January Is National Soup Month

1/3/2020

Mom's Best Chicken Noodle Soup

Ingredients
1 cup yellow onion (chopped)
2 cup carrots (peeled & sliced)
1 tablespoon garlic (minced)
1 cup celery stalks (chopped)
1 Medium Rotisserie chicken
2 ¼ quarts of water
¼ cup fresh minced parsley
1 bag Frozen Egg Noodles
1 (8 ounce) Watkins Chicken Soup and Gravy Base

Directions:

Sautee onions, carrots, garlic, and celery in a small pan over medium heat. Cook until tender.
In another large pan, add water & Watkins Chicken Soup and Gravy Base to your preferred taste.
Shred the rotisserie chicken. Add sautéed vegetables, water/gravy base, and chicken together. Simmer over medium heat on the stove for 30-40 minutes.
Add frozen egg noodles, then simmer another 30 minutes.
Add the parsley as a garnish and serve with bread and/or crackers.

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Raspberry Cheesecake

1/3/2020

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Raspberry Cheesecake Recipe Senior Lifestyle Advantage Magazine SLA

Home-made Raspberry Cheesecake

INGREDIENTS
Nutrition
Crust
1 1⁄2
cups graham cracker crumbs
1
tablespoon sugar
6
tablespoons unsalted butter, melted
Filling
2 1⁄2
lbs cream cheese, at room temperature
1 1⁄2
cups sugar
5
whole extra-large eggs, at room temperature
2
extra-large egg yolks, at room temperature
1⁄4
cup sour cream
1
tablespoon grated lemon zest (2 lemons)
1 1⁄2
teaspoons pure vanilla extract
Raspberry Topping
1
1 cup currant jelly (do not use jam) or 1 cup strawberry (do not use jam)
Directions
Preheat oven to 350°.
To make crust: combine the graham cracker crumbs, sugar and melted butter until moistened. Pour into a 9-inch spring form pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450°.
To make filling: cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, two at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream, lemon zest and vanilla. Mix thoroughly and pour into the cooled crust.
You can set the spring form pan on a foil-lined baking sheet to catch any leaks.
Bake for 15 minutes then turn down the oven temperature to 225° and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Let the cake sit in the oven with the door open for 30 minutes. Take the cake out and let it sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the spring form pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the spring form pan.
Melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berry mixture on top of the cake. Refrigerate until ready to serve.

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Home Style Goodness

January Is National Soup Month

Raspberry Cheesecake

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Recipe of the Month by:

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CHANGING THE WAY WE THINK ABOUT AGING!

Magazine

Health

Entertainment

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Home Style Goodness

January Is National Soup Month

Raspberry Cheesecake

​Favorite Recipes

Recipe of the Month by:

Archives

Categories

CHANGING THE WAY WE THINK ABOUT AGING!

Magazine

Health

Entertainment

Lifestyle

Favorite Recipes