3 8 oz packages cream cheese, softened
2 packages chipped beef
1 - 2 bunches green onions, chopped
1 tsp Worcestershire sauce
Cut beef in small squares & saute until it starts to curl. Set aside to cool.
Place the cream cheese in a food processor with the mixing blade. Add Worcestershire sauce. Process until all the cheese is smooth. Add chipped beef & process until beef is just blended. Add green onions & process until all ingredients are mixed. Do not overprocess. The green onions will blend with the cheese & turn it green.
Scoop cheese mixture onto plate or in bowl & shape into a ball. Place in refrigerator until firm. Serve with crackers.
Saturday, December 26, 2009
Friday, December 25, 2009
White Chocolate Raspberry Cheesecake
This is a lot like the cheescake you can get at Olive Garden.
1 cup chocolate cookie crumbs (I use chocolate animal crackers.)
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture onto the bottom of a 9 inch springform pan.
To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.
In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to luke warm.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set.
Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce & Redi-Whip.
1 cup chocolate cookie crumbs (I use chocolate animal crackers.)
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture onto the bottom of a 9 inch springform pan.
To make raspberry sauce: In a medium sauce pan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside.
In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to luke warm.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set.
Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan.
Serve with remaining raspberry sauce & Redi-Whip.
Holiday Ham
10 - 13 pound bone-in ham (not spiral)
1 can pineapple slices
1 cup brown sugar
1 1/2 tsp ground cloves
Maraschino cherries
Preheat oven to 350.
Place ham in a foil lined 9x13 pan.
Whisk together juice from the pineapple slices, brown sugar & cloves. Using a meat injector, slowly inject the pineapple juice mixture into the ham. Make sure to inject in several different locations until all the juice is gone. Some juice may run out before you have finished injecting the ham. Continue to inject all the juice in the ham.
Place the pineapple rings around the top of the ham, using toothpicks to secure. Place cherries in the centers of the pineapple slices. Loosely cover with foil.
Bake for 2 - 3 hours or until ham is heated through. Leave foil over ham & allow to rest for 30 minutes then slice.
1 can pineapple slices
1 cup brown sugar
1 1/2 tsp ground cloves
Maraschino cherries
Preheat oven to 350.
Place ham in a foil lined 9x13 pan.
Whisk together juice from the pineapple slices, brown sugar & cloves. Using a meat injector, slowly inject the pineapple juice mixture into the ham. Make sure to inject in several different locations until all the juice is gone. Some juice may run out before you have finished injecting the ham. Continue to inject all the juice in the ham.
Place the pineapple rings around the top of the ham, using toothpicks to secure. Place cherries in the centers of the pineapple slices. Loosely cover with foil.
Bake for 2 - 3 hours or until ham is heated through. Leave foil over ham & allow to rest for 30 minutes then slice.
Tuesday, December 22, 2009
Santa Fe Chicken Salad
This is a twist on the old Taco Salad standby that I came up with.
3 Boneless, skinless chicken breasts, cut into bite-size pieces
1 Packet taco seasoning
1 Bag of ready to eat salad
1 Cup frozen corn, thawed
1 Bunch of green onions, sliced
2 Roma tomatoes, cut into bite-size pieces
Shredded Mexican or Cheddar cheese
Santa Fe style tortilla strips
Sour Cream
Chunky salsa
In a large skillet, coated with cooking spray, add chicken. Sprinkle with taco seasoning & mix well. Saute until all pieces are cooked through. Set aside.
Divide salad, corn, green onions & tomatoes between 3 bowls. Sprinkle each bowl with cheese & tortilla strips. Add chicken to each bowl.
Mix 1 part sour cream to 2 parts salsa until blended.* Pour over salad.
* The amount of sour cream & salsa you will use depends on how much dressing you normally put on a salad.
SERVES: 3
3 Boneless, skinless chicken breasts, cut into bite-size pieces
1 Packet taco seasoning
1 Bag of ready to eat salad
1 Cup frozen corn, thawed
1 Bunch of green onions, sliced
2 Roma tomatoes, cut into bite-size pieces
Shredded Mexican or Cheddar cheese
Santa Fe style tortilla strips
Sour Cream
Chunky salsa
In a large skillet, coated with cooking spray, add chicken. Sprinkle with taco seasoning & mix well. Saute until all pieces are cooked through. Set aside.
Divide salad, corn, green onions & tomatoes between 3 bowls. Sprinkle each bowl with cheese & tortilla strips. Add chicken to each bowl.
Mix 1 part sour cream to 2 parts salsa until blended.* Pour over salad.
* The amount of sour cream & salsa you will use depends on how much dressing you normally put on a salad.
SERVES: 3
From my house to yours...
Since I have become a stay at home mom, I have rediscovered an old passion - cooking. For a long while cooking was a chore for me. Trying to come up with new meals every week. And then cooking after working all day & a long commute. These days, I enjoy cooking for my family so much more. Every week we attempt to try at least one new thing. If it's a hit or if I come across a family favorite, I'll share it with you.
Happy Cooking!
Happy Cooking!
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