Brownie Swirl Cheesecake

Any place you find cheesecake you will find Betty with a fork.  She only weighs 100 pounds but will eat more than any one I know.

Ingredents

1 (19-ounce) package of your favorite Brownie Mix

2 (8-ounce) cream cheese, softened

1/2 cup plus 1 tablespoon of granulated sugar divided

1 teaspoon vanilla extract

2 large eggs

1 cup of milk chocolate chips

1/2 cup fresh or frozen raspberries or sliced strawberries (optional)

whipped cream (optional)

Prepare brownie mix using package directions.  Spread in springform pan.  Bake until edge pulls from sides of pan. Usually about 28 minutes. (350 degrees)

Combine cream cheese, 1/2 sugar and vanilla extract in a medium bowl.  Beat with an electric mixer until blended.  Add eggs one at a time, beating well after each addition.

Spoon over baked layer.

Heat chocolate chips in top of double boiler set over simmering water until melted.

Drizzle over prepared layers and swirl with a knife to marbelize.

Bake until set, about 35 minutes  (350)..  Cool completely in pan on a wire rack.  Chill for 2 hours or longer.  Serve with fruit of choice.

(Or if your like me eat the thing before it cools, never makes it to the refrigerator!)

Betty 2009 graduate

This is my little beauty. Betty Chi getting ready to graduate pretty soon. She is my best critic for cooking. If she won't eat it, something is wrong with it. Her favorite dessert is Brownie Swirl Cheesecake.

Pie Crust

Ok, I know everyone cheats now. Pie Crust are available in every grocery store I know of but......I learned this 7,000 years ago in high school when we had home economics. Same place I learned to sew that pretty red sheath. I wore it in a fashion show and forgot to tie off the ends of the thread and you guessed it, it came apart....just another one of those embarrassing moments.

1 measuring cup
fill half way with water
add crisco until the water reaches to one cup(pour water out)
1 cup of all purpose flour (sometimes may need a tblsp more)
Pinch of salt
wax paper floured
in a bowl, combine flour, salt and cut in measured crisco. Mix with hands until you have a medium moist dough

Roll out on floured wax paper and place rolled dough in a pie plate and cut the sides of dough off so that it doesn't hang over.
I usually put the prepared pie crust into the oven (350 degrees) for 7 minutes before adding pie mixture.
Nice and Flaky

The Wedding of the Year!

Make a Smilebox photobook

Giblet Gravy

Little known facts are that Betty, has attached herself to my giblet gravy. When I first adopted her she had never eaten let alone seen any different foods with the exception of rice, fish, pork, duck and McDonalds. That basically was her complete diet. However, there has been a lot of changes in her diet and this is one of her favorites.

Giblet Gravy

Readying yourself to clean up that big ass turkey, remove the packages of giblets found in butt and throat of the turkey. (think back to the time you first cooked a turkey....I bet you cooked the little packets along with the turkey, just like I did! duh...) Remove the parts and clean in cool water. Boil until the meat is tender enough to pull away from the bones or slice easily. Add 1/2 half stick of butter, 1 diced onion, 2 chicken bouillon cubes, 1/4 cup of celery and make sure that the gizzard is chopped finely. If it is tough after boiling and hard to cut, toss it out or feed it to the dog but don't use it..it will spoil the gravy. However, you must pull all the meat off the neck bone and use it too otherwise, chop all other parts and add to gravy mixture. Simmer for about 15 minutes. Just cover and let sit until the turkey is completely done and you are ready to put on the table. Add enough corn starch to thicken gravy, salt and pepper, 1/8 of a tsp sage, 1/8th of a tsp of poultry seasoning. reheat and serve.
Preparing corn starch....2 heaping tablespoons of corn starch in one cup of cold water. Stir until there are no lumps then slowly add and stir at the same time into gravy mixture. Careful not to pour too much in at one time. ENJOY!

Apple Garlic Pork chops

Not much of a funny story with this one. Just have to sit Bob at one end of the table and Betty at the other end when serving this meal. For three people, you would think three chops would be enough, well I can tell you for sure....it ain't around here! This mixture makes enough for 7-8 chops.

Bake Pork Chops as you normally would leaving the spices off! About half way through..add this topping and bake for they last 15 or 20 minutes.

3 Medium Granny Smith Apples
3 Tbsps of butter
4 large cloves of garlic
(coarsely chopped)
1/2 cup of rolled oats (quick oats)
3/4 cups of packed brown sugar
2 tbsp. lemon juice
6 tbsp. butter melted

Thinly slice half of the apples, coarsely chop the remaining apples. In a large skillet melt the 3 tbsps of butter. Add all the apples, garlic and oats. Cook over medium heat for 5 to 8 minutes or until apples start to soften, stirring occasionally. Remove from heat stir in brown sugar and lemon juice.

Prepare pork chops as you normally would in a large baking pan, add remaining butter to the top of the chops. DO NOT SEASON Bake you normal time at 350 degrees. Half way through cooking, add apple mixture to the tops of the pork chops and finish baking. Serves about 4-6 people or 2 of my little piggies. Really good with wild rice and asparagus as side dishes.