Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of springform pan. Bake 10 min. Remove and set aside.
Melt 4 oz. white chocolate as directed on package. Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
NOW -- here's the amazing part. To make the "chocolate mousse", take the entire tub of thawed cool whip and stir in about 3/4 cup of fudge frosting. Slowly fold in together -- do not beat hard. You can then decide if you want/need more frosting or not. Just grab a spoon and taste..... your call on how chocolate-y you want the mousse. (yum!)
Once blended, spread over cheesecake. Garnish by lightly dusting with cocoa powder. Refrigerate for at least another hour before serving. Serve cold.
Isn't that so purty?? Seriously, it's very elegant and super yummy -- perfect for any party or celebration!
As many of you know, my hubby is a carnivore at heart! James could never be a vegetarian 'cause he loves beef, pork, chicken, lamb and all kinds of seafood! Now, he does love his veggies -- but rarely is a meal complete without meat! God love that man, cause I feel the same way!
This recipe is the perfect dish for a special dinner -- whether you're celebrating a birthday, anniversary or just having the family all home together at Christmas time. It's easy and really, quite fool-proof! As you can tell from the photo below -- we like our meat served rare, but check out the cooking times below and cook the meat just as you like it.
I served the tenderloin with these Roasted fingerling potatoes - which are yumm-o-licious and super easy AND these little green guys!! WOW -- what a great dinner and while everything was in the oven, I had plenty of time to whip up dessert! Gotta' love it when a plan totally comes together!
1 (3-1/2- to 4-pound) center-cut beef tenderloin
2 tablespoons vegetable oil
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 stick butter, at room temperature
2 medium garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. Using your hands, rub the tenderloin all over with the oil, sprinkle with the salt and pepper, and rub until evenly coated; set aside.
Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer to a 13-by-9-inch baking dish and set aside until the surface of the beef is no longer hot, about 15 minutes. Meanwhile, make the butter mixture.
Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined. When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin.
Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium rare, about 25 to 35 minutes.
Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing. Letting the meat rest is REALLY important as it lets the juices settle and your meat will still nice and moist.
~Your Georgia Peach
Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 inches to extend over sides; lightly grease foil.
Stir together 1-3/4 cups flour and 1/2 cup sugar. Cut in butter with a pastry blender or fork until crumbly. Press mixture onto bottom of prepared pan.
Bake at 350° for 20 to 23 minutes or until lightly browned. Take out of oven and set aside.
While crust is baking, whisk eggs in a medium bowl until smooth; whisk in coconut, next 3 ingredients, and remaining 1-1/2 cups sugar. Stir together baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour over hot crust.
Bake at 350° for 25 minutes or until filling is set. Let cool 1 hour on a wire rack. Lift from pan, using foil sides as handles. Remove foil, and cut into bars. Sprinkle with powdered sugar.
Perfect for any party, tailgate or taking to a friend.
~Your Georgia Peach
~Your Georgia Peach
So, how many of you sign up for things on the internet, not realizing that you will now be the recipient of a daily email trying to sell you something, send you alerts, etc? Yeah, me too! I don't do it a whole lot, but somehow I ended up on an email list for food.com daily recipes. I quickly browse these daily recipes e-blasts and then decide to keep or delete. Truthfully, I do delete alot of them simply because nothing catches my eye. Other times, I save or look at them right that moment because some recipe looks too yummy to pass up!
In the case of the recipe I want to share with you today -- I just couldn't hit delete. It looked super easy and very good. I read the author's note and decided that really "Candace" is just some wife/mom somewhere who created this recipe, posted it on some site and it was a hit. It had received some excellent reviews so I definitely put it on my "to-do" list.
One of the things that I loved about this recipe was that I had everything I needed - already in my fridge, freezer or pantry! Oh yeah -- sweet!
This is a photo of the casserole just out of the oven! (Oh and yes - I was a little heavy-handed with the paprika!) <shrugging shoulders>
I used a small 9" x 13" glass dish and this worked perfectly. I also put it all together (except the biscuit topping) and then ran to Boot Camp, came back and popped it into the oven. Serve this with either a fruit salad or green salad (and maybe even some cranberry sauce - YUM) and dinner is done.
CANDACE'S CHICKEN CASSEROLE
1-1/2 cups cooked chicken
*I cooked chicken breast and then shredded the meat*
1-1/2 cups frozen vegetables
*I used mixture of beans, corn, peas & carrots I had in my freezer*
1 - 12 oz can diced white potatoes
1/2 cup chopped onions
*I used green/spring onions because I had them in the fridge*
1/2 Tbs parsley
1/3 cup parmesan cheese
*I used the green can in the fridge - nothing fancy*
3/4 cup Bisquick
1-1/2 cups milk
1/2 cup cheddar cheese
1 - 11 oz can cream of chicken soup
Preheat oven to 350 degrees.
Combine chicken, vegetables and potatoes in large bowl. Combine soup, onion, parsley and parmesan cheese in a medium bowl - once mixed well, then add to chicken mixture and combine gently.
Place in baking dish - which I sprayed with Pam - then top with cheddar cheese.
Put Bisquick in a small bowl and add milk. Once stirred together, it should be thin, like pancake batter. Pour over your casserole and sprinkle *lightly* with paprika.
Bake uncovered for 45-50 minutes until top is golden brown.
Very yummy and this dish should serve about 8 people. Also, according to Candace (LOL) - each serving is only about 250 calories!
~Your Georgia Peach
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 stick unsalted butter, diced
1 pound sweet cherries (I used 36 cherries)
Crust: Preheat over to 375°F. Spray your pan with Pam. Now, I used my fabulous removable bottom pan that James bought me at Walmart. Here's how to find "my" pan: Pan I swear when he bought me this pan, I thought what a waste of money, but dang -- I use it ALL the time and I just love it.
What Deb Perelman of the Smitten Kitchen suggests is to cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet. Disclaimer: I've never done this, but she says it works great.
SO - grab your butter and melt in in a medium size saucepan. Using a rubber spatula, mix in sugar, and vanilla in with the melted butter. Add flour and salt and stir until well mixed. Scoop dough out and put in your pan, and use the spatula to press/pat the dough evenly across the bottom of the pan. Bake the crust until golden, about 16-188 minutes. Do not let it get too brown - like I did. Transfer pan to rack and cool.
Filling: Cook butter in heavy small saucepan over medium heat until deep nutty brown (do not burn), stirring constantly and watch carefully - mine took about 4 minutes to change colors. Immediately pour browned butter into glass measuring cup to cool slightly.
Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Slowly (as not to slosh it out of the bowl) whisk browned butter into sugar-egg mixture; whisk until well blended. (Truly - I did not use a mixer - just my large whisk.)
Arrange pitted cherries in bottom of cooled crust. It's ok to be a little anal-retentive about this part.
Now, carefully pour browned butter mixture evenly over the fruit. Bake bars until filling is golden and tester inserted into center comes out clean, about 36-40 minutes. Cool bars completely in pan on rack.
Carefully remove cooled bars from pan and place them on a cutting board. Be sure and use a very sharp knife to cut into squares. Go slowly with the cherries so you don't "pull them out" of the bars.
OH MY - aren't they gorgeous?? So pretty and incredibly tasty! James and I could NOT eat just one!
1. If you use fresh cherries, you will need to pit the cherries. I do not own an official cherry pitter, but I have pitted cherries before. All you need is a chopstick and a bowl. Simply hold the cherry (remove stem) and pop the chopstick through the cherry and the pit will come right out into the bowl.
2. IF you do not eat these bars immediately, be sure to put them in an airtight tupperware for storage in the fridge. I did not do this with some of my bars and they got a little soggy - in my opinion.
3. I cut them very small, so I ended up with about thirty 2" x 1" bars.
4. According to the Smitten Kitchen - you can easily substitute other fruit for the cherries, such as raspberries, pear slices, apple slices, etc. Since these were so good and easy to make -- I may just try this with pears since I have a bag of them in my fridge.
Your Georgia Peach
1-1/2 pounds smoked pork shoulder roast (Boston Butt), shredded
3 chicken breasts, cooked and shredded
1 16 oz can chopped white potatoes
1 large onion, chopped
2 (28 oz) cans crushed tomatoes
3/4 cup bottled BBQ sauce – I used KC Masterpiece
1-1/4 cup bottled vinegar based BBQ sauce
28 oz chicken broth
1 (16 oz) can baby lima beans
1 (16 oz)) can whole kernel corn
1 teaspoon salt
1 teaspoon pepper
Stir together all ingredients in large pot. Bring to a boil, then cover and cook on low for 30 minutes. Ladle stew into bowls.
Lastly, you will want to serve this fab stew with spicy saltines. DO this: Spicy Saltines. You will not be disappointed!!
~Your Georgia Peach