Monday, October 22, 2012

Dinner + Dessert

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Remember I promised a post with not one, but two amazing recipes? Well here you go! 

Let's have dessert first, then dinner. Shall we? 

The first time I made this recipe was for Valentine's Day, a handful of years ago. Since then I've made it quite a few times, usually per request from the Mr. or one of my sweet friends who goes bonkers for it. 

Chocolate Bliss Cheesecake

18 Oreo cookies, finely crushed (about 1 1/2 cups)
2 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 package (8 ounces) Baker's semi sweet chocolate, melted, cooled slightly
3 eggs

Preheat oven to 325 degrees. Mix cookie crumbs and butter; press onto bottom of 9 inch springform pan. 

Beat cream cheese, sugar, and vanilla until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low after each just until blended. Pour over crust. 

Bake 55 minutes to 1 hour or until center is almost set. Cool. 

Refrigerate 4 hours. 


{This cheesecake is absolutely exceptional by itself, but another yummy way to enjoy it is with the addition of sliced strawberries on top.}

{recipe adapted from Kraft}

Now, on to dinner. I mentioned this recipe once already, but wanted to share the recipe. It was a huge hit and the leftovers were equally as delicious!

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

3 chicken breasts
5 cups Corn Flakes
3/4 cup flour
1/2 teaspoon salt
1/2 cup milk
6 tablespoons olive oil
1 package (12 ounces) bowtie noodles

1 container Philadelphia Cooking Cream, Italian Cheese and Herb flavor
2 cans cream of chicken
1 cup chicken broth
1/2 cup milk

Crush the Corn Flakes into crumbs, set aside.

In a small bowl add the salt and flour. Stir to combine. 

Place the flour mixture, milk, and crushed Corn Flakes each into their own separate shallow dish. 

Place chicken breasts in a gallon sized Ziploc bag and seal. Pound with a meat mallet (or a rubber mallet if you lack one, like we do).

Using a kitchen shears cut the chicken into smaller strips. 

Dredge the chicken in flour, making sure to cover both sides well. Place the floured chicken onto a small cookie sheet and set it in the freezer for about 5 minutes. 

Start cooking the pasta. 

Remove the chicken from the freezer and dredge each piece in the milk, then immediately in the Corn Flakes. Be sure both sides are covered well. 

Heat the olive oil in a skillet. 

Carefully lay each piece of chicken into the hot oil. Cook over medium high heat for about 5 minutes. Turn the pieces over and cook, covered for about 7 more minutes. 

Place cooked chicken in tin foil to keep it warm, until the pasta is ready.

Using the same pan add the chicken broth, Philadelphia Cooking Cream, cream of chicken, and milk. Whisk until combined. Cook for about 3 minutes, or until the sauce is warm. Add the cooked pasta, stirring until the sauce is well distributed. 

Serve the chicken strips over the pasta. 


{recipe adapted from Jamie Cooks It Up!}


  1. chocolate + cheesecake = you're my hero! This is definitely a dessert up my alley. looks so yummy.I might have to eat it all up and have no room for dinner! haha.

  2. both of these recipes sounds delicious! Especially that cheesecake, YUM!


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