Recipe(tried): Company for Dinner!

We had company over for dinner last night. I had a tiny, tiny bit of DH's chop and a minute sliver of Chocolate Chip Cookie Dough Cheesecake with my applesauce, veggies and bread. Yum! Today for lunch I served DH a Day After Company Spam & Roasted Veggie Grilled Sandwich. He thought it was great!(I had a Day After Company Roasted Veggie and Fat-Free Grilled Cheese Sandwich)
Here's the menu and recipes:

Grilled Marinated Pork Chops
Homemade Chunky Applesauce
Roasted Veggie Platter
Baked Potatoes with sour cream
Fresh bakery bread with individual olive oil & balsamic vinegar dipping bowls & roasted garlic
Lemon Glazed Cream Cheese & Tofu Cheesecake
Chocolate Chip Cookie Dough Cheesecake
Day After Company Spam and Roasted Veggie Grilled Sandwich

Grilled Marinated Pork Chops
Pierce pork chops thoroughly with a sharp fork. Place in a large dish and marinate in a dressing made of Good Seasons Italian Salad Dressing (dry package) mixed according to package directions using red wine vinegar for the vinegar. Marinate in the refrigerator overnight (and most of next day), turning several times.

Homemade Chunky Applesauce
Place peeled, cored and quartered Granny Smith apples in a very small amount of boiling water mixed with Splenda to taste in a large heavy saucepan. Cover and lower heat to barely simmer. Cook until apples are soft and beginning to break up. Gently transfer applesauce to a large bowl,trying not to break apple pieces up too much. Chill until ready to serve then sprinkle with cinnamon.

Roasted Veggie Platter
3 large bell peppers of various colors, quartered, seeds and veins removed
3 heads of garlic
8 oz or more mushrooms, quartered
3 large onions, cut in wedges
12 shallots, peeled and halved if large
3 large carrots, quartered lengthwise and then cut in half crosswise
1 large rutabega, cut in pieces the size carrot was cut in
1 large parsnip, cut in half lengthwise and then cut in half crosswise

Preheat broiler.Cover a cookie sheet with foil and spray with Pam. Arrange pepper pieces in a single layer in pan, skin side up. Broil until skins are blackened then remove peppers to a heavy duty ziploc bag and seal. Allow peppers to steam until cool enough to handle. Remove skins and cut peppers into pieces. Reserve.
Preheat oven to 400.
Cut tops off heads of garlic and wrap each head in foil sprayed with Pam. Bake for an hour or until heads are soft when squeezed.Meanwhile,
cover 3 cookie sheets with foil and spray lightly with Pam. Arrange mushrooms over one. Place in oven with garlic. Bake, stirring often, until mushrooms are soft and have given up most of their moisture. Arrange onions and shallots on another prepared cookie sheet. When there is room in oven bake, stirring often, until fork tender. Arrange carrots, rutabegas and parsnip pieces in single layer on another prepared cookie sheet. When there is room in oven bake, stirring often, for 1 hour or until pieces are fork tender. When garlic is cooked and cool enough to handle, squeeze cloves out into a small oven safe bowl.As veggies are cooked, arrange on a very large oven safe platter. Place bowl in center of platter.Cover entire platter with foil until about 30-45 minutes before serving. Rewarm, still covered with foil in a preheated 375 degree F. oven until veggies are hot. Tell guests roasted garlic may be spread on bread.

Lemon Glazed Cream Cheese & Tofu Cheesecake
I came up with this recipe when I was short on several items called for in a couple recipes. It uses light versions of cream cheese and sour cream, along with a large amount of grated lemon rind. The first friends and family members to try it said it tasted like lemon meringue pie!

Crust:
cup finely chopped pecans
cup finely chopped almonds
cup finely chopped vanilla wafers
2 Tablespoons melted butter

Filling:
Two 8 oz. packages 1/3 less fat cream cheese
8 oz. silken tofu
cup sugar
3 eggs at room toemperature
cup fresh lemon juice
grated zest of 3 large lemons
2 teaspoons vanilla

Topping:
2 cups light sour cream
3 Tablespoons sugar
1 teaspoon vanilla

Lemon Glaze:
cup sugar
1 Tablespoons cornstarch
teaspoon salt
cup fresh lemon juice
1 egg yolk
1 Tablespoon butter
grated zest of 1 large lemon

For the crust:
Mix all crust ingredients together and press into the bottom and 1 " up the sides of a buttered 9" springform pan. Set aside.

For the filling, topping and glaze:
Preheat oven to 350 degrees F. Beat cream cheese until soft. Add tofu & sugar, blending thoroughly. Add eggs, one at a time, beating well after each addition. Mix in lemon juice, zest and vanilla. Blend well. Pour into reserved crust. Bake 45 minutes, or until center jiggles only slightly when pan is moved. While cheesecake bakes, blend topping ingredients together well. Remove cake from oven when done and gently spread sour cream mixture over top. Return cheesecake to oven and bake 15 more minutes. Cool cheesecake on wire rack 30 minutes. While cheesecake cools make lemon glaze by mixing sugar, cornstarch and salt in a heavy 1 qt saucepan. Combine water, lemon juice and egg yolk and add to sugar mixture. Cook over low heat, stirring constantly, until mixture comes to a slow boil and thickens. Add butter and lemon rind. Spread cheesecake slightly cooled lemon glaze but spread on cheesecake before glaze sets. Chill several hours or overnight before

Chocolate Chip Cookie Dough Cheesecake
This cheesecake always gets rave reviews. I think I originally got it from Sunset magazine. It is very rich and best served in small slices.

For crust:
1 cups finely crushed chocolate wafer cookie crumbs ( I use 1 package (from a three package box) of chocolate graham crackers, whirled in the food processor until finely crushed)
2 Tablespoons sugar
cup melted butter or margarine

For filling:
Two 8 oz. packages cream cheese or 1/3 less fat (Neufchatel) cream cheese, cut into chunks
1 cup minus 2 Tablespoons sugar
1 cup regular or light sour cream
3 large eggs
1 teaspoon vanilla

For cookie dough:
cup butter or margarine
cup brown sugar, packed
cup sugar
2 Tablespoons water
1 teaspoon vanilla
cup flour
1 cup (6 oz.) semi-sweet chocolate chips

For topping:
1 cup regular or light sour cream
2 teaspoons sugar
1 teaspoon vanilla

To prepare crust:
Preheat oven to 350 degrees F. Mix crust ingredients well. Press firmly over bottom and " up sides of a 9" springform pan. Bake until a slightly darker color, about 8 minutes. Let cool, leaving oven turned to 350 degrees F.

To prepare filling:
In a food processor or with a mixer, whirl or beat cream cheese, sugar, sour cream, eggs and vanilla. Mix well. Pour into crust.

To prepare cookie dough:
Beat together butter, brown sugar and sugar. Stir in water and vanilla. Beat in flour. Stir in chocolate chips. Drop cookie dough in 2 Tablespoon portions evenly over cheesecake, pushing dough portions beneath surface of cheesecake mixture. Bake cheesecake at 350 degrees F. until cheesecake jiggles only slightly in center when gently shaken, about 45-50 minutes. While cheesecake is baking, make topping.

To prepare topping:
Blend topping ingredients together well. When cheesecake is done, gently spread topping over hot cheesecake. Let cheesecake cool, then chill until cold, at least 4 hours. Serve or wrap airtight up to two days. Serves 12 to 16. May be frozen, wrapped airtight.

Day After Company Spam & Roasted Veggie Grilled Sandwich

4 slices leftover bakery Pain de Levain Bread or bread of choice
mayo of choice
leftover roasted onions and bell peppers
2 slices Spam
blue cheese, crumbled

Spread bread on one side with mayo. Build sandwiches using roasted onions, Spam and crumbled blue cheese. Heat a non-stick skillet over medium heat. Spray with Pam. Lightly spray outside of one side of sandwich with Pam. Place Pam side down in heated skillet. Lightly spray remaining side of sandwich with Pam. Cook sandwich on first side until golden brown, flip and cook on remaining side. Serve immediately.