Sunday, July 10, 2011

Bloggity Summer Camp: Foodie Fri... um no... Sunday!

Hey Humble Readers...

I hope you have all had a great weekend, and are enjoying some nice, bug-free weather, wherever you are.  It's been an all around quiet weekend for the Gamgee family.  A bit of shopping, church, and nap time.  Not a bad life if you can get it.

Today's assignment for Bloggity Summer Camp caught me a little unprepared.  Camp Director Calliope has asked us to "Share your favorite recipe (or two) (see! You CAN be a food blogger!)".   Normally, if I'm planning on posting a recipe or two, it's usually something that's on the menu for the week.  And I make sure to take some pics, because I know that pics make all the difference in enticing someone to try a new recipe.  But you all are just outta luck today... ;)

Because Carrie, a new reader, mentioned it, first up is a fabulous recipe for the most dangerous cheesecake you will ever make.  This thing is sinful, it's that good!  I do not claim this recipe as my own... it's taken from the Hershey cookbook and it's FAB-U-LUSS!!

Chocolate & Peanut Butter Fudge Cheesecake

1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/4 cup cocoa
1/3 cup butter, melted
3 pkg cream cheese, 8oz each, softened
3/4 cup granulated sugar
3 eggs
1/3 cup sour cream
3 tbsp all purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 cup semi-sweet chocolate chips, melted
1 cup peanut butter chips, melted

Heat oven to 350F.  Combine vanilla wafer crumbs, powdered sugar, cocoa, and melted butter in a medium bowl.Press into bottom and 1 inch up side of a 9 inch springform pan.  Bake for 8 minutes and allow to cool.  Beat cream cheese and sugar in a large bowl until smooth.  Add eggs, sour cream, flour, vanilla and salt.  Beat until well blended.  Place half of the cream cheese mixture into a separate bowl.  Stir melted chocolate into one bowl of the cream cheese mixture, and stir the melted peanut butter chips into the other.  Spread chocolate mixture into prepared crust.  GENTLY spread the peanut butter mixture over the chocolate mixture.  DO NOT STIR.  Bake for 50 to 55 minutes or until center is almost set.  Remove from oven to a wire rack to cool.  Use a knife to loosen the cake from the side of the pan.  Cool completely, cover and refrigerate.  Serve with a drizzle of chocolate sauce if you want to.  TIP:  To prevent the top of your cheesecake from extensive cracking, bake in a water bath. 

Second up, a super simple supper that I adapted from a recipe on  Less than 15 minutes and it's in the oven.  Cut up some raw veggies or toss a salad, and you're good to go. 

Crispy Chicken & Oven Fries

8 chicken pieces, bone-in and skin on (I use chicken thighs, but drumsticks would work well too)
4 russet potatoes, cut into wedges
1/2 cup olive oil
2 tbsp lemon juice
2 tbsp Worcestershire sauce
1 tbsp grainy mustard
1 tbsp minced garlic
2 tsp each rosemary, oregano, thyme
Salt & pepper to taste

Preheat the oven to 375F.  In a medium bowl combine olive oil, lemon juice, Worcestershire sauce, mustard, garlic and herbs.  Whisk together until well combined.  Toss potato wedges in marinade, then remove them with a slotted spoon, leaving the majority of the marinade in the bowl.  Place the potato wedges on a baking sheet (with raised edges!).  Next, toss the chicken pieces to coat with marinade, and remove to the baking sheet.  Drizzle remaining marinade over the chicken and potatoes and bake for 45 minutes, basting once or twice to crisp up the chicken. 

Let me know if you try either one...

1 comment :

  1. It's a good thing the grocery store is right on the way home from my son's summer camp. I know what I'll be buying tomorrow morning. I can't wait to try the cheesecake. Thanks so much for the recipe! I thought there was nothing better than chocolate and peanut butter, but when you add cheesecake into the mix I bet it is a whole new brand of nirvana.


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