Thursday, December 24, 2015

Chocolate Raspberry Cheesecake Pie

INGREDIENTS for Cheesecake:
  • 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
  • 1/2 cup frozen or fresh raspberries
  • 1/2 cup frozen or fresh blackberries
  • 6 ounces cream cheese
  • 1 14-ounce can sweetened condensed milk
  • 1 egg
  • 3 Tablespoons lemon juice
  • 1 teaspoon vanilla
INGREDIENTS for Chocolate Glaze:
  • 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
  • ¼ cup whipping cream (or milk)
Preheat the oven to 350 degrees.
Arrange raspberries and blackberries on the bottom of the crust (if using frozen berries, do not thaw; if using fresh, make sure they are not wet).
Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well.
Carefully pour on top of the raspberries.
Bake 350 degrees for 30-35 minutes, or just until set. Cool completely.
Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).
Pour over the cheesecake. Chill several hours before serving.
*NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).

Clark Chicken Cordon Bleu

Chicken Ingredients

·         6 skinless, thin-cut, boneless chicken breast halves
·         6 slices Swiss cheese
·         12 slices deli cooked ham
·         1/4 teaspoon salt
·         1/2 cup all-­purpose flour
·         1/4 teaspoon salt
·         1/8 teaspoon paprika
·         1/8 teaspoon pepper
·         1 large egg
·         2 tablespoons 2% milk
·         1/2 cup seasoned bread crumbs

Sauce Ingredients

·         1 (10.75 ounce) can condensed cream of chicken soup
·         1/2 cup sour cream
·         1 teaspoon lemon juice


1.    Preheat oven to 350 degrees F (175 degrees C). Line a 7x11 inch baking dish with aluminum foil and spray with nonstick cooking spray.
2.    Pound chicken breasts to ¼ inch thickness.
3.    Place 1 cheese slice and 2 ham slices on top of each breast. Roll up each breast, and secure with a toothpick. 
4.    In a shallow bowl, combine the flour, salt, paprika and pepper. In another bowl, whisk egg and milk. Place bread crumbs in a third bowl. Dip chicken in flour mixture, then egg mixture; roll in crumbs.  Place chicken on baking dish.
5.    Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 170°

6.    To make Cordon Blue Sauce:  In a small saucepan mix together the soup, sour cream, and lemon juice.  Heat over low heat, stirring occasionally, and serve hot over chicken.  Makes about 2 cups; 8 servings of 1/4 cup each.


Saturday, September 6, 2014

Fresh Herbs vs. Dried Herb Measurements

When using fresh herbs, the easy rule of thumb is to triple the amount of dried herbs called for in the recipe.  For example, 1 tsp. dried oregano equals 3 tsp. (1 TBS.) minced fresh oregano.

Self-Rising Flour Substitute

As a substitute for self-rising flour, place 1 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup.  Add all-purpose flour to measure 1 cup.

Pumpkin Pie Tip

Try substituting eggnog for the milk in your next homemade pumpkin pie.

Wednesday, July 30, 2014

Cafe Rio Recipes

Cafe Rio Pork

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5-7 lbs pork butt


Cook all together in a crock pot for 7-10 hours, shred meat, and cook 1 additional hour.

Café Rio Rice

3 cups water
3 t chicken bouillon
4 t garlic–minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
½ onion
3 c instant rice

Blend cilantro, green chiles, and onion together in food processor. Place all ingredients, except rice, in pot on stove and bring to a boil.  Take pot off burner, add rice, and cover for 5 minutes.

Café Rio Dressing

1 ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1/2 lime

Use a food processor to blend all the ingredients well. Refrigerate.

Serve with black beans, lettuce, tomatoes, sour cream, cheese.

Caramel Squares

1 cup oatmeal
1 cup flour
3/4 cup margarine or butter
3/4 cup brown sugar
1 tsp. baking soda

Mix together and spread mixture on bottom of lightly greased 9X13 pan.  Make another 1/2 of this recipe and set aside for crumb topping.

Bake at 350 degrees for 15 minutes or until top is golden brown.

32 caramel squares
3 TBS. margarine or butter
3 TBS. of milk

Melt caramels, margarine, and milk together over medium heat on stove.  Stir and mix well so mixture will not burn on bottom of pan.  When it is melted, pour over the baked, cooled oatmeal crust.  Do not pour over the crust when the crust is hot.

16 oz. bag semi-sweet or milk chocolate chips

Sprinkle chocolate chips over caramel mixture.

Sprinkle reserved crumb topping over the chocolate chips.  It will not cover all of it, so sprinkle it evenly with gaps in between. 

Bake at 350 degrees for 20 minutes or until golden brown on top.

Thursday, September 12, 2013

Chocolate Cake

1 Cup butter
1 Cup water--boiling
5 T. heaping cocoa
2 Cups flour
2 Cups sugar
½ t. salt
2 Eggs, lightly beaten
1 t. soda -- dissolved in little water
1 t. vanilla
½ Cup sour cream

Mix butter, water and cocoa together. Add dry ingredients. Mix the eggs, soda and vanilla in separate bowl and add to mixture. Gently mix in the sour cream; do not over mix. Bake in two 8" or 9" round cake pans (buttered and floured) for 50 minutes at 325 degrees. Remove from pans. Chill. Cut off the edges and frost with chocolate buttercream frosting.

Tuesday, July 26, 2011

The Best Cake

One of my sister-in-law's friends made this cake. I was skeptical as I saw everyone dive into this non-frosted cake. Where was the frosting? Turns out the cake is perfect without frosting--a whole bag of chocolate chips inside the cake is all it needs! Try it out for yourself:

yellow cake mix
chocolate instant pudding
vanilla instant pudding
4 eggs
1/2 cup oil
1 cup water
1 package chocolate chips

Mix ingredients and pour into greased bundt pan. Bake at 350 degrees for 40 minutes.

Wednesday, January 19, 2011

The Best Cornbread Ever

This is a really great, sweet cornbread. It takes 5 minutes to prepare and 35 minutes to bake. I was experimenting with cornbread recipes for an upcoming missionary zone conference meal. This is the first and last recipe I made!

1/2 cup cornmeal
1 1/2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 1/4 cups milk

Mix dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny, but don’t be alarmed!). Bake in an 8" square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9×13-inch pan.