Confessions

Today is a day of confessions.  I'm not sure why.  Maybe because one of the recipes I'm sharing I've made several times, but today I had a not so great time getting it right and it made me crabby.  Or maybe it's the New Year thing.  At any rate, I'm laying out a few of my quirks.  Oh there are many but I don't want this post to go quite that long.  First of all, the next time I go to the grocery store and remember everything will be the first time.  Ever.  This makes my Honey crazy.  He'll ask me to get the items he needs for a recipe he's making and he can pretty much count on me forgetting at least one item.  He loves me anyway.  Here he is handing over his title of Christmas Poker Champion.  Yes, that's right here's a confession.  We play poker on Christmas Eve day and whoever wins gets bragging rights for the year.  I'm the first in our family to have the distinction of winning twice.  

Anyhow, I have three things I always have to make for New Year's Eve.  One of them is an incredible Warm Fudge-Filled Cheesecake, another is Spinach Artichoke Dip, the third is a pineapple cheese ball and they all are recipes from my friend Michelle.  I needed to get my cooking done today and when I started the cheesecake, guess what?  I discovered I had bought one less cream cheese than I needed and was out of vanilla.  So off to store I went.  When I came home I realized I had forgotten one of the things I wanted to get.  I only needed three food items and I forgot one.  So, I got a bit cranky and forgot to take pictures.  But I'll post the recipe for the cheesecake and cheese ball.  I'll post the dip another time, with pictures, I hope.  Here's another confession.  I always crave chocolate.  That's not my confession, that's pretty normal.  But lately I have also had a huge craving for these:

It doesn't have to be this brand.   Any bread and butter pickles will do but I'll go through a jar in two to three days.  That is just weird.  I can't figure it out and no there are no little ones on the way.  This lovely lady would give anything to have a baby brother or sister but she'll just have to settle for the cats.

Here is my final confession for this post.  I am a thrower, I have no problem getting rid of things.  I don't like feeling cluttered, and here comes the confession.  I can't throw a good box away.  Here's my attic.

It looks better on here than in person.  I think it's because they're stacked since they had taken over and I couldn't get through to put Christmas things away.  I tell myself I won't keep any more and then the UPS man delivers a beauty that just begs to join the others in the honor of being "a perfect box."  This is why I like that gift bags are so popular.  Well, except I noticed yesterday my gift bags are now entering confession worthy stage.  Sending wishes for a fun, safe New Year celebration and I'll see you in 2012!  Oh, and I forgot to mention, this cheesecake is amazing both warm and cold.  I have yet to decide which way I like it better.  


Warm Fudge-Filled Cheesecake


1/2 cup butter, softened
1/3 cup sugar
1 cup flour
1 Tbsp. vanilla, divided
2/3 cup chopped pistachios
4 (8 oz) cream cheese, softened  (remember to buy them all)
1 1/2 cups sugar
4 large eggs
1 (12 oz) pkg. semi-sweet chocolate morsels (Ha ha.  I just   
    noticed you're suppose to use mini-morsels.  I never
    saw that before)


Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well.  Gradually add flour, beating at low speed until blended.  Stir in 1 tsp. vanilla and pistachios.  Press into bottom and 1 1/2 inches up sides of 9-inch springform pan.  Bake at 350 degrees for 12-15 minutes or until golden.  Cool.  Beat cream cheese at medium speed until light and fluffy, gradually add 1 1/2 cps sugar beating well.  Add eggs, 1 at a time, beating just until yellow disappears.  Stir in remaining 2 tsp. vanilla.  Do not over mix.  Pour half of batter into prepared crust; sprinkle with chocolate morsels to within 3/4 inch of edge.  Pour in remaining bater, starting at outer edge and working toward center.  Place cheesecake on a foil-lined baking sheet.  Bake at 350 degrees for 1 hour.  Turn off oven and let stand in over one hour.  


Pineapple Cheese Ball


1 8 oz. cream cheese
1 3 oz. cream cheese
2 Tbsp. chopped onion
1 8 oz. can crushed pineapple, drained
salt and pepper to taste
chopped nuts (I like pecan chips) and parsley flakes


Cream the cheese.  Gradually add the crushed pineapple, then the onion and salt and pepper.  Chill for at least one hour.  Shape into a ball.  Roll in nut/parsley mixture.  Serve with crackers.