Chocolate Chip Cheesecake

2 (3-oz) packages of cream cheese, softened
1 (14-oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
1 teaspoon vanilla extract
1 cup mini-chocolate chips
1 teaspoon flour
1 (6-oz.) Ready Crust Chocolate Pie Crust
Chocolate Glaze (recipe follows)
Chocolate Curls (optional)

Preheat oven to 350°. With mixer, beat cheese until fluffy, gradually beat in Eagle Brand until smooth. Add egg, vanilla; mix well.
Toss chips with flour; stir into cheese mixture. Pour into crust.
Bake 35 minutes or until center springs back when lightly touched. Cool and top with glaze and curls. Serve chilled. Refrigerate leftovers.

Chocolate Glaze: Melt 1/2 cup mini-chocolate chips with 1/4 cup whipping cream; cook and stir until thickened and smooth. Immediately spread over pie.

Tip: To prevent chocolate chips from floating down to bottom of pie add chips after baking cheesecake for a short period. Remove cheesecake from oven after 5 - 10 minutes, sprinkle chocolate chips over the pie and then continue to bake for remaining baking time. Be careful when handling cheesecake, pie pan will be very hot.

Chocolate Cream Candy

2 cups sugar
1 tablespoon butter
2/3 cup milk
2 squares unsweetened chocolate
1 teaspoon vanilla

Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling-point; then add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pan, cool slightly, and mark in squares. Omit vanilla, if desired, and add, while cooking, one-fourth teaspoon cinnamon.

Chocolate Cream Candy Recipe

Ingredients for Chocolate Cream Candy

* 2 cups sugar
* 1 tablespoon butter
* 2/3 cup milk
* 2 squares unsweetened chocolate
* 1 teaspoon vanilla

[edit]
Instructions

1. Put butter into granite saucepan; when melted, add sugar and milk.
2. Heat to boiling-point; then add chocolate, and stir constantly until chocolate is melted.
3. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan.
4. Pour at once into a buttered pan, cool slightly, and mark in squares.
5. Omit vanilla, if desired, and add, while cooking, one-fourth teaspoon cinnamon.

Chocolate Cream Candy Recipe

Ingredients for Chocolate Cream Candy

* 2 cups sugar
* 1 tablespoon butter
* 2/3 cup milk
* 2 squares unsweetened chocolate
* 1 teaspoon vanilla

[edit]
Instructions

1. Put butter into granite saucepan; when melted, add sugar and milk.
2. Heat to boiling-point; then add chocolate, and stir constantly until chocolate is melted.
3. Boil thirteen minutes, remove from fire, add vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan.
4. Pour at once into a buttered pan, cool slightly, and mark in squares.
5. Omit vanilla, if desired, and add, while cooking, one-fourth teaspoon cinnamon.

ingredients

1. Unsalted butter for pan
2. Coarse salt
3. 1 pound ziti pasta
4. 1 roasted red pepper, stemmed, seeded, and coarsely chopped
5. 1 (16 ounce) package frozen chopped spinach, thawed and squeezed dry
6. 1 1/2 cups ricotta cheese
7. 6 large eggs, lightly beaten
8. 4 basil leaves, torn
9. 3/4 cup freshly grated pecorino cheese
10. 1 clove garlic, minced
11. 1 pinch freshly grated nutmeg
12. 1/2 teaspoon freshly ground pepper
13. 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Nutrition Info

Per Serving

* Calories: 542 kcal
* Carbohydrates: 64 g
* Dietary Fiber: 4 g
* Fat: 17 g
* Protein: 30 g
* Sugars: 4 g



1. Preheat oven to 325 degrees F. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.

2. In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.

Yield: 6 servings

French Toasted Ham Sandwich

* 3 eggs beaten
* 1/2 cup milk
* 1 teaspoon sugar
* 1/4 teaspoon salt
* 12 slices bread
* 4 to 6 ounces thinly sliced ham
* 1/4 cup butter


Combine eggs, milk, sugar, and salt; whisk together. Top 6 slices of bread with the ham; cover with remaining bread. Dip each sandwich into egg mixture. Heat butter in large skillet over medium-low heat. Brown sandwiches on both sides, about 5 minutes on each side. Cut sandwiches in half; arrange on hot platter.
Makes 6 sandwiches.
These can be made in a sandwich maker.

Cheese Balls

* 1 package (8 ounces) cream cheese
* 1/4 cup milk or cream
* 2 teaspoons grated onion
* 1 tablespoon steak sauce
* chopped pecans


Mix together all ingredients except nuts. Form into small balls. Place a toothpick in the center of each ball and roll in the chopped pecans. Chill and serve.

Sweet Pasta Cake

Recipe From : The New Pasta Cookbook

* 2/3 pound fresh spaghetti
* OR 1/2 pound dried
* 2 tablespoons butter
* 3 tablespoons sugar
* 1/3 cup mixed peel
* 1/3 cup golden raisins
* 1/4 cup almonds
* 1/4 cup dried figs or dates -- chopped
* 3 tablespoons glace cherries -- chopped
* 3 tablespoons flour -- sifted
* 1/2 teaspoon cinnamon
* 2 eggs -- beaten



Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl.
Preheat oven to 350 degrees F.
Melt butter in a small saucepan. Add sugar and heat, stirring, until sugar dissolves. Leave to cool.
In a large bowl, thoroughly combine mixed peel, raisins, almonds, figs, glace cherries, flour and cinnamon. Stir into cooked pasta, then add butter-sugar mixture and eggs. Blend well.
Transfer mixture to a greased 8-inch baking dish and smooth the top. Bake until set and golden, about 35 minutes. If the top browns, cover loosely with foil.
When done, remove from oven and cool for 20 minutes before turning out.