Cheesecake

I don't have a picture of this because it was eaten faster than I could click. Picture spinning spinning pie plates and people lying around with graham cracker crumbs on their chins. But think of the last cheesecake you saw, it looks like that. :)

Crust
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon grated orange peel
5 tablespoons unsalted butter, melted.

Filling
2 eggs
2/3 cups sugar
12 oz cream cheese, softened
1/2 sour cream
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange peel

1. Heat oven to 325. Spray 9 inch pie plate with cooking spray. Combine crumbs, 2 tablespoons sugar and 1 teaspoon orange peel in medium bowl. Stir in melted butter until crumbs are moistened. Press into bottom and up sides of pie plate. Bake 6 minutes.

2. Process eggs and 2/3 cups of sugar in food processor 1 minute or until smooth. Ad cream cheese, pulse to break up. Process 15 seconds or until smooth. Add all remaining filling ingredients; process until smooth. Pour into crust.

3. Bake 30 to 35 minutes or until top is firm when gently shaken and outside edge is slightly puffed. Place on wire rack; cover with paper towels. Cool 2 hours. Remove paper towels and cool to room temp. Cover and refrigerate until thoroughly chilled, at least 5 hours or overnight.

Banana Bread

I made this recipe for my classmates on the last day of class and it was gone in about two minutes. I don't even think everyone got some. It was delicious and super easy.

Banana Nut Bread

• 1 cup sugar
  


• 1/2 cup shortening
  


• 2 eggs
  


• 2 cups flour
  


• 1/2 cup chopped walnuts
  


• 1 teaspoon baking soda
  


• 3 soft, ripe bananas, mashed
  

Cream sugar and shortening; add eggs, flour, soda, bananas, and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan. I took some extra sugar and nuts and sprinkled them on top before putting it in the oven. Bake at 325° for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 1 loaf.

Shepards Pie

I got this recipe from my best friend of 20 years. This was a staple at her house when we were growing up. She included the recipe in a cookbook she gave me for Christmas a few years ago. I had to halve it because it was way too much food for us, even cut in half we still have leftovers. It’s just solid down home cookin’.

I’m willing to bet there are about a billion variations of this dish. It’s one of those types of dishes you can really get creative with. Let me know if you make another version, even if it isn’t especially frugal. I’d love to try it.

Shepard’s Pie

2.5 lbs of potatoes

1 can creamed corn

1 can corn

1 lb hamburger

¼ cup milk

¼ cup butter

salt, to taste

garlic powder, to taste

onion powder, to taste

Peel potatoes, chop and put to boil. Cook hamburger, adding garlic powder and onion powder if desired, drain. When potatoes are soft, drain and add salt, milk, and butter. Mash potatoes.

In a 8 x 12 casserole dish layer hamburger, corn, then mashed potatoes on top. Bake at 350 for 25 mins.

Grandma's Oatmeal Cookies

These are a favorite around my house. This recipe was handed down from my husband's grandma. It's written on a piece of notebook paper that is probably as old as I am. What I really love about these cookies is that since the dough is frozen you can keep them on hand and make as many or as few as you want.

Another bonus is the frozen dough is also a great treat, even if you're not in the mood for actual cookies. I made this recipe the other day and when I went to make cookies today most of the dough had mysteriously disappeared.

Grandma's Oatmeal Cookies

1/2 lb margarine (2 sticks)
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
3 cups quick oatmeal

Cream butter and sugar. Add eggs and vanilla. In another bowl, combine flour, salt, and baking soda. Combine wet and dry mixes together. Fold in oatmeal.

Wrap dough into 3 long rolls using wax paper (saran wrap works too) and freeze overnight. Slice thinly and cook on ungreased cookie sheet for 10 minutes at 350.

Crock Pot Minestrone Soup

This is actually a few different recipes in one. I took the things I liked out of each Minestrone Soup recipe I found. Some veggies that were in the other recipes that I chose not to use were cabbage, peas, lima beans, zucchini, kale, chickpeas, white kidney beans, and veggie broth rather than beef broth. So mix and match as you see fit. I'm sure there isn't a veggie that wouldn't be good.

Since this cooks for a really long time I cut up all the veggies before bed. That way I could throw it in the crock pot before I even fed the kids. I would think it would be a great meal to come home from after work. It's really chunky and hearty.


Minestrone Soup

• 3 1/2 cups beef broth
  


• 28 oz can crushed tomatoes
  


• 2 medium carrots, thinly sliced
  


• 1/2 cup chopped onion
  


• 1/2 cup chopped celery
  


• 2 medium potatoes, thinly sliced
  


• 1-2 cloves garlic, minced
  


• 16 oz red kidney beans, drained
  


• 1/2 box spiral macaroni (or any kind you like)
  


• 2 Tbsp. parsley flakes
  


• 2 tsp dried basil
  


• 1 tsp dried oregano
  

Combine all ingredients except macaroni in slow cooker. Cover. Cook on low for 10-16 hours, or on high 4-6 hours. Cook macaroni according to directions and add during last 30 mins of cooking.

Lemon Raspberry Muffins

This is the recipe that made me fall in love with muffins. Despite the lemon and raspberries they aren't overly tart. I added the sugar topping to sweeten them up just a bit. Besides I think all muffins should have a crispy sugar topping, don't you? The recipe states they can also be made with blueberries, I bet strawberries would be good too.

Lemon Raspberry Muffins

2 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half and half cream
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries (I use frozen, do not thaw before using)

Topping:
1/3 cup butter, melted
1/3 cup sugar

In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.

Fill greased muffin cups two thirds full (use an ice cream scoop). Bake at 400 degrees for 18-20 minutes. While muffins are still hot, dip tops in melted butter and then into the remaining sugar. Yields 16 muffins.

Parmesan Potato Wedges

I found this recipe in a magazine a few weeks ago and we have made these potato wedges several times since then. They are so yummy. Last weekend I started the dishes while my two year old was finishing his dinner. I glanced back at him and he had pulled the serving bowl to his spot and was eating the wedges right out of the bowl. That's how much he likes them.


My favorite part of them (other than being cheap and easy) is that they have cilantro. I love cilantro. It smells and tastes so good. I've noticed that it loses it's smell as it ages. So smell it at the store. It's a good way to tell how fresh it is.

Parmesan Potato Wedges

2 lbs unpeeled russet potatoes (about 6 medium) cut into 3/4 inch wedges.
3 tablespoons olive oil, divided
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup grated Parmesan cheese
1/4 cup finely cut cilantro


Heat grill. Toss potatoes, 2 tablespoons of the oil, salt and pepper in a large bowl. Make a tin foil packet with the potatoes inside. Grill covered on medium heat or coals for about 15 minutes. Flip packet over half way though cooking. (I imagine you could also cook them in a skillet on the stove, but we haven't tried that)

When finished grilling, place potatoes in large bowl and toss with Parmesan cheese, cilantro, and remaining oil. Serve immediately.

Strawberry Cake

This cake is perfect for the Fourth of July. I'm a total sucker for red, white, and blue themed food around this time of year. If you are going to a Fourth of July party this would be an awesome thing to take. The bottom is ooey gooey with berry goodness and the top is crisp and delicious. Moist is this cake's middle name. Serve it warm with a couple of scoops of vanilla ice cream and it's pure heaven.

Strawberry Cake

Filling:
3 cups strawberries, quartered
2 tablespoons sugar
1 cup blueberries

Cake:
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 sugar
1/2 cup unsalted butter, softened
1 egg
1 teaspoon vanilla
1/4 almond extract
1/2 cup milk

1. Heat oven to 375 degrees. Spray 11x7 inch glass baking dish with cooking spray. Combine strawberries and 2 tablespoons sugar in medium bowl, spoon into baking dish. Sprinkle with blueberries.

2. Whisk flour, baking powder and salt in medium bowl. Beat 3/4 cups sugar and butter in large bowl at medium sped 1 minute or until light and fluffy. Beat in egg, vanilla and almond extract. At low speed, beat in flour mixture alternately with milk just until combined, beginning and ending with flour mixture. Spoon over berry mixture; spread gently to cover berries. (The more little globs of dough you put over the berries the easier it is to spread)

3. Bake 40 to 45 minutes or until a toothpick inserted in golden brown edge comes out clean and toothpick inserted in light brown center comes out with moist crumbs attached. Cool on wire rack at least 30 minutes. Serve warm or at room temperature.

Thai Turkey Burgers

I love these burgers. I make them about twice a month, they are very tasty and super healthy.

The pineapple salsa is cooked with a touch of sesame oil. I think it really adds something and I like to use it, but if anyone out there knows of a cheaper substitute please let me know. If you don't like the taste of sesame or are just trying these out for the first time and don't want to go splurge on bottle of sesame oil I'm sure another kind of oil would work. I also just guessed on how much pineapple I use. I usually cut up a small bowl's worth in bite size pieces for the kids to munch on and then use the rest for the salsa. The salsa should be mostly pineapple.


Thai Turkey Burgers

Pineapple Salsa
2/3 fresh ripe pineapple ($2)
1 tablespoon sesame oil (41 cents)
1/4 teaspoon crushed red pepper flakes. (less than a penny)
1 small red bell pepper, seeded and chopped. ($1.40)
1/4 red onion, finely chopped. (15 cents)
2 tablespoons dark brown sugar (7 cents)

Burgers
1 and 1/3 ground turkey breast ($3)
1 inch fresh gingerroot peeled and grated, or 2 pinches ground ginger (30 cents)
2 cloves garlic, minced (12 cents)
2 tablespoons dark soy sauce (20 cents)
2 teaspoons curry powder (50 cents)
course salt to taste (less than a penny)
4 cornmeal topped rolls, or 4 toasted sandwich-size English muffins ($1.50)

Drain pineapple and cut into pieces that will fit in food processor. Place in processor and process to a coarse, chunky texture. heat sesame oil and crushed red pepper flakes in a skillet over medium-high heat until oil smokes. Add bell pepper and onions and cook 1 to 2 minutes. Add pineapple and heat through. Sprinkle with brown sugar and cook 1 to 2 minutes. Remove from heat. Let the salsa hang out in the warm pan while you cook burgers.

Heat a non stick skillet or griddle pan over medium-high heat. Combine turkey, ginger, garlic, soy sauce, curry powder, and salt. Form into 4 patties and cook on skillet. 4 minutes on each side. Serve on rolls with lots of warm pineapple salsa.