Cookies 'n Cream Cheesecake

These are YUM and pretty easy to make!

Source: original recipe by Martha Stewart; via The Girl Who Ate Everything

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Makes 30 cheesecakes.

Submitted by Gina

Southwestern Black Bean Salsa

I first had this in England from a good friend.  I never got the recipe, but someone pinned it on Pinterest so I was able to make it for the first time.  It is one of my favorite things and I have craved it for a long time. I think you will like it as much as I did.  The recipe is from skinnytaste.com.

1 15.5 oz can black beans, rinsed and drained

9 oz frozen corn, thawed

1 tomato, chopped

1 small hass avocado, diced

1/4 cup red onion, chopped

1 lime, juice of

3 tbsp extra virgin olive oil

1 tbsp cilantro

salt and fresh pepper

Mix all together and dip tortilla chips into it.  Also could put inside a tortilla with a bit of sour cream. 

Submitted by Gina

Aunt Sandra's Fruit Dip

l pkg. instant vanilla pudding (3 Oz)
1 (8 1/2 oz) small can crushed pineapple and juice
1/2 c. milk
1/3 c coconut
1 c sour cream

Mix together and serve with fruit. Can also be used to top cakes.  This is SO yummy!

Submitted by Gina

Breaded Pork Chops

Taken from Everyday Food

4 large eggs
1 Tablespoon plus 2 teaspoons Dijon mustard
1 Tablespoon plus 2 teaspoons packed finely chopped fresh sage (dried sage works as well)
8 bone-in (or boneless) pork chops (1 inch thick and 2 1/2 to 3 pounds total)
2 cups plain dried breadcrumbs
coarse salt and ground pepper
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup vegetable oil

In a medium bowl, whick together eggs, mustard, and sage and let stand 15 minutes.  Meanwhile, pound each pork chop (avoiding bone) between two pieces plastic wrap to a 1/4-inch thickness.
Spread breadcrumbs on a rimmed baking sheet and season with salt and pepper. Pour egg mixture onto another rimmed baking sheet. In batches, season pork chops with salt and pepper and coat in egg mixture.  Gently shake to remove excess, then dredge in breadcrubs, pressing to adhere. 
Fry in skillet until done.

If you would like to freeze them for later:  Layer pork chops between sheets of freezer paper and transfer to two 1-gallon freezer bags.  Press out air, seal bags, and freeze flat.  Store in the freezer, up to 6 weeks.  To serve, heat broiler.  Place a rimmed baking sheet in broiler to heat.  For each frozen chop, combine 1 1/2 teaspoons melted butter and 1 1/2 teaspoons oil; brush on both sides.  For each batch of two, place chops on sheet and broil until both sides are deep golden brown, 10 to 15 minutes, flipping halfway through.

Submitted by Nana

Meatballs and Gravy over Rice

Make meatballs (we use the Better Homes and Gardens recipe). Bake at 375 for 15 minutes.
Boil 4 cups of water, 4 beef bouillon cubes, and 2 bay leaves. Add meatballs.
Simmer 10-15 minutes. Thicken with flour and water paste. Serve over rice.

Submitted by Nana

Chicken and Gravy Crock Pot

Original recipe from Pillsbury Casseroles and Slow Cooker, named Chicken and Roasted Vegetables Dinner

1 lb. unpeeled small potatoes (6 to 8), cut into 1-inch pieces (3 cups)
2 cups ready-to-eat baby-cut carrots
1 cup frozen small whole onions (from 1-lb. bag), thawed
6 boneless skinless chicken thighs (1 1/4 lb)
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (12 oz) chicken gravy
1 1/2 cups frozen sweet peas, thawed

**Nana's adjustments:  Use 2 jars of gravy instead of 1.  Use wedges of a half of an onion instead of small frozen onions.  Add a packet of dry Italian seasoning!

Spray 3 to 4 quart slow cooker with cooking spray.  Place vegetables, except peas, in slow cooker.  Sprinkle chicken thighs with salt and pepper; place over vegetable in slow cooker.  Pour gravy over top. Cover, cook on low for 8-10 hours. Stir in peas.  Increase heat setting to High. Cover; cook 15 minutes longer or until peas are tender.

Submitted by Nana

Nana's Bread Recipe

Recipe taken from a lady in Monument, CO from whom Nana took a class. 

**First amounts are for 5 loaves of bread/Second for 3 loaves

Hot water 5 cups/3 cups
Yeast 3 Tbsp./2 Tbsp.
Gluten 3 Tbsp./ 2 Tbsp.
Salt 1 Tbsp./1 1/2 tsp.
Oil 1/2 cup/1/3 cup
Honey 1/2 cup/1/3 cup
Whole wheat white flour 10-12 cups/7-8 cups

Place water in mixer bowl.  Add 4-5 cups of flour to cover water.  Put yeast on top, not touching water.  Add gluten, salt, oil, and honey to opposite side of bowl (not touching the yeast).  Mix a few seconds until all is mixed in.  Then add the rest of the flour, adding enough to pull away from the bowl.  Mix for 8 minutes.  Put oil on work surface and knead a bit until smooth.  Cover with towel.  Let rise for 15 minutes.  Punch down and roll out into loaves.  Place into greased pans.  Let rise about 25-30 minutes, until it has risen a bit above the pan.  Bake at 350 for 30-35 minutes.

Submitted by Nana

Nana's Pizza Dough

(taken from the Cuisinart food processor recipe booklet, but recipe works in any food processor!)

1 package active dry yeast
1 teaspoon sugar
1 1/3 cups warm water
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
3 teaspoons oil
3 tablespoons cornmeal for pan
vegetable oil for pan

Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes.  Insert metal blade, put flour and salt in work bowl and turn on machine.  Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl.  Add oil through feed tube and process 60 seconds longer. 
If dough sticks to sides of bowl, add more flour, 1 tablespoon at a time, processing for 10 seconds after each addition, until dough leaves sides of bowl but remains soft.

Roll dough onto oiled surface.  Bake at 425 for 2 minutes. Remove and add toppings.  Bake for an additional 10-15 minutes, until golden brown and cheese is melted.

Submitted by Nana