St. Patrick's Chocolate & Mint Cheesecake Bars

 photo: allrecipes.com

St. Patrick's Chocolate & Mint Cheesecake Bars


Ingredients:

• 1 (18.25 ounce) package chocolate fudge cake mix with pudding (such as Betty Crocker® Triple Chocolate Fudge cake mix)
• 1/2 cup butter, softened
• 3 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) container cream cheese flavored frosting (such as Betty Crocker® Rich and Creamy)
• 3 eggs
• 6 drops green food coloring, or as needed
• 3 drops creme de menthe candy flavoring (such as Wilton®), or as needed
• 1 (10 ounce) package dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)

Instructions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Beat cake mix and butter with an electric mixer on low speed in a bowl until crumbly, 3 to 5 minutes. Set aside 1 cup for topping.
3. Press remaining crumb mixture into bottom of an ungreased 9x13 inch pan.
4. Place in preheated oven and bake until edges begin to crisp, about 10 minutes. Remove from the oven and cool slightly.
5. Beat cream cheese and frosting with an electric mixer on medium speed in a bowl until smooth, 3 to 5 minutes.
6. Drop eggs one at a time into the cream cheese mixture and beat until blended, 2 to 3 minutes.
7. Pour in 6 drops green food coloring, or more for a darker color; beat until color is blended, about 2 minutes.
8. Beat in creme de menthe candy flavoring until thoroughly blended, about 2 minutes. Taste and add more flavoring if needed.
9. Pour batter over the chocolate crust in the 9x13 pan.
10. Sprinkle 1 cup reserved crumb mixture over cheesecake batter.
11. Top with 1 cup chocolate and mint morsels; reserve remaining morsels for finishing touches.
12. Place the pan in the preheated oven and bake until set, 42 to 45 minutes.
13. Remove pan from oven and cool completely.
14. Cover and refrigerate until chilled, at least 2 hours.
15. Pour reserved chocolate and mint morsels into a small microwave-safe bowl. Microwave morsels in 45 second intervals; stir until completely melted and smooth.
16. Pour melted chocolate into a resealable plastic bag.
17. Clip a small bottom corner of the bag. Gently squeezing the bag, drizzle melted chocolate over the cooled cake through the clipped corner.
18. Cut cake into bars to serve.

original recipe: http://allrecipes.com/recipe/st-patricks-chocolate--mint-cheesecake-bars/detail.aspx

NESTLÉ® TOLL HOUSE® Famous Fudge

 photo: verybestbaking.com

NESTLÉ® TOLL HOUSE® Famous Fudge

Ingredients:

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

Instructions:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels.

FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels.

FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.


Prep: 8 mins
Cooking: 6 mins
Cooling: 120 mins
Yields:24 servings (2 pieces per serving)


original recipe: http://www.verybestbaking.com/recipes/30150/NESTL%C3%89-TOLL-HOUSE-Famous-Fudge/detail.aspx

Banana Split Pie

 photo: womansday.com

Banana Split Pie

original recipe: http://www.womansday.com/recipefinder/banana-split-pie-recipe-122557

Ingredients:

• 1 1/4 cup(s) light vanilla ice cream
• 1 ready-to-fill chocolate cookie crust (9 in.)
• 1/2 cup(s) fudge sauce
• 2 bananas, sliced
• 1 1/2 cup(s) chocolate chocolate-chip ice cream, softened
• 2 1/2 cup(s) light dulce de leche ice cream
• 1 1/2 cup(s) frozen whipped topping, thawed
• Garnish: walnuts

Instructions:

1. Spoon vanilla ice cream into the cookie crust; spread evenly. Place in freezer about 15 minutes until just firm.
2. Spoon fudge sauce into a ziptop freezer bag, snip one corner and pipe sauce in an even layer over ice cream. Top with bananas. Freeze about 30 minutes until just firm.
3. Spoon chocolate chocolate-chip ice cream over bananas, spreading as evenly as possible. If needed, place in freezer to firm. Scoop dulce de leche ice cream on top. Spoon dollops of whipped topping around top edge of pie. Freeze until firm; top slices with more dollops of whipped topping, and walnuts if using.

No-Bake Chocolate, Peanut Butter, Corn Flake Bars

photo: food.com

No-Bake Chocolate, Peanut Butter, Corn Flake Bars



Ingredients:

• 3 cups corn flakes, crushed
• 1 cup crunchy peanut butter
• 1/2 cup sugar
• 1/2 cup white corn syrup
• 6 ounces chocolate chips

Instructions:

1. Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal.
2. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.).
3. Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm.

original recipe: http://www.food.com/recipe/no-bake-chocolate-peanut-butter-corn-flake-bars-241181

Cream Cheese Kolacky

photo: allrecipes.com

Cream Cheese Kolacky

original recipe: http://allrecipes.com/Recipe/Cream-Cheese-Kolacky/Detail.aspx

Ingredients:

• 3 ounces cream cheese
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 1/2 cup any flavor fruit jam
• 1/3 cup confectioners' sugar for decoration

Instructions:

1. Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
2. Preheat oven to 350 degrees F (180 degrees C). Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place 1/2 tsp (approx) of jam or preserves. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Cool. Sprinkle lightly with confectioner's sugar.

Ice Cream Tiramisu

 photo: womansday.com

Ice Cream Tiramisu
original recipe: http://www.womansday.com/recipefinder/ice-cream-tiramisu-121521

Ingredients:

• 3 ounce(s) bittersweet chocolate
• 18 soft ladyfinger halves
• 1/4 cup(s) brewed coffee
• 1/4 cup(s) coffee liqueur
• 1 pint(s) coffee ice cream
• 1.5 cup(s) whipped topping
• 1 pint(s) dulce de leche ice cream
• Garnish: Chocolate Curls

Instructions:

1. Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.
2. Grate 3 oz bittersweet chocolate (1 cup).
3. Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping.
4. Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half.
5. Place 1 pint coffee ice cream in large bowl; stir until smooth but not melted. Spread over ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping.
6. Place in freezer 30 minutes. Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm.
7. A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate.
8. Garnish with chocolate curls and cut in squares or freeze until serving.

Creamsicle Cake

 photo: save-a-lot.com

Creamsicle Cake

original recipe: http://save-a-lot.com/recipes/creamsicle-cake

Ingredients:

• 1 Pkg Ginger Evans® Yellow Cake Mix
• 2 Pk Ginger Evans™ Orange Gelatin
• 1 Pk Ginger Evans® Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Coburn Farms® Grade A Large Eggs
• 2 Tsp Marcum® Imitation Vanilla
• 1 Tub Coburn Farms® Whipped Topping

Instructions:

Bake the cake as directed in a 9x13" pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours. Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.

Note:

This delicious cake really does taste like a creamsicle! This is a great crowd pleaser I always get lots of compliments when I bring this to a pot luck or family gathering. Its one of those recipes everyone wants a copy of. The gelatin dessert poured over the cake gives it ribbons of orange that look and taste great and the frosting.....you could eat it right out of the bowl!

Brownie Caramel Cheesecake

photo: frankiesfoods.blogspot.com

Brownie Caramel Cheesecake


Ingredients:

• 9 oz. package Brownie mix (plus ingredients indicated on the back of the package)
• 1 package (24 oz) caramels
• 1 (5 oz) can of evaporated milk
• 3 (8 oz) packages cream cheese
• 3/4 cup of sugar
• 3 eggs
• 2 tsp vanilla

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan. and line the bottom and edges with foil

2. In a small bowl, make the brownie mix according to directions on package. Pour into pan and bake for about 7-10 minutes until just set.

3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.

4. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture. Place cheesecake in a waterbath and put it into the oven.

5. Bake cheesecake for 50-60 minutes, or until just set. Turn off oven and leave cheesecake inside until oven has cooled. Take cheesecake out and refridgerate. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake.


original recipe: http://frankiesfoods.blogspot.com/2009/03/brownie-caramel-cheesecake.html

Shaker Bread Pudding with Oozing Caramel Sauce

Shaker Bread Pudding with Oozing Caramel Sauce

original recipe: http://www.food.com/recipe/shaker-bread-pudding-with-oozing-caramel-sauce-80287

Ingredients:

• 4 egg whites
• 1/2 cup skim milk
• 3/4 cup sugar
• 1/2 cup applesauce (optional)
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 10 slices fat-free bread, cubed
• 1 cup brown sugar
• 1 cup corn syrup
• 1 pinch salt
• 4 tablespoons nonfat dry milk powder

Instructions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix egg whites, skim milk, sugar, applesauce, vanilla, lemon juice, cinnamon and salt.
3. Lightly coat a loaf pan with cooking spray.
4. Place bread in pan and top with egg mixture.
5. Bake for 70 minutes.
6. Meanwhile, in a saucepan, combine brown sugar, corn syrup, and salt.
7. Bring to a boil.
8. Cook for 1 minute and stir in milk powder.
9. Serve bread pudding topped with caramel sauce.

Two Minute Chocolate Peanut Butter Cake

 photo: babble.com

Two Minute Chocolate Peanut Butter Cake

original recipe: http://blogs.babble.com/family-kitchen/2011/08/16/two-minutechocolate-peanut-butter-cake/

Ingredients:

• 1 egg
• 1 Tbsp brown sugar
• 2 Tbsp peanut butter
• 1 Tbsp flour
• 1 Tbsp cocoa
• 1/4 tsp baking powder
• a small handful of chocolate chips

Instructions:

In a small bowl, stir the egg, brown sugar, peanut butter, flour, cocoa and baking powder with a fork. Stir in the chocolate chips and pour batter into a greased ramekin or mug. Microwave for 1 minute. Eat straight from the ramekin or mug, or invert onto a plate. Serves 1.

Butterscotch Sticky Buns

 photo: foodandwine.com

Butterscotch Sticky Buns

original recipe: http://www.foodandwine.com/recipes/butterscotch-sticky-buns

Ingredients:

DOUGH:

• 3/4 cup whole milk
• 1 tablespoon plus 1/2 teaspoon active dry yeast
• 1/2 cup granulated sugar
• 1 stick unsalted butter—6 tablespoons softened, 2 tablespoons melted
• 2 large eggs
• 4 cups all-purpose flour, plus more for dusting
• 1 teaspoon kosher salt
• 1 cup light brown sugar
• 2 teaspoons cinnamon
• 1 cup pecan halves

GLAZE:

• 1/2 cup packed dark brown sugar
• 6 tablespoons unsalted butter
• 3 tablespoons Scotch whiskey
• 2 1/2 tablespoons sweetened condensed milk
• 2 tablespoons water
• 2 tablespoons crème fraîche
• 1 1/2 teaspoons corn syrup
• 1/4 teaspoon salt
• 1/8 teaspoon pure vanilla extract
• 1/8 teaspoon baking powder

Instructions:

In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.

Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.

On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.

Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Lemon Meringue Cupcakes

 photo: kingarthurflour.com

Lemon Meringue Cupcakes

original recipe: http://www.kingarthurflour.com/recipes/lemon-meringue-cupcakes-recipe

Ingredients:

cupcakes:

• 1 1/2 cups King Arthur Unbleached Cake Flour Blend
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2/3 cup sugar
• 1/3 cup butter, room temperature
• 1 large egg, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
• 2/3 cup buttermilk

lemon curd:

• one batch Easy Microwave Lemon Curd

meringue:

• 3 large egg whites
• 1/4 teaspoon Bakewell Cream or cream of tartar
• 1/8 teaspoon salt
• 6 tablespoons sugar

Instructions:

1) Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray.

2) To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk.

3) Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix.

4) Add the remaining 1/3 cup buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary.

5) Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely.

6) Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool.

7) Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue.

8) To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form.

9) Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch; or carefully broil until golden brown. Serve warm, for a flowing lemon lava; or cool for a more set filling.

Yield: 12 cupcakes.

Ultimate Coconut Cake

photo: marthastewart.com

This delicious, multi-layered coconut cake is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

source: http://www.marthastewart.com/260375/ultimate-coconut-cake

Ultimate Coconut Cake


Ingredients:

• 2 cups sweetened shredded coconut flakes
• 2 Coconut Cake
• Robert Carter's Simple Syrup
• Coconut Filling
• Coconut Cake Frosting

Instructions:

Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.

Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.

Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.

Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.

Sun-Dried Tomato Turkey Meatballs

Sun-Dried Tomato Turkey Meatballs

original recipe: http://www.delallo.com/recipes/sun-dried-tomato-turkey-meatballs

Ingredients:

• 1/4 cup DeLallo Plain Breadcrumbs
• 1 tablespoon butter
• 3 tablespoons chopped DeLallo Sun-Dried Tomatoes
• 3 tablespoons chopped Italian, flat-leaf parsley
• 2 cloves garlic, minced
• 1/2 cup DeLallo Grated Romano
• 1/2 teaspoon DeLallo Natural Coarse Sea Salt
• 1 egg, beaten
• 1 tablespoon whole milk
• 3/4 pound lean ground turkey

Instructions:

Preheat oven to 350˚F.

In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes. Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand.

Form into medium-sized balls and arrange on a large baking sheet. Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time.

Remove from heat and serve with your favorite sauce.

Makes 15 medium-sized meatballs.

Raspberry Swirl Frozen Dessert

 photo: tasteofhome.com

Raspberry Swirl Frozen Dessert

original recipe: http://www.tasteofhome.com/Recipes/Raspberry-Swirl-Frozen-Dessert

Ingredients:

• 2/3 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 5 teaspoons sugar

FILLING:

• 3 eggs, separated
• 1/4 cup plus 1 tablespoon water, divided
• 1 cup sugar, divided
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1 package (8 ounces) reduced-fat cream cheese
• 1-1/2 cups reduced-fat whipped topping
• 1 package (10 ounces) frozen sweetened raspberries, thawed

Instructions:

In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.

Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.

In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.

In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.

Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.

Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.

Salted Caramel Cheesecakes

 photo: Romulo Yanes & Philippa Brathwaite @ myrecipes.com

Salted Caramel Cheesecakes

original recipe: http://www.myrecipes.com/recipe/salted-caramel-cheesecakes-50400000125434/

Ingredients:

• 30 vanilla wafers
• 2 tablespoons canola oil
• Cooking spray
• 2/3 cup packed light brown sugar
• 2/3 cup plain fat-free Greek yogurt
• 12 ounces 1/3-less-fat cream cheese, softened
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon table salt
• 2 large eggs
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 tablespoon butter
• 1/2 cup evaporated milk
• 3/8 teaspoon flake salt

Instructions:

1. Preheat oven to 300°.

2. Place cookies in a food processor; process until finely ground crumbs measure about 1 cup. Add oil; pulse to combine. Coat a 12-cup muffin tin well with cooking spray. Spoon about 1 packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom. Bake at 300° for 7 minutes or until lightly browned. Remove from oven; cool.

3. Wipe food processor clean. Place brown sugar, yogurt, and cream cheese in processor; process until smooth. Add vanilla, table salt, and eggs; process until smooth. Spoon about 3 tablespoons batter into each muffin cup. Bake at 300° for 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature. Cover pan; refrigerate cheesecakes 3 hours or until well chilled.

4. Run a thin knife around outside edge of each cheesecake. Carefully remove cheesecakes from pan; place on a platter. Chill cheesecakes until ready to serve.

5. Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 3 minutes). Continue cooking 12 minutes or until the color of light brown sugar (do not stir). Remove from heat; carefully stir in butter and milk (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute. Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened. Spoon about 1 tablespoon caramel over each cheesecake. Sprinkle cheesecakes evenly with flake salt.

The Cheesecake Factory Cajun Jambalaya Pasta

The Cheesecake Factory Cajun Jambalaya Pasta

source: http://www.tastebook.com/recipes/2033931-The-Cheesecake-Factory-Cajun-Jambalaya-Pasta

Ingredients:

• 1/2 t White Pepper, 1/2 t Cayenne Pepper
• 1 1/2 t Salt, 1/2 t Paprika
• 1/4 t Garlic Powder, 1/4 t Onion Powder
• 2 skinless, boneless Chicken Breasts
• 1/2 lb. Large Shrimp, peeled and deveined
• 5 Qt Water
• 6 oz Plain Fettuccine
• 6 oz Spinach Fettuccine
• 2T Olive Oil
• 2 medium Tomatoes, chopped
• 1 small Green Pepper, sliced
• 1 small Red Pepper, sliced
• 1 small Yellow Pepper, sliced
• 1 small Onion, sliced
• 1 1/2 cups Chicken Stock
• 1 T Cornstarch
• 2 T White Wine
• 2 t chopped fresh Parsley

Instructions:

Mix first 6 ingredients in a small bowl. Cut chicken into bite-size pieces. Use about 1/3 of seasoning to coat chicken. In another bowl sprinkle 1/3 seasoning on shrimp. Cook pasta to Al Dente and drain.

Heat 1 T olive oil in skillet over high heat. Saute Chicken for 2 minutes per side. add shrimp and cook for another 2 minutes. Remove from pan. Put pan with juices back over high heat and add remaining oil. Add tomatoes, peppers, and onion to oil. Sprinkle with remaining spice and saute for about 10 minutes.

Add chicken and Shrimp back in and pour 3/4 cup chicken stock in pan. Cook over high until liquid is almost gone. Add remaining 3/4 cup of stock. Stir constantly scraping blackened stuff on the bottom of pan. reduce broth some and then turn to low. Combine cornstarch with wine in small bowl. Add to pan and simmer until thickens. Serve over noodles and top with parsley for garnish.

Four-Ingredient Flourless Peanut Butter Cookies

 photo: pbs.org

Four-Ingredient Flourless Peanut Butter Cookies

original recipe: http://www.pbs.org/parents/kitchenexplorers/2012/05/28/4-ingredients-flourless-peanut-butter-cookies/

Ingredients:

• 1 cup natural peanut butter, smooth or crunchy
• 1 cup sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don't have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

Cream Cheese Squares

Cream Cheese Squares


Ingredients:

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup margarine, melted
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

original recipe: http://allrecipes.com/Recipe/cream-cheese-squares/detail.aspx

Pan Fried Chicken with Cauliflower in a Mustard Lemon Sauce

Pan Fried Chicken with Cauliflower in a Mustard Lemon Sauce

This pan-fried chicken recipe combines the flavors of succulent chicken, tasty cauliflower and a mustard and lemon sauce. Pan fried chicken pieces are used in many different fried chicken recipes and chicken minute steaks, which you can get from most supermarkets, are used in this chicken recipe.

In this recipe, the cauliflower is baked and the chicken is pan fried, in order to cook everything as quickly as possible and to give the cauliflower a nice texture. Chicken can be cooked in many different ways and pan-frying is a great way to cook small pieces of chicken because you can use whichever kind of oil or butter you like and add other flavors.

Ingredients:

• 8 chicken breast minute steaks, 3 ½ oz each
• 1 cauliflower, about 1 ¾ lbs, trimmed
• 1 garlic clove, thinly sliced
• ¼ cup slivered almonds, toasted
• 2 tablespoons flat leaf parsley, chopped
• 1 tablespoon wholegrain or Dijon mustard
• 3 oz unsalted butter, chopped
• 2 tablespoons olive oil
• 1 lemon cut into 6 wedges

Instructions:

Preheat the oven to 390 degrees F.

Cut the cauliflower into inch thick slices and overlap it in a small baking dish. Pour over ½ cup water, season with salt and pepper and drizzle with oil.

Roast for 20 minutes or until golden.

Heat a large, lightly oiled skillet over a medium high heat and pan fry the chicken for 2 minutes per side or until cooked through, in 2 batches.

Transfer to a plate and cover to keep warm.

Melt the butter in a small pan over a medium low heat. Add the garlic. Whisk in the juice from 2 of the lemon wedges, the almonds, mustard and 2 tablespoons of hot water.

Bring to a simmer then season to taste and remove from the heat.

Divide the chicken and cauliflower between the plates, top with the sauce and decorate with parsley and lemon wedges.

(Serves 4)



source: http://www.squidoo.com/southern-fried-chicken-recipes

Orange Sour Cream Muffins with Zesty Orange Glaze

 photo: damndelicious.tumblr.com

Orange Sour Cream Muffins with Zesty Orange Glaze

original recipe: http://damndelicious.tumblr.com/post/26330953745/muffin-monday-orange-sour-cream-muffins-with-zesty

Ingredients:

Yields 11 muffins

• 1 3/4 cups all-purpose flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup sour cream
• 1 egg
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest

For the Zesty Orange Glaze:

• 1 1/2 cups confectioners’ sugar
• 1/4 cup freshly squeezed orange juice
• 2 teaspoons orange zest

Instructions:

Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together the butter, sour cream, egg, orange juice and orange zest.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray.

Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.

To make the glaze, combine the confectioners’ sugar, orange juice and orange zest. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

When the muffins are done, cool for 10 minutes and dip the muffin crown into the glaze.

Allow glaze to set before serving.

No-Bake Peanut Butter Rice Krispies Cookies

 photo: marthastewart.com

No-Bake Peanut Butter Rice Krispies Cookies


Ingredients:

• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups salted peanut butter
• 2 teaspoons pure vanilla extract
• 4 cups Rice Krispies

Instructions:

Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.

Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.


original recipe: http://www.marthastewart.com/343255/no-bake-peanut-butter-rice-krispies-cook

No-Bake Peanut Butter Rice Krispies Cookies

No-Bake Peanut Butter Rice Krispies Cookies Ingredients:

No-Bake Peanut Butter Rice Krispies Cookies

No-Bake Peanut Butter Rice Krispies Cookies Ingredients: 1 cup light corn syrup 1/2 cup granulated sugar 1/2 cup light brown sugar 1 1/2 cups salted peanut butter 2 teaspoons pure vanilla extract 4 cups Rice Krispies Instructions:

Chocolate Sour Cream Cake with Fudgy Frosting

 photo: bhg.com

Chocolate Sour Cream Cake with Fudgy Frosting

original recipe: http://www.bhg.com/recipe/chocolate-cakes/chocolate-sour-cream-cake-with-fudgy-frosting/

Ingredients:

• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 3 ounces bittersweet chocolate, melted and cooled
• 1 8 ounce carton dairy sour cream
• 1 cup milk
• 1 recipe Fudgy Frosting

Instructions:

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.

2. In small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool.

4. Prepare Fudgy Frosting. Place one layer flat side down on plate. Spread top with 1 cup frosting. Stack second layer flat side down. Spread with remaining frosting. Makes 16 servings.



Fudgy Frosting

Yield: 4 cups
Start to Finish 15 mins

Ingredients:

• 1 12 ounce package semisweet chocolate pieces
• 1/2 cup butter
• 1 8 ounce carton sour cream
• 4 1/2 cups (1 lb.) sifted powdered sugar

Instructions:

In large pan over low heat melt and stir semisweet chocolate pieces and butter. Cool 10 minutes. Stir in sour cream. Stir in powdered sugar; stir until smooth. Makes 4 cups.

The original sausage cheese biscuit

photo: kingarthurflour.com

The original sausage cheese biscuit

original recipe: http://www.kingarthurflour.com/recipes/sausage-and-cheese-scones-recipe

Ingredients:

• 3 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon Pizza Dough Flavor, optional
• 1/2 cup butter, cut in pats
• 1 cup yogurt, buttermilk, or sour cream (low-fat is fine)
• 2 cups cooked, sliced breakfast sausage links (1/2" pieces)
• 1 cup diced cheddar cheese

Instructions:

1. Preheat the oven to 425°F.
2. In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats.
3. Work in the butter till the mixture is crumbly.
4. Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.
5. Mix just till everything is evenly moistened.
6. Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" x 10" rectangle about 3/4" thick.
7. Cut the dough into twenty 2" squares.
8. If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them. If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
9. Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
10. Remove the biscuits from the oven, and cool them on a rack briefly. Serve warm.

Chicken Mozzarella Roll-Ups

photo: rightathome.com

Chicken Mozzarella Roll-Ups


Ingredients:

• 4 small (4 ounces each) boneless, skinless chicken breasts
• 12 large, fresh basil leaves, rinsed and patted dry
• 4 pieces roasted red pepper (available in jars), about 2 inches by 5 inches, ribs and membrane trimmed, patted dry
• 4 ounces shredded reduced-fat mozzarella cheese (about 12 Tablespoons)
• 1 1/2 cups canned, plain tomato sauce

Instructions:

step 1 Preheat the oven to 375 degrees F. Place 2 chicken breasts in a 1 gallon Ziploc® Brand Freezer Bag and seal. Working from the thinnest to the thickest part of the chicken breast, pound each piece with a rolling pin, meat mallet or the bottom of a heavy skillet, being careful not to tear the meat, until it is 1/4-inch thick and approximately the size and shape of a 4-by-8-inch rectangle. Remove the chicken from the bag and set aside on a clean plate. Repeat with remaining chicken breasts.

step 2 Lay the chicken breast on a clean work surface or cutting board in front of you, horizontally, with one long (8-inch) edge toward you and the smooth side down. Layer each piece with 3 basil leaves, 1 piece of roasted red pepper and 2 Tablespoons of the shredded mozzarella (reserve remaining mozzarella for later). Roll one long edge toward the other long edge to enclose fillings—like a wrap—making sure the edges overlap slightly. Fold in the loose (short) ends and secure with toothpicks on each side.

step 3 Pour 1 cup of the tomato sauce into a 9-by-12-inch nonaluminum baking dish that’s at least 2 inches deep, and distribute sauce evenly over bottom of dish.

step 4 Place the rolled chicken breasts, seam side down, in the baking dish. Top each roll with the remaining 1/2 cup of tomato sauce (about 2 Tablespoons each) and bake uncovered for 30 minutes.

step 5 Sprinkle the remaining 4 Tablespoons of shredded mozzarella (1 Tablespoon each) over the top of each chicken roll and broil on a low setting for an additional 5 minutes until the cheese melts and browns on top.

step 6 Remove the baking dish from the oven, transfer the chicken breasts to plates, carefully remove toothpicks, spoon any remaining sauce from the baking dish around the chicken and serve immediately.

notes:

To avoid tearing the chicken breasts, don’t pound the meat too vigorously.

If you are looking to avoid unnecessary calories, check the label on the can of tomato sauce to make sure there is no added sugar.

To save time on baking day, you can prepare the recipe ahead of time through step 2. Chicken rolls can be covered with Saran™ Premium Wrap, refrigerated and baked the next day. Or place them in Ziploc® Brand Freezer Bags and freeze for up to two weeks.

Aluminum pans are “reactive”—they’re affected by or affect acidic foods like tomato sauce and can actually discolor or change the flavor of the food. So use a roasting pan made of oven-safe glass or one with an enamel, nonstick or stainless steel surface.


original recipe: http://www.rightathome.com/Food/Recipes/Pages/ChickenMozzarellaRollUps.aspx

Sassy Tailgate Sandwiches

 photo: allrecipes.com

Sassy Tailgate Sandwiches


Ingredients:

• 1 (12 count) package Hawaiian bread rolls
• 1 pound shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 (8 ounce) tub PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup butter, melted
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon dried minced onion
• 1/4 cup grated Parmesan cheese

Instructions:

1. Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
2. Place equal amounts of ham on each roll bottom. Top with Gruyere.
3. On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
4. In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
5. Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

original recipe: http://allrecipes.com/recipe/rwop-finalist-sassy-tailgate-sandwiches/detail.aspx

Garlic-Lime Chicken

 photo: randomanderson.wordpress.com

Garlic-Lime Chicken



Ingredients:

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Instructions:

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.

2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.


original recipe: http://randomanderson.wordpress.com/2009/07/01/garlic-lime-chicken/

Lemon Gelato Recipe

photo: tasteofhome.com

Lemon Gelato Recipe


Ingredients:

• 1 cup milk
• 1 cup sugar
• 5 egg yolks, lightly beaten
• 3 tablespoons grated lemon peel
• 3/4 cup lemon juice
• 2 cups heavy whipping cream

Instructions:

In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Add lemon peel. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat; strain. Stir in lemon juice. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream. Cover and refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
Yield: 1-1/2 quarts.

 Nutritional Facts 2/3 cup equals 361 calories, 26 g fat (15 g saturated fat), 213 mg cholesterol, 40 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.


original recipe: http://www.tasteofhome.com/Recipes/Lemon-Gelato

Spinach Salad with a Hot Blackberry Walnut Dressing

 photo: pauladeen.com

Spinach Salad with a Hot Blackberry Walnut Dressing

original recipe: http://www.pauladeen.com/recipes/recipe_view/spinach_salad_with_a_hot_blackberry_walnut_dressing/

Ingredients:

• 1 lb Baby Spinach Leaves, washed and fully dried
• 1/2 red onion, very thinly sliced
• 2 eggs, hard boiled and sliced
• 6 slices bacon, cooked and crumbled, reserve fat
• 1/2 cup Paula Deen Collection Blackberry Walnut Dressing
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup fresh raspberries for garnish
• 1/4 cup fresh blackberries for garnish

Instructions:

In a large bowl, gently toss spinach, onion and egg together. Keep refriigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Paula Deen Collection Blackberry Walnut dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. Serve immediately.

Homemade Chicken Egg Rolls

photo:food-pusher.blogspot.com

Homemade Chicken Egg Rolls

original recipe: http://food-pusher.blogspot.com/2010/08/egg-rolls.html

Ingredients:

• 3-4 chicken breasts, cooked & shredded or finely diced
• 1/2-3/4 head green cabbage, finely shredded (can purchase pre-shredded cabbage)
• 2-3 cups broccoli, finely chopped
• 2-3 cups cauliflower, finely chopped
• 2-3 green onions, thinly sliced
• 1-2 cups carrots, shredded
• 1 cup potato, peeled & shredded
• soy sauce, about 2 tablespoons, or to taste
• black pepper, to taste
• 1-2 packages egg roll wrappers
• vegetable oil for frying
• 1 egg, beaten & mixed with 1 tablespoon water

Instructions:

Mix cut veggies in a large bowl. Heat a large skillet & spray with Pam. Stir fry the veggies in two batches, adding the soy sauce and pepper just as the cabbage starts to wilt. Cook veggies until just underdone to your taste, as they will cook more when you fry the egg rolls. Place cooked veggies in large bowl and mix in chicken. Let mixture cool slightly before rolling. Heat oil, about 1-1 1/2 inches deep, in a frying pan. Lay out a wrapper, brush egg mixture on two adjacent edges, spoon as much as you can fit (3-4 tablespoons) into a wrapper, and roll according to package instructions. Fry egg rolls 4-5 at a time, turning as they get to a golden brown color. Remove to paper towels, or a wire rack to drain & cool. Enjoy.

Shredded Brussels & Roasted Chicken with Whole Wheat Spaghetti

photo: http://www.delallo.com

Shredded Brussels & Roasted Chicken with Whole Wheat Spaghetti

original recipe: http://www.delallo.com/recipes/shredded-brussels-roasted-chicken-whole-wheat-spaghetti

Ingredients:

• 1 1/4 pounds Brussels sprouts, trimmed
• 2 tablespoons butter
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, sliced
• DeLallo Natural Coarse Sea Salt to taste
• 1 (1-pound) package DeLallo Whole Wheat Spaghetti
• 1/4 cup chicken broth, warmed
• 1 1/2 cups sliced roasted chicken
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper to taste

Instructions:

Bring a large pot of salted water to a boil for pasta.

Shred Brussels sprouts with a grater into long, thin slices. Heat butter and 2 tablespoons of olive oil in a large saucepan over medium heat. Once butter is melted, add sprouts, garlic and a pinch of sea salt. Cook together for about 5 minutes, stirring often until sprouts begin to turn golden brown. Add chicken broth and continue to cook covered, stirring occasionally, for another 10 minutes until sprouts are tender.

Cook pasta for al dente texture, according to package instructions, reserving 1/2 cup of pasta water. Add hot pasta to the saucepan and toss with sprouts, chicken, 3/4 cup of Parmigiano and 1/2 cup of pasta cooking water if needed. Cook together on medium heat for another 2 minutes to marry flavors.

Serve sprinkled with remaining cheese.

Chocolate Walnut Tart

 photo: http://www.myrecipes.com

Chocolate Walnut Tart

original recipe: http://www.myrecipes.com/recipe/chocolate-walnut-tart-50400000107542/

Ingredients:

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup light-colored corn syrup
• 2 tablespoons butter (at room temperature)
• 4 ounces bittersweet chocolate, finely chopped
• 1 cup walnut halves
• 1/2 teaspoon vanilla extract
• 3 large eggs, lightly beaten
• 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray

Instructions:

1. Arrange 1 rack in lower third of oven. Preheat oven to 350°.

2. Combine brown sugar, flour, and salt in a medium heavy saucepan over medium heat, stirring well with a whisk. Stir in corn syrup, and bring mixture to a boil. Cook for 1 minute, stirring occasionally until sugar dissolves. Remove from heat. Add butter and chocolate; stir with a whisk until smooth. Cool to room temperature; stir in walnuts, vanilla, and eggs.

3. Fit pie dough into a 9-inch round removable-bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

4. Spoon walnut mixture into prepared crust. Bake on bottom oven rack at 350° for 33 minutes or until set. Cool for 20 minutes in pan on a wire rack. Remove sides of tart pan; slide tart onto a serving platter. Cut into wedges.