Prep: 25 Min
Bake: 25 Min
Yields 12 Servings
Ingredients
¾ cup chocolate cookie crumbs
1 Tbsp sugar
2 Tbsp butter, melted
12 chocolate kisses
2 (8 oz) pkg cream cheese, softened
1/3 cup sugar
2 eggs
½ tsp vanilla
½ cup chunky peanut butter
1/3 cup semisweet chocolate pieces
1 tsp shortening
Directions
Preheat oven to 325oF. Line twelve 2 ½ inch muffin cups with foil bake cups; set aside. In a small bowl, combine cookie crumbs and 1 tablespoon sugar. Stir in melted butter. Press mixture onto bottoms of foil bake cups. Place chocolate kisses, points up, in foil cups.
In medium bowl, combine cream cheese and 1/3 cup sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Beat in peanut butter until combined.
Carefully spoon about ¼ cup of the cream cheese mixture over chocolate kiss in each cup, making sure to keep kiss centered in cup (cups will be full). Bake about 25 minutes or until set. Cool in pan on wire rack for 30 minutes.
In small saucepan, combine chocolate and shortening. Cook and stir over low heat until melted. Remove cheesecakes from foil bake cups. Drizzle chocolate over cheesecakes. Chill about 1 hour or until chocolate is set.
Friday, June 25, 2010
Praline Cheesecake Bites
Prep: 40 min
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
Bake: 35 min
Yields 48 Servings
Ingredients
1 ½ cups all-purpose flour
2/3 cup finely chopped pecans
2 Tbsp powdered sugar
1 cup butter, melted
3 (8oz) pkg cream cheese softened
4 eggs
1 (14 oz) can sweetened condensed milk
2/3 cup granulated sugar
2 tsp vanilla
1 cup packed brown sugar
1 cup whipping cream
1 cup chopped pecans
1 ½ tsp vanilla
Directions
Preheat oven to 350oF. In large bowl, combine flour, 2/3 cup finely chopped pecans, and powdered sugar. Stir in melted butter.
Press mixture onto bottom of 13x9x2 inch baking pan. Bake for 15 to 20 minutes or until crust is set and lightly browned around edges.
Meanwhile, in large bowl, beat cream cheese with mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk; granulated sugar, and 2 teaspoons vanilla. Pour mixture over crust. Bake for 35 to 40 minutes or until set. Cool in pan on wire rack.
For topping: In medium saucepan, combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered for 10 minutes. Remove from heat.
Stir in 1 cup finely chopped pecans and 1 ½ tsp vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours. Cut into small bars.
Banana Muffins with White Chocolate Recipe
Ingredients
1 3/4 cups (225 grams) all purpose flour
1/2 cup (100 grams) white granulated sugar
1/4 cup (55 grams) light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks
3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 12 regular sized muffins.
1 3/4 cups (225 grams) all purpose flour
1/2 cup (100 grams) white granulated sugar
1/4 cup (55 grams) light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks
3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
1/2 cup (113 grams) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips.
In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Makes 12 regular sized muffins.
Volume Equivalents Chart
1 1/2 teaspoons = 1/2 tablespoon
3 teaspoons = 1 tablespoon = ½ fluid ounce
2 tablespoons = 1 ounce = 1/8 cup
8 ounces (16 tablespoons) = 1 cup
2 cups = 1 pint = 16 ounces
2 pints = 1 quart = 4 cups = 32 ounces
4 quarts = 1 gallon = 16 cups = 128 ounces
1 pound = 16 ounces
3 teaspoons = 1 tablespoon = ½ fluid ounce
2 tablespoons = 1 ounce = 1/8 cup
8 ounces (16 tablespoons) = 1 cup
2 cups = 1 pint = 16 ounces
2 pints = 1 quart = 4 cups = 32 ounces
4 quarts = 1 gallon = 16 cups = 128 ounces
1 pound = 16 ounces
Wednesday, June 23, 2010
Bacon Cheeseburger Salad
4 Servings
Prep/Total Time: 30 min.
Ingredients
2 hamburger buns, cut into 1-inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon prepared mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices
Directions
For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through.
Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles. Yield: 4 servings.
Nutrition Facts: 1 salad equals 463 calories, 21 g fat (9 g saturated fat), 79 mg cholesterol, 1,765 mg sodium, 35 g carbohydrate, 4 g fiber, 34 g protein.
--
I had the pampered chef version of this recipe and it was tasty so I'm looking forward to trying this version!
Prep/Total Time: 30 min.
Ingredients
2 hamburger buns, cut into 1-inch cubes
2 teaspoons olive oil
1/8 teaspoon garlic salt
1 pound ground beef
3/4 cup chopped onion
3/4 cup ketchup
1 tablespoon prepared mustard
1/8 teaspoon pepper
8 cups shredded lettuce
2 cups chopped tomatoes
4 slices process American cheese, cut into strips
1/2 cup crumbled cooked bacon
8 dill pickle slices
Directions
For croutons, place bun cubes on a baking sheet. Drizzle with oil and sprinkle with garlic salt; toss to coat. Broil 4 in. from the heat for 4-6 minutes or until golden brown, turning once.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and pepper; heat through.
Divide lettuce among four dinner plates; top each with tomatoes, meat mixture, cheese and bacon. Garnish with croutons and pickles. Yield: 4 servings.
Nutrition Facts: 1 salad equals 463 calories, 21 g fat (9 g saturated fat), 79 mg cholesterol, 1,765 mg sodium, 35 g carbohydrate, 4 g fiber, 34 g protein.
--
I had the pampered chef version of this recipe and it was tasty so I'm looking forward to trying this version!
Monday, May 17, 2010
White Chicken Chili in Crockpot
1 pkg McCormick White Chicken Chili Seasoning Mix
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
1 cup water (Add more if you don't like your chili thick)
3 boneless chicken breasts, cut in cubes
1 can Navy beans, drained
1 can diced tomatoes
Sour Cream
Shredded Cheese
*It didn't call for it, but I added some Italian Seasoning to it*
(You can follow the directions on the packet and do it on the stove if you prefer, but I wanted to
make it easier on myself so I experimented with it in the crockpot and it turned out yummy)!
1. Put seasoning mix, (italian seasoning if you prefer), and cup of water in crockpot; mix together.
2. Add the pieces of chicken, tomatoes, and navy beans, mix.
3. Cook on high until chicken is no longer pink (I had mine cooking for about 4-5 hours). I am sure you could do it on low too, and would probably need about 6-8 hours.
4. Serve chili in bowl, add sour cream and cheese, mix together and enjoy!
---
Recipe From Chef Tammy :-)
Lasagna Soup
2 tsp olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tsp tomato paste
1 (28 ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta (I used rotini pasta)
1/2 cup chopped basil
8 oz ricotta
1/2 cup grated Parmesan
1/4 tsp salt
Pinch of Pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 mins.
Drain any excess fat from the pot. Add the onions and saute until softened, about 6 minutes.
Add the garlic, oregano, and red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to med-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 tsp of salt, and the pinch of pepper.
To serve, place about 1 1/2 tbsp of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
---
Recipe From Chef Tammy
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