The real deal Cheesecake

Been awhile since we've posted on here! Here's an amazing cheesecake recipe.

Vanilla Bean White Chocolate Mousse Cheesecake

Yield: Serve 8-12

Don't throw away those scraped out vanilla bean pods (you need two vanilla beans for this recipe)! Learned from the almighty Mr. Alton Brown, I throw the empty pods into a cup of granulated sugar, cover, and let sit for a few days. It makes the most delicious vanilla sugar and I use it almost always for creme brulee. I mean, who doesn't need an excuse to make that, right? Also, here is an easy tutorial on scraping out the seeds if you haven't done it before.

Ingredients

Crust:
• 1 1/2 cups finely crushed graham crackers
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 6 tablespoons butter, melted
Cheesecake:
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• vanilla bean seeds, scraped from one pod
White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted
Sweetened Whipped Cream:
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• vanilla bean seeds, scraped from one pod

Directions

1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
2. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
3. Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
4. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
5. Spread the white chocolate mousse over the cooled cheesecake.
6. For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in.
7. Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).

http://www.melskitchencafe.com/2014/01/vanilla-bean-white-chocolate-mousse-cheesecake-my-new-favorite-cheesecake.html

Loaded Broccoli Cheese and Bacon Soup

We had a few couples over for dinner last night and everyone LOVED this soup! 

Loaded Broccoli Cheese and Bacon Soup

Yield: Serves 8

You could easily use turkey bacon here especially since the bacon grease is drained before proceeding with the recipe. Alternately, if you like to live life on the edge, you can use the bacon grease for the base of the white sauce and omit the butter (just make sure you have at least 3 tablespoons, otherwise, supplement with butter). This soup is definitely on the thicker side of things; if you want a thinner soup, consider decreasing the broccoli by half (only using 2 cups or so) or adding additional broth at the beginning or the end.

Ingredients

• 3 cups low-sodium chicken broth
• 1 cup peeled and chopped carrots, diced small
• 1 cup chopped celery, diced small
• 3 cups peeled and chopped potatoes, diced small
• 1/2 cup finely chopped onion
• 4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)
• 4-6 slices bacon, chopped
• 3 tablespoons butter
• 1/3 cup flour
• 3 cups milk
• 4 cups shredded sharp cheddar cheese (about 16 ounces)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried mustard

Directions

1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
2. Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
3. In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
4. Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
5. Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
6. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Pumpkin Pie Cake

Preheat oven to 350
Bake time is 1 hr. 20 min.              
Makes a 9 x 13          

Crust:
1 box yellow cake mix, with 1 c. reserved for topping
1 egg
1/2 c. butter, melted

Filling:
4 eggs, slightly beaten
1  29 oz. can pumpkin
1 1/2 c. sugar
1/2 t. salt
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
2  12 oz. cans evaporated milk (I used fat-free 'cause that's all I had and would use it again)

Topping:
1 c. reserved cake mix
1/2 c. sugar
1 1/2 t. cinnamon
1/2 c. butter, softened
1 c. chopped pecans, optional (Dad asked for more pecans next time)

From a box of yellow cake mix, remove 1 c. of dry mix and set aside for topping.  Combine remaining cake mix with egg and melted butter.  Pat into bottom of 9 x 13 glass baking dish.  No need to spray or grease pan!  Set aside.

For filling, mix together 4 eggs, pumpkin, sugar and spices until combined.  Then mix in 2 cans evaporated milk.  Pour over crust and set aside.

For topping, mix together reserved cup of cake mix, 1/2 c. sugar, 1/2 c. softened butter and the pecans until the texture of cornmeal and sprinkle over pumpkin filling.  I used a pastry blender tool, but 2 forks works too.  (Don't worry, it doesn't stay on top, but sinks and magically floats to top as it bakes!)

Bake at 350 for approximately 1 hour and 20 min or until pumpkin filling tests done by slipping a knife into the center and comes out "set" not runny.  (Mine was done right at the suggested time.)

Serve warm with vanilla ice cream or whipped cream.

Dad likes this better than pumpkin pie...and that's saying something!

Grilled Pork Chops with Basil Garlic Rub

4 bone in ribeye pork chops

2 garlic cloves, peeled
1 c. fresh basil, packed
2 T. lemon juice
2 T extra virgin olive oil
1 t. coarse salt
1/2 t. black pepper

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil. salt and pepper and process to make thin wet rub. Spread on both sides of pork chops. Let stand 15-30 minutes.

Prepare a medium hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side.

Trick or Treat Chex Mix

1/2 box Corn Chex
1/4 box Golden Grahams
1/2 c coconut

1 c. sugar
1 c. Karo syrup
3/4 c. butter
1 t. vanilla

1 c. candy corn
1 c. M&M's

Combine cereal and coconut in a large bowl. In a small saucepan combine sugar, Karo and butter. Boil for 2 minutes and then add 1 tsp. vanilla. Pour over cereal and stir to coat. Add candy corn and M&M's. Spread onto wax paper to cool.

Gingerbread Squares

1 pkg (14.5 oz) gingerbread cake mix
1/2 c. butter, melted
3 eggs, divided
1 8 oz pkg cream cheese, softened
4 1/2 c. powdered sugar

Preheat oven to 350. In a medium bowl combine cake mix, melted butter and 1 egg. Spread evenly in 2 greased 8" square baking pans. In a medium bowl, combine cream cheese and 2 eggs. Add powdered sugar. Spread evenly over gingerbread layer in each pan. Bake for 30-35 minutes.

*I learned the hard way that you cannot make this is a 9x13. So don't try!

Pumpkin Cream Pie

12 jars (half pint, wide mouth)

Graham Cracker Crust
1 1/2 c. crushed graham crackers
1/3 c. sugar
6 T butter, melted

Mix together and press in bottom of each jar. Refrigerate while making the filling.

1 c. pumpkin
2 c. cold milk
2 boxes (3.5 oz) instant vanilla pudding
1 t. pumpkin pie spice
1 c. whipped topping, thawed

Combine all ingredients on low speed for 1 minute. Spoon filling into jars. Top with additional cool whip, chill for three hours.

This is my favorite fall gift for teachers and friends. You can also buy a graham cracker crust and make it into a pie.