DAY 59 RECIPE: WHITE CHOCOLATE CHEESECAKE

I would like to start this by apologizing. I will not be posting a picture of this recipe tonight, it will be posted tomorrow. I am actually not serving this cake until tomorrow, so I did not want to put a photo up when the cake has yet to be garnished! Rest assured though, I will have the photo posted tomorrow afternoon!
Again, it seems I am making dessert. So much for my hope of eating a bit lighter fare while on vacation! That's what happens sometimes I guess! There is a lovely lady coming tomorrow as our lunch guest, so I was hoping to make something special for her! (Can't wait to see you Liz!).
I hope you all will enjoy this recipe as well! It's not huge, which is a nice change for a cheescake; and it's actually really easy to make. Totally delicious ( I have made it and eaten it many times!) and presents really nicely!
Here is the recipe, photo to follow tomorrow!
DAY 59 RECIPE:

WHITE CHOCOLATE CHEESECAKE


INGREDIENTS:
CRUST:
1 Cup Graham Cracker Crumbs
1/4 Cup Sugar
1/4 Cup Butter or Margarine, melted
FILLING:
8OZ Cream Cheese, softened
2 Tbsp Butter or Margarine, softened
1/2 Cup Sugar
2 Eggs
2 Tbsp Milk
1 Tsp Vanilla
2 Tbsp Flour
3 OZ White Chocolate, melted
GARNISH:
1 Pint Fresh Raspberries, washed and dried
2 OZ Dark Chocolate, melted
2 OZ White Chocolate, Melted

DIRECTIONS:
Pre heat oven to 350 degrees.
CRUST:
Toss together graham cracker crumbs and sugar. Mix in butter until everything is moistened. Pat in an even layer in the bottom of an 8" springform pan. Bake for 8 minutes. Remove from oven and let cool.
FILLING:
Beat together cream cheese and butter until fluffy. add sugar, beat until combined. Add eggs and beat until smooth. Add milk, vanilla and flour. Beat for one minute. Add white chocolate and mix thoroughly. Pour batter into prepared crust. Bake for 40 minutes. Remove from oven and cool. Refrigerate for at least 4 hours.
GARNISH:
Put melted white chocolate into a small piping bag. With this, pipe small circles in a pattern of your choice over the top of the cake. In each of these White chocolate circles, press a raspberry. After you have finished with the raspberries, drizzle dark chocolate over the entire top, i usually drizzle in back and forth horizontal lines.

DAY 58 RECIPE: MOCHA CARMEL COCONUT CAKE

Well, here is the delicious treat I will be sharing with my dear friend tonight! Hope you all enjoy as much as we do!!!
DAY 58 RECIPE:

MOCHA CARMEL COCONUT CAKE


INGREDIENTS:
CAKE:
1 Pkg Butter Pecan Cake mix, prepared according to package directions. (2- 8" round pans)
ICING
1/2 Cup Shortening
1/2 Cup Butter or margarine
4 Cups Icing Sugar
2 Oz  Semi Sweet  Chocolate squares, MELTED
1 Tsp Vanilla
2 Tbsp Prepared Coffee, cooled
FILLING
1 Can Sweetened Condensed Milk
1 Egg Yolk
2 Tbsp Milk
2 Tbsp Butter or Margarine
1 Cup Sweetened Flaked Coconut

DIRECTIONS:
CAKE:
Prepare cake according to package directions, in two 8" round cake pans. Let cool.
ICING:
In a large bowl, beat together shortening and butter. Add icing sugar, and beat until fully incorporated. Should look crumbly. Add melted chocolate and beat .Pour in coffee and vanilla, beat until light and fluffy. About 4 minutes.
FILLING:
Pour sweetened condensed milk into a heavy bottomed sauce pan. Put on low low heat. Stir every 1 minute or so, for about 35 minutes. Then mix in butter, egg and milk. Stir constantly and cook for 2 more minutes. Remove from heat and add coconut. Mix well.
ASSEMBLY:
Put a thin layer of icing on top of first cake layer. Now pipe an icing rim (like a little reservoir) around the Outer edge of this layer. Now fill the reservoir with about 1/2 of the filling. Drop a blob in the middle and gently spread towards the sides.
On the bottom of the second layer spread a thin layer of icing and place on top of bottom layer.
Now ice the entire cake with icing. On the top the layer pipe an icing rim or reservoir in a small circle in the middle. Fill this with the remaining filling.
Using remaining icing, make decorative piping edges on top and bottom of cake.

Ready for some CAKE Oprah!!??

Tonight I am going out with my wonderful dear friend Heather. We have a dinner date, so I will not be putting up a dinner recipe tonight. Instead I thought I would make a delicious cake for a treat. Heather is pregnant and ready to have the baby any day, so I thought it would be good for her to have some very bad for you but delicious treats while she still can!
I came up with a new and interesting cake for us. I will post that recipe on here shortly.
I have to tell all of you, I generally DO NOT use  cake mixes, but I just didn't have time to make one from scratch today, so I thought I would use one for this today! You can use any cake you wish, mix or from scratch, but this Better Pecan one seems to have a really nice flavour to compliment the other components.
I really thought this would be a cake that Oprah would also enjoy, so one step closer right!!?
Anyhow, check out the recipe, it will be up shortly!

DAY 57 RECIPE: BRAIDED BREAD

Well, today I made some very delicious bread. It is NOT a quick task. Well worth the wait though! If you have some extra time or really want some wonderful smelling amazingly delicious bread, give this a try!

DAY 57 RECIPE:

BRAIDED BREAD

INGREDIENTS:
PART 1
1 Cup Lukewarm water
2 Tbsp Sugar
4.5 Tsp Yeast
PART 2
2 Cups Lukewarm Milk
2 Eggs
4 Tbsp Butter, melted
1 Tsp Salt
3 Cups Flour

PART 3

4 to 5 Cups Flour
2 Tbsp Oil
PART 4
1 Egg
1 Tbsp Water

DIRECTIONS:

PART 1
In a small bowl, dissolve sugar in water. sprinkle yeast over top. Cover and let sit for 10 minutes.
PART 2
In a large bowl, whisk eggs. add butter, mix.
Mix in yeast mixture, then milk. Now mix in flour and salt. Cover and let sit in a warm place for 1 hour.
PART 3
With a wooden spoon, mix in 3 more cups of flour. Now, knead the remaining flour in. Continue to knead until dough is smooth. Form a ball with dough. Pour oil around the sides of the bowl. Roll dough ball around in the oil until it is all lightly coated. Cover and let rise 1 more hour.
PART 4
Punch down dough. Separate dough into 3 equal sized balls. Of each of those balls, make three more. You should have a total of 9 little balls. Make each of these balls into a worm like rope about 10-12 inches long.
Take three worms, braid them together, starting from the middle, and tucking the ends under. Repeat two more times, to use up all the worms.
Lay each braid of worms onto a butter sheet pan.
To make this bread extra nice, let the worm braids rise for up to another hour before baking.
Prepare egg wash by whisking together egg and water.
When they are fully risen, Brush the tops with egg wash bake at 375 degrees for 35 to 45 minutes.

SHOOTING FOR THE STARS: OPRAH!!!!!

Hello there folks! I really wanted to thank all of you who stop by and check out my blog! I am having a really fun time sharing! I have had a goal in my head for awhile now. Two actually. Now it seems, these goals of mine are being broken down into smaller goals, all in order to achieve the big ones!
Being that you readers are all wonderful and amazing people, I know that you would all be willing to help me out!
This blog was actually started as a way to record all of my recipes, so I can make them into a keepsake type book for my kids. My goal has become to make/write my book and get it published. (Big goal number 1). My second big goal is to get a copy of this book to Oprah, and have her invite me on her show before she retires!(Big goal number 2).
So, I am calling to all my favourite people to help me in my endeavor! Pass the word around, get your friends, family and co workers to come check out the blog!I am trying to get even more fabulous readers here on my blog. The more the merrier right?  More followers+more visitors=more success on the blog= a better chance of getting a book deal/Oprah!
Thanks for doing such a great favour for me everyone!
I would also invite and greatfully welcome any comments with tips or advice on getting the word out there!
A million thanks and all my gratitude!
I will keep everyone up to date on my goals!
This weeks goal: get my blog hits up to 3000!

DAY 56 RECIPE: SUPER CHEESE CHEESBURGERS

Love Love Love Burgers! So versatile, so easy. And I love Love Love Cheese, so these are awesome! Cheesey pockets all through, tasty and amazing! Enjoy!
DAY 56 RECIPE:

SUPER CHEESE CHEESEBURGERS


INGREDIENTS:
PATTIES:
1 LB Lean Ground Beef
1 Egg, slightly beaten
1/2 Cup Cubed Cheddar Cheese
2 Tsp Thyme
1 Tsp Ketchup
1 Tsp Mustard
1/4 Tsp Nutmeg
1 Tsp Worcestershire Sauce
1 Tsp Salt
1/2 Tsp Pepper
1/2 Cup Fine Bread Crumbs
EXTRAS:
4 Buns, of your choice
4 Square Slices Cheddar Cheese (sandwich size)
Onions slices, tomato slices, Lettuce, Bacon, Mushrooms, condiments, etc. etc. Whatever kind of burger toppings you like:)

DIRECTIONS:
In a bowl combine all patty ingredients together. Mix together with your hands; just until everything comes together nicely. Over mixing makes for tough burgers.
Shape into 4 equal sized burger patties. About an 1/2 to 3/4 inch thick.
NOW, you can cook them either by grill or frying pan. Either way, make sure your grill or fry pan is at a medium heat, and then put the patty on. Cook about 6 minutes per side.
For the last minute or so of cooking, put the cheese SLICES on top so they have time to nicely melt.
When the patties are done cooking and the cheese is melted, slide them on to your bun and top as you like:)

DAY 55 RECIPE: SWEET AND SOUR PORK

A good way to use leftovers! I ade a pork roast the other night, had a decent amount leftover and thought I could try to make something aside from sandwiches with it. So I made this sweet and sour pork. Super easy prep. Takes a bit of cooking time, but not much effort! Can always be made with other kinds of pork, even if it is not cooked yet , you can cut it into strip and just extend the initial saute time a bit.
Hope you enjoy this! I think next time I make chow mein I will make this as a side dish!  Enjoy!
DAY 55 RECIPE:

SWEET AND SOUR PORK


INGREDIENTS:
1 Tbsp Vegetable Oil
4 Cups Strips or chucks of cooked Pork (leftover pork roast or chops, loins, etc. No bones)
3 Tbsp Pineapple Juice
1/2 Cup Water
2 Tbsp Vinegar
2 Tsp Soy Sauce
3 Tbsp Brown Sugar
1/4 tsp Salt
1/2 Tsp Garlic Powder

1/2 Onion, thinly sliced
1 Small Green Pepper, thinly sliced.

2 Tbsp Corn Starch
2 Tbsp Water

DIRECTIONS:
combine pineapple juice, 1/2 cup water, vinegar, soy sauce, brown sugar, salt and garlic powder in a small bowl. Stir until sugar is dissolved. Set aside.
Over medium high heat in a large, fairly deep non stick fry pan heat oil.
Add pork and sauté 4 - 5 minutes, until barely browned.
Reduce heat to low and add sauce. Stir a few times, cover and let simmer for 1 hour.
After 1 hour add onions and peppers, cook about 6 - 7 minutes.
Mix together corn starch and water until smooth. Immediately add to pan and stir frequently for about 5 minutes or until sauce is desired thickness. Serve:)

DAY 54 RECIPE: SESAME SNAPPER FILLETS

Fish. Hmmm. Not something we had a lot of when I was growing up. Now I hear more and more about how everyone should have more fish and it is so amazingly good for you. I am going to be trying to make more fish I think. It is so quick, pretty simple, and really versatile
Serve this with some brown rice and steamed veggies and you have a healthy, feel good, quick and nice dinner.

DAY 54 RECIPE:

SESAME SNAPPER FILLETS


INGREDIENTS:
3 Tbsp Canola Oil
1 Tbsp Sesame Oil
2 Garlic Cloves, crushed
1 Tbsp Sesame Seeds
2 Snapper Fillets , about 1/2 lb total
1 Tsp Salt
1 Tsp Pepper
Sauce:
4 Tbsp Butter
1 Tsp Sesame Oil
1 Tbsp Lemon Pepper
1/2 tsp Salt

DIRECTIONS:
In a non stick fry pan heat canola and sesame Oil (1 tbsp) over medium heat. Add crushed garlic cloves, and cook for about 2 minutes. Remove garlic.
While oil is heating sprinkle salt and pepper on each side of each fillet. On one side of each fillet pat on sesame seeds (1/2 Tbsp on each one).
Add fillets to oil (after garlic is removed), sesame seed side up. Cook 3 minutes, turn and cook for 3 more minutes.
While fish is cooking, make the sauce.
In a small sauce pan over medium low heat melt butter. Add sesame oil (1 tsp), lemon pepper and salt. Continue to cook, stirring constantly for about 2 minutes.
Spoon over cooked fillets and serve.

DAY 53 RECIPE: PORK ROAST WITH BROWN SUGAR GLAZE

This is a really nice, slow cooked pork roast, moist and fragrant. Nice Sunday Dinner! Prep is easy and quick, roasting time is lengthy, but worth it! Hope you all enjoy!

DAY 53 RECIPE:

PORK ROAST WITH BROWN SUGAR GLAZE


INGREDIENTS:
1 -3 Lb Pork Shoulder Roast
2 Tbsp Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
2 Cups Chicken Broth
1 Large Onion, Cut into large pieces
1 Large Apple, Cut into large pieces
1 & 1/2 Cups Brown Sugar
2 Tbsp Flour
2 Tsp Mustard
2 Tsp Rosemary
1/2 Tsp Cinnamon
2 Tbsp Pineapple Juice

DIRECTIONS:
Mix together oil, salt, pepper and garlic powder. Rub all over the entire roast.
Heat a large pan over medium high heat. Place roast in it, and sear each side, until just browned.
Remove roast.
Pre heat oven to 350 degrees.
In a large Dutch Oven, place onion and apple pieces in a single layer. Pour chicken broth over top. Place roast on the top. Cover with lid or tinfoil. Place in oven for 1 hour.
In the meantime, mix together brown sugar, flour, mustard, rosemary, cinnamon and pineapple juice.
After the roast has been in the oven for 1 hour, brush about 1/2 of the glaze all over the roast. Return to oven, uncovered, and bake 30 minutes more. Once again,remove roast from oven and brush with remaining glaze. return to oven for another hour(or until roast is fully cooked, no pink left inside.). Remove roast from pot and place on a serving platter. Tent with tin foil and let sit 15 - 20 minutes before carving.