What is Easter without chocolate!

Who doesn't like chocolate!? It is the nectar of lovers, the sparkles in the eyes of children, and what bunnies turn into on Easter. For some of us, it's also what sisters are addicted to. It is one of the dessert ingredients that are held in the highest regard. Can you blame us for loving this natural ingredient?

Just in time for Easter, feast your eyes on this dark chocolate brownie cheesecake! The ingredients are easy to gather and preparation is simple enough for the young ones to assist. OK, well they can at least lick the spoon. Let's get started and make this for Sunday festivities!

2 packages of cream cheese

1/2 package of chocolate brownie mix

2 whole eggs

1/2 cup of half n half

1/3 cup of vegetable oil

2 tablespoons of granulated sugar

1 teaspoons of vanilla extract

8 oz. of semi sweet dark chocolate

1/3 cup of cream

2 tablespoons of unsalted butter

1 cup of finely chopped nuts of your choice

Start by taking out the cream cheese ahead of time so that it is at room temperature. Place the cream cheese, eggs, half n half, sugar, and vanilla extract in a large bowl and with a hand mixer, beat the ingredients until you get a smooth and creamy texture.

Slowly add the chocolate brownie mix while mixer is on low speed. Blend until well mixed. Now add the vegetable oil and continue to mix. Set aside. PREHEAT YOUR OVEN at 350.

Melt 1/3 of the semi sweet dark chocolate along with 2 tablespoons of the cream and once melted, pour into the cheesecake mixture. Mix well for about a minute.

Line the bottom of a spring form cake pan with parchment paper and spray bottom and sides with a little cooking spray. Using a paper towel, lightly rub sides and bottom so that all is well coated.

Pour cheesecake mixture into cake pan and bake at 350 for 50 minutes. Once baked, remove from the oven and allow to cool to room temperature.

Once cooled, carefully remove the spring form pan ring and place the cheesecake on a wire rack over a cookie sheet.

Melt the remainder of the semi sweet chocolate, stirring the remainder of the cream as well as the butter. Stir until a nice creamy consistency has been achieved.

Now slowly pour the chocolate over the top of the cheesecake, making sure the entire surface is coated (including the sides. Allow chocolate to cool for about 5 to 7 minutes.

Finally, sprinkle the chopped nuts over the top, transfer the cake to a serving platter, and place in the fridge for at least 2 hours so that chocolate coating has hardened.

Your Easter bunnies will be hoppin' like crazy for this dessert. It's richness is not at all "sugary" or overly sweet. The texture is very creamy and smooth. Serve with a nice hot cup of espresso and enjoy while the little bunnies are hunting for eggs. Happy Easter.

So simple it's sure to please the working Mom or Dad

It's 5:30 pm and you've just gotten home from a long day at work. The last thing you want to do is get in that kitchen and put together a big whoop di doo, leaving a sink full of dishes. It's Monday, for Pete's sake and this is the evening to make it simple!

Well, believe it or not, this recipe will only cause you to dirty one pan, yes ONE pan! This wonderful Chicken Stir Fry Medley is as perfect for dinner for one as it is for four. Just change the quantities and you're there. Isn't wonderful that we can create such flavorful and easy on the eyes entrees that are so simple to put together and doesn't leave you slaving in the kitchen from start to clean. Fancy entrees are totally fine and appropriate; however, you deserve a break this evening because you've earned it.

This dish combines Asian flair with American ease. Here's what you need:





2 to 3 large chicken breasts, bone in or off, cut in 3rds
2 cups of mung bean sprouts
2 small bok choys, sliced
1/2 lb of your choice of small mushrooms
2 cloves of garlic, chopped
2 tablespoons of oyster sauce
1/4 cup of peanut oil
1 tablespoon of soy sauce
Pepper to taste

You will first notice there aren't that many ingredients in this dish. That's good! Less prep time, less complication. If you wish to additional items, feel free to do so, it's your choice. Add chopped green onions, peanuts, peas, fresh green beans.

Begin by prepping all your ingredients, that means, slicing, chopping, etc... Having everything ready will save you time. This dish by the way, should only take about 30 minutes to make!

Heat the peanut oil in a skillet or wok over medium heat.  Rub pepper over the chicken pieces. If you want, you can rub some of the soy sauce over it and just an additional tablespoon full. Once the oil is heated, saute the chicken until golden brown, turning the pieces over on all sides. This should take no more than 12 to 15 minutes.

Now remove the chicken and set aside. Remove the excess oil and scrape any "burnt" spots on the pan bottom, but take care to not remove the good spots.... you know what I mean. If you need to, add a tablespoon of peanut oil (or sesame). Over medium heat, once the pan gets hot again, add all the vegetables and saute for a few minutes. Now add the remainder of the soy sauce and the oyster sauce stirring to coat all the vegetables. Saute for another minute and remove to a serving platter. Place the chicken breast on top and serve hot.

See how easy that was? You can make absolutely wonderful dishes for your family or yourself without trouble. Need starch? Just steam a cup of rice. How simple was that? Enjoy :)

When less is more, sensational flavors abound!

Your kitchen is well equipped, spice racks are bursting at the seams, and the variety of pantry items scream out, "pick me pick me", at first sight of light coming from a half opened cupboard door. Not wanting to disappoint, you begin to grab at a moment's notice, a spice here, a can there, and soon you're playing a balancing act with numerous items and gadgets resembling a cheap imitation of Rachel Ray on Thirty Minute Meals. Now, before the emails start pouring in, you're neither cheap and Rachel is a total godsend to so many of us that yearn to come up with dinner ideas that will wow the family in only 30 minutes prep time. She is a total 10!

But you've done all this before and this time you want to have an easy and simple moment in the kitchen, yet still please those that have come to expect great things from you. After all, by now you're following a dozen or more blogs, have a disk full of recipes, and have come to be fond of the room you once feared like a visit to the dentist, the kitchen. Today is the day you will come to realize when less is more, flavor does not have to be sacrificed.

Two ingredients, three condiments, and a shake of the salt and pepper, and you'll have a dish that is bursting with flavor at the delight of your guests. Freshly peeled tomatoes stuffed with peas in a creamy sauce will be a total win in your column, guaranteed. Here is the short list of needs:

5 medium fresh tomatoes
1 package of frozen peas
3 tablespoons of mayonnaise
2 teaspoons of Dijon style mustard
1 tablespoon of horse radish
salt and pepper to taste

Start by peeling your tomatoes. You want to have a pot of boiling water and a large bowl of ice water. Remove the stems from the tomatoes and one at a time place each in the boiling water counting out 15 seconds. Immediately remove the tomato from the pot and into the ice water. With the tip of a sharp knife, simply pull skin apart where the stem was. The skin will easily be removed.

When you are finished peeling, slice the top of the tomato about 1/2 inch down, and with a melon baller, remove the seeds and excess meat of each tomato. When finished, set aside. Be sure to save the top of the tomatoes you sliced off.

In the same pot of boiling water, add the frozen peas and boil for approximately 3 minutes. Then remove the peas and run cold water over them to cool.

In a medium bowl, add the mayonnaise, mustard, and horse radish, mixing all ingredients well until all is well blended. Taste for flavor. Add some pepper and salt (only if you need it).

Now add the peas to the mixture and carefully stir so that peas are well coated. Once completed, simply get your tomatoes and stuff them, finishing off with fitting the top of the tomatoes. Take any remaining peas and spread them over the bottom of a serving dish and place each tomato over them. Serve chilled. As a garnish, you may sprinkle chopped parsley or basil if you wish. This dish is guaranteed to please!! Bon appetit!