Cheesecake

Growing up I was never much of a cheesecake fan, I didn't mind the instant cheesecake (you know the kind made with Jello) but whenever I was offered the real baked stuffed (the kind that everyone else raves about) i always turned up my nose to it. Then last year for christmas my Grandma gave me three super nice springform pans and i decided i just had to put them to use. At first I made the cheesecakes purely to give away, but after awhile I was having more and more trouble  saying no to a piece of cheesecake. Finally I caved and had a piece, and i actually liked it, A lot!!! So finally at 22 the pleasures that cheesecake offers has entered into my life..though my waistline wishes that it hadn't ;). Spending a little extra time on the treadmill is totally worth it to each cheesecake, especially this one! Trust me you and all else eating this one will be extremely happy, just promise me that you will share :)

Ingredients

Crust

2.5 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter, melted

Filling

4 (8oz.) packages cream cheese
1.5 cups sugar
3 Tbsp flour
5 eggs
1 cup sour cream
1 Tbsp vanilla
1 Tbsp lemon juice

Directions

• Preheat oven to 325 degrees
• Combine graham cracker crumbs and sugar.
• Stir in melted butter until moistened.
• Pour the mixture into a 9-inch springform pan(3 inches tall). Press the crumbs into the bottom and 1 inch up the sides of the pan.
• Bake for about 10 minutes. Remove and cool to room temperature.

• To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy.
• On medium low, add eggs one at a time, mixing well with each addition.
• On low, add sour cream, lemon juice and vanilla just until combined.
• Bake for about 1 hour and 15 minutes at 325.
• Make sure to take it out of the oven before the center looks done. It will be kind of wobbly and it will move in one piece. The center will look more shiny than the edges. That’s ok because it will continue to cook a little while it’s in the pan.
• Remove from the oven and let cool completely to room temperature.
• Hope that it doesn’t crack.
• Go ahead and separate the cheesecake from the sides of the pan by running a knife around the edges. I also opened and reclosed the springform panto help separate.
• Chill in the refrigerator overnight. That’s right. It’s best to make this the day before because it needs plenty of time to chill and firm up.

Italian Style Pork Cutlets

While growing up my parents had a pig farm for awhile, so we always had plenty of pork! I never liked pork cutlets when i was younger, or honestly most meat hahah but they were my brothers favorite so my mom liked to make them for him. This is her recipe that I have tweaked just a little bit. Pork cutlets are just a tender and enjoyable dish. The meat absorbs the flavor of the other ingredients that it is cooked with, so feel free to try them with different vegetables of your choice.
Now i love pork cutlets, they taste and remind me of home. I made these for my boyfriend and he told me that this may be his favorite dish ever!

Ingredients

Pork Cutlets

2 eggs

1 cup flour

1 ½ cup Italian Seasoned Breadcrumbs

1 jar spaghetti sauce

1 diced onion

Sliced Bell peppers of choice, I use 1 of each!

3 tablespoon Olive Oil

Directions

1.)  Preheat oven to 400 hundred degrees.

2.)  Cut and form the cutlets into your desired serving size.
      It is ok if the meat is falling apart a little, after they are breaded and once you start cooking them, the meat will cook together.
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3.)  Take 3 bowls. In bowl one put all the flour. In bowl two put the beat eggs. In bowl three put the breadcrumbs.

4.)  Dip pork in flour, then in egg mixture (allow excess egg to drip off) Then roll in the breadcrumbs, pat the bread crumbs into the cutlet.
         Warning you will get a bit dirty 

5.)  In a large cast iron skillet heat the oil to medium high. Add your pork cutlets and cook for 1-2 minutes on each side, until nice and brown.

6.)  Keep the pork cutlets in the skillet add the sauce, onion and peppers.

7.)  Cook at 400 for 30 minutes.

 Be prepared for you kitchen to smell delicious, the peppers release this amazing aroma. I made this at my boyfriends house and he asked me multiple times in that 30 minutes if it was done yet because it smells so good.

Italian style pork cutlet! Enjoy :)