INGREDIENTS:
Quick Chocolate Crumb Crust (Recipe follows)
Quick Chocolate Drizzle (recipe follows)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container (8 ounces) sour cream
2 teaspoons vanilla
1/2 cup Hershey's Cocoa
2 tablespoons all-purpose flour
3 eggs
1. Prepare Quick Chocolate Crumb Crust. Heat oven to 450 degrees.
2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour into crust.
3. Bake 10 minutes. Reduce oven temperature to 250 degrees; continue baking 40 minutes. Remove from oven to wire rack. With a knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.
Quick Chocolate Crumb Crust:
Combine 1 cup chocolate graham cracker crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9 inch springform pan.
Quick Chocolate Drizzle:
Place 1/2 cup Hershey's semi-sweet chocolate chips and 2 teaspoons shortening (do not use butter, margarine, or oil) in a small microwave safe bowl. Microwave on high for 30 seconds. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted.
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CHERYL'S GRILLED PORK TENDERLOIN WITH MUSTARD MAYONNAISE SAUCE
Serves 4
MEAT DIRECTIONS:
1 to 1 ½ pounds pork tenderloin
Olive oil
Salt and pepper
Minced garlic
...Rub enough olive oil and garlic to coat the tenderloin meat, Generously add salt and pepper to meat; do this ahead of time and chill covered overnight. Remove the meat and grill about 15 to 20 minutes, turning frequently, or until done as desired. Remove to a platter and tent with foil for 10 minutes prior to slicing.
SAUCE:
3 egg yolks
2 Tbsp. Dijon mustard
¼ Tsp. Sea salt
1 cup olive oil
1 Tbsp. rice vinegar
...In a food processor, blender, or bowl with whisk, combine egg yolks and mustard and salt. With machine running, slowly dribble in about ¼ cup olive oil and allow mixture to thicken. Add the remaining oil more rapidly until sauce is thickened. If too thick, whisk in a few drops of hot water. Stir in rice vinegar and add more salt and pepper to taste, if desired.
TO SERVE:
Optional capers
... Slice the tenderloins diagonally into ½ to ¾ inch thickness. Arrange a few slices on each of 4 dinner plates. Top with some mustard mayonnaise sauce and garnish with a few capers, if desired.
MEAT DIRECTIONS:
1 to 1 ½ pounds pork tenderloin
Olive oil
Salt and pepper
Minced garlic
...Rub enough olive oil and garlic to coat the tenderloin meat, Generously add salt and pepper to meat; do this ahead of time and chill covered overnight. Remove the meat and grill about 15 to 20 minutes, turning frequently, or until done as desired. Remove to a platter and tent with foil for 10 minutes prior to slicing.
SAUCE:
3 egg yolks
2 Tbsp. Dijon mustard
¼ Tsp. Sea salt
1 cup olive oil
1 Tbsp. rice vinegar
...In a food processor, blender, or bowl with whisk, combine egg yolks and mustard and salt. With machine running, slowly dribble in about ¼ cup olive oil and allow mixture to thicken. Add the remaining oil more rapidly until sauce is thickened. If too thick, whisk in a few drops of hot water. Stir in rice vinegar and add more salt and pepper to taste, if desired.
TO SERVE:
Optional capers
... Slice the tenderloins diagonally into ½ to ¾ inch thickness. Arrange a few slices on each of 4 dinner plates. Top with some mustard mayonnaise sauce and garnish with a few capers, if desired.
CHERYL’S SPINACH – ARTICHOKE CASSEROLE
4 (10 ounce) packages frozen chopped spinach
1/2 pound fresh mushrooms, sliced
3/4 cup butter, divided ( ¼ cup and ½ cup )
1/3 cup mayonnaise
2/3 cup sour cream
1 cup freshly grated Parmesan cheese, divided ( 2/3 cup and 1/3 cup )
1 (8 ½ ounce) can artichokes, drained and cut up
3 medium tomatoes ( or use 6 Roma plum tomatoes), sliced
2/3 cup fresh French bread crumbs
Directions:
Cook spinach according to package directions; drain. Sauté mushrooms in ¼ cup butter. In a large bowl, combine mayonnaise and sour cream and 2/3 cup Parmesan cheese; stir in spinach, mushrooms and artichokes. Turn mixture into a buttered 13 x 9 x 2-inch casserole pan or dish. Arrange tomato slices across the top. Melt the remaining ½ cup butter and add to a small bowl containing the breadcrumbs and remaining 1/3 cup Parmesan cheese. Sprinkle the crumb mixture over the casserole.
Bake in a preheated 350-degree oven 20 to 25 minutes or until breadcrumbs appear lightly browned.
Yields 10 –12 servings.
(* This casserole can be made in advance prior to baking).
1/2 pound fresh mushrooms, sliced
3/4 cup butter, divided ( ¼ cup and ½ cup )
1/3 cup mayonnaise
2/3 cup sour cream
1 cup freshly grated Parmesan cheese, divided ( 2/3 cup and 1/3 cup )
1 (8 ½ ounce) can artichokes, drained and cut up
3 medium tomatoes ( or use 6 Roma plum tomatoes), sliced
2/3 cup fresh French bread crumbs
Directions:
Cook spinach according to package directions; drain. Sauté mushrooms in ¼ cup butter. In a large bowl, combine mayonnaise and sour cream and 2/3 cup Parmesan cheese; stir in spinach, mushrooms and artichokes. Turn mixture into a buttered 13 x 9 x 2-inch casserole pan or dish. Arrange tomato slices across the top. Melt the remaining ½ cup butter and add to a small bowl containing the breadcrumbs and remaining 1/3 cup Parmesan cheese. Sprinkle the crumb mixture over the casserole.
Bake in a preheated 350-degree oven 20 to 25 minutes or until breadcrumbs appear lightly browned.
Yields 10 –12 servings.
(* This casserole can be made in advance prior to baking).
CHERYL'S CHICKEN-ORZO-SPINACH CRISIS CASSEROLE
4 skinned and boned chicken breasts halved
2/3 cup uncooked orzo
1 (8 ounce) package sliced fresh mushrooms
Vegetable cooking spray
1 (10 ounce) package chopped frozen spinach, thawed and well drained
1 (10 ½ ounce) can cream of mushroom soup
1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon pepper
1 cup (8 ounces) shredded Monterey Jack cheese
1/4 cup Italian-seasoned bread crumbs
Boil chicken in enough water to cover in a large Dutch oven for 12 minutes or until done. Remove chicken, reserving broth. Chop chicken and set aside.
Cook orzo in reserved broth according to package directions, omitting salt and fat.
Sauté mushrooms until tender in a large nonstick skillet coated with cooking spray. Remove from heat. Stir in chicken, pasta, spinach, and next 4 ingredients. Spoon mixture into a 13 x 9 baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs.
Bake at 350 degrees uncovered for 30 minutes or until thoroughly heated.
MAKE AHEAD TIPS:
Refrigerate. Remove from refrigerator one hour prior to baking.
May freeze. Thaw, and then proceed to cook as above.
2/3 cup uncooked orzo
1 (8 ounce) package sliced fresh mushrooms
Vegetable cooking spray
1 (10 ounce) package chopped frozen spinach, thawed and well drained
1 (10 ½ ounce) can cream of mushroom soup
1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon pepper
1 cup (8 ounces) shredded Monterey Jack cheese
1/4 cup Italian-seasoned bread crumbs
Boil chicken in enough water to cover in a large Dutch oven for 12 minutes or until done. Remove chicken, reserving broth. Chop chicken and set aside.
Cook orzo in reserved broth according to package directions, omitting salt and fat.
Sauté mushrooms until tender in a large nonstick skillet coated with cooking spray. Remove from heat. Stir in chicken, pasta, spinach, and next 4 ingredients. Spoon mixture into a 13 x 9 baking dish coated with cooking spray. Sprinkle with cheese and breadcrumbs.
Bake at 350 degrees uncovered for 30 minutes or until thoroughly heated.
MAKE AHEAD TIPS:
Refrigerate. Remove from refrigerator one hour prior to baking.
May freeze. Thaw, and then proceed to cook as above.
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