I'll Share my Recipe if you Share Yours, Wed. Feb. 10

14 years ago

Rocky Road Cheesecake Servings: 12

By The Canadian Living Test Kitchen

Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.

8 oz (250 g) bittersweet or semisweet chocolate, chopped

2 pkg (each 8 oz/250 g) cream cheese, softened

1/2 cup (125 mL) granulated sugar

2 eggs

3/4 cup (175 mL) whipping cream

2 cups (500 mL) mini marshmallows

1/4 cup (50 mL) caramel sauce

1/4 cup (50 mL) chocolate sauce

Crust:

1-1/2 cups (375 mL) chocolate wafer crumbs

3 tbsp (50 mL) butter, melted

Preparation:

Grease bottom of 9-inch (2.5 L) springform pan. Centre pan on large square of heavy-duty foil; press foil to side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 325Â°F (160Â°C) oven until firm, about 10 minutes. Let cool. Line inside of pan with band of parchment paper.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.

In large bowl, beat cream cheese until smooth; beat in sugar. Beat in eggs then cream and chocolate until smooth. Scrape over prepared crust; smooth top. Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side. Bake in centre of 325Â°F (160Â°C) oven until set around edge and centre still jiggles, about 1 hour. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)

Sprinkle marshmallows over cheesecake. Drizzle with caramel and chocolate sauces. (Make-ahead: Cover with cake dome or loose plastic wrap; refrigerate for up to 4 hours.) Cut into slices with hot dry knife.

Sort by:Oldest

Comments (3)

Marilyn Sue McClintock
14 years ago
OVEN FISH 'N' CHIPS

2 tablespoons olive or vegetable oil
1/4 teaspoon pepper
4 medium baking potatoes (1 pound), peeled

FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
Egg substitutes equivalent to 1 egg
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1 pound frozen haddock fillets, thawed
Tartar sauce, optional

In a medium bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15-in. x 10-in. x 1-in. baking pan that has been coated with nonstick cooking spray. Bake, uncovered, at 425 degrees for 25-30 minutes or until golden brown and crisp. Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and coat with crumb mixture. Place on a baking sheet that has been coated with nonstick cooking spray. Bake at 425 degrees for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired. Yield: 4 servings. Nutritional Analysis: One 4-ounce serving (calculated without tartar sauce) equals 243 calories, 328 mg sodium, 67 mg cholesterol, 28 gm carbohydrate, 27 gm protein, 2 gm fat. Diabetic Exchanges: 3 very lean meat, 2 starch.

Sue
glenda_al
14 years ago
Have not made these before but sure sounds good!

Blue cheese cocktail cookies.
Ingredients:
1 3/4 cups flour
3/4 cups chopped pecans
8 ounces Maytag Blue cheese
1/2 cup butter
2 egg yolks, beaten
2 teaspoons fresh ground black pepper

Instructions:
Combine all and mix with hands until smooth. Roll into 2 x 1 1/2 inch rolls, wrap in plastic, and chill 4 hours or over night.

Slice into 1/4 inch slices, and bake 425 on ungreased sheet for about 10 minutes until lightly browned.
Related Discussions
I'll Share my Recipes if you Share Yours Mon. Feb.8
Q
Comments (1)
BIG CHEWY OATMEAL-RAISIN COOKIES Makes 16 to 20 large cookies If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack. Ingedients: 2 sticks (1/2 pound) unsalted butter, softened but still firm 1 cup light brown sugar 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon freshly grated nutmeg 3 cups rolled oats 1 1/2 cups raisins (optional) 1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. 2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins. 3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paperÂcovered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving. DATE OATMEAL COOKIES Substitute 1 1/2 cups chopped dates for the raisins. GINGER OATMEAL COOKIES Omit raisins and add 3/4 teaspoon ground ginger. CHOCOLATE CHIP OATMEAL COOKIES Substitute 1 1/2 cups semisweet chocolate chips for the raisins. NUT OATMEAL COOKIES Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender. ORANGE AND ALMOND OATMEAL COOKIES Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats. Sue
...See More
I'll Share my Recipe if you Share Yours, Wed. Feb. 17
Q
Comments (9)
I forgot to say to butter the dough! LOL Sorry Jasdip. I dug out the recipe.I think this is one of the first cookbooks I ever had. Its a little church cook book, with member recipes and I bet 30 years old! Here is the recipe Quick Caramel Rolls 2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok) Topping: 1/2 cup white sugar 1/2 cup brown sugar (packed) 3/4 cup plus 3 tablespoons thick cream soft butter brown sugar cinnamon Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes. **I just pour the caramel in the bottom of the pan and put rolls on top and let rise, bake, then invert on to another pan**
...See More
I'll share my recipes, if you share yours, Feb. 17
Q
Comments (3)
Paula Deen's cocoa chicken-----on my must try soon list 4 boneless, skinless chicken breast halves 1/2 teaspoon salt, plus 1/2 teaspoon salt 1/4 teaspoon pepper, plus 1/2 teaspoon pepper 3 tablespoons olive oil, for cooking 1 cup chopped onion 1 teaspoon minced garlic 1 pint tomato sauce 1 pint diced tomatoes 1/2 cup chicken broth 1 tablespoon unsweetened cocoa powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon sugar Yellow rice, cooked and kept warm Directions Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside. Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.
...See More
I'll Share My Recipe if you Share Yours Feb.26
Q
Comments (1)
CROCK POT HONEY SESAME CHICKEN (Very Culinary) 5 boneless, skinless chicken thighs (about 1 1/2 pounds) salt and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons vegetable oil or olive oil 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch dissolved in 6 Tablespoons water 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped Lightly season both sides of chicken with salt and pepper, put into crock pot. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 hours. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut or shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions. Serves 4
...See More
nodakgal
14 years ago
If you have leftovers from a roast beef dinner these are a fast meal.

Beef Pasties
2 cups cubed cooked roast beef
1 1/2 cups cubed cooked potatoes
1 cup beef gravy
1/2 cup diced cooked carrots
1/2 cup diced cooked onion (I omit these because I usually use dry onion soup mix in the meat and potatoes when I cook the roast)
Salt and pepper to taste
pastry for double crust pie (9 inches)
Half and Half

In a bowl, combine all ingredients except pastry. On lightly floured surface, roll out pastry into a 8 inch circle. Mound 1 cup filling on half of the circle. Moisten edges with water, fold dough over filling and press the edges with a fork to seal. Place on ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each, brush with Half and Half. Bake @ 450 degrees for 20 to 25 minutes or til golden brown. Yield 4 servings
**If using purchased pre rolled pastry, cut each circle in half Mound filling on half of the pastry, fold over forming a wedge.

I'll Share my Recipe if you Share Yours, Wed. Feb. 10

Comments (3)

Marilyn Sue McClintock

glenda_al

Related Discussions

nodakgal

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US