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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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.

 

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

 

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Halloween cookie decorating: 4 easy ways

 Halloween cookies offer a super culinary and craft project for children and adults alike. Try these four basic, but boo-tiful Halloween cookie decorating tricks, and your trick-or-treaters will beg for more. These Halloween cookie crafts are simple enough for very young children to do, as long as adults supervise.

Decorated Halloween cookies are super for classroom parties, Halloween get-togethers, costume parties or even your own Halloween party menu. Try these easy Halloween cookie tips for making cookie bats, cats, spiders, pumpkins, and other favorites for your trick-or-treaters.

 

How to decorate cookies simply for Halloween fun

Need cookie recipes? Try Fine Fare with Flair: Riverport Recipes!

Super-Basic Trick or Treat Cookies

Before you can begin decorating your Halloween cookies, of course, you must bake them. You might choose to make fancy Halloween cut-out cookies in holiday shapes (such as bats, cats, pumpkins or other Halloween objects) or simple round ones.

Before you begin decorating, be sure to bake your Halloween cookies thoroughly, and allow them to cool completely.

Basic Bats

The simplest round sugar cookies can become batty in a flash. The easiest way to decorate Halloween bat cookies is to create a basic bat stencil. Grab a sheet of plain clean paper. Fold it in half, and cut out a basic bat outline. Be sure to make arcs at the top.

Unsure how to create a bat shape? Look at free online clip-art bats online. Download your choice of clip-art, resize it to fit your cookies, and cut it out to make your stencil. (Halloween clip-art sites offer plenty of other designs, besides bat, so you can take your pick for stencil-making and Halloween cookie decorating.)

Begin decorating your baked and cooled Halloween cookies by glazing them with a clear or white icing. Let cookies stand until glaze has nearly hardened.

Place your cut-out bat or other Halloween stencil on top of one trick or treat cookie. Add chocolate sprinkles to fill the cut-out pattern. Carefully remove the stencil.

Repeat this step (with the chocolate sprinkles) until all Halloween cookies have been decorated. Let cookies stand individually on a counter or flat surface until the decorating designs have set.

Kooky Kitty Cats

Black cat cookies are a certain treat for Halloween gatherings, and these are easy to decorate.

Frost your baked and cooled Halloween cookies with dark chocolate frosting. Use white chocolate chips to add kitty facial features, making the cat's pointy ears, eyes, nose and mouth. Place a few coconut flakes on both cheeks to make the Halloween cat's whiskers.

If you are extra crafty, you might roll the edges of your Halloween cookies in white coconut flakes, while the frosting is still sticky, to add a kitty fur edge.

Spider Surprises

Creepy crawly spiders are a perennial Halloween favorite for cookie decorators, and they are incredibly easy to make.

Frost your baked and cooled Halloween cookies with chocolate frosting. While the frosting is still sticky, affix eight short strands of black licorice to each cookie to form the spindly spider legs.

Stick a few tiny licorice snips onto the spider's body, if you wish, to make eyes. Watch your trick-or-treaters snatch up those creepy spider cookies.

Pretty Perky Pumpkins

Halloween jack-o-lantern cookies may be the easiest decorating project of all, but these are also the most popular.

Frost your baked and cooled Halloween cookies with orange frosting. You can purchase orange flavored frosting, or create your own with food coloring. (Remember, red and yellow may be mixed to create orange.)

Use chocolate chips or bits to form facial features, as you decorate your Halloween cookie pumpkins.

Make your own Halloween cookie decorating fun!

Trick-or-treaters will cheer, not "Boo," at these creative creepy Halloween cookies. The process is as fun as the product, of course, as children of all ages will enjoy decorating Halloween cookies and then eating them together.

NOTE: Written by this author, this copyrighted material originally appeared on another publisher’s site. That site no longer exists. This author holds all rights to this content. No republication is allowed without permission.

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Image/s: public domain photo, plus book cover promo photo (fair use)

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