Baked Cheesecake using just one 8 oz. pkg. cream cheese

I searched the web high and low for a recipe for a baked cheesecake that used just one 8 oz. package of cream cheese and no sour cream and there just aren't many to choose from. Most traditional recipes call for a minimum of 3 packages of cream cheese and the one's that do call for just one are usually no-bake or contian sour cream. I combined a couple of recipes and came up with this one. This recipe makes a small cheesecake that is just the right size and is nice and creamy and not too dense.

Preheat oven to 350 degrees.

Crust:

1.5 cups of graham cracker crumbs or ritz cracker crumbs

1/2 stick of butter or margarine, melted

Combine crumbs and butter and press into a buttered 8 inch pie plate or a small spring form pan. If you use the spring form pan, line the bottom with parchment or wax paper first.

You could also use a store bought graham cracker crust.

Cake:

1 - 8 ounce pkg. cream cheese - room temp.

1 tablespoon lemon juice

1/2 teaspoon vanilla

1/8 cup corn starch

1/2 cup sugar

1/2 cup half n half or milk

2 eggs - room temp.

dash of salt

In a medium or large bowl beat cream cheese till fluffy. Add lemon juice, vanilla and salt and mix till blended. Add corn starch, sugar and half n half and mix well. Add eggs one at a time until well blended. Pour into crust.

If you are using the spring form pan, wrap the bottom of the pan in foil and place into a baking dish, then add hot water to the baking pan till about half way up the side of the cake pan. If you are using a regular pie pan place a pan of water in the oven with your cake when you bake it and it will less likely crack when baking.

Bake in a 350 degree oven for 35 to 45 minutes until golden on top. Your cake should not jiggle when done. Set cake on wire rack and allow to cool for one hour, then cover with foil and refrigerate at least 4 hours, but best over night.
If you are using the spring form pan refrigerate the cake in the pan. Do not remove from the pan while the cake is still warm.

Brioche French Toast....taste almost like a donut!

Brioche French Toast....the best French Toast EVER! And it kinda taste like a warm donut.
*see my previous post for the recipe to make Easy Brioche using your bread machine. You'll be glad you did!

what you need:

2 thick slices Brioche bread, cut in two
You could also use regular bread. Texas toast would probably work well.
1 egg
2 tablespoons milk or half and half
1/2 to 1 teaspoon vanilla
1 tablespoon butter
1 tablespoon olive or veg. oil
1 tablespoon granulated sugar mixed with 1/2 to 1 teaspoon cinnamon

In a shallow bowl, mix the egg, milk and vanilla until well combined. Add your bread and allow to soak while you are heating your butter/oil mix in a pan on medium heat. Turn bread to coat both sides. Place bread slices into the hot butter/oil mix and cook on both sides until golden brown. Remove to a plate and sprinkle both sides with the sugar/cinnamon mixture then top with your favorite syrup if you like and enjoy.
*You do not want your butter/oil mixture to get too hot. The bread needs to cook slowly so keep it to a medium low heat.

Easy Brioche using your bread machine

Easy Brioche

This recipe comes from the book Breaking Bread with Father Dominic 2 by Father Dominic Garramone, OSB. This recipe is so easy it's stupid.

You will need a bread machine.

1/2 cup half and half or milk

2 eggs

1 egg yolk

1/4 cup (1/2 stick) butter or margarine

1/2 teaspoon salt

2 1/4 plus 1 tablespoon bread flour

2 tablespoons granulated sugar

1 1/2 teaspoons active yeast

1 egg white beaten with 1 tablespoon water

Granulated sugar for dusting

Add the milk, eggs, egg yolk, butter, salt, flour, sugar and yeast to your bread machine pan in the order suggested by the manufacturer.

Here is how I added mine.

1. milk, eggs, egg yolk

2. flour, sugar, salt

3. made a small indention in the flour and added yeast

4. cut butter into 4 pieces and placed at the corners

Select dough/manual cycle. When the cycle is complete, mine takes 1 hour 20 minutes, remove dough from machine and place in a greased medium to large bowl and cover with plastic wrap. Refrigerate 2 to 24 hours.

Remove dough from the fridge and place on a floured surface. Cut into four equal portions and shape each portion into a ball. Place dough into a greased bread pan, cover with plastic wrap and let rise until doubled in size.

The recipe tells you to gently brush your dough with the egg white/water mixture and sprinkle with sugar, but I didn't do this step.

Bake in a pre heated 375 degree oven for 15 to 20 minutes until golden brown. Remove from pan and allow to cool on a rack.

Rustic Dutch Oven Bread

Rustic Dutch Oven Bread
**Some recipes call this no-knead bread, but you do have to knead it.
This is a crusty bread that would go nicely with soup or chili. I mixed mine up to let it rise after dinner one night and baked it the next day when I got home from work, letting it rise for 18 hours. I saw no difference in the dough from that morning to that evening, so I could have baked it earlier and next time I will. Don't be afraid of this dough either, when I put mine into the hot pan I just plopped it in there. I baked mine for 20 minutes more after removing the lid and it could have used a few more minutes, but yours may vary depending on your oven. I've included another recipe at the bottom that is very similar except it also uses beer. I will be trying it next.

what you need:
1/4 teaspoon active dry yeast
1.5 cups warm water
3 cups all-purpose flour, plus more for dusting (I used unbleached AP flour)
1.5 teaspoons salt

In a large bowl, dissolve the yeast in the warm water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover with plastic wrap and let dough rise for at least 8 hours, best 12 to 18 hours, at room temp.

When you are ready, after at least 8 hours, lightly flour a work surface and place dough on it. Sprinkle the top with flour and knead it 15 times. This means folding it over on itself. Shape dough into a ball, cover with plastic wrap and let rise for 2 hours.

After 1 and a half hours of rising, put your dutch oven, with the lid on, in your oven and set the temp. to 450 degrees. Allow to heat for 30 minutes. Gently pick up your dough and place it into your hot dutch oven....I used olive oil to grease mine first....you can turn the dough upside down if you want, I did. Use a sharp knife to cut a few slits along the top of the dough, put the lid on the dutch oven. Return to oven and bake for 30 minutes, then remove the lid and bake 20 to 30 minutes more.

Remove dough from pan and allow to cool for at least 2 hours. The bread will snap, crackle, and pop while it is cooling!
Baking and oh did it smell GOOD!

After kneading.

After an 18 hour rise.

Alternate Recipe using beer:

3 cups all purpose flour

1/4 teaspoon instant yeast

1.5 teaspoons salt

7 ounces water, room temp.

3 ounces mild beer

1 tablespoon white vinegar

Whisk the dry ingredients together in a large bowl. Mix in the wes with a spatula. Cover and let rise for 8 to 18 hours.

Line a 10 to 12 inch skillet with parchment paper sprayed with a non-stick spray. On a floured surface knead the dough 10 to 15 times. Form the dough into a ball and place on the parchment paper; loosley cover with plastic wrap and let it rise for two more hours.

When you have 30 minutes of rise time left pre-heat your oven to 450 degrees and place your dutch oven, with the lid on, in the oven. After 30 minutes, remove dutch oven from the pre-heated oven and lift the dough ball, parchment paper and all, and place it in the dutch oven. Cover with lid and bake for 30 minutes. Remove the lid and bake an another 15 to 30 minutes until the loaf is a deep golden brown. Allow to cool.

Aimee's Rib Rub

Rib Rub

1/2 cup brown sugar
1/4 cup paprika
1 Tablespoon black pepper
1 Tablespoon salt
1 Tablespoon Chili powder
1 Tablespoon Garlic powder
1 Tablespoon Onion powder
1 teaspoon cayenne pepper
1 teaspoon unsweetened cocoa powder
*you may not need all of this rub for one rack. I cooked two racks and had rub left over. You will need leftover rub if you plan to use the BBQ sauce for basting. I still have some left. I stored it in a mason jar in a cool dry place for next time.

Place all ingredients into a bowl or pint mason jar and mix well. Rub onto your pork or beef ribs, both sides. Take care to remove the membrane from the rib rack on the back first. Grill ribs on a hot gas or charcoal grill about 7 minutes each side. Remove to a pan and wrap in foil. Cook in oven at 225 to 250 degrees about 3 to 4 hours till meat is tender.

BBQ Sauce for basting
1 cup Cattelman's bbq sauce, or your favorite
2 Tablespoons rub mix
1 to 2 Tablespoons red wine vinegar

Mix well and baste before wrapping your ribs in foil and again when they are done.

This rub could also be used on a pork or beef roast.

*Jalapeno Popper Dip, yes, thats right, Jalapeno Popper DIP!

Almost everyone I know loves jalapeno poppers, fresh jalapeno peppers seeded and cored filled with a mixture of cream cheese and sharp cheese, wraped in a slice of bacon and grilled or broiled to perfectness, yes those! This dip taste JUST like the stuffed pepper. You will have an "oh my goodness, oh - my - good-ness!" moment when you taste it. It is THAT good.

Jalapeno Popper Dip

What you need:
1 tablespoon butter
1/2 cup finely diced onion
2 fresh jalapenos, cored and seeded, finley chopped
1 clove garlic, minced
5 strips bacon, crisply cooked and crumbled
1/4 teaspoon cumin
1 (8oz) package of cream cheese, room temp.
1/2 cup mayo
2/3 cup shredded sharp cheddar cheese
1/4 cup Italian blend shredded cheese
1/4 cup pickled jalapenos, finley chopped

Topping:
1/2 cup plain bread crumbs
1/2 cup shredded cheese mixture (sharp/Italian blend)
1/4 teaspoon paprika

Heat your oven to 350 degrees and greese a small casserole pan.

1. Set your cream cheese out and allow to come to room temp. At least 2 hours.
2. Start cooking your bacon.
3. While your bacon is cooking, chop your onion, fresh jalapeno peppers, garlic, and pickled jalapenos.
4. Remove crispy bacon from pan to a plate for later. Drain bacon greese from skillet and add 1 tablespoon butter. Allow butter to melt.
5. When butter is melted, add onion, fresh jalapenos, garlic, and cumin. (do not add pickled jalapenos) Cook mixture till the onions begin to soften.
6. While your onion mixture is cooking, in a medium bowl, mix 8 oz. package of cream cheese with 1/2 cup mayo, stir till well combined. Add the sharp and Italian cheese and the chopped pickled jalapenos and mix well.
7. Add the sauteed onion mixture and the crumbled bacon into your cream cheese mix and blend well.
8. Spread the mixture into your prepared small casserole dish. Top with shredded cheese, bread crumbs, and paprika.
9. Bake for 20 to 25 minutes, till golden on top.
10. Serve with corn chips.

*Asian Noodle Stir Fry

Asian Noodle Stir Fry

What you need:

3/4 cup carrots, chopped or julienned
1/2 cup diced onion
1/3 cup chopped green onions
3 cloves fresh garlic, minced
3 cups chopped green or purple cabbage or bok choy
6 to 10 ounces steak, pork, chicken, or shrimp, cubed
10 oz. package linguine noodels, cooked
2 eggs
1/4 to 1/2 cup low sodium soy sauce
1 tablespoon butter
1 teaspoon Sriracha sauce, or more to taste
Salt, pepper, steak seasoning, and cayenne pepper to taste
Oil for cooking, veg. or canola is best for this.
Non-stick spray

Step 1: Prepare everything first! Chop all your veggies, season your meat, cook your noodles, and set everything out that you will need. I used steak seasoning, salt, pepper, and cayenne pepper to season my meat.

Step 2: Cook your meat in a hot pan, about 2 minutes each side, put to the side for later. You can leave it in the pan.

Step 3: In your heated wok or skillet, scramble your eggs (I sprayed my pan with non-stick spray first). Salt and pepper to taste. Remove to a plate for later.

Step 4: Using 1 teaspoon oil, saute your carrots and onions for a few minutes. Add minced garlic and let saute for a couple more minutes. Remove to a plate for later.

Step 5: Next is the noodles. I first sprayed my pan again with non-stick spray, then added 1 teaspoon oil, then noodles. Toss well and let cook for about a minute. Add soy sauce and butter and toss. Add Sriracha and keep tossing.

Step 6: Add fresh cabbage and incorporate well by tossing. Let cook two to three minutes.

Step 7: Add back the egg, sauteed veggies, steak and a fresh swig of soy sauce and toss, toss, toss. Taste and add more seasoning if needed.

Note: I halved the recipe since it was just for me. There was plenty left over for lunch the next day.