Rocky Road Cheesecake

 

Rocky Road Cheesecake

Ingredients:

7 oz. Baker's Semi-Sweet Chocolate, divided

1-1/2 cups Oreo Baking Crumbs

1/4 cup butter, melted

3 pkg. (250 g each) Cream Cheese, softened

3/4 cup sugar

3 eggs

8 Caramels, chopped

1 cup Miniature Marshmallows

1/3 cup chopped toasted pecans

Directions:

Preheat oven to 350°F. 

Melt 6 oz. chocolate as directed on pkg, set aside. Chop remaining chocolate; set aside. Mix baking crumbs and butter. Press firmly onto bottom and 1 inch up side of 9-inch spring form pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in the melted chocolate and chopped caramels; pour over crust.

Bake 45 to 50 min. or until centre is almost set. Top with marshmallows, chopped chocolate and the pecans. Broil until lightly browned. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Dulce de Leche Hazelnut Pumpkin Pie

Dulce de Leche Hazelnut Pumpkin Pie

Makes: 8 servings

1 (8 oz) cream cheese, softened
4 tbsp dulce de leche
1 egg
1-1/4 cups canned pumpkin
1/2 cup evaporated milk
2 eggs
1/3 cup sugar
2 tbsp hazelnut or almond liqueur (optional)
1-1/2 tsp pumpkin pie spice
 
Note: Dulce de Leche-Hazelnut Whipped Cream & Hazelnut Pastry recipe follows.
 
Directions:

On a floured surface, roll Hazelnut Pastry into a 12-inch circle use a 9-inch pie plate. Trim pastry to 1/2 inch beyond outside edge of pie plate. Fold under extra pastry. Crimp edge as desired.

In a small mixing bowl beat cream cheese and 2 tbsp of the dulce de leche with an electric mixer on medium to high speed for 30 seconds. Add 1 egg; beat on medium speed until smooth. 

Spread evenly in the pastry-lined plate. Cover and chill for 30 minutes.

Preheat oven to 350 F. 

In a medium bowl whisk together pumpkin, evaporated milk, 2 eggs, sugar, the remaining 2 tbsp dulce de leche, the hazelnut liqueur (if desired), and pumpkin pie spice. Carefully pour pumpkin mixture over cream cheese layer.
 
Cover edge of pie loosely with foil. Bake for 25 minutes; remove foil. Bake about 25 minutes more or until filling is set in the center. Cool on a wire rack.
 
To serve, top pie with Dulce de Leche-Hazelnut Whipped Cream, sprinkle with hazelnuts (if desired), and drizzle with additional dulce de leche (if necessary, stir in a little milk to thin for drizzling).

Hazelnut Pastry

Ingredients:
 
1 cup  flour
1/4 cup finely ground hazelnuts, almonds, or all-purpose flour
1/4 tsp salt
1/3 cup shortening
4 - 5 tbsp ice water

Directions:

In a medium bowl stir together all-purpose flour, hazelnuts, and salt. 

Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss with a fork. 

Push moistened pastry to one side of the bowl. Repeat moistening flour mixture, using 1 tablespoon of the ice water at a time, until all the flour mixture is moistened (4 to 5 tbsp ice water total). 

Gather flour mixture into a ball, kneading gently until it holds together.

Dulce de Leche-Hazelnut Whipped Cream
 
Ingredients:

1 tbsp dulce de leche
2 tsp hazelnut or almond liqueur (optional)
1 cup whipping cream

Directions:

Place dulce de leche in a chilled small mixing bowl. 

If desired, add hazelnut liqueur. 

Beat with the chilled beaters of an electric mixer on medium to high speed until smooth. 

Add whipping cream. 

Beat on medium speed just until stiff peaks begin to form (tips stand straight).

Butter Tarts

Butter Tarts

Recipe yields approx. 3 - 4 dozen tarts.

Ingredients:

1 cup butter, melted
3 tsp vinegar
4 eggs, lightly beaten
4 cups brown sugar
2 tsp vanilla
1/4 cup raisins

Directions:
 
Line tart tins with pastry. Sprinkle 6-8 raisins into each tart shell.

Have butter at room temperature, then add the remaining ingredients. Stir until smooth.

Spoon into unbaked tart shells, filling about 2/3 full.

Bake at 200 F for 15 min, then without taking the tarts out, turn the oven to 350°F and bake another 10-15 min, until they start to brown. (Cooking them this way will prevent them from boiling over.)

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

Filling:

1 (8 oz. package) cream cheese, softened
1 large egg
1 tablespoon all purpose flour
1 cup powdered sugar

To prepare the filling, combine the cream cheese, egg, flour and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Set aside.

Cake:
 
1 cup Pumpkin Puree
1-1/2 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp plus 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/2 tsp baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 tbsp vegetable oil
Preheat the oven to 350 F
 
Line small muffin pans with paper liners. 

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda and blend well. 

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. 

Fill each muffin tin about 2/3 full (about a tbsp or so) with batter and then add about a teaspoon or so of cheesecake filling on top.

Topping:

1/4 cup sugar
2 1/2 tbsp flour
3/4 tsp ground cinnamon
2 tsp cold unsalted butter, cut into pieces

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. 

Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. 

Sprinkle each cake with with topping and bake for about 12-14 minutes.

Chocolate Cake

Chocolate Cake
 

Ingredients:

1 cup unsalted butter (2 sticks), cut into pieces
2 cups all-purpose flour, spooned and leveled
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract
Creamy Chocolate Frosting (make your own, or store bought)

Directions:

Preheat oven to 350 F

Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda, and salt.

In a small saucepan, combine the butter and 1 cup water and bring to a boil. 

Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla. Beat slowly after each addition.

Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. 

Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.

Transfer one of the cakes to a platter and spread with ¾ cup of the frosting. Top with the remaining cake and spread with the remaining frosting.  

Note: Get a solid chocolate bar and a vegetable peeler and make chocolate swirls to place on top.

Shrimp Egg Rolls

Shrimp Egg Rolls

Ingredients:

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers (covered loosely with a damp paper) 
 10 shrimps, cooked and minced

Directions:

Stir-fry the ginger and garlic in 2 tablespoons of oil in a wok or skillet until it begins to become fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for about 2 minutes.

In a medium bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.

Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. 

Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

Note: Use bean sprouts (if available) in place of Napa cabbage and omit the bean sprouts in the when boiling broth. Keep the bean sprouts uncooked.

Chicken Pot Pie

Chicken Pot Pie

 
Ingredients:

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1-3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts


Directions:

Preheat oven to 425 F

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Shrimp & Crab Etouffee

Shrimp & Crab Etouffee 

Ingredients:

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled & de-veined
1 1/2 lb lump crab meat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1-1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

Directions:

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.

Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.

Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.

Serve over rice.

Note:
*Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

*You can also use fresh garlic - nothing better! Saute it with the celery/onions, just make sure to add it last so it doesn't get burned & bitter...

Crescent Sausage Bites

Crescent Sausage Bites 

Ingredients:

1 lb. sausage (pork or turkey)
1 (8 oz.) package cream cheese
2 packages crescent rolls
Dash salt & ground black pepper

Directions:

Preheat oven to 375 F

 

In a saute pan, brown sausage; drain. Add a dash of salt and pepper. Blend in cream cheese until the cream cheese is melted.

Unroll one package of crescent rolls and place on a baking sheet. With your fingers, gently press the seams together to seal them. Spread the sausage mixture evenly over the crescent roll dough, leaving about a 1/2-inch border along the edges.

Unroll the remaining package of crescent rolls and place on top of the sausage mixture. Press the edges together to seal. Gently press the seams together.

Bake for about 20 minutes, or until crescent roll dough is golden brown.

Cut into small squares and serve. (A pizza cutter makes really quick and easy work of the cutting.)

Red Lobster Cheddar Bay Biscuits - Top Secret Version!

Red Lobster Cheddar Bay Biscuits        Top Secret Version

 

Ingredients:

2-1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
 
Brush on top
 
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

Directions:

Preheat oven to 400°F.

Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.

Add cheddar, milk and 1/4 tsp garlic.
 
Mix by hand until combined, but don't over mix.
 
Drop 9 equal portions onto greased cookie sheet.
 
Bake for 15-17 minutes or until tops are light brown.
 
Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
 
Use a pastry brush to spread garlic butter over tops of biscuits.

FRIED MOZZARELLA PEPPERONI EGG ROLLS

FRIED MOZZARELLA PEPPERONI EGG ROLLS

Ingredients:

12 pieces of string cheese
12 egg roll wrappers
36 slices of pepperoni
Oil for deep-frying
Marinara or pizza sauce
   
Directions:

On top of an egg roll wrapper, place three pieces of pepperoni as shown in the picture. Place a piece of string cheese on top. Fold corners over cheese. Fold bottom corner over cheese and pepperoni and keep rolling until cheese is tightly sealed. Moisten corners with water to seal. Repeat with the rest of wrappers, cheese and pepperoni.

In a skillet, heat oil to 375 degrees F. 

Fry sticks, a few at a time, for 30-60 seconds on each side until completely brown. 

Drain on paper towels. Serve with sauce.

Oven Baked Cabbage Rolls

Oven Baked Cabbage Rolls  

Ingredients:

12 cabbage leaves
1 pound ground beef
3/4 cup cooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 egg
2 teaspoons salt
1 teaspoon pepper
1/2 cup milk

Sauce:
1 cans (8 oz) tomato sauce
1 can (14.5 oz) diced tomatoes, undrained
3 tablespoons sugar
2 tablespoons vinegar
1/2 cup water
2 tablespoons cornstarch mixed with 1/4 cup cold water

Directions:

Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. Combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions.

Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350 degree oven 40 to 45 minutes. 

Remove rolls and discard toothpicks. Place pan with juices over medium heat and stir cornstarch and water mixture into the sauce; bring to a boil and cook and whisk until thickened. Pour thickened sauce over cabbage rolls or serve on the side.

Homemade Soft Caramels

Homemade Soft Caramels 

Ingredients:

1 cup light corn syrup
2 cup packed light brown sugar
1 can sweetened condensed milk
1/2 lb butter

Directions:

Combine corn syrup, brown sugar, milk and butter in a saucepan. 

Bring to a boil over medium heat. 

Cook for 20 Minutes stirring constantly. 

Pour into buttered oblong pan.
 
Cut into squares when cool.

Indian Fry Bread or Bana

 

Indian Fry Bread or Bana

Ingredients:

4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Directions:

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

Country Ham and Fried Egg on Angel Biscuits

Country Ham and Fried Egg on Angel Biscuits

Ingredients

2 1/2 cups all-purpose flour, plus more for rolling

2 tablespoons sugar

2 1/2 teaspoons baking powder

2 teaspoons instant yeast

3/4 teaspoon fine salt

1/4 cup vegetable shortening

1/4 cup (1/2 stick) cold unsalted butter, cut into pats

1 cup milk, at room temperature

Cooking spray, to coat

1/4 cup heavy cream, for brushing on top

4 tablespoons unsalted melted butter, for brushing on top

4 tablespoons unsalted butter, divided

4 large eggs

Kosher salt and freshly ground black pepper

4 ounces (1/4 pound) country ham, sliced paper thin

• Sweet variation: Whipped cream and blackberry topping, recipe below

• Blackberry topping
• 1 cup fresh blackberries

• 1/2 cup sugar
• Whipped cream, to top

Directions

Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.

Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.

Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.

Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately. 

 

Blackberry topping: Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

Crab Rangoon Dip

 

Crab Rangoon Dip

Ingredients:

2 cups crab meat2 blocks cream cheese (16 oz.)
1/2 cup sour cream
4 green onions, chopped
1-1/2 tsp. Worcestershire sauce
2 Tbsp powdered sugar
1/2 tsp garlic powder
1/2 tsp lemon juice

Directions:

Preheat oven to 350 F

 

First, soften the cream cheese in the microwave for about a minute.

Chop your green onions. Add them and your two cups of crab meat.

Add the sour cream, Worcestershire sauce, powdered sugar, garlic powder and lemon juice.

Mix all the ingredients and bake for 30 min. 

Serve hot with chips or fried wontons or pork rinds.