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Dec 312015
 

Chocolate Crusted Peppermint Cheese Cake

Hot coco PLEASE!

Hot coco PLEASE!

First of all, let me wish you all a Happy New Year and hope everyone had a great Christmas! Christmas here was basically Sunday when all the kids came to celebrate and we got to spoil our great-grand kids. It has now taken me 3 days to recover as Ulric kept coming to Gram because I kept feeding him and consequently it was healthy food not JUNK food as all you’re devious minds might be thinking, ha ha! The reason for recovering was the fact that I kept picking him up and he is no light-weight by any means and Gram is not used to picking up about 25 pounds at a clip and he’s only 1 and 1/2 years old; gonna be a big guy like his daddy! Back pain out the ying yang this week but it was well worth the hurtin’….

Opening presents.

Opening presents.

We had a great Christmas.

We had a great Christmas.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now let us get on with the cheese cake!

5.0 from 1 reviews
Chocolate Crusted Peppermint Cheese Cake
 
Author:
Ingredients
  • 1-1/4 cups of crushed chocolate wafer cookies
  • About 3 tbls softened butter
  • 2 pkg 8 ounces of cream cheese plus 3 more ounces
  • 1 cup sugar
  • ¾ teas vanilla extract
  • ½ teas peppermint extract
  • 3 eggs
  • 1 cup sour cream
  • Red food coloring
Instructions
  1. Generously grease an 8 inch spring-form pan with the butter and sprinkle with the crushed wafers; pressing crumbs into the bottom and sides of pan.
  2. Cream together the cream cheese and the sugar until light and fluffy; beat in extracts.
  3. Beat in the eggs, one at a time and finally fold in the sour cream.
  4. Pour into prepared pan and drizzle top with a little of the red food coloring.
  5. With a knife gently swirl food coloring around the batter being sure not to go through the crust.
  6. Bake in a 300 degree oven for about 1 hour.
  7. When cooled, top with crushed peppermint candy if desired.

All the men in the house said they were not that overly fond of peppermint, but the cheesecake sure was a hit!
Have a great New Year’s Eve, pray for our troops here and abroad who won’t be with family and friends, and for heaven’s sake have a designated driver if you’re gonna party hearty; we’ll probably be snug in our beds to bring in the new year, so we’ll not worry about getting home, ha ha! See ya all next year……til then, Ken and Regina wishing you all the best for the new year and always!

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Jul 212015
 

Dipity Do Dah Dilly Dip

Dipity do dah dipity ya dip dip dip dip all day!

Dipity do dah dipity ya…dip dip dip dip all day!

Yadda, yadda, yadda, no recipes lately! Well you see, I was kinda on strike until Husband put my counter tops in to share with you as I was so proud of the work he did and how nice it is to have beautiful, working counter tops again”! ” With the old ones, I was to the point of just cutting veggies or anything else you could imagine, right on top of them without having a care in the world of what I did to them, see? But now I treat them with kit gloves like a child or aka my husband, ha ha! Now after that improvement, Husband is Hell Bent to redo the floors in the dining room and living room, God help me, here we go again! I have to wonder what he has in store for us after that project as he is running out of things to spruce up in our home and no I am not going to be on his to-do list, another ha ha!!!
After the 4th and all the cooking that occurred shortly thereafter, I had so many leftovers that I was obsessed with not throwing anything away and so, I have not been trying much on the new side. This recipe did however intrigue my taste-buds as we have an ample amount of fresh veggies coming into our stores and Kenny and I both love to indulge in dinners that have only veggies even though we are not vegans and so last night was just that! It all started when we had bought some Dill Dip at our local store and I said, how hard can this be? So with that, I found a couple of recipes and came up with this one for us……..

Dipity Do Dah Dilly Dip
 
Author:
Ingredients
  • ½ cup sour cream
  • ½ cup mayo
  • 2-1/2 tbsp fresh chopped parsley
  • 3 tbsp chopped green onions, half tops and half bottoms
  • 1 generous tablespoon of dried dill weed
  • ½ teas fresh lemon juice
  • ¼ teas lemon zest
  • Salt and fresh ground pepper to taste
  • Fresh veggies
Instructions
  1. Combine all ingredients in a bowl, mix well and chill for a few hours to meld the taste.
  2. Serve with fresh veggies or if you're having burgers, it also goes super as a dip for potato chips!

 

My husband also loves this recipe as a substitute for mayo on his burger with sliced olives, tomatoes and onions,,,,,,,,,,,,,,, Oh my! Hope you enjoy as much as we do as it is a must for the summertime heat…………..Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Enjoy this oldie from The hit song from From Walt Disney’s “Song of the South” released in 1946 it was “Zip-a-Dee-Doo-Dah”

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