Saturday, September 24, 2011

Frozen Red Velvet Cheesecake Ice Cream Brownie

Frozen Red Velvet Cheesecake Ice Cream Brownie

Red Velvet Brownie


1 (4 ounce) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (3 ounce) bottle of liquid red food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt


Preheat oven to 350 degrees F.
Line the bottom and sides of a 9x9 pan with aluminum foil, allowing 2-3 inches to extend over sides.
Spray the foil with non-stick spray.

Coarsely chop chocolate and butter.

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Place in a large microwave proof bowl and microwave on HIGH 1 1/2 to 2 minutes, or until melted and smooth, stirring every 30 seconds or so. 

Whisk in sugar, followed by the eggs, adding one egg at a time, whisking until well blended after each addition.
Whisk in the red food coloring and vanilla until blended.
Gently stir in flour, salt and baking powder.

Pour mixture into the prepared pan.
Bake for 45 minutes or until a wooden pick inserted in the center comes out with only a few moist crumbs.
Cool completely on a wire rack.

When the brownie is cool, mix up the Cheesecake Ice Cream  

Cheesecake Ice Cream
(fat free version)


2 package (8oz) of fat-free cream cheese
2 cup fat-free sour cream
1 cup fat-free half-and-half
1 1/3 cups granulated sugar
Zest of 2 lemons


Cut cream cheese into small cubes. Add to blender or food processor, along with sour cream, half-and-half, sugar, lemon zest, and salt. Puree until smooth. 

Chill mixture thoroughly in refrigerator, then freeze in ice cream maker according to manufacturer’s directions.

When the ice cream is frozen it's time for assembly.

Line the bottom of a bread pan with aluminum foil, leaving an overhang on each side..

Using the foil, lift the brownie from the pan.
Place on a cutting board and cut the brownie in half.
Take one half and place it in the bottom of the lined bread pan, trimming as necessary to fit (I just squished mine in there).

Next layer in the ice cream.  Use all but about two cups of the ice cream for this.

Top with the remaining half of the brownie.  Don't worry, it will sit above the pan.
Fold over the foil overlaps, then cover with foil and place in the freezer.

To serve, unmold from the bread an, unwrap and slice into 1/2 servings.  Garnish with a little whipped cream.

....and that's What's Cooking at Cathy's ~ Enjoy!

Sunday, September 18, 2011

Cathy's Chili

With the cooler weather making an appearance and giving us a taste of fall. I had to make a big ol' pot of chili.  I love fall and pefer to  open the windows, put on a flannel shirt and enjoy it by making and eating fall comfort foods.

My chili recipe won't be for everyone.  If you like spicy chili then I'd suggest giving it a try.  If you don't like spicy chili, you can still give it a try, just back off the spices, adding smaller amounts at a time and tasting to suit it for your palate.

I normally just make it by using the dump and taste method.  In order for me to share it with you, I had to measure and write down the ingredients as I went along. 

Cathy's Chili


1 pound ground turkey
1 pound lean ground beef
1 Tablespoon extra virgin olive oil
1 large onion, peeled and chopped
1 40 ounce can of Brook's Chili Beans
1 46 ounce can of Tomato Juice
2 1/2 teaspoons salt
1 teaspoon black pepper
3 Tablespoons chili powder
2 Tablespoons ground cinnamon
1 1/2 Tablespoons ground cumin
1 teaspoon granulated sugar


Drizzle the 1 Tablespoon of Olive Oil into  a large soup pot (or dutch oven).
Heat over medium high heat.
Add the turkey, ground beef and onions along with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Add 1 Tablespoon each of Chili Powder, Ground Cinnamon and Ground Cumin.  Browning the meat along with the spices helps improve the color of the ground turkey and also adds a layer of spices to the meat.
Mix well and cook the mixture until meat is cooked through.
Drain any excess grease.  If you ground beef is very lean, you shouldn't need to drain any fat.
To the meat mixture add the Chili Beans and Tomato Juice.
Stir to mix well. Lower the heat to medium low (you want the mixture to not boil).
Add the remaining seasonings 1 1/2 teaspoons of salt, 1/2 teaspoon black pepper, 2 Tablespoons Chili Powder, 1 Tablespoon Cinnamon, 1 1/2 Tablespoons Cumin and 1 teaspoon of sugar.
Mix thoroughly, scraping seasonings from sides of pot.
Reduce heat to simmer.  After 15 minutes and all ingredients are heated through, taste and adjust seasonings.

Chili is always better left over, so I often make it a day before I want to eat it.  The longer it sits before serving, the spices will continue to blend and develop.   Just be careful if you microwave a bowl otherwise you will have a mess.  I created a mess by having my bowl too full!

I prefer mine topped with shredded cheese and Frito's. 

I also have used leftovers to create chili burgers or chili dogs as well. 
You can also serve it over spaghetti or add cooked pasta.  However, I typically do not recommend putting cooked pasta directly into the chili.  The texture of the pasta gets mushy and it adds additional thickening to the chili. 

.....and that's What's Cooking at Cathy's ~ Enjoy!

Sunday, September 11, 2011

Beef and Potato Loaf

As the weather shows hints of fall and turns cooler, I tend to pull out recipes that are "comfort" food, like this meatloaf with potatoes cooked beneath it.  You can easily half the recipe if you feel that this is too much, but if you like leftover meatloaf like I do, you'll want to have plenty for later.

Beef and Potato Loaf



6 medium potatoes, peeled and thinly sliced
1 Tablespoon chopped onion
1/2 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper


1 pound lean ground beef
1 pound ground turkey
1 sleeve of saltine crackers, crushed
1 1/2 cups milk
1/2 cup ketchup or chili sauce
1 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper


1/2 cup ketchup
4 Tablespoons brown sugar
2 teaspoons dry mustard
1/2 teaspoon ground nutmeg


Preheat oven to 350 degrees F.
Spray a large baking dish with non-stick spray.  I used my Le Cresuet oval pot.
Layer in the sliced potatoes, topping each layer with some of the onion, thyme, salt and pepper.

Crush the crackers finely, I used my food processor to quickly make the crumbs.

In a large mixing bowl, combine the ground beef, turkey and remaining ingredients. 

Mix thoroughly (I use my hands) until combined and let stand for about 15-20 minutes for the liquid to absorb into the mixture.

Place meat mixture on top of the potato slices.
Bake in a 350 degree oven for 60 minutes, adding additional time until done (depends on your pan and the thickness of the meatloaf).

15 minutes before removing the meatloaf from the oven, mix up the glaze and top the meatloaf.  Return to the oven and continue baking for 15 minutes.

....and That's What's Cooking at Cathy's ~ Enjoy!

Friday, September 2, 2011

Cheesecake Ice Cream

Nothing says summer more than ice cream.  I like it with pie, stirred in cookie chunks, in a bowl with hot fudge or caramel sauce.  Just about any way you can fix it, I like it.

This recipe is not only easy to make with only 5 simple ingredients, it is mixed up in your blender.  Pour it directly into your ice cream freezer and you are off and running to some great ice cream in less than 10 minutes.  It is so easy there is absolutely no reason not to try it! A perfect way to beat the heat!

Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet MakerYou don't have an ice cream freezer?  This is a good reason to invest in on.  I have a Cuisinart freezer that I have been very happy with for several years.  It uses a cylinder that has to be kept in the freezer, has a plastic paddle and it rotates the bowl of the freezer.  No stirring or cranking needed.  Just pour your ice cream mixture in, hit the button and let it do the work right on your kitchen counter. Check it periodically for progress....and a taste...

This recipe makes just a bit more than would fit into my freezer so I just poured the extra bit into a little bowl and shoved it in the freezer.  It won't be around long! 

The mixture tastes like cream cheese frosting.  It will be perfect with my fresh peaches.  I also have visions of other things I could add to this recipe so more to come!   Cleaning the bowl and the paddle was a nice tasty treat.  It is packed and is now in the freezer.  
This recipe is   sheer frozen delight!  Definitely a keeper!

Cheesecake Ice Cream


2 packages (8 oz) of regular cream cheese
2 cups of regular sour cream
1 cup half-and-half
1 1/3 cups granulated sugar
Zest of two lemons


  1. Cut each brick of cream cheese into 8 cubes.  Add them to the blender along with all the other ingredients.
  2. Puree until smooth.
  3. Chill the mixture thoroughly in the refrigerator.
  4. Freeze according to the manufacturer's directions for your ice cream freezer.

Tip:  Whether store purchased or homemade, place a sheet of plastic wrap over the ice cream, making sure it has contact with the ice cream before sealing and it will help prevent freezer burn! 

Here are a couple of serving suggestions:

Since it is fresh peach season,a scoop of Cheesecake Ice Cream served atop a blow of sliced peaches is luscious.

If you made the Butterfinger Candy recipe, you can add chunks of the candy as a topping to a scoop of the Cheesecake Ice Cream as another way to  variation.enjoy both the candy and the ice cream.

...and that my friends, is What's Cooking at Cathy's ~ Enjoy!

About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.