Search Recipes or Ingredients

Baked Cheesecake with Almonds

Here's a delicious cheesecake our family loves. Serve as is, or top with canned fruit filling of your choice. 

Crust:
1 cup crushed graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Filling:
3-8 oz packages cream cheese, softened
1 cup sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice

Preheat oven to 300 degrees. In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture to line the bottom of a lightly greased springform pan to create the crust. 

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla and lemon juice. Pour over crust. Bake for 55-60 minutes, until center is almost set. Turn off oven and allow cheesecake to set for 10 minutes. Remove from oven and sprinkle top with slivered almonds. Cool for one hour then chill before serving. Serves 8-10.
Click here for a printable version of this recipe.

Orange Cranberry Cookies

Here's a chewy cookie recipe with loads of flavor.

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tablespoon orange rind
1 teaspoon vanilla extract
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 1/2 cups old fashioned oats
1 cup pecans, chopped
1 cup dried cranberries, chopped

Preheat oven to 350 degrees. In large mixing bowl, cream together butter and sugars. Add eggs, orange rind, and vanilla. In small bowl, combine flour, salt, baking soda, and cinnamon. Stir into butter mixture. Add oats, nuts, and cranberries. Place by tablespoonfuls onto prepared baking sheets and flatten with fork. Bake for 8-10 minutes until golden brown. Makes 4 dozen.
Click here for a printable version of this recipe.

Jean Peterson's Elk Chili

Jean Petersen is excited about her January release of her children's picture book, Kind Soup with Little Lamb Books. She recently released The Big Sky Bounty Cookbook-Local Ingredients and Rustic Recipes with Arcadia Publishing and The History Press as a part of their American Palate series with Chef Barrie Boulds this summer, and her first non-fiction children's picture book, Moose Shoes, was released in 2007.

Jean is Colorado State University-Journalism alumni, and has been a freelance writer and weekly columnist for 12 years with Western Ag Reporter covering a host of topics. Her weekly children’s column is called Life on the Ranch with Banjo celebrated 10 years this past spring, and some of her feature articles can be found published in Distinctly Montana magazine and Raised in the West Magazine.

Jean lives near the Beartooth Mountains in scenic southern Montana on her small farm with her husband, four children, and a host of animals knocking at her door, all of whom give her lots of fuel for all her writing. Learn about Jean and her books HERE.

Jean's Latest Book Release - Kind Soup  


Kate and her mom are in the kitchen and their making something delicious-a special soup wrapped in prayer and ladled out with love, composed of the Fruits of the Spirit, Kind Soup is as much a joy to make as it is to share. Release scheduled for January 2019 with Little Lamb Books.

Jean's Elk Chili
Ground elk is great for chili, You don't have to drain the fat because the fat content is so low!

1 tablespoon olive oil
2 pounds ground elk
1 large onion, diced
2 celery stalks, diced
2 teaspoons cayenne pepper
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (15.5 ounces) red kidney beans, rinsed & drained
1 can (15.5 ounces) chili beans
1 can (15.5 ounces) red beans, rinsed & rained
1 can (28 ounces) whole tomatoes, with juice, crushed by hand
1 small jar (about 8 ounces) of you favorite salsa 
1/4 to 1/2 cup grape jelly
3 to 5 cups of water (or to whatever consistency of chili you want)
Kosher salt and freshly ground black pepper


Heat the oil in a large pot or Dutch over over medium-high and add elk, onion and celery. Saute until meat has browned and the vegetables are soft, about 10 minutes. Add the cayenne, ground cumin and chili powder and stir for 1 minute. Add the rest of the ingredients, bring to a boil and immediately turn down to low, partially covered, and simmer for 30-40 minutes. Season with salt and pepper. 
Serves 8-12

Smoked Whitefish Spread

This past summer, we had a chance to taste smoked whitefish while traveling through Michigan's Upper Peninsula. It was delicious! Here is a recipe similar to one we tried at Legs Inn. If you aren't able to find whitefish, you might try substituting smoked salmon. Enjoy! 

8 oz. smoked whitefish, skin and bones removed
3 oz. cream cheese, softened
2 tablespoons mayonnaise
1 tablespoon minced onion
1 teaspoon dill weed
1 teaspoon celery seed
1 teaspoon whole grain mustard
1/2 teaspoon prepared horseradish

In a medium bowl, mash together whitefish, cream cheese, and mayo with a fork. Stir in minced onion, dill weed, celery seed, mustard, and horseradish until combined. Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate for 1-2 hours. Serve with crackers or flatbread. Serves 10-12
Click here for a printable version of this recipe.