CHEESECAKE

For the Crust:

• 4 ounces graham crackers, broken into pieces
• 1/4 teaspoon coarse salt
• 1/3 cup sugar
• 4 tablespoons unsalted butter, melted

For the Filling:

• 2 1/2 pounds cream cheese (5 8-ounce packages), room temperature
• 4 ounces unsalted butter, room temperature
• 8 ounces sour cream, room temperature
• 1 3/4 cups granulated sugar
• 5 large eggs, plus 2 egg yolks
• Zest of 1 lemon
• 1 teaspoon vanilla extract

Directions

1. Step 1

   Preheat oven to 375 degrees with rack in lower third of oven.

2. Step 2

   Butter the bottom and sides of a 9- by 13-inch springform pan. Line the sides of the pan with 4-inch-high strips of parchment and butter the parchment.

3. Step 3

   In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into bottom of prepared springform pan and bake until crust is golden brown and set, 15 minutes. Remove from oven and transfer to wire rack to cool 10 minutes.

4. Step 4

   In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks, zest, and vanilla extract.

5. Step 5

   Crisscross two long pieces of foil and place a piece of parchment on top. Place springform in center of foil and wrap foil tightly around bottom and sides of pan. Transfer to a roasting pan, pour filling into springform pan, and smooth the top.

6. Step 6

   Pour boiling water into roasting pan to come halfway up the sides of the springform pan and carefully transfer to oven. Bake for 1 hour until top of cheesecake is golden brown, edges are set, and center jiggles slightly. Lift cheesecake from water bath, remove foil and parchment from outside of springform, and chill cheesecake in refrigerator for at least 8 hours.

7. Step 7

   To serve, remove side of springform pan and parchment strips. Cut cheesecake with a long, thin-bladed knife.
   
   
   I added my raspberry puree to half of the cheesecake batter. 
   
   
   Recipe from:http://www.marthastewart.com
   
   

PIMENTO CHEESE

shredded cheddar cheese

shredded pepper jack cheese
jarred pimentos

cayenne pepper

mayo ( I use reduced fat )

In mixing bowl; mix everything together. Chill. Serve on bread or crackers. I like Ritz.

quantities are to taste.

FIRESIDE POPOVERS WITH BRIE

2 eggs

1 c. all purpose flour

1 c. milk (I use skim)

1 tsp. sugar

1/2 tsp. salt

1/2 lb. brie cheese, cut into 24 cubes

Prheat oven to 45o degrees. Grease a 24 mini muffin pan. Beat eggs slightly in medium bowl. Beat in flour, milk, sugar and salt just until smooth. Fill cups 2/3 of the way. Bake 5 minutes.

Reduce heat to 350 degrees. Bake about 10 minutes longer or until crusty and golden. Cut a small slit in tops of each and insert chunck of cheese . Bake 5 minutes. Serve immediately.

Next time I think I may add some seasoning to batter and try another cheese, as well.

Recipe adapted from: Betty Crocker

LOWER FAT MAC AND CHEESE

1 14.5oz. box of elbow macaroni
3 tbsp. low fat margarine or butter
3 tbsp. all purpose flour
2 1/2 cups skim milk
1/2 tsp. salt
1/8 tsp. pepper
2 cups or 8 oz. reduced fat cheddar cheese

Cook pasta according to package. Preheat oven to 350 degrees. In a medium saucepan, melt margarine. Stir in flour. Gradually, stir in milk. Cook, stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Add cheese; stir until cheese melts. Stir cheese sauce into elbow macaroni. Spoon into a greased (I use nonstick spray) 8x8 baking dish. Bake 30 minutes.

serves: 4-6

The pictures didn't come out very good, but everyone knows what mac and cheese looks like.