My friends and I have a monthly recipe exchange night where everyone brings a written recipe and a sample of that recipe for everyone to try. Really it's an excuse to eat and chat with my girls.
The theme this month was guilty pleasures. It truly was an enchanted evening (even if most of us nearly slipped into a sugar coma, we had paramedics on stand-by).
I love cheesecake with an un-natural passion. I love chocolate and peanut butter with an un-natural passion.
Chocolate cheesecake? Yes, please
Peanut butter cookie dough? Yes, please
Chocolate Peanut Butter Cookie Dough Cheesecake? .... I think I just cried a little from the joy in my heart.
The Cheesecake Factory used to have a cheesecake with this same name, and to my dismay they took it off their menu. I have searched the Internet high and low to find a knock-off recipe for my well beloved, but have been unsuccessful in my hunt, so I took matters into my own hands. Next time (and oh yes, there WILL be a next time) I might add dolops of peanut butter into the cheesecake as well as the cookie dough. If you just want a chocolate cheesecake recipe (omit the cookie dough and proceed as written) this one would be a stunner on it's own, but adding the peanut butter cookie dough makes me sigh.
1 1/2 c. crushed Oreos
3 Tbsp. melted butter
1 c. sugar
2 1/2 eight-ounce packages cream cheese, softened
1 1/2 tsp. vanilla extract
3 Tbsp. flour
3 eggs
1 c. sour cream
8 oz. melted semi-sweet chocolate, slightly cooled
1/4 recipe Peanut Butter Cookie Dough -- uncooked.
1. Lower one oven rack to lowest setting, place a 9X13 in baking pan filled half way with water. Set one oven rack on middle setting in oven. Preheat oven to 350 (if using a silver spring-from pan, 325 if using a dark, non-stick springform pan). Lightly grease the bottom and side of 9" springform pan (I place a piece of parchment paper cut to the size of my springform pan on the bottom, then greased the sides, it makes me sad when part of the crust sticks to the pan and not to my lovely piece of cheesecake). In mixing bowl, combine Oreos and butter. Press onto the bottom of the pan and set aside.
2. In large mixing bowl combine cream cheese, sugar, and vanilla; beat with electric mixer until light and creamy. Add flour and beat until smooth. Add melted chocolate and sour cream; mix well. Add eggs, one and a time, mixing on low speed after each addition, just until combined.
3. Pour batter into prepared pan. Roll peanut butter cookie dough into 3/4" balls and drop at random intervals over batter; use the end of a wooden spoon to push cookie dough into the batter until it is completely submerged.
4. Bake for 60-70 minutes, until center is almost set. Run a knife around the rim of the pan; allow to cool completely before removing the edge of the pan. Refrigerate for 4 hours or overnight.
Will keep for up to 1 week refrigerated.
We found we liked it better when the cheesecake had been sitting at room temperature for 15-20 minutes.
Friday, September 7, 2012
Macaroni and Cheese
You never know what kind of gems you will find on the back of packages. I found this recipe on the back of bag of dried pasta. I added my own secret ingredient (I guess it's not super secret if I'm sharing it here). I love queso cheese, especially the kind in the #10 can that you can buy at Costco. I find it delicious. I added it to this mac and cheese and it gave it just a slight hint of spice, and extra creaminess that was exactly what I like in macaroni and cheese.
8 oz. small elbow macaroni
3 Tbsp. margarine or butter
3 Tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. mined onion
3/4 c. queso nacho cheese dip
2 c. (8 oz) shredded cheddar cheese
1/2 c. bread crumbs
1. Cook elbows according to package directions; drain. Preheat oven to 350. Grease a 2-quart baking dish; set aside.
2. In a medium saucepan, melt butter. Stir in flour; cook for 3-4 minutes. Gradually stir in milk. Cook stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Add onion and both cheeses; stir until cheddar is melted.
3. Stir cheese sauce into elbows. Transfer to prepared baking dish. Top with bread crumbs.
4. Bake 30 minutes.
Yield: 4 to 6 servings
8 oz. small elbow macaroni
3 Tbsp. margarine or butter
3 Tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 c. mined onion
3/4 c. queso nacho cheese dip
2 c. (8 oz) shredded cheddar cheese
1/2 c. bread crumbs
1. Cook elbows according to package directions; drain. Preheat oven to 350. Grease a 2-quart baking dish; set aside.
2. In a medium saucepan, melt butter. Stir in flour; cook for 3-4 minutes. Gradually stir in milk. Cook stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Add onion and both cheeses; stir until cheddar is melted.
3. Stir cheese sauce into elbows. Transfer to prepared baking dish. Top with bread crumbs.
4. Bake 30 minutes.
Yield: 4 to 6 servings
Thursday, September 6, 2012
Pancakes
One of my new goals for the school year is to have a real breakfast for my kids before they leave in the morning. Cereal only occasionally. I've had this recipe in my binder for years and have never tried it until this morning. I don't know where I found it but it's title says it's the recipe for the pancakes at a restaurant chain who claim they have pancakes from around the world.
For some reason the recipe as I have it in my binder does not include any liquid. I added some milk just to get it to a batter consistency, I'm not sure how much it was. Probably less than 1 cup, maybe 2/3 cup. Also it might need a little salt, I'll add maybe 1/4 teaspoon next time.
They were very good. A little sweeter than store bought pancake mix recipes. The texture was excellent. I will use these as my go-to pancakes from now on.
Nonstick cooking spray
1 1/4 c. flour
1 egg
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. cooking oil
1. Preheat skillet over medium heat. Use a pan with nonstick surface or apply a little non stick cooking spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls onto the hot pan, forming 5" circles.
4. When the edges appear to harden, flip the pancakes. They should be light brown.
5. Cook on the other side for same amount of time, until light brown.
Yield: 8-10 pancakes
For some reason the recipe as I have it in my binder does not include any liquid. I added some milk just to get it to a batter consistency, I'm not sure how much it was. Probably less than 1 cup, maybe 2/3 cup. Also it might need a little salt, I'll add maybe 1/4 teaspoon next time.
They were very good. A little sweeter than store bought pancake mix recipes. The texture was excellent. I will use these as my go-to pancakes from now on.
Nonstick cooking spray
1 1/4 c. flour
1 egg
1/4 c. sugar
1 heaping tsp. baking powder
1 tsp. baking soda
1/4 c. cooking oil
1. Preheat skillet over medium heat. Use a pan with nonstick surface or apply a little non stick cooking spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls onto the hot pan, forming 5" circles.
4. When the edges appear to harden, flip the pancakes. They should be light brown.
5. Cook on the other side for same amount of time, until light brown.
Yield: 8-10 pancakes
Wednesday, August 29, 2012
Peanut Butter Cookies
I originally found this recipe while looking for a cookie that had a piece of Snickers bar in the middle. I found I was pretty underwhelmed by the candy being in the middle. However, the peanut butter cookie part was possibly the best PB cookie recipe I'd ever had. So here is the recipe minus the disappointing snickers bar in the middle.
2 large eggs
1 c. sugar
1 c. packed light brown sugar
1 c. butter, softened
1 c. peanut butter
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar
1. In a large bowl, combine the sugar, butter, peanut butter, vanilla and eggs. Beat well. Add flour, baking soda, baking powder and salt; mix until just combined.
2. Shape dough into 1" balls, rolls in granulated sugar. Place 4" apart on ungreased baking sheet, use the tines of a fork to flatten out the balls and make the traditional peanut butter cookie pattern.
3. Bake at 375 for 11-13 minutes or until light golden brown. Cool for 2 minutes on baking sheet before removing to a wire rack. Store in a tightly covered container to keep them moist.
2 large eggs
1 c. sugar
1 c. packed light brown sugar
1 c. butter, softened
1 c. peanut butter
2 tsp. vanilla
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Granulated sugar
1. In a large bowl, combine the sugar, butter, peanut butter, vanilla and eggs. Beat well. Add flour, baking soda, baking powder and salt; mix until just combined.
2. Shape dough into 1" balls, rolls in granulated sugar. Place 4" apart on ungreased baking sheet, use the tines of a fork to flatten out the balls and make the traditional peanut butter cookie pattern.
3. Bake at 375 for 11-13 minutes or until light golden brown. Cool for 2 minutes on baking sheet before removing to a wire rack. Store in a tightly covered container to keep them moist.
Hoagie Rolls
These turned out really tasty. I used them for Sausage, Pepper and Onion Sandwiches. The rolls were a little like ciabatta bread; crisp on the outside and soft in the middle. I'm not super and making them look pretty, but they sure do taste great!
1/2 c. warm water
1/2 c. warm milk
1 egg, lightly beaten
2 Tbsp. sugar
1 Tbsp. butter, softened
1 Tbsp. mince chives
1/2 tsp. salt
1/2 tsp. garlic salt
3 1/4 c. bread flour
3 tsp. active dry yeast
1. In bread machine pan, place all ingredients in order suggested by the manufacturer. Select dough setting.
2. When cycle is complete, turn dough on to a lightly floured surface; divide into 9 pieces. Shape each into a 4 X 2 inch rectangle. Place 4 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled.
3. Bake at 375 for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 9 rolls
1/2 c. warm water
1/2 c. warm milk
1 egg, lightly beaten
2 Tbsp. sugar
1 Tbsp. butter, softened
1 Tbsp. mince chives
1/2 tsp. salt
1/2 tsp. garlic salt
3 1/4 c. bread flour
3 tsp. active dry yeast
1. In bread machine pan, place all ingredients in order suggested by the manufacturer. Select dough setting.
2. When cycle is complete, turn dough on to a lightly floured surface; divide into 9 pieces. Shape each into a 4 X 2 inch rectangle. Place 4 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled.
3. Bake at 375 for 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 9 rolls
Sausage, Pepper and Onion Sandwiches
I made these for Adam's birthday, because he loves sausage and peppers. I served them on Garlic Hoagie Rolls, and they were a hit with the whole family.
1 1/2 lbs. dinner sausage of your choice (you can use 3/4 pounds each of two different flavors/heat levels)
2 Tbsp. olive oil
2 cloves garlic, crushed
1 onion, thinly sliced
2 Anaheim chilies, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
salt and pepper to tasted
2 or 3 pepperoncini finely chopped + 2 or 3 Tbsp. juice from the pepperoncini jar
4 sandwich rolls
3 Tbsp. butter
garlic salt
1. Place the sausage in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch of water to the pan. Bring liquid to a boil. Cover pan with a lid, reduce heat and simmer 10 minutes.
2. Heat a second skillet over medium heat. Add oil, garlic, onions, Anaheim chili, and red pepper, season with salt and pepper. Cook veggies until tender-crisp. Drain sausages and return pan to the stove, raise the heat to medium high. Brown and crispt the casings. Remove sausage from the pan, slice into 2" pieces on an angle, return to the pan to sear.
3. Combine the cooked peppers and onoins to the sausages. Add pepperoncinis and juice to the skillet. Toss and turn the sausage, peppers and onion.
4. Split the sandwich rolls, spread with butter and spinkle with garlic salt. Toast under the broiler until golden brown. Pile the meat and peppers in to the garlic rolls and serve.
Yield: 4 sandwiches
1 1/2 lbs. dinner sausage of your choice (you can use 3/4 pounds each of two different flavors/heat levels)
2 Tbsp. olive oil
2 cloves garlic, crushed
1 onion, thinly sliced
2 Anaheim chilies, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
salt and pepper to tasted
2 or 3 pepperoncini finely chopped + 2 or 3 Tbsp. juice from the pepperoncini jar
4 sandwich rolls
3 Tbsp. butter
garlic salt
1. Place the sausage in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch of water to the pan. Bring liquid to a boil. Cover pan with a lid, reduce heat and simmer 10 minutes.
2. Heat a second skillet over medium heat. Add oil, garlic, onions, Anaheim chili, and red pepper, season with salt and pepper. Cook veggies until tender-crisp. Drain sausages and return pan to the stove, raise the heat to medium high. Brown and crispt the casings. Remove sausage from the pan, slice into 2" pieces on an angle, return to the pan to sear.
3. Combine the cooked peppers and onoins to the sausages. Add pepperoncinis and juice to the skillet. Toss and turn the sausage, peppers and onion.
4. Split the sandwich rolls, spread with butter and spinkle with garlic salt. Toast under the broiler until golden brown. Pile the meat and peppers in to the garlic rolls and serve.
Yield: 4 sandwiches
Carrot Cake Cookies
Who doesn't love carrot cake? Only silly people. Who doesn't love cookies? No one I've ever met! So who wouldn't love carrot cake cookies?
I made them for a friend's baby shower and they were absolutely wonderful! They are moist and delicious, and the cream cheese frosting was divine.
Cookies:
1/2 c. raisins
1/4 c. old-fashioned oats
1/2 c. butter, softened
1/2 c. packed dark brown sugar
1/2 c. sugar
1 large egg
1 c. (packed) finely grated peeled carrots
1 1/2 c. flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 c. chopped walnuts
Icing:
1 c. powdered sugar
6 oz. cream cheese, softened
1/4 c. butter, softened
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice
1. Preheat oven to 350. Line baking sheets with parchment paper. Place raisins and oats in small bowl; add 1/4 c. water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in a large bowl until fluffy. Beat in egg, then carrots. Add flour, salt, baking powder and cinnamon; beat to blend. Stir in raisin/oat mixture and walnuts. Drop batter by level tablespoonfuls 2" apart onto baking sheets. Bake for about 20 minutes or until light golden brown (they will be soft). Cool 5 minutes before removing to a wire rack to cool completely.
2. Beat all icing ingredients together in medium bowl until smooth. Slather onto the cooled cookies and try not to devour them all!
Yield: about 40 cookies
I made them for a friend's baby shower and they were absolutely wonderful! They are moist and delicious, and the cream cheese frosting was divine.
Cookies:
1/2 c. raisins
1/4 c. old-fashioned oats
1/2 c. butter, softened
1/2 c. packed dark brown sugar
1/2 c. sugar
1 large egg
1 c. (packed) finely grated peeled carrots
1 1/2 c. flour
3/4 tsp. salt
1 1/2 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 c. chopped walnuts
Icing:
1 c. powdered sugar
6 oz. cream cheese, softened
1/4 c. butter, softened
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice
1. Preheat oven to 350. Line baking sheets with parchment paper. Place raisins and oats in small bowl; add 1/4 c. water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in a large bowl until fluffy. Beat in egg, then carrots. Add flour, salt, baking powder and cinnamon; beat to blend. Stir in raisin/oat mixture and walnuts. Drop batter by level tablespoonfuls 2" apart onto baking sheets. Bake for about 20 minutes or until light golden brown (they will be soft). Cool 5 minutes before removing to a wire rack to cool completely.
2. Beat all icing ingredients together in medium bowl until smooth. Slather onto the cooled cookies and try not to devour them all!
Yield: about 40 cookies
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