Yummy Strawberry Cheesecake

Can't remember where I found this recipe, but it's dang good! I am a cheesecake FANATIC... expect more as the months go by!

3/4 Cup graham cracker crumbs (I like to use vanilla wafers)
2 Tablespoons butter or margarine, melted
1 (15-ounce) container ricotta cheese
1 Cup plain yogurt
1 Cup granulated sugar
2 Tablespoons all-purpose flour
2 Tablespoons lemon juice
1 (8-ounce) package cream cheese
4 Large eggs
2 and a half teaspoons vanilla extract
2 Cups strawberries, sliced

1. In a bowl combine graham cracker crumbs and melted butter. Pat into a 9-inc spring form pan; set aside.

2. In a blender, combine ricotta cheese, yogurt, sugar, flour, and lemon juice. Cover and blend until smooth; set aside.

3. In a large mixer bowl, beat cream cheese on medium speed with an electric mixer until smooth. Slowly add the ricotta cheese mixture, eggs, and vanilla to the cream cheese mixture; beating on low speed until combined. Pour into prepared pan.

4. Bake at 325 F (160 C) for 1 hour, or until the center is nearly set. Cool for 30 minutes, remove the sides of the pan, then cool completely. Chill for 4 to 6 hours. Top it off with the sliced strawberries and -Poof!- you have YUMMY STRAWBERRY CHEESECAKE!!!

Spinach Lasagna III

Not your usual Christmas dinner.

I don't care, I made it anyway.

Sometimes you have to get a break from traditional stuff.

It was a big hit. Can't complain!

PS. I found it on Allrecipes.com

INGREDIENTS:

20 Lasagna noodles
2 Tablespoons olive oil
1 Cup chopped fresh mushrooms
1 Cup chopped onion
1 Tablespoon minced garlic
2 Cups fresh spinach
3 Cups ricotta cheese
2/3 Cup grated Romano cheese
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1/2 teaspoon ground black pepper
1 Egg
3 Cups shredded mozzarella cheese
3 Cups tomato pasta sauce
1 Cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

3. In a skillet over medium to high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.

4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times.

5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

6. ENJOY!!!

Pumpkin Swirl Cheesecake

I found this recipe on Allrecipes.com and made it for Christmas dinner (dessert) at my house this year. It was so yummy!!!

INGREDIENTS

1 1/2 cups crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar, divided
1 teaspoon vanilla extract
3 eggs
1 cup canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch spring form pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.

In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

Edible (and yummy!) PB Play dough

1 Cup Powdered Sugar
1 Cup Powdered Milk
1 Cup Creamy Peanut Butter

Mix well and you have non-toxic edible play dough that tastes good too!!! Children love it!

Water-Free Steamed Veggies

That's right, you read it correctly! No more soggy veggies from too much water while attempting to steam them!

In a large, deep skillet layer 2 onions sliced on the bottom. On top of the onions place your veggies-to-be-steamed and place a lid on top. You don't want to rush this, so keep the heat on low... you're risking it at medium.

Time is up to you. It's trial and error. I like my green beans lightly steamed, crunchy if you will... but I like my broccoli on the softer side.

Through this, the onions lose their offensiveness, and their moisture steam the vegetables above. My favorites to do this with are fresh green beans and broccoli (not at the same time).

Happy steaming!

No More Spaghetti

Grab a spaghetti squash, stab it a few times with a knife, and throw it in the microwave for 30 or so minutes.

No worries, it's not brain surgery, but it may seem like it when you cut the squash open!

Take the seeds out and scrape the squash into a large bowl and -Poof!- you have low-carb spaghetti!

The spaghetti squash has little flavor, much like plain spaghetti.

Don't be scared, it's really awesome under your favorite spaghetti sauce!