Chocolate Peppermint Cheesecake Cake

Ingredients:

For the Chocolate Cake Layers:

1 3/4 cup flour

1/2 cup unsweetened dark chocolate cocoa powder

1/2 tsp kosher salt

1 tsp baking soda

1/2 tsp baking powder

1/2 cup brewed coffee, cooled

1/2 cup 2% milk

1/2 cup unsalted butter, softened

1 1/2 cup granulated sugar

2 eggs

For the Cheesecake Layer:

2 pkg low fat (8oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 eggs

1/4 cup sour cream

1/3 cup heavy cream

1/2 tsp peppermint extract

1 bag (10oz) Andes Peppermint Crunch baking chips (can substitute Andes Peppermint Crunch bars, chopped)

For the Frosting:

1 pint heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon peppermint extract

½ bag Andes Peppermint Crunch baking chips

Instructions

For the Cakes:

1.       In a small bowl, mix flour, cocoa, salt, baking soda and baking powder. Set aside.

2.       In a measuring cup, mix together cooled coffee and milk. Set aside.

3.       Grease 2- 8inch round baking pans and line the bottom with parchment paper. Set aside.

4.       IN mixer, beat butter and sugar for 5 minutes, until smooth. Add eggs, one at a time. Slowly add in dry ingredients alternating with the coffee and milk mixture, about 3 additions of each.

5.       Pour cake batter evenly into the 2 prepared pans. I also use Wilton's Baking Strips on my pans to keep the cakes from getting rounded on the tops (I found them at Michaels).

6.       Bake in a 350 degree oven for 25 minutes. Remove and cool on wire rack. When completely cooled, you can wrap each layer in plastic wrap and put in the freezer for later assembly! For the

Cheesecake Layer:

7.       Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!

8.       Prepare 8 inch springform (regular cake pan will work fine too) by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.

9.       Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream, heavy cream and peppermint extract. Fold in baking chips. Pour into prepared 8 inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.

10.   Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

11.   When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. Remove cheesecake and wrap in plastic wrap and return to freezer, or assemble cake.

For the frosting, beat heavy with powdered sugar and peppermint extract until stiff peaks form.

12.   To assemble the cake, lay one frozen layer of chocolate cake on cake plate. Top with frozen cheesecake and second layer of chocolate cake. Frost sides and top with a thin layer of whipped cream to apply a crumb coat. Refrigerate 30 minutes to an hour. Remove from refrigerator and frost remaining cake. Topped with crushed candy.  Refrigerate until ready to eat.

Baked Penne with Sausage

Baked Penne with Sausage

Ingredients

Whole wheat penne (1 box)

16 oz marinara (homemade or favorite jarred sauce, Ragu traditional makes a good base)

1 cup red wine (can substitute chicken stock or water)

1 medium green pepper, diced

1 medium onion, diced

1 garlic clove, minced

1 pound ground Italian sausage

1 teaspoon crushed red pepper flakes

2 cups shredded mozzarella

½ cup grated parmesan

Italian seasonings (use a blend or combination of oregano, basil, garlic powder)

Olive Oil

Salt, pepper to taste

Directions

1.       Brown sausage with Italian seasonings and drain on a plate lined with paper towels

2.       Add approximately 1 tablespoon olive oil to a sauce pan, add red pepper flakes.  Add the chopped green pepper, onion and garlic once the oil is hot.  Saute for 3-5 minutes.

3.       Add the homemade marinara or jarred sauce.  Add wine or stock, bring to a simmer.  Add the cooked sausage and simmer on low for 15-20 minutes.

4.       Cook the pasta al dente (or even a little under).  Drain and pour into a 13x9 baking dish.

5.       Add the sauce, 1 cup mozzarella and mix.  Top with the remaining mozzarella and grated parmesan, sprinkle with Italian seasonings, bake at 350 for approximately 30 minutes or until browned on top.

Penne with Brussel Sprouts and Pancetta

 Ingredients

16 oz whole wheat penne

2 tablespoons extra virgin olive oil, more for drizzling

2 ¼ inch slices of pancetta, diced

1 large rosemary sprig (or 1 ½ tsp dried), chopped

4 garlic cloves, peeled, smashed and chopped

½ teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

1 tablespoon butter

¼ cup Italian parsley, chopped

Fresh lemon juice for serving

Freshly grated parmesan cheese

White wine

Salt, pepper to taste

Directions

1.       Bring a large pot of salted water to a boil. Add the penne and cook until the pasta is al dente (a little undercooked is even better).

2.       Heat a large sauté pan over medium high heat and add the olive oil and ½ teaspoon red pepper flakes. When the oil is hot, add the pancetta and rosemary. Saute until the pancetta fat turns translucent and lightly browned (about 2 minutes). Add garlic, cayenne and black pepper to taste and cook until the pancetta is browned (about 3 minutes).

3.       Add the sliced brussel sprouts, a large pinch of salt and a splash of white wine (may substitute chicken stock or water). Saute until sprouts start to soften (about 2 minutes). Spread sprout minture in pan and press down to flatten. Let it sit, stir it up and repeat (lightly sprinkle with parmesan each time). Add butter and sauté one minute.

4.       Drain penne and add to pan. Cook, tossing until everything is evenly coated. Drizzle with olive oil, lemon juice, parmesan and garnish with chopped Italian parsley.  Serve (4 servings).

Holiday Party Mix

At Mandy's December Book Club.
Recipe here: http://southern.food.com/recipe/anytime-party-mix-please-everyone-148085

Ingredients:

9 cups toasted corn cereal
4 cups popped popcorn
1 1/2 cups dry roasted peanuts
1 cup packed light brown sugar
1/2 cup butter or 1/2 cup margarine
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 3/4 cups Nestle Toll House holiday shapes and morsels
1 (7 1/2 ounce) package white chocolate-covered pretzels

Directions:

1 PREHEAT oven to 250°F.
2 Grease large roasting pan.
3 MIX cereal, popped popcorn and peanuts in large bowl. Pour into prepared pan.
4 COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to boil over medium heat, stirring constantly. Boil, without stirring, 5 minutes.
5 Remove from heat; stir in vanilla extract and baking soda. Pour evenly over cereal mixture; stir to coat evenly.
6 BAKE 45 minutes, stirring every 15 minutes.
7 Cool completely in pan, stirring frequently to break apart mixture.
8 Stir in Shapes & Morsels and pretzels. Store in airtight container.

Cranberry Margaritas

At December Book Club at Mandy's house.
Recipe here:  http://www.food.com/recipe/cranberry-margarita-2-49227

Ingredients (I multiplied everything by 12 to make a large pitcher):

1 1/4 ounces tequila
1 ounce triple sec
3 1/4 ounces cranberry juice
5 ice cubes
granulated sugar

Directions:
1 Moisten rim of margarita or martini glass with some cranberry juice.
2 Hold glass inverted and dust exterior portion with some granulated sugar so it sticks to the juice on the outside rim.
3 Add ice cubes to a cocktail shaker and top with tequila, triple sec, and cranberry juice.
4 Replace lid and shake vigorously.
5 Pour into prepared glass and serve.
6 Salud!

Holiday Appetizer Wreath

Another recipe from Mandy's December Book Club.
Recipe found here: http://www.pillsbury.com/recipes/holiday-appetizer-wreath/4919df64-ea10-4e3c-976a-e626d5d21548


Ingredients:

6 slices bacon

1/2 cup chive-and-onion cream cheese spread (from 8-oz container)

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

2 cups Green Giant Select® frozen broccoli florets (from 14-oz bag), thawed, finely chopped and patted dry with paper towel

1/3 cup diced red bell pepper

1 egg, beaten

1 teaspoon sesame seed

Fresh rosemary, if desired

Directions:

• Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.
• Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
• Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.

Note -- I made ahead of time, placed on parchment paper on serving platter.  Once I was ready to bake it, I slid wreath on parchment paper onto a pizza stone.  After it was baked, I easily transferred it back to the platter using a spatula off the parchment paper.

Sausage Balls and Dip

These were at the December Book Club at Mandy's house...
Recipe here: http://www.food.com/recipe/sausage-balls-46078

Sausage Ball Ingredients:
1 lb bulk sausage
1 (10 ounce) package sharp cheddar cheese (grated)
2 cups Bisquick baking mix

Directions:
1 Allow cheese and sausage to reach room temperature (very important -- it's really difficult to mix ingredients if they aren't room temp)

2 Place in mixing bowl with Bisquick and blend until smooth. (I blended by hand, but original recipe said to use a hand-held electric mixer to incorporate ingredients).
3 NOTE: Mixture will be quite dry.
4 Line a cookie sheet with aluminum foil.
5 Spray well with vegetable oil spray.
6 Press/roll mixture into 1 inch balls by hand (I used a cookie scooper to get consistent portions); place on cookie sheet about 1 inch apart.
7 Bake in 400 degree Fahrenheit oven for 10 to 12 minutes, or until golden brown.
8 Drain on paper toweling.
9 Serve warm with dip.

Dip Ingredients:

1/2 cup Sweet Baby Ray's BBQ

1/2 cup Orange Marmalade

Mix, heat and serve.