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.

Strawberry Cake from Scratch

    2 cups white sugar

    1 (3 ounce) package strawberry flavored Jell-O®

    1 cup butter, softened

    4 eggs (room temperature)

    2 3/4 cups sifted cake flour

    2 1/2 teaspoons baking powder

    1 cup whole milk, room temperature

    1 tablespoon vanilla extract

    1/2 cup strawberry puree made from frozen sweetened strawberries

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Puttanesca

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

8 ounces pasta

1/2 cup olive oil

3 cloves garlic, minced

2 cups chopped tomatoes, pushed through a sieve

4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
1/2 teaspoon crushed red pepper flakes

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
3. Toss pasta with sauce, and serve.

Smoked Gouda Grits

You could use any melting cheese in this recipe, such as a sharp cheddar, fontina, or Gruyère—in which case, just call them "Cheesy Grits." No one has to know.

 

2 1/2 cups whole milk
1 1/2 teaspoon kosher salt
1 cup coarse-ground grits (not instant)
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
4 ounces smoked Gouda, grated
Kosher salt, freshly ground pepper
1 tablespoon chopped fresh chives

 

Bring milk, salt, and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Gradually whisk in grits until smooth. Reduce heat to low, cover, and cook, whisking occasionally, until creamy but still with some bite, 20–25 minutes. Remove from heat and whisk in butter and cheese; season with salt and pepper. Serve topped with chives. 

Cinnamon Apple Scones

These are BETTER than grain recipes of the same type! No pale substitutes here! Eat gluten free with no frustrated tears of "why doesn't this taste like it USED to?"

 

3 cups blanched almond flour
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
4 tablespoons butter, as cold as possible (preferably frozen), cut into small pieces
1 teaspoon ground cinnamon
2 large eggs
2 tablespoons apple cider vinegar
2 tablespoons honey
1 small Granny Smith or Fuji apple, peeled, cored, and cut into thin tiles

 

 

1. Preheat the oven to 350°F with the rack in the middle position, and line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, and fine sea salt. Use your hands or a pastry cutter to work the pieces of cold butter into the dry ingredients until a crumbly mixture is produced. Then, mix the cinnamon into the almond flour mixture.
3. In a separate bowl, thoroughly whisk together the eggs, apple cider vinegar, and honey.
4. Make a well in the middle of the dry ingredients, and pour the egg mixture into it.
5. Gently mix with a spatula until a wet, chunky dough forms, and then throw in the apple. Combine the ingredients with your hands, and form a ball of dough.
6. On a sheet of parchment paper or a nonstick surface, gently flatten the ball with your hand. The round of dough should be about 3/4 inch thick. Using a pastry cutter or a sharp knife, cut the dough into 6 equal-sized wedges, and arrange them on the parchment-lined baking sheet.
7. Bake for 20 to 25 minutes, rotating the tray halfway through. The scones are ready when they're golden brown, and an inserted toothpick comes out clean. Transfer the scones onto a wire rack to cool slightly before serving.
 

Oreo Stuffed Chocolate Chip Cookies

These will blow your mind.

2 sticks softened butter (1 cup)

3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla
3 1/2  -4 cups flour (I live at about 5000 ft, and I like all my cookies with an extra 1/2 cup of flour.  It makes them puffier.  Thus the range.)
1 teaspoon salt
1 teaspoon baking soda
10 oz bag of chocolate chips
1 package of Double Stuff Oreo Cookies

Preheat oven to 350 degrees.  Cream butter and sugars until well combined.  Add eggs and vanilla until well combined.

In a separate bowl, mix the flour, salt and baking soda.  Slowly add dry ingredients to wet ingredients along with the chocolate chips until just combined.  Using a cookie scoop or a spoon, place a scoop of dough on top of the Oreo Cookie. Now take another scoop of dough and place on the bottom of the Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed in dough.  Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until lightly browned.  Let cool 5 minutes before transferring to cooling rack.  Serve with a tall glass of milk and enjoy!

Makes 2-3 dozen large cookies.

Buffalo Chicken Strips

Serve these delicious spicy and crispy oven fried chicken strips for an everyday meal with fries and a side vegetable. Or, double the recipe and make them for a game day snack or party. This easy recipe makes about 20 to 24 chicken strips, enough for a meal for four. They're wonderful with the included Buffalo aioli, or serve with your favorite blue cheese dip.

• 1 to 1 1/4 pounds boneless chicken breast halves
• 1/2 cup Buffalo wing sauce, such as Frank's, Stonewall Kitchens, or your favorite
• 1 1/2 cups panko crumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon ground sweet paprika
• 2 tablespoons butter, melted

***Buffalo Aioli***

• 1/2 cup mayonnaise
• 1 tablespoon finely chopped celery
• 2 teaspoons dill relish
• dash garlic powder
• 2 tablespoons Buffalo wing sauce

Preparation:

Line a large baking sheet with foil. Spray with nonstick cooking or baking spray.

Wash chicken and pat dry. Cut the chicken breasts crosswise into 1/2-inch strips. Put them in a food storage bag or bowl and toss with 1/2 cup of the wing sauce. Let stand for 15 minutes or marinate in the refriterator for 30 to 45 minutes.

Heat oven to 425°.

Combine the panko crumbs, 1/4 teaspoon garlic powder, parsley. Add the melted butter and toss to blend.

Bake for 12 to 15 minutes, until chicken is cooked through.

Meanwhile, combine the mayonnaise, finely chopped celery, relish, a dash of garlic powder, and 2 tablespoons of the Buffalo wing sauce.

Serve with the aioli for dipping.

Serves 4.

Pretzel Chicken Tenders with Spicy Honey Dijon Sauce

 

 

This recipe is absolutely delicious and great for entertaining - adults and children alike! Try it at your next party.

 

3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips
2 cups buttermilk
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons granulated garlic
3/4 teaspoon salt
2 teaspoons pepper
3/4 teaspoon red pepper flakes
1 1/2 cup smoked almonds
12 large sourdough hard pretzels
Canola oil, for frying

Spicy Honey Dijon Sauce:
large resealable plastic bag
1/2 cup Dijon mustard
1/4 cup honey
1 chipotle peppers in adobo sauce
2 teaspoons adobo sauce (optional)
1 teaspoon cider vinegar

In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.

Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.

In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.

Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.

For sauce: In a small food processor, combine all ingredients. Refrigerate until ready to use.

30-Minute Parmesan Chicken

 

This is a favorite in my house. We make it all the time.

 

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Red Velvet Swirl Brownies

I can personally attest that these are AMAZING!! Some of the best brownies I've ever had, for sure. They hit both the brownie and the red velvet spot, which makes them double delicious. I'm drooling just thinking about this amazing dessert!!

1 tablespoon unsalted butter, for pan
Red Velvet Brownie Layer:
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

Special equipment: 8 by 8-inch baking pan

Preheat the oven to 350 degrees F.

Butter an 8 by 8-inch baking pan, and set aside.

Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.

Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

(source)

Delicious Ravioli With Tomato-Basil Cream

 

 

1 20 oz. package refrigerated four-cheese ravioli
1 16 oz. jar sun-dried tomato Alfredo sauce
2 tablespoons white wine
2 medium chopped tomatoes, fresh
1/2 cup fresh basil, chopped
1/3 cup Parmesan cheese, grated finely
Garnish: fresh basil strips

  

Prepare pasta according to directions on package. Meanwhile, pour Alfredo sauce into a medium saucepan. Then, pour wine into the old sauce jar; cover tightly and shake well. Stir wine mixture into saucepan. Stir in tomatoes and basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with Parmesan. Garnish and serve!

This recipe is just as delicious as it looks - and it looks pretty delicious! A great, easy meal to impress your family without intense work. Source.