Sour Cream Cheescake Recipe

Sour cream cheesecake is delicious, I promise. To save time you can buy a graham cracker crust, preferably a nine inch crust that is two inches deep, or any size crust.
Preheat oven to 375 degrees.
With an electric beater mix 2 eggs, 12 ounces cream cheese, one half cup sugar, one tsp. lemon juice and one half tsp. salt
Bake for 20 minutes. Remove from oven and sprinkle with cinnamon and let it cool to room temperature.
Heat oven to 425 degrees.
Mix one and one half cups sour cream, 2 tablespoons sugar, one half teaspoon vanilla and a pinch of salt. Pour this over the first layer and bake for 5 minutes, then refrigerate it for 6 or more hours before serving.
The layers with different tastes make it very tasty.
What is your family's favorite dessert at holiday time?
Recipe from Terra Hangen

Chocolate Cream Pie, Easy

CHOCOLATE VELVET PUDDING PIE

Ingredients
1 Keebler graham cracker ready crust pie crust

1 (4 serving size) pkg. Jello chocolate instant pudding and pie filling

1 c. cold milk

2 sqs. Baker's semi-sweet chocolate, melted

3 c. thawed Cool Whip whipped topping

Directions:

Prepare pudding with 1 cup milk as directed on package with electric mixer. Gradually blend in chocolate at low speed until smooth. Then fold in whipped topping. Spoon into pie crust. Freeze until, firm about 4 hours. Garnish with additional whipped topping and chocolate curls, if desired.
Posted by Trish Berg

Lemon Crumb Muffins Recipe

Here is the recipe from The Pine Tree Barn Restaurant. I have these baking in the oven right now, and they are so yummy!

Batter
2 c. Butter (melted)	4 c Sugar
2 c. Sour Cream	6 c. flour (we use Softex Pastry Flour)
8 Eggs	¾ t. Baking Soda
2 T. Lemon Juice	¾ t. Salt
5 Fresh Lemons	Cooking spray

Streusel
1 ¼ c. Sugar
1 ¼ c. Flour
1/3 c. Softened Butter

Sift sugar and flour together. Add butter. Work into dry ingredients until crumbly. Yields 2 ½ Cups.

Lemon Glaze
½ c. Sugar 1/3 c. Lemon Juice
Stir together until all of the sugar is dissolved.

Preheat oven to 350 degrees. Sift dry ingredients together in a medium bowl. Grate rinds of lemons and set aside. In a separate bowl, whisk eggs, then add sour cream, butter, and lemon juice. Continue to whisk until smooth. Fold lemon rinds into egg mixture. Fold all dry ingredients into egg mixture. Blend well. Spray muffin tins and fill with batter. Top each muffin with 1 tablespoon streusel and bake for 18 to 20 minutes. Remove muffins from oven and immediately poke each several times with a toothpick. Drizzle top of each muffin with a scant ½ tsp. lemon glaze.

Yield: 24-30 muffins ***Note: Batter can be kept up to 1 week in the refrigerator.
Posted by Trish Berg.

Feta-Salad Pita

Welcome Back to our blog!

This week each of us authors are sharing the best new recipe we've tried this year. Mine is Feta-Salad Pita.

My daughter's college roomie found the recipe in an old cookbook and gave it a try. She loved it. My daughter loved it. My husband and I tried it and - you guessed it - we loved it. There's a fresh, middle-easternesque taste to it. During the long sizzling summer days, this was a welcomed taste treat that didn't heat up the kitchen. You can try it now or wait until next summer when you have an abundance of fresh garden produce.

Feta-Salad Pita

2 radishes
1 roma tomato
1/2 cucumber
1/4 red onion
4 oz feta cheese
Finely chop all the veggies, add the cheese. Then coat with dressing:
1 1/2 TBS lemon juice
1/4 tsp salt
1/4 tsp pepper
Mix together until salt dissolves
Add 1/2 TBS olive oil (or EVOO as Rachel Ray would say).

Brush pitas with EVOO and broil each side one minute. While warm, fill with salad mix and enjoy! Yum.

Now, what's the best new recipe you've tried this year. C'mon share it . . . .