CHEESECAKE BONANZA!!!

The incredibly chocolate cheesecake picture
I found.

Ok so not really... I really really really want cheesecake right now though... Well, I found a picture of incredibly chocolate cheesecake online and posted and tagged Kayla in it to torture her. Then I started looking up recipes cooks.com, which was introduced to me by my little sister Amy who is the cook in the family. These are what I've found so far...

Baked Potato Soup




Baked Potato Soup

4 lg. potatoes

4 tablespoon. butter

1 1/2 cups. flour

1 1/2 quarts milk

Salt and pepper to taste
4 green onions, chopped
1 cup sour cream
2 cup crisp-cooked, crumbled bacon, well drained
5 ounces Cheddar cheese, grated

 

 

Cook potatoes in microwave for 15 minutes or fork tender. Melt butter in a medium saucepan. Slowly blend in flour with wire whisk until thoroughly blended. Gradually add milk to butter-flour mixture, whisking constantly. Whisk in salt and pepper; simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the meat, and set aside. Chop half the potato peels; discard remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well and add sour cream and crumbled bacon. Heat thoroughly. Add cheese, a little at a time, until all is melted in. Garnish with chives, grated cheese, and bacon crumbles. Serves 8.

 

Chocolate Chip Cookie Dough Cheesecake

Crust:




Chocolate Chip Cookie Dough Cheesecake

1 cup graham cracker crumbs
3 tablespoons sugar

1/4 cup butter, melted

Combine crumbs, sugar, and butter; press onto bottom of 9-inch spring form pan.

Bake at 350°F. for 10 minutes.

Cheesecake:

24 ounces cream cheese, softened

3/4 cup sugar

1 teaspoon vanilla extract

3 eggs

1 cup chocolate chip cookie dough

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Drop 2/3 cup of the cookie dough by level teaspoonfuls into cheesecake batter; fold gently. Pour into crust. Dot with level teaspoonfuls of remaining 1/3 cup cookie dough.

Bake at 450°F. for 10 minutes.

Reduce oven temperature to 250°F.; continue baking for 30-40 minutes.

Loosen cake from rim of pan. Chill.

Serving Size: 12

Stuffed Green Peppers

Stuffed Green Peppers

1 pound ground beef 
1 onion, chopped
2 cups Minute Rice
5 medium,round green peppers
3 cups any kind jar spaghetti sauce shredded mozzarella cheese

Cut off tops of green peppers and clean seeds out. Boil in large pot for 5 minutes, or until peppers are a dull green, if desired. Alternatively, the peppers may simply be brushed with olive oil for a roasted effect.

Brown beef with onion. Add uncooked rice and 2 cups of spaghetti sauce.

Fill peppers with meat/rice mixture. Pour remaining cup of spaghetti sauce over peppers. Cover with aluminum foil and bake in a preheated 375°F for 25 minutes or until peppers are tender.

Remove foil and sprinkle with grated mozzarella cheese. Bake for another 10 minutes, uncovered, or until cheese is melted and bubbly