Chocolate Cheesecake

This looks like my kind of dessert! Thanks to Roxie for sharing her photo and recipe.

Chocolate Cheesecake

• 1 cup chocolate cookie crumbs (or graham cracker crumbs)
• 3 tbsp melted butter
• 1 - 8 oz package of cream cheese
• 1/3 cup sugar
• 2 eggs
• 4-1 oz semisweet chocolate square - melted
• 1/4 cup sour cream

Preheat oven to 300 F. Using a fork, combine the melted butter and crumbs. Press mixture into the bottom of a small round cake pan. (Spring form would be ideal). In another bowl, beat together the cream cheese, eggs and sugar until well blended. Pour half the cream cheese mixture onto the crust. Stir 2 ounces melted chocolate in the remaining cream cheese mixture and pour over first layer. Bake cheesecake on the center rack of oven for 50 minutes. Let cool completely. In a medium bowl combine the remaining semisweet chocolate that has been melted, with the sour cream, stirring until blended. Spoon mixture on cooled cheesecake. Keep refrigerated until ready to serve.

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.