Thread: What did you make to eat today?

Originally Posted by Lista

Last night was stuffed bell peppers. Made with couscous and Italian turkey sausage. Big hit with the family.

Had not thought of using sausage..that sounds really good.

Last night was homemade turkey chili over brown rice.

Spanish rice. Mmmm, so good.

Golumpki

I bought dh a new grill for his birthday...a CHARCOAL grill!!! I don't think we'll ever use our gas grill again! I should probably look at selling it.

In fact...I was writing this, and realized it was lunch time. Went to the fridge to get the leftovers, and doggone if dh didn't take them to work today!

Made Navy Beans (in the crockpot) and baked Salmon steaks.

Originally Posted by krystian

Golumpki

Is that a pic of YOUR Golumki?

Originally Posted by fuego

Is that a pic of YOUR Golumki?

No but it could be, pretty much looks just like the ones I make which is why I chose that pic.

Originally Posted by krystian

No but it could be, pretty much looks just like the ones I make which is why I chose that pic.

WE don't know that. We need shots of YOUR food, not someone else.

This just went in the oven:



Its one of my favorite cheesecake recipes and fairly easy to make, I even cheat and buy the pre-made graham cracker crust:


Classic Cheesecake with Sour Cream Topping

Ingredients

• Crust:
• 1 1/2 cup crushed Graham Crackers (about half a box)
• 1/4 cup melted butter
• 1/4 cup sugar
• Filling:
• 2-8oz packages of cream cheese at room temperature
• 1/2 cup sugar
• 3 large eggs - at room temperature
• 1 tsp. pure vanilla extract
• Sour cream topping:
• 1 pint sour cream
• 1/4 cup sugar
• 1 tsp. pure vanilla extract

Instructions

• Crust- Preheat oven to 375. Put half of the box of Graham crackers into the bowl of a food processor fitted with a steel blade. Pulse until finely ground. Measure out 1 1/2 cups into a medium sized bowl.
• Stir together the crumbs and the sugar, and then evenly pour the melted butter into the mixture. Stir using a fork until everything is evenly blended.
• Pour crust mixture into a 9 inch springform pan. Press it evenly around the bottom and and inch up the sides until an even layer is formed. (I used the bottom of a cup for this) Set aside.
• Filling: In a large bowl, mix the softened cream cheese and sugar together on medium to medium-high speed. Once fully combined, add the vanilla and one egg. Blend until smooth and fully incorporated. Scrape the bowl down from time to time to ensure everything is being mixed together. Add the remaining eggs, one at a time, mixing thoroughly each time. (Don't mix on high speed - this will incorporate too much air into the batter and the cheesecake won't be as dense once it bakes.)
• Pour mixture over the crust. Gently tap the pan to encourage any air bubbles to rise to the surface.
• Place the cheesecake into a preheated oven and bake for approximately 25 minutes, or until the center no longer jiggles when gently shaken. Once the first layer has baked, let it cool for at approximately 15 minutes. Increase the oven temperature to 450° F.
• While the cheesecake is cooling, whisk the sour cream, sugar and vanilla together until smooth. Once the cheesecake has cooled for approximately 15 minutes, pour the sour cream topping over top. Using a rubber spatula or offset spatula, smooth out the surface.
• Place back into the oven (remember the heat should have been increased to 450° F) and bake for about 10 minutes. Remove from the oven and place on a cooling rack to let cool to room temperature.
• Refrigerate the cheesecake overnight to set. *Don't put cheesecake in the fridge until it has cooled to room temperature.

http://www.thebakerchick.com/2011/06...cream-topping/