Black Cat fights with Guard Dog

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Try This Jump

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Cat VS Dog

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Dr. Ruth's almost as good as Sex Cheesecake

Servings: 8

Crust:
5 oz Graham cracker crumbs
3 tb Sugar
5 tb Butter melted

Filling:
16 oz Cream cheese softened
1/2 c Sugar
1/2 ts Vanilla
pn Salt
2 lg Eggs
3 tb Chambord liqueur

Topping:
8 oz Sour cream
1 tb Sugar
1/2 ts Vanilla
1 tb Chambord liqueur
1 c Raspberries fresh

Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker
 crumbs, sugar and butter. Press mixture firmly into bottom of 9"
 springform pan.
To make filling, mix cream cheese, sugar, vanilla, and salt at
medium speed with electric mixer. Add eggs, and mix until well
blended. Using a fork, gently fold Chambord into batter. Pour
mixture into crust.
Bake for approximately 40 minutes or until golden brown. Loosen
cake from rim of pan. Let cool and remove rim of pan.
To prepare topping, mix sour cream, sugar, vanilla, and Chambord
 and spread evenly over cheesecake. Refrigerate for 4 hours or
until firm. Top with fresh raspberries just before serving.
Chambord a French liqueur

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Baskin Robbins Ice Cream Cake

Cake
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting

Optional
colored frosting 
A sharp bread knife makes box slicing easy 

Ice cream on top of the cake, and all the trimming 

1. Make your cake following the directions on the box.
If you are making the white cake you will likely blend
the cake mix with water, oil, and 3 eggs. Pour the batter
into a greased 9 x 13-inch baking pan and bake at 350 degrees
for 30 to 35 minutes. This will make a thin cake for our bottom
 layer.  When cake is done, let it cool to room temperature.
2. When the cake has cooled, carefully remove it from the
pan and place it on a wax paper-covered cookie sheet, or a
platter or tray that will fit into your freezer.
3.  Use a sharp serrated knife (a bread knife works great)
to slice the ice cream lengthwise through the middle, box
and all, so that you have two 2-inch thick sheets of ice cream.
  Peel the cardboard off the ice cream and lay the halves next
 to each other on the cake.  Slice the edges of the cake all
 the way around so that the cake is the same size as the ice
cream on top.  Work quickly so that the ice cream doesn't melt.
  When the cake has been trimmed, place it into the freezer
for an hour or two.
4.  When you are ready to frost the cake, take the two pints
(4 cups) of vanilla ice cream out of the freezer for 20 to 30
minutes to soften.  Sitr the ice cream so that it is smooth,
like frosting.  Use a frosting knife or spatula to coat your
cake with about 2 cups of ice cream.  Cover the entire surface
thoroughly so that you cannot see any of the cake or ice cream
 underneath.  Pop the cake into the freezer for an hour or so
to set up. 
5.  When the cake has set, fill a pastry bag (with a fancy tip)
with white frosting to decorate all around the top edge of the
cake.  Also decorate around the bottom of the cake.  Use colored
frosting and different tips to add inspired artistic flair and writing on the cake, as needed.  Cover the cake with plastic wrap and keep it in your freezer until party time.
6.  When you are ready to serve the cake, leave it out for 10
minutes before slicing.  Cut the cake with a sharp knife that
has been held under hot water.
Makes 1 large cake (16 - 20 servings).

Tidbits
You may wish to use another flavor cake mix such as chocolate
 or devil's food for this dessert - even low-fat cake mix works.
 It's up to you. Just follow the directions on the box for making
the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get
 it in a box.
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Roadhouse Cheese Wraps

8 thin slices monterey jack cheese
8 thin slices cheddar cheese
1 jalapeno pepper, seeded and diced
1 teaspoon minced fresh chives
4 large spring roll wrappers
1 beaten egg
6 to 10 cups vegetable oil

On the side
Marinara (pasta) sauce 
Slice the cheese real thin, add peppers and chives, roll
 it all up and give it a good squeeze before wrapping  

1. Use a sharp knife to make 8 thin slices each from the
 end of standard-size hunks of cheddar and monterey jack cheeses.

2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,
 then sprinkle about 1 teaspoon of diced jalapeno on top of the

 cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich


 the peppers and chives between the cheese and roll it all up.
Fold the cheese and squeeze it all together so that the peppers
and chives are well sealed into the middle of the cheeses.
3. Lay a spring roll wrapper with one corner pointing away from
you. Arrange the cheese lengthwise on the center of the wrapper.
4. Fold one of the side corners over the cheese filling. Brush a
little beaten egg on the tip of the other side corner and fold it
 over the first corner so that it sticks. Brush some beaten egg on
 the corner pointing away from you. Fold the bottom corner up and
over the filling. Roll the wrapper up, keeping it tight, until it
 rolls over the top corner with the egg on it. It should stick.
Repeat with the remaining rolls, then cover them all and chill
for at least 30 minutes. This will be long enough to heat up the
 oil in a deep fryer or large saucepan to 350 degrees. 
5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or
until the outside is golden brown. Drain the rolls on a rack or
paper towels for 2 minutes before serving with your favorite
marinara sauce on the side for dipping.
Serves 2.
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