Limoncello Cheesecake Squares Recipe

Ingredients
Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) packages cream cheese, at room temperature
1 1/4 cups sugar1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract4 large eggs, at room temperature
Directions
Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by 2-inch baking pan with nonstick cooking spray.
Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.
*Limoncello liqueur can be found at most liquor stores and in the liquor department of some specialty markets. If limoncello liqueur is unavailable at stores near you, use the following recipe to make your own limoncello liqueur.
Limoncello:
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Makes: 7 cups
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Prep Time: 4 days and 4 hours

Limoncello

Ingredients
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar


Directions
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Potato Salad

I did it!!! After 19 years of marriage and learning to cook I made my first potato salad!!! (I know what you all must be thinking. REALLY???) Yes I have not always liked potato salad and would mostly pick at the potato as I hate celery and pickle relish and almost EVERY SINGLE SALAD that is an Ingredients. So I took it upon myself to take several recipes and make my own. It has been getting great comments the first two times I made it. So I am adding it now. (Because we all know how soon I forget things)

Ingredients:

5 to 6 medium to large potatoes; peeled
5 eggs
1 1/2 dill pickles; cut into small pieces
green onion/chives finely chopped
1 cup mayo
2 tablespoons pickle juice (juice from dill pickle jar without peppercorns)
1 tablespoon yellow mustard
salt and pepper to taste


Wash and peel potatoes and boil till tender. While cooking boil 5 eggs. Chop pickles, onion/chives and set aside. In a separate mixing bowl combine mayo, pickle juice, mustard, and salt and pepper. mix together till creamy and set aside. Drain and cool eggs and chop. Once potatoes are done I found that placing them on a cutting board and using a wooden spoon to break apart works best as to hot to hold and cut. Place potatoes, eggs, and mixture in bowl and mix, being careful to not mash potatoes.

You can always add celery if you wish, just that we prefer without.

Coleslaw

While we visited with Greg's family last weekend his mom Jan made coleslaw. I have never cared for coleslaw as most people add vinegar and such to it. Well I took a small (very small) spoonful to be polite and of course feel in love with it. It being so simple to make I knew I could come home and make it.

Ingredients:
1 bag of Coleslaw
1 1/2 cup of dried cranberries
1/2 cup sliced almonds
1/2 cup of Mayo
1 Tablespoon of Honey

Mix well.

(Sorry will add a picture next time. I just wanted to add it as soon as I made it myself as I tend to forget)

Ruth's Chris Sweet Potato Casserole

Ruth's Chris Sweet Potato Casserole

CRUST
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred, I used walnuts)
1/4 cup butter, melted

SWEET POTATO MIXTURE
3 cups mashed sweet potatoes (about 3 large sweet potatoes)
1 cup sugar (I eliminated this)
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup butter, melted (I eliminated this)

Preheat oven to 400 degrees.

Scrub potatoes, prick all over with a fork, place on foil-lined baking sheet and roast for an hour. Allow to coil, peel and mash. Lower oven to 350 degrees.

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Combine sweet potatoes, salt, vanilla and eggs (and butter and sugar, if using) in a mixing bowl. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for 30 minutes. Allow to set at least 30 minutes before serving.

How To Oven Roast Garlic

I am doing this today and am very excited to see how it is going to work. I have been using garlic so much more now with our change in cooking that and we love garlic. I got this out of my clean eating magazine and then on their website it looks easy. Will let you know how it turns out!!!

STEP 1
Preheat oven to 400°F. Peel the outside layer of skin but leave enough to keep individual cloves bound together. (You can wear gloves to avoid smelly hands.)

STEP 2
With a kitchen knife, cut a 1/4 to 1/2 inch off the head, exposing the cloves.

  
STEP 3 
Put into a baking dish or muffin tin. (Muffin tins as the compartments keep the garlic head nice and tight.) Using your fingers, spread olive oil thoroughly over the head of the garlic. Make sure it’s coated all over, otherwise the edges will burn.

STEP 4
Cover with tinfoil and bake for 30 minutes. To tell if it’s done, poke with a toothpick. The toothpick should go through but feel slight resistance. You want it soft, not mushy. 

 STEP 5

Country Fried Steak With Mushroom Gravy

INGREDIENTS:

• 1/2 oz dried porcini or shiitake mushrooms
• 1 lb lean round steak, trimmed of fat and cut into 4 equal pieces (about 4 oz each)
• Sea salt and ground black pepper, to taste
• 3 tbsp whole-wheat flour, divided
• 2 large egg whites
• 4 slices whole-wheat toast, crusts removed and toast cut into 2-inch pieces
• 1 tbsp dried minced onion
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 3 tsp olive oil, divided
• 6 oz cremini mushrooms, thinly sliced
• 1 cup low-sodium beef broth
• 1/2 cup 1% milk

INSTRUCTIONS:

1. Place dried mushrooms in a bowl and pour 1/2 cup boiling water over top. Let stand 10 to 15 minutes.
2. Using a meat mallet, rolling pin or bottom of a heavy skillet, pound steaks to 1/4-inch thickness. Season both sides of steaks with salt and pepper. Set aside.
3. Place 2 tbsp flour in a shallow dish. Place egg whites in a separate shallow dish. In a food processor, combine toast, onion, oregano, thyme and garlic powder. Process until mixture resembles bread crumbs. Transfer crumbs to a third shallow dish.
4. Add steaks to dish with flour and turn to coat both sides. Shake off excess flour and transfer steaks to egg whites. Turn to coat both sides and transfer steaks to bread-crumb mixture. Turn to coat both sides.
5. Heat 2 tsp oil in a large skillet over medium-high heat. Add steaks and cook 2 to 3 minutes per side, until brown on outside and cooked to medium on inside (cook slightly longer for well done meat).
6. Prepare gravy: Drain rehydrated mushrooms, reserving soaking liquid, and chop mushrooms. Heat remaining 1 tsp oil in a medium saucepan over medium-high heat. Add both chopped and cremini mushrooms and sauté 3 to 5 minutes, until mushrooms soften and release liquid. Add reserved mushroom-soaking liquid and beef broth and bring to a simmer. In a medium bowl, whisk together milk and remaining 1 tbsp flour. Add milk mixture to mushrooms and simmer 3 to 5 minutes, until mixture thickens. Spoon gravy over steaks just before serving. 

(Recipe From Clean Eating Website)

(Haven't made this yet as Greg is still off red meat but he and I thought it looked great and are gonna try it as soon as we get the ok to add LEAN red meat to the mix)

Lemon Velvet Cupcakes (Want to make these for Emma who now LOVES Lemon)

Lemon Velvet Cupcakes with Lemon Cream Cheese Frosting
from Anne Strawberry

1 cup sour cream (reduced fat is fine)
1/2 cup water
1/2 cup canola oil
3 eggs
1 tablespoon vanilla
zest of one or two lemons
1 box lemon cake mix (I prefer Betty Crocker and stock up when they are on sale)

Preheat the oven to 350.

Combine all ingredients in stand mixer and beat for two minutes until combined. Using a 2-tablespoon scoop, scoop into 24 paper-cup lined muffin tins.

Bake for 21-24 minutes or until cupcakes spring back slightly when touched and a tooth pick inserted into the middle comes out clean. Cool on racks and frost once completely cooled.

Lemon Cream Cheese Frosting

1 package of cream cheese, softened (I like to use Neufchatel, less fat and I don't notice much difference)
1/2 cup butter, softened (one stick)
juice of one lemon (about two tablespoons)
1/2 teaspoon pure vanilla extract
zest of one lemon (about 1 teaspoon)
dash of salt
6 cups of powdered sugar (more or less to achieve desired consistency, this is a baseline)
1 Tablespoon meringue powder  (I buy the Wilton brand- you can get it at Walmart, Michaels)

In a mixer with the whisk attachment, combine the cream cheese and butter until light and fluffy. Add in the lemon juice, vanilla, zest, and salt, and blend.

Next, add the powdered sugar and meringue powder, cover the bowl of the mixer with a dish towel, and turn it on low until everything is combined. Then increase the speed for a minute or so until the frosting is light, fluffy, and delicious. The meringue powder will help set the frosting after it dries so it holds its shape.

Pizza Omelette

• 3 eggs
• 1/4 cup milk
• 1 teaspoon fresh parsley, chopped
• Pinch basil
• Pinch Italian seasoning
• Pinch cayenne
• Salt and pepper to taste 
• (No Salt seasoning was enough or could use Ms Dash)
• 1 tablespoon butter
• (Use No Salt Butter)
• 2 tablespoons pizza or spaghetti sauce
• (No Salt Spaghetti Sauce From Trader Joes or Sprouts)
• 1/4 cup (rounded) mozzarella cheese, grated
• 1/4 cup tomatoes, diced
• 1/4 cup green peppers, diced
• 1/2 cup cooked ham, diced or you can use bacon, sausage or pepperoni 
• (used Low Sodium Turkey Bacon, Organic Chicken Sausage/Turkey Sausage)

1. Whisk eggs, milk and spices along with salt and pepper.
2. Melt and heat butter in a non stick frying pan on medium high heat, I used my cast iron pan.
3. Pour egg mixture into the pan. When it starts to set lift up sides with spatula, tip pan and let the uncooked egg mixture slide beneath the cooked part.
4. When eggs are almost set, spread the pizza sauce over the top. Sprinkle on the tomatoes, green pepper and ham. Sprinkle cheese on top.
5. Place under a preheated broil setting in the oven, watching closely just until cheese is melted and golden in color. If using a non stick pan and you can't place it in the oven, just cover with a lid and cook for another minute or two to allow cheese to melt. 

(From Mennonite Girls Can Cook Blog)

Deconstructed Lasagna

INGREDIENTS:

• 1 lb extra-lean ground beef (Or Ground Turkey)
• 1/2 cup yellow onion, chopped
• 2 cloves garlic, diced
• 2 cups eggplant, unpeeled and cubed
• 1/4 cup carrots, peeled and diced
• 1 cup no-salted-added tomato sauce, divided
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 cup fresh spinach, chopped
• 1 1/2 cups whole-wheat fusilli pasta
• 1 cup whole-wheat elbow macaroni
• 1 cup part-skim ricotta cheese
• 1/2 cup tomato, diced
• 10 fresh basil leaves, torn
• 1 tsp extra-virgin olive oil
• 1/2 cup part-skim mozzarella, shredded
• Additional basil leaves, as garnish

INSTRUCTIONS:

1. In a large skillet over medium-high, sauté beef, onion, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 minutes. Stir in 1/2 cup sauce, oregano and pepper. Reduce heat to medium-low, cover and simmer for 5 minutes. Then uncover and stir in spinach until just beginning to wilt.
2. Meanwhile, cook fusilli according to package directions in a medium pot. Drain and set aside in a bowl. Next, cook macaroni according to package directions using the same medium pot. Drain and add to fusilli.
3. In a medium bowl, stir together ricotta, tomato, basil and oil.
4. In a large bowl, add beef mixture, both pastas, remaining ½ cup sauce and mozzarella, stirring until well combined. Then stir in ricotta mixture, until all contents are combined. Serve, garnished with additional basil leaves.

Nutrients per 1 1/2 cup-serving: Calories: 420, Total Fat: 8 g, Sat. Fat: 3 g, Carbs: 57 g, Fiber: 9 g, Sugars: 7 g, Protein: 33 g, Sodium: 190 mg, Cholesterol: 50 mg

(Recipe From Clean Eating Magazine/Website)

Chicken Cheese Steak Sandwiches

INGREDIENTS:

• 1 whole-grain hot dog bun
• 4 oz boneless, skinless chicken breast
• Olive oil cooking spray
• 1/2 cup white onion, cut into slivers
• Sea salt and ground black pepper, to taste (replaced with Ms. Dash)
• 1 slice reduced-fat provolone cheese (such as Sargento Reduced Fat Deli Style Sliced Provolone Cheese)
• 1 tbsp natural low-sodium ketchup (No Salt Ketchup From Sprouts)
• 1 tbsp hot pepper rings or more, to taste (optional)

INSTRUCTIONS:

1. Preheat oven or toaster oven to 400°F.
2. Cut piece of aluminum foil a few inches larger than bun. Wrap bun completely in foil. 
3. To shave chicken, hold sharp knife at a 45-degree angle and cut slivers from breast, tearing it until shaved (it should be cut much thinner than if it was just sliced).
4. Warm bun in oven for 10 minutes. 
5. Set small nonstick pan over medium-high heat. When hot, lightly mist with cooking spray and add onion. Cook about 2 to 4 minutes or until tender and starting to brown. Remove from pan and cover to keep warm. Return pan to high heat. When hot, re-mist pan with cooking spray and add chicken. Season with salt and black pepper. Use 2 wooden spoons or spatulas to pull apart chicken shavings for even browning. Cook until lightly browned and no longer pink, about 2 minutes, and remove pan from heat. Add onions back to pan and stir to combine.
6. Unwrap bun and open it, being careful not to burn yourself. Add cheese, followed by chicken and onions. Top with ketchup and hot pepper rings, if desired. Serve immediately.

Nutrients per cheese steak: Calories: 330, Total Fat: 9 g, Sat. Fat: 3 g, Carbs: 33 g, Fiber: 5 g, Sugars: 9 g, Protein: 33 g, Sodium: 650 g, Cholesterol: 75 g.

(Reduced Sodium By Removing Sea Salt and Low Salt Ketchup with No Salt Ketchup and Ms Dash No Salt Seasoning)

(Recipe From Clean Eating Magazine/Website)