Category: Recipe -
This weekend I made bread bowls for the first time using my bread machine. The bread machine did all of the kneading but then it had to rise. Then I split the dough into 6 pieces like the directions said. Well, I ended up with mini bread bowls :) It fit maybe 3 bites or so in it. Erik and I laughed. They were still good though. I also made Potato Soup to go with the bread bowls. It tasted good but ended up being not as soupy as we would have liked.

Homemade Potato Soup  
Ingredients -
3 cups peeled, chopped Potatoes
1 cup Water
1/2 cup Celery slices
1/2 cup Carrots, sliced
1/4 cup chopped Onion
1 teaspoon Parsley Flakes
1 Chicken Bouillon Cube
1/2 teaspoon Salt
1 1/2 cup Milk
1 tablespoon Flour
1/2 pound American Cheese, diced
In a large saucepan combine potatoes, water, celery, carrots, onion, parsley flakes, bouillon cube and seasoning. Mix well, cover; simmer 15 to 20 minutes or until vegetables are tender. Add milk to flour, mixing until well blended. Add milk mixture to vegetables; cook until thickened. Add cheese and stir until melted. Makes 6 to 8 servings.


It definately didn't make 6 to 8 servings. So I'm on to find another potato soup recipe.
So I finally got a cheesecake pan for our wedding...which was 3 months ago and thought it was about time to use it. I've been wanting to make this cheesecake forever.  I wanted to find something that was similar to the Cheesecake Factory's Adam's Peanut Butter Cup Cheesecake. So this is what I found online and I changed it a bit.

Peanut Butter Cup Cheesecake

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup crushed cream-filled chocolate sandwich cookies
  • 6 tablespoons butter, melted
  • 3/4 cup creamy Jif® Peanut Butter
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 3 eggs, lightly beaten
  • 1-1/2 teaspoons vanilla extract
  • 1 cup hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges

  • In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
  • Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.
  • In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
  • In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
  • In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
  • Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

    **a few things I changed.. I added chopped Butterfingers and chopped Reese's peanut butter cups to the batter. I also used Butterfingers on top of the cake along with the Reese's.

    This cheesecake was awesome! Next time I would make the whole crust out of chocolate cookies rather than a mixture of chocolate and graham crackers. It would seem more like the Cheesecake Factory kind and taste better :) 

These pictures do not do the Cheesecake justice! It is soo yummy!