Chocolate Mousse Cheesecake Pie

This was my first attempt at making a cheesecake.  Which means this was my #1 choice of all the cheesecake recipes that I have bookmarked to make.

It was rich and divine and mouthwatering and all of those wonderful things that a good cheesecake should be, with 4 layers of yumminess!

Chocolate Mousse Cheesecake Pie

Recipe from Mels Kitchen Cafe

Crust:

24 Oreos, crushed

5 Tbsp. butter, melted

Combine the crushed cookies and melted butter.

Press into a greased 9" pie plate.

Refrigerate until filling is made.

Cheesecake Filling:

8 oz. cream cheese, softened

1/2 c. granulated sugar

1 large egg

1 egg yolk

1 tsp. vanilla

1 c. sour cream

Blend the cream cheese and sugar until smooth.

Add the egg, yolk and vanilla, mixing until combined.

Blend in the sour cream.

Spread filling over the cookie crust and bake at 325 degrees for 40-45 minutes, until edges are set and center is slightly firm.

Cool completely on a wire rack.

Chocolate Mousse:

1 c. heavy cream, divided

2 egg yolks

1/2 c. milk chocolate chips

Heat 1/2 c. cream in a small saucepan until just simmering.

In a small bowl, heat proof bowl, whisk egg yolks.

Whisk a few Tbsp. of heated cream into the egg yolks, continue whisking until completely combined.

Pour egg yolk mixture into the saucepan with remaining cream, whisking constantly, and return saucepan to a medium-low heat.

Cook and whisk constantly, until cream/egg mixture bubbles and thickens 1-2 minutes.

Remove from heat and stir in chocolate chips until melted.

Let mixture cool to room temperature, whisking occasionally to avoid skin forming on top.

When completely cool, beat remaining 1/2 c. cream to stiff peaks and gently fold into chocolate mixture.

Spread mousse over cooled cheesecake pie and refrigerate while making ganache.

Ganache:

1/2 c. semisweet chocolate chips

4 Tbsp. butter

1/4 c. heavy cream

1/2 tsp. vanilla

1 Tbsp. powdered sugar

Combine butter and heavy cream in a saucepan over medium heat until mixture is simmering.

Remove from heat and whisk in chocolate chips, stirring until melted and smooth.

Stir in vanilla and powdered sugar.

Spread ganache over the mousse layer and refrigerate pie until ready to serve, at least 1 hour.

Oriental Chicken Salad

This salad has such a great combination of flavors and textures.  Perfect for lunch or dinner!

You can use any leftover chicken you have available, but I especially prefer this Crispy Oven Fried Chicken that I posted last week.

Oriental Chicken Salad

Recipe from Six Sisters' Stuff

2 c. sliced chicken (see above link)

3 c. shredded cabbage

3 c. spring salad mix, or other lettuce

1 c. shredded carrots

1 c. shredded broccoli stem (broccoli slaw)

2 cans mandarin oranges, drained

1/2 c. sliced almonds, toasted

Mix greens with carrots and broccoli.

Arrange on individual plates.

Top with mandarin oranges, chicken and almonds.

Drizzle with dressing.

Oriental Dressing
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 c. mayo
2 tsp. dijon mustard
1/4 tsp. sesame oil
Whisk together until smooth, refrigerate until ready to use.

Baked Fried Chicken

This recipe is one of my favorites!  Anyone who knows me knows that I DO NOT have favorites.  On average I try a new recipe for dinner at least 4 days of the week.  It is uncommon for me to make something more than once a month.

But this chicken...  It is just. So. Delicious.

The kids love it.  The hubs loves it.  I love it.

I make it at least once a month.

I've taken it for moms with new babies / a sick neighbor.

I've made it on busy weekdays and when company is coming.

It is fantastic, moist, wonderfully easy, and you will not be disappointed!

Photo courtesy of Our Life Uncommon

Baked Fried Chicken

Recipe modified from Our Life Uncommon

4 chicken breasts

2 c. milk
2 Tbsp. lemon juice

1 Tbsp. seasoned salt

3/4 tsp. pepper

2 tsp. paprika

1/2 c. flour

1/2 c. cornflake crumbs

Place chicken breasts in a bowl and cover with milk.

Add lemon juice.

Let soak for 20-30 minutes.

In a large ziplock bag, mix remaining ingredients.

Allow excess milk to drip off of chicken before placing in the bag.

Seal and shake bag to coat chicken evenly.

(Coated chicken in the bag can be placed in the fridge for 24 hours, or until ready to bake).

Preheat oven to 400 degrees.

In a 9x13" casserole dish, drop 3 Tbsp. of butter.

Allow butter to melt in pan inside oven while preheating.

Spread melted butter to ensure bottom of dish is evenly coated.

Arrange chicken in dish.

Cook for 20 minutes.

Turn each piece over and cook for an additional 5-10 minutes, or until cooked through.

Everyday Natural Yeast Waffles

Have you heard of the health benefits that come from using Natural Yeast?  For all of you gluten intolerant folks out there, I would highly recommend looking into it.  You can start by reading this post.  That is a very brief yet fascinating overview that will provide you with more information.  After that check out the link below.

As for me, I have been experimenting for MONTHS using the stuff.  This is by far my most used recipe.  I love waffles, and these ones do not disappoint!

   

Everyday Waffles {Natural Yeast}

Recipe from Melissa Richardson

2 c. natural yeast start

4 eggs

2 tsp. vanilla

1/2 tsp. salt

1/2 c. milk

Combine all ingredients and pulse in blender (I use an immersion blender) until smooth.

Batter will be runny.

I have noticed that these take a little longer to cook than regular waffles.  I let mine go an additional minute in the waffle iron after my green light comes on.

Roasted Vegetable Mac and Cheese

What it is about mac and cheese that people get so worked up about?  Seriously folks, it is noodles with cheese.  That's it.  I must have tried 10 different recipes that claimed they owned the title for best macaroni and cheese recipe.  Blah...  I pretty much gave up on finding one that satisfied me enough to call it a meal, let alone one to rave about.

But then, as it always does, Pinterest saved the day.
Enter Roasted Vegetable Mac and Cheese.
It is filling and spicy and delicious and chock full of veggies.
It was everything I never knew I ever wanted.

Roasted Vegetable Mac and Cheese

Recipe Modified from Comfort of Cooking

5 c. chopped veggies of choice
(I used what I had on hand: broccoli, cauliflower, carrot, parsnip, bell pepper, corn, zucchini)
2 c. dried pasta (I used mini penne)
1/4 c. olive oil, plus 1 Tbsp. for drizzling
1 clove garlic, minced
3 Tbsp. flour
2 c. milk
1 1/4 c. cheddar cheese, shredded
1 1/4 c. pepperjack cheese, shredded
1/2 tsp. red pepper flakes
1/2 tsp. cayenne pepper
salt and pepper to taste

Chop vegetables into evenly sized cubes.
Arrange on a cookie sheet lined with foil.
Drizzle lightly with 1 Tbsp. olive oil.
Season lightly with salt and pepper.
Roast in a 400 degree oven for 20 minutes.

Meanwhile, cook pasta according to package directions.
Drain and set aside.
Combine grated cheeses and mix.

In a large ovenproof skillet heat remaining 1/4 c. oil.
Add garlic and cook until fragrant, about 30 seconds.
Whisk in flour and cook for 1 minute.
Gradually whisk in the milk, stirring constantly until mixture is slightly thickened.
Remove from heat and stir in all but 1/2 c. of the cheese mixture.
Continue stirring until melted and smooth.
Add red pepper flakes and cayenne pepper.
Season to taste with salt and pepper.

Gently stir in cooked noodles and roasted vegetables.
Sprinkle remaining 1/2 c. cheese mixture over the top.

Place skillet under the broiler until cheese is melted and golden brown.

Loaded Baked Potato Soup

This soup has everything I love about a baked potato; cheese, green onions, bacon, sour cream...  

Obviously, the potato itself isn't the star of this dish.  The toppings just make it wonderful.

Also, this soup gets a thumbs up from the hubs; which means that it is dense and thick and hardly resembles a soup at all.  Very filling pure comfort food.

This recipe is all over the internet and pinterest, but I wanted to try it most after viewing it at my sister in laws blog, Cupcakes with Sprinkles.  And seriously, if you haven't been over there to check it out it is worth it!  You might end up making a dessert instead of dinner, but is that entirely a bad thing?

Loaded Baked Potato Soup

Recipe from Cupcakes with Sprinkles

1/2 lb. bacon, cooked and crumbled

1 onion, diced

5 large potatoes, peeled and cubed

2 cans chicken broth

3 Tbsp. butter

3 Tbsp. flour

1 1/2 c. milk

3/4 c. Cheddar cheese, shredded

1/2 tsp. black pepper

For garnish:

green onions, cheddar, sour cream and bacon

In a large pot cook bacon until crisp; remove and dry on paper towels.

Saute onion in bacon drippings until tender; remove excess grease if necessary.

Add potatoes and chicken broth and bring to a boil.

Reduce and simmer until potatoes are fork tender.

Remove 1 c. of potatoes to a small bowl and mash with a fork.

In a small sauce pan melt butter and stir in flour to create a roux.

Cook for 2 minutes, then whisk in the milk.

Bring to a boil, and simmer until thickened.

Slowly stir into the soup pot along with the bowl of mashed potatoes.

Add 1/2 c. of the cheese, three-fourths of the bacon and pepper to the pot.

Stir to combine and cook an additional 5 minutes.

Ladle into bowls and garnish with desired toppings.

Apple Pancakes

I have such a love/hate relationship with breakfast.  I love breakfast foods, but I hate taking time to prepare it in the morning.  These came together faster than I imagined, and they were a great alternative to the "plain" pancakes that my 7 year old constantly requests.

I was worried that the pancake batter would overpower the apples, but that wasn't the case.

It was a great mellow flavor that paired perfectly with maple syrup.

This is a great way to use up leftover pancake/waffle batter as well.  Just slice your apples, dip and cook.

Apple Pancakes

Recipe from Heat Oven to 350

2 medium apples, cored and sliced thin

1 c. flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 egg

1/2 c. buttermilk

Mix together dry ingredients in a bowl.

Whisk in egg and milk.

Heat a large skillet over medium-low and spray with Pam.

Dip apple rings into batte and allow excess to drip off.

Cook rings until golden brown, tuning once, making sure apple is softened slightly (do not cook too hot).

Serve with maple syrup.