Cheesecake

This recipe is brought to us by Prairie Village team member Ann Pontow.  It is a favorite request for birthday celebrations in the store.

• 2 cups crushed graham crackers
• 2 T sugar
• 6 T butter – melted
• 3 (8oz) pkgs cream cheese – softened
• ½ cup sugar
• 1 tsp vanilla
• 3 beaten eggs
• ½ pint sour cream
• ½ cup sugar
• 1 tsp vanilla

Mix graham cracker crumbs, 2 T sugar, 6 T melted butter. Press in 10” spring form pan.

Beat cream cheese, ½ cup sugar, eggs and 1 tsp vanilla until smooth.  Pour into pan and bake 40 minutes at 350 degree’s.  Remove from oven and let stand 10 min.

Mix sour cream, sugar and vanilla, spread over top and place in oven for an additional 10 minutes.  Let cool.  Spoon fresh or frozen strawberries over and serve.

Mary’s Banana Bread Recipe

Mary shares a family recipe passed down from her grandmother

and mother.

• 2 cups flour
• 1 cup sugar
• 2 bananas, peeled and smashed
• 1/2 cup butter, melted
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup nuts (I always use walnuts)
• 1/2 tsp baking powder
• 2 eggs, mixed together
• 3 T milk

Mix all dry ingredients together in large bowl.  Mix melted butter, banana and milk in another bowl and when blended

add to the bowl with dry ingredients.  Mix well and and pour into a greased and floured bread loaf pan.  Bake at 350 degrees

for 1 hours or until the center tests done.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Carly and her family enjoy this recipe from Cooking Light.

• 2 teaspoons Spanish smoked paprika
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
• Cooking spray
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/3 cup balsamic vinegar
• 1/3 cup molasses
• 2 tablespoons lower-sodium soy sauce
• 1 teaspoon crushed red pepper
• 1/2 cup peach preserves
• 2 cups vertically sliced onion
• 5 garlic cloves, thinly sliced
• 1/4 cup bourbon
• 2 tablespoons cold water
• 2 teaspoons cornstarch

1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.

2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.

3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat.