Monday has a dessert recipe. It’s our in-between birthday. My husband’s birthday was yesterday, and mine is tomorrow. So we usually celebrate with just one cake on the day in between. Everyone in my family LOVES the NY Style Cheesecake that we’re having Monday. The berry topping that I make for it is also great over ice cream or pancakes. I’ll include the recipe at the end.
Here’s the plan.
Monday
Sesame Beef (recipe below)
Rice Mix
Corn on the Cob
NY Style Cheesecake with mixed berry topping (recipe below)
Tuesday
Chicken on the Grill
Noodle Mix
Green Beans
Biscuits
Wednesday
Upside-Down Turkey Pot Pie
*I’m going to put the pot pie filling mix in the pan first, top it with homemade biscuits, then bake.
Salads
Thursday
We’ll be out of town during dinner time, so we won’t be eating at home.
Friday
Spaghetti with Meat Sauce
Salads
Saturday
Homemade Pizza
Sunday
Mini Meatloaves (recipe HERE)
Baked Yams
Salads
Sesame Beef (for 4 people)
4 T soy sauce
1 T sesame seeds
1/4 c. diced onions
1 t garlic powder
1 t ginger
dash of pepper
1 T olive oil
1-1/2 pounds flank stead cut into large chunks
Mix everything except the oil and meat in a large Ziploc bag. Add the meat to the bag, and marinate overnight or at least 4 hours.
Heat the olive oil in a large skillet. Remove beef from marinade, and throw away marinade. Cook beef until done.
NY Style Cheesecake
Crust:
1-3/4 c. graham cracker crumbs
1 T. sugar
1 t. cinnamon
5 T. unsalted butter, melted
Filling:
4 8 oz. cream cheese, softened (I use light. Fat-free does not work.)
1-2/3 c. sugar
2 T. cornstarch
1/8 t. salt
4 large eggs
1 T. vanilla
1 c. sour cream
Crust:
Grease bottom and sides of a 10 inch springform pan.
In a medium mixing bowl, combine crust ingredients with a fork. Stir until moist.
Press mixture into the bottom of the prepared pan.
Bake for 10 minutes at 325 degrees. Cool completely.
Filling:
In a large mixing bowl, beat cream cheese at medium to medium-high speed until smooth.
Add sugar, cornstarch, and salt. Mix until thoroughly combined.
Add eggs and vanilla, beating only until combined.
Stir in sour cream.
Pour filling over crust in pan. Place pan on a cookie sheet. Bake at 325 degrees for 60 minutes until center is nearly set when shaken. (I’ve found that it’s slightly browned on top.)
Remove pan from oven and cool 15 minutes.
Carefully loosen cake from sides. Let cool 30 minutes.
Remove sides. Cool completely.
Refrigerate at least 4 hours or overnight.
The cake can be refrigerated up to 3 days or frozen (well wrapped) up to 3 weeks.
Berry Topping:
2 c. sliced strawberries
1 c. blueberries
1 c. raspberries or blackberries
* Frozen berries will work. Just thaw and drain first.
2 T. lemon juice
1/2 c. sugar
2 T. cornstarch
2 T. water
2 T. orange juice
In a saucepan, combine berries, lemon juice, and sugar.
In a bowl, combine cornstarch, water, and orange juice. Add to fruit mixture.
Cook over medium heat until thick and bubbly.
Cook and stir 2 minutes more.
Cool to room temperature.
For more great menu planning ideas, visit Menu Plan Monday sponsored by I’m an Organizing Junkie.
