Cheesecake - Pecan Pie

Cheesecake - Pecan Pie

 ---Crust---
1-3/4 cups Vanilla Wafers , crumbs
1/4 cup light Brown Sugar
1/3 cup Unsalted Butter melted
---Pecan Filling---
1 cup Sugar
2/3 cup Corn Syrup - Dark
1/3 cup Unsalted Butter melted
2 Eggs beaten
1-1/2 cups Pecans chopped
1 tsp Vanilla
---Cheesecake Filling---
3 pkg Cream Cheese, original - Philadelphia - 8 oz softened
1-1/4 cup light Brown Sugar
2 tbsp Flour (all-purpose)
4 Eggs
2/3 cup Heavy Whipping Cream
1 tsp Vanilla
---Topping---
3-1/2 tbsp Unsalted Butter melted
1/2 cup light Brown Sugar
1 tsp Cinnamon, ground
1/4 cup Heavy Whipping Cream
1 cup Pecans toasted/chopped


TO MAKE THE CRUST:
   1) Line the bottom of 9 inch springform pan with parchment paper and set aside
   2) Combine vanilla wafer crumbs and brown sugar, stir in melted butter, then press the mixture evenly into bottom and halfway up the side of 9 inch springform pan. Set in the fridge to firm the crust while making the filling.

TO MAKE THE PECAN FILLING:
   1) In a medium saucepan combine sugar, corn syrup, melted butter, eggs, pecans, and vanilla and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer stirring constantly until thickened, 5-7 minutes. Pour into prepared crust and set aside.
TO MAKE CHEESECAKE FILLING:
   1) Preheat the oven to 350 degrees F.
   2) Beat the cream cheese until creamy, then add brown sugar and flour and beat until fluffy.
   3) Add eggs, one at a time, beating just until combined after each addition. Do not overbeat it!!! Stir in heavy cream and vanilla, then pour cheesecake mixture over pecan filling.
   4) Place springform pan on a cookie sheet, put it in the oven and reduce the heat to 325 F Bake the cake for 60-70 minutes (until toothpick inserted in the center comes out almost clean). Turn off the oven and leave cheesecake in with oven door closed for 1 hour.
   5) Run a knife around edges of cheesecake but don't take out of the pan until completely cooled.

TO MAKE THE TOPPING:
   1) In a small saucepan combine butter and brown sugar. Cook for 3-5 min or until very bubbly, then stir in cinnamon, heavy whipping cream and chopped pecans. Cool to room temperature.
   2) Release the sides of springform pan and spoon the topping over cooled cheesecake.
   3) Store the cake in the fridge.
x

 

Cinnamon Roll Cheesecake

Crust:

2 cups Graham Crackers crumbs (about 12 crackers)

4 tbsp light Brown Sugar

1 tsp Cinnamon, ground

6 tbsp Unsalted Butter melted

Cinnamon Crumble:

1 cup light Brown Sugar packed

1 tbsp Cinnamon, ground

6 tbsp Flour (all-purpose)

6 tbsp Unsalted Butter melted

Cheesecake Filling:

4 Cream Cheese, original - Philadelphia - 8 oz softened

1 cup Sugar

2 tbsp Flour (all-purpose)

2 tsp Vanilla

5 Eggs at room temperature

3/4 cup Heavy Whipping Cream

Cream Cheese Topping:

1 tbsp Unsalted Butter softened

1 ounce Cream Cheese, original - Philadelphia - 8 oz softened

1/4 tsp Vanilla

3/4 cup Powdered Sugar

1-1/2 tbsp Heavy Whipping Cream

Preheat oven to 350 degrees Fahrenheit. Grease a 9" springform pan with non-stick spray and set aside.

Start with the crust by putting about 12 graham crackers into a food processor. Pulse until you get a fine crumb. Add in the remaining crust ingredients and pulse until well combined.

Pour the curst mixture into the bottom of the prepared springform pan and (using a clean hand or a spatula) press down to form the crust. Be sure to take a little up the sides of the pan as well.

Bake the crust for about 10 minutes on 350 degrees, then set aside.


Cinnamon Crumble:
Combine all the ingredients into a medium size bowl and use a fork to mix them until you have a nice crumble. Set aside.

Cheesecake Filling:
Start by putting your room temperature cream cheese (4) into the bowl of a stand mixer. A paddle attachment would be good for this. Cream until light and fluffy and you do not see any bumps. Add sugar (1 cup) and flour (2 tbsp) and mix for about 1 minute.

While the mixer is on low speed, add vanilla (2 tsp) and each egg (5) one at a time. Allow each egg to combine fully before adding the next.

Once all the eggs are combined, set your mixer to a medium-high speed and mix for 5 minutes. After 5 minutes, add in the heavy whipping cream (3/4 cup) and mix for an additional 1-2 minutes.

Pour about 1/3 of the cheesecake filling into the prepared crust. Top with about 1/3 of the crumble mixture, using your fingers to break the crumble into small pieces. Add another layer of cheesecake filling, followed by another 1/3 of the crumble. Add the remaining cheesecake filling, topped with the remaining crumble.

Place the cheesecake in the center of your oven and bake at 350 degrees for 15 minutes, then reduce the heat to 200 degrees F and bake for an additional 1 hour and 30 minutes.

Once the hour and a half are up, turn off the heat and let the cheesecake sit in the oven for 30 minutes. DO NOT open the oven door.

After the 30 minutes, crack the oven door and allow the cheesecake to sit for 5 minutes. Take the cheesecake out of the oven and chill. I prefer to let it chill overnight in the refrigerator.

Cream Cheese Topping:
Add all of the ingredients for the cream cheese topping into a medium bowl and use a hand mixer to mix well until light and smooth. Put the mix into a piping bag or a sandwich bag with a small hole in one corner. Pipe the topping over the chilled cheesecake and enjoy!

German Apple Cake

 German Apple Cake

2 cups Flour (all-purpose)

2 tsp Cinnamon, ground

1 tsp Baking Soda

1/2 tsp Salt

3 Egg(s)

2 cups Sugar

1 cup Vegetable Oil

1 tsp Vanilla

4 Golden Delicious Apples - peeled, cored, diced

1 cup Pecans - chopped

Cream Cheese Frosting:

1 pkg Cream Cheese, original - Philadelphia - 8 oz - at room temperature

1/2 cup Unsalted Butter - softened

2 cups Confectioners Sugar

1/2 tsp Salt

1 tsp Cinnamon, ground

1/2 cup Pecans - chopped

1 Golden Delicious Apples - thin sliced for garnish

1) Prepare your apples and pecans first. This takes a few minutes.

2) Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with non-stick cooking spray. (To do a half recipe, use one 9-inch round pan!) Set aside.

3) In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

4) In a large bowl, combine the eggs, sugar, oil, and vanilla. Add the flour mixture and mix again until just combined. Fold in the diced apples and chopped pecans. The batter will be thick.

5) Spread the batter into your prepared baking dish. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. (For the 9-inch round pan with 1/2 recipe, bake for about 50 minutes.)

6) Allow the cake to cool on a wire rack.

7) Prepare the frosting: Using a mixer, blend the cream cheese and butter. Add the salt, cinnamon, and pecans and blend well. Slowly add the confectioner's sugar, one cup at a time.

8) Once the cake has cooled, spread the frosting over the cake with a spatula. 

9) Garnish with the apple slices.

NOTES: This makes a generous amount of frosting. Any excess can be stored in an airtight container in the refrigerator. You could use the extra to dip apples, frost cinnamon rolls, or spread on cookies. To prevent your sliced apple garnish from turning brown, toss the apple slices with a bit of lemon juiced before putting them on the cake.

Cashews - Cinnamon Roasted

1 Eggs White

1 tsp Water Cold

1 cup Cashews Whole or Half

1/2 cup light Brown Sugar

1/4 tsp Salt

1/2 tsp Cinnamon, ground

Preheat oven to 250 degrees F. Spray baking sheet with cooking oil.

Lightly beat the egg white with water until frothy. Add cashews, then stir until well coated. Mix together the brown sugar, salt, and cinnamon and sprinkle over the coated cashews. Toss to coat and spread evenly on the prepared pan.

Bake for about 45 minutes, stirring every 15 minutes. Allow cashews to cool, then store in a ziploc bag or other airtight container.

Servings/Yield: 1 cup

Gingerbread Cheesecake

2 cups Ginger Snaps finely ground

4 tbsp Butter melted

1-3/4 cups Sugar

2 Philadelphia Cream Cheese, original - 8 oz - at room temperature

1 tsp Vanilla

4 Eggs - at room temperature

1/4 cup Molasses (unsulfured)

1/4 tsp Salt

1-1/2 tsp Ginger, ground

1 tsp Cinnamon, ground

1 tsp Nutmeg, ground

1/4 tsp Cloves, ground

1 Lemon - fresh 1/2 tsp lemon zest

1) Preheat oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan in 2 layers of foil.

2) To make the gingersnap crust, combine butter, 1/4 cup of the sugar, and the cookie crumbs in a bowl. Press the crumbs firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake 10 minutes and cool on wire rack.

3) Reduce oven temperature to 325 degrees F. In a large mixing bowl beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1-1/2 cups sugar and vanilla. Add eggs, 1 at a time, and beat on low speed scraping down the bowl after each addition. Beat in molasses, salt, spices, and lemon zest. Pour into the cooled crust.

4) Place cheesecake in a large, shallow roasting pan. Transfer to oven,and carefully add enough hot water to roasting pan to come about halfway up sides of the springform pan. Bake until cheesecake is set but still a little wobbly in the center about 65 - 75 minutes. Turn off oven, leave cheesecake inside and allow to set for 1 hour. Carefully remove to wire rack and cool completely. Refrigerate, uncovered, for at least 8 hours or overnight.

5) To serve run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle with their heads facing in and arms touching. Slice with a large knife dipped in hot water, wipe clean after each cut.

Chicken Tikka Masala

1 cup Yogurt

1 tablespoon Lemon Juice

2 teaspoons Cumin, ground

1 teaspoon Cinnamon, ground

1 teaspoon Cayenne Pepper

2 teaspoons Black Pepper

1 tablespoon Ginger, ground

1 teaspoon Salt

3 Boneless Skinless Chicken Breasts boiled and cut bite-size

4 Skewers, Long

2 tablesppoon Butter

2 cloves Garlic minced

4 teaspoons Cumin, ground

4 teaspoons Paprika

2 teaspoons Salt

2 cans Tomato Sauce - 8 oz

2 cups Heavy Whipping Cream

4 tablespoons Cilantro finely chopped

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 1 teaspoon salt. Stir in chicken, cover and refrigerate for 1 hour.

Set oven to broil on high temperature. Thread chicken onto skewers and discard marinade. Set skewered chicken on foil-lined cookie sheet and broil for 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 4 teaspoons cumin, paprika, and 2 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.

Serve with rice.

Pecans - Roasted Cinnamon

1 Egg (white)
1 tsp Water (cold)
1 cup Pecan halves
1/2 cup light brown sugar
1/4 tsp salt
1/2 tsp Cinnamon, ground

Preheat oven to 325 degrees F. Spray baking sheet with cooking oil.

Lightly beat the egg white with water until frothy. Add pecans, then stir until well coated. Mix together the brown sugar, salt, and cinnamon and spinkle over the coasted pecans. Toss to coat and spread evenly on the prepared pan.

Bake for about 15 minutes, stirring after 10 minutes. Allow pecans to cool, then store in a ziploc bag or other airtight container.

Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.

 

Spanish Chicken

 

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

 

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

 

You are wanting them to be lightly browned on both side, remove from heat.

 

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

 

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

 

Uncover, top chicken with picante sauce.

 

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

 

Serve and enjoy!

Homemade Instant Oatmeal

Homemade Instant Oatmeal Packets

Instant Oatmeal in large volumes is not so cheap so I did a little searching, tried a few recipes, and combined ideas to get the perfect mix.

The players

The players -

1/2 cup Instant (Quick) Oats

2 tsp Brown Sugar

2 tsp powdered milk

sprinkle of cinnamon

Snack size bags (I made several at once, keep the bags, then reuse)

 I make several bags at one time.... Its simple really...

Add oats....

Add brown sugar.... and powdered milk

 

Sprinkle on some cinnamon... More or less depending on taste preference...

Zip up and you are done... I did the math once and it is something like 3 times as much for the same price... Or something like that... Way cheaper!

Sopapilla Cheese Cake

Sopapilla Cheese Cake2 Crescent Rolls
2 Cream Cheese, original - Philadelphia - oz 8
1-1/4 cups Sugar, divided
1 tsp Vanilla
1 - 2 tsp Cinnamon, ground

Spread 1 can crescent rolls in 9x13 loaf dish
Beat Cream Cheese, 1 cup sugar, and vanilla and spread on top of crescent
rolls.
Spread 2nd can of crescent rolls on top of cheese mixture.
Mix 1/4 cup sugar and cinnamon and spread on top of crescent rolls.
Drizzle melted butter over top.
Bake 350 degreese for 30-40 minutes.
Cut in squares after cooled and serve.

From: Laura Byrd

Apple Butter Spice Cake

Larry made Apple Butter Spice Cake this morning - one for the office and one for us to enjoy. It was a wonderful start to my day on a rainy, cool morning. Fall must be the perfect time for this cake because we posted it to the blog last November.

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream
2 Egg(s), beaten
Pam or Crisco


1. Preheat oven to 350 degrees. Spray Pam or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.

Debbie

Apple Butter Spice Cake

1 cup packed light Brown Sugar
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 cup Pecans, chopped
2 cups Flour (all-purpose)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
3/4 cup Apple Butter
1 tsp Vanilla
1/2 cup Bran Cereal, whole bran
1 cup Sour Cream - 16 oz
2 Egg(s), beaten
Pam, quick sprayCrisco, enough for pan


1. Preheat oven to 350 degrees. Spray or grease one 9x13 pan.
2. Prepare the topping by mixing together the brown sugar, cinamon, nutmeg, and chopped pecans.
3. Sift together the flour, baking powder, baking soda, and salt.
4. Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, and bran cereal.
Add sifted dry ingredients alternately with sour cream; mix well with each addition.
5. Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
6. Bake for 40 minutes.


This is a great recipe to take and share.

Pumpkin Pie

Pumpkin Pie


1 Pie Shell - Unbaked - Regular

1 Pumpkin - 15 oz can

1 can Condensed Milk

2 Egg(s)

1 tsp Cinnamon, ground

1/2 tsp Ginger, ground

1/2 tsp Nutmeg, ground

1/2 tsp Salt



Preheat oven to 425. In large mixing bowl combine all ingredients except pastry shell.; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.