Friday, October 29, 2010
I'm a total recipe junkie--I scour through oodles of magazines, I browse cookbooks, and I look all over the internet. One of my FAVORITE places to get good recipes is from Todd Wilbur's Top Secret Recipes books and website. Both of these cheesecakes, White Chocolate Raspberry Truffle Cheesecake and Pumpkin Cheesecake, which I made for my Christmas Card Sampler class last night, come from Top Secret Recipes. They're both knock-offs of Cheesecake Factory cheesecakes, and they both were really YUMMY!! You can get the recipes from the Top Secret Recipes books or by buying the recipes individually off of his website, www.topsecretrecipes.com. They're usually 99 cents each. I'd type them here for you, but cheesecake recipes are awfully long!
I've found that the secret to good cheesecake is letting your cream cheese soften to room temperature and baking your cheesecake in a water bath (you wrap foil around your springform pan so the water doesn't get in) and set the pan inside another pan filled with 1/2 to 1" water. I also line my pans with parchment paper (sides and bottom) so that they come out easily.
These are some of the cards we made at my Christmas Card Sampler Class last night. I'll be having another Christmas card class, the Christmas Card Marathon, coming up Nov. 8th or 9th (same class both nights). At the marathon class, we'll be making 20 cards in one night (four each of five designs). If you'd like to come, be sure to contact me! Cost is $8 for materials plus a $10 minimum order.
Wednesday, October 20, 2010
If you live in the Springfield area and want to join one of my monthly workshop clubs, let me know!
Monday, October 11, 2010
Tuesday, October 5, 2010
Monday, October 4, 2010
1 bag frozen tri-colored cheese tortellini (if I can't find tri-colored, I go for regular cheese tortellini)
1 lb. ground beef
2 cans of Cream of Onion soup
2 cans beef broth
1 can Rotel (I use mild, though this soup still has a bit of kick)
1 can cut green beans
Salt and pepper to taste
Brown the ground beef and drain. Combine the beef and all of the other ingredients and cook in a crock pot on high for one hour (I'm sure you could simmer this on the stove, too). The soup will get thicker the longer it sits.