Thanks again to everyone who attended the annual blog picnic and coupon swap a week ago! The food was so delicious that we decided to post the recipes from many of the dishes for everyone to enjoy! For the record, the cheesecake recipe from JDouglas is amazing!
Cheesecake Bars – Adapted from The New Doubleday Cookbook by Jean Anderson & Elaine Hanna from "JDouglas"
Preheat oven to 365 degrees F and put oven rack in the center of oven
2 cups graham cracker crumbs
8 tablespoons (1 stick) melted butter – if crust seems too dry, add 2 more tablespoons of melted butter
1/2 to 2/3 cup granulated sugar, depending how sweet you like it
1/2 teaspoon Kosher salt
Mix well and press evenly into the bottom of a 9 inch square baking pan that has been lined with Reynold’s parchment-lined foil – parchment side up. You will want a little overhang so you can easily lift out the cheesecake for slicing and serving after it has chilled. Do NOT line the pan with foil only, as the cheesecake will take on the taste of foil.
2 8-ounce bars of full-fat cream cheese, softened
2 large eggs
1/2 cup granulated sugar
1 – 2 teaspoons pure vanilla extract
With an electric mixer, beat together filling ingredients until very smooth, creamy, and satiny, at least 3 minutes. Pour carefully over crust, smooth top, and bang pan on counter a couple of times to eliminate any big air bubbles. Bake for 20 minutes at 365 degrees on the oven rack in center of the oven. Remove after 20 minutes, and turn oven up to 450 degrees F. Let cheesecake cool for 15 minutes and prepare topping.
1 & 1/2 cup full-fat sour cream
1/2 cup granulated sugar
1 teaspoon vanilla
Stir topping ingredients together. When 15 minutes of cooling time has elapsed, very gently pour and spread topping over cream cheese layer of cheesecake. Return cheesecake to oven at 450 degrees for 10 minutes. At the end of 10 minutes, remove the cheesecake from the oven. Cool to room temperature, and then refrigerate at least 12 hours or, preferably, overnight. Lift cheesecake out of pan using the foil/parchment and place on a cutting board. Peel down the sides of the foil parchment. Using a very sharp knife, cut into 16 squares – wipe the knife after each cut for cleanest results. Keep any leftovers refrigerated.
Bean Salad from "Baseball2Hockey"
1 can kidney beans
1 can chickpeas
1 can black beans
1 can peas
1/2 can diced tomatoes, none of the juice
1 bag frozen corn
1 small onion, cut into rings
1 cup diced green, red, yellow peppers
1/2 cup olive oil
1/2 cup vinegar
2 tbsp sugar
1 tbsp chopped garlic
1/8 cup chopped chives
salt to taste
black pepper to taste
Tabasco sauce to taste
chili powder to taste
Drain and rinse all canned ingredients. rinse frozen corn. In a bowl add
all veggies together and set aside. In a separate bowl combine the
marinade ingredients and pour over veggies. Carefully stir it all
together and cover up and refrigerate for at least 3 hours or overnight.
Serving suggestion for the Bean Salad.
I made a warm pasta salad with it last night.
Cook some rotini, drain. Add to a bowl. Boil kielbasa, slice it into the
pasta and add some of the bean salad as well as the other 1/2 can of
diced tomatoes and it's juice and turn it into a one dish meal. ( I did
add a bit more Tabasco sauce as well)
Pasta Salad recipe from "HollyH"
1 box pasta
Hard Boiled Eggs
Sweet pickle relish (heaping Tbsp or two)
Mustard (small amout)
Mayo (sometimes I add a little of miracle whip as well to add sweetness)
Salt & Pepper
Add all ingredients to taste. Make it the day before. Add mayo until it is creamy. I add more mayo the day of the event. Sorry I don't have exact measurements.
Noodle Kugel from Faye
You can find the recipe for the noodle kugel on www.kraftrecipes.com/recipes/noodle-kugel-57249.aspx I have made this recipe many times with 25% less sugar (3/4 cup) and 1/2 the butter and it tastes just as good to me. I also add raisins sometimes as well.
Thanks again for the recipes!