Light Cherry Cheesecake

Light Cherry Cheesecake
by Martha Stewart
www.marthastewart.com/recipe/light-cherry-cheesecake

* nonstick cooking spray
* 8 graham crackers (3-by-5 inch)
* 1 tablespoon vegetable oil, such as safflower
* 3 cups low-fat (1%) cottage cheese
* 8 ounces reduced-fat bar cream cheese, room temperature
* 3/4 cup plus 2 tablespoons sugar
* 1/2 cup reduced-fat sour cream
* 4 large eggs
* 2 tablespoons all-purpose flour
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon salt
* 2 bags (12 ounces each) frozen cherries


1. Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform
pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side
with a long strip of waxed or parchment paper.

2. In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse
to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom.
Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.

3. Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream
cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes.
Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.

4. Pour filling onto crust (crust can be hot or warm). Bake until barely set in center,
about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let
cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.

5. Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar.
Boil over high heat until liquid is thick and syrupy,
10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.

6. To serve, unmold cheesecake (peel off and discard paper).
Transfer to a serving platter; top with cherry topping.

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These cards were made with 'Oh My! Cherry Pie'
courtesy of Kay Eflin available at e-scapeandscrap.net,
AND the digital kit comes with Kay's Cherry Pie printable recipe card!



Thanks Kay!

Slow Cooking and Vitamin Loss

After a discussion about slow cooking and the topic of vitamin loss form overcooking I thought I'd post about it.

I don't always make the whole meal in there. I make the entree in there and serve steamed veg, etc on the side, etc.

Boiling the veggies and draining that water down the sink causes lots of nutrients to be lost, but if you are making a soup or stew doing the same method you are getting those minerals/vitamins with every bite! Steaming is a better option than boiling and stir-frying with non-stick cooking spray or a little olive oil.

Some vegetables actually need to be cooked slightly for you to get the most benefit from them-like tomatoes. The lycopene in them that is so beneficial isn't absorbed much unless the tomato has been heated slightly. Some veggies are harder to digest when raw-like broccoli. If you are sensitive to gas/bloat, you may want to cook it.

When I slow cook, I generally add stuff as I go, if I am home. And some things like carrots, even fresh green beans take a long time to cook in the slow cooker, so they don't get mushy.

Tuscan Potatoes & Peppers

1 pound uncooked red potatoes, scrubbed and thinly sliced
1 medium yellow pepper, cut into thin strips
1 medium red onion, thinly sliced
2 medium garlic cloves, minced
1 tbsp rosemary, fresh, chopped
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper


Heat oven or outdoor grill. Tear off four 12-inch long pieces of aluminum foil.
In a large bowl, combine all ingredients until mixed and coated.
Spread about 1 1/2 cups of vegetable mixture in a fairly even layer near 1 end of each piece of foil. Fold foil over to form packets; fold edges in to form a tight seal.
Grill packets, turning a few times, until potatoes are tender, about 20 to 25 minutes.
Or, add chicken breasts and cover with foil.

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These cards were made with digital graphics courtesy of Jacqueline Carney's Designs at Scrapbook Elements
 




HERE


*Yellow Pepper courtesy Saxon Holt
*Rosemary courtesy Becky Troxel

Crock Pot Italian Chicken Florentine

Boneless Chicken
3 Tbs fat-free Italian dressing
1 10-oz. package frozen, chopped spinach
chopped shallot or small onion
1-2 clove(s) garlic, minced
1 Tbs snipped fresh basil leaves
2 Tbs grated Parmesean-Romano cheese
1 14 1/2-oz. can diced tomatoes
1/2 tsp dried Italian spices
1/2 tsp Kosher salt

In crock pot combine all ingredients and cook on high or low till done.
Serve over angel hair pasta.

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blank for your own poultry recipe

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These cards were made with digital graphics courtesy of
Miki Ferkul-Microferk Designs at Scrapbook Elements

Thanks Miki!!

Crock Pot French Beef Burgundy

1/4 C flour
1/2 tsp salt
2 lbs boneless beef chuck, cut into 1 -inch cubes
1/2 tsp pepper
1Tbs olive oil
1 onion, sliced
8 button mushrooms, sliced
1/2 C fresh parsley, minced
3 cloves garlic, minced
2 bay leaves
1 C burgundy wine
1/2 C beef broth

Combine the flour, salt and black pepper. Dredge the beef in the flour mixture and brown in the olive oil in a skillet. Place beef and remaining ingredients in the Crock Pot and mix to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours.

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blank for your own wine based recipe

on 4shared

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These cards were made with digital graphics courtesy of
Miki Ferkul-Microferk Designs at Scrapbook Elements

Thanks Miki!!







PS: Here is mine...




and look what I did!
Luckily someone gave me theirs!

Warm Apple Cranberry Compote

Enjoy this easy, warm seasonal dessert!

Apple Cranberry Compote



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APPLE CRANBERRY COMPOTE
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit.
Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples are tender. Serve warm fruits with the juices, topped with a dab of sour cream.

*I used canned cranberry and skipped the sugar.
I used Sandeman's Reserve Port and
served with Haggen Daas Vanilla Bean ice cream
& plain pound cake instead of sour cream.
I also used different kinds of apples and an asian pear.


This recipe card is made with these
products by Saxon Holt @SBE










Have a warm and yummy holiday!

Thanks Saxon Holt for the use of these graphics!

Mashed Sweet Potato with Nutmeg and Sour Cream

4 large sweet potatoes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
4 tablespoons sour cream
4 tablespoons unsalted butter, cut into 4 pieces
Preheat oven to 350 degrees F

Rub the sweet potatoes with the oil and place in an
oven proof baking dish and roast potatoes until tender,
about 1 hour, turning once after 30 minutes.
When potatoes are cooked, set aside to cool for 10 minutes.
Cut the potatoes in half and squeeze the potato pulp
into a 3 quart saucepan. Set the flame to medium-low
and mash gently until smooth with a potato masher.
Add the salt, pepper, nutmeg, sour cream, and
butter and fold together until thoroughly combined.
Remove from the heat and serve immediately, or keep warm,
covered, until ready to serve.

Recipe courtesy Emeril Lagasse

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Cards made with 'Holiday Kitchen'
courtesy of Saxon Holt
Get it at Scrapbook Elements