Friday, December 15, 2023


As empty nesters, we are easily overloaded by a full size cheesecake, so I have been experimenting. I finally got it down to six cupcake size cheesecakes which suits us perfectly.

These little guys ALWAYS turn out cracks, no sink hole in the center and they are smooth, rich and addicting!!

Place six foil (or paper) cupcake liners in a cupcake pan. Preheat your oven to 325°.

1/3  cup graham cracker crumbs
2    teaspoons sugar
2    teaspoons melted butter

Mix together and split evenly between the six cupcake liners, and press the crumbs into a flat layer.

8 ounces of full fat cream cheese (room temperature)
6 tablespoons sugar
1 teaspoon vanilla extract
4 teaspoons flour
2 large egg whites

Beat the room temperature cream cheese with electric mixer for three minutes. Add the sugar and beat for another two minutes.

Add the vanilla, flour and egg whites and mix until well incorporated, but don't over mix.

Pour the batter over the crumb crust, filling almost to the top (I use an ice cream scoop).

Bake at 325° for 25 minutes (the cheesecake should be just "set" and barely jiggle when you tap lightly on the side of the cupcake pan.

Remove from the oven and let sit at room temperature about 20 minutes, then put in the fridge and chill for at least a couple of hours.

Before serving, I like to add a swirl of raspberry jam on the surface of the COLD cheesecake (any jam will work, see note below).

Note:  I like to use the foil cupcake liners because they release the cheesecake so easily, but paper ones work great as well.
Note: Any jam or spreadable fruit works well in this recipe. To make the jam super spreadable, I just put a couple of heaping tablespoons into a small bowl and stir it vigorously until it is smooth and soft.

Note: I never seem to remember to bring the cream cheese up to room temperature, so I just put it in the microwave for 10-15 seconds (to take the chill off) and it works fine.

Thursday, November 16, 2023



Have you ever cooked a whole turkey breast in the crockpot? It is fail proof and super moist and tender!!! 

It is so easy, that turkey and gravy won't be "just for Thanksgiving" any more!!  

5 pound bone-in turkey breast
1 envelope dry onion soup mix
3 stalks celery chopped
1/2 cup chicken broth
black pepper

The size of your crockpot will determine how many pounds of turkey you can cook. I've found (bone-in) turkey breasts at the market, weighing as little as 4 1/2 pounds and as much as 7 pounds... but keep in mind that the roast is going to have to fit into your crockpot.

Wash and pat dry your THAWED turkey breast. Trim the meat so that it will fit into the crockpot (I usually have to remove the rib bones (with my kitchen shears) to get the big ones to fit). Coat the surface of the turkey with minimal butter and rub the dry onion soup mix* and pepper all over the surface of the turkey. Put the chopped celery into the bottom of the crockpot and add 1/2 cup of chicken broth. Lay the turkey breast (skin side down) on top of the celery. Cook on low for 5-7 hours (see notes below).

NOTE: You will be tempted to add more than 1/2 cup of broth to the crockpot, but don't. The turkey will produce plenty of liquid (for  gravy) and *don't worry about an over-powering onion soup taste, you won't even know its in there, but it really makes a great addition to the gravy.

NOTE: Everyone’s crockpot cooks at a different temperature, so you will have to keep that in mind. We like our turkey to come easily off the bone, and that takes 6 hours on LOW for a 5 pound (bone-in) turkey breast. Just start testing it after 5 hours.

When turkey is fully cooked, remove it from the crockpot and thicken the juices/broth to make gravy.

This is a great (fool proof) cooking method for turkey breast. There are so many uses for it like "extra turkey" if you are serving a BIG crowd, or extra turkey for next-day sandwiches, casseroles, soups, salads, etc.


Thursday, September 28, 2023


This fast and fun recipe is a delicious chocolate sauce and when you put it on something cold, it turns hard like commercial "Magic Shell" (except a lot more budget friendly). Don't restrict it to ice cream though, how about frozen bananas?

1 cup semi-sweet chocolate chips 
¼ cup butter
¼ cup canola oil
¼ teaspoon vanilla extract

Heat the chocolate, butter and oil until the chocolate melts. I do this in the microwave, starting at 30 seconds on high, then stir, then 15 more seconds and stir and a final 15 seconds and stir. At first, it will seem like the ingredients don't want to blend, but whisk it for 10-15 seconds and it will go together beautifully. Once it is smooth, whisk in the vanilla extract.

Cool to room temperature, (you can use it right away, but while it is still hot it will take a few seconds for it to harden on the ice cream).

NOTE: If you use your microwave to melt the chocolate, watch it carefully, since your microwave might cook faster or slower than mine and chocolate scorches easily.

NOTE: With the addition of butter & oil, I thought this might have a greasy taste, but it does NOT. While warm (which is my favorite) this has a velvety texture, almost like the best hot fudge sundae taste.