Carrie's Cooking and Recipes (2024)

It's my birthday today! I wasn't going to post on my birthday because I'm not cooking on my birthday (not even for my crying son who is begging for funnel cakes) but my mom made me this chocolate cheesecake so I couldn't resist posting it! This is the first thing I've ever posted that I didn't make myself (I must admit it feels a little weird to post something I didn't cook)! This chocolate cheesecake was perfect, and so delicious with the fresh berries! Mmmm!
So, guess what I got for my birthday?! I'll give you a clue... the first thing I opened was butter! Then I got a pearl necklace... then two Enameled Cast Iron Pots... and three Julia Child books! My presents were Julia Child themed, how cute is that?! I have such a wonderful family!

1 1/2 cups chocolate wafer crumbs
1 cup plus 3 tablespoons sugar
3 tablespoons unsalted butter, melted
2 1/2 (8-ounce) packages cream cheese, softened at room temperature
1 1/2 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside of pod and reserved
3 tablespoons all-purpose flour
3 eggs
1 cup sour cream
8 ounces melted semisweet chocolate, cooled slightly
Fresh berries, for garnish (and to eat with the cheesecake)
Whipped cream, for garnish
Chocolate shavings, for garnish

Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees F if using a dark nonstick springform pan).

Lightly grease the bottom and sides of a 9-inch spring-form pan. In a mixing bowl, combine the chocolate wafer crumbs, 3 tablespoons of the sugar, and the butter and mix well. Press onto the bottom of springform pan and set aside.

In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat until light and creamy. Add the flour to the cream cheese mixture and beat until smooth. Add the melted chocolate and sour cream and mix well. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Pour the batter into prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set. Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing rim of pan. Refrigerate at least 4 hours or overnight before serving. Cheesecake may be made up to 2 days in advance before serving and will keep for up to 1 week in the refrigerator.

Top the cheesecake with chocolate shavings and serve garnished with fresh berries and whipped cream.

Chicken Tetrazzini is my ultimate comfort food. It is creamy, cheesy, chicken spaghetti... it really is a fabulous casserole! I grew up eating it, for my Birthday I always asked for Grandma's Chicken and Noodles or Mom's Chicken Tetrazzini. It’s my favorite! When the chicken is boiling your house fills with the smell of bay and celery, it’s amazing... I wish they sold bay leaf and celery candles! This is also the perfect dinner if you need to make a casserole for someone because a whole chicken usually yields 4 cups of shredded meat, so you can easily make two casseroles (one for you and one for a friend in need)!

1 whole chicken
1 pound spaghetti noodles, broken into pieces
6 celery stalks, cut in half
1 bay leaf
3 (10.75 ounce) cans condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup crushed Saltine crackers

Put the celery, chicken, bay leaf, and chicken in a large pot. Sprinkle with salt and pepper. Fill the pot with water until the chicken is completely submerged. Boil on medium-high heat for a 1 hour (or until the chicken is cooked through). After cooking remove the chicken and celery from the pot. LEAVE THE BROTH AND BAY LEAF (your going to cook your spaghetti noodles in this broth)! Break the spaghetti into 2-inch pieces you'll have around 2-3 cups. Turn the heat to high and cook the spaghetti in your chicken broth for around 10 minutes or until the noodles are soft. I know this picture just looks like broth but the spaghetti noodles are in there, promise! While the noodles are cooking shred your chicken and discard the bones and celery. You only need two cups of chicken for this casserole so you can save the extra chicken for another recipe or make a 2nd Chicken Tetrazzini casserole (this is what I suggest... but in all honesty myself and the boys have immediately gobbled up the extra chicken- true story)! When the spaghetti is done dip a measuring cup into the pot and retrieve 2 cups of broth. (Don’t burn yourself!) and strain the rest of the broth out and discard it along with the bay leaf. In a bowl (or your pot) dump the spaghetti noodles, 3 cans cream of mushroom soup, 2 cups of cheese, and chicken. Stir it all together. Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups. Place mixture into a 9x13 casserole pan and top with crushed saltines. Yum, yum! At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly. And here’s what you’ll have: