This is smooth and creamy baked cheesecake recipe filled with rich cream cheese and baked to perfection. This recipe will get non-stop compliments and satisfied smiles. Cheesecake is one of life’s great rewards, this one is no exception.
2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted
1 (8 oz.) pkg. cream cheese, softened
1 Tbsp. lemon juice
1/2 cup sugar
1/4 cup milk
Dash of salt
1/2 tsp. vanilla
2 Tbsp. sugar
1 cup sour cream
1/2 tsp. vanilla
1. Combine graham cracker crumbs and butter, press into buttered 8 inch pie plate to form crust on bottom and sides.
2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, 1/2 cup sugar, milk, salt and vanilla.
3. Add eggs, 1 at a time, mixing well after each addition. Pour filling into crust.
4. Bake at 325 degrees F for 25 to 30 minutes or until set.
5. Combine the 2 tablespoons of sugar, sour cream, and 1/2 teaspoon of vanilla; spread over top of cheesecake then bake for 10 minutes longer. Chill for 5 hours or more before serving.
Israeli salad, finely diced tomatoes, cucumbers, and bell peppers topped with olive oil, lemon juice and salt, is light, healthy and fresh tasting.
Prep Time: 10 minutes
Total Time: 10 minutes
- 3 tomatoes
- 3 cucumbers
- 1 red bell pepper
- 3 scallions
- olive oil
- lemon juice
1. Chop the vegetables into small pieces. The secret to a really good Israeli salad is finely chopped vegetables.
2. Immediately before serving, season with olive oil, lemon juice, salt and pepper. (Israelis tend to sprinkle on quite a bit of salt)
1. To add color to the salad, use some red pepper, some green pepper and some yellow pepper rather than just a red pepper.
2. Use fresh lemon juice to give full fresh flavor to the salad.
6 ounce package fettuccine, uncooked
2 cups frozen, chopped broccoli
10-¾ ounce can cream of mushroom soup
½ cup milk
¾ cup grated Parmesan cheese
3 cups cooked chicken, cubed
¼ teaspoon pepper
1. Prepare fettuccine according to package directions.
2. Add broccoli last 5 minutes of cooking; drain.
3. In a large skillet over medium-high heat, mix soup, milk, cheese, chicken, pepper and fettuccine mixture.
4. Cook until warm, stirring often. Serve with refrigerated-type, flaky buttermilk biscuits. Makes 4 servings.
Chicken Breasts Florentine
8 skinless, boneless chicken breasts
⅓ cup all-purpose flour
2 tablespoons olive oil
Salt and pepper to taste
1 (10 ounce) package frozen chopped spinach
8 thin, square slices part-skim Mozzarella cheese (about 6 ounces)
½ cup fat-free canned chicken broth
¼ cup white wine
¼ cup lemon juice
1. Preheat the oven to 325°F. Dust the chicken breasts with the flour.
2. In a large non-stick skillet, heat the olive oil and sauté the breasts about 5 minutes on each side, until lightly browned, and season to taste. Remove to a 3-quart oblong dish coated with non-stick cooking spray.
3. Cook the spinach according to the package directions; squeeze and drain well. Top each chicken breast with spinach and a slice of Mozzarella.
4. Add the chicken broth to the same pan used to sauté the breasts. Add the wine and lemon juice, scraping the pan to remove the drippings, and stirring until heated. Pour the sauce over the chicken. If preparing the chicken ahead of time, refrigerate it at this point. Bake for 20 minutes, or until the chicken is done. The cheese should be melted and the chicken heated thoroughly. Serve.
Serving size: 1 breast