Cheesecake Pie (level 1)

Cheesecake is a forgiving food.  I was making a super easy cheesecake that doesn't require a springform pan - easy easy easy.  I was doing something else at the same time (that's how easy it is) and I didn't realize I hadn't added the sour cream until after it was more than halfway cooked.  AAARRRGGGHHH.  There was no trying to "fix it" at this point so I kept it in for the full cooking time just to see what would happen - and what happened was magic.  It poofed up HIGH toward the end of cooking.  When I pulled it out and put it on a rack to cool it deflated and fell.  Assessing the damage a light went off in my head.  It had made a nice well to use that sour cream as a layer or filling.  So I whipped up the sour cream with some sugar and vanilla and then poured it on.  Put it in the oven to cook the "filling" and wow - it looked like a regular pie with piecrust!  And it is delicious...dense cheesecake with a light sour cream layer on top.

Fast forward a couple of years and here I am making my wondrous cheesecake pie and what did I do?  I was busy yakking and watching tv while making it and...I added in the sour cream to the cheesecake base batter.  Back to the original (I had only adjusted it slightly for sweetness and flavoring) and still good!  So this recipe is an easy 2fer, Cheesecake Pie or Easy Easy Cheesecake.

Cheesecake Pie (Level 1)

2 -  8 oz packages of cream cheese
4 eggs
1 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract
12 oz sour cream (I use 2 8 oz containers and just take 1/2 cup out of one of them)
1/4 cup sugar substitute (I use Whey Low)
1 teaspoon vanilla extract

Preheat oven to 325
Spray 9 - 10" pie plate with pam

Take the cream cheese and eggs out of the fridge.  Let them sit out for at least half an hour until the cream cheese is softened.

Put the cream cheese into the bowl of your mixer.  Beat until smooth, then add the eggs 1 at a time, beating each egg into the mixture and then scraping down the sides of the bowl with a spatula.  Then add in the sugar substitute a little bit at a time, beating to mix the sugar in.  Once you've fully incorporated the sugar add in the vanilla and mix in.

Pour the batter into the prepared pie plate and put in the oven.  Bake for 30 to 35 minutes.  You'll see the magic happen as it starts to poof  during the last 1/3 of baking.  Once it looks firm pull it out of the oven and put it on a rack to cool.  (It will deflate and you may have a crack down the middle.)  It sinks down and you'll end with a deflated cake with a well in the middle.

When you pull the cheesecake out of the oven take the sour cream out of the fridge and put it on the counter so it can come to room temperature while the pie cools.  After about 30 minutes prepare the sour cream layer.

Put the sour cream into the bowl of your mixer.  Beat in the sugar, a little at a time, then add the vanilla and mix in.  Pour it into the well in the cheesecake and evenly spread over the top.  Pop it back into the oven for about 20 minutes, then remove and put back onto the wire rack to cool.  Once it's cooled put in the fridge for at least 3 hours before serving.

Foxye

Jupiter Florida USA

Somersizing since 01/03

Visit my Somersized blog at www.wiredfoxterror.blogspot.com

My Secret Family Recipe Cheesecake

I had the scare of a lifetime - I lost this recipe.  The cheesecake recipe my Mom got from one of her best friends which became our family favorite.  We had it for every holiday and special occasion.  We all fought over the last piece and it would get pretty loud!  It wasn't posted anywhere and I'd lost my recipe card my Mom typed up for me forever and ever ago.  I lost my Mom 2 years ago and it was almost like losing her all over again.  Finally finally finally I opened up my 18 year old laptop to look for an old picture and there it was.  I actually teared up a little.

Okay guys, here it is.  Just remember, after I share it with you I will have to kill you.

This is real cheesecake the way it should be.  No topping, no fruit, no sissy water bath.  Just cheesecake, perfect even if it does crack on you.  There is no other cheesecake.

I am lucky because I don't like crust.  So I make it with a regular graham cracker crust because no way no how am I tempted to eat it.  This is also perfect without a crust.

Here we go......

Mercorella's Cheesecake (level 1)


3 8 ounce packages of cream cheese
4 large eggs
1 1/2 cups sugar substitute (I use Whey Low)
1/2 teaspoon vanilla
1 1/2 pints sour cream.

Take all of the ingredients out of the fridge and let them sit until the cream cheese has softened...

Preheat oven to 350.  Butter the sides of a 10" springform pan.

Beat the cream cheese and sugar substitute together until smooth and creamy, at least 3 minutes.  Add the eggs, one at a time, beating after each addition.  Then blend in the sour cream and vanilla.  BEAT WELL.  Pour into the prepared pan.

Bake for 40 minutes in preheated oven, then turn off the heat and leave the oven door closed for 1 hour.  Open the oven door and let the cake cool in the oven.

Refrigerate for at least 4 hours or overnight, then slice and serve.  Serve plain, no sauces or fruit or anything.

This cheesecake freezes well.

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Foxye
Jupiter Florida USA
Somersizing since 01/03


Visit my Somersized blog at www.wiredfoxterror.blogspot.com

BEEF STROGANOFF FOR 2 (level 1)

This is so so easy to make and tastes absolutely fabulous!  You can double or triple the recipe to feed more.

BEEF STROGANOFF FOR 2 (level 1)

1 Tbp oil

1 small red onion chopped

2 garlic cloves chopped

1 tsp paprika

1 green pepper chopped

8 oz container baby bella mushrooms chopped

2 Tbp red wine vinegar

½ cup beef broth

½ lb lean round steak or rump roast thinly sliced and fat removed

½ cup sour cream

Heat the oil in a pan and fry the onion for a few mins, until soft. Add the garlic and paprika, and cook for 1 to 2 mins until fragrant. Add the pepper and mushrooms, and fry for 5 to 8 mins until softened.

Add the vinegar, boil to reduce until almost evaporated, then pour over the broth, and let it bubble for a few minutes until it thickens slightly. Add the beef and cook for 2-3 mins depending on how rare you like it, then stir in the sour cream and season.

Enjoy!


Foxye
Somersizing since 01/03

Pollo alla Crema (Mexican Creamed Chicken) (Level 1)

Pollo alla Crema (Mexican Creamed Chicken) (Level 1)

2 pounds boneless, skinless chicken breasts, cut in strips or cubes

2 tablespoons olive oil

2 tablespoons butter

8 oz fresh mushrooms, sliced

1/2 medium onion, finely chopped

2 cloves garlic, minced

1/4 cup white wine or chicken broth

1 cup sour cream

1 cup heavy cream

Fresh cilantro for garnish

Parmesan cheese for sprinkling 

Season the chicken strips/cubes with salt and pepper.  Heat the olive oil in a large skillet over a medium high heat.  Add the chicken to the skillet and saute until the chicken is thoroughly cooked.  Remove chicken from skillet and set aside.

Melt the butter in the same skillet the chicken was cooked in.  Add the onion and garlic and saute for about 2 minutes, stirring occasionally.  Add the mushrooms and continue to cook for about 5 minutes more.  Stir in the white wine or chicken broth to deglaze the pan.

Mix the sour cream and cream together.  Stir the mixture into the pan until well combined.  Season with salt and pepper to taste. 

Return the chicken to the sauce, cover and simmer until the chicken is heated through. 

Serve on it’s own, over faux rice or cooked spaghetti squash.  Top with chopped cilantro and grated parmesan cheese.

*This recipe is great to use leftover rotisserie chicken.  Use about 6 cups cooked chicken.  Simply add chopped up or shredded cooked chicken when the recipe calls for re-adding the chicken to the pan.

Enjoy!

Foxye

The Floribbean

Somersizing since 01/03

Easy Feta Green Beans - Level 1

This is easy to make - the warm green beans cook the tomatoes and melt the feta.

Easy Feta Green Beans - Level 1

1 pound fresh green beans
1 large ripe tomato
4 ounces crumbled feta cheese

Rinse green beans under cold water and shake dry. Snip off the ends and break into bite size pieces.

Add 2 inches of water to a large pot. Place steamer basket in the pot and add the green beans. Cover the pot and bring the water to a boil. Reduce heat to medium high and steam the green beans for 20 minutes - they should be crisp tender.

While the green beans are cooking peel, deseed and chop the tomato. Put the prepped tomato and crumbled feta a large serving bowl. Add the hot green beans and mix well. Serve.

Enjoy!
_________________
Foxye
Started Somersizing 01/03 
A smile is a curve that sets everything straight. 

Peach Cobbler

We went to the green market this morning and the peaches.....OH the peaches. Bite into dribble juicy down your chin GOOD! 5 of them were nice enough to sacrifice themselves for a peach cobbler. Not just any peach cobbler, the world's easiest best tasting peach cobbler ever!

Peach Cobbler (Level 2* Carbo)

5 peaches
3/4 cup brown sugar substitute (I use Whey Low gold)
1 teaspoon cinnamon
1 tablespoon white whole wheat flour
1 teaspoon vanilla
1 cup white whole wheat flour
3 tablespoon brown sugar substitute (I use Whey Low gold)
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons Promise fat free margarine
2/3 cup fat free milk
2 teaspoons lemon juice
1 tablespoon brown sugar substitute, reserve for topping crust

Preheat your oven to 425 F.

Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.

I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.

In a separate mixing bowl, combine the flour, baking powder, baking soda and brown sugar. add the margarine and using your hands again (a whole lotta love) cut the margarine into the dry ingredients. Add the lemon juice to the milk and stir, then add to the flour mixture. Stir to combine - the dough will be very soft. Set aside.

Now you are going to put the baking dish with the peach mixture into the oven for 10 minutes. It is very important not to put the cobbler crust on yet, as you have to let the moisture from the milk soak into the whole wheat flour.

After 10 minutes pull the baking dish out of the oven. Using a large spoon (or your loving hands again) drop rounded mounds of dough on top of the peaches. Sprinkle the reserved 1 tablespoon brown sugar substitute evenly over the crust and return to the oven. Bake about 20 minutes more until the yummy crust topping is golden brown and the fruit is bubbling.

Remove from oven and cool on wire rack.

Best eaten warm.

* The peaches make this level 2.  You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1

Enjoy!

Foxye

The Floribbean

Somersizing since 01/03

Uninterrupted recipe:

Peach Cobbler (Level 2* Carbo)

5 peaches

3/4 cup brown sugar substitute (I use Whey Low gold)

1 teaspoon cinnamon

1 tablespoon white whole wheat flour

1 teaspoon vanilla

1 cup white whole wheat flour

3 tablespoon brown sugar substitute (I use Whey Low gold)

1 teaspoon baking powder

1/2 teaspoon baking soda

4 tablespoons Promise fat free margarine

2/3 cup fat free milk

2 teaspoons lemon juice

1 tablespoon brown sugar substitute, reserve for topping crust

Preheat your oven to 425 F.

Peel and slice the peaches - I used 5 which was a just little bit more than 4 cups.

I used a 9.5 x 9.5 Corning Ware shallow dish. Put the sliced peaches in the baking dish. Sprinkle the 3/4 cup brown sugar substitute, 1 teaspoon cinnamon 1 tablespoon flour, and 1 teaspoon vanilla over the top of the peaches. Show them some love, get in there with your hands and gently mix everything together. Spread evenly.

In a separate mixing bowl, combine the flour, baking powder, baking soda and brown sugar. add the margarine and using your hands again (a whole lotta love) cut the margarine into the dry ingredients. Add the lemon juice to the milk and stir, then add to the flour mixture. Stir to combine - the dough will be very soft. Set aside.

Now you are going to put the baking dish with the peach mixture into the oven for 10 minutes. It is very important not to put the cobbler crust on yet, as you have to let the moisture from the milk soak into the whole wheat flour.

After 10 minutes pull the baking dish out of the oven. Using a large spoon (or your loving hands again) drop rounded mounds of dough on top of the peaches. Sprinkle the reserved 1 tablespoon brown sugar substitute evenly over the crust and return to the oven. Bake about 20 minutes more until the yummy crust topping is golden brown and the fruit is bubbling.

Remove from oven and cool on wire rack.

Best eaten warm.

* The peaches make this level 2.  You can use berries with this cobbler crust for almost level 1, or rhubarb for level 1

Enjoy!

Foxye

The Floribbean

Somersizing since 01/03

Whole Wheat Bread (Level 1 Carbo)

Talk about easy - a great whole wheat bread that isn't hard. Makes great sandwiches.

Whole Wheat Bread (Level 1 Carbo)

1 1/2 teaspoons active dry yeast
3 cups whole wheat flour
1 1/2 teaspoons salt
1 1/2 tablespoons white sugar substitute (I use Whey Low)
1 1/2 tablespoons nonfat dry milk powder
1 1/2 tablespoons Promise fat free margarine
1 1/4 cups warm water (110 degrees F)

Place the ingredients in your bread machine pan in the order suggested by the manufacturer. Select Whole Wheat or Basic Bread setting. Press Start.

Enjoy!

Foxye
The Floribbean
Somersizing since 01/03