Cook of the Week: Paula Haynes recipes

Chocolate Chip Cheesecake
Crust
2 cups crushed chocolate cookies
2 tablespoons sugar
5 tablespoons melted margarine
Filling
2 (8-ounce) blocks cream cheese, softened
1⁄2 cup sugar
1⁄2 teaspoon vanilla
2 eggs
3⁄4 cup chocolate chips
For the crust, combine crushed cookies, sugar and melted margarine and press into a 9- or 10-inch springform pan. Refrigerate while you make the filling.
Beat the cream cheese, sugar and vanilla on medium speed until well blended. Add eggs and mix just until blended. Fold in chocolate chips. Pour into prepared crust and bake for 40 minutes or until center is almost set. Cool. Refrigerate 2 hours or overnight. Garnish with additional chocolate chips and fresh strawberries, if desired.

Potato Soup
6 to 8 large potatoes, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 pound Velveeta cheese, cubed
1 package real bacon bits
8 ounces sour cream
Salt and pepper
Cook potatoes until tender. Add remaining ingredients and simmer.

Bacon-Wrapped Tenderloin
1 whole pork tenderloin
Allegra sauce
1 pound bacon
Preheat oven to 350 degrees.
Place tenderloin in a greased 9×13-inch baking dish. Cut bacon strips in half and place across the meat, tucking the ends underneath. Continue until whole tenderloin is covered. Pour Allegra sauce over meat (you may only need 1⁄2 bottle or so, depending on how large the meat is).
Bake for 11⁄2 to 2 hours, checking with a fork to see if meat is tender. Let rest 10 minutes before slicing.

Meatloaf
1 pound ground chuck
1 tablespoon seasoning salt
1 egg
1 tablespoon dry onion flakes
1 cup ketchup
1⁄2 cup oats
Preheat oven to 425 degrees. Place meat in a large bowl and sprinkle with seasoning salt. Add remaining ingredients and mix well. For into a loaf and place in a greased baking dish. Bake for 45 minutes to 1 hour until done.

Cheesy Potato Casserole
6 large potatoes, peeled, sliced and parboiled
Salt and pepper
1 stick margarine
1 stick margarine, melted
Grated Cheddar cheese
Milk
1 sleeve Ritz crackers, crushed
Preheat oven to 350 degrees.
Place a layer of potatoes in a greased 9×13-inch baking dish. Salt and pepper them and dot with margarine. Sprinkle with cheese. Continue to layer until all potatoes are used, ending with potatoes and salt and pepper. Pour milk into the pan around the edges until it reaches one-third of the way up the side.
Combine melted margarine with the crushed crackers and put over the potatoes. Cover with foil and bake for 35 to 45 minutes or until potatoes are tender.

Zebra Birthday Cake
3 boxes white cake mix, divided
2 bags Sixlets candy*
2 Wilton sugar sheets with zebra print design
White Buttercream Icing
2 cups shortening
2 teaspoons almond flavoring
2 pounds confectioner’s sugar
1⁄3 to 2⁄3 cup milk
Food coloring
Bake 2 boxes white cake mix according to package directions in 2 square 10-inch cake pans. Let cool.
Bake 1 box white cake mix according to package directions in 2 round 6-inch cake pans. Let cool.
For the icing, cream shortening until smooth. Add flavoring and gradually add confectioner’s sugar, alternating with a tablespoon of milk at a time until spreadable, mixing at medium speed. Set aside 2 cups icing and add food coloring drops (your choice) to it for piping and to ice round cakes.
To assemble, place one square cake layer on a serving dish. Spread white buttercream icing on top.
Top with second layer and ice top and sides of cake. Measure the height of the cake and cut the zebra sheet with a pizza cutter, using a ruler as a straight edge.
Immediately place strips on sides of cake so it will adhere to the icing, gently rubbing with your hand. Pipe a border around the top with colored icing and press Sixlets into this and also around the bottom of the cake.
Place one 6-inch cake layer on cardboard, cake board or separator plate, and ice the top in colored icing. Put second layer on and ice top and sides.
Press Sixlets around the top edge and bottom edge, pushing them into the icing. Place on top of 10-inch square cake. Decorate with feather boa and top with cake topper of your choice.
Note: Sixlets candies are available at Creative Cakes, Hobby Lobby and JoAnne’s in Tupelo.

  • Guest

    seriously? a potato soup recipe with CANNED SOUP as ingredients?? NO. just no. Can’t y’all find REAL COOKS to write about? I am so tired of all the same recipes which require NO cooking talent at all.

  • Guest

    seriously? a potato soup recipe with CANNED SOUP as ingredients?? NO. just no. Can’t y’all find REAL COOKS to write about? I am so tired of all the same recipes which require NO cooking talent at all.