Red Velvet Cheesecake recipe (from my Williams Sonoma shower)

WOW!!! This is the ultimate cheesecake!!! I still cannot get over how yummy this was!!! I cannot wait to get a spring-form pan so I can make this :)

Red Velvet Cheesecake

1 ½ cups chocolate graham cracker crumbs
¼ c. melted butter
1 T sugar
3 (8 ounces) packages cream cheese (DON’T GET LIGHT—GET THE REAL THING)
1 ½ c. granulated sugar
4 large eggs beaten
3 T unsweetened cocoa
1 c. sour cream
½ c. whole buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 (1 ounces) bottles red food coloring
1 (3 ounces) package cream cheese, softened (DON’T GET LIGHT—GET THE REAL THING)
¼ c. butter, softened
2 cups powdered sugar
1 tsp vanilla extract

1. Stir together graham cracker crumbs, melted butter, and 1 T granulated sugar
2. Press into bottom of 9 inch springform pan
3. Beat 3 (8 oz) pkgs cream cheese and 1 ½ cups sugar at medium-low speed with an electric mixer, 1 min.
4. Add eggs an next 6 ingredients, mixing on low speed just until fully combined
5. Pour batter into prepared crust
6. Bake at 325 for 10 min.; reduce heat to 300 and back for 1 hour 15 min. or until center is firm
7. Run knife along outer edge of cheesecake
8. Turn off oven
9. Let cheesecake stand in over for 30 min.
10. Remove cheesecake from oven; cool in pan on a wire rack for 30 min.
11. Cover and chill for 8 hours
12. Beat 1 (3 oz) pkg cream cheese and ¼ cup butter at medium speed with an electric mixer until smooth.
13. Gradually add powdered sugar and vanilla, beating until smooth.
14. Spread evenly over top of cheesecake (not on the sides)
15. Remove sides of springform pan. And garnish if desired.

Barbara's Vertical Stuffed Potatoes and Contemporary Beef Wellington Recipes (from my Williams-Sonoma shower)

These both were very yummy!


The vertical stuffed potatoes are a slight twist on twice-baked potatoes. They look so gourmet!!!

Barbara’s Vertical Stuffed Potatoes

4 large baking potatoes
1 box boursin cheese or 1 cup cream cheese
chives (optional)
shredded velveeta
8 T whipping cream
4 T butter
Fresh rosemary sprigs
Paprika

Scrub the potato well and prick several times with a fork. Oil the potato and bake at 425 degrees for about 45 min. to an hour depending on the size of the potato. Remove from oven and cool for a few minutes.
Cut a thin slice crosswise from both ends of the potato. This will allow the potato to sit on the plate. Cut potato in half crosswise. Carefully scoop out the pulp leaving about ¼ inch around the shell. Brush a little oil on the skins of each potato half.
With a mixer, mash the pulp until smooth. Add seasonings, boursin cheese or cream cheese, butter, cream, and velveeta cheese. Mix until smooth.

Place the mashed potato mixture in a pastry bag. Use a large star top and pipe the potato mixture into each potato half. Potatoes can be made ahead of time, covered and refrigerated. When ready to serve, place on a baking sheet and back at 325 degrees for approx. 30 min.
Sprinkle a little paprika on the potatoes
Garnish with fresh rosemary.

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Contemporary Beef Wellington

Duxelles
¼ c. (1/2 stick) butter
1 T finely chopped shallots
1 lb. mushrooms, finely chopped
¼ c. (or less) madeira (wine)
2 T. minced parsley
salt and pepper to taste
ground nutmeg to taste

Beef Wellington
6 (8-ounce) beef fillets, cooked but at room temperature (Trim the fillets of all fat and season with salt and pepper. Barbara cooked them on a griddle on the oven—it was one of those ones that are rectangular and went over a couple of stove eyes. Cook for a few minutes on each side—they will be cooking in the oven too so you want to make sure they are not overcooked. )
Salt and pepper to taste
12 sheets phyllo pastry
1 c. (2 sticks) butter, melted

For the duxelles, melt the butter in a skillet and stir in the shallots. Cook over low heat until tender. Stir in the mushrooms and cook for 10-15 min over low heat or until all the liquid evaporates and the mixture is very dark in color, stirring occasionally. Stir in the wine, parsley, salt, pepper, and nutmeg. Increase the heat slightly and cook until all the liquid evaporates. Chill, covered. In the refrigerated until needed.
For the beef wellington, preheat the oven to 375 degrees. Cut 2 sheets of plastic wrap slightly longer than the phyllo and arrange the sheets overlapping on a work surface. Cover the phyllo with a damp paper towel (this will help avoid drying out).
Stack 2 sheets of the phyllo on the plastic wrap, brushing each sheet with some of the melted butter. Arrange one fillet 3 inches from the end of the narrow edge of the phyllo stack and spread the fillet with ¼ cup of the duxelles. Fold 3 inches of the phyllo over and brush the exposed phyllo with melted butter. Using the plastic wrap turn the fillet and phyllo and brush with melted butter. Fold in the long sides of the phyllo and brush with melted butter. Continue folding the phyllo (as you would a burrito) around the steak, brushing with melted butter after each turn..
Arrange seam side down on a buttered baking sheet. Repeat the process with the remaining phyllo, remaining butter and remaining fillets. Bake for 20-30 min. or until the pastry is puffed and golden brown and the fillets register 140 degrees on a meat thermometer for rare. Freeze for future use if desired.


**i think i might call WS and check on the beef wellington recipe because it didnt mention anywhere in the recipe about cooking the meat but i know she cooked it before hand. i didnt take notes because i figured it would be in there. i did the best i could from memory. ill let you know.

Strawberry Spinach Salad recipe (from my Williams-Sonoma Shower)

OH MY GOODNESS THIS IS SOOO YUMMY!!! I am slightly allergic to some nuts and generally I don't like them anyways, but I decided to try these caramelized pecans on the salad.....OH MY GOODNESS so yummy :)

Strawberry Spinach Salad (serves 4-6)

Caramelized pecans add crunch!
10 oz fresh spinach
1 cup sliced celery, cut on diagonal (Barbara says this makes it more pretty)
1 pt. strawberries

Caramelized Pecans:
1 cup sugar
1 cup pecans

For caramelized pecans, put sugar in a non-stick skillet (make sure it is non-stick) on medium heat. Roll the pan (do not stir the sugar) from side to side until all sugar is melted. Then add the pecans and stir with wooden spoon until they are browned. Immediately place on parchment paper. Cool (it will look similar to peanut brittle). These can be prepared ahead of time.

Poppy Seed Dressing
¾ c. sugar
1 tsp. salt
1 T. grated onion
1 T. poppy seed
1/3 c. vinegar
1 tsp. dry mustard
1 cup Crisco oil

Mix sugar and vinegar in a blender (I imagine a mixer or food processor would work too) Add salt, grated onion, and dry mustard. Slowly add oil. Stir in poppy seeds or blend with blender on the lowest speed. Chill.

Combine spinach, celery, and halved strawberries. Coat with poppy seed dressing. Toss gently and garnish with caramelized pecans.

(sorry, I don't have any pictures)

Saturday festivities

Saturday was the day of the very first bridal shower! I have been looking forward to it ever since Michael's mom told me she wanted to host one for me. It was a Williams-Sonoma Spring cooking class and shower! It was AMAZING!!! I was able to have a total of 11 people including myself and the host. It was in Knoxville at our Williams-Sonoma. We had a wonderful cooking "teacher"!



I had some of the ladies who attend the church where I teach sunday school, my mother, my sister, Michael's mom, and my good friends (Julie and Cathy) came to the shower. We had a full meal that was sooo delicious!! Strawberry Spinach Salad with this yummy poppy seed dressing, vertical stuffed potatoes, Beef Wellington, and Red Velvet Cheesecake. YES! You saw that right...RED VELVET CHEESECAKE!!! It was sooo delicious. I will have to post the recipe at some point. I really want to make it! :)
I (unfortunately) did not get any pictures of the salad--it was soo yummy. I will be posting that recipe at some point as well :)


This is me, my sister (Marsha), and Julie


Dawn and Me


Karrie, Carrie, and Me


Me and Cathy


Julie and Me


Michael's mom (Jane)--the FMIL, and Me


My FMIL had the cute apron I have on in these pictures made! It even has my new monogram!!! She thought of everything...right down to the favors--Williams Sonoma spatulas in the cute spring colors tied with a cute ribbon!

Everyone raved about the food! It was such a wonderful idea for an intimate shower! I had a ball!!!!

And now for the presents:











As you can see, I got all kinds of great things!!! :)
stemless wine glasses
bride and groom cookbooks
Untensil container with a variety of cooking utensils
and my KITCHEN AID MIXER!

I cannot wait to start using these!!!

(more pictures to come from my sister's camera)

I had a wonderful Saturday!

Williams Sonoma shower
ordered invitations
hung out with my mom, Marsha (my sister), and the FMIL! :)
We all went out to dinner as a big family (Michael and his parents and me and my family)