S’Mores Cheesecake

This is a lavish dessert perfect for the holidays.

  • 40 min
  • total time 6 hr 20 min
  • servings 16



1 1/4 cups graham cracker crumbs tablespoons granulated sugar 1/4 cup plus 2 tablespoons butter, melted


packages (8 oz each) cream cheese, softened cup packed light brown sugar 1/3 cup marshmallow creme tablespoon vanilla eggs 1/4 teaspoon ground cinnamon cup milk chocolate chips (6 oz)


cup milk chocolate chips (6 oz) 1/4 cup whipping (heavy) cream


1.  Heat oven to 425°F. Spray 10-inch springform pan with cooking spray.
2.  In small bowl, mix all crust ingredients. Remove 1/2 cup mixture for topping; set aside. Press remaining mixture evenly into bottom of pan. Bake 5 minutes or until crust is just turning deep golden around edge.
3.  In large bowl, beat cream cheese with electric mixer on medium speed, stopping to scrape side occasionally, until smooth. Add brown sugar, marshmallow creme and vanilla, and beat until smooth. Add eggs, 1 at a time, beating 1 minute after each addition. Use rubber spatula to stir in cinnamon. Sprinkle 1 cup chocolate chips over crust. Pour batter over chips.
4.  Bake cheesecake 15 minutes; reduce oven temperature to 225°F. Bake 55 minutes longer or until cheesecake is set around edge and center is almost set but just slightly wiggly. (Do not insert knife to test doneness because hole could cause cheesecake to crack.) Turn off oven, open oven door slightly and allow cheesecake to cool to room temperature. Remove from oven, cover loosely with foil and refrigerate at least 3 hours.
5.  In 1-quart saucepan, heat 1 cup chocolate chips and the whipping cream over low heat, stirring occasionally, until chocolate chips are melted. Spread over cheesecake and sprinkle with reserved 1/2 cup crumbs.
6.  Cover with foil and refrigerate cheesecake 1 hour or up to 48 hours. Run metal spatula along side of cheesecake to loosen and remove side of pan before serving. Store any leftovers covered in refrigerator.

Beef Stroganoff


1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles


Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix the ingredients together and store in an airtight container for up to 6 months.

Yields: 1 1/2 cups

Oatmeal Chocolate Chip Cookies


This is a combination of two of my favorite cookies…oatmeal and chocolate chip.  Feel free to add raisins or chopped nuts if you are feeling jazzy. Enjoy!

Total Time: 1 hour 5 minutes

Servings: 42


  • 1 1/2cups packed brown sugar
  • 1 cup butter or margarine, softened
  • 1teaspoon vanilla
  • 1 egg
  • 2cups quick-cooking oats
  • 1 1/2 cups all-purpose or unbleached flour
  • 1teaspoon baking soda
  • 1/4 teaspoon salt
  • 1cup semisweet chocolate chips (6 oz)
  • 1 cup chopped nuts, if desired


  • 1

    Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

  • 2

    Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

  • 3

    Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.



Bacon-Wrapped Sweet Potato Fries


  • 2 medium sweet potatoes, cut into matchsticks about the width of your pinky finger
  • 8 oz bacon (do not use think cut)

Preheat oven to 425F. Prepare a cookie sheet with Silpat or parchment paper.

Slice each piece of bacon in half, lengthwise and then in half, widthwise, so there will be 4 strips cut from 1 piece of bacon. Wrap a strip of bacon around a matchstick sweet potato. Place on baking sheet. Repeat until all the bacon is gone. If you have left over sweet potatoes, feel free to put them on the cookie sheet as well, as they will bake nicely in all the rendered bacon fat.

Bake for 25 minutes until the sweet potatoes feel soft. Turn the oven to broil and let the tops get crispy, 2 minutes or so but careful to watch as they will burn easily.

Serve immediately.

(via illusi0ned)