Friday, September 28, 2012

Brownie Cheesecake with Strawberries

4 squares unsweetened chocolate 

cup  (1 stick) butter or margarine

cups  sugar, divided

 eggs, divided

cup  milk

tsp.  vanilla, divided

cup  flour

tsp.  salt

pkg.(8 oz. each)Cream Cheese, softened

cup  Sour Cream

Opional: Top with fresh cut strawberries 

make it

PREHEAT oven to 325°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add 1-1/2 cups of the sugar; mix well.
ADD 2 of the eggs, one at a time, mixing on low speed after each addition just until blended. Add milk and 1 tsp. of the vanilla; mix well. Combine flour and salt. Gradually add to chocolate mixture, mixing after each addition just until blended. Spread evenly into greased and floured 9-inch springform pan. Bake 25 min.
BEAT cream cheese, remaining 3/4 cup sugar and remaining 1 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add remaining 3 eggs, one at a time, mixing on low speed after each addition just until blended. Pour over brownie layer in pan (Filling will come almost to top of pan.)
BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Let stand at room temperature 30 min. before serving. Store leftover cheesecake in refrigerator.

Tuesday, September 18, 2012

Crochet Loopy Baby Booties #2

Easy Pancakes


  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil


  1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

So so good and easy!
Try and enjoy

Thursday, September 13, 2012

Thursday, September 6, 2012

Chicken and Rice Casserole


  • 2 cups cooked rice
  • 2 cups shredded Monterey Jack cheese
  • 1 1/2 cups cooked, chopped chicken breast
  • 1 can (12oz) Evaporated Milk
  • 1/2 cup finely chopped onion
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons butter melted
  • 1 tablespoon diced jalapeƱos
  • Salt


    1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
    2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeƱos in prepared casserole; stir well.
    3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

    Tip to freeze ahead:
    PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
    PREHEAT oven to 350–F.
    BAKE 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

Tuesday, September 4, 2012

Chocolate Chip Cookies

Chocolate Chip Cookies 
Cafe style cookies. BIG and YUMMY!!!
Makes 18 big cookies
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat oven to 325 degrees.
Sift flour, baking soda and salt; set aside.
Cream together melted butter, brown sugar and white sugar until well blended.
Beat in vanilla, egg and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Stir in chocolate chips by hand using a wooden spoon.
Drop the cookies 1/4 cup at a time onto baking sheet. Cookies should be approximately three inches apart.
Bake for 21 minutes on non-stick pans or 15-17 minutes on regular cookie sheet. Cool on baking racks.