Favorite Recipes

My collection of favorite recipes, along with some entries by friends and family...

Recipe Index:
Ann's Chocolate Raspberry Cheesecake Bang!
Raspberry Cream Cake

Cheesey Stuffed Peppers

Quick and Easy Chili








Ann's Chocolate Raspberry Cheesecake Bang!
submitted by: Ann Bangerter
Crust:
1 9 ounce package chocolate wafer cookies 6 tbsp. (3/4 stick) unsalted butter, melted
2 teaspoon Sugar (If you use a bought pie crust, this recipe makes enough filling for two pies.)

Filling:
1 � (24 oz)pounds cream cheese, room temperature 1/2 cup sugar
6 oz. bittersweet or semi sweet chocolate, chopped, melted 1/2 cup raspberry liqueur (suggested: Chambord)
4 large eggs 1/2 cup whipping cream
Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9 inch diameter springform pan with 2 � inch high sides. Grind cookies in processor. Add butter and sugar an blend until moist crumbs form. Press onto bottom and 2 � inches up sides of pan.

Filling: Using electric mixer, beat cream cheese in a larger bowl until smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add eggs 1 at a time, beating each addition just until combined. Mix in cream. Pour filling into crust lined pan. bake until filling is almost set but center still moves slightly when pan is shaken (about 55 minutes). Transfer to rack. Serve with raspberry sauce and additional berries.

Topping:
raspberry sauce
2 cups fresh raspberries

RASPBERRY SAUCE
1 12 oz. packages frozen unsweetened raspberries, thawed
1/2 cup sugar
2 tbsp. raspberry liqueur

Combine all ingredients in processor and puree until smooth. Strain mixture through fine strainer into bowl. Cover and chill.
Makes 2 � cups

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Raspberry Cream Cake
submitted by: Terri Schlegel-David
1 pkg. yellow cake mix 1 1/3 cup fat-free milk
1/4 tsp. baking soda 1 pkg. sugar-free instant vanilla pudding
1 1/3 cup water 3/4 tsp. vanilla extract
2 Tbsp. butter or margarine 1 Tbsp. corn syrup
4 egg whites 1/2 cup hot fudge ice cream topping
1 1/2 cups unsweetened raspberries
In a mixing bowl, combine cake mix and baking soda. Add water, butter and egg whites. Beat on low speed for 2 minutes. Pour into 2 (9-inch) round baking pans coated with nonstick cooking spray. Bake at 350degrees for 20 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filing: whisk milk, pudding and vanilla in a bowl for 2 minutes or until thickened. Let stand for 5 minutes. Place one cake layer on a serving plate. Spread with pudding mixture and sprinkle with 3/4 cup of raspberries. Top with second cake layer. Combine ice cream topping and corn syrup to achieve a glaze consistency. Spread over top of cake, letting glaze drip over sides. Arrange remaining berries on top.

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Cheesey Stuffed Peppers
submitted by: Ann Bangerter
8 colored bell peppers 3 Tbsp. extra-virgin olive oil
1 jalapeno, seeded an minced 7 oz Manouri cheese
6 oz Greek feta cheese 1 large egg, lightly beaten
1 � Tbsp. fresh lemon juice
1. Make a slit halfway around each pepper, about � below the stem.
2. In a large pot of boiling salted water, cook peppers until just tender, about 5 min. Drain and let cool. Remove all seeds.
3. In a small skillet, heat 2 Tbsp. of olive oil. Add jalapeno, simmer about 3 minutes. Let cool.
4. In a medium bowl, finely crumble the cheeses, add jalapeno, the egg, lemon juice, beat until well-blended.
5. Fill pepper with cheese mixture, baked in oven or broiler, until bubbly.

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Quick and Easy Chili
submitted by: Terri Schlegel-David
2 16 oz cans Mexican stewed tomatoes 2 16 oz cans kidney beans in chili gravy
1 16 oz can corn, drained 1 6 oz can tomato paste
1/2 cup picante sauce 1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
Combine all ingredients and heat.

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