Double Chocolate Chocolate Chip Cheesecake

My brother in law came to town a couple weeks ago, and was here for his birthday, so I decided to make a few of his favorites for his special day. I made this double chocolate cheesecake from a PHILADELPHIA cheesecake recipe, and added chocolate chips to it. I also used double stuff oreos, but I don't think it matters what type, once it's in the crust, you can't really tell. Unfortunately, I don't have a picture, but I hope to make this again soon.


Ingredients

• 24 OREO Cookies, crushed
• 1/4 cup butter or margarine, melted
• 4 (8 ounce) packagesPHILADELPHIA Cream Cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
• 1 cup semi-sweet chocolate chips
• 4 eggs

Directions

1. Heat oven to 325˚F

2. Mix Oreo crumbs and butter; press onto bottom of 9-inch un-greased springform pan. Bake for 10 minutes.

3. Beat cream cheese, sugar, flour and vanilla until blended. Add chocolate, mix well. Stir in chocolate chips.

4. Add eggs, one at a time, mixing on low until just blended. Pour over crust.

5. Bake 45 minutes, or until center is almost set. Cool 1 hour on wire rack. Use a knife to loosen around. Refrigerate 4 hours. Serve.

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Italian Cream Cake

My mom's birthday was last week, and we have a few cakes that we make pretty regularly in our family. This year my dad asked if we could make something new and requested Italian Cream Cake. I searched recipe after recipe for the perfect cake. I thought I found one, it had amazing reviews, and then it had ONE that was not very positive. I took their suggestions into consideration, and decided to make the changes when I made my cake. So, here is how I made my Italian Cream Cake. I definitely recommend this!

Ingredients:


Cake:
1 cup buttermilk
1 teaspoon baking soda
1 cup butter, room temperature
2 cups white sugar
5 eggs, separated
1 teaspoon vanilla
1 cup flaked coconut, sweetened
1/2 teaspoon salt
2 cups all-purpose flour, sifted

Icing:
8-oz cream cheese, room temperature
1/2 cup butter, room temperature
1 teaspoon vanilla
4 cups confectioner's sugar
2 Tablespoons cream
1/2 cup chopped pecans
1 cup flaked coconut, sweetened

Directions:


1. Preheat oven to 325F. Line 3 9-inch cake pans with parchment paper. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

2. Sift flour and salt and set aside. In a large bowl, cream together butter, and sugar until light and fluffy. Mix in the egg yolks and the vanilla. Alternately add the buttermilk mixture and the sifted flour. Add 1 cup coconut. Stir until just combined.

3. Beat egg whites until soft peaks form. Fold in 1/3 of the egg whites into the batter mixture until incorporated. Fold in the remaining egg whites. Pour batter into the prepared cake pans.

4. Bake in the preheated oven for 30 minutes, or until a toothpick comes out clean when inserted into the middle. Allow to cool.

5. To make the icing: In a medium bowl, combine butter, cream cheese, vanilla, and confectioner's sugar. Beat until light and fluffy. Mix in cream to attain desired consistency. Stir in chopped pecans and coconut.

6. To ice the cake: Lay one cake, top down on a large serving plate. Put a large "plop" of the icing on top. Cover the top of the cake. Lay down second cake, top down and cover with icing. Lay down last piece of cake, top facing up. Use remaining icing to cover the top and the sides. Serve immediately, or cover for later.

Fruit Salad with Creamy Lime Dressing

I made this for the first time on Mother's Day, and it was a HUGE hit! I will definitely be making it again. I think it's an amazing summer salad for everyone to enjoy. I adapted the recipe to things that I thought would be good. Original recipe calls for honeydew, but I used pears instead. Also calls for whipping cream (unsweetened), and limeade. I used cool whip, and margarita mix. I think these changes made it taste delicious.

Ingredients:
1 8oz package cream cheese, room temperature
1/2 cup frozen limeade, thawed*
1/4 cup confectioner's sugar
1 tub cool whip (2 cups)*
1/2 cantaloupe (3 cups), diced
1 quart strawberries, quartered
2 ripe mangoes, seed removed, peeled and cut up
2 cups blueberries
3 pears, peeled and cut up (around 2 cups)

Directions:
1. In a medium bowl, mix on medium-high speed cream cheese, limeade and confectioner's sugar until creamy. Fold in cool whip.

2. In a 3-quart bowl, layer cantaloupe, then strawberries. Spread half of the cream cheese mixture over strawberries. Layer Mango, blueberries and pears next. Spread the remaining cream cheese mixture.

3. Serve immediately, or refrigerate up to 2 hours before serving.

*Apparently limeade is not sold frozen anymore (or I just wasn't able to find it anywhere.), so I bought and used a margarita mix instead. It turned out fine.

Alfredo Sauce

I use this recipe every time I make Alfredo sauce. I've tried others with cream cheese or no Parmesan, but they just aren't the same and good old fashioned Alfredo with cream. It's a simple and quick recipe, easy to do while waiting on your pasta or side dishes.

Ingredients
3 Tablespoons butter
8 fluid ozs heavy whipping cream
salt to taste
1/4 cup Parmesan cheese, grated
1/4 cup Romano cheese, grated
1 egg yolk

Directions
1. Melt the butter in a pan over medium high heat. Add the whipping cream, stirring constantly. Sprinkle some salt, then add the Parmesan and Romano cheeses stirring until melted. Mix in egg yolk, and simmer over low heat for 3 to 5 minutes. Garnish with additional Parmesan cheese, if desired.

Crock pot Chicken Tacos

Here's another easy one! I got this from Sarah over at Chocolate Therapy. They are seriously some of the best tacos ever, and really incredibly simple.

Ingredients:
1 envelope chicken taco seasoning
6 pieces of boneless skinless chicken breast or around 14 boneless skinless chicken breast tenders
16oz of your favorite salsa

Directions:
1. Dump everything into your crock pot and mix it up. Cook on high for 4 to 6 hours or low for 6 to 8.
2. When finished, chicken should shred easily with a fork.
3. Serve with your favorite toppings and soft tortillas.*

*Some of the ones we used were shredded cheese, sour cream, shredded lettuce, and avocado.

Man Pleasing Chicken

I got this recipe from Pinterest, as I've gotten a few others recently, but originally...it's comes from Witty in the City. We tried this one about a week ago, and I'll be making it again tomorrow night. I found it a little difficult to read over there, mainly because it's all kind of scattered and not in one place. (OCD kicking in) At first, I was thinking it would be anything special, because there are so few ingredients and you wouldn't think to put those together. It was actually really tasty though. Nice flavor, just all around good. Definitely a recommended dish.

Ingredients:
1 pkg chicken thighs, skinned
1/4 cup syrup (they use maple on Witty, but I just used plain-o syrup and it was fine)
1/2 cup dijon mustard
1 Tablespoon rice vinegar

Directions:
1. Preheat oven to 450F.
2. Mix together mustard, vinegar, and syrup. Clean chicken and place in a baking dish. Pour most of mustard concoction over chicken, turning so it's all coated nicely.
3. Bake for 40 minutes, basting with the left over mustard mixture halfway through. Let the chicken rest around 5 minutes before serving.

I recommend serving with a nice salad or some green beans.

Simple Meatballs

This is my own recipe that I make for spaghetti and meatballs, but you could serve them just meatballs with sauce if you like too!

Ingredients:
1lb ground beef
1 cup bread crumbs
1 26 oz can spaghetti sauce
1 Tablespoon parsley flakes
1 Tablespoon garlic powder
1 teaspoon oregano
1/2 cup Romano cheese
1/2 teaspoon pepper
1 egg

Directions:
1. In a medium bowl, beat egg slightly. Add ground beef, bread crumbs, parsley, garlic, oregano, cheese, and pepper, mixing until combined.
2. Separate into 12 equal sized balls, placing into a pan with the spaghetti sauce as you go.
3. Bring sauce to a boil, then reduce heat to simmer for 30 minutes. Cover.
4. Remove cover, stir around, and serve.

Easy Savory Veggies

For this, you can use whatever you want, and serve it with what you want. I've served it twice with homemade Chinese, and it compliments it nicely.

Ingredients
2 zucchini
2 large carrots
1/2 large yellow onion
salt, pepper and garlic powder to taste

Directions
1. Peel carrots, and roughly peel the zucchini. I like to leave a little bit of skin on there, for the color.
2. Use the peeler to completely peel the carrots to their cores. Place in a bowl.
3. Slice small pieces off the zucchini. Set aside with the carrots.
4. Peel off the outside of the onion, slice in half, and then slice off skinny slivers. Set aside with carrots.
5. Heat up a large pan with 2 tablespoons of butter. Add the veggies, and saute until onions are clear. Sprinkle salt, pepper and garlic powder, mix and serve.

Orange Chicken

I made this amazing orange chicken last night, and I just have to share. Clint and Bobby both loved it, and I will definitely be making this again. I had made a crock pot orange chicken a couple weeks ago, and it was a bit of a disappointment. I was wary to try another recipe, but this one just looked so good. I got the original recipe from pinterest, but made a few changes because I either didn't have the ingredient, or just didn't bother getting them at the store. I also made some white rice and some savory veggies to go along. I will make this again soon and add some pictures. I didn't know if I would post it or not, so I didn't take pictures while I cooked.

I recently got a double fryer (from Clint for Valentine's Day, lol). He wanted to make dinners a little easier for when I made chicken strips or boneless wings. It can also be used as a steamer, so he got it. It has been amazing. I recommend getting one just to save time. It takes up some space, but honestly, it is worth it because I'm not standing over a pan full of hot oil for 30-45 minutes cooking all the chicken. Now, it's more like 15 minutes total!

Ingredients

Chicken
2 lbs boneless chicken breasts, cut into bite size pieces
1 cup bread crumbs (I used the store brand, and they were perfectly fine)
3 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
oil (for frying)

Orange Sauce
1 1/2 cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 1/2 Tablespoons soy sauce
1 Tablespoon orange zest
1 cup brown sugar, packed
1 teaspoon garlic, minced
3 Tablespoons cornstarch
1/4 cup water

Directions
1. Combine corn starch, salt and pepper in a bowl. Prepare another bowl with eggs, and one more with bread crumbs.

2. Dip the chicken pieces in egg mixture, corn starch, back in eggs, and then bread crumbs. Set aside.

3. Heat pan with oil to 375F, or your deep fryer to 375F. (I recommend for the deep fryer to drop the baskets first, then one at a time put the chicken pieces in so they won't stick.) Fry chicken in batches until completely cooked.

4. In a large saucepan, combine 1 1/2 cups water, orange juice, vinegar, and soy sauce. Mix well over medium heat for 3 minutes. Stir in the brown sugar, orange zest, and garlic. Bring to a boil.

5. Combine 3 Tablespoons of cornstarch with remaining 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and serve.

Saucy Crock Pot Chicken

I'm doing this one for the first time today. I'm always looking for new recipes for chicken, beef, shellfish, fish, and pork. When we switched back to our iPhones, I looked in the app store for a grocery list app, and came across the food on the table app. The free app only lets you have 3 recipes on the in-app grocery list at a time, but you can browse hundreds of recipes. Once you add a recipe to your meal plan, it will add all the ingredients you need to your grocery list, where you then can go through and mark off things you already have.

Ingredients:
4 chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup barbecue sauce
1/2 cup honey
2 teaspoon prepared mustard (regular mustard in a bottle)
2 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Directions:
1. Defrost chicken. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat source for 6-8 minutes on each side or until juices run clear. Transfer to a slow cooker.
2. In a small bowl, combine the bbq sauce, honey, mustard, Worcestershire sauce, and hot pepper sauce. Pour over chicken; stir to coat. Cover and cook on low for 4-5 hours (or high for 2-3) or until heated through. Serve.
3. You may leave out the hot pepper sauce for a less spicy version.

Baked S'mores

I got this recipe from The Apron Gal, while searching Pinterest for some yummy new recipes. We are obsessed with s'more in our house, and I'm always looking for new ways to make them. I've done traditional, and s'more cheesecake bars, and now I'm doing baked s'mores!

Sugar and butter mixture

add egg, and vanilla

graham cracker mixture

add to butter

divide into 2 equal parts

press to bottom of greased pan

add chocolate

then the fluff

add 2nd half of graham cracker mixture

Finished product

Delicious baked s'mores

Ingredients:

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs (6 whole crackers)
1 1/3 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large Hershey bars (4.4 oz)
1 container of marshmallow creme (7oz)
1-13x9 baking pan

Directions:
1. Heat over to 350F. Mix together butter and sugars, until creamy. Add the egg and vanilla, mix well.
2. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add this to the butter mixture.
3. Divide graham cracker crust into two equal parts, pressing one half into the bottom of greased pan.
4. Add chocolate bars. Heat up fluff in the microwave for about 25 seconds. Spread quickly on top of the chocolate.
5. Add second half of graham cracker crust into a gallon sized bag spreading it around and filling bag. Cut down both sides of bag, and spread about an inch more so it will cover the inside of the pan.
6. Bake for 30 minutes, and allow to cool around 15 minutes before serving.

Peanut-Beef Potstickers

I got this recipe out of our utilities magazine. They send one out once a month and my husband always checks out the recipes in there, and I've finally decided to make one. I highly recommend getting the round dumpling wrappers and not the square egg roll ones like the recipe calls for. I was highly annoyed they weren't coming out like the picture. Otherwise, these are pretty tasty.

Ingredients:
2 cloves garlic, minced
1/4 cup chicken or beef stock
2 Tablespoons soy sauce
2 teaspoons sesame oil
pinch hot pepper flakes
2 Tablespoons smooth peanut butter
8 ounces lean ground beef
1/4 cup salted blanched peanuts, finely chopped
1 green onion, finely diced
1 Tablespoon ginger root, minced
12 3-inch square egg roll wrappers (again, I recommend the round dumpling wrappers)
2 Tablespoons peanut oil
pinch salt

Directions:
1. In a small bowl, combine garlic, stock, soy sauce, sesame oil, pepper flakes and peanut butter. Microwave for 30 seconds and whisk until smooth.
2. In a separate bowl, mix together beef, peanuts, onion, ginger, salt and 3 tablespoons of the peanut butter sauce. Reserve remaining sauce for dipping.
3. Place 2 teaspoons of filling in center of egg rolls wrappers. Fold wrapper in half to enclose filling, pressing edges together to stick. Set on work surface seam side up. Repeat with remaining filling.
4. In large nonstick frying pan, heat 1 tablespoon of peanut oil over medium heat. Add half of potstickers, pinched side up, allowing space between each. Add enough water to cover them about 75%.
5. Cover pan an cook over high heat for about 6 minutes. Uncover and cook another 3 minutes. Repeat with remaining potstickers.
6. Serve warm with remaining peanut butter sauce, and some white rice.

Cilantro Lime Shrimp

I made my first recipe I found from Pinterest last night. It turned out so good. It was so quick and easy, it is on the list for meals again in the future. It is a weight watchers recipe, and according to the website, it only is 4+ points. I don't know if that's good, but if so, definitely make this. It took me maybe 15 minutes to make the whole thing. Shrimp is good because it's packed with protein, and low in calories. The cilantro and lime really give this dish some magnificent flavor. You can serve it over rice, salad or pasta, or eat it by itself.
Because I love it, I also made some garlic bread, and we had some salad for our veggie. I apologize there are no pictures. It was gone before I could get some. I will make it again soon!

4 servings, Calories: 197, Fat: 4g, Protein: 36g
Ingredients:
2 teaspoons olive oil
2 pounds of shrimp, deveined and shelled
6 cloves of garlic, chopped
1/2 cup fresh cilantro
1 lime
salt and pepper to taste

Directions:
1. Heat a large pan over medium-high heat, with the oil in the pan. Add shrimp when oil is hot (be careful for splatters). Season with salt and pepper. Heat on one side about 2 minutes.
2. Flip all shrimp, and add garlic. Saute a few more minutes, being careful not to overcook. (Shrimp is usually done to a darker pink color).
3. Remove from heat, squeeze lime and add cilantro to shrimp. Toss, and serve hot.

BJs Irish Root Beer

After going to BJ's Brewhouse for the first time a few months ago, and having their delicious Irish Root Beer, Clint and I decided to find a recipe/make our own that matched their recipe. It may be a little stronger than what they serve, but it is so so good.

Ingredients:
1 oz Jameson Irish Whiskey (I'm sure other whiskey would work too)
1/2 oz Bailey's Irish Cream
1/2 oz Butterscotch Schnapps
1/2 oz cream
12 oz Root Beer

Directions:
1. Add the ingredients into a chilled glass in the order above. Top with cold root beer. Serve!

*You do not have to add the cream, BJ's Irish Root Beer doesn't have cream in it. It just makes it a little creamier and tastier.

Fudgy Oatmeal Bars

These are a favorite treat, but rarely made because they are so rich. My mom used to make these when we had Girl Scout get togethers at our house. They are so delicious, and I guess for one bar, aren't too bad for you. When I have nutrition facts available for a recipe, I will add them under the recipe and pictures. As I'm sure you've noticed, I don't always have pictures to go along with my recipes. I'm trying to remedy that. It's just taking a little longer that I hoped. Bear with me!

Ingredients:
Topping
1 cup butter, softened
2 cups packed brown sugar
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
3 cups quick cooking oatmeal
Filling
1 1/2 cups semisweet chocolate chips
1 14 oz can sweetened condensed milk
2 teaspoons vanilla

Directions:
1. Set aside 2 Tablespoon of the butter. In a large mixing bowl beat the remaining butter (6 Tablespoons) with an electric mixer for 30 seconds. Add the brown sugar and baking soda. Beat until combined, scrape sides if needed. Beat in eggs and 2 teaspoons of vanilla until combined. Beat in as much of the flour as you can. Stir in any remaining flour. Stir in the oatmeal.
2. For filling, in a medium saucepan combine the 2 Tablespoons butter, chocolate chips, and sweetened condensed milk. Cook over low heat until chocolate melts, stirring occasionally. Remove from heat, stir in the 2 Tablespoons of vanilla.
3. Press two thirds of the topping mixture into the bottom of an ungreased 15x10 inch baking pan. (A 9x11 works fine too). Spread filling evenly over the oats. Dot remaining topping mixture onto filling.
4. Bake in a 350F oven about 25 minutes or until top is lightly browned. Filling will still look moist. Cool, cut into bars.

*Nutrition Facts per bar:
Cal: 146
Total Fat: 6g
Sodium: 68mg
Carbs: 21g
Fiber: 1g
Protein: 2g
3% vitamin A, 3% calcium, 4% iron

Guacamole

This recipe is my dad's guacamole. A lot of people don't like chunky. I like both, and have served both at parties. This one is less chopping, more dumping things into a bowl and mixing. If you have kids, this is a good recipe for them to help with because you have to squash the avocados!

Ingredients:
3-4 large avocados, or 5-6 small avocados
favorite salsa (we use Pace)
Lawry's season salt
1/2 lime

Directions:
1. Cut avocados in half, taking out the seed, and scoop into a bowl. With the bottom of a cup mash the avocados until they're semi smooth.
2. Add salsa to your taste, usually about 1/3-1/2 a cup. Sprinkle with season salt and the juice from the lime. Mix together and serve with your favorite chips.

*To remove avocado seeds, you can gently work it out with a knife. Or, you can stick it with the knife, and turn it while removing.

Chicken Fingers

This is my recipe for chicken fingers/tenders/bites, however you want to make them, you can. I've made chicken tenders several ways, but last week I did something different, and they turned out really great. I'm not big on corn starch, and only had a little bit so I decided to use it.

Ingredients:
1/2 cup cornstarch
1/2 cup corn meal
3/4 cup flour
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon cayenne
1 1/2 pounds chicken breast tenders (12-14 strips)
2 eggs
1/2 cup milk
1/4 cup mustard
oil for frying

Directions:
1. Mix together eggs, milk and mustard in one container. Mix dry ingredients into another. Clean off chicken strips.
2. Let chicken sit in egg mixture, until they're coated, or even for 30 minutes or so. Sometimes I make that part and stick it in the fridge until I'm ready.
3. Heat oil in a pan to 375F. On my stove, that's around 4.5 on the dial.
4. Once chicken is coated with egg, places pieces one at a time in flour mixture until coated. Place on a plate until ready to fry.
5. Put chicken one at a time in the oil. You will cook about 6 minutes per side. The outside will be a nice golden brown.
6. Place each finished piece on a plate covered with paper towel to soak up excess oil. Serve with your favorite dipping sauce.

Kristen's Margaritas

My dad taught me how to make margaritas when I was old enough to reach the bar...okay, maybe not that early, but around 14 or 15. I had my first sip around that age, and on my 18th birthday, I got to go to Mexico with my family and a friend and had my first Mexican margarita. Basically lime juice, tequila and salt. As good as it was...it was so strong and being 18, and not having had that much to drink, my friend and I were having to concentrate on the tiles walking out of the restaurant. It was a fun experience and trip, and I will always remember that good time.
Since then, I have made several margaritas for my parents, aunt and uncle, friends, my husband and myself. When we plan for margaritas at a party, I am automatically the designated margarita maker. Here is my recipe, hope you enjoy!

Ingredients:
6 oz Jose Cuervo Original Margarita Mix *(If you're on a budget, whatever mix is fine)
1 oz Jose Cuervo Gold Tequila *(Again, budget tequila is fine. You can also use the silver tequila)
1 oz Cointreau
limes

Directions:
1. In a shaker, shake the ingredients with ice.
2. Cut limes in halves, then quarter. Rub lime across the rim of a margarita glass, then dip in salt (or sugar, whichever you prefer). Add ice to the glass.
3. Pour margarita into glass and enjoy!

*You can also use this same recipe for frozen margaritas. I recommend using around 1/2 a shot more of tequila and cointreau as well as a full shot of mix to counter the ice.

Avocado and Mango Salsa

This is my dad's recipe. I make this a lot when we have people over. The taste is just so...yum. I don't know any other word to describe it. It's sweet, salty, hot, savory, everything in one dip.

Ingredients:
3-4 large avocados, or 5-6 small
1-2 mango (depending on how much you want)
1 lime
1-2 serrano peppers (also depending on how much heat you want)
Lawry's Season salt

Directions:
1. Dice avocados, and mango mixing in a medium size bowl.
2. Slice the serrano pepper if you like a kick in each bite, or dice it into smaller pieces so it's not a huge attack. Mix in with the avocados.
3. Cut lime in half, squirt 1/2 into the mixture.
4. Season with the season salt, around 1/2 a teaspoon. You may want more, depending on your taste.
5. Serve with your favorite chips. Like the Chunky Guacamole, we like to serve this with the black bean chips or the fiery chipotle chips.

Chocolate Almond Shot

I found this recipe on a drinks app, and have had it several times. I even got my favorite bartender (this was a few years ago when I actually went out to drink), to make it for me and put it on the drink menu! It's easy peasy, so enjoy.

Ingredients (per shot):
1/3 oz Amaretto
1/3 oz Creme de Cacao
1/3 oz Irish cream

Directions:
1. Layer the ingredients in the order listed.
2. Toast and drink!