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: Super-Quick Whipped Cream Cookies

 

Image/s: Adapted from public domain photo

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Easy way to protect stacked dishes

 

How can you keep your favorite plates and dishes from chipping and scratching one another in your cupboard, on your kitchen shelf, or in your china cabinet?

Coffee filters to the rescue!

 I recently received a set of family heirloom china salad plates. They are dainty and fragile, but I think they are lovely. They’re extra special because they belonged to a loved one who has passed away.

 To preserve these pretty plates, I picked up a package of those scalloped white coffee filters.

 (They are extremely inexpensive too! They also come in an unbleached tan, but I think the white is less visible on my dishes. Plus, it seems to have a smoother texture.)

 I separated several coffee filters out and placed them between my stacked plates. They worked so well that I went ahead and added them to all of my stored breakable plates, dishes, saucers, and so on.

  Easy peasy. And they don’t really even show.

 

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Image/s: Personal photo by LAN/PAH.

 

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6 easy ways to open stuck jar lids

How can you unseal a stuck bottle or jar lid? For years, we used to tap the lids with kitchen utensils or bang the container on a counter, hoping that would loosen the lid. But these tricks don’t always work, and there’s often a risk of breakage.

  Here are a half-dozen easy ways to open stuck jar or bottle lids. These helpful hints work well for anything from glass jam jars to plastic mayonnaise jars, from salad dressing bottles to peanut butter containers, and more.

1.  Choose a can/bottle opener tool. This pliers-like gadget is super for unsealing bottles and jars. It even has a flip-cap opening option. There’s even an electric version, but we haven’t had much luck with that.
2.  Pick up a jar-and-bottle opener. Constructed of hard plastic, this kitchen tool features multiple openings to fit various container lid sizes.
3.  Grab a gripper pad.  These flat discs (available in solid or waffle-weave texture) are handy for opening pesky lids. And one size fits nearly all such tasks.
4.  Save produce rubber bands. The flat-wide rubber bands that come on bunches of broccoli are the best for this job. Plus, they’re free with the produce purchase. We keep a jar of miscellaneous rubber bands in a kitchen cupboard for this purpose and others.
5.  Slip on some rubber gloves. Those sturdy latex or rubber gloves do the trick, when it comes to unsealing bottles and jars.
6.  Ask someone with strong hands. If all else fails, this is a helpful option.

 

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 Image/s: Public domain clipart and fair use product promo photo

 

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Recipe: Savory Simple Split Pea Soup

  Split pea soup is a cold-weather favorite. Personally, I enjoy it all year round. A local eatery offers this prime potage every Tuesday, and I became hooked on it several years ago. Then, during the 2020-2021 pandemic closures, I found my split pea soup cravings cropping up.

 But I discovered that most of the store-bought split pea soup options (even the low-sodium ones) contained significant amounts of salt. Many also had MSG. The suggestion of either of those issues is almost enough to bring on a migraine.

 So I tried several recipes at home, tasting and tinkering, till I came up with my own favorite.

 One of the things I like best about this Savory Simple Split Pea Soup recipe (besides the fact that it’s yummy), is that I don’t have to soak the split peas overnight. The crockpot does the work, as the soup is slow-cooked for eight hours. It’s a perfect project for those days when I’m stuck at home with writing projects or babysitting in my proverbial Grandma hat. My souper supper cooks away all day long and it ready to go by dinnertime.

 Savory Simple Split Pea Soup fills the crockpot and happy bellies in midwinter or anytime. Here’s the recipe:

 

First, gather the ingredients for Savory Simple Split Pea Soup:

•  20 ounces dried split peas
• 5 cups broth (chicken or vegetable)
• 2 cups water
• 2-3 large carrots (chopped fine)
• 3 celery stalks (chopped fine)
• 1/2 cup onion flakes (or one medium onion, chopped fine)
• 1 Tablespoon parsley flakes
• 2 bay leaves
• 2 garlic cloves
• 1/2 teaspoon thyme
• 1/2 cup bacon (crumbled – or real bacon bits, but not smoky flavor)
• Salt and pepper to taste

 

Follow these instructions to make Savory Simple Split Pea Soup:

 Spray the inside of a crockpot with aerosol cooking oil. (I use olive oil spray.)

 Pour the dried split peas into a colander/strainer. Rinse them thoroughly, and dry them completely (air-drying or with paper towels).

 Pour the rinsed split peas into the crockpot. Add the broth, water, carrots, celery, onion flakes, parsley flakes, bay leaves, garlic, and thyme. (Save the bacon for later.)

 Plug it in the crockpot, and set it for low heat. Cover the soup mixture, and allow it to cook for 8 hours. Stir frequently (at least every 30-60 minutes), scraping the soup from the sides and bottom of the crockpot.

 Unplug the crockpot, and let the soup cool completely.

 Fish out the bay leaves, and toss them away.

• For traditional version (see photo): Blend the soup well with a wooden spoon or silicon spatula scraper.
•  For smooth and creamy version: Scoop about 1/3 of the cooled Savory Simple Split Pea Soup into a blender or food processor. (I use the Magic Bullet, unless I put it all in my Cuisinart Food Processor.) Puree this portion, then pour it into a large glass measuring cup (at least 8-cup size) or glass bowl. Repeat with remaining thirds until all of the soup has been pureed.

 Stir in the bacon. (Diced/cubed ham may be used in place of the bacon, if preferred.)

 Cover and chill Savory Simple Split Pea Soup until ready to use.

 Reheat the soup in a large saucepan or soup kettle, or warm it in the microwave. Top each serving with crunchy croutons (or broken tortilla chips) and crispy bacon bits, if desired.

 NOTE: Feel free to alter this Savory Simple Split Pea Soup recipe (such as omitting the meat or subbing vegetable broth for the chicken broth) for personal dietary restrictions or preferences.  You can even find vegan vegetable broth to make it.

 Image/s: Photo by LAN/PAH. All rights reserved.

 

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Microwaving regular rice in a pinch

Oops! Somebody brought home regular rice. Not the instant kind. Not the zippity-quick rice-in-a-cup, either. Just plain, old fashioned white rice.

What do you do?

Sure, you can stick it in a rice cooker/food steamer, if you have one on-hand. You can also cook rice in an Instant Pot.

What if you have neither of those?

It’s easy to cook regular rice in the microwave. 

 

Here’s the simple rice recipe. It works for all sorts of raw rice (including basmati, jasmine, white, etc.).

• 1 1/2 cups of rice
• 2 1/4 cups of water
• 1 t salt (if desired)

Combine all ingredients in a microwave-safe container with a lid. (I use a large Purex measuring cup and cover it with a paper plate.). Stir with a fork.

Microwave on high for 5 minutes. Stir well with a fork.

Microwave 12-15 minutes on 50% power (depending on your microwave wattage).

Stir again. Set aside (covered) for 5-10 minutes before serving.

This recipe may be doubled, tripled, or otherwise multiplied. Cooking times may vary with larger amounts.

 

Image/s: Personal photo/s. All rights reserved.

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Recipe: Crave-worthy Crockpot Pulled Pork

It’s doesn’t have to be Super Bowl Sunday to pig out on Crave-Worthy Crockpot Pulled Pork. With this delicious dish, it’s easy to go hog-wild without breaking the piggy bank, especially when pork loin is found on sale at the market. And it’s simple to prepare, using the slow cooker (instead of firing up the barbecue) or the oven. That means you can piggy-back some other projects at the same time as the meal is cooking.

(Sorry for going whole-hog on the puns. Could not resist.)

I made this recently for a medium crowd, and sent some home for leftover re-heats. Everyone was pleased to take extras along. It’s tender and juicy and savory – all the makings of a people-pleasing party dish.

How do you make Crave-Worthy Crockpot Pulled Pork?

First, gather the ingredients:

• 4-5-pound boneless pork loin (The leaner, the better.)
• 1 Tablespoon of Italian seasoning
• 1 Tablespoon of garlic powder
• 1 teaspoon of dried onion powder
• 1 teaspoon of dried mustard powder
• 1/2 teaspoon of black pepper
• 1 cup of apple juice
• 1 bottle of barbecue sauce (for topping)
• Hamburger rolls or other soft buns

Follow these instructions to make Crave-Worthy Crockpot Pulled Pork:

Plug in the crockpot (or slow cooker), and set it for medium heat.

Trim excess fat from the pork loin, as needed. Place it in the now-warming crock pot.

In a small bowl or a (1- or 2-cup) measuring cup, combine the spices.  Sprinkle these over the pork loin. Pour the apple juice over the top.

Cover, and cook for 8 hours (Crockpot times may vary.) until the meat shreds apart easily.

Lift the meat out of the crockpot, and place it in a large glass baking dish. Shred it with two forks.

Strain the remaining juices (to remove loose pieces of fat), and pour the liquid over the shredded pork meat.

Serve with soft buns, topped with barbecue sauce.

Image/s:

Adapted by this user

from public domain image

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Removing gummy glue from recycled jars is easy and harmless.

Empty glass jars can be recycled to hold all sorts of goodies. Mayonnaise jars are great for collecting loose change. Jam jars are great for containing candles. Baby food jars are super for holding loose buttons. Who wants to buy new glass jars, if you can recycle ones you'd otherwise toss out?

Recently, I sampled Yoplait’s Oui French Style Yogurt. I chose the vanilla one, and it was quite delicious. As a bonus, this yogurt comes in cute little glass jars, which can make lovely custard cups or votive candle holders. 

My only beef was that the empty jar was sticky with glue residue, once I peeled off the label. So I decided to wash out the empties and run them through the dishwasher. But that didn’t do the trick. The gooeyness remained.

I hunted for instructions on removing glue residue from glass jars. I found lots of ideas, ranging from rubbing with nail polish remover or Goo Gone to scraping with razor blades to drizzling with various essential oils. Then I read about the method I actually adapted and tried.

And it worked.

So here goes: How I removed gummy glue residue from recycled glass jars.

I poured equal parts of oil (I used Pompeian Grapeseed Oil, but olive oil has also been suggested.) and baking soda onto a paper plate. 

I stirred them together with a fork to make a sticky paste. 

Next, I used a vegetable brush to rub the paste all over the outside of the glass jars. 

Then I set the jars on a piece of paper toweling and let them dry for about half an hour. At this point, they looked pretty nasty.

Finally, I used a steel wool pad to scrub each jar before rinsing it and running it through the dishwasher again.

The jars came out shiny, clear, and clean of glue residue. (See the top photo.) They’re ready to hold scented votive candles for a cozy dinner setting.

Image/s:

Process photos by Practically at Home.

All rights reserved.

Yoplait Oui - produce promotion photo.

Fair use. 

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