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Good Neighbor’s Recipes…
Chocolate Cheesecake with Strawberry Topping
- Nonstick cooking spray
- 3/4 cup chocolate graham cracker crumbs (about whole 4 crackers)
- 2 cups full fat cottage cheese, such as Daisy
- One 8-ounce package light cream cheese, softened
- 3 large eggs
- 3/4 cup sugar
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- Strawberry Sauce:
- One 10-ounce bag frozen strawberries
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 tablespoon water
- Pinch kosher salt
- 1 teaspoon vanilla extract
For the cheesecake: Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Use the bottom of a dry measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan; the crust will not be very thick. Spray the crust with cooking spray. Place on a rimmed baking sheet.
In a blender, combine the cottage cheese, cream cheese, eggs, sugar, cocoa powder and vanilla and blend until smooth. Pour into the crust and bake until almost set but still jiggly in the center, about 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
For the strawberry sauce: While the cheesecake is baking, combine the strawberries and sugar in a medium saucepan over medium-low heat. Bring to a simmer and let simmer until the berries start to break down, 5 to 10 minutes.
Mix the cornstarch with the water, salt and vanilla in a small bowl until completely combined, creating a slurry. Add the slurry to the strawberries and cook until it thickens, another 10 minutes. Cool to room temperature, then transfer to a container and refrigerate until ready to use. Serve the cheesecake cold, topped with the strawberry sauce.
Corn Bread Casserole
- 2 eggs beaten slightly
- 1 can whole corn
- 1 can cream corn with the liquid
- 1 stick of butter (melt and cool)
- 1 cup sour cream
- 1 small box of Jiffy Corn Muffin mix
Mix all together and pour into a large sprayed casserole dish. Bake at 350F for about one hour.
Ramen Noodle Salad
- 1 head of washed and chopped bok choy
- 1 pkg dry (plain) Ramen Noodles crushed
- 5-6 green onions chopped
- 1/2 cup slivered almonds (toasted sesame seeds another option)
- 1/2 c. sunflower seeds
- 1 c. raisins (optional)
- 1/2 can drained bean sprouts, fresh sliced mushrooms, 1/2 can of bamboo shoots and water chestnuts (optional)
Dressing
- Mix 1 cup of cooking oil (whatever you prefer)
- 1/4 c. vinegar
- 1/3 to 1/4 c soy sauce
- 1 c. sugar
- Seasoning packet from Ramen Noodles
Add dressing 1-1/2 hours before serving.
