Cherry Cheesecake

  

Cherry Cheesecake

      I've been wanting to make cheesecake all summer and I finally did it. This is a recipe that I've used before, but instead of using blueberry pie filling this time I used cherry pie filling. It turned out just great! I think that with this recipe one could substitute any flavor of pie filling and it would taste wonderful.

     I did cheat a little with using an already made graham cracker crust, but I just wanted something that was quick and easy. So no harm in buying a pre-made crust. Besides I don't think one can go wrong buying the crust already done or if you're ambitious make your own.

     The one thing that I love about this cheesecake recipe is the simplicity of it. Trust me when I say anybody can make this and it will turn out great. You will impress your friends and family with this one. My family liked this so much that it did not last a 24 hour period in my house. It was gone in a flash.

     I guess I'll just have to make another one real soon.

 Cherry Cheesecake
2 pkgs (8oz each) cream cheese, softened
1/2 C sugar
1/4 t vanilla
2 eggs
1 graham cracker crust (9inch)
1 can cherry pie filling

In a mixing bowl, beat softened cream cheese, sugar and vanilla until smooth. Add eggs, beating just until combined. Pour into crust. Drop 1/2 cup of pie filling by heaping teaspoonfuls onto the cream cheese mixture; cut through with a knife to swirl the pie filling.

Place pie on a baking pan and bake at 350 for 35-40 minutes or until center is almost set. Cool on a wire rack. Chill for 2 hours. Top with remaining pie filling. (I am using the remaining cherry filling to make some danishes.)

One Pan Goulash

  

Homemade Goulash

  I wouldn't normally be making goulash in the middle of summer but these last couple of days have felt more like fall than summer. I needed some good for the soul food that warms you up and this was the ticket. Plus it was super easy to make.

     Usually I'm guilty of buying the goulash from Schwans which my family happens to really love. I decided that I wanted to make my own because homemade is so much better. Another reason for making homemade is everyone in my house is trying to really watch what they eat, so we're not buying as many prepackaged dinners.

     I found this recipe on pinterest and did a little tweaking to it to accommodate what I had in the pantry. I happen to use elbow macaroni, but I would have like to use some bigger noodles I just didn't have any in my pantry. I think you could use any kind of noodle that you have on hand.

     The original recipe called for V8 tomato juice and I didn't have any of that so I just replace it with water. Next time I'll use tomato juice or hopefully I'll have V8 tomato juice in the house.

     This meal was a hit with the family. I served it with some cheddar biscuits and it was delicious. They gobbled it up and I kept hearing how great it tasted. I know this one is a keeper. Besides its got to be cheaper than the prepackaged stuff and I'm guessing probably better for you too.

One Pan Goulash
1 lb ground beef
1/2 large onion, diced
1/2 green pepper, diced
1 8 oz can tomato sauce
1/2 C water
1 can diced tomatos (14.5 oz)
2 cloves of garlic, chopped
1/2 t Italian seasoning
1 t Lawry's season salt
1/2 t chili powder
1 bay leaf
1 C dry elbow macaroni
1 t salt
1/4 t pepper

In a large skillet combine beef, onion and green pepper. Cook over medium heat until beef is cooked all the way through. Drain off the fat.
Add tomato sauce, water, diced tomatoes, garlic, Italian seasoning, Lawry's salt, chili powder and bay leaf. Cover and continue cooking for 20 minutes.
Add macaroni and stir well. Put the lid on and cook for 20 more minutes or until the macaroni is tender. If it looks too dry you can add another 1/4 cup of water.
Add the salt and pepper.

Turn off the heat and let the liquid be absorbed. Take the bay leaf out before serving.

Chicken Caesar Wraps

Chicken Ceasar Wrap

     I decided today I was going to use the lettuce that I've been growing in my garden. Now I had to decide what to make with it. So this took a little looking around in the fridge to see what I had on hand to go with it.

     After looking through the freezer and finding frozen chicken strips I had an idea. Make chicken wraps! It just so happen to that it was lunch time and I was looking for something somewhat healthy to eat.

     I wanted to use the lettuce from my garden, so I got a little basket out and went to the garden to pick some fresh lettuce leaves. It has been a while since I've grown lettuce in my garden and I forgot what it takes to get it clean for eating. Wish I wouldn't have tossed that salad spinner long ago. Well needless to say I got it all clean and ready to eat without much of an issue.

     While I was cleaning the lettuce I placed the chicken on a baking sheet and got that in the oven. I then dried the lettuce with paper towels and then ripped it into bite size pieces. To that I added real bacon bits, parmesan cheese and mayo. I mixed this well and when the chicken was done baking I let it cool a bit before adding to the mix.

     Once I had this all mixed together I put it on a flour tortilla and Walla! We had lunch ready to go. Everyone liked it and the lettuce was yummy too!

Chicken Caesar Wraps
2 C diced cooked chicken
3 C torn lettuce
1/2 C bacon bits
1/4 C Parmesan cheese
1/2 C mayo
flour tortillas

Cook chicken and let cool slightly. Mix lettuce, bacon, cheese and mayo. Add cooled chicken and mix well. Put this mixture on a flour tortilla and enjoy.