Chocolate Cheese Cake

This one I got from my Mom, not too sure where she got this recipe from.  It is great none the less.

INGREDIENTS FOR THE CRUST:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter

FOR THE CHEESE FILLING:

• 1, 8 oz package of cream cheese
• 1 cup icing sugar
• 1/2 of a large tub of cool whip
• 2 large INSTANT chocolate pudding mix
• 3 cups milk

DIRECTIONS:

1. Preheat the oven to 325F.  Mix butter and crumbs together with a fork and press into a 9 x 13 pan or large springform pan.  Bake for 15 minutes, let cool before adding filling.
2. While the crust is cooling, beat together cream cheese, icing sugar, and cool whip.  In a separate bowl, beat the pudding mix with the milk and let partially set in the fridge.  Evenly spread the cheese mixture over the crust, add the chocolate pudding mix on top.  Then spread the remainder of the cool whip over top of the pudding mix.  Take a knife and swirl to marble.  Place in fridge prior to serving.

Chocolate Cheese Cake (printable)

Spicy Grilled Red Potatoes

WHAT YOU WILL NEED:

• 24 small red potatoes*
• Olive oil for coating
• 2 tbsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tbsp garlic powder
• 1 1/2 tsp salt

Put the potatoes in a large bowl and coat with oil. In a small bowl, mix together the paprika, cayenne, garlic, and salt. Toss the potatoes with the spice mixture until well coated. Bake potatoes or grill on BBQ.

You can partially precook the potatoes prior to grilling.

* For this recipe, you can choose among new potatoes such as Red Bliss, fingerling or banana potatoes, Yukon golds, and host of others. Larger potatoes may be cut into quarters or halves. Starchy russets are not a good choice for this recipe.

Recipe from "The Essential Recipe Collection for Today's Home Cook", Williams-Sonoma, page 304

Spicy Grilled Red Potatoes (printable)

Strawberry Shortcakes

FOR THE DOUGH:

• 1 3/4 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg
• 1/3 cup heavy cream (can just use milk)

FOR THE FILLING:

• 4 cups strawberries, hulled and sliced
• 3 tbsp sugar
• whipping cream (dream whip or cool whip)

Position a rack in the middle of the oven, and preheat to 425F.

BY HAND: In a bowl, stir together the flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knifes, cut the butter until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the eff and the 1/3 cup of cream until blended. Pour the egg mixture over the dray ingredients and mix with a rubber spatula just until moistened.

BY FOOD PROCESSOR: Combine the flour, sugar, baking powder, and salt and pulse 2 or 3 times to mix. Add the butter and pulse 3 or 4 times, or just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup cream until blended. Pour over the dry ingredients and pulse 2 or 3 times just until moistened.

For drop-biscuit shortcakes, the dough must be soft. Add additional cream, 1 tbsp at a time, as needed. Spoon out the dough onto the prepared pan in mound of 3 inches wide and about 3/4 inch high, space them 1 inch apart.

Brush the tops of the shortcakes with 1-2 tbsp cream and sprinkle with sugar. Bake until lightly browned, 12 - 15 minutes.

While the shortcakes are baking, prepare the berry filling. In a bowl, using a fork, crush 1 cup of the berries. Add the remaining berries and the sugar, mix well, and refrigerate for up to 30 minutes to macerate.

Transfer the shortcakes to a wire rack and let cool for 15 minutes. Meanwhile, prepare the whipped cream. To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up. on a plate. Spoon the berries on top, dividing them evenly. Top with the whipped cream. Cover with the shortcake tops. Serve immediately.

This recipe is from "Essentials of baking", Williams-Sonoma, page 66.

Strawberry Shortcakes (printable)

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