Lemon Cheesecake

Crust
1 Cup flour
1/4 Cup Sugar
1 tsp. lemon zest
1/8 tsp salt
1 Stick unsalted butter (chilled and cut into pieces)

Filling
1 Tbs. plus 2 tsp. cornstarch
1/2 Cup cold water
2 egg whites
3/4 C sugar
1/4 C fresh lemon juice

Cheesecake
1 1/4 lb cream cheese softened
2 Tbs flour
3 large eggs at room temperature
1/4 C sour cream (room temp)
1 tsp vanilla

1. Make the crust
Preheat oven to 325 with rack in center position. Butter 9 inch springform pan. In a food processor pulse flour with sugar, lemon zest and salt. Add butter and pulse till crumbly dough forms. Press into bottom of spring form pan and bake for 20 min.

2. Make the filling. Dissolve corn starch in water. In a medium saucepan whisk the egg whites with the sugar and lemon juice. Whisk in cornstarch mixture and cook over moderate heat stirring until sugar is dissolved and mixture hot, about 4 min. Boil over moderately high heat for 1 min. whisking constantly until mixture is thick and glossy. Transfer to heat proof bowl, add lemon zest and cool.

3. In a large bowl using an electric mixer beat the cream cheese with 1 cup sugar until smooth. Mix in flour till blended. Add the eggs one at a time, add sour cream and vanilla and mix until smooth. Pour batter over crust and smooth. Lollop lemon mixture onto the cheesecake batter and swirl with a knife.

4. Bake cheesecake at 320 for 50 min. Leave it oven for one hour before removing to prevent cracks. Can also bake with pan of water below to help with even baking.

Peanut Butter Bars

3/4 C butter
3/4 C brown sugar
3/4 C sugar
3/4 C peanut butter
2 eggs
1 tsp. Vanilla
3/4 tsp. soda
1/2 tsp. salt
1 1/2 C flour
1 1/2 C oatmeal

Preheat oven to 350 degrees. In large mixing bowl cream together butter, sugars and peanut butter. Add eggs and vanilla. Add soda and salt and mix until well blended. Add flour slowly, incorporating but do not over mix. Stir in oatmeal by hand. Grease a jelly roll pan/cookie sheet and press mixture in evenly. Bake at 350 for 12-15 min until golden brown. Allow to cool before adding chocolate layer.

Chocolate layer:
1 C sugar
1/2 C evaporated milk
5 Tbs butter
1 Cup chocolate chips

In a small saucepan bring first three ing. to a boil for 45 sec. Remove from heat and add chocolate chips. Stir till smooth and pour over bars. Top with chopped reese's peanut butter cups. (Optional) Once cooled drizzle with peanut butter glaze.

Peanut butter glaze:
Mix together
2 C pwd sugar
2 Tbs Peanut butter
and enough milk to make a nice glaze
drizzle over top of bars.

Cookie Dough Dip

1 1/2 Cups or 1 Can Chickpeas (Garbanzo beans) drained
1/8 tsp plus 1/16 tsp Salt
1/8 tsp baking soda
2 tsp vanilla
1/4 Cup nut butter or coconut oil
2/3 Cup brown sugar
2 to 3 Tbs oats or flax meal
nondairy mild as needed
1/2 Cup chocolate chips

Add all ingredients except for last two to a blender of food processor. Blend till smooth. Add milk 1 Tbs at a time till desired consistency is reached. Stir in chocolate chips and serve! I like to dip strawberries and bananas but anything goes! My kids eat it by the spoonful!

Garlic Mashers

5 lbs Yukon gold potatoes w/skin
2 cubes butter
1c sour cream
Salt
10 large cloves garlic
Parmesan cheese
Asiago cheese

Boil potatoes. Mix all together. Sprinkle with cheese and bake at 375 for 15-20 min.

Tiff's Enchiladas

4 Chicken Breasts
1-2 pkg taco seasoning
16oz sour cream
1 Can cream of celery soup
10-12 tortillas
12 oz Mexican cheese
1/2 cup green onions
1 small can green chilies
1 can Rotel tomatoes, chilies, lime, cilantro
1 can green enchilada sauce
Olive oil
Lime juice
Garlic salt

Place Chicken in greased crock pot cover with water mixed with taco seasoning. Cook all day on low. Shred chicken. Mix sour cream and soup and set aside. At to frying pan olive oil, lime juice, chicken, chilies, onion, Rotel. Stir together and heat through. Warm tortillas add sour cream mixture, chicken, and cheese. Roll up and put in 9x13. Pour enchilada sauce on top and cheese. Cover and bake for 35 min.

Buttermilk Syrup

1 Cube butter
1 C Sugar
1/2 C buttermilk

Boil above for 1 min.

Add
1 tsp soda.
1 vanilla

Pear Sauce

1 (29 oz) can pears, chopped- reserve syrup
3 T cornstarch
1 c brown sugar
1/8 t cinnamon
1 c reserved pear syrup
1/4 c butter

Combine cornstarch, brown sugar and cinnamon in a saucepan. Add pear syrup and cook over med- hi heat until mixture boils. Reduce heat and simmer 5 mins. Add butter, stir until melted. Add pears and heat through. Serve warm over vanilla ice cream.