Red Velvet Cheesecake

January 8, 2013 Leave a Comment
Red Velvet Cheesecake

Red Velvet Cheesecake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

Festive and oh-so-good, this cheesecake will become a fixture on your Christmas dessert menu.  The red velvet filling is spiked with cocoa, and topped with cream cheese frosting, and baked in a chocolate cookie crumb crust.

                Karen Dively                                                        Chapin, South Carolina

 

Red Velvet Cheesecake Recipe

Red Velvet Cheesecake

17 chocolate cream-filled chocolate sandwich cookies, crushed

¼ cup butter, melted

1 Tbsp. sugar

Filling:   3 package (8 oz. each) cream cheese, softened

1 ½ cups sugar

1 cup (8 oz.) sour cream

½ cup buttermilk

3 Tbsp. baking cocoa

2 tsp. vanilla

4 eggs, lightly beaten

1 bottle (1 oz.) red food coloring

Frosting:    1 pkg. (3 oz.) cream cheese, softened

¼ butter, softened

2 cups confectioners’ sugar

1 tsp. vanilla

Place a greased 9- inch springform pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap in foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar.  Press onto bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in the sour cream, buttermilk, cocoa and vanilla.  Add eggs; beat on low speed just until combined.  Stir in food coloring.  Pour over crust.  Place springform pan in a large baking pan; add 1-inch of hot water to larger pan.

Bake at 325 F. for 60-70 minutes or until center is just set and top appears dull.  Remove springform pan from water bath.  Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.  Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy.  Add confectioners’ sugar and vanilla; beat until smooth.  Frost  top of cheesecake.  Refrigerate until serving.    16 servings

(Recipe for Red Velvet Cheesecake  was on tasteofhome.com/Recipes – 2012)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

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Chicken Soufflé

January 7, 2013 Leave a Comment
Chicken Souffle

Chicken Souffle

This is a recipe that my sister gave me years ago.  It is a favorite.  (From 1998)

Chicken Soufflé/Alice Kopcik/The Greco Family “Cook”Book

Chicken Soufflé

4 cups chicken, cooked and diced (may substitute ham or turkey)

¼ cup onion, chopped

½ cup celery, chopped

½ cup mayonnaise

Salt and pepper, to taste

Pepperidge Farms Stuffing Mix, to cover bottom of pan

2 eggs

1 ½ cups milk

1 can Cream of Mushroom Soup (may substitute chicken soup)

1 cup Cheddar cheese

Mix cooked chicken, onions, celery, mayonnaise, salt and pepper as for a salad.  Grease 13×9” pan and spread bread crumbs in a thin layer.  Spread chicken salad over bread crumbs.  Beat together eggs and milk.  Pour over chicken mixture.  Let stand ½ hour.  Pour undiluted cream of mushroom soup over the top.

Cover with foil and refrigerate overnight.  Bake 325 F. for 50 minutes covered.  Remove foil and add grated cheddar cheese.  Bake 10 minutes more until cheese melts.  Cut and serve.

(Recipe for the Chicken Soufflé was in the Greco Family “Cook”Book. Alice Kopcik, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Herb-Baked Fish

January 6, 2013 Leave a Comment
Herb-Baked Fish

Herb-Baked Fish

Herb-Baked Fish/Ann Marie VanOostendrop/The Greco Family “Cook”Book 

Herb-Baked Fish

1 ½ cups chicken bouillon, hot

½ cup rice, uncooked regular

¼ tsp. Italian seasoning

¼ tsp. garlic powder

1 (10 oz. pkg.) broccoli, frozen, thawed and drained

1 can fried onions

1 Tbsp. Parmesan cheese

1 Lb. (any kind) fresh fish fillets

Paprika, to taste

Cheddar cheese, as desired

Combine hot bouillon, rice seasoning, and garlic powder in an 8×12” baking dish.  Bake uncovered for 10 minutes.  Top with broccoli, ½ can onions and Parmesan cheese.  Place fish (I usually use Orange Roughy or Haddock) diagonally down center of dish, sprinkle with paprika, and bake covered 375 F. for 20-25 minutes.  Loosen rice with fork, top with cheddar cheese and the rest on the onions.  Bake 3 more minutes (uncovered) until golden brown.

(Recipe for the Herb-Baked Fish was in the Greco Family “Cook”Book, Ann Marie VanOostendrop, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

January 5, 2013 Leave a Comment

Filled Cupcakes

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipe to the cookbook.

Filled Cupcakes Recipe by Mary Beth Schofield/The Greco Family “Cook”Book

Filled Cupcakes

3 cups flour

2 cups sugar

½ cup cocoa

2 tsp. baking soda

2/3 cup vegetable oil

2 cups water

2 Tbsp. white vinegar

2 tsp. vanilla

1 tsp. salt

Filling:   1 large package cream cheese

1 egg

1/3 cup sugar

1 (6 oz.) package Chocolate chips

Combine and mix all ingredients.  Fill cupcake tins 2/3 full.

Filling:  Make mixture of cream cheese, egg, sugar, and chocolate chips.  Drop 1 teaspoonful of this mixture into each filled cupcake tin.

Bake 350 F. for 25 minutes.  

 

(Recipe for the Filled Cupcakes Recipe was in the Greco Family “Cook”Book. Mary Beth Schofield, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

Hope you enjoyed the Filled Cupcakes, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Spinach Dip

January 3, 2013 Leave a Comment
Spinach Dip

Spinach Dip

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

Spinach Dip/by Sue Greco/The Greco Family “Cook”Book

Spinach Dip

1 (10 oz.) pkg. frozen spinach, chopped, thawed and squeezed

1 cup mayonnaise

½ cup scallions, thinly sliced

½ parsley, fresh, chopped

¼ cup plain yogurt

¼ tsp. salt

1/8 tsp. pepper

1 Lb. round rye bread (plus an extra loaf for more to dip)

Mix all ingredients (except bread) and chill in refrigerator.  Carefully slice off top of bread round, and hollow out the center.  Use the hollowed-out pieces for dipping. 

Pour chilled dip into hollow bread round.  Place cut-up bread on the serving plate around the bread round.  Replace top of bread round until ready to serve or when transporting.  When ready to serve, cut up an extra loaf of bread into pieces for dipping.  Store in refrigerator. 

(Recipe for the Spinach Dip was in the Greco Family “Cook”Book, Sue Greco, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Crispy Pork Chops

January 2, 2013 Leave a Comment
Crispy Pork Chops

Crispy Pork Chops

I got this recipe from a friend at my bridal shower; it has been a favorite since then.  The coating has a very surprising tangy flavor, and it’s amazing how moist the pork chops are when you cut into them.  My brother, Kevin, gave it his seal of approval; whenever I make it, I make sure I make extras for him to take home when he visits.  An instant dinner, but nice enough for company!  Double or triple recipe for large gatherings.

Crispy Pork Chops/by Anne Romanowski/The Greco Family “Cook”Book

Crispy Pork Chops

4 pork chops, boneless, center cut

1 egg, beaten

1 cup bread crumbs, plain

3 Tbsp. olive oil

1 Tbsp. wine vinegar

3 Tbsp. lemon juice

½ cup Parmesan cheese, grated

1 Tbsp. Dijon mustard (Grey Poupon)

1 clove garlic, minced

1 Tbsp. parsley, dried

Dash of salt and pepper

Trim fat from chops.  Dip in egg and then bread crumbs and place on a rack in the broiler for 7 minutes. (MAKE SURE THE BREADING DOESN’T BURN.) 

In a bowl, mix the remaining ingredients.  Flip the chops and broil another 5-7 minutes.  Take chops out and spoon half the mixture over chops, and broil another 5 minutes.  Make sure the coating gets golden brown but doesn’t burn.  Flip them again and spoon the rest of the mixture on the other side.  Broil another 5 minutes.  Serve with rice or egg noodles and a veggie. 

(Recipe for the Crispy Pork Chops was in the Greco Family “Cook”Book. Anne Romanowski, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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