rice and possibly a cheesecake. She oh yum a cheesecake that sounds good. Well that confirmed it I was bringing both of those dishes.
This cheesecake recipe was given to me by a good friend, and she said that supposedly it was close to the Cheesecake Factory cheesecakes. I have been making this version for several years and I would say it is the closest I have ever come to achieving Cheesecake Factory amazingness.
When I sat out to make it Saturday I wanted to alter it in some way but I was a little scared because others would be eating this, but peaches and cream cheese cake kept creeping into my mind. That is where this lovely sauce was born. I do believe the next time I make this one I will be folding some of the sauce into the cheesecake batter! Yummy!
I will say this recipe must be a success because my new BIL isn’t much of a sweet eater but does like cheesecake. And on Sunday I witnessed him eating two large pieces of this cake! I am so glad everyone enjoyed it! Hope you and yours will as well!
1 ½ cups Vanilla Wafers (ground)
½ cup Pecans (ground)
½ cup Almonds (ground)
4 TBSP Butter (melted)
2 ½ block of Cream Cheese
1 1/3 cups Sugar
16 oz Sour Cream
¼ cup Flour
2 tsp Vanilla
2 tsp Lemon Juice
Pre-heat oven to 325, place a dish of water on the lowest shelf, this helps the cheesecake stay moist and prevents cracking. In a food processor grind your vanilla wafers and nuts together once ground slowly add in the melted butter. This should have the texture of wet sand. Press the mixture into a large spring form pan or a 9x13 baking dish. Set aside
The remaining ingredients should be at room temperature before mixing. Keeping the mixer on a low setting the entire time. Cream together cream cheese and sugar until light and fluffy. Then add the eggs on and at a time allowing it to incorporate completely before adding the next. Add in the sour cream and flour, incorporate thoroughly. Finish with the vanilla and lemon. Pour the mixture into your crust.
Bake the cake for 1 hour and 15 minutes when baking time is complete turn off the oven and crack the oven door. Leave the cake in the oven for an additional hour. After the one hour transfer to the refrigerator. If you are baking this in the 9x13 dish reduce cooking time to 1 hour.
Peach Whiskey Sauce
1 bag of Frozen Peaches thawed
1/3 cup Sugar
1/3 cup Water
4 TBSP corn starch mixed with water to make slurry
Splash of good Whiskey
1 tsp Vanilla
In a food processor pulse the peach into smaller pieces. Pour into a medium sauce pan over medium heat. Add in the sugar and water. Allow mixture to come to a bubble stirring regularly, and then slowly stir in the cornstarch slurry. Continue cooking the mixture until nice and thick, you may need to add more slurry or more water depending on thickness. Turn off the heat and add in the Whiskey and Vanilla. Serve either warm or cool over the chilled cheesecake.
Wednesday, July 30, 2014
Tuesday, July 29, 2014
Squash Boats to prepare them, and I used pretty much the same filling I use for my Stuffed Peppers. It isn’t your traditional stuffed pepper filling but I love it!
I prepared these a few nights ago for my parents and brother, I wasn’t sure how they would go over but I knew that I would like them so any leftovers would just come home with me. Well let’s just say I had to figure out something different to take for lunch the next day. The platter was wiped clean! So if you are on zucchini overload give this recipe try for a nice summer supper!
4 medium zucchini squash (cut in half lengthwise and the center scrapped out)
1 lb of Pork Sausage (you could use hamburger)
1 box Uncle Ben Wild Rice
1 small onion (chopped)
1 small can Tomato Sauce
1 Cup Shredded Cheddar Cheese
Salt and Pepper
Preheat your oven to 350 degrees. Place your zucchini boats cut side up on a lined baking sheet. Drizzle with EVOO and season with salt and pepper. Roast in the oven for 20-25 minutes until tender. While those are working brown and drain your sausage in a large skillet. In that same skillet add the onion and prepare the rice according to package directions. When rice is just shy of finished add in the tomato sauce and pork. Season mixture with salt and pepper. Stir in ¼ cup of the Cheese.
Once the zucchini are done remove from the oven and stuff with the rice mixture. Top with remaining cheese and return to the oven for 10 to 15 minutes. ENJOY!!!
Monday, July 28, 2014
Friday, July 25, 2014
Last night I cooked supper at my parents’ house (recipe coming soon). And we got Charlot’s show gilts out for a stroll. Minnie did awesome and so did Daisy. You guys haven’t gotten the chance to meet Daisy yet! Well here she is! A lovely Berkshire beauty with personality for miles, she enjoys walking, eating, and sleeping. She has also developed a love for the occasional marshmallow. She and Charlot and going to make their showing debut next weekend at a local pee-wee show, just a little trial run before the big game of the state fair!
I also got a chance to finally snap some pictures of these little cuties. They were born last week and have stolen my heart, well at least until the next litter is born. They are so much fun and so so loveable. Momma seems pretty smitten by them as well!
Lastly I may get some comments on this last statement but hey it’s my thoughts! So I have never been a huge fan of the whole belly shot movement. Some of my friends have done them and they look amazing but me I would end up on one of those most awkward photo lists. I have one picture of myself very prego and I am glad I had the hubs catch that shot, but beyond that I am good! Well last evening I was summoned by the hubs to get my camera and this is the result!
Isn’t she a beaut! Maybe I don’t mind the belly shot after all, as long as it isn’t me!
Thursday, July 17, 2014
Sorry the pictures in the post are a bit dark it was close to dusk when I got there to pick the little one up!
|Savage beast tried to approach my car as I was recovering my child!|
|Happy as a lark didn't want to leave the tractor|
|Checking out her hardwork.|
|More characters trying to approach as I was leaving!!!|