Old Bay Maryland Crab Cakes

 

INGREDIENTS

• 2 slices white bread, crusts removed, finely crumbled 
• 2 tablespoons mayonnaise 
• 2 teaspoons OLD BAY® Classic Seafood Seasoning
• 2 teaspoons McCormick® Parsley Flakes
• 1/2 teaspoon French's® Classic Yellow Mustard
• 1 egg, beaten 
• 1 pound lump crabmeat 
• 2 to 3 tablespoons vegetable oil
• In a large bowl, mix bread, mayonnaise, OLD BAY, parsley, mustard, and egg until well blended. Gently stir in crabmeat. Shape into 4 patties. ( I doubled the recipe)
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• Heat oil in a large skillet on medium-high heat. Fry crab cakes for about 5 minutes per side or until cooked through and golden brown. Sprinkle with OLD BAY.
• If you do not fry foods, these can be broiled, or air fried as well.

Tomato Pie

 

1 9-inch prebaked deep dish pie shell 

1/2 cup chopped green onion 

10 chopped fresh basil leaves 

4 peeled and sliced tomatoes 

1 cup grated Cheddar 

1 cup shredded mozzarella

1 cup mayonnaise

1/2 cup real bacon bits

Preheat oven to 350 degrees.

Slice 4 medium to large tomatoes .Lay them on paper towels and sprinkle with salt. ( this releases some of the juices so it's not so soggy)

Using a medium sized bowl, mix mayonnaise, cheddar cheese, mozzarella cheese, salt and pepper.

Making 2 layers:

Layer first layer half of tomato slices, half basil, and onion in pie shell. Season with salt and pepper. Sprinkle half of the bacon bits on top. Spread half the mayonnaise and cheese mixture on top of the tomatoes , another layer of tomatoes bacon bits , etc ending with cheese, and  bake un covered for 30  to 40 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Limoncello

Zest of 8 to 10 fresh organic lemons ( medium size) washed

4 cups ( 1L ) of 95 proof alcohol such as Everclear, however some use high proof Vodka ( 100 proof Smirnoff ) 

5 1/2 cups cold of water ( filtered or spring water )

3 1/3 cups white sugar

This will make 2.5 L of Limoncello * (84ounces)

Equipment needed:  Large jar with lid ( 1 gallon size)

                                 Vegetable peeler

                                  Large Pot

                                  Strainer and funnel 

                                  Bottles for storage ( cleaned and sterilized)

Peel zest from the lemons, being mindful to not include the white part which is the pith. It will give a bitter taste to your final product.

Once you have peeled the lemons, place the peels into your large jar, pour the alcohol in and mix. Close lid and wait 28 days. Each day shake the contents a little to move around. 

After the long wait, you are ready to make Limoncello!

In your large pot place water, heat, ( not boiling)  and pour the sugar in. Stirring gently and constantly until dissolved. Bring up to a boil then turn it off and remove from heat. Allow to come to room temperature. Once syrup has completely cooled down, 

open our lemon jar and with a fine strainer, gently pour the contents in the strainer so no peels get into the liquid. Mix gently.

Now using a funnel, pour the limoncello into your bottles. Place lid on and allow to sit for 1-2 weeks before consuming. Before drinking place the bottle in the freezer, as it's best ice cold.

NOTE: Bottles should be clean and have a good sealing lid or cork lid. I purchase labels from Amazon and bottles as well. However sometimes you can find bottles on FB market place, or ask your neighborhood bar if the will save certain bottles for you. See the link below for the bottles I use.

I also found that it is easier to peel them if you refrigerate the lemons first.

  https://amzn.to/3UsL13d     bottles

https://amzn.to/45dBEJY  1 gallon size jar with lid

 

                                                  This is what I used because I was unable to find the

                                                               correct strength of Everclear. 

 

Cheddar Jalapeño Bagels

 You will need a cookie sheet parchment lined. Also a pot of boiling water.

2 1/4 cups of flour

2 Cups of fat free cottage cheese ( blend after measuring)

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup reduced fat cheddar cheese

1/4 cup diced Jalapeños ( I used jared )

1 egg for the egg wash

1/4 cup reduced cheddar cheese for topping

Jalapeño slices for topping

In a large bowl place the first six ingredients. Mix with a spurtle, or wooden spoon to get blended and then you can use your hands if you like to really blend it well and you're going to make a nice big ball of dough. You'll need to wash your hands and after that place the dough on a cutting board.  Put a little flour on cutting board and kneed the dough for 3 minutes ending in a ball. Divide the dough into eight portions. Let it rest. Boil water.

Now you're going to roll each piece into a ball poke a hole in the middle and form like a bagel set it aside and repeat until you have done it with all of the pieces of dough.

Now using a spider ladle if you have one or a regular ladle or a very large slotted spoon, take one of the bagels and with the ladle, put it in the boiling water for 10 seconds and lift it right out put it on your parchment sheet and repeat until you've done this with all eight.

Next, you're going to take your egg and put it in a little cup whisk it and then add a little water just a quick drizzle mix that up and with a pastry brush wipe the Egg wash over each bagel.

Once you've done that, you can place your pieces of jalapeño pepper on each one of the bagels and then sprinkle the cheddar cheese on each one of them.

Place them in a preheated oven of 75° and cook them for 25 to 28 minutes depending on your oven I would check them periodically.

When they are done and as brown as you would like them to be Remove them from the oven and allow them to cool a bit before handling as they will be really hot.

Enjoy with cream cheese, or butter. Or make a yummy sandwich.

NOTE: Blend the cottage cheese with a stick blender, or place in a blender until creamy. I know you are thinking, What? Cottage Cheese! Trust me, it works!

If you have a Gluten allergy, you can use Almond flour , or other flour if you like.

Chicken Pot Pie Soup

 1 family size pack of chicken thighs, skinless and boneless (about 10)

2 1/2  boxes of lower sodium chicken broth 

1 heaping tablespoon of " better than bouillon chicken flavoring"

2 cans of carrots

1 can of diced potatoes

1 cup chopped celery

1/2 bag of frozen peas

1 cup chopped onion

1 family size can of Campbells cream of mushroom

1 family size can of Campbells cream of chicken

1/2 teaspoon pepper

1/2 teaspoon poultry seasoning

1 Bag of pot-pie noodles ( usually flat large square noodles)

In a large stock pot, place onions and celery chicken broth, Better than Bouillon, and chicken thighs ( trimmed of any fat). Cook until thighs are done.

Remove chicken to a plate and cut into bite size pieces.

Return to the  pot.

Next add carrots, potatoes, peas, both cans of soup and seasoning. 

Simmer for about 30 minutes . Add noodles and allow to simmer for 30 to 40 minutes on low. This will allow the noodles to cook, and the soup will thicken a bit. 

This recipe makes a very large pot, perfect for a family dinner, or extra for freezing. 

NOTE: Chicken thighs work best with this. I find chicken breast meat tends to be dry. 

WELCOME FALL! IT'S OFFICIALLY SOUP SEASON!

  

Bacon Wrapped Chicken Tenders and Warm Spicy Cheese Dip

 Perfect finger food, super easy, and really yummy!

8 slices of bacon

8 chicken tenders, thawed

1 can of Campbells cheddar cheese soup

1/3 cup of milk

1/2 teaspoon Worcestershire sauce

1 rounded teaspoon of Crunchy Chili sauce, or Thai Chili Sauce

Wrap each chicken tender in a slice of bacon. In an oven pre-heated to 400 place the tenders on a cookie sheet lined with foil ( non-stick is best)

Bake 20 minutes or until cooked through.

While that is cooking, in a saucepan place soup, milk Worcestershire, and Chili, mix well, simmer over over medium then turn off heat.

For your table, place tenders neatly on a platter, and in a bowl put the sauce for dipping, or drizzling if you'd rather. Either way this is such a great appetizer, or addition to your buffet party table.

    

Triple Fudge Cake

A bit of nostalgia here. While we no longer have access to this canned pudding, for this recipe we will use Jell-O instant pudding prepared. This is super easy.   

 

1 box of Devils food cake mix

2 Cups of prepared pudding

1 egg

1/2 cup semisweet chocolate pieces

1/2 cup coarsely chopped nuts

Heat your oven to 350 degrees. Grease and flour a 13x9 baking pan. Blend the cake mix (dry), pudding, egg beating by hand or with a mixer for 1-2 minutes. Pour batter into the pan and sprinkle with the chocolate pieces and nuts. Bake 35-45 minutes or until a wooden tooth pic inserted in center comes out clean.

Enjoy!

Watergate Salad

Perfect for this moment in time, elections just around the bend, and it just goes to show not much has changed in the political world. There will always be some sort of scandal. 

 The origins of Watergate salad are unclear, and the dish's history is shrouded in mystery.

Watergate Hotel

• Some say the salad was invented by a sous chef at the Watergate Hotel in Washington, D.C. and served at weekend brunches. The story goes that the salad became popular during and after the Watergate scandal in the early 1970s, but the Denver Post article from 1976 that published a recipe for the salad doesn't verify this.
• 1 Box of instant Pistachio Pudding mix
• 1/2 cup chopped pecans
• 1/2 cup mini marshmallows
• 1 9 oz bowl of Cool Whip topping
• 1can crushed pineapple, do not drain ( 14 oz)
• Mix all, pour into a nice serving vessel and chill  for at least 2 hours.
• This salad was on everyone's buffet table in the 70"s for sure. It's actually quite yummy!  
• You can always use sugar free pudding mix and sugar free cool whip as well if you want to cut the calories back a bit.  
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Perfect Corned Beef Brisket

Everyone has their own way of making corn beef. there are so many different opinions whether you should boil them bake them and none of them are wrong if they work. I personally have not had great luck getting a nice tender, moist, corned beef as a result but today things turned around and I made probably one of the best homemade corn beef briskets I've ever had.

1 large corned beef brisket. We get ours from Costco. 

Set oven at 275 degrees

You will need a good size roasting pan with some depth to it.

Place your brisket in the roaster fat side down, cover with water and sprinkle the contents of the seasoning packet over top.

Cover tightly, and put the lid on. Place in pre-heated oven for 4 hours. Do not touch it, or peek at it.

After the 4 hour mark, leave it in the oven and set it to 350 to cook 2 more hours.

Remove and place it on a platter, cover well with foil. Then place several dish towels over to keep warm. It will stay warm for a couple of hours. 

Slice against the grain with a very sharp knife when ready to serve. ( it will slice better cold for sandwiches) Result should be moist, and tender. 

NOTE: I cut up a small cabbage, and used canned whole potatoes placed in a pot with half water, and half juices/ broth from the roasting pan, simmered until cabbage was tender. 

This brisket was so big I used our turkey platter. 

Overnight Oats

 In my quest to try to eat more healthy, I have started breaking my fast with a high protein meal that satisfies and keeps me feeling full all day.

It holds me over until dinner time.

In your container goes the following:

1/2 cup rolled oats

1/2 serving of a protein powder of your choosing, I use Devotion Nutrition.

1 level tablespoon of chia seeds

Honey, or sweetener of choice. ( just a squirt of honey)

1 cup of milk of choice, I use fairlife fat free.

4 Walnut halves chopped 1/8 cup

fresh fruit of choice , about 1/4 to 1/2 cup depending on fruit.

( blueberries, strawberries, chopped apple, black berries)

Mix well, stirring, then place leakproof lid and shake well. Place in fridge over night. 

NOTE: You can change it up with different flavored protein powder, like one I made was with sinful cinnamon protein and chopped apples. There are lots of variations, just use your imagination. You can also warm it up if you do not like cold oats.

33 g protein

18 g fat

9 g fiber

458 calories

Italian Cold Cut Tortelloni Salad

I created this today because I just thought something cold would be best tonight to have with dinner, as it is almost 100 degrees here in Parkville Maryland today. This will be best prepared the night before, or early in the morning so everything can marinate.

 1 package of three cheese tortelloni from Costco cooked and drained, or any large bag any brand, but this is what I used.

2 large tomatoes chopped

17 slices of mini pepperoni cut in quarters ( we use turkey pepperoni)

17 slices of mini salami cut in quarters

1/2 chopped red onion

1/2 cup frozen peas

1/2 cup chopped, or sliced pepperoncini 

1 heaping tablespoon of hots

1 heaping tablespoon of pesto 

1 cup of marinated mushrooms, cut in quarters 

3 marinated artichoke hearts cut up

1 cup of mozzarella cheese shredded ( or provolone if you can find it or shred it yourself)

1/2 cup of Olive Garden lite Italian dressing

Mix all in a big bowl gently mix all ingredients, pepper to taste.

Place in a container and place in the fridge for at least 2 hours, then gently stir, you may want to add more Olive Garden dressing if you feel it needs it. Place back in the Fridge.

Garnish with chopped Basil leaves if you have any.

NOTE:  You can add what ever you normally put on your cold cuts. 

What a yummy dish, and this is perfect to take to a cook-out or a party. It's very flavorful, and the Tortelloni only takes 2 minutes to cook, so be sure not to over cook or they will fall apart.

 

Seafood Sauce

 This is truly the most simple, and easy of sauces to make. There are only a few ingredients, and it is so versatile as you can switch it up using what ever combination of seafood, and or pasta you like. Last night I made this with some lovely shrimp and Lobster ravioli. My husband could not stop raving about how good it was.

1 Jar of  Classico Alfredo Sauce

1 can of Campbells Cream of Shrimp Soup

Old Bay, 1 teaspoon

2 lbs of which ever seafood you choose, ( tonight I used 18  large shrimp)

Place shelled, and cleaned shrimp in a deep frying pan with a little oil, sauté just until pink on both sides.

Next, into same pan add the Alfredo Sauce and the can of Cream of shrimp soup and the Old Bay.

Stir to mix well and allow to simmer very gently so the shrimp continue to cook through. They will put out liquid as they cook and this will thin out the sauce just right.

Make which ever pasta you would like. Ravioli, Rigatoni, Bow ties, what ever they all go well with this dish.

To serve you can make individual bowl, or mix all together and place in a serving vessel so everyone can help them selves. 

*NOTE  I use Classico Brand because it is only 50 calories a serving and works well in making this sauce.

I found the Cream of Shrimp soup at Weis Market, and I always purchase 4 cans so I always have it on hand. 

Various kinds of seafood will work, scallops, Calamari, chunks of Halibut, or any firm white fish. And feel free to add crab meat if desired. 

Black-Eyed Peas & Rice

 2 cups cooked black-eyed peas ( cheat and use canned)

1 cup cooked long grained rice

1/4 cup butter or margarine

4 cups fresh spinach, torn into pieces

4 slices of bacon cut into 1 inch pieces

1 cup of cubed ham 

2 T grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon hot sauce

1 Cup shredded cheddar cheese

Have peas and rice ready. Set aside. In a 2 qt sauce pan, melt the butter or margarine. Stir in spinach and bacon. Cook over medium heat stirring occasionally, until spinach is tender( 4-6 min)

Stir in black-eyed peas, rice, ham and remaining ingredients except Cheddar cheese. Continue cooking , stirring occasionally until heated through ( 7-10 min ). Just before serving stir in the Cheddar Cheese.

COOKS NOTES:  I rinse and drain the ham because it can tend to be a bit salty.  

10 ounce frozen chopped spinach, thawed and well drained can be used in place of fresh spinach.  

I love Black-eyed peas, and I love rice! This dish is so satisfying. I hope you give it a try. 

Biscuit- Topped Spinach & Chicken Pie

Pie Filling:

 2 C. cooked, shredded chicken ( I use Costco Rotisserie Chicken)

1/2 C chipped onion

10 oz package of frozen chipped spinach, thawed and drained.

2 oz jar chopped pimento, drained

1 C sour cream

1 egg, beaten

1/2 t salt

1/4 t pepper

Pinch of nutmeg

1 t minced fresh garlic ( I use jarred)

Biscuits:

1 and 2/3 C all-purpose flour

1/4 C butter, melted

3/4 cup buttermilk*

2 t baking powder

1/2 salt

Heat oven to 375 degrees. 

In a large bowl stir together all filling ingredients. Spread into a well greased 9 in pie pan, set aside.

In a medium bowl stir together all biscuit ingredients. Drop by tablespoons onto filling mixture. Bake for 30-40 minutes or until biscuits are golden brown and pie is heated through. 

Enjoy! 

* 1 T vinegar plus enough milk to equal 1 cup can be substituted for buttermilk. 

Breakfast Pizza

 1 8 ounce pkg. refrigerated crescent rolls

3 eggs

1 Cup of Cheddar Cheese

12 breakfast sausage links, cooked drain fat, cut in slices.

1/4 cup milk

1 Cup frozen Southern-style hash browns,  thawed

Preheat oven to 375 degrees. Press dough against bottom and sides of a well greased 12 inch Pizza pan. Pinch seams together to form crust. top with sausage and hash browns. In a small bowl, beat eggs and milk. Pour over pizza. Sprinkle the top with the cheese. Bake for 20-30 minutes.

Slice and serve, enjoy!

COOKS NOTE:

Feel free to add cooked crumbled bacon, or anything else you may enjoy on a breakfast Pizza.   

Korean Carrot Salad

 This recipe is going viral so I thought I would give it a try. I researched several different recipes.

Here is what I did.

2 lbs carrots shredded

4 cloves of garlic, minced

2/3 teaspoon salt

2/3 teaspoon black pepper 

2/3 teaspoon cayenne pepper  

2/3 teaspoon corriander " maybe 1/2 next time"

4 Tablespoons oil of choice I used avocado oil

4 Tablespoon white vinegar 

I added a heaping tablespoon of Sambal Oelek  ground fresh chili paste. I like the heat, and it was just right.

Mix well, put in the fridge over night.

Im shocked at how good this is, it's addictive.

3 Ingredient Bagel Buns.

Two cups of self rising flour ( King Arthur is my choice)

plus more for kneading

Two cups of plain non fat Greek Yogurt 

1 whole egg

In a mixing bowl, place all ingredients and mix well until a sticky ball of dough forms. You will need to flour your hands a lot. Put dough on a floured board or counter.

Using a floured board and floured hands kneading the dough to be sure it is mixed well. It is ok to add more flour as you knead.  Flatten just a bit into a circle and cut into 8 portions. I like to let the dough rest for about 10 minutes.

Take each slice of dough and roll in your hands adding flour to hands as needed. Roll into a ball, poke a hole in the middle and place on a cutting board until you have made all six. My air fryer will only holds 4 at a time so it's 2 batches. Put egg wash on each and sprinkle with topping of choice. I used Everything Bagel seasoning from Trader Joes. Spray air fryer with non stick spray. Bake in pre-heated Air fryer at 360 degrees for 8 to 10 minutes depending, on power the of the air fryer. NOTE: I flip them over half way so the bottom is golden brown like the tops.

Personally, I think they are better after they have cooled to room temp. We tried them hot as well. They are very hot to handle if slicing hot. 

My husband's reaction was....

" these are really really yummy"!   

Get creative with toppings! Cinnamon and sugar, or a mix of shredded cheeses, poppy seed too!  

NOTE: If using all purpose flour you will need to add baking powder. A  heaping teaspoon should work.

Caramel Apple Mini Loaf Devotion Nutrition

 2 scoops Devotion Nutrition Sinful Cinnamon

2 scoops Devotion Protein Salted Caramel Cone

1/2 cup pumpkin puree

1/2 cup unsweetened apple sauce

1 cup egg beaters

1 cup old fashioned rolled oats

4  teaspoons baking powder

1 apple ( divided) chopped

1 teaspoon cinnamon 

Mix all ingredients and half the apple , mix well.

Pour into 4 mini loaf pans treated with cooking spray, evenly. Place remaining apple on top of each loaf.

Bake at 350 for 12 to 15 minutes, please keep checking after 12 minutes, as ovens vary. I added time. 

Remove from oven, turn over on platter and drizzle with sugar free caramel syrup.

4 Weight Watchers Points each loaf.

#DanaKaye

#Devotionnutrition 

Turkey Taco Bowl

 2 16 oz packs of 99% fat free ground turkey breast 

1 packet of taco seasoning McCormack 30% less sodium

3/4 cup water

1 15 oz can corn

1 15 oz can black beans rinsed

1 15 oz can diced tomatoes

1/2 green bell pepper

1/2 red bell pepper

Cook turkey until done. Add taco mix and water, mix well. Simmer.

Then add bell peppers, simmer on low for 5 minutes.

Add remaining ingredients, simmer until hot and all mixed well.

I divided this into 7 portions. It was 1 1/3 cup each serving. This is the coming week's meal prep lunch.

This is 1 WW point as it is. You can add either fat free cottage cheese, one 2 tablespoons of lite sour cream if you like which will add more points. Enjoy warmed and placed over chopped lettuce.

All ingredients were 0 points but the black beans. They were 2 points a serving and there were 3.5 servings a can, so I rounded it off to 1 point a serving since there were 7 portions.

** crush 1/2 a bag of quest taco chips on top, it will add 1 point***

Welsh Rarebit

 I am really dating myself here. When we were in Highschool we had a class called Home Economics. This picture looks just like our classroom .This is where we were taught to cook, set a table, sew, and manage a home. I remember Mrs. Karpook as my teacher. I learned so much from her class. Here is one of the recipes she demonstrated and then we had to make it ourselves. I remember thinking it was such a yummy dish as I had never had this at home.

2 Cups of shredded sharp process American cheese

3/4 cup of milk

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

Dash cayenne pepper

1 well-beaten egg

In a heavy saucepan, heat cheese and milk over a very low heat, stirring constantly until the cheese melts and sauce is smooth. Add next 3 ingredients. Stir in small amount of hot mixture into egg; ( tempering the egg) return to hot mixture. Cook and stir over low heat until mixture has thickened and is creamy.

Serve at once over hot toast points with broiled tomato slices.    

Waffles

 2 Cups of Bisquick Baking mix ( or Carbquick if on low carb diet)

2 tablespoons cooking oil of choice

1 egg

1 1/2 cups of milk

Beat ingredients with whisk or hand beater until smooth.

Pour into center of hot waffle iron sprayed with non stick spray. Bake until steaming stops, remove carefully. This makes three 9inch waffles.

I have always used Bisquick for waffles and pancakes and they are the best! When my son had sleepovers I always made them a big breakfast and these were always a big hit! 

 

Oven - Fried Chicken

 Heat your oven to 425 degrees

1 Tablespoon butter or margarine

2/3 cups Bisquick baking mix

1 1/2 teaspoon of paprika

1 1/4 teaspoon of salt

1/4 teaspoon of pepper

2 1/2 to 3 1/2 pound fryer chicken cut up ( you can buy it already cut up )

Melt margarine in a rectangular 13 x 9 x 2 inch pan in the oven.

Mix baking mix paprika, salt and pepper. Coat each piece of chicken with the mix and place skin side down in the pan.

Bake 35 minutes, turn each piece over and bake another 15 minutes or until done. 

This is always a great easy dish to make on Sunday. It gives me time to get some other things done while it baked. Serve with a baked sweet or white potato, and a vegetable of choice and you have a perfect dinner.   

Rum Balls

 1 1/2 cups vanilla wafer crumbs ( about 50 cookies)

1/4 cup Bacardi dark rum ( 80 proof )

1/4 cup honey

2 cups ground ( finely chopped) walnuts

Confectioner's sugar

Combine all ingredients, except sugar. Blend thoroughly. Shape into small balls, about 1 inch in diameter. Roll in sugar. Store in a tightly covered container or tin. Makes about 2 1/2 dozen.

I make these at Christmas and they are such a big hit.  

Clam Dip

 1 8 ounce can minced clams

1/2 teaspoon garlic powder

1 8 ounce package of softened cream cheese

1 teaspoon lemon juice

1 1/2 teaspoons of Worcestershire sauce

1/2 teaspoon of salt

1/2 teaspoon horseradish

Drain clams reserving 1/4 cup of the liquid. Combine clams, liquid cream cheese and remaining ingredients mixing well. Chill for 3 hours.

Enjoy with chips or crackers!

Mom's Shrimp Dip

1 can of tiny or medium shrimp drained

1 8 ounce pack of cream cheese ( softened)

2 T of finely diced onion

1/2 teaspoon of barbeque spice or old bay

1/2 teaspoon Worcestershire sauce 

1/4 cup of mayonnaise

Mix all ingredients well and put in fridge for at least 3 hours before serving.

Enjoy these with chips! 

 

Dee's New York Cheesecake

 This Cheesecake is delightful! Very versatile as you can add any topping you choose. 

2 cups Graham Cracker Crumbs

1 stick of butter

1 cup sugar, divided

2 pounds of cream cheese ( softened)

2 large eggs, slightly beaten

1 teaspoon of good vanilla extract

2 tablespoons cornstarch

1 cup sour cream

Pre-heat your oven to 450 degrees.

In a bowl place graham cracker crumbs, butter and 2 tablespoons of sugar; blend well. Reserve 2 tablespoons for garnish. Press remaining mixture onto bottom and sides of a greased 9-inch springform pan. Chill in freezer while preparing filling.

In a mixer bowl, beat cream cheese and remaining sugar until sooth and light. Beat in eggs, vanilla and cornstarch just until blended. Stir in sour cream. Pour mixture into prepared crust and bake for 10 minutes. Reduce temperature to 200 degrees and bake 45 minutes. Turn oven off, allow to cool with the door open slightly for 3 hours. Remove sides from pan, sprinkle with reserved crumb mixture and chill. Makes 12 servings.

Cook's note:

Try topping with cherry pie filling, or apple pie filling, or a sweetened pineapple topping. Some people like sour cream mixed with sugar as a topping too. I personally love it plain. It's one of the best cheesecakes I've had. 

Enjoy!

Mom Mom Puff's Carrot Cake

This is an amazing Carrot Cake that my Mother-in-law makes. And I will tell tell you I love this Woman with all my heart! How lucky am I to have just the best Mother in Law!  I made the one in the picture, but hers was a lot more fancy. She told me she used to make this back in the day and sell it for $50.00. It was my first time making it and normally the tops and sides are covered with the frosting. I had left over pecan filling and that is why you see it on the top. Now I just cover the entire cake with the frosting. I was never a carrot cake fan until I tasted hers. It is a labor of love for sure as there are so many steps, but well worth it. 

The cake:

1 1/4 Cups of corn oil

2 Cups Sugar

2 Cups sifted flour

2 teaspoons of baking powder

2 teaspoons of cinnamon

1 teaspoon baking soda

1 teaspoon salt

4 eggs

1 pound of grated carrots, she leaves skin on after washing the carrots.

1 Cup chopped pecans

1 Cup raisins

The filling:

1 Cup sugar

1/4 Cup flour

1 Cup heavy whipping cream

1/4 Cup butter

1/4 teaspoon salt

1 Cup chopped pecans

2 teaspoons of vanilla

Cream Cheese Frosting:

8 ounce packaged of cream cheese

8 ounces of butter

1/2 pound of 10x sugar, use the whole box

1 teaspoon of vanilla

4 ounces of shredded coconut ( toasted for 10 minutes)

This cake will weigh almost 10 pounds when completed.

Be sure to use a deep 10 inch tube pan

NOW LETS MAKE THE CAKE!

The Cake:

In a mixing bowl, blend oil and sugar. In another bowl Combine flour, baking powder, cinnamon, baking soda and salt. Sift half of the dry ingredients into the oil/sugar mixture. Blend. Sift the remaining dry ingredients into the oil/sugar mixture alternating with the eggs. Mix well. Stir in grated carrots, pecans and raisins. By this point you may want to use the dough hook of your mixer as this is so heavy.

In your prepared tube pan (greased and floured) put the cake batter. Bake at 325 for 1 hour and 10 minutes.

Cool upright. Separate cake from pan. Lengthwise cut the cake into 3 layers. ( cutting across the cake) Starting with the bottom layer, spread the pecan filling , in-between each layer. Now that the cake is assembled, spread the top and sides with the cream cheese frosting. Pat the sides with the coconut. 

Pecan filling:

Combine sugar and flour, gradually stir in the heavy whipping cream. Add butter and salt. Bring to a simmer. Then add pecans and vanilla. Allow to cool just a bit. This is what you will spread in-between layers of cake. 

Cream Cheese Frosting :

Soften cream cheese and add butter, then add vanilla and the 10x sugar. Beat until creamy. Spread over top and sides of cooled cake.

Oh my! I really need to make this soon!