Momma Z's Cheesecake!

For the crust:
2 cups graham crackers
1/4 lb. butter
1/4 c. sugar

For the filling:
1 1/2 lbs. cream cheese
1 1/2 c. sugar
4 eggs
1 t. vanilla
1/2 lemon, juiced
1 pt. sour cream
3 T. sugar
1 t. vanilla

For the topping:
2 c. frozen blueberries
1 lemon, juiced
2 T. sugar
1 t. cornstarch

Crush crackers until ground.  Cream butter and sugar and add crackers.  Blend well.  Press into a spingform pan on the bottom and halfway up the sides.  For the filling, blend cream cheese and 1 1/2 c. sugar until smooth.  Add eggs one at a time.  Add 1 t. vanilla and lemon juice.  Beat for 10 minutes.  Add sour cream, 3 T. sugar, and rest of vanilla.  Beat 10 minutes more.  Pour filling over the graham cracker crust.  Bake in a 350 degree oven for 55 minutes.  Turn off the oven and leave cake in the oven for 30 minutes with the door open.  Make a day in advance and chill in the fridge before serving.  For the topping, simmer blueberries with lemon juice, sugar, and cornstarch just until bubbly.  Chill in the fridge before topping cheesecake slices.

Pickled Radishes!

3 large radishes, sliced
1 1/2 c. vinegar
4 T. honey
2 T. salt
1 t. mustard seeds
1 t. peppercorns
1 t. red pepper flakes

Combine vinegar, honey, and spices in a small saucepan and bring to a simmer.  Pour over sliced radishes in a mason jar.  Cover and cool in the refrigerator.

Cabbage Roll Soup!

1 T. olive oil
1 onion, diced
1 lb. ground beef
2 cloves garlic, minced
4 oz. tomato paste
1 t. Italian seasoning
1 t. salt
1 t. pepper
28 oz. diced tomatoes
1 head cabbage, chopped
1 qt. beef broth
1/2 c. orzo or rice

Saute onion in olive oil in a large pot.  Add beef and sauté until browned.  Add garlic and sauté a minute more.   Stir in tomato paste, seasonings, tomatoes, cabbage, and broth.  Simmer for 20 minutes.  Add orzo and simmer for 10 more minutes or until al dente.

Tukey Tetrazzini!

1lb. fettuccine, boiled

6 T. butter

1 onion, diced

8 oz. mushrooms, sliced

1 t. salt

1 t. sage

¼ c. cooking wine

⅓ c. flour

2½ c. chicken broth

3 c. milk

⅛ t. nutmeg

1 lb. leftover Thanksgiving, shredded or chopped

1 c.  broccoli florets

1 c. grated parmesan

¼ c. bread crumbs

 

Butter or lightly coat with cooking spray a 9x13-inch baking dish. Preheat oven to 375-degrees F.

In a large skillet, melt 3 T. butter. Add diced onion and mushrooms and season with salt. Cook 5 minutes. Add sage and cook 2 minutes. Add wine and cook 2 more minutes. Push onions and mushrooms to one side of pan.  Add 3 T. butter. Sift in flour and whisk until smooth. Cook and stir until browned. Season with salt. Stir everything in pan together.

Whisk in stock and bring to a simmer.  Whisk in milk and nutmeg. Simmer for 5 more minutes.  Remove from heat. Add cooked pasta, turkey, and broccoli to the sauce and stir to combine. Stir in ½ cup of the grated cheese. Pour into a greased baking dish.  Mix together the remaining grated cheese and bread crumbs. Sprinkle over top.

Bake at 375degrees until top is slightly browned and bubbly, about 30 minutes.