Lemon White Chocolate Cheesecake

I love cheesecake and I love lemon. So this one was a hit for not only me but my whole family. Really, it was so good! I got this recipe off of Mel’s Kitchen Cafe.

Posted by Jessica

Ingredients: 

Crust:

-1 1/4 cup (6.25 oz) all purpose flour 

-2 Tbl powered sugar

-1 tsp lemon zest 

-8 tbl cold butter, cut into chunks 

Cheesecake Filling:

-4 packages (8oz each) of full fat cream cheese, softened

-1 1/4 cups (9.25 oz) granulated sugar

-2 Tbl all purpose flour 

- 4 Tbl freshly squeezed lemon juice (from 2-4 lemons-zest then first. You’ll need the zest later) 

-2 Tbl heavy cream

-1 tsp vanilla extract

-4 large eggs, beaten 

-8 oz white baking chocolate (melted and cooled to room temperature) see note below

-1Tbl lemon zest

- whipped cream for topping 

Directions:

1. Preheat the oven to 325 degrees F and make sure an oven rack is in the middle position (with another oven rack one level lower for a pan of water).
2. FOR THE CRUST, in a medium bowl, whisk together the flour, powdered sugar and lemon zest. Toss in the butter cubes and cut the butter into the dry ingredients with two knives or a pastry blender until the mixture is crumbly. Press the crust mixture onto the bottom and about an inch up the sides of a 9- or 10-inch springform pan. I find it easiest to press the mixture around the sides of the pan before spreading the rest evenly over the bottom and pressing lightly (with the bottom of a measuring cup).
3. Bake for 20 minutes until lightly golden. Cool on a wire rack.
4. Place a pan of hot water on the lowest rack below the rack where the cheesecake will bake and let the water heat up while preparing the cheesecake filling. I use a metal 9X13-inch baking pan filled 3/4 full – it’s easiest to fill the pan with water after the pan is placed on the oven rack to minimize spillage.
5. FOR THE FILLING, in the bowl of an electric stand mixer fitted with the whisk attachment or in a bowl with a handheld electric mixer, beat the softened cream cheese until well-combined and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add the sugar, flour, lemon juice, cream, and vanilla and mix until well-combined, 1-2 minutes. Add the white chocolate and lemon zest and mix until combined, scraping down the sides and bottom of the bowl as needed.
6. Add the eggs and beat on low speed until just combined (over beating after adding the eggs can cause the cheesecake to crack while baking).
7. Pour the cheesecake filling over the crust, spreading evenly. Bake the cheesecake (placing the pan on the rack above the pan of water) for 65-75 minutes until the filling is just set (it’s ok if the very center jiggles just slightly). Add more time if needed. I ended up cooking mine for about an hour and a half. 
8. Remove the cheesecake from the oven and let cool completely on a wire rack. Cover and refrigerate until completely chilled, 8-12 hours (the flavor will get better as it chills as well). Serve the cheesecake slices with sweetened whipped cream and lemon slices, if desired.

White chocolate chips generally do not melt well (they clump and seize easily while melting), so I highly recommend white baking chocolate, which incidentally is NOT the same as almond bark or melting wafers. Don’t use those; they have a fake, sugary flavor that may ruin this divine cheesecake. 

This is one of our family favorites. It is one of the few meals that everyone eats. It is probably our most requested dinner. Anytime I take this meal to people, I always get asked for the recipe. Like they hunt me down until I give them the recipe. Hope you like it too!   -Shelly

Honey Lime Enchiladas

INGREDIENTS:

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder (I normally use less when making it for others)
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS:

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. 
2. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan.
3. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade (if you have any).
4. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

NOTES:

Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Slow Cooker Steak Fajitas

Someone brought this to Shelly after she had Hannah. I got the recipe and finally got around to making for the family. I love that it's slow cooker.  I doubled the cooking time and cooked it on low.

• Prep Time: 15 mins
• Total Time: 3 hrs 15 mins
• Servings: 6-8                                                                                                                     

Ingredients

• 1 1/2 lbs boneless sirloin, cut into thin strips
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 -2 garlic clove, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon seasoning salt
• 1/2 teaspoon chili powder
• 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced
• 6 -8 flour tortillas                                                                                                                                                                                                           

shredded cheddar cheese (optional)

salsa (optional)

guacamole (optional)

sour cream (optional)

shredded lettuce (optional)

chopped tomato (optional)

chopped onion (optional)

Directions

1. Brown the steak in oil.
2. Place the steak and drippings into the crock pot.
3. Add lemon juice, garlic, cumin, salt, and chili powder.
4. Mix well.
5. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.
6. Add green pepper and onion; cover and cook for 1 hour more.

Directions

7. Warm the tortillas.
8. Spoon beef and veggies down the center of the tortillas.
9. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired.
10. Fold in the sides of the tortillas and serve immediately.

Beef Barley Soup

2 pounds beef  (I used round steak. Pick nicely marbled beef chunks)
salt and pepper
2 Tablespoons oil
10 cups water
3 mounded Tablespoons good quality beef base (like better than bullion)
3 stalks celery, chopped
2 onions, chopped
5 cloves garlic
1 large potato, peeled and shredded, or diced
3-4 large carrots, peeled and shredded, or diced
1 cup pearl barley, rinsed

Generously salt and pepper beef (I didn't do this since I was cooking for gr grandpa. I didn't think the final product needed more seasoning). In a large stockpot, heat the oil over med-high heat. When it is very hot, add about 1/3 the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.  Repeat with remaining meat in 2 more batches.  If you add it all at once it will steam the meat instead of browning it--not what you want.

When all meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.

Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to med-low. Simmer for  about two hours with the lid on.

When the meat is tender and you can break it apart easily with a wooden spoon, add the potato and carrots.  Brings to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.

Add 1 cup of barley. Bring to a boil then reduce to low.  Cook for another 30 minutes, or until the barley is tender.