Monday, June 20, 2011

German Sweet Chocolate Cheesecake

German Sweet Chocolate Cheesecake
2 4 oz. packages German Sweet Chocolate
2/3 cup milk
1/3 cup sugar
2 8 oz. packages softened cream cheese
7 cups whipped topping
Graham Cracker Crust

(google image)

Measure the 2/3 cup milk in a liquid measuring cup.
Take out 1/4 cup milk and place in a saucepan with the squares of chocolate.
Using low heat, melt the chocolate, stirring constantly.
Allow to cool slightly.
google image
Prepare graham cracker crust following the instructions on the box.
Press in the bottom and slightly up the sides of your spring-form pan.

Beat sugar into cream cheese. 
Add remaining milk and chocolate mixture and beat until smooth.
Fold into whipped topping, blending until smooth.
Spoon into crust. Spread until smooth.
Freeze until firm.

If you do not have a spring-form pan, you may half the recipe and prepare in a pie pan.

Scroll down to find a link to a printer friendly version of the recipe.
Click on 'no images' to remove my photos, then print.

Take care,

Friday, June 10, 2011

Chickpea Pasta with Almonds and Parmesan

Chickpea Pasta with Almonds and Parmesan
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 7 cups low-sodium chicken broth
  • 1/2 teaspoon crushed red pepper
  • kosher salt (optional)
  • 1 pound whole wheat pasta
  • 1 15.5-ounce can garbanzo beans, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, sliced
  • 1/2 cup grated Parmesan cheese

 Heat the oil in a large saucepan over medium-high heat.
Stir in the garlic and cook for 1 minute.
 Add the broth, crushed red pepper, and optional salt. 
Bring to a boil.
  • Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about 9 to 11 minutes. 
Stir in the chickpeas or garbanzo beans and parsley.
Heat through.
Top with the sliced almonds and Parmesan cheese.

This is delicious by itself, as an entree...
or as a side-dish with chicken, beef, fish or pork on the grill.

The original recipe was found on Real Simple and has been adapted for our tastes.
Scroll down for a 'printer friendly' version...
click on 'no images'.