Red Velvet Cheesecake

If you are looking for an extra special dessert to bake for Christmas dinner - or any other occasion during the year, I've got you covered.  Heck, this is so good though, why just serve it on special occasions?  

This is one cake that you just can't say 'no' to.  My husband can't even say 'no' to a second (or third) piece.  I'm serious ya'll - delicious doesn't even begin to describe it.  It is out of this world!

It is a composed of a layer of red velvet cake followed by a layer of cream cheese frosting - a layer of cheesecake - more cream cheese frosting - another layer of red velvet cake, then finished off with what else but more cream cheese frosting.  

And, it contains vegetable oil, so that makes it good for you, right?  Don't answer that.  

Disclaimer: This cake may cause temporary moaning, & uncontrollable urges to slice another piece.

Red Velvet Cheesecake

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Ingredients:


For the Cheesecake Layer:

• 2 & 1/2 8oz packages of cream cheese (20oz), room temperature
• 3/4 cups sugar
• 2 eggs
• 1/2 cup sour cream

For the Red Velvet Cake  :

• 2 1/2 cups self-rising flour
• 3 tablespoons cocoa
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 1/2 cups vegetable oil
• 1 teaspoon vinegar
• 1 (1-ounce) bottle red food coloring
• 1 teaspoon vanilla
• 1 cup buttermilk

For the Cream Cheese Frosting:

• 4 (8oz) packages of cream cheese, softened
• 2 sticks of butter, softened
• 4 cups confectioners sugar
• 2 teaspoons vanilla extract

Instructions:

Preheat oven to 325 degrees. Beat cream cheese with an electric mixer until fluffy. Gradually add sugar, beating until nice and creamy.  Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Put a large baker with hot water in the bottom rack of your oven.  Pour the cheesecake batter into a 9 inch springform pan.  Bake on middle rack until just set in center, about 45 minutes - 1 hour. Remove pan from oven; let cool completely. Wrap in plastic wrap and freeze for a few hours, or until frozen.  

Make the Cake

Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round layer cake pans, or spray with Bakers Joy.

Sift flour and cocoa together. Beat sugar and eggs together in a large bowl.

In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.

Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Start with the flour and end with the flour.

Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25-28 minutes or until a toothpick inserted near the middle comes out clean.  Be careful not to over bake or you'll end up with a dry cake.

 

Let layers cool on a wire rack for about 10 minutes before turning out of pan.  Let cool completely before frosting.

Make the Frosting

Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.  Add sugar and beat until frosting is light and fluffy.

Assemble the Cake

Layer the cake as follows.  One red velvet layer, followed by frosting - then add the cheesecake layer.  Spread more frosting on the top of the cheesecake, then top with the last layer of red velvet cake.  Finish the whole thing off with more frosting.  Be generous with the icing!

Refrigerate until ready to serve. 

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Ranch Oyster Crackers

 

I make these frugal & easy seasoned crackers each year around Christmas, and a few times throughout the year.  You can whip them up in minutes, & are wonderful to bag up for gifts or nibble on while waiting for Christmas dinner to be served.


Here is what you need:

Whisk the seasonings in with the oil in a large bowl.

Pour in the bag of oyster crackers & toss to combine.

Spread out the crackers on a large baking sheet & bake in an oven preheated to 250 degrees for 15-20 mins, stirring occasionally.

Let cool before transferring to a bag or container.

  

Ranch Oyster Crackers

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Ingredients: 1 (1 ounce) package ranch dressing mix 1/2 teaspoon dried dill weed 1/4 cup vegetable oil 1/4 teaspoon lemon pepper  1/4 teaspoon garlic powder  10oz package oyster crackers Instructions: Preheat oven to 250 degrees F (120 degrees C). In a large mixing bowl, combine ranch dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Mix well. Add oyster crackers to the mixture and mix to coat the crackers. Pour the crackers onto a cookie sheet. Bake for 15 to 20 minutes, stirring gently halfway through the baking time.

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Chocolate Toffee Brittle

It has been SO cold this past week here.  I live in the South - it is not supposed to get this darn cold!!  Pair that bitter coldness with my husband & myself fighting a nasty cold, & that makes for one icky week, which is what last week turned out to be!  I did not feel like doing much of anything other than laying on my couch snuggled up with as many pillows & blankets that were within reach.  But, being a homeschooling mama of 2, & a the whole world to a 8 month old baby, that was definitely not an option!  


Luckily, I felt better for this weekend b/c this weekend was my birthday celebration!  My birthday was actually yesterday, but we celebrated it this weekend since my husband was off.  A good friend of mine, whose daughter is good friends with both my daughters, volunteered to host a play-date in her home so that my husband & I, along with my baby boy ( who is attached to his mother like super glue), could go shopping at the new Tanger Outlets they opened about an hour from my home.  This Tanger is extra special for me because it has a QVC Outlet store.  I am infatuated with QVC, so this was a shopping dream for me!  I especially love the kitchen stuff (shocker, right?) - and I hoard collect the dish line 'Temp-tations', which is the pretty bakeware, plates, & such that you see in my pictures.  I found some awesome bargains - and that money we saved on those bargains helped to justify in my own mind to where I decided to go to dinner.  



We went to Red Lobster for my birthday dinner - one of my very favorite restaurants.  There my husband & I gorged feasted on crab legs, lobster, calamari, steak, & shrimp scampi - along with those delectable biscuits they give you an unlimited supply on.  Ethan (my baby boy) decided that he would rather eat mine & my husband's mashed potatoes instead of the baby food that we brought along, so we divulged him in those. 


I have to say that I had a wonderful birthday, & it even more than made up for the week of sickness that I endured beforehand.


So now, with all the sickness behind me, it's time to continue with those Christmas goodies.  Next on the list - Chocolate Toffee Brittle.  This is one of the EASIEST sweets to make.  But, don't let how easy the recipe is fool you.  These really pack a  punch for all the sweet-a-holics out there.


Here is what you need:  (As always, you can click the pic to make it larger or refer to the printable version)  In the picture it shows 2 packs of saltines, but 1 pack should usually be enough.  I always take out 2 packs though in case there are a lot of broken crackers.

Preheat your oven to 350 degrees.  Cover a rimmed cookie sheet with foil & spray with cooking spray.  Line your covered baking sheet with the saltines in 7x5 rows (7 length-wise & 5 width-wise)

Melt the 2 sticks of butter in a medium to large bowl for 2 minutes.  Mix in the cup of brown sugar, & microwave the mixture for an additional 2 minutes, stirring every 30 seconds.

Pour onto your prepared saltines.

Bake for about 17 minutes.  It should bubble, but not burn.

Scatter the chocolate chips on top immediately & let them sit for 2 minutes so they can soften.  Then spread them around into a nice, melty layer.

If you would like to add any decorations/garnishes (like chopped nuts), now would be the time to do it.  I used a combination of red & green sprinkles.

Put the baking sheet into the fridge for an hour to harden.  Then peel off the tin foil backing, which comes off really easily, & break into pieces.

These are SO good.  I hope you enjoy them as much as my family does!

Chocolate Toffee Brittle

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Ingredients:

• 35 unsalted soda crackers
• 1 cup butter
• 1 cup packed brown sugar
• 2 cups semisweet chocolate chips

Instructions:


Preheat oven to 350 degrees F. Cover cookie sheet with foil. Spray foil with cooking oil spray.

Place crackers on foil in 5 x 7 inch rows.

Microwave butter on high for 2 minutes. Add brown sugar and stir. Microwave on high for 2 more minutes, stirring every 30 seconds.

Pour over crackers. Bake 17 - 20 minutes (should bubble but not burn).

Sprinkle chocolate chips over hot crackers. Spread after 2 minutes (chips have softened).

Refrigerate 1 hour. Break into pieces.

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Creamy Crockpot Hot Cocoa {Best Ever!}

I meant to start my Holiday goodies series on December 1st, but if you keep up with me on  my facebook page, then you know that we had a water mishap.  A switch had gone bad on our water tank, & we had NO running water in the house for nearly 2 days.  We were filling up containers of water from the neighbor's outdoor spigot, & using that for all of our water needs.  I had NO idea that it takes nearly 3 gallons of water to simply flush a toilet!  If anything, my 2 day experience with no running water made me appreciate it so much more.  I was cooking during the ordeal, then it came time to do the dishes - but kinda hard to do without water!  I am SO glad that is over with now.


I am starting off the Holiday goody season with my recipe for Hot Cocoa in the Crockpot.  This isn't Swiss Miss, folks.  This is the real deal!  On a chilly day, it warms you from the inside out.  Serve it to a child, & you will see their face light up like a Christmas tree.  Proof in point - here is my daughter, Madison after just drinking a swallow.


Decadent doesn't even begin to describe this.  I'm serious - this is the BEST hot cocoa.  Ever.

Stir the cream, sweetened condensed milk, chocolate chips, milk, & vanilla together in your crockpot.  

Cover, & cook on low for 2 hours - coming back to whisk it every so often.

How easy is that?!?


Now, just ladle the hot cocoa into mugs....

Garnish with marshmallows or whipped cream if desired.  I personally love marshmallows with mine.

Sit, relax, & drink this down!  Or, if you are like my oldest daughter Destiny - guzzle it down in the kitchen & grab another mug before Daddy gets home & drinks the pot full :)


This serves 6-8 people, depending upon how big of mugs you use - and I used a 5 quart crockpot in my pictures.

Creamy Crockpot Hot Cocoa

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Ingredients:

• 1.5 cups whipping cream
• 1 14oz can sweetened condensed milk
• 6 cups milk
• 1 teaspoon vanilla
• 2 cups of milk chocolate chips

Instructions:

Stir together the whipping cream, milk, vanilla, and chocolate chips in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish as desired.

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Sweet Potato Cheesecake

Yesterday, I told ya'll how I stocked up on sweet potatoes with them being so cheap right now, and posted the recipe for Sweet Potato Bread.  When I baked the potatoes for the bread, I threw a couple more in the oven to prepare for the cheesecake I was going to bake today.  


Yes, you heard me right - I'm baking a cheesecake with sweet potatoes!  Then, I'm topping if off with a perfect pecan topping!  This cheesecake is luscious & delicious (deluscious?) - and the perfect addition to your Thanksgiving feast. 


Here is what you need.  

Preheat your oven to 350 degrees.  Place the 10 graham crackers (large rectangles) in a food processor & pulse until you get crumbs.  

Melt half of the stick of butter, & pour it into the crumbs - along with 1/4 cup of sugar.  Mix it all together, and press into a 9" or 10" springform pan. (I use a 10")

Bake for 10 minutes.  

Meanwhile, in a large bowl, combine sweet potatoes, cream cheese, scant cup of sugar (little less than a cup), 1/4 cup cream, & sour cream.  Beat until smooth.

Beat in one egg at a time, until all 3 eggs have been combined & the mixture is creamy.

Your graham cracker crust should be done now, so scoop the cheesecake filling into it - and spread evenly.

Bake for 70 minutes on 350, or until a toothpick in the center comes out clean.  Turn off the oven, & let the cheesecake sit in there with the oven door ajar for an hour.

Now, it's time to make the pecan topping.  In a small saucepan on low heat, stir together 1/4 cup of butter & the brown sugar, until the sugar is dissolved.  Turn up the heat a little, and bring to a boil.

Whisk in 1/4 cup of cream...

Then mix in the pecans.

Pour the hot topping on top of the cheesecake, & refrigerate.

Once the topping is set, you can remove it from the springform pan.

Sweet Potato Cheesecake

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Ingredients:

For the crust:

• 10 graham crackers, pulsed into crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted

For the cheesecake:

• 1.5 cups cooked, mashed sweet potatoes
• 3 (8 ounce) packages cream cheese, softened
• 1 scant cup white sugar
• 1/3 cup sour cream
• 1/4 cup heavy whipping cream
• 3 eggs

For the topping:

• 3/4 cup packed brown sugar
• 1/4 cup butter
• 1/4 cup heavy whipping cream
• 1 cup chopped pecans

Instructions:

Preheat oven to 350 degrees F (175 degrees C ). Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2 inch springform pan. Bake 10 minutes.

Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, scant cup of sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each until creamy. Pour filling into crust.

Bake until toothpick inserted in center comes out clean- about 70 minutes. Turn off the oven. Let cake stand 1 hour in oven with door ajar.

Combine brown sugar and 1/4 cup butter in a small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Refrigerate.

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