Posts Tagged ‘Oreo’

Necktie of the Month – June 2018!

June 2, 2018

Cookies_NecktieHappy Saturday!  This month I will be featuring a tie that was gifted to me by my financial planner last year (thank you Dean!).  A beautiful Nicole Miller design featuring cookies of the Nabisco brand.  From the Lorna Doones, to the Teddy Grahams, to the Oreo, to the Nutter Butter, to the Barnum’s Animal Crackers, to the ones that I do not recognize (Social Tea Biscuits — I had to look them up) this necktie is just fun.  Due to the black background and the many colors incorporated into this tie, it will pair nicely with many of my dress shirts: white, beige, yellow, red, pale blue, gray, and black.  However, I’m thinking that it would pair best with a plain white shirt so that you have nothing competing, rather than complimenting, with the necktie for attention, as colored shirts sometimes do.  Regardless, this tie will serve me quite well for those days when I am totally struck by whimsy (Friday or weekend shifts, the occasional conference, travel, etc.).  This gives a whole new meaning to “wearing your food on your tie.”

Cheesecake of the Month – June 2016!

June 14, 2016

I tried a new recipe this week and discovered that it is a keeper!   You start with an Oreo crust and then your basic cheesecake batter with maraschino cherries and mini chocolate chips.  Heavenly — and super easy!

Chocolate Chip Cherry Cheesecake

24 Oreo cookies, crushed
6 Tablespoons of butter, melted
1 jar (12 ounces) maraschino cherries
2 packages cream cheese (8 ounces each), softened
1/2 cup of sugar
2 eggs, lightly beaten
1/2 cup of mini-chocolate chips
extra chocolate chips
1 Tablespoon of pure vegetable shortening

1.  Preheat oven to 350 degrees.  Mix cookie crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.  Bake for 8 minutes.  Remove from oven and cool on a wire rack.

2.  Drain the maraschino cherries (reserve 2 teaspoons of the juice).  Cut the cherries into quarters and set aside.

3.  In a small bowl, combine the cream cheese, sugar, and reserved cherry juice until smooth.  Add eggs and beat just until combined.  Fold in the chocolate chips and cherries.

4.  Pour into your crust and bake at 350 degrees for 30-35 minutes or until the center is almost set.  Cool on a wire rack.  Refrigerate until you are ready to serve.

5.  Prior to serving, remove the sides and bottom of the springform pan.  Slice the cheesecake.  Microwave chocolate chips and vegetable shortening until melted.  Drizzle chocolate over the top of slice and serve.