Image: Cheesecake |How To Make |

By admin | April 30, 2011

" Say CHeeeeese, " for Cheesecake!

” Say Cheeeese, ” for Cheesecake!

Cheesecake Recipe

by Marlene Owens

Homemade Cheesecake has never been easier to make at home with this recipe. This recipe calls for a nine inch Spring-foam pan, a flat pan to put it on, an oven, a blender to crust the crackers and an electric mixer. How easy can that be?!

I like to make my crust first. You will need to crush the crackers fine and put into the spring-foam pan, add the melted butter; mix well, then add the water to the mixture and mix well.

Spread the graham crackers on the bottom and press gently, pushing the excess to the sides. After the bottom has been pressed go around the sides and press it half way up the pan.  Place it in the refrigerator until ready to use.

In a bowl add the Cream Cheese and a little of the egg followed by a little sugar and mix with the mixer.

Continue in this mannerism until all the eggs and sugar have been added.  At this point taste the mixture and see if it is sweet enough for you.   I like mine sweet.   Then add the Vanilla Extract and mix again.

In a heated oven of 325 degrees F add the Creamed Cheese mixture to the Spring-foam pan and place on a  pan.

Now this is the secret to my cake coming out delicious.    Set the timer for one hour.   Open the oven door and gently test the cake with your finger for the completeness of the dessert   (it should feel dry and soft).

Turn the oven off , crack the oven door to release the heat.  Leave the cake in the oven.

When you are able to go and retrieve the cake with your bare hands  (meaning it is not hot) remove the cake.  It should take about 1-2 hours to cool off.

Remove the cake, wrap the top of the cake pan with plastic wrap. Then wrap the entire pan with aluminum foil and put in fridge.

The next day your Cheese Cake is ready!   Remove the foil and plastic wrap.  Take a dull knife and gently go around the cake, then release the spring and remove it.

Wrap your cake up again and put it back in the fridge until you are ready to eat it.

Put fresh Strawberries sweeten with sugar on top of the Cheese Cake.

Cheese Cake Ingredients

3 –  8  -Ounces   – Cream Cheese (soften)
3 –  Medium   – Eggs  (beaten)
2 –  Cups     _       Confectionery  Sugar  (Powdered Sugar)
1 –  Tables   –       Vanilla Extract

Graham Cracker Crust

1  1/2  –  Cups  –      Graham Crackers
3 –  Tables   –          Butter (melted)
2 –  Tables               Water

Website:              http://foods4u2cookhome.com/blog

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Topics: Cooking Articles, Dessert, Image | No Comments »

Image: Bananas: The ultimate hunger buster |

By admin | March 5, 2011

 

 

Bananas: The ultimate hunger buster

By Shaun Chavis

Ever grab a snack but then feel hungry again 20 minutes later? Next time, reach
for a banana. It’s loaded with Resistant Starch (RS), a healthy carb that fills
you up and helps to boost your metabolism. Slightly underripe medium-sized
bananas have 12.5 grams of RS—more than most other foods. Ripe bananas give you
4.7 grams of RS, still enough to keep hunger pangs away. Check out these tasty
ways to work in this wonder food.

Banana “Ice Cream”
Peel, slice, and freeze 1 small banana. Place frozen banana pieces in a blender
with 3 tablespoons 1% low-fat milk; blend until thick. Top with 1 tablespoon
chopped walnuts.

Banana Salsa
Make a quick salsa with 2 diced peeled bananas, 2 tablespoons minced red onion,
1 tablespoon minced cilantro, 1 teaspoon minced serrano or jalepeno pepper,
juice of 1 lime, and brown sugar and salt to taste. Use it to top fish or pork
tacos, jerk chicken, or jerk pork.

Broiled Bananas
Slice 1 peeled banana in half lengthwise. Put banana pieces, cut sides up, on a
rimmed baking sheet. Sprinkle the banana pieces with 1 teaspoon brown sugar, and
broil on high until the sugar bubbles and the bananas brown (about 2–3 minutes).
After broiling, sprinkle with cinnamon—or drizzle with 1 teaspoon rum for an
extra-special treat.

Coffee and Banana Smoothie
Place 1 sliced peeled banana, 1 cup 1% low-fat milk, 1/2 cup cold black coffee,
2 teaspoons sugar, and 1/2 cup ice in a blender. Blend until smooth—and enjoy.

Tropical Fruit Salad
Make a fruit salad with 1 sliced peeled banana, 1 sliced peeled kiwi, and 1/2
diced peeled ripe mango. Squirt juice of 1/4 lime over the salad, and serve.

Topics: Cooking Articles, Dessert, Image | No Comments »

How To Cook Hot Chicken Wings Easy Fast

By admin | February 2, 2011


This coming weekend February 6, 2011 will be Super Bowl # 45.

Here is a quick Chicken Wings Recipe that you can put together in no time.

Instructions

Step 1

– Just deep fry your chicken Wings and drain them on paper towels.

Step 2

– In a pot add about one cup of water and a half cup of your favorite hot sauce.

– Heat, stir and taste. If the sauce is too hot; add more water. If not hot enough add more hot sauce.

– Add the Chicken Wings and serve with Celery Sticks and Ranch Dressing.

by Marlene Owens

Topics: Image, Meat | No Comments »

How To Organize A Kitchen Easy!

By admin | February 2, 2011

Working all day and coming home to prepare dinner can be quite an overwhelming
challenge for the average or experienced cook. So I decided to make some sort
of plan or road map for myself to get the job done when I came home tired.

When I was off on the weekends I would sometimes cook all my meats for the
entire week, thereby saving me;

(1)precious time and

(2)energy in the kitchen.

Cooking my meats in advance would cut down on my time spent in the kitchen.
Then all I would have to do to prepare the meat, would be just to reheat it,
make a gravy or sauce and I was finished.

For the rest of the meal, I would add;
(1)a vegetable,
(2)some rice,
(3)potatoes, or
(4)pasta and finish it off with a salad or soup.

My friends used to say to me, “Do you cook every-day?” and my answer would be,
“Not really!” but I do feed my family home-cooked meals every-day.

Cooking your meats in advance is really not that difficult once you are
organized and have your little system in place.

By cooking the meat ahead of time, I can put the dinner together in an hour and
not be rushed or tired.

I was fortunate as a child not to have any serious illness and I attributed that
mainly to me eating home-cooked foods on a daily basis.

So of course, when I had my family I wanted only the best for them too.

My children who are now adults, suffered only colds, as children and no serious
illness. Today they remain healthy and strong.

I am a firm believer in good nutrition for the body and soul. As the old saying
states, “you are what you eat.” So take care of yourself and your family by
eating wholesome home-cooked foods every day.

Another thing that I did to save me time and energy in the kitchen, was to write
my menu out for the following week. I had a small bulletin board in the kitchen
and I would display my weekly supper menu there.

This weekly menu also assisted me with my grocery shopping.

After I wrote down what I planned on eating that week. I would go with my little
notepad and check to see what I had on hand in the cabinets and the refrigerator
in my kitchen and then write down what I needed to purchase from the store.

I also added a pad to the board to assist me for what I ran out and needed to
purchased from the store.

Example; when I used the last eggs, butter, oil or etc. I would write it down.

This weekly menu helped me in so many ways. For one thing, it saved me from
coming home everyday and deciding what will I cook? It can be very frustrating
after a hard day at work and try to decide what to feed your family.

I went through what you are going through now and I understand your pain and my
weekly menu solved the problem.

This menu also helped save me:

(1)Time spent in the kitchen; I had the daily menu and my meat cooked.

(2)It saved me energy; I didn’t have to rack my brain for what to cook tonight.

(3)And it saved me money; because I would check to see what I had on hand and not
be buying duplicates of what I already had.

If you are a working Mom, Dad, Grandparent or a Domestic Engineer use my advanced
menu planning to help, “How To Organize A Kitchen Easy.”

by Marlene Owens

Topics: Cooking Articles, Kitchen Tips | No Comments »

34 Surprising Food Expiration Dates

By admin | January 22, 2011

This is a great time to check your Kitchen Cabinets, Cubbards and Refridgerator for expired foods!

By Maya Kukes and Lisa Smith Keate, www.RealSimple.com

A handy keep-or-toss guide to 34 foods.

34 Surprising Expiration Dates Food
Brown sugar
Indefinite shelf life, stored in a moistureproof container in a cool, dry place.

Chocolate (Hershey bar) 1 year from production date

Coffee, canned ground Unopened: 2 years
Opened: 1 month refrigerated

More from RealSimple.com

The Best Breakfast Cereals

The Healthiest Foods

Coffee, gourmet Beans: 3 weeks in paper bag, longer in vacuum-seal bag (after this time, color or flavor may be affected, but product is still generally safe to consume)
Ground: 1 week in sealed container

Coffee, instant Unopened: Up to 2 years
Opened: Up to 1 month

Diet soda (and soft drinks in plastic bottles) Unopened: 3 months from “best by” date.
Opened: Doesn’t spoil, but taste is affected.

Dried pasta 12 months

Frozen dinners Unopened: 12 to 18 months

Frozen vegetables Unopened: 18 to 24 months
Opened: 1 month

Honey Indefinite shelf life

Juice, bottled (apple or cranberry) Unopened: 8 months from production date
Opened: 7 to 10 days

Ketchup Unopened: 1 year (after this time, color or flavor may be affected, but product is still generally safe to consume)
Opened or used: 4 to 6 months (after this time, color or flavor may be affected, but product is still generally safe to consume)

Maple syrup, real or imitation 1 year

Maraschino cherries Unopened: 3 to 4 years
Opened: 2 weeks at room temperature; 6 months refrigerated

Marshmallows Unopened: 40 weeks
Opened: 3 months

MayonnaiseUnopened: Indefinitely
Opened: 2 to 3 months from “purchase by” date (after this time, color or flavor may be affected, but product is still generally safe to consume)

Mustard 2 years (after this time, color or flavor may be affected, but product is still generally safe to consume)

Olives, jarred (green with pimento)Unopened: 3 years
Opened: 3 months

Olive oil 2 years from manufacture date (after this time, color or flavor may be affected, but product is still generally safe to consume)

PeanutsUnopened: 1 to 2 years unless frozen or refrigerated
Opened: 1 to 2 weeks in airtight container

Peanut butter, natural 9 months

Peanut butter, processed (Jif) Unopened: 2 years
Opened: 6 months; refrigerate after 3 months

PicklesUnopened: 18 months
Opened: No conclusive data. Discard if slippery or excessively soft.

Protein bars (PowerBars)Unopened: 10 to 12 months. Check “best by” date on the package.

Rice, white 2 years from date on box or date of purchase

Salad dressing, bottled Unopened: 12 months after “best by” date
Opened: 9 months refrigerated

Soda, regular Unopened: In cans or glass bottles, 9 months from “best by” date
Opened: Doesn’t spoil, but taste is affected

Steak sauce
33 months (after this time, color or flavor may be affected, but product is still generally safe to consume)

Tabasco 5 years, stored in a cool, dry place

Tea bags (Lipton) Use within 2 years of opening the package

Tuna, canned
Unopened: 1 year from purchase date
Opened: 3 to 4 days, not stored in can

Soy sauce, bottled Unopened: 2 years
Opened: 3 months (after this time, color or flavor may be affected, but product is still generally safe to consume)

Vinegar
42 months

Worcestershire sauce Unopened: 5 to 10 years (after this time, color or flavor may be affected, but product is still generally safe to consume)
Opened: 2 years

Topics: Kitchen Tips | No Comments »

Video | Beef Stew Recipe Part 1

By admin | January 14, 2011

Topics: Cooking Videos, Image, Main Dish | No Comments »

Video | Beef Stew Recipe Part 2

By admin | January 14, 2011

Topics: Cooking Videos, Main Dish | No Comments »

Video | Beef Stew Recipe Part 3

By admin | January 14, 2011

Topics: Cooking Videos, Main Dish | No Comments »

Fried Pork Chops

By admin | December 21, 2010

Comfort Foods to me is one that satisfies your palate, makes you hummmm…, shake your crossed leg under the table and just be ‘contented.’

This recipe is so good and delicious to me that I not only enjoy preparing it, but eating it as well.

Purchase, center cut Pork Chops or use whatever chops you have available. Rinse it under cool water; pat it dry and place it in a marinate of 1 cup of buttermilk and 2 tablespoons of mild hot sauce.

Now let it marinate at least two hours or overnight in a plastic bag in the refrigerator for excellent results.

When you are ready to cook it, it is a meal that can be put together in no time.

Season up some flour with salt and pepper and your favorite seasoning, coat both sides of the Pork Chops. Fry them in hot oil. (turning the chops often) until browned.

After you fry and brown the chops in oil; they are not done or cooked thoroughly. You must now finish cooking them in the oven to complete the job.

Preset oven to 325 degrees F Place Pork Chops on aluminum foil sprayed with Pam or slightly grease the foil, cover and bake for about 25-30 minutes more.

If you do not know this about me; I cook all my meats slowly with loving care.
I do not want to eat any uncooked meat. It is dangerous and you could become ill.

So be careful that the meats are always, always cooked well done.

Now, whip up some mashed potatoes, mixed vegetables and serve this to; whomever you wish. And they will love you deeply for this deliciously easy Pork Chops Comfort Food.

Topics: Cooking Articles, Image, Meat | No Comments »

Cheese Pound Cake

By admin | December 20, 2010

——————————————————————————–

A letter to Missy

Dear Missy,

Well, here it is; my husband’s cousin Pound Cake Recipe, what I’ve been promising you. It did take me a while to find it, but somehow I managed. My husband’s cousin Squash from South Carolina gave it to me.

She told me that this Cheese Pound Cake recipe was passed down to her from her grandmother. I was very excited to get this cake recipe because I know the best Pound Cake I ever tasted was a recipe from down south.

Missy, make this cake for;

A special occasion,

For someone you love,

For someone you want to impress,

Or just for the heck of making it.

I haven’t stopped making this Cheese Pound Cake since I received the recipe.

While I was on vacation in South Carolina visiting relatives, I made this cake for an elderly relative’s 80th birthday and was she thrilled. She couldn’t believe that this northern woman from New York City could bake so well.

I made the Pound Cake again!

Shortly afterwards, on our way home to New York, we stopped and visited some more of our relatives who live in Maryland. I made the cake for them too and did they go crazy for it. The children especially liked it, and one little boy said to his mother. “Ma, I like this cake because it doesn’t hurt my teeth.” “What,” his mother replied, “let me taste it.” And when she did, she fell in love with this cake too.

Make copies of the Pound Cake recipe to hand out!

Missy, I was bragging and writing out this pound cake recipe so much at work that I decided to have someone just type the recipe out for me, so I could just hand it to them. But, anyway, try the cake out and judge for yourself.

Make sure that you have time to make this cake. It is a cake that shouldn’t be rushed. I particularly like baking mine early in the morning hours or late at night when everything is peaceful and quiet. It takes me about a good hour to get it into the oven. ( I’m kinda slow)

By the way, this cake is made by hand, no electric mixer, please. I use a wooden spoon and a sturdy, medium-sized whisk to stir it up.

Getting Ready!

First, make sure you have all the ingredients for the Cheese Pound Cake on hand in your house. I like to put all my ingredients right in front of me before proceeding because it ensures that I won’t leave out any ingredients.

Don’t Make This Mistake!

Missy once I made a beautiful Pistachio Nut Cake and I forgot to add the sugar. When I did remember; the cake was already in the oven. It was okay but not sweet. Another time I made a cake without the eggs and was I disappointed; it didn’t rise and I had to throw it out. So please put all the ingredients on a table or counter in front of you for this recipe.

Also, check to make sure you have the proper utensils because it will save you time and energy. You’ll need several different size bowls, a medium whisk, wooden spoons, a cooling rack and an Angel Food Cake Pan, you know the one with the hole in the middle with the flat top.

I love my Bundt Cake Pan!

Honey, please don’t mix this cake pan up with the Angel Cake Pan. The Bundt Cake Pan is the desired one to use, and if you don’t own one, borrow or buy one. I just recently purchased a new Teflon-Coated one and did my cake come out beautiful!

Pre-heat your oven!

Again, make sure that your oven is in good working condition. This Cheese Pound Cake bakes well in an electric as well as a gas oven. Keep in mind, that in an electric oven the cake bakes a little faster, so keep an eye on it.

Set your oven for 325 degrees F. Grease your Angel Food Cake Pan with some butter and lightly flour and put it aside. Don’t put the pan on top of the stove because the butter will start to melt and ruin your cake when you try to remove it from the pan.

Now you are ready!

Sift the flours together in a medium-size bowl; stir it up a bit and set it aside. Then, mix your butter with the Cream Cheese in an extra large bowl; add some sugar, a little at a time to the butter mixture until it is well blended and then set it aside too.

Now add (to your sugar and butter mixture) one slightly beaten egg, at a time, then add a little of the flour mixture. Repeat this procedure until all the eggs and flour are blended. The batter will be tight and stiff at this point. Don’t worry, it’s OK.

Add the extracts to the milk and mix it. Slowly add the milk mixture to the batter until it is well blended and smooth. See I told you not to worry. Yes, I know your hand and arm will become a little tired mine did too; so just change hands. It’s an excellent exercise for the wrists and arms. Just take your time and think about about this terrific Pound Cake you’re making.

See, I knew you could do it!

Pour the entire contents into your Bundt Food Cake Pan and put it in the middle of your oven for approximately one hour twenty minutes or until cake has a golden brown color and the aroma of the cake is present. Test it with a toothpick to make sure it is done.

Now, Missy you can periodically check the cake through the glass door on the oven but don’t open the oven door for at least one hour, or close to it. It might fall down. And if you must open the oven door, do it very gently.

When the cake is done, remove it from the oven and place it on a cake cooling rack. Wait five minutes and slightly go around the cake pan with a butter knife. And when the cake is cooled, about 15-20 minutes, Put a large plate over the cake and gently invert(turn over) the cake.

It wasn’t so hard was it?

Missy, please call me as soon as you make this Pound Cake Recipe because I want to know how it came out!

Your loving cousin,

Marlene

Squash’s Pound Cake Recipe

1.5 cups all purpose flour
1.5 cups self rising flour
1.5 cups sugar
1.5 sticks butter (soften)
8 -ounces cream cheese(soften)
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup milk
5 eggs (beaten individually)
Intructions

Sift flour together
Cream soften butter and cream cheese together
Add sugar
Then add 1 egg at a time alternating with flour
To the butter (1 egg then some flour, 1 egg some more flour until all is used)
Add extracts to the milk and then mix with the batter until well blended. (whisk or wooden spoon works best)
Put into greased and floured Angel Food Cake Pan and bake at 325 degrees F for 1 hour 20 minutes or until lightly browned.

By Marlene Owens
Register and Join ‘Marlene’s Cooking Club Newlsetter’
A Cooking and Video Recipe Site; cooking articles, kitchen tips,
http://www.foods4u2cookhome.com/blog

Topics: Cooking Articles, Dessert, Image | No Comments »

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