Nutella® Cheesecake

UPDATED!!!!
(original post April 18, 2008. Updated December 7, 2014)

Desserts
Difficulty Rating – 2
Source: yahudi2 (me!)(original source unknown)

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Servings: 8 – 10

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 (13 ounce) jar chocolate hazelnut spread (Nutella®)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

NOTE FROM SUSIE: As stated above, this is VERY rich! I first made this for Christmas 2002, when I found the recipe. I made two of these cheesecakes, and they went over soooo well! Also, I had to microwave the cream cheese to soften it and microwaved the Nutella for a few seconds at a time so I could get it all out of the jar… When you’re done, just make sure you are refrigerating it long enough to set.

UPDATE!!!
December 7, 2014:

Since the posting of this recipe, Reese’s® has come out with a chocolate-peanut butter spread that is much the consistency of Nutella®. My brother made this recipe using the Reese’s Spread in place of the Nutella, and it was an awesome hit! I think we now have a new favorite dessert for the holidays!

Cream Cheese Pound Cake

Source Unknown
1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

Stuffed Boule

1 loaf of boule, Italian, or French bread

1 stick butter, melted

1/8 cup olive oil

3 tsp minced onion

2-3 cloves garlic, grated

1 tbsp dijon mustard

1 tbsp poppy seeds

3 tsp chopped parsley (add more if you wish)

12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it’s all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

http://joansfoodwanderings.blogspot.com/2012/10/stuffed-cheesy-bread-on-crack.html

http://monstermama-monstermama.blogspot.com/2011/06/stuffed-french-bread.html

Dave’s Easy Corn Chowder

Tried and True!
We LOVE this recipe! As a matter of fact, we’re having it for dinner tonight! Original recipe came from a friend, and we have tweaked it up a bit to make it more to our personal liking.  This recipe will yield about 10 – 12 servings, but people will want more!

• 2 boneless chicken breasts, cooked and diced
• 2 cans whole kernel corn (drained) or 1 ¾ cup frozen whole kernel corn
• 2 cans cream-style corn
• 2 cans cream of potato soup
• 1 can evaporated milk
• 1 cup heavy cream
• 2 cups whole milk
• 1 small to medium green bell pepper, diced
• 3 Tbsp dehydrated minced onion
• 1 tsp fresh ground pepper
• 1 tsp salt
• pinch of celery seed

Pour all canned ingredients into a large pot. Add chicken, green pepper, minced onion, and seasonings and mix together. Add cream and whole milk.  Stir well, and heat on very low heat for about 30 minutes. Stir often to avoid burning to bottom of pot.

Makes about 10 – 12 servings.

No-Bake Chocolate-Peanut Butter Cookies

When I was a kid, my mom made these fairly often. My younger brothers would call them “chocolate bumpy cookies” because of their bumpy texture! No matter what you call them, they were always a good treat.

• 2 cups sugar
• 1 stick margarine or butter
• 3 Tbsp cocoa powder
• 1/2 cup milk
• 1/2 cup creamy peanut butter
• 1 tsp vanilla extract
• 3 cups oatmeal (old fashioned oats, not instant)

 Mix the sugar, butter, cocoa, and milk in a medium-large saucepan. Boil for 1 minute. Add the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal and mix til well blended. Drop spoonfuls on tin foil, wax paper or parchment. Allow to set and cool completely.

Makes 2 dozen 3 inch cookies.