Happy Birthday BooBear Saturday!!!! (Beef Stew with Paprika, White Chocolate Raspberry Cheesecake)

I woke up with a slight hangover this morning..  this mama just isn't used to drinking.. and I am proud of that..   I am happy that while my children were young I refused to drink around them.. and now I drink occasionally and always at home,  unless someone else is driving..  :)  We were supposed to go to the movies,  but that didn't happen..  something about the one they wanted to see not starting til 4,  so instead we went shopping..  Rue 21, Ross, Target..  Her father and brother Carey met us at Target and gave her an Ipod touch and bought her a memory card for the camera she got from Nik,  2 movies and I don't know what else..  she definitely racked up..  Then their dad took them out to lunch and I came home and started on dinner for tonight and am letting the cream cheese soften for the Cheesecake..  for dinner we are having a huge pot of Beef Stew..  it smells yummy so far..

Beef Stew with Paprika 

3 Tablespoons Olive Oil 
1 Tablespoon Butter 
2 pounds Stew Meat 
1 whole Medium Onion, Diced
3 cloves Garlic, Minced
4 oz mushrooms, sliced
4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes) 
2 cups Water (additional, If Needed) 
1 Tablespoon Worcestershire Sauce 
½ teaspoons Paprika 
Salt & Pepper 
6 to 8 whole Carrots, Washed, Unpeeled, And Roughly Sliced 
6 to 8 whole New Potatoes, Quartered 
Minced Parsley (optional

In a large stockpot heat oil and add butter..  add beef that has been cut in small cubes and cook for 10 to 15 minutes until nice and brown..  Remove from the pan and add the onions,  cook another 5 minutes and add the garlic and mushrooms.. cook another 2 to 3 minutes and add the beef back to the pot with all the juices..  Add salt and pepper, paprika ( I added some steak seasoning) and the beef broth and water..  bring back to a boil and reduce heat and simmer for an hour and a half.  Then add the carrots and potatoes..  and more water if needed..  add a little more salt and pepper and bring heat back up to medium,  cook for another 30 minutes and then test the carrots for doneness..  serve with crusty bread and a salad..  yummy

White Chocolate Raspberry Cheesecake

Raspberry Sauce

1 16 oz pkg frozen raspberries
2 tbsp sugar
2 tbsp cornstarch
1/4 c water

Put all in a medium saucepan and bring to a boil..  put in a blender and process until smooth..  pour into clean bowl and cool..

Crust

1 full sleeve Graham crackers
1 stick butter melted
2 tbsp sugar

Crush the graham crackers  until they are all crumbs..  mix with the melted butter and sugar..  press into the bottom and partially up sides of 10 inch spring form pan.  Put in the refrigerator while making the Cheesecake..

Cheesecake

3 8 oz pkgs cream cheese
1 c sugar
3 eggs
1 tsp vanilla
1 8 oz pkg sour cream
2 c white chocolate chips
1/4 c half and half

In a large bowl melt the white chocolate chips with the heavy cream in the microwave, stirring every 30 seconds to a minute until completely melted..  set aside..
In a large mixing bowl cream the cream cheese,  add the sugar and cream until light and fluffy..  add the eggs,  1 at a time and mix well after each one..  add the vanilla and mix well,  add the white chocolate mixture and sour cream mix well on low speed, scraping down the sides of the bowl..   pour half the batter in the pan..  put 5 to 6 spoons of the raspberry sauce on the batter,  top with the rest of the batter and put 5 to 6 more spoons of sauce on top..  with a butter knife cut through the sauce until it looks marbled..  then place in a 300 degree preheated oven for 1 hour to 1 hour and 15 minutes or until done.  

Peanut Butter-Chocolate Banana Cream Pie

35 Vanilla Wafers, crushed
1/4 c butter, melted
1/4 c semi sweet chocolate chips
1/2 c peanut butter
2 banana's cut lengthwise in half then crosswise in quarters
2 pkgs Vanilla instant pudding
2 c cold milk
1 c heavy cream, whipped until fluffy
mini semi sweet chocolate chips
chopped peanuts

Mix the crushed vanilla wafers with the melted butter and press into a 9 ot 10 inch pie pan.. bake in a 350 oven for 5 minutes..   melt the 1/4 c choc chips with the peanut butter.. take the crust out and sprinkle with the bananas,  pour the chocolate peanut butter mixture over the top..  in a large mixing bowl add the heavy cream and turn on med high,  beat until peaks form.. in another bowl add 2 c cold milk and the pudding mixes..  mix well,  when it thickens add the whipped cream and fold together.. pour over the choc mix in the pie plate and sprinkle with mini choc chips and peanuts.. refrigerate for a few hours or overnight..