Wednesday, July 31, 2013

Cinnabon Cinnamon Roll Cake

Cinnabon Cinnamon Roll Cake
Ingredients:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla

Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.

Pumpkin Dump Cake

Pumpkin Dump Cake
Ingredients
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional)

How to Make
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Crockpot Cashew Chicken

Crockpot Cashew Chicken.. Oh so good

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
/

Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

Dr Pepper Pulled Pork in a Crockpot

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Hot Milk Cake

Ingredients:

2 1/4 cups  all purpose flour
2 1/4 teaspoon baking powder
1 1/4 c up milk
10 tablespoons butter or margarine
4 large eggs
2 cups sugar
2 tsp vanilla extract

Preheat oven to 350 degrees. Grease and flour a 13  9 x 2 inch baking pan and set aside.

In medium bowl, whisk together flour and baking powder; set aside.

In large mixing bowl, using an electric mixer, beat eggs at high speed until thick and lemony colored.  Between 5 and 10 minutes.  Do not under-beat eggs or cake may not rise.  Gradually beat in sugar and vanilla until mixture is light and fluffy.

Fold in flour mixture just until combined.

In small saucepan, heat milk and butter until hot, but not boiling, stirring occasionally

Add hot milk mixture to cake batter, stirring until combined.
Pour into prepared pan.

Bake for 25 to 30 minutes of until cake tests done when a wooden pick inserted in center comes out clean.
Cool on wire rack.

Frost as desired.

My personal favorites - a caramel frosting or just dust with powdered sugar and serve with some fresh fruit.

Loaded Baked Potato Soup

Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.

Bake potatoes either in oven or microwave.  Then peel and cut in chunks

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
 
 add the potato chunks  to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream or just put a dollop on top, sprinkle with remaining bacon bits, grated cheese and chives.


Chili Relleno Casserole

Chile Relleno Casserole


2 4 oz. cans of diced green chilis, drained and dried
3/4 c. frozen corn, thawed and dried
5 scallions, thinly sliced
1 1/2 c. shredded cheddar cheese, divided
1 1/2 c. skim milk
6 egg whites
4 eggs
1/4 t. salt

1) Preheat the oven to 400 degrees and spray a casserole dish with non-stick spray.

2) line the bottom of the casserole dis with green chilis, corn and scallions. Sprinkle 1 c. of the cheddar cheese over the mixture.

3) In a medium bowl combine the milk, egg whites, eggs and salt and whisk well. Pour the egg mixture over the green chili mixture in the casserole dish and then top with the remaining 1/2 c. of cheddar cheese.

4) Bake for 45-50 minutes until the casserole is set and the cheese on top is brown and bubbly.

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Giada's Quick Grilled Salmon

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy Giada De Laurentiis

Prep Time:
10 min
Inactive Prep Time:
5 min
Cook Time:
8 min

Level:
Easy

Serves:
4 servings

Ingredients
Salsa:

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Per Serving: Calories 497; Total Fat 33 grams; Saturated Fat 6 grams; Protein 30 grams; Total Carbohydrate 19 grams; Sugar: 15 grams; Fiber 3 grams; Cholesterol 78 milligrams; Sodium 457 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_430826_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Cranberry Apple Chutney

CRANBERRY-APPLE CHUTNEY
(Original recipe by Salpy’s International Kitchen)

1 Lb fresh or frozen Cranberries
4 Fuji Apples, peeled and diced
2 Shallots, minced
2 Jalapeno pepper, seeded and minced
2 cloves Garlic, minced
1 Cup packed light brown Sugar
1 Cup granulated Sugar
½ Cup red-wine Vinegar
2 Tbls fresh Ginger, grated
2 Tbls Red Mustard seeds, coarsely ground
1 Tbl freshly grated lemon zest
1 Tbl freshly grated Orange zest
1 Tsp salt

Combine all ingredients in large saucepan; bring to a boil over high heat. Simmer uncovered, stirring often, until the cranberries have broken down and the mixture has thickened, 15 to 20 minutes. Let it cool completely. Ladle the chutney into clean dry jars and refrigerate

Cream Horns

Source: Salby's Internationl Kitchen (FB page)

Cream Horns

1 Package Frozen Puff pastry squares
1 Egg beaten with 1 tablespoon milk
Cream horn molds
Confectioner’s sugar for dusting

Cream filling for the cream horns

1 (8 ounce) cream cheese, room temperature
1 cup heavy whipping cream, chilled
1/2 Cup Confectioner’s Sugar
1 Teaspoon Vanilla extract

In the bowl of a stand mixer with the whisk attachment, beat the cream until it starts to slightly thicken, add the sugar and vanilla and beat a 30 seconds longer on medium speed just to incorporate the sugar into the cream, remove from the mixer bowl into a clean cry bowl and set aside. Replace the attachment to the paddle and beat the cream cheese on high speed until smoothed. Replace the attachment again to the whisk and while the mixer is on low speed, gradually add the cream mixture, once all the cream mixture is in the bowl, increase the speed to high and beat for 1 or 2 minutes, just until the cream thickens enough to form stiff peaks. Refrigerate the filling mixture until time of use.

On a lightly floured surface, roll pastry dough into 1/8” thick rectangle measuring 15” by 10”. Cut dough lengthwise into 1” wide strips with a pastry wheel or a knife. Take a strip of dough and squeeze around the tip of mold to form a seal. Wrap the strip around the mold, overlapping consecutive turns slightly. Seal end of the dough at the large end of mold. Place sealed edge down on a baking sheet. Repeat with remaining strips of dough. Refrigerate molds on baking sheet about 30 minutes to allow the dough to relax.

Heat oven to 375 degrees. Brush pastry with egg. Bake until golden, about 15 minutes. Cool completely. Fill with the Cream cheese filling and fresh raspberries or blueberries if using. Dust with confectioner’s sugar and serve.

Baked Mac and Cheese

Momma's Creamy Baked Macaroni and Cheese
Makes 8 -10 servings.

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot ..

Easy Cheesy Breadsticks

Easy Cheesy Bread Sticks

1 (10 ounce) can Pillsbury pizza crust dough
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt

Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not seperate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.

Carribean Stew

Source:  htttp://www.justapinch.com
 

Ingredients
2 lb pork shoulder or thick pork steak
find more delicious recipes at www.porkbeinspired.com
3 can(s) coconut milk--careful not to get cream of coconut, it doesn't work nearly as well.
1 large box fresh mushrooms
5 medium tomatoes, diced
4-6 medium zucchini-green and yellow, if don't have access to them, butternut or acorn squash, oven cooked, then diced
2 large red bell peppers
2 large orange bell peppers
1 large green bell pepper
4 medium mangos, diced
3 can(s) pineapple chunks
1--3 medium anaheim peppers
1/3 c brown sugar, firmly packed
3 tsp sage, rubbed
1 1/2 Tbsp fresh ginger, minced
2-6 clove fresh garlic, minced
dash(es) salt and pepper to taste
1 Tbsp olive oil
3 can(s) canned mandarin oranges
1 large red onion chopped
1 bunch fresh basil to taste
Directions
1. Cut the pork into 1 inch squares. In a large pot, braise pork in the olive oil, along with chopped red onion. Brown pork. Dice tomatoes, squash, and mangos, add to pork. Add pineapple chunks, mushrooms, garlic, and mandarin oranges. For a thicker stew, drain, but keep, the juice from the pineapple chunks and mandarin oranges. Add bell pepper last so they will remain crisp.
2. Using plastic sterile gloves (the kind you can get at your drugstore) slice open the anaheim pepper(s), remove seeds, and mince into very tiny pieces. I like this recipe with only 1 or 2 peppers, but you may like it hotter. IMPORTANT: while wearing the gloves, do not touch your mouth, nose, or eyes.
3. Add brown sugar, slowly to taste until right amount of sweetness desired is achieved.
4. Add coconut milk and simmer for 20 minutes.
5. Add sage, fresh chopped basil, and salt and pepper to taste. Trying after each addition to ensure no over or under spicing occurs.
6. You can add 1 teasp nutmeg for a different taste. You can make this into a stir fry, I haven't tried it yet. I will put this together and have you a recipe for the stir fry within a few days. You can also use chicken with/instead of pork, or go meatless. You can also use 1-2 pounds of precooked, deveined shrimp, but add them last so the don't shrink.
7. Serve with rice. I like brown rice, but white, or wild rice does very well, too.

Tuesday, July 30, 2013

Avocado and Tomato Salad


Avocado and Tomato Salad (SHARE to save on your wall)
4 cups avocados, diced medium
2 cups grape tomatoes or 2 cups cherry tomatoes
2 cups cucumbers, peeled and diced medium
1 cup red onion, diced small
4 tablespoons fresh cilantro, chopped
2 teaspoons fresh garlic, minced
2 tablespoons lime juice
1/4 cup olive oil
salt
fresh black pepper
Lettuce (if you want)
Toss all ingredients in a bowl and top on a bed of lettuce (if desired)
Makes 8 servings
Calories 201.9 Total Fat 17.9 g Sodium 10.2 mg Total Carbohydrate 11.6 g Dietary Fiber 5.8 g Sugars 1.8 g

Pecan Caramel Cheesecake Cookie Cups

Pecan Caramel Cheesecake Cookie Cups

NESTLÉ TOLL HOUSE
Prep:
10 mins
Cooking:
10 mins
Cooling:
0 min
Yields:
24 servings

Ingredients

Directions

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Top each with caramel topping, pecans and morsels.

Nutritional Information

  • Serving Size
    1/24 servings of recipe
  • Calories
  • Calories from Fat
* Percent Daily Values are based on a 2000 calorie diet.

Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Roasted Brocolli

Preheat oven to 375°
Chop a head of broccoli (do not rinse!)
Mince 2-3 cloves of garlic
Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.
Shake it up (my daughter loves to do this part)
Spread out on baking sheet, place on top rack, and bake for about 30 minutes.
Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner! -Danae

Egg Muffins (Recipe 2)

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Crispy Cheddar Chicken

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

7 Up Biscuits

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

Zucchini Fries
(Original recipe by Salpy’s International Kitchen)

1 Large Zucchini, ¼” sliced
2 Eggs, beaten
½ Cup all-purpose flour
½ Cup Italian seasoned Panko bread crumbs
Salt and Pepper to taste
2 Tbls extra virgin Olive oil
Vegetable oil for frying

In a large bowl, sprinkle the salt and pepper on the sliced zucchinis, drizzle the Olive oil and toss to coat well. In 3 separate bowls, filled each with flour, beaten eggs and the panko crumbs. First dip the slices in the flour and shake off the excess, then dip in eggs and the panko crumbs. Do this to the remaining slices and place them on a large tray lined with wax paper, making sure not to overlap each other.
Heat the vegetable oil in a deep fryer. Fry the coated slices a few at a time in medium-high temperature oil, until golden brown. Drain on paper towel lined tray. Serve with Ranch dressing of your choice.

Quick Fish Tacos

Fish tacos - consisting of fish, lettuce, salsa and sometimes a slaw or creamy dressing - are known to have originated in the across-the-border state of Baja California. The popular dish migrated northward and is now prevalent in restaurants and on the street throughout Southern California; a favorite amongst surfers for its affordability and ease. Aida Mollenkamp's are authentically deep fried, flaked and served with avocado, salsa and sour cream.
Ingredients

1 1/2 pounds mahi-mahi filets
1/4 cup dry white wine
2 tablespoons lime juice
1 teaspoon minced garlic
1 tablespoon vegetable oil
1 lime, quartered
12 small corn tortillas, warmed
Romaine or Iceberg lettuce, shredded, for garnish
Pico de Gallo salsa, for garnish
1 avocado, pitted and cut into thin slices, for garnish
Sour cream or crema, for garnish

Directions

Pat fish dry and combine in a nonreactive bowl with the white wine, lime juice and garlic. Set aside to marinate about 10 to 15 minutes.

When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.

Heat oil in a large nonstick frying pan over medium-high heat. When oil shimmers, place fish skin-side down in skillet. Cook until opaque and firm to touch, about 3 minutes per side.

Flake the fish, squeeze one of the lime wedges over the top, and toss to coat. To make a taco, stack 2 tortillas on top of each other and fill with fish, lettuce, salsa, a few avocado slices, and a dollop of sour cream. Repeat to make 6 tacos total.

Serves: 6

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_312111_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Bacon Wrapped Green Bean Bundles

Ingredients

For the Vinaigrette Marinade:  Alternative version - use a Vinaigrette Salad dressing such as an Italian or Cesar. 
  • 1/2 cup of olive oil
  • 2 tablespoons of apple cider vinegar
  • 2 teaspoons of Creole or other spicy mustard
  • 1 tablespoon of dried minced onion
  • 1 tablespoon of granulated sugar
  • 1/4 teaspoon of dried tarragon
  • 1/4 teaspoon of Cajun seasoning
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of freshly cracked black pepper
For the Bundles:
  • 1 pound of fresh green beans, ends trimmed
  • 12 slices of bacon, or one slice per bundle
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

Whisk together all of the ingredients for the marinade and set aside. Bring a large pot of water to boil and drop beans in. Return to a boil and boil for 10 minutes. Beans need to be very tender. Drain, return to the pot, cover with ice and water to stop the cooking process and retain color. Drain green beans, place in a non-reactive bowl, and pour the marinade over beans and toss; set aside for 1 hour, tossing occasionally.

Meanwhile, precook the bacon enough to render the fat, but not until crisp. Preheat the broiler when ready to cook. Cover a shallow rimmed baking sheet with aluminum foil. Bundle beans (I do 6 beans per bundle) and wrap one slice of bacon around the bundle, securing with a toothpick if needed, and reserving any leftover vinaigrette; place bundles on the foil. Sprinkle bundles with salt and pepper.

Place tray under the broiler, with the door ajar, for about 3 to 5 minutes per side, turning at least once, or until bacon is cooked as desired on both sides. Place bundles on a serving tray and serve as is, or drizzle the remaining vinaigrette over the top; serve immediately.

Cook's Notes: These can be a little time intensive in prepping, but can be prepared and bundled ahead of time. Allow to come to room temperature before cooking. Can also substitute 2 (15 ounce) cans of whole green beans or an equal amount of frozen green beans and omit the boil and shock process needed with the fresh beans.

Brown Sugar Sauce: In a heavy skillet, melt 1/2 cup (1 stick) of unsalted butter over medium heat. Add 1 tablespoon soy sauce, 1/2 cup of light brown sugar, packed, 1/2 teaspoon of Cajun seasoning (optional), 2 teaspoons of chili powder, 1/2 teaspoon of garlic salt, and freshly cracked black pepper, to taste; bring to a boil, stirring constantly. Pour sauce all over the bundles.

Oven Method: Preheat oven to 350 degrees F. Place beans in a baking pan, and bake for about 30 minutes, turning at least once. Finish under the broiler to crisp bacon, if desired. Serve immediately.

To Grill: Preheat all burners on high, then reduce to medium. Cook over direct heat, turning several times until bacon is cooked through. Serve immediately.

Chocolate Silk Pecan Pie

1

Source: www.bettycrocker.com
 
 refrigerated pie crust, softened as directed on package

1/3
cup granulated sugar
1/2
cup dark corn syrup
3
tablespoons butter or margarine, melted
1/8
teaspoon salt, if desired
2
eggs
1/2
cup chopped pecans
1
cup hot milk
1/4
teaspoon vanilla
1 1/3
cups semisweet chocolate chips
1
cup whipping (heavy) cream
2
tablespoons powdered sugar
1/4
teaspoon vanilla
Chocolate curls, if desired
  1. Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
  2. While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
  3. Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.
Makes 10 servings

Citrus Coconut Hot Milk Cake

  Source: Justapinch.com
 
Cook time: 40 Min  Prep time: 10 Min  Serves: 10-15
Ingredients
FOR CAKE
2 c cake flour
1 tsp salt
1 Tbsp baking powder
2 1/4 c sugar
1 Tbsp lemon juice
1 Tbsp orange juice
the zest of 1 lemon
the zest of 1 orange
3/4 c pureed kumquats, (remove seeds, do not peel. grind them up with peels on.)
3 oz packet of instant vanilla pudding powder mix
4 large eggs, room temperature
1 c sweetened shredded coconut
1 c coconut milk, unsweetened
5 Tbsp butter, unsalted
1 Tbsp pure vanilla extract
FOR GLAZE
2 Tbsp lemon juice
2 Tbsp orange juice
2 1/2 c confectioners' sugar
3 Tbsp coconut milk
1 1/2 tsp pure vanilla extract
Directions
1. Preheat oven to 350'F and grease a 9-10 inch Bundt pan; Set aside. FOR CAKE: In a small sauce pan add coconut milk and butter. Heat slowly until butter is completely melted. Take off heat and let cool; Set aside.
2. In a large mixing bowl sift flour, instant vanilla pudding powder, salt and baking powder together; Set aside.
3. In another large mixing bowl, cream together eggs and sugar. Beat on high for 2 minutes until it starts to get a little fluffy. Add in pure vanilla extract and beat to combine.
4. Add kumquat puree, lemon zest, orange zest, lemon juice, and orange juice to the egg mixture. Beat into egg mixture until it is completely incorporated.
Citrus Coconut Milk Cake
5. Slowly beat coconut milk into egg mixture until completely incorporated.
6. Gradually add flour mixture to egg mixture, in thirds. Completely incorporate the flour mixture before adding more. Mix until just incorporated, don't over-mix.
7. Fold in shredded coconut. Pour batter into Bundt pan and bake on center rack for 35-45 minutes, or until a toothpick comes out just barely clean. (You want a few crumbs to collect to the toothpick for it to be at a perfect amount of doneness.) Cool on wire wrack for 1 hour before turning cake out onto a cake dish or platter.
8. FOR GLAZE: Combine lemon and orange juice. Whisk in confectioner's sugar, followed by the vanilla extract and coconut milk. If the glaze is too thick, add coconut milk 1/2 a tablespoon at a time. If too thin, add confectioner's sugar 1/2 a tablespoon at a time until it is a good thickness. The glaze should be about the consistency of table syrup.
9. FOR GARNISH: Once cake has cooled, drizzle glaze over the cake as you desire. I garnish with extra shredded coconut and sliced kumquats.

Cinnamon Crescent Rolls

CINNAMON CRESCENT ROLLS:

Ingredients:
2 cans refrigerated crescent rolls
1 stick butter, softened
½ cup white or brown sugar
1 tablespoon cinnamon

Glaze:
½ cup powdered sugar
1 teaspoon vanilla
2 tablespoons milk

Instructions:
Heat oven to 350°F. In small bowl, combine butter, sugar and cinnamon; beat until smooth. Separate dough into triangles. Spread each triangle with about 2 tablespoons of the cinnamon
butter mixture. Roll up each crescent roll. Firmly press ends and seams to seal.

Place each cinnamon filled crescent roll onto an ungreased baking sheet and bake at 350°F. for 10 to 15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Red Velvet Cheesecake

Red Velvet Cheesecake

Two (8-ounce) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

RED VELVET CAKE:
2 1/2 cups all purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food coloring
2 teaspoons vanilla extract
2 teaspoons white vinegar

CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract

Prepare the cheesecake layer: Preheat oven to 325 degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).

In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).

Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.

Prepare the cake layers: Preheat oven to 350 degrees. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.

Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).

Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.

Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.

Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings

White Chicken Enchiladas

10 soft taco shells ( I substitute corn tortillas - just be sure and warm them up so they are flexible)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Monday, July 29, 2013

Peach Dumplings

Peach Dumplings

2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 12 oz can Mountain Dew

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the t

Overnight Oatmeal

INGREDIENTS
1 container (6 oz) greek yogurt, any flavor
1/4 cup uncooked old-fashioned or quick-cooking oats
1/4 cup fruit (see ideas below)

Instructions:
In container with tight-fitting cover, mix yogurt and uncooked oats. Stir in desired fruit.

Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

Passionate Overnight Oatmeal: Stir in 1/4 cup raspberries.

Energized Overnight Oatmeal: Stir in 1/4 cup mandarin orange segments.

Positive Overnight Oatmeal: Stir in 1/4 cup pineapple pieces.

Harmonious Overnight Oatmeal: Stir in 1/4 cup diced kiwifruit.

Relaxed Overnight Oatmeal: Stir in 1/4 cup blueberries.

Romantic Overnight Oatmeal: Stir in 1/4 cup sliced grapes.

Stir-ins German Chocolate Cake Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 1 tablespoon unsweetened coconut. Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 140mg; Total Carbohydrate 38g (Dietary Fiber 3g); Protein 8g

S'mores Overnight Oatmeal: Stir in 1 tablespoon chocolate chips and 2 tablespoons miniature marshmallows. Calories 240 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Potassium 110mg; Total Carbohydrate 42g (Dietary Fiber 2g); Protein 8g

Bananas Foster Overnight Oatmeal: Stir in 1/2 sliced banana and 1 tablespoon chocolate chips. Calories 280 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 0mg; Potassium 320mg; Total Carbohydrate 50g (Dietary Fiber 4g); Protein 8g

Peanut Butter Cup Overnight Oatmeal: Stir in 1 tablespoon each chocolate chips and peanut butter chips. Calories 270 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Potassium 150mg; Total Carbohydrate 42g (Dietary Fiber 3g); Protein 9g

Stir-ins Pomegranate Power Oatmeal: Stir in 1/4 cup pomegranate seeds. Calories 230 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 180mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Honey Power Oatmeal: Stir in 1 tablespoon honey or 2 tablespoons comb honey.* Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Potassium 90mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 16g

Banana Power Oatmeal: Stir in 1/4 cup banana slices. Calories 220 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 210mg; Total Carbohydrate 34g (Dietary Fiber 4g); Protein 16g

Almond Power Oatmeal: Stir in 1/4 cup toasted almonds. Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 240mg; Total Carbohydrate 31g (Dietary Fiber 6g); Protein 21g

Blueberry Power Oatmeal: Stir in 1/4 cup blueberries. Calories 210 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 105mg; Total Carbohydrate 31g (Dietary Fiber 4g); Protein 16g

Blackberry Power Oatmeal: Stir in 1/4 cup blackberries. Calories 200 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Potassium 135mg; Total Carbohydrate 29g (Dietary Fiber 5g); Protein 16g

Oven Baked Tacos

Oven Baked Tacos!

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

Crinkle Lemon or Strawberry Cookies

Low Fat Crinkle Cookies

Ingredients

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet;

Chicken Spinach Pasta Bake

Chicken & Spinach Pasta Bake
⦁ 8 oz uncooked rigatoni
⦁ 1 T olive oil
⦁ 1 c chopped onion
⦁ 1 (10 oz) pack frozen spinach, thawed
⦁ 3 c cubed, cooked chicken breasts
⦁ 1 (14 oz) can Italian-style diced tomatoes, undrained
⦁ 1 (8 oz) container Philadelphia chive & onion cream cheese
⦁ ½ t salt, ½ t pepper
⦁ 1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Parmesan Baked Chicken

1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 mins--Absolutely Delish!

Peanut Butter Brownie Bites

Peanut Butter Brownie Bites

1 box of your favorite brownie mix
1/2- 1- cup peanut butter chips
1/2-1- cup semi-sweet chocolate chips
1/2 cup creamy peanut butter

Preheat oven to 350 degrees. Spray AND grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into mini muffin cups ( 1/2 to 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 35 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. Go around edge of brownies with a sharp knife and they should pop right out

Starbuck's Lemon Loaf

Starbucks Lemon Loaf

Ingredients:
1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract

Directions:
1. Preheat oven to 350. Grease and flour a 9 × 5 loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and pour glaze over it, then cool in pan on a rack.
6. Glaze – whisk to combine

School Hot Rolls

School Hot Rolls

Yields: 3 dozen of the double rolls.

1 qt warm water
1 cup sugar
1 cup powdered milk
1 cup oil
1 Tbs salt
2 pkgs yeast
7-9 cups All purpose flour

Combine water, yeast, and sugar to dissolve yeast. In a separate bowl combine milk, salt, and about 5 cups of flour. When yeast dissolves add the oil and pour into the dry mixture. Add flour a little at a time till it gets to the right consistency. You don't want it too sticky but you also don't want it to heavy. Allow to rise double in size. Bake at 350 degrees for 15-20 minutes or until you get the coloring you want.
Use this for rolls, buns, loafs, pizza crust, or pig in a blankets. Enjoy and I hope it takes to back to your school days.

Buttermilk Pie

BUTTERMILK PIE:
1/2c buttermilk
1 3/4c sugar
2 large eggs
3tbsp flour
pinch of salt
1 stick butter
1tsp vanilla
nutmeg

Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

Sunday, July 28, 2013

Apple Crisp Cheesecake

pple Crisp Cheesecake

Ingredients
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted

FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple

TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.