Pan fried Fingerling Potatoes as a side Dish

Potatoes can easily be identified as one of the major food staple in the United States and the world around. I am almost willing to bet it is in the top three after Rice and Corn and it may even be ahead of corn. But either way, many of us live off of the potato. I was used to eating a whole potato and it became boring. I loss my thrill of potatoes because honestly, if you had one potato you have them all. So if you want to try something new and delicious, while still at the same time eating the same potato, try the fingerlings. The recipe we used was inspired by watching Barefoot Contesa's show.

The recipe we used for our fingerling potatoes was as follows:

1/2 lb of fingerling potatoes
1/2 stick of butter
Sea salt, Black pepper and Fresh Rosemary.

Directions:

1. In a frying pan heat butter until sizzling.
2. Place Fingerling potatoes in frying pan and saute until potatoes start to soften.
3. Add salt to taste and crushed black pepper and cook until fingerling's have softened and formes a slight crust.
4. Add Fresh rosemary, cover again for a approx 2 mins and serve.

Moms NY Cheesecake

There are only a few things that I can name that I absolutely love and will go off of diet for and one of them is NY Cheesecake. I have a weakness for cheescake that can not be matched and recently I visited my mom and she made me an awesome NY Style Cheese Cake that was amzing. She doesn't mind sharing her recipe and I thank her for that, Because I feel every body should experience an awesome cheescake. Enjoy

CRUST:

1 CUP CRUSHED GRAHAM CRACKERS ( ADD ANY CRUSHED NUTS IF DESIRED)
1/2 CUP SOFTENED MARG OR BUTTER ( I PREFER BUTTER)

FILLING AND TOPPING:

5 PKGS (8 OZ EACH) CREAM CHEESE SOFETENED
1 3/4 CPS SUGAR
3 TBS ALL PURPOSE FLOUR
1 TBS GRATED ORANGE PEEL
1TBS GRATED LEMON PEEL
5 EGGS
2 EGG YOLKS
1/4 CUP WHIPPING CREAM
CONTAINER OF COOL WHIP OR 3/4 CP WHIPPING CREAM

1 HEAT OVEN TO 400 DEGREES F. GREASE 9 INCH SPRING FORM PAN.MIX CRUST INGREDIENTS, AND PRESS EVENLY ON BOTTOM OF GREASED PAN.
BAKE 8 T0 10 MINS OR UNTIL GOLDEN BROWN. COOL.ASSEMBLE BOTTOM AND SIDE OF PAN.

2 INCREASE OVEN TEMP TO 475. IN LARGE BOWL, BEAT CREAM CHEESE, SUGAR, FLOUR, ORANGE AND LEMON PEELS WITH ELECTRIC BEATER ON MEDIUM SPEED ABOUT 1 MINUTE OR UNTIL SMOOTH. BEAT IN EGGS, 2 EGG YOLKS AND 1/4 CUP WHIPPING CREAM, BEATING ON LOW SPEED UNTIL WELL BLENDED. POUR INTO BAKED CRUST BAKE 15 MINUTES.

3 REDUCE OVEN TEMP TO 200 AND BAKE 1 HOUR LONGER. TURN OFF OVEN, LEAVE CHEESECAKE IN OVEN FOR 30 MINUTES LONGER. REMOVE FROM OVEN AND COOL IN PAN

4 WITHOUT RELEASING OR REMOVING SIDE OF PAN, RUN SPATULA CAREFULLY ALONG SIDE OF PAN TO LOOSN CHEESECAKE. REFRIGERATE UNCOVERED FOR ABOUT 3 HRS OR UNTIL CHILLED, AND CONTINUE REFRIGERATING FOR ABOUT 9 HRS.

5 IN CHILLED BOWL BEAT 3/4 CUP WHIPPING CREAM WITH ELECT BEATER ON HIGH SPEED UNTIL STIFF. SPREAD WHIPPED CREAM OVER TOP OF CAKE AND DECORATE WITH ANY DESIRED NUTS OR FRUIT (MY FAVORITE IS FRESH STRAWBERRIES)

6 ALTERNATE TO THE WHIPPING CREAM, FOR THE TOPPING YOU CAN USE ANY COOL WHIP AND TOP IT OFF WITH YOUR FAVORITE FRUIT.

BON APPETITE!