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No Bake Chocolate Cheesecake

No Bake Chocolate Cheesecake

I must admit, I’ve never made a cheesecake before and I’m kinda scared to attempt it.  But I was having a friend over for dinner last night and I wanted to make a yummy dessert to go along with my favorite dinner, Parmesan Crusted Tilapia, Parmesan Roasted Green Beans, and hush puppies.  I actually made my hush puppies from scratch last night, but wasn’t really pleased with them, so I have some work to do to come up with a better hush puppy.

But back to the dessert….I came across a no bake chococlate cheesecake that looked easy enough.  I mean, really, can you mess up a no-bake cheesecake?  I figured if anyone could, I could.  But I gave it a whirl and it turned out perfect, so I had to share it!

I did cheat and buy a graham cracker crust.  I have had bad experiences in the past trying to make graham cracker crust and since I was making this for guests, I wanted to be sure it would be good.

No Bake Chocolate Cheesecake

1 pkg. (8 oz.) cream cheese, softened

1/3 cup cocoa powder

3/4 cup powdered sugar

1 1/2 tsp. vanilla

2 cups Cool Whip

1 graham cracker crust

Chocolate syrup for drizzle, optional

Additional Cool Whip for topping, optional

Beat cream cheese with mixer till smooth and creamy, then add cocoa and beat till well blended.  Add vanilla, blend again. Slowly add powdered sugar and continue blending cream cheese mixture.

Once well mixed and creamy, fold in whipped topping until color is uniform. Pour into graham cracker crust  and let chill for 1-2 hours. Top with Cool Whip or drizzle with chocolate syrup.

 

 

 

 

 

 

 

 

 

This was so yummy and definitely not diet-friendly.  You could opt for the 1/3 less fat or fat free cream cheese and the Light or fat-free Cool Whip as well.  But sometimes you just have to splurge!!  It is very hard to eat just one slice of this, but it is very rich, so start off with a thin slice!!

Let me know if you get a chance to make this and how you like it!  It was so easy and good, I will definitely be making this again and again!!

Happy cooking,

Lori

 

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Awesome Meatloaf

Awesome Meatloaf

Ok…so I have been MIA lately between my daughter having strep throat a few weeks ago and me having 2 teeth pulled within a couple of weeks, I didn’t even feel like eating, so why cook?? But now that we are all back to normal, it’s time to get cooking again. We’ve been eating out or eating fast food or meals that I’ve already posted on here so now it’s time for some new recipes.

Tonight, I made an oldie but goodie…Meatloaf!!

It was super yummy and I think it was because this time I mixed in some ground pork with the ground beef and it was delicious!!

Recipe adapted from Better Homes & Gardens

Meatloaf
 
2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 pound lean ground beef
1/2 pound ground pork
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard
 
Directions
 
1.   In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
 
2.   Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
 
3.   Makes 8 servings
 
 

 

 

 

 

 

 

 

This was delicious and everyone loved it….except for Cheyenne.  She was in a mood tonight and wouldn’t even try it even though last time I made meatloaf, she loved it!!  I also fixed her favorite, carrots and mashed potatoes with it so she had carrots and mashed potatoes for dinner…..and no dessert!  Haha….

I’ve always made meatloaf with just ground beef before and have seen recipes and heard people talk about using turkey, pork and/or veal mixed with the beef.  I decided to try pork and it was so delicious and I think I will make it this way from now on!!

Let me know if you get a chance to try this!!

Happy Cooking!!

Lori

 
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Posted by on May 22, 2012 in Uncategorized

 

Crack Potatoes

Crack Potatoes

I made the best potatoes last night and ate way too much!!  I found this recipe at Plain Chicken and had to try it.  They are absolutely delicious and next time I will have to half it or maybe even divide it into thirds and freeze the others for later.  It makes a lot and for just the 4 of us (although Cheyenne didn’t eat any) it was way too much.  I even had a plate of it for lunch today.

 

Crack Potatoes or Loaded Potato Casserole

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 – 30oz) bag frozen hash brown potatoes – shredded kind

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Posted by on March 30, 2012 in Sides, Uncategorized

 

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Quick Chicken Salad

Quick Chicken Salad

I found this recipe a few months ago and wanted to try it because I love chicken salad.  It is so quick and easy and I love to fix this when I haven’t planned a meal or just don’t feel like cooking.  You can cook some chicken and use that, but I use the canned chicken to make things easier and quicker. 

 

Quick Chicken Salad

  • 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
  • 3/4 cup light mayonnaise
  • 1 cup red grapes, halved
  • 1 green onion, diced
  • 1 stalk celery, diced
  • 1/2 cup diced apple
  • salt and pepper to taste

In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.  I like to combine until the chicken chunks are all broken up into small shreds. 

Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.

 

 

 

 

 

 

 

 

 

I love to have mine on a croissant roll and it is so yummy and I always end up eating way too much! 

As always, I love comments, so let me know what you think!! 

I hope you get a chance to make it soon.  Let me know how you like it! 

 

Lori

 
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Posted by on January 10, 2012 in Uncategorized

 

Welcome to Mommy I’m Hungy!!

Welcome to Mommy I’m Hungy.  No, I didn’t misspell hungry…that’s how my 2 1/2 year old daughter, Cheyenne, says it.  I’m starting this blog as a way to keep track of things we eat and to share the yummy recipes with all of you!!

I am just getting started here, so bare with me and hopefully in time, my pictures will get better.

For our first cooked meal of the year, I decided to make something in my crockpot.  I love crockpot meals because you can start them and leave them.  Or in my case, start them and spend time with my little munchkin.  It is so much easier than trying to fix dinner, distract her, hope I don’t burn something, and try to keep her entertained all at the same time. 

I got this recipe from Miller Musings and it looked so good, so I tried it and it was wonderful!  I took a couple of her suggestions and made it a little different.  Everyone loved it, except for my 2 1/2 year old, but then again, she’s never had soup.  My parents absolutely loved it and I even heated some up for lunch a couple of days later and it was just as good. 

 

Crockpot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts
2 cans Lime & Cilantro Ro-Tel  (you can use the regular if you prefer)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water  (I like my soup a little thicker, so I only used 1 cup of water)
1 packet of Taco seasoning

tortilla chips
sour cream
shredded Monterey Jack or Mexican blend cheese

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and taco seasoning in your Crock Pot and stir to mix. Put chicken breasts on top of mixture and push them down into the liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred, if needed.  Mine just literally fell apart and needed very little help to shred.  Return the chicken to your Crock Pot and stir to mix it all in.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheese, and a dollop of sour cream, serve with more chips if you like.

I hope you like it as much as I did!! 

Comments are always welcome!!

 

 
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Posted by on January 4, 2012 in Uncategorized

 

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