Chocolate Cheesecake

Ingredients:

Crust:

24 Oreo cookies

6 tablespoons butter, melted

Filling:

4 (8 oz.) packages cream cheese, room temperature

1 1/4 cups sugar

4 eggs, room temperature

2 teaspoons vanilla

1/2 cup mini chocolate chips

Icing:

3 tablespoons butter, room temperature

1/3 cup unsweetened cocoa powder

1/2 teaspoon vanilla

1 1/4 cups powdered sugar

2-4 tablespoons milk

Directions:

Wrap the outside bottom of a 9" springform pan with foil (to prevent melted butter from seeping out while cooking). Lightly spray the inside of the pan with cooking spray.

To make the crust, pulse the Oreo cookies in a food processor until crumbly. Add the melted butter and pulse until combined. Spread the crust in the bottom of the pan. Use the bottom of a glass to press the crust down evenly around the pan.

To make the filling, in the bowl of a stand mixer, cream together the cream cheese and sugar. Add the eggs and vanilla and mix until combined. Add the chocolate chips and mix until combined. Pour the filling over the crust. Bake the cake at 350 for 60 minutes. Once removed from the oven, cool the cake on a counter for 20-30 minutes. Cover in plastic wrap and refrigerate for at least 4 hours.

To make the icing, cream together the butter and cocoa powder. Add the vanilla and mix until combined. Slowly add the powdered sugar a little at a time. The mixture will be clumpy and powdery. Add milk 1 tablespoon at a time until the desired consistency is reached.

Remove the sides of the springform pan. Ice the top of the cake. Serve immediately or return to the refrigerator until ready to serve.

Comments

Lemon Bundt Cake with Cream Cheese Icing

Source: Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

Tortilla Soup

Tortilla Soup Ingredients: 4+ corn tortillas, sliced into small strips vegetable oil 1 onion, diced 1/2 teaspoon minced garlic 1 can chicken broth 1 can vegetable broth 1 can water 1 can Rotel tomatoes 1 can black beans, rinsed and drained frozen corn, to taste 2-3 chicken breasts, cooked and chopped salt, to taste cheddar cheese, grated, for serving sour cream, for serving Directions: In a Dutch oven, heat 2 tablespoons vegetable oil. Add onion and cook for about 5 minutes or until onion is translucent. Add garlic and cook for 30 seconds. Add 4 tortillas, stir and cook until tortillas are soft and breaking apart. Add broths, water, Rotel and beans and simmer for about 1 hour. Add chicken and corn and cook until heated through. While soup cooks, heat a small amount of oil in a skillet over medium to low heat. Add tortilla strips to be used as a topping. Stir and cook until crisp. Sprinkle with salt to taste. Serve soup with cheese, sour cream and crisp tort

Swedish Meatballs

Source: The Magical Slow Cooker Ingredients: 2 tablespoons cornstarch 2 tablespoons water 3 cups beef broth 32 oz. frozen meatballs 10.5 oz. can cream of mushroom soup .87 oz. package brown gravy mix 2 tablespoons Worcestershire sauce 1 1/2 tablespoons dried parsley 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup sour cream rice or egg noodles for serving Directions: In a small bowl, whisk the cornstarch and water until smooth. Add it to the slow cooker along with the broth and stir to combine. Add the meatballs and then top with soup, gravy mix, parsley, garlic powder and onion powder. (Do not add sour cream yet.) Stir until combined. Cook on high for 3 hours or low for 5 hours. Add the sour cream and stir to combine. Serve over rice or egg noodles.

Lindsay's Recipes

Search This Blog