Family-Favorite Cheesecake
2 ½ cups graham cracker crumbs (about 40 squares)
1/3 cup sugar
½ tsp. ground cinnamon
½ cup butter or margarine, melted
FILLING:
3 pkgs. (8 oz. each) cream cheese, softened
1 ½ cups sugar
1 tsp. vanilla extract
4 eggs, separated
TOPPING:
½ cup sour cream
2 tbsp. sugar
½ teaspoon vanilla extract
½ cup whipping cream, whipped
In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased, 9 in. spring form pan. Bake at 350°for 5 minutes. Cool on a wire rack. Reduce heat to 325° In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until combined. In a small mixing bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over crust. Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pay to loosen; cool 1 hour longer. Refrigerate until completely cooled. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.
| Taco Soup
1 ½ - 2 lbs. ground beef (cooked)
1 chopped onion (add to ground beef prior to cooking)
1 can corn
1 can dark red kidney beans (rinsed/drained)
1 can pinto beans
1 can Rotel brand diced tomatoes and green chilies
1 can dices tomatoes
1 pkg. taco seasoning
1 pkg. ranch dressing mix
Cook ground beef and chopped onion. Drain grease and add all other ingredients to mixture. Bring to a boil and add water to thin as needed. Simmer for about 3 minutes. Top w/grated cheese and tortilla chips. Enjoy!
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