Chocolate Covered Cheesecake Squares

My sister-in-law Roxie shared this photo and recipe with me. Looks delicious! And just in time for Valentine's Day. :)

Chocolate Covered Cheesecake Squares

• 1 cup graham cracker crumbs
• 1/4 cup finely chopped pecans
• 1/4 cup butter, melted

Filling:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 tsp vanilla

Coating:

• 24 squares (1 ounces each) semisweet chocolate
• 3 tbsps shortening

Line a 9x9 baking pan with foil and grease the foil. In a small bowl, combine the graham cracker crumbs, pecans and butter. Press into prepared pan; set aside. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed until just combined. Stir in vanilla. Pour over crust. Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze overnight. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 49 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip. Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper; spoon about 1 tsp chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

Yield: 49 servings.

Smothered Pork Chops

Smothered Pork Chops

• 1/2 cup olive oil
• 1 tbsp lemon juice
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp each dried basil, parsley flakes, and rosemary, crushed
• 2 boneless butterflied pork chops (1/2 inch thick and 8 ounces each)

Topping:

• 1 cup sliced fresh mushrooms
• 2 tbsp butter
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 slices pepper Jack cheese

1) In a large resealable plastic bag, combine the oil, lemon juice, garlic, salt, pepper, basil, parsley, and rosemary; add the pork. Seal bag and turn to coat; refrigerate for 2 hours or overnight.

2) Drain and discard marinade. Broil pork chops 3-4 in. from the heat for 5-6 minutes on each side or until no pink remains and a meat thermometer reads 160 degrees.

3) Meanwhile, in a small skillet, saute mushrooms in butter until tender; sprinkle with salt and pepper. Using a slotted spoon, place mushrooms on pork chops. Cover each with a cheese slice. Broil for 1-2 minutes longer or until cheese is melted.

Yield: 2 servings

* I dont come across pepper Jack cheese very often so I used Gouda cheese on mine, and if I hadn't had that I would have used plain mozzerella. I think almost any kind of cheese would work!

Caramel Cinnamon Rolls

I like to bake one pan right away and save one for the next morning. Fresh Cinnamon buns with coffee in the morning is the best!!

Caramel Cinnamon Rolls

• 2 Tablespoons active dry yeast
• 1 1/2 cups warm water
• 1 cup milk
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1 egg
• 3 tsp baking powder
• 2 tsp salt
• 6 to 7 cups all-purpose flour

Filling:

• 1/4 cup butter, softened
• 1-1/2 cups sugar
• 4 tsp ground cinnamon

Topping:

• 1 cup packed brown sugar
• 1 cup vanilla ice cream
• 1/2 cup butter

In a large mixing bowl, dissolve yeast in water. Add the milk, sugar, oil, egg, baking powder, salt and 3 cups flour; beat until smoth. Stir in enough remaining flour to form a soft dough. Turn dough onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in x 10-in rectangle. Spread each with 2 tbsp butter. Combine the sugar and cinnamon; sprinkle over butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down in two greased 13-in x 9-in x 2-in baking pans. Cover and refigerate for upto 24 hours. To bake, remove rolls from the refrigerator and let stand 30 minutes. In a sauce pan, combine topping ingredients. Bring to a boil; boil and stir for 1 minute. Pour over dough. Bake at 350 degrees for 30-35 minutes or until golden brown. Immediately invert onto serving plates.

Yield: 2 dozen

* Refrigerating for 24 hours is not neccesary. I found that baking them right away gives the same results as waiting 24 hours. But I do like to keep one pan in the fridge to bake later.

* Also, I usually double the topping ingredients. I like my buns nice and saucy!

Magnificent Minestrone Soup

1 cup whole wheat macaroni

1 clove garlic minced

2 large carrots chopped

1 celery stick chopped

2 cups chopped cabbage

1 lrg. onion chopped

1 medium zucchini chopped

1 Tbsp. thyme

1 Tbsp. black pepper

2 bay leaves

1 can kidney beans

1 can black beans

1 jar diced or whole tomatoes

8 cups chicken broth ( or 8 cups water & 3 Tbsp. chicken oxo)

1 cup sliced left over chicken

In large pot throw in all your veggies with chicken broth and cook until veggies are tender, about 10 min, add jar of tomatoes , thyme, bay leaves & beans, add uncooked macaroni and simmer for another 15 or so min. until pasta is done. Add black pepper, & serve hot.

Lasagna Toss

I find this to be an easier way to make lasagna and it's pretty tasty too!

Lasagna Toss

• 1 lb ground beef
• 1/2 cup chopped onion
• dash minced garlic
• 1/2 tsp salt
• 1 3/4 cups spaghetti sauce
• 6 oz spiral noodles, cooked and drained
• 1 cup cottage cheese
• 2 cups shredded mozza cheese, divided
• grated parmesan cheese, optional

Brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove one cup of meat sauce; seat aside. Stir noodles into the remaining sauce. Place half of noodle/sauce mixture in greased 2-quart casserole (9 x 9). Cover with cottage cheese and 1 cup mozza cheese. Add remaining noodle/sauce mixture; top with 1 cup reserved meat sauce and remaining mozza cheese. Sprinkle with parmesan cheese. Cover. Bake at 350 for 20 to 25 minutes. Let stand 5 minutes before serving.

Yield: 6-8 servings

Can easily be doubled or tripled.

Unbaked Butterscotch Cookies

A delicious change from the ordinary.

Unbaked Butterscotch Cookies

• 2 cups white sugar
• 3/4 cup margarine
• 2/3 cup evaporated milk
• 3 1/4 oz box butterscotch instant pudding mix
• 3 1/2 cups quick oatmeal

Mix sugar, margarine and evaporated milk in saucepan; bring to rolling boil over low heat, stirring constantly. Remove from heat; add pudding mix and oatmeal. Mix thoroughly. Cool 3 minutes. Drop by teaspoonfuls onto waxed paper. Makes 5 dozen. Let set until cool.

*Chocolate, chocolate fudge, lemon or coconut instant puddings may be substituted.

Golden Parmesan Potatoes

Golden Parmesan Potatoes

• 6 large potatoes
• 1/4 cup flour
• 1/4 cup grated parmesan cheese
• 3/4 tsp salt
• 1/8 tsp pepper
• 1/3 cup melted butter
• parsley

Preheat oven to 375. Peel potatoes and cut into wedges. Toss mixture of flour, cheese, salt and pepper in a bag. Arrange in melted margarine in 9 x 13 baking dish. Bake for 1 hour, turning once. Sprinke with parsley.

Yield: 6 servings

*I found my potatoes were done after about 45 minutes in the oven. Depends on the size of your wedges I guess. I like them with sour cream and ketchup.