A Yummy Potato Salad

I like to cook, and pretty-much avoid the dinner-in-a-box food aisle. But recently I needed a quick summer side-dish, and I found a ready-made potato salad that is delicious. Bought at Sam's Club, it is Resers Country Style Red Potato Salad. It comes in a 4# container, so is enough to serve a small crowd, or for your family to eat on all week.

Just thought I'd pass on the tip-o'-the-day for your summer cookout. I'm pretty sure I'll never make a homemade 'tater salad again!

The Definitive Cheesecake

I love to bake, so when birthdays roll around I enjoy making the birthday boy's (I'm the only girl here, and I don't bake for myself!) favorite cake. In my husband's case, that would be cheesecake, bar-none. Well, I've tried many recipes through the years, most of which have been fine, even "mmm, that's good", but not "wow... that recipe is a keeper!" Until this time. Finally I chanced upon a recipe out of Taste of Home magazine that is THE cheesecake that I will, without doubt, make again. And again! No need to search the recipe files anymore for the best cheesecake recipe--I found it.

Following is the recipe as written. I did make a couple of minor alterations. At the last minute (too late) I realized I did not have mini-chocolate chips for the filling, so I simply left them out. It was so good, I would leave them out next time. We thought the crust provided plenty of chocolate chip flavor. The only other alteration I made was with the garnish. I chose not to place crumbled cookies on top; instead, just before serving I drizzled warmed hot fudge sauce on top. Delicious and nice looking too.

One more thing this recipe has going for it: the top didn't split during baking as so many recipes I've tried before. It was beautiful coming out of the oven.

And so (without apologies for the fat content!) I give you the recipe for Chocolate Chip Cookie Cheesecake. Cheesecake lovers, bake this one with confidence!

Chocolate Chip Cookie Cheesecake

CRUST:

• 2 cups chocolate chip cookie crumbs (about 28 cookies) - I used Chunky Chips Ahoy
  
• 3 tablespoons sugar
• 5 tablespoons butter, melted

FILLING:

• 5 packages (8 ounces each) cream cheese, softened
• 1-1/4 cup sugar
• 3 tablespoons all-purpose flour
• 5 eggs
• 2 egg yolks
• 1/4 cup sour cream
• 1 teaspoon grated orange peel
• 1/2 teaspoon vanilla extract
• 1 cup miniature semisweet chocolate chips

TOPPING:

• 1 cup (8 ounces) sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 tablespoon chocolate chip cookie crumbs

Directions:

In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside.

In another large bowl, beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and egg yolks; beat on low speed just until combined. Beat in sour cream, orange peel and vanilla just until combined. Stir in chocolate chips. Pour over crust. Place pan on a baking sheet.

Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with cookie crumbs. Yield: 12-14 servings.