Guinness and Chocolate Cheesecake

Ingredients:

1 cup crushed chocolate cookies

1/4 cup butter, softened

2 tablespoons white sugar

1/4 teaspoon unsweetened cocoa powder

3 (8 ounce) packages cream cheese, softened

1 cup white sugar

3 eggs

1/2 pound semisweet chocolate chips

2 tablespoons heavy cream

1 cup sour cream

1 pinch salt

3/4 cup Irish stout beer (e.g. Guinness®)

2 teaspoons vanilla extract

1 (1 ounce) square semisweet chocolate

Directions:

Preheat oven to 350 degrees F (175 degrees C). Prepare a 9 inch springform pan with butter.

Combine the crushed cookies, butter, 2 tablespoons sugar, and cocoa in a small bowl; mix; press into the bottom of the prepared springform pan.

Place the cream cheese in a large bowl and beat with an electric mixer set to low speed until smooth. While beating, slowly add 1 cup sugar and then the eggs, one at a time. Continue beating until smooth.

Combine the chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave until the chocolate is completely melted, stirring every 30 seconds. Beat the chocolate into the cream cheese mixture. Add the sour cream, salt, beer, and vanilla; blend until smooth. Pour the mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.

Bake the cheesecake in the water bath in the preheated oven for 45 minutes; turn oven off; leave the cheesecake in the oven with oven door slightly ajar another 45 minutes; remove from oven. Run a knife along the edge of the cheesecake to loosen from pan. Chill in refrigerator at least 4 hours.

Melt the semisweet chocolate in a small bowl using the microwave. Make chocolate clovers by dropping 3 small drops of melted chocolate close to one another on waxed paper. Drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange the chocolate clovers on top of the chilled cheesecake for decoration.

Tracy's Corned Beef and Cabbage

Start with a really large pot of water with 1 beer (it helps to tenderize the meat and gives a great flavor, and the alcohol does burn off), (put pickeling spice in a coffee filter & tie with string then through it in), I also sometime add seasoned meat tenderizer, you can really taste the difference. Add 1 sliced onion. Bring to a boil, add the corned beef (I like the flat cut, it seems to be more tender). Boil for 2 to 3 hours (more if needed, just check for tenderness). Add Turnip (chopped about a half inch thick), red potatoes cut in half, & the cabbage cut in two's or four's. Boil for another half an hour to an hour and it is good to go. Fill the plate and add just a little butter on top. Salt & Pepper to taste. Add some mustard or horseradish sauce also.

Tracy's Penne alla Vodka

Take Chopped onion or Chopped or slivered fresh garlic to your taste (I love garlic so of course I add alot)Saute in butter just until soft. Add Heavy or whipping cream & half & half. One medium size of both, add tomatoe paste (make it to the thickness you like & I like to add diced tomatoes (for a little kick you can add a can with mild green chili's) & sometimes stewed too, make sure you drain them. Once you have that all together start with 1/4 cup of Vodka. Let simmer for 15 minutes and go by taste, you can add more if needed as you go and let that simmer for 15 more minutes. Cook Penne and pour sauce over it. I made so much I had to freeze the other half of it. You can cook some chopped prosciutto and either put it in the sauce or on the side. I have made many different sides (since I dont eat meat or seafood), but I have used scallops, shrimp, boneless grilled chicken, etc...

Lesley's Chicken Dhansak

This is my version of Chicken Dhansak - not terribly authentic but as I never have all the ingredients to follow the recipe properly this is what I do, it serves 4:

Ingredients:

Ground nut or sunflower oil
2 tsp ground turmeric
1 tsp ground coriander seed
3 cloves garlic (I often put in loads more than this as I love garlic)
1 large onion
1 tsp curry podwer
1 red chilli
2 large tomatoes - blended
diced chicken - I used chicken thighs that I had roasted the day before so skipped step 1 of the instructions below.
1/2 butternut squash
1 sweet potato - traditionally aubergine is used but I don't like aubergine and sweet potato works well
1 cup red lentils
Chopped coriander leaf (cilantro)

Directions:

Fry the diced chicken in a little oil until cooked and set aside.

Blend the onion, garlic, chilli and spices to make a smooth paste. Fry this in a heavy bottomed saucepan with about 2 tbsp oil for 3 minutes. then add the blended tomatoes - cover and cook, stirring frequently, until the oil starts to seperate at the edges of the pan.

Add the sweet potato and 1 cup of water, stir, cover and simmer for 10 mins.

Add the squash and 1 cup of water, stir, cover and simmer for 10 mins.

Add the lentils and cooked chicken and 2 cups of water, stir, cover and simmer for 20 mins.

Keep stirring throughout the cooking and add more water if required. The spices can be adjusted to suit your taste - adding more or less curry powder depending on the heat you like.

Stir through the fresh coriander before serving - this is good with indian breads, chutneys and green salad, because of the lentils it is quite hearty so doesn't really need rice. I like lots of lentils and quite a soupy texture, but again adjust quantites to suit your taste.

Lesley’s Chilli and Lemon Chicken Escalopes

Lesley’s Chilli and Lemon Chicken Escalopes


The chicken is a recipe from a (dare I say) slimming magazine

Combine a finely chopped red chilli, 4 cloves garlic, a handfull of chopped parsley, juice and zest of a lemon and a tsp of chilli flakes. Bash some chicken breasts to flatten then rub on the chilli mixture and cook in a non-stick frying pan until cooked through. I did go and get a lemon as I didn't think orange would work :-).

Tina's Stuffed Pork Roast

HERE IS THE ROAST PORK I MADE LAST WEEK IT WAS AWESOME. I CAN'T BELIEVE I WAS ABLE TO CUT AND ROLL IT OUT SO I COULD STUFF WITH TONS OF GARLIC AND PARSLEY. WAS IT GOOD.

IF YOUR BUTCHER CAN ROLL IT FLAT THAT WOULD BE GREAT THEN YOU COULD STUFF AND ROLL YOURSELF, BUT I WAS ABLE TO DO IT MYSELF AND WAS VERY SURPRISED COOKING SHOWS HELP.!

NOTE: I MADE TINA'S RECIPE AND ADDED SOME PARMESAN CHEESE, IT WAS AWESOME!
THANKS TINA!!! EVERYONE LOVED IT!!!


INGREDIENTS:

1 CENTER CUT ROAST PORK
4 CLOVES GARLIC CHOPPED
1 BUNCH PARSLEY CHOPPED
GRATED PARMESAN CHEESE (OPTIONAL)
SALT AND PEPPER
BUTCHER TWINE TO REROLL AND TIE
ROLL OUT ROAST PORK

DIRECTIONS:

COVER THE ENTIRE INSIDE WITH CHOPPED GARLIC AND PARSLEY SPRINKLE WITH PEPPER AND SALT. ROLL BACK UP AND TIE SO IT STAYS TOGETHER. THEN RUB THE ENTIRE TOP WITH MORE GARLIC PARSLEY SALT PEPPER AND A LITTLE OIL.
MY ROAST PORK WAS 2 AND A HALF POUNDS SO I COOKED IT FOR ABOUT 1 HOUR AND 45 MINUTES IT WAS PERFECT.
I SERVED WITH RICE AND BROCCOLI SALAD. PICS POSTED BELOW

Tracy's Penne Rosa

Penne Pasta
1 tbsp white wine
2 tbsp olive oil
1/2 tsp ground or crushed red pepper (optional)
Fresh Chopped or sliced garlic (what ever is to your liking)
1/4 cup heavy whipping cream
1/2 cup spaghetti sauce (whatever you like)
bag of baby fresh spinach
2 cans of italian style diced tomatoes(add more or less, however you like it)
Fresh grated parmesan cheese.

Directions:

Boil pasta & put aside, In a large skillet heat wine, olive oil, garlic, spaghetti sauce, tomatoes & crushed red pepper (again, optional) over medium heat, stir consitantly for 4 to 5 minutes. Add pasta , mix into sauce, pour cream into mixture and stir until incorporated, add spinach last and stir until wilted. Serve w/ fresh parmasean cheese on top and let melt or melt in oven in casserole dish. Really good if you serve with grilled or breaded chicken breast, sauted shrimp, scallops or what ever you like. (You can also add asparagus or mushrooms). Enjoy!!!

Carmella's Chili Recipe

Ingredients:

1 lb ground beef
1 green pepper- cut into small pieces
2 medium onions - halved and sliced
1 large clove of garlic - minced
1 large can crushed tomatoes
1 large can diced tomatoes
1 large can red kidney beans
either 1 large can or 1 box of frozen corn
1/4 tsp. crushed red pepper
3 or 4 dashes of Tobasco sauce
Chili powder (to taste)
Salt and pepper

Directions:

Brown the ground beef in a large pot with salt and pepper
Add the onion and garlic.
After about 2 or 3 minutes, add both cans of tomatoes and about 1 can of water.
Mix in the green pepper.
Add the chili powder.
Simmer for approximately 1/2 hour - add the red pepper and tobasco (there should be a slow burn at the BACK of your throat)
Simmer for approximately another half hour - adjust chili powder, salt and pepper to taste.
Add corn and kidney beans.
Let simmer for another hour, stirring occassionally.

Serve with tortilla chips or over rice.

Chicken Alfredo with Sun-Dried Tomato Cream

Chicken Alfredo with Sun-Dried Tomato Cream

Prep Time: 35 min
Total Time: 35 min
Makes: 5 servings

Ingredients:
1 tablespoon olive oil
4 boneless skinless chicken breasts (about 1 lb)
1 medium onion, chopped (1/2 cup)
1 box Chicken Helper® fettuccine Alfredo
1 cup hot water
1 cup half-and-half
1/4 cup chopped dry-pack sun-dried tomatoes
1/4 cup chopped fresh basil leaves or 4 tsp dried basil leaves


Directions:
1. In 10-inch skillet, heat oil over medium-high heat. Add chicken and onion; cook 15 to 18 minutes, stirring onion frequently and turning chicken once, until onion is tender and juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; cover to keep warm.
2. Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Chicken Helper box). Gently boil uncovered about 15 minutes, stirring occasionally, until pasta is tender; drain. Set aside.
3. In same saucepan, mix hot water, half-and-half, tomatoes and contents of sauce mix pouch (from Chicken Helper box). Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until sauce is slightly thickened.




Nutrition Information:
1 Serving: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 75mg; Sodium 930mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 5g); Protein 27g

Margaret's Easy Rigatoni

Ingredients:

1 pound of Rigatoni Pasta
1 pound of sausage meat browned and drained
1 bag of fresh spinach
1 cup of fresh basil
1 pound of boccacini mozzerella balls diced
2 small cans of stewed italian style tomatoes diced
garlic
Olive oil

Directions:

Brown garlic in olive oil and add spinach and basil until wilted
add browned sausage meat and stewed tomatoes (salt and pepper)
let simmer about 30 minutes while pasta boils
toss spinach and sausage mixture with pasta and diced boccacini mozzerella
Serve

Pizzelle (stuffed pockets with Escarole and Sausage)

Pizzelle (stuffed pockets with Escarole and Sausage)

2 1 1b bags prepared pizza dough
(can also use pastry dough)
1 large head fresh Escarole (washed and chopped)
1 package sweet sausage (8 links)
1 package hot sausage (8 links)
3 TBS chopped fresh garlic
2 TBS Extra Virgin Olive Oil
1 tsp hot pepper flakes
1 egg
½ cup water
Dash of salt

Remove casings from Sausage, set aside. In a large sauce pan, sauté Garlic until lightly browned. Add the sausage, breaking it up in your hand as you add it. Break up the sausage into small pieces as you are cooking, until it is in reasonable chunks and browned well. Add in the water, and then the Escarole, stir to coat in the water. Let sit until the Escarole is completely wilted, and the water is evaporated, mix all together. Drain mixture and set aside to cool.

Roll out your pizza (or pastry) dough into a large sheet as if you were making pizza, and cut out circles about 6-7 inches round (I used one of Kaitlyn’s cereal bowls). Keep gathering up left over dough and re-rolling it out into to form more circles until dough is all used up. Put the sausage and escarole mixture onto a large cutting board and chop it all up well. Coat large cookie sheets with EVOO and lay out the circles, fill with 2TBS of the filling, fold over to form moon shapes, and crimp edges with a fork. In a small bowl mix the egg and a splash of water and the salt, and brush the whole Pizzelle with the egg wash. Bake at 375 for about a half an hour or until light to medium brown in color.

Mangiare il suo delizioso!

Laurie's Creamy Shell Soup

Approximately 1 hour from PREP to EAT time.
But worth it.

Ingredients:

4 cups water
1 split chicken breast, with bone & skin
1 cup chopped onion
1 cup chopped celery
1/4 c. fresh parsley or 1 TBSP dried parsley
3 bay leaves
1 tsp. salt
1/4 tsp white pepper
2 medium potatoes, chopped (bite sized)
4-5 green onion, sliced
3 chicken bouillon cubes
1/2 tsp. seasoned salt
1/2 tsp. poulty seasoning
4 cups milk
2 cups medium shell macaroni, 1/2 cooked and drained
1/4 cup butter
1/4 cup flour

Directions:

Combine water, chicken, chopped onion, celery, parsley, bay leaf, salt and pepper in stock pot. Bring to a boil over medium-high heat. Reduce to low; simmer until chicken is no longer pink in center.

Remove bay leaves; discard. Remove chicken; cool. Remove skin & bones from chicken. Chop chicken; set aside. Add potatoes, green onions bouillon cubes and seasonings to broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer 15 minutes or until potatoes are tender, stirring occasionally.

Add milk, macaroni, chicken; return to a simmer.

Melt butter in sauce pan over medium heat. Add flour, cook until mixture begins to brown, stirring constantly. Add to soup. Blend well. Reduce heat to low; simmer 20 minutes, stirring occasionally.

Great reheated!!!

Debi's Easy Crock Pot (slow cooker) Beef

beef stew cubes
1 can mushroom soup
1 package of onion soup mix

put in crock pot and when done you can add sour cream for a stroganoff type flavor!

Tracy's Grilled Chicken Wraps

Tonight is something simple and healthy. Wraps with grilled chicken breast
(of course I use the quorn veggie chicken for myself)

Ingredients:

Sliced grilled chicken
fresh baby spinach
Canned or fresh diced tomatoes
thinly sliced red onion
Sliced Brie Cheese
light honey mustard dressing.

Directions:

Just warm the wrap in a frying pan on low/medium (you dont want the wrap to burn or crisp) and flip over, add cheese on edges and some down the middle, put spinach next so it starts to wilt a bit, add grilled chicken, tomatoes & red onion, pour some honey mustard down the middle and close the wrap. The cheese will hold it together. I ususally will serve this with some brown rice (with smart balance light) and if you want to add some black & pinto beans I do that too sometimes. As for the wraps, you can use any kind of veggies you like and same with the cheese. But this combination is really good.

Lesley's Monkfish and Tomato Stew

Serves 4

Ingredients:

800g Monkfish Fillet - boned & Skinned, cut into chunks
2 tomatoes
1 ltr stock (I used chicken stock)
1 red pepper, chopped
1 red chilli, finely chopped
3 cloves garlic, finely chopped
1 tsp smoked paprika
1 red onion, sliced
chopped parsley
bay leaf
salt & pepper
2 tbsp tomato paste

Fry the onion, garlic, chilli and peppers in alittle oil for 5 mins, add the stock and tomatoes and bring to a boil.
Reduce the heat and add the paprika and bay leaf. Simmer for 20 mins.
Add the fish and stir through the tomato paste. Cook over a low heat for approx 10 mins.
Add the parsley, remove the bay leaf and season to taste.