Almost Fat-free Lemon Cheesecake

This is surprisingly good. I always think of fat-free and sugar-free being flavor-free rubber, but not this. It is a light lemon cheesecake. Recipe courtesy Paula Deen.

Cooking spray

1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice

1/4 cup unsalted butter, melted

Filling:

3 (8-ounce) packages fat-free cream cheese*

1 cup fat-free sour cream

2 cups sugar or sugar substitute (recommended: Splenda)

3 large eggs or 3/4 cup egg substitute

2 teaspoons lemon zest

2 tablespoons lemon juice

Lemon Curd:

1 1/2 teaspoons lemon zest

6 tablespoons lemon juice

1 large egg, plus 1 large egg yolk

1/2 cup sugar or sugar substitute (recommended: Splenda)

2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute

Preheat oven to 325ª.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over bake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

*I substituted one package of 1/3 less fat cream cheese, for one package of fat free.

Black-Eyed Pea Salad

This is a recipe that's easy to substitute things that you don't like. It is also better the longer it sits. Serve black eyed peas on New Years Day, for health and wealth in the new year.

1 yellow bell pepper finely chopped

1 red bell pepper finely chopped

1/2 onion finely chopped

2 jalapenos, seeded and finely chopped

4 15 ounce cans black-eyed peas drained and rinsed

2 Tbsp chopped fresh parsley

1 garlic clove minced

1/2 c red wine vinegar

2 Tbsp balsamic vinegar

1/4 c olive oil

1/2 tsp ground cumin

1 tsp salt

1 tsp black pepper

4 slices of bacon cooked and crumbled

Mix the yellow and red peppers, onion, jalapeno chilies, black-eyed peas, parsley, and garlic together in a large bowl.

Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours.

Just before serving, stir in the crumbled bacon.

Ham and Cheese Sliders

One of the best ham and cheese sliders you will ever enjoy.


For the Honey Mustard:
1 cup mayonnaise
1/4 cup honey
1/8 cup mustard

For the Poppy seed dressing:
2 tablespoons poppy seeds
3 tablespoons honey mustard sauce from above
1 cup butter, melted
1/2 teaspoon Worcestershire sauce


24 white rolls (Hawaiian Rolls)
24 slices of ham
24 slices of white cheddar cheese
Mayonnaise
Honey mustard sauce from above


For the honey mustard sauce
In a small bowl, whisk together the mayonnaise, honey and mustard. Set aside.

For the poppy seed dressing
In a glass measuring cup, whisk together the melted butter, poppy seeds, honey mustard and Worcestershire. Set aside.

To Assemble
Heat the oven to 350º.
Slice open the rolls and spread honey mustard sauce on the bottom and mayonnaise on the top. Place a slice of ham and cheese on each roll and place the top on each sandwich. Place all of the sandwiches on a cookie sheet or cake pan. Drizzle each sandwich with the poppy seed dressing until you've used a little more than half of the dressing and each sandwich is covered. Tightly wrap the pan with tin foil and bake for 20 to 30 minutes.
Remove the pan from the oven and take off the foil. Drizzle with a little more sauce (you may need to melt it again if the butter solidified) and serve immediately.


Notes

The sandwiches can be made a day ahead of time then topped with the dressing and baked.
I didn't add the additional topping, as I didn't feel they needed it.
Also, it will be easier to cut the sandwiches apart if you do it before you bake them. Just push them up against each other as before.

Perfect Prime Rib Every Time

This comes out perfect. Make sure NO ONE OPENS THE OVEN DOOR. You can use other types of beef roasts also. I suggest you use the 5 minute timing described below. Six minute timing will yield a light pink center cut, with well done ends. Seven minutes would be cooked throughout. The timing is crucial, so use a timer for sure. Also, keep the meat refrigerated until ready to bake. Baking beef that has been left out at room temperature before roasting can create an undesirable gray ring in the sliced meat.

1 prime rib roast with or without bone (any size)*

Preheat oven to 550º.

Make a rub of salt, pepper and garlic powder and apply to meat.

Place meat in a shallow roasting pan, fat side up.

Roast at 550º for 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE. Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.

At the end of the 2 hours, remove meat from oven to slice; it comes out perfect every time. Works the same with Roast beef. Try it you won't be disappointed. 

*Bone-in meats are always better tasting. And the bones will make some great vegetable soup later.

Taco Chili

I made this right before lunch, and at first I wasn't overly impressed with it. But I let it sit out all afternoon and the flavors melded beautifully. Served it for friends that night, and they loved it.

If you cook the meat in some water it will chunk up better, and not be so greasy.

   

    1 pound ground beef, browned and grease drained

    2 Tbsp Taco Seasoning (recipe follows)

    1 16 ounce can Bush's Black Beans

    1 16 ounce can Bush's Kidney Beans

    1 (14.5 ounce) can diced tomatoes

    1 container refrigerated Pico de Gallo (or Wholly Salsa)

    2 cups canned Whole Kernel Corn

    6 oz. V-8 juice*, or tomato juice

    1 cup Wholly Guacamole (I didn’t use this)

    Shredded cheddar cheese, optional (I used Mexican Three Cheese Blend)

    Baked tortilla strips or chips, optional

In a medium stockpot, brown ground beef and drain grease. Add taco seasoning and beans. Cook over medium heat until heated through, approximately 5 minutes.

   

Add Wholly Salsa and cooked Corn. Stir until well blended until heated through, approximately 5 minutes.

   

Remove from heat and ladle into bowls. Garnish with a generous tablespoon of Wholly Guacamole, shredded cheese and baked tortilla strips or chips.

*If using V-8 juice, add ½ tsp. sugar, as it will otherwise be too salty.

Taco Seasoning

    1 tablespoon chili powder

    1/4 teaspoon garlic powder

    1/4 teaspoon crushed red pepper flakes

    1/4 teaspoon dried oregano

    1/2 teaspoon paprika

    1 1/2 teaspoons ground cumin

    1 teaspoon sea salt (Do not substitute table salt!)

    1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

For Tacos: When you make your taco meat, use approximately 2 Tbs of seasoning per each pound of ground beef. Brown the beef; add a little flour and water to the pan, and stir in the seasoning. Bring to a boil, stirring continuously. Taco meat is ready once most of the liquid is absorbed.

Taco Salad

2 lbs ground chuck, or ground round

1 package (2 Tbs) taco seasoning (reserve 1 Tbs for dressing)

Brown ground beef: drain. Add ⅔ cup water and 1 Tbs taco seasoning. Simmer uncovered,  for 3-4 minutes, stirring frequently.

Shredded Lettuce

2 cups. shredded cheddar cheese 

2 large tomatoes diced 

1 medium sweet onion diced

1 green pepper diced

1 can sliced black olives, drained 

1 bag tortilla chips, crushed*

Dressing:

1/2 cup 1000 Island dressing

1/2 cup Western or Russian dressing (not Catalina)

1/4 cup Taco Sauce

1 Tbs reserved Taco Seasoning

In a large serving bowl, combine salad ingredients. Add beef, tomatoes and chips right before serving.

Mix together dressing ingredients. Add to salad.

You may want to double the dressing. 

Also, you can substitute any type cheese you prefer.

You can put the beef and tomatoes in plastic bags and just put them on top of the lettuce in the bowl, then add right before serving.

*I like to serve this is tortilla bowls, omitting the crushed tortilla chips. Bake corn tortillas in taco shell molds for 10 minutes @325º, or until crisped.

Good and Easy Pot Roast

Use a chuck roast for this. It makes THE BEST gravy ever. Such good flavor and the meat is so tender. Serve with boiled Kluski noodles. Outstanding . . . my favorite pot roast.

1 beef roast, sized for your crock pot

½ cup water

1 packet dry Ranch dressing mix (3 Tbs)

1 packet Italian dressing mix (1-1/2 Tbs)

1 packet dry Brown gravy mix (2 Tbs)*

Put roast in crock pot, pour water around the base. Mix the seasonings together and sprinkle over the roast. Cover and cook for 8 to 9 hours on low.

Notes:
First time I made this I did not have enough time to use the crock pot, so I browned the roast in olive oil, in the electric skillet. Simmered very slow for 3-1/2 hours. Served it with noodles instead of the usual potatoes and carrots. We loved it this way. Sometimes I brown it before using the crock pot, just to sear the edges.

Also, I like to use twice more brown gravy mix. Again, this is optional.

If you prefer to have potatoes and carrots with it instead of noodles, use either red or yukon gold potatoes. Potatoes go under the meat, carrots and onions along the side and on top. This is how I usually make it.