easy recipes

Easy Cheesecake

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I have been making this cheesecake recipe for years and I’ve never had it fail me!  It’s quick to mix together, uses basic ingredients, and when it’s baked it’s smooth and creamy.   I love lemon curd to top mine (reminiscent of my favorite Cheesecake Factory indulgence); my boys love cherries.   It’s up to you to personalize in your favorite way! ~Kathy

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Ingredients:
  • 2 (8 oz) packages cream cheese, softened to room temperature
  • ½ c. sugar
  • ½ tsp lemon juice
  • 1 tsp vanilla
  • 2 eggs
  • ½ tsp lemon zest, optional
  • 1 prepared graham cracker crust (I like the larger one that says “2 extra servings”)

Instructions: 

  1. Preheat oven to 350˚F.
  2. In a large bowl, using an electric mixer, blend cream cheese until smooth.
  3. Add sugar, lemon juice and vanilla. Combine well.
  4. Add eggs, one at a time, mixing well after each, until fully incorporated. Mix in lemon zest if using.
  5. Pour into crust, smooth the top.
  6. Place in oven and bake 35 – 40 minutes, until center is almost completely set.
  7. Allow to cool then chill in refrigerator.
  8. Top with your favorite topping, or eat plain.

Italian Beef Sandwiches

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These sandwiches are the easiest thing you will ever make (even if you’ve never cooked a meal in your life, you can make these) and people will think you slaved in the kitchen.  This beef is fall-apart tender and melt-in-your mouth delicious.  They have a whopping 5 ingredients, and prep time is less than 5 minutes.  Set it and forget it! ~Erin

Ingredients:

  • 3 pounds top round (or similar cut) beef roast
  • 2 or 3 cloves minced garlic
  • 1 (0.6 oz.) packet Good Seasons dry Zesty Italian dressing mix
  • 1 (16 oz.) jar whole or sliced pepperoncini peppers
  • 8 to 10 ounces fat-free Zesty Italian dressing
  • Buns for serving
  • Cheese for sandwiches, optional

Instructions:

Place roast in a slow cooker.

Top with garlic and dry zesty Italian seasoning mix.

Discard all but about a quarter of the juice out of pepperoncini jar; pour remaining juice and all the peppers over the roast.

Pour in liquid zesty Italian dressing.

Cook on low for 8 to 10 hours or high for 3-4, or until meat is fully cooked and shreds easily.

Shred the beef & serve it hot on a toasted bun with the cheese of your choice.

WW Freestyle Info.:  The beef/pepper mixture calculates to 5 points per 4 ounce serving.