Red Velvet Cheesecake

We went to the  Cheesecake Factory for our Christmas brunch and ornament exchange 2014.

Red Velvet


Cheesecake Factory Red Velvet Cheesecake Ingredients

Filling ingredients for cheesecake:

  • 2 pounds cream cheese, brought to room temperature
  • 1 1/4 cup sugar
  • 1 cup sour cream, room temperature
  • 1/4 cup all-purpose flour
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice

Red Velvet Cake Ingredients:

  • 1 cup buttermilk
  • 1 cup butter, softened
  • 3/4 teaspoon vanilla
  • 2 cups flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup sugar
  • 3/4 cup canola or vegetable oil
  • 2 large eggs, brought to room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon red food coloring

Cheesecake Factory Red Velvet Cake Cheesecake Cream Cheese Frosting Ingredients

  • 12 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, brought to room temperature
  • 2 teaspoons vanilla
  • 4 cups confectioner’s sugar

Recipe by CopycatRecipeGuide’s Food Editors

Cheesecake Factory Red Velvet Cheesecake Recipe

Cheesecake Factory Red Velvet Cheesecake Filling Recipe

  1. Preheat oven to 475 degrees.
  2. Place 2 large shallow pans filled with 1/2 inch of water into the oven to create a water bath.
  3. Prepare 2 greased 9-inch springform pans by wrapping aluminum foil around the bottom of them to prevent leakage from the water bath.
  4. In a large bowl, beat the cream cheese with an electric mixer on low speed.
  5. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
  6. When the batter is blended, divide it between the springform pans.
  7. Place one cheesecake pan into each of the water baths in the oven.
  8. After 10 minutes, reduce heat to 350 degrees.
  9. Bake for another 35-40 minutes until the sides are set. The center should be slightly jiggly as it will firm up during cooling.
  10. Cover and place in the refrigerator to cool for four hours or more.

Cheesecake Factory Red Velvet Cake Recipe

  1. Preheat the oven to 350 degrees. Grease one 9-inch round baking pan.
  2. In a small bowl, whisk buttermilk and vanilla.
  3. Mix the flour, cocoa, cinnamon, baking soda, and salt together in another bowl.
  4. Cream the sugar, butter, and oil together.
  5. Add one egg at a time and whisk.
  6. Add vinegar and food coloring, and beat the batter well.
  7. Add half the flour mixture to the batter and mix at low speed.
  8. Continue to mix the batter while adding the buttermilk.
  9. Add remainder of flour mixture and mix the batter until it is smooth with no lumps.
  10. Pour the batter into the prepared 9-inch pan.
  11. Bake cake for 30 – 35 minutes, or until a toothpick comes out clean.
  12. Cool round layers 10 – 15 minutes before loosening, then remove them from the pans, and cool completely.
  13. Once cooled, carefully slice the Red Velvet Cake horizontally so there are two evenly-sized layers.
  14. Freeze for 4 hours or more.

Cheesecake Factory Red Velvet Cake Cheesecake Cream Cheese Frosting Recipe

  1. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth.
  2. Add powdered sugar 1 cup at a time, beating until smooth after each addition.
  1. Remove the chilled cheesecakes from the springform pans.
  2. Remove the Red Velvet Cake layers from the freezer.
  3. Place one layer of Red Velvet Cake on a plate.
  4. Spread a thin layer of frosting on the cake to help the next layer to adhere.
  5. Place one cheesecake layer on top of the Red Velvet Cake.
  6. Add another thin layer of frosting.
  7. Repeat with remaining Red Velvet Cake and cheesecake layers.
  8. Cover the entire cake with a crumb-coat of frosting to trap all loose crumbs before adding your final layer of frosting.
  9. Use a piping bag to create a decorative edge around the top of the cake.
  10. Cut the cake into 12 equal slices and serve.

Ordered by Julie at Cheesecake Factory at Cumberland Mall December 2014.




Photographer Julie missing in action on this one.


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Janet’s Giant Salad!!!


Joanna didn’t get squat!


Gina brought us all candles in these amazing bags.DSCF2049

Julie’s cheesecake to go.



Then, an intrepid few went to the Ferris Wheel in Atlanta. It was a gorgeous day with amazing blue skies.



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Terri and Gina Loving It!


Julie and Nancy Loving It!DSCF2057 DSCF2058

Panic Attack!


Barf Attack!


Jazz Hands Attack!


Characters from Frozen roamed Centennial Park in Atlanta.DSCF2063

Crowded ice Skating DSCF2064 DSCF2065


Layered Cookie Bars


Layered Cookie Bars

3/4 cup butter

1 3/4 cup vanilla wafers, crushed (50 vanilla wafers)

6 tablespoons cocoa

1/4 cup sugar

1 can  (14 ounces) sweetened condensed milk

1 cup chocolate chips

3/4 cup brickle toffee bits

1 cup pecans

Heat oven to 350 degrees.  Melt butter in 13X9-inch baking pan in oven.  Combine crumbs, cocoa and sugar; sprinkle over butter.  Pour sweetened condensed milk evenly on top of crumbs.  Top with chocolate chips and toffee buts, then nuts.  Bake 25 – 30 minutes or until lightly browned.  Cool completely in pan.  Cut into bars and serve with vanilla ice cream.

Served by Julie at Addams Family Musical dinner at Julie’s house.

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Ham Sandwiches


Ham Sandwiches

2 packages dinner rolls (in the disposable aluminum pans)

1 pound Swiss (or cheddar) cheese, sliced

1 pound shaved deli ham

1 1/2 sticks butter, not margarine

1 medium sized vidalia onion, grated

2 tablespoons stone ground mustard

2 tablespoons poppy seeds (optional)

(Some people add 2 teaspoons Worcestershire sauce – I did not)


These measurements are approximations because I usually just throw this together without measuring.

Cook the onion in the butter until the onion is softened.  Add the mustard and 1 tablespoon poppy seeds.  Meanwhile, slice the bread horizontally.  Place butter mixture over the tops and bottom (insides) of the two pans of bread.  Layer cheese and and ham.  Place the top layer of bread on the sandwich.  You can melt an additional 1/2 stick of butter and add the remaining poppy seeds to it.  Drizzle over the bread.  Cover and bake at 350 until heated through.  About 15 minutes.

Served by Julie at Addams Family Musical dinner at Julie’s House


group with Davis


Sweet and Sour Salad



Sweet & Sour Salad


For Salad Dressing:

1 cup olive oil

¾ cup rice vinegar

½ cup sugar

1 package beef ramen noodle season mix


Mix ingredients above together ahead of time and chill.


For Salad:

2 bags broccoli slaw

8 sliced green onions

6 oz. Sunflower seeds (unsalted)

6 oz. Slivered almonds (toasted @ 350 for 10-15 minutes)

2 packages beef ramen noodles crushed


It is best to mix dressing with other ingredients right before serving, although it is still good to eat it but is not as crunchy after a while.

Breakfast Enchiladas

Breakfast Enchiladas
1 (1-pound) package hot ground pork sausage
2 tablespoons butter or margarine
4 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
14 large eggs, beaten
3/4 teaspoon salt
1/2 teaspoon pepper
Cheese Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
2 cups (8 ounces) shredded Cheddar cheese
1 (4.5-ounce) can chopped green chiles, undrained
3/4 teaspoon salt


Melt butter in a heavy saucepan over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, 5 minutes or until thickened. Remove from heat, and whisk in remaining ingredients.

8 (8-inch) flour tortillas
1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro


Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

Served by Gina at Joanna’s lake house – October 2014

We made chalkboard platters.

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And we made Thanksgiving banners




Cornflake Candy



Cornflake Candy

1 cup sugar

1 cup light corn syrup

12 oz. smooth peanut butter

6 cups cornflakes

Combine sugar and syrup in a saucepan and bring to a boil over medium heat.  Remove from heat and stir in peanut butter.  Pour over cornflakes and stir well.  Drop by tablespoonfuls on waxed paper.

Served by Julie at Joanna’s Lake House – October 2014


These homeless women enjoy fine cornflake cuisine!

(Kim donated some Presents of Mine clothing for a homeless shelter but we just had to try them on before they got shipped out.  Kim was impressed with our modeling ability and is considering using us on her website.)



We saw a little bit of fall color but this wasn’t a very good year for vivid leaves.



The sunset was, however, beautiful.  We caught the end of it. We were too busy crafting inside to see the beginning.DSCF1983


Our dinner out was BBQ.  An artist sat at our table and made portraits on the paper bag placemats.

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Our late night shenanigans included our longstanding tradition of guess the chest.

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Finally, thank you Joanna for my new ironing board cover.

Everyone, send me ALL your wrinkled clothes!!!!  I suddenly don’t mind ironing…


Sticky Buns



Sticky Buns

1 package dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

1 cup milk, scalded

1/4 cup shortening and addition shortening for brushing on top of dough

1/4 cup sugar

1 teaspoon salt

4 cups bread flour

1 beaten egg



1 cup brown sugar, packed

1/2 cup butter

2 tablespoons light corn syrup

2/3 cup chopped pecans



1/4 cup butter

1/2 cup sugar

1 teaspoon cinnamon (optional)


Soften dry yeast in warm water.  Combine hot milk, shortening, sugar and salt.  Cool to lukewarm.  Add 1 cup of the flour, beat well.  Stir in softened yeast and egg.  Add remaining flour gradually to form a soft dough.  Shape into a ball and place into a greased bowl.  Brush the top lightly with additional melted shortening. Cover with a linen towel and let rise in a warm place until doubled (about 45 minutes).  In a saucepan mix together ingredients for topping.  Heat slowly, stirring until blended.  Pour into greased 9X13-inch pan.  When dough has doubled, punch down and turn out onto a lightly floured surface.  Divide dough in half.  Roll each piece into a 10-inch by 12-inch rectangle. Brush each rectangle with the softened butter from the filling ingredients.  Use more butter if necessary.  Combine sugar and cinnamon and sprinkle 1/2 over each rectangle.  Beginning with the long side, roll each in jelly-roll fashion.  Seal edge with a little water.  Cut each roll into eight 1 1/2 inch slices.  Places slices in pan on topping, cut side down.  Repeat with remaining dough.  Cover again with a towel and let rise until doubled, approximately 45 minutes.  Bake at 350 degrees uncovered for about 25 minutes or until lightly browned.  Cool 2 minutes and invert on a serving dish.  Serves 8.

Served by Julie at Joanna’s Lake House –  October 2014




Mix dough ingredients.  Allow to rise in a warm place in a greased bowl.


Divide dough in half.


Roll out to a 10X12 rectangle.


Spread with butter and sprinkle with cinnamon and sugar.



Roll up and slice.

DSCF0105Place in pan on top of brown sugar topping.


Let rise again.


Bake and enjoy a sunrise breakfast at the lake.



Another beautiful sunny morning in October.



Pasta Salad



Pasta Salad

1 pound cooked bow tie pasta

1 container grape tomatoes cut into fourths

16-20 fresh basil leaves cut into small pieces

1 -2 cloves minced garlic

Boil pasta and drain.  Coat lightly with extra virgin olive oil.  Add salt and pepper to taste.  Make ahead of time and refrigerate to marinate and blend flavors.

Served by Joanna at Christie’s wedding shower at Terri’s house.



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Cheesy Potato Casserole




Cheesy Potato Casserole

1 can (10.5 oz.) condensed cream of chicken soup

2 cups sour cream

1 teaspoon salt

1/4 teaspoon ground black pepper

2 cups shredded cheddar cheese

1/3 cup sliced green onion

1 package (30 oz.) shredded hash brown potatoes

2 cups crushed corn flake cereal

1/4 cup butter melted


Preheat oven to 350 degrees.  Grease a 13 X 9 baking dish.   In a large bowl, whisk together the soup, sour cream, salt and pepper.  Stir in cheese, onion and hash browns until well mixed.  Spoon evenly into baking dish.  In a medium bowl mix together the cereal and butter.  Sprinkle evenly on top of hash brown mixture.  Bake uncovered for 45 – 50 minutes or until hot and bubbly.  Allow to rest for 5 minutes before serving.


Served by Julie at Christie’s shower at Terri’s house.

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Cheese Straws III



Cheese Straws

1 pound sharp cheddar cheese,shredded

2 sticks butter

3 cups all-purpose flour

dash red pepper, salt, and paprika

Combine cheese and butter, add flour, salt, pepper, red pepper and paprika.  Mix thoroughly.  Force through a cookie press into long strips on greased cookie sheet.  Bake at 350 degrees for 12-15 minutes until lightly browned.

Served by Julie Murphy at Christy’s shower September 2014


Menu for Christy’s Shower

Chicken Salad Croissants

Honey Baked Ham

Sausage Crescents

Hash Brown Casserole

Broccoli Slaw

Cheese Straws

Cut Fruit

Yogurt Parfaits

White Layer Cake

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