Sunday, January 29, 2012

I made this cheesecake for Christmas with the in-laws and it was very delicious!

It's called Chocolate-dipped Strawberry cheesecake:
1-3/4 C. Chocolate graham cracker crumbs (about 9 whole crackers) (I had to use teddy grahams)
1/4 C. Butter, melted
1 pound fresh or frozen strawberries, thawed
2 Envelopes unflavored gelatin
1/2 C. Cold water
2 Packages (8oz. each) fat-free cream cheese, cubed
1 C. ( 8oz) fat-free cottage cheese
Sugar substitute equivalent to 3/4 C. sugar (I just used the sugar)
1 carton ( 8oz.) frozen reduced-fat whipped topping, thawed, divided
12 Med. Fresh strawberries
4 OZ. semisweet chocolate, chopped
  • In a small bowl, combine cracker crumbs and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350* for 10 minutes or until set. Cool on a wire rack.
  • Hull strawberries if necessary; puree in a food processor. Remove and set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add the cream cheese, cottage cheese and sugar substitute. Cover and process until smooth.
  • Add strawberry puree; cover and process until blended. Transfer to a large bowl; fold in 2 C. whipped topping. Pour into crust. Cover and refrigerate for 2-3 hours or until set.
  • For garnish, wash strawberries and gently pat with paper towels until completely dry. Cut tops off berries. In a microwave, melt chocolate; stir until smooth. Dip each berry tip until half of the berry is coated, allowing excess to drip off. Place with tips pointing up on a waxed paper-lined baking sheet; refrigerate for at least 30 minutes. 
  • Carefully run a knife around edge of springform pan to loosen; remove sides of pan. Garnish with chocolate-dipped strawberries and remaining whipped topping. Refrigerate leftovers. (There were no leftovers :) ) 
Yields: 12 servings

Tuesday, January 24, 2012

Homemade Chicken Noodle Soup

Homemade Chicken Noodle Soup with Homemade Herbed Noodles
3-4 Chicken Breasts (or 6 Chicken Tenders boneless, skinless)
Add 6-7 Cups of Water (enough to cover the chicken and enough that when it boils down you'll have enough for broth)
Add 3-4 Bulion Cubes
Seasonings (to taste):
Chicken Seasoning Salt (or just plain Seasoning Salt)
Poultry Seasoning
Cayenne Pepper
Minced Onion or Onion Powder
Garlic Powder
Add these to the broth while the chicken is cooking, cook chicken until no longer pink and is easily shredded then either shred it or cube the chicken and put it back into the pot and add:
1 package of frozen mixed veggies
Directions: Add to broth and let them cook till crisp tender
1 1/3 C. Flour
3 Eggs
1 TBsp. Milk
1 to 1 1/2 tsp. Italian Seasoning
1/2 tsp. Dill weed
1 to 1 1/2 tsp. Salt
1/2 to 1 tsp. Pepper
Mix together and then pull off small pieces and drop into the soup mixture and boil until the noodles are done clear through. Top each bowl with shredded cheddar cheese if desired. YUMMY!