Savory Cheesecake

From Deanna Buxton's Worldwide Ward Cookbook - Mom's Best Recipes. This recipe is a unique twist on a classic recipe and has been a hit at several gatherings!

Ingredients:

1 medium onion, thinly sliced

1 tsp sugar

1/2 cup dried breadcrumbs

1 1/2 Tbsp butter, melted

3 8-oz packages cream cheese, room temperature

4 oz feta, crumbled

3 eggs, lightly beaten

1 tsp dried basil

1 tsp salt

1 tsp pepper

3-4 cloves of garlic, minced

1 14-oz jar of marinated artichoke hearts, coarsely chopped and 2 Tbsp of the liquid reserved

1/2 cup sun dried tomatoes in oil, oil reserved

1/4 cup parmesan cheese, shredded

Directions:

In a frying pan, heat the oil from the sundried tomatoes and add in the onion and sugar. Let caramelize over meadium-low heat for about 30 minutes, stirring occasionally. Set aside. Mix the bread crumbs and butter together. Press into a 9-inch springform pan. In a large bowl, beat the cream cheese with a hand mixer until smooth. Add in the feta cheese and beat until well mixed. Add the eggs, basil, salt, pepper, garlic, and artichoke liquid; mix until just incorporated. Fold in the remaining ingredients along with the caramelized onions. Pour into the prepared pan and bake at 325॰F for 35 minutes. Allow to cool on a wire rack for 30 minutes then chill in the fridge for at least 4 hours prior to serving. To serve, slice the cheesecake into wedges and spread on crackers, toast, or crusty bread. Enjoy!

Creamy Spinach Artichoke Chicken

 A recipe I made up on the fly for a church potluck inspired by spinach artichoke dip. It turned out so well that I decided to guesstimate the amounts of what I used and turn it into an actual recipe. Enjoy!

Ingredients:

1 rotisserie chicken, shredded (I like Costco’s, but any kind will do. 

        Note: Raw chicken could also be used, but the cooking time will need to be increased, and the                    chicken will have to be shredded after it is cooked.

1lb frozen spinach thawed and drained

12 oz jar of marinated artichoke hearts, roughly chopped

1 cup of chicken broth

1 8oz pack of cream cheese, cubed

1.5 cups of shredded mozzarella

Salt and pepper

Directions:

Place everything except for the mozzarella in a crockpot and cook on high for 2 hours until heated through. Stir in the mozzarella and add salt and pepper as needed to taste. Serve over rice.

Mushroom Risotto

Ingredients:

1 Cup Dried Mushrooms

1 1/2 Cups Cream

1 Tbsp Beef stock concentrate (powdered or paste work fine)

2 Cups Fresh Mushrooms, sliced (I usually use brown baby bella, but other varieties work great too!)

1 Onion, diced

3 Cloves of Garlic, minced

1/2 Stick of Butter, divided in half

2 1/2 Cups of Arborio (Risotto) Rice

5 Cups of Chicken or vegetable stock

Thyme

Salt

Parmesan or goat cheese (for serving)

Directions:

In a small sauce pan, bring to a simmer the dried mushrooms, cream and beef stock concentrate. Stir together occasionally and let reduce and thicken while you prepare the risotto. It should turn a light brown color and be able to coat the back of a spoon when it is finished.

Meanwhile, bring the chicken or vegetable stock to a boil. Melt 1/4 stick of butter in a large pan. Sautée the fresh mushrooms, onion and garlic until softened. Clear a section in the middle of the pan and melt the remaining butter. Add in the rice and cook until the rice has turned golden. Start to ladle in the hot stock to the pan with the risotto until the stock just covers it. 

Continue simmering the risotto while stirring and adding additional stock as needed until the rice is cooked through and the stock has been absorbed, about 15-20 minutes. Adjust seasonings as needed.

Once the risotto is cooked, stir in the mushroom cream. Serve with freshly grated parmesan or goat cheese.