Decadent Mini Chocolate Cheesecakes

Easy like cupcakes but rich and creamy like cheesecake.



2 cups cottage cheese

2 large eggs

1 1/2 cups powdered sugar

1/3 cup Dutch cocoa powder

1 Tablespoon plus 1 1/2 teaspoon flour

1 1/2 teaspoon pure vanilla extract

10 chocolate wafer cookies (Famous brand works well)

whipped cream (optional)

strawberries (optional)

chocolate syrup & chocolate sprinkles (optional)

Preheat oven to 275'. Line cupcake tin with 10 paper liners. In a food processor, combine cottage cheese, eggs, sugar, cocoa, flour, and vanilla. Process until smooth. Divide mixture among the 10 cups and place 1 wafer on top of each. Bake until set and wafers soften, about 15-30 minutes. Let cool at room temperature in pan on wire rack. Refrigerate at least 2 hours.

To serve, invert cheesecakes onto plate and carefully peel off liners. Garnish with whipped cream, strawberries, chocolate syrup, and chocolate sprinkles. Delicious!

Grandma Shore's Lemon Jello Salad

This is a Thanksgiving must with the Shore family.

It's very refreshing and light for warm weather as well.

It's so good you could even serve it as dessert.

Actually, there is no wrong time to serve this salad.
(I use the word salad very loosely here.)

1 pkg. (3oz.) lemon jello

1 cup crushed pineapple

16 small marshmallows (a handful or so will do)

2 sliced bananas

1 cup drained pineapple juice (add water if needed)

3 Tbl. lemon juice

1/2 cup sugar

2 Tbl. flour

1 Tbl. butter

1 egg

1/8 tsp. salt

Stir together all ingredients in sauce pan. Cook on medium heat until thick. Pour into 13x9" dish and cool.

Whip 1/2 cup whipped cream, sugar and vanilla. Spread over top of cooled jello. Grate American cheese over whipped cream.

-I can usually get away with just dumping a whole can of pineapple juice and all, without measuring separately for the juice. Be sure to mix ingredients well before it thinkens or you'll have cooked egg in your jello. Also cover any leftovers so the cheese doesn't dry out.

Brownies with Brown Butter Frosting

I always have these ingredients in my pantry. 

They're simple to make but a little fancier than
just plain old brownies.

1 cup butter, softened
2 cups sugar
4 eggs
2 tsp. vanilla
2 cups flour
1/4 cup plus 3 Tbl. baking cocoa
1/8 tsp. salt
Brown Butter Frosting:
1/2 cup butter
4 cups powdered sugar
1/4 cup plus 2 tsp. 1/2 &1/2 cream
2 tsp. vanilla
Glaze:
1 square unsweetened chocolate
1 Tbl. butter

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Beat in vanilla.  Add flour, cocoa and salt mix until combined.
Spread into ungreased 13"X9" baking dish. Bake @ 350 for 30 min. or until done. Careful not to over-bake.

Frosting: In saucepan cook and stir butter over medium heat until golden brown. Pour into bowl, beat in powdered sugar, cream and vanilla. Frost on cooled brownies.

Glaze: In microwave, melt chocolate and butter. Stir until smooth. Drizzle over frosting. Cut into bars.

Note: These brownies are better when cooled completely. The frosting is my favorite, the more you brown the butter the more caramelized the flavor, but be careful not to scorch it.

Iceberg Lettuce with Blue Cheese Vinaigrette

I've been lovin' all things blue cheese this summer.
This recipe is real great for summer, it's fast and easy.
Perfect with a steak just off the grill.

3Tbl. white wine vinegar

1 small shallot, finely chopped (I also use a green onion)

1 tsp. Dijon mustard

1/2 cup extra virgin olive oil

1/4 cup crumbled blue cheese

coarse sea salt and ground pepper

1 head iceberg lettuce, quartered into wedges

Whisk vinegar, shallot and mustard. Pour in oil in a slow steady stream, whisking constantly. Stir in 1/2 of the blue cheese. Season with salt and pepper.

Arrange lettuce. Drizzle with vinegrette, sprinkle with remaining blue cheese.

-This is also very good with crumbled bacon added-

Red,White,and Blue Trifle

This is great for the 4th but would be great for any quick, summer dessert.

1 box Red Velvet cake mix (feels like cheatin' huh!)

16 oz. whipped topping

2 pints blueberries

2 pints strawberries

Bake cake in 13X9" baking dish, cool. Cut into 1" squares, line bottom of trifle bowl with 1/2 the cake.

Spread 8oz. whipped topping over cake in trifle bowl. Layer 1/2 the blueberries on top of whipped topping. Top blueberries with 1/2 the strawberries.
Layer remaining cake on top of strawberries, forming the second layer. Spread remaining whipped topping over cake pieces.

Decorate the perimeter with strawberries; cut side down. Sprinkle center with blueberries.

Note: I have to press down the cake layers a bit so it all fits nicely in my dish. It would be helpful to let the whipped topping thaw a little for better spreading. I also have leftover berries. As far as berries go you could use any mixture or combination. In this picture I added raspberries from my garden.

Lime Cream Torte

Lad made me this delicious cake for Mother's Day!

 I think you'll really enjoy how refreshing it is.

Perfect for a hot summer day.

1 package yellow cake mix

3 eggs

1/2 cup butter, softened

7 Tbl. water

3 Tbl. lime juice

Filling:

1 can (14oz.) sweetened condensed milk

1/2 cup lime juice

2 cups heavy whipping cream, whipped

In large bowl, combine cake mix, eggs, butter, water, and lime juice. Beat on medium speed for several minutes.

Pour into two greased and floured 9" round baking pans. Bake at 375 for 20 minutes or until done. Cool for 10 minutes before removing from pans to wire racks. When cool, split each cake into two horizontal layers. (Lad skipped this part)

In a large bowl, combine milk and lime juice Fold in the whipped cream. Spread about 1 cup between each layer and over top of cake. Refrigerate at least 1 hour. Garnish with lime slices. Store in refrigerator. Great dessert to make ahead as it gets even better as it sits in the refrigerator.

Frosted Peanut Butter Fingers

I like to make these because they're yummy, fast
and I always have these ingredients on hand.

I found this recipe in my Baking Classics Cookbook.

These bars are sweet and chewy. You can treat a whole crowd!

1 cup butter, softened

1-1/2 cups brown sugar

1 cup sugar

2-1/2 cups creamy peanut butter, divided
1 egg
1-1/2 tsp. vanilla
2-1/2 cups quick cooking oats
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
Chocolate  Frosting:
6 Tbl. butter, softened
4 cups powdered sugar
1/2 cup baking cocoa
1 tsp. vanilla
6-8 Tbl. milk

In a large bowl, cream butter ans sugars until light and fluffy. Beat in 1 cup peanut butter, egg and vanilla. Combine the oats, flour, baking soda and salt; gradually  add to creamed mixture and mix well.

Spread or press into a greased 15"x10"x1' baking pan. Bake at 350 for 13-17 minutes or until golden brown. Cool slightly on a wire rack. Spread with remaining peanut butter. Cool completely.

In a large bowl, beat the butter, powdered sugar, cocoa, vanilla and enough milk to achieve spreading consistancy. Spread over peanut butter. Cut into bars.

Note: Don't use reduced-fat, or generic peanut butter. I rarely use all the frosting so you could scale it down to 2 cups powdered sugar and just eye ball how much milk to get the right consistancy.

Grandma Ora Neilson's White Cake

I may get into trouble by posting this recipe. I am not one to have 'Secret recipes' but there are some in my family who feel differently. This would be one of those recipes that wouldn't  be shared with just anyone. It is a real treasure to us. You should feel flattered that I don't consider you just anyone.

I recently made this for Arron's Birthday. I'd forgotten just how good it is. It's perfect for Strawberries and cream. Tastes just like summer! Here it is...right out of mom's old cookbook.

With Love, Enjoy!

Chocolate Surprise Cookies

1 cup butter, softened
1 cup brown sugar, packed
1 cup sugar
2 eggs
2 tsp. vanilla
3 cups flour
2/3 cup baking cocoa
1/2 tsp. baking soda
2 cups semi-sweet choc. chips
frozen mini. marshmallows
In mixer, cream butter and sugars until light and fluffy. Add eggs, beat in vanilla.  Gradually add flour, cocoa, and baking soda, mix well. Stir in choc. chips.
Scoop dough, with cookie scoop onto Silpat 2" apart. Press 3 frozen marshmallows into each. Bake @ 400 for 10 minutes, or until set, do not overbake. Cool 5 minutes and transfer to wire rack.
Note: I always find these cookies bake better after the dough has been in the fridge overnight, then allowed to soften slightly before scooping onto a baking mat. Then quicker they go into the oven after putting the frozen marshmallows on them the better.

Texas Corn Bread

1 cup cornmeal
1 cup shredded cheddar cheese
2 eggs
1 Tbl. baking powder
1 cup sour cream
8.5 oz. cream style corn
1/2 cup canola oil
4 oz. chopped green chilies (I use 8 oz.)
In a large bowl mix all wet ingredients. Stir in dry ingredients until just moist. Pour into greased 8" baking dish. Bake @ 400 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Store in refrigerator.

Mom's Boston Baked Beans

This recipe was given to mom when she was ordering bean pots for us girls.It's an easy meal to prepare and it makes enough for my family to have two full meals. The first night I pair it with Texas Corn Bread. The second night, cinnamon rolls! 

4 cups pinto beans, boiled 1/2 hour with enough water to cover (save liquid)

1 lb. thick sliced bacon, cut into 2" pieces, cooked until slightly crispy

(I cook bacon in the oven on broiler pan for 15-18min. @ 450 while beans are boiling)

1/2 cup molasses

1/2 tsp. dry mustard

1/4 tsp. paprika

1/2 onion, chopped

4 Tbl. brown sugar

Put all ingredients in bean pot or crock pot with just enough reserved water to cover. Add more water as needed throughout the day. Bake @ 350, for 7-8 hours or until beans are soft.

Last 30 minutes of cooking add beef hot dogs to the top.

Note: This recipe is great with Texas Corn Bread. It's a bit different than the typical corn bread. It has no sugar or flour. Moist enough to be a spoon bread, but it holds together enough to pick up with your hands when it's cool. When making the corn bread with the beans I just turn up the oven to 400, and bake the bread with the beans for the last 30 minutes, so they are both done at the same time.

Asparagus and Potato Fritatta

3 Tbl. olive oil
2 potatoes, shredded
1/3 cup chopped onion
1/2 tsp. salt
1/2 tsp. pepper
1 Tbl. fresh basil, chopped or 2 tsp. dried basil
1 lb. asparagus, trimmed and cut into 2" pieces
1 cup diced ham
6 eggs
2 Tbl. milk
1/2 cup shredded mozzarella
1/2 cup shredded cheddar

Grease a 9x13" baking dish. Preheat oven to 350.
Heat olive oil in skillet, cook and stir onions and potato until slightly browned. Add asparagus, ham, salt and pepper and cook until tender. Transfer to baking dish. In seperate bowl whisk egg and milk, pour over vegetables and ham. Scatter cheese over top and bake until set 20-25 minutes. Garnish with basil and creme fraiche.

Loaded Oatmeal Cookies

I love the texture of this cookie, it's soft and chewy. There's just the right combination of flavors, you can taste each one.

1 cup butter, softened
1/2 cup sugar
1 cup brown sugar
1 egg
1/4 cup water
1 tsp. vanilla
3 cups quick oats
1 1/4 cups flour
1 tsp.cinnamon
1 tsp. salt
1/2 tsp. baking soda
1 1/4 cup dried cranberries
1 cup semisweet choc. chips
3/4 cup chopped walnuts
1/2 cup coconut
In a large bowl, cream butter and sugar until fluffy. Beat in egg. Beat in water and vanilla. Combine oats, flour, cinnamon, salt, and baking soda, gradually add to creamed mixture. Stir in cranberries, chips, walnuts and coconut. Scoop dough onto silpat and bake @350 for 12- 14min. Remove and let cool on wire racks.

Coconut Bliss Cake

This is an old -fashioned butter cake loaded with chewy coconut, caramel-like frosting. It is quite rich so be sure to have extra milk handy. Perfect comfort food for cold, windy,winter weather.

4 eggs

2 cups sugar

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

1 cup milk

1/4 cup butter

Frosting:

1- 1/2 cups brown sugar

3/4 cup melted butter

1/2 cup half and half

2 cups coconut

In mixing bowl, beat eggs, sugar and vanilla until thick and pale yellow, about 4 min. Combine flour, baking soda and salt. Add to egg mixture and beat until just combined. In a saucepan, bring milk and butter to a boil, stirring constantly. Add to batter and beat until combined.

Pour into a greased 13"x 9" baking dish. Bake @ 350 for 35 min. or until toothpick inserted near the center comes out clean.

Combine frosting ingredients, spread over warm cake. Broil 4" from heat until lightly browned, about 3-4 min.

Homemade Oreos

I found this recipe on the Cupcake Project website. Apparently they are considered "Retro" ...whatever.  I'm not going to lie to you though, and tell you they taste just like an oreo, cause they don't. But in their defense, they are so much better than the cake mix knock offs that are filled with frosting from the tub. Course those aren't hard to beat. Sorry Betty Crocker. These are just as easy and worthy of a try. Got milk?

1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/2 cup plus 2 Tbl. butter, room temperature
1 large egg

1. In a medium-sized bowl, mix the flour, cocoa, baking soda and powder, salt, and sugar.
2. Beat in the butter and the egg. Continue mixing until dough comes together in a mass.
3. Use a small cookie scoop of batter and place on a silpat lined baking sheet approximately 2 inches apart. With moistened fingertips, slightly flatten the dough.
4. Bake for 9 minutes at 375 F. Set on a rack to cool. They should be slightly crunchy around the edges when cool.

The Filling
1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar ( use less powdered sugar if filling gets too dry)
2 teaspoons pure vanilla
1. Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla.
2. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
3. Spread the filling with a knife or use a Ziplock with the corner cut off as a pastry bag.
4. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie.

White Bean Soup

I love cooking with beans because I have so many in my food storage. It's a yummy and inexpensive way to get great protien, fiber and vitamin B. I usually serve it with rolls or biscuits and honey, of course!

2 1/2 cups dried navy beans, lima beans or great northern beans
5 cups water
8 oz. cooked ham, chopped
1/2 cup onion
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. dried ginger
1/2 tsp. sage
1/2 tsp. pepper
4 cups milk
4 Tbl. butter
Rinse beans. Place in large saucepan; add enough water to cover. Boil, reduce heat and simmer 5 minutes. Remove from heat; cover and let stand 1 hour.
Drain; return beans to saucepan. Stir in 5 cups water, ham,  onion, oregano, salt, ginger, sage and pepper. Bring to boil; reduce heat. Cover and simmer 2-2 1/2 hours or until beans are tender. Add more water if needed. Add milk and butter, stir until heated through. Add salt and pepper to taste.
This makes about 10 servings, just enough for my family to have it for leftovers the next day.
Note: After I boil the beans and let them set for an hour, I just put them into my crock- pot with all the ingredients except the milk and butter. I let it cook all day.

Coconut Banana Bread with Lime Glaze

There's nothing better than good ole' banana bread. It's comfort food. But sometimes I like to play it up a bit. I have several interesting variations of banana bread. I seem to make this one most often.  Hey Mon, Enjoy!

Whisk together:
2 cups flour
3/4 tsp. baking soda
1/2 tsp.salt
In large bowl with mixer, mix:
1 cup sugar
1/4 cup soft butter
2 eggs, adding one at a time
Add to butter mixture:
1 1/2 cups mashed banana
1/4 cup plain yogurt
3 Tbl. dark rum (I use 1 tsp. rum flavoring)
1/2 tsp. vanilla
Mix banana mixture with butter mixture then add flour mixture until just moist.
Stir in 1/2 cup flaked, sweetened coconut
Pour batter into 9x5 loaf pan,that has been sprayed with non-stick cooking spray. Sprinkle coconut ontop. Bake at 350 for 60 minutes or until toothpick comes out clean. (You may have to tent with aluminum foil to keep the top from getting too brown.) Let cool 10 minutes then turn out onto cooling rack.
Drizzle with glaze while still warm.
Glaze:
1/2 cup powdered sugar
1 1/2 Tbl. fresh lime juice
Note: you can make the glaze as thin or thick as you like, I make mine fairly thin so it soakes the top of the bread slightly.

Poppy-Seed Bundt Cake

Okay, I'm going to have to start a recipe blog if I'm gonna keep posting all these recipies. It's just that it's cold out and I like to bake when it's cold. November to February I bake, read, knit, do puzzles and plan for Spring. Besides I am getting a kick out of taking food pics. Notice most of my recipe posts are desserts? I'll have to work on that too.

       

3 cups cake flour, sifted
2 cups sugar
1/2 tsp. salt
1 tsp. baking powder
1 1/2 cups salted butter, softened
1/2 cup sour cream
6 large eggs
1/3 cup cream sherry (i just use 1/3 cup extra sour cream)
1/3 cup poppy seeds

Preheat oven to 350. Spray a 3 qt. bundt pan with non-stick cooking spray.
In large mixing (Kit-Aid) bowl mix flour, sugar, salt and baking powder on low until blended. Add butter, sour cream, and 3 of the eggs, mix on medium until dry ingredients are moist. Beat on high 2 minutes, scrape bowl.
Add remaining 3 eggs, one at a time, alternating with the sherry. Beat well after each. Slowly blend in poppy seeds.
Pour batter into bundt pan and bake 50-60 minutes Cool in pan 10 minutes, then invert onto rack to cool. When cake has cooled completely, lightly dust with powdered sugar.

Note: I have also added 1 tsp. of almond flavoring to the batter and sprinkled the bundt pan with 1/3 cup slivered almonds before adding the batter.

Best Chocolate Brownies Perfected with Holly's Hot Fudge Sauce

This is my new favorite brownie. For years we've been making Katherine Hepburn Brownies, which are great, but I love how these store and it makes a bigger batch. For those of you who do not have a Lion House cookbook here it is:
4 oz. baking chocolate
1 cup butter
2 cups sugar
2 tsp. vanilla
1 tsp. salt
4 eggs
1 3/4 cups flour
2/3 cup walnuts
1 cup chocolate chips (I prefer Ghirardelli 60% cacao bittersweet chips)

Grease two 9" round pans. Melt baking chocolate and butter in microwave. In Kit-Aid, mix sugar, vanilla, and salt; add melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake @350 for 25 minutes, don't overbake! Cool. Cut into wedges and serve with Holly's Hot Fudge Sauce.

Holly's Hot Fudge Sauce:
3 cups sugar
1/2 cup butter
3 oz. unsweetened baking chocolate
12 oz. evaporated milk
Melt in saucepan over low heat. Do not stir. Do not boil. After it gathers, remove from heat and mix with mixer. Store in refrigerator.

Cranberry Orange Walnut Bread

I made this several times in 09' it's great to give to friends at Christmas time. I always buy extra cranberries so I can freeze them and make this, with ease, anytime of the year. I always double it as well, (if I'm going to start the oven I'm going to fill it.) This recipe comes from my Lion House Classics cookbook. Delicious!

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/3 cup butter
3/4 cup sugar
2 eggs
3/4 cup orange juice
1 Tbl. grated orange peel
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts

Spray an 8x4 in. loaf pan with non-stick spray. In medium bowl, mix flour, baking powder, baking soda, and salt. In mixer bowl, cream butter until soft; add sugar. Beat until creamy; add eggs, orange juice,and peel. Beat until well mixed. Scrape down sides and bottom of bowl; add dry ingredients. Mix at low speed until blended, but do not overmix! Stir in cranberries and nuts by hand. pour into prepared loaf pan. Bake @350 for 45-50 minutes, or until toothpick comes out clean. Cool for 5 minutes and turn out onto cooling rack.