Hello everyone! I have to tell all of you that I am loving this blogging thing! And thank you THANK YOU for all of you wonderful kind comments!
Today, I am going to the hospital for a minor out-patient surgery. Seriously, I did everything I could to make this a major in-patient surgery but no such luck. I was so looking forward to some drugs to knock me out, and then more drugs to numb the pain, and then an overnight stay just to be sure everything was ok... I have a cyst on my head that has grown to the size of a walnut or so. After 25 years, I have decided to have it removed. It has really lost its purpose in life - when the kids were little I told them it was the eye on the back of my head and that was how I always knew what they were doing. But they stopped believing that some time ago.
On the bright side, my Mother-In-Law is coming over to get the kids up and on the school bus today. Can you see me doing my happy dance?? My husband and I are driving down to Pittsburgh for the surgery. I am actually looking forward to sitting in traffic! My normal commute time is about 15 minutes, which is definitely not enough time to let me unwind down before I get to work. Today will be a refreshing change.
Anyway, I wanted to give everyone something fun to look at today, and this is it:
This is the most fabulous, delicious dessert! My son and I recently made this together and it was absolute perfection! This was a recipe from Taste of Home magazine. I have removed the "nutritional" information.
Chocolate Cookie Cheesecake
1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)
3 tablespoons butter, melted
4 packages (8 ounces each) Kraft Philadelphia® - Cream Cheese, softened
1 cup sugar
1-1/2 cups semisweet chocolate chips, melted and cooled
3 teaspoons vanilla extract
4 eggs, lightly beaten
20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of greased 9-in. springform pan. Refrigerate while preparing filling.
In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
Bake at 325° for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Yield: 12 servings.
Chocolate Cookie Cheesecake published in Taste of Home February/March 2009, p54
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