Some Favorites from BP (Before Pregnancy)

As I said in the famblog, I'm feeling about ten percent better these days. That means that I still feel like a parasite-infested, flu-bitten, over-stuffed automaton most of the time. But there are moments, however fleeting they may be, when I actually feel like a person.

So. . . during some of those "nearly normal" moments, I'm going to post some of the recipes and pictures that got sucked into the pregnancy vortex. (If you've seen Marie lately, you can see how much younger she looks in this picture from August!) We served the pork chops and gratin with Eric's grandmother, Babonne's recipe for sautéed green beans. I don't actually have a recipe because she never wrote it down, but I watched her make them and tried to copy her with as much respect as I could. I'll post that one later if I have another good minute or two. The nausea is coming back. . . ick.

These recipes might seem a bit hotsy-totsy, but they are much easier than they sound or look! They are definitely worth trying! All three are from Willams-Sonoma. . . mouth. . . starting. . . to. . . water. What was I saying? Not to be inappropriate, but that magazine is like my food-porn.

Balsalmic Quick Braised Pork Chops

4 bone-in pork chops, each 1 inch thick

Kosher salt and freshly ground pepper, to taste

1 Tbs. olive oil

4 bacon slices, diced

1 red onion, sliced 1/4 inch thick

1 garlic clove, minced

2 Tbs. firmly packed dark brown sugar

1/2 cup balsamic vinegar

1 tsp. minced fresh thyme

1 cup low-sodium chicken broth

2 tsp. chicken demi-glace (I just used a fancy chicken bouillion.)

Fresh rosemary leaves for garnish

Directions:

Season the pork chops with salt and pepper. In a large sauté pan over medium-high heat, warm the olive oil. Add the pork chops and sear, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a plate. 

In the same pan over medium heat, cook the bacon until crispy, 5 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 Tbs. of the fat in the pan. 

Reduce the heat to medium-low, add the onion and partially cover the pan. Cook, stirring occasionally, until the onion is caramelized and tender, 10 to 12 minutes. Add the garlic and cook for 30 seconds. Stir in the brown sugar, vinegar, thyme and bacon. Increase the heat to medium and cook until the liquid is thickened and reduced by half, 10 to 12 minutes. Stir in the broth and demi-glace and bring the sauce to a simmer. 

Return the pork chops to the pan. Cook, uncovered, coating the chops with the sauce, for 10 to 12 minutes. Garnish with the rosemary leaves and serve immediately. Serves 4.

Potato Leek Gratin

5 Tbs. unsalted butter

4 lb. leeks, white and light green portions, rinsed well, cut into 1/4-inch rings

1 1/2 Tbs. kosher salt

1 tsp. minced fresh thyme

1/4 tsp. freshly grated nutmeg

3/4 tsp. freshly ground pepper

1 cup heavy cream

6 oz. Gruyère cheese, grated (I just have to use Swiss because that's all that roly-poly little Rexburg offers)

3 oz. Parmigiano-Reggiano cheese, grated

3 lb. russet potatoes, peeled, cut into 1/4-inch slices

3 Tbs. minced fresh chives (optional)

In a 12-inch nonstick fry pan over medium heat, melt 4 Tbs. of the butter. Add the leeks and salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, pepper and cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. Wipe out the pan and grease with the remaining 1 Tbs. butter.

Preheat an oven to 400ºF.

In a bowl, combine the Gruyère and Parmigiano-Reggiano cheeses. Layer one-third of the potatoes in the fry pan and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat the layering 2 more times, reserving 1 Tbs. of the chives (optional).

Cover the pan, transfer to the oven and bake for 45 minutes. Remove the lid and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Sprinkle the remaining 1 Tbs. chives on top. Let the gratin stand for 15 minutes before serving. Serves 8 to 10.

Tuscan Frittata

10 eggs

1/2 cup grated pecorino romano cheese

Salt and freshly ground pepper, to taste

2 Tbs. plus 1 tsp. olive oil

8 oz. mild Italian sausage, casings removed

1 small yellow onion, cut into 1/4-inch slices

1 red bell pepper, seeded and cut into 1/4-inch slices (we omitted this because our kids have an aversion to red peppers. . . for now. . . until I convert them to their sweet deliciousness.)

1 cup tomato sauce

6 oz. fresh mozzarella cheese, sliced

6 to 8 fresh basil leaves, thinly sliced

Preheat a broiler. 

In a large bowl, whisk together the eggs, pecorino romano, salt and pepper. Set aside. 

In the deep half of a frittata pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the sausage and cook, breaking apart the larger pieces, until browned and cooked through, 6 to 8 minutes. Transfer to a bowl. Wipe out the pan with paper towels. 

In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onion and bell pepper and cook until the onion is translucent, 3 to 4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the pepper is tender, about 10 minutes more. Add the sausage to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs begin to set, 4 to 6 minutes more. 

Meanwhile, in the shallow half of the frittata pan over low heat, warm the 1 tsp. olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 2 to 3 minutes. Uncover the pan and pour the tomato sauce onto the center of the frittata, gently spreading it to the edges. Arrange the mozzarella on top. Transfer the pan to the broiler and broil until the cheese is melted, 3 to 5 minutes. 

Slide the frittata onto a serving plate, sprinkle with the basil and serve immediately. Serves 8 to 10.

Un Petit Peu de FRENCH Cuisine

Classic Vichyssoise
(Potato and Leek Soup)

2 tablespoons butter
2 leeks, white and light green parts only, sliced into rings
1 medium yellow onion, sliced
2-3 teaspoons minced garlic
4 potatoes, peeled and cut into cubes
2 t parsley or 1 t thyme (if you have it)
or 2 t herbes de provences
2 t nutmeg
4 cups chicken broth
1 1/2 cup heavy whipping cream or half and half
salt and pepper, to taste

In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes. Add garlic and stir for 1 minute (don’t let it burn or it will make your soup bitter!)
Add potatoes and season with salt and pepper. Add herbs and nutmeg and stir well. Cover pot and continue to cook for 5-6 minutes.
Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
Take off heat and puree soup in blender or food processor or with immersion blender (this one is by the easiest. You can borrow my immersion blender if you want!). Slowly add cream and stir. If you like your soup thinner or thicker you can adjust the cmount of cream you add. If you add more cream, you’ll need to add more salt to taste.

French Crepes

1 cup all-purpose flour
1 1/3 cups milk
4 eggs, lightly beaten
2 tablespoons butter, melted
1 t vanilla
2 tablespoons white sugar
1/2 teaspoon salt

In large bowl, whisk together milk and flour until smooth. Add eggs, melted butter, sugar, vanilla and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side or until golden brown (if it slides easily back and forth in the pan, it's ready) and, if you're awesome like Eric, flip it over. If not, you can use various utensils to help you flip it. Cook 1-2 minutes on second side. Serve immediately.

Eric’s French grandmother (Babonne) always served these to him with just a little brown sugar inside, which I personally think is the best way to eat your crepe. (heh, heh)

Greek Week Recipes

Spanakopita

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil

Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over
medium heat. Saute onion, green onions and garlic,
until soft and lightly browned. Stir in spinach and
parsley, and continue to saute until spinach is limp,
about 2 minutes. Remove from heat and set aside
to cool.
In a medium bowl, mix together eggs, ricotta, and
feta. Stir in spinach mixture. Lay 1 sheet of phyllo
dough in prepared baking pan, and brush lightly
with olive oil. Lay another sheet of phyllo dough on
top, brush with olive oil, and repeat process with
two more sheets of phyllo. The sheets will overlap
the pan. Spread spinach and cheese mixture into
pan and fold overhanging dough over filling. Brush
with oil, then layer remaining 4 sheets of phyllo
dough, brushing each with oil. Tuck overhanging
dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.





Souvlaki

2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon.

Tzatziki Sauce (Pictured above with Souvlaki)
16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped Pinch kosher salt 4 cloves garlic, finely minced 1 tablespoon olive oil 2 teaspoons red wine vinegar
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.
Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Moussaka
3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
salt
1/4 cup olive oil
1 tablespoon butter
1 pound lean ground beef or sausage
salt to taste
ground black pepper to taste
2 onions, chopped
1 clove garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fines herbs
2 tablespoons dried parsley
1 (8 ounce) can tomato sauce
1/2 cup red wine
1 egg, beaten

4 cups milk
1/2 cup butter
6 tablespoons all-purpose flour
salt to taste
ground white pepper, to taste
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon ground nutmeg

Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.

To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese. Bake for 1 hour at 350

Baklava

1 (16 ounce) package phyllo dough
10 ounces chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees.
Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside.
Unroll phyllo dough. Cut whole stack in half to
fit pan. Cover phyllo with a dampened cloth to
keep from drying out as you work. Place two
sheets of dough in pan, butter thoroughly. Repeat
until you have 8 sheets layered. Sprinkle 2 - 3
tablespoons of nut mixture on top. Top with two
sheets of dough, butter, nuts, layering as you go.
The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square
shapes all the way to the bottom of the pan. You
may cut into 4 long rows the make diagonal cuts.
Bake for about 50 minutes until baklava is golden
and crisp.

Make sauce while baklava is baking. Boil sugar
and water until sugar is melted. Add vanilla and
honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Greek Rice

2 cups white rice
4 cups water
2T Olive Oil
1 T Italian Seasoning
2 t oregano
1 cube chicken boullion

Cook or steam rice according to package directions.

Greek Meatballs

½ pound Sweet Italian Sausage (this comes in links--remove from casings)
½ pound lean ground beef
1 egg
½ cup Greek Rice (or leftover white rice)
2 T brown mustard
1 T minced garlic
¼ c parmesan cheese
3 t Italian seasoning
2 t oregano
2 t garlic salt
1 t cinnamon
1 t nutmeg
2 t red wine vinegar
2 t balsalmic vinegar

Mix all ingredients well (I just use my hands). Form into 1 inch balls and place in 9x13 pan. Sprinkle with garlic salt and Italian seasoning. Cook for 45 minutes at 350 or until browned. Makes 20 meatballs. Eat with rice or serve in pitas for Greek Meatball Pita Sandwiches.

Greek Artichoke Salad

½ cup grape tomatoes (cherry would work too)
1 small bottle marinated artichokes, cut into 1 inch pieces
1/3 cup pitted kalamata olives
4 oz feta cut into small cubes

Put all ingredients in a bowl and drizzle with olive oil. Add Italian seasoning and oregano. Toss. (This would work well as a pasta salad. Just toss with farfalla or penne pasta)

Fruit Kebabs with Yogurt Dip

Strawberries, hulled and halved
Grapes, rinsed
Cantelope, cut into chunks
Pineapple chunks (fresh or canned)

Place fruit on skewers in desired order and enjoy!



Yogurt Dip
2 cups raspberry yogurt (I like the Mountainland brand because it isn’t too sweet)
1 cup light cool whip or whipped cream
1 t vanilla
1 t lemon juice

Mix all ingredients well and serve with fruit kebabs or fruit salad.


Hummus

1 can garbanzo beans, drained and rinsed
¼ cup olive oil (plus more to achieve desired consistency)
1 t minced garlic
1 t cumin
1 t oregano
1 t nutmeg (optional)
¼ t cayenne pepper (optional)

Put all ingredients except olive oil in food processor. Turn on processor and slowly pour in olive oil until you get the consistency you like. Serve wth pita bread or vegetables.

Greek Fries

1 package frozen steak fries
2 t Italian seasoning
2 t garlic salt
2 T olive oil

Place fries on cookie sheet and drizzle with olive oil. Sprinkle seasoning over fries and toss to coat. Cook at 350 for 18-22 minutes or until browned and crispy. Serve with hummus for dipping.


Greek Meatball Pita Sandwiches

Greek Meatballs, cut in half
Feta cheese
Hummus
Spinach
Kalamata olives
Grape tomatoes
Tzatziki sauce

Place damp towel over pitas and cook for one minute (this helps to keep them soft) right before eating. Cut pitas in half. Fill open pita halves with desired ingredients and sat up!

Simple Greek Salad

Layer sliced cucumbers and sliced tomatoes. Sprinkle with salt and pepper to taste. Add crumbled feta to top. Drizzle with olive oil and balsalmic vinegar. 100 percent healthy and 100 percent delicious.

The FRUITS of our labors! (MAY)

Here are some refreshing, mouth-dazzling fruit recipes. This is such a taste-bud tempting collection that you really should start now and march carefully through them until you've tried them ALL!

Strawberry Amaretto Pastries
(Pampered Chef cookbook)

Lindsey Dewey

1/2 package frozen puff pastry (1 sheet), thawed
1/2 cup sliced almonds, divided
2 TB sugar, divided
1 orange
1 container sour cream (8 oz)
1/2 cup powdered sugar
1/4 tsp almond extract
1 1/2 cups cool whip
12 large strawberries, sliced (or other fruit)

Preheat oven to 400. Unfold pastry dough onto cookie sheet. Finely chop 1/4 cup of the almonds and combine with 1 TB of the sugar; sprinkle evenly over surface of the dough. Lightly press into the dough.
Using a pizza cutter, cut dough into 12 even squares and separate on cookie sheet. Bake 16-18 minutes or until golden.
Lightly toast remaining almonds and then finely chop. Zest entire orange peel. Combine zest and remaining 1 TB sugar, stir and set aside.
Whisk sour cream, powdered sugar and almond extract in bowl. Fold in Cool Whip. Slice strawberries. Split open each pastry square and fill with strawberries, 2 TB filling, sprinkle with chopped almonds and orange zest, put pastry top back on and serve immediately.

Huckleberry Cheesecake
Maija-Liisa Adams
Crust:
20 graham crackers, crushed
1 cube butter
1/2 c. sugar

Filling:
1 (8 oz.) pkg. cream cheese
2 eggs
1 c. sugar
1 tsp. vanilla
Mix crackers, butter, and sugar well; pack lightly in 9 x 13 inch pan. Beat cream cheese, eggs, sugar, and vanilla well until lightly. Pour on top of crumbs and bake 20 minutes at 375 degrees. Cool.

Topping:
1 qt. huckleberries
3 1/2 tbsp. cornstarch
1 c. sugar
Cook until thick. Cool spread top with whipped cream just before serving.

Fresh Mango Salsa
Ellie Christman

1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Directions
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste


Oven-Baked Sweet Potato Fries

Sarah d'Evegnee

(Yes. Sweet Potatoes aren't fruit. I know that. But they sure taste fruity! Am I right?)

1 teaspoon(s) ground cumin

1 teaspoon(s) salt

1/2 t garlic salt or garlic powder (whichever one you have hanging around)

1/4 teaspoon(s) ground red pepper or 1/4 t cayenne pepper (or you can omit if you don't like a ZING)

1 tablespoon(s) vegetable oil (I prefer olive oil)

2 large (about 1 1/2 pounds) sweet potatoes

1.In a small bowl, combine cumin, salt, and pepper. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.

2. On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

Raspberry Trifle

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8 ounce) packages cream cheese, softened (I usually just use 1--it just depends on how much of the cheesecake sort of flavor you like)

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/2 cup white sugar

1 (10.75 ounce) package prepared pound cake

2 (10 ounce) packages frozen raspberries, thawed

2 tablespoons unsweetened cocoa powder, for dusting

1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Berries on a Cloud

This recipe can take 2-3 days to make, but is SO worth it!!!

6 egg whites

1/4 tsp. salt

1/2 tsp. cream of tartar

1 3/4 C. Sugar

Make at night: Beat egg whites until Fluffy.

Add cream of tartar and salt gradually

Then Add Sugar: Sugar should be added by very SMALL amounts

Beat until mixture holds it's shape(Should form peaks)

Spread in buttered 9x13 pan.

Bake at 275*degrees for 60 minutes.

Turn off oven and let crust cool in oven overnight.

Next Morning mix:

8 oz. Cream Cheese (softened)

1 tsp. Vanilla

1 C. powdered sugar

1- pint whipping cream

2 C. miniature marshmallows

Beat together cream cheese, vanilla, sugar, and whippping cream.

Add marshmallows.

Spread on top of meringue crust and refrigerate 12 hours.

1 C. Strawberries mashed

1/2 C. water

1/2 C. sugar

3 TBSP. cornstarch

Cook on stove until clear and thick.

Pour over filling. Slice approx. 2 C. berries and lay on top of dessert. Cover entire Dessert. Refrigerate overnight...

ENJOY!!!!!!!!One of my Favorites!

Berry Poke Cake

1 pkg. white cake mix

Water, oil, and eggs as called for on cake mix package directions

1 pkg. (4-serving size) strawberry or raspberry- flavored gelatin

1 cup boiling water

½ cup cold water

1 container (8oz.) Cool Whip

Fresh strawberry or raspberries

Heat oven to 350 degrees. Make and bake cake as directed on package for 13” x 9” pan. Cool completely.

Poke cake all over with fork. Stir gelatin and boiling water in small bowl until smooth; stir in cold water. Pour over cake. Refrigerate 2 hours. Frost with whipped topping; garnish with berries. Store covers in fridge.

Brownie and Fruit Cups

1 pkg. Brownie mix (plus ingredients to make)

2 oz. white chocolate

1- 8 oz. cream cheese (softened)

2 TBSP. milk

1/4 C. powdered sugar

1 C. thawed cool whip

(Mandarin oranges, strawberries or mini m&m's, grated chocolate etc.:for garnish)

Pre-heat oven to 350*

Make brownie batter according to directions.

Spray Mini-Muffin pan with oil. Fill each muffin cup 2/3 full.

Bake 12 min. or until done.

While brownies are still warm, gently push down middle to form a cup.

When cooled take out and put on non-stick cooling rack.

Meanwhile make Filling as follows:

Melt chocolate and milk together. Stir until smooth.

Mix Cream cheese and powdered sugar until smooth.

Gradually stir in white chocolate mixture until SMOOTH...Fold in whipped topping:

Fill Mini brownie cups and top with mandarin oranges...strawberries...grated chocolate etc...whatever you would like...DELICIOUS!!!!!

White Chocolate Raspberry Cheesecake

(This is my second favorite cheesecake recipe. The other one is the Turtle Cheesecake that's already on the blog.)

Crust:

1 cup chocolate cookie crumbs, I use Oreo's

3 T sugar ( little less with Oreo's)

1/4 c butter, melted

Press mixture in bottom of springform pan

Filling;

1 (10 oz) frozen raspberries

2 T sugar

2 tsp cornstarch

1/2 c water

2 cups white chocolate chips

1/2 cup half and half

3-- 8oz pkgs of cream cheese, softened

1/2 cup sugar

3 eggs

1 tsp vanilla

In saucepan, combine raspberries, 2 T sugar, cornstarch, and water. Bring to boil and continue boiling 5 minutes, until sauce is thick. Strain through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F. Melt white chocolate chips with half and half over double boiler, or in microwave. Stir until smooth.

In large bowl, mix cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted chocolate. Pour half the batter into crust. Spoon 3 T of raspberry sauce over the batter. Pour remaining batter over and spoon 3 more T of sauce over batter. Swirl with butter knife to create marble effect. ( save remaining raspberry sauce)

Bake for 55 to 60 minutes, or until set. Cool. Cover with plastic wrap and refrigerate for at least 8 hours. Serve with remaining sauce.

Raw Apple Cake

Stir together:

2 c. sugar

1 c. oil

2 eggs

2 tsp. vanilla

Add:

3 c. chopped raw apples (do not need to peel)

walnuts (opt)

Blend into mixture:

3 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 ts. salt

Pour into oiled pan (batter is rather thick). Sprinkle with a little sugar and cinnamon. Bake at 325 degrees for 45 minutes to 1 hour.

Not Yo Mamma's Banana Pudding (from Paula Dean)

1 8oz cream cheese softened

2 c whipped cream, beaten with 1 t vanilla extract

6-8 bananas

2 bags chessmen cookies (Pepperidge Farm--This is the BEST part!)

1 14oz can sweetened condensed milk

1 5oz box french vanilla pudding (prepared)

Layer cookies, then bananas in 9x13

Combine cream cheese, sweet milk, and prepared pudding. Fold in whipped cream. Pour over bananas. Top with rest of cookies.