Bittersweet Cheesecake Torte

Ingredients:

2/3 cup whipping cream

8 ounces milk chocolate or bittersweet chocolate, chopped

    Nonstick spray for baking

1 19.5-ounce package brownie mix

2  8-ounce packages cream cheese, softened

1/2 cup sugar

2 teaspoons vanilla

2 eggs, lightly beaten

3 ounces milk chocolate or bittersweet chocolate, melted

3 ounces white baking chocolate, melted

Preparation Instructions: 

1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.

2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.

3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.

4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.

5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.

6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.

7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.

Breakfast Sausage Casserole

Ingredients:

2 cans refrigerated crescent rolls

1 chub sausage

1 - 8 oz package cream cheese, cubed

2 cups sharp cheddar cheese

Preparation Instructions:

Grease a 13x9 inch pan and set aside. Fry sausage till fully cooked. Remove from heat and drain. Add cream cheese and stir till combined. Lay out 1 can crescent rolls in bottom of prepared pan. Put your sausage/cream cheese mixture in. Stretch your other can of crescent rolls over the top of that. And sprinkle (or dump) on the cheddar. YUM! Bake at 350 for 15 minutes, and then turn the oven up to 375 and bake till golden brown. 

Key Lime Cake

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 oz) package lime flavored gelatin mix
1 cup orange juice
1/2 cup butter
1 (8 oz) package cream cheese
3 tablespoons fresh lime juice (I also add lemon juice for more flavor)
4 cups confectioners' sugar
Lemon and lime peel, zested (optional) 

Preparation Instructions:
Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8 inch cake pans. Bake according to instructions on box. Allow to cool, then frost.


To make frosting: 
In a large bowl, beat the butter and cream cheese until light and fluffy. Add juices and confectioners sugar. Mix well. Add lemon and lime peel to taste. 

Chill and enjoy!

Pecan Meltaways

Ingredients:

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
confectioners' sugar

Preparation Instructions: 

In a large mixing bowl, cream the butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture. Stir in pecans (dough will be crumbly).
Roll into small balls. Place 2 in. apart on ungreased baking sheets. Bake at 375 degrees F for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar; cool on wire racks or plate. When cool, roll once more in confectionners' sugar.

Honey Whole Wheat Bread

Ingredients:
2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 teaspoons salt
6 cups whole wheat flour
4 cups white flour

Preparation Instructions: 
1. Dissolve yeast in warm water.
2. In a large bowl, combine butter, molasses, honey and salt and mix well.
3. Add yeast mixture and then gradually add flours.
4. Turn onto floured surface and knead until smooth.
5. Place in buttered bowl and let rise until double.
6. Punch down and let rest for a few minutes.
7. Divide dough into 4 parts and shape into loaves.
8. Place in greased pans and let rise for about an hour.
9. Bake at 375* for 35 to 40 minutes.

Homemade Chicken and Noodles

Ingredients:

1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
½ whole Medium Onion, Diced (optional)
1 teaspoon Salt
½ teaspoons Turmeric
¼ teaspoons White Pepper (more To Taste)
¼ teaspoons Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour

Preparation Instructions:
Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Homemade Pasta

Ingredients:

6 eggs

3 cups All-purpose flour

Preparation Instructions:

Rule of thumb: Two eggs per one cup of flour

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.