It's been a while..

I know,  it has been forever since I have written in my blog..  Life, a house, kids, a granddaughter, work and being so tired all I want to do is sleep has been getting in the way..  I haven't really made anything new lately until Saturday..
I invited some friends over for dinner and knew I was going to make a cheesecake,  just didn't know what kind.. I had grabbed some strawberries from the Super T before I left work Friday because they were uber cheap and was thinking about how I could incorporate them into dessert..  I thought about doing the strawberry swirl cheesecake.. but I had done that one before..  I wanted something different and new.. so I thought and thought and started thinking about what goes well with strawberries.. then I thought,  CHOCOLATE...  yes.. I will make a chocolate cheesecake..  so I kept thinking...(I know amazing that my head didn't catch on fire from all the thinking)..  I decided to maybe use cocoa and melted semi sweet chocolate in my regular cheesecake recipe..  so I set out on my Chocolate Cheesecake adventure and it turned out even better than I had hoped it would..  :) 

Chocolate Cheesecake

1 1/2 packs graham crackers, crushed
1 stick butter, melted..

mix together and press into bottom and up sides of a 10 inch springform pan,  put in a 350 degree preheated oven and bake for 10 minutes.. remove and let cool while making the filling

3 8oz pkgs cream cheese, softened.. I use the low fat
3/4 c sugar
1 tsp vanilla
3 eggs
1/4 c cocoa
3/4 pkg of semi sweet chocolate chips, melted
16 oz low fat sour cream

In a large mixing bowl beat the cream cheese until fluffy,  scrape the bowl and then add the sugar and mix until the sugar is dissolved, add the vanilla and the eggs one at a time beating well after each one..  scrape the sides and bottom of bowl and then add the cocoa, mixing well..  scrape again and then add the melted chocolate a little at a time.. scrape the bowl again and then add the sour cream..  beat well, scraping bowl as needed.. esp the bottom,  don't want to miss getting everything incorporated.. Pour into crust and bake at 300 degrees for an hour and 15 minutes.. turn the oven off and then crack the door open and let cool slowly.. after an hour take out of the oven and let cool on the counter another hour,  then refrigerate until ready to add the finishing touches..

Fresh Strawberries
Melted Strawberry Jam or Preserves
Mini Chocolate Chips..

Remove outer ring from cheesecake pan and run an offset spatula between bottom of the crust and the bottom of the pan, loosening around the edges..  hold over a serving plate and carefully place on the platter..  the offset spatula is what makes this an easy process and a really good non stick spring form pan..   cut the tops off the Strawberries (Prewash and dry them) and place them cut side down on the cheesecake until you can't get any more on,  melt the jam or preserves in the microwave and brush over the strawberries liberally,  then sprinkly with mini choc chips and refrigerate until ready to serve..

Terrific Thursday!!! (Pasta With Vodka Sauce)

What a wonderful day today..  It was so pretty out and I had the house to myself for a few hours..  I needed a little alone time and it was nice..  got the house cleaned and then chilled for a bit,  read a little bit and then did a little shopping..  got 2 hummingbird feeders..  have to get them filled and then outside for the hummers..  :)   I decided on Pasta with Vodka Sauce..

Pasta with Vodka Sauce

1 lb pasta
olive oil
1 onion, chopped
3 cloves garlic, minced
3/4 c vodka
1 can tomato puree
1 c heavy cream
salt, pepper and red pepper flakes
parmesan cheese

Cook pasta according to pkg directions,  reserving 1 c of pasta water..  in a large saute pan heat oil,  add onion and cook about 4 minutes,  add the garlic and cook another 2 minutes.. add the vodka,  cook another 3 minutes,  add the tomato puree and cook about 5 minutes over low head.. add the heavy cream and seasonings..  cook another 5 minutes,  add the parmesan cheese and stir well.  stir in the drained pasta and any pasta water to coat well..  pour into a serving dish and sprinkle with more parmesan.. serve with salad and garlic bread.. 

Can I take a Nap Please?!?! (Chocolate Coconut Squares, Stuffed Peppers)

What a wonderfully rainy, relaxing Wednesday.. I have so much to do still outside but God has a way of changing my plans often.. so I try to just roll with it..  the outside isn't going to go anywhere,  but I am the type of person that wants it all done yesterday not tomorrow..  so I have enjoyed my day,  been a little lazy,  did some cleaning and then went into the kitchen and started baking..

Chocolate Coconut Squares..

1 c butter, softened
1 1/2 c sugar
3 eggs
1 1/2 tsp vanilla
1 c flour
3 tbsp cocoa
1 can sweetened condensed milk
1 c coconut

Frosting
2 c powdered sugar
3 tbsp cocoa
4 tbsp half and half
2 tbsp butter, softened
1 tsp vanilla

In a large mixing bowl beat the butter and sugar until creamy,  add the eggs one at a time and beat well,  add the vanilla...add the flour and cocoa and mix well..  spread into a 9x13 inch greased pan and bake in a 350 degree oven for 30 minutes..
While it is baking mix the milk and coconut in a bowl..  spread over the chocolate layer and place back in the oven for 15 more minutes..  make the frosting,  mixing well to get out any lumps..  spread over the coconut layer while it is still warm,  let cool.. cut into squares and serve..

Stuffed Peppers

5 Peppers,  any color you like
olive oil
1 onion, chopped,
chopped tops from peppers
3 cloves garlic, minced
8 oz mushrooms, sliced
1 lb ground beef, turkey or chicken
Worcestershire sauce
2 c brown instant rice
1 28 oz can crushed tomatoes
1/2 c water
salt and pepper
Italian Seasoning
Garlic Powder
Parmesan cheese

Cut the tops off the peppers and remove the membrane and seeds from the inside..  Place in a large pot of boiling water and cook for 2 minutes.. remove and place in a 9x12 baking dish,  in a large saute pan heat the olive oil,  add the onions and peppers and cook about 5 minutes,  add the garlic and mushrooms and cook another 3 minutes..  add the ground beef and cook until it is not longer pink,  add the Worcestershire sauce and cook for about 5 minutes.. add the brown rice and toast for a cpl minutes then add the tomatoes and water,  adding more Worcestershire sauce and the seasonings..  let cook for about 10 minutes and then add the Parmesan Cheese.  stir and spoon the mixture into the peppers.. if you have to much filling spread it around the outside of the peppers and then top with a 15 oz can of tomato puree or sauce..  spreading around and sprinkle more of the Worcestershire sauce on top..  Bake in a 325 degree oven for about an hour and top with some grated Mozzarella cheese.. serve with a salad and some bread..