Creamy vanilla cheesecake, waiting to be topped with your favorite fruit
Yield: 

8 servings
Ingredients: 

12 ounces cream cheese, softened
4 ounces (1/2 cup) sour cream
3/4 cup sugar
2 eggs
1 teaspoon vanilla
one 9-inch graham cracker crust* Instructions: 

1. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.

2. Pour into crust and bake for 45 minutes at 350 degrees. Remove from the oven and let cool.

3. Chill for at least 4 hours or up to two days before serving. Top with fruit topping (photo shown with cherry topping), whipped cream, or just eat plain!

Additional Notes: 

*You
can make your own crust by combining 1 cup graham cracker crumbs, 2
tablespoons sugar, and 4 tablespoons melted butter. Press into the
bottom of your dish and fill as directed.

This basic cheesecake recipes was one of the first recipes we added to this website! It’s easy and delightfully creamy.

This recipe is from Tammy’s Recipes.

Slightly sweet teriyaki salmon that’s simple to prepare and full of flavor!
Yield: 

4 servings
Ingredients: 

1 to 1 1/4 pounds fresh or frozen salmon fillets
1/2 cup teriyaki sauce
2 teaspoons olive oil
1 clove minced garlic (or 1/2 teaspoon garlic powder)
2 tablespoons finely chopped onion (or 1/2 teaspoon onion powder)
1/8 teaspoon black pepper
Dash of crushed red pepper flakes, optional
2 tablespoons sesame seeds
1 teaspoon brown sugar

For serving:

Cooked rice or rice noodles and vegetables or stir-fried vegetables of your choice
Instructions: 

1.
In a gallon-size ziplock bag, combine the teriyaki sauce, oil, garlic,
onion, pepper, red pepper (if using), and sesame seeds. Squeeze the bag a
little to mix everything together.

2. Add the salmon fillets (fresh or still frozen) in a single layer.
Remove excess air from bag, seal, and make sure fillets are covered on
both sides in the marinade.

3. Put salmon in the fridge to marinate for a few hours (if fresh) or for a day or two to thaw/marinate (if still frozen).

4. When you’re ready to cook the salmon, remove the fillets from the
bag and place them in a shallow dish* in a single layer (skin side down
if the salmon has skin). Pour 1/4 to 1/3 cup of the marinade over the
fillets, and sprinkle the teaspoon of brown sugar over the tops.

5. Bake in a preheated oven at 350 degrees for 20 minutes, or until
salmon flakes with a fork (145 degrees internal temperature). Don’t bake
too long, or salmon will be dry!

Serve hot (immediately) with rice or rice noodles, and/or stir fried vegetables.

This recipe is from Tammy’s Recipes.

Squares of buttery walnut crust with a thin layer of creamy vanilla cheesecake, sprinkled with a nutty crumb topping and baked
Yield: 

24 squares
Ingredients: 

Crust ingredients:

2/3 cup brown sugar
2 cups flour*
1 cup finely chopped walnuts**
2/3 cup butter, melted

Filling ingredients:

16 ounces cream cheese, softened
1/2 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon vanilla extract
2 tablespoons milk
Instructions: 

1.
Preheat oven to 350 degrees. In a medium mixing bowl, mix brown sugar,
flour and nuts together. Add melted butter and stir or mix with clean
hands until light and crumbly.

2. Set aside 1 1/2 cups to be used as topping. Press the remainder
firmly into an 9×13-inch baking pan. (I use the back of a metal pancake
turner to press down.) Bake for 12 minutes.

3. While crust is baking, in another bowl mix cream cheese and sugar
with electric mixer on low until smooth. Add remaining ingredients and
stir gently until mixed.

4. Pour batter into the baking dish over the prepared baked crust and
sprinkle the 1 1/2 cups reserved crumbs on top. Bake for 20-25 minutes
at 350 degrees. (Don’t bake too long, or cheesecake will be dry and not
as creamy!)

5. Cool in dish on wire rack. Cut into 24 squares and refrigerate several hours before serving.

Keep refrigerated and use within 7 days, or freeze the cheesecake squares in a Ziplock freezer bag, with waxed paper between layers to prevent sticking.

This recipe is from Tammy’s Recipes.

This
is the best easy homemade apple pie recipe, with a spicy cinnamon and
nutmeg apple filling. Simple to make, and a favorite with many!
Yield: 

8 servings
Ingredients: 

6 to 8 tart apples, pared, cored, and thinly sliced (6 cups)
3/4 to 1 cup sugar
3 Tablespoons all-purpose flour
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
2 Tablespoons butter, sliced thinly
one 9-inch unbaked pie pastry with top Instructions: 

1.
If apples lack tartness, sprinkle with about 1 Tablespoon of lemon
juice. Combine sugar, flour, and spices in large mixing bowl.

2. Add apples to sugar mixture and stir to coat.

3. Fill unbaked pie pastry with apple mixture, and lay slices of butter on top.

4. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle top of crust with additional sugar if desired.

5. Bake at 400 degrees for 50 minutes or until apples test to doneness desired.

This recipe is from Tammy’s Recipes.

From a book published in 1903, this is a super-easy delicious spiced sugar cookie!
Yield: 

4 dozen cookies
Ingredients: 

2 cups granulated sugar
1 cup (2 sticks) butter, softened
3 eggs
3 cups all-purpose flour*
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
Instructions: 

1.
In a mixing bowl, cream sugar and butter. Beat in eggs, spices, baking
powder, and flour. Work flour in as needed to make a stiff dough. (May
require an extra half cup or so.) If you wish to cut out the cookies,
make the dough stiff enough to roll out.

2. Cut out cookies or form into 1-inch balls (press down if desired).
Place cookies a couple inches apart on lightly greased baking sheets.

3. Bake at 375 degrees for 10-13 minutes, until done. Cool on wire racks.

This recipe is from Tammy’s Recipes.

A fluffy moist chocolate cake mix recipe — better than Duncan Hines!
Yield: 

12-16 servings
Ingredients: 

Cake mix ingredients:

2 cups all-purpose flour
1 3/4 cups sugar
1 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shortening

To make the cake:

1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
Instructions: 

1. Make the cake mix by combining the flour, sugar, cocoa, baking powder, baking soda, and salt, stirring with a whisk.

2. Using an electric mixer or a food processor, blend in the
shortening until no lumps remain. (Using the mixer on this makes a dusty
cocoa mess, so I prefer the food processor!) This is the dry cake mix
part, and you can store it in an air-tight container for several months.

3. Finish making the cake by adding the water, oil, and eggs to the
cake mix in a large bowl. Mix on low speed until moistened, and then
beat on medium for about 2 minutes.

4. Pour batter into greased and floured pans (one 9×13-inch pan, two
9-inch round cake pans, or cupcakes) and bake at 350 degrees.

9×13-inch pan: 35-38 minutes
9-inch cake pans: 30-33 minutes
cupcakes: 19-22 minutes

Combine this recipe with Deluxe Chocolate Frosting and you are good to go!

This recipe is from Tammy’s Recipes.

Yield: 

1 pound (4 servings)
Ingredients: 

1 pound ground turkey*
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon granulated garlic or garlic powder
1/2 teaspoon fennel seeds, crushed
2 teaspoons ground sage
1 teaspoon dried thyme
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice, optional
1 tablespoon maple syrup (or more to taste), optional

For a sweeter fruity sausage, also add 1/2 cup finely chopped applesInstructions: 

1.
Combine all ingredients in a bowl and mix well. Cover and refrigerate
for at least 15 minutes but as long as a day or two to allow flavors to
combine. See additional notes for freezing these sausage patties.

2.
Form meat into 8 small patties. Cook in a pre-heated skillet over
medium to medium-high heat, turning once, until browned. Ground turkey
should be cooked until meat reaches 165 degrees.

Alternatively,
you can just fry this sausage into crumbles. Place meat in a pre-heated
skillet and cook and stir over medium heat until sausage is fully
cooked. You can use the crumbles to make omelets, pizza, sausage gravy,
or spaghetti sauce. (See notes below.)

3. Serve hot and enjoy!Additional Notes: 

*If using lean ground turkey, add an egg or 1 tablespoon of oil to the sausage mixture.

Making pre-formed sausage patties for the freezer:

I have used this recipe to make pre-formed patties and frozen them for a quick pre-made sausage patty. For best results, freeze patties in a single layer on parchment paper or a silicone mat on a baking sheet. After they are frozen, remove and stack them in a container or bag in your freezer. Cook straight from the freezer, in a skillet as described in the recipe above.

This recipe adapted from Light and Tasty.