Caramel Apple Pecan Cheesecake

1 Can of Apple Pie Filling  (21 oz)
1 9inch deep Pie crust
2 Pkgs cream cheese (8 oz each)
2 eggs   

1/2 cup sugar
1/4 cup caramel topping
12 Pecan halfs

reserve 3/4 cup of filling for top of cake
pre heat oven to 350

Make pie crust accoring to directions on box.
Spoon the rest of the filling into pie crust.
Beat cream cheese sugar and vanilla until smooth, add eggs ib at a tune and mix well.  Pour into Pie shell and bake 30 to 35 minutes until center is firm. Cool to room temp.

mix caramel topping and reserved apple filling, heat in micro 1 minute. spoon on top center of cheese cake. decorate with pecan halfs around edge.

delicious and beautiful

Angel Food Cake

1 ½ cups egg whites

1 ½ tsp cream of tartar

½ tsp salt

1 ¾ cups sugar

1 cup and 2 tbsp of flour

1 ½ tsp favorings (mix vanilla and almond extract)

Beat egg whites until frothy (do not over beat).  Add cream of tartar and salt and beat until soft peaks form.

Fold in ½ cup of the sugar very slowly.  Sift together flour and rest of sugar several times.  Fold into egg white mixture slowly.  Fold in flavoring.

Bake in an angel food pan 30 to 35 minutes at 375. 

Let cool and invert pan.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Cake:

1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Recipe courtesy Emeril Lagasse, 2002Episode#: EM1F71  |  Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Apple Streusel Bars

2 cups quaker oats

1 ¼ cup sugar

1 cube margarine, melted

2 ½ cups flour

2 tsp baking powder

Heat oven to 375 degrees.  Combine oats, flour, sugar and baking powder.  Mix well.  Add margarine, mixing until moistened.  Reserve 2 cups; set aside.  Press remaining oat mixture into bottom of 9 x 13 inch baking pan.  Bake 15 minutes.

Filling

3 cups peeled thinly sliced apples (about 3 medium)

2 tbsp flour

one 12 ounce jar (1 cup) raspberry or apricot preserves

For filling, combine apples and flour.  Stir in preserves.  Spread onto crust to within ½ inch of edge.  Sprinkle reserved oat mixture.  Bake 30 to 35 minutes until lightly brown.

Banana Muffins with Mascarpone Cream Frosting

Muffins:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

1 cup vegetable oil

3 large eggs

1 tablespoon vanilla extract

4 ripe bananas, peeled and coarsely mashed

Frosting:

3 ounces cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/3 cup mascarpone cheese, room temperature

3 tablespoons honey

1/2 cup chopped walnuts, toasted

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.

To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

Recipe courtesy Giada De Laurentiis   |  Episode#: EI1F16  |  Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Buttermilk Prune Cake

3 eggs

1 ½ cups sugar

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp Allspice

1 cup chopped nuts

1 tsp salt

1 cup oil

2 cups flour

1 cup Buttermilk

1 cup chopped prunes

1 tsp vanilla

Beat eggs, oil and sugar.  Sift dry ingredients and mix with egg mixture alternately with Buttermilk.  Add prunes and vanilla.  Bake in a 9 x 13 pan 30 to 35 minutes at 350.

Buttermilk Sauce

1 cup sugar

1 tsp baking soda

¼ cup butter

½ cup Buttermilk

1 tbsp white Karo syrup

½ tsp vanilla

Mix all together and boil for one minute, then let it cool.  Let cake cool for 10 minutes then pour over cake.

Broccoli Salad

2 to 3 Bunches of Broccoli Flowers

1 lb bacon

1 cup raisins

1 small onion – diced

Dressing

1 cup mayonnaise

2 tbsp white vinegar

2 tbsp honey

BROCCOLI CASSAROLE

2 small pkgs of frozen broccoli or one fresh head

cook and drain well

½ pkg of Arnolds stuffing mix

1 can cream of mushroom soup

1 cup shredded cheddar cheese

1 small onion chopped

1 egg

1 cup mayonnaise

mix all ingredients together put into casserole cover and

bake at 350 for 30 minutes 

Chicken Enchiladas

4 boneless skinless chicken breasts

1 onion very thinly sliced

2 cloves garlic

1 can diced green chilies

1 - 8 oz package cream cheese

2 cups grated Monterey jack cheese

1 package flour torillas

small carton heavy whipping cream

butter and salt and pepper to taste

Boil or microwave chicken until cooked and shreds easy, not too dry. In large skillet sauté chopped garlic and onions with butter until transparent. Mix in chilies, add chicken and cream cheese, which has been broken up to mix and melt easily.  Add one cup of Monterey Jack cheese after completely mixed, set aside.

In another skillet heat some cooking oil and run tortillas through oil just to soften and remove all excess oil onto paper towels.  Fill tortillas with chicken mixture, only enough so you can make a nice roll and place in 9 x 13 baking dish.  After complete bake in 350 degree oven for about 30 minutes, reduce heat to 250 add rest of jack cheese and hour heavy cream over to cover and bake another 10 minutes.

Serve with green or red salsa and maybe some mango chutney or some shredded lettuce and guacamole and chopped tomatoes. 

Recipe can be doubled or tripled; this will serve about 6 people.  Can make and freeze ahead of time but do not add top cheese or cream until ready to bake.

Clam Chowder

4 slices bacon, coarsely chopped

3 green onions, chopped

5 medium red potatoes, unpeeled, cut into ½ inch cubes

1/3 cup chopped green peppers

1/3 cup sliced celery

3 cloves minced garlic

1 cup cold water

1 cup clam juice (bottled is ok)

½ tsp white pepper

1 tsp Worcestershire sauce

2 drops Tabasco sauce

3 – 6 ½ oz cans clams, with juice

2 cups half and half

Coarsely chop bacon and sauté until crisp.  Drain off half the fat and discard.  Add onions, potatoes, green pepper, celery and garlic to chopped bacon and remaining bacon fat.  Add water and clam juice, salt, pepper, Worcestershire and Tabasco sauces.  Cover and simmer for 15 minutes, or until potatoes are tender. 

In a separate pan, heat the clams in their juice and add to other mixture, along with the half and half.  Do not boil!

Serve in heated bowls.

Coconut Cherry Drops

1 ¼ cup flour

½ tsp banking powder

½ tsp salt

¼ cup butter

¼ shortening

½ cup sugar

1 egg

½ tsp almond extract

2 tbsp maraschino cherries

1 cup coconut

½ cup chopped pecans

Sift together flour, baking powder and salt and set aside.  Cream together the butter, shortening and sugar.  Add in the egg and almond extract, and then mix in sifted dry ingredients.  Add maraschino cherries and pecans.  Drop level tablespoon full onto greased baking sheets.  Top each cookie with a half cherry. 

Bake at 375 for 10 to 12 minutes.  Makes about 2 ½ dozen cookies.

Chocolate Walnut Crumb Bars

2 cubes butter or margarine

2 cups flour

½ cup sugar

¼ tsp salt

2 cups semi sweet chocolate chips

1 ¼ cup (14 oz can) sweetened condensed milk

1 tsp vanilla

1 cup chopped walnuts

Beat butter in a large bowl until creamy.  Beat in flour, sugar and salt until crumbly.  With floured fingers, press 2 cups of theis mixture into a greased 9 x 13 pan.  Reserve remaining crumb mixture and set aside.  Bake in pre-heated oven at 350 for 10 to 12 minutes, just until edges are golden.

Warm 1 ½ cups of chocolate chips and condensed milk in a small saucepan over low heat, (or use microwave).  Stir until smooth.  Add vanilla and pour over baked hot crust.

Stir walnuts and remaining chocolate chips into crumb mixture.  Sprinkle over chocolate filling.  Bake at 350 for 25 to 30 minutes.  Cool on wire rack and cut into bars.

Cherry Coconut Bars

1 cup flour

1 cube butter

¼ cup sugar

Cut in butter, flour and sugar with a pastry blender until particles formed are the size of a pea.  Turn in 9 x 9 baking pan, pressing firmly with back of spoon into a even layer.  Bake 25 minutes in a pre-heated 350 degree oven.

2 slightly beaten eggs

1 cup sugar

¼ cup flour

½ tsp baking powder

½ cup cherries (quartered or smaller)

¼ tsp salt

1 tsp vanilla

¾ cup chopped nuts

½ cup coconut

Blend ingredients and mix well.  Spread evening in baked crust.  Return to oven and continue baking 30 minutes.  Cool completely before cutting.

Chicken Parmesan

4 boneless, skinless chicken breasts

3 eggs

1/3 cup milk

1 15 oz container of Progresso Bread Crumbs  **Italian Style*

2 cups shredded mozzarella cheese

1 26 oz jar of your favorite pasta sauce

Wash chicken pieces, pull off any excess fat and pat dry.  Pound pieces until they are uniformly the same thickness.  Cut large pieces in half.  Coat chicken in bread crumbs then coat in the egg and milk mixture, and then back into bread crumbs again.  Fry in small amount of oil until both sides are golden brown.  Arrange in a single layer into a large baking dish that has been sprayed with Pam.  Top each piece with pasta sauce and mozzarella cheese, remaining pasta sauce should be used around the chicken.  Cover and bake at 325 for 30 minutes.

Serves 6 to 8

Coconut Macadamia Nut Pie

1 homemade or refrigerated ready-to-roll piecrust

1 15 oz can cream of coconut

2 3 oz boxes vanilla pudding

1 ¾ cups milk

1 4 oz jar macadamia nuts (coarsely chopped)

1 ½ cup heavy cream

2/3 cup shredded coconut (toasted)

Prepare Pie crust as directed and cool completely.  Reserve 3 tbsp of the cream of coconut.  In a medium saucepan, mix remaining cream of coconut, pudding mix and milk.  Cook over medium heat, stirring constantly, until mixture comes to a full boil and is very thick (about 18 minutes).  Take off heat and stir in half of the macadamia nuts.  Pour filling into the cooled piecrust and refrigerate for 2 hours.  Whip heavy cream and the 3 tbsp of cream of coconut to stiff peaks.  Spread over top of pie.  Top with remaining nuts and toasted coconut.  Refrigerate at least 3 hours or overnight.

Recipe from Family Circle magazine, Donna Scott, Oyster Bay, NY  

Coffee Macaroons

 3/4 cup blanched almonds

2 tablespoons light brown sugar

1 1/2 cups confectioners' sugar

4 large egg whites, at room temperature

1/8 teaspoon cream of tartar

1 tablespoon freeze-dried coffee, dissolved in 1 teaspoon boiling water

1 cup chocolate Ganache, at room temperature

Preheat the oven to 375 degrees F. In a food processor, fitted with a metal blade, combine the almonds and brown sugar. Process until completely ground. Using an electric mixer, fitted with a whip attachment, whip the egg whites and cream of tartar on low speed until frothy. Add 1 1/2 cups of confectioners sugar. Increase the speed to medium-high and continue whipping until very stiff peaks and the whites just begin to slip and streak around the side of the bowl. Remove the bowl from the mixture and fold in the almond and sugar mixture. When almost completely incorporated, add the 2 teaspoons of coffee and continue folding until mixed. The batter must be smooth an shiny, and it should spread easily without being runny. If it is dull and firm, fold it a little longer to deflate it slightly and get the required consistency. But do not deflate it too much or the batter with spread too much and the tops of the cookies will crack when baked. Fill a large pastry bag, fitted with a 3/4 inch plain pastry tube, with the batter. Line two half sheet pans with parchment paper. Pipe the domes in staggering rows 1 inch wide and 1 inch apart. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time. Bake for 1 minute. Place an empty baking sheet underneath the sheet of cookies, and continue baking, using a wooden spatula to hold the oven door ajar, until the tops of the cookies are very lightly browned and dry to the touch white the insides are still soft and the bottoms still pale, about 8 to 10 minutes. Lift the baking sheet of cookies off the empty baking sheet and take it to the sink. Pour cold water, about 1/2 cup, between the paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink) to steam the cookies off the paper. Then place the baking sheet on a wire rack and cool. Spread the bottoms of half the cookies with some of the Ganache. Place the remaining cookies, right side up, on top of the Ganache, pressing slightly to form a sandwich. Place the filled macaroons on a serving plate.

CHOCOLATE GANACHE

2 1/4 ounces bittersweet chocolate

3 tablespoons plus 1 teaspoon heavy cream

Chop the chocolate and put it in a small stainless steel bowl. Bring the cream just to a boil, then reduce the heat and simmer for 2 minutes, stirring constantly with a wire whisk. Gradually stir the cream into the chocolate with the whisk and continue stirring until the chocolate is completely melted. Then, allow it to cool, stirring occasionally with a wooden spatula, until it starts to thicken. 

Recipe adapted from The French Cookie Book, by Bruce Healy with Paul Bugat, published by William Morrow, 1994   |  Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Crab Cakes

1 medium onion minced and sautéed lightly in butter until soft.  Set aside.

2 eggs beaten in a bowl

3 tbsp mayonnaise

1 tbsp high quality sweet hot mustard

1 tsp Worcestershire sauce

½ cup Panko bread crumbs (found in Asian food section)

1 ½ lbs cleaned crab meat

Stir, or mix with hands, all ingredients (besides bread crumbs).  Shape into 12 cakes and roll in Panko bread crumbs.  Sauté in butter until golden brown (turn only once).

Cereal Killer Cookies

2 ¼ cups old-fashioned oats

1 - 6 oz package almond brickle chips

1 2/3 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup granulated sugar

1 cup (2 sticks) unsalted butter

1 large egg

1 TBSP vanilla

Preheat oven to 375. In a small bowl mix oats and brickle chips.  Sift flour, baking soda, baking powder and salt together.  Beat butter and sugar together until creamy and smooth.   Add the egg and vanilla and beat until blended.  Add the flour mixture and mix until combined.  Pour this mixture over the oats and brickle chips and stir until well combined.  Using a 2-tablespoon measure, measure out scoops of dough and place at lease 2 inches apart on ungreased cookie sheets.  Bake for 12 to 15 minutes or until golden brown.  Cool – Makes 4 to 5 dozen.

Chocolate Mayonnaise Cake

2 cups flour

2/3 cup unsweetened cocoa powder

1 ¼ tsp baking soda

¼ tsp baking powder

3 large eggs

1 2/3 cup sugar

1 tsp vanilla

1 cup mayonnaise

1 1/3 cup cold water

Heat oven to 350.  Butter and flour two 9-inch round pans.  Sift dry ingredients together.  In a large bowl with electric mixer, beat eggs, sugar and vanilla for 3 minutes, reduce speed and add mayonnaise.  Using wooden spoon stir in dry ingredients one-third at a time alternating with water, beginning and ending with flour mixture.  Divide the batter evenly into the two pans, bake for about 30 minutes.  Cool cake on rack. 

Note:  I use my chocolate icing recipe for this cake.

Chicken Lasagna

8 oz Lasagna noodles

1 ½ cups cream style cottage cheese

3 cups diced cooked chicken

½ cup grated parmeasan cheese

1 ½ cups shredded cheddar cheese ( I often add more)

½ cup diced onion

1 tbsp butter

1 can (6 oz) sliced mushrooms, drained, or 1 lb fresh mushrooms, sliced

1 can (10.5 oz) cream of chicken soup

1/3 cup milk

¼ cup chopped pimento (I use less)

½ tsp basil

Cook noodles until tender in large quantity of salted boiling water.  Drain and rinse in cold water.  Sauté onion in butter.  Drain off excess grease.  Stir in the can of soup, milk, mushrooms, pimento and basil.  Then add cottage cheese and chicken and stir.

To layer: place 1/3 noodles in greased 9x13 glass baking dish.  Cover with 1/3 sauce mixture and both cheeses.  Repeat for second layer, then a last layer.  Bake at 350 from 35 minutes to 1 hour.

Easy Peanut Butter Cookies

1 14 oz can of Eagle Brand sweetened milk

1 egg

2 cups biscuit mix

¾ cup peanut butter

1 tsp vanilla

Some granulated sugar

Preheat oven to 350.  In a large bowl beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.  Add biscuit mix and mix well.  Chill at least one hour.  Shape into 1 inch balls and roll in granulated sugar.  Place 2 inches apart on an un-greased cookie sheet.  Flatten with a fork.  Bake 6 to 8 minutes until lightly browned.

Fudgy Chocolate Frosting

If you want people to say you make the best chocolate cake they ever tasted all you have to do is make your favorite packaged chocolate cake…any one will due although I prefer Duncan Hines, then frost the cake with this Fudgy Frosting and you will be famous!!!

8 oz chocolate chips

1 cube margarine

2 2/3 cup powdered sugar

¼ cup milk

Melt the chips and margarine together in a glass-measuring cup in the microwave…about a minute and 30 seconds.  Measure the sugar into a mixer bowl….pour the chips mixture into the bowl and start beating with mixer.  Add the milk while beating and continue beating until smooth.  The mixture will be too thin to spread, you will have to put into the refrigerator for about 15 minutes, not too long or it will thicken too much and then you will have to start all over again by putting the frosting in the microwave for a few seconds and chilling it again until it is the right consistency for icing the cake.  This sounds complicated but it isn’t and it’s sooooooo good.

Fettuccini Alfredo

3 quarts water

1 tbsp salt

1 tbsp vegetable oil

½ pound fettuccini, uncooked

¼ cup butter

½ cup half-and-half or whipping cream

½ cup grated fresh Parmesan cheese

freshly ground pepper

ground nutmeg for garnish

Bring water to a rapid boil in a heavy 5 quart pot.  Add salt and oil.  Gradually add fettuccini, being sure water continues to boil.  Cook fettuccini uncovered until tender but firm, stirring occasionally.  Drain.  In a medium saucepan, melt butter with a ¼ cup of the half-and-half or cream.  Simmer 1 minute to thicken.  Remove from heat.  Add cooked fettuccini to the butter mixture.  Toss gently to coat.  Add remaining ¼ cup half-and-half or cream, Parmesan cheese and pepper; gently toss.  Place in serving bowl and sprinkle with nutmeg.  Makes 4 servings.

Fudge Brownies

2 cups semi sweet chocolate chips (12 oz)

¼ cup butter or margarine

2 cups biscuit baking mix

1 14 oz can Eagle Brand sweetened milk

1 egg (beaten)

1 tsp vanilla

Preheat oven to 350.  In large saucepan, over low heat, melt 1 cup of chocolate chips with butter or margarine.  Remove from heat and add biscuit mix, sweetened milk, egg and vanilla.  Stir in 1 cup of remaining chocolate chips.  Place in a well greased 13 x 9 pan.  Bake 20 to 25 minutes.  Let cool and cut into bars.

Fresh Apple Cake

3 ½ cups peeled and thinly sliced green apples

1 cup sugar

1 cup brown sugar

Juice of ½ lemon

Put apples into a bowl, pour sugar and lemon over apples and set aside.

2 cups flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

Mix dry ingredients in a small bowl and set aside.

3 eggs well beaten

½ cup melted butter

1 tsp vanilla

½ cup raisins

TOPPING:

½ cup brown sugar

1 cup chopped nuts

Mix together and set aside.

Add beaten eggs, butter and vanilla to apples and mix well.  Stir in dry ingredients and raisins.  Pour into greased 9 x 13 pan.  Microwave on high for about 12 minutes (turning  ¼ after every four minutes).  Remove from microwave and sprinkle topping all over, then return to microwave for an additional 2 to 4 minutes, until cake tests done.  Don’t over cook.  Serve with Cool Whip.

Fabulous Carrot Cake

2 cups sugar

1 ½ cup oil

4 eggs

2 cups flour

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

3 cups grated carrots

½ cup chopped walnuts

Beat eggs, mix with oil and sugar.  Mix dry ingredients together and add to egg mixture.  Add grated carrots and nuts.  Mix well, then spread into a three 9 inch cake pans.  Bake in a 350 degree oven for about 25 to 30 minutes.  Cool, then ice.

ICING:

8 oz of softened cream cheese

1 box of powdered sugar

1 cube of softened butter

2 tsp vanilla

Mix all ingredients together until creamy

Grandma’s Famous Barbeque Beans

I bring these to family gatherings and everyone loves them!

I double and even triple this recipe, depending on how many people I’m feeding.

1 lb ground meat

1 - 8 oz can tomato sauce

½ cup water

1 envelop onion soup mix

2 tsp vinegar

2 tbsp dry mustard

Large can kidney beans, drained

Large can pork and beans, undrained

Brown and break up with a fork as it is browning….drain. Add the tomato sauce, onion soup mix, water, vinegar and mustard and heat together for a few minutes.  Put the beans in a large bowl and pour the meat mixture over the top.  Cover with foil and bake very slowly 2 or 3 hours at 250 degrees.