Cheesecake Factory Cheesecake

CRUST:
Ingredients:
1 ½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
1/3 cup melted margarine

Directions:
1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.

Filling:

1 1/2 lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
1/4 cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice

Directions:
1. All the filling ingredients should be at room temperature.
2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
3. Add the sugar a little at a time and continue beating until creamy.
4. Add one egg at a time and beat after each egg.
5. Add flour, vanilla and lemon juice, mix well.
6. Add the sour cream and beat well.
7. Pour cream cheese mixture into the springform pan.
8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
10. Remove from oven and let cool then refrigerate for 24 hours.
11. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

Apple Lemonade

1 bottle of apple juice
1 bottle of pear juice
1 2L bottle of lemonade
Combine and chill. Serve. Yum!

Whole Wheat Pumpkin Bread

Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Directions:
Preheat oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened. **Can add chocolate chips, nuts, etc.**
SPOON the pumpkin batter into prepared pan.
Bake 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Chocolate Chip Pumpkin Bread

Contributed by Diane Brinkerhoff-If you don't have whole wheat flour or dry milk/fat free milk the previous recipe calls for:
3 1/2 cups flour
2 Tbsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
chocolate chips
Sift all dry ingredients together. Mix pumpkin, water, oil, and eggs. Mix all together. Pour into two well-greased loaf pans. Bake at 350 for 1 hour and 15 min. or until toothpick comes out clean. Cool before removing from pans. Sooooooo Yummy! (instead of choc. chips - you can use nuts &/or raisins)Sometimes we make this into muffins and adjust baking time.

Chocolate Peanut Butter Candy Dessert

Makes:
12 servings
What You Need
12 OREO Cookies, crushed
2 Tbsp. butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces
Make It:
MIX crushed cookies and butter; press firmly onto bottom of 8-inch square pan.
Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candy.

Potato Soup

Contributed by Callie Hodges
Ingredients:
4 ounces sliced bacon
12 cubes chicken bullion
10 cups water
1 onion finely chopped
10 large potatoes, peeled, chopped
4 ribs celery, chopped
1 tablespoon parsley flakes
1 cup butter, 1 cup flour
1 quart half-and-half
1 to 2 cups shredded cheese.

Fry the bacon in a skillet until crisp. Remove and crumble the bacon, reserving 1 to 2 tablespoons drippings. Dissolve the bouillon cubes in the water in a large saucepan over medium heat. Add the reserved drippings, onion, potatoes, celery and parsley flakes to the saucepan. Cook until the potatoes are tender; do not drain. Mash the potatoes coarsely in the broth. Melt the butter in a small saucepan. Stir in the flour. Cook until bubbly, stirring constantly. Stir into the potato mixture. Add the half-and-half. Cook until thiickened, stirring constantly. Serve in hollowed-out bread bowls. Top with the crumbled bacon and cheese. Yield: 10-12 servings.

Stacey's Recipes:

Below are several recipes from a friend of mine, she's a mother of 4 and a great cook! She and a few other women from her neighborhood get together each month and make A MONTH'S WORTH OF MEALS! They choose the recipes, make a list, and purchase the ingredients. Then their husbands watch the kids while they get together and prepare the meals. One day a month spent cooking and the freezer is stocked for the next four weeks!
Here are some of the yummy dishes they prepare in case you're looking for some freezable meals...

Cheesy Potato Soup

Cheesy Potato Soup

3 C cubed ham
1 bag of cubed hashbrowns
1 small onion
2 stocks of celery finely chopped
1 cube of margarine
1 C cheddar cheese
4 Tbspn. Flour
Salt
Pepper


1. Bring water to a boil in large pot. Add chicken bullion, let dissolve.
2. Make a white sauce with margarine, flour, salt, pepper. Add cheese.
3. Add onion, celery, ham, potatoes to water and bullion mixture.
4. Add white sauce to soup.
5. Cook until vegetables are tender and soup is heated

Can freeze in baggies and heat in crock pot or stove top when ready to eat.

Chicken Pot Pie

From the kitchen of Stacey Wilhelmsen
1/3 C butter
1/3 C flour
1 Tbs. onion flakes
½ tsp salt
¼ tsp pepper
1 ¾ C water
2/3 C milk
2 C cooked chicken cut up
1-10 oz pkg. frozen peas and carrots
Pastry for 2 pie crusts

1. Heat butter over low heat until melted.
2. Stir in flour, onion soup, salt, and pepper until smooth.
3. Add water & milk stirring constantly.
4. Heat to boil. Boil 1 minute while stirring.
5. Stir in chicken and frozen vegetables and set aside.
6. Line foil plate with pastry and pour in filling.
7. Put on top pastry, fold under edges, and cut slits in top.
8. Freeze
9. Cook 350 for 1 1/2-2 hours. Line edges with foil before cooking.

Chicken Parmesan

From the kitchen of Stacey Wilhelmsen

4-6 frozen Chicken breast
Jar of prego
Italian bread crumbs
Mozzarella cheese
Butter

In baggie, put parmesan cheese, bread crumbs, and 2 Tbs butter. Crumble and freeze separately.
In one 9x13 or 2 8x8 pans, put chicken in pan, pour sauce over, sprinkle cheese on top. Freeze. Bake 350 for 1-1 ½ hours. Last 10 minutes add breading on top. Serve with pasta.

Chicken Fettuccine Alfredo

From the kitchen of Stacey Wilhelmsen

4 chicken breasts cooked and cubed
1 pkg dry Italian Seasoning Mix
8 oz. cream cheese
1 can cream of chicken soup
1 cup milk
1 pkg. angel hair noodles

1. Mix seasoning, soup and milk and blend well.
2. Place in gallon size baggie.
3. Thaw and serve w/ noodles. Can put in crock pot to heat or oven top

Chicken Cordon Bleu

From the kitchen of Stacey Wilhelmsen

6 fresh chicken breasts
6 slices of ham
6 slices of swiss cheese
Bread crumbs


Sauce:
2 Tbs Butter
2 cans cream of chicken soup
2 Tbsp. parmesan cheese
½ tsp. bread crumbs
Dash of pepper
¼ c parmesan cheese

Freeze sauce in freezer bag. Add to chicken last 10 minutes of baking.

Pound and flatten chicken breast. Place ham and cheese on breast. Roll up and hold with a toothpick. Roll in melted butter and then in bread crumbs. Put in 9x13 pan. Freeze. Cook 350 for at least 2-3 hours.

Shredded Pork Burrito

From the kitchen of Stacey Wilhelmsen

1 Pork Roast
Tortillas
Green enchilada sauce
Cheddar cheese

Cook roast in crock pot until shreds. (all day) Mix meat, sauce, and cheese together. Put in tortilla. Fold and put in 8x8 pan. Leftover sauce and cheese put on top. Freeze. Garnish with tomato and lettuce. Bake at 350 for 1-1 ½ hours.

Sesame Seed Chicken Strips

From the kitchen of Stacey Wilhelmsen

Chicken tenders
1 cup Mayo
Squeeze of mustard
½ C sesame seeds
Dry onions
Ritz crackers

Dip in wet mixture and roll in dry. Cook 350 for 20-25 minutes

Time To Spare Spuds

From the kitchen of Stacey Wilhelmsen

6 large potatoes, baked
1 C sour cream
1 C shredded cheddar cheese
1 green onion, chopped
¼ C milk
1 T parsley
1 tsp salt

Cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. In a bowl, mash pulp until smooth. Beat in sour cream, cheese, onion, milk, butter, parsley, and salt. Fill shells. Cover and refrigerate. Wrap shells individually in plastic wrap; place in freezer containers. Freeze. To serve, thaw and place in an ungreased shallow baking dish. Bake uncovered, at 400 degrees for 20-25 minutes or until golden and heated through.

Lasanga Toss

From the kitchen of Stacey Wilhelmsen
1 pkg. bow tie noodles
1 lb hamburger
½ cup chopped onion
1 egg
1 garlic clove
2 cups sauce or jar of Prego
1 to 2 cups Ricotta cheese or cottage cheese
1 tsp Italian seasoning
2 cups shredded mozzarella
Shredded parmesan on top to cover or mozzarella


Cook noodles for 7 minutes or half the regular time, drain, set aside. Brown meat and onions and garlic, drain. Combine all the ingredients and put in two 8x8 pans. Freeze. Cook at 350 for about 1 ½ hours.

Ranch Chicken

From the kitchen of Stacey Wilhelmsen

1 C cornflakes crushed
1 C parmesan cheese
1 pkg ranch
1 pkg frozen chicken breasts

Dip chicken breasts in butter then in cornflakes,cheese, ranch mixture. Put in freezer baggie. Cook at 350 until done. Good with instant mashed potatoes with garlic salt, parsley and sour cream

Flavorful Beef Stir-Fry

From the kitchen of Stacey Wilhelmsen
2 Tbs. cornstarch
2 tsp. sugar
6 Tbs. soy sauce
¼ cup apple juice, or water
1 pound boneless beef round steak, cut into thin strips
1 pkg. favorite veggies

In a bowl, combine cornstarch, sugar, soy sauce and apple juice until smooth. Add beef and toss to coat; put in baggie and freeze. Thaw or cook on stove top. Cook until meat is done. Cook veggies and add to the meat. Serve over rice.

Ham & Cheese Sandwiches

From the kitchen of Stacey Wilhelmsen

36 Rolls (Sam’s Club)
2 lbs ham (Have store slice as thin as possible. It falls apart into pieces.
1 lb shredded mozzarella cheese
1 lb shredded cheddar cheese
½ c Mayo
1 tsp mustard

1. Mix ham and cheese in big bowl (with hands)
2. Combine the mayo and mustard add to ham mixture.
3. Slice roll, lightly butter and add a big spoonful of mixture.
4. Wrap in saran wrap.

Microwave for 30-45 seconds

Chicken Tortilla Soup

From the kitchen of Stacey Wilhelmsen

3 boneless, skinless chicken breasts cooked and cubed
4 cans chicken broth
Cumin
1 can Mexican style corn
1 C salsa
Cilantro
Tortilla chips
½ C uncooked rice

1. Add everything (except rice and chips) and put in a baggie.
2. Freeze
3. warm over stove or in crock-pot. Add rice.
4. Top each bowl with tortilla chips.