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.

*Granny's Peach Pineapple Pie

This is, by far, the best fruit pie you will ever taste. The sweet tangyness of this pie is amazing! I have heard this pie called an Amish pie, but it came to my family through my Granny, Betty Watts. My mother made this pie for our Christmas dinner in the form of a cobbler. Either way, you must try it!

Heat your oven to 375 degrees.
In a medium sauce pan heat together:

1 - 16 ounce bag of frozen peaches
1 - 15 ounce can crushed pineapple

To fruit mixture add:

2/3 cup sugar
2 tablespoons cornstarch
1/2 to 1 teaspoon cinnamon

Mix well.

Pour into prepared piecrust and dot mixture with butter. Top with another pie crust and bake at 375 degrees till golden brown and bubbly.
For a pie crust, you can use storebought or make your favorite recipe.
Love ya Granny!

Cheesburger Soup as seen on Diners, Drive-ins & Dives

I love to watch Diners, Drive-ins & Dives on Food Network so when I saw this soup on the show I had to try it. How could soup taste just like a cheeseburger? I wanted to know. This soup is very nice. The addition of lettuce and tomato really makes it. It was fast and easy to make.
What you need:

1 pound super lean ground beef or ground buffalo
16 ounce can of chicken stock
1 pint half and half
1/2 block of Velveeta cheese, cubed
1 large onion, diced
3 tablespoons butter
2 medium tomatoes, chopped
2 cups Iceberg lettuce, chopped
Salt & pepper to taste
1/4 cup flour mixed with 3/4 cup water

In a large pot, melt butter and onion until translucent, remove. Add ground beef to pot, salt and pepper to taste, and cook till browned and crispy, remove to a plate lined with paper towles.

To the same pot, add your chicken stock and flour slurry, bring to a boil scrapping the meat bits off the bottom. Add half and half and Velveeta and cook till the cheese is melted, not boiling. Add the onion and meat to cheese mixture. Season to taste and lower heat. Cover and cook for 10 to 15 minutes, stirring frequently.

You can add the lettuce and tomato to the pot of soup or garnish each bowl.

*NOTE: The recipe I printed from the internet said to cover and cook for 1 hour. I cannot imagine cooking a soup with half and half for one hour without it ruining. Mine turned out just fine cooking it for less time. I used 2% Velveeta instead of the regular. I also didn't use half the block, but about an inch less than half.