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.