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A Reader name Beautiful Soul requested a recipe. Here’s the question:

this is yum yum! hmmmm..ms. recipe, can I ask you a favor? Can you post for cheesecake? I will appreciate it alot!

Ms Recipe: Here’s the cheesecake for everyone to enjoy.

This cheesecake is a blast from the past. I have tried to make this cheesecake as simple as can be so even the novice cook can enjoy this sweet treat.

Prep 20 minutes

Cook time 45 minutes

Servings: 8 (if one slice each)

Ingredients for crust

1 1/2 cups gram crackers (break up in a Ziploc bag)

4 tablespoons margarine and butter

4 tablespoons white sugar

Step one Direction:

Mix all ingredients together in bowl and pour into a 9-inch pie pan. Press the graham cracker mixture into the edge of the pie pan and up the edge a 1/4 inch high. Place pie pan into refrigerator until ready to use.

Ingredients for filling

2 8oz plain cream cheese packages (room temperature)

2 large eggs

1/3 cup sugar

1/2 cup evaporated milk

1 1/2 teaspoon vanilla

1/4 teaspoon cinnamon

Step 2 Directions:

Put both packages of softened cheesecake into a bowl. Mix together with an electric mixer or with a hand mixer until fluffy. Next, add eggs, and sugar and beat until texture is smooth. Lastly, add evaporated milk and vanilla to the mixture slowly.

Step 3Directions:

Preheat Oven 300 degrees

Pour  filling mixture into pie crust. Bake for 45 minutes. Take cheesecake out of oven and let cool on cookie rack. Cheesecake will settle as it cools.

Optional: Spread preserves such as pineapple, strawberry, peach, or cherry over a cooled cheesecake.

Tips: You can put several preserves in individual dishes so your company can enjoy their favorite flavors.

This simple chicken recipe is made with or without the nuts. Most people now days love to come home to a home cooked meal, but do not have the time to prepare one. A wild rice would be a real compliment to this delicious recipe, so enjoy.

Prep: 25 min

Cook: 4 hours on high, 6 on low

Servings: 4

Ingredients:

4 chicken breast or leg quarters

1 cup apricots (drained and chopped up)

2 1/2 cups chicken broth

2 teaspoon tomato paste

2 1/2 teaspoons garlic powder

4 teaspoons lemon juice

1 cup raisins

1 teaspoon salt

3/4 teaspoon pepper

2 tablespoons flour

1 1/4 teaspoon cumin

1 1/2 teaspoon ginger

1 1/2 teaspoon cinnamon

3 medium onions sliced

2 tablespoons pine nuts (optional)

Directions

1. Put chicken, onions, apricots, pine nuts and raisins in a large crock-pot.

2. In a bowl mix together lemon juice, broth, tomato paste, flour, pepper, salt, cinnamon, ginger, and cumin.

3. Pour broth and spice mixture over chicken in crock-pot. Cook on low for 6 hours or high 4 hours.

Optional: Use peanuts or cashews instead of pine nuts.

I have been given 2 award so I am going to pass them on to some great bloggers.

The first award is a Beauutiful Pink Ribbon for having an amazing blog.I received the Uber Pink Ribbon from Mariz

I am passing the Uber pink ribbon on to the following people:

aprilheart426
mysweetthree-kristin
Mel Stephens
Dear Bloggery
More then Sew So

Uber (synonym to Super) Amazing Blog Award is a blog award given to sites who:
* inspires you
* makes you smile and laugh
* or maybe gives amazing information
* a great read
* has an amazing design
* and any other reasons you can think of that makes them uber amazing!

I received the Brilliante Award from Ms Ray

I am passing this Brillante award over to a few great bloggers.Here are the award recipients:

Empty Street
In Love for Life
News From Nola
Life Marriage and Kids
Baltimore House Wife

I can not seem to find the rules so I’m making up my own rules.

1. Link to me as the giver of the award.

2. Choose a few brilliant bloggers

Ellen from Ellen Sew Crafty asked a recipe question about Double Identity Vegetable Crock-pot Soup

I can’t wait to make this soup. But I wonder if my crock pot is large enough. So…what size crock pot should I use for this?

Ms Recipe’s Answer:
I use a large oval crock-pot similar to the one in the picture. The size of the crock-pot is 5.5 quarts. I hope this helps anyone whose going to cook the soup.

Photo source: Wikipedia

Okay, okay it is hard to believe that fall is upon us and soon it will be winter. It is time to warm up your insides so that your outsides are toasty warm. So enjoy the great soup that can be spicy depending on how much soul season you add.

Prep 20 min

Cook 4 hours low or 2 hours high

Serves 6 or more

Ingredients

3 cans of vegetable, chicken, or beef broth

2 tablespoons Italian Seasoning

1-tablespoon rosemary (dried)

1 tablespoon soul seasoning (adjust to taste)-

2 1/2 tablespoons minced garlic

Pepper and salt (adjust to taste)

2 zucchini (chopped)

3 carrots (chopped)

2 yellow squash

1 small head of cabbage (chopped)

1-cup mushrooms (sliced)

1 1/2 cups cauliflower (chopped)

1 1/2 cups broccoli (chopped)

1 (8ounce can tomato sauce)

1 med onion (chopped) you add if you want

Directions

1. Clean and chop up all the vegetables.

2. Pour all the ingredients into the crock-pot and mix all ingredients well.

3. Cook on low for 4 hours, or on high 2 hours in crock-pot. Time may vary depending on crock-pot.

Tip: You can freeze soup for up to one month.

Optional: You can add 2 chicken breasts or 2 pounds beef cut up. Add 1 hour cook time if using meat.