Uncle Rock's Cheesecake

This recipe is my next-door neighbor's, uncle's cheesecake recipe...a little roundabout, but so good! They had my husband and I over for dinner, served this for dessert and then shared the recipe: A dangerously simple dessert!

I love the crisp white top layer, makes a more polished look!

Filling
8oz Cream Cheese (Room temperature)
1/2 C. Sugar
1 Tbsp. Fresh Lemon Juice
1/4 Tsp. Vanilla
2 Eggs
Topping
1 C. Sour Cream
2.75 Tbsp. Sugar
1/4 Tsp. Vanilla

Graham Cracker Crust (I bought it for convenience, but homemade would be better: http://www.crazyforcrust.com/2014/06/perfect-graham-cracker-crust/)

In a stand mixer, put sugar, lemon juice, vanilla and mix. Add in 1 egg at a time. Mix and pour into your pie crust.

Bake 30 minutes (sometimes up to 45 depending on the oven) at 325 degrees... you don't want it to be too jiggly.

Topping: Once the cake looks done pull out of oven and top with the sour cream mixture, put back in the oven for 10 minutes. Take it out and set to cool. Put in the fridge... overnight is the best.

A very pretty cheesecake that tastes best with fresh berries!
Enjoy,
e

Blueberry Banana Pancakes

These are AMAZING. I seriously have no idea where my new love of pancakes has come from...but they are just such a fun weekend breakfast! The original recipe, from Food and Wine, was a little tricky in the actual cooking, but easy once you got the hang of it!

I love how the banana caramelizes!

2 C. Flour

1 Tbsp. Baking Powder

2 Tsp. Baking Soda

2 Tbsp. Sugar

1/2 Tsp. Salt 

3 Eggs

2 C. Buttermilk (easy to make- Stir 2 tablespoons of white vinegar into 2 scant cups of milk, let rest for 5-10 minutes)

4 Tbsp. Unsalted Butter, Melted

3/4 C. Blueberries

2 Bananas, Sliced Lengthwise, 2/3" thick and cut to fit the pancakes

Powdered Sugar

 

In a small bowl, whisk the flour, baking powder, baking soda, sugar and salt. In a medium bowl, beat the eggs with the buttermilk. Quickly stir in the flour mixture, then stir in the melted butter and blueberries. Heat a griddle over medium low heat and spray with nonstick cooking spray. Ladle 1/4 cup of the batter per pancake onto the griddle, leaving room for the pancakes to spread. Lay a banana slice in the center of each pancake and cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer. Serve with a dusting of powdered sugar.

 

Note: The hot surface needs to be wiped down before cooking each set of pancakes because the bananas leave too much sugar on the griddle and will cause the next one to burn.

 

Such a moist and flavorful pancake and a great addition to breakfast!

Enjoy,

e

Butternut Squash Penne with Bacon and Sage

Almost like macaroni and cheese...but healthier! (cause bacon and pasta are totally healthy....)

1 Butternut Squash
1/2 Box of Penne Pasta
Salt
Pepper
5 Slices Bacon
8 Fresh Sage Leaves
1/2 C. Freshly Grated Parmesan Cheese
1/4 C. Panko Bread Crumbs
Crushed Red Pepper

Preheat oven to 375. Cut the squash in half lengthwise and place cut side down on pan. Roast for 30 minutes. Remove the squash from the oven and set aside. Cook the pasta per directions and drain. Once the squash has cooled enough to handle, scoop/cut out the insides. It doesn't matter if they are neat, but bite-sized. Place in 13x9 dish and season liberally with salt and pepper. Add the pasta and stir. Drizzle with olive oil.

Cook the bacon and then blot dry. In the hot grease, drop the sage leaves and fry. Remove and blot as well. Crumble the bacon and sage over the pasta, and stir. Top with cheese, bread crumbs, crushed red pepper and broil for 2 minutes on high.

This is a fairly light dish- the butternut squash makes it creamy, the parmesan adds tang and the bacon has the final crunch!

Enjoy,
e