Chocolate Caramel Nut Cheesecake

  A snickerdoodle cheesecake that tastes like a candy bar.

  

3 tablespoons butter, melted
    1 1/4 cups graham cracker crumbs
    1 tablespoon white sugar
    3 (8 ounce) packages cream cheese
    3 eggs
    3/4 cup white sugar
    2 teaspoons vanilla extract
    2 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, combine the melted butter, graham cracker crumbs and 1 tablespoon sugar. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
3. In a large bowl, cream the 3/4 cup of sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped candy bar, and pour into baked crust.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cool and carefully remove the springform pans side.

Nutella Hot Chocolate

Nutella Hot Chocolate

• 1 cup milk (I use skim)
• 2½ Tbsp Nutella
• 1 Tbsp Cocoa
• Tiny pinch of salt

Homemade Whipped Cream

• 1 cup Heavy Whipping Cream
• 2 Tbsp Sugar
• ½ tsp vanilla extract

1. In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot.
2. Pour in a cup and top with homemade whipped cream and shaved chocolate.

For the whipped cream:

1. Place a medium bowl and your beaters from your electric mixer in the freezer for 10 minutes (this helps the whipped cream stiffen faster)
2. Pour all ingredients into the chilled bowl and start to beat.
3. Start off on low and gradually work your way up to high. It will be done when it is the consistency of whipped cream.
4. Don’t over beat.

New York Cheesecake

Just like the deli - if not better!

15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Antipasto Pasta Salad

A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic.

1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

Spinach And Strawberry Salad

 

 This delicious salad will satisfy your vegetable AND fruit cravings!

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds

1. In a large bowl, toss together the spinach and strawberries.
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

 

Sugar Cream Pie

  

 1 (9 inch) pie crust, baked
    4 tablespoons cornstarch
    3/4 cup white sugar
    4 tablespoons butter, melted
    2 1/4 cups half-and-half cream
    1 teaspoon vanilla extract
    2 tablespoons butter, melted

1. Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and creamy. Remove from heat and stir in the vanilla.
2. Preheat oven broiler to high.
3. Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles--watch it carefully as it doesn't take long. Refrigerate for at least 1 hour before serving.

Coconut Cake

   

 3 cups all-purpose flour
    1/4 teaspoon salt
    1/4 teaspoon baking soda
    1 1/2 cups butter, softened
    3 cups white sugar
    6 eggs
    1 cup sour cream
    1 teaspoon vanilla extract
    1 (7 ounce) package sweetened flaked coconut
    1 cup milk
    2 tablespoons cornstarch
    1 cup white sugar
    1/2 cup butter, softened
    1/2 cup solid vegetable shortening
    2 teaspoons vanilla extract
    1/2 (7 ounce) package sweetened flaked coconut

1. Preheat oven to 300 degrees F (150 degrees C).
2. Grease a 10-inch tube pan.
3. Combine flour, salt, and baking soda in a bowl.
4. Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
5. Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
6. Gradually stir flour mixture into egg mixture, mixing until just incorporated.
7. Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
9. Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
10. Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
11. Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
12. Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.