Oreo Chocolate Cheesecake

I made this for a friends birthday a few months ago and have been meaning to post the recipe ever since. When I asked my friend what he wanted for his birthday treat he decided on an Oreo Chocolate Cheesecake. I realized when I started looking for recipes that there weren't any good recipes for one so I naturally had to create one!

Cookie Crust:

6 tablespoons Butter softened

30 Oreos

Cheesecake:

3 packages (8oz) cream cheese soften

1 1/4 cups powdered sugar

1 teaspoon vanilla

1/4 cup sour cream

1 1/2 cup semi-sweet chocolate (melted and cooled to room temperature)

10 Oreos crushed into pieces

Cookie Crust:

Place softened butter and Oreos in a gallon freezer bag and mash until mixture looks sandy and wet. Press mixture into a 9-inch springform pan and then refrigerate while making the filling.

Cheesecake:

Melt semi-sweet chocolate in a double broiler till creamy then set aside to cool.

In a large bowl beat cream cheese with a mixer until creamy. Add the powdered sugar and beat until well combined then add sour cream and vanilla and mix.

Add melted chocolate and whip 2-3 minutes or until light and fluffy. Then gently stir in crushed Oreo.

Spread the filling evenly over the crust. Cover with plastic wrap and chill for 3-4 hours.

Note: For clean slices when cutting run knife under hot water and wipe dry before making each cut.

Inspired by: No-Bake Creamy Chocolate Cheesecake and {No-Bake} Oreo Cheesecake

Zucchini Fritters

I love zucchini, but I was getting a little sick of just sauteeing it. So here is a great simple, yummy, new way to eat zucchini. We had a 3 1/2 lb. monster zucchini that had been sitting on our counter for awhile and I decided that it finally needed to be used. I had seen recipes for zucchini fritters and had been wanting to try them for years and so here was my chance. I hope you enjoy these delicious fritters. It is my favorite way to eat zucchini!

Yield: 3 Servings

INGREDIENTS:

• 3 cups zucchini, grated
• 1 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 cup grated colby jack cheese
• 4 cloves garlic, minced
• 1 large egg, beaten
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

DIRECTIONS:

1. Put grated zucchini in a colander over the sink. Add salt and stir to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini well. Squeeze longer than you think. 
2. In a bowl, combine zucchini, flour, colby jack, garlic, and egg; season with salt and pepper, to taste.
3. Heat olive oil in a large skillet over medium heat. Scoop tablespoons of batter for each fritter (See note below), flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Notes: Using a cookie scoop works great to get the right amount on the skillet.

Adapted from Damn Delicious

Better than Cafe Rio Dressing

This salad dressing is good enough to drink!  I like to tell myself it is healthy-- it has vegetables in it!  The original recipe doesn't reference anything about Cafe Rio, but that is the closest thing I can compare to this dressing.  The biggest difference is this one is fresher and tastier.  Since it has fresh ingredients you will want to make sure to finish it off within a few days.  With how tasty this is, it shouldn't be hard!

Ingredients:

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons milk
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
3 green onions, coarsely chopped
1/3 cup cilantro, coarsely chopped
1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon salt
dash cayenne pepper

Combine all ingredients in the blender and blend until all ingredients are combined.  Enjoy on top of tex mex salads, cobb salads, dipping vegetables or basically anything!

Adapted from Mel's Kitchen Cafe.

One Pot Pasta

Surprise! There is another sister! I made a cameo on the blog a little over two years ago with my recipe for Spicy Corn Chowder. Finally, I am privileged enough to post. I hope you enjoy my recipes. As a college student I try to find meals that are fun, easy and make great leftovers. And this one hit the spot. And so without further ado One Pot Pasta.

Servings: 4

Total Time 30 minutes

Ingredients

1/2 lb. Pasta

1/2 package Andouille Sausage, sliced thin

1/2 Large Onion chopped

1 14.5 oz. Petite Diced Tomatoes

1 teaspoon Basil

2 cloves Garlic minced

Salt and Pepper to taste

2 cups spinach chopped

1/4 cup Parmesan

Instructions

• In a large stock pot or dutch oven over medium high heat saute onions until soft. Add sausage, pasta, tomatoes, basil, garlic, and 2 1/2 cups water; season well with salt and pepper to taste.
• Bring to a boil reduce heat and simmer, until pasta is cooked through and liquid has reduced, about 10-12 minutes. Stir in spinach and Parmesan.
• Serve immediately.

Adapted from Damn Delicious