Friday, March 13, 2009

Cookies and Cream Cheesecake

2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Creme-filled Cookies **

* The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done.
** These cookies should be chocolate cream filled cookies and should be coarsely chopped.

Combine cookie crumbs and margarine; press onto bottom of 9-inch sprinig form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaning cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream 2 tb Granulated Sugar

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch sprinpan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur.

Andouille in Comforting Barbecue Sauce

4 cups Onions -- finely chopped
1 cup Celery -- finely chopped
1 cup Bell pepper -- finely chopped
1 cup Parsley -- finely chopped
1 cup Peanut oil
1 tablespoon Garlic -- finely chopped
3 cups Steak sauce
1/2 cup Louisiana hot sauce OR 3 cups Ketchup
2 tablespoons Cayenne pepper
3 teaspoons Salt -- to taste
1 cup Southern Comfort Liquor
1 pound Andouille sausage


1 cup Dry white wine
2 pounds Andouille or smoked sausage
2 tablespoons Honey
1 tablespoon Creole mustard

Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and pour over andouille in a covered skillet. Cook over low heat untill andouille is tender. Andouille is gumbo sausage for all you peoples who live away from the center of the universe. You can use other sausage and it would taste okay. Justin Wilson "Gourmet and Gourmand Cookbook"

All Purpose Marinade

3 cups Dry white wine
1/2 teaspoon Cayenne pepper
1 teaspoon Onion powder
1/2 cup Soy sauce
1/2 teaspoon Garlic powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help"


A handful of flour
Water (a little at a time) until gooey

It should be quite thick, so it won't run all over the paper. Add a pinch of salt. Non-toxic. Great for pasting scraps of paper, old Christmas cards. Its not too sticky.


1 c. soap flakes or 1/4 c. liquid dish soap
1 c. water
1/2 tsp. cooking oil

Mix in cup or old juice can. Give kids a plastic drinking straw. This makes a good bathtub toy or outdoor play idea.


1 c. salt
1 1/2 c. flour
1/2 c. water
2 tbsp. oil
A few drops of food coloring (optional)

Mix thoroughly and store in plastic bag or covered jar. Children can pull and pound it and cut out shapes with cookie cutters. If left to dry will harden and then it can be painted. Non-toxic. Hint: If kids dust their hands with a little flour before play, the dough won't stick to their hands.