White Chocolate Raspberry Cheesecake

This is the cheesecake recipe that my mother-in-law brought to Brielle's baby blessing :) YUM!

Sauce

10 oz fresh strawberries hulled and quartered (or frozen rasberries)
3 tablespoons sugar
2 tablespoons strawberry perserves (or rasberry)
juice of 1/2 lemon
2 tablespoons water
2 teaspoons cornstarch

Process berries, sugar, perserves, and lemon juice for the sauce in a 
food processor until smooth. Transfer to a saucepan, bring to a boil 
over medium high heat. Combine water and cornstarch in a small bow; 
until smooth, whisk into berry mixture. Simmer to ticken slightly, 
about 1 minute cover and chill until cold

Crust

7 chocolate wafer cookies, crumbled
3 whole graham crackers crumbled
2 tablespoons sugar
pinch of salt
3 tablespoons butter melted

process cookies salt and sugar in food processor unitl fine
add melted butter as machine is running pat crumbs on the bottom of a 
sping form pan and up the sides if you have enough

Bake 300 with rack in the center of oven


Filling
8 oz white chocolate chopped
Melt chocolate over double boiler and set aside

3 packages 8 oz cream cheese softened at room temp
3/4 c sugar
3 eggs
1 teaspoon vanilla extract
juice of 1/2 lemon
1/4 cup cold strawberry saucce

blend cream cheese and sugar together until smooth this takes about 5 
minutes don't add sugar all at once slowly add keep beating and 
scraping the sides of the bowl periodically
add eggs one at a time until it mixes well . blend in choclolate 
vanilla and lemon juice. Pour batter inot prepared pan then drizzle 
with 1/4 cup sauce
Swirl sauce into batter to create a marbled pattern place pan on a 
baking sheet and bake until edges are set and puffed but center is 
still jiggly 60 to 80 minutes. DONT OVER BAKE IT WILL CRACK turn off 
oven crack open door with a wooden spoon cool inside oven for 1 hour 
remove from oven and cool completely. cover cake with a towel and chill 
overnight. this cheesecake is best if made a few days before the flavor 
is so much better

Potato and Broccoli Soup

If you're like me, you hate to waste all those broccoli stems, which makes up most of your bunch of broccoli. This recipe makes use of them, as well as the florets.

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan cheese
DIRECTIONS
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
VARIATION:
 If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. Serves 6.

Black Bean Burgers

Black Bean Burgers

Makes 6 burgers

3/4 cup Panko (bread crumbs)

3 Tbsp. plus 2 tsp. olive oil, divided

2 (15 oz.) cans black beans, drained, rinsed, and divided

2 large eggs

1tsp. ground cumin

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 red bell pepper

1/4 cup fresh cilantro, minced

1 shallot, minced

Place medium skillet over medium-high heat.  combine panko with 2 tsp. of the olive oil and mix with a fork to blend. Add mixture to skillet and toast panko, stirring frequently, until golden brown.  Remove from the heat and let cool to room temp.

Place 2 1/2 cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.  In a separate bowl, combine eggs, 1 T. of the oil, cumin, salt, and cayenne pepper.  Wisk to blend. Add the egg mixture to the panko then add the bell pepper, remaining 1/2 cup of beans, cilantro, and shallot to the bowl and mix into the mashed beans.  Stir until evenly combined.

Divide the mixture into 6 equal portions, about 1/2 c. each.  Lightly pack into 1-inch thick patties. (At this point the patties can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours before cooking)  Heat 1 Tbsp oil in skillet over medium heat until simmering.  Carefully lay half of the patties in the skillet and cook until well browned on both sides (about 8-10 minutes).  Repeat with the rest of the patties. 

Nutritional Info: (for the patties only!)

Calories: 186 calories per patty

Fat: 3 grams

Carbs: 31 grams

Protein: 10 grams

*Note: Serve these with Sandwich Thins (you can find them near the buns at the store) which are only 100 calories.  Also, These are really good with a little fat free sour cream and some low fat cheese and some yummy leafy greens!