Saturday, July 11, 2009

Dessert For Sunday Dinner

White Chocolate Cheesecake This is a great cheesecake recipe. The white chocolate makes this cake particularly rich. Use a good quality white chocolate with high cocoa butter content. Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice. You will need a ten-inch glass pie pan. Our glass-base springform pans are perfect.
Ingredients For the crust: 1 2/3 cup graham cracker crumbs
1/2 cup butter, melted
2 tablespoons granulated sugar
For the filling: 4 8-ounce packages of cream cheese
1 1/3 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars
Directions Preheat the oven 325 degrees. 1. In a 10 in pie pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.
2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.
3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring.
Refrigerate the cheesecake to cool completely. Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.
This goes great with the chicken and potatoe dinner below. Happy Cooking.
Chicken and New Potatoes Skillet Dinner
It’s hard to go wrong with chicken, new potatoes, and sour cream. This recipe mixes the three in a stovetop, skillet dinner that is easy and almost foolproof. It only has a few ingredients and you don’t have to slave over a five course meal. Best of all, your family will love this dinner.
Ingredients a cut-up fryer or thighs or drumstickssalt and pepper to tastenew potatoes—as many as you choose to fill out the pan
4-6 green onions
1 1/2 cups sour cream
1/2 to 3/4 cup water
1 pound frozen or fresh green peas
1 tsp crushed thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Directions 1. Place the chicken in a 12 inch skillet. Salt and pepper the pieces. Brown the chicken over medium heat.
2. Partially peel the new potatoes. (They just look better with some of the red skins remaining.) Add the potatoes to the skillet. Cook the chicken and the potatoes until both are tender.
3. Remove the chicken and potatoes to a platter. Skim off the excess fat remaining in the pan.
4. Snip the green onions into the pan. Add the sour cream and water and heat the mixture until it starts to bubble, stirring frequently with a spatula.
5. Add the peas, thyme, salt, and pepper. Stir.
Add the chicken and potatoes, cover and heat for five minutes to reheat the chicken and potatoes. Serve hot. Oh my word it is so good, and will tickle your taste buds.

Wednesday, July 8, 2009

Yummy For These Hot Day

Blueberry Ice Cream Yields: about 6 cups This simple ice cream is an ode to summer both in its flavor and its lovely creamy-purple color. So many have Blueberries just had to share this one: 2 cups blueberries 3/4 cup sugar Pinch of salt 1 cup whole milk 1-1/2 cups light cream Garnish with: fresh blueberries Directions In a medium saucepan over medium heat, bring blueberries, sugar, and salt to a boil. Lower heat and simmer about 5 minutes. Stir frequently, mashing berries with a potato masher and scraping the mixture down with a spatula to make sure all the sugar has dissolved. Remove from heat and let cool 15 minutes. Puree berries with the milk until smooth, then stir in the cream. Pour puree through a sieve into a bowl, pressing the solids with the back of a spoon. Cover and chill 1 hour (or overnight) in the refrigerator. Freeze mixture in an ice-cream maker according to manufacturer's instructions. Serve in small bowls with blueberries.

Monday, July 6, 2009

Link for Two Little Boys Singing He Arose

The future choir members! These little guys are adorable. Watch and be blessed

A Little Humor For Your Fisherman

Ten Common Fishing Terms
Catch and Release - A conservation motion that happens most often right before the local Fish and Game officer pulls over a boat that has caught over it's limit. Hook -
(1) A curved piece of metal used to catch fish.
(2) A clever advertisement to entice a fisherman to spend his life savings on a new rod and reel. (3) The punch administered by said fisherman's wife after he spends their life savings (see also, Right Hook, Left Hook). Line - Something you give your co-workers when they ask on Monday how your fishing went the past weekend. Lure - An object that is semi-enticing to fish, but will drive an angler into such a frenzy that he will charge his credit card to the limit before exiting the tackle shop. Reel - A weighted object that causes a rod to sink quickly when dropped overboard. Rod - An attractively painted length of fiberglass that keeps an angler from ever getting too close to a fish. School - A grouping in which fish are taught to avoid your $29.99 lures and hold out for spam instead. Tackle - What your last catch did to you as you reeled him in, but just before he wrestled free and jumped back overboard. Tackle Box - A box shaped alarmingly like your comprehensive first aid kit. Only a tackle box contains many sharp objects, so that when you reach in the wrong box blindly to get a Band Aid, you soon find that you need more than one. Test - (1) The amount of strength a fishing line affords an angler when fighting fish in a specific weight range.
(2) A measure of your creativity in blaming "that darn line" for once again losing the fish.

Supper For Tonight

Chicken And Dumplings Chicken and Broth 7 cups water 2 Chicken Breasts 1 teaspoons salt 1 small onion sliced 2 pieces celery, chopped 1 teaspoon coarsely ground black pepper sprinkle a little parsely for looks Dumplings 2 cups all purpose flour 1 tablespoon baking powder 1 1/4 teaspoons of salt 1 cup plus 2 tablespoons milk 1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third. 2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out. 3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, then reheat the stock over medium heat while preparing the dumplings. 4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness. 5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often. 6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end. 7. When the gravy has reached the desired consistencyserve, and eat, yum yum, this is kinda like the ones Cracker Barrel uses, smaller portions for the two of us, and omitting some things we do not like. This makes an excellent meal, and I take one of the Chicken breasts and put up for tomorrow, I will make a large Chicken Chef Salad with it. So really preparing two meals at once, just thought you can set aside some of your chicken for other things if you like.