Heavenly Chipped Chocolate and Hazelnut Cheesecake

Prep Time: 1 Hr

Cook Time: 1 Hr

Ready In: 3 Hrs

Ingredients

  • 1/3 cup semisweet chocolate chips
  • 1 1/2 cups vanilla wafer crumbs
  • 3/4 cup hazelnuts – toasted, skinned and coarsely chopped
  • 2 tablespoons white sugar
  • 3 tablespoons butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs, lightly beaten
  • 3 tablespoons hazelnut liqueur
  • 1 cup semisweet chocolate chips
  • 2/3 cup semisweet chocolate chips
  • 13 skinned, toasted hazelnuts
  • 4 tablespoons sour cream
  • 1 tablespoon hazelnut liqueur

Directions

  1. Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
  2. In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
  3. Bake at in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
  4. Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
  5. To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

 

Advertisements

Honey Mustard Grilled Chicken

Prep Time: 15 Min

Cook Time: 20 Min

Ready In: 35 Min

 

Ingredients

  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon steak sauce
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat the grill for medium heat.
  2. In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
  3. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Blueberry Flax Pancakes

Prep Time: 5 Min

Ready In: 5 Min

 

 

Ingredients

  •  1 1/2 cups dry pancake mix
  • 1/2 cup flax seed meal
  • 1 cup skim milk
  • 2 eggs
  • 1 cup fresh or thawed frozen blueberries

 

Directions

  1.  Set a nonstick skillet over medium heat.
  2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.
  3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

 

 

Orange Poppy Seed Muffins

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min

 16 servings

Ingredients

  • 2/3 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup plain yogurt
  • 1/4 cup orange juice concentrate
  • 1 tablespoon grated orange peel
  • 1 teaspoon orange extract
  • 2 2/3 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the yogurt, orange juice concentrate, orange peel and extract. Combine the dry ingredients; add to creamed mixture just until moistened. Fill paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Power Bars

Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min
12 bars

Ingredients

  • 1 cup quick-cooking rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup wheat and barley nugget cereal (e.g. Grape-Nuts™)
  • 1/2 teaspoon ground cinnamon
  • 1 beaten egg
  • 1/4 cup applesauce
  • 1/4 cup honey
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup chopped walnuts
  • 1 (7 ounce) bag chopped dried mixed fruit

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
  2. In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
  3. Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

Baked Oatmeal

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

8 servings

Ingredients
  • 1/2 cup vegetable oil
  • 3/4 cup white sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 3 cups quick cooking oats
  • 1/2 cup raisins
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  1. Beat together oil and sugar. Mix in eggs, milk, salt, baking powder, oatmeal. Beat well then stir in raisins. Pour into a lightly grease pie pan. Sprinkle with brown sugar and cinnamon. Refrigerate overnight.
  2. The next morning, preheat oven to 350 degrees F (175 degrees C).
  3. Bake in preheated oven until firm, about 35 minutes. Serve hot.