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Chocolate Cheesecake I

December 23, 2020 by Women's Health

Ingredients

  • 2 cups graham cracker crumbs
  • 2 tablespoons white sugar
  • 1/3 cup melted butter
  • 1 cup semisweet chocolate chips
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1/2 cup sour cream
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream (optional)

Directions

  1. Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoons sugar. Press mixture into bottom and 2 inches up sides of a 9 inch springform pan. Refrigerate.
  2. Melt chocolate chips in top of a double boiler over hot water. Set aside.
  3. Beat cream cheese and 1 cup sugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend until smooth. Pour into prepared crust.
  4. Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 – 60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool completely. Chill several hours or over night. Garnish just before serving with sweetened sour cream made by combining 1 tablespoon sugar with 1/2 cup sour cream.

Source : allrecipes.com

Filed Under: Dessert Recipes

Chocolate Chip Cheesecake I

December 23, 2020 by Women's Health

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup butter, melted
  • 3 (8 ounce) packages cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semi-sweet chocolate chips
  • 1 teaspoon all-purpose flour

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
  2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.

Source : allrecipes.com

Filed Under: Dessert Recipes

Chocolate Caramel Nut Cheesecake

December 23, 2020 by Women's Health

Ingredients

  • 3 tablespoons butter, melted
  • 1 1/4 cups graham cracker crumbs
  • 1 tablespoon white sugar
  • 3 (8 ounce) packages cream cheese
  • 3 eggs
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
  3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

Source : allrecipes.com

Filed Under: Dessert Recipes

White Chocolate Cheesecake with White Chocolate Brandy Sauce

December 23, 2020 by Women's Health

Ingredients

  • White Chocolate Cheesecake:
  • 4 (1 ounce) squares white chocolate
  • 3 (8 ounce) packages cream cheese, room temperature
  • 3/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 3 eggs, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1/2 teaspoon vanilla extract
  • White Chocolate Brandy Sauce:
  • 2 cups finely chopped white chocolate
  • 1 cup heavy cream
  • 2 fluid ounces brandy

 

Prep : 30 m   Cook : 1 h   Ready In : 10 h 30 m

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10-inch springform pan with foil. Grease the inside of the pan.
  2. Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
  3. Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
  4. Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
  5. To make White Chocolate Brandy Sauce: place chopped white chocolate in a heat-proof bowl. Pour 1 cup cream into a saucepan and bring it to a boil over medium-high heat. Watch carefully so it doesn’t boil over. Pour hot cream over chopped white chocolate; let soften for 2 minutes. Stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

Source : allrecipes.com

 

Filed Under: Dessert Recipes

Chocolate Cappuccino Cheesecake

December 23, 2020 by Women's Health

Ingredients

  • 1 cup chocolate cookie crumbs
  • 1/4 cup butter, softened
  • 2 tablespoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 8 (1 ounce) squares semisweet chocolate
  • 2 tablespoons whipping cream
  • 1 cup sour cream
  • 1/4 teaspoon salt
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1/4 cup coffee flavored liqueur
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons coffee-flavored liqueur
  • 1 (1 ounce) square semisweet chocolate

 

Prep : 30 m   Cook : 1 h   Ready In : 4 h

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
  2. Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
  3. In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
  4. Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
  5. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
  6. Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
  7. To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner’s sugar and 2 tablespoons coffee liqueur.
  8. To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.

Source : allrecipes.com

 

Filed Under: Dessert Recipes

Rum Cake II

December 22, 2020 by Women's Health

Ingredients

  • 1 cup butter
  • 2 cups white sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch salt
  • 1 teaspoon rum flavored extract
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup rum

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. Cream 1 cup of the butter and 2 cups of the white sugar together. Add eggs one at a time mixing well after each one.
  3. Sift the flour, baking powder, baking soda, and salt together and add alternately with the buttermilk to the egg mixture. Stir in the vanilla and rum extracts. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove cake from oven and pour all of the Rum Butter glaze over cake while still warm. Leave cake in pan for 2 hours before removing to serving dish.
  5. To Make Butter Rum Glaze: Melt the remaining 1 cup of the butter and 1 cup of white sugar over low heat. Remove from heat and stir in rum. Use immediately to glaze cake.

Source : allrecipes.com

Filed Under: Dessert Recipes

Cranberry Upside-Down Sour Cream Cake

December 22, 2020 by Women's Health

Ingredients

  • 1/2 cup butter
  • 2 cups white sugar
  • 2 tablespoons water
  • 1 teaspoon ground cinnamon
  • 1 (12 ounce) bag fresh or frozen cranberries
  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream

 

Prep : 20 m   Cook : 1 h   Ready In : 1 h 30 m

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
  2. Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
  3. Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
  4. Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.

Source : allrecipes.com

 

Filed Under: Dessert Recipes

Cream Cheese Frosting II

December 22, 2020 by Women's Health

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

 

Prep : 10 m   Ready In : 10 m

Directions

  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Source : allrecipes.com

 

Filed Under: Dessert Recipes

Deep South Eggnog Cake

December 22, 2020 by Women's Health

Ingredients

Cake:

  • 1/2 cup butter, room temperature
  • 1 1/4 cups white sugar
  • 3 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon finely grated lemon peel
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup prepared eggnog (or see notes for recipe)
  • 2 tablespoons bourbon whiskey

Frosting:

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups prepared eggnog (or see notes for recipe)
  • 1 cup butter, room temperature
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon rum-flavored extract
  • 1/8 teaspoon finely grated lemon peel
  • 1/2 cup finely chopped toasted pecans (optional)

 

Prep : 40 m   Cook : 30 m   Ready In : 3 h 40 m

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  2. Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
  3. Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  4. Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  5. To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
  6. Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  7. Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
  8. Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

Source : allrecipes.com

 

Filed Under: Dessert Recipes

Deep South Eggnog Cake

December 22, 2020 by Women's Health

Ingredients

Cake:

Frosting:

prep : 40 mins   cook : 30 mins   additional : 2 hrs 30 mins   total : 3 hrs 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
  2. Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.
  3. Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.
  4. Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.
  5. To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.
  6. Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.
  7. Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.
  8. Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

Source : allrecipes.com

Filed Under: Dessert Recipes

Black Bean and Corn Quesadillas

December 20, 2020 by Women's Health

Ingredients

  • 2 teaspoons olive oil
  • 3 tablespoons finely chopped onion
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (10 ounce) can whole kernel corn, drained
  • 1 tablespoon brown sugar
  • 1/4 cup salsa
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons butter, divided
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Monterey Jack cheese, divided

 

Prep : 10 m   Cook : 30 m   Ready In : 40 m

Directions

  1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
  2. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Source : allrecipes.com

 

Filed Under: Vegetable Recipes

Andrea’s Pasta Fagioli

December 20, 2020 by Women's Health

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, quartered then halved
  • 2 cloves garlic, minced
  • 1 (29 ounce) can tomato sauce
  • 5 1/2 cups water
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 (15 ounce) can cannellini beans
  • 1 (15 ounce) can navy beans
  • 1/3 cup grated Parmesan cheese
  • 1 pound ditalini pasta

 

Prep : 10 m   Cook : 1 h 30 m   Ready In : 1 h 40 m

Directions

  1. In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

Source : allrecipes.com

 

Filed Under: Soup Recipes

Greek Pasta with Tomatoes and White Beans

December 20, 2020 by Women's Health

Ingredients

  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (19 ounce) can cannellini beans, drained and rinsed
  • 10 ounces fresh spinach, washed and chopped
  • 8 ounces penne pasta
  • 1/2 cup crumbled feta cheese

 

Prep : 10 m   Cook : 15 m   Ready In : 25 m

Directions

  1. Cook the pasta in a large pot of boiling salted water until al dente.
  2. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.
  3. Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly.
  4. Serve sauce over pasta, and sprinkle with feta.

Source : allrecipes.com

 

Filed Under: Pasta Salad Recipes

Vegetarian Mexican Lasagna

December 20, 2020 by Women's Health

Ingredients

  • cooking spray
  • 2 tablespoons olive oil
  • 1 cup diced sweet onion
  • 2 jalapeno peppers, seeded and diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (16 ounce) jar salsa
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 3 cups shredded pepper Jack cheese, divided
  • 2 cups ricotta cheese
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 18 corn tortillas
  • 1 cup enchilada sauce

 

Prep : 20 m   Cook : 1 h   Ready In : 1 h 20 m

 

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
  2. Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
  3. Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
  4. Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
  5. Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

Source : allrecipes.com

Filed Under: Vegetable Recipes

Sean’s Falafel and Cucumber Sauce

December 20, 2020 by Women's Health

Ingredients

For Sauce:

  • 1 (6 ounce) container plain yogurt
  • 1/2 cucumber – peeled, seeded, and finely chopped
  • 1 teaspoon dried dill weed
  • salt and pepper to taste
  • 1 tablespoon mayonnaise (optional)

For Falafel:

  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 1 onion, chopped
  • 1/2 cup fresh parsley
  • 2 cloves garlic, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 dash pepper
  • 1 pinch cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 tablespoon olive oil
  • 1 cup dry bread crumbs
  • oil for frying
  • 2 pita breads, cut in half (optional)
  • 1 cup chopped tomatoes (optional)

 

Prep : 20 m   Cook : 10 m   Ready In : 1 h

Directions

  1. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise and mix well. Chill for at least 30 minutes.
  2. In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
  3. In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
  4. Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. Serve two falafels in each pita half topped with chopped tomatoes and cucumber sauce.

Source : allrecipes.com

 

Filed Under: Main Dish

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