Let's Cook!

Well sort of... Prepare a light meal and enjoy a glass of California's finest.

Did you plant your herb garden earlier this year?

Well if you did, you should have some nice fresh herbs for this lovely salad.


Herb Salad with creamy lemon dressing.




A little California Pinot Grigio.

Dine on the patio and relax.

Baked Baking?

I had to share this one, another post about herbs, or is it herb?


You can bake and then get baked.

Cranky family?...serve up some chips and salsa.


Yep, seriously STONED Spicy Salsa! I'm confused though, is the salsa stoned?

... and where do I purchase this Cannabis? Trader Joe's...Whole Foods...?

Does the book have a product purchase directory?

...brings new meaning to "purchase at your local dealer".

Yummy Cheesecake

This is the easiest (and tastiest) cheesecake ever, I never make any other.

Everyone loves it. My husband's work associates request them. I made them two for their holiday lunch.

The recipe is from The Cake Mix Doctor cookbook, it's been around while, but I think almost everything in it is wonderful (and easy, which is the best part).

Boring picture, but it tastes good!

New York Style Cheesecake

(the easy way)

CRUST AND FILLING:
1 package of plain white cake mix (18.25 oz)
4 Tablespoons of butter, melted (1/2 stick)
4 large eggs
2 packages of cream cheese (8 oz)
1 can of sweetened condensed milk (14 oz)
½ cup of sour cream
2 Tablespoons of fresh lemon juice
2 teaspoons pure vanilla extract
TOPPING:
1 cup sour cream
½ cup of sugar

Preheat oven to 325. Grease a 13 x 9 inch pan.
Measure out ½ cup of the cake mix and set aside.
Place the remaining cake mix, 1 egg and the ½ stick of butter in bowl and blend with electric mixer. Once mixed, place in greased baking dish and pat evenly over bottom. Set aside.
In the same bowl mix filling. Add cream cheese and sweetened condensed milk and blend together on low. Add reserved cake mix, remaining 3 eggs, sour cream, lemon juice and vanilla. Beat until creamy about 1 minute. Pour the filling over the crust and spread evenly with spatula. Place pan in oven and bake 35 to 40 minutes. It should look shiny and not jiggle. Remove from oven. Leave oven on.
For the topping mix the sour cream and sugar with a spoon until well combined. Pour topping over cheesecake and bake until set 7 to 10 minutes. Remove from oven and let cool about 30 minutes.

Cover and refrigerate.

HAVE A GREAT WEEKEND, EAT SOME CHEESECAKE!

Homemade Marshmallows

Homemade Marshmallows

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture. Store in an airtight container.
Recipe courtesy of Baking Bites.

Something to go with your hot cocoa this weekend. Enjoy!

Have a warm and toasty weekend!!