Tacos in Pasta Shells Recipe:

INGREDIENTS:

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preparation:

* In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
* Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
* Preheat oven to 350 degrees F (175 degrees C).
* Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
* Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
* Top with sour cream and onions; serve.

125g plain sweet biscuits, crushed
60g butter or margarine, melted
375g cream cheese (light is fine), softened
375ml evaporated milk, chilled
300g mixed berries, washed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon gelatine
1/4 cup hot water
1 tablespoon icing sugar (for garnishing)

Method:

* Mix the biscuit crumbs with the butter (or margarine) until well combined.
* Press the biscuit mixture in the base of a 22cm springform pan.
* Refrigerate until firm (approximately 2 hours).
* Beat the cream cheese and the sugar together until they form a smooth texture.
* Gradually beat in the evaporated milk and vanilla.
* Dissolve the gelatine in hot water, then cool before beating into the cream cheese mixture.
* Pour the cheesecake mixture over the biscuit crumbs in the springform pan.
* Refrigerate until set (approximately 4 hours).
* Immediately before serving, sprinkle berries on your cheesecake and dust the cheesecake and berries with a little sifted icing sugar.

Chocolate Cookie Crumbs -1 1/2 cups,
Butter or Margarine  -3 tbsp,
Cream Cheese  -8ooGr,
Granulated Sugar  -1/2 cup
Eggs  -3,
Melted semisweet chocolate chips  -500Gr,
Heavy Cream  -1 cup,
Vanilla Extract  -1tsp,
Cherry Fruit Filling  -1 can,
Whipped topping.

PREPARATION OF CHERRY CHOCOLATE CHEESE CAKE RECIPE:-

•    Heat oven to 350 degrees F. Combine crumbs and butter; press firmly on bottom of 9-inch spring form pan.
•    In large mixing bowl, beat cream cheese and sugar until smooth.
•     Add eggs, one at a time, beating well. Add melted chocolate chips; beat well.
•    Add cream and vanilla extract; beat well. Pour into prepared pan.
•     Bake 55 minutes, or until center is set. Cool; chill. Top with cherry fruit filling before serving and garnish with whipped topping.

INGREDIENTS:-

Cocoa powder -1 cup,
Cream Cheese -850Gr,
Granulated Sugar -1 1/2 cups,
Vanilla Extract  -2 tbsp,
Orange extract
Orange liqueur -1/4 cup,
Eggs -5
Mini chocolate chips -400Gr.

PREPARATION OF ORANGE CHOCOLATECHIP CAKE:-

•    Heat oven to 200 degrees F. Spray the interior of a 2-quart soufflé dish or 9-inch
Cheesecake pan with spray shortening and dust with 1/4 cup of the cocoa. Set                    .               aside.

•    In a large bowl, mix the cream cheese and the sugar until smooth and soft, scraping the side of the bowl and Spoon as necessary.
•     Mix in the remaining ¾ cup of cocoa, vanilla and orange extracts, liqueur and eggs until the batter is well blended. Stir in the chocolate chips.
•    Pour and scrape the batter into the prepared pan and place in the oven.
•     Bake for 6 to 8 hours or overnight. Cool on a rack to room temperature.
•    Cover with a sheet of plastic wrap or wax paper and an inverted plate.
•     Invert. Remove the pan and refrigerate cake upside sown for at least 1 hour. (If you need to leave the house, the cake can stay refrigerated all day.)
•     Invert a serving plate over the cheesecake and invert the cake. Remove the top plate and the paper. Cover and refrigerate until ready to serve.
•    Cut with a long, sharp knife dipped in warm water to prevent sticking.

Fudge brownie mix  -1 box,
Caramels  -1 package,
Evaporated Milk  -1/4 cup,
Coarsely Chopped Pecans  -1 1/4 cups,
Cream Cheese, softened  – 1pack,
Granulated Sugar  -1/2 cup,
Eggs  -2,
Squares Semisweet Chocolate, melted  -2,
Squares Unsweetened Chocolate, melted  -2,

PREPARATION OF CARAMAL FUDGES CHEESE CAKE:-

•    Heat oven to 350 degrees F. Grease a 9-inch spring form pan.
•    Prepare brownie batter according to package directions. Spread into prepared spring form pan. Bake for 20 minutes.

•    Cool for 10 minutes on a wire rack.

•    Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans.

•    In a mixing bowl, combine cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake for 35 to 40 minutes or until the center is almost set.

•    Cool on a wire rack for 10 minutes.

•    Run a knife around edge of pan to loosen; cool completely. Chill overnight.

•    Remove sides of pan before serving. Store leftovers in the refrigerator.

INGREDIENTS:-

Cream Cheese -850Gr,

Granulated Sugar -3/4 cup,

Cornstarch -2tbsp,

Eggs -3,

Heavy Cream -1/2 Pint,

Vanilla Extract -2tsp,

Lemon rind, optional

PREPARATION OF CHEESE CAKE RECIPE:-

* Use a chocolate wafer crust, Put into a 9-inch Springform pan and bak

1 hour or so (till slightly browned at edges) at 350 degrees F.

* Don’t over-bake…tends to dry out the cake.

* Can also bake in 2 ready made crusts (graham or chocolate).

* Adjust time if making 2 pies to 30 minutes.