Fergie's Nutter Butter Cheesecake

How could you resist??? I know... I know... my blog is supposed to be about the healthier side of food... but really... Truth is I have a Firefighter Husband and 3 busy kids who could actually stand to eat this kind of stuff!!! 

Crust:

1 Cup Crushed Nutter Butter Cookies

3 Tablespoons Unsalted Butter 

1 Teaspoon Kosher Salt

4 Tablespoons Sugar 

Filing:

3 Packages Low Fat Cream Cheese, Room Temperature

1 Cup Sugar

1/2 Teaspoon Kosher Salt

1 Tablespoons Vanilla 

4 Eggs, Room Temperature

1 Cup Crushed Nutter Butter Cookies 

Look at what I found at the 99 cent store.... 

Use low fat option... takes a smidgen of the guilt when you eat this dessert!!! 

Combine the cream cheese, sugar, vanilla and salt... 

Whip with hand blender until smooth and fluffy... 

Add the room temperature eggs one at a time... 

In the food processor combine 1 cup of Nutter Butter pieces, Sugar, Salt and Butter... 

Pulse until combined... 

Make sure you are using a spring form pan... 

Press into the bottom of a an sprayed with vegetable spray... 

  

Add the remaining crushed Nutter Butter pieces to the cheesecake filling... 

Mix well... 

Place the pan in a foil bed... 

Pour the filling into the sprayed pan... 

This picture shows exactly how you should set this up to bake... 

place in the top rack f your oven...

Add boiling water in the casserole... 

Bake at 325 for 30 minutes... 

Bake at 350 for the remaining 30 minutes... 

Remove from oven carefully!!!! 

Allow to cool on counter for about 1 hour... 

Transfer to refrigerator for at least 2 hours... 

Rich... thick... Nutter Buttery... TRUE SWEET HEAVEN!!! 

Fergie's Italian Onion Soup

I really like French Onion Soup... there are really not too many places that make it the way I like it.  My take on French Onion Soup is an Italian Twist using Italian Herbs and Cheeses... 

6 White Onions, Sliced 

5 Tablespoons Olive Oil 

1 Teaspoon Kosher Salt

1 Teaspoon Pepper 

1 Teaspoon Crushed Red Pepper 

2 Teaspoons Italian Seasoning 

1/2 Teaspoon Thyme 

3 Tablespoons Balsamic Vinegar 

(I used Temecula Olive Oil Pomegranate Balsamic) 

8 Cups Beef Stock 

5-6 Ounces Fontina/Swiss Cheese, Shredded

1/2 Loaf Italian Bread 

Slice the 6 onions... I know it sounds like a lot but trust me... you will be cooking these babies

for 1 1/2 hours... 

Heat the oil and add the salt, pepper, crushed red pepper, thyme and italian seasoning... 

Add the vinegar 

Start cooking your onions... keep the heat at the med/low... 

You will be cooking these for 1 1/2 hours... Stir every 10 minutes... 

This is what they should look like after 30 minutes... 

45 Minutes... 

1 Hour... 

1 1/2 hours... 

This is absolutely onion heaven!!!! 

Add the beef broth and bring to a boil... 

Shred the cheese and set aside... 

Place 4 large ramekins on a sheet pan... 

Rough cut the 1/2 loaf of bread... 

Set up a neat little station so you can make your bowls.... 

Ladle the ramekin 1/2 way with onion soup... 

Top with bread... 

Generously cover with cheese... 

Place sheet pan with soup in the oven under a hot broiler and set 

timer for 3-4 minutes... 

CHECK IT!!!  Very easy to burn stuff under the broiler!!! 

Cheesy, savory goodness.... 

Fergie's Saucy Braised Oxtails

Oxtail...?  Yes!  My kids literally fight over the last one!  This is a perfect rainy day, stick to your ribs kinda dish! 

3-4 Pounds Oxtails
2 Tablespoons Paprika
1 Tablespoon Cumin
2 Teaspoons Oregano
1 Tablespoon Kosher Salt
1 Tablespoon Crushed Red Pepper
6-8 Garlic Cloves, Crushed
1/2 Cup Red Wine Vinegar
1/2 Cup Water
1/4 Cup Worcestershire Sauce
 3 Tablespoons Concentrated Tomato Paste
6-8 Carrots, Peeled and Cut on the Dice
4-6 Yukon Gold Potatoes, Peeled and Cut into large Pieces

I used my pressure cooker... but you can make them on the stove top or use a CrockPot

Add the spices ... 

Add the garlic... 

Add the vinegar, water, tomato paste and worcestershire sauce

This is the tomato paste and vinegar I used... 

Peel and chop your carrots... Set aside... 

Peel and cut potatoes...Set the potatoes aside...  

Set pressure cooker on high for 30 minutes... 

Release pressure and add your vegetables... 

Mix well and close... set the pressure cooker on 10 minutes... 

This is what this dish should look like... 

You have no idea how amazing this dish is!!!!!