Cheesecake Farms

Frightfully Delicious Halloween Ghoul-ash

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 11 Oct 2026 18:32:19 +0000

From the Kitchens of Cheesecake Farms
Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

At Halloween even the most sensible among us gets spooked by creaky doors and strange noises. So it’s only natural to wonder whether garlic — humble, fragrant, eternally loyal garlic — is the best protection from vampires.

Every culture with a vampire story also has a garlic story. It’s the original double‑agent of the pantry — flavoring your soup while protecting your soul.

Medieval Europeans hung garlic over cradles to keep their babies safe and tucked cloves into their pockets before walking home after dark. Sailors kept garlic on their ships partly for cooking and partly “just in case.” Garlic has always been the go-to for vampire protection.

Vampires cannot stand the taste or smell of garlic which makes me wonder if Italy was at one time overrun by vampires and began its luv affair with garlic in an effort to drive them away.

The vampires fled Italy winding up in places like Transylvania which is known for its lack of garlic in cooking and its preponderance of vampires.

To this day, Italians still use a lot of garlic in their cooking and, so far as I know, don't have a vampire problem.

Whether you’re warding off vampires or just trying to make a killer pasta sauce, garlic is the only ingredient in your kitchen with centuries of supernatural street smarts.

Now I’m not saying you need to hang a wreath of garlic on your door… but I’m also not not saying it.

Since garlic keeps vampires away, it’s become an integral part of Halloween fare. I’m not saying vampires are real — I’m just saying Halloween is no time to gamble. Vampires don’t stand a chance against cooks who know their way around garlic.

So, if a vampire knocks on your door this Halloween, will your garlic stash be enough to turn them away?

I know that if a vampire does show up at my door, I want to be prepared.

Let’s get into the kitchen…..

Frightfully Delicious Halloween Ghoul-ash

(with meat or vegetarian or vegan)

A tummy warming dinner for all your little goblins and ghoul-friends. Guaranteed to keep away the vampires.

For vegetarian or vegan ghoul-ash, sub portabella mushrooms for the meat.

Use 4 (12-16 oz.) packages of mushrooms and slice them about 1/4 inch thick.

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Serves 6-8
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Ingredients

1/4 cup vegetable oil or 1/2 stick butter

2 medium onions (chopped - about 1 cup)

4 cloves garlic (smashed - more or less to taste - see Karla's Tasty Tips below)

2 pounds very lean ground beef (or 48 to 64 oz. mushrooms - or do 1/2 meat and half mushrooms!)

1 (28 oz.) can diced tomatoes in juice (undrained)

2 teaspoons Hungarian paprika (or Old Bay Seasoning)

Salt and pepper to taste

1 (14-16 oz.) package wide noodles

1 cup regular (or vegan) sour cream (low fat or fat free not recommended - see Karla's Tasty Tips below. You can sub Greek yogurt if you must but sour cream is, well, sour creamier)

1/4 cup fresh parsley (chopped - leaves only, no stems)

Directions

1. Heat oil in a large frying pan. Add onions and garlic. Cook over low heat until transparent - about 10 minutes. Do not brown.

2. Add beef (or mushrooms or both). Cook, stirring occasionally, until meat is no longer pink (or mushrooms are soft or both if you're doing 1/2 & 1/2) - about 5 minutes.

3. Add tomatoes and paprika (or Old Bay). Add salt and pepper to taste.

4. Simmer on medium-low, uncovered, until liquid is almost evaporated - about 15 minutes.

Meanwhile, cook noodles according to package directions. Drain. Keep warm.

5. When ready to serve, stir sour cream into meat (or mushrooms or both) mixture and heat briefly to warm through. Do not boil or mixture may separate.

6. Serve hot over cooked noodles. Garnish with parsley.

Karla's Tasty Tips

Using 4 cloves of garlic is enough to keep vampires away but use more or less according to your taste.

Add more garlic if you like it (you can never have too much) or if vampires routinely visit your area.

Want to up the garlic taste without adding more (frightfully expensive) garlic cloves?

Keep your garlic in a glass jar (with a lid) in the freezer. Freezing intensifies the flavor. FYI.... don't use a plastic bag or plastic container. The garlic smell travels right thru plastic and everything in your freezer will taste like garlic.... even your ice cream.

Sour cream is sour cream. Use the real stuff. It's rich, creamy, yummy and melts into a gossamer sauce - all the reasons why it's used. Skip the low fat and fat free stuff.

Check the ingredient label when buying sour cream. Good sour cream has nothing in it except cream and enzymes or cultures (to make it thick) and maybe a little salt.

If it has gums, fillers, stabilizers or a list of other ingredients, it's not good sour cream - regardless of the price. Put it back.

Low fat and fat free sour creams are NOT sour cream - just read their labels. Sour cream substitutes make poor stand - ins for the real thing and they usually wind up costing more.

Good sour cream is not hard to find. There are many companies out there that make WONDERFUL sour cream without additives and fillers - available everywhere - just read the labels. Your cooking will improve 100% simply by using real ingredients.

Yogurt is NOT sour cream. Yogurt is yogurt which is OK but your sauce will not be as rich and creamy. If you really must use yogurt, cashew yogurt might be the best choice. It's richer than other kinds.

Vegan Sour Cream

Vegan sour cream will probably have tons of additives and that can't be helped because vegan sour cream is trying to copy the dairy stuff. That's not an easy thing to do.

Cashew yogurt might be a better choice than vegan sour cream. It's richer than other yogurts and won't have that often-slight bitter after taste of faux sour cream.

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Hungry for more?

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How to Cook Fresh Pumpkin and Pumpkin Seeds

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 04 Oct 2026 21:42:22 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Pumpkin isn’t just the favorite flavor of Fall.

Pumpkin is a nutrient powerhouse wrapped in a cheerful orange rind.

And, when you roast the whole thing, you get the velvety flesh AND the crunchy seeds. Both are delicious and both have their own nutritional sparkle.

The Pumpkin Flesh

Velvety. Loaded with beta‑carotene that the body turns into vitamin A. Also vitamin C, fiber a plenty and so much potassium that bananas get jealous. Pumpkin is a cozy comfort food that doesn’t come with a big calorie price tag.

Pumpkin Seeds

Fall’s crunchy multivitamin. Tiny and tasty with a nutritional punch. Plant based protein, vitamins, minerals, healthy fats and antioxidants. Not a bad little snack or salad topper! And yes — seeds from a whole roasted pumpkin are just as nutritious once you scoop them out, clean them, and toast them. The steaming they get as the whole pumpkin roasts doesn’t steal their goodness.

Pumpkins come with an armor-level rind that’s impossible to cut.

Some cooks like to cut it before roasting but that’s really not necessary and trying to cut through that rind can be pretty difficult - not to mention dangerous!

But, if you roast the pumpkin whole – without cutting – the rind softens and the pumpkin magically turns into Fall’s most iconic edible.

You can do this. It’s easy!

How To Roast A Pumpkin

Ingredients

1 pumpkin (any size - see tip below)

Directions

1. Adjust your oven rack so the pumpkin will roast in the center of your oven. (You might need to lower the rack)

2. Preheat the oven to 350 degrees.

3. For easy clean up - line a rimmed baking pan with aluminum foil (shiny side up) or baking parchment.

4. Wash the whole, uncut pumpkin under tepid running water. Drain. No need to dry.

5. Set the pumpkin on the lined baking sheet (stem, seeds, and all) and pop it into the preheated oven.

6. Roast until it collapses - 60 to 90 minutes (longer is OK) for a medium to large pumpkin. Small pumpkins may take less time.

7. Once the pumpkin collapses, remove it from the oven. Let cool on the pan until it’s easy to handle then cut it open, scoop out the seeds and soft flesh. That’s it!

Karla’s Tasty Tip

If you’re roasting small pumpkins, you can roast as many as will comfortably fit in your oven at one time just be sure the oven is not crowded and the pumpkins do not touch each other or the sides/top of the oven walls.

Do not use pumpkins that have been carved, decorated or painted.

Used freshly cooked pumpkin measure for measure as canned pumpkin.

OK now……...

You’ve got pumpkin seeds!

Rinse them off under tepid running water. Remove and discard any stringy stuff that’s sticking to them. Pat dry with paper towels.

Leave the seeds plain or zhuzh them up. They’ll be fresher and cheaper than store bought plus they won’t have any ingredients with names you can’t pronounce.

Seeds keep room temp for a few days.

Refrigerate or freeze for longer storage.

Oh-so- delicious. Oh-so-easy. You’ll be roasting pumpkins all season long just for the seeds.

Three Little Bowls of Pumpkin Magic

When the evenings get cooler and the autumn breezes blow I find myself roasting a pumpkin not only for its deliciousness but for the treasure hidden inside. Not gold. Not jewels. But a cache of seeds that, with a little love, turn into the yummiest of snacks.

So when you roast a pumpkin this season, instead of treating the seeds like kitchen clutter, give them a starring role. Savory, spicy, sweet — three moods, three personalities, three bowls you’ll keep reaching for long after the pumpkin’s been puréed. These snacks would cost you a fortune if you bought them at a gourmet shop but by roasting a pumpkin yourself, you’re getting them for free!

Let’s get into the kitchen!

Savory Herb & Sea Salt Pumpkin Seeds

There’s something deeply satisfying about a snack that tastes like it wandered out of a cozy kitchen. These savory pumpkin seeds have that vibe — crisp, herbal, and sea salt‑kissed. Think cozy, crunchy and elegant. Delicious sprinkled on salads and soups. Perfect for snacking with a glass of wine.

Ingredients

1 cup pumpkin seeds (cleaned and dried)

1 Tablespoon olive oil

½ teaspoon sea salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dried rosemary (ground or finely crushed)

¼ teaspoon black pepper

Directions

1. Line a rimmed baking sheet with foil (shiny side up) or parchment baking paper for easy clean up.

2. Preheat oven to 300 degrees (yes…300 degrees)

3. Put the seeds and remaining ingredients into a bowl. Toss to coat. Spread out on the lined baking sheet.

4. Roast till just starting to turn golden - 25–30 minutes, stirring once.

5. Cool on pan until crisp.

Spicy Maple Chili Pumpkin Seeds

If pumpkin seeds had a feisty alter ego, this would be it. Think sweet heat and smoky. They’re the ones you'll reach for when you want a snack with personality. Addictive. Like “I meant to save some but oops” addictive.

Ingredients

1 cup pumpkin seeds (cleaned and dried)

1 Tablespoon maple or pancake syrup

1 teaspoon olive oil

½ teaspoon chili powder

¼ teaspoon smoked paprika

Pinch cayenne

Pinch salt

Directions

1. Line a rimmed baking sheet with foil (shiny side up) or parchment baking paper for easy clean up.

2. Preheat oven to 300 degrees (yes…300 degrees)

3. Put seeds and remaining ingredients in a bowl. Toss to coat. Spread out on the lined baking pan.

4. Roast till just starting to turn golden – 20 -25 minutes, stirring once.

5. Cool on pan until crisp.

Brown Sugar Cinnamon Crunch Pumpkin Seeds

Warm, sweet, and gently spiced. Sort of like tiny bites of pumpkin‑spice granola ready to cozy up to a mug of something steamy hot and that yummy book you.ve been meaning to read.

Ingredients

1 cup pumpkin seeds (cleaned and dried)

1 Tablespoon melted butter

1 Tablespoon brown sugar

½ teaspoon cinnamon

Pinch nutmeg

Pinch or two salt

Directions

1. Line a rimmed baking sheet with foil (shiny side up) or parchment baking paper for easy clean up.

2. Preheat oven to 300 degrees (yes…300 degrees)

3. Put seeds and remaining ingredients in a bowl. Toss to coat. Spread out on lined baking sheet.

4. Roast till just starting to turn golden – 25 to 30 minutes, stirring once.

5. Cool on pan until crisp.

Hungry for more pumpkin?

Pumpkin Butter for your breakfast bagel
Home Made Pumpkin Ice Cream
Spicy Roasted Pumpkin Seeds
Pumpkin Brulee
Even Fresh Pumpkin Lasagna!

Lots of apple and pear recipes, too!

Perfect for Fall baking (and eating!!)

Just a click away:

cheesecakefarms.com/booksthings.html

Scrumptious (and oh-so-easy) Pumpkin Latte!

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 27 Sep 2026 14:32:24 +0000

From the Kitchens of Cheesecake Farms

Karla Jones Seidita, Home Economist

CheesecakeFarms.com

Pumpkin

Fall's Cozy Little Show‑Off

It’s Fall. Put on your jacket and head outside. Breathe in that tingling, cinnamon‑y spiced morning air and stroll straight into Pumpkin Season. Everything pumpkin from soup to lattes.

Pumpkin isn’t just a seasonal ingredient — it’s a whole personality. A vibe. A mood. A cozy‑themed super star who waits all year for its moment and then bursts through the door like, “Hi! Did you miss me?” Pumpkin loves attention and frankly, it deserves it. It’s the taste we’ve been longing for all year long!

Pumpkin is a fruit….. a berry, actually

A big, round, orange berry. Mother Nature certainly has a sense of humor doesn’t she?

When we hear “berry” we naturally think small, sweet fruits, but botanical speaking, pumpkins are in fact berries called "pepos".

Pepos are savory and not sweet. They’re used like vegetables which can make things confusing. Pumpkins are one of the oldest domesticated plants in both North and South America.

Pumpkin is comfort food with a superhero résumé…. vitamins A and C, fiber, potassium, and antioxidants aplenty quietly fighting that nasty inflammation with every bite of your muffin.

Pumpkin is low in calories but high in comfort food satisfaction – a yummy contradiction.

So swirl pumpkin into soup, fold it into muffins, roast it with olive oil, or bake it into a pie and crown it with whipped cream. Pumpkin is fall’s most joyful ingredient — cozy, nutrient‑rich, and ready to brighten your day. It’s the season we’ve been longing for!

Let’s get into the kitchen!

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Karla's Scrumptious (and oh-so-easy) Pumpkin Latte

The Healing Power of Food

Eat Better – Feel Better – Live Better

A latte is traditionally made with a cupful of steaming milk and a shot of espresso but coffee shops create their own signature blends these days so anything goes.

Create your own latte with real pumpkin for good health and good taste in a cup. Add espresso or your fav coffee, if you want. Spices and sweetener too. It’s super easy to make plus you'll save a ton of money over the coffee shop kind.

Pumpkin latte….. it’s my fav way to celebrate Fall!

Pumpkin is autumn’s little way of saying “Let’s make this season feel special.”

And this special latte is LOADED with the goodness of pumpkin!

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Makes 1 mug

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Ingredients

1 cup milk (any type – dairy or non-dairy)

2 Tablespoons pumpkin puree (canned or fresh - not pumpkin pie filling)

2 teaspoons raw sugar (or honey, brown sugar, maple syrup, agave, stevia - to taste)

1/4 teaspoon cinnamon or pumpkin pie spice (to taste)

Optional - Add one or add them all

1/4 cup coffee or 1 shot espresso (or to taste)
Jigger of your favorite spirits (bourbon, brandy, Southern Comfort, rum etc.)
Whipped cream

Directions
1. In a small pot, whisk together milk, pumpkin, sugar, and spice (plus coffee if desired).

2. Heat on medium (uncovered and stirring) until it boils and foams - almost to the point of boiling out of the pot (about 3 minutes).

3. Pour into mug - foam and all. Sir in optional spirits and top with whipped cream, if desired.

Karla's Tasty Tips

Pot Size
It's boiling that makes the foam but, if you don't watch the pot, it will suddenly and without warning volcano all over the stove. When the mixture starts to foam, immediately lift the pot straight up off the burner (as much as 8 to 12 inches) following the foaming. This is called "lifting into the boil". You are "catching" the milk before it winds up all over your stove.

Heating
Using the microwave is not recommended for this recipe only because you won't get any foam. If you don't care about foam then it doesn't matter how you heat it.... just don't let it boil over because it will make a horrible mess.

Want more pumpkin???

Pumpkin Butter for your breakfast bagel
Home Made Pumpkin Ice Cream
Spicy Roasted Pumpkin Seeds
Pumpkin Brulee
Even Fresh Pumpkin Lasagna!

Lots of apple and pear recipes, too!
Perfect for Fall baking (and eating!!)

Just a click away:

cheesecakefarms.com/booksthings.html

Onions - The Unsung Hero of the Kitchen

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 20 Sep 2026 15:48:53 +0000

The Healing Power of Food

Eat Better – Feel Better – Live Better

Ask the Home Economist

Q. Recipes often call for onions but they never seem to say what kind. Does it matter? And do onions have any nutrients or do they just add flavor to dishes?

A. Onions are the quiet workhorses of the kitchen— always at the ready, rarely celebrated, but absolutely essential for taste and nutrition.

Yellow onions are your dependable everyday wonders — sturdy, mellow, and built for cooking. If a recipe doesn’t specify, this is the one to use. It’s usually the cheapest, too!

White onions are a little sharper. Use them where you want a crisp bite.

Red onions bring color and a feisty touch to salads and other raw dishes or pickled recipes. You can cook them if you’ve got them and have to use them up but they lose color when cooked.

Sweet onions (like Vidalia) are gentle members of the onion family. Perfect for eating raw in salads. You can cook use them in cooking but they don’t add much flavor. Still, that can be a plus for those who don’t like the taste of onions.

You can swap onions in recipes — the dish will be OK — but choosing the right one gives you that subtle “why is this so good?” magic. There’s spring onions (aka green onions) and leeks, too, but we’ll save them for another time.

As for nutrients…..

Onions aren’t just flavor boosters. They’re full of good-for-you stuff……vitamin C, fiber, and a ton of antioxidants. They’re low in calories and contribute to your overall vegetable intake without demanding attention. And, as if that wasn’t enough, they contain prebiotics that help feed friendly gut bacteria.

So yes, onions matter. They matter for flavor, they matter for texture, and they matter for nutrition. They’re the unsung heroes quietly doing good work while letting the rest of the dish take the bow.

Let’s get into the kitchen!

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The Recipe – Smashed Avocado with Red Onion

I LUV this stuff on my breakfast toast. Not really guacamole - similar but fresher looking with lots less work. Scrumptious on tacos, topping salads and stuffing into pita. A great dip for scooping up with tortilla chips.

The hardest part of making this is trying to figure out when the avocados are ripe.

There’s lots of tips and tricks online for determining ripeness…. none of which I’ve found to be any good. The best way, I’ve found, is to just simply give them a gentle squeeze. If they’re just a bit soft, they're probably ripe. But don’t squeeze too hard. They get nasty when they’re bruised.

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Makes about 2 cups

Doesn’t keep very well… just 1 maybe 2 days as it gets brown and unappealing looking. Gets watery, too.

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Ingredients

1 small red onion (finely chopped – about ¼ cup)

3 small, ripe avocados (about 1 ½ cups coarsely mashed)

2 Tablespoons lemon juice (about 1 large lemon. Fresh tastes best but bottled is OK.)

1/8 teaspoon pepper

Optional – salt to taste but even though I am a salt lover, I never need to add any

Optional garnish - Chopped tomato and parsley

Directions

1. Cut the ripe avocados in half. Remove the pit and discard. Remove the flesh and place it into a medium bowl. Discard the peel.

2. Using a fork or potato masher, coarsely mash the avocado. You should have 1 ½ cups. A little more or less is OK.

3. Stir in the lemon juice, red onion and pepper. Taste. Add salt to taste if desired.

Serve immediately or chill to serve later.

If chilling.....

Place a piece of plastic wrap directly on the avocado mixture (in the bowl) to minimize the amount of air touching the avocado. Air makes avocado brown.

Jazz it up.....

Garnish with chopped tomato and parsley, if desired but perfectly delicious without!

Hungry for more?

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Easy, Homemade New York Style Pizza

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 06 Sep 2026 18:24:37 +0000

In less time than you think.... and for a lot less money (and with so much good taste) you can whip up real, yummy, olive oil drippy pizza at home.... can there be anything better?

Treat yourself to homemade pizza.
YUM!

Pizza Primer

Get to know your pizzas........

It's all in the crust!

New York Style
Thin, chewy bread crust .... but not too thin.
Just enough crust to perfectly balance the equal amounts of sauce and cheese.
All the traditional, fav toppings and cheese.

California Style
Very thin, cracker crisp crust.
Usually has non-traditional toppings like avocado, pineapple, blue cheese or goat cheese, kale, gourmet mushroom blends.
Often has no tomato sauce but may have fresh, raw tomatoes.
In place of tomato sauce you'll see a white sauce, ricotta cheese - even humus.
Anything goes.

Chicago Style
Traditional pizza with a very thick crust.... usually an inch or more.
It's more crust than sauce or toppings.

Easy, Homemade New York Style Pizza

Makes 1 (14-16 inch) pizza

Pan size - a 14 to 16 inch pizza pan is ideal but any similar round or square pan will work.  Large pizza pans (disposable or reusable) are available in most grocery stores.

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Ingredients

3 tablespoons old fashioned (coarse) grits (not quick cooking or instant)
1 batch dough (recipe follows)
2 cups thick pasta sauce (your favorite - about 20 oz.)
1 teaspoon dried oregano
3 tablespoons olive oil
2 cups shredded, whole milk mozzarella cheese (or to taste - skim milk or part skim milk cheese not recommended - see Karla's Tip #1 below)
Optional pizza toppings (as desired - see Karla's Tips #2-4 below )

Directions

1. Grease pan or coat with cooking spray. Sprinkle grits evenly over bottom.

2. Using your fingers, press dough over grits to fill pan bottom. (Dampen hands with cool water to prevent sticking. Do not use flour. It's OK if dough shrinks back from edges of the pan.)

3. Using your fingertips, lightly rub dough with 1 tablespoon of oil. Be sure to oil the edges of the dough next to the rim of the pan.

4. Spread sauce to within 1/2 inch of edges. This is important. Leaving the 1/2 inch edge will give you the traditional looking crust once the dough has risen.

Sprinkle with oregano. Top with cheese.

5. Toss toppings in remaining oil and distribute over cheese. Use a plastic scraper to get all the oil out of the bowl and onto the pizza. (If you're not adding any toppings, just drizzle the remaining oil over the cheese.)

6. Let rise in a warm place until edges have doubled in size - about 1 hour. (Don't worry about the whole pizza doubling in size.... it's only the edges that need to rise.)

7. After dough has risen, position the oven rack so the pizza will bake in the center of the oven. Preheat oven to 350 degrees.

8. Bake 40 minutes or until edges are lightly browned and cheese has melted.
You know how to serve it........

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Karla's Tip #1 - Mozzarella Cheese
Get whole milk mozzarella cheese - not skim milk or part skim cheese. Whole milk melts better and gives you that traditional stringy texture with every bite. Skim milk or part skin cheese is more common - especially in the pre-shredded packages - but whole milk is readily available - just read the labels.

Also - avoid pre-shredded cheeses. They are usually coated with an invisible film of cellulose or starch to keep the shreds from sticking together. You don't need that extra starch and the starch prevents the cheese from melting as creamy plus the quality (and taste) of coated cheese is not as good as cheese you shred yourself.

Karla's Tip #2 - Optional Toppings
Anything/everything....the sky's the limit!
(But you can also just leave the pizza plain.....)

Raw veggies (broccoli, onions, mushrooms, green/red/yellow peppers, egg plant, ....etc.)
Pepperoni
Pineapple
Cooked meat or seafood (sausage, ground beef, meatballs, chicken, shrimp, Canadian bacon)
Fresh basil leaves

Karla's Tip #3 - Don't Like/Don't Want Cheese?

Leave it off! Just top with whatever you want and drizzle with olive oil. Bake as directed adjusting baking time as needed.

Karla's Tip #4 - Don't Like/Don't Want Tomato/Pizza Sauce?

Sub ricotta. Top as desired. Drizzle with olive oil. Bake as directed adjusting baking time as needed.

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Recipe - Pizza Dough

Using a bread machine makes this a snap!
You will never buy one of those expensive pre-baked (and often taste-less) crusts again!

Ingredients

1 tablespoon sugar
1 1/2 cups warm water
1 tablespoon Kosher salt (or 2 teaspoons regular salt)
4 1/4 cups all purpose flour (sub bread flour)
2 1/4 teaspoons dry yeast (1 envelope)

Directions

1. Using the Bread Machine
Put ingredients in order into a bread machine. Set on "pizza dough." (No pizza dough setting? Use the regular "dough" setting.)

Continue with recipe after dough cycle is complete.

2. By Hand
Mix all dry ingredients together. Stir in water. Knead about 10 minutes or until elastic. Cover and let rise in a warm place until double - about 45 minutes then continue with recipe.

Hungry for more?

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Potato & Onion Creme - The Recipe (aka Vegan Fondue)

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 06 Sep 2026 17:57:37 +0000

From the Kitchens of Cheesecake Farms
CheesecakeFarms.com

Karla Jones Seidita, Home Economist

Potato and Onion Creme
thinned then served as a soup
with a drizzle of olive oil,
another of hot sauce & a sprinkle
of cracked pepper. Yum!

OMG…

I just made something soooo fantastic that I don’t want to/can’t stop eating it.

I don’t exactly know what it is, exactly.

I was cleaning out some clutter and targeted a stack of old Vegetarian Times Magazines for the trash. But, procrastinating as I do, I browsed the pages one last time before tossing them into the bin and was tempted by a recipe for "Vegan Fondue".

I tore out the recipe and put it on my desk where it sat for a couple of weeks before I got around to making it..... probably because it called for boiled potatoes and I didn’t feel like peeling and boiling any right then and there.

But, as luck would have it, I eventually found myself with some left over boiled potatoes in the fridge so I took it as a sign that it was time to give the vegan fondue a try.

I followed the recipe exactly, as I always tell you to do the first time you make a new recipe, and it came out wow enough that it only needed a tiny bit of tweaking.

The magazine called it a “fondue” - that Scandinavian melted cheese sauce that you dip bread cubes into at parties, but it turned out to be the yummiest, cheeziest vegan sauce/dip/gravy/soup thing I’ve ever made.

This is soooo good. It has a haunting, crave-able taste. So good, in fact, that even non-vegans will crave it, too! But don't tell them it's vegan. Why spoil it?

I call it.......

Oh-So-Yummy

Potato and Onion Creme

(aka Vegan Fondue)

Adapted from Vegetarian Times and tweaked a bit.

It’s the wine that gives this it’s distinctive, haunting taste. There’s no substitute for it. I used Pino Grigio. I don’t know if another white wine will have the same flavor craving properties or not.

If you don’t like wine in cooking or prefer not to use wine or don’t have any wine in the house, then cook something else.

When sautéing the onions, brown them or not as you prefer. It’s sort of like onion soup …. some people like brown onion soup, some people like it light.

Onions that are transparent and soft but not brown will produce a light colored sauce.

Browned onions will produce a brown-ish sauce - just don’t burn them.

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Makes about 3 cups

Vegan – Gluten Free

Yummy as a fondue or hot dip.

Scrumptious as a sauce or gravy for meat, fish, veggies, pasta.

Thin, if desired, to use as a soup.

Keeps about a week in the fridge..... if you have any left that is.

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Ingredients

1 pound russet potatoes

1 Tablespoon olive oil

¼ teaspoon pepper

4 large cloves garlic – chopped (about 2 Tablespoons)

2 large onions – chopped (about 2 cups)

2 Tablespoons corn starch

2 cups cold tap water

2 Tablespoon nutritional yeast

1 ¾ teaspoon salt (or to taste)

1 cup white wine (I used Pino Grigio)

Ingredients

1. Peel the potatoes. Cut into random 1/2 inch chunks. Put into a medium pot and cover with tap water. Bring to a boil on high. Cook till fork tender (about 20 minutes depending on the potato) - reducing the heat as necessary to prevent boiling over. Drain. Set aside.

2. While the potatoes are cooking, heat olive oil, pepper and garlic in a large skillet. Add onions and cook on low till very soft and transparent (brown or not brown as you prefer) – 5 to 10 minutes.

3. When the onions are done, mix the cornstarch into the cold water and stir it into the onions. Simmer, stirring occasionally, until thickened about 5 minutes.

4. Add the nutritional yeast, salt and wine. Cook about 5 minutes more. Cool until easy to handle then puree along with the cooked potatoes.

5. Return pureed mixture to the pot to heat for serving or refrigerate to reheat at another time.

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A Splash of Olive Oil Makes Tomatoes Even Healthier

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 05 Sep 2026 17:27:54 +0000

The Healing Power of Food

Eat Better – Feel Better – Live Better

by Karla Jones Seidita, Home Economist

CheesecakeFarms.com

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Ask the Home Economist

Q. I heard that olive oil boosts the nutritional value of tomatoes. Is that true?

A. You betcha!

Tomatoes are as good for you as they are delicious but adding a little olive oil makes them even healthier!!

Tomatoes are nutritional powerhouses that bring good health to the table.

They are rich in lots of important nutrients but lycopene is perhaps the most celebrated because it keeps our hearts healthy.

Lycopene is a red carotenoid pigment that gives tomatoes their color and is one of the most potent plant-derived antioxidants. Unlike many nutrients, lycopene retains its antioxidant power even after heating.

Lycopene is fat-soluble, so it needs to be eaten with fat to be properly used by the body.

Olive oil enhances lycopene absorption far more than eating plain tomatoes plus cooking the tomatoes (think pasta sauce!) breaks down the tomato's cell walls releasing more lycopene into the oil which is a very good thing.

Cooking tomatoes with olive oil makes it easy (and a pretty tasty way) for your body to get a healthy dose of lycopene.

Q. What about all those yummy tomato and mayo sandwiches we eat all summer long?

Mayo is fat. Does mayo boost lycopene too?

A. Great question!

The short answer is...... yes but some fats boost lycopene better than others.

Monounsaturated fats produce the best lycopene boost. Olive oil (especially extra virgin) is high in monosaturated fats.

Mayonnaise contains fats too, but commercial mayo is typically made with soybean or canola oil both of which are high in polyunsaturated fats. Yes, polys can increase lycopene absorption, but not as much as the monos found in olive oil. And of the olive oils, extra virgin is the best at boosting lycopene.

Q. What about Olive Oil Mayo?

A. Why not!

Commercial olive oil mayo is not usually made with extra virgin olive oil. Evoo gives the biggest nutritional boost. Still, you’ll get some boost with any type or grade of olive oil mayo.

But when it comes to those tomato and white bread sandwiches we all luv in the summertime, use whatever mayo you like and don’t obsess over it. You’ll still get plenty of heart healthy lycopene no matter what kind of fat is in your mayo.

If you’re not already using extra virgin olive oil to dress your salads, why not give it a try this summer with a lovely, homemade, vinaigrette. It’s easy and you'll really boost the lycopene.

So, to keep your heart healthy, make those yummy red, ripe tomatoes part of your diet.... and add a splash of olive oil!

Q. What about yellow or orange tomatoes? Do they contain lycopene like red tomatoes do?

A. Each tomato color has its own set of nutrients and health perks.

Red tomatoes owe their red color to high levels of lycopene.

Yellow, orange and other color tomatoes typically contain much less lycopene than red tomatoes but the form of their lycopene can be 2 to 3 times more easily absorbed by the body than that of red tomatoes.

Q. I'm confused. What color tomato is the healthiest?

A. It doesn’t really matter. All tomatoes are a good, heart healthy food choice.

Now go have a slice of pizza!

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Need more reasons to enjoy tomatoes this summer?

How about Sicilian Pesto?

Quick and Easy Sicilian Pesto

Cooking the tomatoes with olive oil not only makes it taste yummy but it boosts the powerful health-giving properties of lycopene.

Serve it with crusty bread or pita for dunking.

Use to top fish or chicken.

Or make Sicilian tacos! You’ll find 1000's uses!!

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Makes about 1 1/2 cups

Minimal cooking

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Ingredients

1 pint cherry tomatoes

¼ cup extra-virgin olive oil (divided)

¼ cup slivered almonds (or sunflower seeds)

2 large cloves garlic

½ cup packed basil leaves (no stems)

¼ cup grated Parmesan cheese (or vegan parm)

Optional - ¼ teaspoon salt (or to taste)

Directions

1. Preheat your oven to 400°F.

2. Line a shallow rimmed pan with aluminum foil.

3. Arrange the tomatoes in a single layer on lined pan.

4. Toss tomatoes with 1 tablespoon of olive oil. Put into the oven and roast about 20 minutes. Cool.

5. While the tomatoes are roasting, put the almonds (or sunflower seeds) into a small skillet and cook over medium low heat (stirring) until light golden brown - about 5 minutes. Cool.

6. Put the cooled, toasted almonds (or sunflower seeds) and the garlic into a food processor. Pulse until both are finely ground.

7. Add the basil and pulse till finely ground.

8. Add the cooled, roasted tomatoes (no liquid), remaining olive oil, and Parmesan. Pulse until you get a consistency you like.

9. Chill to blend flavors.

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Improve Your Mood with Natural Food

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 05 Sep 2026 17:14:15 +0000

(De) Stress for Success

Everyday foods are natural stress busters. Choose one or combine a few to really mellow out!

"I am such a basket case!"

Milk - Plain, chocolate, whole, skim, hot, cold - anyway you like it. Milk is a great relax-er. Don't forget to add a cookie.

Chocolate - Especially the dark kind but I've never met a chocolate bar that let me down.

"I am soooo stressed out!"

Whole grains - Rice, pasta or cereal. When you're down, carb up.

Salmon - Fatty acids tickle the brain. Ever felt sad when someone served you salmon for dinner?

Broccoli - There's something magical about the way this green vegetable brightens our mood. Maybe it's the garlic and olive oil we sauté it in. Maybe it's the ranch dressing we use as a dip. Maybe it's the mushroom soup and French fried onions rings that turn it into a casserole. What ever it is, eating broccoli will make you happier.

Coffee - OK, caffeine. We love it. It perks us up and makes trudging through a work crammed day do-able.

"Maybe some salmon for dinner"

Turkey - Calms our frazzled nerves - only don't fall asleep at your desk after that turkey wrap lunch.

Berries - Blueberries, raspberries, cranberries, strawberries. If it's got "berries" on the end, it's a great stress buster.

Nuts - All nuts, any nuts. Eat them whole as a snack. Grind them into nut butter. Use them in cooking and baking. Nuts are powerhouses of everything good we need.

Any food that tastes good - In addition to eating for health, eat for pleasure. Pleasure is very stress reducing.

Ah, relaxation!

Bonus

Liver - Yes, liver is incredibly stress relieving (unless you're trying to force feed it to your child).

Opt for sauted organic beef liver smothered with bacon, onions and brown gravy (ketchup is optional).

Or liver pate on a baguette with Dijon mustard - and a glass of white wine.

Or an everything bagel with chicken liver spread, mustard and paper thin slices of red onion.

Hungry for more?

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Easy Fresh Peach Preserves (And No Canning Required!)

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 29 Aug 2026 21:05:06 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Everything is Just Peachy!

Coarsely mash peaches

If the thought of making homemade jams, jellies and preserves conjures up images of steamy kitchens and long hours over a hot stove, here's a little recipe for fresh preserves will change all that.

Fresh preserves are the darling of the very best caterers and you'll pay a hefty price for them.

They're called "fresh" preserves because they're

quick cooked, not canned and not too sweet.

Summer is peach season so it's a great time so try these quick and easy, homemade preserves - but don't just serve them on your breakfast toast.

Measure mashed
peaches & juice

Spread them on your biscuits, French Toast and pancakes

Dollop some on homemade pound cake

Layer generously with granola and yogurt for a breakfast trifle or parfait

Use as a cheesecake topping....

You'll find hundreds of uses!!

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Makes 4 cups

Store in refrigerator up to 1 week.

Freeze for longer storage - up to 3 months

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Ingredients

8 to 10 ripe peaches (each 3 inches in diameter - about 3 1/2 pounds)

3 Tablespoons lemon juice

1/2 cup sugar

Cook, stirring, till
reduced in volume by half

Directions
1. Peel and pit peaches.

Remove any bruised spots and discard.

2. Coarsely mash using a potato masher or fork.

Stir in lemon juice.

3. Measure peaches and juice.
You should have about 3 cups.
A little more or less is OK.

4. Put mashed peaches and juice into a large skillet (10 to 12 inches in diameter and 3 inches deep, not cast iron).

5. Stir in the sugar. Cover the pan. (No cover? Use foil.)

6. Bring to boil over high heat.

7. Boil 1 minute with lid on. Remove the lid. Reduce heat so peaches continue to bubble without boiling over.

8. Cook, stirring, until mixture reduces in volume by half, about 8 minutes.

Do not overcook. Preserves thicken as it cool.

Even makes a yummy dip
for fresh fruits and veggies

9. Remove the pan from the heat.

Skim any foam and discard.
Immediately ladle into a heat-proof container.

10. Cool, uncovered, at room temperature (about 1 hour), then cover and refrigerate.

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Karla's Tasty Tips

Peeling Peaches

To easily peel peaches, using a slotted spoon, place them briefly into gently boiling water for 30 to 45 seconds or so. Using the slotted spoon again, remove peaches from the boiling water and immediately place into a bowl of ice water until they are cool enough to handle - about 1 minute. Don't leave the hot peaches in the ice bath too long or they'll become waterlogged. Repeat, if necessary, if skins don't easily slip off.

Overcooking

Watch the skillet carefully so you don't overcook the preserves.

Over cooking will darken the color and caramelize the taste.

You'll lose that nice fresh peach taste!!

Skillet Size

Be sure to use a skillet and not a pot.
A skillet is (not more than) 3 inches deep - a pot is deeper.
It will take longer to evaporate the moisture in a pot so your preserves will over cook.

Hungry for more?

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No Cook, No Can, Low (or No) Sugar Homemade Jam

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 29 Aug 2026 20:49:11 +0000

No Cook, No Can - Low (or No) Sugar Homemade Jam
From the Kitchens of Cheesecake Farms
CheesecakeFarms.com

Mention homemade jam and, while you dream of grandma's best on Sunday morning biscuits, you're likely to conjure up images of bubbling kettles of fruit in hot, steamy kitchens.

Here's an idea....
Homemade jam without cooking or canning that whips up in a flash.
How great is that????

And, since it's not cooked, the fruit retains all its enzymes - a big nutritional plus. Add sugar, if you want, or leave it out. Wow! Couldn't be better - or easier.

Thrill them all with fresh, yummy, homemade jam in no time flat.

The vegetable and berry
garden at Cheesecake Farms

Homemade No Cook - No Can

Low Sugar Jam

Make as little or as much as you want - no exact measurements required!

And because sugar is just to taste and not needed to make the jam "gel" you can add as much or as little as you want.

Keeps, refrigerated, just a day or two so make only the amount you'll use up quickly.

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Ingredients

3 cups very ripe, soft fruit, berries or a combination (a little more or less is OK - see Karla's Tip #1 below)
3 Tablespoons lemon juice (optional - more or less to taste - see Karla's Tip #2 below)
1/2 cup sugar (optional - more or less to taste - See Karla's Tip #3 below)
Spices (to taste - optional - See Karla's Tip # 4 below)

Directions
1. Wash fruit well. Drain and dry.

2. Coarsely mash fruit using a fork or a handheld potato masher. (Blender, food processor or food mill are not recommended as they will puree the fruit rather than mash.)

3. Add sugar and/or spices to taste, if desired. Serve immediately or briefly chill.

That's all there is to it!!

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Karla's Tip #1 - Choosing the Fruit
The fruit must be very soft and very ripe. If it does not mash easily with a fork, it is not ripe enough. It's OK to use fruit that is too soft for eating but still good quality. Cut away any badly bruised spots.

Choose berries of all types, peaches, nectarine, pears even bananas or a combination of fruits and/or berries. Apples are not recommended for this recipe because you can't easily mash them.

Unlike the other fruit and berries, bananas should be ripe but not past the eating stage. Use overly ripe bananas for banana bread or cake instead.

Instant homemade jam
No cooking - No canning - No kidding

Karla's Tip #2 - Lemon Juice
If the fruit you've selected has a tendency to turn brown when cut or mashed (like bananas, peaches, nectarines or pears), it's a good idea to toss the fruit with a lemon juice after mashing but before adding the sugar is added. The lemon juice slows down the browning.

You can omit the lemon juice altogether, if desired.

Karla's Tip #3 - Adding Sugar
The more sugar you add, the shorter the amount of time this uncooked jam keeps. Sugar draws the juice out of the fruit so the mixture will get watery as it sits - and if you keep it too long, it will ferment.

You can make this jam without any sugar at all, if you'd like. Yes, it's then just mashed fruit - but that's actually what jam is.

You can experiment with the sugar. Try raw sugar, brown sugar, honey, agave, maple syrup and even artificial sweetener.

Raw sugar, honey and agave, because of their textures, do not mix in as easily as white sugar. Brown sugar will make the jam darker in color.

Don't waste left over jam that's gotten watery. If it hasn't fermented, stir it into smoothies, lemonade or milk shakes and enjoy.

Karla's Tip # 4 - Spices
Nothing is more pleasurable than fresh, ripe, luscious fruit bursting with juice but you can gourmet up this jam with some exotic spices.

Nice additions are fresh or dried ginger, cinnamon, nutmeg, mace, or cardamom. Choose one and add to taste but don't overdo it. A pinch goes a long way.

Finely grated fresh orange rind is also a nice addition. It's not a spice, of course, but it's a yummy addition.

Hungry for More?

CheesecakeFarms.com

Fresh Fruit Preserves Using Fruit and Berries That Are Just Too Good to Throw Out (And No Canning Required!)

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 29 Aug 2026 20:43:49 +0000

From the Kitchens of Cheesecake Farms

www.CheesecakeFarms.com

Got fruit or berries too mushy to eat but too good to throw out?

In less time than you think (and with lots less work) you can magically transform them into yummy home made preserves - and no canning is required.

Upscale caterers call these "Fresh Preserves" and they charge premium prices for this easy way to recycle fruit and berries just past their prime.

There is no real recipe... you can mix and match your preserves according to what you have on hand.

Fresh Preserves

The ingredient amounts are approximate. You can vary the proportions to suit your taste.

Yummy on your breakfast toast but don't stop there... use these preserves to top ice cream, cake, or yogurt. Fill tart shells, biscuits or lady fingers with preserves and dollop with whipped cream. You'll think of 1000 uses!!!

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Makes about 1 cup preserves

Pan size not important but a 12 inch, non-reactive skillet works best.

Keeps 1 week in the fridge/3 months in the freezer

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Ingredients

3 cups very ripe fruit, berries or a combination

1/2 sugar (see Karla's Tip #1)

1 teaspoon butter (see Karla's Tip #2)

Directions

1. Put the fruit into a large skillet. Coarsely mash (use a handheld potato masher or fork).

2. Sprinkle the sugar over the top. Let sit at room temperature 10 minutes to let the juices run.

3. After 10 minutes, cover the skillet (No cover? Use foil) and bring to a boil on medium high.

Stir to prevent scorching

4. Remove cover. Stir in the butter. Continue cooking the mixture, stirring constantly. The mixture should gently bubble as it cooks. Adjust the heat as necessary. If the heat is too high, the mixture will scorch.

5. Continue cooking until mixture has reduced by half - about 5 minutes or so.

6. Serve hot or cool and store in the fridge.

Finished preserves

Karla's Tips

1. You can add sugar to taste. The amount of sugar is not important but the color of the finished preserves with a low sugar content will not be as bright. When adding sugar to taste, bear in mind that the amount of sweetness will be concentrated in the finished preserves. I do not recommend artificial sweeteners.

2. Foam makes the preserves look ugly. Adding a tiny amount of butter eliminates the foam so you don't have to skim the preserves. You can leave the butter out but be prepared to skim.

Adding butter is such a wonderful time and labor-saving trick. Skimming off the foam is tedious and you never get all the foam out anyway. Margarine is not recommended.

3. This recipe is NOT for canning but putting it into canning jars and storing it in the fridge is a nice, homey touch. These preserves freeze extremely well so you can stock your freezer (in freezer safe canning jars or plastic containers) with summer's bounty to enjoy all winter long.

4. Do not make more than about 3 cups fruit at one time in one skillet. More fruit will require longer cooking that takes away from the fresh taste of the fruit. Preserves cooked too long take on a overly sweet... just sugar... taste.

5. The recipe works well with all kinds of fruit and berries....like peaches, strawberries, blueberries, blackberries or a combination. Peel the fruit, if necessary. Fruit should be very ripe...almost over ripe. Use fruit that is past its prime for eating but too good to throw out.

6. A non-reactive skillet is one that does not make the food taste metalic. I use a cast aluminum skillet lined with stainless steel. Using a cast iron skillet is not recommended.

Hungry for more?

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Food for Thought - Does Every Meal Have to Be Nutritious?

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 23 Aug 2026 19:47:12 +0000

No.

Now before you start emailing me,
here's why.........

Nutritious and balanced may be the ideal, of course, but not realistic, not necessary and not really all that important.

We don't even have to eat meals at all. Some people do just fine snacking their way through life.

Eating is the gift of nourishment. It feeds the body but eating also feeds the mind and the soul. Flavors, textures, colors, shapes, temperatures are as much a part of the nourishment eating provides as are the nutrients.

Eating can be fun and recreational - like a bag of chips with its satisfying crunch.

Eating can be spiritual, too. Think communion at church.

There is no reason to deprive yourself of all the gifts eating brings to the table or to that paper bag propped up beside you in the car. Good health is the result of being holistically nourished - that's body, mind AND soul.

I was listening to The Splendid Table yesterday. It's a foodie talk show on National Public Radio. A woman was struggling with the menu for an anniversary celebration and called in for advice. There would be several ethnic groups at the celebration and she didn't know how to make up a menu that was balanced, nutritious and inclusive without making more dishes than she really needed.

The host suggested that the caller select several favorite recipes from each of the groups and make them the menu.

It was not important that the foods for this occasion provide a balanced meal or that all the dishes were nutritious, she said. What was important was that the ocassion was a celebration and the dishes celebrated everyone present. With that in mind, whatever the menu contained would be a success.

And that's the point.

Eating is holistic.
We eat for more than to just feed the body.
We eat to feed the mind and soul, too.
You have to feed all three to have good health - but not necessarily all at the same time.

Now go eat something and feel good about it!

Hungry for more?

CheesecakeFarms.com

The Importance of Fermented Foods and A Magic Salad Dressing

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 23 Aug 2026 16:47:42 +0000

The Healing Power of Food

Eat Better – Feel Better – Live Better

From the Kitchens of Cheesecake Farms

Karla Jones Seidita, Home Economist

www.CheesecakeFarms.com

The Importance of Fermented Foods

Fermented foods — yogurt, kimchi, pickles, sauerkraut, vinegar and all their tangy cousins — are some of the happiest little helpers you can invite into your kitchen. They’re delicious, they’re traditional, and they’re quietly doing big work behind the scenes to keep your gut in good shape.

These foods are naturally rich in living microbes, the tiny organisms that help your good gut bacteria thrive. Microbes come in many forms — bacteria, fungi, protozoa, even friendly viruses — but in the world of fermented foods, we focus on two superstar categories:

Live Cultures

When a label says “contains live cultures,” it simply means the food still has living microbes in it. They may or may not have proven health benefits, but they’re alive, active, and part of the fermentation story.

Probiotics

When a label lists “probiotics,” it's your cue that the microbes in the food have documented health benefits backed by clinical studies. Only probiotics can legally make health claims, so when you see that word, you know the science is solid.

Together, live cultures and probiotics help keep your gut bacteria happy, balanced, and thriving — and as a bonus, fermented foods taste pretty dog‑gone good.

Magic Salad Dressing

Homemade Salads are
"Magic!"

Homemade salads are magic — and this little dressing is the wand that makes the magic happen.

Light, lovely, and laughably easy, this creamy dressing transforms even the simplest bowl of greens into something decadent. Better yet, it delivers a tasty dose of those good‑for‑you live cultures and probiotics.

It’s lighter in fat and calories than most bottled dressings and it doesn’t come with a paragraph of unpronounceable ingredients. Just clean, fresh flavor.

So go ahead — ditch the pricey store‑bought stuff and whip up a batch of your own magic. Chances are you already have everything you need. Mix it, chill it, and keep it in the fridge for everyday enchantment.

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Makes about 1/2 cup

Keeps about 1 week in the fridge

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Ingredients

1/4 cup mayonnaise

1/4 cup plain yogurt (Greek or regular/dairy or non-dairy)
1 Tablespoon apple cider vinegar
2 teaspoons sugar

Directions

Whisk everything together. That's it!!

Strawberries on
crispy greens waiting
for a little "magic"

Karla's Tasty Tips

Feel like experimenting?
Use flavored yogurt for fruit salad dressings.

Add spices or herbs to taste.

Add horseradish.

Use regular white sugar

It gives the dressing zing.

Or experiment with brown sugar, honey, agave or artificial sweeteners. Start with a smidge then add to taste.

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Magic Pasta Salad

How to Put Some "Magic" into Your Salads

Potato Salad - Pour dressing over cooled, cooked potatoes. Add celery, Vidalia onion, carrot, cooked egg or whatever else you like in your potato salad.

Cole Slaw - Pour dressing over shredded cabbage. Add shredded carrot, celery seed - even pineapple tidbits and sunflower seeds or toasted pecans.

Broccoli Salad - Pour dressing over finely chopped, raw or lightly steamed and chilled broccoli florets and/or peeled, shredded stalks. Add some raisins, currants or dried cranberries and some sunflower seeds.

Carrot Salad - Pour dressing over shredded carrots. Add some raisins and/or pineapple tidbits and a handful of sunflower seeds.

Pasta Salad - Toss cooked pasta with your favorite veggies and "Magic" dressing. To make it a main dish meal, add cooked meat, chicken, salmon, tuna, or shrimp - even cooked egg. How about salami, cheese and marinated artichokes? Or grated lemon peel and black olives? Yum!

Tossed Salad - Drizzle over your favorite tossed salad. To jazz up the dressing add a little of one of the following to taste: horseradish, curry, fresh or dried dill, ketchup and relish, crumbled bacon.

Fruit Salad - Drizzle over your favorite fruit or gourmet up the dressing by adding one of the following to taste: pureed strawberries, blueberries or peaches, honey, finely grated lemon or orange peel, mashed ripe bananas. Or experiment with flavored yogurt.

Cold, Poached Salmon - Spoon over the fish then pile on seeded, chopped cucumber and fresh dill or halved cherry tomatoes and some breadcrumbs that have been pan toasted in butter or olive oil.

Hungry for more?????

CheesecakeFarms.com

Food for Thought - Are You Sabotaging Your Health with What You Eat? Part 2 - Soy

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 22 Aug 2026 16:20:05 +0000

By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

We've come to believe that soy products are healthy. But are they?

Soy is certainly healthy for the economy...that little bean is big business.

Soybeans are an oil rich legume that grows in green pods. They have been grown as a cover crop in Asia for thousands of years.

A cover crop is a stand of vegetation that is grown for the purpose of enriching the soil. After a cover crop has grown, it is plowed under so it can decompose. The decomposed cover crop feeds the soil with nutrients that will later be used to grow edible crops.

Traditionally, Asians didn't use soy beans as food because they are hard to digest. It wasn't until they began fermenting soy beans ( like to make miso, tempeh and soy sauce) that soy became widely eaten.

But even so, soy was eaten in very small amounts as a condiment - 2 to 4 teaspoons per person per day. It's this small amount of fermented soy that's said to protect against cancer.

Americans, on the other hand, eat several cup-fulls of un-fermented soy each day and are told to avoid all soy if they have or ever have had cancer. That's because un-fermented soy contains phyto-estrogens (plant derived estrogens). Makes you think....doesn't it??

Soybean oil is the most common way we eat soy in this country. It's used extensively in processed and snack foods because it's cheap.

But there's lots of other places we get soy too and, unless you're a label reader, you probably don't know you're eating it...

Vegetarian meat alternatives (sausage, hamburger, chicken, soy burgers)
Meal extenders (like Hamburger Helper)
Prepared foods
Energy bars/Breakfast bars
Soy milk
Canned chicken and tuna
Salad dressings
Protein and meal replacement drinks
Cheese spreads, processed cheeses and cheese replacements
and as a food additives soy protein isolate, soy protein concentrate and textured vegetable protein which are in everything from bouillon cubes to macaroni and cheese dinners.

Should you be eating un-fermented soy? In my opinion, no.

Cutting soy out of your diet completely is hard - especially if you eat out.

So what should you do?

Become a label reader.
Some of your very favorite foods may, in fact, contain soy but for every manufactured food that does, there are others.... right on the same shelf....that don't. They don't cost any more than the soy laced brands and may even cost less. You don't have to go to a health food shop either. All you have to do is read the labels of the foods you buy.

Un-processed foods (like raw meat, fresh produce and uncooked sea foods) will not contain soy unless it's added. If it's added, it will be listed on the package.

Just do the best you can, one small step at a time. Every step will pay off with better health.

But if you've had cancer or cancer in the family, cut out soy right now. With all the wonderful, healthy foods out there, why take a chance!

Hungry for more?

CheesecakeFarms.com

Radical Cooking - Home Made Chinese Duck Sauce

noreply@blogger.com (Karla from Cheesecake Farms) — Wed, 19 Aug 2026 01:28:54 +0000

Beyond take out
Better, faster, fresher, healthier and cheaper.........

Home Made - Fresh Peach
Duck Sauce
Divine for Dipping!

Home Made Duck Sauce
From the Kitchens of Cheesecake Farms
http://www.cheesecakefarms.com/

Love Chinese food? (Who doesn't????)

Crave duck sauce for your egg rolls and crispy dunks?

Every once in a while you'll hit a dine-in Chinese restaurant with great, home made duck sauce but, for take out, those little packets they throw in your bag often leave a lot to be desired.

Then there's grocery store, bottled sauce.

Forget that.
It's so gosh darn expensive and you're paying premium prices for nothing more than corn syrup, peach flavoring and artificial coloring.

But here's a radical idea...........
Make your own home made duck sauce!

Once you've tasted it, there's no going back.

It's easier than you think and, since it's peach time in Virginia, you can whip it up in no time flat.

Perfect for dipping egg rolls, spicing up Chinese food or as a veggie dip - even pour it over grilled chicken.

You'll think of a thousand excuses to serve it.
Make it raw to max the enzymes (and cut down on the work).

Cook it briefly for a traditional taste.

Either way, it's YUM, YUM, YUM!!!

Home Made Duck Sauce

Makes about 1/2 cup
Need more? See Karla's Tip #1 below

Mash the peaches with a fork

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2 (3 inch in diameter) very ripe, very soft peaches - peeled and pitted
2 to 3 teaspoons sugar (other sweeteners not recommended)
2 to 3 teaspoons apple cider vinegar (other vinegars not recommended)

Mash the peaches using a fork or an old fashioned, hand held potato masher. (A food processor makes them too mushy.) You should have about 1 cup of mashed peaches. A little more or less doesn't matter.

For Uncooked Sauce
Drain the mashed peaches. Reserve the liquid for another use. (See Karla's Tip #2 below.) Stir in 2 teaspoons sugar and 2 teaspoons vinegar. Taste. Add more or either or both, if desired.

Measure peaches

Refrigerate unused portions up to 2 days.

For Cooked Sauce
Put the mashed peaches and their juice into a non cast iron skillet. Add 3 teaspoon sugar and 2 teaspoons vinegar.

Bring to a boil on high.

Cook, stirring occasionally - more often as the water evaporates - until most of the liquid has boiled away. (1 cup of mashed peaches takes 5 minutes - more or less - to evaporate.)

Bring to a boil

Reduce heat, if necessary, to prevent burning but keep the peaches bubbling.

Remove from heat and stop the cooking by immediately pouring the peaches into a heat safe container. Stir in remaining 1 teaspoon vinegar. Cool.

Taste and, if desired, add more sugar and or vinegar to taste.

Refrigerate unused portions up to 1 week.

>>>>>>>>>>>>>

When most of the water
has evaporated, it will look
like this

Karla's Tip #1 - To Make a Larger Batch

To make a larger batch, use a large, non cast iron, skillet and increase the amount of each ingredient.

It's very important to use a large skillet.
A skillet is no more than about 3 inches deep but can be any diameter.

If you use a pot (a pot is more than 3 inches deep regardless of the diameter), the additional height of the pan prevents quick evaporation.

Peaches cooked in a pot require a longer cooking time to evaporate their liquid. This longer cooking time will caramelize the peaches and turn them brown.

The taste of caramelized peaches is different from quickly cooked peaches.

Caramelized peaches develop a sort of slightly burned taste - not unpleasant, mind you (unless you actually burn the peaches) but the fresh, yummy, divine peach flavor of quick cooking will be lost.

Karla's Tip #2 - Using Up Peach Juice
Don't throw away enzyme rich (not to mention delicious) peach juice!

Here's some idea on how to use it up - depending on how much you have:
Add it to your iced tea
Freeze it into cubes to use instead of ice or in a mold for the punch bowl
Pour it into your yogurt or smoothie
Use it as part of the liquid when making something that calls for milk, juice or water

You get the idea………..

Take Back Bad Produce

noreply@blogger.com (Karla from Cheesecake Farms) — Tue, 18 Aug 2026 23:54:42 +0000

By Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

I just got back from returning produce I recently bought at the grocery store.

It doesn't matter which grocery store because they're all to blame.

They sell produce that looks beautiful but winds up being terrible.

Last week, I bought some gorgeous looking (and wonderfully fragrant) peaches. I thought they'd be great. I brought them home to lovingly, slowly ripen.

Two days later, the peaches seemed to be at their perfect stage of ripe-ness but when I bit into one, it was pulpy and dry. Not a speck of juice ran down my chin!

Thinking it was just a bad peach (that can happen), I cut into another, then another and, by the fourth peach, I realized it was going to be the whole batch. They were AWFUL. It didn't matter that they were "local" and on sale....they were awful at any price!

We live out in the country and I don't get to the grocery store every day, so I put the peaches into the freezer till I was able to make a trip to town.

A week later, I took them back to the store, receipt in hand.

The clerk cheerfully took them back never asking why. I thought it was important for her to know why I returning the peaches so I told her. I asked her to be sure the peaches got back to the produce manager so he (or she) could see what was going on with their produce. But I saw her dump them into the trash as I left her counter.

I never used to return produce - or much of anything for that matter - but now I seem to be spending 2 days a week at the grocery store - 1 day shopping and the other day returning.

Grocery stores (and I shop them all) spend lots of time displaying their produce attractively and keeping it fresh looking but they should also be sampling the produce to see exactly what they're selling.

Shoppers around the world taste produce before buying. It's expected.

We used to do that, too, but somewhere around 1960 as small stores and farm stands gave way to supermarkets, the practice stopped.

Now-a-days, tasting a grape or a bit of lettuce is considered shop lifting. So, we buy good looking produce expecting it to taste as good as it looks.

When it doesn't, we throw it out.
What we need to do is return it!

Here's my current list of pet peeves.....

Bananas that never turn yellow but rot inside their green peel.
Bitter, tough to chew lettuce, cucumbers, kale, and collards.
Pulpy, juice-less peaches.
Dry, tasteless watermelons (Yes! Dry, watermelons!!)
Plums that stay rock hard and never ripen.
Strawberries that are moldy the day after you buy them.
Onions that look good on the outside but are brown and rotten at the core.
Apples without taste.
Bags of potatoes that contain a few mushy ones.

My list is endless.

Yes, I know I should shop at the farmers' market and I do but, like you, sometimes I just don't/can't.

And when you shop online, the store employees who shop for you don't choose your produce like you would when you do the shopping. Order one cucumber and they grab one cucumber - regardless of its size or quality. Order a head of romaine lettuce and you get one head regardless of how fresh it looks. Order bananas and you get any degree of ripeness even if you specify how ripe (or unripe) you like your bananas. You can't buy quality produce online.

If the produce you buy isn't good, take it back. Don't be afraid.
Just put it in the freezer until you can get back to the store and return it frozen.

It's the only way stores will know you're not happy.

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Cool as a Cucumber - Quick and Easy Pickles Without Canning!

noreply@blogger.com (Karla from Cheesecake Farms) — Wed, 12 Aug 2026 16:21:10 +0000

From the Kitchens of Cheesecake Farms

Karla Jones Seidita, Home Economist

www.CheesecakeFarms.com

Got more cucumbers than you can eat?

How about making pickles?

Now don't roll your eyes at me.

Here's some nifty, oh so easy, no-can pickles that whip up faster than you can say Martha Stewart.

I've scaled down the recipes into small, modern family sized batches, too.

Ready to impress your gourmet pals?

Let's get into the kitchen!

Un-Canny Quick Sweet Pickles
Real pickle taste without canning!

>>>>>>>>>>

Makes about 1-1/2 cups pickles
Keeps several weeks in the refrigerator.

Do not store at room temperature

>>>>>>>>>>

Ingredients

1 pound pickling cucumbers
1 cup sugar
1 cup white vinegar
2 1/2 teaspoons salt
1 teaspoon celery seed
1 teaspoon turmeric
1/4 teaspoon whole mustard seeds

Directions

1. Wash cucumbers well under tepid running water. Drain.

2. Cut about 1/4 inch off each end of each cucumber removing both the stem and blossom ends. Discard.

3. Cut cucumbers into 1/4 inch thick slices. Put into a heat safe bowl. Cover slices with boiling water. Let sit at room temperature (lightly covered) 2 hours.

4. Drain cucumbers. Do not rinse. Pack slices into a canning jar or other heat safe container with a tight fitting lid.

5. Combine remaining ingredients in a pot. Cover. Bring to a boil, stirring occasionally, to dissolve sugar.

6, Pour boiling liquid over cucumber slices. Cool slightly then cap. Refrigerate at least overnight before eating to allow flavors to develop.

No Salt - No Canning

Refrigerator Dill Pickles
Miss the great taste of pickles on your burgers and sandwiches because you're on a low salt diet?
These are just what the doctor ordered!

>>>>>>>>>>

Makes 1 quart

Keeps in the refrigerator up to 3 months.

Do not store at room temperature.

>>>>>>>>>>

Ingredients

1/2 teaspoon mustard seeds
1/2 teaspoon ground turmeric
2 large sprig fresh dill - left on stem (about 1/4 cup) or 1 tablespoon dried dill
2 cups prepared cucumbers (see Karla's Tip below)
1 1/2 cups tap water
1 cup apple cider vinegar

Directions

1. Put mustard seeds, turmeric and dill into a one-quart canning jar. Add cucumbers.

2. Put water and vinegar into a small pot and bring to a boil.

3. Pour boiling liquid over cucumbers. Cap jar.

4. Cool at room temperature for 1 hour.

5. Refrigerate (unopened) at least 3 weeks before using.

Karla's Tip
This recipe was developed using salad type, waxed, grocery store cucumbers. They were peeled to remove the wax and cut into 1/4 inch thick rounds.

Home grown and pickling cucumbers that are not waxed do not require peeling. If you are not sure if your cucumbers are waxed, assume they are and peel them.

EZ Free-Z Bread and Butter Pickles (from the freezer!)

Can you make great pickles by freezing cucumbers?

You betcha!

It's an oh-so- easy, no canning required, solution to homemade pickles.

Just like Granny's but so much easier. No boiling jars. No standing over hot, steaming kettles.

>>>>>>>>>>
Makes about 3 cups

Uses heat and freezer safe plastic or glass containers in whatever size you find convenient according to how often and how much you use at one time

Frozen - keeps 6 months

Thawed - keeps several weeks in the refrigerator

>>>>>>>>>>

Ingredients

2 pounds pickling cucumbers (about 5 cups sliced 1/4 inch thick)
1 Tablespoon Kosher or pickling salt (or 3/4 teaspoon table salt)
1 onion (about 2 1/2 inches in diameter)
1/2 cup white vinegar
3/4 cup sugar

Optional - 1 Tablespoon mixed pickling spices

Directions

1. Wash cucumbers under tepid running water. Drain.

2. Cut 1/4 inch off each end of each cucumber removing both the stem and blossom ends. Discard.

3. Cut cucumbers into 1/4 inch thick slices. You should have 5 cups. A little more or less is OK. Put into a large bowl and sprinkle with salt.

4. Peel onion and slice into rings 1/4 inch thick. Separate rings. Add to cucumbers and toss to mix. Let mixture sit at room temperature (lightly covered) for 3 hours.

5. After 3 hours, drain mixture well. Do not rinse.

6. Pack cucumber/onion mixture into freezer and heat safe containers to 3/4 inch from the top of the container. (This allows for expansion during freezing.)

7. Put vinegar, sugar and optional pickling spices (if using) into a small pot. Cover. Bring to a boil, stirring occasionally, to melt the sugar.

8. Pour boiling mixture over cucumbers and onions (dividing evenly between containers) to 1/2 inch from top of the containers to allow for expansion during freezing. Cap containers. Cool slightly then freeze.

9. To serve, thaw (unopened) in refrigerator.

Karla's Tasty Tips
Since plastic containers and canning jars come in all sizes and shapes so you may need more liquid to cover your cucumbers and onions. Make additional batches of sugar, vinegar and optional spices as needed.

Kosher and pickling salt do not contain any iodine. You can used regular iodized table salt but iodine can discolor pickles over time.

Mixed pickling spices are available in the spice section of most grocery stores and wherever canning jars are sold.

Salad Cucumbers vs Pickling Cucumbers

Most grocery store cucumbers are “salad” cucumbers. Salad cucumbers, like their name suggests, are best used for salads. They’re loaded with moisture so they’re coated with an invisible layer of wax to prevent moisture loss. Pickling brine will not penetrate waxed cucumbers.

“Pickling” cucumbers are small and stocky. They have less moisture than salad cucumbers so they’re never waxed.

For recipes that are traditionally canned, you must use pickling cucumbers.
You'll be very disappointed if you don't.

But, depending on the recipe, peeled salad cucumbers can sometimes be used for quick, no can, refrigerator pickles. It just depends on the recipe.

>>>>>>>>>>>>>>>>>

Fun Facts

Cucumbers have been eaten for thousands of years and are believed to have originated in

India

. The English word cucumber originated from Indian word "kachumbar".

Cucumber belongs to the same family as pumpkins, zucchinis and squash.

In cooking, cucumbers are used as a vegetable but like tomatoes and squash they develop from a flower so they're technically a fruit.

There are hundreds of varieties of cucumbers but basically only two types - eating (or slicing) and pickling.

"Eating" cucumbers are larger, have smooth skin and are juicier.. They are usually waxed to preserve their moisture.

"Pickling" cucumbers are short and stocky with bumpy skin. They have less juice than the eating type and are never waxed.

Most cucumbers are eaten green (unripe).
Ripe cucumbers (yellow or yellow and white) are bitter.

There are some varieties of actual yellow cucumbers which are meant to be eaten yellow and are not bitter.

Cucumbers are pickled for flavor and to preserve them.

>>>>>>>>>>>>>>>>>>>>>>>

Healthy Facts

Cucumbers are low in saturated fat, cholesterol and sodium.

Raw cucumbers are a good source of enzymes, vitamin A, pantothenic acid, magnesium, phosphorus and manganese, vitamin C, vitamin K and potassium.

Cucumbers help digest protein and have healing properties for kidney, urinary tract, liver and pancreas.

Raw cucumbers, when applied to the skin, can help reduce heat and inflammation.

And as a bonus, their potassium content helps keep blood pressure in check and is a nutritional plus for diabetics.

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Easy, Bloody Mary Mix - The Recipe

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 09 Aug 2026 21:55:31 +0000

From the Kitchens of Cheesecake Farms

Karla Jones Seidita, Home Economist

www.CheesecakeFarms.com

Got Tomatoes?

Make Bloody Mary Mix!

Here's an easy and yummy way to use up those tons of tomatoes hanging around your vines. I always use cherry tomatoes because they're what I always have tons of but any tomato or combination of tomatoes works well.

For the best looking Bloody Marys, stick to red tomatoes. Using yellow or orange tomatoes will still taste great but the color of the mix will be pale.

Quick to make and sooooo much tastier than those bottled mixers!

Spicy Cherry Tomato - Bloody Mary Mix

Ingredients

8 cups cherry tomatoes (see Cook's Tip below)

½ cup water

3 Tablespoons white vinegar

1 Tablespoon + 2 teaspoons Old Bay seasoning

¾ teaspoon Kosher salt

Freshly ground black pepper

Directions

1. Combine tomatoes and water in a deep pot. Partially cover pot. Bring to boil on high.

2. Reduce heat to medium. Cook until tomatoes are mushy – about 5 minutes.

3. Cool until easy to handle – about 10 minutes.

4. Grind the mushy tomatoes using a food mill (not a blender or food processor), to separate the skins, seeds and pulp from the juice. Discard skins, seeds and pulp.

No food mill?

Put mushy tomatoes into a colander over a bowl to catch the juices. Crush well using a potato masher and/or fork.

5. Return juice to the same pot. Stir in vinegar, Old Bay, salt and pepper. Partially cover pot and bring to a boil on high heat.

6. Immediately remove

the juice from the heat as soon as it comes to a boil. Cool.

7. Refrigerate till serving.

8. For serving, add your fav spirits......

Vodka, Gin, Brandy, or Whiskey. Garnish to taste with celery, olives, pickles, lemon slices, bacon, cucumber, cooked shrimp or whatever your little ole heart desires.

Or serve it Virgin... without any spirits..... just garnishes.

Cook's Tip

Regular tomatoes or a combination of regular tomatoes and cherry tomatoes can be used. Cut regular tomatoes into 1-inch chunks and measure 8 cups. Continue with recipe.

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Fast and Easy Chocolate Berry Tart

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 09 Aug 2026 20:29:21 +0000

Fast and Easy Chocolate Berry Tart

From the Kitchens of Cheesecake Farms

Karla Jones Seidita, Home Economist

CheesecakeFarms.com

I never buy desserts from fancy pastry shops.

With a name like Cheesecake Farms that probably doesn't surprise you but the real reason is that they NEVER taste as good as they look and they cost way too much.

Yes, chocolate and berries are pricy but that's no reason to pay $30 or more for a small fruit tart.

This recipe is the one that pastry shops don't want you to have because people would realize how easy and inexpensive tarts like these are to make. It's a real little charmer that will have your gourmet pals thinking you went to the Cordon Bleu.

While most people are overspending on disappointing, purchased desserts, you'll be making a knock-their-socks-off, fancy berry tart that's quick, easy, doesn't cost much and no great skills are required. Good for you!

Let's get into the kitchen!!

An easy to make chocolate shell
lusciously filled with berries

Fast & Easy

Chocolate Berry Tart

Looks like you fussed all day....

Only you didn't!

>>>>>>>>>>>>>>>>
Makes 1 (7 inch) tart

Serves about 6

Pan size - 7 inch pie or tart pan

Ingredients

Chocolate Shell
3/4 cup semi sweet or dark chocolate (regular or vegan)
2 teaspoons white vegetable shortening (like Crisco or coconut oil)

Directions

1. Put chocolate into a microwave safe bowl with shortening on top. Heat until almost melted - about 1 minute. Stir till smooth. Do not overheat.

2. Spread melted chocolate evenly onto the bottom and sides of ungreased pan. (Spreading with the back of a coffee spoon works well.) Refrigerate (uncovered) till firm - about 10 minutes. Do not freeze as quick chilling may crack shell.

3. Remove shell from pan and place onto serving dish.

Karla's Tips:

Chocolate will effortlessly pop out of the pan when cold enough. If you are having trouble removing the shell from the pan, it's not cold enough. Put it back into the fridge or freeze briefly to let it get colder.

Did you break or crack the shell? No problem!

Hide the crack with the filling or melt a little more chocolate (no shortening necessary) and patch the crack.

Shell too broken to fix?

Re-melt the shell (no additional chocolate or shortening necessary) and start over.

The shell will crack and crumble when cutting for serving making gorgeous large chucks of chocolate to nibble with the fruit. Do not expect to cut neat slices although a sharp knife dipped in hot water helps some.

Berry Filling
(Assemble tart not more than 2 hours before serving)

Ingredients

1/2 a (19-22 oz.) can cherry pie filling
3 cups berries (more or less - any type or a combination - strawberries, blueberries, blackberries, red or golden raspberries etc. - whatever you like!)

Optional - whipped cream or yogurt (plain or any flavor) for serving (dairy or vegan)

Directions

1. Fold the berries into pie filling (cut strawberries in half, if large) and spoon into shell

2. Refrigerate up to 2 hours. (Longer ad the berries will go soggy.)

3. Serve with whipped cream or yogurt as desired.

Karla's Make Ahead Tips:

The chocolate shell can be made days or even weeks in advance. Cover well and refrigerate for storage up to 2 days. Wrap well and freeze for longer storage. Use caution that it does not get broken in storage.

Berries can be washed and drained up to 1 hour ahead of assembling the tart.

Tart can be assembled up to 2 hours ahead of serving and refrigerated.

*************

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Yummy Moments in My Culinary History

noreply@blogger.com (Karla from Cheesecake Farms) — Wed, 29 Jul 2026 22:26:37 +0000

Ask the Home Economist

Q. What's the best food you've ever eaten???

A. Over the years (and trust me, there have been plenty of years), I’ve had a handful of bites so astonishingly delicious that they’ve stayed with me forever.

These moments don’t come often. They’re rare moments, almost mystical, but when they do, they land with such joy, such surprise, such sheer, yumminess that they become unforgettable. Each moment was a revelation - a culinary epiphany.

These are the bites that shaped me… the flavors that simmered themselves into my memory… the tastes that helped make me who I am.

1. My first bite of Welsh Cakes

Back in junior high, I noticed a lunch buddy nibbling on a little cookie‑looking thing peeking out of a waxed‑paper sandwich bag.

“What’s that?” I asked.

“It’s a Welsh Cake!” she said proudly. “My mother makes them. Want a bite?”

Well, I did — and that single bite changed my life. Soft, lightly sweet, dotted with currants, and cooked in a frying pan like a pancake, it was unlike anything I’d ever tasted. One bite and I was a goner. I’ve been hooked ever since.

2. Dinner at La Pavilion

Chef Yannick Cam - Washington DC, about 1985.

It was, without question, the best meal I have ever had — the best, best, best — and I honestly can’t imagine anything ever topping it.

I don't remember exactly what I ate, but the sauces… oh, the sauces. They were masterpieces. Intricate, layered, impossibly complex — the kind of flavors only a true culinary magician could coax into existence. They didn’t just sit on my tongue, they danced.

I remember an entire symphony of reactions at our table. The “Oh my’s,” the “OMG’s,” the involuntary sighs that slipped out between bites. And, at the end of the meal, as if the evening needed a grand finale, out came snifters of 100‑year‑old brandy. (Or was it Scotch? But honestly — after a century, who cares!)

The bill was more than a month’s mortgage, but worth every extravagant penny. Yannick Cam remains my favorite chef of all time. He's a quiet genius who never bothered with the celebrity‑chef spotlight because he was far too busy actually cooking. And no, he’s never written a cookbook. Some brilliance refuses to be bound between even delicious covers.

3. Haluski and Bryndza

While traveling through communist Czechoslovakia in the 1970s, I ended up at a rest stop perched on the top of a mountain. It was part of a government‑run chain that was their answer to Howard Johnson’s only with a very different kind of house specialty.

Their house specialty - the star of their menu - was a noodle dish that can only be described as gloriously over the top.

Picture this...... a heaping mound of haluski — tender egg noodles, cousins to German spaetzle — buried under an entire field’s worth of onions sautéed in scandalous amounts of butter. Top that with a mountain of crispy bacon, followed by an avalanche of bryndza, a dreamy, local sheep’s‑milk cheese. (Think feta, but gentler, creamier, and far less salty).

And just when you thought the spectacle was complete, the grand finale arrived at the table. A gallon of hot, melted bacon fat was poured over the whole glorious plateful. OMG. It was soooooo fabulous. My companions joked that my plate could serve ten Americans… or one Slovak.

My arteries still throb at the memory, but I was in my twenties then, so who cared. It was worth every decadent, cholesterol and carb filled bite.

4. Hors d'oeuvres in Prague

On that same adventure‑packed trip to Czechoslovakia, I stumbled upon one of Prague’s greatest treasures - hors d’oeuvre shops!

Imagine a Dunkin’ Donuts but instead of rows of donuts, picture gleaming cases filled with dozens and dozens of tiny, elegant, open‑faced sandwiches. You could buy just one… or a whole glorious plateful. (Guess which option I chose.)

Coffee? Not a drop. These places only served tea — raspberry‑syrup‑laced tea, to be precise — poured into sturdy white china mugs that felt like they belonged in my grandmother’s kitchen. No paper cups with lids for takeout. No drive‑thru. And the syrup wasn’t optional. It came standard. If you didn’t want it, you had to speak up before they poured.

There were no chairs, either — just a scattering of tall, stand‑up tables where locals gathered shoulder‑to‑shoulder, eating with purpose. These shops weren’t for lingering or lounging. They were for serious, delicious business.

And me? I was in heaven.

5. Fried Clams in Nantucket

I grew up on Howard Johnson’s fried clam rolls, blissfully unaware that I had never actually tasted a real clam plucked fresh from the ocean.

On a Nantucket vacation in the late 1970s, I wandered down to a little takeout shack by the dock — the kind of place where the clams came straight off the boat and into the fryer without so much as a detour.

My fresh from the ocean and right off the boat fried clams were handed to me in newspaper cone, still sizzling. One bite changed everything I thought I knew about fried clams. These clams were big, plump, gloriously tender — nothing like the dried‑out clam strips I’d assumed were standard issue. They were so fresh, so ocean‑kissed, that they squished salt water when I bit into them.

Pure, briny, seaside divinity.

6. Pimento Cheese
Any kind. Any where.

Some pimento cheeses are better than others but they are all mother's milk to me!

7. Coney Island Dogs from the Crystal Diner in Perth Amboy, New Jersey

Back when I was a little girl in the early 1950s, my grandmother would occasionally take me to the Crystal Diner — a place that felt, to my young eyes, like the very center of the universe. Their crown jewel? The legendary Coney Island Hot Dog.

Picture this: a skinny, snappy‑skinned hot dog nestled in a pillowy roll, absolutely smothered in what they proudly called “hot dog chili.” Not a bean in sight — just spicy, saucy ground beef that clung to the dog like it knew it was the star of the show. Then came the finishing touches: a confetti of tiny chopped onions and a bold, sunshine‑yellow ribbon of mustard. Pure, unadulterated bliss.

When you’re a kid, life doesn’t get any better than that… and honestly, I’m not sure it does even now. I wouldn’t mind a Crystal Diner Chili Dog this very minute.

8. Julia's Roast Chicken

In her very first cookbook, Mastering the Art of French Cooking, Julia Child unveiled her recipe for roast chicken. But of course, with Julia, it was never just “roast chicken.” No. It was Julia’s roast chicken.

The recipe seemed simple enough. Rub the bird with enough butter to make a cardiologist weep then pop it into the oven basting it every ten minutes with the golden, caramelizing butter pooling in the pan. Every. Ten. Minutes. Julia meant business.

The resulting chicken was, and forever will be, the best, most glorious, most transcendent roast chicken I have ever tasted. It was revelation in poultry.

Would I make it again? Not on your life!

That chicken demanded an entire afternoon of my existence.

The next time I made it, I figured I could baste every twenty minutes instead of ten. What difference could a few minutes make?

The result? The chicken was good… but not divine. And with Julia, anything less than divine simply won’t do.

9. Belgium Waffles from the New York World's Fair 1964

Huge, crispy waffles — a full inch thick and crispy at the edges — stacked high with syrup‑glazed fresh strawberries and buried under snowy mounds of whipped cream. Remember those beauties?

At the New York World’s Fair that year, it felt like everyone wandered around munching on one of those Belgian marvels. Americans had never seen anything like them before, and suddenly we were all converts, blissfully eating our way into waffle history.

10. Croissants from Madame Romaine's

Until I wandered into Madame Romaine’s chic little ladies‑who‑lunch hideaway in New York City in the early 1970s, I had never even heard of a croissant. Hardly anyone had — but those flaky crescents were about to take the culinary world by storm.

Madame, in her infinite wisdom, treated her croissants like royalty. She toasted them ever so lightly, just enough for the butter hugging each gossamer layer to melt into a soft whisper. Madame never served her croissants with butter or jam — perish the thought. Her croissants needed no adornment. They arrived at the table already perfect, already heavenly, already capable of stopping conversation mid‑sentence.

Truly, they were little crescents of bliss on a plate.

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Fish Fast ! No Recipe Fish Recipes

noreply@blogger.com (Karla from Cheesecake Farms) — Thu, 23 Jul 2026 17:40:55 +0000

From the Kitchens of Cheesecake Farms
www.CheesecakeFarms.com

Just 10 Minutes from Pan to Table!

You've probably heard that we should all be eating more fish so I've cooked up a few quick meal ideas to get you going. They're all super good and super easy.

They make great dinner party fare, too.

But here's the best part.... none of these "recipes" requires a recipe. All measurements are to taste!!

Easy, great, meatless meals without recipes..... and only 10 minutes from pan to table!

Am I fishing for complements or what???

Poached Orange Salmon

Cook some rice according to package directions for the number of serving you need. Set aside and keep warm.

Put about 1/2 an inch of orange juice into a frying pan. Add salmon fillets.

Cut or slice your favorite vegetable into bite size pieces. Carrots, broccoli, zucchini, yellow squash (or a combo) all work well. Snow peas, too. Leave the pods whole. Spread the veggies over the top of the salmon in the pan.

Frozen veggies right from the package work well too.... no need to thaw.

Cover the pan (use foil if your pan doesn't have a lid).

Cook on low until the salmon flakes easily and is cooked through - about 10 minutes according to its thickness - and the veggies are cooked the way you like them.

Serve over rice spooning some of the pan juices over the top.

Salsa Fish

Cook some rice according to package directions. Set aside and keep warm.

To cook the fish, put about 1/4 inch of water, vegetable broth or white wine into a frying pan. Add your favorite skinless, mild white fish (like flounder, haddock, grouper or tilapia).

Adding some fresh mushrooms is a nice touch if you happen to have some.

Pour (to taste) your favorite salsa over the top.

Cover (use foil if your pot doesn't have a lid).

Cook on low till fish flakes and is cooked through - about 10 minutes according to the thickness of the fish.

Serve over the reserved cooked rice spooning some of the pan juices over the top.

Italian Fish Parmesan

Cook some pasta according to package directions. Use whatever shape you like or happen to have on hand. Set aside and keep warm.

To cook the fish, put about 1/4 inch of water, vegetable broth or white wine into a frying pan. Add you favorite skinless, mild white fish (like flounder, haddock, grouper or tilapia).

Pour (to taste) your favorite pasta sauce over top.

Cover (use foil if you don't have a lid).

Cook on low till fish flakes and is cooked through - about 10 minutes according to the thickness of the fish.

Sprinkle mozzarella cheese or queso blanco (Mexican white cheese) over top of the cooked fish and replace the cover. Cook until cheese melts - a minute or so depending on how thick the slices/shreds of cheese are. (I've even used Velveeta....white or yellow.)

Serve over the reserved pasta spooning some of sauce over the top.

Fish Florentine

Put about 1/4 inch of water, vegetable broth or white wine into a frying pan. Add you favorite skinless, mild white fish (like flounder, haddock, grouper or tilapia) or salmon.

Cover (foil is OK if you don't have a lid).

Cook on low till fish flakes and is cook through - about 10 minutes according to the thickness of the fish.

Remove fish. Cover and keep warm.

Put a few handfuls of fresh spinach into the pan juices. Cover and steam briefly to wilt the spinach - about a minute according to the type of spinach. (Baby spinach will steam much faster than mature spinach - just don't overcook the spinach... you don't want mushy spinach...unless, of course, you prefer mushy spinach.)

Portion the steamed spinach on plates and top with cooked fish.

Dust the fish with a little something to make it look nice (paprika, Old Bay seasoning, a pinch of bread crumbs, chopped parsley or toasted wheat germ, chopped nuts etc.)

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How to Go Plant‑Based in One Week

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 19 Jul 2026 23:00:36 +0000

How to Go Plant‑Based in One Week

A beginner‑friendly guide for plant‑based eating.

Day 1 — The Plate Flip

Today’s goal is simple: make plants the majority.

Don’t change what you eat — just change the ratio.

Fill half your plate with your choice of vegetables (roasted, sautéed, raw or a combination)
Add cooked whole grains (brown rice, quinoa, farro, barley, buckwheat grouts, kasha) or potato to a quarter of your plate.
To the remaining quarter of your plate add cooked protein (meat, fish, poultry, dairy, beans, peas or lentils, tofu, eggs or a combo).

Day 2 — The Great Swap

Pick one meal and make a plant‑based version.

Taco night → add black beans
Pasta → serve whole‑grain pasta with a side of olive oil and garlic sauted broccoli
Breakfast → try oatmeal with fruit instead of eggs and bacon

Day 3 — The Color Challenge

Eat three different colors of plants today. No rules, no stress — just color.

Choose the ones you like best!

Red: tomatoes, strawberries
Green: spinach, broccoli
Orange: carrots, sweet potatoes

Day 4 — The Bean Breakthrough

Beans are the unsung heroes of plant‑based eating. Try one new bean or lentil dish:

Lentil soup
Chickpeas on your salad
Black bean chili
White beans sauted with garlic and olive oil

Day 5 — The Snack Upgrade

Trade one of your usual snacks for a plant‑powered one.

Fruit + nuts
Veggies + hummus
Popcorn
A fruit or vegetable smoothie

Day 6 — The Plant‑Based Pantry

Keep three inexpensive staples -on hand for fast, no‑stress, plant-based meals.

Canned beans
Whole grains (brown rice, quinoa, oats)
Frozen vegetables

Day 7 — The Signature Dish

Choose one plant‑based meal you genuinely love and make it your weekly go‑to.

Ideas:

Veggie stir‑fry
Bean chili
Roasted vegetable sheet pan
Mediterranean grain bowl
Pasta primavera

The Week‑One Takeaway

You don’t need to be perfect. You don’t need to be vegetarian. You don’t need to overhaul your life.

You just need to eat more plants than you did last week — then keep going.

The Plant Based Diet - Myth vs. Fact

Myth: Plant‑based means “no meat ever.”

Fact: It simply means plants are the majority. Meat can still appear — just in smaller portions.

Myth: A plant based diet is the same as vegetarian.

Fact: Vegetarian is a type of plant‑based diet, but plant‑based can include small amounts of animal foods.

Myth: You’ll never feel full.

Fact: Beans, lentils, whole grains, nuts, and seeds are wonderfully satisfying.

Myth: A plant based diet is expensive.

Fact: Beans, rice, oats, frozen vegetables, and seasonal produce are some of the most budget‑friendly foods around.

Hungry for More?

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Mayo vs Greek Yogurt - Which is Healthier?

noreply@blogger.com (Karla from Cheesecake Farms) — Mon, 13 Jul 2026 00:12:00 +0000

From the Kitchens of Cheesecake Farms

Karla Jones Seidita, Home Economist

CheesecakeFarms.com

Ask the Home Economist

Q: What’s wrong with eating mayonnaise on a carb‑restricted, high‑fat diet like keto? It’s fat and keto says more fat is good. So why can’t I eat mayo? I LUV it on tomato sandwiches!

A: “Can’t” isn’t the right word — you can eat mayo. But here’s why you shouldn’t rely on commercial mayonnaise when you’re trying to keep inflammation low and metabolic health high.

1. The Fat Quality

Most store‑bought mayonnaise is made with highly processed soybean or canola oil. These oils are loaded with omega‑6 fatty acids, which can promote inflammation when eaten in excess. And inflammation is the quiet troublemaker behind a long list of chronic conditions.

2. Nutrient Density

Commercial mayo gives you fat and calories. That’s it. No protein, no minerals, no probiotics, no meaningful nutrition.

Here’s a Smarter Swap…..Full‑fat, plain Greek yogurt!

It makes a surprisingly good stand‑in for mayo — especially in dressings, dips, and creamy salads.

It brings:

Unprocessed dairy fat (current research links it to better heart and metabolic health)
Protein for muscle
Calcium for bones
Probiotics for gut health

I know, I know — you’re rolling your eyes. Greek yogurt and mayo are not the same thing. But stay with me…

This week’s little recipe might be exactly what you’re craving — and I’ve even tucked in a WONDERFUL (and easy!) blue cheese dressing that tastes like it wandered in straight from a steakhouse.

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Greek Yogurt Mayo and Better Blue Cheese Dressing

Ready to upgrade that tomato sandwich and your wedge salad? Just say the word. Here’s a better for you alternative to commercial mayo. This just might be what you’re looking for!

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Makes about 1 cup

Good the day it’s made - better the next

Lasts about 1 week in the fridge

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Greek Yogurt Mayo

Ingredients

1 cup plain Greek yogurt

1 ½ Tablespoons extra virgin olive oil

1 teaspoon lemon juice (bottled is OK)

¼ teaspoon mustard (yellow or Dijon)

¼ teaspoon salt

¼ teaspoon apple cider vinegar

Pinch garlic powder

Pinch pepper

Directions

1. Whisk everything together.

2. Chill at least 30 minutes to blend flavors

Better Blue Cheese Dressing

I’ve never been an iceberg‑lettuce girl. Growing up, it was the only lettuce anyone seemed to know, and flavor wasn’t exactly its strong suit. Then, sometime around 1960, dietitians declared it practically worthless because it was “not green” — which always made me laugh. Try telling that to the Amish cooks who poured their glorious hot bacon dressing over crisp iceberg leaves. They knew exactly what they were doing. Iceberg holds its ground and doesn’t collapse under a warm, generous drenching of deliciousness.

Then came the era of the Wedge Salad — a chilly quarter‑head of iceberg crowned with blue cheese dressing and bacon. Perfection on a plate. It had its moment, then quietly stepped aside while Caesar salad hogged the spotlight for decades with its crunchy croutons and restaurant‑menu longevity.

Fast‑forward to today. Wedge salads are back, but at prices that make you think twice before ordering. Oh, I’ve ordered a few, then watched the cost climb higher and higher until I finally said, “Enough.”

So imagine my delight at the grocery store the other day when iceberg lettuce was on sale for cheap, cheap, cheap — too cheap to pass up. Into the cart it went. It wasn’t the pale, tight‑headed iceberg of the 1950s. This was leafy, vibrant, and beautifully green.

I brought it home, gave it a good wash, and tucked it into the fridge to crisp. And crisp it did! In fact it out‑crisped my romaine. That was my cue. I carved it into wedges and made my own restaurant‑worthy salad with plenty of bacon and a generous dollop of my Better Blue Cheese Dressing.

Here’s how…

Directions

1. Prepare 1 recipe Greek Yogurt Mayo

2. Fold in 5 to 6 oz. of crumbled blue cheese.

3.. If the dressing is thicker than you’d like, stir in a little milk till you like the consistency.

Cook’s Tips

· You can use regular plain yogurt to make the mayo but the result will be slightly thinner although it does thicken up a bit when refrigerated.

· For a better looking dressing, crumble a block of blue creese rather than using the already crumbed kind. Already crumbled cheese will disappear when you fold it into the mayo. The taste will be OK but bigger chunks makes a better looking dressing.

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White Pizza with Herbed Chèvre, Fresh Tomato and Garden Veggies

noreply@blogger.com (Karla from Cheesecake Farms) — Sat, 04 Jul 2026 23:30:25 +0000

From the Kitchens of Cheesecake Farms

Karla Jones Seidita, Home Economist

CheesecakeFarms.com

Summer Served With a Smile

Nothing wakes up your senses quite like an early‑morning wander through a farmers’ market or the simple pleasure of plucking warm, sun‑ripened veggies straight from your own backyard. It’s the season when everything tastes brighter, juicier, more alive.

Savor summer one bite at a time. Grab a peach so fragrant you can smell it before you see it. Let the juice run down your chin and call it happiness. Steam a few glorious ears of corn and drown them in butter until they glisten. Heap a mountain of berries over a scoop of home‑churned ice cream and watch the colors tumble together like confetti.

No matter how you enjoy it, summer tastes like sunshine on a plate.

White Pizza with Herbed Chèvre, Fresh Tomato and

Garden Veggies

Chèvre — French for goat — refers to any cheese made from goat’s milk. Unlike cow’s milk cheeses that melt into stretchy ribbons, chèvre softens and warms into a velvety cloud. If you think you’re not a goat‑cheese person, this little beauty might just change your mind.

This white pizza is a gentle, elegant stunner. It’s mild, delicate chèvre kissed with herbs, fresh tomato slices, and that irresistible summer simplicity. It’s lovely for lunch, charming for cocktails, and endlessly adaptable. If you must, you can swap feta or even tofu for the chevre but the chèvre really is the star of the show.

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Served 4 to 6

Uses a cookie sheet and parchment baking paper

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Ingredients

1 (12 inch) premade/purchased pizza crust (like Boboli)

1/3 cup olive oil (divided)

1 (5 to 6 oz.) package chevre (mild, fresh goat cheese)

1 (15 to 16 oz.) container whole milk ricotta cheese

½ cup fresh basil (leaves only/no stems – chopped and lightly packed to measure)

½ cup fresh parsley (leaves only/no stems – chopped and lightly packed to measure)

4 plum tomatoes (sliced into ¼ inch thick rounds)

1 (4 inch long) yellow squash (cut into 1/8 inch thick rounds)

½ cup black olives (pitted and randomly sliced)

1 small red onion (sliced into 1/8 inch thick rounds and separated into rings)

Coarse grind black pepper to taste

Optional (but yummy!) – ½ cup pickled garlic (drained and coarsely chopped – not raw or roasted garlic)

Directions

1. Position oven rack so pizza will bake in center. Preheat oven to 450 degrees.

2. Line cookie sheet with baking parchment.

3. Put the pizza crust onto the parchment lined pan.

4. Drizzle the crust with 2 Tablespoons olive oil. Set aside.

5. In a medium bowl. mix chevre, ricotta, basil, parsley and pickled garlic (if using). Spread onto the olive oil drizzled crust to ¾ inch from the edge all the way around.

6. Top cheese evenly with tomato slices. Then squash slices. Then olive slices. Ending with onion rings.

7. Drizzle remaining olive oil evenly over veggies. Sprinkle with pepper to taste.

8. Bake (uncovered) in preheated oven till cheese is heated through and vegetables are tender but still a little crisp – about 15 minutes. Do not over bake. Over baking will make the pizza soggy.

Cook’s Tips

· Pickled garlic is readily available in the pickle section of most grocery stores.

· Pizza can be cooked on your grill instead of in the oven.

Hungry for more?

CheesecakeFarms.com

Gooey, Peanut Butter Stuffed – Chocolate Chip Skillet Cookie - The Recipe

noreply@blogger.com (Karla from Cheesecake Farms) — Sun, 21 Jun 2026 15:41:18 +0000

From the Kitchens of Cheesecake Farms
Karla Jones Seidita, Home Economist
CheesecakeFarms.com

Sometimes I'm starving for hot, gooey chocolate chip cookies right out of the oven but the thought of juggling all those trays of individual cookies is more than I can deal with right then.

Other times I just want a show stopping, drop dead, ooey-gooey dessert but I don't have much time or desire to get one together.

And then there's the times, I just need to snuggle up with something that's comforting and so gosh-darn-good!

This recipe is my go to for all three of the above.

It's everything I could ever want in a cookie.......

Gooey, Peanut Butter Stuffed
Chocolate Chip Skillet Cookie

Great for self indulgence but it also makes killer party fare.

Take it hot out of the oven to the dining room table and let the guests have a go at it. OMG.......

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Makes 1 (8 inch) cookie
Serves about 8 (or in my case 1)

Skillet size: Diameter - 8" across the top X 5 ½” across the bottom
If your skillet is a slightly different size, you may need to adjust the baking time.

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Ingredients

1 stick butter – melted & cooled to room temperature

¾ cup brown sugar

1 egg

1 ¼ cups flour

½ teaspoon salt

½ teaspoon baking soda

½ cup chocolate chips

½ cup salted pretzels (coarsely crushed)

¼ cup creamy peanut butter (I used no sugar added, natural - the kind that needs to be stirred)

Directions

1. Position oven rack so cookie bakes in center of oven.

Grease the skillet or coat with baking spray.

2. Mix brown sugar and egg into cooled butter.

3. Stir in flour, salt & baking soda.

4. Fold in chocolate chips & crushed pretzels. Mixture will look different from regular chocolate chip cookie dough. It will be stiff, sort of crumbly and look a little dry. That’s OK.

5. Press half the dough into the bottom of the prepared skillet.

6. Spoon all the peanut butter into the center of the dough in the skillet as one dollop. Do not spread.

7. Crumble the remaining dough over the top of the dough & peanut butter in the skillet. Using your fingers, lightly press the dough to cover everything. If some of the peanut butter leaks through, take a bit of the dough from the edge of the skillet to lightly patch but don’t obsess. Very tiny leaks are OK & will be covered by the dough as it bakes.

8. Use a spatula to neaten the edges of the dough, gently pressing the top edges of the dough down into the bottom dough so the top edges aren’t ragged-y. Cookie spreads and levels during baking for a better finished look.

9. Bake in preheated oven until slightly puffed and the cookie feels set to a light touch - about 20 minutes. Cookie will not brown like a regular chocolate chip cookie but will darken a bit. Do not over bake.

10. Serve right from the pan - hot out of the oven.

Or cool completely in pan, cut into wedges and enjoy at room temperature or gently reheated in the microwave.

Enjoy!!

Cook’s Tip

No skillet this size?

Try an 8 inch spring form or regular cake pan or pie plate.
Adjust baking time if needed.

To make ahead for a party or serving later

Prepare the recipe and put into the pan. Cover. Refrigerator till serving time (up to 24 hours).

Remove pan from refrigerator to take the chill off while preheating oven.

Add a few additional minutes baking time, if needed.

Hungry for more?

CheesecakeFarms.com

Cheesecake Farms

Frightfully Delicious Halloween Ghoul-ash

From the Kitchens of Cheesecake FarmsKarla Jones Seidita, Home Economistwww.CheesecakeFarms.com

How to Cook Fresh Pumpkin and Pumpkin Seeds

Scrumptious (and oh-so-easy) Pumpkin Latte!

Onions - The Unsung Hero of the Kitchen

Easy, Homemade New York Style Pizza

Potato & Onion Creme - The Recipe (aka Vegan Fondue)

A Splash of Olive Oil Makes Tomatoes Even Healthier

Improve Your Mood with Natural Food

Easy Fresh Peach Preserves (And No Canning Required!)

Everything is Just Peachy!

If the thought of making homemade jams, jellies and preserves conjures up images of steamy kitchens and long hours over a hot stove, here's a little recipe for fresh preserves will change all that.

They're called "fresh" preserves because they're

quick cooked, not canned and not too sweet.

Summer is peach season so it's a great time so try these quick and easy, homemade preserves - but don't just serve them on your breakfast toast.

Measure mashed peaches & juice Spread them on your biscuits, French Toast and pancakes

Dollop some on homemade pound cake

Layer generously with granola and yogurt for a breakfast trifle or parfait

No Cook, No Can, Low (or No) Sugar Homemade Jam

Fresh Fruit Preserves Using Fruit and Berries That Are Just Too Good to Throw Out (And No Canning Required!)

Food for Thought - Does Every Meal Have to Be Nutritious?

The Importance of Fermented Foods and A Magic Salad Dressing

Food for Thought - Are You Sabotaging Your Health with What You Eat? Part 2 - Soy

Radical Cooking - Home Made Chinese Duck Sauce

Take Back Bad Produce

Cool as a Cucumber - Quick and Easy Pickles Without Canning!

Easy, Bloody Mary Mix - The Recipe

Fast and Easy Chocolate Berry Tart

Fast and Easy Chocolate Berry Tart

Yummy Moments in My Culinary History

Fish Fast ! No Recipe Fish Recipes

How to Go Plant‑Based in One Week

Mayo vs Greek Yogurt - Which is Healthier?

White Pizza with Herbed Chèvre, Fresh Tomato and Garden Veggies

Gooey, Peanut Butter Stuffed – Chocolate Chip Skillet Cookie - The Recipe

From the Kitchens of Cheesecake Farms
Karla Jones Seidita, Home Economist
www.CheesecakeFarms.com

Measure mashed
peaches & juice

Spread them on your biscuits, French Toast and pancakes