This is the most delicious, creamy cheesecake I've ever made. I was so pleased that it didn't crack and I didn't have to use a water bath.

Ingredients

Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons sugar
• 1 Tablespoon brown sugar (can substitute white)
• 7 Tablespoons butter melted

Cheesecake:

• 32 oz cream cheese softened to room temperature (910g)
• 1 cup sugar (200g)
• ⅔ cups sour cream (160g) - room temperature
• 1 ½ teaspoons vanilla extract
• ⅛ teaspoon salt
• 4 large eggs room temperature (you will lightly scramble each egg before adding to batter)

Directions

Crust:

1. Preheat oven to 325F (160C).
2. Prepare the crust first by whisking together the graham cracker crumbs, sugar, and brown sugar. Add melted butter and use a fork to thoroughly mix the the ingredients. 
3. Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of the pan using a glass or measuring cup. 
4. Place on a baking sheet and bake for about 10 minutes. 
5. Remove from the oven and let cool while making the cheesecake filling.

Cheesecake:

1. In the bowl of a stand mixer add cream cheese and stir until smooth and creamy (don’t over-beat or you will incorporate too much air).
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until well-combined. Make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
4. With mixer on low speed, gradually add lightly beaten eggs (lightly scramble each one with a fork before adding to the mixture), one at a time, stirring just until each egg is just incorporated. Over-beating the eggs can ruin the texture of the cheesecake and cause cracks. 
5. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
6. Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that has been lined with foil.
7. Transfer to the center rack of your oven and bake on 325F (160C) for 50-60 minutes (or longer as needed. I often put a glass pie pan of water on the bottom rack of the oven just to give some extra steam to the oven (this is not a water bath - the cheesecake pan does not go in it). Do not open the oven until it's finished baking (or close to it). You do have to check for doneness, but minimize opening the door as much as possible.
8. Exact bake time can vary depending on your oven, whether you bake your cheesecake on a baking pan or not, the color of your springform pan (light or dark), and even the precise temperature of your ingredients. Because of this, check your cheesecake at 50 minutes and add time as needed. However, it is not uncommon for the cheesecake to take as long as 75 minutes to bake, but it's better to check sooner. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be jiggly. Don't over-bake or the texture will suffer.
9. Remove from oven and allow to cool on top of the oven (or other warm place in your kitchen) for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
10. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. Remove the ring of the springform pan just before serving then return it to the pan to store. 

 This is a super quick soup to make that tastes way better than any canned store brand!

Ingredients:

• 2 28 oz cans of Cento Crushed Tomatoes or Tomato Puree (my grocery store only carries the crushed)
• 4 cups unsalted chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons granulated garlic
• 2 teaspoons granulated onion
• 2 teaspoons paprika
• 1 teaspoon dried basil
• 1/2 teaspoon baking soda (helps cut through the acidity of the tomatoes)
• 1 cup heavy cream

Whisk together the tomatoes, chicken stock, and seasonings in a large stock pot.

Bring to a boil, and then lower heat. Simmer covered for 20 minutes. 

Whisk in the baking soda. The soup will bubble up and fizz for a few seconds. Add the heavy cream and stir to combine until heated through. 

This is a great way to use up sourdough discard and make delicious waffles with no added sugar! I sometimes double the recipe when I have lots of discard to use and freeze the waffles for future use.

Ingredients:

• 1 ½ cups unbleached all-purpose flour  (180g)
• 2 tsp baking powder (9g)
• 1 teaspoon salt (6g)
• 2 eggs (100g)
• ½ cup milk, plus more as needed (125g)
• 8 ounces (weight) sourdough discard (227g)
• 3 tablespoons butter, melted and cooled slightly (42g)

Directions:

Combine the ingredients for the batter in a very large bowl. Whisk ingredients together, adding extra milk if needed if batter is too thick.

Preheat waffle iron. Pour about ¼ cup to ½ cup of batter into waffle iron (the amount depends on the waffle iron - I use 1/2 cup for my Cuisinart waffle iron). Cook the waffle per the directions on your waffle iron. I usually add 30-60 seconds of cook time as I like them crispy.

Remove from the waffle iron, serve hot with your favorite toppings. 

Note: I freeze the extras for future use. Place the cooked waffles in a single layer on a baking sheet and freeze for about 4 hours, then transfer to a freezer bag. Reheat in the toaster or oven.

Makes 5 waffles in a Cuisinart classic waffle iron.

My mother-in-law makes this simple cheese sauce for broccoli and cauliflower. I like how quick and easy it is, and it's tasty as well.

Ingredients:

1 T butter
1T flour
1/2 cup milk
1/2 cup shredded cheddar

Directions:

1. Melt the butter in a small pan, and whisk in the flour to make a roux. 
2. Stir in the milk and cook over low heat until the mixture begins to thicken.
3. Add in the shredded cheese and continue stirring until the cheese melts and the sauce is a nice consistency.
4. The recipe is easily doubled for larger amounts of vegetables.

This is just a basic, plain oatmeal cookie recipe - no cinnamon, no chips, no raisin, no nuts - just the way I like it!

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats

Directions:

Preheat oven to 350° F.

Combine flour, baking soda, salt and in small bowl. 

Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add in the eggs and vanilla and mix well.  

Gradually beat in flour mixture. Stir in oats. 

Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

 This is an amazing, flavorful easy-to-make soup.

Ingredients:

• 1 teaspoon olive oil
• ½ cup chopped onion
• 2 garlic cloves, minced
• 1 lb raw sweet Italian poultry sausage, casings removed 
• 32 oz fat free low sodium chicken stock
• 1 (28 oz) can unseasoned crushed tomatoes
• 2 tablespoons chopped fresh basil
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 oz 1/3 less fat cream cheese, cut into cubes
• 12 oz refrigerated cheese tortellini
• 2 cup fresh spinach

Directions:

1. Heat the olive oil in a large soup pot over medium-high heat. Add the onions and stir to coat. Cook, stirring occasionally, for a few minutes until the onions are softened. 
2. Add the minced garlic and cook for another 30-60 seconds. 
3. Add the sausage to the pot, breaking the meat up into small pieces. Cook until the sausage is cooked through.
4. Add the chicken stock, crushed tomatoes, basil, Italian seasoning, salt, and pepper. Turn heat to high and bring mixture to a boil. 
5. Once boiling, reduce the heat to low and simmer, covered, for 20 minutes. 
6. Uncover the pot and add the cream cheese. Whisk the cream cheese in while simmering until the cheese is dissolved. 
7. Add the tortellini and spinach and stir together. Cover the pot and simmer for 10 minutes until pasta is cooked.

 A cassoulet is a rich, slow-cooked stew that originated in southern France. I'm probably pushing it to call this a cassoulet as it is not slow-cooked, but it does contain some of the traditional ingredients (white beans, sausage, garlic and herbs), and it makes this yummy, easy meal sound fancy. 

Ingredients:

• 1 tablespoon olive oil
• 2 pounds boneless skinless chicken breasts, cut into one-inch cubes
• 1/2 teaspoon paprika
• salt and pepper, to taste
• 13 oz package of turkey smoked sausage (I prefer this to pork to keep fat and calories a little lower), sliced into quarter-inch thick circles
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 2 15oz cans great northern or cannellini beans, rinsed and drained
•  1 cup no salt added chicken stock
• 2 tablespoons chopped fresh parsley

Directions:

1. In a large nonstick skillet (needs to be fairly deep), heat the tablespoon of olive oil over medium-high heat. 
2. Season the chicken with the paprika, salt and pepper, and add to the pan.
3. Cook about 5 minutes or until cooked through, stirring frequently.
4. Scoot the chicken to one side of the skillet and add in the in the sliced sausage pieces. Cook for about 5 minutes.
5. Add in the garlic, stirring everything to combine. Cook for about 30 seconds.
6. Season the mixture with the thyme and pepper. 
7. Add wine and tomato paste and stir until combined.
8. Add the beans and chicken stock.
9. Simmer on low heat for 10-15 minutes.
10. Sprinkle with fresh parsley before serving. 

Makes about 6 servings