Saturday, September 3, 2011

S'mores Cheesecake

If you haven't been able to tell yet, I am a finatic for cheesecake!! Love Love Love cheesecake! This particular recipe is so good with the gooey chocolate on top, toasty marshmallows and milk chocolatey cheesecake. Try it. You will not be disappointed.
You will need:
2 cups of graham cracker crumbs
1/4 cup of sugar
7 Tbs. of melted butter
3 (8oz.) pkgs. of cream cheese, softened
1 cup of sugar
1/2 cup of sour cream
1 Tbs. of vanilla bean paste
1/2 cup of semi-sweet chocolate chips, melted
2 Tbs. of all-purpose flour
3 eggs
3 cups of tiny marshmallows
2 Tbs. of graham cracker crumbs for decoration, if desired
1/2 cup of heavy cream
1 cup of semi-sweet chocolate chips

Preheat oven to 325 degrees Fahrenheit.
In a medium bowl, mix the graham cracker crumbs, melted butter and the sugar. Press the crumb mixture onto the bottom and 1/2 way up the sides of a 9 inch springform pan. Refrigerate for 15 minutes or until ready to pour the filling in and bake. In a large bowl, mix the cream cheese and the sugar until light and fluffy. Add the sour cream and the vanilla bean paste and mix just until combined. Add the cooled melted chocolate and the flour and mix well. Add the eggs one at a time, mixing well after each addition. Pour into the prepared springform pan. Bake for about 1 hour to 1 hour and 10 minutes or until the cheesecake is set and the center is slightly jiggly. While the cheesecake is in the oven, begin to make your ganache. Pour the heavy cream into a heavy saucepan and heat on medium-high heat just until boiling over. Remove from the heat and add the chocolate chips. Stir until chocolate is completely melted and smooth. Set to the side to completely cool. When the cheesecake is done baking, remove from the oven and cool for 30 minutes. Add the ganache over the top of the cheesecake. Make sure to reserve a few tablespoons to drizzle over the top of the mashmallows later. Pile the tiny marshmallow on top of the ganache and broil 5 inches away from the heat. Keep the oven door open so you can keep a close watch so as to not let the marshmallows burn. This should take a couple of minutes or until the marshmallows are golden brown. Remove from the broiler and cool completely and refrigerate for at least 4 hours or overnight. Before serving, drizzle the reserved ganache over the marshmallows and sprinkle with a little more of the graham cracker crumbs. Enjoy!

Wednesday, August 31, 2011

Prosciutto & Cheese Stuffed Chicken

I apologize for not having a picture for this recipe. I will post a picture really soon. We eat a lot of chicken in my house, so I am always looking for different ways to making chicken. Hope you like this one as much as we do!
You will need:
4 boneless, skinless chicken breast halves
1 (8oz.) pkg. of cream cheese, softened
8 slices of prosciutto
1 tsp. of garlic powder
3 Tbs. of chives, chopped
1 tsp. of freshly ground black pepper
1/2 tsp. of salt
1/2 cup of all-purpose flour
3/4 cup of panko crumbs
1/4 cup of parmesan, grated
2 large eggs, beaten
Salt and Pepper for seasoning the outside of the chicken breasts
2 Tbs. of extra virgin olive oil

Preheat the oven to 375 degrees Fahrenheit.
Place chicken between two sheets of plastic wrap. Using a mallet, pound the breast halves until 1/4 inch thick. Season the chicken on both sides with salt and pepper. Set aside.
In a large bowl, mix together the cream cheese, garlic powder, chives, black pepper and salt. Place 1/4 of the mixture onto the middle of each breast half. Place 2 slices of prosciutto on each half. Pull the sides over the filling and roll, tucking in the ends. Use toothpicks to secure the filling. Place the flour in one dish, the eggs in a second dish, panko and parmesan in a third dish. Mixing the panko and parmesan together. Dip the stuffed chicken breasts first into the flour, shaking off any excess; dip into the eggs, then dredge in the panko and parmesan. Place them on a parchment paper lined baking sheet. Drizzle the chicken with the olive oil. Bake for about 25- 30 minutes or until chicken is no longer pink and juices run clear.

Tuesday, August 30, 2011

Blueberries & Cream Cheesecake

This is such a wonderful treat. I can't tell you how many requests I have for this cheesecake. It has just the right sweetness in the filling and tartness from the sour cream layer. A wonderful dessert to have in the summer with all the fresh blueberries available.

2 cups of graham cracker crumbs
2 cups plus 6 Tbs. of sugar, divided
6 Tbs. of melted butter
4 cups of fresh blueberries, divided
1/4 cup of water
3 Tbs. of cornstarch, divided
3 (8oz.) pkgs. of cream cheese, softened
4 extra large eggs
1 tsp. of vanilla extract
1 (8oz.) carton of sour cream
1 Tbs. of vanilla bean paste

Preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together the graham cracker crumbs, 1/4 cup of sugar and the melted butter. Press on the bottom and half way up the sides of a 9 inch spring form pan. Refrigerate for 10-15 minutes.
Blend 2 1/2 cups of blueberries, 3 Tbs. of sugar and 1 Tbs. of cornstarch until smooth. Pour into a saucepan over medium heat and cook for about 8-10 minutes or until thick, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup of the blueberry mixture to make the topping and refrigerate.
Beat cream cheese at medium speed until smooth and fluffy. Add 1 1/2 cups of sugar and vanilla extract and  mix well. Add the eggs one at a time, beating well after each addition. Beat in the remaining 2 Tbs. of cornstarch. Pour batter into prepared crust. Dollop the blueberry mixture over the top of the batter. Gently swirl with a knife to make swirling designs. Be careful to not let the knife get to the crust. Bake for 50-60 minutes or until the center is just slightly jiggly. Stir together the sour cream, 3 Tbs. of sugar and the vanilla paste. Pour over the hot cheesecake and bake for another 10 minutes. Remove from the oven and let cool completely. Refrigerate for at least 6 hours or overnight.
In a saucepan, cook the reserved blueberry mixture, 1/4 cup of sugar, water and 1 1/2 cups of blueberries for 8-10 minutes or until thickened. Refrigerate for at least 1 hour or until ready to serve the cheesecake.
Run a knife around the cheesecake to separate the cheesecake from the spring form pan. Unlatch the spring form pan and place on a serving dish. Pour the blueberry topping over the cheesecake and enjoy!!

Monday, August 29, 2011

Oven Fried Chicken

I like this recipe because it doesn't get my stove top dirty and I don't have to stand around and watch the chicken. Just throw it into a baking dish and into the oven and I am free to do other things. This is a great weekend meal. I Love me some comfort food, yummm!!

Whole chicken, cut up into 8 serving pieces
1/2 cup of extra virgin olive oil
1/2 cup of white wine
2 tsp. of salt, divided
2 tsp. of black pepper, divided
2 Tbs. of portuguese red bell pepper paste (massa de pimentao)
2 cloves of garlic minced
2 tsp. of paprika, divided
1 tsp. of onion powder
1 tsp. of dried sage
3/4 cup of canola oil
2 cups of all- purpose flour
1 tsp. of garlic powder
2 eggs, beaten
1/4 cup of hot sauce

In a large bowl, whisk oil, wine, 1 tsp. of salt, 1 tsp. of pepper, red bell pepper paste, garlic, 1 tsp. of paprika, onion powder and sage. Add the chicken to the marinade. Marinate overnight.
Preheat the oven to 425 degrees Fahrenheit. Pour canola oil into a 4 quart baking dish. Place the dish in the oven to heat the oil.
In one dish add the flour, 1 tsp. of salt, 1 tsp. of pepper and the garlic powder and whisk together. In another dish add the eggs and the hot sauce and whisk together. Dip the chicken pieces in the egg then dredge in the flour mixture. Place chicken in the baking dish with the heated oil. Bake in the oven for 20 minutes. Turn the chicken pieces over and bake for another 20-25 minutes.

Sunday, August 28, 2011

Bacon & Cheese Stuffed Jalapeno Peppers

I am always trying to come up with some appetizer recipes. I love appetizers! Sometimes I rather have a few different appetizers for a meal rather than having just one main dish. So here's my latest! I hope to have a picture for you soon. I didn't get to take a picture of this dish the last time I made it because I wasn't fast enough for my family. They just jumped right in and before I knew it there weren't any left to take pictures of. LOL!

You will need:
1 lb. of Jalapeno peppers, seeded and halved lengthwise
1 8 oz. pkg. of cream cheese, softened
1 pkg. of bacon, cooked until crisp and chopped
1/4 cup of chives, chopped
2 Tbs. of fresh parsley, chopped
1/3 cup of parmesan cheese, grated
2 Tbs. of extra virgin olive oil

Preheat the oven to 450 degrees Fahrenheit.
In a large bowl combine cream cheese, bacon, parsley and chives. Spoon about 1 tablespoon of the cheese mixture onto each pepper half. Arrange the pepper halves on a baking sheet. Sprinkle each half with a little of the grated parmesan cheese. Drizzle the olive oil over the tops of the peppers. Bake for about 25 to 30 minutes or until lightly browned.