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!!!????!