Recently, my husband and I had all the directing pastors, ministers, directors, and their spouses from our church staff over to our home for our semi-annual “Ministers’ Night Out.” It’s a time when we enjoy good food, fellowship, and some fun.

This time, I tried a movie theme for the night which turned out to be more fun than I expected. You see, I seldom ever watch movies so I had to go onto the Internet to find titles that could work for the various games and recipes prepared for the evening.

While I can’t tell you anything about the movie, “Raspberry Heaven,” it is the name I assigned to the fabulous white chocolate, raspberry cheesecake I made. For me, the test of a “successful” dish or dessert is when someone asks you for the recipe. After serving this cheesecake at our gathering, several asked me for the recipe.

I originally found this recipe on AllRecipes.com. After attempting this recipe two different times and incorporating my own process and tricks, I now share this with you as my own.

So, I happily share this experience with you. It’s not hard to make at all because I don’t bother with difficult recipes, and this was only the second time I’ve made this dessert. Therefore, decide for yourself and at the end of this, I believe you too will think this is a dessert “to die for!”

Raspberry Heaven Cheesecake

You will need a 9 inch springform pan for this recipe AND you will want to make this recipe a day before you plan to eat it!

Crust:

1 package of original Oreo Cookies

1 tbl. white sugar

1/4 cup melted butter

Filling:

3 -  8 ounce packages of softened cream cheese

1/2 cup white sugar

1/2 cup half ‘n half

3 large eggs

1 tsp. vanilla extract

1 – 12 ounce package of white chocolate chips

1 small jar of seedless raspberry preserves (you will need 6 tbl.)

Decorative Topping:

While this is not a necessary ingredient, you can purchase some white chocolate bark or a candy bar and put chocolate shavings on top of the cheesecake when it’s cooled.

Initial Preparations:

1. To begin, preheat your oven to 325 degrees.
2. Take the round bottom part of your springform pan and place a piece of foil over the top of it. Make the foil curve gently over the edges of the round base and then reinsert the base into the pan.
3. After the base is secured into the pan, bring the remaining foil up the sides of the outside of the pan. This step will help to keep your cheesecake mixture from leaking out of the pan during baking.
4. Gently spray the inside of the pan with foil with a non-stick spray.
5. You will then need to place this pan inside of a bigger cookie sheet or jellyroll pan when baking. You want some type of 9 x 13 pan with sides so it will hold hot water while the cheesecake is baking. (The hot water will be added just as the cake is put into the oven for baking.)

Making the Crust:

1. To begin the crust, you’ll want to take about 1/2 of the Oreo package of cookies and crunch them up. This can be accomplished with a food processor, or take a ziploc bag and a rolling pin and break them up into fine crumbs–the smaller the better they will hold together for the crust.
2. Melt the butter in a microwaveable bowl at 10 to 15 second intervals, then gently swirl the butter around in the bowl to even out the temperature. Continue until butter is completely melted, but not hot.
3. Add the white sugar to the butter and stir.
4. Measure out two cups of crumbs and add to the butter mixture. Stir mixture until completely blended.
5. Now press this cookie mixture firmly into the bottom of the springform pan.
6. Set aside and begin to make the cheesecake filling.

Filling:

1. Place all 3 cream cheese packages into a medium bowl.
2. Add sugar and blend well with a mixer.
3. Add half ‘n half until thoroughly blended.
4. Add eggs and vanilla and mix completely.
5. Place the package of white chocolate chips into a microwaveable bowl. Heat these up at 10 to 15 second intervals, gently stirring the chips each time until thoroughly melted. Once again, you want them completely melted, but not hot.
6. Add the melted chips to the cream cheese mixture and blend thoroughly.
7. Take 6 tablespoons of raspberry preserves, place in a microwaveable bowl, and gently microwave at short intervals until the preserves are soupy.
8. Pour half of the cheesecake mixture into the springform pan.
9. Drizzle half of the raspberry preserves into the mixture and swirl through the batter.
10. Add the remaining cheesecake mixture to the pan.
11. Drizzle the remaining preserves into the mixture and swirl again.
12. You are now ready to bake your cheesecake.

Baking:

1. Place the springform pan with the cheesecake batter into your pan with elevated sides.
2. Prepare very hot water to pour into this outer pan.
3. Place the pan assembly onto the shelf of your preheated oven.
4. Pour the hot water into the pan with the elevated sides, outside of the cheesecake pan. You will probably want the water level to go up about half way up the sides of the outer pan.
5. Bake the cheesecake for 1 hour OR until the center of the cheesecake measures 160-165 degrees.
6. Close the oven door and turn OFF the oven.
7. Leave the cheesecake in the oven for another hour.
8. Remove the cheesecake, cover with plastic wrap or foil, and refrigerate.

Prepare to Enjoy:

1. Remove the chilled cheesecake from the springform pan.
2. You may now either cut the cake, or decorate the top with shavings from a white chocolate bar. You can either chop pieces fine with a sharp knife or try using a potato peeler.
3. To cut your cake, use a long, sharp, flat-bladed knife dipped into very hot water, then wiped quickly with a soft cloth or paper towel.
4. Slice from one side of the cheesecake to the other.
5. Repeat the process of heating the knife for each cut you make.
6. Eat and enjoy!

Republished by Blog Post Promoter

Recommended Reading

• motherhood, mom, mother
• Chicken Chowder
• From Mom’s Kitchen to Yours

Yesterday, I had a ton of things to do while I was trying to get things ready for a special romantic dinner party at my house in a few days. While I was busy cleaning and preparing for the event, I realized I needed to make something for dinner. Oh, great!

After surveying the pantry and looking through my cookbook binder of recipes, I came across an old favorite recipe I had not made in a very long time. It’s originally called “turkey chowder,” but chicken works just fine for me and it is a recipe that doesn’t take very long to make. Perfect!

This recipe is from an old newsletter called, “The Homemaker’s Forum” which I can’t find on the internet, but the author, Marilyn Moll, is still busy writing and creating great recipes for moms like me. (Because I’m a mom who still makes her own bread most of the time, I continue to buy her bread bags. They are a great value. And by the way (I know I’m going off on a tangent), whenever you empty a bread bag, just stick it in the freezer until you want to reuse it. That way you don’t have to buy bags very often.)

Well, back to the recipe.

This soup is very delicious. I changed a couple of things in it because my husband really doesn’t like cheese, but he’ll tolerate mozzarella cheese in different dishes. However, true confession. Last night I used a bag of shredded four cheeses in place of the Swiss cheese the recipe calls for, and he really liked it! You just never know.

The ingredients make enough for 4 to 6 servings, so I usually double this one. It’s a great soup to heat up in the microwave for lunch the next day.

Chicken Chowder

Ingredients:

2 cups sliced carrots

10 oz. fresh or frozen broccoli flowerets

1/2 cup chopped onion

1/2 cup chopped celery

2 cups water

1 1/4 cup chicken stock or broth (I use chicken bouillion cubes for this)

1 tsp. salt

1/2 cup flour (Marilyn’s recipe calls for ground oat flour, but regular will work fine, too.)

2 cups milk

6 oz. shredded cheese (Swiss and cheddar add great flavor)

1 1/2 cups chopped chicken or turkey (canned chicken works fine, too)

Directions:

1. Combine vegetables, water, broth and salt in a large saucepan.
2. Bring this mixture to a boil while cooking over medium heat.
3. Once a boil is reached, simmer for 10 minutes to soften the vegetables.
4. Bring mixture back up to a rolling boil and add the flour gradually, stirring constantly.
5. Simmer for another 10 minutes until any lumps disappear.
6. Reduce heat.
7. Add milk and chicken.
8. Once heated through, remove from heat and stir in cheese.

Delicious

Republished by Blog Post Promoter

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• From Mom’s Kitchen to Yours

From the time I started dating Jim (several years ago ), until many years into our marriage, I remember enjoying times with his mom in the kitchen. For a long time I was the only girl around (Jim only has one younger brother) and the two of us would visit and talk as we made many different recipes together.

Jim’s mom always loved to try new recipes. Whether it was one printed in the local newspaper or one she found in a magazine somewhere, she was never afraid to use the family to test her “experiments.”

On one occasion, I remember we made a “pie” unlike any I had ever seen. The two things I remember were (1) there was no actual crust put into the pie pans and (2) the batter was so thick I ended up mixing it by putting my hands into it (I washed them first!)

However, my clearest memory from that first time of making this recipe was how scrumptious it tasted! It was moist, chewy, and full of flavor. It really was not like any other pie I had ever tasted. Now, over the years, it has become a family favorite.

Although Jim’s mom is no longer able to cook, Faith and I wanted to pass her recipe along to you. It’s just one small way to keep her legacy going.

If you take the time to make it, we’re sure you will find it tastes great. And besides, who knows? Maybe it will become a favorite in your family, too.

So, from our family to yours, we present Norwegian Pie–just like Mom Sloderbeck used to make

Norwegian Pie

Ingredients:

1 1/2 cups sugar

1 cup flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 tsp. vanilla

2 cups diced apples

1 cup pecans or walnuts

Directions:

1. Preheat oven to 350 degrees
2. Take two 9-inch pie pans, butter them and dust lightly with flour
3. In a large mixing bowl, combine the first 6 ingredients
4. After well blended, add the apples and nuts. Mixture will be hard to stir
5. Place equal amounts of the batter into each pie pan
6. Bake for 30 minutes at 350 degrees
7. Allow to cool

This pie is also very good when served with a scoop of ice cream.

P.S. This pie freezes well, too.

Republished by Blog Post Promoter

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder

I don’t know how things are at your house, but in the Sloderbeck and Janes’ family household, there are some dishes we ONLY make during the holidays. What is interesting to me is that they are often recipes that could be enjoyed and made any time during the year, but we actually don’t seem to even think about them until it is holiday time. I guess that is why they are special!

One of our favorite holiday dishes is one Jim’s mom used to always make. She called it Coca Cola Salad. Now that she has gone on to Heaven, Grace, our 16-year-old daughter, has taken charge of making this treat for the last several years. It makes sense since she is the one who always requests it. While all of us help her eat it, she loves it so much that she decided to make a double batch this time. Hopefully, it will make it past the first go-round of eating.

This year, we encouraged her to try making a couple of changes or “tweaks” to the recipe. We decided to try cutting back on some of the sugary parts of this recipe by using sugar-free Jello instead of regular Jello and used Coke Zero for the Coca Cola part. It certainly “acted” the same in the recipe and the taste is just as good as the “original” version.

So without any further ado, I present to you Coca Cola Salad from Ellie Mae’s kitchen! (I just know you’re smiling, Mom!)

Coca Cola Salad

Ingredients:

• 1 – 20 oz. can of applesauce OR 2 1/2 cups
• 1 – 20 oz. can of crushed pineapple
• 1 large box of cherry Jello
• 1 cup Coca Cola
• 1 cup chopped nuts (pecans are our favorite)

Directions:

1. Lightly spray a rectangular dish with a cooking spray. If doubling the recipe, you will want a 13″ x 9″ pan. Otherwise, a smaller rectangular pan will hold it all.
2. Using a medium saucepan, place the applesauce in the pan on the stove and use a medium heat setting.
3. Stir occasionally until the applesauce just starts to boil.
4. Turn off the heat and add the box of Jello to the applesauce.
5. Stir in the Jello until it dissolves completely.
6. Now add the crushed pineapple and Coca Cola and stir until blended.
7. Finally, add the nuts to the warm mixture.
8. Pour your Jello mixture into your prepared pan and cool until firm.

Enjoy!

Now, how about you? Do you have some favorite recipes that you only save for the holidays?

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder

I have a wonderful friend that I’ve known for 37 years who is a fabulous cook and hostess. She can make anything taste good. My children have grown up knowing how special MIss Mary Lou is.

About 15 years ago at Thanksgiving, I decided I would make everybody’s favorite thing. So I asked each member what one thing would you like me to make for Thanksgiving dinner? It was during this interview that my oldest son Matthew announced that he wanted Miss Mary Lou’s punch as his favorite choice.

Since then, it was a featured drink for the homeschooling mommy nights I had in my home for 6 1/2 years, not to mention we’ve continued to enjoy this beverage for many family functions.

Miss Mary Lou’s Punch

This beverage makes slightly more than one gallon.

1 quart of orange juice

1 quart of pink lemonade

1 quart of pineapple juice

1, 2 liter bottle of Sprite or Gingerale (I prefer gingerale because it’s not quite as sweet as Sprite)

1. Pour the first three ingredients into a large container and mix.
2. Carefully add the Sprite or Gingerale.
3. Chill and enjoy.

Republished by Blog Post Promoter

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder

Years ago I bought a crockpot that was oval shaped, it sat on top of a griddle base, and came with a recipe book. Although the crockpot is long gone, our family still enjoys this one particular recipe. Maybe your family will, too.

German Beef Stew

1 1/2 lbs. stew meat or beef chuck, but into cubes

2 tbl. flour

1/2 tsp. celery salt

1/4 tsp. garlic powder

1/2 tsp. ground ginger

1/4 tsp. pepper

1, 1 lb. can of diced tomatoes, undrained

2 cups thinly sliced carrots (you can certainly eliminate these if your family doesn’t like them)

1/4 sherry cooking wine

1/4 cup molasses

1/4 cup raisins (optional)

1. Place beef in crockpot
2. In a small bowl, combine flour, celery salt, garlic powder, ground ginger, and pepper.
3. Mix thoroughly, then sprinkle over beef.
4. In a separate bowl, mix undrained tomatoes with carrots, cooking wine, and molasses.
5. Pour this liquid mixture over beef and flour mixture.
6. Cover crockpot and cook for 6 to 8 hours.
7. If adding raisins, put into beef mixture 30 minutes before serving.
8. Serve over hot cooked noodles or rice.

Makes 6 to 8 servings.

Republished by Blog Post Promoter

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder

I don’t know about you, but I love a really good, fresh, homemade muffin. I especially like the muffins I make because I use fresh ground flour. It can make all the difference in the world when it comes to taste.

And just so you know, a grinder isn’t all that expensive, but that’s for another post.

Well, I have this wonderful tasting recipe for an applesauce muffin. I can’t remember where in the world it came from because I’ve had it for so long. Recently, a friend asked me for the recipe so I wanted to share it with all of you as well.

If you don’t grind your own flour, that’s okay. Whole wheat flour will still do the trick.

It also calls for sucanat which is dehydrated sugar cane and can be bought in most grocery stores. However, if you just want to use granulated sugar, you certainly can.

So, here’s to a great muffin recipe I hope you and your family will enjoy.

Applesauce Muffins

Ingredients:

1/2 cup oil

1 cup sucanat or granulated sugar

2 eggs

1 cup applesauce (I prefer the unsweetened kind)

2 cups whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup chopped nuts

Directions:

1. Preheat oven to 375 degrees.
2. Grease muffin tins–enough to make 2 dozen.
3. Mix together the oil and sugar in a bowl until the sugar is totally wet.
4. Mix in the eggs and applesauce.
5. In a separate bowl, stir together the remaining dry ingredients.
6. Add the dry ingredients to the wet ones, mixing only enough to moisten the flour.
7. Spoon into a greased muffin tin, filling each about two-thirds full.
8. Bake in a 375 degree oven for 20 to 25 minutes.
9. Allow muffins to remain in pan for about 5 minutes, then dump onto a cooling rack.

Enjoy

Ads By CbproAds

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder

Mom and I made some awesome fudge this Christmas. I take the credit for finding the recipe but Mom did all the stirring. Thanks, Mom.

I sent the fudge in to work with my husband today and I heard that it got rave reviews. I have to say it IS the creamiest fudge I’ve ever had or attempted to make. So here’s the recipe…Enjoy!

Totally Creamy Chocolate Fudge

INGREDIENTS

• 1 (7 ounce) jar marshmallow creme (Name brand preferred over store brand)
• 1 1/2 cups white sugar
• 2/3 cup evaporated milk
• 1/4 cup unsalted butter
• 1/4 teaspoon salt
• 2 cups milk chocolate chips
• 1 cup semisweet chocolate chips
• 1/2 cup chopped nuts (We love nuts so we used more like 1.5 cups)
• 1 teaspoon vanilla extract

DIRECTIONS

1. Line an 8×8 inch pan with aluminum foil. Set aside. Butter the foil.
   
2. Measure the chocolate chips and set aside so they are ready to quickly add later.
   
3. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt.
   
4. Bring to a full boil, and cook for 5 minutes, stirring constantly. Don’t start timing until it reaches a full boil.
   
5. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips.
   
6. Stir until chocolate is melted and mixture is smooth.
   
7. Stir in vanilla and then add nuts.
   
8. Pour into prepared pan.
   
9. Chill in refrigerator for 2 hours, or until firm.

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder

How old were you when you cooked your first turkey? I find that most women don’t cook one until after they have been married. If they are away from other family, they might do this early in their marriage. However, if family lives close by, it can often be many years before a wife tackles this milestone in her life.

This year, my husband was asked by his brother to come to Tallahassee and sit with their mother who has dementia while he took his family to New York for Thanksgiving. Since we wanted to stay together as a family unit, the last two children and I packed up our mini-motorhome and headed south.

It dawned on me a couple of days before Thanksgiving that things were going to be quite different from the big family gatherings we were used to. This caused me to think about trying some new things. During my thinking time, I came up with the idea of our 13-year-old daughter attempting to cook her first turkey. I mean, why not? It was a pretty safe environment to attempt such a feat. There was only going to be the four of us, along with a lady who didn’t have a clue about what was going on.

We shopped for a small fresh turkey and ended up with one about 10 pounds. During our shopping trip, I explained to Grace that I wanted her to be in charge of cooking the turkey. After the initial shock, she seemed rather pleased with the idea.

The night before, I instructed her to read the cooking instructions included with the turkey. I also told her to read her sister’s secrets for a moist turkey. After processing the information, she announced that she could handle the task.

The next day, around noon, she took the turkey out of the refrigerator, rinsed it, took the innards out, and patted it dry. Carefully, she inserted a thermometer into the thigh, placed small slabs of butter under the skin, rubbed the skin with olive oil, and had fun sprinkling several different spices on the skin. Then into a 325 degree oven he went.

Although the instructions that came with the turkey suggested it cook for 2 1/2 to 3 hours, Grace found that 165 degrees on the meat thermometer appeared quicker than that. It only took about 1 hour and 45 minutes to reach perfection. Even though she was cooking in an unfamiliar oven, it was good to have used a thermometer.

Then came time to bring Mr. Turkey out of the oven. It was definitely a proud moment for our young cook.

And, if I do say so myself, it was a scrumptuous turkey–moist, tasty, and not undercooked.

By cracky–I do believe I’ve worked myself out of another job!

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder

This is an awesome dip recipe and I love it because it really makes a lot of dip. I get asked to make it all the time. I have a 4-Quart Slow Cooker with a “Keep Warm” setting and this recipe makes just the right amount for it. I got the original recipe from All Recipes.com but I added extra artichokes in my version. Make it in a pretty big pot and then transfer to a crock pot. If you can find them, I really like to serve Tostitos Gold Chips with this dip because they are a thicker chip. But some people like bagel chips or crackers with it as well.

SPINACH ARTICHOKE DIP

INGREDIENTS:

Recommended Reading

• motherhood, mom, mother
• Raspberry Heaven Cheesecake
• Chicken Chowder