenty salty. If you plan on using this dip for another purpose, you might want to add 1/4 teaspoon salt.

OK, back to the zucchini. See how they’ve started giving up liquid?

Rinse them thoroughly; you want to get rid of any excess salt. Then pat them dry.

Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil or PAM, or whatever!

Combine the following:

1 cup Panko bread crumbs

scant 1/2 cup freshly grated Parmesan cheese

1 tablespoon Pizza Seasoning or mixed Italian herbs

Mix until thoroughly combined.

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish. You’re going to dip each zucchini stick in the egg… …then roll it in the crumbs...one by one. If not, the dry mixture will get some much egg in it that it will just turn into clumps!

Place the sticks on the prepared baking sheet.

Bake the sticks for about 12 minutes, until they’re starting to brown. Remove from the oven, and turn them over; you may actually need to do this one by one, or you may be able to turn several at a time using a spatula. Bake for an additional 12 to 16 minutes or so, until golden brown and crisp.

Bottom line, bake until the sticks are a speckled golden brown…

Now, put the sticks on a plate, the dip in a nice bowl…enjoy!

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