Slow Cooker Split Pea and Ham Soup

It's super cold today. Going to make this yummy soup for supper!

Recipe
SERVES 6 -8
Ingredients
1 (16 ounce) package dried split peas, rinsed
2 cups ham, diced or 1 ham bone (meaty) or 2 ham hocks
1 cup carrot, diced
1/2 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons parsley flakes
1/4 teaspoon dried marjoram, crushed
1/4 teaspoon dried thyme, crushed
1 tablespoon salt (to taste-definitely reduce if not using water)
1/2 teaspoon pepper
1 1/2 quarts hot water

Directions
1. Layer ingredients in slow cooker in the order listed.
2. Pour in water. Do not stir!
3. Cover and cook on low 8 to 10 hours or until peas are very soft and ham falls off bone.
4. Remove bones and bay leaf.
5. Serve!

Pictures from our Wedding

Mini Strawberry Cheesecakes

These little indulgences are scaled-down versions of a dessert favorite: the classic New York cheesecake. They combine the sweet fruitiness of fresh strawberries with the rich creaminess of cheesecake, and they taste every bit as luscious as any full-size version! I've made these for dinner parties, showers, and they were always a hit!

Servings: Makes 24 mini cheesecakes


For the Topping:
1 lb. fresh strawberries, hulled and halved
1/2 cup plus 2 tbsp. granulated sugar
1 tbsp. fresh lemon juice

In a nonreactive saucepan, combine 1/2 lb. of the strawberries with the sugar. Set the pan over medium-high heat and cook until the strawberries are softened, about 3 minutes. Remove from the heat and sweeze in the lemon juice. Let cool completely and transfer into tupperware (The topping can be refrigerated in an airtight container for up to 2 days.) Top on cheesecakes just before serving.

For the Crust:
1 3/4 C graham cracker crumbs
1/2 C sugar
1 stick of butter, melted

Use two 12 cup muffin pans and place paper liner in each. Combine ingredients. Scoop about one tablespoon of crumbs into each cup; press down evenly with a spoon.

Preheat an oven to 350°F/180°C.

For the filling:
Two 8oz. packages of cream cheese
3 large eggs
1 C sugar
1 tsp vanilla
a dash of salt

In a bowl, using an electric mixer on medium speed, beat the cream cheese until fluffy, about 3 minutes. Reduce the speed to low, gradually add the sugar and beat until smooth, scraping down the sides of the bowl as needed. Add the vanilla and pinch of salt beat until combined. Add the eggs one at a time, beating well after each addition.

Divide the filling evenly among the prepared muffin cups, filling each about 2/3's full. Bake until the tops are slightly brown for about 30-35 minutes. Cool for about 20 minutes.

Sour cream topping:
1 1/2 C sour cream
1/3 C sugar
1 tsp vanilla
Combine ingredients and pour on top of the cheesecake cups (leave 1/4" for strawberries) and bake an additional 10 minutes.

Refrigerate the cheesecakes in an airtight container for at least 4 hours but overnight is best or up to 3 days. Spoon about 1 tbsp. of the strawberry topping onto each chilled cheesecake and serve immediately. Enjoy!