Black Forest Cheesecake

Black Forest Cheesecake is impressive but easy! It features a chocolate crust topped with two layers of cheesecake-like filling. Top with a spoonful of canned cherry pie filling, and you have a decadent dessert loaded with chocolate, cherry, and cheesecake flavors.

Black Forest Cheesecake

Taste of Home has amazing recipes, and one of them is the Black Forest Cheesecake recipe found here:  https://www.tasteofhome.com/recipes/black-forest-cheesecake/

Notes:

*You can easily make your own chocolate crumb crust using this recipe.  It's pretty and tasty!
Chocolate Graham Cracker Crust:  http://easyaspiecanbe.blogspot.com/2015/06/chocolate-graham-cracker-crust.html 

*Baking Tip for Easily Removing a Piece of Crumb-Crust Pie:  Just before serving, rub the outside of the filled pie plate with a warm, damp towel.  This softens the butter in the crust, making it less likely to stick to the pie plate.  To prepare the towel, rinse it in very hot water, then wring it well.    

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Cornbread Sloppy Joe Casserole

To be so simple, this casserole is a delicious change from regular sloppy joes.  Homemade sloppy joe filling is topped with delicious cornbread--it will be a new family favorite!

Cornbread Sloppy Joe Casserole

1 pound ground beef

1 cup chopped onion

2 (8 oz.) cans tomato sauce or 1 (15 oz.) can

1 tsp. yellow mustard

2 tsp. Worcestershire sauce

1 tbsp. packed brown sugar

1 (8.5 oz.) box Jiffy corn muffin mix

1/3 cup milk

1 tbsp. vegetable oil

1 egg, beaten

1 cup shredded cheddar cheese

Heat oven to 350 degrees.  In a skillet, cook beef and onion over medium heat until beef is brown.  Drain and stir in tomato sauce, mustard, Worcestershire sauce, and brown sugar.  Simmer to keep warm. During this time, stir together the corn muffin mix, milk, oil, and egg.  Batter may be a little lumpy.

Place hot beef mixture into an ungreased 8x8 (2 quart) square baking dish. Immediately cover with cheddar cheese, and then spread the corn bread batter evenly over the top.  Bake 25-35 minutes or until toothpick inserted in center of cornbread topping comes out clean.

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*If made as written using 93/7 ground beef and skim milk, each serving has:

Rootitoot Lemon Curd

Lemon Curd is rich, velvety edible sunshine!  Originating in England, it can be used for so many things:  cakes, pies, tarts, muffins, toast, biscuits, scones, and is fantastic by itself with a spoon!  Made in a pressure cooker, it turns out perfectly every time.

Rootitoot Lemon Curd 

Yield:  2 cups

Approximate Total Time:  55 minutes plus cooling time (30 minutes on counter, 4 hours in refrigerator)

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website: https://rootitoot.com/recipes-and-cooking/desserts/rootitoot-lemon-curd/

Lemon Curd 101:

*Melt the butter, and cool it to room temperature before starting the recipe so that the butter doesn't cook the egg when added to the mixture.

*Zest lemons before cutting them.  If using Meyers lemons, don't use the zest as it can be bitter.

*Remove the chalaza (the stringy white bit) in each egg and yolk before combining the eggs with sugar.

*If desiring a sweeter curd, use 1 cup sugar.

*Avoid using metal whisks or strainers as they can impart a metallic taste when used with lemon juice.

*I use a 6-qt. pressure cooker.

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