So it has been forever since I updated! Sorry, for some reason I just can’t get into food blogging no matter how I try. So unless I have a special recipe I want to share I am not promising again to keep updating! This cheesecake was served at a Wine Tasting where I live last weekend. We had wines from Argentina that were just fabulous!

Blue Cheese Cheesecake

8 cloves roasted garlic
1/2 teaspoon cracked black pepper
12 oz. imported gorgonzola cheese, room temperature
5 (8 ounces) packages cream cheese, room temperature
1/2 cup whipping cream
5 eggs, room temperature
Cornmeal Crust (see recipe below)

Preheat oven to 375 degrees F.

Prepare Cornmeal Crust.

Preheat oven to 325 degrees F. and position baking rack in center of oven.

To make filling:
In a large bowl, roasted garlic, place gorgonzola cheese and cream cheese; mix together until smooth and creamy. Add whip cream. Add the eggs, one at a time, while beating to incorporate.

Pour the cheese filling into prepared Cornmeal Crust. Tap lightly on counter to remove air bubbles.

Place cheesecake in center of middle oven rack. Bake for approximately 1 hour, or until internal temperature is 160 degrees with a meat thermometer or until the center is almost set, but jiggles slightly when gently shaken. NOTE: Do not open the oven door during the first 30 minutes of baking as drafts can cause a cheesecake to fall or crack.

Remove from oven and allow to cool on counter for at least an hour, after which you may either serve or store in the refrigerator.

Serve warm or at room temperature with toasted baguette bread or crackers. To serve later, store in refrigerator up to 1 week. To reheat, simply slice and warm for 5 minutes in a 350 degree F. oven.

Cornmeal Crust:
1 1/2 cups water
1/2 cup cornmeal
1 tablespoon minced garlic
1 1/2 teaspoons salt
1 tablespoons dried basil
1/8 cup grated parmesan cheese

Grease a 10-inch springform pan. In a small saucepan over medium-high heat, bring water to a boil; stir in cornmeal, garlic, salt, and basil. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally. Fold in parmesan cheese. Remove from heat and let cool 5 minutes.

Press warm cornmeal mixture onto the bottom of the springform pan. Smooth the surface and set aside.

Roasted Garlic: Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb. Cover and bake 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven. Allow garlic to cool and remove cloves from head. Garlic may be stored in a tightly covered container in the refrigerator for several days.

So I just got back a few weeks ago from Salt Lake City. I went out to go the Stampin Up! Convention. I had the best time! While we were there we went to Buca De Pepo, P.F. Chang’s and my favorite of all on this trip, The Melting Pot. All of these are chains but they are so much fun when you are with a large group. You get to sample so much. By mistake, I deleted my Buca pictures, but have some from the other restaurants to share.

This is the Mexican Cheese Fondue from the Melting Pot

This Swiss Cheese Fondue was my favorite

This was just part of the meat plate that they brought us. You can choose your cooking method, if there are several pots at the table, have everyone choose another method. The meat plate includes filet mignon, vanilla rum chicken, jerk sirloin, zesty pepper shrimp, butternut squash ravioli and fresh vegetables. Only one of the ladies was not impressed because she said “she didn’t cook at home and was not going to cook at a resturant.”

For dessert we had the Flaming Turtle Chocolate Fondue

This is the plate of dippers, boy was it good!

This is not fast dining by any means, we were there just over 3 hours. It sure was wonderful and a great way to spend the evening with friends.

I love to make cream puffs. People are always so impressed that it surprises me. I started making them as a teenager so with some help this is something you can do with the kids. One of the secrets to having the puffs raise better is to let the hot mixture cool before adding the eggs.

This is the filling we have made for years. Top the cream puffs with chocolate fudge topping. We use Sanders.

1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs

Filling:
1 1/2 cups cold milk
1 (3.4 ounce) package instant French vanilla pudding mix
1 cup whipped topping
1 (12 ounce) package miniature semisweet chocolate chips
confectioners’ sugar

In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 15 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.

For filling, in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping. Fill cream puffs just before serving; replace tops. Dust with confectioners’ sugar.