No Bake Cheesecake

1- 8 oz block cream cheese
1 can of sweetened condensed milk
1-2 lemons
1 graham cracker pie shell

Zest the lemons and then juice.  Combine cream cheese, condensed milk, lemon zests and juice to taste.  Pour into pie shell and refrigerate for several hours.

When Christian asked for Cheesecake for his birthday I bought him one from Wal-Mart and I made this one.  He preferred mine.  This was the cheesecake that my mom always used to make and we all loved it.  Sometimes we used to run into each other in the middle of the night trying to sneak the last piece out of the fridge. 

Black Magic Chocolate Cake

1 3/4 c flour
2 c sugar
3/4 c cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c coffee
1 c buttermilk
1/2 c vegetable oil
1 tsp vanilla

1.  Preheat oven to 350.  Grease and flour 2 9inch round pans.
2.  Stir sugar, flour, cocoa, baking soda, baking powder and salt.  Add eggs buttermilk, coffee, oil and vanilla. 
Bake at 350 for 30-40 min

 Chocolate Ganache Frosting
8 - 9 oz chocolate chips
1 cup whipping cream.  Heat cream till bubbles form on sides of pan.  Turn off heat and then dump in chocolate Chips.  Stir till melted.  The longer the ganache cools the thicker it becomes.


This is the Chocolate cake that my mom used to make when I was a little girl.  It is the best chocolate cake ever!!  The Chocolate Gancahe frosting is almost overkill.  I have made this cake now twice for Keanon's birthdays.  This year I also topped it with chocolate dipped strawberries, which is one of Keanon's Favorites.

Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

popcorn

2 cubes butter
1/4 cup sugar
1/2 cup korn syrup
bring to boil-med heat 228 degrees-off add
2 tsp vanilla
2 1/2 bags microwave popcorn
pour over top and stir. waxpaper
drizzle with coclate and white choc mix wafers

Macaroni and Cheese

4 cups dried macaroni
1 whole egg beaten
1/4 cups butter
1/4 all purpose flour
2-1/2 cups whole milk
2 teaspoons dry mustard
1 pound cheese grated
1/2 teaspoons salt
1/2 teaspoons seasoned salt
1/2 teaspoons ground black pepper
optional spices cayenne pepper paprika, thyme

Cook macaroni until very firm. macaroni should be to firm to eat out of the pot.drain.
In a small bowl beat egg.
In a large pot melt butter and sprinkle in flour. Whisk together over medium to low heat. Cook mixture for five minuets whisking constantly. Don't let it burn.
pour in milk add mustard and whisk till smooth. Cook for five minuets until very thick.Reduce heat to low.  Take 1/4 cup of the sauce and slowly pour into beaten egg whisking constantly to keep egg from cooking. Whisk together until smooth.
Pour egg mixture into sauce whisking constantly. stir until smooth.
add in cheese and stir to melt.
Add salt and pepper. taste sauce and add more salt and seasoned salt as needed. do not under salt.
Pour in drained cooked macaroni and stir to combine.
Serve immediately,or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minuets or until bubbly and golden on top.

Cinnamon rolls and Bread Sticks

Sherri Winkel's Roll Recipe

1 cup milk or 1 c water + 3 T powdered milk

1/3 cup sugar

1 teaspoon salt

1/2 cup butter

1 1/2 TBSP Active Dry Yeast, softened in 1/4 c water

3 eggs

4-5 cups flour

In a small saucepan combine milk, sugar, salt and butter.  Heat on medium heat until butter is almost melted.  In a small bowl, soften yeast with 1/4 cup warm water.  Yeast will be pasty.   In a large bowl, pour in milk mixture and yeast.  Mix until blended.  Add eggs.  Mix until blended.  Add 2 coups flour.  Mix for 3 minutes.  Slowly add 1/4 cup flour at a time until it forms a soft, sticky dough and the sides of bosch appear "scraped clean."  Turn Bosch on high and knead for 5 minutes.  When dough is done kneading, let it rise until double.

Turn Bosch back on to punch dough down and let rest for 5-10 minutes.  Shape rolls into desired shapes and place on greased surface.  Let rise about 30 minutes until double.  Bake in 350 oven for 12-15 minutes.

*This time I put the dough on a greased cookie sheet and then placed it over a pan of boiling water.  It warmed up the cookie sheet and helped the dough rise faster.

We used this recipe for bread sticks and cinnamon rolls

Cinnamon roll filling:

3/4 cup brown sugar

1/4 c flour

1 TBSP Cinnamon

1/2 c butter

Glaze:

2 c powdered sugar

4 TBSP melted butter

3-4 tsp milk

1/2 tsp vanilla

Fettuccine Carbonara

Fettuccine Carbonara

4 oz bacon, cut into thin, small pieces

3 cloves garlic,

1/4 c white wine

1/3 c whipping cream or 1/3 c powdered milk +1/3 c water

1/2 lb fettuccine noodles

1 large egg

1 egg yolk

2/3 c freshly grated parmesan cheese

1.  Cook the bacon and garlic over medium-low heat until bacon is light brown, about 4 minutes.  Discard all but 2 tablespoons of the drippings.

2.  Add wine to skillet; cook over medium heat until wine is almost completely evaporated, about 3 minutes.  Stir in cream; cook and stir 2 minutes.  Remove from heat.

3.  Cook fettuccine in large sacuepan of boiling salted water just until al dente, 6-8 minutes.  Drain well and return to dry saucepan.

4.  Whisk egg, and egg yolk in small bowl; whisk in 1/3 cup of the cheese and the pepper.  Pour bacon-cream mixture over fettuccine in saucepan; toss to coat.  Heat over medium-low heat just until hot.  Stir in egg-cheese mixture.  Toss to coat evenly.  Immediately remove from heat.   Serve with remaining cheese