How do you spell Relief? (plus a recipe)

I spell it:

R-A-I-N

That’s right folks, after I dunno how long, we finally got a measurable amount of rain on Sunday, Monday & Wednesday of this week!  In fact Sunday night I went and stood in it.  Monday & Wednesday weren’t an option because they might frown about that at work!

Our hayfield was burning up as was pretty much everything else around here.  Maybe, just maybe we’ll luck out and get a second cutting.  I’m pretty afraid this winter will be rough!

I’m still praying that Oklahoma & Texas get some much needed rain!

And, since it’s Friday, and because I can wear jeans to work today, and because I love y’all, I have an interesting recipe for ya.

Chocolate Cream Cheese Cake

Say what?  Have I lost my mind?  Nope!  A while back at a Sunday night dinner, one of the girls brought this amazing dessert.  So after much digging for a similar recipe, btw none exist until now, I came up with this creation by myself.  Not even sure this is how she did it, but by George this is how I roll!

Now Janet over at A Farm Wife’s Life taught me that I can in fact make a No-Bake Cheese Cake that isn’t the Jello kind.  I’m not a huge cheese cake fan anyway but the jello kind really isn’t my cup of tea…

So let’s get started!

Filling:

What you need: 2 packages Cream Cheese, 1 Lemon, 1 can Sweetened Condensed Milk, and Vanilla Extract
Now with an electric mixer mix the cream cheese till smooth.


Then add the sweetened condense milk a little at a time. Mixing it in between each addition…
Until creamy and smooth.

Now add 1 tsp of vanilla extract and…
the juice from one lemon.

Once again blend those until creamy.

 
Now simply spread the filling into the crust. 
 **I cheated, I used a pre-made Graham cracker crust 🙂
Now, by following Janet’s instructions here’s where you would cover and refrigerate for 2 -3 hours till firm.
But I added my next twist.
Although I’m thinking I should have let the cheese cake set up and then added my twist.  I’ll have to try that the next time around.  So here’s my twist now…
Next tear open a package of Chocolate instant pudding.

Add your milk

And whisk together for 2 minutes.

Then pour on top of your cheese cake and spread.

 
Then (I would place back) place in the fridge to set up.

When you go to serve it up, top with Whipped Cream or Cool Whip and enjoy!


It might not look like much there, but oh is it dreamy!

Chocolate Cream Cheesecake
Makes One 9-inch Cake

Filling
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1Juice from 1 Lemon
1 teaspoon vanilla extract

Directions

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover and refrigerate until firm, 2 to 3 hours.
Mix up the Chocolate pudding according to the package directions.  Spread over the top of the cheese cake and refrigerate to set up the pudding.
Then top with Cool Whip or Whipped Cream and enjoy! 

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