"Unless you're willing to have a go, fail miserably, and have another go, success won't happen." ~ Phillip Adams

So here goes another round of trying to get books published and websites full of pictures up for sale.  I have some awesome pictures that I have gathered into a folder on my computer for sale and I have 2 completed books that I need to promote.  I must get organized again and make another run at it.

I am in the process of starting to read the book The Total Money Makeover and can't really seem to just get started on it.  I'm needing a big push today to just get back on track after yesterday.  My little puppy is not feeling well.  I say puppy but she is 7 years old but she is so tiny and spoiled rotten.  : )

I'm off today to try to reach a few other goals that I have and then I'll be back tomorrow to get myself organized.  I guess that's why the quote so fits me today.  I know I can make it, I just need to get that second wind after failing miserably the first time. 

Today, it is "forward" for me -- I must keep going forward.

Happy Thursday -- Almost the weekend !

Charlene


White Chocolate Raspberry Cheesecake 

INGREDIENTS:
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water 2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese,
softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
DIRECTIONS:
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.