Chocolate Fudge Cheesecake

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Here's a rich decadent dessert to make for your family for a special occasion or holiday!

Chocolate Crust:
1 1/2 cups graham crackers, finely crushed
1/2 cup sugar
1/3 cup baking cocoa
1/3 cup melted butter

Cheesecake:
12 oz. semi-sweet chocolate chips
3 - 8 oz. packages cream cheese, softened
14 oz. sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

chocolate springs, optional

Preheat oven to 300 degrees. In small bowl, combine graham cracker crumbs, sugar, and cocoa. Add melted butter and mix to combine. Press firmly onto bottom of 9-inch springform pan.

In medium glass bowl, heat chocolate chips in microwave for 2-3 minutes until melted, stirring every sixty seconds. 


In large mixing bowl, beat cream cheese until fluffy. Gradually stir in sweetened condensed milk until smooth. Add melted chocolate, eggs, and vanilla. Mix well. Pour onto prepared crust. Bake for 60-65 minutes or until center is set. Garnish with chocolate sprinkles, if desired. Cool and refrigerate before serving.
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Bacon and Egg Breakfast Muffin

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Here is a recipe for one of my favorite breakfast sandwiches, best served on a toasted sourdough English Muffin. So easy. And so delicious!

2 Sourdough English Muffins (Recipe Here)
4 pieces of bacon
2 large eggs
2 slices American Cheese
butter

Toast English Muffins and spread insides with butter. Meanwhile, cook bacon in small skillet. Break each in half and place on open muffin. Cook eggs in skillet, breaking yolks. Cook until done, about 3 minutes on each side. Place cheese on each to melt. Place eggs on top of bacon. Enjoy! Serves 2
Click here for a printable version of this recipe.

Rosemary-Garlic Sourdough Flatbread

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Here's another sourdough recipe we tried this spring that we absolutely love. Enjoy!

1/2 cup sourdough starter
1/3 cup warm water
1 teaspoon dried milk
1 teaspoon instant yeast
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups flour
1/3 cup virgin olive oil
1 tablespoon minced garlic
1 teaspoon minced onion
1 teaspoon dried rosemary, crushed
ground black pepper and kosher salt

In large mixing bowl, combine sourdough starter, water, dried milk, yeast, sugar, salt, and flour. Mix together until combined and knead for 5-7 minutes. Set in a greased bowl and cover. Allow to rise for 1 hour.

In a small saucepan, combine olive oil, garlic, onion, and rosemary. Cook over low heat for 7-10 minutes.

Cut the dough into four pieces and form each into a ball. Spread out on a greased parchment paper to make 11"x5" ovals. Lightly brush each with garlic and rosemary oil. Sprinkle with salt and pepper to taste. Allow to rise for 40-60 minutes until somewhat raised. Preheat oven to 450 degrees. Bake two at a time on pizza stone for 4-7 minutes until a deep golden brown. Repeat with remaining dough. Makes 4 pieces of flat bread.
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Slow Cooker Tamale Pie

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Now that Thanksgiving is over, here's an easy Mexican recipe to try in your slow cooker. Yum!

1 cup beef broth
1 cup cornmeal
1 pound ground hamburger
1 cup onion, chopped
2 teaspoons soy sauce
1 teaspoon chili powder
1/2 teaspoon cumin
16 oz. medium salsa
15 oz. creamed corn
15 oz. black beans, drained
1/2 cup sliced black olives
1 cup shredded Colby/Monterey Jack Cheese

Spray slow cooker with cooking spray. In small bowl, combine broth and cornmeal. Pour into slow cooker and spread to edges. In a large skillet, brown hamburger. Add onion and cook until tender. Stir in soy sauce, chili powder, and cumin. Transfer to slow cooker. Stir in salsa, creamed corn, black beans, and black olives. Cover and cook on low for 6-8 hours until cooked through. Sprinkle with cheese. Cover and cook another 10-15 minutes until cheese is melted. Serve with sour cream, guacamole, corn chips, or Flour Tortillas. Enjoy!
Click here for a printable version of this recipe.