Indulge in the creamy richness of this Classic New York Style Cheesecake. With a buttery graham cracker crust and a velvety smooth filling, this decadent dessert is perfect for any occasion. Follow these simple steps to create a cheesecake that will impress your friends and family!

#### Ingredients:

**Crust:**

- 1 cup graham cracker crumbs

- 3 tablespoons sugar

- 3 tablespoons butter or margarine, melted

**Filling:**

- 4 packages (8 oz each) Philadelphia cream cheese, softened

- 1 cup sugar

- 3 tablespoons flour

- 1 tablespoon vanilla extract

- 1 cup sour cream

- 4 eggs

#### Instructions:

**Crust:**

1. Preheat your oven to 325°F (160°C). 

2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

3. Press the mixture onto the bottom of a 9-inch springform pan to form the crust.

**Filling:**

1. In a large mixing bowl, beat the cream cheese, sugar, flour, and vanilla extract with an electric mixer on medium speed until smooth and creamy.

2. Blend in the sour cream until fully incorporated.

3. Add the eggs, one at a time, mixing on low speed just until blended after each addition.

4. Pour the filling over the prepared crust in the springform pan.

**Baking:**

1. Bake the cheesecake in the preheated oven for 65 to 70 minutes, or until the center is almost set. 

2. If using a dark nonstick springform pan, reduce the oven temperature to 300°F (150°C) and bake for the same amount of time.

3. Once baked, remove the cheesecake from the oven and run a knife or metal spatula around the rim of the pan to loosen the cake.

4. Allow the cheesecake to cool before removing the rim of the pan.

5. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.

**Decoration:**

1. For added flavor and presentation, you can top the cheesecake with your favorite toppings such as caramel sauce, fruit compote, or chocolate ganache.

2. Get creative with your toppings to make your cheesecake truly unique and delicious!

**Variation:**

- To make a chocolate cheesecake, simply add 1/2 cup of cocoa powder to the filling mixture before pouring it over the crust. Top with ganache, fresh berries, or chocolate curls for an indulgent chocolate treat!

Enjoy your Classic New York Style Cheesecake with friends and family, and savor every creamy bite!

Indulge in the crispy goodness of these Baked Zucchini Fries, a healthier alternative to traditional fries. Coated in seasoned breadcrumbs and Parmesan cheese, these zucchini fries are baked to golden perfection. Serve them as a tasty side dish or snack with your favorite dipping sauce!

#### Ingredients:

- About 1 lb. zucchini

- 1/2 cup Italian-seasoned panko breadcrumbs

- 1/4 cup grated Parmesan cheese (the crumbly stuff, not shreds)

- 2 eggs

#### Instructions:

1. **Preheat Oven**:

   - Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and spray it with non-stick cooking spray. Set aside.

2. **Prepare Coating**:

   - In a shallow dish, combine the Italian-seasoned panko breadcrumbs and grated Parmesan cheese. Mix well and set aside.

3. **Whisk Eggs**:

   - In another shallow dish or pie plate, whisk the eggs together. Set aside.

4. **Prepare Zucchini**:

   - Cut the ends off the zucchini and halve them lengthwise, resulting in two short, stubby pieces. Stand one piece on its end and cut it in half lengthwise again. Then, cut each half into thin strips or fries.

   - Blot the zucchini pieces with a paper towel to remove excess moisture.

5. **Coat Zucchini**:

   - Working with a small handful of zucchini at a time, dip the strips into the beaten eggs, shaking off any excess.

   - Roll the egg-coated zucchini strips in the breadcrumb and Parmesan mixture, ensuring they are evenly coated. Repeat the process until all zucchini strips are coated.

6. **Bake**:

   - Arrange the coated zucchini fries on the prepared baking sheet in a single layer, leaving space between each fry.

   - Bake in the preheated oven for 10-12 minutes. Then, remove from the oven, flip the fries using tongs, and bake for an additional 10-12 minutes or until the zucchini is tender and the coating is crisp and golden brown.

7. **Serve**:

   - Once baked to perfection, remove the zucchini fries from the oven and serve immediately with your favorite dipping sauce such as pizza sauce or buttermilk ranch dressing.

   - Enjoy these delicious baked zucchini fries as a healthier alternative to traditional fries!

These Baked Zucchini Fries are sure to be a hit at your next gathering or as a tasty snack any time of the day!

Warm up with a hearty bowl of Spicy Sausage and Potato Soup loaded with crispy bacon, tender potatoes, flavorful sausage, and nutritious kale. This comforting soup is perfect for a cozy dinner on a chilly evening.

#### Ingredients:

- 1 pound spicy Italian sausage

- 1/2 pound bacon, chopped

- 7 cups water

- 3 chicken flavored bouillon cubes

- 2 large russet potatoes, scrubbed clean and cubed

- 2 cloves garlic, chopped

- 1 medium onion, chopped

- 2 cups chopped kale

- 1 cup heavy whipping cream

- Salt and pepper, to taste

#### Directions:

1. **Brown the Sausage**:

   - In a Dutch oven or large soup pot over medium-high heat, brown the spicy Italian sausage, breaking it into small pieces as you fry it. Once browned, drain the excess fat and set the sausage aside.

2. **Brown the Bacon**:

   - In the same Dutch oven or pot over medium-high heat, brown the chopped bacon until crispy. Remove the bacon and set it aside, leaving about two tablespoons of rendered bacon fat in the pot.

3. **Sauté the Vegetables**:

   - In the rendered bacon fat, sauté the cubed potatoes, chopped onion, and chopped garlic over medium or low-medium heat. Sauté until the onion becomes translucent and the potatoes start to soften but are still slightly firm.

4. **Combine Ingredients**:

   - Return the cooked sausage and bacon to the pot.

   - Add 7 cups of water and 3 chicken bouillon cubes to the pot.

   - Simmer the soup until the potatoes are tender.

5. **Add Kale and Cream**:

   - Once the potatoes are tender, add the chopped kale to the soup.

   - Pour in the heavy whipping cream.

   - Season with salt and pepper to taste.

6. **Simmer**:

   - Let the soup simmer for a few more minutes until the kale wilts and the flavors meld together.

7. **Serve**:

   - Ladle the Spicy Sausage and Potato Soup into bowls.

   - Garnish with additional crispy bacon or grated cheese if desired.

   - Serve hot and enjoy the comforting warmth of this delicious soup!

This Spicy Sausage and Potato Soup is sure to become a family favorite for chilly nights!

This comforting and hearty Cheesy Chicken and Broccoli Casserole is perfect for a family dinner. It combines tender chicken, broccoli, rice, and a creamy cheese sauce, all topped with buttery cracker crumbs for a delightful crunch.

#### Ingredients:

- 3 boneless, skinless chicken thighs or 2 large chicken breasts

- 1 sleeve buttery round crackers (like Ritz)

- 1 can (10.5 oz) cream of chicken soup

- 1 cup shredded cheddar cheese

- 2 cups chopped broccoli florets

- 1 small onion, chopped

- 1 stalk celery, chopped

- 1/4 cup Velveeta cheese

- 1 bag boil-in-bag rice

- 1/2 tsp pepper

- 1/4 tsp salt

- 1/4 cup milk

- 4 tbsp butter, divided

#### Directions:

1. **Cook the Chicken**:

   - Bring a medium-sized pot of water (about 6 cups) to a boil.

   - Boil the chicken until cooked through, then remove to a plate to cool.

   - Once cooled, shred the chicken.

2. **Cook the Rice**:

   - Add the boil-in-bag rice to the same boiling water used to cook the chicken.

   - Cook for 8 minutes, then remove the rice and set it aside with the shredded chicken.

3. **Cook the Broccoli**:

   - Add the broccoli to the same pot and cook until tender. Drain and set aside.

4. **Sauté the Vegetables**:

   - In a skillet, melt 2 tablespoons of butter over medium heat.

   - Sauté the chopped onion and celery until softened, about 3-4 minutes.

5. **Combine Ingredients**:

   - In a large bowl, combine the shredded chicken, cooked rice, sautéed onion and celery, and cooked broccoli.

   - Add the Velveeta cheese and 1/2 cup of shredded cheddar cheese. Stir until the cheese is melted.

   - Add the cream of chicken soup, milk, salt, and pepper. Mix well to combine.

6. **Assemble the Casserole**:

   - Preheat your oven to 350°F (175°C).

   - Pour the chicken and broccoli mixture into a lightly greased casserole dish.

   - Top with the remaining 1/2 cup of shredded cheddar cheese.

7. **Bake**:

   - Bake in the preheated oven for 20 minutes.

8. **Prepare the Topping**:

   - While the casserole is baking, melt the remaining 2 tablespoons of butter.

   - Crush the sleeve of crackers and mix with the melted butter.

9. **Add the Topping**:

   - After 20 minutes of baking, remove the casserole from the oven.

   - Sprinkle the buttery cracker crumbs evenly over the top.

   - Return to the oven and bake for an additional 10 minutes, or until the cracker topping is golden brown.

10. **Serve**:

   - Let the casserole sit for 5 minutes before serving.

Enjoy this delicious and comforting Cheesy Chicken and Broccoli Casserole!

This Baked Spaghetti Casserole is a comforting and cheesy dish that's perfect for family dinners. Combining ground beef, spaghetti, and plenty of cheese, it's sure to be a hit!

#### Ingredients:

- 1 lb. ground beef

- 1 can Hunt’s spaghetti sauce

- 1 can (15 oz) tomato sauce

- 1 onion, diced

- About 2 cups shredded mozzarella cheese

- Generous shakes of oregano, basil, salt, and pepper (optional)

- 8 oz spaghetti

#### Directions:

1. **Prepare the Beef and Onion**:

   - In a large skillet, brown the ground beef with the diced onion over medium heat until the meat is no longer pink.

   - Drain the fat and rinse the beef mixture under hot water to remove excess grease.

2. **Cook the Spaghetti**:

   - Cook the spaghetti according to the package directions until al dente.

   - Drain the spaghetti and return it to the pot.

3. **Combine Ingredients**:

   - Add the cooked beef and onion mixture to the pot with the spaghetti.

   - Stir in the Hunt’s spaghetti sauce and the tomato sauce.

   - Season generously with oregano, basil, salt, and pepper to taste, if desired.

   - Mix everything together until well combined.

4. **Assemble the Casserole**:

   - Preheat your oven to 350°F (175°C).

   - Transfer the spaghetti and sauce mixture into a large casserole dish.

   - Top with the shredded mozzarella cheese, spreading it evenly over the top.

5. **Bake**:

   - Bake in the preheated oven for about 30 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly browned.

6. **Serve**:

   - Let the casserole cool for a few minutes before serving.

Enjoy this hearty and delicious Baked Spaghetti Casserole with your family and friends!

This Chicken and Broccoli Lasagna combines tender chicken, nutritious broccoli, and a creamy cheese sauce, creating a delicious and satisfying dish. Perfect for a family dinner or a special occasion!

#### Ingredients:

- 9 lasagna noodles

- 4 boneless chicken breasts, cut into small cubes

- 12 oz. bag frozen broccoli, thawed

- 8 oz. shredded mozzarella cheese

- 1 cup grated Parmesan cheese

- 1 small onion, chopped

- 2 garlic cloves, minced

- 1/4 tsp. salt

- 1 T. salt

- 1 cup chicken stock

- 1 1/2 cups whole milk

- 1 tsp. dried basil

- 2 T. olive oil

- 5 T. butter

- 5 T. flour

#### Directions:

1. **Prepare the Noodles**:

   - Bring a large pot of water to a boil, add 1 tablespoon of salt and the lasagna noodles.

   - Cook for 7-8 minutes until tender.

   - Drain, run cold water over them to keep from sticking, and set aside.

2. **Cook the Chicken and Vegetables**:

   - In a medium skillet, heat the olive oil over medium heat.

   - Sauté the chicken cubes until cooked through.

   - Add the broccoli, chopped onion, and minced garlic to the skillet. Cook until the onions are translucent.

   - Remove from heat and set aside.

3. **Prepare the Sauce**:

   - In a separate pot, melt the butter over medium heat.

   - Whisk in the flour and cook for 1 minute.

   - Gradually add the chicken stock and milk, whisking constantly until the sauce begins to thicken.

   - Cook until the sauce heavily coats the back of a spoon.

   - Remove from heat and stir in the dried basil, 1/4 teaspoon of salt, grated Parmesan cheese, and 1/4 cup of the shredded mozzarella cheese.

4. **Combine Chicken Mixture with Sauce**:

   - Add the chicken and broccoli mixture to the sauce. Combine well.

5. **Assemble the Lasagna**:

   - Lightly grease a 9 x 13-inch baking pan.

   - Place a layer of lasagna noodles on the bottom of the pan.

   - Spoon a good even layer of the sauce mixture over the noodles.

   - Sprinkle with 1/4 of the remaining shredded mozzarella cheese.

   - Repeat for a second layer, ending with a top layer of noodles.

   - Spoon any remaining sauce over the top layer of noodles and sprinkle with the remaining shredded mozzarella cheese.

6. **Bake**:

   - Preheat the oven to 375°F (190°C).

   - Bake for 30 minutes or until the lasagna is golden brown and bubbly.

Enjoy this delicious Chicken and Broccoli Lasagna, perfect for a hearty meal!

This delightful banana and cinnamon bread with a touch of cornflakes and cashews is perfect for breakfast or a snack. It's easy to make and absolutely delicious!

#### Ingredients:

- 2 cups wheat flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup mashed ripe banana (about 2 large bananas)

- 2 cups cornflakes

- 1/2 cup whipped butter or ghee

- 3/4 cups sugar

- 2 eggs

- 1/2 cup coarsely chopped cashews

#### Directions:

1. **Preheat the Oven**:

   - Preheat your oven to 350°F (175°C).

2. **Prepare the Dry Ingredients**:

   - In a bowl, mix together the wheat flour, baking powder, baking soda, and salt. Set aside.

3. **Soak the Cornflakes**:

   - In a separate bowl, blend the mashed banana with the cornflakes. Let it sit for 5 minutes or until the cornflakes are soft.

4. **Cream Butter and Sugar**:

   - In a large bowl, whisk together the whipped butter (or ghee) and sugar until the mixture is light and fluffy.

5. **Add Eggs**:

   - Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition.

6. **Combine Wet and Dry Ingredients**:

   - Stir in the soaked banana and cornflake mixture into the butter and sugar mixture.

   - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   - Fold in the coarsely chopped cashews.

7. **Prepare the Baking Pan**:

   - Grease a 9 x 5 x 3-inch loaf pan using cooking spray or butter.

8. **Bake**:

   - Pour the batter into the prepared loaf pan and smooth the top.

   - Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.

9. **Cool and Serve**:

   - Allow the bread to cool in the pan for 10 minutes.

   - Remove from the pan and let it cool completely on a wire rack before slicing.

   - Wrap in plastic wrap if not serving immediately to keep it moist.

Enjoy this delicious and comforting banana and cinnamon cornflake bread!

This classic dish combines tender beef liver with sweet caramelized onions, creating a rich and flavorful meal. Ensure not to overcook the liver for the best texture and taste.

#### Ingredients:

- ¼ cup flour

- 1 lb beef liver

- ¼-½ cup butter

- ½ tsp salt

- ⅛ tsp pepper

- Olive oil, as needed

- 1-2 tbsp fresh minced sage

- 2 cups thinly sliced onions

- ½ cup beef stock

- 1 tbsp minced Italian parsley

- ¼ cup dry white wine

#### Steps:

1. **Prepare the Coating**:

   - In a plastic bag, combine the flour, salt, and pepper.

   - Cut the liver into ½-inch slices and place them in the bag. Shake to coat the liver pieces evenly with the flour mixture. This step helps to soften the taste of the liver.

2. **Caramelize the Onions**:

   - In a skillet, heat 3 tablespoons of butter with a dash of olive oil over medium-high heat.

   - Add the sliced onions and sauté until they become tender and develop a glossy sheen.

   - Once caramelized, transfer the onions to a dish and season with salt and pepper.

3. **Cook the Liver**:

   - In the same skillet, add 4 tablespoons of butter and a dash of olive oil. Heat until melted and hot.

   - Add the liver slices and cook for about 5 minutes, ensuring they brown but remain tender inside. Liver is best when cooked to medium rare.

4. **Combine and Heat Through**:

   - Return the caramelized onions to the skillet with the liver. Stir to combine and heat through.

5. **Create the Sauce**:

   - Transfer the liver and onions to a serving plate.

   - In the skillet, add the beef stock and white wine to deglaze the pan, scraping up any browned bits from the bottom.

   - Cook until the liquid reduces and thickens into a sauce.

6. **Serve**:

   - Pour the sauce over the liver and onions.

   - Garnish with minced parsley.

   - Serve immediately.

### Tips:

- **Caramelizing Onions**: Take your time to properly caramelize the onions. This process brings out their natural sweetness and enhances the overall flavor of the dish.

- **Cooking the Liver**: Do not overcook the liver. It should be tender and slightly pink inside for the best texture and taste.

- **Deglazing**: Ensure you scrape all the flavorful bits from the bottom of the skillet when deglazing to incorporate them into the sauce.

Enjoy this delicious and nutritious dish, perfect for a hearty meal!

This recipe creates a beautifully crisp and flavorful Southern fried chicken, perfect for any occasion. The key to success is allowing the coated chicken to rest until the flour becomes paste-like, ensuring a crunchy exterior.

#### Ingredients:

- 1 (4 pound) chicken, cut into pieces

- 1 cup buttermilk

- 2 cups all-purpose flour for coating

- 1 teaspoon paprika

- Salt and pepper to taste

- 2 quarts vegetable oil for frying

#### Directions:

1. **Prepare Chicken**:

   - If preferred, remove the skin from the chicken pieces.

   - In a large plastic bag, add the flour. Season with paprika, salt, and pepper.

2. **Coat Chicken**:

   - Dip each chicken piece in buttermilk, ensuring it is well-coated.

   - Place a few pieces at a time into the bag with the seasoned flour. Seal the bag and shake to coat the chicken thoroughly.

   - Place the coated chicken on a cookie sheet or tray and cover with a clean dish towel or waxed paper. Let the chicken sit until the flour coating becomes paste-like. This step is crucial for a good crust.

3. **Fry Chicken**:

   - Fill a large skillet (cast iron works best) about 1/3 to 1/2 full with vegetable oil. Heat the oil until very hot.

   - Carefully add as many chicken pieces as the skillet can hold without overcrowding. Brown the chicken on both sides in the hot oil.

   - Once browned, reduce the heat to low, cover the skillet, and cook for about 30 minutes. This allows the chicken to cook through without becoming too crispy at this stage.

   - After 30 minutes, remove the cover, increase the heat again, and fry the chicken until crispy and golden brown.

4. **Drain and Serve**:

   - Drain the fried chicken on paper towels to remove excess oil.

   - If you have more chicken to fry, keep the finished pieces in a slightly warm oven to stay hot while you cook the rest.

5. **Note on Nutritional Value**:

   - The nutritional value of the oil for frying is based on a retention value of 10% after cooking. This may vary depending on factors such as cook time, temperature, ingredient density, and the type of oil used.

### Tips:

- **Resting the Chicken**: Allowing the coated chicken to rest before frying is essential for achieving the perfect crispy crust.

- **Oil Temperature**: Ensure the oil is very hot before adding the chicken. This helps in forming a crispy crust.

- **Cook in Batches**: Do not overcrowd the skillet to maintain the oil temperature and ensure even cooking.

Enjoy this classic Southern fried chicken with your favorite sides for a truly comforting meal!