Monthly Archives: December 2014

Dec31

Raspberry White Chocolate Swirl Cheesecake

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raspberryswirlcheesecake

Raspberry White Chocolate Swirl Cheesecake

My daughter made this for Christmas this year.  It is so pretty and so delicious!  You might want to double the sauce for extra when you serve it.

  • 1 (10-oz.) pkg. frozen raspberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1 cup chocolate cookie crumbs (from about 22 cookies)
  • 3 tablespoons plus 1/2 cup sugar
  • 1/4 cup butter, melted
  • 2 cups white chocolate chips
  • 1/2 cup half and half
  • 3 (8-oz.) pkgs. cream cheese, softened
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract

To make sauce:

Combine raspberries, sugar, cornstarch, and water in a saucepan; bring to a boil, and cook until sauce thickens, about 5 minutes.  Pour through a mesh strainer to remove seeds.

To make cheesecake:

Preheat oven to 325 degrees.

Mix together cookie crumbs, 3 tablespoons sugar, and butter in a bowl.  Press mixture into bottom of a 9-inch springform pan.

Melt white chocolate chips with half and half in a metal bowl set over a pan of simmering water, stirring occasionally until smooth.

Gently beat cream cheese and remaining 1/2 cup sugar with an electric mixer at low speed until smooth.  Beat in eggs 1 at a time.  Stir in vanilla and chocolate mixture.  Pour half of batter over crust, and drizzle 3 tablespoons sauce over it.  Add remaing batter, and spoon 3 tablespoons sauce on top.  Swirl batter with knife tip to create marbling effect on top.

Bake until center jiggles slightly and edges are puffed, 40 to 45 minutes.  Cool at room temperature 1 1/2 to 2 hours.  Cover with plastic wrap, and refrigerate 7 hours (or overnight) before removing from pan.  Serve with remaining sauce.

Makes 16 servings.

“Fear fades when we trust our Father.”

Dec29

French Onion Dip

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French Onion Dip

  • 2 tablespoons olive oil
  • 4 cups chopped onion
  • 3/4 teaspoon kosher salt, divided
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1/2 teaspoon garlic powder

Heat oil in a large skillet over medium heat;  add the onions and 1/4 teaspoon salt.  Cook and stir until onions are caramelized to a nice golden brown, about 20 minutes.  Remove the onions from the heat and cool.

Mix together sour cream, mayonnaise, garlic powder and remaining salt.  Stir in the onions when they are cool.  Cover and refrigerate the dip for at least 2 hours before serving.

“God is the only true God.”

 

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Dec29

Strawberry Cream Pie

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Strawberry Cream Pie

This is a recreation of a pie that I had at a restaurant that went out of business.  I can’t say that it is perfect, but it is pretty awesome.  And so easy!!  It actually makes two pies.

  • 2 pre-baked pie crusts
  • 2 (3.4-oz.) boxes of instant vanilla pudding and pie filling
  • 1 (21-oz.) strawberry pie filling
  • 1 large carton Cool Whip

Mix pudding as directed on box using 2 3/4 cups of milk.  Divide evenly between both crusts.  Then divide strawberry pie filling evenly between both crusts on top of pudding.  Then divide Cool Whip evenly between both crusts on top of strawberry filling.

Makes 2 delicious pies.

“The journey is better with someone who knows the way.”

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Dec27

Creamy Corn Casserole

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Creamy Corn Casserole

My grandson called this awesome!!

  • 1/2 cup butter, melted and cooled slightly
  • 2 eggs, beaten
  • 1 (8.5-oz) pkg. dry corn bread mix
  • 1 (15-oz) can whole kernel, drained
  • 1 (14.75-oz) can creamed corn
  • 1 cup sour cream

Preheat oven to 350 degrees.  Lightly grease a 9 x 9-inch baking dish.

In medium bowl, combine all ingredients.  Spoon mixture into prepared dish.

Bake for 45 minutes or until the top is golden brown.

“A limited situation may afford the soul a chance to grow.”

 

 

 

Dec27

Ultimate Pumpkin Pie

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Ultimate Pumpkin Pie

This is the most delicious pumpkin pie I have ever eaten.  (And I’m not very fond of pumpkin.)  Top this off with a lot of whipped cream and all I can say is “YUM”.

  • 1 (15-oz.) can pumpkin puree (not pie filling)
  • 1/2 cup light brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 3 eggs, lightly beaten
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1 10″ unbaked pie crust
  • Dried beans, for blind baking

Preheat oven to 425 degrees.

Line pie pan with unbaked pie crust and place it on a sheet pan.  Line crust with parchment paper.  Fill the paper three-quarters full with beans and bake crust for 15 minutes, until edges start to brown.  Remove beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, eggs, cream, and milk.  Pour filling into baked pie shell.  Bake for 55 to 65 minutes, until filling is just set in the middle and a knife inserted in the center comes out clean.  Set aside to cool completely.  Serve with whipped cream.

“A limited situation may afford the soul a chance to grow.”

 

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Dec27

Ginger Shortbread

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Ginger Shortbread

These cookies were a big hit at my husband’s train session a few weeks ago.  Rather them roll the dough out and cut out the cookies, I made them into ice box cookies by making them in a roll and them slicing them off.

  • 3 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup minced crystallized ginger

Preheat oven to 350 degrees.

In bowl of electric mixer, mix butter and sugar on medium-low speed just until they are combined.  Add vanilla and 2 teaspoons water and mix until combined.  In medium bowl, sift together flour and salt.  With mixer on low, slowly add flour mixture to the butter mixture and mix until the dough starts to come together.  Add ginger, then dump onto a surface dusted with flour and shape into a log about 3 inches in diameter.  Wrap in plastic wrap and chill for 30 minutes.

When ready to bake, take your roll out of the fridge and slices cookies about 3/8 inches thick.  Place cookies on an ungreased baking sheet and sprinkle with sugar, if desired.  Bake for 20 to 25 minutes, until edges start to brown.

Cool before eating.

Makes 20 to 24 cookies.

“A limited situation may afford the soul a chance to grow.”