Carlena's Yummy Cheesecake

Ok so it has been a little bit since I have posted a new recipe.  I was busy this past holiday season making Cheesecakes and everyone seemed to love it so I figured I would share with you my recipe.  Its creamy and delicious!  I have become the official baker of cheesecake for holidays :) which is a high compliment for me.  So maybe your family will be ooohed and awwwed by it.

Ingredients:

4 pkgs Philadelphia Cream Cheese (any brand really but I prefer Philadelphia)

1 1/2 cups sugar

3/4 cups milk

4 eggs

1 cup sour cream (any brand)

1/4 tbsp real almond extract

3/4 tbsp real vanilla extract (both must be real, imitation doesn't taste the same)

1/4 cup all purpose flour

2 graham cracker crusts

2 cans pie filling (I prefer blueberry and strawberry)

(Note: you may use 1 tbsp of vanilla if you don't like the amaretto flavoring from the almond extract)

Directions:

Normally I prepare all my ingredients and put them in their own bowls, it makes it easier for me.

Preheat oven to 350 degrees.

First, in a large bowl combine all the cream cheese and sugar and mix until smooth.  Once smooth blend in the milk.

Next, add the eggs, one at time, mixing just enough to incorporate.  

(If you over work your mix it will put too much air in the batter and will cause the cheesecake to rise a great deal in the oven and then will cave in once you take it out to cool.)

Finally, mix in the sour cream, flour, and vanilla and almond extract until the batter is smooth.

Pour the batter in both graham cracker crusts up to the top of the crust.  

(You will have some batter left over.  I put some cupcake liners in a cupcake pan, spray with a little Pam and sprinkle crushed pecans on the bottom then add the rest of the batter, usually enough to make about 10 minis, these cook for about 15 to 20 mins at 350)

Gently put the cheesecakes in the oven so they don't overflow onto the top rack.  Also, to keep the cheesecake from cracking, as they try to do and can make a cheesecake look ugly, put a bread pan or casserole dish with water in it on the bottom rack.  

Cook for about 30 minutes at 350, turning the cheesecakes about halfway through to get an even baking if your oven is temperamental like mine. :)  The cheesecakes will puff up some, that's ok.

Let them sit for an hour or so.  Then pop them in the fridge overnight to get them nice and chilled.  If you are in a hurry, an hour or two in the fridge will work, just make sure you let them sit at least 30 minutes.

Next day add one can of topping to one and the other to the second (you probably wont need the whole can for each) Let chill for an hour.  Make sure the cheesecake is cold before you put the topping on it.

Serve!

I really enjoy this cheesecake and it gives me a great pride that I can cook a cheesecake.  I know for a lot of people it's a daunting task, but this was super easy and tastes great!

Hope you guys all enjoy!

Sorry the picture is a little foggy, it was hot in the kitchen and my phone was cold.  :)

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For all you paranormal romance readers, you know who you are ^_^, Lynsay Sands (www.lynsaysands.net) one of my new favorite authors is about to release her latest book in the Argeneau Vampire series.  It follows Jeanne Louise's (Armand's daughter) story.  And to go along with it she is doing a contest for a chance to win 1 of 3 SIGNED copies of the book or a LOUIS VUITTON MONOGRAM VERNIS PEGASE 45 TRAVEL CASE!!!!  Please go check it out!!!  For your chance to win go to bit.ly/NrsLAl .  Believe me, if you haven't read her books yet, you need to!

Garlic Dill Baked French Fries

Hello friends!  I have a new recipe for you to try out!  I decided to try something I have never done this time.  I have seen versions of this on food channels and of course I love potatoes, so I said "why the heck not!" :)  I loved these!  They were so tasty and crispy on the bottom!  If you like a little spice you can add a little cayenne pepper to it (it is good for your heart you know!)  I hope you enjoy! (Oh and sorry for the crappy picture, I have horrible lighting in my apartment.)

Garlic Dill Baked French Fries

Ingredients

4 or 5 medium sized potatoes
2 -3 tbsp of extra virgin olive oil
Lawrys Garlic Salt (you can use which ever brand you want)
Dill
Pepper

Directions

Pre-heat oven to 375 degrees.

First clean off potatoes under some running water just to get off any dirt or debris.  Don't peel the skin off, unless you don't like the skin or you have finicky children.  Slice up your potatoes into french fries.  The easiest way i know how to do it is slice it length ways on the flat end then chop from the top.  You can go through and make them smaller if you want, I did.

(Dont worry if your potatoes start turning brown while you slice the others, you can put them in some cold water and the brown goes away, almost like magic)

Drizzle your olive oil on a baking sheet.  Add sliced potatoes and toss them in the olive oil, making sure to coat all of them.

Once they are coated with the olive oil, spread them out on the baking sheet.  Make sure they are not on top of each other, you want the bottoms of them to be crispy.

Next sprinkle the garlic salt over them, followed by the dill, and then the pepper.

Now just slide them into the over and cook them for about 25 to 30 minutes.  Check on them every 10 minutes or so because depending on how thin or how thick you cut them, you may need to take them out earlier or leave them in longer.

Serve on a plate as a side dish or by themselves.  Use Ranch Dressing as a dip. :) YUMMY

Carlena's Easy Tex Mex Stew!

For my first post I wanted to put one of my favorite recipes up.  I am a bit obsessed with it right now, not that my roommate doesn't mind. (In fact I would say she loves it too.)  It's real easy, simple, and quick and you probably have most of the ingredients already.  First, I got the basics of this recipe from a friend.  I made it like she told me to and it didn't taste the same.  I tried one more time and much to my dismay, I had not made it right.  So I set out to make it my own way, keep the same basic idea but make it mine.  Make it better.  And I did.  And it's wonderful on a cold night.  Here is the recipe for everyone! (Oh and I call it Tex Mex Stew because when I told someone who was of Mexican heritage that it was called that, I was quickly and rudely informed that it was not Mexican, so I changed the name.)

Carlena's Tex Mex Stew

Cook Time: Approx 30 minutes

Ingredients
1 lb ground beef (you may sub ground turkey, pork, or chicken)
1 packet Hidden Valley Ranch Dressing mix
1 packet Old El Paso Taco Seasoning (any brand is fine)
3 cans petite diced tomatos (do NOT drain)
2 cans crushed tomatos
2 cans yellow hominy (do NOT drain)
1 can white hominy (do NOT drain)
1 can black beans (drain and rinse)
1/2 large onion chopped
1 tbsp garlic salt (I use Lawrys)
2 tbsp parsley (dried or fresh chopped)
1-2 tsp of Cayenne (you can add more if you like spicy)
2 tsp dill
salt and pepper to taste

Toppings
Shredded Cheese
Sour Cream
Tortilla Chips (Restaurant style is my personal favorite to use)

Directions
Brown ground beef in a large skillet with salt and pepper (I also like to brown my meat with extra cayenne, parsley, and dill).  Once the meat is almost done, add the onions.  Continue cooking meat and onions until the onions are opaque and the meat is thoroughly cooked. Drain grease and set aside

In a large stock pot combine all canned ingredients (tomatoes, hominy, and beans), seasoning packets, and spices and herbs. Mix well.

Once you have stirred all the ingredients in the stock pot, add the cooked ground beef and onions to your stock pot.  Stir until well combined

Cook on stove top for 10 minutes on medium heat.  After 10 minutes reduce heat to medium low and cook for another 15 minutes, stirring occasionally.

Once cooked ladle into bowls and add sour cream and shredded cheese.  Use tortilla chips to scoop or crush into stew.

Serves around 8 to 10 people :)

Enjoy!

Love, Ms CarlenaJ