Kathiey's World

It is still chilly here in NC, so I decided to try a new recipe that I found in a Better Homes and Gardens cooking magazine.  The soup is called Meatball and Vegetable Soup with Pasta.  I looked over the recipe... Then I gathered my ingredients.... Here is the recipe...I did make a few adjustments that you will see within the recipe... Ingredients 3  14-ounce cans  beef broth 1  12- to 16-ounce package  frozen cooked meatballs 1  15- to 16-ounce can  Great Northern beans or cannellini beans (white kidney beans), rinsed and drained 1  14.5-ounce can  diced tomatoes with basil, garlic, and oregano, undrained (I used petite cut diced tomatoes without spices.  I added my own basil, oregano, salt and pepper, and a pinch of garlic) 1  10-ounce package  frozen mixed vegetables 1  cup  dried small uncooked pasta (such as macaroni, small shell, mini penne, or rotini)     Crusty bread (optional) ...

I came across this delicious looking cheesecake in the latest Taste of Home Magazine that I happen to have.  I thought why not give it a try.....here is the recipe from their site..... Ingredient    Crust. 2 cups  graham cracker crumbs 6 tablespoons  butter, melted 1/4 cup  sugar FILLING.... 4 packages (8 ounces  each ) cream cheese, softened 1 cup  sugar 1/2 cup  heavy whipping cream 1/4 cup  lemon juice 2 tablespoons  all-purpose flour 1 tablespoon  grated lemon peel 2-1/2 teaspoons  vanilla extract 1 teaspoon  lemon extract 10 drops  yellow food coloring, optional (I did not use food coloring) 5 eggs, lightly beaten Directions In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack. In a large bowl, beat cream chee...