Kates easy Cheesecake

Normally if someone offered me a cheesecake recipe I would roll my eyes and go get a piece of red velvet cheesecake from the cheesecake factory, HOWEVER, this is quick, easy and a lot cheaper than $7.50 a slice! Did I mention that it's yummy too?

3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup plus 1 tablespoon sugar
Salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream


1. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and enjoy!

Basalmic Greenbean and Potato salad

I have been on a MAD vinegar kick since the time I was about 10. Don't aske me to explain it, I just love vinegar, and you will too when you try this! Its a super refreshing take on potato salad, and its SOOO easy to make!


Ingredients:
1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish
Directions:
1.In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

2.Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

3.Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Crab stuffed Avocado

Now I know what you're thinking, Kate you don't eat seafood, and I know, but I do when it is this! Talk about yum! If you're still grossed out by crab (like I am, let's face it) then imitation crab is just as good, and probably less expensive too! Otherwise sub in tuna or chicken for the crab if you REALLY can't get past it.

Ingredients:
1/3 cup mayonnaise
2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives)
1 tablespoon red wine vinegar
Pinch pepper
2 chopped cloves garlic
Pinch salt
8 ounces lump crabmeat
1/3 cup chopped celery
4 pitted avocado halves

Directions:
1.In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives), 1 teaspoon red wine vinegar and a pinch pepper. Using the flat side of a knife, smash 2 chopped cloves garlic with a pinch salt; whisk the paste into the mayonnaise mixture. Stir in 8 ounces lump crabmeat and 1/3 cup chopped celery. Divide the crab salad among 4 pitted avocado halves.

Creamy Farmhouse Soup

Hands-On Time: 15 minutes
Ready In: 3 to 4 hours
Yield: 4 servings

Ingredients
1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs, skinned
1/2 teaspoon minced garlic
1 can (14 ounces) fat-free chicken broth
1/2 teaspoon dried thyme
2 ounces uncooked egg noodles
1 cup half-and-half
1/2 cup frozen green peas, thawed
2 tablespoons chopped parsley
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper


Directions

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.

Chicken and Sweet Potato Stew

Hands-On Time: 15 minutes
Ready In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
Yield: 6 servings

Ingredients
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1⁄2-inch slices
1 can (28 ounces) whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1 cup nonfat, low-sodium chicken broth
1⁄4 cup fresh basil, chopped


Directions

Combine the chicken, potatoes, carrots, tomatoes, salt, paprika, celery seeds, pepper, cinnamon, nutmeg and broth in the 4 1⁄2-quart CROCK-POT® slow cooker.
Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Kates rolled tacos YUM

When I first moved out of my parents house I went into food making frenzy. Never before did I have my own kitchen in which I could bake up my own concotions and if they were terrible I wouldn't feel bad for wasting my parents food. This recipe came out of the first month of frenzy, when I was willing to try anything once, and if it was mediocre, at least once more! These were such a big hit I even made them for my sisters graduation party, which made me feel like the real deal! My grandmother said she was going to add this to her cookbook, and that definitely makes me feel official!


1 lb top sirloin roast (shredded beef)
2 tbsp chili powder
1 1/2 cup water (water and chili powder can be substituted with 1 1/2 cup salsa)
1 package corn tortillas
olive oil


There are several ways to brown your meat, I like to use a slow cooker, it makes the house smell good for a LONG time. But it is just as simple to brown it in a skillet. Slow cooker takes about 8 hours with about 1 1/2 cups of water and the chili powder. Skillet takes about 20 minutes and no water with the chili powder.

Lightly paint both sides of a tortilla with olive oil, spoon some of the finished meat into the tortilla. Roll tortilla around the meat, making sure it is tight and securing it with toothpicks if necessary.

Place in baking dish. Bake at 400 degrees for 15-20 minutes.

Let cool on paper towels to absorb any grease. Serve with guacamole, salsa, refried beans, and sour cream