Chocolate Turtle Cheesecake....

2 cups nilla wafer crumbs
2 TBSP butter
14 oz individually wrapped caramels
1 (5 oz) can evaporated milk
1 cup chopped pecans
1/2 cup white sugar
1 tsp vanilla
2 eggs
1/2 cup semi sweet choco chips ( i just used milk choco cuz thats what I have)
2 (8 oz) pkgs cream cheese, softened

Melt butter and combine with cookie crumbs.  Press into the bottom of a 9 inch springform pan (I also put a piece of wax paper which I sprayed with non stick cooking spray, just incase!!) Melt caramels with milk in a saucepan over med-low heat.  Heat and stir frequently until smooth.  Pour caramel sauce onto crust and top with pecans.   In a large bowl with an electric hand mixer, combine cream cheese, sugar and vanilla.  Beat until very smooth.  Add eggs one at a time, mixing well after each addition.  Melt chocolate and blend into cream cheese mixture.  Pour chocolate batter over pecans.  Bake @ 350 degrees for 40 mins.  Do not remove rim of pan until it has completely cooled.  Chill completely.  Garnish with whipped cream, chopped nuts or maraschino cherries.  I used the Pioneer Woman's easy Caramel sauce that I posted on this blog a while back.(See Oct 3rd's post to be exact!)

*The salad was Jennie's Winter Salad which I think she also posted on this blog a while back.
And the Cherry Limeade drink was posted on Oct 27 2011 on this blog!

Espresso Caramel Bars

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

2 hr 15 min

Cook Time:

22 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Crust:

• Vegetable cooking spray
• 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs- I used reg graham crackers
• 1/4 cup sugar
• 1 1/2 sticks (6 ounces) unsalted butter, melted

Directions

Caramel:

• 1/2 cup heavy cream
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water

Chocolate Layer:

• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup heavy cream
• 1 3/4 teaspoons instant espresso powder (I used 1 tsp Vanilla)
• 1 teaspoon smoked sea salt, optional

Special equipment: a candy thermometer

For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

*PS I never use unsalted butter, I don't think it matters.  Also, I never use semi sweet, I always buy milk choco so that's what I use, but it's totally a personal choice!

Penne with Braised Short Ribs

Recipe courtesy Giada De Laurentiis

Prep Time:

20 min

Inactive Prep Time:

--

Cook Time:

2 hr 40 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine, such as Cabernet Sauvignon
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Creamy crockpot hot chocolate

1  1/2 C heavy whipping cream
6 cups milk
1 can sweetened condensed milk
2 C chocolate chips
1 teas vanilla

Stir together in crockpot, on low, for two hours. Stirring occasionally! Serves 6-8

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Chicken Rolls

1 cup Pepperidge Farm Herb Stuffing
8 Oz cream cheese, soften
6 T butter
1/3 tsp pepper
3 C cooked and cubed chicken
2 T Chives
2 cans Crescent Tools
6 T butter (melted)

Gravy:
4 C chicken stock
4T cornstarch 1 tsp chicken boullion crystals
1 can cream of chicken soup

Combine cooked chicken, cream cheese, buyer, pepper, chives. Spread out crescent rolls, place 1/3 cup filling on each. Pinch edges together. Roll in melted butter then stuffing crumbs. Bake at 375 for 25-30 minutes. Cover with gravy.

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Chicken Nuggets...

So I made these for the fam last night while I was going to book club.  They were pretty good and healthier than regular nuggets.  I served 'em up with some tater tots and carrots sticks.  Not the healthiest meal, but it could be worse!  Oh, and I also made the honey mustard at the bottom and Matt and Jace loved it. I am not a huge mustard lover, I prefer to dip all my stuff in homemade ranch!

Martha Stewarts Chicken Nuggets

Ingredients

• 2 boneless, skinless chicken breasts (about 1 pound total)
• 1 cup panko (Japanese breadcrumbs)
• 1/3 cup grated Parmesan
• Coarse salt
• 1 tablespoon vegetable oil
• 1/2 cup all-purpose flour
• 3 large eggs, lightly beaten
• Cooking spray
• Honey Mustard or Spicy Ketchup, for serving

Directions

1. Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine. Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
2. Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack. Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.

Cook's Note

Honey Mustard
Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.

Spicy Ketchup
Combine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.

PS I cooked them at 425 with the tater tots on the bottom rack.  I put the tots in first for their 20 mins and when there was 12 mins left, I stuck the nuggets on the upper rack.  I turned them and cooked them another 5 mins after their inital 12, just depends on how big and thick your nugget pieces are! :)

The BEST, EASIEST dessert...

 Ree Drummond's Easy Caramel Sauce:

1 packed cup brown sugar
1/2 cup half and half
4 TBSP butter
pinch salt
1 TBSP vanilla extract

Mix the sugar, half and half, butter and salt in a sauce pan over medium low heat.  Cook while whisking gently for 5-7 mins, until it gets thicker.  Add the vanilla and cook another minute to thicken further.  Turn off heat and cool slightly.  Pour sauce in to a jar and refrigerate until cold.

Then, when dessert time, take fresh pears, pealed and halved or use home canned pears.  In a bowl put in a scoop (or lets be honest, 2 or 3) of vanilla ice cream, add a few pear halves and then warm up the caramel sauce and pour some of that over the ice cream and pears.... It's amazing.  Seriously.  So good.  And did I mention EASY PEASY!!!????!  

Divinity frosting!

This was my grandma Archibald's recipe, very similar to 7 minute frosting!

4 egg whites
1 cup sugar
1 tablespoon cornstarch
1/8 teaspoon cream of Tartar

Combine all ingredients in the top of a double broiler and stir until well mixed. Heat over boiling water, stirring occasionally, until you can't hold your thumb in it. Pour into mixer and beat until it stands on peaks. May add food coloring.

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Cafe Rio Pork Salad...

We had this for dinner last night and I am enjoying it for lunch as I type! It's really not a lot of work, especially since you can do it in stages.
First: Make Best Bites Sweet Pork... it goes in the crock pot for all day, easy peasy!!
While that is cooking away, make Best Bites Creamy Cilantro-Lime Ranch and let it set up in the fridge all day.
Assembly: Cut up Romaine lettuce as your bed, add some canned, rinsed off black beans, (rice if you like, I was too lazy), add the shredded pork, a simple pico (tomatoes, onion, jalapeno, cilantro, lime juice, salt and pepper), make the crunchy tortilla strips (I made these right before serving), also in Best Bites (right next to the pork recipe) top it off with your creamy ranch and yummo!  Store everything separate and make individual salads the next day for lunch, it's so good and I say healthy! 

Roasted Veggies...

So I finally joined the bandwagon of Amber and Misti with roasting vegetables, and O MY GOODNESS... It is our new fave.  One of the few ways to get my kids to eat their veggies (and me, lets be honest) besides carrots and ranch...  Just cute up your vegges into bite sized pieces on an aluminum covered sheet tray,

Drizzle EVOO (extra virgin olive oil) and then sprinkle with salt and pepper, toss to coat.  Bake at 425 degrees for about 10-15 mins. They will be dark and roasted and fragrant. Then sprinkle with fresh grated parmesan.  I do this with carrots, whatever veggies I have on hand.  Thank you girls for the suggestion, sorry I was so slow to join the party!!! I don't have an after pic because we ate them too fast before I remembered to take a picture :)

Pasta Salad...

1/2 lb spiral pasta (I use the multi colored ones) cooked, drained and cooled
Grape or Cherry tomatoes, halved (Add just enough to where it looks like it's enough)
1/2 cucumber, peeled and sliced into thick slices then quarter every slice
1/2 red onion, finely diced
banana peppers, chopped (if have)
1 small can sliced olives


Mix all together with about a half bottle of Italian dressing.  Mix well, and chill for at least 2 hours.  Right before serving, add fresh grated Parmesan cheese and freshly cracked black pepper.

Martha Stewart Pineapple Salsa

I love this Salsa!!!

Everyday Food, March 2005
Prep Time 15 minutes
Total Time 15 minutes
Yield Makes 2 cups


Ingredients
1/2 small pineapple, cored for wedges, chopped, and juices reserved
1 small jalapeno chile (ribs and seeds removed for less heat, if desired), minced
2 teaspoons chopped cilantro
Salt and pepper
Directions
In a medium bowl, toss together all ingredients. Serve as a side dish.

Lisa's Chicken and Dumplings!!!

Chicken and Dumplings

1 can chicken broth
2 cups flour
4 heaping TBSP Crisco
1 tsp salt
2 cups cooked shredded chicken (I use a rotisserie chicken)

· In a large saucepan, pour chicken broth and 2 ½ cans of water. Heat on high…you want it boiling.

· Mix flour, Crisco, and salt together. I use 2 knifes to smooth the crisco out some…you can use a pastry cutter if you’re fancy and have one! Add small amounts of water and mix together until just doughy. You want it to stick together, but not be super sticky.

· I put wax paper on the counter and cover it in flour (because that’s what my MIL does), and roll out the dough. Roll it really thin.

· Use a pizza cutter to cut into about 1.5 inch squares/rectangles. It really doesn’t matter the size….

· Once you’ve got the dough all cut, this is my boys favorite part, put the dough into the boiling broth one dumpling at a time. They love to peel them off and put them in. Turn the heat down a little.

· After all the dumplings are it, stir in chicken.

· Turn heat to low and cover. At this point you can cook it as long as you need, or at least 20 min. Before serving I add some milk to make it more creamy. The longer you cook it the thicker it will get.

This is so easy, cheap, and ymmy!!!

Banana Bars

Lisa posted these on Pinterest last night and oh my goodness, they are delicious!!!!! Melissa at 320 Sycamore put them on her blog and they are easy as can be!!! Here is the recipe as she put it.

Copyright of Content and Pictures 2008-2011 by Melissa at 320 Sycamore. http://www.320sycamoreblog.com/2012/03/banana-bars-winner.html


Combine :
1 ½ cups sugar
1 cup sour cream or plain yogurt
½ cup butter or margarine, softened
2 eggs.
Add & stir until well mixed:
1 ½ cups mashed very ripe bananas (abt. 2 large)
2 tsp vanilla
Sift together and add to above mixture:
2 cups flour
1 tsp salt
1 tsp baking soda
Spread batter in greased and floured 9X13 pan. Bake at 375° for 20-35 minutes or until light brown.
**I spread in a 10 X 15 X 1 sprayed pan, and cook at 375 degrees for 17-20 minutes or until light brown. This makes more for a big group.**
Cool, frost with glaze:
Melt ¼ cup butter or margarine in glass bowl or on stovetop in a pan.
Whisk in 2 cups powdered sugar
3 Tbs. milk
1 tsp vanilla

Fried Chicken...

I have tried many a fried chicken recipes and this honestly is THE BEST I have come across.

Chicken- I use either drumsticks or chicken breasts cut into big hunks (cooks easier without drying out the chicken)

1 cup buttermilk- put chicken in a ziplock bag and add butter milk. Let set at least an hour (really moistens up the chicken)

1 1/2 cups flour

1 TBSP salt

2 tsp pepper

2 tsp garlic powder

1 tsp baking soda

1 tsp cayenne pepper

1 tsp onion powder

mix all together and place in a shallow dish

Veggie oil- for frying

Take chicken out of bag and dredge in flour mixture. Coat it well, but allow access flour to shake off.

Heat oil in a large cast iron skillet, and bring to 350 to 375 degrees (use a thermometer, it's really the only way to get the oil just right!) and cook chicken until done, 6-8 mins. Yummy!!!

Noodles with Peanut Lime Sauce...

I loved this. Matt liked it, and the kids ate it... not saying it was one of their faves, but we will be making this again and for me it was something different to add to the dinner list!

3/4 lb. linguine

2 cups broccoli florets (about 1 small head)

2 cups sugar snap peas ( I used the little package at walmart)

1/2 cup creamy peanut butter

1/4 cup soy sauce

1/4 cup water

2 TBSP rice vinegar

2 TBSP fresh lime juice

3/4 inch fresh ginger finely grated

2 TBSP brown sugar

1/4 tsp red pepper flakes

1/2 cup peanuts, chopped (I left out just cuz I didn't have any)

Cook pasta according to package directions. Drain and rinse with cold water. While pasta cooks steam broccoli and peas ( I don't have a steamer, so I just put about an inch of alted water in a pot and dumped the broccoli in for 3 minutes, then added the peas and cooked for 2 minutes more. Drain water and put broccoli and peas aside ( I then while they were hot put a TBSP of butter on them and salted them.)

Make sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Right before serving, toss pasta with 1/2 to 3/4 of the sauce. Add broccoli and peas. Serve and enjoy! Oh, sprinkle the peanuts chopped on top at this point!

if you want the whole recipe (this is just what I did) it's at foodnetwork.com and it's called Aromatic Noodles with Lime Peanut Sauce by Ellie Krieger, 2005

Pizza Roll

These are delicious and easier than they look. First buy the frozen loafs of bread and set out 5 to 7 hours early, spray the bottom of cookie sheet, and plastic wrap to place on top with pam. You can fill them with any pizza toppings and cheese you like. My family loves sausage, green peppers and onions with mozzarella cheese. My sister in law makes a breakfast one sausage and Parmesan cheese and it is really good. Roll it out to a square shape, fill with toppings and fold over edges and flip over. I use water to help seal it properly, then I brush and egg wash, cheese and garlic salt on top. Bake for 25 to 35 minutes on 350. To reheat, I heat it in a pan, this helps the bottom not be soggy.

White Chili

I don't have a picture of the chili...but we all look happy after eating it!!!

I combined 2 recipes, so here's hoping my memory is good!!

2 cups cooked shredded chicken (I used my frozen rotisserie chicken from Costco)

4 cans (15.5 oz) Great Nothern Beans

2 cans (14.5 oz) chicken broth

2 cans (4oz) chopped green chilis

2 tsp salt

garlic (I sprinkled in some garlic powder)

2 tsp cumin

2 tsp oregano

1 tsp pepper

1/4 tsp cayenne pepper

2 cup sour gream

I combined everything into a pot and cooked for about 30-45min. I added the sour cream at the very end. Serve with grated cheese and chips.

The recipe said to saute onion, garlic, and butter together and add that...but I didn't.

“Classic Crunch Treat”

2 Cups Cinnamon Life or Cinnamon Toast Crunch cereal
2 Cups Honey Comb cereal
2 Cups Fruit Loops
2 Cups Cocoa Puffs or Cocoa Pebbles
1 Bottle Salted Peanuts
½ Bag Mini Pretzels
1 Bag (candy bar size) M & M’s
2 Cups White Chocolate Chips
Approximately 3 cups White Chocolate (adjust to your taste)

Combine cereals, peanuts, chocolate chips and pretzels. Slowly melt white chocolate in microwave and pour over cereals. Turn out on waxed paper to set up. Store in container.

My dad got this from a lady at work and we made it this Christmas, at first I thought, STRANGE, but it turned out to be pretty addicting! All the cereals you never buy, because of all the sugar and then some!

Fudge that works every time!!!

In a large bowl add:

3 cups milk chocolate chips, 2 cubes of butter (cut up), 1 cup of nuts (Chopped) (If you want, or sometimes I add marshmallows).

On the stove combine 4 1/2 cups sugar (HELP!!!) and one can of evaporated milk, heat over medium and once it starts to boil set timer for 8 minutes.

Pour hot mixture over bowl ingredients and stir, add one tsp vanilla, and mix until completely combined!!!!

Pour into buttered 9x13 pan!

Ranch house crock pot pork chops!

Made the easiest dinner ever tonight, it was delicious, and ALL my family gobbled it up.....so I thought I would share.

http://chef-n-training.blogspot.com/2011/10/ranch-house-crock-pot-pork-chops-and.html

I pinned it on pinterest, but for all the nonpinners I'll share.

6 boneless pork chops. I used 3 bone and 3 boneless tonight because that's what was in
my freezer. The meat is so tender it fell right off the bone, so
there were bones floating in the gravy. Go boneless.
1 can cream of chicken soup
1 pkg dry ranch seasoning

Mix soup and ranch together pour on chops and cook in crock pot on low for 6+ hours.
I served with regular mashed potatoes and rolls. So yummy. Put the gravy and chops right on the potatoes.

Seriously, 3 ingredients and the crockpot....my new favorite meal.
Lisa

BEST SALSA EVER!!!!

My sister-in-law sent me this recipe and it is SOO good! Super easy too! Restaurant style, it makes a ton!!!


2- 29oz Cans diced tomato, drained
1-2 4oz can diced green chilies
1/2 onion chopped (usually I do a whole small onion)
1 1/2 tsp salt
1/2 black pepper
1/4 tsp Oregano
1 1/2 tsp Whole Cumin (I use ground)
1 1/2 tsp Coriander (I use a bunch of cilantro)
2-3 Cloves garlic (I use 4) (I used the minced garlic from the can)
1/2 a jalapeno
Mix all ingredients together. If you like it a little less chunky, put it in the blender for a few seconds.
P.S. Totally put it in the blender