Make Christmas Awesome - 3

I will be sharing some recipes for enthusiastic cooks to try. Let us make this Christmas awesome and memorable. (If you would like to receive a few recipe eBooks, please send me your email address and I will forward some books).

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs

1/2 c Chopped Pecans

3 tbs Granulated Sugar

1/4 c Margarine, Melted

16 oz Cream Cheese, Softened

1/2 c Brown Sugar, Packed

2 ea Large Eggs

6 oz Semi-sweet Chips, Melted

3 tb Almond Flavored Liqueur

2 c Sour Cream

2 tbs Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-Inch Springform pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese And brown sugar, mixing at medium speed on electric mixer until well blended. Add Eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; Pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool Before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for the almond flavored liqueur.

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *

6 tbs Margarine, Softened

1 ea Env. Unflavored Gelatin

1/4 c Cold Water

8 oz Cream Cheese Softened

1/2 c Sugar

3/4 c Milk

1 c Whipping Cream, Whipped

1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can

be done. ** These cookies should be chocolate cream filled cookies and should be

coarsely chopped. Combine cookie crumbs and margarine; press onto bottom of 9-

Inch springform pan. Soften gelatin in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed on an electric mixer until

well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill

until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C

cream cheese mixture; pour remaining cream cheese mixture over crust. Top with

cookies and reserved cream cheese mixture. Chill until firm.

Creamy Chilled Cheesecake

1 c Graham Cracker Crumbs

1/4 c Sugar

1/4 c Margarine, Melted

1 ea Env. Unflavored Gelatin

1/4 c Cold Water

8 oz Cream Cheese, Softened

1/2 c Sugar

3/4 c Milk

1/4 c Lemon Juice

1 c Shipping Cream, Whipped

1 x Strawberry Halves

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.

Chocolate Raspberry Cheesecake

1 1/2 c Creme-filled Cookie Crumbs *

2 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 c Sugar

3 ea Large Eggs

1 c Sour Cream

1 ts Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 c Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves if desired.

Arizona Sunset Cheesecake

Shortbread Crust

1 1/2 c Flour

1/2 c Finely ground pecans

1/3 c Sugar

1 large Egg separated

1/2 c Butter softened

Cranberry Glaze Filling

1 can Whole berry cranberry- sauce OR 2 cups cranberry orange relish

2 tbs Sugar

1 tbs Cornstarch

1 tbs Grated lemon zest

1 tbs Lemon juice

White Chocolate Filling

1 1/2 c Fresh orange juice

1-3 Inch x 1-inch piece- of orange peel (orange part only)

4 8 oz pkg cream cheese

2/3 c Sugar

1 tbs Grated orange zest

2 to Cranberry Liqueur (such- as Camtasia Schnapps)

8 oz White chocolate, melted

4 Eggs

Candied Orange Topping

4 c Water

2 c Sugar

3 Seedless oranges (unpeeled)- cut into paper-thin slices

Garnish

Whipped Cream

Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust into a 9-inch circle. Place the circle in a 9-inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan. Make sure that the side crust meets the bottom crust all the way around. Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy. Set aside until ready to use.

Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, constantly stirring, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.

White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Camtasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.

Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes. Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream.

NOTE: You may substitute grapefruits for the oranges in the Candied Oranges Topping if you prefer.

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs

3 tb Margarine, Melted

24 oz Cream Cheese, Softened

3/4 c Sugar

1/4 c Unbleached All-Purpose Flour

3 ea Large Eggs

1/2 c Sour Cream

1 ts Vanilla

1 c Mini Semi-sweet Chips

Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts

2 tbs Sugar

3 tb Margarine, Melted

32 oz Cream Cheese, Softened

1 c Sugar

3 tb Unbleached All-purpose Flour

4 ea Large Eggs

1 c Sour Cream

1 tb Instant Coffee Granules

1/4 ts Cinnamon

1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

Make Christmas Awesome - 2

I will be sharing some recipes for enthusiastic cooks to try. Let us make this Christmas awesome and memorable. (If you would like to receive a few recipe eBooks, please send me your email address and I will forward some books).

  ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five-spice powder in a large bowl until the sugar

dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover

chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown

and tender, while occasionally basting with marinade.

Another variation of the same recipe:

4 halves skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped roasted salted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large

enough to hold them. Pour half and a half over them and bake for 30 minutes. Let cool

and cut into 1-inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender

or food processor. Dip chicken pieces into the curry mayonnaise and roll in the

chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy

toothpicks.

ORIENTAL CHICKEN WINGS

6 chicken wings

1 sm. clove garlic

1 scallion

1/4 c. soy sauce

2 tbsp. honey

2 tsp. rice-wine vinegar

1/2 tsp.g rated ginger

1/2 tsp. oriental sesame oil

Pinch of cayenne

1 tsp. sesame seeds

1 tbsp. chopped fresh coriander or parsley

Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine

soy sauce, honey, vinegar, garlic, ginger, oil, and cayenne in a microwave safe dish.

Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger

wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5

minutes.

Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return

marinade to oven and cook partially covered on high for 2 minutes. Pour marinade

over wings and turn to coat. Sprinkle with sesame seeds, scallion, and coriander. 12

pieces.

APRICOT CHICKEN WINGS

1 pkg. Lipton onion soup

1 jar apricot preserves

1 bottle of clear Russian dressing

2 lbs. chicken wings

Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup

mix, preserves, and Russian dressing. Pour mixture over chicken wings, coating each

piece and serve.

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CHICKEN WINGS

36 chicken wings

1 (5 oz.) bottle soy sauce

1 tsp. Dijon mustard

4 tbsp. brown sugar

1/2 tsp. garlic powder

Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic

powder together. Marinate wings in the mixture overnight (or about 6 hours). Bake wings

on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce.

Serves 9-12.

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HOT-N-SPICY CHICKEN WINGS

5 lbs. bag chicken wings (drumettes)

12 Fl. oz. Louisiana Pre Crystal Hot Sauce

1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and

melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and

heat thoroughly.

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CHICKEN BITS

Debone 2 whole chicken breasts. Cut into bite-size pieces. Dip in melted butter. Roll in

seasoned bread crumbs (Italian seasoning with extra Parmesan cheese added). Put on

ungreased cookie sheet. Bake at 350 degrees for 30 minutes. Yields 36 bite-size.

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SPICY CHICKEN WINGS

1 lb. can Parmesan cheese

2 tbsp. oregano

4 tbsp. parsley

1 tsp. salt

1 tsp. pepper

1 sticks margarine

4-5 lbs. chicken wings

Line a cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken

wings. Discard tips. Mix all dry ingredients in a bowl. Dunk chicken wings in margarine

and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven

for 1 hour. Serve warm.

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CHICKEN FRY ICED TEA

5 lbs. sugar

4 oz. plus 1 c. instant tea

1 gal. boiling water

Blend until sugar melts; let steep. Use 10-gallon container and add a large block of ice

and 7 1/2 to 8 gallons cold water. Then pour the strong tea solution into it slowly. Stir

well. Triple this recipe should serve 500.

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CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)

1 1/2 lbs. chicken wings disjointed

1 med. egg

1/2 c. soy sauce

2 tbsp. garlic powder

1/4 tsp. ginger powder

1 med. onion finely diced

2 c. finely crushed corn flakes

Mix together egg, soy sauce, garlic powder, and ginger powder. Set aside. On wax

paper, mix together crushed cornflakes and diced onion. Dip each wing in soy sauce

mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings

On high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking.

Use 13"x9" baking dish. Yield: 24 appetizers.

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TERIYAKI CHICKEN WINGS

1/3 c. lemon juice

1/4 c. soy sauce

1/4 c. vegetable oil

3 tbsp. chili sauce

1 clove garlic, finely chopped

1/4 tsp. pepper

1/4 tsp. celery seed

Dash of dry mustard

3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery

seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing

tips. Place chicken in baking dish.

Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and

place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from

heating element. Brush occasionally with marinade.

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HOT CHICKEN WINGS

Chicken wings

1/2 stick margarine

1 bottle Durkee hot sauce

2 tbsp. honey

10 shakes Tabasco

2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and

then serve.

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HIDDEN VALLEY CHICKEN DUMMIES

20 chicken dummies

Good 1/4 c. Butter, melted

1 tbsp. hot pepper sauce

2 tbsp. vinegar

2 pkg. Hidden Valley dressing mix

Paprika

Celery sticks

Dip chicken in a mixture of melted butter, pepper sauce, and vinegar. Put in baking pan.

Sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until

browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley

dressing mix as a dip.

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MARINATED CHICKEN WINGS

2 doz. chicken wings

5 oz. bottle soy sauce

2 tbsp. brown sugar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

Cut chicken wings in half. Marinate in remaining mixture for 1/2 hour. Bake at 350

Degrees for 1 hour or until marinate is thick. Turn once. Serves 6 to 10.

COMMENT: May be frozen in the marinade. Bake after defrosting.

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GOLDEN CHICKEN NUGGETS

4 whole chicken breasts, skinned & deboned

1/2 c. unseasoned fine bread crumbs

1/4 c. grated Parmesan cheese

1 tsp. salt

1 tsp. thyme (or 1/4 tsp. powdered thyme)

1 tsp. basil

1/2 c. butter, melted