Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about¹/₂inch water in the oven while it preheats. Combine raspberry preserves with¹/₄cup water in a medium microwave-safe bowl; microwave 1¹/₂minutes on high. Stir until smooth. Strain to remove the raspberry seeds. Cool and then refrigerate strained preserves.

In a medium bowl, mix chocolate cookie crumbs and melted margarine. Use the bottom of a drinking glass to press the crumbs into the bottom and²/₃of the way up the side of a 9-inch springform pan that has been lined on the bottom and sides with parchment paper. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when it is placed in the water bath. Freeze this crust until the filling is done.

Use an electric mixer to combine cream cheese, sugar, sour cream and vanilla. Mix on medium speed for a couple of minutes, or until the ingredients are smooth and creamy. Whisk eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture to integrate the eggs.

Remove crust from the freezer and sprinkle white chocolate chunks on the bottom of the crust. Pour half the cream cheese filling into the crust. Drizzle raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.

Place the cheesecake into the water bath in the oven. Bake 12 minutes at 475 degrees, then turn down the oven to 350 degrees and bake 50 to 60 minutes, or until the top of the cheesecake turns a light brown or tan. Remove from the oven and cool. Cover and chill at least 4 hours.

Before serving, sprinkle the top of the cheesecake with shaved white chocolate and apply a pile of canned whipped cream, if desired.

Nutrition information per serving:

Calories486Fat40 gSodium348 mg

Carbohydrates24 gSaturated fat22 gProtein9 gCholesterol165 mgDietary fiber1 g

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RED LOBSTER CHEDDAR BAY BISCUITS

Makes 12 biscuits

From "Top Secret Restaurant Recipes 2," by Todd Wilbur.

2¹/₂c. Bisquick baking mix

4 tbsp. (¹/₂stick) cold butter

1 heaping c. grated Cheddar cheese

³/₄c. cold whole milk

¹/₄ tsp. garlic powder

Topping:

2 tbsp. butter, melted

¹/₂tsp. garlic powder

¹/₄tsp. dried parsley flakes

Pinch salt

Directions

Preheat oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add Cheddar cheese, milk and¹/₄teaspoon garlic powder. Mix by hand until combined, but don't overmix.

Drop approximately¹/₄-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake 15 to 17 minutes, or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in the microwave. Stir in¹/₂teaspoon garlic powder and the dried parsley flakes. Use a brush to spread garlic butter over the tops of all the biscuits.

Nutrition information per biscuit:

Calories199Fat13 gSodium428 mg

Carbohydrates17 gSaturated fat6 gProtein5 gCholesterol28 mgDietary fiber1 g

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CHILI'S SOUTHWESTERN EGG ROLLS

Serves 3 or 4 as an appetizer.

From "Top Secret Restaurant Recipes 2," by Todd Wilbur.

For the egg rolls:

 1 skinless chicken breast fillet

 1 tbsp. vegetable oil

2 tbsp. minced red bell pepper

 2 tbsp. minced green onion

¹/₃c. frozen corn

¹/₄c. canned black beans, rinsed and drained

 2 tbsp. frozen spinach, thawed and drained

 2 tbsp. diced, canned jalapeño pepper

¹/₂tbsp. minced fresh parsley

¹/₂tsp. ground cumin

¹/₂tsp. chili powder

¹/₄tsp. salt

 Dash cayenne pepper

³/₄c. shredded Monterey Jack cheese

 5 (6-in.) flour tortillas

 6 to 10 c. vegetable or canola oil, for frying

Directions

Preheat barbecue grill to high heat. Rub chicken breast with a little vegetable oil and grill 4 to 5 minutes per side, or until done. Sprinkle each side of the chicken lightly with salt and pepper while it cooks. Set chicken aside until it cools enough to handle.

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add red pepper and onion to the pan and sauté a couple of minutes until tender.

Dice cooked chicken into small cubes and add it to the pan. Add corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt and cayenne pepper to the pan. Cook 4 minutes. Stir well so the spinach separates and is incorporated into the mixture.

Remove pan from the heat and add cheese. Stir until the cheese is melted.

Wrap tortillas in a moist cloth and microwave on high 1¹/₂minutes or until hot. Spoon about one-fifth of the mixture into the center of each tortilla. Fold in the ends and roll tortilla over the mixture very tightly; pierce with a toothpick to hold tortilla together. Arrange the egg rolls on a plate, cover with plastic wrap and freeze at least 4 hours. Overnight is best.

To cook egg rolls, heat 6 to 10 cups oil (use the amount required by your fryer) to 375 degrees. Deep-fry egg rolls 12 to 15 minutes and remove to paper towels or a rack to drain about 2 minutes. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce (see recipe).

Nutrition information per serving of 3 (without sauce):

Calories726Fat54 gSodium689 mg

Carbohydrates38 gSaturated fat11 gProtein23 gCholesterol47 mgDietary fiber4 g

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CHILI'S Avocado-Ranch Dipping Sauce

Makes about 1 cup.

Serve this dipping sauce with Chili's Southwestern Egg Rolls.

¹/₄c. smashed fresh avocado (about¹/₂ avocado)

¹/₄c. mayonnaise

¹/₄c. sour cream

1 tbsp. buttermilk

1¹/₂tsp. white vinegar

¹/₈tsp. salt

¹/₈tsp. dried parsley

¹/₈tsp. onion powder

Dash dried dill weed

Dash garlic powder

Dash pepper

2 tbsp. chopped tomato, for garnish

1 tbsp. chopped onion, for garnish

Directions

While egg rolls are in the freezer, combine all sauce ingredients in a small bowl. Garnish the dipping sauce with the chopped tomato and onion.

Nutrition information per serving:

Calories198Fat22 gSodium211 mg

Carbohydrates3 gSaturated fat5 gProtein1 gCholesterol15 mgDietary fiber0 g

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APPLEBEE'S MUDSLIDE

Serves 1.

 2 c. vanilla ice cream

 2 oz. Kahlua coffee liqueur

 Hershey's chocolate syrup (in a squirt bottle)

 Canned whipped cream

Directions

Measure ice cream into a blender. Add Kahlua and blend until smooth.

Prepare a 16-ounce wine glass by swirling chocolate syrup around the inside of the glass. Hold the wine glass by the stem with one hand and twirl the glass as you squeeze the chocolate. Slowly move the chocolate up toward the rim of the glass so that the chocolate makes a continuous spiral around the inside of the glass.

Pour the drink from the blender into the glass. Add a pile of whipped cream to the top of the drink and drizzle additional chocolate syrup over the whipped cream. Add a straw and serve.

Nutrition information per serving:

Calories808Fat30 gSodium236 mg

Carbohydrates112 gSaturated fat18 gProtein10 gCholesterol116 mgDietary fiber1 g