Friday, July 23, 2010
3 packages (8 oz.) cream cheese, softened
3/4 c. sugar
1 t. vanilla
2 cups (12 oz. pkg.) Mini semi-sweet chocolate chips, divided
2 T. whipping cream
1 9 inch deep-dish graham cracker crust (homemade is preferable)
Heat oven to 450.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 c. mini chocolate chips; pour into crust.
Bake 10 min. Without opening oven door, reduce temparature to 250; continue baking 30 min. or just until set. Remove from oven to wire rack. Cool completely. Cover, refrigerate until thoroughly chilled.
Place remaining 1/3 c. chips and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 20-30 seconds or just until chips are melted and mixture is smooth when stirred. Cool sllightly, spread over top of cheesecake. Refrigerate 15 min. or until topping is set. Cover; refrigerate leftover cheesecake.
YUMMY!!! Oscar loves cheescake, so we tried this new recipe. It's a keeper.
Very attractive, too.
Tuesday, July 20, 2010
1 box (13 X 9) size brownie mix
Prepare as directed. Do not use cake like directions.
1 bag (14 0z.) caramels, unwrapped
1/4 c. whipping cream
1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
1 c. coarsely chopped pecans
Heat oven to 350. Spray bottom and sides of 13 X 9 inch pan with baking spray or grease and flour. Mix brownie mix as directed. Spread 1/2 of the batter (about 1 1/2 c.) in pan. Bake 15 minutes.
In large microwavable bowl, microwave caramels and whipping cream uncovered on high 2-3 minutes, stirring occasionally, until smooth.
Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 c. of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 c. chocolate chunks and 1/2 c. pecans.
Bake 33-36 minutes or until center is almost set. Cool 1 hour at room temp. Cover; refrigerate 1 hour before serving. Cut into 6 rows by 6 rows. Store covered at room temp.
Friday, July 16, 2010
1 bag Romaine lettuce
1 bag Spinach
3 Granny Smith apples, diced
1 bag dried cranberries
1 bag sunflower seeds or cashews
3/4 c. oil
3/4 c. sugar
1/2 c. cider vinegar
1 T. poppy seeds
3/4 c. granular Splenda
1/2 c. red wine vinegar
2 cloves minced garlic
1/2 t. salt (optional) I do not add the salt
1/2 t. paprika
Prep time: 20 minutes
Start to Finish: 1 hr. 35 min.
Cream Cheese Filling
1 8 oz. package cream cheese, softened
1/4 c. Sugar
2 T. AP flour
2 1/4 c. AP flour
3/4 c. sugar
3/4 c. butter
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3/4 c. sour cream
1 t. almond extract
1/2 c. strawberry preserves
1/2 c. sliced almonds
Heat oven to 350. Grease bottom and side of 10 inch springform pan or 11 X 7 inch (2 qt.) glass baking dish with shortening; lightly flour. In small bowl, mix filling ingredients until smooth; set aside.
Mix the 2 1/4 cups of flour with 3/4 cup of sugar. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Remove 1 cup of the crumbs for the topping. Then stir the baking powder, baking soda, and salt into the remaining crumbs. Blend in the sour cream, almond extract, and egg. Spread the batter over the bottom of the pan and 2 inches up the side, about 1/4 inch thick.
Pour filling over batter. Carefully spoon preserves evenly over filling. Mix reserved crumb mixture and almonds; sprinkle over preserves.
Bake springform pan 50-60 min.
11 X 7 inch dish 35-45 min., or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or cooled. Store covered in refrigerator
I ate this at Wanda's home one time. BIG mistake!
Friday, July 2, 2010
4 c. blackberries
1/2 c. sugar
1 1/2 T. flour
1/8 t. ground allspice
Mix together and set aside.
1 1/2 c. AP Flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
6 T. cold, unsalted butter cut into pieces
3/4 c. heavy cream
Mix together until crumbly. Add cream and toss with fork.
Add blackberry filling to 13 X 9 pan. Spoon biscuit topping over this.
Bake 375 for 45 minutes.
Serve with vanilla ice cream.