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Monthly Archives: June 2013

Slow cooker Corned Beef

This is a smash up recipe that came together from multiple sources, and worked out well…

Corned Beef and Potatoes

1 Corned Beef, sliced into even chunks (3 or 4 per cut of meat)
1 large onion, quartered
3 carrots, chopped into large pieces (or 9 baby carrots)
1-2 Lbs of New Red, or Young golden potatoes (the little guys), cut into pieces.

Place the Corned beef chunks into a crock pot bowl.

Cover with onion, carrot, and potatoes.

Pour flavor packet (from corned beef) over top of all.

Cover the mixture with water (1 1/2- 3 cups) to cover the corned beef, and to almost the top of the vegetables (don’t cover completely)

Cook on low for 8-10 hours

Ricotta Cheesecake

This recipe comes from one of Rob’s coworkers. It comes in 2 parts, first making the crumb base, then the filling.

Ricotta Cheesecake

Preheat the oven to 375. And leave it on.

Crumb Base

2 cups Graham cracker crumbs
1/3 cup Sugar
1 tsp Cinnamon
6 Tbsp Butter, melted

Directions:

  • Blend dry ingredients in food processor.
  • Add the butter and mix well.
  • Press the mixture into a springform pan and press partway up the sides.
  • Bake at 375 for 8mins. Then set aside and allow to cool.

Filling

3, 8oz. packages Cream Cheese
1 cup Granulated sugar
1 Lemon, zest only
5 Eggs
1 1/2 cups Whole milk Ricotta

Directions:

  • Beat the cream cheese, sugar, and lemon zest on low until just incorporated.
  • Beat eggs in one at a time, scraping down the sides.
  • Slowly add in the ricotta and mix just until smooth.
  • Pour the batter into the prepared crust.
  • Bake at 375 for 45 mins, then reduce head to 325 and bake for 20-25 mins more.
  • Remove from the oven and run a knife around the sides.
  • Let cool completely, cover, and refrigerate overnight.
  • Bring to room temperature and slice 🙂