Archive for the ‘Christine’s Favorite Recipes’ category

Christine’s Famous Cheesecake

December 25th, 2023
Cheesecake – Notice three layers.

Chris is famous for this cheesecake. People always ask her to make it for them. I actually got the recipe from a client I sold cookware to years ago. (Joe)

Instructions:

There are three steps to make this simple and amazing cheesecake.

  1. Place the graham crackers in on the bottom of a spring form pan padded tight with your hand.
  2. Mix the cream cheese, eggs, sugar, and vanilla really good for a couple minutes. Pour that mix over the graham cracker crust. Bake it in the oven at 375 degrees for 20 minutes. Take it out and let it cool on a cooling rack for 30 minutes.
  3. Now, make the sour cream topping, pour that on top, and put it back in the oven at 475 degrees for 10 minutes. After that, let it cool, cover it with tin foil, and put it in the fridge until you are ready to serve.

Crust (bottom):

  • 1 1/4 cup of graham cracker crumbs
  • 1/4 cup of melted butter
  • 1/4 cup of sugar

Cheesecake (middle layer):

  • 1 lb. of cream cheese (2 eight oz. packages)
  • 3 eggs
  • 1/2 cup of sugar
  • 1 teaspoon of vanilla

Topping (top layer):

  • 1 16 oz. container of sour cream
  • 1/4 cup of sugar
  • 1 teaspoon of vanilla

Images:

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Posted in Christine's Favorite Recipes, Desserts, Holidays, Joe's Favorite Recipes

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Hot Chocolate Cookies

December 20th, 2020

Go Back PrintRecipe Image

Hot Cocoa Cookies - glorioustreats.com

HOT COCOA COOKIES

COURSE: DESSERTCUISINE: AMERICANKEYWORD: HOT COCOA COOKIES PREP TIME: 30 MINUTESCOOK TIME: 15 MINUTESTOTAL TIME: 45 MINUTES SERVINGS: 40 CALORIES: 168KCALRich, chocolaty and delicious, these are a perfect cookie for Christmas, or any time of year!

INGREDIENTS

FOR THE COOKIES

  • 1/2 cup unsalted butter 1 stick
  • 12 oz semi-sweet chocolate
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 25 large marshmallows approximately

FOR THE ICING

  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter 1/2 stick, melted
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract
  • assorted sprinkles

INSTRUCTIONS

MAKE THE COOKIES

  • In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  • In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
  • Add the cooled chocolate mixture and blend until just combined.
  • While mixing, add the flour mixture slowly and blend until just combined.
  • Scrape down the sides of the bowl, then cover the dough and refrigerate at least 1 hour.  The dough should be firm.  If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
  • Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
  • Bake cookies about 12 minutes.
  • While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.

PREPARE COOKIE ICING

  • Prepare cookie icingby combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
  • Allow icing to set up about 30 minutes before serving.

NOTES

Cookies can be stored in an airtight container up to 2 days. Change the sprinkles to coordinate with various holidays.

NUTRITION

Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 42mg | Potassium: 83mg | Fiber: 1g | Sugar: 18g | Vitamin A: 128IU | Calcium: 25mg | Iron: 1mg

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Posted in Aurelli's Favorite Recipes, Bakery, Christine's Favorite Recipes, Christmas, Desserts, Holidays, Penelope's Favorite Recipes

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The Fluffy-est Pancakes

December 20th, 2020

Fluffy Pancakes
 PREP TIME  15 minutes
COOK TIME 4 minutes
TOTAL TIME 19 minutes
 SERVINGS 12 pancakes
 AUTHOR Holly Nilsson
 COURSE Breakfast
 CUISINE American

The best pancake recipe to make from scratch. These are fluffy and so easy to make!

Ingredients
[ ]? 2 cups flour
[ ]? 2 tablespoons sugar or to taste
[ ]? 4 teaspoons baking powder
[ ]? ½ teaspoon baking soda
[ ]? ¼ teaspoon salt
[ ]? 1 ¾ cups milk or as needed
[ ]? 2 eggs
[ ]? 2 tablespoons melted butter or vegetable oil
[ ]? 1 teaspoon vanilla

Instructions

Whisk milk, eggs, melted butter, and vanilla.
Combine dry ingredients in a bowl and whisk.
Create a well in the middle and add wet ingredients. Stir just until combined, batter should look slightly lumpy. It should be slightly thick but should still be able to pour fairly smoothly. You may need to add a bit more milk.
Preheat a griddle or frying pan over medium heat (or to 350°F). Lightly grease with butter or olive oil.
Pour ¼ cup batter for each pancake and cook on one side until bubbles form and begin to pop, about 2 minutes. Flip and cook on the other side about 1-2 minutes.

Recipe Notes

If you prefer a sweeter pancake, add a little bit more sugar.

To Make Large Batches: If making large batches, preheat the oven to 175°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet.

To Make Whole Wheat Pancakes: Substitute 1/2 cup of white flour for wheat flour.

To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of waxed paper and place in a freezer bag. Reheat in the microwave, toaster or oven
 
NUTRITION INFORMATION

Calories: 129, Carbohydrates: 21g, Protein: 4g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 34mg, Sodium: 94mg, Potassium: 226mg, Fiber: 1g, Sugar: 4g, Vitamin A: 175IU, Calcium: 114mg, Iron: 1mg

KEYWORD homemade pancakes, pancake recipe, pancakes

From SpendWithPennies.com.

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Posted in Breakfast, Christine's Favorite Recipes, Entrees, General

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My Mom’s Meatballs

December 9th, 2020

And her sauce – Everyone used to rave about my mom’s meatballs and sauce so, since I found this recipe, I figure I better add it here. Who doesn’t like Spaghetti and Meatballs!

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Posted in Christine's Favorite Recipes, Entrees, General, Holidays, Italian, Meal Ideas

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Cheese Blintzes

December 6th, 2020

This is our favorite blintz recipe. Made right, they are better than any restaurant blintz anywhere. Chris has been making these for years and I’ve yet to find anyone who doesn’t love them. We usually top them with fresh strawberries or jam. They’re a good dessert too.

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Posted in Breakfast, Christine's Favorite Recipes, Desserts

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Old Fashioned Chocolate Cake

November 25th, 2020

This is the best chocolate cake recipe we’ve ever found. Top it with the Perfect Chocolate Frosting and you’ll love it.

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Posted in Christine's Favorite Recipes, Christmas, Desserts, Holidays

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Perfect Chocolate Frosting

November 25th, 2020

INGREDIENTS

Perfect Chocolate Frosting
1/2 cup(1 stick) butter or margarine
2/3 cupHERSHEY’S Cocoa
3 cupspowdered sugar
1/3 cupmilk
1 teaspoonvanilla extract

DIRECTIONS

  • 1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • 2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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Posted in Christine's Favorite Recipes, Christmas, Desserts, Holidays

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Pumpkin Roll

November 25th, 2020

Pumpkin rolls are a treat we like to make on Thanksgiving and / or Christmas. Everyone loves these pumpkin rolls.

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Posted in Christine's Favorite Recipes, Christmas, Desserts, Holidays

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Christine’s Lemon Squares

January 17th, 2018

Ingredients for Crust 

  • 1 cup butter
  • 1/2 cup powdered sugar
  • 2 cups sifted flower

Instructions for Crust

Blend together butter and powdered sugar until pale in color.  Mix in flour.   Press into lightly buttered 13 x 9 inch baking pan.  Bake at 350 degrees for 20 to 25 minutes or until set.  Set aside.

Ingredients for Filling

  • 4 eggs
  • 2 cups of sugar
  • 1/3 cup of lemon juice
  • 2 teaspoons grated lemon rind
  • 1/4 cup of flour
  • 1/2 teaspoon of baking powder

Instructions for Filling

Beat the eggs, then  combine eggs, sugar, lemon juice, lemon rinds, flour, and baking powder. Beat all together.

Pour filling over cookie layer and bake at 450 degrees for 25 to 30 minutes.  Cool slightly then cut into squares.  Dust lightly with additional powdered sugar.

Makes 3 dozen lemon squares.

 

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Posted in Christine's Favorite Recipes, Desserts