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What’s for dessert?
Several years ago I was into making cheesecakes, but then my daughter Mary and daughter-in-law Missy started making them. They did such a good job I retired the duty (mine usually cracked on top anyway)! We are going up north this week to spend some time with our son John and family and since Missy has made so many cheesecakes for us and she isn’t feeling up to doing much cooking, I have decided to make one and take it up with us. I don’t want her to have a cheesecake withdrawl! Cheesecake may seem a little heavy for warm weather, but I am hoping the whipped topping will lighten it up a bit.
Frosted Chocolate Chip Cheesecake:
2 cups chocolate wafer crumbs (I use chocolate graham cracker crumbs or oreo cookies crushed)
6 Tbsp butter, melted
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 cup miniature semisweet chocolate chips
1 milk chocolate candy bar (4 oz.) chopped
2 cups whipped topping
1/4 cup sliced almonds, toasted
In a bowl, combine wafer crumbs and butter; press onto the bottom and 1-1/2 inches up the sides of a greased 9-inch spring-form pan. Chill for 15 minutes or until set. In a large mixing bowl, beat cream cheese, sugar and vanilla until smooth; add eggs, beat on low speed just until combined. Stir in chocolate chips. Bake at 325 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool one hour longer; refrigerate overnight.
For frosting: in a microwave melt candy bar, stir until smooth, cool to room temperature. Gradually stir in whipped topping. Remove sides of spring form pan. Frost top of cheesecake; garnish with almonds. Refrigerate leftovers. Yield: 12 servings.
Have a great week!
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Family Reunion time!
Thank you to all of you readers that kept my daughter in law Missy in your prayers, she had successful surgery for removal of a brain tumor and is now home recovering.
Summer is always time for those family reunion potluck picnics. I tried a new side dish recipe for a macaroni salad from one of the latest issues from Taste of Home. I liked it so well I have made it twice, I think it’s a nice alternative to potato salad and faster to make too, something a little different to take to a potluck picnic. I hope that you will enjoy it too!
Summer Macaroni Salad:
1 pkg. (16 oz.) elbow macaroni
(I used tri color rotini)
1 cup Spin Blend salad dressing
2 Tbsp milk
2 Tbsp red wine vinegar
1 Tbsp sugar
1 1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1 medium sweet yellow, orange or red pepper,
1 medium onion, finely chopped
2 Roma tomatoes, chopped
1 stalk celery, finely chopped
2 Tbsp fresh parsley, chopped
Cook the pasta according to package directions, drain, rinse with cold water and drain again. In small bowl, mix the salad dressing, milk, vinegar, sugar and seasonings until blended. In a large bowl combine the pasta, peppers, onion and celery. Add the dressing and toss gently to coat. Refrigerate covered for at least two hours or longer until cold, Sprinkle with parsley before serving.
Have a good week!
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Soup in the summer?
I usually think of soup as being a fall and winter dish, but in the last few years, I have seen recipes for cold fruit soups. These soups use fresh fruit, yogurt and juice of some sort and they’re served for a brunch or dessert. Then there are vegetable soups served cold using fresh veggies with a tomato juice base and spices. Today I am sharing a recipe that can be served either cold or hot - your choice. It’s equally good served either way. I hope that you agree!
Cream of Asparagus Soup:
2 lbs asparagus, trimmed, cut off tips (set aside) and cut stalks into 2 inch chunks
6 Tbsp butter
1 cup coarsely chopped onion
6 Tbsp flour
2 cans chicken broth
2 cups half and half
1 Tbsp dill weed
salt and pepper to taste
Steam asparagus tips in small amount of water for 1 minute; cool in ice water, drain and set aside. Melt butter. Add chopped asparagus stalks and onion; cook for 8-10 minutes until onion and asparagus tender, add flour, cook 2-3 minutes, then add broth and cook for 10 minutes. Puree in small batches in blender, then add half and half, return to soup pot, add dill weed, salt and pepper, reheat gently, add cooked asparagus tips. Serve hot or cold.
Enjoy our warm summer weather! Don’t forget the sunscreen! Have a great week!
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Another Spring treat!
We can now purchase fresh asparagus anytime of the year, but there is nothing like fresh picked asparagus in the spring! The weather wasn’t the greatest last week for our grandchildren Hunter and Taylor’s visit, but we had a good time anyway. It doesn’t seem like kids let cool rainy weather interfere with their fun. Hunter organized card playing tournaments for us, complete with charts to fill in. I won’t tell you who the winner was, but it certainly wasn’t me!! A beloved member of our family, our daughter in law Melissa (mother to Hunter and Taylor) need your prayers. She will be undergoing surgery on June 9th to remove a brain tumor at St Cloud. I do believe in the power of prayer!
Asparagus wrapped in ham over rice:
1 cup long grain white rice, cooked in 2 1/2 cups water or chicken broth, bring liquid to boil add rice, cover, lower heat and simmer for 15-20 min until liquid gone, set aside.
4 Tbsp butter
4 Tbsp flour
2 cups milk
salt and pepper to taste in milk
1 cup shredded Swiss cheese
24 stalks asparagus
6 slices cooked ham, like boiled ham, or deli ham but sliced thicker than shaved. You need to be able to roll it.
Melt butter, add flour and cook 2 minutes, add milk bring to boil until thick, blend gently adding cheese until melted. Add salt and pepper to taste - you can also add chopped parsley or dill.
Preheat oven to 350 degrees. Blend 1/2 cup of sauce into rice, spread in shallow baking dish. Roll 4 asparagus stalks in slice of ham, put on top of rice, cover with sauce. Bake for 25-30 minutes until brown on top and bubbly. You can top with buttered ritz cracker crumbs, if you wish, or parsley.
Have a great week!