New York Cheesecake with Sour Cream

Crust
1 1/2 cups crushed graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Combine 1st 3 ingredients and press into the bottom of a 10" springform pan pressing up the sides about 1 inch. Set aside.

Cheescake
4 8 oz cream cheese bricks
1 cup sugar
1 tsp vanilla

Beat until smooth with beaters and add:

1 cup sour cream
Mix well. Add:

4 eggs one at a time mixing on low speed after each one until well blended. Pour over crust.

Bake at 350 degrees 1 hour and start checking for the center to start setting. When center shows signs of setting upon moving pan remove from oven and pour sour cream topping onto cheesecake.

Sour Cream Topping:

1 cup sour cream
2 Tbsp sugar
1 tsp vanilla

Blend until smooth and gently scoop evenly over baked cheesecake smooth until evenly covered then return cheesecake to oven and cook and additional 10 to 15 minutes

Cool, cover and refrigerate 4 hours or overnight. Remove cheesecake from pan and garnish as desired.

***Baking tip, trace the bottom of the springform pan onto waxed paper and cut out the circle then line the bottom of the springform pan with the waxed paper. Spray the waxed paper and sides of the springform pan with a nonstick cooking spray.

Orange Starwberry Smoothie

10 Frozen Strawberries
1/2 cup frozen orange juice concentrate
2 fresh oranges peeled
1 tsp vanilla
1 Tbsp sugar
1/2 cup milk
ice amount to thicken to preference

Add all ingredients into your blender and blenderize until desired consistency serve in chilled glass.

Grilled Pork Loin

Season meat with 1/4 cup olive oil, chipolet pepper, black pepper and Mrs. Dash.
Put on the hot grill and baste every 2 to 5 minutes as you turn and cook for aprox. 20 minutes. Cook on direct heat.

Grilled Cheese Sandwich

Butter 2 slices of bread and place a slice of cheddar cheese in between the slices. Put the buttered sides of the bread facing outward. Place in hot frying pan and cook until bread browns and cheese melts.

Mountain Man Breakfast

1 package cubed hash browns
1 package bacon fried
1 tube sausage meat
1 1/2 cups grated cheddar cheese
2 cups sliced mushrooms
1/4 cup finely sliced green onion

In a large frying pan cook the bacon and sausage and set aside while the hash browns and mushrooms cook until mushrooms are soft and hashbrowns browned. Combine all ingredients in the frying pan and add the cheese warm until the cheese melts and the ingredients will slightly hold together

Beef Tri Tip Steak

Traditionally thought of as a tougher cut of meat and given to the cow hands this has come around in recent years to be a more accepted cut of meat generally.


Tri Tip Steak

Rub:
Salt, Pepper, Garlic Powder

or

Steak Seasoning

Coat the outer portion of the meat with the seasonings/rub and allow to sit covered in the refrigerator for 6 to 8 hours.


Marinade:

1/2 part Yoshida's Teryaki Sauce w/ 1/2 part water or pineapple juice
marinate for 6 to 8 hours try to remove any air from the bag to allow the juices to touch all surfaces of the meat while it marinates.


Cook:
Barbeque on a hot grill on indirect heat for 20 minutes and allow another 10 minutes once removed from the grill before you cut into it.

Smothered Chocolate Cake

I have heard a few names for this cake, but I call it this because it is dripping with the sweet sauces.


1 chocolate cake (hot from the oven)
1 can sweetened condensed milk
1 jar chocolate sauce
1 jar carmel sauce

whipping cream

Just as you take your cake from the oven poke holes in the top and pour each of the remaining ingredients onto the hot cake and allow them to soak in. When the cake has cooled then you spread the remaining topping of the whipping cream on in a smooth layer. You can add chopped toffee pieces also (I prefer a smooth texture so I left off the toffee pieces, however they do add a great flavor to the dessert)

Stovetop Vegetable Bake

1 package Stovetop Stuffing
1 stick butter

Melt butter then add the stuffing mix and stir to coat all with butter. Pour 1/2 stuffing into 9x9 baking dish. Reserve the rest of the stuffing to spread on top of the vegetable filling.

2 cups broccoli chopped to your preference

Steam until softened to your preference

1 cup sour cream
1 can cream of chicken soup
1 cup shredded mozarella cheese
1 clove garlic minced
1/4 cup chopped onioin
any seasonings of your preference

Mix together and add broccoli then scoop onto the stuffing and coat with remaining stuffing and bake 20 to 30 min or until warm and stuffing browns.

Tyler Florence Parker House Rolls (Courtesy of Nummy Kitchen)

3 Tbsp warm water
3 tsp yeast
3 Tbsp sugar
2 cups bread flour
1 tsp salt
2 cups all purpose flour
1 cup plus 1 Tbsp milk
6 Tbsp butter

Put water, yeast and sugar into bowl and set aside 5 min to rise. While yeast is proofing, heat 1 cup milk with the butter until butter melts. Add yeast and milk in your mixer and add bread flour with salt combine well. Add about 1 1/2 cups of the flour slowly until dough is soft and just past the sticky stage so it pulls away from the bowl nicely. Do not over mix this dough the rolls will be tough.

Place dough into greased bowl and let rise about 1 hour until doubled. Shape into round balls and place in greased 9 x 13 baking dish so the rolls aren't touching and let rise again about 40 min until doubled. Take a pair of kitchen scissors and cut an x in the top of each ball and let rise another 15 min. (I ran to the store for this stage of the recipe and missed my opportunity to cut the rolls they had risen too much so my rolls aren't as pretty)

Bake 350 degrees (recipe says 375) for 20 to 25 minutes or until browned.

Sour Cream Coffee Cake (Fine Dining Magzine)

I received this recipe from a friend at work. It is fabulous. I follow a few food blogs and noticed it on them also so it is a good one, just a little time consuming. I used all purpose flour in mine and used my mini chopper to grind the sugar to a finer consistency. And I also did not follow the cake directions exactly I sifted all the dry ingredients together and in my Bosch mixer I put in the eggs, sour cream and vanilla and whipped a minute or so then gradually added the dry ingredients to it. It worked fine, don't sweat the instructions.

Streusel Topping
2 ounces unsalted butter
3 ounces all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon table salt

Filling
1 cup toasted pecans
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 1/2 teaspoons cinnamon
1 teaspoon cocoa powder

Cake
3 cups sifted cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
10 ounces unsalted butter, slightly softened
11 1/2 ounces superfine sugar
4 large eggs
2 teaspoons pure vanilla extract
16 ounces sour cream

Directions
1Position rack in center of oven and heat oven to 350 degrees (325 if using dark, nonstick pan). Generously butter 10" tube pan with a removable bottom.

2Topping: In a 2 quart saucepan, heat butter over medium heat until almost melted. Remove from heat and cool to tepid. In a medium bowl, combine flour, pecans, granulated sugar and light brown sugar, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.

3Filling: In a food processor, pulse the pecans, sugars, cinnamon, and cocoa 4-6 times to combine and chop the pecans.

4Cake: In a medium bowl, whisk flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs, one at a time, blending each one completely before adding the next. Scrape the bowl down and add the vanilla.

5On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three, beginning and ending with the flour and scraping the bowl as needed.

6Spoon 2 generous cups of the batter into prepared pan. Smooth with the back of a soup spoon, spreading the batter to the side of the pan first and then to the center. Sprinkle about 1/2 cup of the filling evenly over the batter. Cover the fillinf with about 2 cups of the batter, dropping dollups around the pan and smoothing with the spoon to sides of the pan and then to the center. Don't lift the spoon while smoothing or you will disturb the filling. Sprinkle another 1/2 cup of filling over the batter and cover with 2 more cups of batter. Layer on the remaining filling and then the remaining batter for four layers of batter and three layers of filling.

7Insert a table knife 1" from the side of the pan straight into the batter going almost to the bottom. Run the knife around the pan two times, without lifting the knife blade, and spacing the circles about 1" apart. This distributes the filling but still keeps it clearly defined. Smooth the top of the batter with the back of the soup spoon.

8Take a handful of the streusel and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the batter.

9Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted in to the center of the cake comes out clean, 70-75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from pan.

10Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn't release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too.

11Fold a 12" square of aluminum foil into quarters. Measure 1 1/4" from the inside tip of the foil and cut a arc to make a hole for the tube when you unfold the foil. Unfold and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in all the streusel.

12Invert the cake onto a plate and remove the center tube. Invert the cake onto a rack, remove the foil, and cool right side up.

13Can be frozen up to 3 months.

Chocolate Mousse

Melt together in double boiler over hot not simmering water and stir until smooth, remove from heat and cool test a small amount you want temp warm to touch on your bottom lip.
4 1/2 oz chocolate
2 Tbsp butter
2 Tbsp water

Whip until soft peaks form and put in refrigerator
1 Cup heavy whipping cream

Break and seperate into dfferent bowls
3 eggs

Whip the egg whites until foamy and beginning to hold their shape. Sprinkle in sugar and beat until soft peaks form. When the chocolate has cooled enough add the egg yolks and gently stir in 1/3 of the cream then fold in 1/2 the egg whitesuntil just incorporated then fold in the rest of the whites and finally the remaining cream. Spoon into desired dessert dishes or spread on your favorite cake and place in refrigerator to fully set.

Mousse can keep in the refrigerator for 1 day.

Key Lime Pie

Adapted from allrecipes
Courtesy of mybakingaddiction.blogspot.com

Ingredients
1 (9 inch) prepared graham cracker crust (or make your own)
3 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh squeezed key lime juice
1/4 cup Nellie and Joe's Key Lime Juice
1 tablespoon grated lime zest

Method
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! (The mini pies took about 10 minutes to form the bubbles) Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.