Cooking with Amy

Friday, July 15, 2011

Sour Cream Cheesecake

The finished product without a topping



16oz - Sour Cream or Light Sour Cream
8oz - Sour Cream or Light Sour Cream
3 Eggs
1 tsp. Vanilla
2 tsps Sugar
2/3 Cup Sugar
1 tsp. Lemon Juice
1-Graham Cracker Crust
Comstock Pie Filling for topping (Optional)

a) Blend quickly in blender:			Add to pie crust and bake at 350 degrees for 40 min. and then let cool for 20 min.
16oz. Sour Cream
3 Eggs
2/3 Cup Sugar
1 tsp. Lemon Juice

b) Blend topping in blender:			Pour on top of bottom layer and bake 20 min.
8oz. Sour Cream
2 tsp. Sugar
1 tsp. Vanilla

* Let cool and replace plastic cover of pie shell and refrigerate for 2 days
* Add topping and serve SERVES: 8 *Enjoy!*

Sunday, July 3, 2011

2 tablespoons butter, divided
1/2 cup sugar, divided
4 peeled ripe White Peaches, cored and halved lengthwise
1 tablespoon canola oil
5 (14 x 9-inch) sheets frozen phyllo dough, thawed

Preparation:

1. Preheat oven to 400°.
2. Coat a 10-inch cast-iron skillet with 1 1/2 tbs butter. Sprinkle 6 tbs. sugar into pan. Arrange 7 Peach halves, cut sides up, in a circle in pan; place remaining Peach half in center. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400° for 5 minutes.
3. Place 1 1/2 tbs. butter and oil in a bowl. Microwave at HIGH for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar, and phyllo, ending with phyllo. Fold edges to form a 9-inch circle.
4. Place phyllo circle in pan over Peaches, pressing gently. Bake at 400° for 16 minutes or until filling is bubbly and crust is browned. Remove from oven, and let stand for 5 minutes. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges.
Vanilla Ice Cream or Yogurt doesn't hurt!

Just Enjoy!

Tuesday, June 28, 2011

BBQ Ribs the Big Bob Gibson way!

Here's a great and easy way to make some slow cook ribs at home in your oven. Takes about 41/2 hours, but well worth it. Here's what you'll need:

2 Slabs of ribs (Beef or Pork)
3/4 cup of Dry Rub *

Marinade
1 cup Apple Juice
1 cup Grape Juice

Finishing Glaze
3/4 cup BBQ sauce*
1/4 cup Honey

* I use Big Bob Gibson rub & sauce, which you can purchase online.
http://www.bigbobgibson.com/

Sprinkle 1/4 cup of the rub over each slab of ribs, both front and back
Place the ribs, meat side up, in the oven at 250 degrees for 2 hours
Remove and place each slab on an aluminum foil square pan, meat side down
Pour 1 cup of the marinade mixture over each slab while wrapping tightly in foil and place back in the tray
Cook for 1 hour at 250 degrees
Remove the slabs from the foil and sprinkle the remaining 1/4 cup of the rub
Cook an additional hour uncovered, until the ribs are tender
Remove and paint with the finishing glaze and cook for 15 to 20 minutes
Cut, Serve and Enjoy