::Mocha & Fudge Cheesecake::

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 1/4 cup butter, melted
• FILLING:
• 2 tablespoons plus 1-1/2 teaspoons instant coffee granules
• 1 tablespoon boiling water
• 1/4 teaspoon ground cinnamon
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
• GLAZE:
• 1/2 cup semisweet chocolate chips
• 3 tablespoons butter
• Chocolate-covered coffee beans, optional

Directions

• Combine cookie crumbs and butter; press onto the bottom of a greased 9-in. springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
• In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
• Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers. Yield: 16 servings.

::Cinnamon Roll Cookies::

Found via Food & Drink Magazine

Makes about 6 dozen cookies.

Ingredients

Cookie Dough:
2 cups plus 4 tsp. all-purpose flour
1/2 cup sugar
1/4 tsp. salt
3/4 cup plus 2 Tbsp. unsalted butter, cool but not cold, cut into pieces
2 Tbsp. whipping cream

Filling:
1 tsp. cinnamon
1 cup light brown sugar, packed
2 Tbsp. unsalted butter, at room temperature
2 Tbsp. pure maple syrup
1 Tbsp. all-purpose flour

method

For the cookie dough, pulse all ingredients in a food processor until a rough, crumbly texture. Keep blending until dough shapes into a ball. Divide into 2 pieces, wrap and set aside while preparing the filling (do not refrigerate).

For the filling, stir all ingredients together.

On a lightly flour work surface, roll out one piece of dough into an 8x12-inch rectangle. Spread half of the filling evenly over rectangle. Roll up cookie dough in the style of cinnamon rolls, from the long side. Repeat with second piece of dough. Wrap each and chill for 2 hours.

Preheat oven to 350° F.

Line a baking sheet with parchment paper. Slice cookie rolls into 1/4-inch slices and lay flat an inch apart on prepared sheet. Bake for about 15 minutes until cookies barely start to turn golden. Cool cookies completely on tray before removing.

Berry Ricotta Muffins

A yummy, healthy breakfast muffin

Preheat oven to 350. Grease and flour muffin tin or line with paper cups.

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup oatmeal
1/4 cup wheat or oat bran
2 tbls ground flax seed (optional)
1 tbls baking powder
1 tsp baking soda

In a large mixing bowl, mix dry ingredients and create a well in the middle.

1/2 cup butter
1/2 cup brown sugar
2 eggs
1 cup ricotta cheese
1/2 cup milk
1 cup frozen berries

In a separate bowl, mix brown sugar & soft butter. Add eggs one by one, mixing thoroughly after each. Add ricotta & milk, and mix.

Pour liquid mix gradually into dry preparation, mixing with a fork to ensure a homogenous texture. Add fruit and mix again.

Spread dough into muffin tin and bake in oven 15 to 20 min. or until golden and a toothpick comes out of muffin clean.

Makes 24 muffins.

Optional topping spread (I haven't tried it, but it does look good)
1 cup ricotta
2 tbls honey
cinnamon to taste (optional)

Serve muffins warm or at room temperature, topped with spread and sprinkled with cinnamon.


originally found in the 'all you need is cheese' magazine. (click here)

::Mom's Turkey Stuffing::

1 1/2 Cup chopped celery (3 stocks)
1 Cup onion (1 large)
1/2 Cup butter
1 Tbls. fresh sage, snipped, or 1 tsp poultry seasoning
1/4 tsp black pepper
12 cups dry bread cubes
1- 1 1/4 Cup chicken broth

In large skillet, cook celery and onion in hot butter until tender but not brown.
Remove from heat and add poultry seasoning and pepper.
Place cried bread cubes in large bowl and toss with onion mixture.
Drizzle with enough chicken broth to moisten, tossing lightly to combine.
Place stuffing in 2 Quart casserole and bake, covered, in 325 degree oven for 30 to 45 minutes or heated through.

To Make Dry Bread Cubes:
Cut fresh bread into 1/2 inch cubes (you'll need 12 -14 slices for 8 cups)
Spread cubes on baking sheet and bake in 300 degree oven for 10 -15 minutes of until dry, stirring twice.
Cool- the bread will continue to crisp as it cools.

::Herb Roasted Chicken::

1 1- to 31/2- pound broiler-fryer chicken
2 Tbsp butter, melted
2 cloves garlic, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/2 tsp ground sage
1/2 tsp. dried thyme
1/4 tsp lemon pepper seasoning or black pepper

Rinse inside and out of chicken and pat dry with paper towel.
Skewer neck skin to back, tie legs to tail and twist wing tips under back (this is not necessary but can keep parts from burning).
Place chicken breast side up on rack in roasting pan and brush with melted butter. Rub in the garlic.
In small bowl combine all the spices and rub into the chicken.
Insert thermometer if you want to.
Roast, uncovered, in 350 degree oven for 1 1/4-1 1/2 hours or until drum stick moves easily in their sockets and chicken is no longer pink.
remove chicken from over, cover and let sit for 10 min. before carving.

( I managed to get a good amount of drippings from the chicken and made gravy from it and it was fantastic.)

Easy Yummy Butternut Squash Soup

Ingredients:
6 tablespoons chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash
Enough Chicken Stock to cover Squash
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese *

In a large Soup Pot, saute onions in butter until tender. Add squash, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Add cream cheese and puree until smooth. Heat through. Do not allow to boil.

* I felt it was too cheesy and would try just one brick of cream cheese next time.

::Lemon Poppy-Seed Pound Cake Muffins::

Recipe found via Joy of Baking.com