My Customized Cheesecake Recipe

Stromboli Recipe

This is one of my favorite easy meals:

Stromboli Loaf

Make a batch of bread dough. After the first rising, divide the dough as you normally would for loaves and roll each lump out into a rectangle. Spread a thin layer of spaghetti sauce on it, sprinkle with shredded mozzarella cheese and add any other pizza toppings or spices you like. Roll up the dough, shape into loaves and place in greased loaf pans. Let rise for 30 minutes. Bake as you would bake bread, though I find the loaves need ten to fifteen extra minutes in the oven to bake thoroughly. Allow the baked loaves to cool before slicing. Serve with warm spaghetti sauce to dip the slices in.

Variation: Spread prepared mustard on the rolled out dough and top with cheddar or Swiss cheese and thinly sliced ham. Dip in mustard or mayonnaise.

Sweet Sweet Potatoes

I like sweet potatoes mashed and very, very sweet. I like to add lots of brown sugar and butter to them at which point they cease being a healthy food. For special occasions I think that's okay, but for regular dinners here's a healthier option: Peel, chop and boil the sweet potatoes as you would regular mashed potatoes. After cooking the sweet potatoes, mash them and add some applesauce and a touch of cinnamon. Stir well. This is especially good if the applesauce was made a bit chunky. This made an excellent side dish that even little Evangeline enjoyed.

Granola Recipe

My dad asked me today how I make my granola and since I don't really use an actual recipe I just wrote out what I usually do as well as I could remember. I thought I'd share this somewhat odd recipe with you all, too.

Note: You don't have to add Crispy Rice cereal if you don't want to. Just add a bit more rolled oats instead.

Adiel's Funky Granola

3/4 cup honey
1/2 cup oil
1 Tbsp. vanilla
1/2 tsp. salt
7 or 8 cups rolled oats
3 or 4 cups Crispy Rice cereal
1/2 to 3/4 box of raisins
Cinnamon

I've also added slivered almonds, dried cranberries and ground flax seed. All these optional ingredients must be added after the granola is done baking.

Mix dry ingredients in large bowl (except raisins.) Heat honey, oil, and vanilla in saucepan until mixture is thin. Drizzle honey mixture over dry ingredients. Mix well. Make sure all the dry stuff gets coated with the wet stuff. (Technical terms, eh?)
Put mixture into dutch oven (I use cast iron frying pans) and turn oven to 350. Stir it every ten minutes and keep an eye on it so it doesn't over cook. Granola should look lightly toasted and dry, but not really brown. I think I usually let it bake for about 30 minutes. Then I take it out of the oven and add raisins, dried cranberries and whatever else I want while the granola is still hot.
This makes quite a big batch.

Yummy idea: mix a few scoopfuls of granola with yogurt for a really yummy snack or lunch.

The Greatest Muffin Recipes Ever

I realized that I've been terribly negligent. I haven't shared my absolute, all-time favorite fall-time muffin recipes with you! These are pretty much the greatest muffins you'll ever taste. In my home it's not autumn until I make these muffins.
Both recipes call for pumpkin pie spice, but instead of spending a fortune for a tiny bottle make your own:

Pie Spice:
4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

**********************

Pumpkin Chocolate Chip Muffins

1 2/3 cup flour
1 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
2 large eggs
1 cup pumpkin
1 stick butter or margarine, melted
1 cup chocolate chips
½ cup chopped walnuts (optional)

Mix flour, sugar, pie spice, and baking powder. In separate bowl, mix eggs,
pumpkin, and melted butter with wire whisk until well blended. Stir in
chocolate chips and nuts. Pour over dry ingredients. Fold in with rubber
spatula until just moistened. Put into greased or paper lined muffin tin. Bake
at 350 degrees for 20-25 minutes. Makes about 18 muffins.

*********************

Pumpkin Apple Streusel Muffins

Prep Time: 15 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour
Yields: 18 servings

INGREDIENTS:
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and
chopped apple

2 tablespoons all-purpose flour
1/4 cup white sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
2. In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda and salt. In a separate bowl, mix together eggs, pumpkin and oil. Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
4. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into a muffin comes out clean.

Cheesiest Potato Soup Recipe

I found this recipe on Allrecipes.com a year or two ago and it quickly became one of my family's favorite meals. Joshua lists this soup on his top ten favorite foods I make and whenever I make it for other people it's a big hit.

Note: I use regular milk instead of the heavy cream and, since I never have any on hand, I don't add dill weed.

Cheesiest Potato Soup

Prep Time: 15 MinutesCook Time: 30 Minutes
Ready In: 45 MinutesYields: 6 servings

INGREDIENTS:
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced
potatoes
3 cups chicken broth
1 cup heavy cream
1 3/4 cups shredded sharp
Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black
pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne
pepper
DIRECTIONS:
1.
In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2.
Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Lemon Chicken Recipe

Barb sent this link for "Chinese Take-Out" Lemon Chicken from the Kraft Food and Family magazine. Barb and I are both big fans of Kraft's quarterly magazine since it's always packed with great easy recipes and it's free!

Thanks, Barb!

Marshmallow Recipe

Raquel's Maple Syrup Marshmallows

3 Tbs. (21 g) gelatin
1/2 cup water

2 cups maple syrup
1/4 tsp cream of tartar (opt.)

1/4 tsp. salt
1 tsp. vanilla extract

Pour gelatin and water into blender or mixer bowl. Let it sit while you heat up the maple syrup. Cook the maple syrup and cream of tartar to hard-ball stage or 250 degrees. (The marshmallows will turn out okay without cream of tartar but it seems to improve the texture.) Pour it slowly into the gelatin while the mixer or blender is running. Add the salt and vanilla. When it's very fluffy and seems to be done expanding pour the mixture into a greased pan. Let it set, cut into squares, and voila! Marshmallows!

Variations:
Substitute 2 cups of sugar and 1/2 a cup of water for the maple syrup.
Substitute lemon juice for the water.
Substitute other flavors for the vanilla--I like mint marshmallows.

Thanks, Raquel, for sharing your recipe!

Baked Pear Recipe

I stumbled upon this recipe today and it looked so yummy I thought I'd share it with ya'll. I can't wait to try this one!

Baked Pears with Vanilla Yogurt and Granola

Makes 4 servings

Prep Time: 30 min
Cook Time: 35 min

Ingredients

• 2 medium pears (Bartlett or D'Anjou pears)
• 1/2 cup apple juice
• 1 cup water
• 1 tablespoon honey
• 3 (6-ounce) containers low-fat vanilla yogurt
• 1/2 cup low-fat granola
• mint leaves, optional

Preheat oven to 375 degrees Fahrenheit. Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them.

Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender. While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside.

When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.

Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes. Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Yield: 1/2 pear plus 1/4 of yogurt mixture, per serving

Recipe created by 3-A-Day™ of Dairy