Marci's Cheesecake

Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablesppons of melted butter

Mix together and press into the bottom of a 9 inch spring form pan.  Bake at 325 degrees for 10 minutes.  Let cool while making the filling.  (Note:  I double the crust because I like a thicker crust.)

Filling
4 - 8 oz pkgs cream cheese
1 cup sugar
3 tablespoons of flour
4 eggs
1 cup sour cream
1 tablespoon vanilla

Mix together cream cheese, sugar and flour until nice and fluffy.  Blend in eggs 1 at a time, making sure each egg is completely incorporated before adding the next.  Blend in sour cream and vanilla.  Pour into pan.  Bake at 450 degrees for 10 minutes, then reduce temp to 250 and bake for 1 hour.

Beef with Peppers

This is the most amazing asain dish EVER...
It's got a slight kick to it, but it's wonderful...

1 box of rice noodles
1 1/2 to 2 lbs of Flank steak, sliced very thin against the grain.
1/2 cups low sodium soy sauce
3 Tablespoons beef broth
2 Tablespoons packed brown sugar
1 Tablespoon minced fresh ginger
2 cloves of garlic,  minced
1 teaspoon red chile paste or a few dashes of red chile oil
2 Tablespoons Canola Oil
1 whole medium yellow onion, sliced
2 whole red bell peppers, cored and sliced into rings
1 Tablespoon diced fresh Jalapeno (or 1 teaspoon hot pepper sauce)
Red pepper flakes, for sprinkling

Mix together soy sauce, beef broth, brown sugar, cornstarch, ginger, garlic, and chili paste (or chili oil.) Place sliced beef in the mixture and toss to coat. Set aside.
Heat 1 tablespoon oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat, and add bell peppers (and hot pepper/jalapeno if using.) Cook for a minute, tossing, until peppers have brown/black bits but are still firm. Remove to a plate.
Return skillet to heat and allow to get hot. Add the remaining tablespoon of oil to the skillet. Add 1/3 of the meat mixture, evenly distributing over the surface of the skillet. Allow to sit for 20 to 30 seconds, then turn with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat with remaining meat until all brown.
Reduce heat to low. Add all meat, onions, and peppers to the skillet and toss to combine. Pour in remaining sauce (the sauce the meat marinated in) and stir. Allow to simmer on low for a few minutes. Sauce will slowly thicken.

Cook rice noodles according to package directions, then toss together, with meat and vegetables. Add very hot water if needed to thin.

Pimento Cheese Spread

1 1/2 cups shredded processed American cheese ( I use Velveeta Cheese)
4 ounces cream cheese, softened
1/2 cup real mayonnaise
1 - 2 ounce jar chopped pimentos
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 dash garlic powder

Directions:  Mix all together and refrigerate for at least 1 hour before serving.

Chicken Spaghetti

2 cups Cooked Chicken
3 cups dry spaghetti
1 can cream of mushroom soup
1 can cream chicken soup
2 cups Sharp Cheddar Cheese
1 medium bell pepper chopped fine
1 small onion, chopped fine
1 jar (4 ounce) diced Pimentos, drained.
2 cups of reserved chicken broth from pot.
1 teaspoon Lawry's seasoned salt
1/4 teaspoon Cayenne Pepper
1 cup Sharp Cheddar Cheese

Cook chicken and debone to make 2 cups.  ( I add the whole chicken, no sense in wasting meat.)  Cook spaghetti in same chicken broth until al dente.  Do not overcook.  When spaghetti is cooked, combine with remaining ingredients except additional 1 cup of sharp cheddar.

Place mixture in casserole pan and top with remaining cheddar.  Cover and freeze up to 6 months, cover and refrigerate up to 2 days, or bake immediately: 350 degrees for 45 minutes until bubbly. Uncover the last 15 minutes of baking time so the cheese on top starts to brown.

Cheesy Potato Soup

1 bag (32oz) frozen southern-style diced hash brown potatoes, thawed.  or 4 cups of diced potatoes
1/2 cup chopped onion
1/2 cup celery, diced
1 carton (32oz) chicken broth or vegetable broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) cheddar cheese, i used shredded Velveeta cheese for this.
1/4 cup real bacon bits
4 medium green onions, sliced (1/4 cup)

Directions:
In a 3 to 4 quart slow cooker, mix potatoes, onion, celery, broth and water.

Cover; cook on Low heat setting 6 to 8 hours.

In small bowl, mix flour into milk; stir into potato mixture.  Increase heat setting to high.  Cover; cook 20 to 30 minutes or until mixture thickens.  Stir in cheese until melted.  Garnish individual servings with bacon and green onions.  Sprinkle with pepper if desired.

Balsamic pork scallopine

3 lbs. pork sirloin cutlets
1 1/2 cups all-purpose flour
1/2 cup olive oil
2 Tbsp. butter
1 medium onion, chopped
1/2 cup chopped roasted sweet red peppers
6 garlic cloves, minced
1 can (14 oz) reduced sodium chicken broth
1/2 cup minced fresh basil or 2 Tbsp dried basil
1/2 cup balsamic vinegar
1/2 tsp pepper

Noodles:
1 pkg (16 oz) egg noodles
1/2 cup half and half cream
1/4 cup grated Romano cheese
1/4 cup butter, cubed
1/2 tsp pepper
1/4 tsp garlic powder

Dredge pork cutlets in flour.  Heat oil and butter in large skillet over medium-high heat; add pork and brown in batches.  Set aside.

Add onion and red peppers to the pan; sauté until onion is tender.  Add garlic; cook 1 minute longer.  Add broth, basil, vinegar and pepper.  Return pork to the pan, layering if necessary.  Cover and cook over low heat for 15-20 minutes or until meat is no longer pink.

Meanwhile, in a Dutch oven, cook noodles according to package directions.  Drain; stir in the cream, cheese, butter, pepper and garlic powder.  Serve with pork.

Pepper Steak

2 lbs of round steak, cut into bite size pieces.
Plenty of fresh ground black pepper
2 medium size bell peppers, cut into bite size pieces.
1 quart of crushed tomatoes.
¼ cup cold water
2 tablespoons of cornstarch

I use an electric skillet, turn it on to 350 degrees, sprayed with non-stick cooking spray. Once heated throw you meat in it, and brown it on both sides. Season it with plenty of fresh cracked black pepper. Add bell peppers, and cook until almost tender. Add tomatoes. Reduce heat to about 300 degrees, and cover. Cook for about 30 minutes. Mix cornstarch and water, and to Pepper Steak, and cook for 5 minutes longer. Serve over hot white rice, and enjoy.