Family Favorite Cheesecake ™

This is a family favorite for the holidays. 


Packaged graham cracker crumbs for this recipe were used.  You can crumble the crackers yourself if preferred. You can crumble them by placing the crackers in a plastic baggie and roll a rolling pin over them until crushed. A food processor works as well.  




Crust


1  1/2 c crushed graham cracker crumbs
1/4 c sugar
1/4 c butter




Cheesecake Filling


1 pint small curd cottage cheese
1/2 c butter
2  8 oz packages cream cheese
4 eggs slightly beaten
1 pint sour cream
1/3 c corn starch
1 tsp vanilla
2  T fresh lemon juice
1  1/2 c sugar




Crust

Preheat oven to 325' F 


Combine graham cracker crumbs, sugar and butter into a mixing bowl. Mix well. Spread mixture evenly into a 9 inch spring form pan. Bake on 325' F for 15 min. When crust is done baking, set aside. 




Filling


Beat cottage cheese until smooth.  Add ingredients in order given, beating well after each addition using medium speed on mixer.  After all ingredients are added, beat an additional 10 min. until mixture is smooth and creamy.  


Pour mixture onto prepared graham cracker crust.  Bake for 1 hr. and 20 min. at 325' F. After baking turn oven off and let it stand in oven for 2 hrs.  Don't open oven during baking time and standing time.


Remove from oven and allow to stand at room temperature an additional hour. Refrigerate until ready to serve.  Top with canned cherry pie filling or with your favorite cheesecake topping. 



Serves 10.

Classic Chicken Salad ™

Looking for an idea for a quick lunch.


Here is an easy recipe for a classic lunchtime staple. 

I've used canned chicken, but this is perfect for leftover chicken too.

You can serve this as a sandwich but it also works served over lettuce or along side of crackers. Enjoy!


12 oz. cooked chicken (finely chopped)
1/4 c. finely chopped celery
1/8 c. chopped onion
1/3 c  - 1/3 c. light mayo (to taste)
1/8 tsp. each: black pepper, white pepper, granulated garlic


Combine ingredients in a mixing bowl. Mix well to coat mixture. 


Serves 4 - 6.

Poached Eggs

This is a very simple recipe for poached eggs. Enjoy!


2 eggs
1  - 1 1/4 c. water
1/8 tsp. lemon juice 
1/4 tsp. each: pepper, salt


Bring water in a pot to a gentle boil. 

Add salt, pepper,  lemon juice if desired.

Crack 1 egg onto a saucer or small dish.

Once water reaches boil, reduce heat to medium low. Add egg by tilting dish over pan to let egg slide off into pan. 

Repeat process with remaining egg.

Cook eggs for 4 min. 

Remove eggs with slotted spoon and transfer onto a clean plate. 


Serves 1.

Grilled Raspberry Chicken Salad ™

This recipe was inspired by a nephew. 


This is a light, yet satisfying summer meal. I used fresh raspberries for the salad, but you can use frozen raspberries if needed.  I used a grill pan for this recipe, but this will work on an outdoor grill as well. 


Chicken


2 boneless, skinless chicken breasts
1 package raspberries (6 oz)
1 tsp sugar, to taste (regular or dietetic)
1/8 tsp salt (optional)
1/4 tsp pepper
1-2 T oil (Canola)


Salad


1 c cherry tomatoes, halved
1 oz each: Gorgonzola cheese, sliced almonds
1/2 cucumber sliced
1/2 medium red onion, sliced
1/2 head Romaine or red leaf lettuce


Set aside a few raspberries for garnish. 


In a baggie combine: sugar, raspberries, salt, pepper. Use your fingers to finely crush raspberries. Add chicken to the baggie and massage bag with fingers to coat chicken evenly Let set in the refrigerator for a few hours to marinate.


While chicken is marinating, prepare salad and chill in refrigerator.


Heat grill pan over medium high heat. Reduce heat to medium. and add oil. Cook chicken on 1 side for 6 - 10 min or until done. Flip chicken over and repeat cooking process. 


Let chicken rest for a few minutes before slicing.  Transfer chicken to cutting board and cut into slices.  Toss chicken slices into salad. Garnish salad with reserved raspberries. 


Serves 4.

Shrimp Oliver ™

Need an idea for a super simple dish. This quick recipe is based on a pasta dish that I had at a restaurant years ago. 


I've used cooked shrimp. If using raw, cook them in boiling water first, then set aside. I've used a dry white wine, but you can use vermouth instead. I've also used angel hair or linguine, but this should work with your favorite pasta.

1- 1  1/2  lb cooked shrimp (depending on size of shrimp)

1 pkg thin pasta  regular, or whole wheat or gluten free)
1 c each: chopped: ripe pitted black olives, chopped tomatoes (cherry or Roma), chopped bell pepper, chopped onions

1/3 c dry white wine or vermouth

1/4 c sliced green onions

3 T. oil  (olive or canola)

1-2 tsp each to taste: parsley, oregano, basil (dried or fresh)

1/4 tsp black pepper

1/8 tsp salt (optional)

1 clove fresh garlic, crushed & chopped

1/2 tsp fresh lemon juice

zest of 1 lemon

Cook pasta according to directions. 

If using raw shrimp, cook shrimp in a pan with boiling water until shrimp turns pink (3-5 min), set aside.

In a skillet heat oil over medium high. Combine: vegetables, olives, herbs, garlic, salt, pepper, lemon juice and zest. Cook for 5- 6 minutes.  

Carefully add wine if desired. Add shrimp cook for 4- 5 minutes more or until shrimp is heated. Serve over your favorite pasta.

Serves 4

Herb Dressing ™

This is my version of a classic herb dressing. This is an excellent way to use fresh herbs out of your garden. If you can't find fresh herbs, then dried herbs will work too. 

I used a clean glass jar with a lid to mix this dressing. But if you don't have any, you can use a small bowl to mix the dressing.

1/2 c oil (olive or canola)
1/2 -1 tsp lemon juice (to taste)
1/8  tsp salt (optional)
1/4 tsp black pepper
1-2 tsp each: parsley, chopped chives, basil, oregano, to taste (dried or fresh)


In a small bowl or a clean glass jar combine ingredients.  Mix well by shaking the jar or by using a fork. 


Makes 8 servings (1 T)

Potato Chip Chicken Bake ™

This a very easy and fun dish for a summer meal. Instead of breadcrumbs, I used potato chips to coat the chicken. Feel free to use one whole egg and 1 egg white instead of the 2 whole eggs if desired. Enjoy!

8 oz approx. kettle style potato chips (crushed)
4 boneless skinless chicken breasts
1/4 tsp black pepper
1/8 tsp salt (optional)
Squeeze of lemon
2 eggs
Nonstick cooking spray

Preheat oven to 400' F

Spray cooking sheet with nonstick cooking spray.

Crack two eggs in a shallow dish and beat gently with a fork. Add salt and pepper to the eggs. You can even add your favorite herbs and spices if desired.

In a plastic baggie, place potato chips. Use a rolling pin to crush them. You can also use your hands to crush them. Pour chips into a shallow dish.

Dip chicken into eggs, coating both sides. Dip chicken into chips. Make sure chicken is evenly coated on both sides.  Place on a cookie sheet.  Repeat process with remaining chicken. Squeeze a little lemon over top of chicken.

Bake for 25 minutes or until done.

Serves 4.