Recipes and cooking anecdotes from the kitchen of Sarah. I aspire to always shop locally and eat in season. I am gluten free when I can be.
Sunday, June 11, 2017
Smooth and Creamy Easy Cheesecake, No Cracks
18 Graham Cracker Squares (one sleeve), blitzed in food processor till crumbs
3 Tablespoons Butter, melted
Mix melted/softened butter and crumbs till well blended and press into the bottom of a deep dish pie plate. Do not pre-bake!
2 8 oz. package Cream Cheese
1 1/2 cups white sugar
2 cups cottage cheese
2 eggs
2 tsp. Vanilla
1.) In a food processor, blitz cottage cheese, add sugar and vanilla and blitz again, add one package of cream cheese and blend, add the second block of cream cheese and blend till smooth scraping sides and bottom to incorporate all. Add eggs one-at-a-time blend again scraping sides and bottom. Pour on top of the crust.
2.) Place in cold oven and turn on to 325 degrees. Set timer for 50 minutes.
3.) Turn off oven and crack the door. Let cool to room temperature before covering and putting in the fridge.
4.) Wait at least a day. Try not to eat it all. Cheesecake tastes best after 4 days. Serves 8-12. You could definitely halve this recipe for a small cheesecake.
For Individual Cheesecakes: Use foil cupcake wrappers in muffin tins. Spoon 1 Tablespoon crumb mixture into each cup and press till flat on the bottom. Scoop 1/4 cup of cheesecake batter into each cup. Bake at 325 for 25 minutes. If the cupcakes form "pits" in the center I fill the center with cherry pie filling.
Monday, June 5, 2017
Pasta Salad of My Childhood

1 lb package of Shell pasta, cooked, drained, and cooled
3/4 cup Miracle Whip or Mayonnaise (your preference)
1/2 Green Bell Pepper, diced
Tomatoes, diced (if from a can, 15 oz. then also drained and squeezed)
1/2 Cucumber, peeled, seeded, and diced
1/4 Red Onion, diced
Salt and to taste
Mix it up and let it refrigerate for at least 4 hours to let the flavors come together.
Tabasco hot sauce (optional)
Tastes like Summer! Especially with some Iced Tea.
I remember this recipe tastes best with shell shape pasta, but you can use any type you like. I kind of hate macaroni. Most people probably can't tell a difference with flavor, but definitely the texture is important. Now, onto the Miracle Whip. My Dad's side of the family prefers it, and I did too (and still do for this recipe) until I became a Mayonnaise convert during the South Beach Diet craze of my 20's. As far as the vegetables, you can use whatever you like, but these are what I remember from my childhood. I also remember loving the way Tabasco hot sauce tastes with this salad.
Saturday, June 3, 2017
Sweet and Sour Mixed Pickle
4 pounds combined of Cucumbers, Summer Squash, and Zucchini, washed and thinly sliced
2 pounds of Onions, thinly sliced
1/3 cup Pickling Salt
In a large bowl layer vegetables with salt and cover with Ice, let sit for 1.5 hours. Drain, rinse, and drain again.
3 cups white Vinegar
2 cups Sugar
2 Tablespoons Mustard Seed
2 teaspoons Tumeric (optional)
2 teaspoons Celery Seed
1 teaspoon Black Peppercorns
In 7 pint jars, evenly distribute the spices. In a large Pot combine Vinegar and Sugar and bring to a boil, add drained vegetables and return to a boil. Evenly distribute Vegetables in Jars, pour hot liquid in jars leaving 1/4 inch headspace. Wipe jar rims, adjust two piece lids and rings. Let cool and refrigerate. Will last in fridge for as long as you don't eat them. Tastes best after 1-2 weeks.
Hot Water Bath Canning: Process for 10 minutes.
2 pounds of Onions, thinly sliced
1/3 cup Pickling Salt
In a large bowl layer vegetables with salt and cover with Ice, let sit for 1.5 hours. Drain, rinse, and drain again.
3 cups white Vinegar
2 cups Sugar
2 Tablespoons Mustard Seed
2 teaspoons Tumeric (optional)
2 teaspoons Celery Seed
1 teaspoon Black Peppercorns
In 7 pint jars, evenly distribute the spices. In a large Pot combine Vinegar and Sugar and bring to a boil, add drained vegetables and return to a boil. Evenly distribute Vegetables in Jars, pour hot liquid in jars leaving 1/4 inch headspace. Wipe jar rims, adjust two piece lids and rings. Let cool and refrigerate. Will last in fridge for as long as you don't eat them. Tastes best after 1-2 weeks.
Hot Water Bath Canning: Process for 10 minutes.
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