Tuesday, March 17, 2009

Check-book cover

I love to scrapbook. The manipulation of paper and material to make something pleasing to the eye is so much fun. Here is a checkbook cover that I made today. I am not finished with it, I plan on doing something different with the K. Unfortunately, Jon, who writes way more checks than I do would like one that is a bit more masculine. So, I will be making another one soon.

Brownie Swirl Cheesecake

We recently had our supper for 6 group meet at our home. I needed to come up with an easy dessert to make and wanted it to be fun. I love it when I can find a cheesecake recipe that doesn't require a ton of cream cheese. This one only calls for 2! yeah! It was well recieved and the leftovers were awesome! I found this recipe here. It comes from the cookbook, Quickcooking.


1 package (8 ounces) brownie mix (that's about 1/2 of a regular brownie mix)
2 packages (8 ounces each) cream cheese, softened
1/2 cup Granulated Pure Cane Sugar
1 teaspoon vanilla extract
2 eggs
1 cup milk chocolate chips, melted
Whipped cream and miniature chocolate kisses, optional

Directions: Prepare brownie mix according to package directions for chewy fudge brownies. Spread into a greased 9-in. springform pan. Bake at 350° for 15 minutes (brownies will not test done). Cool for 10 minutes on a wire rack. Meanwhile, in a bowl, combine the cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Pour over the brownie crust. Top with melted chocolate; cut through batter with a knife to swirl the chocolate. Bake at 350° for 35-40 minutes or until center is almost set. Run a knife around edge of pan to loosen; cool completely. Remove sides of pan; refrigerate for at least 3 hours. Top with whipped cream and chocolate chips.

Cranberry Wreath

I really enjoy having my lady- friends over for lunch. Not only am I pretty much guaranteed great converstaion, but I can make things that I know Jon won't eat. This wreath is made of cressent rolls and then stuffed with a delicious cranberry salad. My mouth is watering just thinking about it!
Pre-cook 3 breasts of boneless, skinless chicken breasts, coo, and then shred. (or just go and buy 2 to 3 large cans of canned chicken breasts.
In a large bowl, combine:
1 cup mayonaise (i don't always use that much)
2-4 tablespoons of honey mustard
1 tsp black pepper
1 cup sliced celery
3 tbsp fresh parsley, snipped
1 cup dried cranberries
1-2 cups shredded swiss cheese
1/2 cup chopped walnuts or almonds
Mix all items well, add chicken and mix again. Chill at least an hour. Put inside cressent wreath made with cressent rolls (2 cans). Bake until a nice golden brown.
This recipe came from a friend and Pampered Chef

Wednesday, March 11, 2009

Carrot Raisin Muffins like Mimi's

My favorite thing about going out for breakfast is Mimi's Cafe. It's really the only place that we go for breakfast foods. . . plus it is quite tastey! I always get something that comes with their fresh squeezed orange juice and a muffin. I used to order the blueberry, because that was my favorite. Then, one day, I got brave and tried the carrot raisin. . . it is now the best muffin on earth. Since, I can't eat at Mimi's every day I went on a search for a recipe that came close to the delciousness of Mimi's Cafe muffins. I have now made this recipe twice and it is so great! I make it muffin style. Next time I make them, I will have to post a picture.

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup plus 2 tablespoons granulated sugar

3 eggs

1/4 cup molasses

1/2 teaspoon vanilla extract

1 cup shredded carrot

1 cup raisins

3/4 cup chopped walnuts

1. Preheat oven to 350 degrees.

2. Combine flour, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.

3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand.

4. Pour flour mixture into the other ingredients and stir until combined.

5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60 minutes, or untildone. Makes 2 loaves.

Tuesday, March 03, 2009

Spring Biscotti

In honor of spring, I decided to make this biscotti recipe. I had found it several years ago when I made Christmas gifts for friends, because the cranberries are kind of Christmas-y. However, this recipe is so delicious and the oarnge zest mixed with cranberries and white chocolate is delicious! These don't take very long to make either.

1/4 cup butter
3/4 cup white sugar
1 tablespoon orange zest
1/2 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ounces white chocolate, chopped
1/2 cup dried cranberries
1 1/4 cups pistachio nuts

In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.
(I found this recipe on allrecipes.com)


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