Italian Dressing Mix

I wanted to make my Italian Chicken in the Crockpot for dinner yesterday. I didn't have any Italian dressing mix and didn't want to make a trip out to the store for it.

With a little internet search I came across this recipe for the mix using ingredients I already had. Our dinner turned out delicious!

Ingredients:
 1 1/2 tsp garlic powder
1 Tbs onion powder
2 Tbs oregano
1 Tbs dried parsley
1 Tbs Sugar
2 Tbs salt
1 tsp black pepper
1 tsp basil
1/4 tsp thyme
1/2 tsp dried celery leaves or flakes (I substituted 1/4 tsp celery seed)

Instructions:
Mix all ingredients together and store. I used 2 Tbs for a packet of dressing mix.

For Italian Salad Dressing: Mix 2 Tbs of mix with 1/4 C vinegar, 2 Tbs water, and 1/2 to 2/3 cup of oil. Shake well.

1½ teaspoons garlic powder

1 tablespoon onion powder

2 tablespoons oregano, ground or leaves

1 tablespoon dried parsley

1 tablespoon granulated sugar

2 tablespoons salt or substitute

1 teaspoon black pepper

1 teaspoon ground basil or leaves

¼ teaspoon ground thyme or leaves

½ teaspoon dried celery leaves or flakes

- See more at: http://afewshortcuts.com/2012/01/tide-you-over-tuesday-homemade-italian-dressing-mix/#sthash.MNZdGmhN.dpuf

White Chocolate Raspberry Cheesecake

I made this cheesecake for Valentine's Day and absolutely love the way it turned out. It looked great and tasted wonderful. I can't wait to try it again and make my decorative hearts look even better.

This cheesecake only uses 12 oz of cream cheese as opposed to other recipes that use up to 32 ounces. It doesn't sacrifice any flavor but is great for smaller groups/occasions because you can eat a large wedge of the cake without it being too much.

Recipe Source

Ingredients:
1 pre-made Oreo crust (really just easier than homemade if you ask me)
1 Tbs sugar
1 1/2 tsp cornstarch
1/3 C cold water
1 1/2 cup raspberries, fresh or frozen
12 oz (1 1/2 bars) cream cheese, softened
1/3 C sugar
1 egg
1 egg white
1 tsp vanilla
1 1/2 tsp lemon juice
1 C white chocolate chips (or 6 oz chopped white chocolate)
1/4 C heavy whipping cream

Directions:
Preheat the oven to 350.

Start by making the raspberry sauce. Mix 1 Tbs sugar and 1 1/2 tsp cornstarch in a small saucepan. Add water and raspberries and bring to a low boil, stirring frequently. Allow mixture to boil for about 5 minutes, whisking constantly until sauce thickens. Remove from heat and put sauce through a fine mesh strainer to remove seeds. Set aside.

In a mixing bowl, combine cream cheese and 1/3 C sugar. Beat until fluffy. Add egg, egg white, vanilla, and lemon juice. Mix well and set aside.

Melt the chocolate chips (30 second intervals in the microwave at 50% power). When smooth, stir in the heavy cream. Add to the cream cheese mixture and blend until smooth.

Pour 2/3 C of batter into prepared crust and spread evenly. Then spoon on 2 Tbs of the raspberry sauce. Using a knife or toothpick, swirl the raspberry sauce into the cheesecake. Spoon on remaining batter and smooth with a spatula. Be careful to not let any of the raspberry layer show through.

Fill a clean medicine syringe with raspberry sauce. Starting in the center, squeeze out small drops of sauce, creating a spiral pattern as you move out. Start with small drops and gradually increase the size. I thought I had mine packed together pretty tight but next time I will make the drops smaller and closer together.

Grab a toothpick and starting in the center, run the toothpick through the center of each drop, following the spiral. Don't lift the toothpick until the very end. This will create the heart shapes.

Bake for 40 minutes or until center is still just a bit jiggly. Then turn oven off but leave the cheesecake in for another 5 minutes. Remove and cool completely. Refrigerate at least 6 hours before serving. Top slices with remaining raspberry sauce if desired.