Creme Brulee Cheesecake

I got this cheesecake recipe from the Better Homes & Gardens cookbook a long time ago and it is always delicious.  We recently went to Disney World and at Wolfgang Puck's restaurant I had cheesecake for dessert that had a creme brulee top on it, and I have wanted more ever since.  So I combined the recipe I have loved with the idea of the creme brulee topping!

Creme Brulee Cheesecake

1 package graham crackers - crushed (1 sleeve)
1/2 tsp cinnamon
1 stick butter - melted
3 package cream cheese - softened
1 cup sugar
2 T flour
1 tsp vanilla
2 eggs
1 egg yolk
1/4 cup milk
vanilla sugar for topping

For crust, combine graham crackers, cinnamon, and butter. Press into the bottom of a 9" springform pan and about 2" up the sides. Beat cream cheese, sugar, flour and vanilla. Add eggs and yolk, then milk. Beat until creamy. Pour filling into pan.  Put a pan with edges under the springform pan - the butter leaks out and you will have to clean your oven like me if you skip this step.  Bake at 375° for 30-45 minutes, when center is nearly set when shaken. Cool for 15 minutes, then loosen crust from pan with a butter knife. Let cool 30 more minutes, then remove from springform pan. Cover and chill at least 4 hours before serving.  Right before serving, sprinkle with vanilla sugar and use kitchen torch to melt the sugar.

Chocolate Eclair Dessert

I have had this a few times over the years, most recently a coworker of mine made it so I got Brenda's recipe. It is SO good!

Chocolate Eclair Dessert

2 sm box vanilla instant pudding
3 cup milk
1 tub cool whip
1 box graham crackers

1/3 cup cocoa
1 cup sugar
1/4 cup milk
1 stick butter
1 tsp vanilla

Beat together pudding mixes and milk, fold in cool whip.  Place a layer of graham crackers in the bottom of a 9×13″ baking dish. Spread half of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding mixture, then top with a final layer of graham crackers.  Bring cocoa, milk, and sugar to a full rolling boil, boil about 1 minute, stirring very frequently. Remove from heat and cool for 3 minutes.  Stir in butter and vanilla until butter is melted.  Pour chocolate topping over the top layer of graham crackers and refrigerate overnight.

Chocolate Buttercream Frosting Alternative

While I waited for Brenda to email me the recipe, I looked online at all of the different variations.  This is one that I found and have made it both ways - both are wonderful!

1/2 stick butter - melted
2 T milk
1/3 cup cocoa
1 1/2 cup powdered sugar
1/2 tsp vanilla

Beat together butter, milk, cocoa, and powdered sugar.  Stir in vanilla and spread over graham cracker layer.

Lasagna

This is the lasagna I grew up on.  I never remember to buy cottage cheese at the store, since this is the only thing that I use it for.  That must be why I haven't made it in forever.  That will no longer be the case though - the girls loved it!  And since they complain about almost everything I make for dinner, we will put this into heavier rotation.

Lasagna

1 LB hamburger
1 jar spaghetti sauce
1 pint cottage cheese
10 lasagna noodles
2 cup mozzarella cheese
diced green pepper (optional)

Brown hamburger, drain. Mix with spaghetti sauce. Pour half of mixture in a 9x13" pan. Layer half of lasagna noodles, pour cottage cheese on top and spread. Layer the rest of the lasagna noodles, then pour the other half of the sauce mixture on top. Add mozzarella cheese on top, add green pepper, then cover with foil and bake at 425° for 45 minutes. Uncover and bake 15 more minutes.

Egg Sandwich

My sister Lindsey told me how to make this, and it was delicious!

Egg Sandwich

1 egg
dash salt
dash pepper
splash milk
1 slice cheese
1 english muffin
1 slice bacon - optional

Toast english muffin, scramble egg with milk, salt, and pepper in a 2 cup round pyrex bowl - the perfect size for egg sandwiches!  Microwave egg mixture for 1:40 at 60% power.  Loosen egg from bowl with a spoon and place on english muffin.  Top with cheese and bacon or whatever your heart desires.

Chunky Applesauce

I learned to make this chunky applesauce from my mother.  She makes a lot of applesauce, many different ways, this is one of them.  She loves Paula Reds, as do I, so that is what I used today.  I also like it with McIntosh.  If you are following mom's recipe, add more sugar than you think it needs, then add a bit more. :)

Chunky Applesauce

apples
sugar

Peel, core, and slice apples, place in a large microwave safe bowl.  Fill to about 2/3 full, then microwave for 8-10 minutes.  Mash it with a large spoon or potato masher until it is mostly mashed, but still has a few chunks in it.  Now you can either sweeten to taste with sugar, or freeze what you don't need right away, and sweeten after you thaw it back out.

Frostbite

This is my great aunt Duie's signature dessert.  She made it pretty much every time we got together when we were kids.  Between Duie, Lee, and our family of five, we usually finished the pan.  It is so good.  I called Duie while I was making it to get advice on how thick the first part needed to be, because I had screwed it up and overcooked it.  I thought it should get quite thick, but that never happened.  It only slightly thickens.  I now cook it for 15 minutes over medium heat start to finish (no preheating the water in the double boiler).  I tried multiple methods to grate the chocolate - fine grater, medium grater, and potato peeler.  I definitely recommend freezing the chocolate and using the potato peeler.  The chocolate gets static electricity so it is a pain and makes a mess - fair warning.

Frostbite

6 squares baker's german sweet chocolate (green foil)
3 eggs
1/2 cup sugar
1 1/2 cup milk - 2%
1 envelope unflavored knox gelatin
1/4 cup water - cold
dash salt
1 tsp vanilla
1/4 cup sugar
1/2 pint heavy whipping cream

Beat yolks and 1/2 cup sugar, add milk. Cook in a double boiler until it lightly coats the spoon. Soften gelatin in water, add to mixture. Cool 1 hour. Add salt, vanilla. Beat egg whites and 1/4 cup sugar, add to mixture. Whip the cream, and beat all together. Spoon into 9x13" pan, sprinkle grated chocolate and refrigerate.

If you are wondering what you should do with the remaining cup of heavy whipping cream, use this recipe to make whipped cream, or you could make a double batch, you can't go wrong either way!

Double Batch Frostbite

12 squares baker's german sweet chocolate (green foil)
6 eggs
1 cup sugar
3 cup milk - 2%
2 envelope unflavored knox gelatin
1/2 cup water - cold
dash salt
2 tsp vanilla
1/2 cup sugar
1 pint heavy whipping cream

Home Fried Potatoes

My friend Misti made these potatoes when we were camping.  Camping!  I never make anything this homemade while camping, but they were so delicious I needed to have the recipe.  It is so simple that she could even just text it to me.

Home Fried Potatoes

5-8 potatoes - peeled and sliced thinly
1/2 stick butter (earth balance buttery stick - milk free)
dash seasoning salt (allergy free)

Melt butter in a skillet, add potatoes.  Stir to coat with butter, cover and cook on medium for about 20 minutes.  Stir occasionally and add seasoning salt to taste.  When potatoes have softened, remove lid and increase the heat to crisp the edges.