Light Lemon Cheesecake

Light Lemon Cheesecake    ***          Crust          1½  Cups of Granola         3     Tablespoons Brown Sugar         1     Teaspoon Lemon Zest           3     Tablespoons Butter         *          Combine granola, brown sugar, and lemon zest and process until fine. Add butter.                   Press into a 9 inch tart pan. Bake crust at 350 degrees for 10 minutes.                Filling         ¾    Cup Lemon Yogurt         1 ½ Cup Soft  Low Fat Cream Cheese         2     Teaspoons Corn Starch         1     Teaspoon Vanilla         3     Eggs         ½    Cup Sugar 2           Teaspoons Lemon Zest Whipping Cream *         Puree yogurt, cheese, cornstarch and vanilla. Add eggs, sugar and lemon zest.             Process until smooth. Pour into curst and bake until set. 30 to 40 minutes.         Cool on wire rack and then refrigerate until chilled, approximately 2 hours.         Top with whipped cream.

Tomato & Goat Cheese Tart

Tomato & Goat Cheese Tart

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Preheat oven at 425 degrees

1 package puff pastry (2 sheets) defrosted

4 cups thinly sliced yellow onions

3 large garlic cloves cut into thin slivers

½ teaspoon Salt

¼ teaspoon Pepper

3 tablespoons Olive Oil

3 tablespoons White Wine

2 tablespoons fresh Thyme (minced)

4 tablespoons grated Parmesan cheese

4 ounces garlic and herb Goat cheese

Tomato slices ¼ inch thick (approximately 5 Roma tomatoes)

3 tablespoons julienne Basil leaves

*

Cut 3 inch rounds from puffed pastry then refrigerate.

Heat Olive Oil, onions and garlic, saute 15 to 20 minutes stirring frequently. Add  salt and pepper, wine and Thyme. Cook together for an additional 10 to 15 minutes until onions are light brown.

Sprinkle Parmesan on each puff pastry round. Place onion and garlic mixture on each round. Crumble goat cheese on top of the onion garlic mixture. Place tomato in center of each tart sprinkling Basil, Salt and Pepper. 

Bake for 20 to 25 minutes serving hot or warm.

Anniversary Dinner

Anniversary Dinner

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Artichoke Bisque with Parmesan Cheese Crisp

*

Corn Crab Cakes with Baby Greens

*

Butternut Squash Ravioli with Brown Butter Sage Sauce

*

Bourbon Chocolate Molten Cake with Bourbon Whipped Cream ad Raspberry Sauce

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Artichoke Bisque

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1 TBS butter

1 onion diced

2 shallots diced

1/3 cup White Wine

2 - 8 oz artichoke hearts, frozen

4 cups chicken stock

1 tsp dill, dried

1 tsp salt

2 Yukon Gold Potatoes, peeled and diced

1 cup spinach,chopped

1/4 cup whipping cream

*

In a stockpot saute onions and shallots in the butter for 10 minutes.  

Add wine, artichoke hearts, chicken stock, dill, salt and potatoes.

Cook for 30 minutes until veggies are very soft and tender . 

Add chopped spinach and cook for 5 more minutes.

Puree in batches and strain.

Return to stockpot heat thoroughly, add cream.

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Bourbon Molten Chocolate Cakes
***

5 oz bittersweet chocolate, chopped
1/2 stick butter
1 TBS Bourbon
2 large eggs
2 egg yolks
1/4 cup sugar
1 tsp vanilla
1 1/2 tsp instant coffee
pinch of salt
1 TBS flour
*
Butter 4 3/4 cup ramekins.
In a small saucepan over low heat, melt chocolate and butter.
Remove from heat add Bourbon. Cool for 10 minutes
In a mixing bowl, mix eggs, sugar, vanilla, instant coffee and salt whisk on high for 5 minutes.
Sift flour over batter and pour cooled chocolate over batter. Fold mixture until thoroughly incorporated.
Fill ramekins almost full.
At this point you can refrigerate / bring to room temperature 30 minutes before baking.
Bake at 400* 15 minutes until tops are puffed and dry.
Serve with fresh whipped cream or vanilla ice cream.



 

Cheddar Biscuits

Cheddar Biscuits

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2 1/2 cups Bisquick

4 TBS. butter, chilled

1 heaping cup cheddar cheese, shredded

3/4 cup whole milk

1/4 tsp. garlic powder

1/2 tsp. paprika

*

Brush top of hot biscuits

*

2 TBS. butter, melted

1/2 tsp. garlic powder

1/2 tsp. dried parsley

1/2 tsp. dried dill

pinch of salt

*

Per-heat oven 400*

Combine Bisquick with cold butter using a large fork. There should be small chunks.

Add cheddar, milk, garlic powder and paprika.

Mix until combined, do not over mix.

Using a ice-cream scoop drop 1/4 cup portions on to greased cookie sheet.

Bake 15-17 minutes until golden brown.

Brush top of hot biscuits with melted herb butter.

*

This is a knock off recipe of Red Lobsters Cheddar Bay Biscuits.

House Seasoning - this is a must for you to have on hand!

House Seasoning

***

1 cup Kosher salt

1/2 cup lemon pepper

1/4 cup garlic powder

1/4 cup onion power

1/4 cup salt free seasonings (Mrs. Dash)

Combine all of the ingredients an store in air-tight containers

This is GREAT on grilled meats and vegetables soups and sauces.

This is the recipe for Paula Deans House Seasoning for her restaurants. She it read it out one time on TV and I wrote it down!  This seasoning is great on EVERYTHING!

Cheese Bites...these are KILLER

Cheese Bites

***

1/2 LB. cheddar cheese, shredded

1/2 cup butter

1 cup flour

1/2 tsp. salt

1 tsp. paprika

1/4 tsp. cayenne pepper

*

Mix in food processor. Keep dough chilled. Roll into 1" balls. Freeze.

Can stuff with chopped pickled jalapenos or small green olives.

bake @ 350* for 7-10 minutes.

***

I usually double this recipe. My friends love the stuffed jalapeno ones.

They are great to have on hand in your freezer.

Mary's Greek Lemon Chicken

Mary's Greek Lemon Chicken

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Bake @350* or Grill

Use whatever kind of chicken pieces you like, with bone and skin

2 cloves garlic, crushed

1 tsp. salt

1 tsp. pepper

1 TBS. dried oregano

1 TBS. Greek seasoning

2TBS. EVOO

juice of 2 lemons

*

Rub chicken with olive oil. Massage salt, pepper, oregano and Greek seasoning into chicken.

Place in large Ziploc bag. Squeeze lemon juice into bag and marinate for at least 2 hours or even better overnight.

Bake 350* for 40-45 minutes, until cook through.

Or you can grill over low heat for 35-40 minutes, until cooked through.

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Katie's Roasted Potatoes
***
About 10 red potatoes, cut into 1-1 1/2" pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp.Greek seasoning
1 TBS. dried oregano
1/4 cup EVOO
1/2 cup chicken broth
2 TBS. butter, cut into small pieces
*
Toss potatoes on to cookie sheet. Add olive oil, salt, pepper, Greek seasoning, oregano and juice of  lemon.
Add chicken broth and dollops of butter. Bake @ 400* for 45 minutes. After, lower oven to 350*
add more broth and bake until potatoes are crispy.
***

Raspberry Bars

Give these a try they are super easy and are great to take on the go.

Let me know what you think. Scott

Raspberry Bars  

375*

1 1/2 cups flour

1tsp baking powder

1/2 tsp salt

3/4 cup nuts

1 1/2 cups quick cook oats

1 cup brown sugar

3/4 cup butter, softened

1 cup seedless raspberry jam

***

Grease a 9x13 inch pan. Preheat oven to 375*

Sift together flour, BP and salt into a large bowl. Add nuts, oats and brown sugar and mix.

Cut butter into the dry ingredients using a pastry cutter or a fork. Mix with hands until crumby.

Press 2/3 into bottom of pan. Spread jam carefully over crust. Sprinkle remaining crumbs on top.

Bake 30-35 minutes or until golden brown. Cool completely before cutting.