Chocolate Chocolate Cheesecake

Chocolate Chocolate Cheesecake

Ingredients:

1 1/2 cups (about 18) finely crushed Oreos

3 tablespoons margarine, melted

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) can sweetened condensed milk

3 (1-ounce) squares semi-sweet chocolate

2 tablespoons instant coffee dissolved

3 eggs

2 tablespoons vanilla extract

1 cup mini chocolate chips, divided

Whipped cream


Directions:

Preheat oven to 300 degrees. Combine cookie crumbs and margarine and press into bottom of a 9-inch springform pan. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.

Soften chocolate squares in microwave; dissolve instant coffee in 1 tablespoon warm water. Add softened chocolate, coffee, eggs, and vanilla to cream cheese mixture; mix well. Stir in 3/4 cup chocolate chips. Pour mixture into pan.

Bake 1 hour or until center is set. Cool and chill in refrigerator. Garnish with whipped topping and remaining 1/4 cup chocolate chips.

Cheesecake serves 6 to 8.

Dry Glazed Pork Tenderloin

Dry Glazed Pork Tenderloin

Ingredients:

2/3 light brown sugar, packed

3 clove garlic, minced

1 tbsp finely grated orange zest

3 tbsp paprika

1 tbsp sesame seeds

1 tbsp ground ginger

1 tbsp ground coriander

2 tsp fine salt

2 tsp ground black pepper

1 tsp cream of tartar

3 1 lb. pork tenderloins

Directions:

For dry glaze, stir brown sugar, garlic and orange zest to blend. In a separate bowl, stir remaining ingredients, then add to brown sugar mixture. Set aside until ready to use.

Clean pork tenderloin of any connective tissue. Preheat grill to medium and clean well. Rub tenderloins completely with dry glaze and immediately place on grill. Grill, uncovered, for about 8 minutes on each side until an internal temperature of 165?F is reached, rotating tenderloins 90? on each side. Let pork sit for a moment before slicing and serving.