I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Wednesday, September 22, 2010

Chocolate Truffle Cheesecake

This is a family favorite. It uses 3 pkgs. Cream Cheese in the recipe, but I use 4 to make it creamier...

1 1/2 cups chocolate wafer crumbs     
2 Tablespoons sugar
1/4 cup butter or margarine, melted

I sometimes have a hard time finding chocolate wafers, so I used some graham crackers, with baking cocoa, and use an extra Tablespoon of sugar to counteract the bitterness of the cocoa.It is less expensive, and no one notices when I make the change, because the cheesecake is so darned good...

Filling
1/2 cup semi sweet chocolate chips
1/4 whipping cream
3 to 4 packages cream cheese, softened (8 ounce blocks)
1 cup sugar
1/3 cup baking cocoa
3 eggs
1 teaspoon vanilla extract

Topping
1 1/2 cups semisweet chocolate chips
1/4 cup whipping cream
1 teaspoon vanilla extract

In a small bowl, combine cookie crumbs and sugar; stir in butter and press onto the bottom of a spring form pan. Place on a baking sheet. Bake at 350 for about 10 minutes. Cool on a wire rack. Reduce heat to 325
In a saucepan over low heat, melt chocolate chips; stir until smooth. Remove from the heat and add cream. Mix well. Set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Place pan on a baking sheet. Bake for 45-50 minutes or until center is almost set.
For topping, melt chocolate chips in a saucepan over low heat, stirring until smooth. Remove from heat and stir in cream and vanilla. Mix well. Spread over filling and refrigerate overnight.
Carefully run a knife around the edge of pan to loosen. Remove sides of the pan. Just before serving, garnish with whipped cream  dollops and miniature chocolate kisses.
This one gets better with each bite you take!
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