My FAVORITE Cheesecake

This is my favorite recipe for cheesecake. I've been making it ever since my older sister got married (12 years ago). I make it every year for my hubby's birthday. The kids love it too.

Cheesecake

2 - 8 oz pkgs cream cheese (I use fat-free)
2 - 3 oz pkgs cream cheese
1 c. sugar
4 eggs
2 tsp. vanilla

Cream cream cheese and sugar. Add eggs one at a time and vanilla. Mix well. Pour onto graham cracker crust (either use 2 9" pans or one springform pan). Bake at 325 for 25-35 minutes, until the middle barely jiggles.

Mix 1 pint sour cream and 1/2 c. sugar. (I usually use 1/2 pint and 1/4 c. sugar -- my preference.) Whip and spread on top of cheesecake. Bake 5 more minutes. Refrigerate for 6 - 8 hours before serving.

Graham Cracker Crust
or you can use premade crusts instead

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

Mix together and press into 9" pan. Makes one 9" crust.

For a fun peanut butter twist, make it into a
Peanut Butter Cup Cheesecake:

Cut up peanut butter cups into small pieces and layer on top of graham cracker crust. Prepare cheesecake mixture as directed above and spread on top of pb cups. Follow baking and topping directions from above. Enjoy!

One Hour Rolls

These rolls are amazing! I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me. The rolls are light, fluffy, easy to make and they only take one hour! And delicious too! I've made these rolls more times than I can count, so I've perfected the art of making them. Here are some step-by-step instructions with pictures for you. Here's what you'll need. I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers. You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast. Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this. Time to add the salt and beaten egg. Then mix in the flour. (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable. It will be a little sticky, b

Havreflarn (Swedish Oat Crisp Cookies)

We had some teenagers over for a Swedish themed dinner last night. They were participating in a "missionary for a day" activity. They were paired up into companionships, like the official missionaries for our church and were assigned to a family for dinner. They ate with us and then taught us a lesson about Heavenly Father's plan for us. My husband served a mission in Sweden. He lived there for two years and loved it. Swedish meatballs are a staple at our house. (They're super easy to make and my pickiest eater's favorite!). When we visit IKEA we usually stock up on the cream gravy packets and jars of Lingonberries. We were out of lingonberry, but after a few phone calls, I found some at one of our local grocery stores. We ate meatballs, gravy, lingonberry, mashed potatoes (I ran out of time, other wise I would have steamed little red potatoes from our garden) and green beans (though my husband doesn't remember eating them in Sweden

The Best French Bread I've Ever Made

This is the best french bread I've ever made. I got this recipe from my friend, Nikki, who gave us some of this bread as a thank you for my hubby helping them move a piano. I remember it being delicious and we gobbled it up fast. I was intimidated for some reason by the recipe and waited a few years before I made it. We needed some bread for to make some turkey, provolone, avocado sandwiches, so I made some of this bread and it was perfect! We sliced one loaf like they do at Subway. Then later I made normal shaped sandwiches with the rest of the bread. Delicious... light and fluffy and yummy! Update 2/22/12: This is still my favorite bread after making it for a year! It turns out perfect every time and it's gone in a flash! printable recipe French Bread recipe from my friend, Nikki Yield: 2 loaves Ingredients 2 c. warm water 1 pkg (or 1 heaping Tbsp.) yeast 1/4 c. granulated sugar 1 T. olive oil

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