Cheesecake with Raspberries








This cheese cake is so easy and fast because you don’t need to bake it, which is perfect for summer days.  Just mix up and chill for at least 3 hours.  I like to do the night before. If you didn’t want to wait, you could use the mixture and spoon in to parfait cups layered with graham cracker mixture and fresh raspberries.

First make a graham cracker pie crust  Take graham crackers. (One package to one an a half)and crush them or put them in the blender.  Add melted butter until soft and press in to a pie dish. set aside.

1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle® brand sweetened condensed milk (not evaporated milk)
mix together in bowl with an electric mixer.
add:
1/3 cup lime juice I use fresh, it is about the juice of one large lime.  or you could use juice from concentrate.
1 teaspoon vanilla extract
pour into pie dish on top of graham crackers.  Chill at least 3 hours. 
Top with:
2 cups fresh raspberries, washed and drained

Substitute any other fresh fruit. 
grate lime or lemon zest on edges. 

garnish with fresh cream if desired. 

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BBQ Venison

http://southernfood.about.com/od/venisongame/r/bl68c2.htm


Ingredients:

1 venison roast, about 3 to 4 pounds, leg or rump
1 cup wine or beer
3 cloves garlic, minced
salt and pepper
2 onions, sliced
3 bay leaves
2 cups Barbecue Sauce, your favorite

Preparation:
Trim excess fat from venison. In large bowl combine beer, garlic, salt, pepper, onions and bay leaves; add venison (the marinade should cover meat). Marinate in refrigerator for 12 hours, turning occasionally. Remove venison and onions from marinade and place in slow cooker/Crock Pot. Pour 1 cup Barbecue Sauce over top. Cover and cook on LOW for 10 - 12 hours. Serve with remaining Barbecue Sauce.
Serves 6.

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Tom Kha Kai

1 1/2 inch piece of galangal, peeled and sliced
small bunch fresh cilantro with roots
4 kaffir lime leaves (makrut), torn
1 stem lemongrass, sliced lengthways
3 tablespoons fish sauce
juice of 2 small limes
1 3/4 cups coconut milk
3 chicken breast, cut into thin strips
1 red long or green bird chilies -  seeded and sliced

Put the galangal, cilantro roots, lime leaves, lemongrass and 4 cups of water in a saucepan and bring to the boil. Add the fish sauce and lime juice, decrease the heat, and simmer for 10 minutes. Remove the cilantro roots. Add the coconut milk, bring back to a boil and boil for a couple of minutes. Add
the chicken pieces and cook for just a minute or so, until the chicken is soft and milky looking and cooked through. Throw in the chile and mix well. Serve in bowls with the cilantro leaves roughly chopped and scattered over the top.

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Saturday - Menu Planning and Shopping

Your week starts on Saturday because that is your day that you prepare for the next week.  Tomorrow is Sunday.  You want to have a nice Sunday dinner on the table with the freshest of ingredients.
This is a great day to do your planning and shopping for the next week.  Tonight's dinner can be a joint effort between the two of you.  A cook out, a dinner party, or just an easy deli selection from your grocery.  It all depends on when you do the shopping.
If you have your list already made out, then it will be an easy task to run to the grocery first thing Saturday morning. The traffic is almost nil and the food is fully stocked and ready for the weekend.   Another added benefit- your family probably won't even know you left, they will all be snoring away, or watching their favorite Saturday cartoon.
Ideas for Menu
Saturday- This week we are picking up a Rotisserie chicken at the deli. Or you can bake my BBQ Chicken.  It will be a great meal with baked potatoes.  Add some fresh veggie, like stir-fry  zucchini or broccoli salad and you have an amazing meal.
Sunday- A great time to go out to eat after church.  Then in the evening you can dowraps with the left over sliced rotisserie chicken.
Monday- Roast beef in the crock pot
Tuesday- Fish - Talapia   Japanese Salmon    Italian Fish
Wednesday- Italian  Red Pepper Sauce    Italian Red Sauce
Thursday- Asian   Pho Noodle Soup   Tom Kha Gai    Cashew Chicken
Authentic Thai food:  http://www.thaifoodstyle.com/
Friday- Mediterranean  Moroccan Chicken  Yellow Rice   

New Year's Eve Strudel

apple strudel

New years eve special
dough:

1 1/2 cup flour add more if needed to make dough pliable and not too sticky
1 egg
1/2 t. salt
1/2 t. yeast
3 T. sugar
1/3 cup water lukewarm
5 t. oil
put in bread maker on dough setting
roll out thin.
place in buttered casserole dish and wrap over filling.  can braid the top for a creative effect.
bake till browned and then bake till done with foil on top.

filling:
1/2 cup bread crumbs
1/2 cup flour
3 T. butter melted
2/3 cup sugar
2 t. lemon juice
3/4 cup cranberries, optional
2 1/2 lbs. about 6-8  apples  chopped tiny
1 T. Rum

after baking ice with cream cheese icing with added cinnamon.
yummy!

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Mom's German Chocolate cake

Mom's German choc. cake

preheat if you have electric oven to 350

2 c. sugar

2 c. flour

1/4t. salt

3 T. Cocoa powder

1 cup coconut milk   (or if you want 1 cup coconut and 1 c. water)

3/4 c. oil

1 t. soda

1/2 c. buttermilk (regular milk plus vinegar 1/2 t.)

1 t. vanilla

1 T. rum or 1 t. rum flavoring

2 eggs

beat hard with electric beaters till fluffy

oil and flour pans first then pour in batter

I use 9x 13 pan but you could do two round cake pans.  

Bake for 35 min.  check to see if cake is pulling away from sides

if it is then it is ready. you can also use the toothpick method

Frosting

Make while cake is cooking and then pour over hot cake

1 cup evaporated milk

1 cup sugar

3 egg yolks

1/2 c. butter

1 t. vanilla

1 t. rum flavoring or 1 T. rum

Cook on low heat till thick.  if the eggs are room temp they will be ok, but if they separate in the frosting you can just run in the blender for a min.  makes it really smooth

as it cools it will thicken as well.

pour on hot cake and top with pecans and coconut all over.  I also put on chocolate chips.  you could do this first then the nuts, last the coconut.

yum!!!

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avacado wrap

White beans mashed with ripe avocado and blended with sharp Cheddar and onion makes an incredibly rich, flavorful filling for this wrap. The tangy, spicy slaw adds crunch. A pinch (or more) of ground chipotle pepper and an extra dash of cider vinegar can be used in place of the canned chipotles in adobo sauce.

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• INGREDIENTS:
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• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
• 1/4 teaspoon salt
• 2 cups shredded red cabbage
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat wraps, or tortillas

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PREPARATION:

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

NOTES:

• Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.
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