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Monday, February 27, 2012

Heavenly Cheesecake

Recipe from

At the time I was looking for a cheesecake with white chocolate in it.  I adore white chocolate and in a cheesecake is even better.  I think what initially got me on my cheesecake kick was my friend Beth.  She is the cheesecake queen.  For my birthday one year she made me a strawberry swirled cheesecake with a shortbread crust.  Yes, it was that good I remembered exactly what it was.  I think after she left I sat down and ate half of it.  Since, then I've been trying to find different types of cheesecakes.  I'm not a big fan of the water bath.  Every time I've tried to do it something wrong has happened.  So, an alternative is put a 9x13 pan of  hot water that's half way filled on the bottom rack of the oven.  It keeps the moisture in the oven to help it cook evenly.  Always use room temperature ingredients and don't over mix your eggs.  Maybe Beth will have pity on me and share all her secrets here on the blog.  I actually think she might have something I can link to her blog that she posted a while ago if she gives me permission to do so.   If you want further info on this recipe click on the link below and the Betty Crocker website has other ideas with what you can do.

Heavenly Cheesecake

Prep Time 40 Minutes
Total Time 9:55 Hrs:Mins
Makes 16 servings

cup vanilla wafer, chocolate wafer, graham cracker or gingersnap cookie crumbs

2 tablespoons butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 bag (12 ounces) white baking chips, (2 cups), melted
cup half-and-half
Cut-up fresh strawberries, if desired
Fresh mint leaf, if desired

Heat oven to 325°F. Mix cookie crumbs and butter in small bowl. Press evenly in bottom of springform pan, 10x3 or 9x3 inches. Refrigerate while preparing filling.
Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar until smooth. Beat in eggs, one at a time. Beat in vanilla, melted baking chips and half-and-half until blended. Pour over crust; smooth top.
Bake 55 to 60 minutes or until center is set; cool 15 minutes. Run metal spatula around side of cheesecake to loosen. Cover and refrigerate at least 8 hours, but no longer than 48 hours. Remove side of pan. Top cheesecake with strawberries. Garnish with mint leaves. Store covered in refrigerator.
Makes 16 servings

Wednesday, February 22, 2012

Sorry forgot I had another blog

I just realized that I hadn't posted anything for weeks.  To tell you the truth I've only had one photo(strike that 2 thanks Joy and Bri!!)submission with a promise of one more and getting discouraged.  Do you guys still want me to post recipes?  Is anyone even out thre?  Maybe this would help you out.  Are you looking for certain recipes?  Throw me a line and tell what you're needing.  

I'm sure in the one thousand loose recipes I'm bound to have something that your needing.  I'll keep posting in the meanwhile but be sure and throw me a line and tell me what your recipe folder is lacking or what your craving.  You would be amazed at how many cookie recipes that I've tried.  In the meanwhile I'll try to stock the blog with all my lovely cheesecakes I have floating around.  I think when I was living in Boise my cheesecakes turned out better.  Maybe it was the awesome oven I had in my apartment or the mild weather.  Maybe I'm just losing my touch.

My goal is to get 50 finished scrapbooked recipe pages by the end of this year.

Sunday, February 5, 2012

Chicken BLT Taco Salad

Recipe from

This is a perfect dinner for something that is light and great tasting.  I like the mix of the dressing with the salsa but honestly if you don't have it on hand anything will work.  It just adds a nice taco like touch to the meal.  Also, if you don't have tortillas chips but you have tortillas you can slice them up into strips about 1/2 inch and fry them in a little olive oil or veggie oil until they are crisp.

Chicken BLT Taco Salad

Pretty layers of cheese, meats, and chopped fresh vegetables, tied together with an easy salsa dressing, make this all-in-one salad a standout.\

Prep Time 30 Minutes
Total Time 1:00  Hr:Mins

Makes 8 servings

cup Old El Paso® Thick ‘n Chunky Salsa
cup French dressing
slices bacon, cut into 1/2-inch pieces
boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
cups torn romaine or iceberg lettuce
medium yellow bell pepper, coarsely chopped
large tomatoes, coarsely chopped
medium avocado, peeled, pitted and cut into thin wedges
1 1/2
cups shredded Colby-Monterey-Jack cheese blend
cup sour cream, if desired
cup small triangular tortilla chips
  1. In medium bowl, mix dressing ingredients until well blended.
  2. In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
  3. In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
  4. Just before serving, top with cheese, avocado, sour cream and tortilla chips.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To save time, buy already cooked bacon and deli chicken.
Brush the avocado slices with lemon juice to keep then from turning a dark color.

Friday, February 3, 2012

Peanut Butter Truffles

Photo by Ann J.

Recipe found on by Dave Martin

Peanut Butter Truffles

Dave Martin from Bravo's "Top Chef"

Makes 64 truffles
These fast and easy truffles are sure to impress family and friends. The chocolate drizzle on the top will have everyone thinking that they are from an expensive chocolate store. You can also purchase truffle (candy) cups at your local craft store or supermarket, to set each of the truffles in for display or to box up a dozen as a gift.
• 2 cups smooth peanut butter
• 1/2 cup unsalted butter
• 2 teaspoons vanilla extract
• 3 cups powdered sugar, sifted
• One 12 ounce bag of semi-sweet chocolate chips
• 1 plastic sandwich baggie
With a Kitchen Aid or hand mixer, blend peanut butter and unsalted butter until smooth. Add vanilla and then slowly add powdered sugar until mixture is blended. Roll filling mixture into 1-inch balls.
For best results, place formed balls into freezer covered with saran wrap. This process allows you extra time when rolling in the warm chocolate.
In a small sauce pan, heat water to boiling and place a small Pyrex bowl with chocolate chips over the water, but do not allow the bowl to touch the water. Heat water as needed to keep chocolate melted. Remove frozen peanut butter balls from freezer and carefully drop one at a time into warm chocolate. Use a fork to remove and place onto waxed paper, releasing ball with a second fork. Let chocolate set.
Take small plastic sandwich bag and add a tablespoon of melted chocolate into one corner of the baggie. Snip a small piece of the baggie and drizzle chocolate onto each of the dipped truffles in any desired pattern. Place truffles in refrigerator to set completely, and store finished truffles in a cool, dry place or in the refrigerator for up to one week. Makes approximately 64 truffles.

Wednesday, February 1, 2012

Toasted Almond Truffles

Recipe from

This is probably my most asked for truffle recipe. It's very versatile too. You can experiment with different combinations of nuts, coconut and flavorings. Great for gift giving or a quick chocolate fix.  If trying this for the first time I suggest not to double the recipe until you've gotten the hang of it.

Toasted Almond Truffles
Estimated Times:
Preparation - 20 min | Cooking - 5 min | Cooling Time - 1 hrs 30 min refrigerating | Yields - 24 truffles (2 dozen)

Creamy and sinfully rich, these chocolate candies are coated with a fine layer of almonds. A touch of vanilla adds a warm note to this sweet confection.

COMBINE evaporated milk and sugar in small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

STIR in morsels. Stir vigorously until mixture is smooth. Stir in almond extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1-inch balls; roll in nuts. Cover; refrigerate until ready to serve.