Aaaahhh! It’s time for desert. This is my favorite cheese cake recipe. It is a basic cheese cake that can be topped with cheeries, strawberries, blueberries, or just about any kind of topping you like. This one has cherry pie filling on top.
Here are a few tips on making a great cheese cake; 1) Watch your oven temperatures and if you don’t have a good oven thermometer then get one, 2) refrigerate the cake, overnight, before removing it from the spring-form pan, 3) to remove from the pan, use a sharp knife dipped in warm water to work completely around the edge before you loosen the form, 4) chill your topping for a few hours and put it on the cake just prior to serving, and 5) always put the cake in the freezer for 20 to 30 minutes prior to serving then slice it with a sharp knife dipped in warm water.
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There are a couple of ways to make this dish. One of my earlier recipes was for the baked version. This one is for the “traditional” version which is made in a cast iron pot on the stove top. In my view, this one is the best, but it does require a little more work. This is a traditional holiday dish in Poland and Hungary. There are slight differences in the two cultural versions, but I’m going with the Polish version in this recipe. I do like to use Hungarian paprika, since I enjoy the spicier flavor. Although this calls for both ground beef and ground pork, I have made it with beef only with great results. Also, due to an onion alergy in the household, I usually omit onions from my recipes, but I list them as “optional” for those of you that like (or can tolerate) onions.
This is not a very complicated dish, but it does take some time. My primary caution is to be very careful while boiling and extracting the cabbage leaves. Boiling water is very dangerous, but, with a little caution, this task can be easily completed. I hope many of you take the opportunity to try this.
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Do you need a great breakfast dish for several people? Do you want to get most of the work done ahead of time? Do you just need a great, easy dish for a special occasion breakfast for your family? Then try this healthy and hearty baked french toast. By the way, it is a great use of that stale loaf of French bread.
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What a great party dip! Tapenade (pronounced Top-e-nod) is an olive-based dip that goes great with crackers or rustic breads. Although this recipe calls for both Nicoise (pronounced Nee- swah) and Kalamata olives, you can use only the Kalamata olives and have a great dip. Give this a try at your next party or family gathering.
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Texas has several regions that were settled by German immigrants. New Branfels, Fredericksburg, and Muenster just to name a few. Most of the restuarants in the towns serve Warm (Hot) German Potato Salad. Now, this does not mean “pepper” hot, rather it is served warm or heated. This is a great dish. Even if you don’t like sauerkraut, you’ll never know it’s in this dish. The Silver Floss sauerkraut is under the Bush’s brand. Serve this as a side dish to grilled bratwurst (or any smoked sausage), sauerbraten, or steak.
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Having company? Need a brunch dish? Want to make life simple on Christmas morning? This breakfast caserrole is ideal. You assemble it the day before and refrigerate it overnight. The next morning, just add a couple of last-minute ingredients then pop it in the oven. Simple, no-hassle, and delicous.
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Yes, this is a “knock-off” recipe. I can’t guarantee that this is the exact recipe for this famous cookie, but it is very close to the original. This is good recipe to make with kids. So, get in the kitchen and bake some cookies!!
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There are a couple of ways to make this dish. One of my earlier recipes was for the baked version. This one is for the “traditional” version which is made in a cast iron pot on the stove top. In my view, this one is the best, but it does require a little more work. This is a traditional holiday dish in Poland and Hungary. There are slight differences in the two cultural versions, but I’m going with the Polish version in this recipe. I do like to use Hungarian paprika, since I enjoy the spicier flavor. Although this calls for both ground beef and ground pork, I have made it with beef only with great results. Also, due to an onion alergy in the household, I usually omit onions from my recipes, but I list them as “optional” for those of you that like (or can tolerate) onions.