I cannot say that I am sure when "pepper season" is. It doesn't seem like there is a time of the year when peppers are bad...I have cooked a ton of peppers over the winter and have loved the flavor they bring to just about anything you cook. Pepper steak is one of my favorites...I love the tender flavorful meat over either rice or egg noodles.
2lbs. beef sirloin, cut into 2 inch strips
Garlic powder to taste
3 tbsp. vegetable oil
1 cube beef bouillon
1/4 C. hot water
1 tbsp. corn starch
1/2 C. chopped onion
2 large green bell peppers, roughly chopped
1 14.5oz. can stewed tomatoes, with liquid
3 tbsp. soy sauce
1 tsp. white sugar
1 tsp. salt
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt.
Cover, and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Sunday, March 30, 2014
Crock Pot Barbecue Chili
I saw this on the Weight Watchers website. It looked pretty good. A different spin on chili. I just finished it up. It smells fantastic in here!
2 tbsp. oil
1lb. beef top round steak, cut into 1/2 inch pieces
1lb. extra lean ground beef
1 onion, finely chopped--> I used two
1 cans kidney beans, drained and rinsed
1 can no salt added diced tomatoes, undrained-->I used Rotel
1 18oz, bottle hickory smoke barbecue sauce (I am not going to share what I used here)
3/4 C. shredded cheddar cheese
Heat oil in a large skillet, Add next 5 ingredients; stir. Cook 10 minutes or until meat is evenly browned, stirring frequently. Transfer to crock pot.
Stir in all remaining ingredients, excluding the cheese; cover with lid. Cool on low 7 to 8 hours or high 4 to 5 hours.
Makes 14 1 cup servings. Per serving: Calories 250, Fat 7g., Cholesterol 40mg., Sodium 630mg., Sugars 15g., Carbs 28g, Protein 18g.
2 tbsp. oil
1lb. beef top round steak, cut into 1/2 inch pieces
1lb. extra lean ground beef
1 onion, finely chopped--> I used two
1 cans kidney beans, drained and rinsed
1 can no salt added diced tomatoes, undrained-->I used Rotel
1 18oz, bottle hickory smoke barbecue sauce (I am not going to share what I used here)
3/4 C. shredded cheddar cheese
Heat oil in a large skillet, Add next 5 ingredients; stir. Cook 10 minutes or until meat is evenly browned, stirring frequently. Transfer to crock pot.
Stir in all remaining ingredients, excluding the cheese; cover with lid. Cool on low 7 to 8 hours or high 4 to 5 hours.
Serve topped with cheese.
Thursday, March 27, 2014
Savory Breakfast Muffins
These would be good for a brunch...I am guessing you could swap out wheat germ for chia seeds or something like that. I think I will give these a try.
4 slices bacon
2 C. all purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. white sugar
1 tbsp. wheat germ
1/2 tsp. salt
2 eggs, beaten
1/3 C. milk
1 C. canned cream corn
1/4 C. butter, melted
1/4 C. vegetable oil
Preheat oven to 375 degrees. Lightly grease 12 muffin cups.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until golden brown.
4 slices bacon
2 C. all purpose flour
3 tsp. baking powder
1/4 tsp. baking soda
2 tbsp. white sugar
1 tbsp. wheat germ
1/2 tsp. salt
2 eggs, beaten
1/3 C. milk
1 C. canned cream corn
1/4 C. butter, melted
1/4 C. vegetable oil
Preheat oven to 375 degrees. Lightly grease 12 muffin cups.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. In a separate bowl, combine eggs, milk, corn, butter, oil and bacon. Stir egg mixture into dry ingredients, just until combined. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until golden brown.
Chunky Monkey Pancakes
My niece and nephew love breakfast for dinner when we get together. This might be a fun Wednesday night dinner at my Mom's. I am pretty sure that I won't get able to get them to eat the pecans but I am guessing the adults at the table would like them.
1 C. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 C. skim milk
3 tbsp. butter, melted
2 eggs
1 tbsp. white sugar
1 tsp. vanilla
1 large banana, diced
1/2 C. miniature semisweet chocolate chips
1/4 C. chopped pecans
Cooking spray
Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips and nuts.
Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
1 C. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 C. skim milk
3 tbsp. butter, melted
2 eggs
1 tbsp. white sugar
1 tsp. vanilla
1 large banana, diced
1/2 C. miniature semisweet chocolate chips
1/4 C. chopped pecans
Cooking spray
Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips and nuts.
Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Deviled Flank Steak
OK, we are making progress. The giant pile of snow that was block the door to our crawlspace is gone. So, if the temperature ever gets above 50 degrees for more than 2 hours at a time, maybe we can break out the outdoor grill for 2014. I know, I know, that's crazy talk but a girl's gotta dream!
1lb. flank steak
1/4 C. A1 Thick and Hearty Steak Sauce
2 tbsp. brown sugar
2 tbsp. dijon mustard
2 tbsp. red wine vinegar
2 tbsp. soy sauce
2 tbsp. ketchup
2 tbsp. olive oil
1/2 tsp. hot pepper sauce
Heat grill to medium high heat.
Brush steak with 2 tbsp. steak sauce. Grill 16 to 16 minutes or until medium doneness, turning after 9 minutes. Transfer to cutting board; tent with foil. Let stand 5 minutes.
Meanwhile, mix remaining steak sauce with all remaining ingredients in saucepan. Bring to a boil on high heat; simmer on medium low heat 2 minutes or until thickened.
Cut steak across the grain into thin slices, Serve topped with sauce.
Use tongs to turn the steaks to avoid piercing the meat.
1lb. flank steak
1/4 C. A1 Thick and Hearty Steak Sauce
2 tbsp. brown sugar
2 tbsp. dijon mustard
2 tbsp. red wine vinegar
2 tbsp. soy sauce
2 tbsp. ketchup
2 tbsp. olive oil
1/2 tsp. hot pepper sauce
Heat grill to medium high heat.
Brush steak with 2 tbsp. steak sauce. Grill 16 to 16 minutes or until medium doneness, turning after 9 minutes. Transfer to cutting board; tent with foil. Let stand 5 minutes.
Meanwhile, mix remaining steak sauce with all remaining ingredients in saucepan. Bring to a boil on high heat; simmer on medium low heat 2 minutes or until thickened.
Cut steak across the grain into thin slices, Serve topped with sauce.
Use tongs to turn the steaks to avoid piercing the meat.
Tuesday, March 25, 2014
Crockpot Ravioli Casserole
I made this tonight. I had found it on Pinterest; on a blog called Becoming Betty. I like Betty's blog. I was talking with some friends today about what we have done to combat the world's longest winter. I have cooked and thankfully worked out enough to not have gained a million pounds from eating all of my cooking! I added a couple of twists to this and would absolutely make it again.
1 1/2 lbs. lean ground beef--> I also added in a cup of bulk Italian sausage (provolone and pepper sausage)
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce--> I also added a cup and a half of my homemade marinara
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)-->I used fresh too but instead of 10oz, I used 3 handfuls cut into ribbons
16 oz. bowtie pasta, cooked-->I used Mezzi Rigatoni; I was out of bowties!
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded
6 fresh button mushrooms, sliced-->I forgot I had these and didn't want them to go waste.
Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top. We served this with garlic bread and it was delicious on this the 53rd day of February!
One thing that Chris suggested was spraying the crock with non stick spray. The cheese gets a bit sticky!
1 1/2 lbs. lean ground beef--> I also added in a cup of bulk Italian sausage (provolone and pepper sausage)
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce--> I also added a cup and a half of my homemade marinara
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)-->I used fresh too but instead of 10oz, I used 3 handfuls cut into ribbons
16 oz. bowtie pasta, cooked-->I used Mezzi Rigatoni; I was out of bowties!
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded
6 fresh button mushrooms, sliced-->I forgot I had these and didn't want them to go waste.
Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top. We served this with garlic bread and it was delicious on this the 53rd day of February!
One thing that Chris suggested was spraying the crock with non stick spray. The cheese gets a bit sticky!
Sunday, March 23, 2014
Chicken Rice Soup
I am always on the hunt for new soup recipes. This is in the April issue of Food Network Magazine. It has heavy cream in it but is a fairly low calorie dinner soup. and the photo in the magazine looks yummy.
4 C. low sodium chicken broth
3 stalks celery cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4lbs. boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 C. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 C. frozen peas
1/3 C, heavy cream
1/2 C. finely chopped fresh parsley
1 tbsp. fresh lemon juice
Combine the chicken broth, celery and all but 1/2 C. carrots in a large pot. Cover and bring to a simmer over medium high heat. Reduce heat to medium low and add the chicken, 3/4 tsp salt and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
Meanwhile, combine 4 C. water, the rice, tomato paste, 1 chopped tomato and remaining carrots in a saucepan. Cover and bring to a boil, then reduce heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.
4 C. low sodium chicken broth
3 stalks celery cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4lbs. boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 C. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 C. frozen peas
1/3 C, heavy cream
1/2 C. finely chopped fresh parsley
1 tbsp. fresh lemon juice
Combine the chicken broth, celery and all but 1/2 C. carrots in a large pot. Cover and bring to a simmer over medium high heat. Reduce heat to medium low and add the chicken, 3/4 tsp salt and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
Meanwhile, combine 4 C. water, the rice, tomato paste, 1 chopped tomato and remaining carrots in a saucepan. Cover and bring to a boil, then reduce heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
Shred the chicken and return it to the soup. Stir in the parsley and lemon juice; thin with water if needed. Season with salt and pepper.
Tuesday, March 18, 2014
Garlicky Grilled Cheese
I found this in the April issue of Cooking Light...I like this magazine because it takes things that might use your entire daily allotted calories and remakes the recipe into something a little more manageable from a calorie standpoint.
1/2 tsp. olive oil
2 large garlic cloves, thinly sliced
4 C. baby spinach leaves
4 C. baby arugula leaves
4 center cut bacon slices, halved
8 1oz. rustic Italian bread slices
2oz. part skim mozzarella cheese, shredded
2oz. fontina cheese, shredded
Heat a large skillet, over medium high heat. Add oil, swirl to coat. Add garlic to pan; saute 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium high heat. Add bacon; cook until crisp. Remove bacon.
Top 4 bread slices evenly with cheese, bacon pieces, spinach mixture, and the remaining 4 bread slices.
Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate or panini press. Cook 2 minutes on each side.
Calories-300, Fat-11.9g, Protein-16g, Carbs-33g, Fiber-3g, Cholesterol-32mg, Iron-3mg, Sodium-716mg, Calcium-279mg.
1/2 tsp. olive oil
2 large garlic cloves, thinly sliced
4 C. baby spinach leaves
4 C. baby arugula leaves
4 center cut bacon slices, halved
8 1oz. rustic Italian bread slices
2oz. part skim mozzarella cheese, shredded
2oz. fontina cheese, shredded
Heat a large skillet, over medium high heat. Add oil, swirl to coat. Add garlic to pan; saute 1 minute. Add spinach and arugula; stir until wilted. Remove spinach mixture from pan. Return pan to medium high heat. Add bacon; cook until crisp. Remove bacon.
Top 4 bread slices evenly with cheese, bacon pieces, spinach mixture, and the remaining 4 bread slices.
Heat pan over medium heat. Add sandwiches to drippings in pan; weigh down with a plate or panini press. Cook 2 minutes on each side.
Calories-300, Fat-11.9g, Protein-16g, Carbs-33g, Fiber-3g, Cholesterol-32mg, Iron-3mg, Sodium-716mg, Calcium-279mg.
Sunday, March 16, 2014
Donna's Taste of Home Irish Soda Bread
THIS is my friend Donna's recipe. The first time I had it, I could not get over how moist it was. It's good with butter or plain. The caraway seeds add such great flavor.
12 servings Prep: 15 min. Bake: 40 min + Cooling
Ingredients
3 1/2 cups all purpose flour
1/2 cup sugar
2 Tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups (16 ounces) sour cream
3/4 raisins
Directions
In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
Spoon into a greased 9 in. spring form pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes before removing sides of pan. cut into wedges ; serve warm. Yield: 1 loaf (12 wedges).
Taste of Home Irish Soda Bread
We had dinner with friends last night. My friend Donna makes the best Irish soda bread. I have tried soda bread many times before and it often tastes like you're eating a cinder block with raisins. Donna's is moist and light. This is NOT Donna's recipe. When we were talking last night she mentioned that it was from Taste of Home magazine. I wanted to make some to take to my aunt's today so I went to the Taste of Home website and searched soda bread...and I found this.
4 C. all purpose flour
1/4 C. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 C. cold butter, cubed
1 1/3 C. buttermilk
1 egg, lightly beaten
2 C. raisins
3 to 4 tbsp. caraway seeds
milk
In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse meal. Combine buttermilk and egg; stir into dry ingredients just until moistened. Stir in raisins and caraway seeds.
Turn out onto a floured surface and knead lightly until smooth. Shape dough into a ball and place on a greased baking pan. Pat into a 7-in. round loaf. Cut a 4-in. cross about 1/4 in. deep on top to allow for expansion. Brush top with milk.
Bake at 375° for 1 hour or until golden brown. Yield: 1 loaf
I used my corning ware round casserole dish for this. I can't believe I forgot to take a photograph of the baked loaf! Too late now, every bit was eaten!
4 C. all purpose flour
1/4 C. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/4 C. cold butter, cubed
1 1/3 C. buttermilk
1 egg, lightly beaten
2 C. raisins
3 to 4 tbsp. caraway seeds
milk
In a large bowl, combine the flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse meal. Combine buttermilk and egg; stir into dry ingredients just until moistened. Stir in raisins and caraway seeds.
Turn out onto a floured surface and knead lightly until smooth. Shape dough into a ball and place on a greased baking pan. Pat into a 7-in. round loaf. Cut a 4-in. cross about 1/4 in. deep on top to allow for expansion. Brush top with milk.
Bake at 375° for 1 hour or until golden brown. Yield: 1 loaf
I used my corning ware round casserole dish for this. I can't believe I forgot to take a photograph of the baked loaf! Too late now, every bit was eaten!
Chicken, Bean, and Mushroom Soup
I was going to make ravioli soup using some cute little raviolinis (mini raviolis) from Caputos. Sadly, they didn't have any when I was there this morning. So, it was time to improvise. You will notice that this is not written in typical recipe fashion mostly because I didn't measure much. Here we go.
I sauteed 1 shallot in butter with 3 fresh button mushrooms and 6 fresh creminis. I sliced the mushrooms.
In my soup pot, I threw a box of chicken broth, 2 tbsp low sodium chicken bouillon, 1 can of cream of mushroom soup and 4 C. water. I whisked all of that together over low heat.
Then I sliced 4 stalks of celery and 4 carrots. I put both in the pot and raised the heat to medium high.
Before I got started, I had baked 2 boneless skinless chicken breasts seasoned with a Mediterranean sea salt blend. As the broth mixture was coming to a boil, I added the chicken and the mushroom shallot mixture. I also added 2 pinches of the same Mediterranean sea salt blend.
Finally, I added a can of cannellini beans that had been drained and rinsed and about 25 baby spinach leaves that I had cut into ribbons.
If you don't have a Mediterranean sea salt blend, use what you have...this blend has dried rosemary, garlic and sea salt.
This soup got Chris' seal of approval and he's really not a mushroom fan! Woohoo!
I sauteed 1 shallot in butter with 3 fresh button mushrooms and 6 fresh creminis. I sliced the mushrooms.
In my soup pot, I threw a box of chicken broth, 2 tbsp low sodium chicken bouillon, 1 can of cream of mushroom soup and 4 C. water. I whisked all of that together over low heat.
Then I sliced 4 stalks of celery and 4 carrots. I put both in the pot and raised the heat to medium high.
Before I got started, I had baked 2 boneless skinless chicken breasts seasoned with a Mediterranean sea salt blend. As the broth mixture was coming to a boil, I added the chicken and the mushroom shallot mixture. I also added 2 pinches of the same Mediterranean sea salt blend.
Finally, I added a can of cannellini beans that had been drained and rinsed and about 25 baby spinach leaves that I had cut into ribbons.
If you don't have a Mediterranean sea salt blend, use what you have...this blend has dried rosemary, garlic and sea salt.
This soup got Chris' seal of approval and he's really not a mushroom fan! Woohoo!
Thursday, March 13, 2014
Ravioli Soup
I think I am going to make this over the weekend. It looks like a nice light soup. I've got a lot going on this weekend so time is short, this will be easy. Caputo's has mini raviolis, I may try those. I wonder if some red pepper flakes would be good in this as well.
2 C. water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
2/3 C. baby spinach leaves
2 fresh mushrooms
1/4 C. sliced carrot
1/2 C. frozen peas and carrots
1 tbsp. olive oil
1 dash soy sauce
salt and black pepper to taste
In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
2 C. water
1 cube chicken bouillon
1 pound prepared fresh cheese ravioli
2/3 C. baby spinach leaves
2 fresh mushrooms
1/4 C. sliced carrot
1/2 C. frozen peas and carrots
1 tbsp. olive oil
1 dash soy sauce
salt and black pepper to taste
In a large saucepan, bring water and bouillon cube to a boil. Place ravioli in the pot, and cook 5 minutes, stirring occasionally. Mix in spinach, mushrooms, carrot, frozen peas and carrots, olive oil, and soy sauce; cook for 5 minutes, until vegetables are tender. Season with salt and pepper.
Ricotta Cookies
After the winter we've had, I really don't want to think about baking for Christmas but these would be a great addition to my holiday baking day. I have red white and blue sprinkles so I could do them for the 4th of July as well unless it's 100 degrees outside. 100 would feel like heaven right now!
1 C. butter
2 C. granulated sugar
3 eggs
16oz. ricotta cheese
2 tsp. vanilla
4 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. milk
1/2 tsp. buttter
1/2 tsp. shortening
4 C. confectioner's sugar
1 tbsp. lemon extract
1/2 C. colored candy sprinkles
Preheat oven to 350 degrees.
In a large bowl, cream together the 1 C. butter and sugar. Beat in the eggs, one at a time, then stir int he ricotta cheese and vanilla. Combine the flour, baking powder, and baking soda, stir into ricotta cheese mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting warm the milk, 1/2 tsp. of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioner's sugar and lemon extract. Dip each cookie into the icing and then dip in colored sugar or sprinkles.
1 C. butter
2 C. granulated sugar
3 eggs
16oz. ricotta cheese
2 tsp. vanilla
4 C. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 C. milk
1/2 tsp. buttter
1/2 tsp. shortening
4 C. confectioner's sugar
1 tbsp. lemon extract
1/2 C. colored candy sprinkles
Preheat oven to 350 degrees.
In a large bowl, cream together the 1 C. butter and sugar. Beat in the eggs, one at a time, then stir int he ricotta cheese and vanilla. Combine the flour, baking powder, and baking soda, stir into ricotta cheese mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the frosting warm the milk, 1/2 tsp. of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioner's sugar and lemon extract. Dip each cookie into the icing and then dip in colored sugar or sprinkles.
Tuna Melts
For a while I was getting daily emails from a cooking website....I kept or printed recipes until I had a pile of paper and a clogged up email box. When you see a flurry of recipes (no, not outside), I am working through the collection of emails.
I love tuna melts...as long as they are homemade. For some reason I have an aversion to tuna salad made by someone I don't know. Chris makes a fantastic tuna salad and from time to time we'll put it under the broiler with some cheese.
When I make the recipe I think I will add a tomato under the cheese...a beautiful ripe tomato from the yard.
PS-my beagle thinks she is a cat and hops to attention when the tuna can is opened!
1 1lb. loaf French bread
1 small sweet onion, peeled and diced
1 12oz. can tuna, drained
2 c. mozzarella cheese
1 C. mayonnaise
Preheat oven to 350 degrees.
In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly. Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
Bake in preheated oven for 10 minutes.
I love tuna melts...as long as they are homemade. For some reason I have an aversion to tuna salad made by someone I don't know. Chris makes a fantastic tuna salad and from time to time we'll put it under the broiler with some cheese.
When I make the recipe I think I will add a tomato under the cheese...a beautiful ripe tomato from the yard.
PS-my beagle thinks she is a cat and hops to attention when the tuna can is opened!
1 1lb. loaf French bread
1 small sweet onion, peeled and diced
1 12oz. can tuna, drained
2 c. mozzarella cheese
1 C. mayonnaise
Preheat oven to 350 degrees.
In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly. Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
Bake in preheated oven for 10 minutes.
Irish Cream Cheesecake
Well, St. Paddy's Day is right around the corner and for some reason we are cornering the market on Bailey's at my house. We have a party to go to on Saturday night so I am putting Chris in charge of making this. I will have to remind him to take some photos too!
1 C. graham cracker crumbs
3 tbsp. granulated sugar
3 tbsp. melted butter
3 8oz. packages cream cheese
1 C. granulated sugar
2 tsp. vanilla
1 C. sour cream
1/3 C. Irish cream liqueur
4 eggs
1 C. sour cream
1/4 C. granulated sugar
Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature
Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature
Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
1 C. graham cracker crumbs
3 tbsp. granulated sugar
3 tbsp. melted butter
3 8oz. packages cream cheese
1 C. granulated sugar
2 tsp. vanilla
1 C. sour cream
1/3 C. Irish cream liqueur
4 eggs
1 C. sour cream
1/4 C. granulated sugar
Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature
Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature
Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Sunday, March 9, 2014
Pesto Polenta Lasagna
This might be a recipe I have to try when Chris is out of town...he prefers meals with meat. I am finding that I don't necessarily need meat at dinner all the time. I will have to take out a second mortgage for the pine nuts. I wonder what makes them so expensive!
1 18oz. package polenta, cut into 1/4 inch thick slices
12oz. marinara sauce
1/4 C. pesto
1/4 C. pine nuts
1 C. shredded mozzarella cheese
Preheat the oven to 375 degrees. Oil an 11x7x2 inch baking dish.
Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts; broil until cheese browns and nuts are toasted.
1 18oz. package polenta, cut into 1/4 inch thick slices
12oz. marinara sauce
1/4 C. pesto
1/4 C. pine nuts
1 C. shredded mozzarella cheese
Preheat the oven to 375 degrees. Oil an 11x7x2 inch baking dish.
Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce.
Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts; broil until cheese browns and nuts are toasted.
Crab Cavatelli Mac & Cheese
This is a recipe we made at a class at Flavour Cooking School in Forest Park. You can also make it with lobster meat if you would like...that's what we did in class.
1lb. cavatelli noodles
6 tbsp. unsalted butter
8oz. pasteurized crab meat, picked through
1 tsp. sea salt
1 tsp. freshly ground pepper
2 eggs
6oz. evaporated milk
1/2 tsp. tabasco sauce
1/tsp. sea salt
1/8 tsp. dried mustard
4oz. grated sharp cheddar cheese
4oz. grated gouda cheese
4oz grated emmentaler cheese
2 tbsp. fresh chives
Bring a large pot of water to a boil. Add 1 tbsp. salt. Cook the noodles to al dente using package instructions. Drain noodles and return them to the pot.
Toss noodles with butter and toss to coat.
Stir in crab meat, season with salt and pepper.
Put eggs, milk, tabasco, mustard and spices in large measuring cup or bowl with a spout. Whisk to combine. Stir mixture into pasta. Reduce heat to very low; you don't want to scramble the eggs. Add cheeses to pasta. Stir well until creamy and thickened (3-4 minutes). Garnish with chives.
1lb. cavatelli noodles
6 tbsp. unsalted butter
8oz. pasteurized crab meat, picked through
1 tsp. sea salt
1 tsp. freshly ground pepper
2 eggs
6oz. evaporated milk
1/2 tsp. tabasco sauce
1/tsp. sea salt
1/8 tsp. dried mustard
4oz. grated sharp cheddar cheese
4oz. grated gouda cheese
4oz grated emmentaler cheese
2 tbsp. fresh chives
Bring a large pot of water to a boil. Add 1 tbsp. salt. Cook the noodles to al dente using package instructions. Drain noodles and return them to the pot.
Toss noodles with butter and toss to coat.
Stir in crab meat, season with salt and pepper.
Put eggs, milk, tabasco, mustard and spices in large measuring cup or bowl with a spout. Whisk to combine. Stir mixture into pasta. Reduce heat to very low; you don't want to scramble the eggs. Add cheeses to pasta. Stir well until creamy and thickened (3-4 minutes). Garnish with chives.
BBQ Eggs
Hmm, I saw this recipe and thought it was weird. Then I really thought about it...I like eggs and I like BBQ, why wouldn't this work??
4 eggs
2 1/2 tbsp. barbecue sauce
2 tbsp. milk
1 1/2 tsp. dried dill
1 1/2 tsp. mustard powder
1 1/2 tsp. minced garlic
1 tbsp. butter or margarine
1/2 C. shredded cheddar cheese
In a medium bowl, whisk together eggs, barbecue sauce, milk, dill, mustard powder and garlic.
Melt butter in a large skillet over medium heat. Pour in the egg mixture, and cook stirring frequently until eggs are scrambled and cooked through. Remove from heat and sprinkle cheese over the top. Let stand for a minute to melt cheese, then serve immediately.
4 eggs
2 1/2 tbsp. barbecue sauce
2 tbsp. milk
1 1/2 tsp. dried dill
1 1/2 tsp. mustard powder
1 1/2 tsp. minced garlic
1 tbsp. butter or margarine
1/2 C. shredded cheddar cheese
In a medium bowl, whisk together eggs, barbecue sauce, milk, dill, mustard powder and garlic.
Melt butter in a large skillet over medium heat. Pour in the egg mixture, and cook stirring frequently until eggs are scrambled and cooked through. Remove from heat and sprinkle cheese over the top. Let stand for a minute to melt cheese, then serve immediately.
Monday, March 3, 2014
Chicken Sausage and Gnocchi Skillet
I am going to try this...wonder if Chris will eat it...he has a general aversion to vegetables with 3 or more syllables. I have been watching the prices come down on asparagus and the stalks are much more attractive than than they were a few weeks ago when they looked like dirty white tree trunks.
1 16oz. pkg. potato gnocchi
1 bsp. butter
1 tbsp olive oil
2 fully cooked Italian chicken sausage links (3oz. each), sliced
1/2lb. sliced baby portobello mushrooms
1 medium onion, finally chopped
1lb. fresh asparagus, trimmed and cut into 1/2 inch slices
2 garlic cloves, minced
2 tbsp. white wine or chicken broth
2oz. herbed fresh goat cheese
2 tbsp. minced fresh basil
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Grated Parmesan cheese
Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat butter and olive oil over medium high heat. Add sausage, mushrooms, and onion; cook and stir until sausage is browned and vegetables are tender. Add asparagus and garlic cook and stir 2-3 minutes longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add goat cheese, basil, lemon juice, salt and pepper. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese.
1 16oz. pkg. potato gnocchi
1 bsp. butter
1 tbsp olive oil
2 fully cooked Italian chicken sausage links (3oz. each), sliced
1/2lb. sliced baby portobello mushrooms
1 medium onion, finally chopped
1lb. fresh asparagus, trimmed and cut into 1/2 inch slices
2 garlic cloves, minced
2 tbsp. white wine or chicken broth
2oz. herbed fresh goat cheese
2 tbsp. minced fresh basil
1 tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
Grated Parmesan cheese
Cook gnocchi according to package directions; drain. Meanwhile, in a large skillet, heat butter and olive oil over medium high heat. Add sausage, mushrooms, and onion; cook and stir until sausage is browned and vegetables are tender. Add asparagus and garlic cook and stir 2-3 minutes longer.
Stir in wine. Bring to a boil; cook until liquid is almost evaporated. Add goat cheese, basil, lemon juice, salt and pepper. Stir in gnocchi; heat through. Sprinkle with Parmesan cheese.
Sunday, March 2, 2014
Eataly-Chicago
There are 26 Eataly stores worldwide. Ten are in Italy, 13 in Japan. New York, Chicago, Dubai and Turkey are homes to the others. Chris and I went to the Chicago location for the first time on Friday.
I had heard some things about it before going...expensive was the overwhelming theme. I tried to keep an open mind. I love to cook, I love to eat, I don't like to be ripped off. One thing I can say immediately, if you think Pizza Hut is gourmet, don't waste your time, money and energy making trip. You need to be a foodie to appreciate all that is Eataly.
The store is beautiful; bright, airy with plenty of good smells and sights. The produce department is right inside the door. Keep in mind it was February 28th when we visited, and we're in Chicago. The produce department looked like it was at the height of growing season. The colors were amazing and the primary smell was earthy, farmer's market-ish. Those who read this who know me personally know the scent I am describing when I say "farmer's market-ish". For those who live near me, the Oak Park farmer's market starts on May 17th, anyone want to bet on whether or not there will still be big snow piles around??
There is a section for fresh herbs, and a section of beautiful fresh mushrooms. Some of the fruits and veggies were so beautiful, they didn't look real.
Upstairs there is a butcher counter that has beautiful cuts of meat (be prepared to sell a limb if you're planning to buy a lot!). I listened to the butcher talking to a customer about cooking filets while deftly wrapping the purchase in butcher paper. There were pork chops as big as my head and different kinds of sausages; again everything was fresh and beautiful. Chris and I bought a package of ground meat; a mixture of beef, pork and veal for a bolognese I will mention later.
The fish section was also beautiful and I am not a huge fan of fish. Everything in that area smelled clean, there is not a fishy smell in the house! The separate tank for live lobsters woke memories from when I was a child at the grocery store.
Now, the wine section...if you are a sommelier, you will be in your glory if your specialty is Italian wines. I buy wines based on interesting labels and then repeat buy if the taste matches the label. You will need to sell another limb if you're going to increase your wine collection. We bought a red; I will report back once we've enjoyed it. We also picked up some lemoncello...yum!
The cheese section requires a lengthy amount of time...there are so many different kinds...some I have never heard of. I LOVE cheese, this area and the rest of the crudite section was amazing! We picked up some fresh mozzarella and some prosciutto.
Now let's talk about the brick wood burning oven where fresh bread is baked constantly. I want one of those ovens in my kitchen. This was separate from the beautifully decorated and also wood burning pizza ovens.
Now we didn't not check out the gelato bar too closely, I will go back just for that at some point. But we did investigate the dessert counter...the attention to detail in these cases is just gorgeous. The handmade pastries are beyond description and honestly my photos don't do them justice. GO if for not other reason than to smaple from the pastry counter!
Oh, yes and they also make 3 different kinds of cannolis. What are those flavors you ask?? You're going to have to go and see for yourself!
This was my choice of dessert.
Salted peanut tiramisu--enough liquor in that little cup to blow you away!
So that was our trip to Eataly...I'll go back. I got lots of ideas there but we're so lucky here in the Chicago area that I don't have to go there for my pasta, sauces and produce. I have many other, less expensive choices for purchases.
I mentioned earlier that I made a bolognese with meat from Eataly. If you search bolognese on the blog, you will come across an entry for instant potato gnocchi and bolognese. That is the recipe I used. It has a ton of ingredients but the finished product is amazing!
I had heard some things about it before going...expensive was the overwhelming theme. I tried to keep an open mind. I love to cook, I love to eat, I don't like to be ripped off. One thing I can say immediately, if you think Pizza Hut is gourmet, don't waste your time, money and energy making trip. You need to be a foodie to appreciate all that is Eataly.
The store is beautiful; bright, airy with plenty of good smells and sights. The produce department is right inside the door. Keep in mind it was February 28th when we visited, and we're in Chicago. The produce department looked like it was at the height of growing season. The colors were amazing and the primary smell was earthy, farmer's market-ish. Those who read this who know me personally know the scent I am describing when I say "farmer's market-ish". For those who live near me, the Oak Park farmer's market starts on May 17th, anyone want to bet on whether or not there will still be big snow piles around??
There is a section for fresh herbs, and a section of beautiful fresh mushrooms. Some of the fruits and veggies were so beautiful, they didn't look real.
Upstairs there is a butcher counter that has beautiful cuts of meat (be prepared to sell a limb if you're planning to buy a lot!). I listened to the butcher talking to a customer about cooking filets while deftly wrapping the purchase in butcher paper. There were pork chops as big as my head and different kinds of sausages; again everything was fresh and beautiful. Chris and I bought a package of ground meat; a mixture of beef, pork and veal for a bolognese I will mention later.
The fish section was also beautiful and I am not a huge fan of fish. Everything in that area smelled clean, there is not a fishy smell in the house! The separate tank for live lobsters woke memories from when I was a child at the grocery store.
Now, the wine section...if you are a sommelier, you will be in your glory if your specialty is Italian wines. I buy wines based on interesting labels and then repeat buy if the taste matches the label. You will need to sell another limb if you're going to increase your wine collection. We bought a red; I will report back once we've enjoyed it. We also picked up some lemoncello...yum!
The cheese section requires a lengthy amount of time...there are so many different kinds...some I have never heard of. I LOVE cheese, this area and the rest of the crudite section was amazing! We picked up some fresh mozzarella and some prosciutto.
Now let's talk about the brick wood burning oven where fresh bread is baked constantly. I want one of those ovens in my kitchen. This was separate from the beautifully decorated and also wood burning pizza ovens.
Now we didn't not check out the gelato bar too closely, I will go back just for that at some point. But we did investigate the dessert counter...the attention to detail in these cases is just gorgeous. The handmade pastries are beyond description and honestly my photos don't do them justice. GO if for not other reason than to smaple from the pastry counter!
This was my choice of dessert.
Salted peanut tiramisu--enough liquor in that little cup to blow you away!
So that was our trip to Eataly...I'll go back. I got lots of ideas there but we're so lucky here in the Chicago area that I don't have to go there for my pasta, sauces and produce. I have many other, less expensive choices for purchases.
I mentioned earlier that I made a bolognese with meat from Eataly. If you search bolognese on the blog, you will come across an entry for instant potato gnocchi and bolognese. That is the recipe I used. It has a ton of ingredients but the finished product is amazing!
Saturday, March 1, 2014
Ham and Sweet Potato Soup
I am going to make this tomorrow. We have a surplus of ham in the house and I was looking for something a little different. It appears that winter is going to hang on a little longer so I am going to keep cooking...who am I kidding?? When spring comes, I will continue cooking...I am looking forward to the day the little baby herb plants take their places on my deck!
5 C. chicken stock
3 1/2 C. sweet potatoes, peeled and diced
3/4 C. diced cooked ham
1/3 C. diced celery
1/3 C. finely chopped onion
1/2 C. chopped green bell pepper
1/4 C. chopped carrot
1/4 C. corn
1 tbsp. chopped garlic
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. ground black pepper
1/2 tsp. salt
5 tbsp. butter
6 tbsp. all purpose flour
2 C. milk
3/4 C. shredded cheddar cheese
Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.
5 C. chicken stock
3 1/2 C. sweet potatoes, peeled and diced
3/4 C. diced cooked ham
1/3 C. diced celery
1/3 C. finely chopped onion
1/2 C. chopped green bell pepper
1/4 C. chopped carrot
1/4 C. corn
1 tbsp. chopped garlic
1 tsp. dried basil
1 tsp. dried parsley flakes
1 tsp. ground black pepper
1/2 tsp. salt
5 tbsp. butter
6 tbsp. all purpose flour
2 C. milk
3/4 C. shredded cheddar cheese
Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.
Sour Cream Cheesecake
I made this yesterday. I was asked by a coworker to do some product testing on a new spring form pan with a reservoir attached that you fill with water in order to have the pan's own water bath. I consider myself a better chef than a pastry chef and I rarely try making cheesecake because I have always thought they were complicated. I spent the last week researching cheesecake recipes. I wanted something like a New York cheesecake but not as dense as something from Eli's (no offense, Eli). This came from allrecipes.com and was perfect.
1 1/2 C graham cracker crumbs (I actually threw graham crackers in my Magic Bullet to crush them)
1/4 C. butter, melted
1 C. granulated sugar, divided
2 eggs, beaten
16oz. cream cheese, softened
1 dash salt
1 1/2 tsp. vanilla, divided
1 C. sour cream (the recipe reads Daisy brand and that is what I happened to have)
Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping.
Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.
1 1/2 C graham cracker crumbs (I actually threw graham crackers in my Magic Bullet to crush them)
1/4 C. butter, melted
1 C. granulated sugar, divided
2 eggs, beaten
16oz. cream cheese, softened
1 dash salt
1 1/2 tsp. vanilla, divided
1 C. sour cream (the recipe reads Daisy brand and that is what I happened to have)
Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.
Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping.
Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.
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