Tuesday, December 19, 2006

Garlic Dip - By Julie's request

1 large container cottage cheese

2 packages cream cheese (8 ounces), softened

Enough mayonnaise to make it dip consistency, about 1/4 to 1/2 a cup

4-6 cloves of minced garlic

Put everything in a mixing bowl and mix together. Eat with potato chips.

Chocolate Almond Cheesecake

1 1/4 cups graham cracker crumbs
1 1/2 cups sugat, divided
1/2 cup plus 2 tablespoons baking cocoa, divided
1/4 cup butter
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
3 eggs
1 1/2 teaspoons almond extract, divided
1 cup heavy cream
1/4 cup powdered sugar
1/4 cup sliced almonds

Combine crumbs, 1/4 c. sugar, 2 tablespoons cocoa and butter; mix well. Press into the bottom of a 9 inch spring form pan; chill. In a mixing bowl, beat the cream cheese, sour cream, and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in 1 teaspoon extract and remaining cocoa. Pour into crust. Bake at 350 for 45 to 50 minutes or until center is completely set. Cool completely. Refrigerate at least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add powdered sugar and remaining extract and continue whipping until soft peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in fridge. 8 servings.

Raspberry Lemon Muffins

2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup light cream
1/2 cups vegetable oil
1 teaspoon lemon extract
1 1/2 cups fresh or frozen raspberries

In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil , and lemon extract; stir into dry ingredients just until moistened. Fold into raspberries. Spoon into 18 greased muffin cups. Bake at 400 for 18 to 20 minutes or until golden brown. I've cut the amount of oil in half and the recipe is still good.

Sunday, December 03, 2006

Hamburger Vegetable Soup

1 pound ground beef
1 cup chopped onion
3 cups beef broth
1 can (28 oz.)tomatoes with liquid, cut up
1 cup sliced celery
1 cup slced carrots
1 cup cubed, peeled potatoes
2 bay leaves
1 tsp. salt

Brown ground beef, drain. Add onion abd cook until tender. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender.

The bay leaves are also lucky in this if your name is Lisa.