Yes, I know this is a strange thing to post as a recipe. But, I usually don't cook baked potatoes in the microwave - I bake them in the oven (at 425 degrees for about an hour). This is more of a reminder for me when I do want to make one quickly.

Wash and dry medium sized potatoes. Pierce with a fork in several places.  Arrange on a paper towel at least one inch apart. Microwave on high as directed below. Turn potatoes once halfway through cooking time. Cook until potatoes just begin to feel soft when pressed. Wrap in foil. Let stand 5 minutes

1 medium potato - 3 to 5 minutes
2 medium potatoes - 6 to 8 minutes
3 medium potatoes - 9 to 11 minutes
4 medium potatoes - 12 to 14 minutes

When I decided to try this recipe, I was really nervous that it would be way to sweet and rich - you know, dessert overkill. But, it was AMAZING! The cheesecake in between the layers of vanilla cake topped with cream cheese frosting was simply divine. I can't wait to make it again and try it with chocolate cake. Yum!

Cheesecake Ingredients:
Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

Vanilla Cake Ingredients:
1 stick (1/2 cup) unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated white sugar
3 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
concentrated gel paste food coloring - red and blue

Cream Cheese Frosting Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioner's sugar, sifted
1/4 teaspoon pure vanilla extract

Directions:

1. Prepare the cheesecake layer: Place a 9x13-inch pan on the bottom rack of the oven and fill it halfway with water. Place your other rack in the center of the oven. Preheat the oven to 325 degree F. Spray a 9-inch springform pan with nonstick spray, then line the bottom of the pan with parchment, then spray again. In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan on the middle rack in the pre-heated oven. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).

2. Prepare the cake: Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans and line bottoms with parchment; spray the parchment as well. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat together butter and granulated sugar with a mixer on medium speed until combined, 1 to 2 minutes. Add the eggs and beat well, scraping down sides of bowl as necessary. Reduce the speed to low and gradually add the flour mixture, beating until combined. Add the milk and vanilla and beat until just combined. Scoop half of the batter into another bowl and use gel paste (red and blue) to color the each half a deep hue. Scrape the batter into each of the prepared pans. Bake until firm to touch and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Let cakes cool in pans on wire racks 15 minutes. Turn out cakes onto racks to cool completely.

3. To make the frosting: With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

4. To assemble the cake: Place the red cake layer on a cake plate and spread a small amount of frosting on top. Remove the (frozen) cheesecake from the pan and place the cheesecake layer on top of the red layer (be sure to measure it and make sure that it fits on top... you may need to place it on a cutting board and shave off some of the edge with a sharp knife to match the size of the cake layer). Spread a small amount of the frosting on top of the cheesecake layer. Add the blue layer on top. Scoop some frosting on top of the blue layer and cover the entire cake in a VERY THIN LAYER of frosting (you're just doing a "crumb coat.") Then place the cake in the freezer for a few minutes, just until the cake and frosting are a little bit firm. Then add the remaining frosting to the top of the cake, spread across the top evenly and down the sides. Sprinkle festive sprinkles on top, if desired. The cake should be refrigerated until ready to serve.

Recipe modified from Recipe Girl

One of my family's favorite desserts is Chocolate Lush. Lately on Facebook I've seen people post a version that uses a brownie base. I adapted it and made my version for the boys. They loved it! It is definitely rich when you make it with the brownie bottom, but it's very yummy!

Ingredients:

1 box brownie mix (the kind that fits a 9 x 13 pan) and the ingredients called for on the box
1 8oz. package cream cheese, softened (I use reduced fat)
1 cup powdered sugar
2 8oz. packages whipped topping (I use light)
1 3oz.  package instant chocolate pudding (I use sugar free)
1 3oz. package instant vanilla pudding
3 1/2 cups milk (I use skim)

Directions:

In a 9 X 13 pan, make the brownies according to the package. Let them cool completely (after cooling on the counter for a while, I then put mine in the refrigerator to make sure they are completely cold).

In a mixing bowl, thoroughly mix together the cream cheese and the powdered sugar. Fold in one container of the whipped topping.

Spread the cream cheese mixture on top of the cooled brownie layer.

In a large mixing bowl, whisk together the two pudding packages and mix in the milk. Pour the pudding over the cream cheese layer. Put in the refrigerator for about 5 minutes to let the pudding set.

After the pudding is set, spread the last container of whipped topping over the dessert. Refrigerate until ready to serve.

As you can probably assume since my menu is late, I am thoroughly enjoying my summer vacation so far. I'm getting to spend lots of time with Corey before he leaves for college, and I couldn't ask for a better way to use my time. :)

We are preparing to leave for Corey's Presidential Scholars trip, so our house sitters are going to be in charge of the menu. Hopefully they will enjoy using our kitchen. :)

Here's what I have on the menu this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Bacon Wrapped Grilled Chicken Breasts, Corn, Green Beans, Strawberries, Salad

Monday - Grilled Bacon Wrapped Stuffed Hot Dogs, Green Beans, Salad, Strawberries

Tuesday - Grilled Bruschetta Chicken, Broccoli, Salad, Honey Lime Fruit Salad, Summer Strawberry Cooler

Wednesday - Chicken Fajitas, Corn, Strawberries

Thursday -Voodoo Pasta, Green Beans, Salad, Peaches

Friday - Housesitters' Choice

Saturday - Housesitters' Choice

For more menu ideas, visit orgjunkie.com.  

This is a nice treat on a hot summer day. It does have a lot of sugar, so it is definitely a treat to enjoy occasionally.

Ingredients:

1 48 oz. can pineapple juice
1 2 liter Strawberry Fanta Soda
1 bag frozen strawberries
1 12 oz. can pink lemonade concentrate, thawed

Directions:

In a blender, mix together the lemonade concentrate and the frozen strawberries. Blend until smooth.
Pour mixture into a large gallon pitcher. Add in the pineapple juice and most of the 2 liter of soda. Stir so all ingredients are mixed. Serve over ice and garnish with a fresh strawberry.

This is my son's original burger creation. He loves Tex-Mex stuff and he loves burgers, so he combined the two to make this fun recipe for the grill. When he wants them a bit spicier, he adds a small can of chopped green chiles to the meat before making the patties. Yum!

Ingredients:

1 pound lean ground beef, divided into four patties
Homemade Taco Seasoning
Salsa (here's our favorite, but you can always use store-bought if you prefer)
chopped lettuce
cheddar jack sliced cheese
hamburger buns (can use store-bought or make your own)

Guacamole Ranch Sauce:

1/2 cup reduced fat ranch salad dressing
1/4 cup Wholly Guacamole (or you can use half of a mashed avocado)
1 tablespoon minced fresh cilantro
Juice from 1 lime

1/8 t cumin 

(To make the sauce, mix all of the ingredients together in a bowl and refrigerate to let the flavors meld.)

Directions:

Form the ground beef into four patties. Sprinkle both sides of each burger with the taco seasoning. Grill to desired doneness.

Make Guacamole Ranch Sauce according to above directions.

To assemble the burgers, place a burger on a hamburger bun, top with cheese, salsa, and lettuce. Spread sauce on the bun top. Eat and enjoy!

Make this simple fruit salad with whatever fresh berries and fruits are available. The dressing gives it that extra special touch.

Ingredients:
16 oz. strawberries
8 oz. blueberries
8 oz. blackberries
3 or 4 clementines, peeled and sectioned
(or use whatever fresh fruit you enjoy)

1/4 cup honey
juice from 2 limes (about 2-3 T)

Directions:

In a small bowl, whisk together the honey and lime juice. Clean the fruit and mix together in a large bowl. Pour the dressing over the fruit and gently stir.