Saturday, December 22, 2007

Pecan Cheesecake Pie

Yum, Yum, Yum!!!!!!!

Pecan Cheesecake Pie

1 deep dish frozen pie shell
1 (8-oz.) package cream cheese, softened
4 large eggs, divided
3/4 cup sugar, divided
2 teaspoons vanilla extract, divided
1/4 teaspoon salt
1 1/4 cups chopped pecans
1 cup light corn syrup

Beat cream cheese, 1 egg, 1/2 cup sugar, 1 tsp. vanilla, and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into piecrust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1/4 cup sugar, and 1 tsp. vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350° on lowest oven rack 50 to 55 minutes or until pie is set. Cool on a wire rack 1 hour or until completely cool.

Thursday, December 20, 2007

Baklava Bars (Cookie Mix)

These baklava bars were really good. The honey gives it the right amount of sweetness and the crushed phyllo cups adds a nice crunch. A nice change from what I normally make and the cookie mix make it quick to put together.

Baklava Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel

1 1/2 cups chopped pecans
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)

1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla

5 tablespoons honey

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Sunday, December 16, 2007

Hot Sausage Dip

This recipe was given to me by my friend Michele. Her mom made it for a baby shower and everyone loved it. I took it to our family Chistmas in Atlanta and it was a hit!

Hot Sausage Dip

8 oz cream cheese, softened
8 oz sour cream
1 lb sausage, cooked and crumbled
2 cups shredded cheddar cheese
1 can Rotel tomatoes, drained

Mix together and put in baking dish. Bake at 350 degrees for 30 minutes or until bubbly. Serve with Fritos or tortilla chips.

Tuesday, December 11, 2007

Red Velvet Balls

My new favorite treat! Cake and frosting in one bite! You can make these with any cake and icing combination. Dip in either white or regular chocolate bark.

Red Velvet Cake Balls

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It's easier to work with when it's hot.

Tuesday, November 27, 2007

Sausage & Cream Cheese Crescents

Sausage and Cream Cheese Crescents - only 3 ingredients! Great breakfast or party food! Can make filling ahead of time. People go crazy over these things!

I've had this recipe for years. I got it from my co-workers at my second job in The 'Ham. You can make these as individual servings like I do or lay one can of rolls out and top with the sausage mix and then top with the second can of rolls. I like the individual rolls - I can eat more!

Sausage and Cream Cheese Crescents - only 3 ingredients! Great breakfast or party food! Can make filling ahead of time. People go crazy over these things!

Tuesday, November 20, 2007

Hot Sandwich Pinwheels

Renee brought these to one of our tailgate parties. They are really good. Great for a crowd.

Hot Sandwich Pinwheels

1 lb bacon
1 (11 oz) can refrigerated French bread loaf
4 oz shredded sharp Cheddar cheese
2 oz thinly sliced turkey
2 oz thinly sliced ham
2 oz thinly sliced roast beef

Cook bacon. Drain on paper towel and crumble. Unroll dough. Sprinkle cheese over dough. Top with deli meat and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Bake at 350 for 23 – 28 minutes. Cool and cut into 1 inch slices.

Thursday, November 15, 2007

Peppermint Cookies n' Cream Brownies

Rich, chocoately, minty, amazing! Perfect for Christmas treats.

Peppermint Cookies n’ Cream Brownies

1 cup butter
6 oz. unsweetened chocolate, chopped
3 cups sugar
1/2 tsp salt
2 tsp vanilla extract
4 large eggs, room temperature
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
3 cups roughly chopped peppermint oreo-type cookies (approx 18)
*Use 1 tsp of mint extract if you don't have peppermint oreos

Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil, and grease lightly.In a medium-large saucepan over low heat, melt together butter and chocolate, stirring occasionally. Whisk in sugar, salt and vanilla, then turn off heat. Whisk in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in flour and cocoa powder until mixture is uniform. Stir in peppermint oreo cookies and pour batter into prepared pan. Crush 3-4 additional cookies finely and sprinkle on top of batter, if desired.Bake for about 35 minutes, until a toothpick inserted into the center comes out with moist crumbs, but not coated with batter.Cool brownies in pan for about 20 minutes, then lift brownies in the foil out of the pan and place on a wire rack to cool completely before slicing.

Friday, November 9, 2007

Cookie Dough Brownies

Super easy to make and eat. The cookie dough layer is to die for!

Cookie Dough Brownies

1 package fudge brownie mix
1/2 cup water
1/2 cup oil
1 egg
1/2 cup chocolate chips

1/2 cup butter, softened
1/2 cup firmly packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoon vanilla
1 cup flour

1 cup chocolate chips
1 tablespoon oil
1 cup chopped pecans/peanuts

Heat oven to 350ºF. Grease bottom only of 13x9 inch pan. In large bowl, combine brownie mix, water, egg and oil; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan and bake at 350ºF for 33-35 minutes; do not overbake! Cool completely. In large bowl, beat 1/2 c. butter, brown sugar and sugar until light and fluffy. Add milk and vanilla; blend well. Add flour and mix well, then spread over cooled brownies. In small bowl, melt 1 c. chocolate chips and 1 tbl. butter on medium for 1-2 minutes or just until chocolate melted; stir until smooth. Carefully spoon glaze over filling and spread to cover. Sprinkle with chopped nuts, pressing down slightly. Cut into bars; store in fridge.

Friday, November 2, 2007

Toasted Pecan, Caramel, Butterscotch Oat Squares

Everyone loved these bars!

Toasted Pecan, Caramel, Butterscotch Oat Squares

10 tablespoons unsalted butter, slightly softened
3/4 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all purpose flour
1 cup old fashioned oats
2/3 cup butterscotch morsels (more if you want)

1/2 cup chopped, toasted pecans
1/2 cup caramel ice cream topping
1 1/2 tablespoons all purpose flour

Preheat oven to 350 degrees F. Line an 8 inch pan with parchment paper or Release foil. Alternatively, you may just spray the pan directly.
Cream the butter and brown sugar. Beat in the baking soda and salt, scraping sides of bowl. Add flour and stir until incorporated. Stir in oats. Do not add butterscotch morsels quite yet. Press half of oat mixture into bottom of pan and bake for 10 minutes. Let cool for 2-3 minutes.
Sprinkle toasted pecans across crust. Stir together caramel topping and flour, then drizzle over pecans.
Crumble remaining oatmeal mixture with butterscotch chips. Sprinkle mixture over caramel and nuts. Bake for 18 minutes. Let cool on a wire rack for about 2 hours then chill for about an hour. Grasp foil and lift from pan, then cut into 16 squares.

Thursday, November 1, 2007

Thursday, January 18, 2007


Wednesday, January 17, 2007


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