White Chocolate Peppermint Bark Cheesecake

I hosted Christmas this year and I needed a dessert!  I had already been making tons of other stuff like cupcakes for the girl's parties at school, cookies (because what's Christmas without cookies?!?!), stuff for Christmas Eve at my parent's house (for 25 people) and Christmas dinner for 12.  I needed something I could prepare a few days before, but something that would be delicious with a WOW factor!  So while searching I found THIS and decided to give it a try!  It took a pretty decent amount of time due to all the layers, but the end result was worth it!  If you like peppermint flavor anything and cheesecake...you will LOVE this dessert and so will everyone you serve it to!  And a little goes a long way..make sure you slice into thinner pieces and save some for another day!

White Chocolate Peppermint Bark Cheesecake

Crust:
2 cups Chocolate Cookie Crumbs (22 regular Oreos -- regular not Double Stuffed)
3 tbsp. butter,  melted

Filling:  
3 blocks of cream cheese, softened
1 cup sugar
4 oz. white chocolate, melted
1 1/2 tbsp flour
1 1/2 tbsp heavy cream
1/4 tsp salt
2 tsp peppermint extract
3 eggs
1/2 batch peppermint bark (RECIPE) approx. 1 1/2c chunks

Mousse:
1/2 cup Cool Whip, softened
4 oz.  cream cheese, softened
2 oz. white chocolate, melted
1 1/2 tbsp sugar
1/2 tsp vanilla


••••Make the peppermint bark before you are ready to make the cheesecake.  I usually have some made during the holiday season, but if you do not...make sure you have it made a day or 2 before you are ready to make the cake.  •••••

Preheat oven to 350 degrees.  Using 2 sheets of tin foil prepare your 9" spring form pan.  
Using a food processor blend cookies until they are fine crumbs.  Add melted butter and blend together.  
Transfer the crumbs to the pan and using a flat bottom cup, press crumbs down to make an even crust.  
Bake for 10 minutes and set aside.

Reduce temperature to 325 degrees.

Cut up peppermint bark into small pieces and set aside.

Melt 4oz of white chocolate.  I use the microwave and check it (and stir it) every 30 seconds until fully melted.  You can also use a double broiler.  

Filling:
In a large bowl (I use my stand mixer), beat cream cheese until smooth.  Add sugar and mix well.  Add melted chocolate, flour, heavy cream, salt and peppermint extract.   Make sure to scrap the bowl between each new addition.  Mix well.  Add one egg at a time and then mix until smooth and well blended.
Add peppermint bark pieces and stir by hand.

Transfer the whole spring form pan (with crust) to a larger roasting pan and pour filling into spring form pan.  Add hot water to roasting pan....fill half way up the sides of the spring form pan.  

Carefully place in center of oven and bake for 1 hour.  

Turn oven off and keep door shut, but leave cheesecake in the oven for an additional 45 minutes.  

Remove spring form pan from roasting pan and allow to cool for an hour before chilling.

Chill 4 hours or overnight before adding the mousse.  

Mousse:
In a medium bowl beat softened cream cheese, melted white chocolate, cool whip, sugar and vanilla until smooth and thickened, slightly.  


Carefully remove side of spring form pan.  Spread mousse mixture evenly over cheesecake. 

Chill for another 4 hours or overnight before serving. 

Serve topped with whipped cream, chocolate shavings and crushed candy cane!  

ENJOY!!!!! 

~Gianna~

Ultimate Pretzel Crusted Peanut Butter Brownies

Yes, you read that right!  Someone posted this recipe on my message board, and as soon as I saw "pretzel", "peanut butter" and "brownie" in the same title -- DONE!  While I'm not a huge chocolate person (as you already know).....once you mix it with peanut butter, I'm a HUGE fan!

So I read the title and ran to the food store.  See....I've been doing a lot of cooking lately for my family...but also for my Mom and Dad.  Sadly my Mom's cancer spread (it's treatable though) and she's been on radiation.  She also has bronchitis and well.....those 2 things have her totally exhausted and unable to do much.  So I've taken on the role as private chef for my parents....and now I'm thinking that when radiation and chemo are over.....they might ask me to just move in...or put me on pay role!  She called me tonight and asked me "what's on the menu this week?"  With menu in hand for the week, I added these as an added bonus!

I'd been cooking ALL.  DAY.  LONG and I was tired....but I knew once dinner was over and the kitchen was clean, I could sink my teeth into one of these!

The recipe came from HERE.  I followed the recipe exact, because I had gotten all the ingredients this time!  And they did NOT disappoint!  I had one, but no one else in the family has.  Olivia was in bed by 7:15, not felling well...Ava got punished because she didn't eat dinner (can't have your pudding, if you don't eat your meat) and Joe is asleep on the couch.  But now that I've cut them up...once the smell makes its way to the living room he'll be up!   For now though......I may just have another one!  They are a little rich and sweet...so cut them into smaller "brownie pieces" unless you like rich and sweet.

There is NOTHING healthy about these....so if you are dieting or watching what you eat...LEAVE NOW before you see the picture!  If you are all "F - DIETS!", feast your eyes on these..........

(that is heaps of peanut butter from the peanut butter cups).

OK....I won't waste any more time...here's the recipe!

Ingredients:

2 1/2 cups crushed butter snap pretzels

1 cup melted butter

5 TBSP sugar

Peanut Butter Cookie Mix (+ ingredients the mix calls for)

Brownie Mix (+ ingredients the mix calls for)

Snack size Reece's Peanut Butter Cups (24)

1.  Crush the pretzels in a food processor (or however you'd like to crush them).  Don't crush to dust....make sure there are small pieces still in the mix.  

Mix with melted butter and sugar.

Press lightly into a greased 13x9 pan.

Set aside

2.  Make cookie dough according to package.  Lightly press cookie dough evenly on top of pretzel crust.

3.  Unwrap 24 Reece's Peanut Butter Cups and layer them on top of cookie dough.

4.  Make brownie mix according to package and pour evenly over Peanut Butter Cups.

5.  Bake at 350 degrees for 40-45 minutes.

6. Remove, Cook and ENJOY!

My good camera is broken (sad face) so these pictures are from my phone...and do not do it's justice!

~Gianna~

It's a Jersey thing....

Here in NJ we have one of the most delicious things you'll ever lay your mouth on.  In Norther Jersey we call it taylor ham, egg and cheese, in Southern Jersey they call it pork roll, egg and cheese.....it's also popularly known as TEC because this is what most delis, bagel stores, etc...write on the wrapper after they wrap it up to get it to go with your coffee, iced tea, 1/2 & 1/2 (known around the world as an Arnold Palmer, but in my parts a 1/2 & 1/2).  You can't even get taylor ham/pork roll in many parts of the USA....which is shocking to me!  Shocking that some people have never had the pleasure of enjoying this NJ delicacy.

So what IS taylor ham and pork roll?  You ask????   Well Taylor Ham is actually a brand of pork roll.....just like Q-Tip is a brand of cotton swab or Band-Aid is a brand of adhesive bandage.  Pork roll is a breakfast meat...similar to ham, but when pan-fried in a skillet or on a griddle, tastes much different.   It gets sliced (sometimes it comes sliced already) into a circle and then gets 3 or 4 slits around the circle...to prevent the finished product from curling around the edges.  

Once cut up, you put the pieces onto a hot, buttered griddle or frying pan and cook it for about 5 minutes on each side...or until it's browned.  On the other side of the pan or griddle crack open your eggs....right on the hot pan!  Cook the eggs however you like them cooked....they are usually served fully fried or over medium (yolk harder), BUT some like it a over-easy and more runny.  You can cook it however you'd like.  

Once it's almost cooked to your liking you add the American cheese and let it cook until it's melted on top of the eggs!

Once your taylor ham and eggs are all cooked...you simply layer it on top of a hard roll, a bagel,  croissant...really anything!  I prefer mine on a hard roll.   Then you can sprinkle some "saltpepperketchup" on top!    AKA...salt, pepper and ketchup...which is ALWAYS asked when you order one of these sandwiches in NJ.....and when it's asked, it's almost like those 3 words, mumbled into 1 word!    If it isn't asked, then you aren't in NJ!  Plain and simple!

I LOVE mine with just ketchup...no salt or pepper!  So the way I like mine is  "TEC K" in Jersey terms!  Most people like theirs "TEC SPK"!

There really isn't a specific recipe for this breakfast sandwich...it's really how you like it!  All you need is

Taylor Ham (pork roll) sliced
Eggs
American Cheese (sliced)
saltpepperketchup
Rolls, bagels....

And voila......THE MOST AMAZING THING EVER!

~Gianna~

Mini Meatball Soup

As the weather gets colder and our days get busier I've been trying to find recipes to warm our tummies, but don't take a lot of time (to prepare, cook or clean-up).   Both of my kids LOVE soup...pretty much any kind from tomato to escarole to chicken noodle!  So I decided this year I'm going to start making more soup!

I asked around on my message board and got a nice long list of recipes to inspire me!  And the first one up was Mini Meatball Soup.  This was super easy to make.  The most difficult part was rolling meatballs, but really that's not very hard...just tedious!  And the end result was exactly what I was hoping for!  My kids liked it, it warmed our tummies on a rainy fall day.....and it was DELISH!  I changed the recipe around a bit to fit the ingredients I had on hand, and it all worked together!  I used ground turkey...which is basically all I use when a recipe calls for ground beef or pork...it's always in my fridge or freezer and I, personally like the taste better!  I also opted to not use spinach.  I was worried if I included it, my kids wouldn't eat the soup....which is weird because they will both eat escarole...but neither will eat spinach!  So I didn't put it in this time, but maybe I'll try it next time!  I did add a can of cannellini beans just to give it a little extra substance!  Anyway if you are craving a good, hearty soup on a cold, fall day.....give this one a try!


Mini Meatball Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried 
1 can cannellini beans

1 pound ground turkey
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano
1/2 cup plain bread crumbs
1/2 teaspoon ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta (I used elbows)


In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. 

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and add beans.  Start to roll meat mixture into small balls, dropping them straight into the pot.  They will cook in the pot!   Cover and simmer soup 10-20 minutes.

While soup is simmering, boil a separate pot of water and cook pasta as directed on box.   Remove and drain.  

When you are ready to serve the soup, serve individual bowls of pasta and then spoon the soup over it!  If you cook the pasta in the soup pot and aren't ready to eat it when it is ready...or don't plan on finishing the whole pot of soup at one meal...the pasta will get very soft and mushy...from sitting in the chicken stock.    So my tip is to spoon the pasta into a bowl and then spoon the soup over it!

I like to add a little grated parmesan or romano cheese on my soup (something I learned from my dad)...so feel free to add a sprinkle!  :)  I also served it with delicious crusty bread and butter!  

ENJOY!!!

~Gianna~

Beer & Chili Meatballs

These little balls of deliciousness have been an old standby of mine whenever I'm asked to "bring a hearty appy!" because you can make them in bulk and they are so yummy!  I also always add them to my own menus..when I'm hosting a party!  I usually cook them on the stove, and then transfer them to my crockpot and keep it on warm, just to keep them hot!  (They aren't as good served room temperature..or cold!)   And even though they do have beer in them......kids go coo-coo for them!  The alcohol burns off...so don't worry (I never do) ;oP  And they are made with ground turkey, so they are a tad more healthy!  BONUS!!!  

You must make these for the next "bring a hearty (or any) appy!" party!  And you won't be disappointed...NO ONE will!

Beer and Chili Meatballs

Preheat oven to 350
You will need for meatballs...
1.5 lbs ground turkey
1 cup Italian Breadcrumbs
2 eggs (beaten)
3/4 cup milk
Mix all in a bowl (I use my hands)
Form small meatballs (like bite-sized or a little bigger)
Put on a baking sheet that has been lightly oiled
Bake for 30 minutes

You will also need
1/2 cup beer (any kind)
1/2 cup brown sugar
A bottle of chili sauce

In a large pot on the stove mix in all ingredients and drop in meatballs. Stir occasionally, let simmer for 15-20 minutes!






~Gianna~