What size package of cream cheese? I am assuming the large? Did you top the finished cheesecake with anything or eat it plain?

Epicurious has a good free app that I like, it's basically a link to their website. Seems like there are a bunch of them out there, just find one that suits your style of cooking. Taste of Home, Betty Crocker, Epicurious, etc. Steve

These are some of my family's favorites. Ann Key Lime Pie 1 (9") crust (ready to serve) (Keebler shortbread crust is my favorite :) Filling: 3 egg yolks 1/2 tsp lime zest (grated fine) 1 (14 oz) can sweetened condensed milk 1/2 cup freshly squeezed lime juice Topping: 1/2 pint heavy whipping cream, chilled 1/2 tsp vanilla extract or vanilla sugar 1 Tbsp confectioners' sugar (or more, to taste) In electric mixer with whisk attached, beat the egg yolks and lime zest at a high speed until fluffy, about 5 minutes. Gradually add condensed milk and continue to beat until thick, 3-4 minutes. Lower speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes or until the filling has set. Cool on a wire rack, then refrigerate. Topping: Whip the cream, vanilla extract or vanilla sugar, and the confectioners' sugar until nearly stiff. Spread over pie. Serve. Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 1/2 tsp kosher salt 1 garlic clove, chopped Adobo seasoning-few shakes ½ tsp freshly ground black pepper 1/16 tsp cayenne pepper A few squirts of fresh lemon juice 2 lbs boneless skinless chicken breasts (I cut into thirds) ¼ cup julienned green or red bell pepper 2 T diced red onion 1 to 2 medium plum tomatoes, cored & diced 4 oz (or more) shredded Mexican blend cheeses in bag Lime Wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, adobo seasoning, pepper, cayenne, & lemon juice in a bowl; add the chicken and toss to coat. (at this point you can place in zip-lock bag and refrigerate overnight) Transfer the chicken to the foil-lined baking sheet & arrange the green &/or red pepper, onion and tomatoes over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes. Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but GS states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs This recipe is adapted from a George Stella recipe (I just made a few changes like adding the fresh lemon juice and adobo seasoning which I think makes it taste better). Ann This recipe makes the most wonderful sauce for a ham. Adjust ingredients for a smaller ham. So easy but sooo delicious! Montes Ham 1 (15 lb) smoked ham, on the bone 1-1/2 cups orange marmalade 1 cup Dijon mustard 1-1/2 cups firmly packed brown sugar 1 rounded tablespoon whole cloves Heat oven to 300 degrees. Cut off the ham's tough outer skin and excess fat and discard. Put ham in a large roasting pan. With a long, sharp knife score it, making crosshatch incisions all over the ham about ½" deep and 1 inch apart. Roast the ham on the lower middle level of the oven for two hours. Remove it from oven, increase heat to 350 degrees and make the glaze. For the glaze, stir together the orange marmalade, mustard and brown sugar in a medium-size bowl. Stud ham with cloves, inserting one at the intersection of each crosshatch. Brush entire surface of ham generously with glaze (reserving some glaze) and return ham to the oven. Cook ham 1-1/2 hours more, brushing with glaze at least 3 times. Transfer ham to a cutting board or platter & allow it to rest for about 30 minutes. Carve and serve warm or at room temp. Source: Saveur Cooks Authentic American. A friend gave me this recipe years ago and I eventually added the marshmallows which we love. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious!

Check out the Cooking forum and ask over there. There have been a number of discussions on recipe management.