Recipes Of Karenina

Creamy Orange Cheesecake

Creamy Orange Cheesecake

Crust
3/4 cup cookie or graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons melted butter

Filling
16 ounces cream cheese (regular or lite)
2/3 cup granulated sugar
2 eggs
1 egg yolk
1/4 cup frozen orange juice concentrate, thawed
1 teaspoon orange or lemon zest or dried grated rind
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

Combine crumbs with sugar; mix in melted butter until well
moistened. Pat into a 7-inch springform pan.

In a medium bowl, cream together the cream cheese and sugar. Add
eggs and yolk and beat for about 3 minutes on medium with a hand-
held electric mixer. Beat in orange juice, zest, flour, and vanilla.
Beat for another 2 minutes. Pour batter into prepared crust; place
on a rack or aluminum foil ring in a crockpot (so it doesn't rest on
the bottom of the pot). Cover and cook on HIGH for 2 1/2 to 3 hours.
Turn off and leave for 1 to 2 hours, until cool enough to remove.

Cool completely and remove the sides of the pan. Chill before
serving, and store leftovers in the refrigerator.

Meatloaf Recipe

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Creamy Orange Cheesecake

03:42 | Labels: Slow Cooker, Slow Cooker Recipes | 0 Comments

Creamy Orange Cheesecake

03:42 | Labels: Slow Cooker, Slow Cooker Recipes | 0 Comments

Greek Salad with a Lemon Garlic Dressing

I wanted a fresh salad to go with the Greek Style Minestrone with Turkey and Feta Meatballs I made for dinner. I just grabbed whatever ingredients I had on hand. The salad was simple, crisp, salty, garlicky and a bit tart. I really, really loved the flavors - my husband and kids liked it as much as I did. Simple ingredients sometimes make the tastiest dishes.

Salad:

Romaine lettuce, chopped
Kalamata olives
Grape tomatoes
Cucumber, seeded and chopped
Feta cheese
Sea salt and fresh cracked pepper, to taste

Lemon Garlic Dressing:

6 tablespoons olive oil
Juice of 1/2 of a lemon
1-2 garlic cloves, minced
2 tsp red wine vinegar
Sea salt and fresh cracked black pepper, to taste
1/4 tsp dried oregano

Whisk all ingredients together until thoroughly combined. Taste and re-season if needed. Toss the salad with the dressing and serve. Enjoy.

Click here for a printable version of this recipe

Another meme tag from The Blonde Duck and Marjie. I am to say something about the last 10 people who commented on my blog. I am really tired and must get to bed, so I am only going to do the last 5...sorry.

1. Jan from Range Warfare is an Englishwoman living in Oklahoma. She is a terrific writer and cook and has wonderful recipes and stories to share. I always look forward to new posts. She was also one of the first people to ever comment on my blog.

2. Cathy from Noble Pig has an incredible food blog that I love to read. She always has great posts that I look forward to reading. She's not only a great cook and photographer, she also is very knowledgeable about wine (she is starting a vineyard in Oregon after all). Can't wait to wine taste Cathy!

3. Marjie from Modern Day Ozzie and Harriet is one amazing woman. I totally look up to her, not only does she sew beautiful clothing, costumes and curtains, she has 9 children and she home schools. She also is one of the best bakers around - she always has tempting treats or meals on her blog. She also is the owner of Thor, the big beautiful dog I would love to have.

4. Aggie from Aggie's Kitchen always has recipes that I want to try. Her blog is fun to read and her recipes are tasty, tempting and never too complicated (I love that). She's a great mom to two kids and lives in Florida.

5. Dawn from Vanilla Sugar is an amazing baker. She always has great recipes but her baking is unbelievable! I truly leave her blog drooling every time. She's also feisty and funny which I love.

That's all I can do - I am so tired. I appreciate everyone who visits my site and especially those that keep coming back. Thank you all!!!

22:13 | Labels: Greek Dishes, Salad Dressings, Salads | 0 Comments

Crock Pot Recipes - Shredded Italian Beef

Shredded Italian Beef Crock Pot

3 - 31/2 lb beef roast
4 Tbsp. lemon juice
2 bay leaves
1 Tbsp. Oregano
1 Tbsp. salt
1 Tbsp.garlic powder
1/2 to 1 Tbsp. crushed red pepper
2 tsp. beef bouillon
1 whole jalapeno pepper (remove & discard after cooking, if you want)

Cut roast up into large chucks (apprx. 2x3). Put all ingredients into
crockpot. Cover and cook on high for 8-10 hours. Stirring only
occasionally. During last 2 (or so) hours of cooking time, thinly
slice
1-2 green peppers; place in glass bowl. Sprinkle lightly with garlic
powder. Set bowl on top of meat inside crock pot; cover crockpot and
continue cooking on high for remaining time.

Serve on nice hoagie buns with shredded mozzarella cheese and
thinly
sliced onions and the steamed peppers, as desired.

You can serve this with a side dish of fresh marinated vegetable salad.
Cut
up chunks of:
1 red pepper
1 green pepper
1 lg. tomato
1 sm. cucumber
1/2 red onion
Toss with an Italian vinegarette dressing (Good Seasons Italian is my
fav). Let marinade for 3-5 hours. Stir in 3-4 Tbsp. feta cheese if
desired. Serve as a side dish or over lettuce salad. (for
variation-make with balsamic vinegar)
Enjoy!!

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