Lentil Soup

Yes, it looks like mud but it tastes oh so good.

This lentil soup isn't spicy-hot; I'd categorize it as spicy-flavorful. If you're worried that it will be too hot for you, you can always cut the cayenne in half. But I think you'll miss the flavor. As made, I got eight servings of soup from this recipe.

Ingredients:

• 16 ounces lentils
• 2 carrots, peeled and coarsely diced
• 2 celery stalks, coarsely diced
• 8 cups water or stock or a mixture
• 2 T olive oil
• 1 medium onion, diced
• 2 cloves garlic, put through a press or otherwise mashed
• 1 16-ounce can chopped tomatoes
• ½ C minced cilantro leaves
• ½ t cayenne
• 1 t ground cumin

Directions:

1. In a large stock pot, combine the lentils, carrots, celery, and water or stock. Bring to the boil, then reduce the heat to low.
2. Cover and cook until the lentils are done, stirring occasionally. My lentils take about 20 minutes.
3. Meanwhile, heat the olive oil over medium heat in a small skillet and sauté the onions and garlic until soft.
4. Add the cayenne and cumin and stir well. Cook for about a minute.
5. Add the tomatoes (including the juice) to the skillet, and cook for a few minutes.
6. When the lentils are done, add the mixture from the skillet to the large stock pot and stir well.
7. Use an immersion blender to puree the soup. We prefer a fairly smooth texture; if you like your soup chunkier, just blend a little bit.
8. Enjoy!

Peanut Butter Cup Cheesecake

This is rich. There is no way around it. If you've been craving peanut-butter go make this right now!

Ingredients:

Crust:
1 cup of Oreo crumbs (I just bought Oreo's and made my own, but remove the cream filling)
2 tbs. of sugar
¼ cup melted butter

Filling:
24 ounces softened cream cheese (3 packages)
3/4 cup of sugar
1 tsp. vanilla
3 egg

2/3 cup of peanut butter (don't use the all natural stuff, it won't mix very well)

Peanut Butter Whipped Cream:
1 cup heavy whipping cream
3 tablespoons peanut butter
1 teaspoons vanilla
2 tablespoons sugar

Chocolate Ganache (topping):

1 cup heavy cream

8 oz chocolate, bittersweet or semi, depending on your taste (if you use bittersweet you may want to add sugar or else it will be very bitter and taste like a very dark chocolate)

Directions:

Crust:

1. Preheat oven to 350 degrees
2. Add Oreo crumbs, butter, and sugar together in a 9 inch pie dish.
3. Mix and then press into the pan so it is compressed.
4. Bake for 10 minutes.

Filling:

1. Set oven to 450 degrees.
2. In a bowl mix softened cream cheese, sugar, vanilla, peanut butter until well blended.
3. Add 1 egg at a time until it is completely mixed.
4. Pour mixture into pie pan.
5. Bake for 10 minutes at 450 degrees.
6. Reduce heat to 250 degrees and bake for 30 minutes.
7. Check done-ness by inserting a toothpick in the middle, it should come out clean.
   
8. Remove and let cool.

Whipped Cream:

1. Add cream, sugar, vanilla, and peanut butter to a mixing bowl.
2. Using a hand mixer or similar device, mix on high for 3 minutes until it forms stiff peaks. Don't over beat of you will make butter.

Chocolate Ganache:

1. Chop up chocolate and put in a medium bowl.
2. Pour cream in a small pot and bring to a boil (watch it carefully).
3. Remove immediately and add to the bowl of chocolate.
4. Mix vigorously until combined.
5. Spread a layer on top of the cooled cheesecake.
6. Garnish with half a peanut butter cup.
7. Enjoy!

Cheesecake

I made this for my wife for valentine's day. It was a big hit! This is very simple yet incredibly delicious. Give it a try!

Ingredients:

Crust:
1 cup of graham cracker crumbs
3 tbs. of sugar
¼ cup melted butter

Filling:
24 ounces softened cream cheese (3 packages)
3/4 cup of sugar
1 tsp. vanilla
3 egg

Raspberry Topping:
1/2 cup ruby port
1/2 cup raspberry's
1/2 lemon juiced
1 tablespoon sugar

Directions:

Crust:

1. Preheat oven to 350 degrees
2. Add graham crackers, butter, and sugar together in a 9 inch pie dish.
3. Mix and then press into the pan so it is compressed.
4. Bake for 10 minutes.

Filling:

1. Set oven to 450 degrees.
2. In a bowl mix softened cream cheese, sugar, vanilla until well blended.
3. Add 1 egg at a time until it is completely mixed.
4. Pour mixture into pie pan.
5. Bake for 10 minutes at 450 degrees.
6. Reduce heat to 250 degrees and bake for 30 minutes.
7. Check done-ness by inserting a toothpick in the middle, it should come out clean.
   
8. Remove and let cool.

Raspberry Topping:

1. Add port, raspberrys, sugar, and lemon juice to a small pot.
2. Simmer and reduce, 10 minutes or so.
3. Pour mixture through a sieve to strain out the seeds and fiber of the fruit.
4. Let mixture cool.
5. To get the stripped effect on the cake dip a fork in the raspberry topping and run it over the top of a slice. This cheesecake will need to cool for some time to be the texture you are used to.
6. After the cheesecake cools refrigerate.
7. Enjoy!