Cheesecake!

I have made this cheesecake several times now and absolutely LOVE it.  Found it somewhere online, but couldn't tell you where.

1/3 c. melted butter
1 1/2 c graham cracker crumbs
3 1/4 packages cream cheese, softened (8 oz)
1 can sweetened condensed milk (14 oz)
2 t. vanilla
2 eggs

Preheat the oven to 300*.  Cover the bottom section of a 9" or 10" springform pan with aluminum foil and then put pan together (The aluminum foil makes it easy to remove from pan).  Mix graham cracker crumbs and butter and press into the bottom of the pan. 

Beat cream cheese until fluffy.  Gradually add milk and beat until smooth.  Add vanilla and eggs and mix well.  Bake for 1 hour.  Turn off oven and prop the door open slightly for one additional hour.  Set on the counter for a couple hours to continue to cool (this helps prevent cracking) then refrigerate for several hours.

***NOTE*** The cooling process does take awhile, so plan on cooking this the day before or two days before you want to eat it.  It tastes better after sitting for a couple days anyway... or so I have heard.  Maybe it's the anticipation?

Also, if you have any cardboard (from a pizza box etc.) use the bottom of your springform pan to trace a circle, then cut out the circle and cover with foil.  When the cheesecake has finished cooling, open the springform pan, separate the aluminum foil from the bottom piece of the pan, then take the aluminum foil out from under the cheesecake (yes your bare hand will be on the crust of the cheesecake) and set the cheesecake on the foil covered cardboard.





I am also interested in trying this EGG FREE VERSION (this is just for you, H.  I will bring it by when I do make it and we can try it together)  I will let the rest of you know how it turns out when I do decide to make it.

This recipe does not call for a crust, so it can also be gluten free, but I will be using the same crust as the previous recipe. 

Basically the exact same directions as above, but with a couple changes in the mixing.

3 8-ounce packages of cream cheese, softened
1/2 cup sweetened condensed milk
1/2 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 cup of cornstarch
1 Tbl. lemon juice
1 Tbl. vanilla
1 pint light sour cream

Preheat the oven to 300*.  Cover the bottom section of a 9" or 10" springform pan with aluminum foil and then put pan together (The aluminum foil makes it easy to remove from pan).  Mix graham cracker crumbs and butter and press into the bottom of the pan. 

Beat cream cheese until fluffy.  Gradually add milk and beat until smooth.  Add sugar, baking powder, baking soda, cornstarch, lemon juice and vanilla and mix until smooth.  Add sour cream and blend well.  Bake for 1 hour.  Turn off oven and prop the door open slightly for one additional hour.  Set on the counter for a couple hours to continue to cool (this helps prevent cracking) then refrigerate for several hours.


Ashley

Barbeque Drumsticks

I tried this recipe the other night and was amazed at how well it turned out. Very delicious.

5-6 drumsticks, thawed or frozen
1 bottle BBQ sauce

Place drumsticks in bottom of crockpot and cover with bbq sauce. Try to cover all of drumstick. Cook on low 8 hours. I didn't have that much time so I cooked on low 4 hours, then high for 2 hours. The chicken literally fell apart when I took it out.

Whipped Topping

Whipped Topping (from back of Kroger Instant Nonfat Dry Milk box)

Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.

courtesy of http://safelygatheredin.blogspot.com/2009/01/food-storage-friday-whipped-topping.html

breadmaker dinner rolls

I just found this recipe online, and its great if you don't have a lot of time to knead dough. and its pretty yummy
I don't grind my own wheat, but I like to use half white, half wheat flour.

1 cup Water
2 tablespoons Butter or Margerine
1 egg
3 ¼ cups Bread Flour
¼ cup Sugar
1 teaspoon Salt
3 tablespoons quick active dry yeast

1. Place all measured ingredients into bread pan in order listed
2. Select: Dough cycle
3. Remove loaf from pan, divide into 15 equal parts.
4. Cover and let rise, 35 minutes.
5. Bake on ungreased cookie sheet. 375 degrees for 15 minutes.
6. Serve Warm

Just a website

I found a website with tons of scratch-cooking recipes. Just follow the link.

http://www.hillbillyhousewife.com/index1.htm

Dehydrating onions

Cut onions into 1/4" slices. Put in dehydrator at 160F for 1-2 hours, then 130F until dry. They will easily break when they are dry. Store in air tight container.

Homemade croutons

Use day-old breadmaker bread or other old bread. Cut bread into cubes. Pour seasoned butter over bread cubes, mix until evenly coated. Bake at 325F until toasted and dry (about 15 minutes).

seasoning ideas: garlic, oregano, onion powder, italian spices, etc. (really anything that you want that sounds a little yummy)

For seasoned bread crumbs, put prepared croutons in blender until ground fine.