White Chocolate Cheesecake

It's was my sister-in-laws birthday in April and we were celebrating her birthday this past weekend, I remembered she has mentioned she didn't really care for cake, but loved cheesecake. So I decided to make a cheesecake for her.

I was at half price books a few weeks ago waiting for Adam to get done with work and pulled out the cookbook Chocoholic off the shelf, this was the first recipe I turned too, so I bought the cookbook for the whole $3.98 and made this recipe. I love the set-by-step directions and will be trying out more things from this cookbook.

This is an AWESOME tasting cheesecake! Luxury White Chocolate Cheesecake (From: Chocoholic)

• 5 oz. digestive biscuits (I used graham crackers)
• 1/2 c. blanched hazelnuts, toasted (I omitted)
• 4 T. unsalted butter
• 1/2 ground cinnamon
• 12 oz. fine quality white chocolate
• 1/2 c. whipping cream
• 3 (8 oz.) packets cream cheese, softened
• 1/3 c. sugar
• 4 eggs
• 2 T. vanilla
• 1 3/4 c. sour cream
• 1/4 c. sugar
• 1 t. vanilla
• white chocolate curls to decorate

Preheat oven to 350. Lightly grease a 9 inch springform tin. In a food processor with metal bald, process biscuits, and hazelnuts until fine crumbs form. Pour in butter and cinnamon. Process just until blended. Using the back of a spoon, press on to bottom and to within 1 c. of top of side of pan. Bake for 5-7 minutes, until just set. Remove to rack to cool. Lower oven temperature to 300.

Prepare filling, In a small saucepan over low heat, melt the white chocolate and cream until smooth, stirring frequently. Set aside to cool.

In a large bowl with an electric mixer beat the cream cheese and 1/3 c. sugar until smooth, about 2-4 minutes. Add eggs one at a time, beating well after each addition, scraping bowl occasionally. Slowly beat in the white chocolate mixture and vanilla.

Pour into baked crust. Place tin on baking sheet. Bake for 45-55 minutes, or until edge of cake is firm but centre is still slightly soft, do not allow to brown. Remove to wire rack while preparing topping. Increase oven temperature to 400.

Prepare topping in a small whisk the soured cream, sugar and vanilla. Pour over cheesecake spreading evenly, and return to oven. Bake for a further 5-7 minutes. Turn off oven, but do not open the door for 1 hour.

Remove to wire rack to cool to room temperature. Run sharp knife around edge of cake in tin to separate it from side; this helps prevent cracking. Cool completely, then refrigerate, loosely covered, overnight.

To serve, run sharp knife around edge of tin to loosen cake. Remove side of springform tin. If you like slide sharp knife under crust to separate cake from bottom and with metal palette knife, slide carefully on to serving plate. Alternatively leaving cake on tin bottom to avoid breaking crust or surface and serve from bottom of tin. Decorate top of cake with chocolate curls.

Turtle Cheesecake

My friend Amber made this recipe for a blogging event, as soon as I saw it in her blog I saved the recipe to my google reader. After being assigned to dessert for Easter I decided this with a carrot cake would be perfect.

It was EXCELLENT and my first every cheesecake was a success! I hope you and your had a wonderful Easter.

Jake's Explosive Turtle Cheesecake (From: FoodNetwork.com)

• 1/4 cups chocolate cookie crumbs (recommended: Oreo)
• 1 cup sugar, plus 4 tablespoons
• 4 tablespoons unsalted butter, melted, plus
• 3 tablespoons
• 2 1/2 pounds cream cheese, softened to room temperature
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons all purpose flour
• 1 cup semisweet chocolate chips, plus 1 cup melted
• 1 cup sour cream
• 4 eggs
• 1 cup semisweet chocolate chips, for topping
• 1 cup caramel, for topping
• 1 cup pecans, for topping

Preheat oven to 325 degrees F.

Lightly grease the bottom and side of a 9-inch springform pan. In a medium sized mixing bowl, combine the cookie crumbs, 4 tablespoons of sugar, and the melted butter and mix together well. Pour the crumbs into the bottom of the pan and press them out evenly. Once completed, set aside.

In a large mixing bowl, combine cream cheese, the rest of the sugar, and vanilla. Beat together until light and creamy. Add the flour and blend until smooth. With the first cup of chocolate chips, fold into filling. Pour in a melted cup of the chocolate chips and sour cream and mix well. Add the eggs, 1 at a time, mixing each at low speed. Pour the filling into prepared pan, bake for 50 minutes to 1 hour, until the center is almost set. Let cake cool for 10 minutes, then run a knife around the sides and remove rim of the pan. Refrigerate for 8 hours or overnight.

In a small saucepan, melt 3 tablespoons of butter and pour in chocolate chips. Mix together on medium-low heat. Once chocolate and butter is combined, pour warm mixture onto chilled cake. Refrigerate for 10 to 15 minutes. In another small saucepan, pour in caramel and chopped pecans, bring to a boil. Let mixture boil for another 2 minutes, stirring constantly. Let mixture cool for 3 to 5 minutes, and pour onto cake. Serve immediately or refrigerate until ready to serve.

Coconut Cream Pie

Last weekend my mom and I were going to make a coconut cream pie, I overlooked the had to refrigerate for 4-6 hours, and making one at 5 in the afternoon was going to make that a little hard to do.

So she suprised me and brought it up to go with dinner tonight.

Coconut Cream Pie (From: Back of Mounds Coconut Bag)

• 2/3 cup gradulated sugar
• 1/3 cup cornstarch
• 2 tablespoons flour
• 1/4 teaspoon salt
• 3 eggs
• 3 cups milk
• 1 tablespoon butter
• 2 teaspoons vanilla
• 1 1/4 cups mound coconut
• 1 baked 9 inch pie shell, cooled
• whipped topping (optional)
• toasted coconut (optional)
  

Combine the first 6 ingredients in a saucepan.

Slowly bring to a boil whisking constantly.

Continue to boil for 1 minute.

Remove from heat.

Stir in butter, vanilla, and coconut.

Pour into prepared crust.

Cover with plastic wrap and chill for at least 8 hours in the fridge

Pumpkin Swirl Cheesecake

We are doing our Thanksgiving dinner with Adams mom, sister and niece today. I really have wanted to make a pumpkin cheesecake, I asked if I could bring it for our dinner. She said that was fine so I searched for a recipe. Since I don't like pumpkin I was looking for a mostly cheesecake with just a swirl of pumpkin, I didn't really have much luck so decide to try a recipe I saw on Melissa's Blog. I changed it a bit to make it more cheesecakey :-)

After getting my first cheesecake in the oven, I was SO proud of myself, after the time was up I went to take it out of the oven and dropped it :-( So it was all twisted and all over my oven :-(

Adam ran to the store and bought the few ingredients I need to make another pie. It was SO work it!!!

Pumpkin Swirl Cheesecake (From: Allrecipes)

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Pumpkin Pie

I suggested to Adam that I make a pumpkin cheesecake for Thanksgiving, he was quick to tell me that in order for it to be Thanksgiving you HAD to have regular old pumpkin pie. So I decided to try a different recipe out of a cookbook I was borrowing for the library. Adam said it was just as good as the Libby's recipe.

I forgot to take a picture of this on T-day, and it was gone so I couldn't take one when I got home.

Pumpkin Pie (From: The Newlywed Cookbook by Robin Walsh)

• 2 eggs
• 16 oz. canned pumpkin
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/2 t. salt
• 1 1/14 t. ground cinnamon
• 1/4 t. ground ginger
• 1/4 t. ground gloves
• 1 1/2 c. evaporated milk
• 2 Tb. brandy (I omitted)
• 1 9" pie crust
• whipped topping

Preheat oven to 425.

Press uncooked pie shell into the bottom of a 9' pie plate. Pinch the edges with your fingers and set aside.

In a large bowl, beat eggs slightly. Add remaining ingredients and mix well with a wire whisk.

Pour mixture into pie shell and bake for 15 minutes.

Reduce oven temperature to 350 and bake for 40-50 minutes, or until a knife comes out clean.

If desired, serve with a dollop of whipped cream on top.

Oats 'n Honey Granola Pie

I first heard about this recipe when my mother-in-law brought it to my house one night for dessert. It was REALLY good, it reminds me of pecan pie, which I normally don't like, but this is VERY good. I decide it would be a perfect pie to make for our thanksgiving dessert!

I have typed the recipe out with my chances, the orginal recipe can be found at the link below.

Oat 'n Honey Granola Pie (From: Pillsbury)

• 1 refrigerated pie crust
• 1/2 cup butter or margarine
• 1/2 cup packed brown sugar
• 1/2 cup corn syrup
• 1/4 cup honey
• 1/4 cup maple syrup
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 3 eggs, lightly beaten
• 4 Nature Valley Oats 'n Honey crunchy granola bars (2 pouches crushed)
• 1/2 cup chopped walnuts (I omitted)
• 1/4 cup quick-cooking or old-fashioned oats
• 1/4 cup chocolate chips
• Whipped cream or ice cream, if desired

Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup, maple syrup, and honey until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.

Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.

Pumpkin Pie

Adam LOVES pumpkin pie, so much that growing up his grandma would make 2 pies, one for the family, and one for Adam and his cousin Matt to eat. Every time I have made ANYTHING pumpkin lately, Adam says "Aren't you going to make pumpkin pie?" Tonight I decided to go for it, I personally don't like pumpkin but decided to spoil him!

My mother in-law, brought some whipping cream and made fresh homemade whipping cream. Adam was in heaven!

Pumpkin Pie (From: Libby's Can)

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves (I didn't have any, so used some nutmeg, and allspice)
• 2 large eggs
• 1 can (15 oz.) Libby's Pure Pumpkin
• 1 can (12 fl. oz.) evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

French Apple Pie

I have wanted to try my hand at homemade apple pie since going apple picking. Ashley and Rick came for dinner, Rick LOVES apple pie, so I figured this was the perfect time to try it. It really good! I will be using this recipe in the future!!

French Apple Pie (From: Betty Crocker)

• Pastry Crust
• 1/2 c. sugar
• 1/4 c. all-purpose flour
• 3/4 t. cinnamon
• 1/4 t. nutmeg
• Dash of salt
• 6 cups thinly sliced peeled tart apples (I used about 4 apples)

Heat oven to 425.

In large bowl, mix 1/2 c. sugar, the flour, cinnamon, nutmeg, and salt. Stir in apples. Spoon into pastry-pined pie plate.

In small bowl, mix 1 c. all-purpose flour, 1/2 c. packed brown sugar, and 1/2 c. firm butter or margarine with fork until crumbly. Cover topping with foil during last 10 to 15 minutes of baking, if necessary to prevent it from becoming too brown. Bake pie 35 to 49 minutes or until golden brown. Serve warm.

Apple Crisp

Adam and I went apple picking on Saturday, it was a LOT of fun, we came home with 13 lbs of apples. I knew I wanted to bake with them. I tried my first recipe tonight, it was an apple crisp.

Apple Crisp (From: Betty Crocker)

• 4 medium tart cooking apples, sliced (4 cups)
• 3/4 cup packed brown sugar
• 1/2 cup Gold Medal all-purpose flour
• 1/2 cup quick-cooking or old-fashioned oats
• 1/3 cup butter or margarine, softened
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• Cream or Ice cream, if desired

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Chocolate Carmel Nut Cheesecake

Earlier this week on the Nest (a forum I visit) it was mentioned it would be fun to have a recipe of the week, I loved the idea, and mentioned that I would moderate one. This was a recipe from that, it was actually a recipe I had picked out, but was voted on for our baking recipe this week. Check back next week for my cooking recipe. You can visit everyones changes and ideas with the recipe by going to Now Thats What's Cooking.

This was my first every attempt at a homemade baked cheesecake. I have a recipe for a whip and refrigerate but not a bake.

Chocolate Caramel Nut Cheesecake

(Source: Allrecipes)

• 3 tablespoons butter, melted
• 1 1/4 cups graham cracker crumbs
• 1 tablespoon white sugar
• 3 (8 ounce) packages cream cheese
• 3 eggs
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped (I used Snickers)

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.

In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.

Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

***Tips: I used a store bought pie graham cracker crust because I don't own a springform pan, and my crusts never turn out. I didn't pour carmel over it, instead used a little bit of cool whip. It was AWESOME! I served it at room temp, but think it would be better cooler.

Mothers Day Dinner

Tonight my Mother-in-law, Sister-in-law, and niece came over for dinner. I love entertaining so had been planning for almost a week on what to make. It all came together perfectly!!!

Stuffed Mushrooms (Allrecipes.com)

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

***Tips: This is the BEST recipe, and I can't wait to try them again. I used Paprika instead of Cheyenne because I didn't have any. I also added about 2 tablespoons on fresh shredded Parmesan. It was WONDERFUL!

Lemon Spaghetti (Giada De Laurentiis)

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Tips: I only use 2 lemons, per some ideas from my nestie friends. We also served it with chicken or shrimp. I also garnished with a little fresh Parmesan instead of basil.

Broccoli with Toasted Garlic and Red Pepper (Nestie: Krashed24)

• 2 teaspoons Olive Oil
• 6 cups broccoli florets (about 1 head)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

***Tips: I omitted the red pepper, because of the flavor was I was hoping to go for. It was good this way, and I am guessing it would be great with it too... And it made Adam eat his broccoli!

Lemon Cheesecake with Raspberry Sauce (Recipeazzr)Cheesecake

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons lemon juice (you may wish to add 1 or 2 more T according to your taste)
• 1 tablespoon fresh lemon zest
• 3 eggs, beaten
  

Sauce

• 1 (16 ounce) package frozen raspberries
• 1/3 cup sugar

Bake 350° for 20 minutes or till light brown.

Mix all cheesecake ingredients together till smooth.

After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes, turn oven down to 250° degrees and bake 30 minutes more.

Cool completely and refrigerate.

For sauce combine sugar and raspberries in sauce pan.

Boil and if desired strain to remove the seeds.

Chill and serve over cheesecake.

***Tips: I used a vanilla wafer graham crust which was awesome! Otherwise EXCELLENT recipe!

Happy Mothers Day to My Mother-In Law!!!

Soup and Pie

Sunday my Mom told us she was making Ham Wild Rice soup, we were quick to jump on that, as it is a wonderful recipe. So we went down last night for soup, I was asked to bring a dessert and decided on Coconut Cream Pie. It was a great dinner!

Wild Rice Soup (My Mom's Recipe)

• 6 Tbsp. butter
• 1 Tbsp. minced onion
• 1/2 c. flour
• 2 (14 1/2 oz.) cans chicken broth
• 2 c. cooked wild rice
• 1/2 c. finely grated carrots
• 1/3 c. minced ham or 1/2 c. cooked chicken
• 1 1/2 Tbsp. chopped silvered almonds
• 1 c. half and half
• 1/2 tsp. salt
• Snipped parsley or chives for garnish

1) In a large saucepan, melt butter and saute onion until tender. Blend in flour and then gradually add broth. Cook, stirring constantly, until mixture comes to a boil and boil for 1 minute.

2) Stir in wild rice, carrots, ham (or chicken), almonds, and salt. Simmer about 5 minutes, blend in half and half and heat to serving temperature. If too thick, you may thin with chicken broth.

3) Garnish with snipped parsley or chives.

***Tips, we made this recipe about 1 1/2 times, we had one bowl left over with 4 people eating it, we also didn't garnish with parsley we garnished with a few almonds.


Coconut Cream Pie (Kraft Foods)

• 2 cups cold milk
• 2 pkgs. vanilla instant pudding
• 1 c. coconut
• 2 c. cool-whip
• 1 pie crust (Recipe called for graham cracker, I used regular)

Pour milk into large bowl. Add dry pudding mixes and 3/4 c. of coconut. Beat with wire whisk 2 minutes. Gently stir in 1 c. of whipped topping. Pour into crust.

Refrigerate 4 hours or until set.

Spread pie with remaining 1 c. whipped topping. Toast remaining 1/4 c. coconut, if desired. Sprinkle over pie. store leftover pie in refrigerator.

*To Toast Coconut: Preheat oven to 350. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

Cream Cheese Chicken

We do a weekly meal with friends of ours, where one week we go to their house, and one week they come to our house. It was our turn last night. So I decided to try the famous nest recipe of Cream Cheese Chicken. It was REALLY good!!!! I didn't get the best pictures as we were really hungry and already chowing but you get the idea.
Cream Cheese Chicken (From Nestie MaryEllen)

Ingredients
- 3 chicken breasts, trimmed and kept whole or cut into strips or chunks
- 1 can chicken broth, separated
- 4-8 cloves garlic
- red pepper flakes
- 4 oz cream cheese
- 1.5 tbs flour
- 2 tsp white wine
Optional: chopped red and green peppers or 1 chopped jalapeno

Directions
- Put chicken in large pan with a little bit of olive oil
- Add red pepper flakes and pressed garlic
- After 1-2 min, add ¾ can chicken broth and white wine; add the chopped peppers at this time if you are using them
- Bring to a boil then simmer 20-25 min until chicken is cooked
- Remove chicken and place in a covered dish; keep warm
- Mix flour with remaining broth and add to pan; mix
- Add cream cheese, mix until thick and bubbly

I tripled this sauce and we had no leftover it was WONDERFUL, so I would definitely double the sauce depending how saucy you like it. I also served this over egg noodles which was wonderful, some people enjoy it over rice but I don't care for rice. Really whatever you prefer. I also cooked the whole chicken breasts next time I would cut them in strips, everyone cut there chicken anyway would of saved some time. I highly suggest trying this recipe!!!

For dessert Rick my girlfriends fiancee loves Apple Crisp, so I made an apple pie, but it is kind of a mix of Apple Pie, and Apple Crisp. We finished off a whole pie last night just the four of us. It is awesome with some ice cream. Again didn't get the best picture got too busy eating!

Dutch Settlers Apple Pie (From: Cathy, My Mother-In-Law)

Ingredients:

2 cans of apples

1 (8oz) sour cream

1 egg

1 t. vanilla

2Tb. Flour

pinch of salt

1/2 c. sugar or brown sugar

2 graham crackers pie crusts

Topping

1/2 c. flour

1/2 sugar

2 Tb. Butter

1 T. Cinnamon

Mix all ingredients except topping bake in preheated 450 oven for 20 min, then lower oven to 350 and bake another 20 minutes. Top with the topping and bake another 20 minutes, cool and enjoy.

This recipe makes two pies. My mother-in-law thinks it tastes better after it is cold or the next day. I prefer to eat it after sitting for about an hour. Serve with vanilla ice cream!!!!