3 tablespoons sugar
Cherry Cheesecake
1/4 cup butter, melted
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled
Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.
Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.
Chill. Spread cherry pie filling over cheesecake before serving.
Serving Size: 12
Tags: Cherry Cheesecake
1/2 c. onion (chopped or sliced)
1/2 t. salt
1/4 t. pepper
1/2 cup catsup
1 can (1 lb., 12 oz.) pork & beans
1 t. Worcestershire sauce
2 t. vinegar
1/2 t. Tabasco sauce
Brown beef & onion. Pour off fat. Add remaining ingredients, pour into
Barbecue Beans
1 1/2 qt. casserole. Bake in moderate oven 350 degrees for 30 min. or in crock pot on high for 3-4 hours.
Tags: Barbecue Beans
1/2 c. white vinegar
1/2 c. apple cider vinegar
1 tbsp. pepper (adjust to taste)
1 tbsp. meat tenderizer
Grilled Spareribs
2 bay leaves
1 tsp. liquid smoke
1/3 c. seasoned salt
1/4 c. paprika
1/4 c. charcoal seasoning
Cut spareribs into individual ribs. Place in a large pot with vinegar, pepper, meat tenderizer, bay leaves and
liquid smoke. Fill pot with water. Par boil for approximately 45 minutes.While ribs are parboiling, make a dry rub by thoroughly mixing seasoned salt, paprika and charcoal seasoning. Once ribs are cooked through, remove from liquid. Sprinkle ribs front and back with dry rub mixture. Place ribs on preheated outdoor grill and cook, turning as needed, until desired browning is achieved.
1/3 cup Kraft classic Caesar dressing
1/4 cup Kraft barbecue sauce, any flavor,
or Bull’s-eye original barbecue sauce
Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking.
Pour dressing into a large resealable plastic bag.
Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate.
Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.
Brush with barbecue sauce during last few minutes of grilling time.
Makes 4 Servings.
Tags: Grilled Chicken
Italian Potato Salad
3/4 cup wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of red pepper flakes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings
Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot).
Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.
Season to taste with salt and pepper.
Tags: Italian, Potato Salad
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