Dark Chocolate Ganache Cheesecake

There is something about ending a meal with a cheesecake that makes it special.  My specialty is baking and cheesecakes are my favorite dessert to make . . . I think I missed my calling to be a pastry chef!  Needless to say, I have made my share of a variety of cheesecakes.  

My favorite source for my cheesecake recipes is my old Philadelphia Cream Cheese cookbook that I have had since I was a very young adult.  Although I still refer to that old cookbook, one of my favorite food websites is Philadelphia Cream Cheese.

This cheesecake is one of the most beautiful cheesecakes I have seen . . . I will be making this on the next special occasion that comes up!

Ingredients

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 oz. BAKER'S Bittersweet Chocolate
1 cup fresh raspberries

Directions

Heat oven to 325°F.

Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

Beat cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. 

Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.

Source:  Philadelphia Cream Cheese

Lobster Macaroni and Cheese by The Pioneer Woman

Photo source:  Food Network/The Pioneer Woman

Macaroni and cheese gone wild and way decadent with delicious lobster.

How much better can mac and cheese get?

The Pioneer Woman has put her special spin in this recipe with four different cheeses!

Click here to go to the recipe page.

Recipe courtesy of Ree Drummond

SHOW: The Pioneer Woman
EPISODE: Just Me and the Girls

Potato Casserole by Trisha Yearwood

Photo source:  Food Network

Trisha describes this side dish as a mashed potato casserole.

Doesn't it look delicious?

Sometimes the simplest of meals are the best.

I'd never heard of mayonnaise and sour cream together for mashed potatoes, but why not?

Click here to go to the Food Network recipe page.

Adapted from "Home Cooking with Trisha Yearwood" by Trisha Yearwood © Clarkson Potter 2010. Provided courtesy of Trisha Yearwood. All rights reserved.

Shrimp and Roasted Red Peppers Pasta

Another variation of one of my favorite meals . . . shrimp pasta.

I love the addition of roasted red peppers, whipping cream and white wine to make a different and delicious sauce.  Can't wait to try it!!

Although the recipe photo shows penne pasta, your favorite pasta would work as well and I think it would be awesome over garlicky white rice.

The recipe comes from the test kitchens of Better Homes and Gardens!

Ingredients

1 1/2 pounds fresh peeled and deveined medium shrimp
1/4 cup butter
2 tablespoons olive oil
1/3 cup finely chopped onion (1 small)
6 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 12 ounce jar roasted red sweet peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup snipped fresh basil
1 cup finely shredded Parmesan cheese (4 ounces)
12 ounces dried pasta, cooked and drained

Directions

Rinse shrimp and dry with paper towels. Set aside. 

Heat butter and oil in a large skillet over medium-high heat until butter is melted. 

Add onion and garlic . . . cook and stir for 1 to 2 minutes until onion is tender. 

Add shrimp and crushed red pepper . . . cook and stir for 2 minutes. 

Add roasted peppers and wine.

Bring to a boil and reduce heat. 

Simmer, uncovered, about 2 minutes, stirring occasionally (do not overcook shrimp!). 

Stir in cream. Return to boiling and reduce heat. 

Boil gently, uncovered, for 1 minute. Stir in basil.

Add shrimp mixture and cheese to cooked pasta, tossing gently to combine.

Nutrition Facts (Shrimp and Roasted Red Peppers)

Per serving:
598 kcal cal.,
26 g fat
(13 g sat. fat,
2 g polyunsaturated fat,
9 g monounsatured fat),
230 mg chol.,
461 mg sodium,
49 g carb.,
3 g fiber,
2 g sugar,
37 g pro.

Percent Daily Values are based on a 2,000 calorie diet