Best Loved Chocolate Cheesecake

Ingredients:



Quick chocolate crumb crust (recipe follows)

3 packages (8oz each) cream cheese

1 1/4 cups sugar

1 container (8oz) sour cream

2 teaspoons vanilla extract

1/2 cup cocoa

2 tablespoons all purpose flour

3 eggs

Quick chocolate drizzle (recipe follows)



1. Prepare quick chocolate crumb crust. Heat oven to 450.



2. Beat Cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended.Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.

3. Bake 10 minutes. Reduce oven temperature to 250, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick chocolate drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in the refrigerator.

Quick Chocolate Crumb crust:

Combine 1 cup chocolate wafer crumbs and 1/4 (1/2 stick) butter or margarine; press onto bottom of 9 inch springform pan. Makes 1 (9 inch) crust

Quick Chocolate Drizzle

Place 1/2 cup Semi sweet chocolate chips and 2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating just until chips are melted.

3. Bake 10 minutes. Reduce oven temperature to 250 (without opening the door cold air can make cheesecake crack); continue baking 40 minutes. Remove from oven to wire rack. With knife,

Easy Chocolate Lover's Cheesepie (Cheesecake)

Ingredients:

3 packages (8oz each) cream cheese
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups (12 ounce package) mini semi-sweet chocolate chips, divided
1 pie crust either graham or chocolate cookie crust
2 tablespoons whipping cream

1. Heat oven to 450.

2. Beat cream cheese and sugar in a large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.

3. Bake 10 minutes. Without opening oven door, reduce temperature to 250, continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

4. Place remaining 1/3 cup chips and whipping cream in small microwave safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over the top of cheesepie. Refrigerate 15 minutes or until topping is set. Cover; Refrigerate leftover cheesepie.

Chocolate Berry Shortcake

Ingredients:

2 cups baking mix (such as jiffy)
2 tablespoons unsweetened cocoa powder
1/4 teaspoon ground nutmeg
3/4 cup low fat vanilla yogurt
3 tablespoons honey
2 tablespoons vegetable oil
2 cups sliced strawberries
1 tablespoon sugar
1 1/2 cups sweetened whipped cream or nondairy whipped topping

1. Preheat oven to 425. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well. Add yogurt, honey and oil, stirring until a soft dough forms.

2. Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes. Bake until a toothpick inserted in centers comes out clean, about 15 minutes. Place baking sheet on wire rack and cool for 20 minutes.

3. Combine strawberries and sugar ina small bowl. Slice each shortcake in half horizontally; place bottom halves on individual plates. Divide whipped cream and strawberries among shortcake bottoms. Top with remaining shortcake halves. Serve Immediately.

Baked Mozzarella Sticks

Ingredients:

2 Packages (5oz each) string cheese
1/2 cup all purpose flour
1/4 cup cornstarch
2 large egg whites
2 tablespoons water
1 1/2 cups bread crumbs
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter melted
Marinara sauce


1. Remove cheese from packages; cut each cheese stick in half crosswise.

2. Combine flour and cornstarch in a shallow dish. Beat egg whites with water in another shallow dish until well mixed. Combine bread crumbs, oregano and salt in a third shallow dish.

3. Coat cheese with flour mixture. Dip into egg white mixture, being sure to coat thoroughly, including ends. Coat with bread mixture. Dip into egg whites and bread crumbs a second time, being sure ends are coated. Place on ungreased baking sheet. Freeze at least 1 hour.

4. Preheat oven to 400 degrees. Drizzle cheese sticks with melted butter. Bake until crumbs just begin to brown, 5-7 minutes. Serve warm with marinara sauce.

Sweet & Sour Meatballs

Ingredients:

1 lb lean ground beef
1lb ground pork or turkey
1/2 cup seasoned bread crumbs
1 large egg
2 tablespoons soy sauce, divided
1/2 teaspoon dry mustard
1 jar (12oz) grape jelly
1 jar (12oz) tomato-based chilli sauce

makes 12 servings

1. Preheat oven to 400 degrees. Coat a 15-x10-x1 inch baking sheet with cooking spray.

2. Mix ground beef, pork, bread crumbs, egg, 1 tablespoon soy sauce and mustard in a large bowl. Shape into 1 inch balls using a small ice cream scoop.

3. Place meatballs on prepared baking sheet.

4. Bake meatballs until browned and cooked through, about 10 minutes.

5. combine remaining soy saucem grape jelly and chilli sauce in 2 quart baking dish.

6. Add cooked meatballs to sauce in baking dish and gently mix to coat with sauce. Cover and bake until heated through, about 10 minutes.

Hot Artichoke Dip

Ingredients:

1 package (8oz) cream cheese
1 can (14oz) artichoke hearts, drained and chopped
1/2 cup Mayonnaise
1/2 cup Grated Parmesan cheese
2 tablespoons finely chopped fresh basil or 1 tablespoon dried Basil leaves
2 tablespoons finely chopped red onion
1 clove garlic, minced
1/2 cup chopped tomato

1. Mix cream cheese and all remaining ingredients with electric mixer on medium speed until well blended.

2. Spoon into 9 inch pie plate or quiche dish.

3. Bake at 350 degrees for 25 minutes. Serve with assorted cut up vegetables or baked pita bread wedges


to make pita wedges: take 3 split pita breads into 8 triangles. Place on cookie sheet. Bake at 350 degrees for 10-12 minutes until crisp.

Individual Cherry Cobblers

Ingredients:

1/2 teaspoon almond extract
1 can (21oz) cherry pie filling
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons cold butter, cut into small pieces
1/2 cup buttermilk

makes 4 servings

1. Preheat oven to 400 degrees. Stir almond extract into cherry pie filling. Divide filling among four 6 ounce custard cups.

2. Combine flour, sugar baking powder and baking soda in a small bowl. Cut in butter with pastry blender (or fork) until coarse crumbs form. Stir in buttermilk until a soft dough forms. Divide dough evenly onto cherry filling. Sprinkle each with alomonds.

3 Place filled custard cups in baking pan with sides. Bake until topping is browned and filling is bubbly, 20-25 minutes. Serve warm


If you don't have buttermilk around, use 1 1/2 teaspoons vinegar or lemon juice plus enough milk to measure 1/2 cup. Let stand 5 minutes before using.

Chocolate Malt Cheesecake

I know yet another cheesecake recipe!

Ingredients:

***Crust***
1/3 cup unsalted butter melted
1 cup graham cracker crumbs
1/4 cup sugar

***Filling***
3 packages (8 ounce size) cream cheese, softened
1 can (14 ounce size) sweetened condensed milk
1 cup semi-sweet chocolate chips, melted
3/4 cup chocolate malt powder
4 eggs
1 teaspoon vanilla

Directions:
Combine crust ingredients. Pat firmly in bottom and 1/2 inch up the side of a 9 inch springform pan; chill. To make filling, beat cheese until fluffy; add remaining ingredients and blend thoroughly. Pour into prepared crust. Bake at 300 degrees F for 65 minutes or until filling shakes only slightly near center when moved. Cool; chill thoroughly. Garnish with confectioners' sugar and chocolate curls, if desired.

Fiesta Taco Pie

Ingredients:

4 cups white corn torilla chips (really any torilla chips will work)
1 egg white, beaten
1 pound lean ground beef (turkey works well too!)
3/4 cup chopped onion
1 clove garlic, minced
1 can (15oz) red kidney beans, drained
1/2 cup salsa
1-2 teaspoons chilli powder (or taco seasoning)
3/4 teaspoon salt
2 cups shredded cheddar cheese
2 cups shredded iceburg lettuce
1 medium tomato, diced
Sour cream and guacamole (optional)

1. Preheat oven to 400 degrees. Coat a 10 inch glass pie plate with coooking spray. Crush torilla chips into small pieces.

2. Mix tortilla chips with egg white and press evenly into the pie plate to form a crust. bake until crisp, about 15 minutes.

3. Brown the meat (beef or turkey), onion and garlic in a medium nonstick skillet over medium high heat. Mix in the kidney beans, salsa, chili powder and salt. Simmer 10 minutes.

4. Stir 1/2 cup shredded cheddar into the meat mixture; pour the mixture into the baked crust. Top with the remaining cheddar, lettuce and tomato. Serve with Sour cream and guacamole, if desired. Extra salsa is also nice to have on the side

Brownie Bottom cheesecake

A springform pan is a must for this recipe. If you make cheesecakes alot this type of pan is a must! This is the original recipe however I omit making the brownie part from scratch rather opting to use a box mix. Its alot easier, and alot less messy.


Ingredients:

1/2 cup (1 stick) butter
4 squares unsweetened baking chocolate such as Baker's
2 1/4 cups sugar, divided
5 eggs, divided
1/4 cup milk
2 teaspoons vanilla, divided
1 cup flour
1/2 teaspoon salt
3 packages (8oz each) Cream cheese
1/2 cup sour cream

1. melt butter and chocolate in 3 quart heavy sauce pan over low heat , stirring constantly; cool. Blend in 1 1/2 cups sugar.

2. Add 2 of the eggs, 1 at a time, mixing on low speed after each edition until blended. Blend in milk and 1 teaspoon vanilla. Mix flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto bottom of greased and floured 9 inch springform pan. Bake at 325 for 25 minutes.

3. Mix cream cheese, remaining 3/4 cup sugar and 1 teaspoon vanilla with electric mixer on medium speed until well blended. Add remaining 3 eggs 1 at a time, mixing on low speed after each addition, just until blended Blend in sour cream; pour over brownie bottom (filling will come to almost the top of the pan).


4. Bake at 325 for 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 minutes before serving . Drizzle with assorted ice cream toppings, if desired.

Note: This is a very rich desert. Great with coffee, just make sure the slices of cake are small because its so rich.

Chicken Breast Wellington

Ingredients:
2 tablespoons butter
3 cloves garlic, minced, divided
1 package (10oz.) fresh spinach, rinsed
1/2 teaspoon salt
6 skinless boneless chicken breast halves
3/4 cup shredded Parmesan cheese
4 teaspoons dried basil
1 1/2 packages (17.3 oz each) frozen puff pastry sheets (3 sheets) thawed
1 egg white, beaten
1 jar (7 oz) roasted red peppers, drained
1/4 cup olive oil
1 tablespoon white balsamic vinegar


1. Preheat oven to 400 degrees. Melt butter in large skillet; add two cloves garlic and cook 30 seconds. Add spinach and salt; cook, covered, 2-3 minutes. Drain well.

2. Place Chicken breasts between sheets of plastic wrap; pound with meat mallet to about 8 inches in diameter. Combine Parmesan and basil; sprinkle 1 tablespoon of mixture over chicken breasts. Divide among breasts. Fold 2 sides of each breast over filling and roll up tightly. Coat rolls with remaining Parmesan mixture.

3. Spread pastry sheets on lightly floured board. Cut each sheet in half, to create six 10x5 inch sheets. Place one chicken roll near end of each sheet; fold pastry over ends and roll to enclose. Trim off any excess pastry. Press edges to seal. Place seam sides down on ungreased jelly-roll pan.

4. Brush rolls with egg white and sprinkle with sesame seeds. Make cuts on top of each roll to vent. Bake until golden brown, about 35 minutes.

5. Meanwhile puree the peppers, oil and vinegar and remaining garlic clove in blender; serve sauce with chicken.