Chocolate Crispy Log

Another item out of our freezer meals cookbook. I guess I didn't realize that you could freeze rice crispy bar type food without it getting soggy or something, but guess what, you can! These are actually a bit TOO chocolatey for me, but Brandon loved them. If you love chocolate try this....

Ingredients

10 oz package of marshmallows

1/4 c. butter

1/4 c. peanut butter

5 1/2 c. Rice Krispies cereal

1 1/3 v. semisweet chocolate chips

3/4 c. butterscotch chips

Directions

1. Line a 10x15 jellyroll pan with waxed paper, or silicone baking mat.  Grease paper with butter and set aside.
2. In a pot, melt marshmallows, butter, and peanut butter over medium-low heat until well blended.
3. Stir in cereal until well coated.
4. Spread into prepared pan, pressing it flat using another sheet of buttered waxed paper, or silicone mat.
5. In small pan, melt chocolate chips and butterscotch chips until completely melted.  Spread over cereal mixture
6. Roll up jellyroll style, starting with long side, peeling waxed paper away while rolling.  Place seam side down on serving plate and refrigerate for 1 hour or until set.
7. To freeze, wrap in plastic wrap and then in aluminum foil and freeze.
8. Thaw, slice, serve, and enjoy.

Cheesecake

Bags are packed to head to the hospital very bright and early tomorrow, so this picture will have to do taken with my iPod. I cut this recipe in half and then made it in my 6 in spring form pan. It turned out great. The only thing was that it was a little too lemony, but I'm pretty sure that had something to do with me trying to halve it and then not really measuring the lemon juice...whoops! The consistency of this cheesecake was great, and I liked that it was a nice and tall cheesecake. Can't wait to make more things in my new spring form pan!

Oh, and no I was not baking the day before giving birth to my third son, this is a make a head and freeze it recipe.  Worked out quite well.  I baked it, cooled it, and even put it in the freezer to get quite solid.  I then removed if from the spring form pan, and wrapped it in plastic wrap and then aluminum foil.  It worked our wonderfully, and took up a lot less space in my freezer without the pan.

Ingredients

1 c. graham cracker crumbs

2 T. brown sugar

1/4 c. melted butter

4 - 8 oz packages cream cheese, room temp.

1 c. sugar

2 eggs

1 T. cornstarch

2 t. vanilla

8 oz sour cream

2 t. grated lemon peel

Directions 

1. Combine the first three ingredients; press into the bottom of 9-in. springform pan and bake at 325° for 6 minutes.  Cool.
2. In a large bowl, beat cream cheese until smooth. Gradually add sugar; mix well.
3. Add eggs, one at a time, beating well after each addition.
4. In a small bowl, mix cornstarch, vanilla and lemon juice until smooth.  Add to cream cheese mixture.
5. At this point, mix as little as possible to fold in sour cream.
6. Add lemon peel to filling; pour into crust.
7. Bake at 325° for 45-50 minutes or until center still jiggles. Do not overbake. The center should not be completely set when removed from oven.
8. Cool thoroughly on a wire rack and then chill overnight.