Beautifully basic cheesecake ... and almost beyond easy

 

It doesn’t have to be a holiday to whip up this award-winning baked-style cheesecake. The filling is sturdier and denser than the mousse-like no-bake variety, and the graham cracker crust is a family favorite. (We almost never have leftovers, but this cook has been known to squirrel away a single slice for day-after breakfast.)

 The preparation is easy, even if the actual baking time is rather lengthy. It’s a super recipe to make, if you’re planning to be home for a couple hours.

 

Basic Cheesecake Ingredients:

Base/Crust:

• 2 cups graham cracker crumbs (1+ sleeve of crushed crackers)
• 1/4 cup powdered/confectioners’ sugar
• 1/8 teaspoon salt
• 6 Tablespoons melted butter

Filling:

• 2 blocks (8 ounces each) cream cheese (softened – not melted)
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

 

Basic Cheesecake Instructions:

 Preheat oven to 350 (F) degrees. Line the bottom and sides of a 9” spring-form pan with parchment paper. (I trace the removable bottom of the pan, cutting a circle to fit. Then I cut strips to ring the side, all the way around.) Place the prepared pan atop a baking sheet larger on all sides than the spring-form pan.

 Combine all base/crust ingredients completely. Pour the mixture carefully into the lined spring-form pan, piling the crumbly mix to hold up the side paper circumference. Spread the crust mix evenly across the bottom, banking it somewhat around the edges.

 In a large mixing bowl (I use my standing mixer), cream together the cream cheese and sugar. When smooth, add the eggs and vanilla. Continue beating (at medium speed) until well-blended.

 Transfer the whipped filling into the crust.

 Cover the entire cheesecake with aluminum foil.

 Bake for 30 minutes. Remove foil.

 Bake another 20 minutes until center of pie reads 165 (F) degrees. The center will still be a little wiggly. The cheesecake should be golden brown (but not over-crisped or burnt) around the rim.

 Turn off oven, and leave cheesecake in it to cool for at least 30 minutes.

 Cover cooled cheesecake and store in refrigerator until serving.

 

Helpful Hint:

If using intact graham crackers, toss them into a zippered plastic bag. Push all the air out, and seal it tightly. Then use a baker’s rolling pin to crush the crackers into crumbs.

 

Variations:

This cheesecake recipe is easily adaptable. Try these add-ins for variety:

• Almond pieces
• Berries (any kind)
• Butterscotch bits
• Candy canes (crushed)
• Chocolate chips
• Gumdrops
• Heath Bar chips (or crushed pieces)
• Jelly Beans
• Kiwi slices
• Lemon wedges
• Macadamian nuts
• Mandarin oranges
• M&M candies
• Oreo cookie pieces
• Peanuts
• Pecans
• Pretzel bits
• Reese’s Pieces
• Walnuts (chopped or chunks)

        Also: Fresh fruit or jam – for topping (optional)

 You can also alter the flavor of the basic cheesecake filling itself. Popular choices include apple, banana, chocolate, coconut, coffee or mocha, key lime, lemon/lime, peppermint, pineapple, praline, pumpkin, raspberry, red velvet, rhubarb, strawberry, white chocolate, and more. 

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• Recipe: Fabulous frosting has just four ingredients
• Recipe: Super-Quick Whipped Cream Cookies

 

Image/s: Adapted from public domain photo

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Souper easy crockpot potato chowder

 This simple soup recipe became a family favorite the first time I made it.

 Generally, I like to make potato soup from freshly peeled potatoes or even from leftover homemade mashed potatoes (such as after the Thanksgiving feast). But this recipe fascinated me because it calls for frozen shredded hash browns. Frankly, I was surprised at how much we liked it, although it did require considerable pureeing to produce a creamy soup.

 In the end, I changed several features in the original recipe. Here’s the result.

 

Crockpot Potato Soup Ingredients:

• 1 carton low-salt chicken broth (32 ounces) – Because of some folks’ individual dietary requirements, I usually use no-salt broth, and pass around the salt shaker for everyone to use to their own tastes.
• 1 package (30 ounces) frozen shredded hash browns (fully thawed and soft)
• 1 small yellow onion (chopped) – It’s possible to use dried onion flakes (from a shaker), but these may not puree as well as fresh onion.)
• 2 small garlic cloves (minced)
• 1 block cream cheese (softened) – I choose the low-fat variety.
• 1 cup half & half cream (Can substitute skim milk for a lighter soup,)
• Salt and pepper to taste (optional)
• 1 cup shredded cheddar cheese
• 1/4 to 1/2 cup crumbled bacon (cooked and crispy)
• 1/2 cup scallions or green onions (chopped)

 

Crockpot Potato Soup Instructions:

Combine chicken broth, hash browns, onion, and garlic in a large crockpot. Stir well. Cover, and cook on high for 6 hours (stirring often) until hash browns and onion are very soft. Cooking times may vary.

 Turn off crockpot. Let soup cool, then puree it in a blender or food processor until smooth. This takes a bit of time to ensure the shredded potatoes are well-mixed. (Some cooks prefer to leave them a little bumpy. We like this best as a creamy soup, but it’s up to you!)

I’ve made this recipe with my Cuisinart Food Processor, but I’ve also had success making it with my Magic Bullet Blender. Using the smaller appliance simply means pureeing the soup in smaller batches.

 Rinse out crockpot well, removing all bumpy residue. Wipe it dry.

 Transfer soup back into crockpot. Turn it on to low heat. Add cream cheese and half & half. Heat soup through stirring vigorously until ingredients are melted.

 Serve in mugs or bowls, topping with cheese, bacons, and scallions/green onions. This soup goes well with crackers, bagels, muffins, or rolls. It’s pretty hearty, so it may not need a sandwich.

 Store leftover soup in a covered container in the refrigerator. (Or send extra servings home with guests.)

 

Helpful Hint:

Even though this is a crockpot recipe, I found it necessary to check and stir the soup frequently, scraping the sides with a rubber spatula to prevent it from cooking up crusty.

 

Is this actually a soup or a chowder?

 Technically a chowder differs from a soup in that it generally contains vegetables and perhaps some form of seafood. Such ingredients can certainly be added to the recipe (at the end). The personal preferences in my house favor the more basic version, as described here.

 We also like a good vichyssoise, which is a cold potato soup. But that’s an altogether different recipe for a much warmer season.

 

Related Items:

• Recipe: Cheddar V-8 Muffins
• Recipe: Crockpot Butternut Squash Soup is scrumptious
• Recipe: Orange clementine bread is tangy and terrific
• Recipe: Remarkably Simple Acorn Squash Soup
• Recipe: Savory Simple Split Pea Soup

 

Image/s: Public domain photo

 

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Recipe: Super-Quick Whipped Cream Cookies

 

This delicious cookie recipe is almost too easy, with just four ingredients, and the results are delightful!

 I’ve made this recipe with spice cake mix, lemon cake mix, chocolate cake mix, carrot cake mix, and strawberry cake mix. But the red velvet cake mix version is our family favorite. And it’s a perennial sell-out at a bake sale I help to supply.

 

Ingredients:

• 1 cake mix (13.5-15 oz.)
• 1 tub frozen whipped topping (thawed)
• 1 egg
• 1 cup powdered / confectioners’ sugar

 

Instructions:

Preheat oven to 350 (F) degrees.

 Combine cake mix, whipped topping, and egg in a large bowl. Beat well.

 Pour powdered / confectioners’ sugar into a large flat bowl or dish. (A sturdy standard-sized paper plate works well.)

 Scoop gooey cookie dough into hands (about golf-ball-sized portions). Roll the glob gently in the powdered / confectioners’ sugar to coat it fully. (This will be a messy job, but it’s worth it.)

 Drop powdered cookies on chilled baking sheets.  (Hint: For holiday/cold-weather baking, I like to place empty cookie sheets in the garage or on the porch to cool between batches.)

 Bake for 12-14 minutes (as ovens vary). They will be crackled on top and somewhat puffy.

 Remove cookies from oven, and allow them to sit on their baking sheets for a couple of minutes before removing them with a spatula and placing them on cookie racks.

 Makes approximately two dozen cookies. Store cookies in an airtight tub or container, if there are any leftovers.

 

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• Yellow cake can be even yummier. Three top tastes!

 

Image/s: LAN/PAH photo – all rights reserved.

 

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Recipe: Cheddar V-8 Muffins

 These savory muffins are delicious with soups or salads. 

First, gather these Cheddar V-8 Muffins ingredients:

•  1 egg
• 1/3 cup vegetable oil
• 1 cup V-8 juice
• ½ cup shredded cheddar cheese
• 1 ¾ cups flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

 

Follow these instructions to make Cheddar V-8 Muffins:

 Preheat oven to 400 (F).

Combine egg, oil, V-8 juice, and cheese in a big mixing bowl.

 Using a wire whisk, mix by hand until ingredients are well-blended.

 In smaller bowl, combine flour, baking powder, baking soda, and salt.

 Mix wet and dry ingredients together by hand, stirring gently until blended. (Batter will something like ThousandIsland Dressing at this point.)

 Spoon into prepared muffin pans. (Recipe makes a dozen medium or ½ dozen jumbo muffins.)

 Bake for 20 minutes at 400 (F). Remove immediately from pan, and cool on a rack.

 Muffins will be light orange.

Related Items: 

·        Recipe: Best Banana Bread

·        Recipe: Fabulous frosting has just four ingredients

·        Recipe: Microwaving regular rice in a pinch

·        Recipe: Orange clementine bread

   Image/s: Adapted by this user from public domain image

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Recipe: Remarkably Simple Acorn Squash Soup

  Acorn Squash Soup is a tasty and highly nutritional family favorite, and it’s very simple to make. It’s also a super way to use up any leftover cooked acorn squash.

 

First, gather the ingredients for Acorn Squash Soup:

•  2 cooked acorn squashes
• 1/2 cup carrot shavings
• 1/2 cup chopped onion (or 1/4 cup dried onion flakes)
• 1 garlic clove (Can use minced garlic, if preferred.)
• 3 cups chicken broth (I like to use the no-salt or low-sodium kind)
• 1/4 cup skim milk (optional)
• Salt and pepper to taste

 Follow these instructions to make Acorn Squash Soup:

 Split both acorn squashes in half. Cook them thoroughly in the microwave (see recipe here) or oven.

Allow cooked acorn squash to cool completely. Then use a melon baller to scoop the soft pulp out into a large bowl or food processor. Stir in the carrot shavings, chopped onion, garlic, and chicken broth.

Use the food processor (or another chopper/blender) to puree the soup mixture. If employing a smaller device, this process will need to be done in multiple batches.

 Pour the soup into a large saucepan, soup kettle, Dutch oven, or crockpot. Heat the soup completely, stirring often to prevent scorching.

 If desired, add the skim milk before serving the Acorn Squash Soup. (The soup can be frozen for future use, unless the milk has been added. If freezing, don’t add the milk till thawing for use.)

 Top Acorn Squash Soup with crunchy croutons or broken tortilla chips. It also goes well with matzos, crackers, or toast.

 

Related Items:

·        Recipe: Amazingly Easy Acorn Squash

·        Recipe: Crockpot Butternut Squash Soup

·        Recipe: Savory Simple Split Pea Soup

 

Image/s:

Adapted by this user

from public domain image

Feel free to follow on Google Plus and Twitter. Like this blog?  Check out Practically at Home on Facebook. You are invited to visit my author page on Amazon.com.