Grasshopper Cheesecake Recipe

March 3, 2013 Leave a Comment

Grasshopper Cheesecake

This layered cheesecake captures the flavors of a popular after-dinner drink.  If clear crème de menthe is used for your Grasshopper Cheesecake  or a more intense green color is desired, add a few drops of green food coloring.

 

Grasshopper Cheesecake Recipe

Grasshopper Cheesecake

Crust:   8 ½ oz. chocolate cookie wafers, crushed (1 ¾ cups)

¼ cup margarine or butter, melted

Filling:   4 eggs

3 (8 oz.) pkg. cream cheese, softened

1 cup sugar

2 cups dairy sour cream

3 oz. (3 squares) semi-chocolate, melted

¼ cup crème de cocoa

¼ cup green crème de menthe

Topping:   3 oz. (3 squares) semi-sweet chocolate, melted

½ cup dairy sour cream

Preheat oven to 325 F.  In medium bowl, combine crust ingredients; press in bottom and 2 inches up sides of 10 inch springform pan.

In large bowl, beat eggs.  Add cream cheese and sugar; beat until smooth.  Add 2 cups sour cream; blend well.  Divide mixture in half.  Stir 3 oz. melted chocolate and crème de cocoa into one half of mixture; pour into prepared crust.  Stir crème de menthe into remaining mixture.  Carefully spoon over chocolate mixture.

Bake at 325F. for 65 to 80 minutes or until center is set.  (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.)  Cool.

In small bowl, combine 3 oz. melted chocolate and ½ cup of sour cream.  Spread over top of cooled cheesecake.  Make spiral design with frosting comb or a fork, if desired.  Refrigerate several hours or overnight.  Before serving, carefully remove sides of pan.        16 servings

 

(Recipe for Grasshopper Cheesecake was in the Pillsbury Classic Cookbook, Show Off Desserts Sensational and Simple To Make, 1987)

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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Pasta with Walnuts, Sage and Winter Squash

March 2, 2013 Leave a Comment
Pasta with Walnuts, Sage and Winter Squash

Pasta with Walnuts, Sage and Winter Squash

I found this recipe in Newsday, January 24, 2013…hope you enjoy it.  This recipe calls for Red Onions, but if you’re like me, I don’t like onions (red or white) that aren’t fully cooked.  So I would leave the out or fry them.

Pasta with Walnuts, Sage and Winter Squash Recipe

Pasta with Walnuts, Sage and Winter Squash

1 (4 inch) red onion, cut across in half, then into ¼ inch wedges

2 Tbsp. extra-virgin olive oil, divided

1 ½ lbs. winter squash, cut into 1 inch pieces (5 to 6 cups)

½ tsp. salt, divided

1/8 tsp. black pepper

8 oz. gemelli pasta (about 2 cups)

1 Tbsp. butter

1 Tbsp. chopped fresh sage (about 5 large leaves)

1 Tbsp. lemon juice

¼ cup coarsely chopped walnuts

Preheat the oven to 425 F.  Coat two baking sheets pans with cooking spray.

Lay the onions slices out in a single layer on the first baking sheet; brush lightly with about 1/2 tablespoon of the oil.

Toss the squash with the remaining oil, ¼ teaspoon salt and the black pepper.  Place in a single layer on the second baking sheet.  Roast squash and onions for 10 minutes, then turn them and return to the oven, rotating pans.  Roast until the squash is fork tender and the onions golden, another 10 minutes. 

While the vegetables roast, cook the pasta in a large pot of slightly salted boiling water until al dente.  Drain.

Melt butter in now-empty pasta pot; stir in the sage and cook until butter is golden brown, about 1 minute.  Remove from heat and stir in the lemon juice, remaining ¼ teaspoon of salt and the walnuts.  Add drained pasta and toss thoroughly.  Gently stir in the squash and onions.       4 servings

(Recipe for Pasta with Walnuts, Sage and Winter Squash was is Newsday, January 24, 2013.)

 

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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Pecan Pie Brownies

March 1, 2013 Leave a Comment
Pecan Pie Brownie

Pecan Pie Brownie

An indescribably delicious brownie exclusive!

Pecan Pie Brownies Recipe

Pecan Pie Brownies

Filling:   ¼ cup margarine or butter

2 Tbsp. flour

¾ cup firmly packed brown sugar

2 eggs

1 tsp. vanilla

2 cups chopped pecans

Brownies:  21 ½ oz. Pkg. Pillsbury Family Size Deluxe Fudge Brownie Mix

½ cup very hot tap water

¼ cup oil

1 egg

Heat oven to 350 F.  Grease bottom only of 13×9 inch pan.  In medium saucepan, melt margarine; stir in flour until smooth.  Add brown sugar and 2 eggs; mix well.  Cook over medium heat for 5 minutes, stirring constantly.  Remove from heat; stir in vanilla and pecans.  Set aside.

In large bowl, combine brownie ingredients; beat 50 strokes with spoon.  Spread in prepared pan.  Spoon filling evenly over top.  Bake at 350 F. for 30 to 35 minutes or until set.  DO NOT OVERBAKE.  Cool completely.  Cut into bars.     24 bars

HIGH ALTITUDE – Above 3500 feet: Add 2 tablespoons flour to dry brownie mix.  Bake as directed above.

(Recipe for Pecan Pie Brownies was in Pillsbury Classic Cookbook.)

 

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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